A Variety Of Coffee Makers - Then And Now
Eric Slarkowski
There used to be a time when the only coffee making device available was the lowly percolator. Prim and proper housewives would stare patiently as heating water till pressure forced it up a little tube and spilled over a basket full of beans.
No doubt it was interesting to watch but only if the coffee were that good. Boiling coffee and spilling the water over beans many times leads to the output of a brew less than the best.
Come 1970s and the whole scenario shifts. The drip procedure overtook the market; it was cheap, fast and even guaranteed an improved taste. A cup of beans kept in a plastic container over filter paper, a few minutes of just boiling water falling over the concoction and what do you have? a glass pot full of coffee.
When it was the 90s it was the espresso makers that were all over the place. The application of American intelligence coupled with European culture lowered the price without compromising with the taste. Boiled water is pressured forcefully through nicely crushed dark roast and in a few minutes what you get is a lip-smacking aromatic delight.
Into this pour frothy milk for a latte or a cappuccino, determined by how much milk you put in relation to coffee. A sure fire improvement and the different kinds of espresso makers lead to wonderful trials in chemistry.
Coffee makers do not miss a chance to try out new methods. So they welcomed the French plunger too adding another name to the list that promotes the European culture. A rod made up of metal extends through the middle of a glass cylinder where it meets a handle. At another end is the filter, fitting perfectly inside the container.
Throw grounds inside the container and pour almost boiling water into it. Opposite to the drip procedure, the grounds steep till the plunger is pressed. What you get is a thick, dark brew dished out right from the maker.
One of the more sophisticated methods of brewing uses the vacuum brewer where there are two metal or glass bowls one on top of the other. Heating it makes water rise to the upper one, like the principle in the percolator method. Do way with the heat and when the beverage cools down a little a semi vacuum is created drawing hot water through the beans and into the lower container.
When sitting at table you can entertain your guests with making the brew right in front of their eyes which also guarantees a fresh cup of their favorite drink.
Quite obviously no method discussed here is really new most date back to centuries earlier. Turkey may have one of the oldest in the form of the Ibrik. Water is boiled in a copper or brass container with a grooved tongue and a long handle. For that strong flavor crushed coffee is put directly to the water and then served without any filtering.
Try one or the other for a wonderful cup of fresh coffee and whats more, they all focus on different components of the flavor. Experiment as much as you wish! You may discover that a lesson in history can be no less than a delicious taste journey.
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