Just recently, I have become a coffee addict; after one Latte !! I got so addicted, that I tried all kinds of coffee makers to get the perfect brew. (Except those fancy espresso makers - $$$$ !!!) Guess who the winner is - The good old south Indian stainless steel filter.
The Automatic coffee maker doesn't get a strong brew, without wasting too much coffee powder.
The French Press holds the brew for too long and makes it bitter.
The Italian manual espresso maker was close enough in taste. But the problem is, seasoning and maintenence of the whole assembly. And can be used only with expresso grinds.
Coffee Powder: Most commercial brand Coffees are good. Mild to medium strength Arabica bean coffee
works best. Columbian beans are good for mainly black coffee.
Espresso style coffee
powders are fine ground and uses less powder per cup of coffee, but takes longer to brew. (pack it in the filter as loose as possible) Choose regular to medium roast, rather than dark. Unlesss you really love dark roast, stay away from it.
My personal favorite is Melitta,classic blend
,(xtra fine grind). Gives an amazing kick. A regular coffee powder with all the goodness of expresso.
Water: The water temperature should be just before boiling. Don't let the kettel whistle. Boiling water gives a burnt smell in the coffee.
Make sure the milk is hot enough to your liking, before you add the brew. Pour the brew into the milk, not the other way. Mix it lightly and enjoy.
Did you know : Filter coffee has a nickname "METER COFFEE". To denote the distance between the pouring and receiving cups, when aerating the mix.
Update : Actual Espresso coffee (like Illy & Lavazza) are much lighter in flavor and color and I personally woudn't recommend for a latte. They are good just as plain Espresso.
The Automatic coffee maker doesn't get a strong brew, without wasting too much coffee powder.
The French Press holds the brew for too long and makes it bitter.
The Italian manual espresso maker was close enough in taste. But the problem is, seasoning and maintenence of the whole assembly. And can be used only with expresso grinds.
Coffee Powder: Most commercial brand Coffees are good. Mild to medium strength Arabica bean coffee
works best. Columbian beans are good for mainly black coffee.Espresso style coffee
powders are fine ground and uses less powder per cup of coffee, but takes longer to brew. (pack it in the filter as loose as possible) Choose regular to medium roast, rather than dark. Unlesss you really love dark roast, stay away from it.My personal favorite is Melitta,classic blend
,(xtra fine grind). Gives an amazing kick. A regular coffee powder with all the goodness of expresso.Water: The water temperature should be just before boiling. Don't let the kettel whistle. Boiling water gives a burnt smell in the coffee.
Use 3.5 tablespoons (not coffee scoop) of powder per 8 oz cup of coffee. (3 tbsp, if fine ground) Pack the filter based on the grind. Make sure to press the coarse grind and not pack or press the fine grind. Because coarser grind lets the water pass through quickly leading to a lighter brew and vice versa for fine grind. The brew time does alter the taste a lot.
Use 4 oz of hot water in 2 batches. Wait for the water to brew down completely before adding the second half. In the meantime boil(over) 5 oz of milk. Add sugar to taste and aerate the milk by pouring it back & forth between 2 cups. Creates a good foam on top.Make sure the milk is hot enough to your liking, before you add the brew. Pour the brew into the milk, not the other way. Mix it lightly and enjoy.
Did you know : Filter coffee has a nickname "METER COFFEE". To denote the distance between the pouring and receiving cups, when aerating the mix.
Update : Actual Espresso coffee (like Illy & Lavazza) are much lighter in flavor and color and I personally woudn't recommend for a latte. They are good just as plain Espresso.
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