 Good morning, everyone and welcome to our second coffee tasting here at DevCoff. I'm joined today by Teresa from Double Shot. Good morning, Teresa. Good morning, everyone. And today we're going to be brewing the Mbachi coffee if you're playing along with our coffee kit, but use any coffee you've got and that would be great. We'd love to have your questions. Teresa is interested in questions around coffee brewing techniques and things like this. So please put those in the Q&A and I'll pass them along to her verbally. Also yesterday, some people had asked about some alternative brewing techniques. Yesterday we saw the clever dripper and so today Teresa has prepared some stuff with Aeropress with us, but I think she's ready to talk about pretty much any brewing technique that typically occurs with hand coffee. And with that, Teresa, can you tell us some about this coffee? Where does it come from? Great. Thank you. Once again, welcome here in our cafe. My name is Teresa and I'm responsible for education in Double Shot Roastery. So whatever question you have, shoot and I would love to answer all of them. So today's coffee we prepared for you. It's called Mbachi. The Mbachi is the name of the family which lives in Colombia. So it's our Colombian farmer. And this is one of the farmers we are cooperating with for the longest time, almost for 10 years. Until today, we have every fresh crop of this farmer. We used to call this coffee Carlos Mbachi by the father of the family, but right now he has two or three daughters and sons. So now it's just the name of the whole family. So as you noticed, you have some description of the coffee here under the name. There's a set of plums, sugarcane and lemongrass. I will go for that a little bit later. What does it mean and how does it get there in the taste? Because it's not the artificial taste, it's the natural taste of the coffee. But at first I would love to talk about ira press because I heard that you requested to see one of these petots. But after that, if you want, we can also follow with, for example, we 60 or French press or whatever you choose. So for every filter coffee, what we need is hot water. Definitely the water shouldn't be boiling, but near to boiling. So I have my set on a 96 degrees of Celsius. Then we have need some freshly grounded coffee. I pre-grounded my coffee because I didn't want to disturb us with the sound of the grinder. And especially for our press, we need paper filters. So for those of you who are not familiar with this equipment, it's really clever one for for traveling, for example, because it's light and you can stock it in your backpack and do it whenever you are. It has three parts. So it has this part where the paper filter is sitting. So there are paper filters, which are original to the ira press. So if you bought the ira press, you had your filters already there. You put the paper filter on the bottom and as with every other filter method, you need to rinse the filter first because we want to get rid of this paper taste in the filter. Then we have this middle part where we put the filter afterwards. We put the coffee inside, pour hot water and then we use this plunger or how to say it, which we put on the top and we gently press it. So that's the reason why we call it ira press. So at first I will rinse the filter with the hot water. Don't forget to get rid of this water to not dilute it, your coffee. Then you put their grounded coffee about the grind size. It should be some like mildly coarse, not too fine, like a powder, but not too coarse like the like sand or something like that. So it's somewhere in the middle. About the new recipe, for all filter methods, there is a universal recipe which goes for 60 grams of coffee per one liter of water. Because here we are limited by the size of the ira press, there is quite a stable recipe I'm using that's 15 grams of coffee per 250 grams of water. So I put all the ira press with this special glass kettle on the bottom, or you can use some solid muck because we will pressing hard on it, so do not use something really fragile. This is the special one, special glass one, but I would recommend you to use a normal muck or if you are somewhere outside this kind of metal muck. So I put the coffee there, then I'll follow with the water, and it's good to pour just a little bit of water, start your stopwatch, and gently stir. This phase we call pre-infusion, this is the moment where the gases which are locked in the roasted beans, mainly CO2, carbon dioxide, it's locked in the beans and we want them a little bit to get out to the gas, so we will achieve much more rich flavor. So we let that sit just a little bit of water for 30 seconds, and after 30 seconds we follow with the rest of the water. So I put there 15 grams of coffee, now I'm filling it with 250 grams of water. I'll give it just a little stir again, and then I will put there the plunger, and I will try to maintain the under pressure, so I will put it there and slightly pulling it up, so that creates under pressure here, and that means that we'll stop the dripping of the coffee. So as you can see, a little bit of coffee went down, but not all of it. If I wouldn't close it properly and didn't do this under pressure, the most of the coffee brew would go down without proper extraction. So we want to a little bit prolong the time of contact of the coffee and the watcher, and after two, two and a half minutes, we want to gently press it down to filter the coffee. So for the filtering, for the pressing time, we'll put it from the scale away. Now we are waiting. So the contact time of the watcher and the coffee depends on the grind size of the coffee. So as finer you grind the coffee, then shorter the time of the contact of the coffee and the watcher. If you grind oppositely your coffee two cores, or if you, for example, get some gift of the back of the coffee, which is already pre-grinded, and you see that the grind size is two cores, then you just let it sit down there for more than a two and a half minutes. So for example, three or four minutes. So now it's two and a half minutes for me, for my grind size, and I will now just gently pressing it down. So this is why this is called Aeropress because there is this small amount of air and we are pressing with it. But do not have the idea that it is some kind of same like with espresso machine because the pressure you are making is not significantly bigger than one bar of the atmospheric pressure. So comparing with espresso machine, there you have a pressure of nine bars, which is produced with the rotational pump. So this is nothing like espresso. But it's a clever way how to filter your coffee. So after pressing all the water down, we have a nice cup of coffee. So one question that came in while you were doing this was because the Aeropress is so small, do you have any suggestions about people who need to brew more than one cup at a time, like for them and their partner? So there are some possibilities how to do that. One thing is to do what we call bypass. That means that, for example, you put in the Aeropress more coffee, for example, 30 grams of coffee, you fill it with the water as much as you need, and then after that you will dilute it with the hot water. So you will do something like the Americano. But I'm not really a big fan of that. I think that the taste is not that rich that it could be. So if you need more coffee, the one possibility I would choose is to brew it again, just do it another set of your coffee. Or if you have a bigger party, obviously there are some better ways how to brew your coffee. For example, in v60 where you cannot do at least half a liter of coffee at once or use some electrical filter method. But as far as you are stuck with the Aeropress, I would suggest just do one more round and do the coffee again if you want to do more than one cup of coffee. I think this is the one disadvantage that Aeropress has, that it's too small. So given that piece of advice, would you suggest that you make your own cup of coffee? Make your partner's cup of coffee first. You know, it's a life lesson here. Oh, it depends. When I do the coffee for my partner, I would usually share one cup and then we do it again. Oh, that's clever. Or it depends on the emergency situation. That's clever. I like that. Somebody else has asked if you can talk a little about the difference in taste expectations or how the coffee is going to taste coming through, say, in Aeropress versus the French Press. That's a good question. So basically, the main difference between the Aeropress and the French Press is that in Aeropress, we are using this paper filter. This is what will do the most tasteable difference. In contrary, sorry. So in contrary, in French Press, you have this metal filter. So through the metal filter, always get some of the smallest particles, the fines. When we are grinding, there are all times some fine particles, which will go through the metal filter. That means that your coffee from French Press will be a little bit like a dirt. It wouldn't look like the Aeropress we just saw, whereas it's a clear coffee. This means just a disadvantage from the point of view. The visibility is different, but if you taste it, in French Press, the taste will be much richer, sweeter, and almost a little too bitter for someone, because there are these small particles. Contrary to that, the Aeropress and all the other methods which are using paper filter, the taste will be clear and with a higher acidity and also a little bit not so heavy body. So from French Press, we call this dispersion on your tongue that is heavy body because it's really full of these small particles, but the Aeropress will be a little bit clearer and lighter. This is mostly, it depends on your taste. So someone would prefer French Press because it has this richer taste and can achieve also the taste of sweetness, higher sweetness and higher bitterness, but the Aeropress will be a little bit more acidic and it depends what you like. Okay, and so it seems like what you're saying as well as then that I would expect a similar set of tastes and notes from say the Aeropress and the V60 because they're both using paper filter. Yeah, okay, that makes sense, but the V60s are continuously dripping method of brewing, so it's not immersion, I guess. Okay. Yeah, definitely there is also this question about, we call it, so the V60 is from the, it's the part of the brewing methods we called as you said, pour over, which are constantly dripping through, but the Aeropress and French Press is what we call full immersion because there is all the time, all the particles are immersed in the water. So that means that this slightly heavier body from the full immersion method and even clearer and even lighter body from a pour over method. So if we would say, let's say that this would be like a heavier body, most sweet and bitter taste, this will be something in the middle and V60 will be a little bit clearer and more clear, sorry, and with a little bit of enhanced acidity compared to Aeropress and the French Press. But basically the taste shouldn't be like too different. Still you should get these notes of sugarcane and plums and lemongrass in all of them, just the intensity will be different. Okay, that makes sense. We also have a question around pre-infusion and they write pre-infusion methods are usually seen with pour overs, I assume they're talking about like the V60. What is the benefit of pre-infusing for immersion style like the Aeropress or French Press? Basically it's not that important. The pre-infusion I did because I have really fresh coffee roasted just two days before. So there is this problem of the CO2 which basically like pressing against the water. So just water can't go so much into the molecules of the coffee such easily comparing to when it's a little bit degassed. So if you have really really fresh coffee one, two days after roasting then I would go for pre-infusion even for the full immersion coffee, but you have a point that it's not that much important compared to pour overs. In pour overs we definitely want to pre-infusion every time. This is mainly because as you can see this is the conic pattern of the V60 that if you pour water over the grounds, the water will get on the bottom not so easily like if you pour all the water into this shape of the brewer. So definitely if you have a pour over method you want to help the water to get to the bottom as fast as is possible. Also the pre-infusion is the way how to as I said to get the water to all the particles and same time so that all the particles will open in the same time and will extract same time. That makes sense. It sounds like the pre-infusion then is important especially because the aero press is so small whereas maybe on something like a French press where you've got a liter of water it's less important because there's so much water moving around. Okay. One of the things we had talked about in the pre-game of this session and you had referenced earlier was these words at the bottom, plums, sugarcane, and lemongrass. And I'd asked you where do these words come from? Like did the embachi family suggest them? Did you well do something magical to come up with them? Do you have a random word generator? Okay so who does this magical thing? It's actually microbes. So the taste of the coffee mainly like consists from a few things. One is what we call the terroir. So there is a way that there's a thing that where the coffee grows on which type of soil and how attitude and how much rain and how much sunlight there was during the season that makes some part of the taste. Then is the type of variety. So for example here you can read kattura. Kattura is the one of the variety of arabica. And then there is a really important thing and it's the method of processing. So we have a washed processing written here. That means that after picking the cherries of the coffee you put them to the depalper so it will scratch the skin out of the cherry. You will get rid of the skin and you have the beans covered by this pulp, sugar pulp. Then you will leave it in some water tanks for example from 24 to 48 hours. And during this time there is this process of fermentation. And it depends if the fermentation is underwater with less of oxygen or there's another method, a natural process where you do not use water and just let the cherries sun dry. So if it's happening on the sun and on the air there's another part of another type of fermentation. Another type of microbes and yeast is involving in the process. And this yeast and microbes during the fermentation will process the sugars in the in a pulp. And after that it will resolve in another taste of the coffee. So if we after that after this scratching of the pulp then letting the ferment in the underwater, then drying and then sending to the roastery. In the roastery when we roasted the coffee we tasted it. It's called capping so we cop it, and after that we like a team in the roastery just decide what to write here. So this is not like also it could be a little bit different if same coffee will roast another roaster, will follow another type of roasting process. Then the resulting taste will be different. So it can happen that from the same farmer two different roasters would have another descriptors. So we call this descriptors and these are natural ways how the coffee should taste. If you taste it regularly and if you taste it with someone who can follow this taste you can learn it. It's not something you have to be like born for as more you taste as more you can feel it. That makes a lot of sense. It's one of the better explanations of that whole process that I've ever had so I really appreciate that a lot. There's been some more questions that have come up around brewing methods and I wanted to drive back towards brewing. Somebody was asking specifically what's your coffee to water ratio for v60 but also your recommended ratio but also how does that change for different kinds of brewing methods or is the ratio relatively fixed? I would say that I would fix the brew ratio for all alternative methods. So let's say we have some brew ratio for espresso and everything else every brewing method and doesn't matter really if it's the full immersion or if it's a pour over I would recommend to stack with the same 60 grams per one liter of water. This is what we called golden standard. It was established in 60s and then later again in 90s there was too big part of tasting and it was established that this is the best ratio which people like to taste not just the professional whom prepared the coffee but like general public. So I would stack with the same ratio for everything and I would just count it how much of the coffee I would like to prepare and definitely it will result in another taste if you add or if you decrease the amount of the coffee. As more coffee you use per same amount of water the taste will be somehow stronger but there is the trick that that you can you can dilute the amount of the coffee in just some part of the water. So if you have some part of water and the coffee and if you are increasing the amount of the coffee there won't be enough of water to dilute it. So basically if for example you are using let's say that my my it was 15 to 250 and if I would put there as I suggested for this bypass 30 grams of coffee I would I would be afraid that it won't dilute it enough and that you are just wasting your coffee and the the taste of the coffee won't be better of the brew it would be just it wouldn't be stronger because there's not enough water to pull the taste out of the coffee it actually paradoxically be weaker okay um and you're saying 60 grams per liter of coffee okay yeah so 15 to 250 becomes sorry it's I've only had one cup this morning so I was unable to do that math quickly and I went out talking through it out loud oh this is my second so well we're coming up on the end of our time here so I'll ask you two quick questions which hopefully will be easy to answer the first is um there's been some conversation around reusable filters in the aero press and I presume reusable filters and some other methods do you have an opinion on reusable filters at all good bad we were just we were just the tube types one was made of cloth and second one was made from metal filter and I actually I had a better result with the metal filter but it was really special one which was two layers on the top so the the result was almost the same like from the paper filter so I would recommend this I'm I'm not sure about the brand who is making but it was some Japanese factory who produced this kind of filter it was like the two layers of the metal filter connected with some some metal rim and I would suggest it to use it if you are really considered with the with the zero waste but on the other hand the paper filters you can also put it you can compost it you can put it to your compost I hope no that makes sense the correct word um and then the last question and then we'll we'll say idea and let everyone go to the next sessions and finish their coffee is when you get up in the morning what is your brewing method I'm usually I was used to brew the v60 and actually this is my favorite coffee from our roastery so I drank like hundreds of kilos of that but as far as I'm now stuck in a home office so with my partner we are brewing on a on a mocha master this is the electric filter so we do like one liter at once and then we drink it through the morning so very cool very cool thank you so much this was fantastic I really appreciate it and I hope everyone enjoys the rest of their sessions today at depth call post your coffee pictures online