The world’s best coffee obsession has risen to all new caffeinated heights. From cold-drip, nitro, pour over and siphon, to boutique varieties of milk (or dairy-free), these days caffeine connoisseurs can experience the latest brew styles served up by hip baristas in cafés across the country. But with so much selection which brews to choose? As the filmmaker David Lynch wrote in a Huffington Post blog, any coffee will do: “I am pretty much obsessed with coffee. Coffee has always seemed to facilitate thinking and catching ideas. Not only that, but the flavor of coffee is beyond the beyond good. Even bad coffee is better than no coffee at all.” Here is some of the best coffee brewing methods of the day. You decide how you want it.
While its name doesn’t sound so inviting, it’s terribly cool. Painstakingly made by slowly dripping cold, filtered water through lightly roasted ground coffee for ten hours, the result is a full-flavored coffee without the acidic oils typically found in coffee extracted at higher temperatures. The result: A subtle taste, with low acidity and less bitterness.
A coffee that’s a touch of science and a bit of beer. Nitro coffee is a slightly bubbly, ice-coffee on tap. It’s treated with nitrogen and/or carbon dioxide, under high pressure, then chilled in a keg and served with a foamy head like a Guinness. The result: A sweet, creamy and less acidic summer-ready cold coffee. It seems Americans like bubbles with their coffee lately. There’s also the naturally effervescent Coffer, a fermented cold-brew coffee packaged in a beer bottle available in Texas, or the trend of drinking shots of espresso with a sparkling water chaser.
The high-drama apparatus for this system looks like something out of a Jules Verne novel or Weird Science. Here, the coffee is brewed using a hot water vacuum system that ascends from a flask with a siphon. The result: Sweet with a texture so light it’s almost mousse-like. This is one of the coolest coffee brewing methods there is.
This is some of the best coffee out there. Evidently, green tea isn’t the only caffeinated treat the Japanese have exported. Imagine a tea bag filled with ground coffee, and you basically have the idea. Except the bag is cradled in a filter paper stand and is suspended over a mug. You just pour boiling water over it and it’s ready. The result: an ultra light, subtle brew.
What to add to your coffee?
You can either put butter in it, such as the recent Bulletproof fad, converting morning java into a slow-burning, protein-rich beverage that was trademarked by tech entrepreneur Dave Asprey. Or now that plain milk is passé, the newest nondairy creamer to hit the coffee scene is hemp milk. Its roasted flavor and subtle sweetness complement coffee’s flavor rather than distracting from it. Plus, hemp milk foams up quite nicely for lattes and cappuccinos. Since soy milk consumption on a daily basis started getting a bad rap in the press, milk made of rice, coconut, and almond are quickly becoming familiar staples at coffee houses for their dairy-free customers.
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