How to make perfect coffee

HOW TO MAKE THE PERFECT CUP OF COFFEE

Expert DIY tips for coffee aficianados

If you are serious about having really good coffee at home, you need to 
invest in the right machine 
and coffee blends to make them.

Tim Ridley from The Coffeesmiths Collective gives us the lowdown on the equipment 
guaranteed 
to make the perfect cup of coffee and expert barista 
Lynsey Harley from United Coffee 
tells us which beans to pair them with.

PREPARATION

The Grinder

If you want to grind your beans at home, the Hario Skerton Coffee Mill 
is the best mill for the job. It has ceramic, conical burrs for an even grind size. 
£45, coffeesmithscollective.co.uk

The Kettle

The Hario Buono V60 Stove Top Kettle has a narrow spout so water doesn’t spill 
and you can pour at the correct speed to let coffee brew. £45, coffeesmithscollective.co.uk

The Scales

Weighing your coffee and water is key to achieving a perfect consistency. 
£29.99,salterhousewares.com

THE MACHINES

The budget espresso machine

AeroPress uses an espresso-like extraction so it’s good for those who like the 
hallmark flavours of an espresso without the effort (or price) of a more professional model. 
It works by adding pressure to the coffee with a plunger, whereas with a filter you’re relying 
on gravity. Central American beans work best with an Aeropress. 
Look for coffee from countries such as El Salvador, Guatemala and Nicaragua 
– they have a balanced acidity with good chocolatey and caramel notes.

AeroPress, £19.99, aeropresscoffee. co.uk; Finca Malacara A coffee, £6.50, monmouth coffee.co.uk

For Purists

This is the machine all serious coffee geeks should own. It uses a drip decanter 
(where you pour hot water through a paper cone) which makes the best tasting coffee 
while still being easy to use – you can always get the coffee-to-water ratio right. 
Use a single estate bean so you can really taste the characteristics. 
Kenyan coffee is a great blend with sparkling acidity and notes of raspberry, blackcurrant and strawberry.

Hario V60 Pour Over (ceramic), £25, coffeesmithscollective.co.uk; Kenya Kayu Peaberry coffee, £9.50, hasbean.co.uk

New Generation Cafetiere

Plunger coffee has more body due to the coarse mesh sides but generally less flavour clarity. 
The Espro Press machine has finer mesh than most plungers and it double filters the coffee, 
so the flavour clarity is still good. For hot water coffees, African blends work well because 
when you immerse the grinds into the water, it releases the fruity notes. 
East African coffees from Tanzania, Ethiopia and Rwanda all have nice sweet fruit 
and good acidity.

Espro Press, £50, coffeehit.co.uk; Musasa Rushashi coffee, £10, squaremilecoffee.com

For Show-Offs

The Hario Syphon looks like something out of a science lab and is a great way to finish a 
dinner party – bring it to the table and make coffee with a naked flame! 
A single origin coffee rather than a blend works best with the Hario Syphon, 
so that you can focus on the country’s unique characteristics. 
In South America, the Huila area in Colombia produces coffee that has a nice bright acidity, 
sweet citrusy notes and a good chocolate flavour.

Hario 3-Cup Syphon, £90, coffeesmiths collective.co.uk; Vista Hermosa coffee, £8.50,squaremilecoffee.com

The professional espresso

This Rocket Espresso Cellini machine is the domestic version of commercial technology
used in cafes with good water temperature and pressure stability. 
The bad news (at just under £1,000) is that to make high-quality espresso at 
home you have to pay out – and this is just an entry level model. 
When choosing beans, you want more than just a one-dimensional taste, so use a blend 
as it gives you a broader flavour profile. It should be dark roasted but not so dark it’s oily. 
Monmouth Coffee has a really good espresso blend – chocolatey with hint of sweetness 
and caramel.

Rocket Espresso Cellini Classic Coffee Machine, £989, bella barista.co.uk; Monmouth Espresso coffee, £6.50, monmouth coffee.co.uk

The quick fix

Nespresso have revolutionised quick coffee making using disposable ‘pods’. 
The Ristretto (black pod) is perfect for dark, intense coffee while Capriccio 
(green pod) gives a milder kick. In between is the limited-edition Naora, 
made from Colombian Arabica beans.

Top 10 famous shops

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TOP 10 COFFEE SHOPS IN LONDON

Your favourite boutique coffee spots

Last month, we asked you to vote for your favourite boutique coffee shop.
Here are your top 10 in London. Stay tuned for the best in the UK...

1. Monmouth

There are always fans queueing for their daily caffeine fix here and it’s worth the wait.
Monmouth has been roasting since 1978 and its espresso blend is regarded as the best.
27 Monmouth St, WC2; 2 Park St SE1; 34 Maltby St, SE1; monmouthcoffee.co.uk

2. Flat White

This Soho stalwart was one of the first to bring Antipodean cafe culture to Britain,
with the best (you guessed it) flat whites. 17 Berwick St, W1F; flatwhitecafe.com

3. Workshop Coffee Co

Perch at the bar for an expert espresso and a view of the huge roaster.
The corn fritters are a must-try. 27 Clerkenwell Rd, EC1; workshopcoffee.com

4. Taylor Street Baristas

The skilled baristas create works of art with coffee crema that are almost too good to drink.
The counter is piled high with brownies and other treats. 125 Old Broad St, EC2;
Unit 3, Westminster House, TW9; 22 Brooks Mews, W1K; 28 Queens Rd, Brighton BN1;
taylor-st.com

5. Shoreditch Grind

Its cinema-style sign displays cheeky slogans such as ‘The Perfect Cupsize’,
but inside it takes its coffee seriously – their own blend is roasted daily and
changes seasonally. The carrot cake is great, too. 213 Old St, EC1; shoreditchgrind.com

6. Kaffeine

This laid-back cafe has super-friendly baristas and was also voted by its peers as
the best independent coffee shop in Europe. 66 Great Titchfield St, W1; kaffeine.co.uk

7. Sacred Cafe

A proudly New Zealand-style cafe, Sacred has grown into a mini empire with six locations
serving its own Fairtrade roast. Enjoy your coffee with a savoury muffin. 13 Ganton St, W1;
Highbury Studios, 8 Hornsey St, N7; Kingly Court, W1; Westfield, W12; Stanfords 12-14
Long Acre, WC2; Torrington Place, WC1; sacredcafe.co.uk

8. Nude Espresso

Try the signature intense ‘east’ espresso blend, aged for seven days,
for a long-lasting crema, with their divine feta and spinach scones. 19 Soho Square,
W1; 26 Hanbury St, E1; nudeespresso.com

9. Allpress espresso

Linger over a latte made with beans roasted on site, or if filter coffee is more your style,
choose a single origin brew served in a dinky teapot. 58 Redchurch St, E2;
allpressespresso.com

10. Federation coffee

This buzzy cafe is the place to get the perfect cup south of the river in London,
made with beans from its own Brixton roastery. Save room for the amazing
cheesecake. Unit 77-78, Brixton Village Market, SW9; federationcoffee.com

History of cofee

The History of Coffee in Korea

Home > Cafes/Bars > The History of Coffee in Korea

When I went to China for vacation, I found it extremely difficult to find a 
decent cup of coffee in “The Middle Kingdom.” 
It made sense, since China was–and continues to be–a tea-dominated society.

I have nothing against tea, but sometimes only a cup of coffee will do.

In Korea, you will not find a lack of coffee shops. You’ll find cafes on 
every corner, on the streets, and even in the smallest nooks. 
And if you are in need of more of an instantaneous caffeine fix there 
are numerous coffee machines dispensing sweet milky instant coffee.

Korea is a coffee society, but how did that happen? Prior to the turn of the 
20th century, Korea was basically a tea-based culture.

According to Professor Jia Choi of Ewha University, the popularity of coffee 
comes from a mix of different influences. One of the main influences was from 
Emperor Sunjong of Korea. Emperor Sunjong was the last king of Korea and 
he would often have western style dinner parties at the palace. 
They would have western style plate and silverware settings and food such 
as steak and potatoes or roast beef. They even sat in western-style chairs 
and were served on western-style tables. I know that you might think 
this might sound like a moot point, but before Emperor Sunjong every meal 
was served on the floor and tables piled with food were brought before the king.  
So back in the 1920s, a western style dinner was quite revolutionary.

And after dinner, the Emperor and his father, Emperor Gojong would drink coffee. 
They were passionate for the drink and other members of 
nobility would join them as well. And since the king represented the idea of nobility 
and style, the common people started to drink coffee as well.

The Japanese found about the king’s affection for this drink and there was 
even a plot to kill the king by poisoning his coffee. Luckily, the plot was 
uncovered and the King wasn’t killed.

That might explain why coffee is synonymous with being a luxury 
drink in Korea, but Professor Choi has another theory: it matches the Korean taste. 
She believes that Koreans really like bitter and strong tastes like chili and kimchi. 
I agree with her because I have found many great coffee shops selling dark, 
robust coffees these days. I see many Koreans preferring black to coffee with cream 
and sugar.

One of my favorite places to get a cup is at Coffee 1 cup in Bucheon-dong. 
This shop is a tribute to coffee shops of old, which were called dabangs. Dabangs 
were known as places where new couples could meet and talk in secret. 
This dabang’s interior is a tribute to old: raw concrete walls scrawled with
notes and covered in posters; there is also a chandelier made out of rainbow 
colored plastic straws hanging from the ceiling.

And the coffee?The best that I’ve had in the city. They roast their own 
beans and, here, you’ll find Brazilian, Guatemalan, Columbian and 
Tanzanian coffee on the menu. They make a hand drip coffee that is as 
black as obsidian and warms you like a cashmere sweater. 
It’s alarmingly good.One note. Here, it takes about 8 minutes to make your coffee
because the barista fresh grinds your beans and then slowly drips in order to 
coax all of the flavor out of each bean.I definitely recommend you go to Coffee 1 Cup (커피한잔).Directions: Go out Anguk Station Exit 3(Subway Line 3) 
and make the left at corner across from the large Hyundai building. 
Go down about 3 blocks and you’ll see it on your left.

COFFEE FROM AROUND THE WORLD

Coffee trees produce their best beans when grown at high altitudes in a tropical climate where there is rich soil.  Such conditions are found around the world in locations along the Equatorial zone, between latitudes 25 degrees North and 30 degrees South.
  
Besides location, other factors affect the quality and flavor of coffee. These include the variety of the plant, the chemistry of the soil in which it is grown, the weather, particularly the amount of rainfall and sunshine, and the precise altitude at which the coffee grows. Such variables -- combined with the way the cherries are processed after being picked -- contribute to the distinctions between coffees from countries, growing regions and plantations worldwide. The combination of factors is so complex, that even from a single plantation one finds variation in quality and taste.

Coffee is grown in more than 50 countries around the world. Here are just a few:

North America & The Caribbean

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Hawaii

Though coffee farms are found throughout the Hawaiian islands, it is Kona coffee, from the large island of Hawaii, that is best known and always in high demand.  Nature provides just the right environment for the coffee trees growing on the slopes of the active Mauna Loa volcano. Young trees are planted in black, volcanic soil so new that it often seems the farmers are planting their seedlings in rock instead of soil.  Afternoon shade from tropical clouds forms a natural canopy over the trees to protect them from intense sun. Frequent island showers keep the plants nourished with just the right amount of rain. Kona coffee is carefully processed and produces a deliciously rich, aromatic cup of medium body.

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Mexico

Though coffee in Mexico primarily comes from small coffee farms rather than large plantations, coffee farmers number over 100,000 and Mexico ranks as one of the largest coffee producing countries in the world.  Most of the farms are located in the south of the country, primarily in the states of Veracruz, Oaxaca and Chiapas. A cup of Mexican coffee can offer a wonderful aroma and a depth of flavor, often with a pronounced sharpness. It is an excellent bean for dark roasts and is often used in blends. A Mexican coffee designated Altura means that it was high grown.

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Puerto Rico

Coffee was brought to Puerto Rico from Martinique in 1736 and by the late 19th century Puerto Rico was the 6th leading exporter of coffee in the world. But the coffee industry in Puerto Rico did not maintain its world standing.  Major hurricanes and competition from other coffee producing countries forced the island to seek other means for economic survival. Today, however, the coffee industry is being revived and Puerto Rico is again producing fine coffees. Coffees grown there are carefully cultivated from quality arabica varieties and produced to the highest standards. There are two major growing regions on the Caribbean island: Grand Lares in the south central and Yauco Selecto in the southwest. Excellent coffees come from both regions, noted for their balanced body and acidity and fruity aroma.

Central America

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Guatemala

Guatemala is a country working hard to bring higher visibility and uniform quality to a well-established coffee industry. Not always as well-known as some of its Central and South American neighbors, Guatemala's coffees have a distinctive taste quality favored by many for its rich flavor. There are three main growing regions -- Antigua, Coban and Heuhuetanango -- and in each, one finds a breath-takingly rugged landscape and rich volcanic soil. Microclimates strongly influence the quality and flavor of the Strictly Hard Beans grown at altitudes 4500' or higher. In the cup, a Guatemalan is a medium-to-full bodied coffee, often with a depth and complexity of taste that is almost spicy or chocolatey to the tongue.

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Costa Rica

A Central American coffee-growing country with a reputation for fine coffee, Costa Rica produces only wet processed arabicas. With its medium body and sharp acidity, cuppers often describe a Costa Rican coffee as having 'perfect balance.'  Coffee is grown on predominantly small farms, or fincas. After being harvested, the cherries are immediately taken to state-of-the-art processing facilities, known as beneficios, where wet method processing begins. In Costa Rica, careful attention to quality processing and conscientious growing methods are consistent with a fine quality coffee.

South America

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Colombia

Colombia, the world's best-known producer of coffee, ranks second worldwide in yearly production. Colombia takes this position seriously and works very hard to maintain a high standard of excellence.  The result is consistently good coffee grown carefully and with great pride on thousands of small family coffee farms across the country.  An extremely rugged landscape provides the perfect natural environment for the growth of the coffee.  But a terrain so rugged has also made it historically difficult to transport the harvested coffee beans to production and shipment centers.  Even today, this is often done by mule or Jeep. Such care and attention results in consistently good, mild coffees, with a well-balanced acidity.  Colombian Supremo, the highest grade, has a delicate, aromatic sweetness while Excelso Grade might be softer and slightly more acidic.

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Brazil

Brazil is unquestionably the biggest coffee producing country in the world. With a seemingly endless expanses available for its production, coffee plantations in Brazil often cover immense areas of land, need hundreds of people to manage and operate them, and produce huge quantities of coffee. A 'Brazilian' coffee is a 'mild' and the two terms are often used interchangeably. Both arabica and robusta are grown, though in different coffee growing regions. The ambient climate, soil quality and altitude largely determine which variety will grow best in which region. A fine cup of Brazilian is a clear, sweet, medium-bodied, low-acid coffee.

Africa & Middle East

EAST AFRICA

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Ethiopia

Coffee legend tells of the discovery of the first coffee trees in Ethiopia. Indeed, it is not hard to believe that coffee originated in a land where wild coffee tree forests are still the primary source of harvested coffee.  Generally wet processed, coffee from Ethiopia comes from one of three main growing regions -- Sidamo, Harer or Kaffa -- and often bears one of those names. In the cup, an Ethiopian coffee tends to offer a remarkable and bold statement.  It is full flavored, a bit down-to-earth and full bodied.

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Kenya

Kenyan coffee is well-known and well-liked, both in both the United States and Europe.  Kenyan beans produce a singular cup with a sharp, fruity acidity, combined with full body and rich fragrance.  Coffee is grown on the foothills of Mount Kenya, often by small farmers. Kenyan producers place an emphasis on quality and as a result, processing and drying procedures are carefully controlled and monitored. Kenya has its own unique grading system. Kenyan AA is the largest bean in a 10-size grading system and AA+ means that it was estate grown.

WEST AFRICA

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Ivory Coast

On the west coast of Africa, the Ivory Coast is one of the world's largest producers of robusta coffee. Coffees from the Ivory Coast are strongly aromatic with a light body and acidity. They are ideally suited for a darker roast and are therefore, often used in espresso blends.

The Arabian Peninsula

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Yemen

In the country where coffee was first commercially cultivated, one still finds coffee growing in the age-old, century-proven manner. Within the small, terraced gardens of family farms, one can almost always find a few coffee trees.  Water is scarce in this arid land and coffee beans grown here tend to be smaller, and more irregular in size and shape. Lack of water also means that the coffee cherries will be dry processed after harvest. The result is that one finds in Yemeni coffee a distinctive taste that is deep, rich and like no other.

In ancient times, when coffee was shipped from the famous Yemeni port of Mocha to destinations all over the world, the word 'Mocha' became synonymous with Arabian coffee.  The Dutch combined Arabian coffee with coffee grown on the island of Java, thus making popular the first coffee blend—one that is still well-known today—Mocha Java.

Asia

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Indonesia

Indonesia, one of the world's largest countries, is composed of thousands of islands. Several of the larger islands -- Sumatra, Java and Sulawesi (or Celebes as it was called) -- are known throughout the world for the fine, quality coffees which grow there.  The coffee plant was introduced to Indonesia by Dutch colonists in the 17th century and soon led the world's production. Today, small coffee farms of 1-2 acres predominate and most of it is dry processed.  Indonesian coffees are noted for a pronounced rich, full body and mild acidity.

Indonesia is also known for its fine aged coffees. Traditionally, these were coffees held over a period of time by farmers who wanted to sell them at higher prices.  Warehousing, it was found, gently aged the coffee in Indonesia's warm, damp climate and resulted in an coffee prized for even deeper body and less acidity.  It is a process which cannot been matched by technology.

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Vietnam

Another Asian country with a large coffee production is Vietnam.  Coffee originally came to this country in the mid-nineteenth century when French missionaries brought arabica trees from the island of Bourbon and planted them around Tonkin. They flourished. More recently, coffee has been re-introduced and the coffee industry is growing so rapidly that Vietnam is rapidly becoming one of the world's largest producers. Today, small plantations, located in the southern half of the country, produce mostly robusta coffee.  In the cup, Vietnamese coffee has a light acidity and mild body with a good balance. It is frequently used for blending.

Coffee recipes pages

COFFEE RECIPES PAGE

Almond Coffee Cream

• 2 teaspoons coffee, finely ground to a powder
• ¼ cup skim milk
• 2 egg whites
• ½ teaspoon salt
• low-calorie sugar substitute (equal to ¼ cup sugar)
• 1/8 teaspoon almond extract
• ¼ cup finely chopped almonds
• 4 ounces nondairy whipped topping, thawed

Dissolve coffee in milk and set aside.

Add the salt to the egg whites and beat until foamy. Gradually add the sugar substitute and continue to beat until the mixture forms stiff, shiny peaks. Blend in the coffee/milk mixture, almond extract, and chopped almonds.  Fold in the dietetic topping.

Spoon into individual parfait glasses. Garnish with additional chopped almonds if desired. Freeze until firm.

Serves 6

Ice Cream Parlor Mocha Sodas

• ½ cup hot water
• 8 teaspoons coffee, finely ground to a powder
• 2 cups milk
• 4 scoops chocolate ice cream
• 1 quart club soda
• sweetened whipped cream or prepared whipped topping

Place hot water in a medium-sized pitcher. Add coffee and stir until dissolved. Stir in milk. 

Place 1 scoop of ice cream in each of 4 ice cream soda glasses.  Pour coffee/milk mixture equally into each glass. Fill glasses almost to brim with club soda.  Top with sweetened whipping cream or prepared whipped topping. 

Serves 4

Profiterols with Coffee Rum Sauce

The Puffs:

• 1 cup butter
• 1/8 teaspoon salt
• 2 cups boiling water
• 2 cups all purpose flour
• 8 eggs

Preheat oven to 400 degrees F.

Bring the water to a boil in a medium-sized, sauce pan.  Add salt and butter and stir until the butter has melted. Reduce the heat. Add the flour and beat the mixture until it comes away from the sides of the pan and forms a smooth ball in the center. 

Remove from heat and add eggs, one at a time, beating well.  Using a dessert spoon, shape the puffs and place them on a lightly greased cookie sheet. 

Bake at 400 degrees F for 8 minutes, then reduce heat to 350 degrees F and bake for an additional 10-12 minutes.

Remove puffs from the oven and let cool. Slice off the top of each puff and fill the cavity with cream.

Arrange puffs in the shape of a pyramid. Pour Coffee Rum Sauce over them and serve.

Serves 8

The Cream:

• 2 cups heavy cream, whipped
• 4 tablespoons strong cold coffee
• sugar to taste

Slowly add the cold coffee to the whipped cream, and fold in well. Sweeten to taste. 

Coffee Rum Sauce:

• 1 cup sugar
• 1-½ cups (12 oz) strong coffee
• 2 tablespoons cornstarch
• 3 tablespoons cold coffee
• 2 tablespoons butter
• 2 tablespoons rum

Slowly melt sugar in a saucepan over low heat, stirring constantly.  Gradually add strong coffee, continuing to stir constantly until the sugar is completely dissolved.  In a small bowl stir the cornstarch into the cold coffee and combine with heated mixture. Cook combined ingredients until they boil and thicken. Remove from heat.  Add butter and rum. Stir until butter melts. Let cool to room temperature.

Café Mexicano

• 4 teaspoons chocolate syrup
• ½ cup heavy cream
• ¾ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon sugar
• 1-½ cups strong hot coffee

Put 1 teaspoon chocolate syrup into each of 4 coffee cups.

Combine the heavy cream, ¼ teaspoon cinnamon, nutmeg, and sugar and whip until it forms soft peaks. 

Stir remaining ½ teaspoon cinnamon into the hot coffee.  Divide the coffee evenly between the 4 cups and stir each to blend the coffee with the chocolate syrup.

Top each cup with the spiced whipped cream and serve immediately. 

Serves 4

Coffee Alexander

• 1 cup cold strong coffee
• 1 cup coffee ice cream
• 2 oz. Brandy or Cognac

Pour all ingredients into a blender and blend until smooth and creamy. Serve in champagne or wine glasses. Garnish each with a coffee bean.