HOMEBREW RECIPE: COFFEE PORTER | |
| Ngày đăng tin - 5/5/2012 | |
 Andy sent me this homebrew recipe after bringing a coffee porter to our homebrewing club. I lost it for a couple months but just discovered it again, thank goodness. It is a dark, rich porter, very malty, and with minimal bitterness, as you can see from the half ounce of bittering hops, boiled for only 45 minutes. The two-minute addition of Northern Brewer hops will impart a floral scent and the dry-hopping process will intensify this. This is our first recipe online that refers to dry hopping. This is the process of adding hops into the secondary fermenter to impart an interesting floral scent. the process is simple. First, let the beer completely ferment, and transfer it to a secondary fermenter. Then add your hops for dry-hopping. It might take a few days to a week to really get the hoppy flavor in there. People sometimes ask how you know when its done dry-hopping. I say, use a wine thief or pipette to draw out a sample and take a taste. If you want more hoppiness, let it stand a bit longer. If you think it is all right, your brew is done. Ingredients: Specialty grain: 1 lb Caramel Malt 5 oz Chocolate Malt Extract: 6.6 lbs Amber Malt Extract Hops: 0.5 oz Northern Brewer 45 min 0.25 oz Northern Brewer 2 min Dry hop 0.25 oz Cascade and 0.5 oz Hallertaur 4 oz fine ground French roast grounds. Added to boil for last 15 minutes. Standard ale yeast, such as Nottingham Ale Yeast Directions: Steep the cracked specialty grains in two gallons of 155-degree water for 45 minutes. Remove the grain, rinse it with a gallon of water at 160 degrees, and turn up the heat. Discard or plan to reuse the grain. Turn up the heat and add the amber malt extract. Bring it to a boil. Boil this for 60 minutes, but dont add the hops until 15 minutes into the boil. Follow the schedule above for all the additions. Ferment for two weeks and then dry-hop for a week. Bottle or keg, and you have a great beer to bring to the next party you attend. URL: http://realhomebrew.com/2012/04/26/homebrew-recipe-coffee-porter/ | |
Showing posts with label English. Show all posts
Showing posts with label English. Show all posts
Wednesday, December 4, 2013
HOMEBREW RECIPE: COFFEE PORTER
Thursday, November 14, 2013
The Story of Green Coffee Bean Extract
The Story of Green Coffee Bean Extract
Coffee trees are grown in many different countries located primarily around the equator. The coffee plant produces coffee berries containing seeds which are commonly called coffee beans because they have an appearance similar to beans.
Coffee berries are usually picked by hand, although in a few countries machines are used. The most common method is called strip picking, which removes all of the berries from the branch at once regardless of whether they are a ripe red or unripe green. For higher quality coffee, only the red ripe beans are selectively picked to provide the best taste.
Once picked, the berries are processed to remove the fruit from the seeds. There are two main processing methods. Wet processing uses large amounts of water to sort bad coffee berries from good ones and to strip the fruit from the seed. Dry processing uses the heat of the sun to dry out the fruit so that it can be removed from the seed. Wet processing produces a coffee with a milder taste than dry processing, but it also produces a significant amount of coffee waste water that can be a pollutant to the environment.
After drying, the coffee beans are hulled and completely cleaned of any last fruit residue. They are sorted to remove bad fruit and also to separate the larger, heavier beans from the lighter, smaller ones that will produce a lower quality coffee.
The final step to make the coffee beans ready for brewing is to roast them. Unroasted coffee beans are considered “green” and are rarely used for coffee because of their bitter flavor. In their unroasted state, coffee beans contain important nutritional compounds that can be extracted to make green coffee bean extract.
Scientists have been studying coffee for years to determine if it has beneficial or harmful effects on people’s health. The results have been mixed. Among other benefits, research has shown that coffee consumption reduces the danger of Alzheimer’s disease, dementia, Parkinson’s disease and gallstones. However, there are indications that coffee could contribute to higher cholesterol and can interfere with the absorption of iron. In addition, excessive caffeine can contribute to insomnia and anxiety.
In spite of all the interest in coffee itself, there has been less interest in green coffee bean extract until recently. In the past decade, scientists have begun studying green coffee bean extract and have discovered some interesting health benefits.
Green Coffee Bean Extract Science For Weight Loss
In 2011, a study by Dr. Joe Vinson looked at the effect of green coffee bean extract on weight loss. This study followed 16 participants for a period of 22 weeks. During that time period, the participants were instructed not to change their diets or exercise habits. On average, the participants consumed around 2,400 calories per day and engaged in exercise that burned around 400 calories, so they were not following a low-calorie or high-exercise lifestyle. The study was a double-blind and placebo-controlled experiment, meaning that the experimenters didn’t know which participants were getting the green coffee bean extract and which ones were getting placebos.
During the study, the subjects were given a weaker dose of green coffee bean extract, a stronger dose of the extract and a placebo at different times. Each dose was take for six weeks, with a two-week rest period in between to clear out the effects of the previous dose. The participants’ weight loss while they were taking doses of the green coffee bean extract was compared against their own weight loss while on the placebo.
In every case, the participants lost weight while on the green coffee bean extract. They experienced slightly higher weight loss with the higher dose but lost almost no weight at all while on the placebo. The participants lost an average of 17 pounds during the course of the study, and their body fat was reduced by 16 percent. Perhaps most importantly, none of the participants experienced any side effects.
The factor that seemed to promote weight loss wasn’t caffeine, as might be expected. In fact, the green coffee bean extract being used had less than 55 mg of caffeine, significantly lower than the 100 mg of caffeine found in the average cup of coffee. The ingredient that promoted weight loss was an natural compound called chlorogenic acid. This antioxidant is found in green coffee beans but is removed by the roasting process, so there is very little cholorogenic acid in brewed coffee.
Chlorogenic acid inhibits the release of glucose into the blood stream. When glucose enters the bloodstream after eating, the liver releases insulin to counteract the glucose. Insulin triggers the body to store the energy from glucose as fat. By slowing down the glucose that enters the bloodstream, chlorogenic acid reduces fat absorption. At the same time, it causes the liver to metabolize fat more quickly.
When Dr. Vinson’s study was made public, it caused a stir in the health and weight loss communities. While natural supplements that promise to promote weight loss are a dime a dozen, it’s rare to have studies that back up their claims. Although Dr. Vinson’s study only included a small number of people, the promising results suggest that green coffee bean extract can have a significant impact on people’s weight loss efforts without any side effects. Dr. Vinson intends to follow up with a larger study, and the results will be eagerly awaited.
Review of Green Coffee Extract Study Benefits
Dr. Vinson’s study isn’t the first time that green coffee bean extract has been shown to have beneficial properties. Several studies have shown that chlorogenic acid and green coffee bean extract specifically help to reduce blood pressure.
One study performed in 2005 by Japanese researchers used a placebo and doses of 46 mg, 93 mg and 185 mg of green coffee bean extract to test the effect of the extract on mildly hypertensive individuals. Both the 93 mg and the 185 mg doses produced significant lowering of blood pressure without any side effects.
Another study done on rats looked at the effect of chlorogenic acid, one of the main components of green coffee bean extract, on the levels of cholesterol in the liver. The study found that chlorogenic acid reduced cholesterol levels and improved glucose tolerance.
Study after study has shown the beneficial effects of green coffee bean extract and chlorogenic acid. The combination of scientific data showing weight loss and reduced blood pressure in addition to a lack of side effects makes green coffee bean extract a powerful tool for greater health.
Green Coffee Extract Dosage and Safety Information
Green coffee bean extract capsules are usually sold as 800 mg doses to be taken twice daily with water. This is a higher dose than what was given to subjects in Dr. Vinson’s study, who received either 1,050 mg a day or 700 mg a day at different points in the study. It isn’t recommended that you go over the dosage listed by the manufacturer of the product you buy. Although the caffeine in green coffee bean extract is minimal, you can still become jittery if you take too much.
This supplement hasn’t been studied in pregnant and breastfeeding women. Anyone who is pregnant or breastfeeding should consult their doctor before use or simply avoid the supplement until they are no longer pregnant or breastfeeding.
Because green coffee bean extract lowers blood sugar and blood pressure, people with hypoglycemia, diabetes, or hypertension should consult their doctor before use, especially if they are on medications for their condition. In general, it is good to check with a doctor or pharmacist before taking any supplement while on prescription medications.
Green Coffee Bean Extract and Diet
The scientific evidence points to green coffee bean extract aiding in weight loss even without major changes in diet and exercise. In Dr. Vinson’s study, participants were counseled about healthy eating but told not to change their diet or exercise routines during the study. Every one of them still lost weight.
Common sense, however, tells us that eating in a healthy manner and incorporating exercise into our daily routine will make us healthier and give us more energy. The problem many people having when trying to eat right and exercise for weight loss is the feeling of discouragement that comes from not seeing quick results.
Green coffee bean extract can help boost the results of a healthy eating plan and exercise, encouraging people to stick with their new routine long enough to see lasting results. The additional health benefits, such as lower blood pressure, stabilized blood sugar and lower cholesterol, and the lack of side effects give even more reason to incorporate green coffee bean extract into a healthy lifestyle.
Make sure to visit our homepage at http://greencoffee.org as well as our blog to find the latest updates and findings about the developing science and story behind green coffee bean extract.
Wednesday, November 13, 2013
Green Coffee Extract Health Benefits and Results
While all of the health benefits of green coffee bean extract are still being discovered, we wanted to first shed light on the green coffee extract weight loss phenomena that has swept the nation in the past few months. We will update and further review all of the benefits of green coffee beans, supplements, extracts, and drinks.
If you are worried about your weight and health, then you are not alone. A lot of people today are getting more and more concerned about their health and weight. As a matter of fact, obesity has become one of the leading public health issues in the United States due to the absurd amount of fast food and junk food being consumed everyday. Being overweight is more than just having to deal with an unsightly body.Excess fat in the body can cause a variety of illnesses and diseases such as diabetes, heart disease, strokes, heart attacks, cancer, and many more ailments. The skyrocketing numbers of obese and overweight people today is indeed alarming. However, a new scientific breakthrough called Green Coffee Pure has been released as help fight obesity so that you can finally regain your health and get back in shape.
Green Coffee Pure was created to promote a healthier lifestyle by incorporating the product into one’s diet. This weight loss formula contains a special blend of ingredients that aid weight loss and promote good health. Green Coffee bean extract is suitable for adults of any age, especially for those who are obese and have weight-related health complications.
Listed below are the some of the health benefits offered by Green Coffee Bean Extract Supplement.
Green Coffee Bean Extract Health Benefits
Superior Levels of Antioxidants – Green coffee bean extract is most noted for its superior level of highly valuable antioxidants to help fight and prevent damage from harmful free radicals. While the story about antioxidants and free oxygen radicals is more widely known, finding high level ORAC supplements, ingredients, and extracts is often hard to discover and find. Until raw, untreated Green Coffee Beans were found to contain a pure extract of CGA or chlorogenic acid which is the main caffeic acid found to have all of the beneficial health-enhancing properties for weight loss and blood-sugar regulation.Boosts Metabolism – This product is considered as a highly effective metabolism booster. Thechlorogenic acid found in Green Coffee bean extract supplements help increase one’s metabolic rate, thereby increasing fat loss and decreasing the chance of gaining extra weight. It also contains kelp, which is a rich source of vitamins and minerals to help the body maintain its nutrients while the body increases it’s metabolism to burn calories and fat. In addition, kelp promotes good digestion to expel excess fats while keeping the urinary tract in good health.
Acts as a Powerful Appetite Suppressant – Another health benefit offered by Green Coffee Pure is its ability to suppress the appetite and reduce cravings. The main ingredient in this specially formulated blend that is responsible for suppressing the appetite is African mango. It is one of the best fat reducers on the market and has been proven to be effective in reducing one’s appetite. By preventing overeating, the body can focus on losing stored calories and fatty deposits.
Burns Stored Fat – The green coffee ingredient found in this product is undeniably one of the best fat burners that aids in the weight loss process. The chlorogenic acid extract of green coffee beans helps increase the body’s metabolism by preventing the liver from releasing glucose energy into the blood stream. When there isn’t any glucose in the bloodstream, the body will burn fat cells to push its stored supply of glucose into the bloodstream where it can be converted into energy.
Lowers Blood Pressure and Cholesterol – One of the ingredients of Green Coffee Pure is green tea extract, which acts as a powerful antioxidant to reduce toxicity in the body. It is also responsible for lowering blood pressure and bad cholesterol levels. Hence, this product is not only a big help for overweight and obese people, but it is also great for those who suffer from cardiovascular diseases.
Learn About Coffee Arabica and Robusta Plants
Other healthy ingredients found in Green Coffee Pure include Acai berry (which is loaded with antioxidants and vitamins), grapefruit extract (which is rich in vitamin C and pectin), and apple cider vinegar (which promotes a healthy digestive system). Each of these ingredients mentioned above work together to increase overall health and get rid of excess weight. Green Coffee Pure is truly one of the best natural weight loss supplements on the market.Make sure you visit our Green Coffee FAQ to find out more about the benefits, popular questions, and information you need to know to make an informed, educated decision.
Green Coffee Extract
Likely many first heard about green coffee from one of the most recognized health personalities on TV, Doctor Mehmet Oz. Dr Oz’s Green Coffee Bean Extract episode was what triggered an onslaught of green coffee bean and green coffee extract media attention at a blazing pace.
The speed, exposure, and recognition in which green coffee extract received was nothing short of incredible and now the dust has settled, it is time to review and evaluate exactly what happened.
Dr OZ & Green Coffee Extract
Now, before we go down the path of what exactly Doctor Oz did for the exposure of recent green coffee clinical study findings, let’s discuss the summation of numerous accumulated medical cases evident in supporting green coffee’s inherent health benefits.
While green coffee is nothing new, the science and understanding of the raw coffee cherry-berry fruit is still in its infancy and beginning. The most significant and revealing study lasted for 22 weeks as 16 overweight, borderline obese individuals took a pure extract of green coffee beans. On average, the study concluded a loss of nearly 17 pounds per person with a staggering 10.5% decrease in body weight and 16% drop in body fat.
The depiction created of the isolated variable being studied, green coffee bean extract, and was clearly indicative of its ability to act as a weight loss booster. The leading researcher in the world according to many internet sources is Dr Joe Vinson out of the University of Scranton Pennsylvania, and mentioned at the annual American Chemical Society gathering that “Based on our results, taking multiple green coffee extract capsules per day — while maintaining a low-fat, healthy diet with plenty of regular exercise — appears to be an effective, inexpensive, safe way to lose weight.”
This took place roughly 2-3 months before Dr Oz and his TV crew and research team caught wind of the telling results. And on April 26, 2012, green coffee bean extract and weight loss have never been the same.
Green Coffee Bean Extract Dose
Dr Oz, again the most decorated and astute TV Doctor of all time, thought enough of weight loss evaluation and recommended a low dosage of 500-700mg – all the way up to a high dosage of 1,000-1,050mg – also mentioning to make sure you find a pure green coffee bean extract for the best results.
The participants in the study took anywhere from 700mg-1,050mg per day for theirgreen coffee bean extract dosage for 6 weeks, along with a placebo to allow each individual the best chance of accurate results. What is also worth mentioning is that the members who took part in the study were asked not to change any exercise or dietary habits out of their typical eating and lifestyle regime.
Doctor Oz then had fellow green coffee bean advocate Dr Lindsey Duncan on the show to give the TV crowd and viewing audience the breakdown of how green coffee bean extract worked and what the main beneficial compound could be. Because this was not the first study indicting green coffee extract can help lose weight, Dr Duncan was led to believe that chlorogenic acid could be the natural compound responsible for so many alleged health benefits from unroasted coffee arabica beans.
The reason Dr Lindsey and Dr Oz emphasized pure green coffee bean extract is due to the fact that roasting or brewing minimizes the chlorogenic acid benefits and content which is primarily responsible for coffee’s rich aroma, color, and flavor – this why the green beans at the center of coffee cherry fruit is bitter.
Due to the raw, pure extract of chlorogenic acid found in the green coffee beans showing the ability to improve the body’s ability to inhibit glucose absorption, aid in fat-metabolism, and boost weight loss reduction mechanisms, green coffee bean extract for weight loss seems to clearly support Dr Oz’s claims.
Now before everyone jumps on the pure green coffee bean Dr Oz bandwagon, and while the research is intriguing and interesting, more clearly needs to be reviewed and evaluated before claiming it as a miracle weight loss aid. The long term side effects of green coffee bean extract are still unknown (if any at all, hypothetically speaking). But that also makes for a good point to make in that no green coffee bean supplement or any nutritional health supplement for that matter should ever be used for extended periods of time without getting analysis and blood work done.
Most supplements are meant to act as a booster or supporter from your foods and fitness. Just as Dr Oz said about green coffee bean extract, the best results for weight loss will come when used with a productive and healthy diet plan.
Green Coffee Bean Extract Diet & Weight Loss Conclusion
What do we think about all the publicity green coffee has been getting? Well we think it is fantastic first and foremost, but know that science and technology still have a ways to go before getting any concrete data on both the benefits and side effects of green coffee extracts.
But we think in order to get the body you want like the female lady to the right, following Dr Oz’s green coffee bean extract dosage recommendation should be used with a wholefood diet plenty of leafy green vegetables and whole fruit.
The green coffee extract dose and safety questions are still a little grey in the responses given which in our best advice, would say to use green coffee extract for weight loss only if you are looking to get over the hump and need that extra boost.
You can also see that the green coffee extract in Starbucks Refreshers is also catching on for not only weight loss, but as a natural energy source.
While the short and relatively small human pilot studies on green coffee bean extract do seem to show some sort of weight loss and biological effect, nothing should be looked at in isolation as a cure all to lose weight faster than normal dietary changes and lifestyle choices.
If the message between Starbucks, Dr Oz, or your own due diligence and research about green coffee and weight loss resonates within you, we do recommend Green Coffee Pure supplement.
Tuesday, November 12, 2013
HOMEBREW RECIPE: COFFEE PORTER
HOMEBREW RECIPE: COFFEE PORTER | |
| Andy sent me this homebrew recipe after bringing a coffee porter to our homebrewing club. I lost it for a couple months but just discovered it again, thank goodness. It is a dark, rich porter, very malty, and with minimal bitterness, as you can see from the half ounce of bittering hops, boiled for only 45 minutes. The two-minute addition of Northern Brewer hops will impart a floral scent and the dry-hopping process will intensify this. I am going to make this homebrew recipe soon but will deviate from Andys version, below. I plan to use a different coffee. Andy used a French style fine-ground coffee. It tasted great, but my coffee preferences lean toward a Vietnamese brand called Trung Nguyen, which you can find at your local Southeast Asian supermarket. The deep, rich flavor of this coffee will work well with the malty character of the porter. I might try another batch with something a little less refined, like coffee with chicory. You can try any coffee you like a lot and think will give you a good flavor. This is our first recipe online that refers to dry hopping. This is the process of adding hops into the secondary fermenter to impart an interesting floral scent. the process is simple. First, let the beer completely ferment, and transfer it to a secondary fermenter. Then add your hops for dry-hopping. It might take a few days to a week to really get the hoppy flavor in there. People sometimes ask how you know when its done dry-hopping. I say, use a wine thief or pipette to draw out a sample and take a taste. If you want more hoppiness, let it stand a bit longer. If you think it is all right, your brew is done. Ingredients: Specialty grain: 1 lb Caramel Malt 5 oz Chocolate Malt Extract: 6.6 lbs Amber Malt Extract Hops: 0.5 oz Northern Brewer 45 min 0.25 oz Northern Brewer 2 min Dry hop 0.25 oz Cascade and 0.5 oz Hallertaur 4 oz fine ground French roast grounds. Added to boil for last 15 minutes. Standard ale yeast, such as Nottingham Ale Yeast Directions: Steep the cracked specialty grains in two gallons of 155-degree water for 45 minutes. Remove the grain, rinse it with a gallon of water at 160 degrees, and turn up the heat. Discard or plan to reuse the grain. Turn up the heat and add the amber malt extract. Bring it to a boil. Boil this for 60 minutes, but dont add the hops until 15 minutes into the boil. Follow the schedule above for all the additions. Ferment for two weeks and then dry-hop for a week. Bottle or keg, and you have a great beer to bring to the next party you attend. | |
Friday, November 8, 2013
The Complexity of Coffee: Aroma Profiling Isn’t Just for Wine
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by Sébastien Gavillet
Proper Aroma/Flavor profiling is all too often neglected in Coffee. Coffee Aromas/Flavors are essential to understanding and appreciating coffee. As in wine, coffee gets its aromas or flavors from the soil and the climatic environment in which the coffee plant grows. The coffee variety (genetic) and the method in which the green coffee was processed also contribute to the aromas/flavors. Like wine, coffee has many variables which can affect its quality. Coffee crops can be harmed by insects, freeze and poor storage conditions during harvest, which may lead to moldy and sour flavors. It can also be contaminated during its processing such as in the depulping and washing of the coffee cherries, and lastly, during the final storage conditions where once again several defects can develop on the beans. These problems are not exactly the same but similar to those which occur during wine production. Coffee has different varieties, as does wine, which get their characteristics from the soil (terroir). The core aromatic profile of the end product (in the cup) is defined by these characteristics and by the roasters. The coffee blender creates the finishing touch by assembling different roasts. This is very similar to what consulting winemakers do during the wine blending process. We talk about taste, aromas, flavors, acidity and body in coffee as we do in wine. The main difference between coffee and wine, taste aside, is that coffee is not rated by vintage. Unlike certain wines, roasted coffee does not keep for years. The fresher the roast, the more aromatic the coffee beverage will be. Let it age and you will create unpleasant tastes and aromas; this is especially true for the volatile aromas. The consumer also has an important hand in the outcome of her/his coffee experience as does the wine consumer. In wine, serving temperature, wine glass shape and proper food pairing play an important role in properly enjoying a wine. In coffee this process is a little different. The important factors are the grinding, blending and brewing process. The grinding size and the water temperature play major roles in the proper extraction of coffee aromas/flavors, as well as the quantity and quality of water used to prepare a good cup of coffee. Ultimately, the coffee drinker puts her/his final touch to the coffee beverage.
In coffee, over 850 volatile aromatic compounds have been catalogued to date. That said, most aromatic descriptions have been simplified or regrouped in terms of flavors and taste. Common flavors found in coffee are fruity, floral, earthy, buttery, caramel, nutty, spicy, smoky, etc. The classification of taste includes acid, bitter, body (thin, watery to thick, heavy). This simplification helps coffee drinkers express their preferences in a basic way. If one wants to gain further knowledge of coffee tasting, then it is imperative to recognize key aromas and flavors in coffee. Especially if you wish to narrow down the country of origin, variety and profile. One would then be able to differentiate between a Robusta from South East Asia with one from Brazil. This is something we have been doing for years with wine and which has been available to every wine aficionados for more than 30 years through le nez du vin (Wine Aroma Kits). Using the same methodology, Jean Lenoir, creator of the famous Wine Aroma kits, created two le nez du café (or make scents of coffee) kits. The first kit is an introduction that includes the 6 most commonly found coffee aromas:
(1) Garden peas, 2) Blackcurrant-like, 3) Butter, 4) Caramel, 5) Roasted peanuts, 6) Roasted coffee. The second, a more advanced and complete kit, contains the 36 most commonly found coffee aromas:
01) Earth , 02) Potato , 03) Garden peas, 04) Cucumber 05) Straw , 06) Cedar, 07) Clove-like , 08) Pepper, 09) Coriander seeds, 10) Vanilla, 11) Tea-roses/Redcurrant jelly, 12) Coffee blossom, 13) Coffee pulp, 14) Blackcurrant-like, 15) Lemon, 16)Apricot, 17) Apple, 18)Butter, 19) Honeyed, 20) Leather, 21) Basmati Rice, 22) Toast, 23) Malt, 24) Maple Syrup, 25) Caramel, 26) Dark chocolate, 27) Roasted almonds, 28) Roasted peanuts, 29) Roasted hazelnuts, 30) Walnuts, 31) Cooked beef, 32) Smoke, 33) Pipe Tobacco, 34) Roasted coffee, 35) Medicinal, 36) Rubber.
This unique and extensive collection of aromas will help you train your sense of smell and improve your enjoyment of coffee. The le nez du café (make scents of coffee) kits provide a common vocabulary to describe coffee aromas, taste and flavors because coffee deserves the same attention as wine.
It is no surprise that most coffee roasters and specialists from the world over use le nez du café to train their sense of smell and better understand the aromatics behind coffee.
So if you are passionate about your coffee and would like to become a better taster, understand where aromas and flavors originate and how they are associated with the varieties, le nez du café (make scents of coffee) kits are fundamental to the development of your coffee expertise.
Sunday, November 3, 2013
HOW TO BREW COFFEE
The Definitive Guide
There are many methods for brewing a fine cup of coffee -- no single technique is right for everyone. The method you choose for brewing your coffee should be based on your needs and your unique coffee preferences. Do you want a hearty mug of coffee for breakfast? An afternoon cappucino? Or a dessert espresso? Do you prefer a milder coffee or a more robust coffee flavor?
The quality and flavor of your coffee is not only determined by the brewing process you prefer but also by the type of coffee you select. For example, what country is the coffee from, what region and what variety of coffee tree? Or is it a blend from several countries, regions or varieties? Do you favor a dark roast coffee, a light blend or something in between? What kind of grind have you selected? Remember to be creative -- you can choose a dark espresso roast coffee and still have it ground to be brewed in a drip system.
But no matter how you choose to brew your coffee, there are guidelines to follow which will give you the best cup of coffee possible. To optimize the quality of every cup of coffee you prepare, fine-tune your brewing routine by incorporating these suggestions.
How to Brew Coffee
The Equipment
Make sure that your equipment is thoroughly cleaned after each use by rinsing it with clear, hot water and drying it with an absorbant towel. Check that no grounds have been left to collect on any part of the equipment and that there is no build-up of coffee oil. Such residue can impart a bitter, rancid flavor to future cups of coffee.
The Coffee
Purchase coffee as soon after it has been roasted as possible. Fresh roasted coffee is essential to a superb cup of coffee. And purchase your coffee in small amounts—only as much as you can use in a given period of time. Ideally you should purchase your coffee fresh every 1-2 weeks.
The Grind
If you purchase whole bean coffee, always grind your beans as close to the brew time as possible. A burr or mill grinder is preferable because all of the coffee is ground to a consistent size. A blade grinder is less preferable because some coffee will be ground more finely than the rest. If you normally grind your coffee at home with a blade grinder, try having it ground at the store with a burr grinder. You may be surprised at the difference!
Do not underestimate the importance of the size of the grind to the taste of your coffee. If your coffee tastes bitter, it may be overextracted, or ground too fine. On the other hand, if your coffee tastes flat, it may be underextracted, meaning that your grind is too coarse. Tell the professionals where you purchase your coffee exactly how you will be brewing it. For example, will you be using a plunger pot? A flat drip filter? A cone drip filter? A gold mesh filter? They will grind it specifically for the preparation method you have chosen and the equipment you use.
Before using the coffee, try rubbing some of the grounds between your fingers so that you can 'feel' the grind and become acquainted with the differences in size.
Never reuse your coffee grounds. Once brewed, the desirable coffee flavors have been extracted and only the bitter undesirable ones are left.
The Water
The water you use is VERY important to the quality of your coffee. Use filtered or bottled water if your tap water is not good or imparts a strong odor or taste, such as chlorine. If you are using tap water let it run a few seconds before filling your coffee pot. Be sure to use cold water. Do not use distilled or softened water.
Ratio of Coffee to Water
Use the proper amount of coffee for every six ounces of water that is actually brewed, remembering that some water is lost to evaporation in certain brewing methods. A general guideline is 1 to 2 tablespoons of ground coffee for every six ounces of water. This can be adjusted to suit individual taste preferences. Be sure to check the 'cup' lines on your brewer to see how they actually measure.
Water Temperature During Brewing
Your brewer should maintain a water temperature between 195 - 205 degrees Fahrenheit for optimal extraction. Colder water will result in flat, underextracted coffee while water that is too hot will also cause a loss of quality in the taste of the coffee. If you are brewing the coffee manually, let the water come to a full boil, but do not overboil. Turn off the heat source and allow the water to rest a minute before pouring it over the grounds.
Brewing Time
The amount of time that the water is in contact with the coffee grounds is another important factor affecting the taste of your coffee. In a drip system, the contact time should be approximately 5 minutes. If you are making your coffee using a plunger pot, the contact time should be 2-4 minutes. Espresso, as the name implies, means that the brew time is short—the coffee is in contact with the water for only 20-30 seconds. If the taste of your coffee is not optimal, it is possible that you are either overextracting (the brew time is too long) or underextracting (the brew time is too short) your coffee. Experiment with the contact time until you can make a cup of coffee that suits your tastes perfectly.
After Your Coffee Has Been Brewed
Brewed coffee should be enjoyed immediately!
Pour it into a warmed mug or coffee cup so that it will maintain its temperature as long as possible. Brewed coffee begins to lose its optimal taste moments after brewing so only brew as much coffee as will be consumed immediately. If it will be a few minutes before it will be served, the temperature should be maintained at 180 - 185 degrees Fahrenheit. It should never be left on an electric burner for longer than 15 minutes because it will begin to develop a burned taste. If the coffee is not to be served immediately after brewing, it should be poured into a warmed, insulated thermos and used within the next 45 minutes.
Never reheat your coffee.
Enjoy Your Coffee!
A finely prepared cup of coffee should be enjoyed as thoughtfully as it was brewed. Take a moment to smell the aroma. Take a sip and notice your coffee's flavor. How does it compare to other coffees with regard to body, acidity and balance? If it is a coffee that is new to you, notice how it is different. If it is what you normally drink, note its degree of freshness or how simple changes in preparation affect the cup's flavor.
A steeping cup of coffee will not last long, but every sip is meant to be savored and enjoyed!
THE VALUE OF COFFEE
Java—Joe—Coffee—Café
By any name, in any language, or at any time of day, coffee is a popular beverage. Aside from its great taste and the endless ways one can enjoy a cup of coffee, coffee is also a great value. Did you know that, on average, you pay less than a dime for each cup of coffee you prepare at home?
Here is something else you may not know about coffee – before being roasted, coffee beans are green. Unroasted coffee—known in the industry as green coffee —is sold as a commodity on the world market. The cost of coffee is, therefore, affected by anything that alters the worldwide supply, such as drastic weather conditions like freezing temperatures or drought. But even with occasional price increases, coffee is still inexpensive, especially compared to the cost of other beverages.
Coffee:$.05
Soft Drinks: $.13
Milk: $.16
Bottled Water: $.25
Beer: $.44
Orange Juice: $.79
Table Wines: $1.30
United States Bureau of Labor Statistics. Division of Consumer Prices, May 1998, per eight fluid ounces
Cost of Beverages at Home
Coffee is available in a wide variety of beverages and flavors to satisfy even the most discriminating tastes. In fact, a recent U.S. survey revealed that 69 percent of American coffee drinkers consider coffee to be an "affordable luxury." And, when you stop to consider the social aspect of one of America's most popular beverages – friends and family conversing other over mugs of delicious, fresh-brewed coffee – the value of coffee takes on an even greater meaning.
The Tree to the Cup
- Coffee travels a long way before reaching your coffee mug.
- Here are some interesting coffee facts:
- It takes three-to-four years for a coffee seed to grow into a tree that produces coffee beans.
- Seeds are first planted in nurseries. Six months to one-year later, seedlings are transplanted to open fields. Workers must prepare the planting ground for the small seedlings by loosening and grading the soil.
- Approximately two-and-a-half years after transplantation, the trees begin to flower and the flowers produce a small fruit known as a coffee cherry. In the center of each cherry are two green coffee beans.
- Coffee plants grow best where there is plenty of rainfall at certain times of the year and thrive in a well-drained, rich, volcanic soil. The plant does not like sudden changes in temperature, and frost can severely damage or kill it.
- During harvest, coffee cherries are hand picked. It takes approximately 2,000 cherries—4,000 beans—to produce one pound of roasted coffee.
- After being husked, sorted and bagged, the green coffee beans are shipped from the countries where they were grown to the countries where they will be manufactured and consumed.
- Manufacturing involves the roasting and grinding of the coffee beans, or the production of instant coffee. Once manufacturing and packaging are completed, the coffee is ready for the consumer.
- The leading coffee producing countries of the world are Brazil and Colombia. The United States imports and consumes more coffee than any other country
Getting the Most Flavor and Value from Your Coffee
Coffee manufacturers have worked to improve both the quality and variety of coffee in recent years, and coffee drinkers have noticed the difference. A recent U.S. survey showed that almost 70 percent of American coffee drinkers believe that the quality of coffee they consume both at home and away is better than it used to be.
Now more than ever, coffee drinkers can enjoy a variety of coffee beverages -- from a simple espresso and espresso-based drinks such as cappuccino, latte or moccaccino -- to iced and cold-drink coffee beverages -- to flavored coffees and special blends. Coffee can also be enhanced with an assortment of syrups, flavorings, and toppings -- from whipped cream and cocoa powder to cinnamon sticks and sweeteners.
Enjoy coffee with friends and family. Many people drink coffee regularly and will not be able to resist an invitation for a coffee break. For less than the price of other beverages, you can prepare a coffee drink to suit anyone's taste.
HOW TO STORE COFFEE
Airtight and Cool
Storage is integral to maintaining your coffee's freshness and flavor. It is important to keep it away from excessive air, moisture, heat, and light -- in that order -- in order to preserve its fresh-roast flavor as long as possible. Coffee beans are decorative and beautiful to look at but you will compromise the taste of your coffee if you store your beans in ornamental, glass canisters on your kitchen countertop. Doing so will cause them to become stale and your coffee will quickly lose its fresh flavor.
Storing Your Daily Coffee
It is important not to refrigerate or freeze your daily supply of coffee because contact with moisture will cause it to deteriorate. Instead, store coffee in air-tight glass or ceramic containers and keep it in a convenient, but dark and cool, location. Remember that a cabinet near the oven is often too warm, as is a cabinet on an outside wall of your kitchen if it receives heat from a strong afternoon or summer sun.
The commercial coffee containers that you purchased your coffee in are generally not appropriate for long-term storage. Appropriate coffee storage canisters with an airtight seal are a worthwhile investment.
Buy Right
It is wise to purchase coffee in amounts proportionate to how quickly it will used. Coffee begins to lose its freshness almost immediately after roasting so it is far better to purchase it in smaller quantities. Purchase freshly roasted coffee frequently and buy only what you will use in the next 1 or 2 weeks. And because exposure to air is your coffee's worst enemy, it is a good idea to divide your coffee supply into several smaller portions, keeping the larger, unused portion in an air-tight container.
Storing Larger Quantities of Coffee
If you've purchased a large quantity of coffee that you will not use immediately, small portions, wrapped in airtight bags, can be stored for up to a month in the freezer. Once you have removed them from the freezer, however, do not return them. Instead, move them to an air-tight container and store in a cool, dry place.
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