Coffee should be simple

There are some nice perks to choosing your own food and drinks to consume, not only do you know what is going into a particular foodstuff but you can prepare ingredients from fresh, in most cases, if you follow and adhere to this method. 

I am of course not talking about processed foods. Sometimes, unfortunately, it is not possible to show this discipline, if you are out and about, feeling ravenous and there are only fast food outlets locally, then you have little choice. Right?

So within the confines of your controlled environment, be it a kitchen, workshop or even office space; it is possible to prepare in advance if you are inclined.

For a good and worthwhile investment, you can have top standard coffee That any budding Barista would be proud of, we are not talking about that freeze-dried instant stuff, whatever the branding might tell you, it is just not real coffee.

Now the choice of machines, percolators, carafes and so on can be a bit bewildering but I am going to show you a simplistic way of doing things. 

Are you ready?

In my opinion, I feel simple it best and my choice of kitchen devices to make this coffee preparation business an art.

It is best to have a kettle for boiling water that is thermostatically controlled, not only for when the water gets to boiling point at 100 degrees celsius (212 degrees Fahrenheit) which is great for herbal and black tea, but did you know that coffee can burn, and does with ‘boiling point’ water as above… the optimum temperature for coffee is 94 degrees Celsius (201.2 degrees Fahrenheit). Opinions vary with a margin of a couple of degsrees, mainly due to the greater surface area on some coffee ‘grounds’.

For starters get a good ‘swan neck’ or drip feed kettle’, I have the Klarstein electric kettle with LED temperature display readout from –

not only does this kettle have drip feed capabilities but can heat the water to whatever temperature you instruct it to. This could be useful for heating babies bottles so they do not get burnt, or preparing couscous. The kettle can also keep water hot, at boiling point or less, handy to keep the vessel warm and ready at any point required. Kettle sorted.

For the pour over technique I have the Coffee Gator pour over brewer from – this allows for precise brewing of coffee and herbal tea infusions, just bear in mind that if the coffee (or tea) grounds are too small, it can impede flow through this device. When using it, make sure to not overfill it and be slow when pouring over the heated water in a circular motion, this will make for a good cuppa, also, the marks on the side for 1, 2, 3 cup et cetera are for expresso sizes, so if you have a regular cup, just double this.

With some practice, you will have great tasting coffee, there are some other tricks but we are all different so really there is no ‘wrong’ way.

The main thing is to enjoy!