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Brewing
Once ground and ready to brew, coffee is next put into a filter. Filters are chosen for the degree of sediment they allow through their pores. Sediment properly used produces a nice body. There are many kinds of filters, but all fall into one of two groups; paper and metal.
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"Ka‘anapali's Maui Moka has a medium length finish that ends on chocolate in
the vacuum pot and drip. In the French press, it ends on a smoky, nutty note."
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The final quality of the cup is determined by the water quality and temperature in brewing. Boiling or long infusion can increase bitterness and impair flavor. "Delicate coffees are best made by infusion, either by steeping and then straining the coffee, or by the drip method." (Coffee, Norman) For these methods, experts recommend using water just off the boil (195°-205°F) to extract the right amount of flavor from ground coffee. Cooler water is believed to be inadequate at extracting the coffee's complete range of flavors.
A standard recommendation for brewing is the ratio of two tablespoons coffee per six ounces of water. Strength can be adjusted by increasing the water ratio after brewing.
Different types of brewers include:
- The Press - Thick, full bodied, elegant, coffee cannot be reheated
- The Drip Filter - Clean, paper filter, free of sediment, lighter body, warm for 20 minutes
- The Cold-Water Brewer - Eliminates natural acidity, steeps 24 hours, smooth, low acid
- The Vacuum Pot - Full flavored, hot, clear, sediment free. "Tastes just like it smells"
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