Open post

Types of coffee everyone needs to know

There are many types of coffee based beverages, from drip coffee to your favourite StarBucks Frappes. In this article we are focusing on espresso based beverages. Here are the types of coffee everyone needs to know!

Latte

An espresso drink that consists of espresso, steamed milk, and foam. What makes a latte vs a flat white or cappuccino? Well the differentiating factor would be foam. In a latte there is a greater percentage of steamed milk than foam.

 

 

 

 

Cappuccino

Similar to the Latte, a Cappuccino also consists of espresso, steamed milk, and foam. Comparing to the latte, expect to see a bigger proportion of foam in your beverage. Then comes the next question, “What is a wet cappuccino vs a dry cappuccino?”
In a wet cappuccino there is a slightly greater percentage of steamed milk. In a dry cappuccino there is almost no steamed milk and consists of almost pure foam.

 

 

 

Flat White


Last of the comparison, the flat white has all the ingredients of a latte or a cappuccino. Among the three, Flat White will carry the least foam, followed by the Latte then a Cappuccino. There isn’t a concrete definition of a flat white. There are two school of thoughts; mainly “Forget the foam” or “Its all about the Foam”. Don’t get me wrong, there is no right or wrong when it comes to coffee, its up to the individual’s preference and taste. Some cafes serve there flat white with no foam while other will typically serve their flat white with minimal foam. At Nineteen95, we take our Flat White with just a little foam right on top.

 

 

 

 

 

 

Mocha


Typically made with espresso, milk, foam and chocolate powder or syrup. The Mocha is one of the most popular drinks to help transition person who just started drinking coffee to a coffee addict. For our baristas, we take on the mocha using 53% Dark Chocolate powder to add that richness from the chocolate into your coffee to create another layer or dimension to our coffee.

 

 

 

 

 

 

Long Black/Americano


A cup filled with hot water and topped with espresso shots. An Long Black is an alternative to a regular cup of  brewed coffee and usually is more flavorful. Personally, the Long Black is a better cup of coffee compared to a regular brew coffee because of the fact that it is made to order. Taking on the perspective of giant chains like Starbucks or Coffee Bean, brewed coffee is made in batches. This allows the brew coffee to sit and deteriorate over time. However, a Long Black is made to order and that helps maintain that quality of your coffee.

 

 

 

 

 

 

 

 

 

 

Piccolo

Traditionally, a Piccolo Latte is a ristretto shot topped with warm, silky milk served in a small latte glass. Basically, a baby latte, as the Italian pronunciation suggests. When drinking a Piccolo, expect to taste more vibrant flavour notes and less bitterness in your coffee IF it is done right.

 

 

 

 

 

 

 

Macchiato


The Macchiato is a cornerstone of Italian coffee culture, along with the espresso and cappuccino, among other coffee drinks. It’s basically an espresso with a small amount of foamed milk on top usually served in a espresso cup. To the layman, the Macchiato can be considered to be a baby cappuccino.

 

 

 

 

 

 

 

Espresso


Brewed by forcing small amounts of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods and holds higher concentration of suspended and dissolved solids with crema (a thicker and less dense liquid at the top) on top. Espresso is mainly the base of all the drinks above.

 

 

 

 

 

 

Ristretto

One of the most difficult and temperamental drinks to brew using the espresso machine. Traditionally, a short shot of espresso made with the standard amount coffee used for an espresso but with half the amount of water. The assumption we make when pulling a ristretto is that it’ll be a richer, smoother, sweeter tasting extraction. Being a shorter extraction, a ristretto will extract less acidity from the coffee.

 

 

 

 

 

 

Affogato


This is a coffee based dessert, taking the form of a scoop of vanilla ice cream topped with espresso. The combination of the sweetness of the vanilla and creaminess of the ice cream with the smooth texture from the espresso along with its flavor notes is a heaven made match.
This Italian dessert has many variations. It is also commonly served with a touch of liquor such as Baileys Irish Cream.

Do you know your coffee? Tell us whats your favourite espresso based beverage.

 

 

 

 

 

 

SHARE this post on Facebook if you liked it! Don’t forget to follow us on our Social Media! Check out our other posts! http://nineteen95.sg/blog/
Instagram: nineteen95sg
Facebook: Nineteen95 the Espresso Bar

If you are looking for mobile coffee catering services, do check out our website at http://nineteen95.sg or drop us an email at enquiries@nineteen95.sg

Nineteen95 the Espresso Bar
Mobile Coffee Catering Singapore

Open post

Basic steps in perfecting latte art

The cafe scene in Singapore is all about that instalife. You are never at that cafe until you post the photo of your #foodporn. In Singapore, the cafe trend is simply, all about looks; mainly latte art. Well, so for all our barista readers, how do we perfect latte art. At Nineteen95, We are not latte art champions nor are we experts. However, we are baristas who can pour decent latte art and we learnt from scratch. No training, just trial and error. Well they say practice makes perfect right? We have spent countless hours pouring latte art, working on the techniques. Without training, we would have a better sense of what you home baristas will face when perfecting latte art.

There are 5 major factors to take note in order to perfect latte art.

  • Machine
    This is probably the biggest factor. The machine will affect the quality of your art as it dictates your espresso and the quality of your steamed milk which also happens to be other factors in perfecting latte art.
    Based on my home setup (Delonghi EC155 Vs Rocket Cellini), the quality of espresso and milk is at different levels. The espresso can yield much more crema and the steam wand of the Cellini is much more powerful and can easily bring out that “wet paint” consistency for my microfoam.
  • Cleanliness
    This would refer to cleanliness of your tools such as your grouphead of the machine, steam wand and milk jug. Simply put, we do not want any of the above mentioned items to be dirty. We would like to work with a clean surface to ensure less variables for that perfect latte art.
  • Espresso
    Latte art is a combination of both espresso and quality steamed foam. Both materials (espresso & milk) has to be at tip top condition, there are of the utmost importance. However, in the world of latte art, when it comes to espresso, its all about the quality of crema.
    Crema is that layer of brownish foam that forms on the top of freshly made espresso coffee. Weak or little amounts of crema will cause the base of latte art to be out of shape. Quality crema will give your latte art the perfect base, in short, crema = base or your canvas in latte art.
  • Steaming
    This is where most people fail. Steaming milk is something that is extremely difficult to teach & master. It takes hours of practice to find what he/she is comfortable with in order to produce the microfoam.
    Personally, how I steam my milk is as shown,

    As shown, the milk wand will be in the center of the milk jug. What we aim to do here is to spin the milk much like a whirlpool.
    Once we have the whirlpool established, we need to incorporate air to create foam. To incorporate air, we must lower the jug and the tip of the milk wand has to be at the near the top of the surface of the milk. Expect to hear a “hissing” sound, that is when you will know that your technique is correct. If you hear the sound of bubbles being created, that means your milk wand is on or above the surface of the milk, this will create the opposite of what we want, which are the giant bubbles.We recommend practicing with soap and water as having soap will have promote the creation of foam. *Just remember to flush your milk wand before your next usage. There may be excess soap that is stuck in the milk wand. Always flush before using*
    For a more comprehensive guide, do check out our other post: http://nineteen95.sg/steaming-milk-for-latte-art/
  • Pouring
    All latte art is built using to styles. Mainly the “Heart/Tulip” which is more of the push style, or the “Rosetta” which is more of the free hand or “wiggling” style. For me, I am more comfortable with the “Heart/Tulip” style while Uzen is more into the “Rosetta” Style.
    The technique is fairly simple and can be picked up from YouTube videos. Just keep in mind when to keep the spout of your milk jug near the surface of your coffee to create the white foam and when to keep the spout higher and farther away from the surface when there is no need for any foam.
    At this point, baristas in training can practice their technique using water and an empty cup. They say “Practice makes perfect”, so happy pouring!

 

SHARE this post on Facebook if you liked it! Don’t forget to follow us on our Social Media!
Instagram: nineteen95sg
Facebook: Nineteen95 the Espresso Bar

If you are looking for mobile coffee catering services, do check out our website at http://nineteen95.sg or drop us an email at enquiries@nineteen95.sg

Nineteen95 the Espresso Bar
Mobile Coffee Catering Singapore

Open post

Steaming Milk for Latte Art

Steaming Milk for Latte Art

Hello one and all! It’s been awhile since I posted anything on this blog. We’ve been really busy with events and our lives recently. As you all know, I own a La Pavoni Stradavari that I use for my home setup. Along the way, you WILL encounter issues using the machine and that’s where the Facebook group, with its fantastic and brilliant community, comes in. The people there are oh so friendly and are always more than willing to help and share tips regarding the Pavoni. Though however, this guide is not exclusive to La Pavoni users. The fundamentals and techniques can also be applied to whatever espresso machine you are using.

It seems that there are a lot of people that are interested in Latte Art but have difficulty steaming/frothing the milk. I’ve written a full guide on how to make a cup of latte on this blog, but the specific issue that people are facing seems to be with steaming the milk. When it comes to Latte Art, one of the most CRUCIAL  things is steaming the milk properly. It really makes or breaks your pour. In this guide, I will be sharing with you tips and tricks that I have learnt over the years of trial and error.

Essentially, there are 3 important factors:

  1. Amount of milk
  2. Getting the Whirpool
  3. Stretching/Steaming the Milk

Let’s get started!

1. Amount of Milk

Fill milk to just under the indent of the spout.

First and foremost, a latte art pitcher/jug is most recommended. In order to make an 8oz Beverage like a Latte, I will be using a 12oz pitcher. Fill the milk to just under the indent of the spout and you should have the perfect amount of milk. Too little and the milk heats up too fast; you will not have time to stretch the milk. Too much milk and it will be difficult to pour + it will overflow while steaming.

Oh yes, and not forgetting type of milk. It will be one hundred times easier if Fresh Pasteurized Full Fat Milk was being used. I’ve tried with Low Fat Milk and Almond Milk, it’s not impossible, just a lot more difficult to get consistent, quality microfoam. The milk that we use is Barista Milk from F&N. What makes it special is that it has higher Fat% and Protein% making it creamier, richer, and more flavourful. In my country, F&N only sells the Barista Milk to business for now. Otherwise, I would normally use Meiji Full Fat Milk.

 

2. Getting the Whirlpool

 

 

First of, dip the wand about a cm in the milk. Not too deep or it won’t be able to swirl the milk. Not too shallow or else you might start pre-maturely foaming the milk without getting the whirlpool yet. Positioning is key when you are trying to get a whirlpool in the jug. Take a look at both photos above. What you have to do is position the steam wand in between the center of the jug, and the wall of the jug. Then, tilt the jug slightly so that it helps the steam push the milk around the jug easier. You really have to practise a lot with regards to finding the perfect position of getting the whirlpool. But remember, in between the center and the wall, and slight tilt. Turn on the steam and start swirling.

I was having trouble getting good microfoam for a period of time cause I kept positioning the wand extremely close to the wall. Somehow, it affected the quality of microfoam. I was getting slightly bigger bubbly foam than microfoam. Placing it to near to the center will create big bubbles in the foam.

Here’s the science:

As you stretch the milk, the top layer expand and gets foamed up. Air is naturally less dense than liquid and hence stays at the top. The whirlpool will “suck” the foam from the top and fully incorporate it with the main body of milk. When the milk is properly incorporated with foam, it will flow out smoothly and help with pouring latte art.

 

3. Stretching the Milk

Now that you’ve got your whirlpool, it’s time to stretch the milk! But hurry, the clock’s ticking fast – your milk will get too hot if you delay any further! With both hands, slowly lower the jug while keeping the whirlpool going until you you hear a high-pitched paper tearing sound. It almost sounds like the hi hat sound when you beat box. Get that sound going for about 4-6 seconds. However, use that only as a rough gauge.

There are 2 amazing tools that everyone is equipped with to assist with stretching the milk. Use your EYES and EARS to see and hear the whole process.

Eyes:
Look for the gradual increase in volume. I would say about a cm increase in volume is perfect for latte art. Slightly more and it would be foam that’s perfect for a cappuccino.

Ears:
Listen for that high-pitched paper tearing sound. You know you would have produced foam if there isn’t a high-pitched SCREECHING sound. The screeching sound comes from the steam hitting the walls of the jug. When you get enough foam, the foam should act as an insulator to muffle that screeching sound coming from the bottom.

Once you’ve got enough foam, quickly bring the jug back up such that the wand is slightly under the milk, just like when you were getting the whirlpool going. Use the other hand to feel for temperature. A good rule of thumb for getting the right temperature is: once the milk gets too hot to touch, the milk is ready. Off the steam once desired temperature is achieved. There has been some debate that a slightly cooler (not so hot) milk pours easier. I’ve been playing around and find minimal difference when pouring. But that’s just up to your preference, for now.

… And you’re done!

The final product should look something like this. As you can see, the milk rose from under the spout, to a little higher. Visually, the milk should look like wet latex paint. Don’t wait for too long though, don’t let your espresso and milk sit for too long otherwise you will not be able to pour latte art.

If you’re not getting it, don’t be disheartened. Practise practise practise! I myself am a home-trained barista. Took my several years to be consistent with getting microfoam and I don’t even get it right EVERYTIME! What helps me the most other than practising is to watch videos on both YouTube and Instagram. Keep at it until you are able to get it! Hopefully this guide will be able to help a few people who are struggling to attain good microfoam for latte art. Until then, see ya!

Here’s a video of me going through the whole process. You can see how I steam the milk from here.

 

Stay tuned for the next part: Pouring Latte Art!

SHARE this post on Facebook if you liked it! Don’t forget to follow us on our Social Media!
Instagram: nineteen95sg
Facebook: Nineteen95 the Espresso Bar

If you are looking for mobile coffee catering services, do check out our website at http://nineteen95.sg or drop us an email at enquiries@nineteen95.sg

Nineteen95 the Espresso Bar
Mobile Coffee Catering Singapore

Open post

Best Coffee Beans For You

Taste is subjective. Each individual will have their own preference, a cup of coffee can taste delicious to one while the same cup of coffee can taste horrible to another. Hence, we are going to run through the different types of beans based on its species, origins and roast to determine whats best for you!

Species

There are two main species of coffee beans in the world, Arabica and Robusta.  More than three-quarters of the beans that are sold in the world today are Coffea Arabica, the majority of the remaining bulk are Coffea Robusta. “Coffea” is not a typo, Coffea is a genus of flowering plants whose seeds, called coffee beans. So, the question lies in which is the best. We will break down each species based on price, taste & crema.

  1. Price

    Robusta the cheaper alternative as compared for Arabica. This is a result of ease in growth and maintenance, Robusta can also produce a higher yield and are more diesease resistant.

  2. Taste

    Arabica beans triumphs over Robusta beans for this category, unless you like the taste of burnt tires. Robusta has a bitter taste with a rubber like texture due to its caffeine content. Arabica has a sweeter, with nicer flavor notes and contains more sugars. However, do take note that this is in general. It is possible to get Robusta that taste as good or if not better than Arabica, but it is not a regular occurrence.

  3. Crema

    Robusta produces more crema for your espressos compared to Arabica. This means if you want that nice color and base for your latte art, Robusta beans are perfect to use to get that nice golden brown to contrast with the white from the beautiful microfoam.

Given the 3 factors, which species is superior? Fact is that none of the two is better than the other. Most coffee roaster mix the two species to create their own blend. A mix between Robusta, to bring out the thick crema and nutty flavour, and Arabica to bring the fruity notes and improve the overall taste.

Origins

In reality, the flavor of coffee is almost impossible to generalize. There are so many factors that affect the taste; altitude of the plant, ripeness of the fruit and how thoroughly the bean was washed. However, we are able to get a pretty good idea of what a cup of coffee will taste like depending on where it’s from. Most will break down their beans to 4 regions. Central America, South America, Africa & Asia.

    • Central America

      We have beans coming from places such as Guatemala, Honduras, El Salvador & Nicaragua. Beans from this regions are usually very balanced and have a good mix of sweetness and fruity acidity which brightens the taste of coffee.

    • South America

      In this regions, coffee beans are produced in Colombia, Brazil, Ecuador & Bolivia. Similar to Central American coffee, it is relatively light. However, within this area, different countries produce a different flavor profile. For example, Colombian coffee tends to be more sweet and less acidic with nutty hints, while Brazil beans have a less-clean after taste and chocolatey flavor notes with a creamier mouth feel.

    • Africa

      Coffee are grown in Ehtiopia, Kenya and Uganda. These beans are considered as one of the purest kinds of coffee out there. This is because of the flavor profile is extremely diverse. Usually described as complex, fruity and floral, African beans are strong, fragrant and full bodied flavors.

    • Asia

      This region is a wild card. Why do I call Asia a wild card? That is because beans from this region tend to have extreme opinions; either complete love or hate. Asian coffees tend to be earthier and darker compared to others. These beans are less acidic yet more complex.

Roast

Image result for light to dark roast coffee

Light Roast

Light roasts are light brown in color, with a light body and no oil on the surface of the beans. This roast have a toasted grain taste and pronounced acidity. The origin flavors of the bean are retained to a greater extent than in darker roasted coffees. Light roasts also retain most of the caffeine from the coffee bean.

Medium Roast

Medium roasted coffees are medium brown in color with more body than light roasts. Like the lighter roasts, they have no oil on the bean surfaces. However, medium roasts lack the grainy taste of the light roasts, exhibiting more balanced flavor, aroma, and acidity. Caffeine is somewhat decreased, but there is more caffeine than in darker roasts.

Medium-Dark Roast

Medium-dark roasts have a richer, darker color with some oil beginning to show on the surface of the beans. A medium-dark roast has a heavy body in comparison with the lighter or medium roasts.

Dark Roast

Dark roasted coffees are dark brown in color, like chocolate, or sometimes almost black. They have a sheen of oil on the surface, which is usually evident in the cup when the dark roast coffee is brewed. The coffee’s origin flavors are eclipsed by the flavors of the roasting process. The coffee will generally have a bitter and smoky or even burnt taste. The amount of caffeine is substantially decreased.

To summarize the differences, in addition to the color gradations:

  • As coffee roasts get darker, they lose the origin flavors of the beans and take on more flavor from the roasting process.
  • The body of the coffee gets heavier, until the second crack, where the body again thins.
  • Lighter roasts have more acidity than darker roasts.
  • Light roasted beans are dry, while darker roasts develop oil on the bean surface.
  • The caffeine level decreases as the roast gets darker.

SHARE this post on Facebook if you liked it! Don’t forget to follow us on our Social Media!
Instagram: nineteen95sg
Facebook: Nineteen95 the Espresso Bar

If you are looking for mobile coffee catering services, do check out our website at http://nineteen95.sg or drop us an email at enquiries@nineteen95.sg

Nineteen95 the Espresso Bar
Mobile Coffee Catering Singapore

Open post

How to make Latte with a La Pavoni

Greetings one and all! Today’s post will be about making a cuppa Latte with a La Pavoni. The La Pavoni is a hand lever espresso machine – almost all the elements are controlled by the user. When I say all the elements, I refer to things like temperature, pre-infusion timings, extraction pressure, and many more. This article will guide you through each step of how to make latte with a La Pavoni!

The machine that I use at home is a La Pavoni Stradavari. Even though I have owned this machine for close to 2 years and pulled countless of shots, there is still so much more to learn about making coffee with this baby. Because of the fact that I still face trouble with this machine after so much experience, I am sure that new La Pavoni owners will have so much more trouble getting the hang of this.

Equipment Needed:

Of course you gotta have your La Pavoni machine.

I pair my La Pavoni with a Lelit PL53 burr grinder. The grinder is very much as important as the machine you use. For espresso, grind size and consistency is crucial to getting a great shot.

I use a naked portafilter with a double basket.

This right here is my 12 oz Rattleware teflon milk pitcher. Not necessary if you do not intend to make Latte Art. You could use any other container to froth the milk in.

 

Alright, now that we got everything down, let’s move on to making the coffee.

Step 1: Fill the La Pavoni with water

Using the glass sight as a gauge, fill water to how much you desire. For making one cup of coffee, I would recommend to fill just under half of sight glass. Filling lesser water means the machine will heat up faster, which is good if you’re in a rush.

Step 2: Weigh the beans

For the double basket, I’d like to use 17 grams of coffee. Use the freshest beans that you can get your hands on, off-the-shelf beans just can’t quite make the cut. I got my Brazilian Single Origins from a local roaster who also happens to be the people we are working closely with to get our beans from for our coffee catering business. Check them out https://www.facebook.com/Jewelcoffee/

Step 3: Grind the beans

After weighing the beans, toss it into your grinder and begin grinding. If you are just starting out, the rule of thumb is to aim for the grind size to be similar to table salt. You can adjust the grind size later on after diagnosing the shot.

Step 4: Distribution

Once all the grinds are out from your grinder, the next step is to distribute the grinds evenly. The keyword here is evenly. The method that I like to use is to first give the portafilter a light tap on the counter top to ensure all the grinds stay within the basket. Next, use your index finger and swipe left to right gently, horizontally. Then, use your index finger again to swipe the grinds up and down vertically. The end result should be a flat bed of coffee with little to no humps across the surface.

Step 5: Tamping

The next step is to tamp the grinds. Every other article on the web will tell you to tamp with 30lbs of pressure but I digress. Here’s the way I tamp: using my hands, I grab the handle and place my thumb and index finger at the 2 sides of the tamp to use as guides for a level tamp. I press down just hard enough for me to feel resistance through my arm. I give a little tap on the sides of the portafilter with my tamp to make sure the grinds from the walls of the portafilter get in the bed. Then I tamp with the same amount of pressure and give the tamp a light spin to even out the grinds. I do not know how much pressure I used to tamp, but the whole point about making espresso is understanding the variables and controlling them. Use an adequate amount of strength that you can replicate over and over again when it comes to tamping. If the shot is too slow or fast, adjust the grind size and not your tamp strength.

You should end up with something like this.

Step 6: Pulling the shot

I read somewhere that it is better to raise the lever halfway before inserting the portafilter. Something about raising the lever when the portafilter is in may break the seal of the tamped grinds you put so much effort into. Once the lever is raised halfway, insert the portafilter.

Wait for the pressure to rise to 0.9bars before you pull up the lever fully.

This part here is real important. The whole process from lifting up the lever fully to the last drop of espresso should take about 25 to 35 seconds. Once the pressure is at 0.9bars, lift the lever up fully and pre-infuse for 8 seconds. What I do after the initial 8 seconds is to do something called the Fellini method – Push down, lift it back up, and then push down all the way. The Fellini Method lets more water into the grouphead which is crucial if you’re aiming for a specific yield.

By the end of the extraction, which should be between 25-35 seconds, you should have something like this. Look at the crema! The yield I got from this was about 31 grams of espresso from 17 grams of coffee.

Step 7: Steaming the Milk

Fill your milk pitcher to just under the indent of the spout, you could prepare the milk in advance before extraction. I will use this as a gauge later on to see how much foam I frothed.

Steaming the milk is something that requires a ton of practice. I will be making a guide solely on how to make good latte art which will also focus on how to steam the milk properly. My La Pavoni is modded with a single-hole tip. The basics of steaming the milk with the La Pavoni is to first flush the steam wand by opening the valve. Close the valve, dip the wand into the milk such that the hole is under the milk. Fully open the valve and try to get a whirlpool going on the in the jug. Once the valve is fully open, bring the jug down carefully till the hole reaches the surface of milk. Keeping the whirlpool, you should hear a sound similar to paper tearing. Keep a look out for how much foam you want. A good indication for me is that the milk will rise about half a cm. Steam the milk till the jug is hot enough that you can’t touch it. The milk should look like wet white paint. Use a wet cloth to wipe down the steam wand before the milk dries and sticks to the wand. Finally, give the wand a flush.

Step 8: Pour and enjoy!

The last and final step is to pour and enjoy your latte! Stay tuned to the blog as I will be making a guide on how to make Latte Art!

 

For those who have trouble understanding this article, here’s a video I made POV style of how I make a Latte with the La Pavoni:

 

SHARE this post on Facebook if you liked it! Don’t forget to follow us on our Social Media!
Instagram: nineteen95sg
Facebook: Nineteen95 the Espresso Bar

If you are looking for mobile coffee catering services, do check out our website at http://nineteen95.sg or drop us an email at enquiries@nineteen95.sg

Nineteen95 the Espresso Bar
Mobile Coffee Catering Singapore

Cold Brew Coffee at home in 8 EASY steps!

Cold Brew Coffee at home in 8 EASY steps!

Ever wondered how to make Cold Brew Coffee at home? It’s actually very simple! All you need are a few items you can find around your household and a bit of your time.

Equipment Needed:

  • Fresh roasted coffee
  • A big jar
  • Weighing Scale
  • Coffee Grinder
  • Coffee Socks

Step 1: Weigh your beans

 

The first step is to weigh your beans. Use a kitchen scale to weigh your beans. Over here, I am going to use about 150 grams of coffee (picture shows 70g cause the container can’t hold that much). Cold brew coffee is best made with fresh roasted coffee that you can get from your local coffee roasters/cafes, try not to get off-the-shelf coffee as it heavily affects the taste. With cold brew, the date of roast is a little more forgiving than when you use it to make espresso. For espresso, you always have to use the freshest coffee you can get your hands on.

Step 2: Grind your beans

The next step is to grind your beans. The grinder that I am using is a DeLonghi KG49 Grinder. For Cold Brew, using a blade grinder like this is more than sufficient to get the grind size required for making cold brew. The grind size that you want to aim for is something coarse, similar to sand.

 

Step 3: Put it in an air-tight jar

Once you have grinded all the beans, empty it in a jar that’s big enough to hold the grinds and the water that we will be putting in later. This jar was bought from IKEA for SGD $3.90: KORKEN Jar with lid.

Step 4: Weigh the water

Here’s the IMPORTANT STEP! The key to making good cold brew is the ratio that you use. I have experimented with several ratios and found this to be the best for me. A quick search on the internet brings about ratios ranging from 1:3 to 1:16. The recipe that I will be using is to make a cold brew concentrate, to be mixed with water or milk later on.

Here’s the recipe:

  • 150g coffee beans
  • 600g of water

I am using a 1:4 ratio. Meaning 1 gram of coffee to 4 grams of water.

Step 5: Saturate the coffee grinds with water

Pour the water that you have measured into the container. Ensure all the grinds are wet by giving it a quick swirl using a spoon, or you could just spin the jar. But do not spin it to hard or it might disturb the extraction process.

Step 6: Leave it in the fridge!

Here comes the tough part, waiting for it to brew. Unlike normal brewing methods, cold brew does not have any heat introduced to the coffee grinds, therefore extraction takes a longer time. The longer you put it in the fridge, the better the flavour. However, be careful not to put it in too long or it will taste bitter! Leave it in the fridge for a minimum of 12 hours. Stopping the extraction process early may result in sour flavours. However, I like my coffee to be slightly stronger. I let my coffee sit in the fridge for 18 hours.

*18 hours later…*

Step 7: Filtration

Finally after 18 hours of cruel waiting, we can finally filter the coffee! Most articles and recipes would call for a paper filter like the one used in the V60 pourovers. However, being the Singaporean that I am, I will be filtering it using the good ol’ kopi (coffee) sock! It’s cheap, re-usable, and easy to find! What you wanna do here is to find another container to pour the coffee into from the jug. Ready the sock over the container and pour all the coffee in, don’t forget to get the grinds in there too. Once everything is in, use your hands to squeeze whatever that is soaked up in the grinds. After all, every drop counts!

After the first filtration, use another sock to do a double filtration to ensure that no grinds contaminate the cold brew. The sock I am using the in the picture above is double layered.

Step 8: ENJOY!

All that’s left to do now is enjoy! Mix the concentrated cold brew coffee with either milk or water as desired to your taste. The cold brew coffee can stay fresh for about a week+ as long as you keep it in an air-tight container and store it in the fridge! What a convenient way to grab your caffeine fix!

 

SHARE this post on Facebook if you liked it! Don’t forget to follow us on our Social Media!
Instagram: nineteen95sg
Facebook: Nineteen95 the Espresso Bar

 

If you are looking for mobile coffee catering services, do check out our website at http://nineteen95.sg or drop us an email at enquiries@nineteen95.sg

Nineteen95 the Espresso Bar
Mobile Coffee Catering Singapore