When you hit the middle age years, like I have, you start to take things for granted. One of those things happens to be hot coffee. I like my coffee hot, even though I've consumed iced coffee on occasion. In Japan, iced coffee is way more popular than it is in the US, or just about anywhere else. In the US, however, hot coffee is preferred by the average coffee drinker. Keeping coffee hot can be a challenge, depending on what you use to make it and where you intend to drink it.
A thermos is not necessarily a Thermos
The first vacuum flasks were made by the Thermos Company in Germany in 1904. Over the years, the word "thermos" became a generic word to mean any kind of vacuum flask. In fact, the US declared it as a generic trademark in 1963 and now the word can be used alone or as "thermos bottle" and it means the same thing.
I thought it was a just an American thing, like so many things I've become accustomed to since I was a child. For instance, when I was a kid, my siblings called every kind of soft drink a "Coke" because Coca-Cola was the most popular brand at the time. One of my older brothers would send me to the neighborhood market to buy him a Coke and I would have to ask him "What kind of Coke?" because he didn't always mean Coca-Cola.
My in-laws here in the Philippines share the same hot water dispenser, from my mother-in-law's house. Trekking back and forth to her house can be a pain, so they don't do it often. One day, one of my brothers-in-law came out of his house with a hot cup of coffee and I knew he hadn't been to her house in hours. I asked him how he was keeping his water hot and he told me he was keeping it in a thermos. Obviously, thermos has become a generic word in the Philippines as well as the US.
How a thermos is used
Despite what you may think, I'm not talking about how to add and remove beverages from a thermos. I'm talking about how they're used in certain environments, based on what I've seen.
When I was young, I saw my father packing a thermos in his metallic lunch box before heading off to work each day. It was kind of vacuum flask that had a screw-in stopper that was covered by pop-on/pop-off metal cup. The thermos had a metal exterior as well. Nowadays, you can find a thermos made of mostly plastic.
When I was in the military and went to certain functions (where a conference table came into play) as well as after the military and working for various companies, multiple thermos bottles were kept nearby in order for hot coffee to be available at all times and without having a coffee maker in the room as well. Some of these functions took place in rooms where it wouldn't be a good idea to have a coffee maker area set aside. Rooms with computer equipment, for example.
Using a thermos can save you money
I don't have a thermos bottle yet, but I plan to get a large one. A hot water dispenser uses a lot of electricity due to the heating coil involved. Maybe not as much as a hot water heater, but still more than I like to pay. If I just want hot water, it would be so much more economic to boil water or make hot water through a coffee maker than to use a hot water dispenser. A thermos can keep hot water hot or hot coffee hot for up to eight hours, but by the 8-hour mark, it's usually just a little warmer than lukewarm. That's still better than cold, especially in a cold environment.
I wouldn't be storing hot water in a thermos. It makes more sense to store hot coffee in the thermos unless I'm intent on drinking instant coffee and that doesn't work well unless I'm in the house. I sometimes spend a few hours outdoors with relatives, in the early morning hours after daylight appears. Having a thermos nearby would keep me from having to go back and forth from the house for refills because I usually drink two or three cups of coffee during that part of the day.
November 17, 2009
November 8, 2009
Art of Coffee Barista Training
Art of Coffee is dedicated to providing the best home and commerical barista training in New Zealand. We use only the best quality equipment and materials which ensures that you will be able to achieve the perfect espresso that you have been aiming for. We endeavour to provide courses throughout the year which cover everything that you want to know.
We have recently launched a new coffee course in Christchurch, The Coffee Connoisseur, which focuses on home baristas and providing you with the opportunity to learn more about the entire coffee process. If you're looking to buy an espresso machine or want to learn more about how to use and maintain yours then this is the perfect opportunity for you to pick our tutors brains.
We have recently launched a new coffee course in Christchurch, The Coffee Connoisseur, which focuses on home baristas and providing you with the opportunity to learn more about the entire coffee process. If you're looking to buy an espresso machine or want to learn more about how to use and maintain yours then this is the perfect opportunity for you to pick our tutors brains.
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!
Subscribe to:
Posts (Atom)
November 17, 2009
Keeping hot Coffee Hot with a Thermos
When you hit the middle age years, like I have, you start to take things for granted. One of those things happens to be hot coffee. I like my coffee hot, even though I've consumed iced coffee on occasion. In Japan, iced coffee is way more popular than it is in the US, or just about anywhere else. In the US, however, hot coffee is preferred by the average coffee drinker. Keeping coffee hot can be a challenge, depending on what you use to make it and where you intend to drink it.
A thermos is not necessarily a Thermos
The first vacuum flasks were made by the Thermos Company in Germany in 1904. Over the years, the word "thermos" became a generic word to mean any kind of vacuum flask. In fact, the US declared it as a generic trademark in 1963 and now the word can be used alone or as "thermos bottle" and it means the same thing.
I thought it was a just an American thing, like so many things I've become accustomed to since I was a child. For instance, when I was a kid, my siblings called every kind of soft drink a "Coke" because Coca-Cola was the most popular brand at the time. One of my older brothers would send me to the neighborhood market to buy him a Coke and I would have to ask him "What kind of Coke?" because he didn't always mean Coca-Cola.
My in-laws here in the Philippines share the same hot water dispenser, from my mother-in-law's house. Trekking back and forth to her house can be a pain, so they don't do it often. One day, one of my brothers-in-law came out of his house with a hot cup of coffee and I knew he hadn't been to her house in hours. I asked him how he was keeping his water hot and he told me he was keeping it in a thermos. Obviously, thermos has become a generic word in the Philippines as well as the US.
How a thermos is used
Despite what you may think, I'm not talking about how to add and remove beverages from a thermos. I'm talking about how they're used in certain environments, based on what I've seen.
When I was young, I saw my father packing a thermos in his metallic lunch box before heading off to work each day. It was kind of vacuum flask that had a screw-in stopper that was covered by pop-on/pop-off metal cup. The thermos had a metal exterior as well. Nowadays, you can find a thermos made of mostly plastic.
When I was in the military and went to certain functions (where a conference table came into play) as well as after the military and working for various companies, multiple thermos bottles were kept nearby in order for hot coffee to be available at all times and without having a coffee maker in the room as well. Some of these functions took place in rooms where it wouldn't be a good idea to have a coffee maker area set aside. Rooms with computer equipment, for example.
Using a thermos can save you money
I don't have a thermos bottle yet, but I plan to get a large one. A hot water dispenser uses a lot of electricity due to the heating coil involved. Maybe not as much as a hot water heater, but still more than I like to pay. If I just want hot water, it would be so much more economic to boil water or make hot water through a coffee maker than to use a hot water dispenser. A thermos can keep hot water hot or hot coffee hot for up to eight hours, but by the 8-hour mark, it's usually just a little warmer than lukewarm. That's still better than cold, especially in a cold environment.
I wouldn't be storing hot water in a thermos. It makes more sense to store hot coffee in the thermos unless I'm intent on drinking instant coffee and that doesn't work well unless I'm in the house. I sometimes spend a few hours outdoors with relatives, in the early morning hours after daylight appears. Having a thermos nearby would keep me from having to go back and forth from the house for refills because I usually drink two or three cups of coffee during that part of the day.
A thermos is not necessarily a Thermos
The first vacuum flasks were made by the Thermos Company in Germany in 1904. Over the years, the word "thermos" became a generic word to mean any kind of vacuum flask. In fact, the US declared it as a generic trademark in 1963 and now the word can be used alone or as "thermos bottle" and it means the same thing.
I thought it was a just an American thing, like so many things I've become accustomed to since I was a child. For instance, when I was a kid, my siblings called every kind of soft drink a "Coke" because Coca-Cola was the most popular brand at the time. One of my older brothers would send me to the neighborhood market to buy him a Coke and I would have to ask him "What kind of Coke?" because he didn't always mean Coca-Cola.
My in-laws here in the Philippines share the same hot water dispenser, from my mother-in-law's house. Trekking back and forth to her house can be a pain, so they don't do it often. One day, one of my brothers-in-law came out of his house with a hot cup of coffee and I knew he hadn't been to her house in hours. I asked him how he was keeping his water hot and he told me he was keeping it in a thermos. Obviously, thermos has become a generic word in the Philippines as well as the US.
How a thermos is used
Despite what you may think, I'm not talking about how to add and remove beverages from a thermos. I'm talking about how they're used in certain environments, based on what I've seen.
When I was young, I saw my father packing a thermos in his metallic lunch box before heading off to work each day. It was kind of vacuum flask that had a screw-in stopper that was covered by pop-on/pop-off metal cup. The thermos had a metal exterior as well. Nowadays, you can find a thermos made of mostly plastic.
When I was in the military and went to certain functions (where a conference table came into play) as well as after the military and working for various companies, multiple thermos bottles were kept nearby in order for hot coffee to be available at all times and without having a coffee maker in the room as well. Some of these functions took place in rooms where it wouldn't be a good idea to have a coffee maker area set aside. Rooms with computer equipment, for example.
Using a thermos can save you money
I don't have a thermos bottle yet, but I plan to get a large one. A hot water dispenser uses a lot of electricity due to the heating coil involved. Maybe not as much as a hot water heater, but still more than I like to pay. If I just want hot water, it would be so much more economic to boil water or make hot water through a coffee maker than to use a hot water dispenser. A thermos can keep hot water hot or hot coffee hot for up to eight hours, but by the 8-hour mark, it's usually just a little warmer than lukewarm. That's still better than cold, especially in a cold environment.
I wouldn't be storing hot water in a thermos. It makes more sense to store hot coffee in the thermos unless I'm intent on drinking instant coffee and that doesn't work well unless I'm in the house. I sometimes spend a few hours outdoors with relatives, in the early morning hours after daylight appears. Having a thermos nearby would keep me from having to go back and forth from the house for refills because I usually drink two or three cups of coffee during that part of the day.
November 8, 2009
Art of Coffee Barista Training
Art of Coffee is dedicated to providing the best home and commerical barista training in New Zealand. We use only the best quality equipment and materials which ensures that you will be able to achieve the perfect espresso that you have been aiming for. We endeavour to provide courses throughout the year which cover everything that you want to know.
We have recently launched a new coffee course in Christchurch, The Coffee Connoisseur, which focuses on home baristas and providing you with the opportunity to learn more about the entire coffee process. If you're looking to buy an espresso machine or want to learn more about how to use and maintain yours then this is the perfect opportunity for you to pick our tutors brains.
We have recently launched a new coffee course in Christchurch, The Coffee Connoisseur, which focuses on home baristas and providing you with the opportunity to learn more about the entire coffee process. If you're looking to buy an espresso machine or want to learn more about how to use and maintain yours then this is the perfect opportunity for you to pick our tutors brains.
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!
Subscribe to:
Posts (Atom)