Archive for the 'Single Origin' Category
A friend related an amusing story the other day. He had a box of camping supplies that he hadn’t opened in several years. In it he found an unopened bag of gourmet coffee.
He opened the bag. His comment was, “It smelled like coffee, but not good coffee.”
So just a reminder – coffee has shelf life, about two weeks once you open the bag. Even a sealed bag will experience some degradation in the quality of the coffee, but you can expect to get about 9 months of shelf life for an unopened bag.
Note that whole coffee beans will hold up better than pre-ground coffee. So grinding your own beans is always the freshest possible choice.
Until next time – happy brewing.
Hot weather is coming and a steaming hot cup of discount gourmet coffee may not be your first preference of drink choices. The heat shouldn’t stop you from enjoying coffee. This coffee au lait recipe provides a cool coffee choice for your summer time refreshment.
Ingredients:
- 2 1/4 cups gourmet coffee, cold
- 2 cups milk
- 2 cups crushed ice
Preparation:
Blend all ingredients until frothy. Serve over ice.
Source: About.com
For the unleaded crowd try decaf coffee. And for more variety try adding coffee flavor syrup(s) of your choice or use a flavored coffee of your choice.
Until next time, happy brewing.
French Roast Coffee does not come from a specific region or the world or a specific plantation, rather it refers to the darkness of the roast of the coffee chosen for that roasting session. French Roast is the darkest possible roast done on a coffee bean, Italian Roast being the next lower darkness level. Since it is not a specific coffee, it could be a single origin coffee or a blended coffee.
During the coffee roasting process there are two significant moments in time. They are referred to as “pops” or “cracks”. These are the moments when the expanding coffee bean cracks its shell and makes a popping sound. Most American roasters stop after the first pop but before the second pop – producing either a “cinnamon” or “full city” roast, depending on how long after the first pop they leave the beans in the roaster. At this stage the inherent flavor of the coffee remains intact and the coffee receives no flavoring from the roast.
At the second pop the oils of the coffee rise to the surface of the bean. During this time the sugars inside the bean also begin to caramelize.
The result is a coffee that is bitter sweet, with a light body and almost no acidity. The inherent flavors of the coffee(s) roasted this way is lost and the flavor of the roast predominates a French Roast coffee. The flavor is very intense, and those used to a milder coffee may find the taste overwhelming.
The roast master’s skill is critical for this coffee – a few minutes too long in the roaster and a great coffee experience becomes an awful coffee experience.
Until next time – happy brewing.
Gourmet coffee, has often been the subject of artists and pundits. Here are a few samples.
“I believe humans get a lot done, not because we’re smart, but because we have thumbs so we can make coffee.”
~ Flash Rosenberg
“Ah, that is a perfume in which I delight; when they roast coffee near my house, I hasten to open the door to take in all the aroma.”
~ Jean Jacques Rousseau
“In Seattle you haven’t had enough coffee until you can thread a sewing machine while it’s running.”
~ Jeff Bezos
“Ah! How sweet coffee tastes! Lovelier than a thousand kisses, sweeter far than muscatel wine!”
~ Johann Sebastian Bach
Coffee Cantata
“For lo! the board with cups and spoons is crowned
The berries crackle, and the mill turns round …
At once they gratify their scent and taste
And frequent cups prolong the rich repast…
Coffee (which makes the politician wise
And see through all things with his half-shut eyes).”
~ Alexander Pope (1688-1744)
The Rape of the Lock
Until next time – happy brewing.
A winter chill may still hang in the air, but spring will soon be here. Here’s a recipe to try out during the first warm spring day.
Cinnamon Caramel Coffee
Ingredients:
- 6 tbs ground gourmet coffee
- 1/2 tsp cinnamon
- 1/2 cup caramel dessert syrup
Preparation:
Add the cinnamon before brewing to give this recipe spicy touch. You’ll need to stir well to blend in the caramel syrup.
Mix the cinnamon into your loose ground coffee and then brew a pot of coffee by whatever method you prefer. Add the caramel syrup to the cinnamon-spiced coffee, and stir well until completely dissolved. Chill through in the fridge, and serve over ice cubes, with added milk or sugar to taste. The syrup makes this iced coffee pretty sweet as it is.
As an alternative to flavoring syrup try coffee flavoring syrup.
Source: www.coffeetea.about.com
Happy Brewing!
We all know about drinking gourmet coffee, but what about cooking with coffee? Yes, this wonderful elixir can be a welcome addition to foods outside the coffee pot.
Gourmet coffee can be used for everything from a spice rub to part of that delicious sauce you’re serving. Used judiciously the resultant dish may not even taste like coffee. Coffee can both complement and contrast the dish in question. And in the case of some deserts the coffee taste is intended to come to the foreground.
So whether it’s the secret ingredient in your marinade or that extra spice in your sauce, coffee can increase your culinary vocabulary and give you a refreshing cup after the meal as well.
Until next time – happy brewing.
The weather in Brazil makes it one of the few countries able to successfully use the dry (natural) method of processing its beans. This means that the coffees are dried prior to being removed from the cherry.
When coffee is dried inside the fruit the sweetness of the fruit will carry over into the perfect cup of coffee. Using the dry method, coffee will be heavy, sweet, and complex.
This drying method is very complicated, with longer drying times and the risk of fermentation, but it also showcases the reason Brazil is a world leader in this area.
Named after the port which Brazil’s famous coffees pass through, Santos yields a low acidic, light-bodied brew. You will experience a pleasant aroma and a mild, smooth flavor in this light roast premium South American coffee.
Santos is a Single origin coffee that makes a perfect dinner or after dinner drink.
Until next time – happy brewing.
Looking for that special coffee treat for Valentine’s Day? This recipe just might be the ticket.
St. Valentine’s Day Coffee Drink
Ingredients:
- 1/4 cup of kona coffee.
- 2 cups of water
- 1 tbsp strawberry syrup
- 1 tbsp vanilla creamer
- fresh strawberries
- powdered sugar
Instructions:
- Brew the 2 cups of water with the 1/4-cup of Kona Coffee
- Pour into a glass
- Add strawberry syrup and vanilla creamer. Stir
- Garnish with fresh strawberries coated with powdered sugar
- Serve
Source: www.holidaycoffeerecipes.com
Additional Tip: Put some melted chocolate on the side for dipping the strawberries and feeding them to each other.
Happy Valentine’s Day!
In my last blog I shared some general tips for brewing gourmet coffee.This time here are some tips specific to the type of brewing machine you might have: drip brewers and French Press or presspot brewers.
Choose the best grind.
I make the presumption that you do your own grinding, but even if you don’t the grind is important. Most drip brewers use a finer grind, this grind requires less brewing time because of the size of the grind. Using a slightly coarser grind in a drip brewer may slow down the brewing time and impart more of the coffee flavor. Be aware that this can cause your filter basket to overflow if you go too coarse.
For French Press brewers a coarser grind is required to avoid ground sediments being in your cup. If you don’t mind a few coffee grounds in your cup, use a finer grind to reduce brewing time, 1-2 minutes compared to 4-5 minutes.
Drip, Drip, Drip.
If you have a drip brewer clean it frequently. If you can’t remember the last time you cleaned it – clean it. Lime and oils will coat your heating coils effecting water temperature and imparting new and undesirable flavors to your coffee. Cleaning options extend from commercial products available at your local grocery store to home solutions using vinegar and water.
Invest in a better paper filter. The cheapest one at your grocery store may work but it may also be adding flavors to your coffee you’d rather not taste.
Rinse out the paper filter before you put the coffee in the filter basket. This washes away some of the undesirable flavoring minerals and chemicals that distort the taste of the coffee.
Spread the coffee evenly over the filter. This will help with better extraction from the coffee during the brewing process.
Consider investing in a permanent gold filter. Unlike a paper filter it will not trap some of the flavoring oils found in the coffee imparting a truer coffee flavor. Because of the increased size of the filter holes it may allow some of the finer grounds through. If so, consider a coarser grind to prevent this.
It’s a Pressing Matter
Pre-heat. The presspot or French Press process loses a lot of heat from the water during it’s various stages. The colder grounds and the air temperature barrel of the press draw some heat off. Decanting it to a cold carafe or thermos draws some heat off. Pre-heating the press and carafe reduce the heat loss and may prevent a coffee that is under extracted.
Time it. Normally French Pressing takes about 4-5 minutes depending on the grind of the coffee. At that point it is decanted into another container to limit further exposure to the ground coffee. Walk away for too long and you over extract the coffee. Drip brewers do not have this problem for obvious reasons. You don’t want to overcook your drip coffee, don’t overbrew your presspot coffee.
Final Note
It’s all about taste. Experiment. Your taste buds will tell you which technique, what quantity of grounds, how much time is needed to produce the coffee ideal for the most demanding consumer you know – yourself.
Until next time – happy brewing.
Ok, you’ve invested in some premium gourmet coffee. Now you want to get the best out of that coffee. Here are some brewing tips to help you.
It’s all in the beans.
Hopefully, you’ve bought the coffee whole bean and not pre-ground. Coffee is a product with a shelf life. In the best of all worlds you would roast your own coffee beans, but not everyone has the dedication or time to do that. Once roasted the longer your coffee stays in whole bean form the longer it will yield the freshest possible cup of coffee.
Invest in a burr grinder (not a blade grinder) and only grind what you need for a few days at most. Even better, grind what you need for this pot right before brewing.
Measure the grounds. Suggested is 2 tablespoons per 6-8 ounces of water. You may prefer more or less.
About Water, Temp & Time
Use the right kind of water, either spring water or filtered water. Tap water imparts undesirable flavors to the coffee and lacks some minerals essential to coffee flavor. Distilled water lacks essential minerals necessary for coffee flavor.
The ideal temperature of the water is 195-205 degrees Fahrenheit.
Brew for 4.5 – 5 minutes.
Miscellaneous Tips
Don’t leave your brewed coffee on the hot plate. This will ruin your gourmet coffee in as little as 20 minutes. Invest in a carafe or thermos mug. Pour the coffee into the carafe or mug to preserve it’s heat and taste.
Depending on your level of enthusiasm for coffee (and your budget) invest in better equipment. Coffee makers with temperature controls, built in grinders and other bells and whistles are readily available in a variety of budget constraints. No need to break the bank with your coffee making equipment and plenty of high end if you’ve got the money.
Until next time – happy brewing.