Making coffee in a cup: Brazilian, Polish and Cuban

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

We brew coffee in a cup. General principle, but three different recipes. The main thing is always in the details.

Open Brazilian Method

Nine grams of coarse ground coffee per 100 milliliters of water.

We use hot water, the temperature is 92 degrees Celsius for all three methods.

The Open Brazilian Method is a serious professional approach, this is how the tasters try coffee on cuppings. The beverage is extracted for 4 minutes, after which the top crust of coffee just needs to be removed with a spoon.

Warsaw coffee in a cup

Pour finely ground with water and insist, covered with a saucer.

Polish coffee (aka Warsaw coffee or kawa parzona) is usually drunk right from the ground. Not everyone likes it, but the drink turns out to be very strong and invigorating.

Try playing with the brew profile at home! You will be amazed if the same grains give completely different tastes.

Cuban coffee in a cup

Faceted glass, 20 grams of cane sugar and 13 grams of medium ground coffee. Stir in a mixture of coffee and sugar and cover with water.

A drop of rum and a good cigar go well with Cuban coffee.

Experiment until your cup tastes better by changing the grind, water temperature, or brewing time.

• If you see large bubbles, most likely you are in luck: the coffee is freshly roasted, violent degassing occurs, the taste and aroma are revealed. Let them burst so they don't interfere with the even extraction.
• Brew light-roasted alpine Arabica, best in the Specialty class.
• Never use cheap espresso blends for such methods, much less factory-ground coffee.
• Find a coffee shop that sells decent on-demand ground beans, or better yet, buy a normal grinder.