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History Of Evolution Of Coffee Preparation

By: Clinton Maxwell

There was once a time when the inconvenient percolator was used to prepare coffee. Housewives wearing coif would sit for hours at a time, watching as boiling water gets forced up a central tube by pressure through a basket containing ground coffee.

It may have been interesting to observe though the coffee wasn't any good due to repeated passing of the hot liquid through the ground beans.

The entire scenario changed in 1970 when drip method came about. This method was not only less time consuming and inexpensive but also improved the taste of the brew. Boiling water was dipped on a plastic container with grounds in it and laid over a filter paper. There within a few minutes you have a glass pot filled with coffee.

Over time till the 90's accessorial transformations came about with individual preferred brew in pods that were pre-packed, all kinds of material and control changes for adjustment of the brew. Even various types of spouts positioned internally were created to assist in even spread of water on the ground coffee beans. The temperature was always kept constant at 93C(200F) paying no heed whether flat or cone was used.

Combination of the imported European culture with ingenuity of Americans' to diminish cost without affecting flavor bought about a new rage in 90's - espresso maker. Treatment of boiling water under pressure forced through dark roasted grounds resulted in an aromatic and delicious cup of coffee.

By adding frothy, steamed milk, Cappuccino or latte can be easily prepared just by varying the ratio of coffee to milk. Experimenting with the coffee makers can result in more varieties and certain improvements.

Another method of brew that esoteric is vacuum brewer. In this brewer two metal bowls or glasses are used putting one on top of the other. As found in the principle of percolators, water is heated thus making it move into the top chamber, then cooled partially creating a vacuum that draws the heated water through coffee grounds, pouring into the chamber in the bottom.

It's an appreciated process in dinner parties as it can be carried out and coffee can be served fresh.

All these processes existed way back in time in one or another form. So none of them are recent with the oldest may the one in Turkey called Ibrik. In a copper or brass container water is heated and once heated, grounds are add to it and served unfiltered.

Though all these methods produce a well-flavored coffee the catch is they bring forth diverse characteristic of the ground beans. Give all of them a try and you may find that the lesson in history has turn into a lesson in varying tastes.

Article Source: http://www.articlebankonline.com

Clinton Maxwell frequently makes short articles on areas relating with cooking. His publications on toddy coffee maker can be found on his site .

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