Beans, Brewers, and Black Coffee | Tom Plets | Skillshare

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Beans, Brewers, and Black Coffee

teacher avatar Tom Plets

Watch this class and thousands more

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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

    • 1.



    • 2.



    • 3.



    • 4.



    • 5.



    • 6.



    • 7.



    • 8.



    • 9.

      Milk and Sugar


    • 10.



    • 11.



    • 12.



    • 13.

      French Press


    • 14.

      Moka Pot


    • 15.

      Pour Over


    • 16.

      Auto Drip


    • 17.

      Cold Brew in a French Press


    • 18.

      Cold Brew in an Aeropress


    • 19.



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About This Class

Up your coffee game in under 30 minutes with this concise course! I will show you the tools and techniques for brewing smooth, black coffee at home that is delicious every time.

My name is Tom Plets and I have been a barista and coffee roaster for over 7 years. The greatest compliment I am paid is when people tell me they thought they didn't like black coffee until they tried mine.

It only takes a few simple pieces of equipment, a little finesse, and the right beans to start brewing great coffee at home.

Prepare to amaze yourself and impress your friends with your new found coffee brewing prowess!

Meet Your Teacher

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Tom Plets


Hello, I'm Tom! I am a barista and coffee roaster based in Arizona.

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Level: Beginner

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1. Introduction: Hello, everyone and welcome. I am Tom Plots and I have been a barista and coffee roaster for over seven years. In this course, we're going to learn the techniques and tools necessary to brew consistent amazing coffee at home. By the end of this course, you will know how to choose your beings with confidence, understand water quality and how it affects coffee, select grinders and scales and used them to achieve consistency. No, the differences between various pore over methods and coffee brewers and how to use each properly understand principles of coffee extraction and much more. Join me today on a journey to a new level of home brewing, bliss and experience. The satisfaction of brewing Amazing coffee at home s so good. 2. Beans: buying beans and trying new coffee can be lots of fun. Let me break down some of the key things to look for to help your coffee buying experience result In a good brew, coffee beans are the seeds From the fruit of a coffee tree, these seeds air heated in a roaster until they expand in, darkened to become the coffee bean we're all familiar with. A light roast is one that has been heated for a relatively short time compared to a dark roast that is, he did longer. The longer coffee is roasted, the more of the beans flavor is lost to the heating process and replaced with the smoky, ashy taste of the roasting. Coffee beans are volatile after roasting, and the flavor breaks down quickly. So first you'll want to find beans that have been roasted within the last few weeks. For this reason, it is important to find a reputable coffee roasters to put the roast eight on the bag. Coffee tastes best about 2 to 3 days after roasting and up to about a month after that. I would avoid supermarket coffee as it has been on the shelf quite a while for this reason , it is better to look to local coffee shops that carry specialty beans or buy directly from local roasters. If none of these options are readily available, it is possible to order great coffee from many roasters online. Be prepared to pay a bit of a premium for shipping. However, a bag of specialty coffee can have a lot of information on it. Things to look for include the region of origin. This is the country or, more specifically, the farm or sub region where the coffee was grown. It might also include a coop or mill where the coffee was processed. A roast date. It is important to see this, so you know you're getting fresh beans. They may also print a flavor profile these air comparative flavors that will serve as a guide to how the coffee will taste when brewed properly. I encourage you to try many different conflicts to discover the wide range of flavours available 3. Brewers: the comix. It's one piece. Design is as beautiful as it is functional and convenient. It bruised bright, clean coffee with low sentiment. It can be difficult to get even extraction as the coffee is prone to clumping on the thick filter. Nonetheless, this is a great choice for a brewer. Bonus points for aesthetics, an uncut, up pour over brewer. There exists many brand name for this style of brewer, with minor variations, but they all function relatively the same. Small holes in the bottom of the brewer restrict the water flow, allowing a more steady, even extraction. They are affordable, easy to clean and give amazing results. The French press the easiest to use of all hands on coffee brewers. The full immersion approach requires less finesse than that of the pore over methods and results in an even extraction with more texture. The metal filter allows much the oily compounds through giving your coffee a thicker body and some sentiment. The Arrow Press. This unique brewer combines full immersion with pressure generated from a plunger to create an amazing coffee. It only takes a couple of minutes to brew, making one of the fastest methods, plus it is incredibly easy to clean. The resulting cup is quite strong, so it can be diluted to taste if you prefer. Either way, however, it does not brew much coffee at a time, making it better for a single serving approach. The Moka Pot, This iconic brewer is a bit challenging to use, but it will reward you with an espresso like coffee that a syrupy, strong and delicious. It's very durable and can be heated directly over a flame, making it an ideal brewer for camping adventures. The auto drip coffee brewer, a staple appliance, many homes, theater drip brewer is a convenient and simple way to make coffee. Many cheaper machines, however, suffered from insufficient water, heat and or poor distribution of the water. However, a quality machine with an adequate showerhead could do a good job but brewing a lot of coffee quickly. 4. Water: a cup of black coffee is roughly 98% water. It comes as no surprise, then, that the quality and taste of your water will substantially impact the flavor of your drink . It is important to use water with a balanced mineral content. Bet is void of unpleasant flavours or odors to achieve a well extracted and good tasting coffee. Depending on where you live, your tap water might be just fine. If you tap water is of at least decent quality, you can use a picture based water filter to improve it. Common contaminants include chlorine, which can be removed with such a filter. Bottled water is another option. Look for something labeled as spring water or purified drinking water. Do not use distilled water as it lacks the necessary mineral content to properly extract the coffee. Repeatedly buying bottled water can be quite expensive and generate a lot of waste. Try looking for a water filling station with proper filtration in place for another alternative. A simple rule to follow is if the water tastes good by itself, it will generally suffice for brewing coffee 5. Scales: a digital kitchen scale is essential for brewing coffee accurately and consistently. Although you can make measurements by volume, it is not as reliable or consistent as coffee. Beans vary in size and density. I can't stress it enough. A scale will improve your coffee brewing accuracy immensely. Just be sure it has the ability to measure to 1/10 of a gram and up to £5 total. 6. Grinders: a good burger grinder is a vital tool in any baristas arsenal. Coffee is very volatile, and its flavor breaks down quickly after grinding. For this reason, it is essential to grind copy right before you brew. Ah, burr grinder crushes coffee beans between two adjustable birds, resulting in controlled and consistent ground. Coffee prices vary widely and often do not reflect quality of grind. Emanuel Hand crank grinder can often achieve a great grind at an affordable price. Likewise, some reasonably priced electric burr grinders do a great job creating a consistent grind. Some things to consider when selecting a grinder. The burger shape, conical or flat, both worked great burst size, The bigger the birth, faster grinds, and the less heated generates both good things. The catcher material. Cheaper grinders usually have a plastic container to catch the grinds as they come out. These often hold static electricity and cause the grinds to scatter over your counter. A glass container usually avoids this problem and is much cleaner. Avoid blade grinders. They do not grind consistently and make a mess of the coffee 7. Timers: the process of brewing any coffee requires precise timing. A stopwatch or any device that can count upwards is ideal, but any clock or timer will do. A simple phone app will suit your needs perfectly. 8. Extraction: when we talk about extraction were talking about how much of the compounds contained in a coffee bean are being dissolved or flushed out by the water we used to brew with. We first grind coffee to increase the surface area and exposed the inner cellular structure of the beam. Ideal extraction occurs when water of the correct temperature spends the correct amount of time in contact with the coffee grounds under extracted coffee means we did not remove sufficient material from the coffee for a good, flavorful brew. Evidence of this would be a coffee that tastes week sour, even salty. At over extracted coffee means too much was removed from the coffee grounds, resulting in an excessively strong, astringent, bitter coffee. It is possible toe over extract part of the coffee and under extract another part, depending on how the water is poured. For example, in this comix, pouring too much on the side could result in over extraction at the edge, even if the coffee in the middle extracts properly. This is why we always aim for a balanced, poor, consistent water temperature and correctly ground coffee 9. Milk and Sugar: it is perfectly acceptable to add milk and sugar to a cup of coffee. It will, however, mask much of the inherent flavor of the beans. I believe many people have gotten into the habit of adding cream to mask the bitterness of poor quality or excessively dark coffee. During this course, I encourage you to taste everything you brew before you add any milk or sugar to it. This will not only allow you to monitor the results of your technique better, but you might be surprised at how smooth, sweet and delicious good beans brewed properly. Contest. 10. Filters: for most of the pore over style brewers. There are several options when it comes to choosing a filter, a process described for brewing coffee with each one remains the same. But some adjustments and the coarseness of your grind might be necessary to achieve optimal results. A paper filter is most commonly associated with brewing drip coffee with their absorptive properties. They produce coffee with the smoothest texture and very low sentiment. They also blocked most of the oils and larger compounds from passing through, resulting in a thinner body. A metal filter allows the larger, oily compounds of coffee to pass through, as well as some of the sediment particles. This results in a coffee with a much fuller body and greater texture than that of a paper filter. Metal filters also reduce waste and can last for a long time. Ah, cloth filter is also a good reusable option. They create a coffee that is somewhere in between the paper and metal filters, allowing some of the oils and sediment through, but not as much as in a metal filter. They do not last for as many bruises, a metal filter, and in my experience they're the most difficult to clean. But they do result in excellent coffee 11. Aeropress: place the plunger about one inch into the larger tube. Next, heat 300 milliliters of water to between 202 105 F. Way out, 18 grams of coffee beans. Grind these on a fine setting. Add a little hot water to your cup or brewing vessel and a little into the air. Presas well to preheat both. Take a paper filter and place it inside the filter holder. Rinse the filter with a little hot water. Discard the rinse water with the aid of the funnel. Adger Coffee grounds to the Aero Press, then placed the arrow. Press on a scale and zero it started timer and then add about 100 grams of water. Give the coffee grounds a few quick stirs. Add more water until you reach 220 grams. Place the filter on to the top of the arrow press and make sure it's tight. After one minute. Grabbed the plunger with one hand and the tube with the other hand and quickly but carefully invited onto your cup or brewing vessel. Begin depressing the plunger. There should be a fair amount of resistance. Ideally, the plunger should be fully depressed after 30 seconds. If it's too hard to push down, try a slightly coarser grind next time. If it's too easy to push down, try a slightly finer grind. Next time cleaning the arrow press is a breeze simply removed the filter cap and pressed the plunger through, pushing the spent coffee and filter into the compost or trash your coffee is ready. Enjoy. 12. Chemex: first, heat about 600 milliliters of water to between 202 105 F. Next way out, 30 grams of coffee beans grinded them at a medium to medium course setting. Next, fold the paper filter so that three folds of the paper rest against the spout of the comix . This will keep the filter from collapsing and slowing the flow of water. Use a little hot water to rinse the filter. This will help remove any paper taste, and it will also preheat the comix. Place the wet filter back into the comix. Add ground coffee, place it on a scale and zero the weight. Start a timer and begin adding hot water. We just want to saturate the grounds at this point, so add about 60 grams. We call this step blooming where carbon dioxide is removed from the coffee at the 32nd mark . Begin adding more water, start pouring in the center and then go in a spiral motion towards the edge and spiral back in towards the centre. This will make sure the water is evenly distributed for a good extraction. We want to add 500 milliliters of water total or 500 grams. Add the water in little doses. Using this method, we want to reach the 500 grams of water added point at about 2.5 minutes and then the water to finish dripping through the filter at about 3.5 to 4 minutes. If it takes longer than that, try a slightly coarser grind next time. If it were quicker than that, try slightly finer grind. Now dispose of the filter in compost er, trash for the coffee into your favorite mug and enjoy. 13. French Press: start by getting one leader of water to between 202 105 F. While the water is heating, go ahead and measure 60 grams of coffee. This is approximately 12 to 14 tablespoons. Grind at a medium to medium course setting. Now with your heated water. Preheat the French press by pouring a little bit of the water in. Swish it around a little and dispose of that water. Next, add the coffee to the French press. Start a timer and begin pouring the hot water. We're going to fill it about halfway poor aggressively to saturate all the coffee grounds. Once the clock hits one minute, stir the coffee grounds vigorously with a, preferably wooden spoon. This way you won't damage the container. For convenience. Rinse the spoon off as you add the rest of the hot water to the French press. We're gonna fill it about an inch from the top. Place the lid on the French press. This will keep it warm while the coffee continues to extract at the four minute mark, we're going to press the plunger down, apply and even steady pressure. Good. If it's too hard to push down. Try a coarser grind. Serve immediately. Transfer any remaining coffee into another container. This will prevent it from over, extracting in contact with the coffee grounds to aid and cleaning at a little water to the coffee grounds. Switch that around a little bit and dispose of it in compost er trash. Now enjoy your coffee. 14. Moka Pot: unscrew and separate the two halves of the Moka pot and remove the metal filter basket. Using some water preheated to about 100 F, filled the bottom half of the moka pot to just below the pressure relief valve. You can also fill it with cold water, but using some preheated water helps it brew quicker and lessens the chance of over extraction. Grind your coffee on a medium to medium. Find setting. Want enough coffee to fill the metal filter basket to the top. The amount each moka pot can hold varies quite a bit. I would fill it up to the top way those grounds so you know how much for next time, make sure the grounds are nice and level and then screw the top half back on. Place the Moka pot on a medium heat source. Pressure will build in the lower chamber and force water through the coffee grounds. It could take a couple minutes before you see coffee. Start to pour through. After about 10 seconds, turn off the heat source. Then, when the coffee starts hissing or sputtering, place the Moka pot under running cold water. This will reduce the pressure and finish the brew. Enjoy the coffee either straight up as a strong espresso like drink or dilute it with little water to make a regular strength coffee. Either way, enjoy. 15. Pour Over: start by heating 400 milliliters of water to between 202 105 F. Weigh 20 grams of coffee. Grind on a medium to medium fine setting. This particular brewer uses the Malita style filters, which tapered down to a wedge. If you're filters, look a little different. Not to worry. The process is the same. These filters required that you fold the edges in to get a flush fit again. Years might not need this step. Open up the filter and place it in the brewer. Place the brewer on a cup. Put a little hot water through the filter to rinse it and remove any paper taste and to preheat the cup and then discard the leftover water. Now place your cup and the brewer on a scale. Add your coffee grounds and zero start a timer and then begin pouring water at just enough water to saturate the grounds. Left the coffee rest for about 30 seconds. After that point, start adding more water in little doses. Pour the water in a spiral pattern, starting in the centre and moving out. Our goal is to add 330 grams of water at about the 2 to 2.5 minute mark. The coffee should stop dripping around the 3 to 3.5 minute point. If it takes longer than this, try a slightly coarser grind. If it takes much shorter than this, try a finer grind. The coffee is ready. Enjoy. 16. Auto Drip: For this example, we're going to use 30 grams of coffee beans to 500 milliliters or 500 grams of water. Grind your coffee on a medium setting. Place a coffee filter into the filter basket and rinse it with warm water. This will help remove any paper taste. Pour coffee grounds into the filter and placed the basket back into the machine. Turn on your warming plate. If your machine has one, add the water and begin the brewing cycle. Once the brewing cycle is complete, turn off the warming plate. Serve your coffee and pour any remaining coffee into an insulated thermos. This will prevent the warming plate from overheating the coffee and turning it better. Be sure to periodically d scale and clean your coffee machine as per its instructions. Also, keep an eye on the shower screen. It can easily become plugged with calcium build up. You can simply use a toothpick or other pointy object to make sure each hole is free of obstruction. Enjoy your coffee 17. Cold Brew in a French Press: In this video, I will show you a simple method for making cold brew coffee using just a French press. Cold brew coffee made using room temperature or cold water. It is less acidic, has a higher caffeine content and its own unique flavor profile. This is a 1.5 liter French press. We're going to make a one liter batch of cold brewing it as it is a good idea to leave a little room on top. A good ratio of coffee to water for this method is one gram of coffee to seven grams of water. One liter of water is one kilogram or 100 grams. So we'll want to measure out 140 grams of coffee. Let's put that coffee in the grinder. Now set the grinder to as course as possible. So if you'll notice, the grind chamber on this grinder does not fit the entire 140 grams, so I will have to do it in two batches. Now place the press on the scale, and I'm going to add my first batch of coffee. Now let's grind the rest of that coffee. Now we've got our full 140 grams in the French press. There we go. It looks nice and course. Okay, now we're going to add our water. Make sure the scale is ten. And we're going to add 100 grams of water. Now we want to give it a thorough str. It's a good idea to use a wooden or plastic spoon to avoid damaging the glass. Go ahead and stir it vigorously. I'm going to add a negligible amount of water, turns off the spoon. Now placed the lid back on the French press. Keep the plunger at its highest position, making sure it doesn't touch the coffee. This is just to keep it cleaner. You can leave it to brew at room temperature, or you can place it in the refrigerator. The difference is marginal with how it Bruce, but I like to put it in the refrigerator so it's cold when it's ready. We want to let a brute for at least 12 hours and up to 24 hours. I'll write the long wait is over. We want to press the plunger down with a firm, steady and even pressure. Now it's already cold so we can serve it as is. If you like it a little colder, can certainly poured over is2. It takes them time to brew, but the results are worth it. Enjoy. 18. Cold Brew in an Aeropress: Let's make some cold brew using an arrow press. This is a fascinating way to make cold brew, as it normally takes 161824 hours to make cold brew with the arrow press. It can be done in just a few minutes. Let's get our equipment setup. We're going to use the basic inverted configuration of the arrow. Press. Our coffee to water ratio for this method is going to be one gram of coffee per ten grams of water. So we're going to use 20 grams of coffee total to 200 grams or 200 milliliters of water. So go ahead and measure 20 grams or coffee. Throw that in the grinder. Set the Grindr on a fine setting, and grind it. If you're using a paper filter for this project, go ahead and rinse it with a little water. Now. We're going to use it in just a second. So set it aside where it's ready. Add your ground coffee to the Arab press. Let us add 200 milliliters or 200 grams of room temperature water. This should bring the water level close to the top of the arrow press, but with enough room for stirring. Next, we're going to stir it steadily for one minute. So set a stopwatch or watch a clock and give it a thorough gentle stir for one minute. Once that is complete, we wanna take our filter and attach it to the arrow. Press. Add some ice to your brewing vessel to rapidly chill it as we brew on top of it. Now take the arrow press, invert it quickly on top of your brewing vessel and begin applying steady firm pressure. It should take about 30 seconds to reach the bottom of the plunger. There we go. That's looking good. Now, either add little more ice to your brewing vessel if you're drinking out of that or ice to another cup, combine them together and serve. 19. Outro: That was a lot of coffee. Thank you for brewing with me today. If you have any questions or comments, please feel free to contact me in the discussion area. Also, I really appreciate reviews if you have the time to write one. Thank you again. Have a lovely day and happy brewing.