In the second millennium where this article was written, various kinds of processed coffee began to occupy a fairly classy trend. Call it ‘cold’ coffee drinks, such as iced coffee with palm sugar milk, which has become a mandatory menu for a coffee shop/shop. If you look at history, coffee has indeed been enjoyed by our ancestors first. Serving drinks that are bitter, thick, thick dregs, and a very strong and intense taste, even become a specialty in certain areas.
Back to the present, the ‘cold’ coffee drinks that are squirming and now have uniqueness and high enthusiasm for connoisseurs, making processed ‘cold’ coffee the default menu when visiting a warung/coffee shop or even a coffee shop. Whether we realize it or not, one of our friends’ favorite drinks is based on the manual brewing method that we often know as espresso.
This espresso is the basis for the birth of a variety of processed coffee menus, which I can’t even mention one by one. Because there are so many! Take one example is the phenomenon of “Coffee Milk Sugar Palm”. Espresso mixed and matched with liquid palm sugar, fresh milk, and ice cubes. The combination of a thick, intense coffee taste, balanced by the savory taste of fresh milk, as well as the sweetness and uniqueness of palm sugar, is enough to blow up the Indonesian coffee world.
It seems simple doesn’t it make processed coffee drinks using an espresso base? Of course! because friends can make your own at home, just use Moka pot.
No need for a powerful espresso machine or tool, we can brew delicious coffee. Just prepare coffee, Moka pot, hot water (try to boil), and stove. As for the steps, it’s very simple.
Lets Make Espresso
1. Prepare your favorite coffee, here we use 20gr of House Blend coffee, which is a mixture of robusta and arabica with a ratio of 70:30 for robusta to arabica. Why we use it because we want the bitter taste and thick body of robusta coffee, while arabica gives a light and clean sensation to balance the dominance of robusta coffee. For friends who prefer pure robusta or arabica, it is very legal and not illegal. For the gramation of coffee, it can be adjusted to the size of your Moka pot basket.
2. Grind the coffee with fine or superfine grind size. The level of smoothness adjusts to the coffee that friends use. Because a grind that is too coarse makes coffee extraction not optimal. If it is too fine, the extraction may be excessive or the extraction may not come out at all. Whispers; For initial experiments, we might suggest a fine grind first.
3. Pour 200gr of water into the bottom of the Moka pot. Again, the amount of water can adjust to the size of the Moka pot you have, however, try to keep the water level under the air hole so that air can still come out. For water that is poured into the Moka pot, try hot or boiling water. Because espresso is coffee with “fast” extraction and also uses air pressure, boiling water is one of the variables that greatly affect the results of your coffee, friends, because the time it takes for coffee to finish extracting varies greatly.
TIPS :
After placing the ground coffee in the Moka pot basket, there is one step that we can make the espresso from this Moka pot feel bolder, namely Tamping. Tamping here is to compact the coffee grounds that we have milled earlier by pressing. The goal is that the coffee in the basket can be extracted better so that it produces coffee with a strong taste and thick body. This step is also to avoid under extraction, aka the coffee powder is not extracted during the brewing process. But this step is optional, friends. Adjust to your taste because that’s where the appeal of coffee: is unique for every tongue.
4. Arrange the Moka pots from the bottom and the basket to the top of the Moka pots. To make it clearer how to arrange it, friends, you can check the video below. (2 minutes so the quota is safe. hehe). What needs to be considered when arranging the bottom of the Moka pot will be hot to the touch because we use boiling water, so try to use a cloth when arranging. Second, make sure that when preparing, the top and bottom are tightly closed so that water does not seep out during brewing.
Check our video
5. Heat the Moka pot on the stove over low to medium heat. Because the volume of water in the Moka pot is only in the range of hundreds of ml, the use of high heat is not recommended, because it can cause evaporation that is too fast. Where does the water vapor “run”? Through the bottom hole of the Moka pot. If this happens, is it not impossible that toast aromas will appear, or is this what you are looking for?
6. Wait 1-2 minutes, when the coffee has started pouring then the extraction begins. If the end of the Moka pot hole is “popping”, the extraction is over. Moka pot can be removed from the stove, and the espresso can be poured into a glass and ready to be enjoyed. Moka pot that is still hot, can be cooled by soaking it in water or soaking it in running water. (Careful, the Moka pot is still very, very hot).
The last step, enjoy your coffee the way you like it. Either directly enjoyed when hot, with ice. Or combined with ice, milk, and palm sugar? It might be interesting if we discuss more the composition of this Palm Sugar Milk Coffee next time, what do you think?
Closing of this article: keep exploring, don’t stop here because every element in this world will be boring if only understood from one side.
Selamat mengulik teman-teman!
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