“Pour Over”, “Cold Brew” and “Cold Drip” coffee
The slow food movement was initiated in 1986 by the Italian C. Petrini to distinguish it from fast food, which was already popular at the time. In 1992, Germany discovered the trend for itself. Since then, slow coffee has been an integral part of the ever-expanding attitude to life. Fair trade and certified growing areas in Honduras, Guatemala, Uganda, Ethiopia, Mozambique and São Tomé & Príncipe form the basis of the new coffee enjoyment. Gentle roasting processes and brewing methods celebrated with all the senses embody the spirit of deceleration and conscious awareness.
The key points of slow coffee
For decades, coffee was often just the dark, hot drink that came out of the coffee machine at the push of a button. So the aroma complexity and the actual enjoyment often disappeared behind the caffeine kick. Even the quick “ coffee to go ” in the disposable cup follows the same, unreflective consumer behavior. People strive for more, cheaper and faster results and even their own well-being fades into the background. Slow food as a counter-movement contradicts these parameters and is looking for a new attitude towards life: enjoyment, slowing down, less stress, ecological and social commitment are pure lifestyle.
Slow Food Foundation for Biodiversity
In 2003, Slow Food International founded the Foundation for Biodiversity. For information: coffee only thrives in a narrow climate zone between 25 ° south and 23 ° north latitude. This tropical region, known as the “ coffee belt ”, is almost exclusively in emerging and developing countries. The social security and ecological understanding of the generally very poor local smallholders are correspondingly low. In addition, the price dumping of conventional farms supports the inadequate structures and leaves smallholders little room to survive.
The slow food movement opposes this system and promotes cooperatives of many small farmers in structurally weak countries. The fair trade with the remote areas enables many families a secure income and also promotes ecological, gentle cultivation conditions. In addition, the exercise promotes knowledge about nature, biodiversity and natural fertilizers and thus fights against the extinction of species. These protective measures not only benefit the wild animals, rare types of coffee also find their way into our cups and knowledge of traditional cultivation and roasting methods is preserved.
Making coffee – patience and knowledge
Bean variety and quality, roasting, grinding degree and the brewing process alter the taste of the coffee. While the variety and roast follow individual preferences, the quality requirements are independent. The best coffee is always made from freshly ground beans, as volatile aromas are lost during storage. In addition, the grinding degree can be determined with your own coffee grinder – not insignificant for the taste.
The brewing process also has a significant impact on the flavor complexity. The new trends like “pour over”, “cold brew” and “cold drip” embody the slow food idea and are described in more detail below.
“Pour Over” – the classic in a new look
The traditional process of “pour over” with the filter coffee machine is familiar to many from childhood. Today “pour over” is celebrated as manual, slow pouring over:
60 to 100 grams of coffee powder is needed per liter of water that is as soft as possible. In a filter bag rinsed with warm water or a fine cloth, the coffee powder is slowly poured with hot water. The speed influences the aroma development because the slow coffee becomes more complex with more time. A cup of coffee is ready in about three minutes.
In our shop you will find various hand filters with which you can brew a “pour over” coffee; for example the traditional hand filters, but also hand filters such as the Bodum coffee maker with permanent filter or the Chemex coffee carafe.
“Cold Brew” and “Cold Drip” – time ignites the aromas
The other type of coffee is “cold brew” and “cold drip”. These are by no means stale leftovers from the previous day, but rather an idiosyncratic brewing method. With “cold brew”, 100 grams of ground coffee powder is soaked in one liter of cold water (room temperature) for eight to 24 hours. The subsequent filter process removes the solid components and a mild and complex coffee is created.
In the more complex “cold drip”, also called ” Dutch Coffee ” process, the finely ground coffee powder is poured with very cold water. However, this does not happen within a few minutes, but hours. Coffee powder and water only get to know each other in droplets, creating a concentrate. This process is skilfully staged in bars with the help of the cold dripper. When enjoyed diluted with water, the pure power of the beans unfolds.
Conclusion: slow food coffee – a trend that makes sense
Slow coffee is a comprehensive lifestyle that is dedicated to taste and responsibility for nature and people. It is characterized by:
- Fair trade and certified growing areas
- Protection of biodiversity
- Exploring forgotten and new taste experiences
- Revitalizing traditional brewing methods, including Pour Over, Cold Brew and Cold Drip