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BREW by Mikolaj Pociecha


Photo of front of the book BREW, a small yellow hardback with attached blue ribbon bookmark.

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BY TANYA NANETTI
SENIOR ONLINE CORRESPONDENT

Cowl photograph courtesy of SUEDHANG Kaffe

Mikolaj Pociecha, head of high quality and roaster at SUEDHANG Kaffe, not too long ago launched a tiny guide referred to as BREW, revealed by the roaster.

Described as an “introduction to brewing espresso by hand” and “written out of necessity to obviously clarify the fundamentals of brewing espresso,” the guide proves to be greater than a fundamental brewing information.

By way of three sections that cowl the what, why, and the way of brewing, BREW is explicitly devoted to individuals who have already got some expertise in brewing by hand, with at the least a fundamental information of coffee-brewing strategies and gear.

The Chapters of the book Brew listed. Sections are What, Why, and How.Cupping structure, sensory evaluation, flavour compounds, and water properties are among the chapter headings.
BREW covers the what, why, and the way of brewing espresso. Picture by Tanya Nanetti.

What?

“What?” is devoted to the analysis of the uncooked materials: espresso. On this part, recommendations on sensory analysis and cupping construction will assist you perceive extra a few particular espresso with a view to maximize its potential.

Why?

“Why?” is an in-depth clarification of all of the variables that may affect a brew (akin to water properties, bean temperature, and grind dimension), how they work, how they are often manipulated, and what outcomes these adjustments will produce within the last cup.

How?

After masking the sensory, chemical, and bodily properties of the brew, the final part of the guide, “How?” lastly explains the whole lot you’ll want to find out about the commonest brew strategies. After a “frequent floor” that covers espresso ratios, filter varieties, extraction levels, and pouring strategies, the final a part of BREW presents a fundamental and efficient recipe for all main espresso brewers.

Devoted primarily to skilled baristas, the guide will introduce you to some completely mind-blowing points of espresso brewing.

As an example, many people know that blooming a espresso will assist it launch carbon dioxide, however have you learnt how a distinct quantity of water for the bloom can affect the ultimate traits of the espresso, like acidity and sweetness?

Or, are you able to guess which two key points of espresso are affected by completely different bean temperatures? Grinding is one, however what concerning the second side?

To shut the guide, Mikolaj consists of an fascinating brief chapter that reveals one in all his deepest passions: canephora espresso, often known as robusta.

Title page of chapter Also brew canephora, please.
Mikilaj’s subsequent guide will delve additional into canephora. Picture by Tanya Nanetti.

Canephora, Please

“Additionally, brew Canephora, please” (which can function a premise for the writer’s new guide) stands as an encouragement to transcend arabica and begin brewing one thing completely different.

Canephora, usually seen because the lesser cousin of Arabica, may very well be a species value exploring. New actions are rising all around the world, with espresso producers radically enhancing the standard of robusta espresso, and it’s our duty (as consumers, roasters, espresso retailers, and customers) to assist any espresso producer who needs to do good, together with robusta producers.

And right here, Mikolaj helps us with some transient recommendations on what to anticipate when brewing robusta, and how you can brew it higher. (You may pre-order Mikolaj’s subsequent guide “I would really like your fruitiest, funkiest, most fermented Canephora on the menu,” right here.)

All in all, BREW is a superbly nice learn: brief, skilled, however not too heavy to digest, and filled with tricks to acquire extra perception into the complicated world of espresso brewing.

BREW is a compact and informative learn for espresso lovers. Picture by Tanya Nanetti.

This reviewer suggests investing a few hours to learn the guide, then grabbing your favourite espresso brewer and having enjoyable together with your newfound information!

ABOUT THE AUTHOR

Tanya Nanetti (she/her) is a specialty-coffee barista, a traveler, and a dreamer. When she’s not behind the espresso machine (or visiting some hidden nook of the world), she’s busy writing for Espresso Rebellion, an internet site about specialty espresso that she’s creating alongside along with her boyfriend.



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