Friday, May 01, 2009

May Topic

SEVEN STEPS TO EXCELLENT BREWED COFFEE

  1. The Equipment: The cleaner the equipment, the better the taste. Always clean your grinder, dispenser, coffee maker, filter devices, brewing containers and servers thoroughly after each use. Coffee oils, when left to accumulate will develop into coffee tars which will partially dissolve when contacted with either water or coffee, and impart a bitter or astringent flavor into the finished coffee beverage.
  2. The Water: When brewed properly coffee contains 98.5% to 98.85% water, using good quality water is essential. Fresh cold tap water or bottled water is recommended.
  3. The Temperature: Heat fresh cold water to 200 degrees Fahrenheit plus or minus 5 degrees. Hold brewed coffee at 185° Fahrenheit, preferably in a preheated insulated server. Never hold brewed coffee on a burner longer than 20 minutes, nor reheat brewed coffee.
  4. Grind & Time: Use the grind designed for your coffee maker. Too fine a grind for your equipment will produce an over-extracted astringent coffee beverage. Too coarse of a grind will produce a weak flavorless coffee beverage. The grind determines the length of time coffee and water should be together.
  5. The Formula: No one formula will satisfy all coffee drinkers, but with proper brewing conditions, optimum flavor can be achieved using a formula of 14 to 20 ounces of fresh cold water to 1 ounce of fresh ground coffee.
  6. The Coffee: Start with top-quality coffees from a source whose standards you trust. Evaluate the origin of the bean, the roast, the blend and the coffee's freshness to make a selection most suitable for your taste and the occasion.
  7. The Freshness: Always use fresh coffee. The three elements that most affect the staling process are air, moisture, and heat. To best protect against these elements store your coffee in a cool dry place, avoiding the refrigerator and the freezer. The flavor of coffee deteriorates after roasting when exposed to air. Ground coffee will age more rapidly as more surface is exposed. For maximum freshness, buy roaster-fresh, nitrogen-flushed, portion pack or valve-pack coffee.

Recipe for May

Spring is in the air and it's warming up. Let's take a look at an easy, cool coffee drink for everyone to enjoy.

ITALIAN ICED CREAM COFFEE

4oz. Brewed double strength* coffee. A nice dark roast works best.
2oz. half & half
2oz. Vanilla Syrup
Mix well (hot). Fill a 12 oz. glass with ice, pour and stir.

Top with whipped cream and drizzle w/chocolate or caramel syrup

Yummy!

Use sugar free syrup and low fat milk for a healthier alternative.

*Use 2oz of fresh ground coffee for every 20oz. of water.

Wednesday, April 08, 2009

April Topic

Tips for the Best coffee & Best dessert choices :

#1- Pair more acidic, lighter roast coffees with berry and fruit dishes. Light Roasts such as a snappy but balanced Mocha Java or a medium light Kenyan AA with Fruit torte, Fruit plate, or Blueberry pie

#2- Medium bodied coffees, with a reduced acidity and lesser roast time work well with similarly textured desserts. Medium Roasts, such as a Costa Rican, Guatemalan, or Vienna blends go with Lemon tarts, Custards, Tiramisu, Cheesecake or Cheese plates.

#3- Heavy, full-bodied coffees are best with decadent chocolate or heavy cream desserts. Dark roasts, including French and Italian roasts/blends work with Tortes, Dark chocolate, Vanilla & chocolate ice creams, Rich chocolate cakes, and Mousses.

Check back next month for Mays topic...

Recipe of the Month

It's a little past St. Patty's Day, but this is a great drink all year round.

HOT MOCHA MINT
8oz. 100% Aribica coffee (I like a nice Costa Rican)
1 tsp. Your Favorite Crème De Menthe Syrup
1 tsp. Your Favorite Thick Chocolate Syrup
Combine coffee and syrups. Garnish with whipped cream and drizzle with Crème De Menthe Syrup and a fresh mint leaf.

For all of you in warmer climates-Next month we go ICED!

Saturday, April 04, 2009

How to find the best coffee makers for home, among a wide variety of choices.

The best coffee makers are not necessarily the most sophisticated or expensive.

You can make a great cup of coffee with some of the simplest coffee makers – like a French press or $10 manual drip coffee cone.

In this post we’ll look at some of the best coffee makers available – and some that are not so great.

The French Press

The French press is essentially a glass jar with vertical sides and a plunger with a mesh filter on it. You put the coffee grounds in the jar, pour in the hot water, put the lid on and press down the plunger after 3 – 4 minutes.

Presto. You have a wonderful, rich cup of coffee.

It's one of the best coffee makers you'll ever use.

Coffee Percolators

I suggest that you don’t make your coffee with a percolator. Those are the pots you put on the stove and leave for hours. It’s not a good way to make the most of your carefully selected coffee beans.

When you brew coffee, whatever the coffee maker, the water temperature should be slightly below boiling point, 200 degree's F. Percolators just boil the flavor out of your beans. If you are completely indifferent to the flavor of your coffee, by all means keep that old percolator. But if you want to enjoy the flavor you paid for when you bought those coffee beans, use a different kind of coffee maker.

Coffee Drip Brewers

This is the most common and one of the best coffee makers, if the right model is chosen. You probably have one at work, and maybe at home too. You just put ground coffee in a paper filter, fill a reservoir with water, turn the brewer on and watch the glass carafe fill with coffee.

So long as you have a good model, and the water hits the coffee grounds at the right temperature, 200 degree's F, and hold that temperature throughout the brew cycle, drip brewers can make a great cup of coffee. Most retail models do not do this!

But they do have one disadvantage. And if you have ever poured yourself a cup of coffee an hour or two after it was made in a drip brewer, you know what that problem tastes like.

Here’s what happens...these glass carafes are on a hotplate, to keep the coffee hot. The trouble is, after a while, the heat from the hotplate starts “cooking” the coffee.

What can you do? Use a thermal carafe to hold your coffee. A good thermal will hold the coffee at the proper serving temperature, 180 degrees F, for a couple of hours without changing the flavor profile by evaporation and cooking.

My personal recommendation for the best home brewer is a Bunn model A-8 or A10 either brewer has a built in water tank that keeps the water hot all the way through the brew cycle....Just like the ones at your favorite restaurant or coffeehouse.

Brewing your coffee at home.

Buyer beware!
I have been reading that single cup brewers sale are up 100's% due to the fact that coffee is so expensive to purchase at your local Starbucks or coffeehouse. My question to all of you is....Is it really? I say NO! I have been selling coffee for over 15 years and I've always tried to sell coffee to end-users....Restaurants, coffeehouses...etc. By the serving, when customers always want the coffee they are looking at priced out by the pound. I say always price your coffee by the serving. If you purchase an average cup on the go you'll pay, depending on size, $1.00-$2.00 MAX. If a $2.00 cup is 24oz. that's $.08 per oz. To really get technical that would equate to about $5.12 per pot. If this is a cup you like I would recommend between 3 & 4 oz of fresh ground coffee be used for a great flavor profile. What does that equate to per pound? $27.30 WOW I can tell you now that person selling you that coffee paid no more than $6.00-$8.00 per pound...What a profit margin. 337%
When brewing at home in a single cup brewer, you know the ones that use little single serve cups or pods. The cost per pound works out to at least that much. Not only that, but because of the fact the brewer you bought only works with the pods, or cups that are made for it, your stuck, until you purchase another way to brew. Listed on the manufacturers web site these portions sell for $13.95 for a pack of 24. That's $.58 per 6-8oz cup. Lets break that down just like we did earlier....$.07-$.08 per ounce. (look familiar?) Price per pound of fresh ground product @ .5oz per brew $18.58lb @.25oz per brew $37.12lb. I don't know about you, but I can buy coffee in any store for $5-$10lb, depending on quality and roaster, and brew it at home with the taste I enjoy for about $1.88 per pot /$.62 per 20oz / $.20 per 6-8oz cup.
If your trying to save money in these difficult times check back into this blog for ways to change your enjoyment of brewing and saving at home.

Saturday, October 27, 2007

The History of Coffee…

Creation Myth (c. 600 CE) Kaldi, an Ethiopian goatherd, is puzzled by his hyperactive goats; they are eating leaves and berries from a strange tree with glossy green leaves. Coffee is discovered. Cultivation soon spreads to Yemen.
c. 900 Arab physician Rhazes first mentions coffee in print, as a medicine.
c. 1400 In elaborate ceremony, Ethiopians roast, grind, and brew coffee beans. Coffee as we know it is born.
1475 Kiva Han, the world's first coffeehouse, is opened in Constantinople.
1511 Khair-Beg, governor of Mecca, bans coffeehouses when seditious verses are written about him there. The ban is reversed by Cairo sultan.
1538 Ottoman Turks occupy Yemen and parboil coffee beans (to render them infertile and maintain their monopoly) and export them from Mocha, hence coffee's nickname "mocha."
c. 1600 Pressured by advisors to condemn infidel coffee (imported through Venice), Pope Clement VIII instead blesses it.
1616 Dutch pirates spirit away coffee trees to a greenhouse in Holland. Around the same time Baba Budan smuggles fertile seeds to Mysore in India.
1650 A Lebanese named Jacobs opens first European coffeehouse at Oxford University, England. Over the next half century, coffee takes Europe by storm; coffeehouses are called "penny universities."
1658 The Dutch plant and cultivate coffee in Ceylon, later in Java and Sumatra, ultimately giving coffee the nickname "java."
1669 The Turkish ambassador to Paris, Soliman Aga, introduces coffee at sumptuous parties.
1674 In London, the Women's Petition Against Coffee claims that coffee renders their men impotent; men counter that coffee adds "spiritualescency to the Sperme." The following year, King Charles II fails in his attempt to ban coffeehouses.
1683 After their failed siege of Vienna, the Turks flee, leaving coffee beans behind. Franz George Kolschitzky uses the beans to open a café, where he filters coffee and adds milk.
1689 Café de Procope is opened in Paris opposite Comedie Francaise.
1710 Instead of boiling it, the French pour hot water through grounds in cloth bag for the first infusion brewing.
1723 Gabriel Mathieu de Clieu brings a coffee tree to Martinique; most of the coffee in Latin America descends from this tree.
1727 Francisco de Melho Palheta seduces the governor's wife in French Guiana; she gives him ripe coffee cherries to take back to Brazil.
1732 Johann Sebastian Bach writes the Coffee Cantata, in which a rebellious daughter demands her coffee.
1773 During the Boston Tea Party, rebellious American colonists throw British tea imports overboard; coffee drinking becomes a patriotic act.
1781 Frederick the Great forbids most Prussian coffee roasting, saying, "My people must drink beer."
1791 A slave revolt on San Domingo (Haiti) destroys coffee plantations, where half the world's coffee had been grown.
1806 Napoleon declares France self-sufficient and promotes chicory over coffee.
1850 James Folger arrives in San Francisco during the Gold Rush and makes his fortune from coffee.
1864 American Jabez Burns invents an efficient, self-dumping roaster.
1869 Coffee rust fungus, hemileia vastatrix, appears in Ceylon and soon wipes out the East Indies coffee industry.
1871 John Arbuckle opens a coffee factory in New York and makes millions from his pre-roasted, packaged, and branded Ariosa coffee.
1878 Caleb Chase and James Sanborn form Chase & Sanborn.
1881 The New York Coffee Exchange opens.
1892 Joel Cheek invents Maxwell House Coffee blend in Nashville, Tennessee.

1900 Hills Brothers introduces vacuum-packed canned coffee. Tokyo chemist Sartori Kato introduces instant coffee; it is sold the following year at the Pan American Exposition.
1901 Italian Luigi Bezzera invents first commercial espresso machine.
1906 In Bremen, Germany, Ludwig Roselius patents Kaffee Hag, the first decaffeinated coffee. In France, it is called Sanka (from sans caffeine).
1908 German housewife Melitta Bentz makes a coffee filter using her son's blotting paper.
1911 The National Coffee Roasters Association is founded; it later becomes the National Coffee Association.
1918 The U. S. Army requisitions all of G. Washington's instant coffee for troops in World War I.
1920 Prohibition of alcohol enacted in USA, making coffee and coffeehouses even more popular.
1938 Nestle introduces Nescafé, an improved instant coffee, just before World War II. Maxwell House follows with its instant brand.
1946 U.S. per capita coffee consumption reaches 19.8 pounds.
1960 The Colombian Coffee Federation debuts the character of Juan Valdez, the humble coffee grower, with his mule.
1965 Boyd Coffee introduces the Flav-R-Flo brewing system, pionerring the filter and cone home brewer.
1966 Dutch immigrant Alfred Peet opens Peet's Coffee in Berkeley, California, at what is considered the beginning of the specialty coffee revolution.
1970 Italian Luigi Goglio invents a one-way valve to let coffee de-gas without contact with oxygen.
1971 Jerry Baldwin, Zev Siegl, and Gordon Bowker open Starbucks in Seattle.
1975 The Black Frost in Brazil decimates the coffee harvest, leading to high prices over the next two years.
1982 The national charter for the Specialty Coffee Association of America (SCAA) is created; specialty coffee companies are invited to join as "charter members."
1987 Howard Schultz buys Starbucks and begins to turn it into a worldwide specialty coffee chain.
1988 In the Netherlands, the Max Havelaar seal certifies Fair Trade coffee. Transfair USA follows suit in 1999.
2006 Specialty coffee accounts for 40% of the U. S. retail coffee market.
2007 The 25th anniversary of the founding of the Specialty Coffee Association of America is celebrated. Coffee is the world's second most valuable legal traded commodity, after oil.

Sustainability and Organic Coffee

Is organic coffee really worth the extra money that it demands? "Sustainability" and "Green" are all the buzz of the new coffee world and many other industries, but who's really watching to make sure we get what we pay for. Not all certified sustainable coffees are organic and not all organic coffees are certified sustainable. Organizations that are hired and used as third party certifiers have their own agendas and are in business to make a profit. Some of them are allowing a small percentage of coffee used in a blend (say 30%) and calling it "certified sustainable by..." When in fact most of the coffee used in the blend is the same that could be used in any old blend the roaster is producing, yet they're charging more and making more money from it. When offered a certified sustainable coffee ask if it's 100% sustainable and remember not all certified sustainable coffees are created equal.