Art + Science

By Tracy Glass Teitelbaum

Photography by Constance Marie

It’s no secret that there is a pervasive movement to be more mindful as we take on our day-to-day tasks and activities. And since research has clearly proven the benefits toward overall well-being, I’ve unapologetically jumped on the bandwagon.

I find that when I start the morning with my almost therapeutic, handmade (or craft) daily coffee ritual, it serves as a reminder and sets the tone for trying to be more present throughout the rest of the day. By design, handmade coffee requires a bit of extra time and patience—but the results are well worth it (and it makes me feel like a coffee superhero).

My love for coffee started during my college days in Bloomington, Indiana. Back then, it was undoubtedly more about the creative atmosphere and seemingly underground café culture that drew me in. Shout out to The Runcible Spoon, which I’m told still exists today. I hope they still have goldfish hanging out in bathtubs near the register (because why not, right?).

Fast forward a few years to when I spent time traveling throughout Europe— this is where my fascination for an artfully-made and decadent espresso truly began and I haven’t looked back since. In Italy, I picked up my cherished Bialetti Moka Pot with the iconic “little man with a mustache”—and it’s been my go-to wedding or housewarming gift ever since. I’ve been on a mission to convert all of my friends into moka lovers.

Today, I switch off between a French Press and the Moka Pot —and typically use a hand-crank grinder because sometimes taking it old school just feels fun (and admittedly because it annoys my kids, who don’t see the point in using anything without a lithium battery or plug).

Anyone that knows me (for better or worse), is familiar with my need to go “all in” on my obsession du jour. Sparked by an upcoming brunch that I have planned for some friends, I decided to kick my coffee obsession into high gear and embark on becoming a selfproclaimed home barista.

I did a bit of research and came across a coffee training center nearby and I knew that this was the start of my journey to becoming a legit coffee aficionado. They had me at their name—Counter Culture Coffee (CCC)—located in a lofty space in Chicago’s west side. They specialize in professional development classes for baristas, but lucky for me, they also host a “Home Brew” class.

I grabbed a few like-minded friends and we set out to begin making perfect coffee. Our instructors, Nick Kohout and Jeffrey Batchelder, started with a passionate overview about where our beans come from. Because CCC is a roaster and distributor, they take great pride on working one-on-one with individual farmers and co-ops alike to tackle issues like climate change, processing and roasting—all variables that affect the quality once it reaches our table.

Then they spilled the beans on the basics for making a great cup of coffee using a variety of specialty coffee brewing methods. The trick is deciding which method is right for you—but I’ve found that each one has a special place in my heart depending on the circumstances.

Coffee is mostly made up of water— so always start with good quality, filtered water (not mineral or spring water).”

— Nick Kohout, Counter Culture Coffee

Counter Culture Coffee's

The Basics of Better Coffee

Use freshly roasted and just-ground coffee.

Brew with water heated between 195 and 205°F.

Use 1.6-2 g whole bean coffee per 1 oz (28 g) water, adjusting to taste.

Store whole bean coffee in an airtight container out of direct sunlight, and away from heat, cold and moisture.

Tools of The Trade:

Grinder. Burr grinders produce a uniform grind and are the preferred method at CCC. For best results, grind beans within a half-hour of brewing.

Scale. A food-grade gram scale guarantees consistent results when you measure the coffee beans.

Water Kettle. A standard kettle works for many brewing methods, but a gooseneck kettle is preferred for pour-over methods.

Thermometer. A waterproof pocket digital thermometer is recommended for temperature precision.

Brewer. Thanks in part to the popularity of specialty coffee brewers, there are many on the market to choose from. Each type has unique characteristics and it’s fun to experiment to see what’s right for you.

The trainers at Counter Culture Coffee have provided some guidelines and tips for the various brew methods.

POUR OVER The pour-over method is not only the latest thing at gourmet coffee shops, but it’s also an easy-to-master brewing method that any quality-minded minimalist will love.

TIP Do not fill the dripper or brew basket more than 1/2 – 1 ⁄3 f ull of ground coffee to ensure appropriate coffee/water contact. Total brew time should be 3–5 minutes.

Cold Brew Iced coffee season is upon us, making cold brew coffee all the buzz—and for good reason. This method is brewed entirely with cold or lukewarm water over a longer period of time, resulting in a less acidic (but still caffeinated) coffee. The result is a smooth, bitter-free drink that tastes delicious over ice.

TIP Cold brew concentrate can be made in large batches and refrigerated for up to a week. Before drinking, dilute the concentrate with water or milk.

AEROPRESS This unique, portable method is ideal for making one cup of really great-tasting coffee in 60 seconds. Created by the inventor of the famous Aerobie® flying disc, The AeroPress already has a cult-like following in Europe and is quietly growing in popularity in the U.S.

MOKA POT The moka pressure-driven brewing method was introduced in Italy in the early 1930’s with the invention of Alfonso Bialetti’s iconic “Moka Express.” This beautifully-designed stovetop espresso maker is ideal for making strong, flavorful coffee in a simple, compact machine.

72FRENCH PRESS Also known as a Press or Plunger Pot, this method gives you an excellent pot of coffee that you can brew at the table. There are so many presses to choose from and many – including those from Bodum and Alessi — look like more like works of art than a functional machine. And here’s a little known fact: the French Press is also ideal for brewing loose tea.

TIP Pour roughly half of the hot water over the grounds (this is called the “bloom” step). A thick layer of coffee grinds will form at the top. After 30 seconds, give the coffee a gentle stir to mix the grounds evenly with the water and then pour in the remaining hot water. Let coffee steep with the lid on for 4–5 minutes before slowly pressing the plunger. Transfer coffee immediately to a mug or thermal carafe.