Coffee Brewing Techniques with George Bregar - Alterra Coffee

Thanks to our friends at WisconsinFoodie.com we had this chance to offer a video on 3 coffee brewing styles, Chemex, french press and siphon brewer. Join Alterra's head roaster, George, as he presents the methods and tips on some of his favorite ways to brew.

Category:

Howto & Style

Tags:

• Alterra
• Coffee
• Brewing
• Chemex
• French Press
• WisconsinFoodie
• Siphon Brewer

[astroboomboy]

I love watching other people make coffee. Most of my friends have a style very distinct that match their personality. I think the way you make your coffee says a lot about you!

[aerisismine]

@proustie Sure can. If you're in the area at all, you can always stop in and ask any of us for advice as well. Try going slightly finer on your grind. As far as temp, I used to brew our kiamabara at like 89, but it would be a bit savory out of syphon. Much preferred Kenya Kagumoini out of syphon (I think GH still has some he's roasting). Thing to do is go by drawdown. If it's more than 30 seconds, too course, it's it's less, too fine. This is using the cold towel method of course.

[proustie]

@aerisismine That's awesome. I love Barismo--if only I could vaguely replicate the brews that I've had there. I used a lightly roasted Kenyan (Terroir's Kiamabara). Virtuoso grinder (non-espresso calibrated), tried everything from "8" to "16" out of the 40 settings. Ben recommends a "table salt" setting, which has been hard for me to call, since my grinds aren't that even. Stuff always smelled amazing but taste-wise it's never hit the spot. Next time I order, could I ask for a grind sample?

[aerisismine]

@proustie I actually work at Barismo, so that is the exact method I use. Sounds like your grind might be too course if you're getting under-extracted brews. What kind of coffee are you using? Temp really varies a lot by coffee. What is your grind like? Grinder/setting?

[proustie]

@aerisismine Could you elaborate a bit more on your syphon method (I've been trying to replicate Barismo's)? I use 91c too but I've been getting under-extracted/sour brews....

[aerisismine]

French press: So much agitation. Oversturring results in over extraction, and a bitter cup. Chemex seemed okay. Syphon: I wait to add the coffee until the water is in the top portion of the syphon, and the temp drops to around 91c for a light roast. You also can control the agitation better this way. I've had a few strokes too many be the difference between a sweet balanced cup, and an overextracted, bitter one. Last thing, the first time you called the syphon filter cloth, then mesh after.

[kupeovics]

Excellent video!  I like how quickly and simply it presents the three methods. The only thing I'd like to warn people of is to be careful of the filter attachment hook on the siphon filter. It's best to unhook it before putting it in the lid/stand. I have this same Yama model and actually broke the tube by forcing it into the stand with the hook attached. Luckily replacing just the top isn't too expensive.