How To Make Coffee And Coffee Drinks- Home Bartending Guide | Phillip Dillow | Skillshare

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How To Make Coffee And Coffee Drinks- Home Bartending Guide

teacher avatar Phillip Dillow

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

8 Lessons (16m)
    • 1. Intro

    • 2. Roast Explained

    • 3. Cold Brew

    • 4. French Press

    • 5. Moka

    • 6. Pour Over

    • 7. Stove

    • 8. Drinks

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About This Class

Looking for an option other than corporate coffee chains? Need caffeine to improve mental concentration but you are tired of the same old thing?  Or do you just want to know different ways to enjoy coffee?

This course provides an exciting introduction into making coffee and coffee beverages. You will learn the basics of making coffee and several fun drink recipes. After finishing this course you will be able to wow your friends and family with different coffee based beverages.

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1. Intro: welcome to the course, and we're gonna be going over coffee all the basics What the different roads mean, the different grinds at a ton of different ways that you can make it a home using different devices and other fund tools. After that, we're going to take it, and we're gonna go make some really cool drinks to give you some options and ways to enjoy your coffee. Besides just sitting down with a cup of black coffee so I can't wait to see in the course, let's go ahead and get started and learn about coffee. 2. Roast Explained: here we have the three most common types of roast that you're gonna find at your local grocery store. Light, medium and dark roast line is usually gonna have more floral and acidic flavours. Dark is usually gonna have more roasty, toasty, nutty, chocolatey flavours, and medium. It's going to be somewhere in between. One coffee will taste different depending on how it's roasted. So the same coffee say Costa Rican will taste different depending on whether fits light roasted, medium arrested or dark rusted. 3. Cold Brew: Let's make some cold brew. Let's go ahead and get some coffee and the coffee grinder, and we're gonna need to put it on the course's setting possible in terms of volume, it's really a lot about personal preference whenever making cold brew. If you use a lot of coffee, it'll be strong. If you use very little, it'll be week. So just shoot for whatever your normal amount for using a coffee machine is. And yet again, we're looking for a very coarse grind. After you do that, let's get a picture out and go ahead and that coffee into the picture that we're gonna top that picture off with room temperature, water but it up and we're gonna let that sit overnight in the fridge. After that, we're going to get a straining apparatus put together here. We have a coffee corrupt with a strainer. You can also use cheesecloth or any type of basket colander that as a fine mesh, go ahead and pour that coffee in the grounds over your straining apparatus and let it slowly, so down into whatever you're using to collect your coffee. Now we're using a coffee craft, but you could just as easily use a measuring pitcher or bowl or some of their type of container. After all, the coffee has drained. Simply remove your grounds and enjoy your cold brew coffee. 4. French Press: we're gonna be making some French press coffee, and the first thing we need is coarse ground coffee as courses you confined or make. We're going to take our French press, and we're gonna add a few grinds of salt to the French press. Now, this may sound strange to you, but salt makes food taste better, so just try it out. And if you don't like it, you never have to do again. But you might like it. I do. After that, we want to go ahead and get our coffee into our French press and just shake it in there. After your coffees in, we're gonna be adding a little bit of water to our French press, and the purpose of this is to hydrate the coffee. That way, the coffee doesn't clump up. After you do that, shake it around to make sure bust up any clumps of coffee and then go ahead and add in all of your water. Once you're French presses full, we're gonna put the lid on, and then we're gonna wait at least five minutes, maybe a little bit longer, depending on the type of coffee that you're using. After we've waited say 5 to 7 minutes. We're going to slowly depress the handle until it's all the way down. Then pour and enjoy your fresh French press coffee. 5. Moka: We're gonna be making some moka pot coffee today. Here we have our moka pot disassembled and our hot water ready to go. A few key things we need to keep in mind. We need a standard size grind of coffee. Not Expresso Pounder. Nothing. Super fine. Just regular coffee that we're gonna put into this filter basket. The next thing is, this is your emergency valve you see on the inside. We want to keep the water below that emergency valve. If you overfill it, water might come out of that valve and it won't function correctly. We're gonna go and add the water to the bottom of our moka pot. Now, this water is about 200 degrees. So the bottom of this moka pot is going to become very hot. So don't touch it with your bare hands. Use a towel or some other type of protective thing. Go ahead and put in your filter. And then we're gonna spoon in our coffee, and we're just trying to fill up the filter basket. And you don't want to press the coffee down after you fill it up. You just want to be nice level and loose. Go ahead and tighten the bottom yet again, using some type of safety grip or cup tail. And then we're gonna put on the stove and we're gonna put it on medium heat until it bruise our coffee. After that, you can simply poured into a cup and enjoy your moka pot coffee. This is about as close to express owes. You're going to get without actually buying Expresso machine, but it's wonderful and very fun to enjoy. 6. Pour Over : we're gonna be making pour over coffee. So we're going to start off with a standard medium drip sized grind. After we get it loaded up, we're going to get some hot water about 200 degrees and poured into a goose neck picture. If you don't have a goose neck picture picture, you can defuse the water with a spoon, but it will be more difficult. After we get our water fully loaded into the picture. We're gonna go ahead and lit it up. They were gonna pour a little bit of water around, and this is to help release carbon dioxide from the coffee. Well, let that rest for a second, and then we're going to pour water over every surface of the coffee, and this is going to completely allow the coffee to settle in and release any gases they're stored in the coffee. After that, you can go ahead and in small circles, fill your coffee craft all the way up and repeat this process until you filled the bottom of the craft. Then remove your grounds after it's fully drained and you can enjoy your pour over coffee. 7. Stove: we're gonna be making some stovetop coffee and start off. We're going to pay him with some fine salt in it. Then we're gonna need the equivalent and express a pattern of about two shots of Expresso. And we're looking for something very, very fine. So you can find something finally expressive, like Turkish coffee grounds that work great to go ahead and get the in the pan and smooth it around thoroughly. Next, we're gonna need some 200 degree water, So go ahead and and that to the pain. And we're just looking at the top off the pan. There's no real measurement here. The more coffee you had, the stronger will be. The less coffee you had, the weaker Toby. Same thing with water. After that's in the pan, we're going to turn our stove on low, and we're gonna allow this to come up to a rolling boil very slowly. And once it's out of rolling boil, we're gonna let a hang out for about five minutes to fully brew the coffee. Once the brewing process is completed, then we're gonna be adding some cold water just a little bit, and this is going to cause a little bit of a reaction where the cold water will sink to the bottom and bring with it some of the heavier coffee grounds starting to clarify your liquid a little bit. Once this is done, go ahead and grab yourself a cup and put a little bit of sugar in the bottom. Now we're going to take a little and we're gonna delicately skim off the top. And we're very, very, very much trying to just hit that top layer of coffee. And we're just gonna add that to the sugar in little doses. And what we're trying to do is just dissolve the sugar. Once we have enough in there, we want to give the Cup a really good firm swirl, and this is gonna cause that shared a finished dissolving didn't mix in. Once that's done, we condemn all the way down, making sure we don't disturb the grounds that sell at the bottom. And we can Philip our cup. This will produce something similar to a Turkish coffee or a very strong espresso. It's not going to be quite the same as what you're used to. A few patrician Turkish coffee, but it is a way to get something very close at home. Just using what you have around your kitchen after you filled your cup up. Enjoy knowing you'd say car coffee, concentrate and filter it If you happen to have a craft with a filter basket, like what I have here that it would be perfect. If not, you can also use a funnel with some coffee filters in it, or a colander with some cheesecloth or a coffee filter in it. Just anything that's going to allow you to get the remaining heavy grounds out of the coffee. You could even use your own coffee maker with a coffee filter in and just slowly let drip out. But for us, if you happen to have a crab for the filter basket, we're just gonna start ladling the coffee in one scoop. In a time after this is done, let all your coffee dream thoroughly and we'll use it next. Now we're going to turn our coffee concentrate into coffee syrup to do this, where I need our coffee concentrate upon and one cup of sugar in the pot after we get our cup of sugar in the pot, there were to go ahead and add all of our coffee concentrate. Then we're gonna need some 200 degree water, and we're gonna try and double the volume that's in the pot with water. After that, we're gonna place this on a rolling boil until everything fully combines make sure. And don't over fill the pot, you will have some bubbles coming up and that could cause a mess. Now we're gonna make a coffee soda using our coffee concentrate. To do this, we're gonna need a glass of ice, some coffee concentrate to cover the ice and a little bit of carbonated water. So let's go ahead and get some of our coffee concentrates syrup into the class. What do you have a good amount? Get a stirred that. Well, cool everything off and then and you're carbonated water. And now you have a coffee soda. Enjoy. We're gonna be turning our coffee concentrates syrup into a coffee, the core that you can use from EC strengths. All were simply going need to do is almost double the volume, if possible, with vodka and prefer. But Ivanka, not white lightning or anything stronger after this is done, you want to make sure and stir this thoroughly and allow this to rest for at least an hour to fully combine. It will get better as time goes on, and we'll start to milled mawr and create a more harmonious, enjoyable liquid. Now we need a glass eyes, a couple scoops of our newly formed coffee liqueur just enough to cover the ice. And then we're gonna need some brandy about an ounce and 1/2 to 2 ounces. You can be a little subjective on this. If you want a little stronger, go closer to ounces. If not, go closer, announced naff. We need some removed. About 3/4 of announced to announce. Give this a good swirl in the class. Enjoy a variant of a coffee brandy, Manhattan. 8. Drinks: Let's make some drinks with our coffee, we're gonna start off by putting one cinnamon stick into a Pyrex measuring cup. Then we're going to pour hot black coffee over this, and we're gonna love us too steep for about five minutes until the cinnamon flavor really permeates the coffee after five minutes, then we're going to take a glass, and it's a brown sugar into it, and this is to taste. We usually like, say, about half a tablespoon or so, but feel free to add more or less, depending on your personal taste. After you get the brown sugar into the cup, then we're going to take our cinnamon coffee and poured over the top and stirrup that brown sugar and get it all good melted. Once this is done, give it a stir to make sure the brown sugar is fully combined. Then we're gonna take some cream, or we happen to be using a so we based non dairy creamer. But feel free to use heavy cream or milk, or what have you prefer and top it off with just a little bit. And now you have a cinnamon latte. Enjoy. We're going to be making a shaken maple. Old fashioned. We're gonna be starting off with some good quality maple syrup and pouring that into the glass, followed by your favorite cocktail. Better, we're using an air medic coffee better, but you could just as easily use Angus, Tora or orange bidder or whatever your personal favorite is. Go ahead and put into your shaker a few good dashes of bitters. Then we're going to take our bar spoon or mutler, and we're going to make sure and combine those well into a fully homogenized solution. After that, we're going to take two ounces of room temperature coffee black and poured into our shaker , followed by two ounces of your favorite rye whiskey. Then we're gonna live to shake her up with some ice, shaking as thoroughly as we can, then pour into an awaiting glass. After this is done, we're gonna top it off with this simple Citrus peel with a little twist to it. And then you can enjoy your shaken maple, old fashioned. We're gonna be making a condensed milk lot. We'll start off with four ounces of black coffee. Just simply pour that into a glass. Then we're gonna crack open a can of condensed milk and get out a tablespoon and mix it into our black coffee. After that's done, we're gonna spice this up with some vanilla bidders. Here. We're using barkeep vanilla bitters and just have this with a few good shakes and some cardamom bidders. Here, we're using scrap ease, cardamom bidders and same thing, a few good shakes. These two are gonna bring a wonderful Siris of spices and flavors to your lot. Last thing. We're gonna grab a straw and start thoroughly. You can enjoy this room temperature or on ice, or even warm however you like, but nonetheless enjoy.