www.bayawe.com Mindful Living with Coffee

Blue cup

FILTER VS. ESPRESSO

Filter coffee
Filter coffee

VS

Espresso
Espressos

Price

What is the big benefit of filter made coffee? The price of the equipment.

 If you want to prepare good Espresso drinks, you should invest money in the following equipment:

  • Espresso machine
  • Electric Coffee grinder
  • Tamper
  • Good filter pot
  • Nano filter basket
  • Softener

For the filter method you need the following brewing equipment:

  • Dripper
  • Paper filters
  • Kettle
  • Scale
  • Manual grinder
  • Thermometer 

Compared to the filter method, the final price of Espresso equipment can be up to 10x higher. Filter coffee equipment won’t take up a ton of space. It’s small and easily stored.

You can take it along on your travels without a problem.  

Time

A good benefit of Espresso preparation is that it takes less time to prepare than filter coffee. Time is money. If you consider to prepare coffee in a café, Espresso coffee drinks will make better profit than the filter preparation. 

But if you want to prepare coffee at home and if you are not a fan coffee cocktails, like cappuccino, latte.., the filter brewing method will bring you far more joy for much less money. 

Coffee flavours

Taste

Another benefit of filter made coffee drinks is that their aftertaste sensations can last for a long time, if done correctly. 

A coffee’s body (texture) and mouthfeel are mainly created by essential oils, but also sugars and plant fibers. 

An Espresso machine enables us to extract a great amount of essential oils. However, compared to filter made coffee drinks, the final drink has less flavour compounds over all. The Espresso machine gets out more oils because of the stronger pressure and heat. Since the contact between water and coffee ground is longer for the filter method, we can extract out more flavour compounds. Water always extracts the different flavour compounds in this order: fats and acids, then sugars, and finally the plant fibers. Because of the longer brewing time, the filter method enables us to extract more sugars as well. 

Ground coffee
Bayawe coffee dripper

Amount of grinded coffee

The current trend for Espresso drinks is between 18 and 20g of coffee grinds while using a coffee:water ratio of 1:2.  It’s called a Double Ristretto and it is also used as the basis for other coffee drinks. 

For filter coffee drinks, we can also use 18g of coffee grinds. However, in doing so the standard coffee:water ratio is 1:16. This means the same amount of coffee grinds will provide much more coffee. 

Water

When we work with an Espresso machine, we should use distilled water to lengthen the life of the machine. Distilled water has almost no mineral content and compared to natural water, more pricy. The lower the mineral content of the water is, the more available space for flavour compounds the water has. If water with a low mineral content is used for coffee preparation, the final drink is often over-extracted and bitter.  Water with a higher mineral content, on the other hand, has less available space for flavour contents. The final cup tends to be under-extracted. 

With the filter coffee method we usually use regular water which contains minerals. The flavour compounds of the coffee grind will complete the minerals of the water. 

Preparation

With a high-quality Espresso machine we can set up the pressure of the water coming out of the pump. We can set up the temperature as well. The set up can only be done before the brewing process starts.  Usually it takes a couple of (lost) coffee shots before the changes are implemented. 

With the filter method, we can change the pressure and water temperature also during the brewing process. 

Black coffee
Use your senses maximum

Result

In my point of view, filter made coffee drinks have a higher quality than Espresso drinks. Filter coffee drinks have more complex flavours and a longer aftertaste. 

The main benefits of Espresso drinks is the fast preparation time, but also the fact that we can use them as a base for other coffee drinks. 

Espresso drinks can be compared to cognac:  It’s a small amount of liquid made with pressure. The aromas and flavours are intense and the aftertaste is long. We drink Espresso shots faster than cups of filter coffee. We enjoy the aftertaste of the Espresso more than the taste and body.  

Filter coffees can be compared with wine. We usually fully enjoy the flavours in our mouth. We relax and meditate. The aftertaste of filter coffee can be also long, but not as intensive as the Espresso made after tastes.

I like to say that during the morning I sit and relax with a mug of coffee and during the evening I enjoy a glass of wine. 

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Coffee makers

WHAT KIND OF COFFEE PREPARATION IS THE BEST FOR HOME BARISTAS?

There are two main coffee preparation methods: Espresso and Filter made coffee. Other methods of coffee preparation are pod options, capsules, instant made or Turkish coffee.

In my opinion, filter made coffee brings the best final results. Easy preparation methods such as instant coffee and capsules can offer interesting flavour experiences, but in my opinion they are more flat. They are missing depth, don’t have a good aftertaste and most of the time the flavours and aroma are similar. It’s like drinking fruit juice, made from syrup. 

Turkish coffee, Photo by Ahmed Aqtai from Pexels

Turkish coffee

The coffee can have nice and intensive flavour results and a rich body. However, drinking it regularly on a long term basis, might have a bad effect on your health. 

Moka pot
in Mix kaffee, Chiang Mai, Thailand

Moka pot

The Moka pot brew method can yield interesting results if done right. In my point of view, this method is a good low-cost and easy compromise between the filter and Espresso preparation options. I especially love the sensual aroma experiences of the Moka pot. What I don’t like is the fact that steam pressurized boiling water is forced through the ground coffee, which almost always creates one main flavour: bitterness. 

Sipohon (vacuum) coffee brewer, Photo by Omar Rodriguez from Pexels

Siphon brewer

Another well-known way to prepare coffee is the fancy looking vacuum method (siphon brewer). The iconic Moka pot coffee maker functions on the same principle, but with the siphon brewer coffee-lovers can also enjoy the excellent visibility of the coffee brewing process. 

I wouldn’t buy the siphon brewer to prepare my coffee drinks at home. Due to the materials and design, vacuum coffee makers tend to be more expensive than other types of coffee makers.  Moreover, compared to other brewing methods, the process with a siphon coffee maker is also more complex. 

In the coming blog, I will be more in the details describe the positives and the negatives, between “Filter coffee” and “Espresso coffee”.

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Kalita wave dripper

FILTERING OUT POOR FILTER CHOICES

Use Cone (Hario V60) or Flat-Bottom Dripper (Kalita, Melitta, Brewista)!

Often times, it’s a difficult decision choosing the right filters for your dripper. Many people give the matter very little thought . . . but this can be a mistake. If you’d like to make an informed decision, read on, as I’ll share my top picks.

The Hario V60’s cone shape and singular, large hole make it easily recognizable. Its conical design results in a consistent stream of water running towards the hole, carrying coffee grinds, like sediment down a miniature waterfall. In my opinion, it’s easy to use, and the final taste is clear and bright.

Hario V60  dripper
Coffee brewing – Cone shape dripper

The main disadvantage is its dripper being quite thick, which can affect the bloom. Furthermore, if you don’t pour in the water correctly, you run the risk of washing away finer parts of grind and blocking the mechanism. By adjusting the water temperature and grinding level, these obstacles can be nonetheless surmounted.

The flat-bottom dripper is a common alternative that allows coffee to drip into the cup. These drippers can have one big or three small holes, and their shape isn’t as sharp as cone models. The bed is thinner but holds the same amount of coffee as their counterpart, which is handy at the bloom stage. Hot water will not remain in contact with the coffee grinds for as long as cona shape drippers either.

The bottom flat also named Kalita wave filter

Control over flavour is achieved by the speed at which one pours water, the temperature of that water, and the consistency of the grind. At the base of flat-bottom drippers, the coffee can stay in contact with water for a longer duration, which helps to release more sugar from the coffee grinds. In my experience, the resultant coffee is more complex. Moreover, you can use fine or coarse grinds to suit your needs.

In conclusion . . .

If you want to make fast but nice-tasting coffee with stronger sharpeners and a clear taste, go for cone-shaped drippers.

If you like experimenting with coffee—creating a novel cocktail of flavours—go for flat-bottom drippers. The final cup tends to be more complex, better balanced, and sweeter.

As for me? I created my own way. I designed an earthen dripper in the pottery studio. It uses flat-bottom filters, but the dripper doesn’t have a sharp shape and features a single hole at center. The best of both worlds as they say!  

Hario V60
Drops of coffee from Hario dripper, pour-over – Cone shape
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Coffee and camera

Why I Love Filter Coffee So Much

My first memorable experience with coffee was smelling the drink while I was in the kitchen with my mother. She’d put on a pot for herself or friends, and soon our house would be a cafe. The aroma still returns me to those soothing days of youth.

Later on, when I was a teenager, a friend inspired me to discover the magic of coffee more intimately. I tried chewing the beans, and their flavour was new to me—bitter but simply delectable.

Coffee bean
Coffee bean, on back is bowl with coffee beans

As an adult, I began to drink instant coffee and espresso regularly. Though I did appreciate both, nothing could match my love for filter coffee.     

Quality filter coffee offers an unparalleled variety of flavours.  If you focus closely on your coffee drink, you’ll appreciate tones of countless fruits, herbs, and tea flavours. Some components are bitter or spicy, others acidic or spicy. Properly brewed, filter coffee offers a perfect balance of flavours combined with an amazing aroma, texture, and mouthfeel.

Filter coffee may also be called coffee tea. Why? The method of filter coffee preparation is very similar to preparing tea—especially if you prepare coffee via a cotton filter or French press.

Coffee via cotton filter
Drom of coffee from cottom filter

This may spark your imagination: filter coffee can also be compared to alcoholic drinks. Pour-over coffee is much like wine. Both drinks are derived from a fruit and bring about similar effects. They put us in a comfortable mood and help to reduce stress. Both display a wide range of flavours, intense aromas, and varying textures. Think about that when having a cup!   

Sticking with this analogy, it might be noted that espresso drinks are more like brandy or cognac—caffeinated fruit-shots. Then, you have many variations of the cocktail: mixes with milk, flavoured syrups, sugars and even spices. What they create tastes little like coffee, which brings me to . . .

The Answer  

So, why do I favour filter coffee? Why do I love it so much? Because I like to enjoy the true flavour (including the aftertaste) of coffee. Likewise, I want the aroma and body—the mouthfeel. I want it all.

Espresso has a short, wild life. I prefer to enjoy my coffee slowly . . . using all of my senses.

Coffee enjoying
Coffee enjoyer
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Cup with small americano, lungo or long back

MINDSET FOR SUCCESS WITH SPECIALTY COFFEE

Mindset is your rudder in the boat of your life.

Shan White, Life Coach

Let’s be the best version of ourselves, every day!

Let’s practise mindset work with specialty coffee!

We strongly believe that being the best version of ourselves starts with a positive growth-mindset. Coffee Nomads never settle!

Our mindset determines how we think about life, the world and how we deal with challenges. Often times we will not be able to change the situation. However, it’s up to us how we think about life challenges and how we respond to it.

Continue reading MINDSET FOR SUCCESS WITH SPECIALTY COFFEE
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Tree dripper

COFFEE MOMENTS AND THE ART OF TAKING FIRST STEP

hat you think, you become. What you feel, you attract. What you imagine, you create.Buddha

First step

I am sure, everybody experiences moments during which we are unsure, if we are ready to start an activity or not.  It could be – for example – our wish to try out a new coffee brewing method. In doing so, we could be wondering whether or not we have all the necessary information and skills to accomplish the task successfully.  However, during such moments, our inferior thoughts create a mental blockade.

Thoughts have energy. Make sure your thoughts are positive and powerful. Anonymous

Tree Dripper combo from Bayawe

A good advice is to replace these inferior thoughts with positive feelings, thoughts or actions! After all, feelings, thoughts and actions are all interconnected.

Therefore, let’s force ourselves to just act with a positive mindset. Let’s not overthink by trying to come up with the “right” way of doing it. Let’s not get overwhelmed and let’s be curious about what will happen 😊.

The Law of the First Step

Tree stand for Dripper
You can use for Hario Drippers

The law of the first step is quite simple. We will never achieve what is possible without taking the first step.

According to the Thought Entrepreneur and Leadership Expert Jon Mertz, the Law of the First Step welcomes the following:

  1. Take the first step with confidence and curiosity
  2. Keep taking the first steps to find the right path and insights
  3. Focus on your lane, avoiding over-comparison to what others are doing
  4. Remember your purpose is bigger than just you
  5. Prepare for the zig-zags, caring for self while learning and pursuing
  6. Recognize the ruts and step up and out to keep your work fresh in learning and spirit

Source: Jon Mertz, The Law of the First Step, Thin Difference, February 23, 2019  https://bit.ly/2NBuIkY

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Coffee brewing

UNPLEASENT FLAVOURS IN A COFFEE

Coffee flavours

Some of the unpleasant flavours

Bitter flavours are usually connected with a higher temperature of brewing water. Also, if the coffee tastes bitter, it’s recommended to let the drink cool down a little bit.

Continue reading UNPLEASENT FLAVOURS IN A COFFEE
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Hario V60 dripper

COFFEE DRIPPERS – WHAT EQUIPMENT IS THE BEST FOR YOU.

  • Hario focus on Clarity
  • Wood neck focus on Body
  • Aeropress focus on Body
  • Chemex focus on Clarity
  • Kalita focus on clarity but create also a good body
  • Melita focus on Clarity
  • French Press, focus on Body
  • Clever Dripper focus on Body and Clarity
  • Moka pot focus on body
Continue reading COFFEE DRIPPERS – WHAT EQUIPMENT IS THE BEST FOR YOU.
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COFFEE BREWING METHODS

Two main coffee brewing methods

INFUSION METHODS:

It can be any method, where the water consistently flows through ground coffee from the filter to the cup. The exit holes of the coffee-maker are open and not blocked. Pre-infusion gives you control over clarity and extraction of the coffee brewing process.

Continue reading COFFEE BREWING METHODS
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BARISTA, BREWER AND HOME BARISTA

Barista

It is general name for people who are mainly working with espresso machine in coffee shops. Similar name it is is used also for professions like are “Solicitors” or “Layer”. For the reason it can be confusing for some people.

Continue reading BARISTA, BREWER AND HOME BARISTA
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