Today is National Coffee Day! Hooray!
Today we can celebrate the java jolt we all need to get up and get moving every morning.
Shannon Smith stopped by Spring Garden Bakery and Coffeehouse to find out how to brew up a better cup of coffee at home.
Plus, she found out how to speak the sometimes-complicated coffee lingo.
Here’s a couple of recipes and some information about coffee.
Cold Brew Coffee
- Fine mesh sieve
- 1.5 cup of coffee beans
- 8 cups water
- Coffee grinder
- Container to brew into
- Container to pour into
- Grind coffee on coarse
- Pour ground coffee into brew container
- Pour water over grounds to submerge grounds
- Cover and refrigerate for at least 12 hours.
- Take out of refrigerator.
- Line mesh sieve with cheesecloth.
- Place sieve with cheesecloth on top of other container
- Pour coffee liquid through sieve to filter out grounds.
- Enjoy cold brewed iced coffee!
Pour over at home
- 30 grams coffee beans (1.5-2 grams per oz of water)
- Ceramic coffee dripper
- Cup to brew into
- Pourover filter
- 16oz hot water (not boiling 200 degrees)
- Place filter into ceramic dripper
- Place dripper above cup/mug
- Measure and grind coffee on coarse
- Place coffee into filter in ceramic dripper
- Pour small amount of water over coffee, causing coffee to bloom
- Slowly pour remainder of water over coffee
- Enjoy a great cup of coffee!
- Latte - shot of espresso, steamed milk, topped with foam.
- Cappuccino - shot of espresso, 2/3 frothed milk, 1/3 steamed milk.
- Mocha - shot of espresso, steamed milk, chocolate sauce.
- Americano - shot of espresso, hot water.
- Pour-over coffee - ceramic dripper, paper filter, ground coffee, hot water.
- Coldbrew - ground coffee, coldbrew filter, water, refrigerate 12-24 hours.