I first heard of coffee brewers when I read Mehul’s Twitter update that he was participating in a brewing competition and came in at no 3. Coffee brewing is basically the process of making coffee from the stage of coffee beans to a concoction that you can consume.
Today, we met at The Fat Labrador, a cafe situated in Bavdhan, Pune.
This is the second meetup of Pune’s Coffee Brewers Club. We started out with discussing coffee recipes that some of the brewers had arrived at ostensibly after a lot of experimentation with a lot of coffee devices. There was a lot of talk of mgs of coffee, minute-second readings of the time they allowed it to brew and broadly methods by which coffee was brewed (immersion and pour over).
After that introduction, Mehul spoke of the factors that affected a good coffee output: temperature, pressure and time. We then got to try both the methods using a pour over method and an Aeropress.
We tried tasting different beans that Mehul had carried with him from Mumbai. After a few rounds of this, we got to try out an espresso from a hand pressed espresso machine.
Mehul ended the session on how us newcomers could begin getting a glimpse into the world of coffee brewing. He suggested getting the coffee that is freshly roasted (3-4 days old roasted coffee). I was assured that Indian roasters do not usually sell stale coffee. This is to be consumed over the period of next 3-4 weeks for best effect.
He suggested beginning with a simple process of coffee brewing. Get fresh ground coffee put it in a cup of boiling water, let it brew for about 3-4 minutes and then consume. The next step would be to have an aeropress to make the coffee. Aeropress is considered a very versatile, cheap and easy to carry device that does most of the functions that a coffee brewer is looking at and hence quite highly recommended. It comes at a price range of about three to four thousand.
The next step up is getting a simple grinder. Mehul had got his off AliExpress for about INR 900. When we reach a place where we can’t turn the grinder anymore, we reach the zero setting. As we turn, the grinder churns out coarser coffee. If you plan to go ahead, you can invest in better grinders as they turn out more consistent and get control over the size of the coarseness of the coffee beans. Prefer manual over electronics.
The next investment is in a measuring pad. The cheapest one is off Amazon that costs INR 200-300. This helps to measure the amount of coffee beans you take. This too gets complicated with higher price where a timer gets added on which helps you measure brewing time.
The next investment suggested for your upward spiral into the world of coffee brewing is a goose-neck kettle. This is useful to control the way in which water is poured on the ground coffee beans. These comes with insertable thermometers that helps you control the temperature of water that is used for your coffee.
I am not sure whether I am going to personally follow through with coffee brewing beyond say South Indian filter coffee. However, I’ll let these notes remain for future reference. I also got hold of ground filter coffee powder from the Fat Labrador that I will try out. I had a good filter coffee and Bombay Masala sandwich after the meetup.
Great to meet Mehul after a long time and nice to meet fellow coffee enthusiasts in a new city. If you find any errors in the notes above, they are most likely mine, and request you to leave them in the comment section to help me fix them.
(added later) Mehul shared links on the Pune CBC WhatsApp group for some of the products he recommended. Sharing here for the sense of completion:
- Cheapest scale. 1 gms increment. Max 10 kg.
- Scale that Can measure in 0.5 gms increments.
- Scale that can measure in 0.1 gms increment.
- Simple gooseneck kettle, no thermometer.
- Simple gooseneck kettle, with thermometer.