Something About The History Of Drip Coffee

For hundreds of years, people around the world have been pouring ground coffee into a pot and heating it with water, such as in saudi arabia and turkey, and around 1810, someone invented the coffee percolator, with which the hot water would pass through the coffee grounds repeatedly. It was the most common brewing method in europe at the time. The espresso machine came next.

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In the 20th century, however, a german woman, melita bengts, was dissatisfied with the taste of coffee brewed in a percolator and the coffee grounds in her cup, so she began to develop an alternative brewing method. In june 1908, melitta applied for a patent for this filter, and the melitta company was founded.

In 1909, melitta and her husband, hugo, presented their filter at the leipzig trade fair, where it was well received, and in the 1930s, melitta invented the familiar conical filter cup, a design that improved the quality of the finished coffee because the extraction area was larger. Of course, they also invented an appliance to support the filter paper in less time and effort than metal cans. They made a simple conical drip device that was placed on the top rim of the cup or pot, and the first filter cups they sold reportedly had eight holes in the bottom, but in the 1960s they switched to a single hole.

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In the past, coffee filters were prevalent in latin america for several years, but the invention and commercialization of filter paper have dramatically changed the way we brew coffee. Melitta is now a global company and their filter papers and cups are in kitchens and cafes all over the world.

Others invented a variety of dripping and filtering devices that were introduced at almost the same time as the melita filter cups.

In 1941, the german chemist peter schlumberger invented the classic glass pour-over Chemex, and it is said that peter's eccentric personality, and his dedication to making everyday objects more efficient and enjoyable, led him to apply for over 300 patents, including for cocktail shakers and automobiles. Because of his expertise in chemistry, he knew exactly how coffee was extracted, which led him to invent the thick filter paper that his partners said kept the coffee bitter, oily, and residue-free.

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In 1959, this particular hourglass-shaped coffee pot, the Chemex, was considered one of the best inventions of the modern era, with practicality in mind.

A ring of wood around the neck of the glass pot facilitates access to the hot pot, and a leather cord prevents slippage. The glass bottle was conceived from laboratory glassware to prevent the absorption of odors or chemical residues that could affect the finished product.

In 1921, hario, a chemical glassware manufacturer founded in tokyo, invented the v60 filter cup to improve the support for filters of the time.

This conical filter is placed on the top edge of a cup or glass jug to support the filter paper, just like any other appliance, but it is not as simple.

The cup has a 60º taper, so the water flows to the center of the coffee grounds, extending the contact time between the grounds and the water. It also has a large hole to reduce the filtering time, whereas other similar devices have only a few small holes, and the v60 filter cup has a spiral groove to allow air to circulate, thus allowing the coffee grounds to expand as much as possible.

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The kalita wave filter cup is also a japanese invention, featuring a flat bottom with three holes to channel all the water out of the coffee grounds, resulting in a fresh tasting brew. It is also designed to minimize the contact between the filter cup and the filter paper so that the water temperature is consistent and the water is evenly dispersed.

Filter paper is not the only choice for pour over coffee. In costa rica, there is a brewing method called chorreador, which uses a wooden stand and a filter cloth to brew the coffee, and this method has been in use for years before melita stuffed the blotting paper into a metal can. The filter cloth is reusable and creates less waste than filter paper. Coffee filters are also an option for fine coffee.

The Chemex and other pour-over appliances were popular in the mid-1900s, but most of them have since fallen out of fashion, and have only been revived in recent years by speciality coffee promoters.

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Dripper and espresso machines were the main protagonists of the second wave of the coffee trend, but in the third wave, people began to pay attention to details and wanted to master more brewing variables. Coffee lovers also want fresher coffee, not the coffee that has been brewed and sitting in a warmer for hours.

Baristas use their hands to pour water into the coffee grounds, which makes it easier to control the contact between the grounds and water than an automatic coffee drip machine. By controlling the extraction, the barista can avoid the coffee from being too bitter or too light. In addition, pour over can produce a clean and flavorful coffee, so it is respected, unlike the strong flavor of coffee extracted by the steeping method (such as the French press).

For many years, the public has been deeply affected by the high strength of coffee and over-extracted dark roast coffee, and it took a gradual change before they could go back to enjoying filtered pour over coffee.

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The third wave of the coffee trend is pour over, as manual brewing has brought back the quality of filtered coffee, and the public is once again enjoying the quality of black coffee.

Fine coffee lovers also have an almost cult-like love for pour over. pour over is not only appealing to the eye but also brings a complex flavor and aroma to the coffee. Even consumers who are not familiar with coffee can be fascinated by this simple brewing method.

I think the popularity of drip coffee in recent years is partly due to the rise in consumer awareness and partly due to the public's interest in handcrafted techniques.

Of course, the pour over technique is one of its highlights. One of the demands of the third wave of coffee is pour over, similar to the resurgence of craft beer and sourdough bread because pour over is about the subtle integration of various techniques. For those who consider themselves coffee aficionados, this obsession is also present in their passion.

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pour over baristas need to understand pulse pouring and agitation in order to brew quality coffee. In addition, they need to clearly understand the variables that affect extraction, such as the size of the grind, the height of the grounds filling, and the temperature of the water.

The key point of pour-over is the craft of brewing coffee by hand alone.

In 2006, Starbucks' single-serve coffee machine, the Clover, was introduced and installed in selected stores. Starbucks said that it combines complete steeping and vacuum extraction with the skills of our baristas to bring out the full flavor of our coffee collection, and can brew one cup each time.

With coffee machines dominating the market, coffee consumers prefer to be sold by the cup and want to learn more about the brewing method.

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However, manual brewing focuses on watering skills, and human error can leave a cup of coffee under-extracted. For example, a bad water injection method may cause channelling, in which case the water will flow down through the grounds, resulting in some of the coffee grounds not being extracted.

The more control variables there are, the more likely it is that mistakes will be made, and the more difficult it is to produce a consistent product, which is why there is so much opposition to the pour over method.

However, some of the criticisms against drippers are not justified. If done properly, this brewing method is even better than the pour over method because it is more stable when filling with water and grounds. The SCA (Specialty Coffee Association) certified drippers reduce the uncertainty of human error and ensure the high quality of the finished product.

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History does repeat itself, and the early drippers are now leading the way in getting the public to accept quality pour over coffee made with care, using quality beans and the correct coffee to water ratio, because it is more consistent and cost effective.

There's a reason why pour-over coffee has become so popular in recent years: not only does it taste clean, it's less expensive, and the barista has complete control over the variables. If you want to learn more about coffee, this technique is a great entry point.

But pour over relies on a basic understanding of extraction, and if you ignore the coarseness of the grind and don't learn how to fill the water, it's easy to make a bad coffee. Even a seasoned barista can't make the same coffee every time. Routine work is one of the attractions of pour over, but if you want a consistent finish, look into SCA certified coffee machines or order a pour over coffee from a coffee shop near you.

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