REGION A new initiative from Het Kompas Sliedrecht. In the coming period, a correspondent will visit two catering establishments weekly. She will let readers know where to find the best coffee and where it's cozy. But what do you look for when tasting? We ask the barista man Geert-Jan van der Molen.
by Ditty van Drenth
The barista man Geert-Jan van der Molen knows exactly what 'a delicious cup of coffee' should meet. Geert-Jan once started with drip coffee. In the espresso bar, he began drinking milk-based drinks like cappuccino and latte, and nowadays he drinks pour-over coffee. He consciously uses the pour-over method, a manual way of brewing coffee that focuses on attention, precision, and optimal taste experience. "With a few tips, the home coffee experience can greatly improve, but no matter what: a cup of coffee is good when it tastes the way you want it to," says Geert-Jan.
FROM BEAN TO EXPERIENCE According to Geert-Jan, coffee requires a careful preparation process. By working with fresh beans and the correct brewing method, the pure flavors of the country of origin come to the fore. For example, beans from Central America often have a nutty tone. African coffee can taste fruity and slightly acidic, while beans from Indonesia and other parts of Asia have spicy and earthy nuances. The way coffee beans are roasted plays an important role in this. Modern roasters are increasingly computer-controlled, allowing roasting profiles to be precisely adjusted. This optimally releases oils, aromas, and flavor notes. Coffee brewing is all about extraction; the process by which water extracts flavors, oils, and aromas from ground coffee. With the pour-over method, you have control over this process. With a V60 dripper, a paper filter with freshly ground coffee, hot water is slowly poured over, so that the coffee drips into a cup or pot. The difference between traditional filter coffee and the pour-over method therefore mainly lies in the control. With a coffee machine, the process is automated and the pour-over method is a manual 'slow coffee' method where you determine the amount of water, temperature and pouring speed yourself for a refined taste. Geert-Jan explains that for the pour-over method you can use, for example, a V60 coffee dripper (conical and 60 degrees). You put the freshly ground coffee in a paper filter. First you pour a little water on and then you slowly pour the water in circles. The coffee drips down into a cup or pot.
ESPRESSO AS A BASE Besides filter coffee and pour-over, espresso plays an important role in modern coffee culture. Espresso forms the basis for numerous coffee drinks. An americano is an espresso or two espressos diluted with hot water, while in a cappuccino, espresso is combined with hot milk and milk foam. There are clear differences between the variants. A cappuccino consists of espresso with double the amount of milk and a layer of foam. A cortado contains equal parts espresso and a portion of lightly frothed milk. The café latte is milder due to the larger amount of milk, while a flat white is stronger due to less milk and a double espresso. The latte macchiato is built up in layers, with milk and foam first and then the coffee. For foam lovers, there is even the cappuccino secco, a 'dry' cappuccino with extra milk foam.
FRESHNESS IS EVERYTHING One of the most important factors for good coffee is freshness. Coffee beans slowly lose their aromas after roasting. According to Geert-Jan, the freshness of coffee beans is mainly in the first two months after the roast date, during which aromas evaporate and oils oxidize. Beyond this period, you are quickly working with older coffee. That is why he advises to critically look at the packaging. Where does the coffee come from? Is it Arabica or Robusta? Arabica contains less caffeine, is milder and richer in flavor nuances. Robusta has more caffeine and a stronger, bitter taste and is widely used in Southern Europe and the Middle East. "Many people buy their coffee out of habit in the supermarket," he says. "But freshness is difficult to guarantee there." He advises choosing smaller, local roasters. "They are often more expensive, but they deliver fresher and more flavorful beans." There is also a lot to be gained at home. "Pay attention to the origin of the bean and choose a flavor profile that suits you. Invest in freshly ground coffee and a good brewing method. For those who want to work with espresso, there are accessible machines on the market, often including a coffee grinder." With an espresso machine, you use 1 or 2 espresso shots as a base and then you build on that. A cappuccino is generally made with 1 shot of espresso and frothed milk. Do you want a double? Then you often get two shots in your drink. In addition, the question "how much milk do you want in your coffee?" plays a role here. Here you have a aforementioned choice of possibilities.
