Pivovarnya Forumbrewing: tea, coffee and what to make to go with them

An independent food magazine about tea, coffee and infused drinks. Not connected with the former forum on this domain; we sell nothing and publish no adult drinks of any kind.

Ingredients

Ingredients

An infused drink needs very little: leaves, beans or herbs, plus water. That is exactly why every ingredient shows in the cup. Here we explain how to tell whether tea or coffee is fresh, where to keep it at home and what each type is best for.

Tea and coffee soak up smells like a sponge. A jar with a tight lid in a dark cupboard will keep them going longer than a pretty box on an open shelf.

— Editor's thought

We look at each ingredient from three angles: what to look for when choosing it, how to store it at home, and which drinks or dishes bring out its best.

Tea leaves

Black, green and white tea and oolong are all made from the leaves of one plant, the tea bush (Camellia sinensis). What sets them apart is how the leaf is processed, above all the degree of oxidation.

  • Black tea

    What to look for
    The leaf is heavily oxidised, so the dry tea is dark and the brew comes out reddish brown. Good black tea smells of honey, dried fruit or bread crust, with no mustiness or dust.
    Storage
    In an opaque jar with a tight lid, away from the hob and spices. Tea bags are best tipped into a jar or kept in a closed box.
    How to use it
    Morning tea with milk or lemon, spiced winter tea, a base for iced tea with fruit.

  • Green tea

    What to look for
    The leaf is barely oxidised and keeps its green or olive colour. Fresh green tea smells of grass, nuts or fresh peas; a brownish colour and a smell of hay point to an old batch.
    Storage
    It loses its aroma faster than black tea, so buy small amounts and keep it tightly closed in a cool, dark place.
    How to use it
    Tea on its own, light cold infusions, and pairing with unsweetened bakes and rice sweets.

  • Oolong and white tea

    What to look for
    Oolong is partly oxidised and ranges from light and floral to dark and roasted. White tea is barely processed: the dried leaves and buds look silvery and downy.
    Storage
    Like green tea: dry, dark and away from strong-smelling foods. Rolled oolong keeps longer than loose, fluffy white tea.
    How to use it
    Unhurried short-steep sessions, when the same leaves are brewed several times in a row and you follow how the flavour changes.

Coffee and cocoa

The two main coffee species are arabica and robusta. Cocoa isn't related to them, but at home it often sits right next to them.

  • Arabica and robusta coffee

    What to look for
    Arabica is usually chosen for its softer, more aromatic flavour, robusta for its body and bitterness; blends combine the two. Check the roast date and, if you can, buy whole beans and grind just before brewing.
    Storage
    In an opaque container with a valve or a tight lid at room temperature. Ground coffee goes stale quickly, so buy it in small amounts.
    How to use it
    Coarse grind for the French press and cold brew, medium for pour-over, very fine for the cezve.

  • Cocoa powder

    What to look for
    Natural powder without sugar or additives: dark brown, free-flowing, with a rich chocolate smell. Small lumps that crumble easily between your fingers are fine.
    Storage
    In a dry, closed jar away from damp and the hob; powder that has absorbed moisture cakes and dissolves less well.
    How to use it
    Cocoa with milk, hot chocolate, cakes and cookies, a light dusting on coffee foam.

Herbs, dried fruit and water

"Herbal tea" isn't made from the tea bush but from the leaves, flowers and fruit of other plants. Water, meanwhile, goes into every drink and is often forgotten.

  • Herbs and dried fruit

    What to look for
    Mint, lemon balm, thyme, chamomile, lime blossom, dried apple, rosehip and citrus peel. They should be dry and strongly scented, with no mould or debris. Some herbs have contraindications: read the pack and, if in doubt, ask a doctor.
    Storage
    Keep each herb separately in a paper bag or glass jar labelled with its name and date, in a dry place out of the sun.
    How to use it
    Caffeine-free evening infusions, a pinch added to black tea, a base for cold fruit drinks in summer.

  • Water for brewing

    What to look for
    Any water without an odd smell or taste will do. Very hard water leaves scale and makes the brew cloudy; a filter jug helps in that case. Water boils at 100 °C at sea level and at a lower temperature at altitude.
    Storage
    Don't leave water standing in an open kettle for long: draw fresh water every time you brew and don't reboil it.
    How to use it
    Any tea, coffee, herbal or fruit infusion, and ice for cold drinks.
  • Drinks

    An overview of infused drinks: types of tea, ways to make coffee, herbal infusions and cocoa.

  • Techniques

    Teapot, short-steep sessions, cezve, French press, pour-over and cold brew.

  • Recipes

    Oat cookies, lemon loaf cake and tea sandwiches: home recipes with no tricky techniques.

  • Tips

    Short tips on brewing, teaware and storage, plus the magazine's article catalogue.

  • Questions

    Answers to questions about tea and coffee, and about handling boiling water when there are children at home.

  • Seasonal

    Spiced tea and hot chocolate in winter; iced tea, homemade lemonade and cold coffee in summer.

What our articles are based on

  • manufacturers' recommendations on tea and coffee packs (in general terms)
  • tea and coffee brewing guides (in general terms)

The temperatures and steeping times in this magazine are guidelines, not strict rules. Tea and coffee packs often carry their own recommendations, and the taste depends on your water, grind and teaware: experiment and adjust to suit yourself.