Fast food was yesterday. Instead, a counter-movement is formed: the Slow Food Movement. A likeable offshoot is the Slow Coffee movement, which focuses on good coffee and how to prepare it.
What distinguishes a typical slow coffee?
A typical slow coffee is prepared slowly – and that should come as no surprise to anyone. But of course that alone is not enough. The followers of the Slow Coffee movement really celebrate making coffee. In the meantime, there is also the right tool: carafes, jugs, kettles and even special cups. However, an essential accessory is the attitude of the brewer. Because slow coffee is about giving yourself a lot of time and also consciously perceiving it. With this more conscious view of things, when it is finally ready, the coffee should also be enjoyed. Slow Coffee is more than just coffee, it’s a way of life. Sustainable agriculture and fair production methods are also part of the Slow Coffee Movement. So that sounds like a good thing to look into.
What is the trend?
As already indicated, the Slow Coffee movement is part of the Slow Food Movement. And this isn’t just about food, it’s actually about a better world. The focus is on the production method of the food, so attention is paid to regional cultivation and ecological agriculture. A separate network has now been created for this purpose, which takes care of the exchange and cooperation of all those involved in the production process: Terra Madre. As far as coffee is concerned, it looks difficult with regional cultivation, so the focus here is on certified cultivation areas and, above all, fair trade.
So how is it prepared, the slow coffee?
Excited about the torture long enough. If you want to know how to prepare a real slow coffee, you need one thing above all: time. And that’s just as well. Because the long brewing process allows the aromas contained in the coffee powder to really develop. Coffee is more than just a quick caffeine kick.
“Pour Over” or “Pour Over Brewing” is the magic word for slow coffee preparation. Translated, this only means something like: pour over or brew by pouring over. So you can decide for yourself how much time you want to give the coffee to develop its aroma. But first the beans have to be ground. Of course, this is part of making coffee and should be done just as carefully. Grinding can make all the difference. Ideally, the powder is very fine-grained, comparable to granulated sugar.
Next stop: coffee filter holder, connoisseurs call it dripper, and coffee filter. The powder is not simply put into the filter, but first the filter is “cleaned” with warm water. To do this, part of the water that will later be used for the infusion is poured through the filter. As a result, it loses its papery taste and is also freed from fibers that have arisen during its manufacture. The water is caught in the cup that the coffee will later be poured into – this way it is warmed up and keeps the coffee nice and warm. Before the coffee drips in, it is of course poured out.
This completes the preparations and the coffee can dribble. So, fill the powder into the filter and add a small amount of water (hot, but no longer boiling). There should be just enough water for the powder to soak up. Repeat this step after about 30 seconds. You should allow about two to three minutes for the coffee to be ready.
No cold coffee – the perfect drink for the summer
Exactly, coffee is now also drunk cold. Cold brew is the keyword. It is not left to stand until it is cold, but is poured over cold. This coffee variant is characterized by a more intense taste and at the same time has less bitter substances. A great alternative on hot days!
Coffee is the new wine!
So what do we learn from the presented Slow Coffee movement? Above all, coffee has more facets than you might think. True coffee connoisseurs can taste just as many flavor nuances in a properly prepared slow coffee as wine connoisseurs can in a good wine.
And once you’ve got a taste for it, you won’t want to do without your Slow Coffee anymore – and neither would you want to do without the time-out that comes with it.
