Did you know … Issue 17

How to  Brew the Perfect Cup of Espresso:

Stove-top versions, heated by the stove’s burner, contain two chambers: water is in the bottom chamber and is forced up through a filter containing the coffee grounds. It arrives gurgling in the upper chamber and is served. There are also numerous electric countertop models which inject hot water through the coffee grounds directly into a cup, very much like those huge machines seen in coffeehouses. These home espresso machines have become almost as commonplace in the average kitchen as percolators were in those fifties movies. Most models come with the means of steaming milk for cappuccinos and lattes.

Coffee Term For This Month: Cappuccino

A classic blend of coffee and steamed milk named after the brown robes of the Capuchin monks. Approximately equal proportions of espresso, steamed milk and foamed milk.

Did you know … Issue 16

Coffee Grinding Guide

The most popular grinding methods are the following:

French Press (Bodum)

Grind Type: medium to coarse (like bread crumbs): should feel like coarse
sandpaper or cornmeal to the touch.

Grinding time: 10-15 seconds

Filter Drip

Grind Type: medium, with no powder present – just a touch finer than the metal filter drip grind

Grinding Time: 16 seconds

Neapolitan Filter Pot

Grind Type: medium to coarse, with no powder present

Grinding Time: 15 seconds

Stovetop Espresso (Moka) Pot

Grind Type: medium to fine, like fine sand

Grinding Time: 20 seconds

Espresso Machine

Grind Type: Very fine. These machines require a fine, consistent grind with a texture between flour and table salt.

Grinding Time, with a Home Burr Mill: 20-25 seconds.

Another method used is:

The Middle Eastern method

You may want to purchase this type of coffee in a specialty coffee shop or ethnic market, rather than attempting to make it yourself.

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Coffee term for this month:  Aroma

It is the fragrance that is released from the bean. It will tell you how fresh your coffee is, as well as some of its traits.

Did you know… Issue 15

The following classifications are used by professionnels to designate the numerous darkeness of roasts:

Light :

Cinammon, New England, Light

Medium :

American, Medium Brown, Brown

Medium Dark :

Full City, Vienna

Dark :

Italian, Espresso, European

Darker :

Espresso, Italian, Continental

Very Dark :

French, Dark French, Italian

Did you know… Issue 14

There are basically three terms used in tasting coffee;

ACIDITY: Most people think that acidity means that the coffee is bitter.  However, in coffee tasting, the term “acidity” is used in a positive way to describe a “sparkling crispness, a vibrant burst of winy, palate-cleansing fruit. Bright, nuanced acidity is what high-grown washed coffees are all about”.

BODY: This term refers to the experience of weight and the feel of the coffee on the tongue. The coffee’s body can be light, medium, full or even buttery or syrupy.

FLAVOR: The term refers to the aroma, acidity and body of the coffee. It is used in the general sense to indicate the intensity and differentiate between characteristics such as spice, fruit and chocolate.

Did you know… Issue 13

Professional coffee tasters start their day by “cupping”, that is, tasting a long row of coffees.  Each glass or cup contains a different coffee sample and all are arranged in order of taste, with the lighter, brighter coffees first and the heavier, darker ones down the line. The cupping room itself is not very cozy; much like a medical facility and the conversation amongst the tasters is abrupt and efficient.  Tasters are able to tell the difference between brews. The key is to have regular, consistent exposure to different coffees.

Did you know… Issue 12

While they differ greatly from country to country, “grading” designations may also appear on coffee labels. Coffees are graded by size, density and sometimes by the altitude at which they are grown. Most importantly, they are graded by the number of defects permitted per pound.

Large sized coffee beans may look impressive and roast more evenly but they do not necessarily offer a better flavour, although the Columbian grade theirs differently.

Coffee that is grown at higher elevations has the potential for greater flavour.

Defects include sticks, stones, insects and under- or overripe beans. The best coffees have virtually no defects.

Did you know… Issue 11

In general, coffee drinkers do not seem to embrace coffee as an agricultural product. As a result, roasters will likely put less information on the packaging labels than is actually available.  For instance, a product may be labelled under a general name like “Costa Rica” while it may actually be “Costa Rica Tres Rios La Magnolia”. Such details make consumers nervous, as they tend to question whether the different crops are of equal quality. This can be hard on the roaster’s business. Learn how to read what you see on labels and don’t be afraid to ask questions.

Did you know… Issue 10

Labels on coffee bags will tell you if the beans constitute a blend, a dark roast or a single -origin coffee.

A coffee “Blend” is a combination of coffees from different countries. The beans are blended for all sorts of reasons but roasters who create these blends, do it to distinguish their product from the others.

Although “Dark Roasts” differ in color and taste, they simply indicate that the beans are not the result of their own nature but the degree to which they were roasted. Dark roasts emphasize body but reduces acidity and aroma.

The “Single-Origin” or “Varietal” coffee originates from the same country or a particular region within that country.

Did you know… Issue 9

Once the coffee beans are roasted, they must be properly stored to preserve their fresh taste. The environmental factors responsible for deteriorating flavour in coffee are air, moisture, heat and light.

Consumers often purchase coffee in folded-over bags, which are generally not ideal for long-term storage because air is allowed in. A better package contains a one-way valve, which prevents air from entering.

Did you know… Issue 8

After the Milling and Sorting process, the next step is the roasting of the “green” coffee beans. In total, it takes approximately two to four months between the moment the coffee is harvested and the day it is received by the roaster. All coffee is usually roasted before it is consumed.

The roasting process influences the taste of the beverage by changing the coffee bean both physically and chemically. The roasting begins when the temperature inside the bean reaches approximately 200 C° and since the beans differ in moisture and density, they roast at different rates. The intense heat breaks down the starches in the bean, changing them to simple sugars that begin to brown or caramelize, changing the color of the bean. During roasting, aromatic oils, acids and caffeine weaken, changing the flavor and in darker roasts, sucrose is rapidly lost. The color of the roasted beans will determine the labelling as light, medium, medium light, medium dark, dark, or very dark. Darker roasts are generally smoother while lighter roasts have more caffeine, with a slight bitterness and a stronger flavor.

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