18 October 2017, 04:05 AM
  • Show your foodservice operation means business with this guide to need-to-know brewing methods
How to Serve: Speciality Coffee

SINGLE SERVE
Made using pods containing ground coffee – we recommend you use ones not made with aluminium, as these can alter the taste of the coffee – for a single serving. An increasing range of pods is available, suitable for most tastes and preferences.

TURKISH
Not dissimilar to coffee made using a stovetop moka, this is a very traditional method of making coffee. Water is heated with very finely ground coffee beans two or three times to produce a thick beverage which packs a flavour and caffeine punch.

AEROPRESS
Popular with Millenials due to its speed and quality, this technique requires precise temperatures, gentle air pressure and size of coffee grounds to produce a smooth cup of coffee with low acidity and bitterness.

DRIP
One of the most popular methods of making coffee in America, drip coffee is made by allowing hot water to drip through ground coffee beans and a paper filter. In Vietnam it is served with condensed milk at the bottom, for a rich and satisfying caffeine hit.

COLD BREW
A trendy alternative to the French Press method, where ground coffee is steeped in cold water for up to 12 hours. The end result is a sweeter cup of coffee with less acid than other types of coffee. Can be served in a myriad of ways; either serve it with ice cubes and milk for an iced coffee, or make a stronger brew and dilute with hot water for a balanced americano-style cup.

FRENCH PRESS
Made using a cafetiere, in which hot water is poured onto ground coffee and left to steep for a few minutes. The caffeine content increases the longer the coffee steeps; be careful how much you drink, as a study carried out by the European Journal of Clinical Medicine in 2002 discovered that the cholesterol levels of people who drank four cups of this type of coffee every day increased by 8-10% in one month.

STOVETOP
Stovetop coffee makers work by pulling boiling water up into the top section of a moka which contains finely ground coffee beans. The coffee sits here when the process is complete, which means that the resulting cup contains some of the coffee grounds and is more bitter than some other types of coffee.

more like this
  • How To: Prepare Your Cheese Counter For Christmas

    28 September 2017
    Andy Swinscoe, owner of The Courtyard Dairy, shares his top cheese-selling tips ahead of the frantic festive season
  • How To: Cut Cheese

    03 May 2017
    Dan Bliss, retail manager for Paxton & Whitfield’s flagship Jermyn Street shop, gives us her low-down on the essentials of cutting cheese