Coffee Brewing

Coffee brewing is the craft of turning roasted, ground coffee beans into a drink by mixing them with hot water, then separating the grounds out. Every method does this a little differently. Change the grind, the water temperature, the brewing time or the pressure and the same beans can taste bright and fruity, or rich, heavy and chocolatey.

Espresso forces hot water through finely ground coffee under high pressure. You get a small, strong shot with a layer of golden foam on top called crema. It's the base for lattes, cappuccinos and the rest of the coffee shop menu.

The moka pot is the classic Italian stovetop brewer. Water in the bottom chamber heats up, steam pressure pushes it up through the coffee and a rich, punchy brew bubbles into the top.

Siphon brewing, also called vacuum brewing, is the one that looks like a science experiment. Heat pushes water up from a lower glass bulb into the coffee above. Take the heat away and the brewed coffee is drawn back down through a filter. Lab coat optional.

Turkish coffee uses coffee ground almost as fine as flour, simmered with water (and often sugar) in a small long-handled pot called a cezve. It's poured unfiltered, so let the grounds settle before you sip.

Vietnamese coffee drips slowly through a small metal filter called a phin, often straight onto sweetened condensed milk. Patience is part of the recipe.

Pour-over and the cafetière, also known as the French press, are the gentler home favourites. Pour-over trickles water through a paper filter for a clean, light cup, while the cafetière steeps the grounds and presses them down for more body.

Start with the smell, because a lot of flavour is really aroma. Then take a sip, let it cover your whole tongue and notice three things: acidity (the bright, tangy bit), body (how heavy it feels in your mouth) and bitterness. Tasting two brews side by side is the fastest way to learn, as the differences suddenly jump out. Most coffee is made from arabica or robusta beans, and the roast level changes things too. Lighter roasts keep more fruity notes, while darker roasts lean towards toasty, nutty and smoky.

Your Activity Leader walks you through each method and why it tastes the way it does. Then it's over to you: weighing, grinding, pouring and brewing each coffee yourself. You taste as you go, compare notes with the people around you and start to work out what you actually like. Expect a few surprises, and at least one person declaring they'll never drink instant again.

Perfect, you're exactly who this is for. Good coffee is less about talent and more about a few simple habits: freshly ground beans, the right amount of coffee for your water and not using boiling water straight off the boil. Once you know how each method works, you can go home and make a far better cup with whatever kit is already in your kitchen cupboard.

You might also like Wine Tasting, Cocktail Mixology and Bread Baking.

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