Lello Ariete is the best value among stainless steel-encased espresso maker machines. Some say it has minor flaws -- the crema enhancer is a gimmick that many owners dislike, and the drip tray is plastic -- but most are delighted with this inexpensive espresso machine. Many say it's durable, and the coffee tastes great, though we read a number of complaints that it eventually leaks or that the heating unit fails. Some experts note that the internal components are plastic, not metal, but it's extremely rare to find a stainless steel-encased espresso machine at this price point. If you want an espresso machine that's built to last 10-15 years, reviews point to the Rancilio Silvia (*est. $700) which has been on the market long enough to be called a classic by many reviewers. Espresso makers is another type of the Coffee grinders
April 30, 2009
April 28, 2009
Krups Burr Coffee Grinder
Krups Burr Coffee Grinder
From: $49.00
If you're attractive for a abundant coffee grinder you've begin it! This Krups Brier Coffee Grinder -Black will complete your home.these are one the machines coffee, Our featured online food will put your worries to blow with their fast and reliable service. If you're attractive for added means to save, bang on the advertisement figure abutting to the artefact advertisement to see what appropriate offers and advertisement codes are available.
The abstruse to delicious, aged coffee is bound aural the bean. Coffee that's not afresh arena may be appetizing but time erodes the complexities and nuances of the audible flavors. That's why austere coffee drinkers bullwork the beans anon afore brewing. Be it for American Coffee or Espresso or French Press, the Krups GVX1-14 uses above brier cutting accepted for absolution all those backdrop that advice accomplish the coffee bean unique. What you accretion is a added adorable coffee. Frankly, isn't that what it's all about? Appreciate your coffee added with this brier grinder from Krups. Removable arena coffee alembic is dishwasher safe (top rack, please) Rubber anxiety accumulate grinder durably in abode Anti-static coffee alembic with lid holds up to 8 ounces of arena coffee for a 12-cup pot of coffee Blue aflame On/Off Airtight bean alembic keeps beans beginning Appropriate assurance appearance - Will not accomplish unless lid to bean alembic and coffee alembic are in abode. Overall this maschine will make your coffee-daily routine better
Cuisinart DGB-900 Grind & Brew Thermal
I accept been absent a coffee maker with a bullwork and beverage affection for some time now so aback the Cuisinart DGB900 came on the bazaar with a brier grinder congenital in I anticipation I had begin my apparatus at last. I accept brewed 3 pots of coffee with beginning beans and accept not yet brewed that abysmal affluent cup of coffee I am acclimated to accepting with my old Capresso machine. I will accumulate aggravating to acclimatize the bulk of baptize to beans to see if I can acquisition the appropriate blueprint for my aftertaste but my hopes are not high. There are 3 settings from light-strong for the adapted beverage strength, but the able seting misses the mark by a continued shot. With my old Capresso I acclimated a hardly angled coffee beat per cup and it consistently angry out altogether affluent and aromatic. I absitively to get a fresh apparatus so I could deathwatch up to a pot of afresh arena & brewed coffee. I accept to say admitting that alike my old Capresso which acclimated preground beans brews a far above cup of coffee.This is my coffee-daily ritual
What's Best About this Machines coffee ?
My belief for a fresh apparatus were: a congenital in grinder, programable alpha time, thermal canteen and a minimum of 10-12 cups of coffee and accessible to clean. The Cuisinart DGB900 has all of these so I was captivated aback it came out on the bazaar recently. I like to deathwatch up to afresh brewed coffee so cutting beans in the morning is not an option. This is article I will alone do occassionally on wknds aback I accept the time and inclination!
Some Helpful Tips For Using this Product:
Keep tweaking the bean to baptize arrangement until you acquisition your absolute formula.....but it shouldnt be this adamantine should it? Perhaps I'll acknowledgment this one and try the Capresso with the congenital in grinder...the alone acumen I didn't acquirement the Capresso is that I heard it was difficult to clean. Maybe I should aloof go aback to affairs preground beans and purchasea simple programmable thermal Capresso machine.
by Paula Grassi
April 27, 2009
How to clean you Coffee Grinder Daily
Your grinder may accept a few awful habits it’s not too appreciative of: Namely, it’s adhering and has adversity accepting rid of things. While we acknowledge the packrat sentiment, it’s important that you actuate your grinder to consistently apple-pie up its act — and back it’s an azoic object, you’ll accept to booty the lead.
How to advance your coffee grinder's burrs Depending on how abundant you grind, you’ll appetite to abolish balance area from the burrs on a approved base — home grinders should do this monthly, while bistro grinders will charge to do it weekly. If it’s accessible for you to pop out the burrs on your grinder, do so and thoroughly besom the burrs chargeless of any congenital up coffee grounds. If you can’t calmly get at the burrs, you can use a artefact such as Grindz, which is a hard, civil artefact advised to bright out the oils and lodged particles from the burrs.
We accept heard that some bodies use raw rice or aureate to accomplish the aforementioned after-effects as Grindz, which is a wheat-based food-friendly product. However, we haven’t approved this out and don’t apperceive how acknowledged or safe it is for your burrs.
In accession to the aliment on the burrs, we additionally acclaim wiping out the alembic consistently to cut bottomward on adipose body up that could become rancid over time.
April 25, 2009
KALADI Brothers - Cofffee from Alaska
Unique Coffee
What makes our coffee unique? The answer is simple: we employ a mix of arts and science to create the standard by which all coffees are judged. We strive to maintain the utmost freshness and quality and educate our customers on the best methods to care for their Kaladi Coffee once it leaves our roasting facility.
We go further than most coffee companies to create a truly unique coffee experience, but the effort is worth it when you taste the Kaladi Difference.
Man leaning to carefully smell and taste coffee with a spoon
Finding the Perfect Aroma
The Process
Green arabica bean icon
We begin by selecting the finest beans available, using a stringent process of tasting and comparing. We buy only high-grade, shade grown, washed mild, Arabica green coffee from the best coffee-growing regions in the world.
Orange bean icon showing fast movement
Our Sivetz Fluid Bed Roaster represents the most advanced technology in coffee roasting to date. Our roaster uses fresh, hot air to roast coffee rather than a heated surface used by traditional barrel roasters. The result is a clean, uniform roast, that’s free of the bitter-tasting tars left behind in traditional roasters.
Blue bean icon with ice crystals
To preserve the superior properties our roaster creates, we freeze all coffee not used within 18 hours of roasting. This process ensures our coffee is absolutely "roaster fresh" when you purchase it. Freezing coffee in an airtight container is the only scientifically proven method for extending the life of roasted coffee beyond a few days.
April 24, 2009
MyCuppa Coffee Mug
Everyone likes a nice cup of tea or coffee. Here at Firebox HQ our caffeine-intake is staggering. But then it has to be because we're up all hours searching for cool products. The problem is, much as we love our hot drinks it's difficult getting brews just right when you're making them for friends and colleagues.
April 23, 2009
STARBUCKS's selling Instant Coffee..?
I almost do not believe my eyes when I saw the Starbucks introduced a new line of coffee. You know, I love Starbucks coffee, more often than others , I want to walk to Starbucks coffee shop, even if it is a farther than others . However, the soluble coffee ? This is only others the name of a beautiful instant coffee.
Yes, you read that right. Starbucks launched a series of instant coffee. What is the world, what they think of it?
Fast Company reports:
But it did not stop the country's largest chain of coffee ready to start the VIA beer, a new series of real-time - I'm sorry, "soluble" - cafes in March to visit the United States 3rd
There are two Flavors in Brew, Colombia and Italy grilled. This is a typical mixture of packaging and Starbucks: the back of the three services in each bag (2.95 U.S. dollars), providing content, "is not without a lot of coffee."
I am very pessimistic about the whole thing. But Fast Company is not a blind taste test, this is a very surprising result. This is the Starbucks of the VIA - Colombia (instant):
From the coffee powder and hot water. But I do not know why this beer all the positive reviews. Raved the taste of their flavor ( "balance, rather than painful"), texture (smooth so far ") and smell (smells like a fancy coffee"). And call - Ironically, the warning! - "You buy the Starbucks coffee." Nuff said.
I can say, WOW. Instant coffee, or if it is true, a good cafe or coffee is bad. I look forward to try their own.
Yes, you read that right. Starbucks launched a series of instant coffee. What is the world, what they think of it?
Fast Company reports:
But it did not stop the country's largest chain of coffee ready to start the VIA beer, a new series of real-time - I'm sorry, "soluble" - cafes in March to visit the United States 3rd
There are two Flavors in Brew, Colombia and Italy grilled. This is a typical mixture of packaging and Starbucks: the back of the three services in each bag (2.95 U.S. dollars), providing content, "is not without a lot of coffee."
I am very pessimistic about the whole thing. But Fast Company is not a blind taste test, this is a very surprising result. This is the Starbucks of the VIA - Colombia (instant):
From the coffee powder and hot water. But I do not know why this beer all the positive reviews. Raved the taste of their flavor ( "balance, rather than painful"), texture (smooth so far ") and smell (smells like a fancy coffee"). And call - Ironically, the warning! - "You buy the Starbucks coffee." Nuff said.
I can say, WOW. Instant coffee, or if it is true, a good cafe or coffee is bad. I look forward to try their own.
Did you grind your coffee alone
I think that this question has been asked so many times that it has gotten quite old. However, the fact that people keep asking it over and over again means that it is not that clear to many how grinding your own coffee beans can make a difference in the quality of your coffee.
To be honest with you, I was one of those people who kept asking this question. I normally use my good old drip coffee machine. It is just really more convenient than using my espresso machine . When I did get a grinder (Krups) and tried grinding my own beans, however, I discovered what I had been missing out on.
All that I can say is that when you buy freshly roasted whole beans and then you grind a small amount to brew, the flavor is just so wonderful! Naturally, the quality of the drink would depend on the kind of beans that you get but given the same kind, freshly ground beans are the best.
Other ways about grinding your own beans and preserving the flavor of the coffee is you can store the whole beans for a longer period of time than you could store coffee grounds. I have noticed that even if you store coffee grounds in a sealed container, the freshness deteriorates much more quickly than if you stored the whole beans.
To answer that question – yes, grinding your own coffee beans is definitely worth the extra effort that you have to put into measuring out the beans, grinding them, and then cleaning out the grinder. It’s a small price to pay, really.
April 21, 2009
Miss USA 2009 | Kristen Dalton on coffee daily
Miss North Carolina USA Kristen Dalton was crowned Miss USA 2009 on Sunday, beating out 50 other beauty queens in the live pageant televised from Planet Hollywood Resort & Casino in Las Vegas.
The 22-year-old aspiring motivational speaker and entertainer from Wilmington edged out first runner-up Miss California USA Carrie Prejean, of San Diego, and second runner-up Miss Arizona USA Alicia-Monique Blanco, of Phoenix.
"It feels really natural," Dalton said of her win. "I've worked so be here and this has been my lifelong dream and it's finally here. And whoever knew you could win in a turquoise gown?"
Contestants from all 50 states and the District of Columbia competed in the pageant, aired live on NBC. Contestants were judged by their performance in swimsuit and evening gown modeling contests and their responses to a question asked onstage; unlike the rival Miss America pageant, Miss USA contestants do not perform a talent.
Another Turkish Coffee - Turkish dee-lite
Inspired by reading about the preparation and practice around Turkish coffee, we decided to take a stab at creating a drink that incorporated the flavor of the traditional pairing of Turkish Delight. This is definitely an exotic flavor — one that the crew here found surprisingly tasty!
Ingredients
* 1/4 oz. Monin Rose Gourmet Syrup
* 1/2 oz. Monin Cinnamon Gourmet Syrup
* 2 shots of espresso
* Hot water to taste
Directions
Combine the syrups in the bottom of a warmed mug. Add espresso and mix thoroughly. Top off with hot water to taste.
A Cup of Coffee each day...
Can you complete that sentence? I tried and these are the phrases that I came up with:
…gives you hyperacidity.
…keeps you awake.
…makes you happy.
…stains your teeth.
…keeps you going.
Lame, isn’t it? All of those statements are true for me, though, and are probably true for some of you as well. But, did you know that coffee just might have the ability to kill cancer cells?
In the February 26 issue of the Journal of Investigative Dermatology, findings that caffeine might have the ability to kill skin cells that have been damaged by UV rays were disclosed. Live Science reports:
Several studies have shown that people who regularly drink coffee or tea seem to have lower incidences of nonmelanoma skin cancers. One recent study of more than 90,000 Caucasian women found that with each additional cup of caffeinated coffee consumed, there was an associated 5 percent decreased risk of developing one of these skin cancers (decaf coffee had no effect).
More than this, other studies have had similar results:
Caffeine also seemed, in another study, to have a protective effect on mice that had been exposed to UV light, whether they ingested it or it was applied to their skin.
While we do not know if this caffeine will actually prevent cancer, this sort of finding is quite encouraging for us regular coffee, drinkers, right? Perhaps, in the future, we will find out that all these years of enjoying a cup (or two, or even three) of joe every day has benefited us more than we ever thought it would!
April 19, 2009
Coffee can cures cancer...?
A great deal is written on diet and all forms of cancer and recently researchers have suggested that we may be able to prevent about 35% of cancer cases by altering our diets. Each year 10.9 million people worldwide are diagnosed with cancer and there are 6.7 million deaths from the disease and, of these, nearly one million are in the EU (1). It is understandable when we see such figures, to expect that any possible relationship between what we do, what we eat and drink, and the risk of developing cancer, has been extensively studied. Coffee, as a popular beverage, has been included in such studies.
German medics arrived at the conclusion that consumption of large caffeine doses prevents baldness.
Male's hormone testosterone is responsible for baldness in men, meaning that the more testosterone a man as, the more prone he is to losing his hair. Head of the research team Professor Peter Elsner states that hormonal boldness could in fact be prevented by means of caffeine.
As a result of their extensive research studies, German scientists arrived at a fascinating conclusion! Apparently, claim the scientists, it is possible to prevent baldness at an early age by means of treating hair with products containing caffeine (for instance by rubbing a special solution into the scalp).
However, the scientific team advises coffee lovers against consuming their favorite beverage in excess to fight baldness. According to an expert-cosmetologist Adolf Klenka, “one would need to consume 60-80 cups of coffee per day for the caffeine to reach hair follicles.” Professor Elsner in turn notes that “even though a person would be willing to do just that for beauty’s sake, our research did not cover the way caffeine intake influences one’s scalp. We did prove however that caffeine should be used as an external substance that should be applied directly onto the scalp.”
According to him, those men who are genetically predisposed to baldness, should consider such “caffeine therapy” while they are still relatively young. German medics consider that rubbing coffee ground into the scalp is the most effective way to prevent baldness.
As a result of their extensive research studies, German scientists arrived at a fascinating conclusion! Apparently, claim the scientists, it is possible to prevent baldness at an early age by means of treating hair with products containing caffeine (for instance by rubbing a special solution into the scalp).
However, the scientific team advises coffee lovers against consuming their favorite beverage in excess to fight baldness. According to an expert-cosmetologist Adolf Klenka, “one would need to consume 60-80 cups of coffee per day for the caffeine to reach hair follicles.” Professor Elsner in turn notes that “even though a person would be willing to do just that for beauty’s sake, our research did not cover the way caffeine intake influences one’s scalp. We did prove however that caffeine should be used as an external substance that should be applied directly onto the scalp.”
According to him, those men who are genetically predisposed to baldness, should consider such “caffeine therapy” while they are still relatively young. German medics consider that rubbing coffee ground into the scalp is the most effective way to prevent baldness.
April 14, 2009
April 12, 2009
Kona Coffee Premium
The Kona Premium Coffee Company is a member of the Kona Coffee Council, the official body of the Kona coffee industry. This means that our coffee is certified by the Kona Coffee Council as 100% pure Kona coffee, and each package contains their official certification sticker. We also are an approved "Estate" by the Kona Coffee Council. This additional distinction means that we completely control our product processing, from field to roasted bag. More information is available on our web site in the "about us" page and flash presentation in regard to the estate and our product manufacturing.
Britneys Spears hold two cup of starbucks
It just a couple day since Last time Britney Spears pop up Starbucks in 15 September 2008. This Friday Britney Spears bought two cup of Starbucks beverages.They both are Frappucino in each hand. Yes, Britney Spears was snapped popping out for her daily Starbucks Frappuccino. And things have got so bad that she’s now drinking two at once when she left Starbucks coffee shop in Hollywood. Wearing yellow top, black trousers and big sunglasses, the pop star looked quite summery, gorgeous.
April 4, 2009
How to Use a Press Pot
The ubiquitous press pot. It's everywhere. It's seemingly easy to use, right? Well, yes, but a little understanding of the device, how it works, and maybe a bit about the history of the product will get you using yours better. If you want some of the richest coffee you can get, a press pot can deliver. What may surprise most is that you can also get a relatively clean brew from it as well, if you have the right tools and prep everything correctly.
The Press Pot History
First, a bit of my own history. I wrote an article on this site some time back that I called Why I like Bodum. You see, press pots were my initiation into the world of quality coffee, at least in North America. I have a lot of loyalty and fond memories of this brewing method and the coffee (and situations) it delivered me.
But how about the real history of the Press Pot? How about this question - which came first, the vacpot or the press pot? It might surprise you, but the press pot came later. It is, of course, a much simpler design than a vacuum brewer, but there were problems. In the 1840s, when the vac pot and balance brewers were first introduced, the concept of a press, or plunger brewing system was around, but the technology to make a tight enough fitting filter didn't. Even the first models by Mayer and Delforge in France were met with limited success.
By the early 1900s, the press pot, called a "Cafeolette" starting becoming more popular and was showing up on grocery store shelves. In the 1930s, Melior introduced the first model with a stainless steel filter and a metal body, then soon they introduced a model reminiscent of Bodum's current day "Chambord" line. Why is it reminiscent? Because Bodum bought that design!
In fact, Bodum is probably more responsible for the common day occurrence of the press pot than any other company. In the seventies, they started introducing their whacked out colours in their plastic, metal and glass press pots. In the 1980s, fueled by their profits, they bought lines like Chambord and brought out more classical-look press pots. The rest is, as they say, history.
Factors that make a good pot of Press Pot Coffee
If there's one thing that you need to take away from this how to, it's this. Don't skimp on your grinder.
I get really irked at comments I see online, in alt.coffee, even in our consumer reviews section that say things like "it's good enough for a french press"... these are people talking about a blade grinder, or even the cheaper burr grinders like the Pavoni PA or the Braun KM30. I say to that: bull shite.
Let's think about something here. What is it about press pot coffee that makes people think the grind should be more forgiving? The bigger size of the grounds? The steep time? No, none of that. There's nothing in press pot coffee brewing that will allow for a crappy grinder to produce the same results that a good grinder can produce.
Click for larger image
Grounds Size
Enlarge this picture (click it) and look at the bottom of the pot. All the particles are even - no dust. This is a near-perfect press pot grind.
With a press pot, particle size of the grounds is as important as it is for espresso. The difference is, you want uniform large particles, instead of uniform tiny particles. Cheap grinders can't give you either - they will give you a mixed bag of big and small chunks. Dust and boulders. It's what leads to the thing people dislike most about press pot coffee - the sludge.
Personally, as someone who cups coffee, I don't mind a bit o' sludge and grit in my cup. Well, that depends. If I find it in my filter drip coffee, it bothers me. But in a Press Pot brew, I can deal with it. What I can't deal with is a funky (in a bad way) extraction because the grinder used wasn't up to snuff. A good grinder gives an even grind. Bad grinders and products pretending to be grinders (read: blade grinders) give a grind all over the map - dust and chunks.
Also, the type of filter you use plays a huge role in what level of grinding you should have. Nylon filters tend to handle a more finer grind (still coarser than drip coffee), whereas metal filters need a true coarse grind, where the particles of coffee are the same size as you would get from a pepper mill set to its coarsest setting.
The fineness of the grind also determines how easy or hard the plunger is to press - the finer the grind, the harder to press. The difficulty in pressing evenly increased with the size of the pot as well. I once scalded myself pretty badly with a 12 cup press, even though the grind was very coarse. Be wary.
I'll say it once more. Don't skimp on your grinder. A quality conical burr grinder, from the Bodum Antigua, up to the Solis Maestro Plus and beyond will suit. You'll get the best possible extraction from your coffee, and a fairly clean, though deep cup.
Other important factors are the beans used (you're only using fresh beans, roasted within 10 days or less, right?), the quality of water used, and the cleanliness of your equipment when you start. All given points, right?
Maybe not. One thing you may not want to do with a press pot, especially a larger model, is use beans roasted less than 2 or 3 days before. What, am I crazy? Nope. There's a problem with ultra fresh beans and it is called "bloom". When beans are only a day or two off the roast, they contain heaps of Co2. Heaps of it, I tell you. That Co2 will translate into a massive bloom of brown suds on top of your press pot, possibly overflowing, but also making it easier for big particulate matter (your ground coffee) to hop and skip over the top of the filter portion when you first apply it. Bloom looks cool, but can make using a press pot more difficult.
Author: Mark Prince
The Press Pot History
First, a bit of my own history. I wrote an article on this site some time back that I called Why I like Bodum. You see, press pots were my initiation into the world of quality coffee, at least in North America. I have a lot of loyalty and fond memories of this brewing method and the coffee (and situations) it delivered me.
But how about the real history of the Press Pot? How about this question - which came first, the vacpot or the press pot? It might surprise you, but the press pot came later. It is, of course, a much simpler design than a vacuum brewer, but there were problems. In the 1840s, when the vac pot and balance brewers were first introduced, the concept of a press, or plunger brewing system was around, but the technology to make a tight enough fitting filter didn't. Even the first models by Mayer and Delforge in France were met with limited success.
By the early 1900s, the press pot, called a "Cafeolette" starting becoming more popular and was showing up on grocery store shelves. In the 1930s, Melior introduced the first model with a stainless steel filter and a metal body, then soon they introduced a model reminiscent of Bodum's current day "Chambord" line. Why is it reminiscent? Because Bodum bought that design!
In fact, Bodum is probably more responsible for the common day occurrence of the press pot than any other company. In the seventies, they started introducing their whacked out colours in their plastic, metal and glass press pots. In the 1980s, fueled by their profits, they bought lines like Chambord and brought out more classical-look press pots. The rest is, as they say, history.
Factors that make a good pot of Press Pot Coffee
If there's one thing that you need to take away from this how to, it's this. Don't skimp on your grinder.
I get really irked at comments I see online, in alt.coffee, even in our consumer reviews section that say things like "it's good enough for a french press"... these are people talking about a blade grinder, or even the cheaper burr grinders like the Pavoni PA or the Braun KM30. I say to that: bull shite.
Let's think about something here. What is it about press pot coffee that makes people think the grind should be more forgiving? The bigger size of the grounds? The steep time? No, none of that. There's nothing in press pot coffee brewing that will allow for a crappy grinder to produce the same results that a good grinder can produce.
Click for larger image
Grounds Size
Enlarge this picture (click it) and look at the bottom of the pot. All the particles are even - no dust. This is a near-perfect press pot grind.
With a press pot, particle size of the grounds is as important as it is for espresso. The difference is, you want uniform large particles, instead of uniform tiny particles. Cheap grinders can't give you either - they will give you a mixed bag of big and small chunks. Dust and boulders. It's what leads to the thing people dislike most about press pot coffee - the sludge.
Personally, as someone who cups coffee, I don't mind a bit o' sludge and grit in my cup. Well, that depends. If I find it in my filter drip coffee, it bothers me. But in a Press Pot brew, I can deal with it. What I can't deal with is a funky (in a bad way) extraction because the grinder used wasn't up to snuff. A good grinder gives an even grind. Bad grinders and products pretending to be grinders (read: blade grinders) give a grind all over the map - dust and chunks.
Also, the type of filter you use plays a huge role in what level of grinding you should have. Nylon filters tend to handle a more finer grind (still coarser than drip coffee), whereas metal filters need a true coarse grind, where the particles of coffee are the same size as you would get from a pepper mill set to its coarsest setting.
The fineness of the grind also determines how easy or hard the plunger is to press - the finer the grind, the harder to press. The difficulty in pressing evenly increased with the size of the pot as well. I once scalded myself pretty badly with a 12 cup press, even though the grind was very coarse. Be wary.
I'll say it once more. Don't skimp on your grinder. A quality conical burr grinder, from the Bodum Antigua, up to the Solis Maestro Plus and beyond will suit. You'll get the best possible extraction from your coffee, and a fairly clean, though deep cup.
Other important factors are the beans used (you're only using fresh beans, roasted within 10 days or less, right?), the quality of water used, and the cleanliness of your equipment when you start. All given points, right?
Maybe not. One thing you may not want to do with a press pot, especially a larger model, is use beans roasted less than 2 or 3 days before. What, am I crazy? Nope. There's a problem with ultra fresh beans and it is called "bloom". When beans are only a day or two off the roast, they contain heaps of Co2. Heaps of it, I tell you. That Co2 will translate into a massive bloom of brown suds on top of your press pot, possibly overflowing, but also making it easier for big particulate matter (your ground coffee) to hop and skip over the top of the filter portion when you first apply it. Bloom looks cool, but can make using a press pot more difficult.
Author: Mark Prince
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April 30, 2009
Lello Ariete Espresso makers
Lello Ariete is the best value among stainless steel-encased espresso maker machines. Some say it has minor flaws -- the crema enhancer is a gimmick that many owners dislike, and the drip tray is plastic -- but most are delighted with this inexpensive espresso machine. Many say it's durable, and the coffee tastes great, though we read a number of complaints that it eventually leaks or that the heating unit fails. Some experts note that the internal components are plastic, not metal, but it's extremely rare to find a stainless steel-encased espresso machine at this price point. If you want an espresso machine that's built to last 10-15 years, reviews point to the Rancilio Silvia (*est. $700) which has been on the market long enough to be called a classic by many reviewers. Espresso makers is another type of the Coffee grinders
April 28, 2009
Krups Burr Coffee Grinder
Krups Burr Coffee Grinder
From: $49.00
If you're attractive for a abundant coffee grinder you've begin it! This Krups Brier Coffee Grinder -Black will complete your home.these are one the machines coffee, Our featured online food will put your worries to blow with their fast and reliable service. If you're attractive for added means to save, bang on the advertisement figure abutting to the artefact advertisement to see what appropriate offers and advertisement codes are available.
The abstruse to delicious, aged coffee is bound aural the bean. Coffee that's not afresh arena may be appetizing but time erodes the complexities and nuances of the audible flavors. That's why austere coffee drinkers bullwork the beans anon afore brewing. Be it for American Coffee or Espresso or French Press, the Krups GVX1-14 uses above brier cutting accepted for absolution all those backdrop that advice accomplish the coffee bean unique. What you accretion is a added adorable coffee. Frankly, isn't that what it's all about? Appreciate your coffee added with this brier grinder from Krups. Removable arena coffee alembic is dishwasher safe (top rack, please) Rubber anxiety accumulate grinder durably in abode Anti-static coffee alembic with lid holds up to 8 ounces of arena coffee for a 12-cup pot of coffee Blue aflame On/Off Airtight bean alembic keeps beans beginning Appropriate assurance appearance - Will not accomplish unless lid to bean alembic and coffee alembic are in abode. Overall this maschine will make your coffee-daily routine better
Cuisinart DGB-900 Grind & Brew Thermal
I accept been absent a coffee maker with a bullwork and beverage affection for some time now so aback the Cuisinart DGB900 came on the bazaar with a brier grinder congenital in I anticipation I had begin my apparatus at last. I accept brewed 3 pots of coffee with beginning beans and accept not yet brewed that abysmal affluent cup of coffee I am acclimated to accepting with my old Capresso machine. I will accumulate aggravating to acclimatize the bulk of baptize to beans to see if I can acquisition the appropriate blueprint for my aftertaste but my hopes are not high. There are 3 settings from light-strong for the adapted beverage strength, but the able seting misses the mark by a continued shot. With my old Capresso I acclimated a hardly angled coffee beat per cup and it consistently angry out altogether affluent and aromatic. I absitively to get a fresh apparatus so I could deathwatch up to a pot of afresh arena & brewed coffee. I accept to say admitting that alike my old Capresso which acclimated preground beans brews a far above cup of coffee.This is my coffee-daily ritual
What's Best About this Machines coffee ?
My belief for a fresh apparatus were: a congenital in grinder, programable alpha time, thermal canteen and a minimum of 10-12 cups of coffee and accessible to clean. The Cuisinart DGB900 has all of these so I was captivated aback it came out on the bazaar recently. I like to deathwatch up to afresh brewed coffee so cutting beans in the morning is not an option. This is article I will alone do occassionally on wknds aback I accept the time and inclination!
Some Helpful Tips For Using this Product:
Keep tweaking the bean to baptize arrangement until you acquisition your absolute formula.....but it shouldnt be this adamantine should it? Perhaps I'll acknowledgment this one and try the Capresso with the congenital in grinder...the alone acumen I didn't acquirement the Capresso is that I heard it was difficult to clean. Maybe I should aloof go aback to affairs preground beans and purchasea simple programmable thermal Capresso machine.
by Paula Grassi
April 27, 2009
How to clean you Coffee Grinder Daily
Your grinder may accept a few awful habits it’s not too appreciative of: Namely, it’s adhering and has adversity accepting rid of things. While we acknowledge the packrat sentiment, it’s important that you actuate your grinder to consistently apple-pie up its act — and back it’s an azoic object, you’ll accept to booty the lead.
How to advance your coffee grinder's burrs Depending on how abundant you grind, you’ll appetite to abolish balance area from the burrs on a approved base — home grinders should do this monthly, while bistro grinders will charge to do it weekly. If it’s accessible for you to pop out the burrs on your grinder, do so and thoroughly besom the burrs chargeless of any congenital up coffee grounds. If you can’t calmly get at the burrs, you can use a artefact such as Grindz, which is a hard, civil artefact advised to bright out the oils and lodged particles from the burrs.
We accept heard that some bodies use raw rice or aureate to accomplish the aforementioned after-effects as Grindz, which is a wheat-based food-friendly product. However, we haven’t approved this out and don’t apperceive how acknowledged or safe it is for your burrs.
In accession to the aliment on the burrs, we additionally acclaim wiping out the alembic consistently to cut bottomward on adipose body up that could become rancid over time.
April 25, 2009
KALADI Brothers - Cofffee from Alaska
Unique Coffee
What makes our coffee unique? The answer is simple: we employ a mix of arts and science to create the standard by which all coffees are judged. We strive to maintain the utmost freshness and quality and educate our customers on the best methods to care for their Kaladi Coffee once it leaves our roasting facility.
We go further than most coffee companies to create a truly unique coffee experience, but the effort is worth it when you taste the Kaladi Difference.
Man leaning to carefully smell and taste coffee with a spoon
Finding the Perfect Aroma
The Process
Green arabica bean icon
We begin by selecting the finest beans available, using a stringent process of tasting and comparing. We buy only high-grade, shade grown, washed mild, Arabica green coffee from the best coffee-growing regions in the world.
Orange bean icon showing fast movement
Our Sivetz Fluid Bed Roaster represents the most advanced technology in coffee roasting to date. Our roaster uses fresh, hot air to roast coffee rather than a heated surface used by traditional barrel roasters. The result is a clean, uniform roast, that’s free of the bitter-tasting tars left behind in traditional roasters.
Blue bean icon with ice crystals
To preserve the superior properties our roaster creates, we freeze all coffee not used within 18 hours of roasting. This process ensures our coffee is absolutely "roaster fresh" when you purchase it. Freezing coffee in an airtight container is the only scientifically proven method for extending the life of roasted coffee beyond a few days.
April 24, 2009
MyCuppa Coffee Mug
Everyone likes a nice cup of tea or coffee. Here at Firebox HQ our caffeine-intake is staggering. But then it has to be because we're up all hours searching for cool products. The problem is, much as we love our hot drinks it's difficult getting brews just right when you're making them for friends and colleagues.
April 23, 2009
STARBUCKS's selling Instant Coffee..?
I almost do not believe my eyes when I saw the Starbucks introduced a new line of coffee. You know, I love Starbucks coffee, more often than others , I want to walk to Starbucks coffee shop, even if it is a farther than others . However, the soluble coffee ? This is only others the name of a beautiful instant coffee.
Yes, you read that right. Starbucks launched a series of instant coffee. What is the world, what they think of it?
Fast Company reports:
But it did not stop the country's largest chain of coffee ready to start the VIA beer, a new series of real-time - I'm sorry, "soluble" - cafes in March to visit the United States 3rd
There are two Flavors in Brew, Colombia and Italy grilled. This is a typical mixture of packaging and Starbucks: the back of the three services in each bag (2.95 U.S. dollars), providing content, "is not without a lot of coffee."
I am very pessimistic about the whole thing. But Fast Company is not a blind taste test, this is a very surprising result. This is the Starbucks of the VIA - Colombia (instant):
From the coffee powder and hot water. But I do not know why this beer all the positive reviews. Raved the taste of their flavor ( "balance, rather than painful"), texture (smooth so far ") and smell (smells like a fancy coffee"). And call - Ironically, the warning! - "You buy the Starbucks coffee." Nuff said.
I can say, WOW. Instant coffee, or if it is true, a good cafe or coffee is bad. I look forward to try their own.
Yes, you read that right. Starbucks launched a series of instant coffee. What is the world, what they think of it?
Fast Company reports:
But it did not stop the country's largest chain of coffee ready to start the VIA beer, a new series of real-time - I'm sorry, "soluble" - cafes in March to visit the United States 3rd
There are two Flavors in Brew, Colombia and Italy grilled. This is a typical mixture of packaging and Starbucks: the back of the three services in each bag (2.95 U.S. dollars), providing content, "is not without a lot of coffee."
I am very pessimistic about the whole thing. But Fast Company is not a blind taste test, this is a very surprising result. This is the Starbucks of the VIA - Colombia (instant):
From the coffee powder and hot water. But I do not know why this beer all the positive reviews. Raved the taste of their flavor ( "balance, rather than painful"), texture (smooth so far ") and smell (smells like a fancy coffee"). And call - Ironically, the warning! - "You buy the Starbucks coffee." Nuff said.
I can say, WOW. Instant coffee, or if it is true, a good cafe or coffee is bad. I look forward to try their own.
Did you grind your coffee alone
I think that this question has been asked so many times that it has gotten quite old. However, the fact that people keep asking it over and over again means that it is not that clear to many how grinding your own coffee beans can make a difference in the quality of your coffee.
To be honest with you, I was one of those people who kept asking this question. I normally use my good old drip coffee machine. It is just really more convenient than using my espresso machine . When I did get a grinder (Krups) and tried grinding my own beans, however, I discovered what I had been missing out on.
All that I can say is that when you buy freshly roasted whole beans and then you grind a small amount to brew, the flavor is just so wonderful! Naturally, the quality of the drink would depend on the kind of beans that you get but given the same kind, freshly ground beans are the best.
Other ways about grinding your own beans and preserving the flavor of the coffee is you can store the whole beans for a longer period of time than you could store coffee grounds. I have noticed that even if you store coffee grounds in a sealed container, the freshness deteriorates much more quickly than if you stored the whole beans.
To answer that question – yes, grinding your own coffee beans is definitely worth the extra effort that you have to put into measuring out the beans, grinding them, and then cleaning out the grinder. It’s a small price to pay, really.
April 21, 2009
Miss USA 2009 | Kristen Dalton on coffee daily
Miss North Carolina USA Kristen Dalton was crowned Miss USA 2009 on Sunday, beating out 50 other beauty queens in the live pageant televised from Planet Hollywood Resort & Casino in Las Vegas.
The 22-year-old aspiring motivational speaker and entertainer from Wilmington edged out first runner-up Miss California USA Carrie Prejean, of San Diego, and second runner-up Miss Arizona USA Alicia-Monique Blanco, of Phoenix.
"It feels really natural," Dalton said of her win. "I've worked so be here and this has been my lifelong dream and it's finally here. And whoever knew you could win in a turquoise gown?"
Contestants from all 50 states and the District of Columbia competed in the pageant, aired live on NBC. Contestants were judged by their performance in swimsuit and evening gown modeling contests and their responses to a question asked onstage; unlike the rival Miss America pageant, Miss USA contestants do not perform a talent.
Another Turkish Coffee - Turkish dee-lite
Inspired by reading about the preparation and practice around Turkish coffee, we decided to take a stab at creating a drink that incorporated the flavor of the traditional pairing of Turkish Delight. This is definitely an exotic flavor — one that the crew here found surprisingly tasty!
Ingredients
* 1/4 oz. Monin Rose Gourmet Syrup
* 1/2 oz. Monin Cinnamon Gourmet Syrup
* 2 shots of espresso
* Hot water to taste
Directions
Combine the syrups in the bottom of a warmed mug. Add espresso and mix thoroughly. Top off with hot water to taste.
A Cup of Coffee each day...
Can you complete that sentence? I tried and these are the phrases that I came up with:
…gives you hyperacidity.
…keeps you awake.
…makes you happy.
…stains your teeth.
…keeps you going.
Lame, isn’t it? All of those statements are true for me, though, and are probably true for some of you as well. But, did you know that coffee just might have the ability to kill cancer cells?
In the February 26 issue of the Journal of Investigative Dermatology, findings that caffeine might have the ability to kill skin cells that have been damaged by UV rays were disclosed. Live Science reports:
Several studies have shown that people who regularly drink coffee or tea seem to have lower incidences of nonmelanoma skin cancers. One recent study of more than 90,000 Caucasian women found that with each additional cup of caffeinated coffee consumed, there was an associated 5 percent decreased risk of developing one of these skin cancers (decaf coffee had no effect).
More than this, other studies have had similar results:
Caffeine also seemed, in another study, to have a protective effect on mice that had been exposed to UV light, whether they ingested it or it was applied to their skin.
While we do not know if this caffeine will actually prevent cancer, this sort of finding is quite encouraging for us regular coffee, drinkers, right? Perhaps, in the future, we will find out that all these years of enjoying a cup (or two, or even three) of joe every day has benefited us more than we ever thought it would!
April 19, 2009
Coffee can cures cancer...?
A great deal is written on diet and all forms of cancer and recently researchers have suggested that we may be able to prevent about 35% of cancer cases by altering our diets. Each year 10.9 million people worldwide are diagnosed with cancer and there are 6.7 million deaths from the disease and, of these, nearly one million are in the EU (1). It is understandable when we see such figures, to expect that any possible relationship between what we do, what we eat and drink, and the risk of developing cancer, has been extensively studied. Coffee, as a popular beverage, has been included in such studies.
German medics arrived at the conclusion that consumption of large caffeine doses prevents baldness.
Male's hormone testosterone is responsible for baldness in men, meaning that the more testosterone a man as, the more prone he is to losing his hair. Head of the research team Professor Peter Elsner states that hormonal boldness could in fact be prevented by means of caffeine.
As a result of their extensive research studies, German scientists arrived at a fascinating conclusion! Apparently, claim the scientists, it is possible to prevent baldness at an early age by means of treating hair with products containing caffeine (for instance by rubbing a special solution into the scalp).
However, the scientific team advises coffee lovers against consuming their favorite beverage in excess to fight baldness. According to an expert-cosmetologist Adolf Klenka, “one would need to consume 60-80 cups of coffee per day for the caffeine to reach hair follicles.” Professor Elsner in turn notes that “even though a person would be willing to do just that for beauty’s sake, our research did not cover the way caffeine intake influences one’s scalp. We did prove however that caffeine should be used as an external substance that should be applied directly onto the scalp.”
According to him, those men who are genetically predisposed to baldness, should consider such “caffeine therapy” while they are still relatively young. German medics consider that rubbing coffee ground into the scalp is the most effective way to prevent baldness.
As a result of their extensive research studies, German scientists arrived at a fascinating conclusion! Apparently, claim the scientists, it is possible to prevent baldness at an early age by means of treating hair with products containing caffeine (for instance by rubbing a special solution into the scalp).
However, the scientific team advises coffee lovers against consuming their favorite beverage in excess to fight baldness. According to an expert-cosmetologist Adolf Klenka, “one would need to consume 60-80 cups of coffee per day for the caffeine to reach hair follicles.” Professor Elsner in turn notes that “even though a person would be willing to do just that for beauty’s sake, our research did not cover the way caffeine intake influences one’s scalp. We did prove however that caffeine should be used as an external substance that should be applied directly onto the scalp.”
According to him, those men who are genetically predisposed to baldness, should consider such “caffeine therapy” while they are still relatively young. German medics consider that rubbing coffee ground into the scalp is the most effective way to prevent baldness.
April 14, 2009
April 12, 2009
Kona Coffee Premium
The Kona Premium Coffee Company is a member of the Kona Coffee Council, the official body of the Kona coffee industry. This means that our coffee is certified by the Kona Coffee Council as 100% pure Kona coffee, and each package contains their official certification sticker. We also are an approved "Estate" by the Kona Coffee Council. This additional distinction means that we completely control our product processing, from field to roasted bag. More information is available on our web site in the "about us" page and flash presentation in regard to the estate and our product manufacturing.
Britneys Spears hold two cup of starbucks
It just a couple day since Last time Britney Spears pop up Starbucks in 15 September 2008. This Friday Britney Spears bought two cup of Starbucks beverages.They both are Frappucino in each hand. Yes, Britney Spears was snapped popping out for her daily Starbucks Frappuccino. And things have got so bad that she’s now drinking two at once when she left Starbucks coffee shop in Hollywood. Wearing yellow top, black trousers and big sunglasses, the pop star looked quite summery, gorgeous.
April 4, 2009
How to Use a Press Pot
The ubiquitous press pot. It's everywhere. It's seemingly easy to use, right? Well, yes, but a little understanding of the device, how it works, and maybe a bit about the history of the product will get you using yours better. If you want some of the richest coffee you can get, a press pot can deliver. What may surprise most is that you can also get a relatively clean brew from it as well, if you have the right tools and prep everything correctly.
The Press Pot History
First, a bit of my own history. I wrote an article on this site some time back that I called Why I like Bodum. You see, press pots were my initiation into the world of quality coffee, at least in North America. I have a lot of loyalty and fond memories of this brewing method and the coffee (and situations) it delivered me.
But how about the real history of the Press Pot? How about this question - which came first, the vacpot or the press pot? It might surprise you, but the press pot came later. It is, of course, a much simpler design than a vacuum brewer, but there were problems. In the 1840s, when the vac pot and balance brewers were first introduced, the concept of a press, or plunger brewing system was around, but the technology to make a tight enough fitting filter didn't. Even the first models by Mayer and Delforge in France were met with limited success.
By the early 1900s, the press pot, called a "Cafeolette" starting becoming more popular and was showing up on grocery store shelves. In the 1930s, Melior introduced the first model with a stainless steel filter and a metal body, then soon they introduced a model reminiscent of Bodum's current day "Chambord" line. Why is it reminiscent? Because Bodum bought that design!
In fact, Bodum is probably more responsible for the common day occurrence of the press pot than any other company. In the seventies, they started introducing their whacked out colours in their plastic, metal and glass press pots. In the 1980s, fueled by their profits, they bought lines like Chambord and brought out more classical-look press pots. The rest is, as they say, history.
Factors that make a good pot of Press Pot Coffee
If there's one thing that you need to take away from this how to, it's this. Don't skimp on your grinder.
I get really irked at comments I see online, in alt.coffee, even in our consumer reviews section that say things like "it's good enough for a french press"... these are people talking about a blade grinder, or even the cheaper burr grinders like the Pavoni PA or the Braun KM30. I say to that: bull shite.
Let's think about something here. What is it about press pot coffee that makes people think the grind should be more forgiving? The bigger size of the grounds? The steep time? No, none of that. There's nothing in press pot coffee brewing that will allow for a crappy grinder to produce the same results that a good grinder can produce.
Click for larger image
Grounds Size
Enlarge this picture (click it) and look at the bottom of the pot. All the particles are even - no dust. This is a near-perfect press pot grind.
With a press pot, particle size of the grounds is as important as it is for espresso. The difference is, you want uniform large particles, instead of uniform tiny particles. Cheap grinders can't give you either - they will give you a mixed bag of big and small chunks. Dust and boulders. It's what leads to the thing people dislike most about press pot coffee - the sludge.
Personally, as someone who cups coffee, I don't mind a bit o' sludge and grit in my cup. Well, that depends. If I find it in my filter drip coffee, it bothers me. But in a Press Pot brew, I can deal with it. What I can't deal with is a funky (in a bad way) extraction because the grinder used wasn't up to snuff. A good grinder gives an even grind. Bad grinders and products pretending to be grinders (read: blade grinders) give a grind all over the map - dust and chunks.
Also, the type of filter you use plays a huge role in what level of grinding you should have. Nylon filters tend to handle a more finer grind (still coarser than drip coffee), whereas metal filters need a true coarse grind, where the particles of coffee are the same size as you would get from a pepper mill set to its coarsest setting.
The fineness of the grind also determines how easy or hard the plunger is to press - the finer the grind, the harder to press. The difficulty in pressing evenly increased with the size of the pot as well. I once scalded myself pretty badly with a 12 cup press, even though the grind was very coarse. Be wary.
I'll say it once more. Don't skimp on your grinder. A quality conical burr grinder, from the Bodum Antigua, up to the Solis Maestro Plus and beyond will suit. You'll get the best possible extraction from your coffee, and a fairly clean, though deep cup.
Other important factors are the beans used (you're only using fresh beans, roasted within 10 days or less, right?), the quality of water used, and the cleanliness of your equipment when you start. All given points, right?
Maybe not. One thing you may not want to do with a press pot, especially a larger model, is use beans roasted less than 2 or 3 days before. What, am I crazy? Nope. There's a problem with ultra fresh beans and it is called "bloom". When beans are only a day or two off the roast, they contain heaps of Co2. Heaps of it, I tell you. That Co2 will translate into a massive bloom of brown suds on top of your press pot, possibly overflowing, but also making it easier for big particulate matter (your ground coffee) to hop and skip over the top of the filter portion when you first apply it. Bloom looks cool, but can make using a press pot more difficult.
Author: Mark Prince
The Press Pot History
First, a bit of my own history. I wrote an article on this site some time back that I called Why I like Bodum. You see, press pots were my initiation into the world of quality coffee, at least in North America. I have a lot of loyalty and fond memories of this brewing method and the coffee (and situations) it delivered me.
But how about the real history of the Press Pot? How about this question - which came first, the vacpot or the press pot? It might surprise you, but the press pot came later. It is, of course, a much simpler design than a vacuum brewer, but there were problems. In the 1840s, when the vac pot and balance brewers were first introduced, the concept of a press, or plunger brewing system was around, but the technology to make a tight enough fitting filter didn't. Even the first models by Mayer and Delforge in France were met with limited success.
By the early 1900s, the press pot, called a "Cafeolette" starting becoming more popular and was showing up on grocery store shelves. In the 1930s, Melior introduced the first model with a stainless steel filter and a metal body, then soon they introduced a model reminiscent of Bodum's current day "Chambord" line. Why is it reminiscent? Because Bodum bought that design!
In fact, Bodum is probably more responsible for the common day occurrence of the press pot than any other company. In the seventies, they started introducing their whacked out colours in their plastic, metal and glass press pots. In the 1980s, fueled by their profits, they bought lines like Chambord and brought out more classical-look press pots. The rest is, as they say, history.
Factors that make a good pot of Press Pot Coffee
If there's one thing that you need to take away from this how to, it's this. Don't skimp on your grinder.
I get really irked at comments I see online, in alt.coffee, even in our consumer reviews section that say things like "it's good enough for a french press"... these are people talking about a blade grinder, or even the cheaper burr grinders like the Pavoni PA or the Braun KM30. I say to that: bull shite.
Let's think about something here. What is it about press pot coffee that makes people think the grind should be more forgiving? The bigger size of the grounds? The steep time? No, none of that. There's nothing in press pot coffee brewing that will allow for a crappy grinder to produce the same results that a good grinder can produce.
Click for larger image
Grounds Size
Enlarge this picture (click it) and look at the bottom of the pot. All the particles are even - no dust. This is a near-perfect press pot grind.
With a press pot, particle size of the grounds is as important as it is for espresso. The difference is, you want uniform large particles, instead of uniform tiny particles. Cheap grinders can't give you either - they will give you a mixed bag of big and small chunks. Dust and boulders. It's what leads to the thing people dislike most about press pot coffee - the sludge.
Personally, as someone who cups coffee, I don't mind a bit o' sludge and grit in my cup. Well, that depends. If I find it in my filter drip coffee, it bothers me. But in a Press Pot brew, I can deal with it. What I can't deal with is a funky (in a bad way) extraction because the grinder used wasn't up to snuff. A good grinder gives an even grind. Bad grinders and products pretending to be grinders (read: blade grinders) give a grind all over the map - dust and chunks.
Also, the type of filter you use plays a huge role in what level of grinding you should have. Nylon filters tend to handle a more finer grind (still coarser than drip coffee), whereas metal filters need a true coarse grind, where the particles of coffee are the same size as you would get from a pepper mill set to its coarsest setting.
The fineness of the grind also determines how easy or hard the plunger is to press - the finer the grind, the harder to press. The difficulty in pressing evenly increased with the size of the pot as well. I once scalded myself pretty badly with a 12 cup press, even though the grind was very coarse. Be wary.
I'll say it once more. Don't skimp on your grinder. A quality conical burr grinder, from the Bodum Antigua, up to the Solis Maestro Plus and beyond will suit. You'll get the best possible extraction from your coffee, and a fairly clean, though deep cup.
Other important factors are the beans used (you're only using fresh beans, roasted within 10 days or less, right?), the quality of water used, and the cleanliness of your equipment when you start. All given points, right?
Maybe not. One thing you may not want to do with a press pot, especially a larger model, is use beans roasted less than 2 or 3 days before. What, am I crazy? Nope. There's a problem with ultra fresh beans and it is called "bloom". When beans are only a day or two off the roast, they contain heaps of Co2. Heaps of it, I tell you. That Co2 will translate into a massive bloom of brown suds on top of your press pot, possibly overflowing, but also making it easier for big particulate matter (your ground coffee) to hop and skip over the top of the filter portion when you first apply it. Bloom looks cool, but can make using a press pot more difficult.
Author: Mark Prince
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