Never go to Starbucks again without knowing what the different coffee drinks are. Even better, make the drinks yourself to impress your friends and save some money. For some it could be a small fortune!
But first, in order to make spectacular drinks, you've got to start with great tasting, fresh coffee. The only way to ensure your coffee is fresh is to roast it yourself, or buy it straight from the roaster.
Here are the most common espresso based beverages:
Straight Espresso
A straight shot of espresso is not as popular in the U.S. as in Europe. In fact, it is Italy’s most commonly consumed coffee drink.
Part of the reason is because the American pallet is not as accustomed to the strength of straight espresso. In addition, American roasters frequently over-roast the beans leaving a bitter taste. To make matters worse, many coffee bars have neglected to properly train their baristas (the person who extracts the espresso).
Nevertheless, here are the variations of the straight shot and remember, always extract directly into a pre-warmed demitasse (small, 2-3 ounce cup), because the shot will cool extremely fast.
The Straight Shot:
Ristretto – (or short shot) Meaning restricted, this is a shot that is stopped at ¾ of an ounce. This restricted extraction ensures that only the best qualities of the coffee are extracted and not the bitter elements. This is the preferred straight shot in Europe.
The Single – Basically a shot extracted to 1 ounce.
The Lungo - (or long shot) a shot extracted to 1.5 ounces.
The Double – A 2 ounce shot using twice as much coffee in the portafilter.
The Americano:
An Americano is a really good way to enjoy a regular strength cup of coffee. Simply extract a shot of espresso and fill the rest of the 6 to 8 ounce cup with hot water. This makes a smooth cup of coffee similar to drip brewed.
The Espresso Macchiato:
Macchiato means “marked” in Italian. Therefore this drink is a shot of espresso marked with a small amount of foamed milk dabbed on top with a spoon and served in a demitasse.
Espresso Con Panna:
Con Panna means “with cream” so basically this drink is the same as a Macchiato except using a dab of whipped cream instead of foamed milk.
Cappuccino:
By far the most difficult coffee drink to prepare properly, there are misconceptions about the cappuccino in the United States.
Most Americans think of a cappuccino as espresso with dry, tasteless foam spooned on top. When prepared properly, a cappuccino is made with velvety, wet foam that mixes with the pour instead of a large bubbled meringue floating on top of the espresso. Simply stated, the cappuccino is a shot of espresso with steamed milk poured in without holding back the foam (like in a latte).
The Caffe Latte:
The latte is the coffee drink preferred by most Americans and is easy to prepare.
Start with a single shot of espresso for a 6 to 8 ounce drink. Pour in steamed milk, but hold back the foam with your spoon until about 70% to 75% full. Then top it off with foam.
For a larger latte (12 to 16 ounces) use a double shot to maintain the coffee flavor.
Flavored Coffee Drinks
When using flavored syrups, add the syrup directly to the espresso and then stir thoroughly before adding steamed or cold milk. This help the syrup dissolve and mix thoroughly.
Also any of these drinks can be made cold, just use cold milk (not steamed) and add ice and blend if desired.
The Caffe Mocha:
The caffe mocha is a variation of the latte but with chocolate syrup added before adding the steamed milk. After the milk is added, an additional stir may be required.
Typically, mochas are topped with whipped cream and sometimes chocolate sprinkles.
Flavored Lattes and Cappuccinos:
There are many high quality flavored syrups on the market that can flavor any kind of coffee drink. Some of the more common flavors are vanilla, hazelnut, Irish crème, caramel, peppermint, and butter rum.
Even some fruit flavors do well in coffee. Just add the syrup to the espresso, stir, and add steamed milk and stir once more. If you like, top with whipped cream and/or sprinkles.
Sunday, July 19, 2009
Coffee Beans
Robusta:
Robusta coffee is a lower grade of coffee that is typically grown at lower elevations. It has more of an astringent flavor and contains a higher amount of caffeine.
The robusta trees are easier to grow and maintain. They are also more disease resistant and produce a higher yield. This type of coffee is typically used to achieve a lower price.
Arabica:
Arabica coffee is the superior grade of coffee that most people usually refer to as gourmet coffee. They contain about half of the caffeine of robusta and have more desirable flavors and aromatic properties.
Much of the coffee grown world wide is of the arabica species, but only a fraction meets standard set by the Specialty Coffee Association of America.
Robusta coffee is a lower grade of coffee that is typically grown at lower elevations. It has more of an astringent flavor and contains a higher amount of caffeine.
The robusta trees are easier to grow and maintain. They are also more disease resistant and produce a higher yield. This type of coffee is typically used to achieve a lower price.
Arabica:
Arabica coffee is the superior grade of coffee that most people usually refer to as gourmet coffee. They contain about half of the caffeine of robusta and have more desirable flavors and aromatic properties.
Much of the coffee grown world wide is of the arabica species, but only a fraction meets standard set by the Specialty Coffee Association of America.
Saturday, July 18, 2009
All-Nighter Coffee Smoothie & Irish Coffee
This smooth and refreshing coffee blend is perfect for a quick pick-me-up when you need it most. Enjoy a caffeine jolt and a delicious drink at the same time with the easy all-nighter coffee smoothie. 
Looking for the best way to ward off a chilly evening? This coffee favorite tops a cup of 'joe with a dash of whiskey and a foamy cap, making it a sweet and delicious treat. See how to make an Irish coffee at home.
Looking for the best way to ward off a chilly evening? This coffee favorite tops a cup of 'joe with a dash of whiskey and a foamy cap, making it a sweet and delicious treat. See how to make an Irish coffee at home. Coffee Maker Review
Consumer Reports reviews more coffee makers than any other professional review source. Their latest update covers about 30 automatic-drip coffee makers, including some models with thermal carafes. Cook's Illustrated tests eight inexpensive auto-drip coffee makers and eight auto-drip coffee makers with thermal carafes. But what they lack in quantity they make up for by going into far more detail than Consumer Reports, evaluating each coffee maker for brewing temperature, brewing time, features, build quality and ease of use along with coffee taste. Good Housekeeping also has a recent test of 15 programmable coffee makers, but only the top four are briefly highlighted.
Owner-written reviews at Cooking.com and Amazon.com proved extremely helpful, particularly because owners can comment on long-term reliability and features that prove useful or annoying only over time.
We found mixed reviews for many coffee makers. Notably, some are recommended in professional reviews, yet owner-written ratings for these coffee makers gave us pause. Some basic coffee makers, such as the Black & Decker DCM2000 (*Est. $20), get some good expert reviews, but owner reviews are lackluster. Many owners say it spits and leaks.
We also read negative owner-written reviews of some Mr. Coffee machines, including the Mr. Coffee TFTX85 (*Est. $60), a thermal-carafe model. Owners voice a range of complaints, from tepid coffee to lengthy brew times to breakdowns. And the Mr. Coffee VBX23 (*Est. $45) is recommended by Cook's Illustrated, but owners say it's hard to fill the water reservoir and the carafe is poorly designed.
The Hamilton Beach BrewStation (*Est. $70) brews 12 cups at a time, but holds coffee in reserve for on-demand dispensing. Although this feature prevents coffee from scorching on a hot plate, owners posting to Amazon.com say that the plastic holding tank imparts an unpleasant flavor. Editors at Cook's Illustrated also had trouble with the BrewStation Plus. It doesn't brew into a carafe, and the "landing pad" for your cup is small, so you have to hold the cup while dispensing, which editors say is "definitely not intuitive."
The ten-cup, thermal carafe Krups FMF5 (*Est. $100) gets a mild recommendation in one professional test. At Amazon.com, owners aren't as charitable: Many feel that this unit's build quality could be better, and they report that coffee can taste of plastic. We also read several complaints about the design of the water-level indicator, which some owners say fills with bubbles and becomes difficult to read. Although we've read good reviews for some Krups coffee makers in the past, this one isn't a standout.
Owner-written reviews at Cooking.com and Amazon.com proved extremely helpful, particularly because owners can comment on long-term reliability and features that prove useful or annoying only over time.
We found mixed reviews for many coffee makers. Notably, some are recommended in professional reviews, yet owner-written ratings for these coffee makers gave us pause. Some basic coffee makers, such as the Black & Decker DCM2000 (*Est. $20), get some good expert reviews, but owner reviews are lackluster. Many owners say it spits and leaks.
We also read negative owner-written reviews of some Mr. Coffee machines, including the Mr. Coffee TFTX85 (*Est. $60), a thermal-carafe model. Owners voice a range of complaints, from tepid coffee to lengthy brew times to breakdowns. And the Mr. Coffee VBX23 (*Est. $45) is recommended by Cook's Illustrated, but owners say it's hard to fill the water reservoir and the carafe is poorly designed.
The Hamilton Beach BrewStation (*Est. $70) brews 12 cups at a time, but holds coffee in reserve for on-demand dispensing. Although this feature prevents coffee from scorching on a hot plate, owners posting to Amazon.com say that the plastic holding tank imparts an unpleasant flavor. Editors at Cook's Illustrated also had trouble with the BrewStation Plus. It doesn't brew into a carafe, and the "landing pad" for your cup is small, so you have to hold the cup while dispensing, which editors say is "definitely not intuitive."
The ten-cup, thermal carafe Krups FMF5 (*Est. $100) gets a mild recommendation in one professional test. At Amazon.com, owners aren't as charitable: Many feel that this unit's build quality could be better, and they report that coffee can taste of plastic. We also read several complaints about the design of the water-level indicator, which some owners say fills with bubbles and becomes difficult to read. Although we've read good reviews for some Krups coffee makers in the past, this one isn't a standout.
Taste Test: Coffee Review Grades McCafe vs. Starbucks
Coffee drinks prepared by Starbucks and McCafe failed to impress coffee experts at The Coffee Review, an online publication that rates and reviews coffees. In a recent taste test, the Starbucks' coffees scored higher than their McCafe equivalents, though neither company's offerings earned gold stars.
Berkeley, CA May 28, 2009 -- In a recent tasting of McCafe and Starbucks coffee drinks conducted by editors of The Coffee Review, Starbucks coffees earned higher marks than those from McDonald's, though none of the drinks truly impressed the expert tasters.
The Coffee Review, led by editor Kenneth Davids, sampled four different hot, espresso-based beverages in two McDonald's Northern California locations offering the new McCafé menu, and the analogous four beverages at two nearby Starbucks locations: a cappuccino, caffè latte, caffè mocha (espresso, frothed milk and chocolate syrup) and caramel latte.
The quality of the products varied by the type of drink. According to Mr. Davids, who has published three books on gourmet coffee, for the cappuccinos "We gave a slight edge to Starbucks, though some may prefer the more coffee-muted McDonald's version with its larger proportion of milk to coffee." He added that "the difference in caffè lattes was subtle, perhaps not worth fussing over for most palates, although we found the Starbucks version livelier and more nuanced."
However, when it came to flavored coffees beverages, Mr. Davids found "the superiority of the Starbucks versions of caffè mocha and caramel latte was dramatic, and significant, given consumer preference for espresso beverages involving added syrups." Mr. Davids noted that the Starbucks versions cost 44 to 76 cents more than those from McDonald's, leading him to conclude "It appears that at this front of the coffee war you get what you pay for, particularly when it comes to drinks that include syrups and whipped cream."
Berkeley, CA May 28, 2009 -- In a recent tasting of McCafe and Starbucks coffee drinks conducted by editors of The Coffee Review, Starbucks coffees earned higher marks than those from McDonald's, though none of the drinks truly impressed the expert tasters.
The Coffee Review, led by editor Kenneth Davids, sampled four different hot, espresso-based beverages in two McDonald's Northern California locations offering the new McCafé menu, and the analogous four beverages at two nearby Starbucks locations: a cappuccino, caffè latte, caffè mocha (espresso, frothed milk and chocolate syrup) and caramel latte.
The quality of the products varied by the type of drink. According to Mr. Davids, who has published three books on gourmet coffee, for the cappuccinos "We gave a slight edge to Starbucks, though some may prefer the more coffee-muted McDonald's version with its larger proportion of milk to coffee." He added that "the difference in caffè lattes was subtle, perhaps not worth fussing over for most palates, although we found the Starbucks version livelier and more nuanced."
However, when it came to flavored coffees beverages, Mr. Davids found "the superiority of the Starbucks versions of caffè mocha and caramel latte was dramatic, and significant, given consumer preference for espresso beverages involving added syrups." Mr. Davids noted that the Starbucks versions cost 44 to 76 cents more than those from McDonald's, leading him to conclude "It appears that at this front of the coffee war you get what you pay for, particularly when it comes to drinks that include syrups and whipped cream."
The Health Benefits of Drinking Coffee
Coffee Throughout the Day
Overview
Coffee is one of the world's most popular beverages. It is primarily enjoyed for its taste and aroma, but also for its well-known positive effect on mental performance. Drinking coffee has been demonstrated to improve an individual's alertness and concentration so aiding better performance and also helping reduce the feeling tiredness or lethargy.
The key ingredient demonstrated to be responsible for enhanced mental performance is caffeine, which is naturally contained in coffee but also in tea and cocoa.
A wide range of studies have shown that caffeine improves mental performance. (Casas et al. 2004., Fredholm et al. 1999., Smith et al 2002., Smith et al. 2004) It helps maintain a high level of attention for longer periods and improves attention span in some individuals.
Brain Function
“Cognitive function” is a general term that is used to describe a great variety of different brain processes which help us to understand, evaluate, store, and use information from the world around us. Our brains process these external triggers together with our personal experiences, including memories, and thoughts, enabling us to react to everyday circumstances. (Schmitt et al. 2005)
The role of caffeine on brain or “cognitive” function
After drinking a cup of coffee, caffeine is rapidly and efficiently absorbed from the digestive system and starts to work in the body just 20 minutes after consumption and the effects may last for several hours. (Fredholm et.al 1999., Nehlig et al. 1992)
The stimulating effects of caffeine have been extensively studied. They are due to caffeine's ability to block adenosine receptors. Adenosine inhibits the release of most brain excitatory neurotransmitters; and thus eventually results in reduced arousal and increased sleep.
Caffeine works by blocking the adenosine receptors and increases the activity of the central nervous system, which improves mental alertness. (Nehlig et al. 1992., Fredholm et al. 1999., Davis et al, 2003., Daly et al. 2004; Fisone et al. 2004., Tieges, 2007)
Increased alertness
Each one of us at some point has experienced the “pick-me-up” effect of a cup of coffee. Scientific studies show that caffeine or caffeinated coffee stimulates brain activity. (Lorist et al. 2003., Lorist et al. 1994) The specific effect of caffeine on alertness was demonstrated for a variety of activities and mental performance tasks, such as reaction time, (Smit et al. 2000) choice reaction time (Smith et al. 1999) and selective visual search tasks. (Lorist et al. 1994; Lorist et al. 1996., Ruijter et al. 1999; Ruijter et al. 2000)
The beneficial effects of caffeine on increased alertness are provided in a regular serving of coffee (60-100 mg of caffeine). Higher intakes of caffeine do not necessarily result in further increased alertness. (Smit et al. 2000., Quinlan et al. 2000)
The impact of caffeine on increased alertness is especially marked for individuals with decreased attention levels. Decreased fatigue and increased alertness following caffeinated coffee consumption has been shown in the context of several everyday situations:-
Overview
Coffee is one of the world's most popular beverages. It is primarily enjoyed for its taste and aroma, but also for its well-known positive effect on mental performance. Drinking coffee has been demonstrated to improve an individual's alertness and concentration so aiding better performance and also helping reduce the feeling tiredness or lethargy.
The key ingredient demonstrated to be responsible for enhanced mental performance is caffeine, which is naturally contained in coffee but also in tea and cocoa.
A wide range of studies have shown that caffeine improves mental performance. (Casas et al. 2004., Fredholm et al. 1999., Smith et al 2002., Smith et al. 2004) It helps maintain a high level of attention for longer periods and improves attention span in some individuals.
Brain Function
“Cognitive function” is a general term that is used to describe a great variety of different brain processes which help us to understand, evaluate, store, and use information from the world around us. Our brains process these external triggers together with our personal experiences, including memories, and thoughts, enabling us to react to everyday circumstances. (Schmitt et al. 2005)
The role of caffeine on brain or “cognitive” function
After drinking a cup of coffee, caffeine is rapidly and efficiently absorbed from the digestive system and starts to work in the body just 20 minutes after consumption and the effects may last for several hours. (Fredholm et.al 1999., Nehlig et al. 1992)
The stimulating effects of caffeine have been extensively studied. They are due to caffeine's ability to block adenosine receptors. Adenosine inhibits the release of most brain excitatory neurotransmitters; and thus eventually results in reduced arousal and increased sleep.
Caffeine works by blocking the adenosine receptors and increases the activity of the central nervous system, which improves mental alertness. (Nehlig et al. 1992., Fredholm et al. 1999., Davis et al, 2003., Daly et al. 2004; Fisone et al. 2004., Tieges, 2007)
Increased alertness
Each one of us at some point has experienced the “pick-me-up” effect of a cup of coffee. Scientific studies show that caffeine or caffeinated coffee stimulates brain activity. (Lorist et al. 2003., Lorist et al. 1994) The specific effect of caffeine on alertness was demonstrated for a variety of activities and mental performance tasks, such as reaction time, (Smit et al. 2000) choice reaction time (Smith et al. 1999) and selective visual search tasks. (Lorist et al. 1994; Lorist et al. 1996., Ruijter et al. 1999; Ruijter et al. 2000)
The beneficial effects of caffeine on increased alertness are provided in a regular serving of coffee (60-100 mg of caffeine). Higher intakes of caffeine do not necessarily result in further increased alertness. (Smit et al. 2000., Quinlan et al. 2000)
The impact of caffeine on increased alertness is especially marked for individuals with decreased attention levels. Decreased fatigue and increased alertness following caffeinated coffee consumption has been shown in the context of several everyday situations:-
- Maintaining day-time alertness levels at night (Smith et al. 1993) or even reducing tiredness following a night without sleep (Lorist et al. 1994)
- Improving driving performance at night and decreasing the onset of sleepiness (Sagaspe et al. 2007)
- Restoring normal alertness level when suffering from a cold (Smith et al. 1997)
- Reducing the post-lunch dip in alertness (Robelin et al. 1998)
- Maintaining sustained attention over long working sessions e.g. when studying (Smith et al. 1999)
By improving alertness and reducing fatigue, the caffeine in a cup of coffee may be beneficial in our everyday lives. (Smith 2005)
Decreased reaction time and improved information processing
Decreased reaction time after caffeine consumption has also been consistently demonstrated by a range of studies. Decreased reaction time is usually related with an improved selective attention, meaning that the mind is focusing narrowly on the task and selects the information faster, (Smith et al. 1999., Lorist et al. 1994, 1996., Ruijter et al. 2000) demonstrating increased performance in the selection of relevant information.
Several authors report improved information processing after caffeine consumption. The benefit seems mainly due to improved input processing, both in terms of increased speed as well as increased amount of information processed. (Lorist et al. 1994., Smith et al. 1999., Ruijter et al. 1999) One aspect which was noticeably improved is the selection of relevant information (Lorist et al. 1994., Ruijter et al. 2000) as well as the encoding of new information, (Smith et al. 1999) and possibly more profound information processing. (Ruijter et al. 2000) All these benefits are extremely useful in everyday life where we face a continuous flood of all kinds of information, which need to be quickly sorted for their relevance to us.
We've all enjoyed a coffee break as refreshment, but also because it can improve our mood. Taking a break and enjoying talking to family, friends or work colleagues is an important part of our daily routine. Part of the benefit of taking a break has been shown to be linked to the effect of caffeine on the brain and the positive impact on mood. Studies reported increased contentedness, lower anxiety, more self-confidence and higher motivation to tasks after consumption of the equivalent of 1 cup of caffeinated coffee. (Fredholm et al. 1999; Quinlan et al. 2000., Lieberman 2001., Smith et al. 2004., Casas et al 2004., Van Gelder et al. 2007., Ritchie et al. 2007)
In summary, research bears out what most people experience everyday. A delicious cup of caffeinated coffee improves mental alertness and helps us perform our everyday tasks with greater focus and attention and helps reduce tiredness. Moderate coffee consumption is therefore a satisfying way of helping us cope with the demands we experience in our daily lives.
Early Morning
A cup of coffee first thing in the morning is one of the most popular ways of starting the day, and the caffeine in that first cup of coffee can make you feel more alert and ready to face the challenges of the day ahead. That cup of coffee can also contribute to our daily fluid intake and help keep us hydrated which is essential for health and well-being. (Ganio 2007)
We all know what it is like to get back to our desks or other work places after lunch and to suddenly feel lethargic. Its not just your imagination, you are experiencing what is commonly called 'the post lunch dip', which is actually nothing to do with lunch at all. The bodies “circadian rhythm” (often known as our body clock) has high and lows throughout the day and night, and one of the lows is around 2.00pm; hence the 'post lunch dip'. A cup or two of coffee is not just an excuse to put off the task in hand! The caffeine in your coffee helps to restore levels of alertness, improving performance and mood, just what we all need to get through the second half of the working day. (Smith et al.1990., Ruxton 2008)
At some stage in most people's lives we are required to take a long car journey which can cause tiredness. Several studies have shown that the caffeine in one or two cups of coffee and a short 15 minute nap are the most effective counter measures to alleviate driver fatigue. (Horne et al. 1996., Philip 2006., Sagaspe et al. 2007., Anund et al. 2008) Advice given by road traffic organisations to tired drivers is to pull over, have one or two cups of coffee or other caffeine containing beverages and a short nap before continuing your journey feeling refreshed and alert.
Jet Lag
Jet lag happens when we disrupt the normal “circadian” rhythms that help us wake up in the morning and go to sleep at night. Flying across different time zones, whether on business travel or on holiday, plays havoc with these normal “circadian” rhythms, so anything that we can do to minimise the impact is well worth considering. One of the easiest, and most effective, things we can do is to drink a cup of coffee when we reach our destination. 'Caffeine is a stimulant that is widely used to maintain alertness' (Waterhouse et al. 2007). The caffeine will increase our alertness and enable us to keep going through the day, and as coffee is an important source of fluid in the diet this will also help to re-hydrate us after our journey.
Many people compare the effects of shift work to permanent “jet-lag” but without the benefits of a holiday to look forward to at the end of it! In fact, moving from a day to night shift has a similar effect on the body to taking a flight across eight time zones. People are not naturally nocturnal animals. A person's normal body rhythm involves sleeping at night. If this rhythm is ignored this could have implications for health, safety and efficiency. Studies have shown that the caffeine in a cup or two of coffee can combat symptoms experienced by many night shift workers, such as the tendency to be less attentive and being slower in making responses. (Boivin et al. 2007., Smith et al. 1993) Military personnel who are frequently required to undertake sustained operations that do not permit regular sleep and rest patterns also experience the benefits of increased alertness from caffeine. It has been shown that caffeine maintained both vigilance and physical performance during sustained operations that required periods of overnight wakefulness and restricted opportunities for sleep during the day. (McLellan et al. 2007)
Conclusion
Coffee is one of life's pleasures – enjoyed by billions of people around the world every day. It is clear that for the majority of healthy adults coffee can be enjoyed in moderation (4 to 5 regular size cups a day) helping maintain important body fluid levels as well as increasing alertness; and keeping us going throughout the day.
Sunday, July 5, 2009
How to Properly Taste Coffee
Coffee beans have up to 800 flavor characteristics that our senses can detect. Red wine, by comparison, only has 400. Most coffee connoisseurs prefer mild roasts because the longer a coffee bean is roasted the more characteristics that are burned off.
Tasting coffee is an art form. To detect the most amount of flavor from the coffee bean, it must be tasted properly. Coffee tasting works much like wine tasting. As in wine tasting, coffee tasting has special terms, used to describe the taste of coffee and to find the perfect balance.
The Cupping Method of Coffee Tasting
Coffee tasting, or cupping as it is called, has to be done the same way every time to ensure that the difference in the taste of coffee beans is not due to outside factors like amount of coffee and water temperature.
The cupping method works in the following way.
Choose the beans that you want to taste.Take a quarter ounce of coarse ground roasted coffee.Heat 5 ounces of water to just below the boiling point.Pour the water over the coffee in a circular motion.Dip a spoon into the cup (with your nose close to the cup) so that it breaks the top layer of that coffee grinds that floated to the top.Take approximately half a spoonful of the liquid from the cup.Quaff it with a loud slurping noise. The noise is made so that you can mix the liquid with the air, spraying it directly over your tongue.Savor, swish once, and the spit out the liquid.
Using this method, the tongue is able to discriminate among the many subtle flavors of coffee. Different parts of the tongue detect different flavors.
The back of the tongue discerns the bitterness.The sides of the tongue discern the staleness.The tip of the tongue discerns specific flavors.
Terms used in Cupping
Knowing how to taste coffee is not enough. One must know how to describe the flavors. The terms below are used in cupping. Each of these terms describes certain characteristics of coffee.
Aroma: the smell of the coffee.
Fragrance: the smell of the coffee grinds.
Body: the way the coffee feels in your mouth. This is the feeling of weight and texture.
Rich: the coffee has more than body and aroma. The coffee is buttery and satisfying
Mellow: the coffee has a fully-developed body; not harsh.
Acidity: The verve (for lack of a better word) of the coffee. Arabica beans are famous for having this
A Word on Acidity
Acidity is a highly desirable characteristic in coffee. Water that is used in brewing can affect it. If alkaline water is used to brew coffee, it will counter the acidity in the coffee. Purified or filtered water is recommended to get the best and truest taste from coffee.
Tasting coffee is an art form. To detect the most amount of flavor from the coffee bean, it must be tasted properly. Coffee tasting works much like wine tasting. As in wine tasting, coffee tasting has special terms, used to describe the taste of coffee and to find the perfect balance.
The Cupping Method of Coffee Tasting
Coffee tasting, or cupping as it is called, has to be done the same way every time to ensure that the difference in the taste of coffee beans is not due to outside factors like amount of coffee and water temperature.
The cupping method works in the following way.
Choose the beans that you want to taste.Take a quarter ounce of coarse ground roasted coffee.Heat 5 ounces of water to just below the boiling point.Pour the water over the coffee in a circular motion.Dip a spoon into the cup (with your nose close to the cup) so that it breaks the top layer of that coffee grinds that floated to the top.Take approximately half a spoonful of the liquid from the cup.Quaff it with a loud slurping noise. The noise is made so that you can mix the liquid with the air, spraying it directly over your tongue.Savor, swish once, and the spit out the liquid.
Using this method, the tongue is able to discriminate among the many subtle flavors of coffee. Different parts of the tongue detect different flavors.
The back of the tongue discerns the bitterness.The sides of the tongue discern the staleness.The tip of the tongue discerns specific flavors.
Terms used in Cupping
Knowing how to taste coffee is not enough. One must know how to describe the flavors. The terms below are used in cupping. Each of these terms describes certain characteristics of coffee.
Aroma: the smell of the coffee.
Fragrance: the smell of the coffee grinds.
Body: the way the coffee feels in your mouth. This is the feeling of weight and texture.
Rich: the coffee has more than body and aroma. The coffee is buttery and satisfying
Mellow: the coffee has a fully-developed body; not harsh.
Acidity: The verve (for lack of a better word) of the coffee. Arabica beans are famous for having this
A Word on Acidity
Acidity is a highly desirable characteristic in coffee. Water that is used in brewing can affect it. If alkaline water is used to brew coffee, it will counter the acidity in the coffee. Purified or filtered water is recommended to get the best and truest taste from coffee.
The Arabica and Robusta Coffee Plant
Coffee Plant Overview
The coffee plant is a woody perennial evergreen dicotyledon that belongs to the Rubiaceae family. Because it grows to a relatively large height, it is more accurately described as a coffee tree. It has a main vertical trunk (orthotropic) and primary, secondary, and tertiary horizontal branches (plagiotropic).
The Difference Between Arabica and Robusta Coffee Beans
While there are several different coffee species, two main species are cultivated today. Coffea arabica, known as Arabica coffee, accounts for 75-80 percent of the world's production. Coffea canephora, known as Robusta coffee, accounts for about 20 percent and differs from the Arabica coffees in terms of taste. While Robusta coffee beans are more robust than the Arabica plants, but produces an inferior tasting beverage with a higher caffeine content. Both the Robusta and Arabica coffee plant can grow to heights of 10 meters if not pruned, but producing countries will maintain the coffee plant at a height reasonable for easy harvesting.
Make your Cappuccino without using an Espresso machine
A Cappuccino is a coffee drink that uses real Espresso and steamed milk. An Espresso machine is very expensive, but you can make a good Cappuccino this way too. A blender and a microwave are necessary tools for this recipe.
Ingredients
Ingredients
- 1 cup of skim milk
- 1 teaspoon of sugar
- 1 1/2 cups of strong, fresh coffee
- Brew your coffee strong. Blend the sugar and the milk and heat it for 1-2 minutes in your microwave.
- Blend the heated milk + sugar mix in your blender for 1 minute or until a fluffy foam appears.
- Pour the coffee into your cup, two thirds full, and top it off with the heated froth.
Tuesday, June 30, 2009
Most Expensive Coffee in the World
The most expensive coffee in the world does not hail from Jamaica or Hawaii, but instead from Indonesia.
Kopi Luwak the most expensive coffee in the world does exist, and those who drink the expensive coffee insist that it is made from coffee beans eaten, partly digested and then excreted by the Common palm civet, a weasel-like animal.
“Kopi” the Indonesian word for coffee along with “luwak” is local name of this animal which eats the raw red coffee beans. The civet digests the soft outer part of the coffee cherry, but does not digest the inner beans and excretes them.
Apparently the internal digestion ends up adds a unique flavor to the beans, removing the bitter flavor, and then beans are then picked up by locals and sold. The most expensive coffee beans can cost up to $600 a pound, and up to $50 per cup, if you can get over the fact that you are drinking such a strange brew.
You would know if you drank the most expensive coffee in the world, because the quantities of it are tiny amounts.
Sunday, June 28, 2009
Types Of Coffee Drinks – Coffee Varieties
It can sometimes be daunting walking into a coffee house and seeing the long list of coffee varieties and drinks on the menu. What’s the difference between a latte and an Au lait? How does a cappuccino differ from an Americano? We’ll try to make it all clear for you below:
Americano: A single shot of espresso with about 7 ounces of hot water added to the mix. The name for this coffee drink stemmed from an insult to ‘uncouth’ Americans who weren’t up to drinking full espressos.
Black coffee: A drip brew, percolated or French press style coffee served straight, with no milk.
Cafe au Lait: Similar to Caffe Latte, except that an au lait is made with brewed coffee instead of espresso. Additionally, the ratio of milk to coffee is 1:1, making for a much less intense taste.
Cafe Breva: A cappuccino made with half and half milk, instead of whole milk. The theory is that the mix gives a richer, creamier flavor. You should be aware, before trying this for yourself, that half and half is much harder to foam.
Caffe Latte: Essentially, a single shot of espresso in steamed (not frothed) milk. The ratio of milk to coffee should be about 3:1, but you should be aware that latte in Italian means ‘milk’, so be careful ordering one when in Rome.
Cafe Macchiato: A shot of espresso with steamed milk added. The ratio of coffee to milk is approximately 4:1.
Cappuccino: Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top. Some coffee shops will add more milk than that so that the customer will get a bigger drink out of the deal, but that makes the coffee itself far weaker.
Double, or Double Shot: Just as it sounds, this is two shots of espresso mixed in with the regular amount of additional ingredients. So, for example, if you were going to make a double hammerhead, you would put two shots of espresso into a coffee cup, and fill it with the drip blend, rather than the usual single espresso shot.
Dry Cappuccino: A regular cappuccino, only with a smaller amount of foam, and no steamed milk at all
Espresso Con Panna: Your basic standard espresso with a shot of whipped cream on top.
Flavored coffee: A very much ethnic tradition, syrups, flavorings, and/or spices are added to give the coffee a tinge of something else. Chocolate is the most common additive, either sprinkled on top or added in syrup form, while other favorites include cinnamon, nutmeg, and Italian syrups.
Frappe: A big favorite in parts of Europe and Latin America, especially during the summer months. Originally a cold espresso, it has more recently been prepared putting 1-2 teaspoons of instant coffee with sugar, water and ice. The brew is placed in a long glass with ice, and milk if you like, turning it into a big coffee milkshake.
Greek Coffee: See Turkish Coffee.
Hammerhead: A real caffeine fix, this drink consists of a shot of espresso in a regular-sized coffee cup, which is then filled with drip coffee. Also known as a Shot in the Dark, although many cafes rename the drink further to suit their own needs.
Iced coffee: A regular coffee served with ice, and sometimes milk and sugar.
Indian (Madras) filter coffee: A common brew in the south of India, Indian filter coffee is made from rough ground, dark-roasted coffee Arabica or Peaberry beans. It’s drip-brewed for several hours in a traditional metal coffee filter before being served. The ratio of coffee to milk is usually 3:1.
Instant coffee (or soluble coffee): These grounds have usually been freeze-dried and turned into soluble powder or coffee granules. Basically, instant coffee is for those that prefer speed and convenience over quality. Though some prefer instant coffee to the real thing, there’s just no accounting for taste.
Irish coffee: A coffee spiked with Irish whiskey, with cream on top. An alcoholic beverage that’s best kept clear of the kids, but warms you up plenty on a cold winter night.
Kopi Tubruk: An Indonesian-style coffee that is very similar to Turkish and Greek in that it’s very thick, but the coarse coffee grounds are actually boiled together with a solid piece of sugar. The islands of Java and Bali tend to drink this brew.
Lungo: One for the aficionados, this is an extra long pull that allows somewhere around twice as much water as normal to pass through the coffee grounds usually used for a single shot of espresso. In technical terms, it’s a 2-3 ounce shot.
Melya: A coffee mixed with 1 teaspoon of unsweetened powdered cocoa and drizzled honey. Sometimes served with cream.
Mocha: This popular drink is basically a Cappuccino or Latte with chocolate syrup added to the mix. Sweeter, not as intense in coffee flavor, and a good ‘gateway’ coffee for those who don’t usually do the caffeine thing.
Oliang/Oleng: A stronger version of Thai coffee, Oliang is a blend of coffee and other ingredients such as corn, soy beans, and sesame seeds. Traditionally brewed with a “tung tom kah fe”, or a metal ring with a handle and a muslin-like cloth bag attached.
Ristretto: The opposite of a Lungo, the name of this variety of coffee means ‘restricted’, which means less water is pushed through the coffee grounds than normal, even though the shot would take the same amount of time as normal for the coffee maker to pull. If you want to get technical, it’s about a 0.75 ounce pull.
Turkish Coffee (also known as Greek Coffee): Made by boiling finely ground coffee and water together to form a muddy, thick coffee mix. In fact, the strongest Turkish coffee can almost keep a spoon standing upright. It’s often made in what’s known as an Ibrik, a long-handled, open, brass or copper pot. It is then poured, unfiltered, into tiny Demitasse cups, with the fine grounds included. It’s then left to settle for a while before serving, with sugar and spices often added to the cup.
Vietnamese style coffee: A drink made by dripping hot water though a metal mesh, with the intense brew then poured over ice and sweetened, condensed milk. This process uses a lot more coffee grounds and is thus a lot slower than most kinds of brewing.
White coffee: A black coffee with milk added
Americano: A single shot of espresso with about 7 ounces of hot water added to the mix. The name for this coffee drink stemmed from an insult to ‘uncouth’ Americans who weren’t up to drinking full espressos.
Black coffee: A drip brew, percolated or French press style coffee served straight, with no milk.
Cafe au Lait: Similar to Caffe Latte, except that an au lait is made with brewed coffee instead of espresso. Additionally, the ratio of milk to coffee is 1:1, making for a much less intense taste.
Cafe Breva: A cappuccino made with half and half milk, instead of whole milk. The theory is that the mix gives a richer, creamier flavor. You should be aware, before trying this for yourself, that half and half is much harder to foam.
Caffe Latte: Essentially, a single shot of espresso in steamed (not frothed) milk. The ratio of milk to coffee should be about 3:1, but you should be aware that latte in Italian means ‘milk’, so be careful ordering one when in Rome.
Cafe Macchiato: A shot of espresso with steamed milk added. The ratio of coffee to milk is approximately 4:1.
Cappuccino: Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top. Some coffee shops will add more milk than that so that the customer will get a bigger drink out of the deal, but that makes the coffee itself far weaker.
Double, or Double Shot: Just as it sounds, this is two shots of espresso mixed in with the regular amount of additional ingredients. So, for example, if you were going to make a double hammerhead, you would put two shots of espresso into a coffee cup, and fill it with the drip blend, rather than the usual single espresso shot.
Dry Cappuccino: A regular cappuccino, only with a smaller amount of foam, and no steamed milk at all
Espresso Con Panna: Your basic standard espresso with a shot of whipped cream on top.
Flavored coffee: A very much ethnic tradition, syrups, flavorings, and/or spices are added to give the coffee a tinge of something else. Chocolate is the most common additive, either sprinkled on top or added in syrup form, while other favorites include cinnamon, nutmeg, and Italian syrups.
Frappe: A big favorite in parts of Europe and Latin America, especially during the summer months. Originally a cold espresso, it has more recently been prepared putting 1-2 teaspoons of instant coffee with sugar, water and ice. The brew is placed in a long glass with ice, and milk if you like, turning it into a big coffee milkshake.
Greek Coffee: See Turkish Coffee.
Hammerhead: A real caffeine fix, this drink consists of a shot of espresso in a regular-sized coffee cup, which is then filled with drip coffee. Also known as a Shot in the Dark, although many cafes rename the drink further to suit their own needs.
Iced coffee: A regular coffee served with ice, and sometimes milk and sugar.
Indian (Madras) filter coffee: A common brew in the south of India, Indian filter coffee is made from rough ground, dark-roasted coffee Arabica or Peaberry beans. It’s drip-brewed for several hours in a traditional metal coffee filter before being served. The ratio of coffee to milk is usually 3:1.
Instant coffee (or soluble coffee): These grounds have usually been freeze-dried and turned into soluble powder or coffee granules. Basically, instant coffee is for those that prefer speed and convenience over quality. Though some prefer instant coffee to the real thing, there’s just no accounting for taste.
Irish coffee: A coffee spiked with Irish whiskey, with cream on top. An alcoholic beverage that’s best kept clear of the kids, but warms you up plenty on a cold winter night.
Kopi Tubruk: An Indonesian-style coffee that is very similar to Turkish and Greek in that it’s very thick, but the coarse coffee grounds are actually boiled together with a solid piece of sugar. The islands of Java and Bali tend to drink this brew.
Lungo: One for the aficionados, this is an extra long pull that allows somewhere around twice as much water as normal to pass through the coffee grounds usually used for a single shot of espresso. In technical terms, it’s a 2-3 ounce shot.
Melya: A coffee mixed with 1 teaspoon of unsweetened powdered cocoa and drizzled honey. Sometimes served with cream.
Mocha: This popular drink is basically a Cappuccino or Latte with chocolate syrup added to the mix. Sweeter, not as intense in coffee flavor, and a good ‘gateway’ coffee for those who don’t usually do the caffeine thing.
Oliang/Oleng: A stronger version of Thai coffee, Oliang is a blend of coffee and other ingredients such as corn, soy beans, and sesame seeds. Traditionally brewed with a “tung tom kah fe”, or a metal ring with a handle and a muslin-like cloth bag attached.
Ristretto: The opposite of a Lungo, the name of this variety of coffee means ‘restricted’, which means less water is pushed through the coffee grounds than normal, even though the shot would take the same amount of time as normal for the coffee maker to pull. If you want to get technical, it’s about a 0.75 ounce pull.
Turkish Coffee (also known as Greek Coffee): Made by boiling finely ground coffee and water together to form a muddy, thick coffee mix. In fact, the strongest Turkish coffee can almost keep a spoon standing upright. It’s often made in what’s known as an Ibrik, a long-handled, open, brass or copper pot. It is then poured, unfiltered, into tiny Demitasse cups, with the fine grounds included. It’s then left to settle for a while before serving, with sugar and spices often added to the cup.
Vietnamese style coffee: A drink made by dripping hot water though a metal mesh, with the intense brew then poured over ice and sweetened, condensed milk. This process uses a lot more coffee grounds and is thus a lot slower than most kinds of brewing.
White coffee: A black coffee with milk added
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