Posts Tagged ‘Coffee’
The Art Of Coffee Roasting
Could there be anything better than a hot, fresh brewed cup of coffee? As you open that can of pre-ground Maxwell House Coffee, did you even know that coffee comes in different roasts? Did you know that you can roast your own coffee beans at home? If you think that the aroma of your fresh ground coffee beans can’t be beat, get a home coffee roaster, you’ll be in Java Heaven.
Roasting the coffee beans is what imparts flavor. Similar to the making of a fine wine or a hand rolled cigar, some consider the roasting of coffee beans as an art. Those that describe coffee use some of the same vocabulary they use to describe wine. Depending on the roast level chosen the beans take on different flavor characteristics. The lighter the coffee bean the less flavor it will have, the darker the coffee bean the stronger the flavor it will have.
There are generally four different categories of roast. A light roast (American) , a medium roast (Breakfast), a dark roast (French), and darkest roast (Italian or espresso). Each type of roast imparts a different appearance to the coffee beans.
When a coffee bean is roasted to an American roast the beans will have a very light color to them and they will appear dry. A medium roasted bean, or Breakfast roast will have a rich brown color and will be oily in appearance. A French roasted coffee bean will have a very oily appearance with the beans appearing very dark brown. The darkest roasted beans or Espresso beans will appear black.
Coffee roasting can easily be done in your home. Depending on the roast that you desire you can roast coffee in five to fifteen minutes. Green beans are available online from a number of sellers, as are coffee roasters. Choose different types of green coffees to sample. Drum roasters are very popular for use in the home. It’s best to consider purchasing a roaster as it will give you the most consistent finish to your beans. Some try to roast beans in frying pans, some use hot air popcorn poppers. While each of these techniques will work, as mentioned above they don’t give a consistent finish to all the beans and you will most likely be disappointed in the result.
How to make an espresso. The art form of making coffee cuisine.
Espresso coffee is a precise art form of coffee making. There are several factors that must take place to make a quality cup of Espresso. First the fresh roasting of the coffee bean to bring out the truly gourmet coffee flavor that you expect. The grinding is the next procedure that must be done right in order to give you 20-25 seconds of extraction time. Espresso brewing requires the ground beans to be very fine in order to reach that perfect state for brewing. The next important step is the proper temperature of the filtered water that must be passed through the coffee at the specific pressure and timing that is critical to your espresso coffee.
The perfect espresso is created when:
Recipe directions: 1 ½ oz (45 ml) filtered water at the temperature of 195 oF (90oC) passes through ¼ - 1/3 oz (7-9 g) finely ground quality Espresso coffee. This water is forced through the fine coffee grounds by the espresso machine at 900 kilopascals atmospheric pressure (around 132 pounds/60kg per sq in/2.5cm2), with the water being in direct contact with the coffee for approximately 25 seconds.
What should your espresso taste like?
When you are ready to take a drink from your espresso cup, it should leave a pleasant not bitter aftertaste. The flavor should linger for about 10 minutes rolling into an almost nutty flavor.
The crown on your cup of Espresso
The topping on the espresso is know as “Crema”, which is the floating dark golden cream free of any white or light brown patches. That is the crown of the perfect espresso coffee. The Crema is formed when the emulsified oils from the coffee are released (because of the high pressure that is put on the ground coffee beans) and mixed with the oxygen in the air. The resulting finish is perfect crema that floats on top of the espresso coffee.
3 Simple Tips For Making Perfect Coffee
Want to brew the perfect cup of coffee?
Here are 3 simple tips that will make a difference in every single cup you drink.
Tip #1Clean Coffee Pot
A clean pot is essential and can make a world of difference in the taste of your coffee. Old oils from previous batches of coffee and soap residue left on the pot makes coffee taste bad.
Baking soda and water work well for cleaning coffee mugs and pots. Be sure to rinse extra good so no residue is left behind.
Tip #2
Clean Filtered Water
The water you use for your coffee will affect the taste more than anything. Coffee is 99% water so use clean filtered or bottled water free from chlorine and other minerals that will affect the taste of your coffee.
Using stainless steel or gold mesh filters instead of paper filters will also make your coffee taste better. Paper filters release dyes, chlorine and bleach that affect taste. If you insist on using paper filters buy the unbleached, brown paper filters.
Tip #3 Use Fresh Quality Coffee
Quality coffee costs more but will consistently produce better tasting coffee.
For the best results use quality, whole bean coffee and grind the coffee beans just prior to use. You might think it’s an inconvenience compared to ground coffee, but once you taste the difference you’ll never go back.
If you still want to use ground coffee, make sure you use a good, drip grind coffee.
Use 2 level tablespoons of coffee per 6 ounces of water. This can be adjusted for individual taste preference. Make sure to spread the grounds evenly in the coffee filter so full brewing is achieved.
Drink your fresh coffee right away for the best flavor. Coffee will break down quickly if left on a heat source. Coffee should never be reheated or microwaved.
A clean, preheated air pot or stainless steel Thermos will keep coffee hot for about an hour without hurting the flavor.
If you follow these 3 simple tips, every cup you brew will be perfect coffee.
If you are looking for specialty coffee that is smooth with a fruity, nutty taste, or even a smoky heaviness then you can find what you need. A nice specialty coffee blends to compliment our regular roasts. You will want to try French Mocha, African Pride, Mocha Java, or West Coast Dark roasts. Specialty gourmet coffee and tea is made from a lot of trial and error to create the perfect blend. Can you imagine what you would do if you did not have the perfect cup of coffee to wake up to?
Roasting process is like no other and the careful measurements of perfect timing and bean quality. If you prefer our specialty gourmet coffee selections you will find heavy fruity notes with French mocha or a full bodied spicy finish with Mocha Java. The process is a secret. To brew a specialty coffee that is dark but without the heavy burnt or carbon notes that most dark roasts have is truly amazing. You will be able to feel and smell the taste. One of the favorites is African Pride Dark. This coffee is made from beans imported from Kenya, Tanzania, and Zimbabwe. This specialty coffee is medium to light bodied with intense acidic motes ranging from wine flavored to fruity. Almost like Beaujolais disguised as specialty gourmet coffee. Definitely give this one a try you will be amazed at the difference with Joffees.
Flavored coffee syrup is a popular addition to any coffee beverage and a welcome change for any regular coffee drinker. Whether you are looking to satisfy a sweet tooth or just want something different, flavored coffee syrups put a great kick into any drink. If you own a coffee business, these syrups are another great way to attract customers, allowing them to customize their own drinks so they can enjoy exactly the flavors that their taste buds desire.
Coffee, of course, has a wonderful taste itself, but it also acts as a catalyst for many other flavors. The growth in popularity of flavored coffee is testament to coffee’s versatility and strength. People today have come to expect variety and certainly flavored coffee offers them a choice. Flavored syrups means that coffee drinkers can enjoy their beverage all day in a host of different ways.
The best flavored coffee syrups are made from all natural ingredients. The chemical additives and preservatives found in some syrups can distort or hide the flavor of the coffee, while all natural flavors will simply enhance a beverage. Although all natural syrups are more expensive, they are worth the investment as your customers will surely taste the difference and come back time after time for more.
There are four different groups of syrups. The most popular syrups are the vanilla based, which include nut and creme flavors like Irish creme and hazelnut. These flavors go well with just about any type of coffee, and can even be used to sweeten a cappuccino or latte. Chocolate is the next most popular flavoring group, followed by the fruit and spice flavors. It is always a good idea to have an offering from each group so your customers can experience different flavors (and spend more!)
Today, more than 100 different and delicious flavorings lace the coffees, espressos, cappuccinos, and frappes. To say the least, flavored coffee has become an interesting and fast growing area of the coffee market. Blends such as Irish Creme, French Vanilla, Hazelnut and even Macadamia Nut grace the shelves of both coffee specialty shops and home kitchens alike.
The concept of adding flavors to enhance the taste of coffee is, by no means, a new craze. Arabs began flavoring their coffee with cardamom hundreds of years ago, Africans experimented with citrus flavors, and South Americans enjoyed a hint of cinnamon in their cups.
Flavored coffee syrups are highly concentrated, so a little goes quite a long way this makes it very cost effective for the cafe owner. One half-ounce shot of syrup is usually adequate to flavor an entire coffee drink. These syrups are available from most coffee suppliers; if you are a new retail or business customer, they will often send you samples to allow you to taste them for yourself; this way you can choose the best tasting syrup product for your customers. This is the fun part then you have to sell them!
Coffee pods are what make an excellent cup of coffee. Coffee is the world’s most popular beverage after water, with over 400 billion cups consumed annually. The coffee bean comes from an evergreen tree grown in a narrow subtropical belt around the world. Coffee beans are not beans at all in a botanical sense. They are the twin seeds of a red (sometimes yellow) fruit that grows to about the size of the tip of your little finger. Growers call these coffee fruit coffee cherries or pods. Coffee has two main varieties: arabica and robusta. Unless they are decaffeinated, coffee beverages all contain caffeine. Full-bodied, dark-roast coffee may contain less caffeine than coffee made from milder, more lightly-roasted beans. In general, arabica beans tend to have less caffeine but milder and more aromatic flavor than robusta beans. There are 10 steps through which a coffee bean passes from seed to cup: Harvesting, Processing, Drying, Hulling, Polishing, Grading and sorting, Exporting, Tasting, Roasting and Grinding of coffee pods. Of these, connoisseurs of pod coffee have the option of indulging in the last two steps themselves!
Be your own Barista.
There is no single best way to make coffee; each of us prefers one method to the rest. The importance of the coffee pod however, cannot be over emphasized. Of the many ways to prepare coffee, the espresso method is perhaps the highest expression of true coffee lovers. But the beauty of making pod coffee is that it allows you to be your own barista! Making pod coffee is both a ritual and a practical part of life although it is now possible to have coffee pod machines that brew individual cups of either filter or expresso pod coffee in seconds. All these methods share the basic principle which is to use hot water, to extract from the ground beans the natural essential oils, the caffeol, that give coffee its wonderful aroma and flavor. The resulting brew, or liquor, is a coffee infusion. Sadly, in this electronic age, pod coffee drinkers form a pathetic minority due to the time and effort it takes before you can actually savor a cup. But, if you are one, don’t be nonplussed if your special guest takes the first option to your question - Coffee, tea or me?
As the great composer Johann Sebastian Bach once said, ‘”Ah! How sweet coffee tastes! Lovelier than a thousand kisses, sweeter far than muscatel wine!”
Since its introduction to Paris in the late 17th century, romance has surrounded the coffee bean. Whether it was served to two lovers on a cobblestone street or enjoyed in front of an evening fire at home, coffee has stood the test of time as a luxury and comfort to couples around the world.
Jean de la Roque once wrote, “I had long been fascinated by the stories of my father who brought home to Marseilles some of the first coffee ever seen there … and by the enticingly exotic services used in entertaining guests — tiny Finjan cups of ancient China, the little silk napkins embroidered in gold, the delicate silver spoons and the laquered serving tray.”
Coffee has woven its way through many channels of our economic, agricultural and social history. It has become a form of art, perfected over many years of roasting, blending, brewing and serving, that has inspired stimulating conversation, friendships and the occasional romance.
The coffee in your cup, like the wine in your glass, starts in the field, says Jim Stewart, founder of Seattle’s Best Coffee, who purchases coffee from small experienced farmers in various regions of Central and South America. Beginning as a cherry flower, coffee goes through many stages and processes before reaching your cup.
Cultivated on the mountain slopes of the world’s coffee-growing regions, the coffee bean originates from a tree that produces a single white flower. This flower creates a fruit, or cherry, that signifies its ripeness by turning a deep crimson color. Inside the cherry is a seed, commonly known as the coffee bean, which is retrieved from the flower and sent to a roasting facility. Roasts vary from light brown, medium brown, darker brown, dark brown to almost black, to suit individual tastes.
“We produce this coffee with such love,” says Stewart, “we hate to see it leave.”
What better way to begin a day devoted to the art of love than with the inviting aroma of coffee and a good morning kiss from your very own valentine? With this simple recipe, you can treat your loved one to a relaxing and indulgent Valentine’s Day morning in the comforts and privacy of your own home.
A decadent blend of sweet raspberry and bittersweet chocolate, the Raspberry Mocha Kiss(R) from Seattle’s Best Coffee is a romantic and luxurious gesture that is sure to warm the heart of your loved one and spark the passion of your Valentine’s Day morning.
To prepare a similar version of this heartwarming beverage for your sweetheart, you will need one large, pre-heated mug, 5 ounces. of fresh-brewed coffee, 1/4 ounce of raspberry syrup, 1/4 ounce of bittersweet chocolate sauce, 1 and 1/2 ounces of cold milk, homemade whipped cream and a decorative, heart-shaped chocolate. Pour the raspberry syrup and chocolate sauce into the mug. Fill the mug with hot coffee and milk and top it off with a dollop of homemade whipped cream. To add the finishing touch, drizzle a “kiss” of raspberry syrup on top of the whipped cream and set the chocolate alongside the cup.
With a heightened appreciation of the enchantment of coffee and a recipe to arouse your sweetheart’s senses, sit back, relax and enjoy a day of coffee-inspired romance.
Espresso coffee is a precise art form of coffee making. There are several factors that must take place to make a quality cup of Espresso. First the fresh roasting of the coffee bean to bring out the truly gourmet coffee flavor that you expect. The grinding is the next procedure that must be done right in order to give you 20-25 seconds of extraction time. Espresso brewing requires the ground beans to be very fine in order to reach that perfect state for brewing. The next important step is the proper temperature of the filtered water that must be passed through the coffee at the specific pressure and timing that is critical to your espresso coffee.
The perfect espresso is created when:
Recipe directions: 1 ½ oz (45 ml) filtered water at the temperature of 195 oF (90oC) passes through ¼ - 1/3 oz (7-9 g) finely ground quality Espresso coffee. This water is forced through the fine coffee grounds by the espresso machine at 900 kilopascals atmospheric pressure (around 132 pounds/60kg per sq in/2.5cm2), with the water being in direct contact with the coffee for approximately 25 seconds.
What should your espresso taste like?
When you are ready to take a drink from your espresso cup, it should leave a pleasant not bitter aftertaste. The flavor should linger for about 10 minutes rolling into an almost nutty flavor.
The crown on your cup of Espresso
The topping on the espresso is know as “Crema”, which is the floating dark golden cream free of any white or light brown patches. That is the crown of the perfect espresso coffee. The Crema is formed when the emulsified oils from the coffee are released (because of the high pressure that is put on the ground coffee beans) and mixed with the oxygen in the air. The resulting finish is perfect crema that floats on top of the espresso coffee.
Coffee is a plant. However, before it can be drunk it must pass through a number of stages and travel thousands of miles.
Coffee beans come from the red cherries of the coffea bush. Each cherry usually contains two seeds, or coffee beans. The exception to this is the Peaberry, where only one bean is produced. The flavour a bean produces is affected by where the coffea bush is grown. Soil, climate and altitude all alter the way coffee tastes; this is why, for example, coffee from Columbia will differ in taste from region to region and from year to year.
Most coffee comes from two species of the coffea bush: Coffea arabica, simply known as ‘arabica’; and Coffea canephora var. robusta, simply known as ‘robusta’. Robusta beans are cheaper to buy then arabica beans because they produce coffee with an inferior flavour, containing more caffeine.
When the red cherries have been harvested from the coffea bush, the outer layers of pulp and skin must be removed to reveal the green coffee beans inside. There are two common methods of doing this: the ‘natural’ or dry method, and the ‘washed’ or wet method. The natural process of removal tends to give coffee a full-bodied yet mild aroma, whereas the washed process yields strongly aromatic coffee, with a fine body and a lively acidity.
In the washed method the outer pulp is removed using a mechanical pulping machine before the cherry is immersed into a fermentation tank for between 12 to 32 hours, after which the remaining pulp and skin is washed off, revealing the green bean. Finally, the bean is left out in a sunny area for between 12 to 15 days to dry.
In the natural method, the cherry is simply left to dry out in the sun for up to four weeks. During this time the pulp and skin become shrivelled and can then be easily removed.
The coffee beans are then sorted and graded by size and density. Generally the larger the coffee beans the better the coffee. The largest bean is known as ‘Maragogype’ or Elephant bean. There is no international grading system for coffee beans, with different countries using alternative systems. For example, in many African countries, the highest grade of coffee is AA, whereas, in Indonesia it is Grade 1.
Green coffee beans must first be roasted before they can be used to make a cup of coffee. The roasting process produces the primary flavour and aroma of coffee. Beans are roasted by a skilled coffee roaster, who judges how long to roast the beans in order to produce the optimum taste. For example, Javanese coffee is usually roasted for a lengthy time to give it a full-bodied and earthy flavour. However, if heat is applied to the beans for too long, it will destroy this flavour and give it a burnt aroma.
The final process before you can enjoy your cup of coffee is grinding. The coffee beans need to be ground ready to infuse, using your preferred brewing method. Different brewing methods require a different coarseness of coffee in order to produce the best possible taste. For example, using a cafetiere you need coarse coffee grounds, whereas when using a stove-top espresso maker you require a much finer grind.
The Senseo coffee maker combines a unique brewing method from Philips with convenient Senseo coffee pods from Douwe Egberts. Senseo was one of the first to introduce pod coffee makers a few years ago. Today, Senseo coffee makers have become one of the most popular pod coffee makers sold. One of the reasons is each individual cup is freshly brewed, so you’re always sure of a pure and smooth taste. To add a European touch, each cup is topped off with a frothy coffee layer, adding depth to your coffee experience. Because the machine uses pre-measured coffee pods, the system is hassle-free and guarantees a flavorful, fresh brew each time. The Senseo coffee maker is easy and simple to clean because all of the parts of the pod coffee maker are detachable and can be conveniently cleaned in a dishwasher. The pod coffee maker quickly brews one 4-oz. cup in 30 seconds, or 2 cups or one mug in 60 seconds. To make coffee you use Senseo coffee pods from Douwe Egberts containing gourmet coffees, specialty coffees and espresso.
An exceptional cup of coffee doesn’t need to be an occasional treat anymore because it can easily be a part of your daily routine with this Senseo coffee maker. You get the very best in flavor and aroma plus a frothy coffee layer that is rich and smooth. A Senseo coffee maker allows you to enjoy a perfect cup of coffee whenever you feel like it.
