Archive for November, 2009
Being a great dinner party host comes down to a number of factors, but above all else it’s about being polite and accommodating to your guests. Before dinner is served, I like to limit the time I spend talking in order to do more listening. That way, guests will know that I’m taking an interest in their lives and not just using them as a sounding board for my own bluster.
The selection of dinner fare is also a big part of accommodation. There have been times where I have hosted vegetarians and prepared dishes to please them – and I’m not talking about a dashed-off salad, either. I also like to keep plenty of decaffeinated coffee in the pantry in case my guests prefer not to be hopped up late in the evening. Coffee is a traditional beverage to be served with dessert, but it doesn’t have to be an energizing one.
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.
Coffee has sometimes been maligned as a dubious choice health-wise. That attitude is changing.
None other than the Harvard Medical School is reporting potential preventative benefits for coffee coffee drinkers for:
- Colon and Rectal Cancer
- Type 2 Diabetes
- Parkinson’s Disease
- Heart Disease
They are even reporting increased life span for coffee drinkers, especially women coffee drinkers.
Another study from the National Cancer Institute reports that chronic Hepatitis C sufferers can reduce the progression of liver damage by almost 53% by drinking 3 or more cups of coffee a day.
If you’re concerned about the caffeine gourmet coffee is recommended. The Arabica bean has almost half the caffeine of the Robusta bean. Arabica beans are used almost exclusively in gourmet coffee, while most commercial grade coffees use Robusta beans. And you get the added benefit of a better tasting coffee with gourmet coffee.
Caffeine only constitutes about 2% of coffee. There are also over 1,000 different vitamins, minerals and amino acids. There’s even some fiber in there that may help prevent the absorption of cholesterol.
A cautionary note: Pregnant women should be careful as coffee drinking has been associated with miscarriages. For the rest of us, remember moderation.
So drink up – it’s a healthy choice.
So far I’ve been talking about how flavoring is applied to flavored coffee, either by flavoring oil or by syrup. The final issue is dietetic in nature – sugar (and calories) or no sugar.
Flavoring oils have the clear advantage here, imparting scent and flavoring without any sweetening agent. Flavored coffees prepared with flavoring oils are suitable for both diabetics and dieters. Flavoring oils usually add less than five calories to the coffee.
Flavored syrups are another story. There are definitely sugars and calories added here, as much as 100 calories and 24 grams of sugar per fluid ounce. Your usage will determine the final calorie count.
The good news for diabetics and dieters is that sugar free syrups are available. For example, Monin, a major manufacturer of coffee syrups, offers a small line of sugar free syrups, boasting zero sugars and zero calories. They use Splenda as a sweetening agent. Other examples abound.
For some however sugar free solutions just don’t work. Personally, I can taste aspartame and other artificial sweeteners. I don’t enjoy the taste. If you’re like that then moderation is the rule.
Drink up and enjoy the flavors.
With an increasing amount of research toting the health benefits of green tea, more people than ever are switching from black tea to the traditional Asian beverage. Originally only cultivated in China, green tea is now grown in many Asian cultures and in the Middle East. The two biggest competitors in the green tea trade, however, are China and Japan.
While its origins are in China, many people now believe that Japanese green tea is the gold standard in the industry. Due to its widespread consumption, green tea is often referred to simply as “tea” is Japan. The best tea is said to come from the Yame area of Fukuota Prefecture and Uji in Kyoto, both in Japan.