Cold Brew Coffee is a rising trend in town and we sure are embracing it.

You might have seen food journals, magazines, blogs and your social media feeds bursting with pictures or reviews of Cold Brew coffees. It is for sure, the new it coffee at the moment.

Why do people levitate towards Cold Brew Coffees? There are a couple of reasons. And the ones who truly appreciate their coffee will taste the robust and concentrated flavours in cold brews, while still enjoying the taste of the coffee itself as opposed to downing it like an espresso.

If you are still confused, here’s a simple read on What You Need To Know About Cold Brew Coffee.

How is cold brew made?

Coffee is first grounded, then steeped in either chilled or room temperature water for up to 24 hours. This intensifies the coffee extraction process, as you’re physically letting it ‘sit’ for a longer period of time. Same goes for slow-cooking and braising for hours and hours – you get the best out of it through the process of slow-extraction.

Typically, the coffee is then diluted to be served or poured over ice cubes.

This traditional method of serving it prevents the consumer from taking in too much coffee at a go, as the effects of drinking it directly could be equivalent to swallowing a few espresso shots at once.

We can’t say for sure how long the hype for cold brew coffee will last. But one thing we are certain about, is that we will be fans of it for a long, long time.

Well, of course, until a new and fancy way of extracting and serving coffee is invented. But until then, we will return to these places for the Best Cold Brews in Singapore.

I love my coffee, and back when I was working in a magazine, I got the chance to speak with many baristas to get their tips on brewing a fantastic cuppa at home. Let’s face it – paying $5 to $6 for coffee every day is not the easiest thing on your wallet. I’d gotten the low-down from the folks from top cafes and coffee shops like Maison Ikkoku, Toby’s Estate, Chye Seng Huat Hardware, Jewel Coffee, Highlander Coffee and Oriole Cafe & Bar.

So here are 13 barista tips for making great coffee at home!

1. USE THE RIGHT GRIND

The kind of ground coffee you put in your french press isn’t going to help you make a fab espresso. Generally, espresso-based drinks (think lattes and cappuccinos) require a very fine grind. The french press, V25, aeropress and other types of drip/filter coffee maker would require a medium to coarse grind.

2. USE THE RIGHT METHOD OR BREWING

If your favourite drink is a latte, you’re probably not going to be able to replicate that same strong shot with a drip coffee maker, a V25 or a french press. What you need is an espresso machine, which forces high-pressure hot water through fine ground coffee for maximum flavour extraction. Is a long black your go-to instead? Then any of those other coffee makers mentioned above would suit you better – plus they are less expensive.

3. GRIND COFFEE BEANS JUST BEFORE YOU MAKE A CUP

For maximum aroma and flavour, take your morning cuppa to the next level by grinding your coffee beans only just before you use it. Of course, it’s a little more work, but if you’re a bit of a coffee fanatic, this is what’s gonna add that extra oomph.

4. USE WATER OF THE RIGHT TEMPERATURE

If you are brewing coffee in a french press, V25 or aeropress, the ideal temperature is 96 deg Celsius. If you have a water dispenser at home that lets you control this, then great. For most of us, that might not be the case. Let some boiling water stand for one or two minutes and the temperature will be just right then. Don’t use boiling water as it burns the coffee and you might get a bitter result.

5. WHITE SUGAR VS BROWN SUGAR

This one is actually down to personal preference. Brown sugar can add a tiny hint of caramel, sometimes enhancing the flavour of the coffee. White sugar does not do that, so some coffee purists prefer using it – when they even use sugar, that is, most think good coffee doesn’t need any – since it doesn’t change the flavour.

6. POUR MILK INTO COFFEE

Not the other way around. This tip is more relevant for espresso-based drinks. I learnt that this is so the milk mixes well with the coffee and its crema. When you pour the espresso shot into milk, you’ll also lose its beautiful crema.

7. USE GOOD QUALITY MILK

This might seem like a no-brainer but people forget that milk is as important as the coffee. All the baristas told me: Stick with fresh milk. So what brands should you get? Through my personal observation, I’ve seen that the two most popular brands at the top cafes are Meiji and Greenfield’s – but it’s down to your preference too. Milk should be heated to about 60 to 65 deg Celsius; never reheat milk.

8. WARM YOUR CUPS BEFOREHAND

The longer your coffee stays warm, the longer the flavour and aroma is going to last – plus, lukewarm coffee just isn’t as ahh-inducing as a fresh brew. Heating your cups helps make the magic last just a little longer.

9. USE CERAMIC CUPS

Ceramic retains heat really well. Glass is also fine, but please don’t use plastic.

10. DON’T PUT YOUR COFFEE BEANS/POWDER IN THE FRIDGE

Moisture in the fridge (as well as condensation that forms when you take your container out) ruins the aromatic and flavourful oils in the beans. Store coffee in an airtight container (oxidation is what causes coffee beans to “go flat”), in a cool place, away from heat sources or direct sunlight.

11. BUY BEANS FIVE TO SEVEN DAYS FROM ROASTING DATE

If you are buying locally roasted beans, choose the bag that had its beans roasted five to seven days before. People tend to think that, as with vegetables, freshest is best. I found out that coffee beans continue developing its flavours and aroma even after roasting, and is best ground five to seven days later. The beans release carbon dioxide during this period, which is why you’ll find that the packaging of freshly roasted beans have a one-way air valve; it allows the excess air to escape.

12. MAKE THE EFFORT TO CLEAN YOUR ESPRESSO MACHINE REGULARLY

Coffee oils left behind in the machine can build up and eventually affect the taste of your cuppa. Do a flush with water once a week and clean out the nooks and crannies of the machine, as well as the components. Some espresso machines have special tablets you can use to clean the system more thoroughly; you can go to your retailer to get more advice.

13. WATCH THE TIMING

A 30ml espresso shot should be done in about 20 to 30 seconds. If it takes longer than that, your grind is too fine. If it’s shorter than 20 seconds, the grind is too coarse. When using a french press, one barista taught me to first pour the hot water until just above the ground coffee, let it sit for 30 seconds, before tipping in the rest of the water and letting it brew for the regular four minutes.

About the writer:
Ruby Tan used to write for Her World, and is now a freelance writer with a dream to travel the world. She believes that the some of best things in life don’t have to be bought.

There are lots of interesting things about coffee that I want to share with you, so I worked with the good people from Infographic.SG - a data visualisation and infographic design agency by Edge Media – to come up with this visually appealing infographics to highlight some of the fun facts about coffee.

It is a really long infographics, so click more to read the rest.

If your brand/company would like to create infographics for a campaign, I highly recommend Infographic.SG. You can reach them at contact@infographics.sg

Stopped by the aroma of coffee but baffled by the various kinds of coffee beans? Captivated by the brew and foam art but never knew the studies behind coffee making? If you have always wanted to learn how to make coffee, let us show you how. We took a barista crash course with Ryan Kieran Tan from Strangers Reunion, and he shared with us some of his secrets and tips to make the perfect cup of coffee.

Here is a step by step guide on how to make coffee.

1. Take out portafilter (group handle) from machine.

2. Purge machine’s grouphead.

3. Knock out used coffee puck.

4. Stop the purge of the machine.

5. Clean and dry portafilter.

6. Grind coffee into portafilter.

7. Distribute coffee evenly.

8. Tamp coffee in portafilter.

9. Wipe off any stray coffee from the surface of portafilter.

10. Clean machine tray.

11. Lock portafilter into machine.

12. Start extraction (and pray everything goes smoothly).

13. Place cup under portafilter spouts.

14. Pray for a good flow of coffee. If the flow is not achieved, repeat step 1 to 13 until you managed to get the desired flow.

15. Stop extraction at desired time (depending on the type of coffee).

Additional steps:

16. If you are doing a milk-based coffee, the next step is to steam milk.

17. Purge the steam wand. Insert it into jar and texture milk.

18. Clean steam wand with wet cloth and purge again.

19. Pour into coffee to achieve desired latte art. Enjoy the coffee!

Thank you Ryan for helping us with this guide. If you are a coffee-lover, you must absolutely drop by Strangers Reunion and enjoy a cup of coffee. Strangers Reunion is located at 37 Kampong Bahru Road.

After spending a day with Ryan from Strangers Reunion - who is also Singapore National Barista Champion 2011, 2012 & 2013 – to learn more about coffee, I have a newfound respect for the beverage. In order to make the perfect cuppa, there are many factors in play, and the next time you have a cappuccino at your favourite cafe, do thank the barista for satisfying your caffeine addiction.

Here are 5 things you should know about coffee.

1. Amount of foam in the coffee does not make a difference.

There are some people who are obsessed with the foam level in coffee, but it does not make a big difference to the taste of coffee. Technically speaking, there is a marginal difference, but most people are probably not able to tell anyway. Instead of being overly-concerned about foam, people should focus on the factors – coffee bean, temperature, texture and flavour – that makes or breaks a cup of coffee.

2. Latte Art

While latte art (or lack of) does not affect the taste of the coffee, it is an indicator of how serious a barista is about his trade as it reflects how good the milk is.

3. Soy is not meant to be a drink option.

Soy is actually meant for those who are lactose-intolerant, and not because it is healthier or tastes better. There has always been the debate that soy is healthier than milk, but that is not necessarily true. It is really not about comparing which is healthier, though. The problem with soy is that it masks the flavour of coffee. Full cream milk, on the other hand, does not affect the flavour. Milk is supposed to complement the coffee, not over-power it.

4. There is no need to stir the coffee before drinking it.

When milk is poured into the espresso to make the latte, it is already thoroughly mixed. There is no need to stir the coffee any more.

5. Coffee is good enough on its own without sugar.

If the coffee is done correctly, it should be sweet enough. Adding sugar actually stifles the coffee and does not allow its full aroma to be released. The barista has to put in a lot of hard work in order to prepare a cup of good coffee, so appreciate it as it is, because they know best how coffee should be served.

Also read our Beginners Guide to Coffee.