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.

Enjoying a cup of coffee is more than just a matter of taste, or fancy latte art. All five of our senses play a big part, and I believe there are some added components that attribute to a good cup of coffee.

Experiencing all that coffee has to offer is more than just a two-way street; with the barista making the coffee, and the customer drinking the coffee. It involves the most complex understanding on how that coffee was being prepared until it reaches your lip.

I had the opportunity to visit Khairul (better known as K-Man) – the Head Barista at Sarnies Cafe – and learn more about the art of making coffee. Here are the basics on the roles in processing coffee’s rich data - starting with Blending, Roasting, Grinding, and Extraction.

BLENDING

Every coffee bean has a strong character and it varies from different regions and seasons. Sarnies take great effort to source for the best coffee beans with the right blend to produce a cup of good quality coffee.

ROASTING

This roasting process is where the flavour and aroma of coffee beans are brought to life. A medium roast gives a well-rounded, rich flavour and aroma. Temperature and time are carefully controlled, and at times, the coffee master would go for a high roast and that will result in achieving a strong, and distinctive flavour.

GRINDING

The roasted coffee beans are then ground into a coarse powder to facilitate the brewing process. Ground coffee deteriorates faster than roasted beans because of the greater surface area exposed to oxygen. Therefore, the beans are only grind before brewing.

EXTRACTION (BREW)

The ground coffee is then put into a series of extraction cells using a coffee percolator or a filter coffee maker. The coffee flavour, aroma and colour from the coffee grounds will be extracted to the correct degree, control led by the correct time and correct temperature, until a highly concentrated liquid is produced.

There are subtle and complex ways of brewing coffee; the common methods are usually cupping, using a press pot, or vacuum brewing. The key concepts to optimise the brew coffee during the extraction process are strength and the ratio of coffee ground.

To put it simply, how much of the coffee end up in the cup, is dependent on how much coffee ground is used for a given quantity of water. This will determine if your coffee is concentrated or watery.

Water temperature is crucial during the extraction process, as it affects the proportions in which solubles are extracted. The desired temperature range is slightly below the boiling point of water between 91–94 °C, and coffee is best made with water heated to boiling point briefly.

The longer it is kept at a high temperature, the more undesirable flavours and taste it becomes. And the story doesn’t just end here.

LATTE ART

Many will agree that making a good cup of coffee is an art within itself. Latte Art refers to the method of preparing coffee by pouring steamed milk into a shot of espresso and designing a pattern in the layer of foam.

Latte art requires a combination of espresso crema and micro foam. Before the milk is added, the espresso shot must have a creamy brown surface, which is what we call the ‘crema’ – an emulsion of coffee oil and brewed coffee.

HOW MICRO FOAM IS MADE FROM MILK

First, pour cold milk into the steam pitcher. Then we place the steam wand at the bottom of the pitcher. Turn on the steam, and slowly raise the wand until it is near the top of the milk.

Lower the pitcher as the milk rises so the steam wand stays away from the top of the milk.

The milk should not stretch too much nor should there be any big bubbles. This should create a smooth, velvety milk as opposed to the micro foam that sits atop most espresso drinks.

THE PERFECT CUP OF COFFEE IS…

There have been ongoing controversies within the coffee community, arguing that some baristas focus too much on the latte art, which then leads some to ignore the more important issues, like the taste of the coffee – which is the essence. While the newer baristas may have limited experience on latte art, they can still pull a good shot of espresso.

Coffee is as complex as it is, and every one react differently to the presence of these basic tastes – most commonly bitterness, acidity, and sweetness.

There is an increasing number of people who are inclined towards the superficial appearance of coffee, rather than appreciating its taste. A common misperception that most people have is that bitter coffee has probably gone bad during the extraction, but that is not true. As a rule of thumb, light roasted coffee are more acidic, while dark roasts are more bitter.

The next time you bring the coffee cup to your lips, think about how it was being prepared and experience it with all your five senses.

Learn the simple power of saying Thank You to the barista who prepares your coffee. ”A smiling customer makes a happy barista”, quotes K-Man, who seeks joy and satisfaction at work by making every customer happy and remembering their preferences.

A genuinely deep feedback to the barista, will make you a coffee rock star. Thank You K-Man and Sarnies for taking my pleasure at its lyrical best!

About the writer:
“Food is discovery – finding a new food place or trying out new cuisine is like uncovering a new element,” says Alain.

Alain has been pursuing food and drinks-related knowledge for many years, and he started writing at Alainlicious in January this year after the persuasion of his many friends, and of course, with his ever strong passion. And this is where his journey and dedication with food began…