Coffee appeared and quickly became the “treasure” of the world. Coffee culture spread rapidly from around the 1700s. This quintessential drink has been created diverse and unique in its preparation through each country. Among them are the classic coffee-making methods of Western countries such as Moka Pot, Espresso, French Press, Chemex, etc. Each coffee preparation method is also a symbol of national culture: cultural symbol and people’s love of coffee.
1. Moka Pot Method
An iconic symbol of Italian coffee culture, this method was invented by Luigi di Ponti and Alfonso Bialetti. For Italians, Moka Pot is not only a coffee culture but also a symbol of coziness, family culture, and the convenience of enjoying coffee in a busy life.
Icon of Italian coffee culture
The Moka Pot consists of the upper container and the lower one. The lower container is used to store boiling water on the stove, the coffee tray, the upper container to keep the coffee juice. The Moka Pot method of preparation works on the principle of reverse osmosis, extracting coffee from the lower container to the top thanks to the heat source to boil the water, from which it flows out of the tube. To put it more simply, the hot water will go up, through the coffee powder, and up from the line. From there, the coffee has been brewed, and there is no need for additional coffee filtration because the coffee grounds are at the bottom.
The difference of the Moka Pot method is that the pot is made of aluminum, so it retains the full coffee flavor and keeps the coffee temperature hot.
Due to the different operating principles of this method, the cup of coffee has a different flavor, less sour, less bitter than conventional coffee brewing methods.
2. Espresso Method
As the standard, unique and clever method of coffee making from Italy, Espresso has won the hearts of coffee lovers for decades. Coffee is brewed at very high pressure, from a pump that pumps water through a copper coil, the water is rapidly heated in a copper pipe system to nearly 100°C. The pressure pushes water through the compacted coffee powder in the filter. The water flows quickly through the coffee powder, through the metal filter, straight into the cup in just a few tens of seconds.
Espresso has won the hearts of coffee lovers for decades
Up to now, the method of making Espresso coffee is considered to be the most superior because of the following reasons: Grinding the coffee right before brewing, so that the coffee retains its aroma, can adjust the coarse ground, medium grind coffee powder. Or grind fine, depending on each person’s preference. In particular, the hot water is at a very high temperature, so the aroma of the coffee is extracted at maximum efficiency and is not lost.
In this method, hot water is quickly boiled, the coffee powder is not burnt, and the amount of caffeine dissolved in the water is not as much as when boiling coffee in water for a longer time. Therefore, each cup of Espresso is thick and full of aroma, not bitter but smooth and light like cream.
3. French Press Method
The French Press is possibly one of the oldest filter coffee makers ever. Accordingly, two Parisians, Frenchmen Mayer, and Delforge (a mechanic and a merchant), registered a patent in 1852 for a device that used the basic principles of making coffee called French. Press.
So far, making by the French Press method is extremely simple and very popular in the US and Europe because many “coffee lovers” think that this is the best way to get the full coffee flavor. The coffee will be fully immersed in water to unleash the full flavor with this method. In 4-5 minutes, hot water and coffee blend in one cup, the coffee is expanded, released, and fragrant. The water also pulls out the “difficult” coffees with the most complex taste structures for a rich taste experience with the French Press method. The coffee will sublimate the full flavor.
With the French Press method, “difficult” coffees are also awakened
“For me, the best way to make coffee has always been with a French press. That’s how I’ve been making coffee at home for the past 25 years. Unlike the Pour Over method, where the water passes through the coffee grounds and by gravity drips downwards through a filter, the coffee powder in the French press is always submerged in water; Soaking the coffee in water creates a flavor that cannot be achieved with Pour-over” – Quote from ONWARD – Starbucks CEO: Howard Schultz.
4. Chemex Method
Invented by a chemist in 1941, the Chemex coffee pot or Chemex brewing method is the simplest to use; its special techniques are designed to make the best cup of coffee. Maybe. He created the Chemex shape like the hourglass that has become part of American history.
Chemex is both a brewing tool and a coffee container based on the principle of filtration and drip. Make coffee with boiling water from 90-96°C and pour gently in a circle on the surface to evenly absorb the coffee. The coffee will flow slowly through the filter paper at a moderate speed. A unique design and filter paper exclusive to the Chemex method will help remove most of the oil and bitterness of coffee. Coffee brewed in a Chemex pot always gives an unmistakable, bright taste. The fragrance is always clear and smooth, bringing an intense sense of sublimation to the audience.
Chemex – Two-in-one coffee maker and container
In the world, there are many methods of preparing coffee according to the principle of filtration – drip, but the truth is that it is very difficult to compete with Chemex in terms of appearance to the quality of the drink created.
TNI King Coffee will participate in the coffee demonstration at the World Expo 2020 Dubai
World EXPO 2020 Dubai, a special occasion for you to see first-hand the world’s top coffee performances, Western coffee brewing methods, and many other coffee cultures will all be there. converging. TNI King Coffee will represent the Vietnamese coffee industry to demonstrate the art of mixing and mixing coffee with its very own identity. Besides, TNI King Coffee will represent Vietnam’s Robusta coffee culture, introduce to international friends the characteristics of Vietnamese coffee culture.