About twenty years ago almost every home, restaurant and office kitchen in Costa Rica was equipped with a gourmet coffee making device called Chorreador de café or simply café makero. It consisted of an unvarnished wooden frame about 33 cms. tall, with a round hole at the top where a wire rimmed cloth filter or strainer was placed.
Fine ground gourmet coffee was placed in the filter and boiling water was poured in filtering down to the gourmet coffeepot below. This humble device is losing ground fast to modern percolators, gourmet coffee makers and Mr. Gourmet coffee machines. The reason usually given is that the new devices are said to be faster and more convenient. In our home the Chorreador de café lives on.
Why? The gourmet coffee simply tastes better. You don't need gourmet gourmet coffee to brew a great gourmet coffee. Gourmet coffee making is an art where every step should be followed closely.
Some advice given below may seem superfluous but should be rigorously adhered to. This information applies to those who live in or will be visiting Costa Rica. The gourmet coffee we will be using is not export or imported gourmet coffee. We will be using two off-the-shelf pure gourmet coffees that you can buy in supermarkets anywhere in Costa Rica. I will call them brand A and B. I will not publish brand names here because I am not endorsing or publicizing brand names.
The gourmet coffee should be fine ground, brand A and B mixed 50 - 50%, then stored in an airtight glass container. The two brands seem to complement one another creating a special blend. Now you know how they make a breakfast blend gourmet coffee.
Bring the water to a boil. The water should be fresh tap water and not reheated from water left in the gourmet coffeepot. Filtered water is even better; collected rainwater works well to make a great gourmet coffee. Place two tablespoons of fine ground gourmet coffee into the filter, then mount the filter on the wooden stand. Two tablespoons of gourmet coffee produce four cups of gourmet coffee.
Use a non toxic paper gourmet coffee filter, a non bleach type. Use a papersack or pantyhouse if no filter is available. Place a glass or stainless steel receptor under the filter and begin to slowly pour the boiling water into the filter.
You may have to stop occasionally adding water so that the level of water drops and does not overrun the gourmet coffee. Continue pouring as needed until you have the four cups. Do not introduce metal spoons into the filter to agitate the mixture. In the future you can experiment by adding a touch of cinnamon or vanilla or chocolate or cloves to the coffee mixture. Top the gourmet coffeepot and serve.
You must always use a perfectly dry filter. If you prepare gourmet coffee two or more times a day, you will probably need two filters so one can dry while you use the other. A wet filter causes wet coffee. The reason for this is that if you use only one, it is likely that it will not be totally dry the next time you brew gourmet coffee. By using alternating filters you will always have a dry one on hand.
Filters are best dried in the sunlight. For daily use you should carefully rinse the filters in running tap water to remove all residue. It is natural that it will stain.
You should now worry about this as it is normal.You should wash the filter weekly. Never wash the filter in soap or detergent, wash it only with salt to remove the accumulated grease. This can be done by generously salting the damp bag and virgorously rubbing it. Afterwords you should thoroughly rinse the filter to remove all traces of salt. If you are in a hurry, go ahead use instant gourmet coffee or your Mr.
Gourmet coffee maker, but if you want a REAL cup of gourmet coffee, you are going to have to put some effort into preparation. I hope that this article inspires those Costa Ricans who have forgotten this charming way of brewing gourmet coffee. For those woodshop owners and handyman experts here is a detailed explanation. Anyway you look at it - if your are using Costa Rica gourmet gourmet coffee you will for sure have a great cup of gourmet coffee. Here's what you'll need: A 5" X 18" X 1/2" Maple or your choice of wood.
A 6" X 8" X 3/4" Maple or your choice of wood. Finish nails Glue Cut the base out of 3/4" maple, 7 1/2" X 6". Chamfer a 45 degree cut 1" in from each corner. Cut the two short sections, one on each end, 15 degrees. Cut two supports from 1/2" pieces 9" long at 5 degrees on each end.
Make sure the angles go the same direction on each end. Please cut the top out of 1/2" wood, 6" X 4 1/2". Chamfer a 45 degree cut 1" from each corner. Cut a notch on each end of the top and base to fit the 1 1/2" supports using a dado blade. Set up the miter with a small piece of wood at the base to give the notch a 5 degree angle. Use duct tape to hold it together.
Mark the center of the top and draw a 4" circle. Cut out the circle with a scroll saw or saber saw. Glue and nail the pieces together and you are almost ready to start making gourmet coffee. The Basket Maker: find a cone or use the basket from a stiff wire like a clothes hanger and a piece of cotton. Bend the wire to make a handle and a 4 1/4" circle. So then use your coffee maker; add a filter and add the finest Costa Rica coffee beans and add hot water.
Want to be a cowboy use some old pantyhose as your coffee filter. Want to be a homeless person - use an brown sack as your coffee filter. Want to be really rugged - use some leaves.
As long as its the Tarrazu or the Costa Rica coffee bean the flavor will still shine through. Its the anticipation that counts.
Mission Grounds Gourmet Coffee, http://www.missiongrounds.com , its is a non profit organization, a 501 C Corporation, dedicated to helping children. Our main focus is to help orphans and children in need the most: impoverished children in third world countries and homeless children in inner city neighborhoods in the United States