WHAT IS THE NOTION OF THIRD WAVE COFFEE?
BEFORE INTRODUCING THE TERM 3RD WAVE COFFEE, 1ST AND 2ND WAVES MUST ALSO BE MENTIONED. INSTANT COFFEE MOVEMENT THAT BEGAN TO BECOME WIDESPREAD AFTER THE SECOND WORLD WAR IN VARIOUS COUNTRIES MAINLY IN NORTH AMERICA IS THE BASIS OF THE FIRST-WAVE COFFEE. DURING THIS PERIOD, CONSUMERS USED TO PREPARE THEIR COFFEE QUICKLY BY MIXING THE PACKED INSTANT COFFEE WITH HOT WATER. THE FACT THAT IT WAS CONSIDERED PRACTICAL BY THE CONSUMER GROUP, AND THAT IT WAS EASILY ACCESSIBLE, WAS EFFECTIVE IN ITS RAPID ACCEPTANCE. FOR THIS TYPE OF CONSUMPTION, THE AMOUNT OF CAFFEINE IN THE COFFEE IS MORE PROMINENT THAN THE IMPORTANCE OF ITS AROMA AND FLAVOR.
WHEN DID THE CONSUMER EXPECTATIONS ABOUT COFFEE CHANGE?
AS OF THE 1960S, MATTERS SUCH AS HOW COFFEE IS ROASTED, THE ORIGIN AND CULTIVATION OF ITS BEANS AS WELL AS HOW IT IS BLENDED, BEGIN TO GAIN IMPORTANCE. WE ARE INTRODUCED TO ESPRESSO DURING THIS PERIOD. CONSEQUENTLY, THE QUALITY OF COFFEE GETS MORE REFINED AND THERE IS A GROWING EXPECTATION BY THE CONSUMERS FOR THE FLAVOR OF COFFEE. HOWEVER CERTAIN HABITS STEMMING FROM THE FIRST WAVE REMAIN THE SAME FOR COFFEE CONSUMERS DESPITE THIS AWARENESS.
DID STORKS DELIVER AROMA COFFEE?
ONCE WE ARRIVE IN THE 1990S ALONG OUR JOURNEY, THE 3RD WAVE COFFEE MOVEMENT BEGINS TO COME INTO PLAY. A MUCH MORE QUALIFIED CONCEPT OF COFFEE THAT GOES BEYOND EXPECTATIONS FOR CAFFEINE OR BEYOND THE SIMPLE JOY OF COFFEE DRINKING, BEGINS TO PREDOMINATE ALONG WITH THIS TREND. VARIOUS AROMAS PROVIDED BY THE VEGETATION IN WHICH THE BEANS ARE CULTIVATED, PLAY A LEADING ROLE IN THIS.
DO WE DISTINGUISH THE FLAVOR OF COFFEE ONLY AS MEDIUM, STRONG…ETC.?
ALONG WITH OUR DEVELOPING PALATE, WE ARE ABLE TO RECOGNIZE AROMAS THAT THE COFFEE LEAVES BEHIND ON OUR PALATE AND FLAVORS SUCH AS FRUITY ONES, CITRUS, NUTS, SPICES AND SO ON. AT THE SAME TIME, PROPER ROASTING AND CORRECT BREWING TECHNIQUES ALSO GAIN IMPORTANCE. PROPERLY ROASTED COFFEE IS FRESHLY GROUND AND BREWED IN VARIOUS WAYS, AND THEREBY COFFEE LEAVES AN AROMA ON THE PALATE OFFERING COFFEE LOVERS AN EXCLUSIVE FLAVOR.
WHY IS THERE A NEED FOR NEW BREWING TECHNIQUES?
NEW WAYS OF BREWING BEGIN ENTERING OUR LIVES WITH THE 3RD WAVE COFFEE CONCEPT, WHILE COFFEE IS PREPARED IN A MACHINE WITHIN THE TRADITIONAL COFFEE BREWING METHODS. CULTIVATION OF COFFEE BEANS, PROPER ROASTING AND BLENDS GAIN IMPORTANCE AND IN THE MEANTIME THERE IS A NEED FOR METHODS THAT WILL BEST MANIFEST THE VARIOUS AROMAS CONTAINED IN COFFEE.
WHAT ARE THE MAIN FEATURES OF MODERN BREWING METHODS THAT SET THEM APART FROM THEIR PREDECESSORS?
THE METHOD THAT IS CALLED DRIP COFFEE DISTILLATION IS DEVELOPED IN MODERN BREWING. IN DISTILLATION (DRIP) TECHNIQUES, COFFEE IS PREPARED BY BEING DISTILLED DIRECTLY THROUGH A PAPER FILTER USING THE FORCE OF GRAVITY, RATHER THAN BEING PREPARED IN A MACHINE. IT TAKES MUCH LONGER AND SLOWER FOR THE WATER TO MIX WITH COFFEE IN COMPARISON TO THE MACHINES AND IN THIS WAY THE AROMAS OF THE FRESHLY GROUND COFFEE GETS MANIFESTED MORE INTENSELY AND DISTINCTLY.
COULD WE VERBALLY TOUR THESE DISTILLATION (DRIP) TECHNIQUES PREPARED BY THIS METHOD? IS DRIP (DISTILLATION) A LABORIOUS PROCESS?
WE ARE CONFRONTED WITH A COLD BREWING METHOD CALLED COLD BREW THAT OFFERS A DIFFERENT FLAVOR THAN THE COFFEES PREPARED WITH HOT WATER WITHIN THE DRIP (DISTILLATION) METHOD. COFFEE IS PLACED IN A RESERVOIR AFTER IT IS GROUND. COLD WATER IS ADDED INTO THE RESERVOIR ON TOP OF THIS ONE. THE COLD WATER ON TOP IS DRIPPED AND AFTER A BREWING PROCESS OF APPROXIMATELY 12-14 HOURS A SPECIAL COFFEE WITH DIFFERENT AROMAS IS ACHIEVED. THIS OFFERS THE DRINKER A FLAVORED SPECIAL COFFEE THAT MIGHT BE MIXED WITH JUST ICE, SOME MILK OR DIFFERENT JUICE FLAVORS.
I HAVE ONLY 4-5 MINUTES TIME. I LOVE AROMA, WOULD ‘CHEMEX’ TECHNIQUE SUIT ME?
30 GRAMS OF SPECIAL COFFEE BEANS ARE GROUND AT A CORRECT DEGREE AND PLACED ON A SPECIAL PAPER FILTER. 500 ML OF WATER THAT HAS BEEN BOILED AT 95 DEGREES IS ADDED UNTO IT BY SLOW CIRCULAR MOVEMENTS, CIRCLING FROM INSIDE-OUT AND OUTSIDE-IN. IN ABOUT 3 MINUTES COFFEE IS BREWED BY BEING DISTILLED, EFFECTED ALSO BY GRAVITY. AT THE END OF THE PROCESS, COFFEE IS SERVED AFTER IT IS DEAERATED BY BEING SHAKEN. CHEMEX, BY ITS CONICAL FORM, IS A BREWING METHOD THAT BRINGS OUT DIFFERENT FLAVORS AND AROMAS.
I HAVE VERY LITTLE TIME, MILD AND SMOOTH TASTE IS MY THING, WOULD ‘V60’ TECHNIQUE SUIT ME?
30 GRAMS OF SPECIAL COFFEE BEANS ARE GROUND AT A CORRECT DEGREE AND PLACED ON A SPECIAL PAPER FILTER. 500 ML OF WATER THAT HAS BEEN BOILED AT 95 DEGREES IS ADDED UNTO IT BY SLOW CIRCULAR MOVEMENTS, CIRCLING FROM INSIDE-OUT AND OUTSIDE-IN. IN ABOUT 2 MINUTES COFFEE IS BREWED BY BEING DISTILLED, EFFECTED ALSO BY GRAVITY. AT THE END OF THE PROCESS, COFFEE IS SERVED AFTER IT IS DEAERATED BY BEING SHAKEN. V60’S STRUCTURE ENABLES THE MANIFESTATION OF DIFFERENT AROMAS SINCE ITS 60-DEGREE GROOVES DIRECT THE FLOW OF COFFEE. IT OFFERS THE DRINKER VARIOUS FLAVORS WITH ITS MILD AND SMOOTH TASTE.
I SCARCELY HAVE ANY TIME AND I AM STRONG. COULD I SAY ‘AEROPRESS’ IS MY TECHNIQUE?
15 GRAMS OF SPECIAL COFFEE BEANS ARE GROUND AT A CORRECT DEGREE. THE BEANS AND 230 ML OF WATER AFTER IT IS BOILED AT 95 DEGREES ARE PLACED IN THE AEROPRESS, A PROPER PAPER FILTER IS PLACED ON TOP AND IT IS WET BY WATER. WATER IS ADDED SLOWLY. THE STOPPER IS PUT ON AND LET FOR ABOUT 1 MINUTE. AFTER IT IS MIXED ONCE AGAIN, IT IS PREPARED BY BEING VERY SLOWLY PRESSED.
I LOVE DRINKING COFFEE IN THIS CUTE APPARATUS, ACTUALLY HOW IS IT CALLED?
– MOKA POT, COFFEE BREWED IN THIS POT IS ALWAYS SO TASTY
6 GR OF COFFEE, GROUND ALMOST AS FINELY AS ESPRESSO, AND 50 ML OF COLD WATER IS USED FOR ONE SERVING OF COFFEE. MOKA POT IS DIVIDED INTO THREE PARTS: THE LOWER CHAMBER THAT IS FILLED WITH COLD WATER, THE MIDDLE PART THAT HAS THE FILTER TO WHICH COFFEE IS ADDED AND THE UPPER PART WHERE THE COFFEE IS MADE AS THE STEAM OF THE BOILING WATER PASSES THROUGH THE FILTER. LOWER CHAMBER IS FILLED WITH COLD WATER. THE MIDDLE PART WITH THE METAL FILTER IS CLOSED ON TOP OF IT. THEN THE UPPER PART IS SCREWED ONTO THE BASE AND THE POT IS PLACED OVER THE HEAT SOURCE. THE WATER IS BROUGHT TO ITS BOILING POINT WHILE THE OUTLET OF STEAM IS BEING OBSERVED. THE STEAM OF THE BOILING WATER AND COFFEE PASS THROUGH THE FILTER AND THE COFFEE IS COLLECTED IN THE UPPER CHAMBER READY TO BE SERVED.
I LOVE HOW PRACTICAL THE FRENCH PRESS IS, DO WE AGREE THAT THIS BREWING TECHNIQUE IS ‘NOT LABORIOUS’?
34 GR OF FRESHLY ROASTED COFFEE, 500 ML OF WATER. BEANS ARE FRESHLY GROUND AT A DEGREE SUITABLE FOR THE FRENCH PRESS (COARSE). WATER IS BOILED AT BETWEEN 90 TO 95 DEGREES. GROUND COFFEE IS PLACED IN THE FRENCH PRESS AND WATER IS SLOWLY ADDED. THE FLOATING LAYER ON TOP IS STIRRED PREFERABLY WITH A WOODEN SPOON. THE COFFEE IS BREWED IN 3 TO 5 MINUTES. AFTER THE PLUNGER IS SLOWLY PRESSED DOWN, THE COFFEE IS READY TO BE SERVED.
I WARN THOSE WHO ASK “CAN I GET AN EXPRESSO?” DO I REALLY LIKE ESPRESSO?
7.5 GR OF COFFEE, GROUND AT THE PROPER DEGREE IS PLACED ON THE SPOON (PORTAFILTER). COFFEE IS PRESSED WITH THE TAMPER (15/20 KG PRESSURE) AND THE SPOON IS REPLACED IN THE MACHINE. THE WATER TEMPERATURE SHOULD BE AT 90 DEGREES AND THE PRESSURE MUST BE 9 BARS. COFFEE BEGINS TO POUR DOWN IN 5 SECONDS IF THE PROPORTION IS CORRECT WHEN THE BUTTON IS PRESSED AND A SERVING OF COFFEE IS READY IN ABOUT 25 SECONDS. WHILE THIS IS THE CLASSICAL ESPRESSO PREPARATION METHOD, TODAY ESPRESSOS IN VARIOUS FLAVORS CAN BE PREPARED ADJUSTING WITH THESE VARIABLES.
WHEN ONE SPEAKS OF TURKISH COFFEE, YOU DO ALSO THINKS OF THE SAYING “A CUP OF COFFEE COMMITS ONE TO 40 YEARS OF FRIENDSHIP”, RIGHT?
A PROPERLY ROASTED FRESH COFFEE SHOULD ALSO BE FRESHLY GROUND AT THE RIGHT FINENESS (THERE ARE AT LEAST 3-4 DIFFERENT DEGREES OF GRINDING.). FOR 1 CUP OF TURKISH COFFEE; 150-190 ML OF COLD WATER IS PLACED IN THE COPPER POT. 7-10 GRAMS OF GROUND COFFEE IS ADDED AND STIRRED FOR ABOUT 30-40 SECONDS (IF SUGAR IS TO BE ADDED, THEN IT IS ADDED AT THIS STAGE). THE POT IS PLACED PREFERABLY ON A SAND PIT OR A MEDIUM-LOW GRADE HEAT SOURCE AND THE COFFEE IS COOKED UNTIL IT FORMS PORES ON THE SURFACE AND TAKEN OFF THE HEAT SOURCE BEFORE IT BOILS. IT IS READY TO BE SERVED.
