Anastasia at 3 Cups coffee house in Chapel Hill, NC demostrates coffee brewing methods. Left to Right: Vacuum, Eva Solo, Cone Drip, French Press

I’ve heard many a geek talk about their love for coffee, but I was never able to find a correlation between coffee and being a geek.  This Saturday, May 30th, I found the link at 3 Cups (@3cups)in Chapel Hill, NC. They offer free, rotating coffee brewing and cupping workshops, every Saturday at Noon.

There are three important factors in making coffee.

1. Freshness of the beans (You’ll want 2.3 oz of ground coffee for a 32 oz pot)
2. Quality of water at a temperature of 200 degrees +/- 2.6
3. Coffee maker

While the fresh beans and good water are consistently important, the coffee maker choice varies by taste preference.

For our coffee brewing class, Anastasia covered 4 types of brewing and a demonstration on how to make iced coffee.  All methods utilized Idido Misty Valley by Counter Culture. It is a medium roast unique Ethiopian coffee.

Method 1: French Press

Grind: 5.0

Anastasia preheated each apparatus by running hot water over them and used a special metal pot from Japan to pour the water over the coffee grounds for each method.  This special pot has a smaller spout hole, allowing for more even water distribution.  To my surprise, pouring the water straight into the glass French Press container and slapping the plunger on top of it is not the way to go.  Instead, slowly distribute the water in a circle like pattern around the edge of the container. When the French Press is about half full, gently stir the mixture 4-5 strokes to distribute the coffee and give all the grinds a chance to contact the water.  You will notice the coffee grinds bloom, similar to yeast during bread making. Add the rest of the water. Wait 3 minutes, plunge and serve.

Results: A flavorful coffee full of natural coffee oils.

Myth or Fact: You can use a giant press and use it to keep your coffee warm, pouring out what you want as you finish each cup.

Myth: Even though the French Press plunger has been pressed, the remaining hot water in the press will continue to cook the coffee, leaving you with less than satisfactory results.  Instead, immediately poor the coffee into a thermos or share with friends.  It would be a shame to waste good coffee.

Method 2: Cone Drip

Grind: 3.5

As with the French Press, preheat the apparatus by running hot water through it.  Place a golden filter into the top with the grounds. Pour the water in a circle around the edge of the filter.  The grounds will begin to bloom.  Stir them 4-5 strokes and then continue pouring water until the pot is full.

This method is suppose to remove a little more oil than the French Press method.  We found it to have a slightly smoother, taste than the French Press.

The gold filters are reusable, but need to be gently cared for to prevent damage.

Method 3: Eva Solo cafesolo

Grind 5

The cafesolo coffee maker is a design by Eva Solo that looks a lot like a wine flask with a drink koozie zipped up around it.

After preheating the container, place the coffee grounds into the bottom of the carafte and pour hot water around the edge until it is about half way up the container.  Let the coffee bloom before stirring it for 4-5 strokes and then add the rest of the water.  Place the funnel shaped filter in the top of the carafte. Wait 3 minutes, then leave the filter in place as you pour.

The only real difference between the cafesolo coffee maker and the French Press is the shape of the filter.  The cafesolo produces a much drier coffee.

Method 4: Vacuum

Vacumm Press, prior to heating.

Water pulled to top.

Grind 4.5

The vacuum style coffee maker is what our fellow observer Abe Crystal (@abecrystal on Twitter and maker of @getencouraged) describes as the Rube Goldberg method of making coffee.  It has more complicated apparatus, but it is a lot of fun to watch.

Place the bottom coffee pot, filled with water onto a heater or stove top.  When the water is not quite boiling, place the top bulb on.  A seal is created between the two pieces and water is pulled into the top bulb — which holds the grounds — in a short amount of time.  Once the water is at the top, stir the grounds slightly. Leave it on the heater for a little while (I forgot, but let’s say around 3 minutes like the other methods.) Remove the apparatus from the heat.  As it cools, the brewed coffee will fall into the bottom container. Nathan (@base10) described it as toasty and even drier than the cafesolo method.

Iced Coffee

During the class the cone drip method was used for preparing the iced coffee.  You can use whichever is your favorite.  Fill a coffee pot to the 6 cup mark with ice and drip your hot coffee into the container.  Stir slightly and allow the ice to melt.  Pour into a tall glass with ice and enjoy!

Myth or Fact: Keeping coffee beans in the freezer will preserve their quality and freshness.

Opinions vary.  Some say keeping coffee beans in the freezer removes flavor. Barista’s blind taste studies say testers could not tell the difference.

Myth or Fact: Drinking 3-5 cups of coffee a day could drastically lower risk of dementia.

Maybe: According to several studies, this appears to be the case.  Note: The article linked to does not specify the researchers or the exact publication date of the finding; hence without looking at the exact findings and methods, I leave you with a maybe.

Between all the gadgetry and methodologies, how could coffee not be for geek.

Many thanks to 3 Cups coffee for holding these free coffee classes every Saturday at noon.  If you are anywhere near the Chapel Hill area, I highly recommend you stop by to enjoy a cup of delicious coffee and take a class.

We have a couple of coffee related products coming to the Crazy Like That store in the very near future.  Please check back, you are going to like what we have!