Coffees and Cream » specialty coffee

Brewing the Perfect Cup of Coffee

Coffee Lover — Mon, 20 Sep 2010 16:15:01 +0000

Do you remember your first experience with coffee? I’m sorry to say that I do. All I remember is that it was powdered and freeze dried and worst of all, decaf. I remember sitting in a restaurant with my mother and stepfather asking a waitress for Sanka, and explaining to my mother that I’d had it before and avoiding her disapproving stare. What was wrong with a ten year old drinking coffee? It was Sanka for God’s sake!

My remaining experiences between ten and thirty five were noncommittal and mediocre to say the least. Mixing Tasters Choice in tepid tap water, graduating to Maxwell House and a Mr. Coffee; suffice it to say that there was no passion in my coffee. If I asked a girl out for a cup of coffee, it usually meant a Styrofoam cup at a Dunkin’ Donuts or a Winchell’s somewhere.

Then I stepped into my first Specialty coffee shop. Now that I remember well. It was a combination bookstore and coffee shop called the Upstart Crow in San Diego, California. The most important thing to me was the feeling I got when I walked in there. Complete comfort. There, I was able to sit in one of their comfortable armchairs, sit back, cross my legs and enjoy a cup of joe while reading a good book. Back then I was into science fiction and I remember vividly reading ‘Ender’s Game’ by Orson Scott Card while sipping some of the most wonderful coffee from a paper cup.

Oh that coffee! Rich and smooth, I fell into it’s flavor; jumped actually. I spent many a day off sitting in that shop in Seaport Village… then I left San Diego for Atlanta and it was back to Maxwell House and Sanka. sigh…

Then, simply because I was unemployed and late with the rent I walked into a local Starbucks and asked for an application. I was hired and that’s where my obsession with coffee renewed itself. I was sent to their training center for intensive classes teaching not only how to promote the product, but how to differentiate the taste between two coffees and most importantly, how to brew and serve the perfect cup. This, my faithful reader is what I am going to teach you now. Get ready to learn how to brew the perfect cup of coffee!

The Fundamentals of Coffee

All coffee, no matter whether you get it from your local coffee shop or the supermarket has four basic fundamentals:

Proportion

Grind

Water

Freshness

Let’s look at each of these one by one…

Proportion

The ratio between coffee and water is an important one. Anyone who’s ever had coffee that’s too weak or too strong knows what I’m talking about. When it comes to brewing the perfect cup of coffee, the proportion should be two tablespoons of ground coffee to every six ounces of water. No more no less. A lot of people try to stretch their coffee for two weeks or more without realizing what a sacrifice to the taste this is. Use too little coffee and it tastes weak. Use too much and it becomes bitter and you risk a terrible nights sleep.

The best way to measure two tablespoons is with a measuring scoop. There are scoops that are specifically measured for two tablespoons but if you don’t have one made especially for coffee measuring then you can use a standard 18 cup measuring cup. If you don’t have that you can use regular run of the mill tablespoons, but that method isn’t as precise. If you want to purchase a coffee scoop, you can get one at a specialty coffee shop or online. Starbucks is a good place to get one.

Grind

The type of grind you use for your coffee depends upon what kind of coffee maker you brew your coffee in. If you use an espresso machine you use a fine grind. For automatic drip coffee makers (such as Mr. Coffee), you use a medium grind and you use a coarse grind for coffee presses (my preferred way of brewing). There are other grinds as well, just as there are other ways to brew coffee such as percolators and Turkish coffees.

If were going to talk about the way a coffee is ground, then we also have to talk about grinders. Basically there are two types of grinders: blade and burr Blade grinders have two blades that rotate at a high speed to grind your beans. The pros of this method is that blade grinders are affordable. The cons are that they generally break down quicker.

Burr grinders grind the beans between two textured plates and the grind is much more consistent than a blade grinder. Also, it’s easier to adjust the grind with a burr grinder. To get an espresso grind with a blade grinder, you have to hold the grind button for x amount of seconds. A burr grinder allows you to turn a dial and voila! Your grind is done. Obviously, I prefer a burr grinder.

Water

It’s pretty much a good idea to use fresh, clean water to brew your coffee. If at all possible, try not to use tap water; you should always use filtered or bottled water. Before you begin screaming at me that you don’t have that kind of money, don’t worry. Yes, using nothing but bottled water is not exactly cost effective but there are inexpensive water filters available to purchase. Water filtration pitchers are also a good way to get fresh water for brewing.

Your water should be heated to just below boiling, around 190 degrees. You don’t want your water to be too hot. It could overheat the grounds and spoil the taste of your coffee.

Freshness

This is pretty obvious. Once a bag is opened, the freshness lasts about a week. After grinding, it lasts about two days. The best way to keep your beans and ground coffee fresher longer is to keep it in an airtight container like the one shown here. And never, ever freeze your coffee no matter what you’ve heard or read. Coffee that is frozen is a high risk for freezer burn and take it from one who has experienced the horror: freezer burnt coffee is not a great taste!

Well those are the basics. I hope you enjoyed reading this article and Happy Brewing!

-By: Loy Williams

Loy Williams’ articles can be found at his website Coffee-Basics.com along with other quality content about his prime obsession; coffee. Be sure to check it out: http://www.coffee-basics.com

Technorati Tags: dunkin donuts, Maxwell House, orson scott card, san diego california, specialty coffee, styrofoam cup

To Drink Or Not to Drink Coffee – Top Question Among Colombians

Coffee Lover — Fri, 17 Sep 2010 11:23:07 +0000

Colombia is a country known worldwide for its quality Specialty Coffee from Arabica beans. Historically, the best coffee produced in the country has been exported. Coffee left for domestic consumption has been of lesser quality or from different beans lacking the export quality certifications.

Right or wrong, the perception has been that Colombians do not drink good coffee at home. The reality is that Colombians are not yet addicted to fancy preparations such as cappuccino or iced latte.

Americans and Europeans drink two to three times more coffee than Colombians. Why is that?

In Colombia, there is simply not a dominant culture of coffee, believe it or not.
For example, for breakfast, many Colombians prefer to drink hot chocolate or fresh juice from a truly amazing variety of fruits available.
Or they may choose to drink a beverage called “agua de panela’” made with brown sugar cane sold in blocks and dissolved in hot water.
When Colombians drink coffee, they opt for less than other nationalities.
However, over time, Colombians are adopting a preference for gourmet and specialty cafes selling drip brewed coffee, espresso based, hot beverages, other hot and cold drinks, and snacks.
These cafes also sell merchandise such as shirts, jackets, mugs, whole beans, posters, books, music and other items.
Adoption of strong coffee cultural habits is the result of effective marketing.
This is a positive trend for the thousands of trade workers who benefit from high coffee consumption domestically, particularly when international sales are lagging.

What’s helping Colombians adopt a stronger culture of coffee drinking?

Enterprising Colombian marketers and growers are committed to increasing current per capita consumption of 1.8 kilos per year by 30%.
Launch of a long term strong national promotional and advertising campaign using multiple media and touch points with the slogan “Tome Cafe” (“Drink Coffee”).
Main campaign objective is to establish coffee as the beverage of choice.
The campaign includes education about quality and distinction between Specialty Coffee and other grades of the product.
Business initiatives at the private and government level seek to identify and cater to the national consumer audience who can or is willing to pay for Specialty Coffee.
Awareness of the independent certifying agency’s recognition when specific labels meet quality, environmental and social welfare requirements for specific certifications.
Certification means that the coffee production process maintained high soil and water conservation standards.
The use of pesticides was limited in accordance with principles of sustainable agricultural and waste disposal practices.
The workers involved in the chain of events for the brand derived benefits to improve their social, economic and health situations.

According to the Colombian Specialty Coffee Program of the National Federation of Coffee Growers, their evaluation is based on the principles of sustainability, preparation and origin.

Sustainability means that communities growing this coffee are fully committed to protecting the environment and ensuring cleanliness throughout the production steps.
Preparation means that coffee is developed to meet the preferences of a particular client.
Origin identifies the region or particular farm where the specialty coffee is harvested. This type of bean is not mixed with any other in the tradition of a “limited edition.”

The growth of domestic Specialty Coffee consumption among Colombians will be the result of effective promotional and advertising messaging. Colombians are proud about their flagship export product and about the cultural traditions of strong family, music, literature, cuisine and religion from the coffee growing regions.

The success of the promotional efforts to get Colombians to drink more coffee will benefit their domestic economy and strengthen the production of great beans for years to come!

Dominant brands such as Juan Valdez and Oma Cafe already have a noticeable presence in the country with strategically placed specialty outlets.

The Juan Valdez chain of coffee shops was created by Colombia’s National Federation of Coffee Growers through Procafecol S.A, (Promotora de Cafe Colombiano), a company established in 2002.

Juan Valdez Cafe is the only house chain from a coffee producing country.
Procafecol is about 80% owned by the Federation.
The rest of the shares are directly owned by more than 400,000 individual growers belonging to an association.
There are about 120 Juan Valdez coffee shops in Colombia selling a range of products and merchandise on site. These shops are social meeting places for people of all ages and occupations.

Another dominant brand is OMA.

Started in 1970, OMA owns shops selling all the usual hot and cold coffee drinks, and snacks.
The shops also feature books and music.
In addition, OMA owns a restaurant chain and a manufacturing facility for OMA Coffee Roasters.
The name OMA is derived from German. OMA is an endearing word for “grandmother.”

In addition, there are several other less known specialty labels that focus on niche markets. They include:

“Perfect Love,” owned by coffee roaster Luis Fernando Velez. Achievement: “Q” certification. Perfect Love is of export quality, sweet, aromatic, offering a cup with zero defects, very clean, pleasant after-taste and a remarkable acidity. Sold through institutional clients (businesses, hotels), limited points of sale in affluent areas or through special subscription orders.
“Devotion Cafe” (known as “Veneto”), is another brand that sells their product domestically through a membership that includes a coffee maker, cup, plate and a spoon.
“Aney” from the Cesar area. “Kogui” from the Magdalena area. “Mesa de los Santos” from Santander. “Cafe Aragon” from Medellin. “Jesus Martin Bedoya” from Armenia. “Salento” from Quindio. And there are more.

I’m ready for a good cup of my favorite Colombian Supremo Organic coffee. What about you?

-By: Timothy S. Collins

Timothy (“Tim”) S. Collins, the author, is called by those who know him “Gourmet Coffee Guy.”
He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author’s website: http://www.ourgourmetcoffee.com

Technorati Tags: campaign objective, coffee consumption, coffee espresso, domestic consumption, hot beverages, specialty coffee

How to Order a Proper Coffee Drink

Coffee Lover — Fri, 17 Sep 2010 11:18:13 +0000

If you want to drink coffee then the numbers of choices you have are rather limitless. The only limit that your are subject to is what you prefer and what you don’t. Different types of coffee shops have their own different types and blends of coffee available. These coffee shops also have a number of available specialty coffee drinks.

To make an order the first thing that you would need to do is select a drink size of coffee. The person who serves you coffee will usually take the time out to ask if you’d rather have a short, tall, grand or venti. These sizes are usually 8oz, 12 oz, 16oz and 20 oz respectively.

People who are ordering drip coffee can take milk and sugar along with their order. The choices of milk available are another thing entirely. You can opt for different types of milk such as frothed milk which is rather thick, steamed milk, breve, wet or panna which is whipped cream.

After your choice of milk, the next thing you need to decide is whether you want a latte, mocha or if you prefer a cappuccino. A latte is actually an espresso with steamed milk added. A cappuccino is actually a mixture of three things in equal parts : steamed milk, an espresso and frothed milk. A mocha on the other hand is a latte or cappuccino that has chocolate syrup added to it.

These are some of the specialty coffee drinks that you can by from a coffee shop. Some of the different names listed here may differ in the particular coffee shops that you visit for a whole lot of reasons

Espresso Con Panna – This is an espresso shot that is mixed with whipped cream
Double Dry Short – This is a double shot of espresso which is in short cup and which has no foam
Solo – This is a single shot of espresso coffee drink
Doppio – This is a double shot of espresso coffee drink
Caffe Cubano – This is shot of espresso that is heavily sweetened
Quad – This is an Espresso drink that is made with four shots of coffee
Split shot – This is an Espresso shot with half the caffeine
Caffe Americano – This is a single shot of espresso that has 6 to 8 ounces of hot water added to it.
Ristretto – This is a restricted shot of espresso which is also called a short pull. While brewing this sort of coffee a whole lot less water is allowed to pass through the coffee grounds. The makes a flavor of coffee that is rather intense.
Lungo – This is an extra long pull. During the brewing process of making a Lunho, twice as much water is allowed to pass through the coffee grounds.
Dry – This is an Espresso that is made with small amount of foam and no steamed milk added
Chairo – This is an Espresso drink that is made “clear” by the addition of more milk
Caffe Medici – This is Doppio that is poured over chocolate syrup and orange peel, and finally topped off with whipped cream
Frappe – This is a coffee drink that is created along with ice cream and milk
Shot in the Dark (aka Redeye) – This is an espresso shot that is made in a coffee cup and then rest of cup filled up with drip coffee
Caf

Technorati Tags: coffee drink, coffee drinks, different types of milk, drip coffee, espresso coffee, specialty coffee

Ethiopian farmers see higher profits from specialty coffee

Coffee Lover — Sun, 22 Aug 2010 18:15:25 +0000

Ethiopian farmers see higher profits from specialty coffee

Duration : 0:3:29

Technorati Tags: coffee, Ethiopian, farmers, from, higher, profits, see, specialty, specialty coffee

Ethiopian farmers see higher profits from specialty coffee

Coffee Lover — Sat, 21 Aug 2010 04:48:48 +0000

Ethiopian farmers see higher profits from specialty coffee

Duration : 0:3:29

Technorati Tags: farmers, profits, specialty coffee

specialty coffee latte art kontorinis pt2.MOV

Coffee Lover — Fri, 13 Aug 2010 23:36:22 +0000

speciallity coffee latte art kontorinis espresso indigo heraklion crete kontor cappuccino

Duration : 0:3:58

Technorati Tags: art, cappuccino, coffee, coffee latte, crete, espresso, heraklion, heraklion crete, indigo, kontor, kontorinis, latte, speciallity, specialty coffee

specialty coffee latte art.mov

Coffee Lover — Thu, 12 Aug 2010 15:08:30 +0000

speciality coffe latte art kontorinis indigo crete heraklio

Duration : 0:2:51

Technorati Tags: art, coffe, coffee art, coffee latte, crete, heraklio, indigo, kontorinis, latte, mov, speciality, specialty coffee

Non-profit Organizations Join Let’s Talk Coffee

Coffee Lover — Sat, 07 Aug 2010 18:54:02 +0000

Last year, Sustainable Harvest invited many non-profit organizations that work in coffee communities around the world to participate in Let’s Talk Coffee, the annual gathering of specialty coffee supply chain stakeholders hosted by Sustainable Harvest. Here several representatives of non-profit organizations share their perspectives on the value of being part of Let’s Talk Coffee.

Duration : 0:2:51

Technorati Tags: 01, 09, coffee supply, final, LTC, profit organizations, specialty coffee, stakeholders, supply chain, Sustainable Harvest

coffee-art-one-drop-specialty-coffee-brisbane.wmv

Coffee Lover — Sat, 24 Jul 2010 02:12:19 +0000

Blaine and James of One Drop specialty coffee in Brisbane demonstrate their skills, philosophy and artistic flair.

Duration : 0:3:31

Technorati Tags: artistic flair, Brisbane, brisbane cafe, coffee art, duration, espresso machine, espresso shot, Latte Art, specialty coffee, wmv

NRA 2010: Specialty coffee trends

Coffee Lover — Thu, 22 Jul 2010 18:01:36 +0000

Fastcasual.com senior editor Valerie Killifer speaks with Bob Fagan, regional sales manager with Fetco, about specialty coffee trends. Fetco was showcasing its brew products during the 2010 National Restaurant Association show in Chicago.

Duration : 0:3:54

Technorati Tags: bob fagan, coffee trends, fetco, nra, regional sales manager, specialty coffee, SpecialtyCoffee