Espresso, latte macchiato, cappuccino, flat white – there are countless coffee creations. But black coffee is modern art. In the following article, we present some ways to prepare delicious black coffee. From classic filter coffee to preparation with a portafilter machine, French press, and siphon to cold extraction.
For a long time, black coffee was only for the die-hard. Those who liked it softer drank with milk and sugar. There were filter machines, hand jugs, and, most recently, capsule systems such as Nespresso or Tassimo. This article will not go into the roasting or grinding of the coffee beans, but only the transformation of coffee grounds and water into the most popular drink among Germans. It should be clear that freshly ground black coffee is preferable for any preparation, as the aroma evaporates quickly after grinding.
Before anyone finds out that black coffee is easy to filter, you boil the coffee powder together with the water and finally pour everything through a sieve or very carefully into the cup. In any case, you had to wait a bit for the coffee to settle.
Then filters came along in the 18th century. Whether made of fabric, metal, or porcelain – only now was the boiling water poured over the coffee in the filter. Finally, the disposable paper filter was invented as we still know it today and is mainly used to make black coffee particularly tasty.
The classic – black filter coffee
This classic method has been pushed into the background in recent years by the advance of espresso, cappuccino, and latte macchiato. Still, there are now coffee shops that advertise hand-filtered black coffee again.
A tip to ensure that black coffee retains its aromas: rinse the filter with hot water before filling so that the paper’s taste evaporates. The water temperature when it is poured should be 92 ° C – 96 ° C, and one liter of water should contain around 60 g of ground coffee.
Coffee machines often did not reach the critical water temperature in the past. Still, current models are partly equipped with a hot brew system to extract the aromas from the coffee grounds optimally.
Portafilter machine for espresso and Co.
With the triumph of espresso and co., The portafilter machine has replaced the classic filter machine in many households. The portafilter process usually produces espresso – black Italian style coffee. The water is pressed through the coffee grounds at a high pressure of around 9 bar, located in a metal portafilter. The 15 bar pump pressure that portafilter machines are often advertised with is irrelevant. It depends on the force with which the hot water flows through the portafilter. And that should be 9 bars. In small machines, the pumps often have to generate 15 bar so that finally 9 bar reaches the portafilter.
French press or press stamp jug
With this method, hot water is poured directly over the coffee in the French press and left to steep. After a short steeping time, you put the lid on the pot and press the dissolved coffee grounds floating around to the floor with a metal sieve connected to the top via a movable rod. Coffee usually has more body than filter coffee, as the metal sieve does not filter as finely as paper.
The exotic: cold extraction
The cold extraction method, which is said to be particularly popular in Japan, is anything but cold coffee. Arne Preuss writes extensively about the cold brew method in his barista blog, and there are also articles in the Crema magazine about how to prepare such a tasty, complex, black coffee. There are two ways to prepare for it. Most of all, you need time for both.
Coffee powder is mixed with cold water and left alone for 12-24 hours in one type. Then you filter the brew and put it in the refrigerator, where it should keep for several weeks. If you feel like having a coffee, simply pour the extract on with hot water or hot milk.
The other type is a bit more complex. Coldwater drips onto the ground coffee every second, seeps through, and ends in the container underneath as coffee extract. That, too, can take a few hours. The concentrate can also be enjoyed cold, for example, on the ice. The construction for such a cold drip coffee looks a bit like laboratory needs. You can buy corresponding arrangements from Japanese manufacturers for a few hundred euros or build them yourself.
In any case, the result of the cold extraction is black coffee as a concentrate, which contains less bitter substances and is said to be particularly low in acid and well-tolerated.
Quite initially: Turkish coffee
Turkish coffee is still made authentically. Ground coffee and cold water, together with sugar, are placed in a copper or brass jug and boiled together. If you like, you can also add a little spice, such as cardamom or cinnamon. As soon as the mixture foams, it is removed from the stove. The black coffee can sit and is poured unfiltered into small mocha cups.
Espresso from the macchinetta:
Alfonso Bialetti invented the Moka Espresso in 1933, an espresso pot with an octagonal base that can be found in almost every Italian household today as an original or in a variant from another manufacturer. Alfonso owes this to his son Renato Bialetti, who made La Moka internationally known. Renato Bialetti died this year and was buried in a huge La Moka.
The water is only pressed through the ground coffee in these jugs by the pressure generated during boiling.
Water comes up to the mark in the lower jug, the metal sieve is placed on it and filled to the brim with coffee grounds, the upper part with the lid, handle, and the spout is screwed onto it. The pot is placed on the stove, and after a short while, a hissing and simmering sound indicates that the mocha is ready.
By the way, you can’t just buy a large jug and use less water and ground coffee if you don’t want that much coffee. Depending on the number of cups, you use a pot of the right size. Then you just stick to the markings on the jug and nothing can go wrong.
In this way, you get a tasty, strong, black coffee, with which you shouldn’t expect a typical crema like that from a portafilter machine. A good Moka pot is already available for 2-3 coffees to go.
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