Brewing Methods: Basket Infused Coffee (Unorthodox, But Yum)
DETOUR
There are countless combinations and methods of brewing coffee. So far, I’ve been sharing some of the more traditional ones, and we’ll continue down that path, but we’ll take the scenic route.
I’m going off-course for this one to share a method that I recently invented. Okay, maybe invented isn’t the right word; discovered on a whim is probably more appropriate.
I wanted a cup of coffee but didn’t have time to brew a whole pot. My wife’s tea infuser basket was on the counter. I looked at it and then at the coffee. Basket… coffee… basket… coffee; one thing led to another, and BOOM! Dwayne’s new discovery: basket-infused coffee. Boy, I felt clever.
It turns out, through a quick Google search, several people made the same discovery. Perhaps what Bob Ross called “happy little accidents.” It makes sense that others would have come up with this brewing technique, what is coffee anyway, but any of a bazillion combinations of ground coffee beans and hot water?
FRENCH PRESS AND POUR-OVER HAD A BABY
The last two methods I shared were the pour-over and the French press. Both are delicious in their own right. What makes each of them so good is the flavor extraction processes involved. Whether it’s the immersion of the press or the saturation and blooming process of the pour-over, the result (when done right) is really good coffee.
This basket-infuser method I use takes some of the best characteristics of each and combines them into one process, making it my most used home brewing method. Without further adieu, here are the equipment, recipe, and step-by-step instructions.
THE OLE DOG’S BASKET INFUSED COFFEE RECIPE:
GRIND - COARSEST POSSIBLE
RATIO - 1:20
WHAT YOU’LL NEED
Basket Style Tea-Infuser
Make sure that you have one with micro-holes. Some infusers come with holes so big that the grounds escape into your cup.
We offer this stainless steel infuser at Ole Dog’s for just $12.98. (It’s great for tea as well.)
Burr Grinder
We offer this one from Kaffe which is a small profile machine with 20 settings ranging from very fine (espresso) to very coarse (French press).
For more on grinding, check out this previous post.
A Gooseneck Kettle
Kitchen Scale
PREMIUM GRADE WHOLE BEAN COFFEE (For this recipe, I prefer Elsa’s Blend. It’s a dark roasted blend with beans from Uganda and Brazil. It has tasting notes of Dark Chocolate and Walnut. It’s bold and earthy but not bitter.)
Distilled drinking water (see more about this here)
STEP-BY-STEP INSTRUCTIONS
Weigh out your water
Divide that number by 20 to determine how much coffee to use
Weigh out your coffee (don’t use scoops and guesses, or you’ll never be able to duplicate the perfect recipe once you find it.)
Since I brew this a cup at a time, I do 10 oz water and 1/2 oz coffee.
Grind your coffee on the coarsest setting and place it in the basket
Place your basket into your preheated coffee mug.
Heat your water to 205 degrees.
Pour the water, slowly wetting the entire surface area of the ground coffee.
Just like with the pour-over method I’ve previously written about, pause for about 30 seconds to allow for the bloom (for more on the bloom, click here).
Slowly pour the rest of the water into the basket.
Pick up the basket and carefully bounce it in the cup (similar to a tea-bag).
Just like the French-press, cover the top of the basket to retain heat.
This infuser comes with a convenient lid. (It also acts as a drip catcher once your done brewing.)
Allow to set about 3-4 minutes. (The longer it sets, the stronger it gets.)
Lift the basket out of the coffee but stay over the cup. Press down on the coffee grounds using a metal spoon as if pressing on a tea bag. This squeezes the last bit of deliciousness from the grounds and into your cup (another similarity to the French-press.)
Completely remove the basket.
Enjoy.
TIPS & TRICKS
The ideal water temperature for coffee brewing is 195-205 degrees. I prefer to start with 205 to allow for the cooling off that takes place while preparing the coffee. I use (and sell) the RJ3 Kettle for its precision heating and smooth pour.
Take a small sip once it’s brewed, and then pay attention as the coffee cools down. You’ll likely note that the flavors really come alive as time passes. For more on this tasting aspect, click to see this post.
I’d love to hear from you if you try this. Or, if you happen to have a unique way of brewing. I’m always up for experimenting.
If you have any questions, feel free to email me (oledogs@yahoo.com) or, stop by to visit and check out the tools & equipment we have to help you on your coffee journey.
In the meantime, be well, do good, and brew on.
