The store where I usually get the Kopiko coffee candy recently ran out of the bags in the size that I normally buy. They have a huge bag available for 300 pesos, but I don't want big bags. When my nieces and nephews see a large bag of candy, they won't stop hounding me until it's gone. Their teeth are bad enough as it is and they don't need MORE candy to make them worse (they already eat candy every single day).
The store is on Magsaysay Drive, near the Olongapo City Mall, and the sign says "Circle J" outside (very similar the Circle K stores in the US). Some of the labels and racks inside the store say "J-Mart", so I can only assume they decided to change their name at some point and didn't change all the references. Anyway, since I wanted coffee candy, I decided to buy another brand.
X.O. Coffee Candy
The X.O. Coffee Candy comes under the brand name of "Jack 'n Jill" for the candy division of the Universal Robina Corporation (URC). URC is one of the largest brand food product companies in the Philippines and they have a ton of candies under the "Jack 'n Jill" brand, including candies that resemble cough drops.
I don't know how much a bag of X.O. Coffee Candy costs. I wasn't paying attention, but it's near to the same price as Kopiko. Kopiko is made in Indonesia whereas the X.O. products are all made in the Philippines.
Ingredients
Like Kopiko, X.O. Coffee Candy isn't the healthiest candy to have around. I'll live with the consequences. The ingredients are sugar, glucose syrup, hydrogenated vegetable fat, skimmed milk powder, coffee powder, soya lecithin and iodized salt.
When I see "hydrogenated" on anything, I tend not to buy it or consume it. I've seen and eaten worse and I want my coffee candy, so I'll live with it.
The Taste Test
While a piece of Kopiko coffee candy is a little dark brown square, a piece of X.O. Coffee Candy is oval-shaped and a little thicker. Kopiko comes in bags of 150 grams (the regular size anyway) and X.O. Coffee Candy comes in bags of 175 grams, which means X.O. provides 25 grams more for about the same price.
To be honest, I can't tell the difference in taste. Kopiko is a little stronger in flavor and that's about it. I think I'll be sticking to X.O. Coffee Candy from now on, unless they run out of it as well. In that case, Kopiko is the backup treat.
November 6, 2009
September 29, 2009
September 4, 2009
Espresso Or Cappuccino - The Secret To Great Coffee
No two professional coffee makers or baristas can come up with a cup of coffee that tastes the same. The reasons are legion. Here are a few answers to your unasked questions.
Strange as it may seem the quality of water can affect your brew. The fresher and hotter it is, the better. The temperature of water should reach 203º F / 95º C, which is near boiling point. If water is allowed to stand for too long, it tastes stale. Mildew could form as well. If the utensil used to store water is not clean, it could have a bearing on your cup of coffee. So could water that has been insufficiently filtered.
While selecting coffee beans, Arabica is a good choice. The plantations are 3000 ft. above sea level and even higher. It doesn’t matter if the beans are from Brazil, Bogota or the many other areas where coffee is grown. The thing that matters is that the beans should be freshly roasted. Whether you do it yourself or get it a few days after roasting, the aroma should have a satisfying freshness. Over roasting could result in a burnt flavor!
Robusta does not have as pleasurable a flavor as Arabica does, as it contains more caffeine. This coffee plant thrives and is comparatively less prone to disease. The beverage is fine for a quick energy booster, but it is not used in the making of espresso coffee. The latter is a coffee to be enjoyed at leisure, sip by tasty sip.
Roasting plays an important part in the pleasure a cup of coffee affords. The beans are roasted to a dark French or Italian color and ground not with blades but burrs. Blades tend to chop the beans. Burr grinders, on the other hand, with pyramidal teeth fixed on two plates, work efficiently. The closer the plates, the finer the particles. Sand-like granules are preferred over powder or small gravel-like granules. Once the beans have been pulverized, the product should be put into airtight containers. Failure to do so immediately will lead to oxidation and the absorption of ‘alien’ odors.
It is imperative to buy a good machine. Do not invest in one where steam is necessary to build pressure. Go with a boiler or thermoblock to generate heat. A pressure pump that produces 9 bar or more is ideal. Above all, the machine should be well maintained.
The method is to pour clean, fresh water into the machine. Switch on the machine. Once the water gets heated, allow a cup to warm up the machine and to clean it of any residue. The heated water goes through the machine to the pump. Meanwhile, put in the roasted granules of coffee and press down till the packed coffee is springy to the touch. Make sure nothing spills out.
With the hopper firmly in place, put a cup under the spout from where the espresso will flow out. It takes just 5 seconds to get that piping hot cup of espresso and 20 seconds if a double is your requirement.
If cappuccino is your preference, heat a little organic milk (approx. half a cup) in the microwave oven for one and a half minutes. Beat it up till it becomes froth and float it on the espresso. You can have your choice of topping - chocolate may appeal to some, while others may prefer cinnamon or nutmeg. Those with a sweet tooth could add organic sugar.
Armed with this information, it shouldn’t be difficult to turn out a refreshingly, delicious cup of coffee. Espresso or cappuccino, the choice is yours!
Strange as it may seem the quality of water can affect your brew. The fresher and hotter it is, the better. The temperature of water should reach 203º F / 95º C, which is near boiling point. If water is allowed to stand for too long, it tastes stale. Mildew could form as well. If the utensil used to store water is not clean, it could have a bearing on your cup of coffee. So could water that has been insufficiently filtered.
While selecting coffee beans, Arabica is a good choice. The plantations are 3000 ft. above sea level and even higher. It doesn’t matter if the beans are from Brazil, Bogota or the many other areas where coffee is grown. The thing that matters is that the beans should be freshly roasted. Whether you do it yourself or get it a few days after roasting, the aroma should have a satisfying freshness. Over roasting could result in a burnt flavor!
Robusta does not have as pleasurable a flavor as Arabica does, as it contains more caffeine. This coffee plant thrives and is comparatively less prone to disease. The beverage is fine for a quick energy booster, but it is not used in the making of espresso coffee. The latter is a coffee to be enjoyed at leisure, sip by tasty sip.
Roasting plays an important part in the pleasure a cup of coffee affords. The beans are roasted to a dark French or Italian color and ground not with blades but burrs. Blades tend to chop the beans. Burr grinders, on the other hand, with pyramidal teeth fixed on two plates, work efficiently. The closer the plates, the finer the particles. Sand-like granules are preferred over powder or small gravel-like granules. Once the beans have been pulverized, the product should be put into airtight containers. Failure to do so immediately will lead to oxidation and the absorption of ‘alien’ odors.
It is imperative to buy a good machine. Do not invest in one where steam is necessary to build pressure. Go with a boiler or thermoblock to generate heat. A pressure pump that produces 9 bar or more is ideal. Above all, the machine should be well maintained.
The method is to pour clean, fresh water into the machine. Switch on the machine. Once the water gets heated, allow a cup to warm up the machine and to clean it of any residue. The heated water goes through the machine to the pump. Meanwhile, put in the roasted granules of coffee and press down till the packed coffee is springy to the touch. Make sure nothing spills out.
With the hopper firmly in place, put a cup under the spout from where the espresso will flow out. It takes just 5 seconds to get that piping hot cup of espresso and 20 seconds if a double is your requirement.
If cappuccino is your preference, heat a little organic milk (approx. half a cup) in the microwave oven for one and a half minutes. Beat it up till it becomes froth and float it on the espresso. You can have your choice of topping - chocolate may appeal to some, while others may prefer cinnamon or nutmeg. Those with a sweet tooth could add organic sugar.
Armed with this information, it shouldn’t be difficult to turn out a refreshingly, delicious cup of coffee. Espresso or cappuccino, the choice is yours!
September 3, 2009
Coffee connoisseur/home barista class
If you would like to know more about coffee and also how to make the perfect espresso cup, then join our Master Roaster and barista trainer, David Rosa, for one of our classes. David will teach you how to make coffees like a real professional! We go through the basics of getting the best grind, the perfect extraction and milk texturing techniques. We set this against a backdrop of the history of coffee and a tastings of different coffee origins and blends. Prepare to be transported to the coffee estates of Brazil, then the mountain altitude of Africa and finish off in the cafes of Rome!
Our fee is just $88.00 and includes morning coffee with a selection of pastries. The classes are held at our showroom at 1/44 Buckingham Street, Surry Hills (see below for details of how to get there). Classes run from 10.00am to 12.00 pm on selected Saturdays.
To book yourself into one of these classes, please fill out the booking form on the on-line store of this website. You will find the dates of the courses listed there. If you have any queries, please call Elizabeth on 8084 3479.
In our classes we cover the following:
* A brief history of coffee
* Coffee origins – includes cupping & discussion of different origin characteristics
* An outline of coffee growing and processing, and the art of blending and roasting
* Hands-on espresso skills including:
o How to use a espresso machine
o How to achieve the correct grind
o Extracting the perfect espresso shot
o Milk texturing
o Coffee layering
o Cleaning and maintenance of your espresso machine
Our fee is just $88.00 and includes morning coffee with a selection of pastries. The classes are held at our showroom at 1/44 Buckingham Street, Surry Hills (see below for details of how to get there). Classes run from 10.00am to 12.00 pm on selected Saturdays.
To book yourself into one of these classes, please fill out the booking form on the on-line store of this website. You will find the dates of the courses listed there. If you have any queries, please call Elizabeth on 8084 3479.
In our classes we cover the following:
* A brief history of coffee
* Coffee origins – includes cupping & discussion of different origin characteristics
* An outline of coffee growing and processing, and the art of blending and roasting
* Hands-on espresso skills including:
o How to use a espresso machine
o How to achieve the correct grind
o Extracting the perfect espresso shot
o Milk texturing
o Coffee layering
o Cleaning and maintenance of your espresso machine
August 21, 2009
All About Espresso
Espresso coffee is one much cherished aspect of Italian culture which has conquered the world, much like pizza, cafes all over the world are now fitted with espresso machines which make wonderful coffee. The espresso machine has truly taken the world by storm with its shiny machinery, techniques and drinking rituals, menu lists and jargon; they speak to us of espresso, ristretto, latte, and crema. Most of all it is the rediscovered appeal of the splendid aromatic, syrupy taste and creamy heaviness of espresso and delicate clouds of milk foam floating on top that have caused this love affair with the simple espresso.
Manual Espresso Pot 1) To make the coffee in an espresso pot, first you must fill the lower chamber of the pot with cold freshly drawn water to just below the safety valve.
2) Fill the filter basket with finely ground dark-roasted coffee
3) Using your finger, wipe around the outside of the basket to remove any loose coffee grounds and place the basket in to the lower chamber.
4) Very firmly screw on the top chamber, keep the pot in an upright position, this will avoid getting the coffee wet too soon.
5) Place the espresso pot onto a low heat. After the water boils its steam will start to push the water up the funnel and through the coffee into the top chamber. If the heat is too high the water will flood through very quickly and the coffee will be very acidic and 'thin' tasting.
6) Immediately reduce the heat once the water has started to boil
7) When most of the water has left the lower chamber the bubbling sound will become more intermittent. You must remove the pot from the heat at this time and wait for the bubbling to ease before serving. You cannot keep espresso coffee hot.
SARAH'S TOP TIP - When you place the coffee in the basket it should be slightly compressed and any space in the basket filled; this holds the water in the coffee grounds longer and prevents the coffee being too watery
Electric Espresso Machines
1) To use an electric domestic espresso, follow the manufacturers instructions, which will incorporate most of the following points. Assuming that the correct roast and grind are being used, place a sufficient amount of water in the reservoir and turn on your espresso machine.
2) Wait for a light to come on or go off indicating that steam is available, then decide whether to brew one or two cups, with the appropriate filter holder in place, use the 'brew' mechanism to run some water through the filter to warm it.
3) Remove the filter holder, shaking out and water and then load it with espresso grind coffee using approximately 7g/1 tbsp per cup.
Electric Espresso 4) Tamp (press) the coffee down evenly and firmly using a tamper.
5) Clear loose coffee grounds from around the rim of the filter holder (group). Position the filter holder under the water aperture by holding the filter holder level with the handle on the left hand side (usually). raise the filter holder to the brewing aperture until it feels securely in place.
6) Lock the filter holder in to place by pulling the handle to the far right.
7) Place the cup(s) under the group and press the brew button.
8) Stop the brew when the cups contain about 40ml/1 1/2fl oz.
SARAH'S TOP TIP - Making slight adjustments to the grind, dosage and tamping pressure can result in the perfect cup that will take between 15-20 seconds to brew a maximum of 40ml/1 1/2fl oz of coffee. The appearance of the crema on the surface is an excellent diagnostic tool in determining what has gone wrong. If the crema is more white than brown, the coffee is under extracted will taste 'thin' and watery, to counteract this adjust the grind to a slightly finer one and/or firmer tamping. If the crema look burnt or very dark brown the coffee is over extracted and will taste very bitter, perhaps the coffee is too fine, the dose too large or too much water was allowed to run through the coffee.
SARAH'S ULTIMATE ESPRESSO TIP - Remember that oxygen destroys caffeine so drink your espresso very quickly, as within 30 seconds flavour is starting to disappear and your espresso will start to turn bitter.
from morethancoffee.co.uk
Manual Espresso Pot 1) To make the coffee in an espresso pot, first you must fill the lower chamber of the pot with cold freshly drawn water to just below the safety valve.
2) Fill the filter basket with finely ground dark-roasted coffee
3) Using your finger, wipe around the outside of the basket to remove any loose coffee grounds and place the basket in to the lower chamber.
4) Very firmly screw on the top chamber, keep the pot in an upright position, this will avoid getting the coffee wet too soon.
5) Place the espresso pot onto a low heat. After the water boils its steam will start to push the water up the funnel and through the coffee into the top chamber. If the heat is too high the water will flood through very quickly and the coffee will be very acidic and 'thin' tasting.
6) Immediately reduce the heat once the water has started to boil
7) When most of the water has left the lower chamber the bubbling sound will become more intermittent. You must remove the pot from the heat at this time and wait for the bubbling to ease before serving. You cannot keep espresso coffee hot.
SARAH'S TOP TIP - When you place the coffee in the basket it should be slightly compressed and any space in the basket filled; this holds the water in the coffee grounds longer and prevents the coffee being too watery
Electric Espresso Machines
1) To use an electric domestic espresso, follow the manufacturers instructions, which will incorporate most of the following points. Assuming that the correct roast and grind are being used, place a sufficient amount of water in the reservoir and turn on your espresso machine.
2) Wait for a light to come on or go off indicating that steam is available, then decide whether to brew one or two cups, with the appropriate filter holder in place, use the 'brew' mechanism to run some water through the filter to warm it.
3) Remove the filter holder, shaking out and water and then load it with espresso grind coffee using approximately 7g/1 tbsp per cup.
Electric Espresso 4) Tamp (press) the coffee down evenly and firmly using a tamper.
5) Clear loose coffee grounds from around the rim of the filter holder (group). Position the filter holder under the water aperture by holding the filter holder level with the handle on the left hand side (usually). raise the filter holder to the brewing aperture until it feels securely in place.
6) Lock the filter holder in to place by pulling the handle to the far right.
7) Place the cup(s) under the group and press the brew button.
8) Stop the brew when the cups contain about 40ml/1 1/2fl oz.
SARAH'S TOP TIP - Making slight adjustments to the grind, dosage and tamping pressure can result in the perfect cup that will take between 15-20 seconds to brew a maximum of 40ml/1 1/2fl oz of coffee. The appearance of the crema on the surface is an excellent diagnostic tool in determining what has gone wrong. If the crema is more white than brown, the coffee is under extracted will taste 'thin' and watery, to counteract this adjust the grind to a slightly finer one and/or firmer tamping. If the crema look burnt or very dark brown the coffee is over extracted and will taste very bitter, perhaps the coffee is too fine, the dose too large or too much water was allowed to run through the coffee.
SARAH'S ULTIMATE ESPRESSO TIP - Remember that oxygen destroys caffeine so drink your espresso very quickly, as within 30 seconds flavour is starting to disappear and your espresso will start to turn bitter.
from morethancoffee.co.uk
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November 6, 2009
Coffee Candy...?
The store where I usually get the Kopiko coffee candy recently ran out of the bags in the size that I normally buy. They have a huge bag available for 300 pesos, but I don't want big bags. When my nieces and nephews see a large bag of candy, they won't stop hounding me until it's gone. Their teeth are bad enough as it is and they don't need MORE candy to make them worse (they already eat candy every single day).
The store is on Magsaysay Drive, near the Olongapo City Mall, and the sign says "Circle J" outside (very similar the Circle K stores in the US). Some of the labels and racks inside the store say "J-Mart", so I can only assume they decided to change their name at some point and didn't change all the references. Anyway, since I wanted coffee candy, I decided to buy another brand.
X.O. Coffee Candy
The X.O. Coffee Candy comes under the brand name of "Jack 'n Jill" for the candy division of the Universal Robina Corporation (URC). URC is one of the largest brand food product companies in the Philippines and they have a ton of candies under the "Jack 'n Jill" brand, including candies that resemble cough drops.
I don't know how much a bag of X.O. Coffee Candy costs. I wasn't paying attention, but it's near to the same price as Kopiko. Kopiko is made in Indonesia whereas the X.O. products are all made in the Philippines.
Ingredients
Like Kopiko, X.O. Coffee Candy isn't the healthiest candy to have around. I'll live with the consequences. The ingredients are sugar, glucose syrup, hydrogenated vegetable fat, skimmed milk powder, coffee powder, soya lecithin and iodized salt.
When I see "hydrogenated" on anything, I tend not to buy it or consume it. I've seen and eaten worse and I want my coffee candy, so I'll live with it.
The Taste Test
While a piece of Kopiko coffee candy is a little dark brown square, a piece of X.O. Coffee Candy is oval-shaped and a little thicker. Kopiko comes in bags of 150 grams (the regular size anyway) and X.O. Coffee Candy comes in bags of 175 grams, which means X.O. provides 25 grams more for about the same price.
To be honest, I can't tell the difference in taste. Kopiko is a little stronger in flavor and that's about it. I think I'll be sticking to X.O. Coffee Candy from now on, unless they run out of it as well. In that case, Kopiko is the backup treat.
The store is on Magsaysay Drive, near the Olongapo City Mall, and the sign says "Circle J" outside (very similar the Circle K stores in the US). Some of the labels and racks inside the store say "J-Mart", so I can only assume they decided to change their name at some point and didn't change all the references. Anyway, since I wanted coffee candy, I decided to buy another brand.
X.O. Coffee Candy
The X.O. Coffee Candy comes under the brand name of "Jack 'n Jill" for the candy division of the Universal Robina Corporation (URC). URC is one of the largest brand food product companies in the Philippines and they have a ton of candies under the "Jack 'n Jill" brand, including candies that resemble cough drops.
I don't know how much a bag of X.O. Coffee Candy costs. I wasn't paying attention, but it's near to the same price as Kopiko. Kopiko is made in Indonesia whereas the X.O. products are all made in the Philippines.
Ingredients
Like Kopiko, X.O. Coffee Candy isn't the healthiest candy to have around. I'll live with the consequences. The ingredients are sugar, glucose syrup, hydrogenated vegetable fat, skimmed milk powder, coffee powder, soya lecithin and iodized salt.
When I see "hydrogenated" on anything, I tend not to buy it or consume it. I've seen and eaten worse and I want my coffee candy, so I'll live with it.
The Taste Test
While a piece of Kopiko coffee candy is a little dark brown square, a piece of X.O. Coffee Candy is oval-shaped and a little thicker. Kopiko comes in bags of 150 grams (the regular size anyway) and X.O. Coffee Candy comes in bags of 175 grams, which means X.O. provides 25 grams more for about the same price.
To be honest, I can't tell the difference in taste. Kopiko is a little stronger in flavor and that's about it. I think I'll be sticking to X.O. Coffee Candy from now on, unless they run out of it as well. In that case, Kopiko is the backup treat.
September 29, 2009
September 4, 2009
Espresso Or Cappuccino - The Secret To Great Coffee
No two professional coffee makers or baristas can come up with a cup of coffee that tastes the same. The reasons are legion. Here are a few answers to your unasked questions.
Strange as it may seem the quality of water can affect your brew. The fresher and hotter it is, the better. The temperature of water should reach 203º F / 95º C, which is near boiling point. If water is allowed to stand for too long, it tastes stale. Mildew could form as well. If the utensil used to store water is not clean, it could have a bearing on your cup of coffee. So could water that has been insufficiently filtered.
While selecting coffee beans, Arabica is a good choice. The plantations are 3000 ft. above sea level and even higher. It doesn’t matter if the beans are from Brazil, Bogota or the many other areas where coffee is grown. The thing that matters is that the beans should be freshly roasted. Whether you do it yourself or get it a few days after roasting, the aroma should have a satisfying freshness. Over roasting could result in a burnt flavor!
Robusta does not have as pleasurable a flavor as Arabica does, as it contains more caffeine. This coffee plant thrives and is comparatively less prone to disease. The beverage is fine for a quick energy booster, but it is not used in the making of espresso coffee. The latter is a coffee to be enjoyed at leisure, sip by tasty sip.
Roasting plays an important part in the pleasure a cup of coffee affords. The beans are roasted to a dark French or Italian color and ground not with blades but burrs. Blades tend to chop the beans. Burr grinders, on the other hand, with pyramidal teeth fixed on two plates, work efficiently. The closer the plates, the finer the particles. Sand-like granules are preferred over powder or small gravel-like granules. Once the beans have been pulverized, the product should be put into airtight containers. Failure to do so immediately will lead to oxidation and the absorption of ‘alien’ odors.
It is imperative to buy a good machine. Do not invest in one where steam is necessary to build pressure. Go with a boiler or thermoblock to generate heat. A pressure pump that produces 9 bar or more is ideal. Above all, the machine should be well maintained.
The method is to pour clean, fresh water into the machine. Switch on the machine. Once the water gets heated, allow a cup to warm up the machine and to clean it of any residue. The heated water goes through the machine to the pump. Meanwhile, put in the roasted granules of coffee and press down till the packed coffee is springy to the touch. Make sure nothing spills out.
With the hopper firmly in place, put a cup under the spout from where the espresso will flow out. It takes just 5 seconds to get that piping hot cup of espresso and 20 seconds if a double is your requirement.
If cappuccino is your preference, heat a little organic milk (approx. half a cup) in the microwave oven for one and a half minutes. Beat it up till it becomes froth and float it on the espresso. You can have your choice of topping - chocolate may appeal to some, while others may prefer cinnamon or nutmeg. Those with a sweet tooth could add organic sugar.
Armed with this information, it shouldn’t be difficult to turn out a refreshingly, delicious cup of coffee. Espresso or cappuccino, the choice is yours!
Strange as it may seem the quality of water can affect your brew. The fresher and hotter it is, the better. The temperature of water should reach 203º F / 95º C, which is near boiling point. If water is allowed to stand for too long, it tastes stale. Mildew could form as well. If the utensil used to store water is not clean, it could have a bearing on your cup of coffee. So could water that has been insufficiently filtered.
While selecting coffee beans, Arabica is a good choice. The plantations are 3000 ft. above sea level and even higher. It doesn’t matter if the beans are from Brazil, Bogota or the many other areas where coffee is grown. The thing that matters is that the beans should be freshly roasted. Whether you do it yourself or get it a few days after roasting, the aroma should have a satisfying freshness. Over roasting could result in a burnt flavor!
Robusta does not have as pleasurable a flavor as Arabica does, as it contains more caffeine. This coffee plant thrives and is comparatively less prone to disease. The beverage is fine for a quick energy booster, but it is not used in the making of espresso coffee. The latter is a coffee to be enjoyed at leisure, sip by tasty sip.
Roasting plays an important part in the pleasure a cup of coffee affords. The beans are roasted to a dark French or Italian color and ground not with blades but burrs. Blades tend to chop the beans. Burr grinders, on the other hand, with pyramidal teeth fixed on two plates, work efficiently. The closer the plates, the finer the particles. Sand-like granules are preferred over powder or small gravel-like granules. Once the beans have been pulverized, the product should be put into airtight containers. Failure to do so immediately will lead to oxidation and the absorption of ‘alien’ odors.
It is imperative to buy a good machine. Do not invest in one where steam is necessary to build pressure. Go with a boiler or thermoblock to generate heat. A pressure pump that produces 9 bar or more is ideal. Above all, the machine should be well maintained.
The method is to pour clean, fresh water into the machine. Switch on the machine. Once the water gets heated, allow a cup to warm up the machine and to clean it of any residue. The heated water goes through the machine to the pump. Meanwhile, put in the roasted granules of coffee and press down till the packed coffee is springy to the touch. Make sure nothing spills out.
With the hopper firmly in place, put a cup under the spout from where the espresso will flow out. It takes just 5 seconds to get that piping hot cup of espresso and 20 seconds if a double is your requirement.
If cappuccino is your preference, heat a little organic milk (approx. half a cup) in the microwave oven for one and a half minutes. Beat it up till it becomes froth and float it on the espresso. You can have your choice of topping - chocolate may appeal to some, while others may prefer cinnamon or nutmeg. Those with a sweet tooth could add organic sugar.
Armed with this information, it shouldn’t be difficult to turn out a refreshingly, delicious cup of coffee. Espresso or cappuccino, the choice is yours!
September 3, 2009
Coffee connoisseur/home barista class
If you would like to know more about coffee and also how to make the perfect espresso cup, then join our Master Roaster and barista trainer, David Rosa, for one of our classes. David will teach you how to make coffees like a real professional! We go through the basics of getting the best grind, the perfect extraction and milk texturing techniques. We set this against a backdrop of the history of coffee and a tastings of different coffee origins and blends. Prepare to be transported to the coffee estates of Brazil, then the mountain altitude of Africa and finish off in the cafes of Rome!
Our fee is just $88.00 and includes morning coffee with a selection of pastries. The classes are held at our showroom at 1/44 Buckingham Street, Surry Hills (see below for details of how to get there). Classes run from 10.00am to 12.00 pm on selected Saturdays.
To book yourself into one of these classes, please fill out the booking form on the on-line store of this website. You will find the dates of the courses listed there. If you have any queries, please call Elizabeth on 8084 3479.
In our classes we cover the following:
* A brief history of coffee
* Coffee origins – includes cupping & discussion of different origin characteristics
* An outline of coffee growing and processing, and the art of blending and roasting
* Hands-on espresso skills including:
o How to use a espresso machine
o How to achieve the correct grind
o Extracting the perfect espresso shot
o Milk texturing
o Coffee layering
o Cleaning and maintenance of your espresso machine
Our fee is just $88.00 and includes morning coffee with a selection of pastries. The classes are held at our showroom at 1/44 Buckingham Street, Surry Hills (see below for details of how to get there). Classes run from 10.00am to 12.00 pm on selected Saturdays.
To book yourself into one of these classes, please fill out the booking form on the on-line store of this website. You will find the dates of the courses listed there. If you have any queries, please call Elizabeth on 8084 3479.
In our classes we cover the following:
* A brief history of coffee
* Coffee origins – includes cupping & discussion of different origin characteristics
* An outline of coffee growing and processing, and the art of blending and roasting
* Hands-on espresso skills including:
o How to use a espresso machine
o How to achieve the correct grind
o Extracting the perfect espresso shot
o Milk texturing
o Coffee layering
o Cleaning and maintenance of your espresso machine
August 21, 2009
All About Espresso
Espresso coffee is one much cherished aspect of Italian culture which has conquered the world, much like pizza, cafes all over the world are now fitted with espresso machines which make wonderful coffee. The espresso machine has truly taken the world by storm with its shiny machinery, techniques and drinking rituals, menu lists and jargon; they speak to us of espresso, ristretto, latte, and crema. Most of all it is the rediscovered appeal of the splendid aromatic, syrupy taste and creamy heaviness of espresso and delicate clouds of milk foam floating on top that have caused this love affair with the simple espresso.
Manual Espresso Pot 1) To make the coffee in an espresso pot, first you must fill the lower chamber of the pot with cold freshly drawn water to just below the safety valve.
2) Fill the filter basket with finely ground dark-roasted coffee
3) Using your finger, wipe around the outside of the basket to remove any loose coffee grounds and place the basket in to the lower chamber.
4) Very firmly screw on the top chamber, keep the pot in an upright position, this will avoid getting the coffee wet too soon.
5) Place the espresso pot onto a low heat. After the water boils its steam will start to push the water up the funnel and through the coffee into the top chamber. If the heat is too high the water will flood through very quickly and the coffee will be very acidic and 'thin' tasting.
6) Immediately reduce the heat once the water has started to boil
7) When most of the water has left the lower chamber the bubbling sound will become more intermittent. You must remove the pot from the heat at this time and wait for the bubbling to ease before serving. You cannot keep espresso coffee hot.
SARAH'S TOP TIP - When you place the coffee in the basket it should be slightly compressed and any space in the basket filled; this holds the water in the coffee grounds longer and prevents the coffee being too watery
Electric Espresso Machines
1) To use an electric domestic espresso, follow the manufacturers instructions, which will incorporate most of the following points. Assuming that the correct roast and grind are being used, place a sufficient amount of water in the reservoir and turn on your espresso machine.
2) Wait for a light to come on or go off indicating that steam is available, then decide whether to brew one or two cups, with the appropriate filter holder in place, use the 'brew' mechanism to run some water through the filter to warm it.
3) Remove the filter holder, shaking out and water and then load it with espresso grind coffee using approximately 7g/1 tbsp per cup.
Electric Espresso 4) Tamp (press) the coffee down evenly and firmly using a tamper.
5) Clear loose coffee grounds from around the rim of the filter holder (group). Position the filter holder under the water aperture by holding the filter holder level with the handle on the left hand side (usually). raise the filter holder to the brewing aperture until it feels securely in place.
6) Lock the filter holder in to place by pulling the handle to the far right.
7) Place the cup(s) under the group and press the brew button.
8) Stop the brew when the cups contain about 40ml/1 1/2fl oz.
SARAH'S TOP TIP - Making slight adjustments to the grind, dosage and tamping pressure can result in the perfect cup that will take between 15-20 seconds to brew a maximum of 40ml/1 1/2fl oz of coffee. The appearance of the crema on the surface is an excellent diagnostic tool in determining what has gone wrong. If the crema is more white than brown, the coffee is under extracted will taste 'thin' and watery, to counteract this adjust the grind to a slightly finer one and/or firmer tamping. If the crema look burnt or very dark brown the coffee is over extracted and will taste very bitter, perhaps the coffee is too fine, the dose too large or too much water was allowed to run through the coffee.
SARAH'S ULTIMATE ESPRESSO TIP - Remember that oxygen destroys caffeine so drink your espresso very quickly, as within 30 seconds flavour is starting to disappear and your espresso will start to turn bitter.
from morethancoffee.co.uk
Manual Espresso Pot 1) To make the coffee in an espresso pot, first you must fill the lower chamber of the pot with cold freshly drawn water to just below the safety valve.
2) Fill the filter basket with finely ground dark-roasted coffee
3) Using your finger, wipe around the outside of the basket to remove any loose coffee grounds and place the basket in to the lower chamber.
4) Very firmly screw on the top chamber, keep the pot in an upright position, this will avoid getting the coffee wet too soon.
5) Place the espresso pot onto a low heat. After the water boils its steam will start to push the water up the funnel and through the coffee into the top chamber. If the heat is too high the water will flood through very quickly and the coffee will be very acidic and 'thin' tasting.
6) Immediately reduce the heat once the water has started to boil
7) When most of the water has left the lower chamber the bubbling sound will become more intermittent. You must remove the pot from the heat at this time and wait for the bubbling to ease before serving. You cannot keep espresso coffee hot.
SARAH'S TOP TIP - When you place the coffee in the basket it should be slightly compressed and any space in the basket filled; this holds the water in the coffee grounds longer and prevents the coffee being too watery
Electric Espresso Machines
1) To use an electric domestic espresso, follow the manufacturers instructions, which will incorporate most of the following points. Assuming that the correct roast and grind are being used, place a sufficient amount of water in the reservoir and turn on your espresso machine.
2) Wait for a light to come on or go off indicating that steam is available, then decide whether to brew one or two cups, with the appropriate filter holder in place, use the 'brew' mechanism to run some water through the filter to warm it.
3) Remove the filter holder, shaking out and water and then load it with espresso grind coffee using approximately 7g/1 tbsp per cup.
Electric Espresso 4) Tamp (press) the coffee down evenly and firmly using a tamper.
5) Clear loose coffee grounds from around the rim of the filter holder (group). Position the filter holder under the water aperture by holding the filter holder level with the handle on the left hand side (usually). raise the filter holder to the brewing aperture until it feels securely in place.
6) Lock the filter holder in to place by pulling the handle to the far right.
7) Place the cup(s) under the group and press the brew button.
8) Stop the brew when the cups contain about 40ml/1 1/2fl oz.
SARAH'S TOP TIP - Making slight adjustments to the grind, dosage and tamping pressure can result in the perfect cup that will take between 15-20 seconds to brew a maximum of 40ml/1 1/2fl oz of coffee. The appearance of the crema on the surface is an excellent diagnostic tool in determining what has gone wrong. If the crema is more white than brown, the coffee is under extracted will taste 'thin' and watery, to counteract this adjust the grind to a slightly finer one and/or firmer tamping. If the crema look burnt or very dark brown the coffee is over extracted and will taste very bitter, perhaps the coffee is too fine, the dose too large or too much water was allowed to run through the coffee.
SARAH'S ULTIMATE ESPRESSO TIP - Remember that oxygen destroys caffeine so drink your espresso very quickly, as within 30 seconds flavour is starting to disappear and your espresso will start to turn bitter.
from morethancoffee.co.uk
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