Francesco Sanapo, three-time Italian champion barista and winner of 6th place in the Worldwide Barista Championship held in Melbourne in 2013, tells us about the new trends at the Slowly Brewed Coffee Bar, where visitors can try different infused coffees. Already popular in Scandinavia and the United States, this alternative to espressos and the moka allows for a longer coffee break as part of a slower life philosophy.
COLD DRIP – Cold infusion – Preparation time: 16 hours
This is a cold extraction method where ice-cold water is poured, drop by drop, over ground coffee. The infusion will seep very slowly through to the container below. The mixing process will be complete in 16 hours, after which the infusion can be kept in the fridge and served in a tall glass with ice when desired. There is no need to add sugar because this slow, cold extraction brings out the sweeter notes in the coffee. We recommend using a lightly roasted coffee.
Recipe: 80 g of ground coffee; 1L of cold still mineral water
POUR OVER – Infusion by percolation – Preparation time: 3.5 minutes
This is an ancient method dating back to the 16th century. Hot water is percolated through the coffee without applying any pressure. The infusion can take up to 3-4 minutes. The water, which must remain at temperatures between 92-96°C, is poured from the kettle over a filter containing the medium-ground coffee, ensuring that the entire surface is dampened. This infusion, or filter coffee, is served in a classic mug and should be enjoyed slowly in order to appreciate the rich aroma, perfect bitter notes and low caffeine content.
Recipe (serve 2 people): 24g of coffee; 420g of water at 92°C.
COFFEE SYPHON – Vacuum system – Preparation time: 3 minutes
The Vacuum, or depression system, is one of the oldest coffee extraction methods and has come back into fashion in American, Australian and Japanese cafés. The preparation itself is a spectacular process: the lower chamber is heated to convert the water to steam and push it up to the upper chamber where it mixes with the ground coffee. When the heat source is removed, the air in the lower sphere cools down to create a vacuum that immediately draws the coffee infusion back from the upper bowl through a strainer that catches the grounds. The upper part is then removed and the pouring device is attached to decant the coffee. Again in this case, the coffee should be lightly roasted and medium-ground.
Recipe: 16g coffee; 200g still mineral water
ESPRESSO TONIC – Cold drink – Preparation time: 1 minute
This drink was submitted by Florentine café, Ditta Artigianale, at the World of Coffee event in Rimini. It is quite simply tonic water poured over a glass of ice and immediately followed by an espresso. This is a very refreshing summer drink that is served in a whiskey glass and can be embellished with blueberries or raspberries and a twist of orange.
AEROPRESS – Slight pressure – Preparation time: 1.5 minutes
This is an American invention which allows the coffee to infuse in the water as long as desired, depending on your preferences for the final result: a longer infusion will create a more decisive, bitter flavour. Once the coffee is infused, slight pressure is applied to the plunger, which draws out the aromatic characteristics that are usually missing from filter coffee. The result is an infusion with a full body and aroma, which is always served in a mug. Sugar can be added but the lightly roasted coffee has sweeter notes.
Recipe: 15g lightly roasted coffee; 200 g water at 92°C.