Wondering how to make better coffee in a French press? Technique and tips, plus the science behind why this brewing method is a bit different from the rest.
'Coffee' on Serious Eats
At the most basic level, pourover brewing involves pouring water over and through the grounds to extract the coffee flavors into your cup or serving vessel. Seems simple, right? But understanding the science and following a few tips can help you brew a better cup.
How coffee is processed after harvest accounts for a great deal of what you taste in the cup. Here's a peek at how it's done in different countries around the world.
When the weather's warm, a cold blender drink makes the perfect breakfast. This one even blends your morning joe right in there with the fruit and nuts.
Cold brew methods for bottled coffee are getting more innovative—and delicious. Here are a few of the season's best new contenders.
When it comes to opinions on iced-coffee brewing methods, passions can run high. A panel of Serious Eats tasters heads to Counter Culture Coffee for a blind tasting, putting the most popular method to the test. Based on our experience, the answer is clear.
Mexican-style horchata made with rice and almonds gets a jolt from dark-roast coffee beans and spicy cinnamon sticks.
These vegan chocolate muffins get a double dose of coffee.
These easy vegan muffins pair the tried and true combination of chocolate and coffee.
Some days, it's just not enough to drink coffee, is it? After you've consumed your daily maximum, do you muse: if only there was a way to continue to think about, learn about, dream about coffee... But there is! Here's a quick list of great coffee books to get you started.
Why is Sumatran coffee so contentious? Coffees in Sumatra are traditionally processed using a method called Giling Basah, or wet-hulling, which results in a coffee that leaves the farm with a much higher moisture content than other methods used more popularly worldwide. Coffee processed this way tend to be described as herbaceous, spicy, wild, mushroomy, funky, earthy, and other things that may or may not sound good to you.
12 years after opening my first coffee shop, I'm opening another—my sixth. I've learned a lot about opening and running coffee shops, some through making major mistakes. There's the obvious stuff (manage your cashflow, pay your taxes, etc.), the almost-as-obvious stuff (use good quality coffee, hire good people), and the stuff that nobody tells you about but may make the difference between running decent café and a really great one. Today we'll focus on that last category of advice.
Your coffeemaker's success relies, in large part, on your partnership. For all your fancy coffeemaker does for you each day, do you give back? Do you listen to its needs? Do you, in fact, descale?
Japanese slow-drip cold coffee brewers make a concentrate of patiently wrought coffee one drip at a time. These handsome towers use the variable of lots of time, not lots of temperature, to extract a brew that's more subtle and aromatic than cold brew methods that require steeping grounds completely in water.
We asked a slew of bartenders from around the country about their favorite ways to use coffee in cocktails. After testing them all, we must weigh in: these drinks are gutsy, creative, and most of all, delicious.
In Italy, an espresso is often served with a lemon twist. Leo Robitschek of Eleven Madison Park in Manhattan evokes that classic, combining lemon with coffee in a drink that adds bittersweet amaro and caraway-scented aquavit.
Bartender Josh Relkin developed this recipe for Sable Kitchen & Bar in Chicago. It plays on the bitter side of coffee, adding herbal amaro and spicy bitters. Topped with whipped cream, it's a great way to wind down after dinner.
H. Joseph Ehrmann of Elixir in San Francisco created this cocktail for the 2006 Chartreuse Cocktail Competition, marrying the sweet, herbal notes of Green Chartreuse with coffee liqueur and a little cream.