According to the National Coffee Association, 54% of Americans over the age of 18 drink coffee every day. I, for one, view drinking a cup of coffee as the defining point in starting my day. The public’s addiction to coffee has been expressed in more than just statistics of $40 billion spent of coffee in the U.S. each year; the many different types which have been created over time in all parts of the world, attest to the popularity of the drink.
If the market share of the drink is not enough to convince businesses that coffee is worth keeping on hand, the versatility of the bean makes an even bigger case for using coffee. Chocolate-covered coffee beans can be used as garnish, while concentrated, brewed coffee can be used in desserts. From mousse to coffee flavored brownies, coffee lends itself to use in sweets. Coffee can also be used in spice rubs of meats, and sauces for chicken and meat, adding a slightly bitter, deep flavor.
The first step to selling coffee in a coffee shop or restaurant is knowing how to prepare the different popular types. This article provides basic information about the most common types of coffee, offering a good starting guide for how to prepare coffee and which equipment to purchase to best serve customers.
Espresso is a small, very concentrated shot of coffee made by forcing very hot water through finely ground coffee beans, under pressure. Espresso is most easily prepared using an espresso machine. The beans should be freshly ground for maximum flavor, and the water should be high quality. A thin layer of foam at the top of the shot is formed from oils and other components of the coffee beans, and is associated with the quality of the beans. Businesses selling coffee should invest time and effort into make their espresso as good as it can be, since it also serves as a base for many other coffee drinks such as cappuccino and café latte.
2. French Press
French press is a relatively simple coffee brewing method, which consists of brewing and filtering the coffee in one pitcher. The grinds are topped with hot water, and after three to eight minutes, depending on who you ask and the freshness of the coffee grinds, the strainer can be pushed down. Using freshly ground beans will make for the most flavorful coffee. The method takes a relatively long time, but is a great way to get the best flavors out of the beans and into the water, when done right.
3. Turkish Coffee
Turkish coffee is prepared based on a similar method as French press, but without the filtration. The coffee grinds and sugar, if wanted, are place directly in the serving cup, hot water is poured on top, the coffee is stirred, and then the drinker waits for the grinds to settle before drinking the coffee. Leaving the grinds in the cup allows the flavors to be extracted from the grinds throughout the drinking process, but requires the drinker to pay attention to the amount of coffee left in the cup: eating the grinds is very unpleasant in many opinions and should therefore be avoided. Turkish coffee is almost always served black (without milk).
4. Cold Brew Coffee
Cold brew coffee is more than just cold coffee. Throughout the brewing process, the grinds do not come into contact with hot water. The cold extraction results in different chemical compounds in the finished product, when compared to hot-brewed coffees. Namely, cold brew coffee is appreciated for its low acid content and higher levels of caffeine when compared to hot brewed coffee. Cold brew coffee is prepared by placing the grinds in a pitcher with water, and letting it sit at room temperature or in the refrigerator overnight. It is a great type of coffee to serve in the summer, but is not usually heated and served hot, after preparation. Since cold brew coffee rarely has the bitterness which some hot brewed coffees have, it can easily be drunk without adding milk, and can also be a great base for ice cream and other desserts.
5. Drip Coffee
Drip coffee is the most commonly brewed coffee in diners and homes. The technique consists of pouring hot water on top of coffee grinds in a filter, and collecting the drip as it comes through. As the water makes its way through the layers of ground coffee, it extracts the color and flavor compounds. This method produces a relatively light coffee, since the time for which the water is in contact with the grinds is minimal, and it is not coupled with high pressure and temperature, as with the espresso brewing technique. Also, some of the flavor compounds may stay trapped in the filter, leading to a less flavorful cup of coffee.
Coffee is undoubtedly one of the world’s favorite drinks. Various cultures have entire ceremonies centered on coffee preparation. The best coffee preparation technique depends on the drinker’s flavor preferences, and in general each coffee lover knows exactly how he/she like his/her coffee, and has a defined, preferred preparation technique. Restaurants and coffee shops should offer a few different types of coffee, if possible, in order to best cater to all customers.