Steven David's Coffee Times Blog

Best Food & Drink Information Online

2010-12-04T21:46:00.001-05:00

Check out the related sites on this blog. They hav lots of specialty sites. Very cool! http://ping.fm/wWjV3

How to boil water

2010-10-29T09:12:00.000-04:00

Serious Eats reposted from recently a guide of boiling water. (Step by step, to the smallest detail) explains how to boil water. (For example, step one is, "open your closet or wherever you store your Cookware.") Thanks to accurate level of detail, is a funny post--one that I laugh out loud to the left.

However, as the idea of boiling water is simple, there's a lot of confusion out there about how to prepare your water for coffee and tea. One of the biggest differences between a mediocre (or even terrible) Cup of tea and a big mug of tea is tea brewing temperature. Beer a black tea to too low a temperature that is bland. Tea green Japanese at too high a temperature of beer and is hard, astringent and undrinkable.Similarly, the taste of coffee can be flat if the water temperature is incorrectly used to prepare it.(For coffee, 195 to 205 degrees Fahrenheit is ideal).

There is also a lot of confusion about the water itself. one of the most popular article of this site is a rundown on hard water.A guide to water filters is also very popular, and get a lot of questions about what kind of water is better for the preparation of tea.

Sounds simple. Heat + Water + coffee beans or coffee or tea Tealeaves =. but there's much more to it, and the water is just the beginning ...

Photos (c) Marko Goodwin

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End Roast Profiling... Start Profile Roasting!

2010-10-28T13:19:00.000-04:00

When it comes to coffee purchasing, there exists a horrible affliction called Roast Profiling, a mental disease that leads to wrongful assumptions about cup character based on 'roast level'. If your buying decisions have ever been swayed by the words light, dark, or medium, before even learning what the flavor profile of a coffee is... well, then I'm afraid you've been diagnosed positive. We're in this together though, as we have paired our coffees with roast level in such a way, and for so long, that even our own purchasing behavior has been located deeply within its paradigmatic grasp... and we never even knew it. As coffee purveyors we are also educators. In the past we have trained our customers to locate and identify the roast level of a coffee, using it as the determining factor in a purchasing decision. Our longtime retail customers can remember our dichotomy of offerings as Featured Roast and Daily Brew, the darker and the lighter offerings respectively. We have asked you to become experts on the subject, really. Well, there is much more to coffee than its roast level, so it's now our duty to step up and educate beyond the color scheme.Before going any further, let me offer that whether it's a bright acidity or bitter finish that's desirable to you, you are never wrong about what your preferences are. No one is. Taste is one of our most personal senses, as we cannot taste from a distance the way that we see or hear. No, a person is not wrong when it comes to taste, but they can be more informed about what it is that they taste and why they taste it. We're here to educate on this point, so keep this thought in mind as you read on.

A coffee's 'roast level' or 'roast degree' is often thought of as the color tint, how dark or light a coffee is. Color, although it is quantifiable and measured by the reflectance of light of the coffee's surface, is neither universally accepted nor indicative of a coffee's flavor. We often assume that the darker the coffee is, the stronger the brew is. In many cases, this is true, as darker roasted coffee tends to have more solubility and the resulting extraction is more saturated. However, if all coffees are extracted properly, the level of roast of the coffee used in the resulting brew doesn't matter. What does matter are the indicated flavor profile and cup characteristics, and trusting your own taste preferences. Because when it comes down to it, relying on color or roast level hardly provides an informed assessment of coffee flavor.

In reality, there are over 1,000 different aromatic and flavor compounds in roasted coffee, making it possibly the most complex food in your kitchen. Compressing that complexity into 4 or 5 categories of 'roast level' is perhaps the fastest way to dumb down an articulate, quality product to educated consumers. What I want to convey here is this: when it comes to offering properly roasted, high quality coffee, roast levels are arbitrary and have no place in their presentation.

In its most simplistic definition, roasting is the process by which the coffee seed is made edible for consumption. The roasting process is the means to the end, and in the end there should be no premeditated dark or light roasts, but only these 3 possibilities:The coffee is too underdeveloped, flavors taste vegetalThe coffee is properly developed, flavors are revealed and highlightedThe coffee is degraded, nuances masked by improper and over roastingOf course, all of this has little meaning without the context of the quality of the green coffee (coffee seed) itself. If the quality of the green coffee is poor, then all that 'proper development' will do is highlight the intrinsic negative characteristics of the coffee (defects and the off tastes of cellulose). If the green coffee is of high quality and has complexity, uniqueness, balance and sweetness, then it is the roaster's job to develop, reveal and highlight these characteristics.

If you think about it, the road to roast level ideology was paved long ago by the marketing giants at major commercial coffee operations (your basic grocery store coffees) and their products don't taste very good. Why? One reason is that these operations race-to-the-bottom for cheap, commodity grade coffee, with poor flavor, thus necessitating the need to mask the negative characteristics by way of over roasting. So, it is in possibility #3, the degradation and masking for flavors, where all of the big name commercial, and some smaller roasters who follow suit, are constantly and consistently located. This is the main reason why roast levels are so pervasive in our ideas of coffee - the coffee is bad to begin with.In the world of Specialty and boutique coffee, however, there is no place for roast level, only proper development. As pioneer George Howell says, "If the duck is delicious, why smother it in sauce."

At the Gimme roastery, manual Profile Roasting - finding the correct time and temperature curve for a coffee in order to reveal the beautiful aromatics and flavor nuances of a coffee - is what we obsess over day after day. Finding the correct profile for a coffee takes a skilled mind, and achieving that same profile small batch by small batch takes a skilled hand. We roast each batch of coffee manually, using time and temperature, smell, sight, sound and taste as our guides. Whether or not the properly developed roast has a color tint lighter or darker than another is quite beside to the goal. We can roast the same coffee two different ways (two different profiles), but to the same color specification, and we end up having two drastically different results.

So, I'm going to go out on a limb here and say that you (yes, you) are 100% above choosing coffees based on roast degrees and color tints alone. Starting October 4th, 2010, in an effort to End Roast Profiling, we will slowly phase out the use of roast level indicators on our product packaging. Instead, we will focus on emphasizing the flavor characteristics of each coffee product. The coffee inside the bag will be the same coffee you've been enjoying, but you'll just know more about what you taste. Go on... trust your preferences, you're never wrong.

To understand more about what you taste and why you taste it, we invite you to attend our weekly free cupping on Saturdays in our State St. store (coming soon to Brooklyn!!).

The Gimme blog is a collaboration that gives voice to people across our company. Opinions expressed by our authors are uncensored, and are not necessarily the opinions of Gimme! Coffee. If you need a company statement, or any other type of response, please contact us.

Connect with Gimme! Sign up to get news and discounts in our monthly email and the latest updates in our daily feed.

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Photos - One Of These Things Is Not Like The Others

2010-10-27T19:51:00.000-04:00

You all know the game we played in the lab last last month and the song that goes with it: it's the simple act of picking the one item in a group that is different. In the coffee world we call this type of tasting challenge "Triangulation" and there are both national and world wide competitions to determine who can best identify the odd one out.

Photos by Devorah Freudiger, Gimme! Coffee

To run this triangulation cupping we set up nine sets of three bowls, in each set two of the coffees are the same and one is different. Sometimes picking the odd one out is easy: I'm sure that if I put a naturally processed coffee in a group with two washed ones every single one of you reading this (coffee professional or not) would be able to pick it out.

However, asking you to pick out the different one from a pairing of two coffees from the same region, that are the same varietal and processed the same way is where things get difficult. And in our lab difficult means interesting.

During a Cup Tasting Championship cuppers are judged by the number of correct samples identified. If there is a tie between competitors the one who got the most right in the least amount of time is named the winner. We didn't set a timer for our cupping exercise, it was all for fun and to test ourselves.

We also decided to go through the entire cupping process, which means we got to sniff the dry aroma of the coffee. This gave us a heads up on which one was different, although we also used our sense of taste and judged the coffees aftertaste and mouthfeel. The cup that was not identical to the other two was marked on the bottom with black dot. This way we knew when we'd chosen the correct one.

As I said, some of the trios were easy, some were hard. The most interesting thing we found during our cupping was that a few of the samples had the same coffees, but the identical pairs were inverted, and that changed how we perceived them. One cup of Mocha Java was easier to pick out from from two cups of Piccolo Mondo than it was to pick out one cup of Piccolo Mondo from two Mocha Javas.

This was a great exercise for us to reconnect with the coffee we taste every day. We had to pay careful attention to how they smelled, tasted and felt in our mouths.

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DeLonghi EC155 Espresso Maker

2010-10-09T09:38:00.000-04:00

DELONGHI EC155 Pump-Driven Espresso Maker Mixes steam, air & milk; 2 separate thermostats control water & steam temperatures; Adjustable steam emission; Stainless steel manual pump espresso & boiler; 1 filter for both ground coffee & coffee pods; Metal control panel ; Self-priming system ; Single selector knob for on/off; Transparent water reservoir ; Removable drip-tray; Black & Silver Pump-Driven Espresso Maker

Price: $140.00

Click here to buy from Amazon

What makes a Good Cafe

2010-10-08T15:31:00.000-04:00

Most people will tell you that a good Cafe with a higher sensitivity of coffee. This is the case. How can you call yourself a good Cafe and serve a cup of joe?

A good Cafe is a wide range of brews. Keep in mind that the nursery schools rhyme: "Peas Porridge hot, Peas" chill.Ed Porridge? What is a good Cafe would like. It has a coffee with a hot and cold, that is.Espresso, cappuccino, machiatto should be menu. they are likely to have a special house recipe that is uniquely their own, and your favorite crowd.

Large Cafe is also different beans and Blends. you must select the drinking familiar Arabica or Robusta. You can also select whether you have ever tried to beans: Brazilian, Columbia, maybe even rare Jamaican Blue Mountain.

A good Cafe is not Even nearly coffee. It is also the atmosphere relaxed. good Cafe is to know the. it considers very kind and is a good place to sit and chat. Coffee flavour subtly, deliciously scents into the air, to give everyone the opportunity to relax in.

A good Cafe is busy, but not noisy.Replacement fluid flow of Customers not yet people do not have any future deafened and goes to the sound.People may have a decent conversation, heart to heart or random chat as they feel like it.

And in this day and age really good Cafe is not just a place to have a cup of coffee is also a good idea to work in another office. This usually means to Wi-Fi, because most of the people in need in order to be able to keep in touch with their offices and customers no matter where they are in. WiFi zone Cafe is really a blessing. you have the status of the work, which can be an excellent coffee and meetings in the same time.

Have you found a good coffee shop in your area yet?

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A catalog of Espresso Makers to help you find yours

2010-10-08T13:31:00.000-04:00

If you are looking for an espresso maker, you will find a comprehensive catalog espresso makers very useful. You can find such catalog easily go online and simply trying to one. Espresso coffee machines are very popular especially in these days when expressed and coffee play big roles in the community.

Once you have a catalog of espresso, you will find that you have a lot of kinds of espresso machine and various models of each type to choose from.You can get quite confusing, but you can start by weighing the capabilities of espresso machines. here's Some basic information about the different types of products most probably you will find on a catalog of espresso coffee machines to help you find the perfect espresso maker.

Espresso Machines: the big three

There are three types that you can choose from choice should depend on your specific needs. You should also consider your convenience when you choose an espresso maker. These "big three" are manual, semiautomatic and automatic espresso makers.

Manual machines require a greater effort from you when produces espresso, while automatic require the least effort possible. This will, ultimately, the espresso machine type that is best for you. But even if you're going to love the espresso hassle-free make automatic espresso machines method, these machines pricier may not fit within your budget.This means that you must also find a car that wouldn't bite through Pocket.

The low down on Manual Espresso Machines

Manual espresso coffee machines are also what we call machines based on the pump. these machines because they work manually, require effort practically any user step by step in order to function. If you are a lover of coffee and considering the decision-making process practically a ritual of coffee, you'll love the extra effort that can be put when you use the manual espresso maker. These machines are quite old fashioned, by the way that work down to their external appeals.

Their best features include strong foam that can produce in espresso.These machines also will give you a lot of time to fuss over your espresso, and if you have a car manual, you will be taken through the whole process of manufacture of espresso.And if you're an aficionado of coffee true-blue, you'll probably also love the vintage, nostalgic touch machine manuals.

Semi-automatic Makers 101

If you are a housewife and you have less time to spare in prepare espresso for your home, a semiautomatic would be the ideal type of espresso maker for you. There are two advantages that are derived from these semi-automatic espresso machines.As a housewife, you probably need to keep within a budget.Those responsible for semi-automatic espresso combines convenience with a method of production of hassle-free espresso that do not require your attention by-the-minute.As a housewife, not only are on a budget but are also flooded with so much to do. that is why the semi-automatic espresso machines will be the smartest choice.

All about espresso Makers

Among all types that you will find on a catalog of espresso coffee machines, espresso makers are automatic machines faster, more convenient when it comes to making espresso. fully automatic machines are best for offices where is no one specific task to make espresso. machinery can actually do all the work, as long as you choose the right model and brand.

These automatic espresso makers are even more impressive and high technology in terms of appearance and behavior. in fact, often have digital control systems very convenient and features like automatic off and programmable timers. Unfortunately, these are even more expensive than the other two types of espresso maker. But if you aren't careful, these automatic espresso makers can give you good value.

You will find further information about Espresso Makers on our site Best Coffee Makers.

Mark is the editor of coffee-maker-guide.com you provides the best coffee reviews and evaluations.

Coffee news

2010-10-07T15:31:00.000-04:00

Aumento prezzi Starbucks. A themed costumes shop, drive-through the espresso. Burger King breakfast new coffee breakfast menu. This is the last coffee News:

Select Starbucks prices to Rise
Starbucks announced that it will increase the prices of many of its drinks and possibly its retail packages of coffee in response to higher prices of Arabica coffee.Starbucks Chairman Howard Schultz called at current prices "untenable" and has announced plans to increase prices for drinking labor-intensive and large, keeping prices of some the most popular of Starbucks drinks (including some coffee espresso). worried about rising prices, limiting the coffee habit? learn to make your coffee.

Coffee in Boston mobile hits the road
Trikes coffee (three-wheeled carts coffee) recently have become a popular source for the "coffee to go" according to the Boston Globe.Apart from the tactical advantage in a highly portable coffee kiosk, the trikes also offer a more intimate relationship between customers and baristas, according to a lawyer.Other cities with three wheeled mobile coffee ventures include London, New York City and Portland, Oregon.

Burger King's new Breakfast menu includes four coffee
Serious Eats recently reviewed by Burger King nine breakfast new menu items (four of which are actually coffee) .the menu includes three best iced coffee (reviewer described the Mocha iced as "rubbery") and one of Seattle's best coffee hot (that the reviewer found such to be aromatic and roasty). Personally, I believe that greater importance of fast food breakfast options can only tip the scales of America's obesity epidemic of "evil" to "awesome," but, hey--at least the hot coffee was good!

Coffeegiant.com Offers new coffee app for iPhone
Online retailer CoffeeGIANT now has an iPhone app that makes it easy to purchase coffee from their website via iPhone. serious addicts coffee--just got served.You can read about more coffee iPhone apps here on about.com.

Green Mountain acquires Van Houtte
News for people with Keurig coffeemakers!Green Mountain Coffee Roasters buy Van Houtte for around 890 million.Van Houtte produces coffee, tea andd other products packaging: K-Cup under the brands Van Houtte, Bigelow and Wolfgang Puck. Second Green Mountain Coffee Roasters, the objective of the acquisition is to increase the presence of Green Mountain market in Canada.

Barista Coffee Company to open themed costume-Flagship Drive-Thru in Washington
Based on Seattle Barista Coffee Company is currently remodeling a building to be used as a costume theme-drive thru flagship store. According to a news release, "baristas employs and promotes attractive female trained baristas to interact with customers to maximize your sales and to prepare the best drinks. all baristas wear in constant evolution and attractive costumes, allowing customers to enjoy the anticipation of experience fun, creative, new and intriguing, every day."Right ...

Best of Seattle expands presence at over 30,000 locations
Best of Seattle now has served to 30,000 locations--increased tenfold since March. the increase is largely due to its expansion in Burger King (thanks, fast food breakfast menus!), AMC theatres and restaurants subway. Is also available in over 20,000 retail grocery stores and 550 cafés and kiosks.

Picture (c) Lindsey Goodwin

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5 tips for a perfect espresso Home

2010-10-07T13:31:00.000-04:00

As a professional bartender I refer always as I like to show a cup of delicious made perfectly, and absolutely sinful of espresso at home for my guests during the season of heavy visitor after October. Make a home espresso or milk is a fantastic holiday tradition for us.

Talk about a way to wow your friends and family. All (at least everyone I know) loves an espresso made perfectly, narrow, or as a latte or a short moca rich and creamy.

Making espresso at home has the advantage of being cheaper, you can better control the espresso decision-making and you can make a variety of drinks, just like they do in a good coffee, only better.

Just as you do? After you learn the secrets of making espresso at home, it all boils down to practice. Practice that nobody really minds too!

Here are 5 tips that will help you to churn out perfect espresso every time from your home espresso machine.

(1) beginning with * very * good espresso beans.

Is just as good at the bean from which is extracted espresso. There are countless amount of mixtures form a gaggle of roasters. some are very good at what they do, while others have given everything to pursue perfection, good taste and the art of espresso.

That said, don't go cheap for espresso beans, nor should pursue the "great coffee roasters" as the final authority on good espresso, because typically aren't.

Go online and search for some coffee roasters in Portland, San Francisco and Seattle.Search for independent stores that have good reputation on the Forum of coffee or have big chatter about the quality of their coffee on Facebook.contact the roasters and see if they are willing to send a small sample of their espresso. you'll be surprised at how many will say Yes and even more surprised how many different flavors you experience from each roaster.

The price is generally the same across the Board, but expect a variance of about 1-3 dollars per pound.With the exception of Kona coffee, you're willing to pay almost $ 30 a pound.

Freshness is also important.After roasting espresso should sit for a few days to "de-gass." After the period of "freshness" begin. If properly sealed must remain "fresh" for about 4 weeks.After that the taste can begin to move if it cannot be dramatic at first.

(2) High heat to high flavour

Coffee beans are around 12% of oil so a fair amount of heat and pressure are required to extract the delicate flavours of espresso.

Temperatures of espresso extraction should vary from 198 to 201 degrees and use approximately 9 bar pressure (about 130 pounds of pressure) to unlock and otherwise force the flavor from fava. aware that not all home espresso machines can do it correctly or consistently, then follow the rule that "you get what you pay for" when it comes to espresso coffee machines.

(3) Grind End for Maximum Flavour

This gets a little tricky.Espresso requires a grind well so that the water passes through the filter of coffee can take its sweet time to heat the grind enough to extract the taste of most possible.That's all fine and good, but getting the perfect crushing is a trick.

Some have a setting grinders House "espresso", but most are almost not well enough to be called a "espresso espresso grind." when the Earth is not correctly very soft, but its pretty close.It should have still his gritty feeling to it, but not the course as caffè can-purchased.

Most grinding House will struggle to do the job.However, if you buy your beans through a reputable roaster just asked them to grind it for you.They may ask the machine type or purpose of grinding.Having a pro do it for you will guarantee you will have the crushing right for the taste right and that you are maximizing the experience and the cost.

(4) Seek cream

Cream is dissolved solids and oils that are notified when extracting making up delicious espresso sugars and proteins.

Foamy Cream is the goodness at the top of a shot of espresso successfully extracted.Appearance of cream can vary depending on the mix, temperature and pressure of the machine, but generally should appear rich in colour, golden brown color depth, with a look of marbled. Cream should take at least 1/3 to 1/2 glass resumed after the extraction is complete, but will quickly due to effects of air.

Cream is basically the good stuff. keeping it retained is crucial for a good espresso House. accordingly after the extraction is complete, or drink espresso immediately, or do it in heated milk or a syrup to help "Save" the integrity of flavour. after the hit is pulled you have approximately 5 seconds to take the decision or the shooting starts to go wrong-fast!

(5) Mix carefully your tastes for huge taste

If your shot is just like that, then why dump in flavor cheapest you can find on sale at FlavorWorld? is it so important to consider the taste of the drink throughout the construction process. Why spend so much time, making the perfect shot only to cancel its flavour with bad syrup, sauces or poorly heated milk?

If you're a fan of vanilla milk, then buy the syrup vanilla best you can find which is made to espresso. Personally I recommend the line Monin flavours espresso. they really focus on the taste of the final product, and ensure that blends espresso taste. Its a bit more expensive compared to other brands, but not much at all and is worth the extra cost.

Sauces have a little more leeway. I had some very good coffee makers made by some chocolates very cheap markets! good espresso here helps, but again this is a good espresso mixing with other ingredients of quality. choose with care and a tad more spend to make it the best in town (seriously).

Following these ideas you may have espresso House from your machine espresso House every time. be sure to shop carefully for an espresso machine that can withstand high temperature and vapor pressure and one that is built to last. Invest a little more will ensure that you will have the best experience of making it possible to House, espresso.

Home Espresso Latte demonstrates creating espresso, espresso drinks and how to make perfect espresso at home using home espresso machines.

Professional Baristas have helped these 5 tips home espresso and milk enthusiast who wants to make better espresso at home using professional techniques and espresso house equipment.

New York women's attracted by the smell of coffee

2010-10-06T23:09:00.000-04:00

A study has shown that New York women are attracted to the smell of coffee, according to a report by ABC New York
.
The survey was carried out by the smell and taste treatment and Research Foundation and sponsored by AX men's grooming products.
The study also noted that women around THE UNITED STATES prefer different odours. In Philadelphia the likes the smell of clean Laundry, in Los Angeles prefer lavender and ladies in Dallas like campfire smoke.

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Advanced Barista Training-Extreme Pours instructional DVD

2010-10-05T23:03:00.000-04:00

The 40+ minute DVD features four of the country's most talented baristas demonstrating sophisticated latte art techniques, expanding the viewer's idea of what is possible when espresso and milk are combined in a cup.

In addition to The Simple Heart, viewers will learn more complicated pours including The Triple Rosetta, The Apple, The Autumn Leaf, The Little Flower and The Fire-breathing Dragon. The featured baristas also discuss the fundamentals of coffee grinding, espresso extraction and milk texturing.

The DVD was shot at the American Barista & Coffee School in Portland, Oregon and directed by Bruce Milletto, president of Bellissimo Coffee InfoGroup.

The featured baristas - Billy Wilson of Portland, Oregon, Chris Defario of "Gimme Coffee" in Ithaca, New York, Bellissimo consultant Matt Milletto and Austin Gregory - exhibit a passion for coffee and flair for showmanship that make the video/DVD entertaining as well as educational.
Price: $69.95

Click here to buy from Amazon

Cafe Grumpy in NEW ban laptops

2010-10-05T12:57:00.000-04:00

Cafe Grumpy in Chelsea, NY is dødtrætte af extension cords, crushing their inventory. Although their Brooklyn location welcomes them with laptops and noise cancellation headphones. The owners, Caroline Bell and Chris Timbrell has been the target of much bad publicity for their ban on Chelsea location.
Cafe Grumpy has opened a third position with a specific to forever to solve their problems, "portable" different designs.The new location of Park Slope have not all chairs … that, unless you count the bench outside line coffee for those who choose to linger. A counter has it in the rear part of the store and a chest-high table in the front.
"I don't think I would ever make a larger space with tables and chairs again," said Ms. Bell."I appreciate the idea of when you go option and it feels like a home away from home, but I do not think it should be a home office away from home."
This type of grab-n-go coffee bar becomes more common around the country and especially in New York. "There is clearly a philosophy behind toolbar coffee, "said Chris Geckeler, describing his ongoing Odyssey to taste the best coffee on manseekingcoffee.com."It places the emphasis on coffee and barista. "
Read more check out in the New York Times article on http://www.nytimes.com/2010/08/25/dining/25coffee.html

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Espresso Coffee Machines 101

2010-10-04T22:16:00.000-04:00

Starbucks didn't invent the espresso, but revolutionized the way that watching it. By Capuchin lattes or only a straight shot of espresso, coffee and coffee drinks have become the drink in the morning. You can find a coffee shop on almost every corner in every city. However, with the rising cost of coffee and the world economy in decline, espresso coffee machines have really boomed in sales.
Buy an espresso machine for your home should be studied before I run the nearest big box store and grab the first one off the shelf. You should decide ahead of time how much are you willing to invest in your espresso machine.They can range in price from under $ 50 for well over $ 1000. all depends on what you are looking for.
There are some questions you can ask yourself to help determine how much are you willing to spend. As a general rule are:
* How often designed using the machine? If you know you're for use on a daily basis that you want to buy a car that is sturdy enough to hold up to repeated use.You should also look into one with a guarantee if it is corrupted.
* Do you want a fully automatic machine that all it does for you?If you want your espresso machine to do everything but drink espresso for you, be prepared to pay a premium price. However, if you do not mind adding coffee machine and other small steps, you can save a lot of money.
* How much room you have for the espresso machine? espresso makers Range in size from models of workplans to those who occupy the space of a small fridge. Keep this in mind as you shop.
Types to choose from
With these basic questions you are now ready to decide which type of espresso machine.There are five basic types of machines to choose from, ranging from the simplest to the most complex and automated.
* Stovetop espresso maker, sometimes called percolators stovetop are great for occasional espresso drinker or for campers who want their shot of caffeine also in the Woods.The disadvantage of flat stovetop espresso is that only makes a Cup at a time.Should cool down between cups and it not be that wonderful cream who love espresso drinkers.
On the bright side, are very cheap. you can climb around $ 20.Are very portable and don't take up space.They can also be used without electricity, for example over a campfire.
* Piston driven espresso maker rely on producers of original espresso from long ago. they are the reason for the wonderful cream that we all come to know and love.The piston driven espresso machine requires more manual work.This is where the term originated "pulling a coup".
* Pump-driven espresso makers are the most popular forms of espresso Maker for commercial use. Offspring of piston driven maker, they are usually plumbed to a source of water and use a timing device to ensure that every shot of espresso pulled is of the same quality.
* Automatic espresso coffee machines and super automatic are latest producers to hit the market. these machines are able to do everything, even grind coffee beans. They are also the most expensive, most complicated repair and usually take up more space.
Automatic espresso Machines to produce a shot more consistency of espresso machines and do not require assistance to do something. Are also more able to adjustments of other machines, allowing to have expressed they way you want every time.
Purchase of an espresso coffee machine for your home can be an investment money saver. your initial purchase may seem expensive, but making sure that you are getting a quality product that will take you years of enjoyment espresso will pay for itself in no time and impress friends and guests with great coffee drinks that prepares for them.

Katya Coen provides information about espresso for Expressed Xpert-your online guide to espresso!

Caffeine Brownies

2010-10-04T06:32:00.000-04:00

Pharmaceutical grade caffeine will soon hit the brownies in Ames, Iowa. A smack In The face, the Nations first caffiene bakery has been opened by Allison Nelson. For each chocolate brownie floats she further into love with 200 mg of pharmaceutical grade caffeine. How is now, or a naughty start to your morning?

«It is exactly what used to bake – no high-fructose syrup, grandma not partially corn hydrogenated soybean oil, "said Nelson, The Des Moines Register. "We are not wrapping up caffeine in a health bar here.We are wrapping it in a home-cooked pre-packed treats. isn't it about time you have caffeine and it taste good? "

Brownies will be sold to local convenience stores with a hope to move to the chain's stores.

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The Beginner Guides for espresso coffee machines

2010-10-03T15:57:00.001-04:00

Bartenders are trained in the art to make the perfect espresso. It requires a lot of patience and practice, and it is not easy to master. However, there is an easier way. An espresso machine. They make espresso drink much easier to create by controlling the temperature accurately.
There are different types of machines are available, each operation differently. There are piston-based espresso machines, automatic and semi-automatic machines.
In the Beginning
Espresso is born when the people were looking for a faster then their coffees. in Italy, around 1901, Luigi Bezzera has found a way to make hot pressurized water and steam push through a bed of finely ground coffee.The result was a quick, single highly concentrated coffee mug that has come to be known as the espresso. Bezzera acquired a patent for his machine and in 1903 the first espresso machines were sold in Europe.
These machines were not easy to use.There has been no consistency to the espresso product because the temperature and steam have been controlled by the operator, leaving space for a large amount of diversity resulting in drinks.
In 1935, Illy has invented a coffee machine that compressed air used instead of steam, eliminate the problem of exploding espresso makes. his machine gave a more favourable result, stable.
The action of lever espresso machine was invented by Achilles Gaggia in 1945 and still today bears his name.Gaggia both Illeta espresso machine versions are available on the market today.
Illy has continued to expand and simplify its espresso machine by combining the best parts of other creators.
Various types of espresso coffee machines
Piston-driven machines
Machines based on piston are more authentic than any other machine espresso. is the most primitive machines.Designed in Italy in 1945, this design requires strong arms to make the espresso.
The car driven by piston uses a lever that is pumped by the operator to force the pressure on hot water, you drive through coffee grinds.This is pulling down the handle as the term ' pulling a shot» came into being. piston driven espresso is also as cream joined beverage.
Espresso drinkers who also value authenticity tend to opt for the car driven by piston.Otherwise you can usually find as part of a display. advancements in technology that brought the semi-automatic and automatic machine made obsolete the car driven by piston.
Detector and Automatic Machines
Semi-automatic Machines are hard to find for the popularity advanced fully automatic espresso machines.
Semi-automatic Machines and automatic espresso machines both have hot water delivered using a pump system.However, in a semi-automatic machine the bean of grinding, preparation and putting into machine are all done by hand.
Automatic espresso coffee machines and super automatic require only put the beans. the machine measures the water, temperature and even he grinds beans to make espresso. many true fans believe that quality espresso is lost in automation.
Commercial or Home USE
In addition to the types of espresso machines are the uses for the machine. If the espresso machine is intended for domestic use, then the cost is about to be decreased significantly. for commercial use, costs can skyrocket.
Managers of espresso House should be purchased with longevity in mind. the buyer should have an idea of how often it will be used. If is going to be used much, a creator of low-end commercial might be a better choice. For occasional use, you only need a home maker.
Account manager can be plumbed to a water source or be filled manually-another cost to consider when examining espresso makers. The more automated machine the higher the cost.
Espresso maker come in a variety of types and sizes, all designed to prepare espresso much better possible. when deciding on a machine, you should pay attention to get what best serves the intended purpose.

Katya Coen provides details on espresso machines for Expressed Xpert-your online guide to espresso!

Gaggia Espresso Machines fast becoming America's favorite

2010-10-03T07:19:00.000-04:00

What can be more fun than a group of friends chatting with a cup of espresso! But getting the best espresso or coffee isn't about buying any type of espresso machine. Cheapest espresso machines available on the market today do not provide enough pressure to extract the full flavor of coffee. If you are looking for an option of fresh espresso, so there is, but a company that can help you get the best coffee and espresso every time. Welcome to the world of Gaggia, specialists in espresso, making machines.

A connoisseur of coffee cans never ignore the value of the Italian made Gaggia espresso machine. In fact, coffee and espresso decision is incomplete if you don't have an espresso machine by this company.Since 1948, this company was Entertainment best quality coffee makers and espresso in the global marketplace. Their automatic espresso machines and super automatic seeds are particularly suitable for both home and Office.

The problem with other cheaper machines is the quality of beer and taste. But with Gaggia you can get a complete machine that takes care of the needs of all coffee at home or your Office. In 1938, Gaggia has filed a patent for a new type of machine that don't use virtually no steam but ran on piston and leverage that forcing hot water through the coffee grounds.From 1977 until today, the company's modern espresso machines for your home-popular Models include Baby Twin and the Classic Espresso Machine. Both are considered consumer favorites.

Gaggia emphasizes high-quality, superior design, great looks and attention to detail. Even if they have a rich tradition of coffee and espresso making, they use the latest technology in their espresso machines. The various features of Gaggia espresso machines are pre-coffee infusion, frothing wands, operating in hot water and even integrated coffee bean grinders.The line Platinum Swing espresso makers is without doubt the best super automatic espresso machine on the market. Baby the espresso machine is a special machine looks and functionality, but have a very low price point. Super automatic espresso machines are pump Wizard and create the perfect shot of espresso for you or your guests.With a semi automatic Gaggia espresso maker, only two other things; a good electric coffee grinder type bava and coffee beans Gaggia high quality.

Gaggia also manufactures a full line of gourmet coffees.This rich Italian coffee is more than store bought brands because of the beans. Gaggia travels the world to select only the finest beans. Try a cup of Arabica or Intense and the feeling of the best coffee in the world.

Finally, some of the most popular models of from Gaggia espresso machine include the dose of espresso, Platinum Swing Platinum Swing up and the Gaggia Baby Twin. With superior quality, innovation and design, Gaggia makes the right coffee and espresso machine to make your coffee drinking experience second to none.

Markus Yannies is the author of this article on Gaggia espresso machines.

Find more information about Gaggia espresso coffee machine here.

Oct 1, The Best Coffee Makers How do You Choose?

2010-10-02T22:34:00.002-04:00

Learn more about making great coffee...
There are so many different types and brands of coffee maker to choose from. But over time we find the type and brand that suits us best. Which coffee maker do YOU use? What do you like about it, and why?
Click below to see contributions from other visitors to this page...

Melitta makes the very best...coffee!
Many, many years ago I received an offer from Gevalia Kaffe that I couldn't resist: a pound of coffee and a Melitta coffeemaker for $10.00, with no further ...
Percolators get a bad rap
Even though percolators overextract grounds, what a percolator does is insulate coffee from its worst enemy, which is air. If you buy vintage, the trick ...
Still searching for a stainless coffee maker - healthier option
I've been searching everywhere for a stainless option to the percolator. I love the idea of the single cups you've reviewed, but they all have plastic ...
BUNN ... why restaurants know best!
Walk in any restaurant and the majority of Coffee Makers will be BUNN. Thus, why not buy one for home. I have had one at home since the 1980's. They are ...
I tried them all, Percolators are the best! GE Immersible 1970
I always had a hard time making a good cup of coffee at home. I grind my own beans, filtered water etc. I had many different coffee makers Bunn pour over,...
Hello Kitty coffee maker
I use Hello Kitty Coffee Maker.its pink and cute as heck.it does the job well.been using it for about 2 years.I LOVE COFFEE !!!!
West Bend 5-9 cup Percolator
Have not used lately? Any comments?
Editor's Note: The West Bend 5-9 cup Percolator seems to be an older model, and I can't find any feedback on that ...
Coffee percolator is the best way to brew coffee
Coffee Percolator makes the BEST coffee compared to the Drip coffee maker. The flavor comes out the strongest using a Percolator.
Jura Impressa
My coffee maker is a fully automatic coffee maker which is like a mini version of the huge automatic machines you see in coffee houses. Just make sure ...
Technivorm - Moccamaster
An excellent coffeemaker.
Very simple design seldom requires cleaning, which is very easily done when needed.
Brews at just the right temperature....
Eva Solo Cafe Solo
If you like the taste of french press coffee, you'll love the Eva Solo.
It's basically a glass carafe with a neoprene zippered cover to keep the coffee ...
Mr coffee
I know it's probably not the best but I'm quite happy with my mr. coffee machine mainly because I bought the model that instead of a glass pot and hot ...
Hourglass Cold Brew Coffee Maker
I suffer from acid reflux and had to stop drinking coffee for awhile until I discovered cold brew coffee. I just found a new one that is much easier to ...
We love our Cuisinart Grind & Brew coffee maker
We have always liked grinding our own beans. We buy beans so the coffee is always fresh, but also so we have a big choice of different coffees to choose ...
Gevalia Not rated yet
Wish I could say something nice about it. I've had several different Gevalia coffee makers. When you open the lid, the condensation cascades down the ...
Toddy coffee Not rated yet
Cold brewing is the only way to go at home. Of course I like an espresso now and then out in the real world. Cold brewing lets you have the best of both ...
keurig platinum b70 Not rated yet
I really thought this was my favorite coffee maker makes prrrrrfect coffee for about 10 months then it shuts down , doesn't want to brew and if it does ...
Could do without the unprofessional tone & the misinformation? Not rated yet
The way this page is written up does not come off like a balanced evaluation of the coffee brewing options but a dated rehash of "conventional wisdom", particularly ...
45 weirdest coffee makers ever... Not rated yet
I just came up with a list of the 45 weirdest coffee makers I've ever seen. Your readers might like it so feel free to check it out:
http://TheCoffeeMakerStore....
Cheap Mr. Coffee v Expensive Cuisinart Question... Not rated yet
QUESTION:
Ok, I have a $100 Cuisinart at home and a cheap $17 Mr. Coffee at work.
I used the exact same Dunkin Donuts coffee (vanilla) in ...
Jura F9 is worth the money Not rated yet
This is a great super-automatic for those who don't have a lot of time or patience to make espresso drinks the way a purist would. The press of one button ...
Single Cup Coffee Brewers - Keurig No Disadvantage Not rated yet
The author suggests that you are stuck with the coffee maker's suppliers. Not True with the Keurig! Keurig provides for a separate loose grind adapter....
Keurig - You CAN use your personal grind! Not rated yet
I have to admit I love coffee! After using the typical counter top coffee drip type maker, I tried the Senseo, which uses pods. I liked it, but the pods ...
BUNN Not rated yet
VERY FAST COFFEE DONE IN LIKE 2MINUTES!!! LOVE IT! HIGHLY RECOMMENDED.
Editor's Note: Can you tell us the model? (Use the comments function below.)
The best choice maker for an excellent brew Not rated yet
I use only the vacuum brewing method and employ the new Yama 5 or 8 cup models.
NOTE: You can get Yama vacuum coffee makers at Amazon.
Saeco! Not rated yet
My favorite coffee/espresso machine is the Saeco Giro. Not exactly inexpensive, but, wow, the coffee is great! I only wish it could be hard piped! Bed,...
Single Cup Breville Not rated yet
This is a great single cup coffee maker that comes with a single serve unit in the lid that is interchangeable with the K-Cup unit and allows you to use ...
Aerobie Aeropress Not rated yet
The Aeropress is a single cup coffee maker that uses a reservoir for the grounds, which you fill with hot water then use a plunger to force the water through ...
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Espresso Machines-the best thing since sliced bread

2010-10-02T13:32:00.001-04:00

Although coffee and bread may not have much to do with one another, the invention of espresso has revolutionized the ability of beer espresso at home for coffee lovers around the world. The very first espresso machines were used in homes at the beginning of the 20th century. The first espresso machines patented by Luigi Bezzera of Milan, in 1901, were the variety of piston lever, which was powered solely by the vapour pressure.

These simple espresso machines have no moving parts.Sit on your stovetop and water at the bottom of the machine where the steam forces the water up in the middle section of the machine where the espresso is actually produced. Although there have been advances in technology since the invention of espresso machine of Luigi Bezzera stovetop, these varieties are still very popular today and can be found in the kitchens of the calibre of Italy, France, Portugal and Spain.

Most modern machines delivered since then have been developed and are used throughout North America, from House to House coffee. There are two kinds of espresso machines, automatic and semi-automatic, the main difference is that with the semi-automatic machine expressed the operator can control the amount of water used. Where, as the automatic espresso machines have a system of a single button.

If you're new to the world of espresso may have recognized the classic shot to your home local coffee.The typical espresso is served in a small bowl, and although the amount may seem lower than average Cup of coffee, espresso contains about two or three times the amount of caffeine. For this reason alone, the espresso is the basis for other beverages, such as lattes and Cappuccinos. Note that espresso beans not specific or roast level, but rather is simply the method of how to BREW coffee.So, in other words, any kind of coffee, whether light or dark roast roasted, can be used to make an espresso.

If you want to do a expressed precisely should be aware that you cannot use the regular coffeepot. the only way to ferment properly is an espresso with espresso coffee machines, both with the variety stovetop espresso machines or automatic or semi-automatic more elaborate.The reason being is that an espresso requires a process of fermentation pressurized, allowing a very concentrated coffee cup.

Different than the amount of concentrate of coffee that is produced by this method of brewing, one of the other main characteristics of an espresso done properly is the cream that is produced. Cream is reddish-brown foam that floats on top of the surface of the drink and is the signature of all cast.

Since the creators of espresso time of Luigi Bezzera, espresso House have increased in popularity. Today, finds a wide range of machines for espresso House, from version stovetop to versions, everywhere, from cooking and appliance stores, online merchants and even department stores.

If you want to enjoy your espresso at home, start looking and compare espresso makers that are available for you to choose from. it is important to choose the right version for your coffee drink requirements.

With a great selection of espresso, check out Morning Coffee Shop site, morningcoffeeshop.com.

How to Open a Financially Successful Coffee, Espresso & Tea Shop: With Companion CD-ROM

2010-10-02T13:24:00.001-04:00

The explosive growth of the coffee shops across the country has been phenomenal. Few people realize coffee is now the largest food import to the United States. There is money to be made on those beans. Here is the manual you need to cash in on this highly profitable segment of the food service industry. This new book is a comprehensive and detailed study of the business side of the specialty coffee and beverage shop. This superb manual should be studied by anyone investigating the opportunities of opening a coffee cafe, tea shop or coffee kiosk. If you enjoy meeting people and love coffee, this may be the perfect business for you, but keep in mind Specialty coffee retail looks easy, but as with any business, looks can be deceiving. This complete manual will arm you with everything you need including sample business forms, leases, and contracts; worksheets and checklists for planning, opening, and running day-to-day operations; sample menus; coffee drink recipes; inventory lists; plans and layouts; and dozens of other valuable, time-saving tools of the trade that no coffee entrepreneur should be without.

While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan (The Companion CD-ROM has the actual business plan you can use in MS Word TM), how to buy and sell a coffee shop, basic cost control systems, profitable menu planning, sample floor plans & diagrams, successful kitchen management, equipment layout and planning, food safety & HACCP, successful beverage management, legal concerns, sales and marketing techniques, pricing formulas, learn how to set up computer systems to save time and money, learn how to hire & keep a qualified professional staff, brand new IRS tip reporting requirements, managing and training employees, generate high profile public relations and publicity, learn low cost internal marketing ideas, low and no cost ways to satisfy customers and build sales, learn how to keep bringing customers back, accounting & bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines.

The manual delivers literally hundreds of innovative ways demonstrated to streamline your business. Learn new ways to make your operation run smoother and increase performance. Shut down waste, reduce costs, and increase profits. In addition operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. The Companion CD-ROM contains all the forms in the book as well as a sample business plan you can adapt for your own use.

Price: $39.95

Click here to buy from Amazon

Photos - Latte Art How To: Part 2 - Rosetta

2010-10-02T12:55:00.001-04:00

Ah, the Rosetta. That beautiful, balanced, delicate and complex design that you often see on the top of your Latte. We call it a Rosetta, not a Christmas tree or fern, and it is done with just a flick of the wrist. There are no tools, stamps, or tricks involved. Just a learned method and lots of practice. Now that you have mastered perfect milk, I'll show you how to pour it.

Photos By Gimme! Staff

Start with your textured (and polished) milk and a shot of espresso. The first part of of pouring is getting your milk to go under the crema of the shot without disturbing it too much. I tilt the cup slightly towards my pitcher to create a deeper pool to pour into.

Then get your pitcher as close to the rim of your cup as you can without dumping the milk all over the place.

Once you are ready to pour into your shot, do so with force! I think of punching it trough, or aiming for the bottom of cup. The goal is to get under the top layer of your shot. By lifting up the back of your pitcher, therefore having a steep angle you are pouring from, you will achieve enough force.

After the initial punch of milk you want to slow things way down so that you preserve the top layer, and therefore the color, of your espresso. Nice latte art is all about contrast, so preserving the color is very important. Too much mixing and your entire drink will be a dull brown. You slow things down by lowering the back of your pitcher, and decreasing the rate your milk is flowing out.

Once you are nearing the lip of your cup, bring the tip of your pitcher as close to the rising surface of your drink as you can. Also, now is the time to move the point of your pitcher to the far side of your cup to start laying down art.

Really get the point of your pitcher down into the cup. I've been known to even clink the pitcher on the rim! Once you are close to the surface and at the far side of your cup start a gentle wiggling motion with your wrist. Keep this motion very gentile, just using your fingers. The force of your wrist of arm is not necessary.

You will start to see ribbons of white floating on the surface of your drink. This is the start of your rosetta! Keep wiggling very gently and slowly start to move back towards the neer side of your cup.

Keep your wiggle constant and your pull back slow. You should not be letting out very much milk at this point and you have plenty of time to create many layers in your design.

Keep pulling back to the edge of the cup. The further back you can go without overflowing, the more full and layered your design will be. Then you pull you steam of milk back trough your design towards the opposite side of the cup with a very gentle stream of milk. This pulls all the layers of the leaves together.

There you have it: one rosetta. A true classic, they are always beautiful and never perfect. Don't loose hope if you overflow or your design is flawed. Just keep practicing and enjoying all the delicious mistakes.

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Espresso in Cape Town, South Africa

2010-09-28T09:10:00.003-04:00

Quick!: name a city that’s surrounded by the exquisite natural beauty of mountains and seas, with brightly painted houses that decorate quaint neighborhoods, with great food everywhere you turn, with a nearby wine country consisting of hundreds of vineyards and many nationally renowned restaurants, with hipsters who frequent farmers’ markets in transitional neighborhoods, with a diverse racial mix from black to white to Indian to Southeast Asian, with the nation’s most vibrant gay population, with a touristy waterfront featuring seals on piers and a ferry that takes you to a famous prison island, and with a whole lot of really good coffee.
Why, it could only be Cape Town, South Africa.
Alright, that was a trick question: San Francisco’s Pier 39 has sea lions, not seals per se. But the point being that for anyone from our fair city, many aspects of Cape Town will seem very familiar. But there are also significant differences.

If you’re talking liberal laws, it’s probably not a major surprise that gay marriage is legal in South Africa. What may be more of a surprise is that, for the 2010 FIFA World Cup, the South African constitution had to be temporarily suspended around the soccer stadiums for FIFA security purposes. (We can’t say enough good things for how festive the South Africans were as hosts to the World Cup, btw.) Years of abuses under Apartheid made many personal searches — ones we’re quite accustomed to in the U.S. — illegal. The 14-year-old South African constitution is one of the most liberal in the world.
On the other hand, there’s the old local joke that rock and roll never dies, it just tours South Africa. (“Hey, was that really Bryan Adams I just saw in town the other day?”) And given the nation’s history of economic disparity and its 25% unemployment rate, there are the major issues of poverty and security.

Some expected us to witness crushing poverty and aggressive homelessness in Cape Town, but it’s hard to say that it is any worse than SF. In the month we spent around Cape Town’s central business district (CBD) — a.k.a. the City Bowl — we were approached by all of one person for money. Yet security is a big concern among the locals and it’s an even bigger industry.
Even with all the truly great options in town to satisfy any SF food snob, food is handled a bit differently here. Some of the best sushi in town can be found in Italian restaurants — sushi being a decidedly California thing in Cape Town, and less of a Japanese thing. Which also explains why the grocery stores sell flour tortillas under the name “California wraps”. (To make matters worse, in turn, one of the more famous Italian restaurants in town has a German name.) This theme of playing a bit fast and loose with labels and names will again come up with coffee later in this post.

Speaking of coffee, like Italy or Australia or New Zealand, the baseline quality standards in South Africa are clearly better than in the U.S. You can walk into just about any random store and trust that you’ll get a rather acceptable espresso, whereas this practice is still ill-advised even in San Francisco. But, as in places such as Italy, examples of very good espresso are a rarer find — even in the biggest cosmopolitan cities. But with a little research and a few contacts, we were able to identify some of the best places in Cape Town.
A few things come to mind specifically about the espresso here. WEGA machines are ubiquitous. The coffees tend to emphasize more rich-bodied flavor than the wilder, bright coffees you may come to expect from Africa, but there are exceptions. And the cappuccino here almost always comes with a very Portuguese dusting of cocoa powder; you quite literally ask to have for one without it.
And somewhat contrary to an earlier post of ours, you can find the cappuccino quite often on café menus — even perhaps moreso than flat whites, and especially at the cafés that are a little less obsessed about their coffee. However, most places do treat the cappuccino and flat white interchangeably. Which leads us to our next topic of discussion…

After spending a month in South Africa, it made sense that this is the nation that gave us “red espresso” — or Roobios tea. Even if you like the tea, as we do, the term “red espresso” comes off as unnecessarily deceptive and has never sat well with us. Just because you can stick something into an espresso machine does not make it espresso. Which reminds us a little of eggspresso — or should that be “yellow espresso”? And yet “Red Cappuccino” is also a registered trademark.
Now if you thought coffee’s wine analogy was a bit over the top, over the past several years South Africa has developed something of a niche market for coffee-flavored wine. They’ve been growing wine grapes around Cape Town since 1655, but it wasn’t until 1925 that a Stellenbosch professor crossed the fragile pinot noir grape with the heartier cinsault (known locally as hermitage) to create a local cultivar called pinotage.
In 2001, noted pinotage maker Diemersfontein Wines came out with the original “coffee chocolate pinotage”, and they’ve popularly released one every year since. Meanwhile, imitators came to the fore in the form of Cappupinoccinotage from Boland Cellars, Café Culture from KWV, the Vrede en Lust Mocholate (a malbec), etc. The original Diemersfontein coffee pinotage wine maker, Bertus Fourie — literally nicknamed “Starbucks” for that reason — has moved on to Café Culture and now Barista Wine (we are not making this up), where he holds the title of “Head Barista” and their Web site offers a Nespresso Le Cube D180 sweepstakes.

Coffee pinotage is sometimes called the red wine for coffee addicts, and it certainly doesn’t come without some controversy from the purists, but it’s really more the red wine for coffee drinkers who don’t like red wine. That said, there’s room for everybody’s tastes. We’ve long stated that Starbucks’ stroke of genius was in convincing millions of customers who don’t like the taste of coffee that they actually do. While coffee pinotage doesn’t use any actual coffee for flavoring, the taste aims for the consumer are the same.
Now despite all the wine-growing activity around Cape Town and a number of its very good wines, many South African wines are still (IMO) global underachievers and/or acquired tastes. Having tried a 2007 Diemersfontein coffee pinotage and a 2009 Barista pinotage, we were reminded of all the beer + coffee combinations that have failed over the years … the “coffee stouts” where the results were second-rate as a beer and second-rate as coffee, rather than something better than the sum of its parts.
Of course, we live in a diverse, global culture that sometimes wants their wine (or beer) to taste like coffee, their coffee to taste like chocolate and hazelnuts, and their chocolate to taste like bacon. So why not skip the middleman and market bacon wine? Sure, it might be a curious novelty to hear Céline Dion perform an album of songs by fellow Canadians Death from Above 1979, but it’s no stretch to presume that it will optimally satisfy neither fans of Céline nor Death from Above 1979.
As Oscar Wilde famously once said, “Be yourself; everyone else is already taken.” This South African dimension to the coffee-wine analogy largely fails coming from a different angle.
A little more towards the authentic in the African continent, in the category of “now why don’t we do that in America?”, we did enjoy the occasional Ethiopian coffee ceremony — even if it originates on the continent’s opposite side of the equator. At a restaurant such as Cape Town’s Addis in Cape, we enjoyed an odd mix of Frankincense, popcorn (?!), and coffee served from a Jabena pot.
While the coffee undergoes some of the oldest and crudest handling and brewing known to man, the resulting cup is quite flavorful. Perhaps more importantly, the ceremony uniquely resonates with coffee culture, capturing much of the wonder that’s truly native to coffee without the creatively lazy marketing contortionists who squeeze coffee’s square peg into wine tasting’s round hole through the mutant coffee cupping fad in America. But alas, Californication applies to coffee cupping here just as it does to sushi and flour tortillas in South Africa.
At the coffee chain level, Vida e Caffè serves as an example of how Starbucks and even Peet’s fall short. Even Woolworths W Café serves both espresso and cappuccino in a paper cup that run circles around Starbucks.
While at the “artisan” end, there are places like TRUTH. that seem to go through the Third Wave motions, but with much success. And then there are places like Origin Coffee Roasting, who not only broke quality coffee ground in Africa in 2006, but they established a roasting and training operation that most American coffee entrepreneurs have only talked about. And then there’s Espresso Lab Microroasters, who show some of the most cohesive and comprehensive vision for what a quality coffee operation could be — while making espresso as good as anything in SF.
The wine may have room for improvement compared to what San Franciscans are used to, but everything else about Cape Town makes it a fantastic and compelling place to be — including the coffee.

Shop 10a, Gardens Shopping Centre, Mill St. Shop 11, Gardens Shopping Centre, Mill St. Shop 5, Buitenkloof Studios, 8 Kloof St. Shop number F&B1, Cape Town International Airport Shop No. 6160, Lower Level, Victoria Wharf Shop 6195, Lower Level, Victoria Wharf Shop 1, Perspectives Building, 37 Roeland St. Shop 4, Quay 5, Victoria Wharf, V&A Waterfront Shop 1, Mooikloof, 34 Kloof St.
Tags: cafe_reviews, cape_town_cafes, cappuccino, coffee_cupping, ethiopian_coffee, flat_white, flavored_coffees, origin_coffee_roasting, peets_coffee, quality_standards, south_africa_coffee, Starbucks, WEGA, wine_analogy, world_cup
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Espresso 101 Barista Training DVD

2010-09-28T05:04:00.001-04:00

Espresso 101 is a complete training course in espresso and brewed coffee. This award-winning professional video training tool is the industry standard for training you and your employees. This DVD will cut the normal 20-hour employee-training cycle down to three or four hours. This tool pays for itself with the first employee trained. Each package includes a study guide, multiple-choice test with answer key, barista diploma and a durable library case.

This informative DVD covers: A Brief History of Coffee, Coffee Bean Roasting and Blending, Espresso Equipment, Extracting Perfect Espresso, The Art of Steaming and Foaming Milk, How to Prepare Espresso Bar Drinks, Fundamentals of Brewed Coffee Preparation, Cleaning, Safety and Maintenance.

What industry experts say about Espresso 101: An excellent training resource designed to provide solid background information on coffee as well as practical demonstrations on correct preparation of espresso-based beverages. This entertaining video should become part of the training program for every new barista entering the coffee industry. - Ted Lingle, Executive Director, Specialty Coffee Association of America

Price: $89.95

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Lavazza Super Crema Espresso Whole Bean Coffee, 2.2-Pound Bag

2010-09-27T18:52:00.001-04:00

The Lavazza super crema, whole bean, 2.2 pound bag are a premium blend of 80% sweet arabicas and 20% robustas producing a rich, intense flavor with a thick espresso crema that holds up well in cappuccinos and lattes. Super crema can also be used with all other brewing methods for an extremely rich, flavorful coffee.

Price: $24.82

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Click Espresso Protein Drink Powder 16 oz (448 g)

2010-09-27T12:27:00.001-04:00

Espresso Protein Drink™
Double Shot Espresso Coffee
15 Grams of Lasti
Price:

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Timothy's World Coffee, Rainforest Decaf Espresso Extra-Bold for Keurig Brewers, 24-Count K-Cups (Pack of 2)

2010-09-27T06:08:00.001-04:00

Smoky, Sweet, Smooth
Price: $27.90

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Espresso drinks – the classic category

2010-09-26T21:30:00.000-04:00

The focus here is to look at the various espresso based drinks that therefore provide a complete list of the "Classic" espresso drinks made up of classic Italian and Italian American drinks.

Espresso is an Italian term that refers to a specific type of brewing method. Here some very hot but not boiling, water is forced through freshly ground coffee under a lot of pressure. Espresso has grown immensely popular over the years, that it is more than just a way to make coffee. It is a complete coffee cuisine. And espresso technology that other countries and cultures outside Italy. The basic component of this cuisine is always the coffee brewed the espresso way. Variation is in the other components, which added to the coffee: milk, chocolate and in the United States, always richer syrups and side dishes.

The various espresso cuisine include:

1. Classic northern Italy style;

2. Italian-American style (developed by Italian Americans in the United States);

3. Postmodern style (USA Seattle style cuisine);

4. The Cuban style and

5. other Latin American cuisine

This article is to concentrate espresso-based variations that make up the first two kitchens.These can be described as the classic espresso drinks:

The classic category:

1. - Espresso: just 1 oz as a 'Shot' black coffee and is usually drunk with sugar.

2. Espresso Ristretto (US); short (Pacific) Corto (Italy): æ half a standard espresso shot.Therefore also called "shortened" Espresso. Some like the "small is beautiful" espresso feeling it is more aromatic than the original espresso.

3. Espresso Lungo (Italy, USA), long (Pacific): an extra long pull of about twice the amount of water through 1 standard shot, give a relatively over extracted and weaker tasting drink. This term not often in United States since by Italian standards most American portions are considered long.

4.-Espresso-Romano (US; Italian-American): Standard espresso, but with a slice of lemon on the side of the Cup.

5. Espresso Con Panna (Italy, USA): 1 standard shot, topped with whipped cream and crowned an optional unsweetened chocolate powder.

6. Double (US); Doppio (Italy): 2 espresso shots into a Cup. Also known as double shot.

7. - Cappuccino: 1 standard shot espresso, topped by hot steamed milk and milk froth. A classical Italian cappuccino consists of approx. 1 / 3 espresso, 1 / 3 milk and 1 / 3 pretty stiff foam. In Cappuccino, the hot frothed milk is added directly to the hot espresso coffee. It is usually drunk with sugar.

8. Café latte (USA): 1-2 shots of espresso and 3 times as much hot milk. Latte has a high ratio of milk to coffee than a Cappuccino does. A Latte is made by pouring the coffee and the milk at the same time from both sides of the cup.

9. Espresso macchiato (Italy, USA): 1 standard shot but crowned with a small amount of steam milk foam.

10. Latte macchiato (Italy: Hot Frothed milk is first in the glass, followed by slow pour of espresso into the cup. The idea is the the coffee 'stains ' the milk. The difference is with a Cappuccino, milk and froth are added to the coffee; with a Latte, the milk and coffee are poured at the same time; a Latte Macchiato, the milk is poured first then the coffee is added. This creates a layered effect you can see through the serving glass.

11. Cafe Mocha (US): in the Italian American cuisine is mixing 2 oz thick strong hot chocolate with 1 standard shot of espresso. This is topped with hot frothed milk. Most of the American cafes are making what they call a Mocha, by adding chocolate fountain syrup to a cafe latte.

Michael Russell

Your independent guide to espresso [http://espresso.tips-and-supplies.com/]

Photos - Latte Art How To: Part 1 - Milk Texture

2010-09-25T22:10:00.004-04:00

Latte art is one of the fun parts of being a barista. We get to show off a little and beautiful drinks always make people smile. Latte art takes a while to learn, but once you get the basics down it doesn't take long to master the different designs.
Photos By Devorah Freudiger, Gimme! Coffee

Use a pitcher that is the right size for your drink, at gimme we have three different pitcher sizes for our different sizes of milk drinks. This way you can fill each pitcher to proportionally the same level, but have more or less milk. Also, having a good spout on your pitcher makes certain designs possible. You want room to stretch the milk, so start with cold milk at a level below the beginning of the spout, about an inch below is correct for most drinks.

Always purge your steam wand before starting to steam your milk. You don't want to put a burst of water into your milk. You can also look to a make sure that steam is coming out of all the holes in the tip of the wand. If it isn't, you have some major cleaning problems. Start with the tip of the wand submerged just below the surface of the milk.

The secret to great milk in is in the angles. Rest the shaft of the wand in the point of the pitcher spout going into the center of the pitcher. Then tilt the pitcher about 45 degrees, you can move the pitcher to the right or left. I work only with this angle, never tilting my pitcher forward or back. If you keep the wand halfway between the center of the pitcher and the edge, once you turn on the steam pressure you will notice that your milk starts to spin around in a circle.

Having the wand just below the surface of the milk will allow some air to mix in, it should sound gentle, like tearing paper. If it sounds like blowing bubbles you are too close to the surface. If it sounds like shreaking you are too deep into the milk. You want to add air during the first part of the steaming, until the pitcher starts to get warm to the touch. Then submerge the tip of the wand a little, to let the milk swirl around, breaking down the bubbles into smaller and smaller ones.

You can change the depth of your milk vortex by moving the tip of your wand closer or further from the edge of the pitcher. Closer to the edge makes a steeper vortex, more in the center or a pitcher makes a gentler roll. If you have large bubbles stuck in the center a steeper vortex will cause them to pop. Wipe down your wand and blow some steam out after every drink.

Your milk will have grown from adding air to your milk to create foam, how long you add air to your milk will determine the thickness of the foam. Different cafes have different standards for drinks. At Gimme we look for half an inch or less on Lattes, half an inch to an inch for our Cappuccinos. In the time that you took to clean your steam wand the foam will have risen to the top of the milk, forming a separate layer.

To pour good latte art you need well incorperated, creamy foam. You get this by swirling the milk in your pitcher until it shines. We call this polishing and do it before pouring every drink. Your well polished, textured milk should look like wet paint. Don't be scared of polishing too much, you aren't going to hurt your milk.

Polishing incorporates the foam into your milk, allowing you to pour both at the same time. Skim and soy milk, because they have less fat, will separate quicker and require a little more polishing to get smooth.

Once you have smooth milk, pouring beautiful designs is just a few steps away!

View the original article here

Sep 23, Is coffee fattening?

2010-09-25T19:45:00.000-04:00

by Rebecca C.
(Ormond Beach, FL, USA)
QUESTION:
A friend at work told me that drinking too much coffee is fattening. Is this true?
ANSWER:
Coffee itself is not fattening at all.
There are only about 5 calories in a 6-ounce cup of black coffee.
That same cup of coffee contains zero carbohydrates, no fat and zero sugars.
In other words, coffee is a wonderful beverage when it comes to watching your weight.
BUT...
That coffee can become a HUGE source of calories when you start adding cream, sugar, syrups and sprinkles.
As an example, a 12-ounce White Chocolate Mocha Frappuccino contains about 370 calories.
How about a regular cup of coffee with cream and sugar? A 6-ounce cup with cream and one sugar is about 50 calories.
Coffee itself isn't fattening at all.
Just be careful how you prepare it!
You'll find some additional information on the health benefits of coffee on our coffee and health page.

View the original article here

Sep 23, Are there many calories in coffee?

2010-09-25T19:40:00.001-04:00

When it comes to the calories in coffee, there?s good news and bad news.
The good news is that if you drink your coffee black, there are very few calories indeed.
So you can feel pretty good about yourself. Coffee is a mild stimulant, is packed with antioxidants and can stand head to head with most other ?health? beverages in your local health food store.
The problem with the calories in your coffee is not about the coffee at all. It?s about what you add to your coffee.
The sugar, milk, cream, soy and syrups can all add a lot of extra calories.
Here is a rough breakdown of the calories you can expect to consume, according to how you like to take your coffee.
The figures listed below are for 12-ounce servings.
10 calories - Regular cup of coffee, no cream or sugar
110 calories - Regular cup of coffee, plus cream and sugar
120 calories - Cappuccino
200 calories - Latte
310 calories - Mocha with whipped cream
370 calories - Starbucks White Chocolate Mocha Frappuccino
As you can see, the fancier the coffee concoction, the higher the number of calories.
So, while there are very few calories in coffee itself, the calories in a coffee beverage can be quite high.
Use good water
Find out about carbohydrates in coffee...
More health benefits of coffee...

View the original article here

Sep 23, Carbohydrates in Coffee, Calories and more good news

2010-09-25T19:19:00.000-04:00

That?s right, there are no carbohydrates in coffee, and so few calories you could burn them off with a walk around the block.
Of course, these figures are for a cup of fresh-brewed coffee, from beans, and without cream or sugar. The way you like to fix your coffee with cream and sugar will certainly have an impact on the final amount of carbohydrates and calories you ingest.
But compared with most beverages around the house, coffee is very light on the bad stuff, and bursting with good stuff.
Coffee is one of the nutritional ?good guys?...

* Coffee contains no cholesterol and no saturated fat
* Coffee is low in sodium

* Coffee beans contain no sugar

* Coffee is high in magnesium, pantothenic acid, potassium and riboflavin...all of them good for you.

Compare that with a few cans of soda, and you?ll see that coffee gives you all the kick, without the drawbacks.
Coffee is a natural stimulant too...
We all know how caffeine gives us a kick when we drink coffee. But you may not know that caffeine is also the principle active ingredient in a lot of weight-loss supplements.
Can coffee really help you lose weight? In spite of its widespread use, there is considerable debate about whether caffeine really does help you lose weight.
So let?s split the difference, and relax in the knowledge that coffee won?t make you fat. As for carbohydrates in coffee, that?s one thing you don?t have to worry about at all.
Next Steps...
Browse through this site for help in choosing some wonderful gourmet specialty coffee beans, advice on buying the best coffee makers and help in selecting a good burr coffee grinder.
We'll also give you some tips on how to make coffee.

Find out about the calories in coffee...
Coffee & Your Health...

View the original article here

Starbucks Launches “Starbucks Reserve”

2010-09-25T09:23:00.002-04:00

Starbucks has announced the introduction of an ultra premium coffee, Starbucks Reserve, to their menu. A 12 oz cup will sell for nearly $3 in Seattle and other select markets. The coffee will be released on August 31st.

Starbucks has chosen to pitch the product in New York City, San Francisco Bay Area, Los Angeles, Washington D.C., Boston, Seattle, Portland, Ore., Chicago, Dallas, Philadelphia, Atlanta and Miami. Starbucks will preview the coffee in select markets on August 28th.

View the original article here

Welcome

2010-09-23T23:23:00.000-04:00

Welcome to my Coffee blog. In this blog, I plan to talk about news and various topics related to coffee. I love coffee and basically drink it all day long. So, I have decided to put this caffiene addiction to good use and talk and share information about coffee and coffee related products and news.

If you have ideas or suggestions on topics you would like to hear about, please let me know.