Winner of the "Cup of Excellence" award is from Honduras- Las Amaazonas.
I sampled this unique coffee at Square One coffee house in Lancaster, PA.
I requested a Pour-Over, as this is how to separate a GREAT coffee from merely a good coffee.
With an earthy finish, with the slightest hint of OAK, I found this to be delicious. Instead of sugar, I opted for Clover Honey, and just a touch of cream to make the OAK just a little smoother. I can see why Honduras won this award this year. There was just a touch of chocolate in the finish as well. There must be a Cocoa grower within a few miles of the coffee farm. It was grown in a shaded area of rain forest. This means the beans were NOT over dried. They were roasted, here in Lancaster, to a medium, rather than dark. Small batches means each bean is roasted to it's "double pop" perfection. Not overly done, and yet not underdone either.
The supply of Honduras Las Amazonas is extremely limited, so it was an honor to be able to even try a cup. It is worth the trip to 143 North Duke Street, in Lancaster, PA 17602. Come quickly, as this amazingly wonderful coffee will not last long!
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
This blog is all about the coffee. It will be filled with my personal opinions of the various coffees that I, personally, have tried. I have my preferences, when it comes to coffee. I prefer dark roasts, and do NOT like decaf much at all. I will be reviewing coffee, latte, cappuccino, and various other varieties of my favorite beverage.
Tuesday, November 9, 2010
Wednesday, November 3, 2010
Interesting Information About Coffee
Copied from the web. Using www.theoatmeal.com
A few things about coffee worth knowing about
It all started with Dancing Goats:
Legend has it that Ethiopian shepherds first noticed the effects of caffeine when they saw their goats appearing to be "frisky" and "dance" after eating coffee berries.
Originally, coffee was EATEN.
African tribes mixed coffee berries with fat which formed edible ENERGY!!!
The rise of Islam contributed greatly to the popularity of coffee.
The religion prohibited drinking alcohol, but coffee was considered an acceptable drink.
All coffee in the world grows in the "Bean Belt".
The "Bean Belt" is the area between the Tropics of Cancer and Capricorn.
Hawaii is the ONLY state in the United States that grows coffee!
In 1675, the King of England banned coffee houses, claiming they were places where people met to conspire against him.
70% of the world consumes Arabica coffee, which is mild and aromatic.
The remaining 30% drinks Robusta, which is more bitter-tasting BUT has 50% MORE caffeine than the Arabica.
Coffee Grows on trees.
They CAN grow to be up to 30 feet tall, but
are cultivated to be around 10 feet tall for easy-picking.
The bean is ACTUALLY a seed inside a BRIGHT RED BERRY!
Coffee is the second most traded commodity on earth.
Oil is the first. Clearly Humanity has a thing for black drippy liquids.
Coffee Berries are Picked, Dried, and Stripped Down until all that is left is a Green Bean.
Once shipped, the beans are roasted at around 500 degrees fahrenheit.
After a few minutes, the bean will "POP" and double in size.
A few more minutes after that, the bean will "POP" once more.
The second pop means the bean is done. The bean is now ready to fulfill its' destiny.
This popping is NOT to be confused with POPCORN! Same principle, but not the same.
George Washington invented Instant Coffee.
No... not THAT George Washington.
A Belgian man, living in Guatemala, by the
name of George Washington invented it in 1906.
Espresso is NOT a particular type of bean, roast, or blend.
Espresso is just a way that coffee is prepared: Shooting pressurized, HOT water through finely ground coffee.
The term "Americano" comes from America's GIs during WWII.
They would order espresso with water, to dilute the strong flavor.
...... Side tidbit: The term "Cup of Joe" comes from American Servicemen (GI Joes) in World War Two being seen as BIG coffee drinkers.
How caffeine works:
.....In your brain there's something called Adenosine and it
only wants to hang out with certain receptors. When these
two get together, you get drowsy.
When Caffeine chows up, it attaches to the receptors
so that Adenosine cannot.
Your pituitary gland see this and things there is an
emergency, and tells the adrenal glands to produce
adrenaline.
This is why coffee does NOT sober someone. Giving
coffee to a drunk leaves you with a wide awake drunk.
In addition, caffeine bumps up your dopamine levels
The result???
A CAFFEINE HIGH!
Source for this information came from Theoatmeal dot com website
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
A few things about coffee worth knowing about
It all started with Dancing Goats:
Legend has it that Ethiopian shepherds first noticed the effects of caffeine when they saw their goats appearing to be "frisky" and "dance" after eating coffee berries.
Originally, coffee was EATEN.
African tribes mixed coffee berries with fat which formed edible ENERGY!!!
The rise of Islam contributed greatly to the popularity of coffee.
The religion prohibited drinking alcohol, but coffee was considered an acceptable drink.
All coffee in the world grows in the "Bean Belt".
The "Bean Belt" is the area between the Tropics of Cancer and Capricorn.
Hawaii is the ONLY state in the United States that grows coffee!
In 1675, the King of England banned coffee houses, claiming they were places where people met to conspire against him.
70% of the world consumes Arabica coffee, which is mild and aromatic.
The remaining 30% drinks Robusta, which is more bitter-tasting BUT has 50% MORE caffeine than the Arabica.
Coffee Grows on trees.
They CAN grow to be up to 30 feet tall, but
are cultivated to be around 10 feet tall for easy-picking.
The bean is ACTUALLY a seed inside a BRIGHT RED BERRY!
Coffee is the second most traded commodity on earth.
Oil is the first. Clearly Humanity has a thing for black drippy liquids.
Coffee Berries are Picked, Dried, and Stripped Down until all that is left is a Green Bean.
Once shipped, the beans are roasted at around 500 degrees fahrenheit.
After a few minutes, the bean will "POP" and double in size.
A few more minutes after that, the bean will "POP" once more.
The second pop means the bean is done. The bean is now ready to fulfill its' destiny.
This popping is NOT to be confused with POPCORN! Same principle, but not the same.
George Washington invented Instant Coffee.
No... not THAT George Washington.
A Belgian man, living in Guatemala, by the
name of George Washington invented it in 1906.
Espresso is NOT a particular type of bean, roast, or blend.
Espresso is just a way that coffee is prepared: Shooting pressurized, HOT water through finely ground coffee.
The term "Americano" comes from America's GIs during WWII.
They would order espresso with water, to dilute the strong flavor.
...... Side tidbit: The term "Cup of Joe" comes from American Servicemen (GI Joes) in World War Two being seen as BIG coffee drinkers.
How caffeine works:
.....In your brain there's something called Adenosine and it
only wants to hang out with certain receptors. When these
two get together, you get drowsy.
When Caffeine chows up, it attaches to the receptors
so that Adenosine cannot.
Your pituitary gland see this and things there is an
emergency, and tells the adrenal glands to produce
adrenaline.
This is why coffee does NOT sober someone. Giving
coffee to a drunk leaves you with a wide awake drunk.
In addition, caffeine bumps up your dopamine levels
The result???
A CAFFEINE HIGH!
Source for this information came from Theoatmeal dot com website
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Cup Of Excellence
Winner this year is from Honduras - Las Amazonas
The following is copied from the internet:
The Cup of Excellence is the most esteemed award given out for top coffees. These awards come from a strict competition that selects the very best coffee produced in that country for that particular year. These winning coffees are chosen by a select group of national and international cuppers and are cupped at least five different times during the competition process. Only coffees that continuously score high enough are allowed to move forward in the competition. The final winners are awarded the prestigious Cup of Excellence® and sold to the highest bidder during an internet auction.
What makes these coffees so special?
Coffees of this exemplary quality are very rare. These coffees are perfectly ripe, carefully picked with well developed body, pleasant aroma and a lively sweetness that only extremely high quality specialty coffees contain. Each winning coffee has its own flavor signature from the earth where it grows and all have been handcrafted in such a way as to enhance these unique characteristics.
How Many Coffees are awarded The Cup of Excellence®?
The number of coffees given this prestigious award depends entirely on the quality of the entrants. The requirements are so strict that very few coffees from a country are honored in this way.
Who buys these winning coffees?
Coffee connoisseurs worldwide with discerning palates who appreciate the complex flavor and aromatics found in a world class coffee buy and savor these winners. The roaster who buys these coffees cares about providing the highest quality to his customers as well as creating a direct relationship with the winning farmer. The winning coffees are sold at an internet auction to the highest bidder about 5 weeks after the competition winners are announced and samples of the coffees have been sent out. To register click here.
How important is this award to a coffee farmer?
Winning farmers are exhilarated to be acknowledged for their dedication to quality. Not only is the farmer given a prestigious award during a national ceremony but the majority of the record prices at auction go back to the producers who deserve and need it. In addition the farmer is now recognized in the industry as being a quality producer. A winning farm and often the whole region can expect to receive future visits from roasters looking to buy more quality coffee for their companies. The positive impact on the quality of life for a winning farmer and his family is permanent as the auction money will often be spent on farm improvements or family education which can change their economic livelihood for the long term even if they do not win every year.
Who started the Cup of Excellence® competition?
Cup of Excellence was started by a group of dedicated coffee connoisseurs who along with international governmental support and NGOs thought that a competition and auction was an effective way to recognize farmers monetarily for their hard work and effort. It is now known that in addition to this the discovery of unknown and yet phenomenal coffees creates an excitement among roasters and consumers that is unparalleled. As multiple coffee producing countries have joined the program they are sharing beneficial information with each other and the supporting roasters have created a kind of Cup of Excellence family. To learn more about our history click here.
Why is Cup of Excellence® important?
The Cup of Excellence fundamentally changes what we know is possible in an exemplary coffee. For years great coffees have been blended away creating a commodity that while good tends to taste fairly uniform with very little recognition of the individual farmer or of the unique flavor profiles that can be present with different varieties and from different micro climates.
For the roasters and importers who support Cup of Excellence this program has often introduced to their businesses a new demographic of customers who are appreciative of top quality and willing to pay a premium for it. For consumers the Cup of Excellence award label is a guarantee that this is top coffee that has been judged by professional cuppers to be the best. Often these award-winning coffees are so good that consumers expectations of what a coffee can taste like are definitely exceeded. The payment to the coffee farmers for their coffee is more than Fair. There is no other program that is as exciting for the coffee lover, the roasters and especially the farmers whose monetary reward often changes the lives of their entire family and the rural communities where they live.
The Cup of Excellence program builds the bridge between the high quality farmer, the high quality trade and eventually the consumer who finds coffees he truly loves and at the same time knows that the farmer has been well compensated.
Cup of Excellence builds international relationships in many forms. It creates a situation where cooperation is the key to success, where appreciation is the mantra and where friendships and lasting partnerships are built. It is one of the few programs that puts its main focus on individual empowerment, training and education with no consideration of gender or economic status.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
The following is copied from the internet:
The Cup of Excellence is the most esteemed award given out for top coffees. These awards come from a strict competition that selects the very best coffee produced in that country for that particular year. These winning coffees are chosen by a select group of national and international cuppers and are cupped at least five different times during the competition process. Only coffees that continuously score high enough are allowed to move forward in the competition. The final winners are awarded the prestigious Cup of Excellence® and sold to the highest bidder during an internet auction.
What makes these coffees so special?
Coffees of this exemplary quality are very rare. These coffees are perfectly ripe, carefully picked with well developed body, pleasant aroma and a lively sweetness that only extremely high quality specialty coffees contain. Each winning coffee has its own flavor signature from the earth where it grows and all have been handcrafted in such a way as to enhance these unique characteristics.
How Many Coffees are awarded The Cup of Excellence®?
The number of coffees given this prestigious award depends entirely on the quality of the entrants. The requirements are so strict that very few coffees from a country are honored in this way.
Who buys these winning coffees?
Coffee connoisseurs worldwide with discerning palates who appreciate the complex flavor and aromatics found in a world class coffee buy and savor these winners. The roaster who buys these coffees cares about providing the highest quality to his customers as well as creating a direct relationship with the winning farmer. The winning coffees are sold at an internet auction to the highest bidder about 5 weeks after the competition winners are announced and samples of the coffees have been sent out. To register click here.
How important is this award to a coffee farmer?
Winning farmers are exhilarated to be acknowledged for their dedication to quality. Not only is the farmer given a prestigious award during a national ceremony but the majority of the record prices at auction go back to the producers who deserve and need it. In addition the farmer is now recognized in the industry as being a quality producer. A winning farm and often the whole region can expect to receive future visits from roasters looking to buy more quality coffee for their companies. The positive impact on the quality of life for a winning farmer and his family is permanent as the auction money will often be spent on farm improvements or family education which can change their economic livelihood for the long term even if they do not win every year.
Who started the Cup of Excellence® competition?
Cup of Excellence was started by a group of dedicated coffee connoisseurs who along with international governmental support and NGOs thought that a competition and auction was an effective way to recognize farmers monetarily for their hard work and effort. It is now known that in addition to this the discovery of unknown and yet phenomenal coffees creates an excitement among roasters and consumers that is unparalleled. As multiple coffee producing countries have joined the program they are sharing beneficial information with each other and the supporting roasters have created a kind of Cup of Excellence family. To learn more about our history click here.
Why is Cup of Excellence® important?
The Cup of Excellence fundamentally changes what we know is possible in an exemplary coffee. For years great coffees have been blended away creating a commodity that while good tends to taste fairly uniform with very little recognition of the individual farmer or of the unique flavor profiles that can be present with different varieties and from different micro climates.
For the roasters and importers who support Cup of Excellence this program has often introduced to their businesses a new demographic of customers who are appreciative of top quality and willing to pay a premium for it. For consumers the Cup of Excellence award label is a guarantee that this is top coffee that has been judged by professional cuppers to be the best. Often these award-winning coffees are so good that consumers expectations of what a coffee can taste like are definitely exceeded. The payment to the coffee farmers for their coffee is more than Fair. There is no other program that is as exciting for the coffee lover, the roasters and especially the farmers whose monetary reward often changes the lives of their entire family and the rural communities where they live.
The Cup of Excellence program builds the bridge between the high quality farmer, the high quality trade and eventually the consumer who finds coffees he truly loves and at the same time knows that the farmer has been well compensated.
Cup of Excellence builds international relationships in many forms. It creates a situation where cooperation is the key to success, where appreciation is the mantra and where friendships and lasting partnerships are built. It is one of the few programs that puts its main focus on individual empowerment, training and education with no consideration of gender or economic status.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Monday, October 25, 2010
Colombian Santa Marta
Today's review is about a single source coffee. It is Santa Marta (Saint Martha) from Colombia.
This coffee was roasted to medium... not too much, as to 'burn' the beans, and not too little, to have an understated flavor. Today, I had this 'brewed' as a Pour-Over. As in previous postings on this blog, a Pour-Over allows the flavorful oils to be retained, and enhance a wonderful finish. With this method of 'brewing', very little sugar and/or cream is needed.
There is NO harshness to this coffee. The water, with a pH of 7, was raised to a proper temperature, before being poured over the freshly ground coffee. The beans were roasted only a couple days ago, and allowed to "Degas", or put off it's excess CO2, and was done in a small batch. Absolutely delicious!
Single source beans, slowly roasted to a medium finish, allowed to degas for a couple days, then brewed to perfection by a barista who cares about the final product as much as the owners. This is a coffee drinker's dream come true.
Sampled at:
Square One Coffee
145 North Duke Street
Lancaster, PA 17602
Square One's products can be ordered online, or tried at their coffee house, OR... In many other places, like: The Tomato Pie Cafe in Lititz, PA. And, in Philly, the Green Line cafe or Whole Foods market. In Boston, Mariposa Bakery, or Simon's Coffee Shop. At Harvard University's Cafe Gato Rojo (The Red Cat Cafe). And so many other places.
Square One is Certified Fair Trade, Organic. They roast their own Farm Friendly beans, in small batches, and can custom roast if you ask them. Allow time for proper roasting and degassing before even thinking about bringing it home to brew.
Again... Santa Marta Colombian... for a VERY limited time only!
You will not be disappointed.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
This coffee was roasted to medium... not too much, as to 'burn' the beans, and not too little, to have an understated flavor. Today, I had this 'brewed' as a Pour-Over. As in previous postings on this blog, a Pour-Over allows the flavorful oils to be retained, and enhance a wonderful finish. With this method of 'brewing', very little sugar and/or cream is needed.
There is NO harshness to this coffee. The water, with a pH of 7, was raised to a proper temperature, before being poured over the freshly ground coffee. The beans were roasted only a couple days ago, and allowed to "Degas", or put off it's excess CO2, and was done in a small batch. Absolutely delicious!
Single source beans, slowly roasted to a medium finish, allowed to degas for a couple days, then brewed to perfection by a barista who cares about the final product as much as the owners. This is a coffee drinker's dream come true.
Sampled at:
Square One Coffee
145 North Duke Street
Lancaster, PA 17602
Square One's products can be ordered online, or tried at their coffee house, OR... In many other places, like: The Tomato Pie Cafe in Lititz, PA. And, in Philly, the Green Line cafe or Whole Foods market. In Boston, Mariposa Bakery, or Simon's Coffee Shop. At Harvard University's Cafe Gato Rojo (The Red Cat Cafe). And so many other places.
Square One is Certified Fair Trade, Organic. They roast their own Farm Friendly beans, in small batches, and can custom roast if you ask them. Allow time for proper roasting and degassing before even thinking about bringing it home to brew.
Again... Santa Marta Colombian... for a VERY limited time only!
You will not be disappointed.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Tuesday, September 14, 2010
Gibraltar
I went into Square One Coffee, at 145 North Duke Street here in Lancaster, and tried one of their specials called a "Gibralter".
A double shot of "COLD" Restretto (think about a quintuple strength espresso)
Milk heated up to 'just shy' of 120 degrees.
All poured into an over sized shot glass, and placed on a saucer.
It's like a "Luke warm" cappuccino, only better!
There is NO need for sugar, as the natural sweetness of the milk is more than enough to carry this drink to perfection.
I would highly recommend this drink to ANY coffee lover. A light to medium roast coffee is the base, and it's absolutely delicious. It's not too hot, and not too cold. It's a good coffee to have, when Fall temperatures start to kick in, or Summer's heat is too high for a 'regular cup of joe'.
For my next "Gibralter", I MIGHT try it with a touch of cinnamon, just to complement the yummy finish of this wonderful concoction.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
A double shot of "COLD" Restretto (think about a quintuple strength espresso)
Milk heated up to 'just shy' of 120 degrees.
All poured into an over sized shot glass, and placed on a saucer.
It's like a "Luke warm" cappuccino, only better!
There is NO need for sugar, as the natural sweetness of the milk is more than enough to carry this drink to perfection.
I would highly recommend this drink to ANY coffee lover. A light to medium roast coffee is the base, and it's absolutely delicious. It's not too hot, and not too cold. It's a good coffee to have, when Fall temperatures start to kick in, or Summer's heat is too high for a 'regular cup of joe'.
For my next "Gibralter", I MIGHT try it with a touch of cinnamon, just to complement the yummy finish of this wonderful concoction.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Friday, August 27, 2010
Health Benefits
Copied from the web:
You already know that drinking water is key to your health. Downing at least six cups of water daily can minimize bloating, prevent headaches, help prevent you from getting sick and smooth the appearance of wrinkles. It may even temporarily rev your metabolism, if you drink it on the cool side (72 degrees). That's a lot of benefit from a beverage you don't even have to pay for! But H20 isn't the only sip that can safeguard your health.
Coffee, which some people accuse me of being addicted to, is basically liquid gold. It may lower your risk for Alzheimer's and Parkinson's, breast cancer, skin cancer, diabetes, gallstones, even oral cancer.
P.S., java drinkers make half as many errors in daily life compared with decaf fans, according to a study from Cardiff University in Wales, because caffeine helps you process information quickly. It's also linked to a reduced risk for depression. Those pit stops at Starbucks aren't just perking me up—they're protecting every part of me! Not a java junkie? Read on to learn the hidden health bennies of your favorite bevy:
Chamomile tea can keep you calm. People who downed chamomile extract daily for two months felt significantly less anxious, a study from the University of Pennsylvania in Philadelphia reports. Ease into mellow mode at night with a cup of chamomile tea.
Green tea may keep your weight steady. Mice that exercised and drank green tea were 22 percent less likely to gain weight than those who only exercised or only had tea, according to a study in the International Journal of Obesity. Polyphenols in the drink may rev your metabolism and make it easier for your body to fry fat. Plus, the tea's plentiful stash of antioxidants slashes your risk for cancer and heart disease. Try it iced in summer!
Black tea may help fend off skin cancer. The classic brew is loaded with flavonoids, antioxidants that carry anticancer perks. Research suggests that downing a cup or more of tea a day may lower risk for squamous cell carcinoma, a type of skin cancer, by 30 percent. Hot or iced, black tea is a delicious addition to your skin care regimen—and a lovely way to wake up thanks to its caffeine content—so put on the kettle each morning!
Just watch the sugars—one cup contains 21 grams and 122 calories.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
You already know that drinking water is key to your health. Downing at least six cups of water daily can minimize bloating, prevent headaches, help prevent you from getting sick and smooth the appearance of wrinkles. It may even temporarily rev your metabolism, if you drink it on the cool side (72 degrees). That's a lot of benefit from a beverage you don't even have to pay for! But H20 isn't the only sip that can safeguard your health.
Coffee, which some people accuse me of being addicted to, is basically liquid gold. It may lower your risk for Alzheimer's and Parkinson's, breast cancer, skin cancer, diabetes, gallstones, even oral cancer.
P.S., java drinkers make half as many errors in daily life compared with decaf fans, according to a study from Cardiff University in Wales, because caffeine helps you process information quickly. It's also linked to a reduced risk for depression. Those pit stops at Starbucks aren't just perking me up—they're protecting every part of me! Not a java junkie? Read on to learn the hidden health bennies of your favorite bevy:
Chamomile tea can keep you calm. People who downed chamomile extract daily for two months felt significantly less anxious, a study from the University of Pennsylvania in Philadelphia reports. Ease into mellow mode at night with a cup of chamomile tea.
Green tea may keep your weight steady. Mice that exercised and drank green tea were 22 percent less likely to gain weight than those who only exercised or only had tea, according to a study in the International Journal of Obesity. Polyphenols in the drink may rev your metabolism and make it easier for your body to fry fat. Plus, the tea's plentiful stash of antioxidants slashes your risk for cancer and heart disease. Try it iced in summer!
Black tea may help fend off skin cancer. The classic brew is loaded with flavonoids, antioxidants that carry anticancer perks. Research suggests that downing a cup or more of tea a day may lower risk for squamous cell carcinoma, a type of skin cancer, by 30 percent. Hot or iced, black tea is a delicious addition to your skin care regimen—and a lovely way to wake up thanks to its caffeine content—so put on the kettle each morning!
Just watch the sugars—one cup contains 21 grams and 122 calories.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Wednesday, August 25, 2010
Cold Brewed Coffee - copied from Boston Globe
I have tried "Cold Brewed Coffee" at Square One Coffee located
at 145 North Duke Street in Lancaster, PA. They use the drip
method you'll read about a few paragraphs down. This is AMAZINGLY
GOOD. Very Highly Recommended for Flavor, Richness, and a fabulous
finish. Smooth as silk, and totally delicious! If this was YouTube,
I'd be giving it 5 Stars!
Copied Article
Courtesy of:
The Boston Globe © Copyright 2010 Globe Newspaper Company.
Cold-brewed iced coffee makes a stir
Smooth, full-flavored drink gains fans locally
By Andrea Pyenson
Globe Correspondent / August 25, 2010
http://www.boston.com/lifestyle/food/articles/2010/08/25/cold_brewed_coffee_makes_a_stir_in_the_hub/?camp=localsearch:on:twit:rtbutton
The first sip is like a revelation. It looks like iced coffee, smells like iced coffee, but doesn’t quite taste like iced coffee. That’s because it’s cold-brewed, and it fills your mouth with intense flavor. But there’s no bitterness. Instead, it’s almost sweet, accentuating the finest elements of coffee taste. In weather like we’ve been having most of the summer, it would be easy to sip on this all day long.
Judson MacRae uses a cloth-lined strainer to make cold-brewed coffee at the Hi-Rise Bread Co. in Cambridge. (Wendy Maeda) Judson MacRae uses a cloth-lined strainer to make cold-brewed coffee at the Hi-Rise Bread Co. in Cambridge.
Related
* Cold-brewed coffee makes a stir in the Hub
* Recipe Cold-brewed iced coffee
Cold-brewed iced coffee isn’t new in the industry, but relatively new to the Boston area — at least at the scale it’s being offered now. According to coffee experts, taking the heat out of the brewing process also removes much of the coffee’s acidity. The result is a drink that is richer and smoother than the hot-brewed alternatives. Jaime van Schyndel, co-owner of Barismo in Arlington, compares it to “having a nice bourbon over ice. You get a lot of essence out of the coffee, a lot of texturing and depth. It’s just a better experience.’’
Judson MacRae, who runs the coffee bar at Hi-Rise Bread Co. in Harvard Square, says cold-brewed iced coffee “has a lot of body, tends toward chocolate-y flavors, finishes sweet.’’ This is the third summer the Brattle Street cafe has been serving the beverage. “It’s been gaining a lot of popularity,’’ he says. “People know what it is now — to a degree.’’ Hi-Rise cold-brews “as year-round as possible,’’ says MacRae, though the demand is smaller in colder weather.
“It’s a whole new brew method for us,’’ says Jake Robinson, coffee program director at Pavement Coffeehouse in Boston, a relative newcomer to the local scene. “You get a lot of sweetness, not bitter or sour notes.’’ Because cold brewing is a slow process, and Pavement is introducing its customers to the drink slowly, the shop makes relatively small amounts and sells out quickly.
The primary brewing techniques used in local shops are total immersion and the Toddy method. For total immersion — used at Barismo, Hi-Rise, Pavement, and Cafe Fixe in Brookline — baristas steep coffee grounds in filtered water for 12 to 24 hours, at room temperature or in the refrigerator (steep time is longer if it’s chilled), then the grounds are removed through a cloth filter, fine-mesh strainer, cheesecloth, paper filter — or some combination.
At 1369 Coffee House in Cambridge, Toscanini’s in Cambridge, and one of the two Jaho Coffee and Tea shops in Salem, coffee makers use the Toddy method, in which ground coffee is placed in what is essentially a very large teabag, put in an even larger container of water to steep at room temperature for up to 24 hours. That creates a coffee concentrate that is diluted with water. Josh Gerber, owner of 1369, says, “It’s a lot of work to cold-brew iced coffee, but we think it pays off.’’ It has been the method of choice at his shops since 1996. “We think it makes a superior product.’’
At one of the Jaho shops, owner Anil Mezini uses a Kyoto-style drip system imported from Japan, which looks like something out of a science lab. This method takes about eight hours to brew. Mezini, who spent a year in college studying in Japan, believes the system is “very visually pleasing for the customer.’’ And he thinks it brews iced coffee with “bolder, richer flavor.’’ It takes a finer grind than other cold-brew methods, he says. “You get more extraction from the coffee.’’
If you don’t feel like going out for your chilled caffeine, it’s amazingly easy to cold-brew iced coffee at home. There are several cold-brew coffee pots on the market, but you really don’t need any special equipment. Invent your own system with a couple of Mason jars, a fine-mesh strainer, coffee filter or cheesecloth.
Once brewed, the coffee will keep in the refrigerator for four to five days. Just add ice.
Andrea Pyenson can be reached at apyenson@gmail.com.
© Copyright 2010 Globe Newspaper Company.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
at 145 North Duke Street in Lancaster, PA. They use the drip
method you'll read about a few paragraphs down. This is AMAZINGLY
GOOD. Very Highly Recommended for Flavor, Richness, and a fabulous
finish. Smooth as silk, and totally delicious! If this was YouTube,
I'd be giving it 5 Stars!
Copied Article
Courtesy of:
The Boston Globe © Copyright 2010 Globe Newspaper Company.
Cold-brewed iced coffee makes a stir
Smooth, full-flavored drink gains fans locally
By Andrea Pyenson
Globe Correspondent / August 25, 2010
http://www.boston.com/lifestyle/food/articles/2010/08/25/cold_brewed_coffee_makes_a_stir_in_the_hub/?camp=localsearch:on:twit:rtbutton
The first sip is like a revelation. It looks like iced coffee, smells like iced coffee, but doesn’t quite taste like iced coffee. That’s because it’s cold-brewed, and it fills your mouth with intense flavor. But there’s no bitterness. Instead, it’s almost sweet, accentuating the finest elements of coffee taste. In weather like we’ve been having most of the summer, it would be easy to sip on this all day long.
Judson MacRae uses a cloth-lined strainer to make cold-brewed coffee at the Hi-Rise Bread Co. in Cambridge. (Wendy Maeda) Judson MacRae uses a cloth-lined strainer to make cold-brewed coffee at the Hi-Rise Bread Co. in Cambridge.
Related
* Cold-brewed coffee makes a stir in the Hub
* Recipe Cold-brewed iced coffee
Cold-brewed iced coffee isn’t new in the industry, but relatively new to the Boston area — at least at the scale it’s being offered now. According to coffee experts, taking the heat out of the brewing process also removes much of the coffee’s acidity. The result is a drink that is richer and smoother than the hot-brewed alternatives. Jaime van Schyndel, co-owner of Barismo in Arlington, compares it to “having a nice bourbon over ice. You get a lot of essence out of the coffee, a lot of texturing and depth. It’s just a better experience.’’
Judson MacRae, who runs the coffee bar at Hi-Rise Bread Co. in Harvard Square, says cold-brewed iced coffee “has a lot of body, tends toward chocolate-y flavors, finishes sweet.’’ This is the third summer the Brattle Street cafe has been serving the beverage. “It’s been gaining a lot of popularity,’’ he says. “People know what it is now — to a degree.’’ Hi-Rise cold-brews “as year-round as possible,’’ says MacRae, though the demand is smaller in colder weather.
“It’s a whole new brew method for us,’’ says Jake Robinson, coffee program director at Pavement Coffeehouse in Boston, a relative newcomer to the local scene. “You get a lot of sweetness, not bitter or sour notes.’’ Because cold brewing is a slow process, and Pavement is introducing its customers to the drink slowly, the shop makes relatively small amounts and sells out quickly.
The primary brewing techniques used in local shops are total immersion and the Toddy method. For total immersion — used at Barismo, Hi-Rise, Pavement, and Cafe Fixe in Brookline — baristas steep coffee grounds in filtered water for 12 to 24 hours, at room temperature or in the refrigerator (steep time is longer if it’s chilled), then the grounds are removed through a cloth filter, fine-mesh strainer, cheesecloth, paper filter — or some combination.
At 1369 Coffee House in Cambridge, Toscanini’s in Cambridge, and one of the two Jaho Coffee and Tea shops in Salem, coffee makers use the Toddy method, in which ground coffee is placed in what is essentially a very large teabag, put in an even larger container of water to steep at room temperature for up to 24 hours. That creates a coffee concentrate that is diluted with water. Josh Gerber, owner of 1369, says, “It’s a lot of work to cold-brew iced coffee, but we think it pays off.’’ It has been the method of choice at his shops since 1996. “We think it makes a superior product.’’
At one of the Jaho shops, owner Anil Mezini uses a Kyoto-style drip system imported from Japan, which looks like something out of a science lab. This method takes about eight hours to brew. Mezini, who spent a year in college studying in Japan, believes the system is “very visually pleasing for the customer.’’ And he thinks it brews iced coffee with “bolder, richer flavor.’’ It takes a finer grind than other cold-brew methods, he says. “You get more extraction from the coffee.’’
If you don’t feel like going out for your chilled caffeine, it’s amazingly easy to cold-brew iced coffee at home. There are several cold-brew coffee pots on the market, but you really don’t need any special equipment. Invent your own system with a couple of Mason jars, a fine-mesh strainer, coffee filter or cheesecloth.
Once brewed, the coffee will keep in the refrigerator for four to five days. Just add ice.
Andrea Pyenson can be reached at apyenson@gmail.com.
© Copyright 2010 Globe Newspaper Company.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Sunday, August 1, 2010
Copied from CoffeeAM... www.coffeeam.com ... so they get the credit for this posting!
This is a good site, to buy fresh roasted coffee (whole bean or fresh ground), various types of tea, and to get information like you are about to read. I recommend their products, very highly!
Storing Coffee
There are popular misconceptions on the way roasted coffee should be stored and maintained. The enemies of roasted coffee are moisture, air, light, and heat. Storing your coffee away from them will keep it fresher longer. Therefore, an airtight container stored in a cool, dry, dark place is the best environment for your coffee.
Freezing Coffee - Not as Good as an Iced Mocha!
Some people store their coffee in the freezer thinking it is going to keep the coffee fresh. Here are a couple of reasons why storing coffee in your freezer is a bad idea:
* Coffee is porous. This is a good thing for fans of flavored coffee as the beans absorb the coffee flavoring syrups and oils that are used to make flavored coffee. However, if given the chance, coffee can also absorb other things like the flavor of seafood or the moisture that your freezer produces. This moisture will in turn deteriorate the coffee and even make it taste like, well... like a freezer.
* When coffee is roasted, the beans release their oils and essences to give the coffee its distinct flavor. You'll notice these oils are more prominent on dark-roasted coffee and espresso. When you break down these oils by freezing, you are removing the flavor.
Think about it...if coffee tasted better and fresher from the freezer, then you would buy it in the frozen food section, your local coffee shop might look more like an ice cream parlor, and our power bills would be through the roof trying to maintain a meat-locker the size of a warehouse.
When to Freeze Coffee:
How long does coffee stay fresh? A good rule to use is two weeks. Now, if you happen to have found a great price on bulk coffee, and you don't plan on using it within two weeks, the freezer can be an acceptable one-time shot. What this means is that once you take it out of the freezer, it should never go back in. The constant changes in temperature will wreak havoc on your coffee. The frozen moisture on your coffee will melt and be absorbed into the bean. When you put it back into the freezer, you are repeating the process.
The goal in freezing coffee is to keep it away from moisture. If you have a five-pound bag of coffee to store, divide it up into weekly portions. Wrap those portions up using sealable freezer bags and plastic wrap. I've even read you should go so far as to suck out the excess air from the freezer bag using a straw!
Remove the weekly portion when you need it, and store it in an air-tight container in a dry place like your pantry. Do not put it back into the freezer!
When to Refrigerate Coffee:
Never, unless you are conducting a science experiment on how long it takes to ruin perfectly good coffee. The fridge is one of the absolute worst places to put coffee.
Buy whole beans and keep them whole as long as you can.
Would you cut a cake into pieces the day before you plan to serve it? Would you buy it pre-sliced? Of course not! The pieces would quickly become stale and the frosting would start to dry out. The same goes for coffee. Grinding the coffee breaks up the beans and their oils, exposes the beans to air, and makes the coffee go stale a lot faster, no matter how you store it.
This holds especially true for flavored coffees!
For the best tasting coffee, buy your beans whole and store them in a sealed container in a dark place. Grind right before serving.
Vacuum-sealed coffee:
Vacuum-sealed coffee does not equal fresh coffee. When coffee is roasted, it releases carbon dioxide and continues to release it for days afterward. Fresh-roasted coffee can be packaged in valve-sealed bags to allow the gasses to escape and will taste best about 48 hours after roasting. To be vacuum sealed, the coffee has to first release all its CO2 or it will burst the bag. The vacuum bag will indeed help preserve coffee longer while it ships and maybe sits on a store shelf, but before it shipped it had to sit around for a while before it was "sealed for freshness."
Vacuum sealing is best for pre-ground coffee, which we already know is not going to taste as good as fresh-ground coffee.
A quick review for serving the best coffee:
1. Buy whole beans directly from a coffee roaster if possible.
2. Look for valve-sealed bags, not vacuum-sealed.
3. Store your coffee beans in a sealed container in a dark place.
4. Grind your beans just before brewing.
5. Enjoy!
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
This is a good site, to buy fresh roasted coffee (whole bean or fresh ground), various types of tea, and to get information like you are about to read. I recommend their products, very highly!
Storing Coffee
There are popular misconceptions on the way roasted coffee should be stored and maintained. The enemies of roasted coffee are moisture, air, light, and heat. Storing your coffee away from them will keep it fresher longer. Therefore, an airtight container stored in a cool, dry, dark place is the best environment for your coffee.
Freezing Coffee - Not as Good as an Iced Mocha!
Some people store their coffee in the freezer thinking it is going to keep the coffee fresh. Here are a couple of reasons why storing coffee in your freezer is a bad idea:
* Coffee is porous. This is a good thing for fans of flavored coffee as the beans absorb the coffee flavoring syrups and oils that are used to make flavored coffee. However, if given the chance, coffee can also absorb other things like the flavor of seafood or the moisture that your freezer produces. This moisture will in turn deteriorate the coffee and even make it taste like, well... like a freezer.
* When coffee is roasted, the beans release their oils and essences to give the coffee its distinct flavor. You'll notice these oils are more prominent on dark-roasted coffee and espresso. When you break down these oils by freezing, you are removing the flavor.
Think about it...if coffee tasted better and fresher from the freezer, then you would buy it in the frozen food section, your local coffee shop might look more like an ice cream parlor, and our power bills would be through the roof trying to maintain a meat-locker the size of a warehouse.
When to Freeze Coffee:
How long does coffee stay fresh? A good rule to use is two weeks. Now, if you happen to have found a great price on bulk coffee, and you don't plan on using it within two weeks, the freezer can be an acceptable one-time shot. What this means is that once you take it out of the freezer, it should never go back in. The constant changes in temperature will wreak havoc on your coffee. The frozen moisture on your coffee will melt and be absorbed into the bean. When you put it back into the freezer, you are repeating the process.
The goal in freezing coffee is to keep it away from moisture. If you have a five-pound bag of coffee to store, divide it up into weekly portions. Wrap those portions up using sealable freezer bags and plastic wrap. I've even read you should go so far as to suck out the excess air from the freezer bag using a straw!
Remove the weekly portion when you need it, and store it in an air-tight container in a dry place like your pantry. Do not put it back into the freezer!
When to Refrigerate Coffee:
Never, unless you are conducting a science experiment on how long it takes to ruin perfectly good coffee. The fridge is one of the absolute worst places to put coffee.
Buy whole beans and keep them whole as long as you can.
Would you cut a cake into pieces the day before you plan to serve it? Would you buy it pre-sliced? Of course not! The pieces would quickly become stale and the frosting would start to dry out. The same goes for coffee. Grinding the coffee breaks up the beans and their oils, exposes the beans to air, and makes the coffee go stale a lot faster, no matter how you store it.
This holds especially true for flavored coffees!
For the best tasting coffee, buy your beans whole and store them in a sealed container in a dark place. Grind right before serving.
Vacuum-sealed coffee:
Vacuum-sealed coffee does not equal fresh coffee. When coffee is roasted, it releases carbon dioxide and continues to release it for days afterward. Fresh-roasted coffee can be packaged in valve-sealed bags to allow the gasses to escape and will taste best about 48 hours after roasting. To be vacuum sealed, the coffee has to first release all its CO2 or it will burst the bag. The vacuum bag will indeed help preserve coffee longer while it ships and maybe sits on a store shelf, but before it shipped it had to sit around for a while before it was "sealed for freshness."
Vacuum sealing is best for pre-ground coffee, which we already know is not going to taste as good as fresh-ground coffee.
A quick review for serving the best coffee:
1. Buy whole beans directly from a coffee roaster if possible.
2. Look for valve-sealed bags, not vacuum-sealed.
3. Store your coffee beans in a sealed container in a dark place.
4. Grind your beans just before brewing.
5. Enjoy!
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Tuesday, July 27, 2010
12 oz. Single Origin Pour-Over Coffee
This week's special, at Square One Coffee House, is a 12oz Single Origin Pour-Over Cup of Coffee, for the price of a regular small house coffee.
For today's sample. I chose Guatemalan as my Single Origin. I had read that it has a 'subtle' caramel finish to it.
A Pour-over is a special way of brewing. Similar, but NOT the same as a Melita of yesteryear. The 'machine' holds up to four different stations. Each station brews ONE cup at a time. From start to finish, roughly 5 minutes. It is worth the wait.
The coffee comes out SO smooth. ANY acidity is all but canceled out. This coffee is like silk. And talk about DELICIOUS!!! Totally Yummy! Square One had their machine published in a magazine not long ago. Today I got to see it in action. Simply amazing! No need for cream or sugar. The Guatemalan beans are already properly roasted, and are a VERY smooth finish. or flavor. Today's cup of coffee would be rated 5 stars!
Add to this a Cappuccino Muffin, and it's the ultimate "Continental Breakfast". Normally, I would have the Double Chocolate Chip Muffin, but I saw the Cappuccino Muffin, and decided to try something new.
No disappointments here, as Square One is an Organic, Single Source coffee roaster. They look after 'the little guy'. If you're ever in Lancaster PA, you'll find them downtown at 145 North Duke Street. They are on FaceBook, and have a website where you can see, AND PURCHASE, all the products they offer. Celebrating their 10th Anniversary this month means they must (and ARE) doing it right!
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
For today's sample. I chose Guatemalan as my Single Origin. I had read that it has a 'subtle' caramel finish to it.
A Pour-over is a special way of brewing. Similar, but NOT the same as a Melita of yesteryear. The 'machine' holds up to four different stations. Each station brews ONE cup at a time. From start to finish, roughly 5 minutes. It is worth the wait.
The coffee comes out SO smooth. ANY acidity is all but canceled out. This coffee is like silk. And talk about DELICIOUS!!! Totally Yummy! Square One had their machine published in a magazine not long ago. Today I got to see it in action. Simply amazing! No need for cream or sugar. The Guatemalan beans are already properly roasted, and are a VERY smooth finish. or flavor. Today's cup of coffee would be rated 5 stars!
Add to this a Cappuccino Muffin, and it's the ultimate "Continental Breakfast". Normally, I would have the Double Chocolate Chip Muffin, but I saw the Cappuccino Muffin, and decided to try something new.
No disappointments here, as Square One is an Organic, Single Source coffee roaster. They look after 'the little guy'. If you're ever in Lancaster PA, you'll find them downtown at 145 North Duke Street. They are on FaceBook, and have a website where you can see, AND PURCHASE, all the products they offer. Celebrating their 10th Anniversary this month means they must (and ARE) doing it right!
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Monday, July 19, 2010
Weekly Special #3: Square One Coffee House
At Square One, 145 North Duke Street. here in Lancaster, they are having weekly specials during July. In part, to celebrate their 10 year anniversary.
This week's special is a shot of espresso for $1. That's right, folks, just a single dollar.
Freshly ground (right there at the counter) into a fine espresso powder. Then put into their barrista machine (cleaned just before adding the coffee for my cup). Poured into a ceramic cup, and placed on a saucer. This is an In-House ONLY special.
This espresso was VERY strong. Highly concentrated flavor, with a slight nutty finish to it's taste. Brewed VERY hot, it took a couple minutes for it cool down for consumption.
The wonderful thing about espresso is it's VERY high caffeine content. After a long shift at work, this would be my way to stay alert enough to get home.
I recommend Square One to anyone. Their address, as mentioned above is:
145 North Duke Street
Lancaster, PA 17602
Their website is: www.squareonecoffee.com
They Twitter at: twitter.com/squareonecoffee
They use only Fair Trade/Organic Beans, and Roast their own. You can buy their products online.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
This week's special is a shot of espresso for $1. That's right, folks, just a single dollar.
Freshly ground (right there at the counter) into a fine espresso powder. Then put into their barrista machine (cleaned just before adding the coffee for my cup). Poured into a ceramic cup, and placed on a saucer. This is an In-House ONLY special.
This espresso was VERY strong. Highly concentrated flavor, with a slight nutty finish to it's taste. Brewed VERY hot, it took a couple minutes for it cool down for consumption.
The wonderful thing about espresso is it's VERY high caffeine content. After a long shift at work, this would be my way to stay alert enough to get home.
I recommend Square One to anyone. Their address, as mentioned above is:
145 North Duke Street
Lancaster, PA 17602
Their website is: www.squareonecoffee.com
They Twitter at: twitter.com/squareonecoffee
They use only Fair Trade/Organic Beans, and Roast their own. You can buy their products online.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Wednesday, July 7, 2010
Iced Red Eye
Iced coffee + a delicious double ristretto shot of our espresso.
Talk about an INSTANT wake-up call. By 'double' ristretto shot, it's the equivalent of nearly a triple shot of espresso - A highly concentrated caffeine jolt. When I ordered this drink, the heat index was into triple digits. This Iced Coffee was amazing. It took a bit of sugar to reduce the bitter finish on it. If a need for a wake-up call is needed, this is your drink of choice. With the right amount of sugar, and cream, when the caffeine kicks in, it REALLY kicks in! I liked this one so much, it will definitely be ordered again. Adam put it together for me. Nice young man, with a people pleasing personality. He, and the other young lady behind the counter, are two of the reasons that Square One is popular. They know how to make a GREAT cup of coffee, AND please their customers. 145 North Duke Street in Lancaster, PA.
This was a dark roasted coffee. The ristretto shots of espresso, introduced a bitter finish to it. With some sugar, and cream, the bitterness was reduced considerably. When poured into some ice, add a straw and start your intake of Caffeine.
I would order this drink again. Square One knows how to roast, grind, and brew their coffee. Their wait staff are very nice, pleasant people. It is without doubt, these are some of the reasons Square One Coffee is celebrating their 10th Anniversary here in Lancaster. www.squareonecoffee.com and you'll find them on FaceBook, too.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Talk about an INSTANT wake-up call. By 'double' ristretto shot, it's the equivalent of nearly a triple shot of espresso - A highly concentrated caffeine jolt. When I ordered this drink, the heat index was into triple digits. This Iced Coffee was amazing. It took a bit of sugar to reduce the bitter finish on it. If a need for a wake-up call is needed, this is your drink of choice. With the right amount of sugar, and cream, when the caffeine kicks in, it REALLY kicks in! I liked this one so much, it will definitely be ordered again. Adam put it together for me. Nice young man, with a people pleasing personality. He, and the other young lady behind the counter, are two of the reasons that Square One is popular. They know how to make a GREAT cup of coffee, AND please their customers. 145 North Duke Street in Lancaster, PA.
This was a dark roasted coffee. The ristretto shots of espresso, introduced a bitter finish to it. With some sugar, and cream, the bitterness was reduced considerably. When poured into some ice, add a straw and start your intake of Caffeine.
I would order this drink again. Square One knows how to roast, grind, and brew their coffee. Their wait staff are very nice, pleasant people. It is without doubt, these are some of the reasons Square One Coffee is celebrating their 10th Anniversary here in Lancaster. www.squareonecoffee.com and you'll find them on FaceBook, too.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Thursday, June 24, 2010
How to get your coffee to taste as good as in a Coffee Shop
What follows, was copied from their Facebook Page:
From: Square One Cafe
145 North Duke Street
Lancaster, PA 17602
Website is: www.squareonecoffee.com
Or to Tweet them: twitter.com/squareonecoffee
People ask us, "How do I get my coffee to taste this good at home?" 4 keys to brewing delicious coffee: Water, Freshness, Grind, Proportion. (We'll be highlighting each one of these in the coming days!)
First up is Water!
#1 Water: Don't use distilled Water (or HWater w/too few minerals) because it will extract too much, producing sharpness or exaggerated brightness. Don't use hard water either (tap water, in most cases). Water with too much "stuff" in it won't extract as much from your coffee. The ideal water for coffee/tea brewing has a PH of 7, Hardness of 70-80mg/L & Alkalinity of 50mg/L. So, it's important to test your water!
Next up is Freshness!
#2: Freshness! Whole bean coffee should be treated more like a gallon of milk or like fresh produce (& less like a bag of sugar!). Coffee fresh from the roaster should be allowed to "de-gas" for at least 48 hrs. Most coffee "peaks" between 2-8 days. Only grind the amount of coffee you need right before you brew it. (Ground coffee ages much faster & loses aroma/flavor). So let it "Peak" before you "Perk", but don't wait "too long".
Brewed coffee should be consumed within 30-45 minutes (or less!). Never re-heat coffee because the flavor oils break down & become bitter.
Next up is "The Grind"
#3: Grind! Make sure you grind your coffee for the appropriate setting for your brewing method. Experiment to see what grind works best. In general, French Press or Siphon = Coarser Grind, Auto-Drip or Pour-Over = Medium Grind to Fine Grind, Espresso = Very Fine Grind. The type of grinder is important too. Blade grinders simply chop your beans, while burr grinders (preferable) actually crush them.
You can always go a touch finer or coarser and still be within a good range. If you're doing everything right and you find your coffee is weak, try grinding a little finer (and vice versa). Experiment, and trust your taste buds.
Next up is "Proportion"
#4: Proportion: The SCAA recommends using 10 grams (about 2 tbs) for every 6 oz. of water. If you use less coffee, the brew will be over-extracted. (The H2O extracts everything good & keeps extracting undesirables.) This means that the filters in home coffee makers can't hold the full amount of coffee, so try brewing 3/4 or 1/2 pots.
If coffee brewed at the proper proportions is too strong for your taste, simply add hot water directly to your cup.
And I added this:
Next up is "Cleanliness"
#5: Cleanliness: The cleaner your equipment, the more likely you are to taste the subtle differences in the different kinds of coffee available out there. Some look for fruity, some floral, some smokey. The key, is to clean your equipment, before AND after use. In my workplace, we make hot water for tea, regular and decaf coffees. If you don't clean the machine, your tea could taste like coffee. Or you could end up with more caffeine in your decaf, than is there already. So I clean it before each use. When brewing FOUR pots for a Continental Breakfast, Hot water is first, followed by the decaf, THEN the two 'regular' coffee pots. The cleaner the equipment, the more likely the product will taste great.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
From: Square One Cafe
145 North Duke Street
Lancaster, PA 17602
Website is: www.squareonecoffee.com
Or to Tweet them: twitter.com/squareonecoffee
People ask us, "How do I get my coffee to taste this good at home?" 4 keys to brewing delicious coffee: Water, Freshness, Grind, Proportion. (We'll be highlighting each one of these in the coming days!)
First up is Water!
#1 Water: Don't use distilled Water (or HWater w/too few minerals) because it will extract too much, producing sharpness or exaggerated brightness. Don't use hard water either (tap water, in most cases). Water with too much "stuff" in it won't extract as much from your coffee. The ideal water for coffee/tea brewing has a PH of 7, Hardness of 70-80mg/L & Alkalinity of 50mg/L. So, it's important to test your water!
Next up is Freshness!
#2: Freshness! Whole bean coffee should be treated more like a gallon of milk or like fresh produce (& less like a bag of sugar!). Coffee fresh from the roaster should be allowed to "de-gas" for at least 48 hrs. Most coffee "peaks" between 2-8 days. Only grind the amount of coffee you need right before you brew it. (Ground coffee ages much faster & loses aroma/flavor). So let it "Peak" before you "Perk", but don't wait "too long".
Brewed coffee should be consumed within 30-45 minutes (or less!). Never re-heat coffee because the flavor oils break down & become bitter.
Next up is "The Grind"
#3: Grind! Make sure you grind your coffee for the appropriate setting for your brewing method. Experiment to see what grind works best. In general, French Press or Siphon = Coarser Grind, Auto-Drip or Pour-Over = Medium Grind to Fine Grind, Espresso = Very Fine Grind. The type of grinder is important too. Blade grinders simply chop your beans, while burr grinders (preferable) actually crush them.
You can always go a touch finer or coarser and still be within a good range. If you're doing everything right and you find your coffee is weak, try grinding a little finer (and vice versa). Experiment, and trust your taste buds.
Next up is "Proportion"
#4: Proportion: The SCAA recommends using 10 grams (about 2 tbs) for every 6 oz. of water. If you use less coffee, the brew will be over-extracted. (The H2O extracts everything good & keeps extracting undesirables.) This means that the filters in home coffee makers can't hold the full amount of coffee, so try brewing 3/4 or 1/2 pots.
If coffee brewed at the proper proportions is too strong for your taste, simply add hot water directly to your cup.
And I added this:
Next up is "Cleanliness"
#5: Cleanliness: The cleaner your equipment, the more likely you are to taste the subtle differences in the different kinds of coffee available out there. Some look for fruity, some floral, some smokey. The key, is to clean your equipment, before AND after use. In my workplace, we make hot water for tea, regular and decaf coffees. If you don't clean the machine, your tea could taste like coffee. Or you could end up with more caffeine in your decaf, than is there already. So I clean it before each use. When brewing FOUR pots for a Continental Breakfast, Hot water is first, followed by the decaf, THEN the two 'regular' coffee pots. The cleaner the equipment, the more likely the product will taste great.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Wednesday, June 16, 2010
Square One - House Brew
Stopped at Square One, on the way home from work, and got a LARGE cup of 'regular' coffee.
A nice dark roast, with a smokey taste to it. Not sure what the roast was, but it had a taste of being a little 'burned', perhaps in the percolator a little too long. I used cream and 'raw' sugar to sweeten it up. Still... better than anything that Starbucks would put out. I know I'll be going back to Square One again.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
A nice dark roast, with a smokey taste to it. Not sure what the roast was, but it had a taste of being a little 'burned', perhaps in the percolator a little too long. I used cream and 'raw' sugar to sweeten it up. Still... better than anything that Starbucks would put out. I know I'll be going back to Square One again.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Sunday, June 13, 2010
Wawa Coffeetopia
There are a LOT of coffees to choose from at Wawa, a convenience store found in Central Pennsylvania among other places. The coffee today is their English Toffee Cappuccino. Being really 'thick', it's best to 'water it down' using a brewed coffee. For this adventure, I filled the cup to about 60%, then used their French Vanilla brewed coffee to fill the cup the rest of the way.
This is a delicious way to get English Toffee. The French Vanilla, a medium roast, enhances the flavor. It's very good. A couple years ago, Wawa had a Caramel Roasted Coffee that was better at bringing out the almond and butter flavor of the toffee. It was a 'special' release, and they do not know when they will bring it back.
To call this Cappuccino 'rich' would be an understatement. Your system needs to be ready for it. But if it is... you're going to LOVE this combination. Few coffee houses offer this combination, so it's worth the trip. I'll be doing this one again.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
This is a delicious way to get English Toffee. The French Vanilla, a medium roast, enhances the flavor. It's very good. A couple years ago, Wawa had a Caramel Roasted Coffee that was better at bringing out the almond and butter flavor of the toffee. It was a 'special' release, and they do not know when they will bring it back.
To call this Cappuccino 'rich' would be an understatement. Your system needs to be ready for it. But if it is... you're going to LOVE this combination. Few coffee houses offer this combination, so it's worth the trip. I'll be doing this one again.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Saturday, June 12, 2010
Square One Mocha
Located at 147 North Duke Street in Lancaster, PA, I went here for one of their 'Mustache Days' specials (no longer available). When I saw Mocha on their menu, I just HAD to try it.
A dark roasted coffee, blended with rich creamy chocolate. I did not get the whipped cream, due to being lactose intolerant. This was a delicious combination. I have to use the word 'RICH' again. Freshly brewed in their barrista machine, then chocolate is added and mixed thoroughly. You can really taste the chocolate.
This coffee house puts Starbucks to shame, in the fact that they roast on premises. Their little bistro-like cafe is kept VERY clean. The barrista cleaned the machine. both before AND after making my cup. This assured me that my cup of Mocha was unique. That it wouldn't be blended with the cup before, or after. This is very comforting.
Very nice people. They are expanding the number of stores they have... most recently to Baltimore, MD. You will find them on the web, and on FaceBook.
I will definitely be going back to try more of their menu, as my budget allows.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
A dark roasted coffee, blended with rich creamy chocolate. I did not get the whipped cream, due to being lactose intolerant. This was a delicious combination. I have to use the word 'RICH' again. Freshly brewed in their barrista machine, then chocolate is added and mixed thoroughly. You can really taste the chocolate.
This coffee house puts Starbucks to shame, in the fact that they roast on premises. Their little bistro-like cafe is kept VERY clean. The barrista cleaned the machine. both before AND after making my cup. This assured me that my cup of Mocha was unique. That it wouldn't be blended with the cup before, or after. This is very comforting.
Very nice people. They are expanding the number of stores they have... most recently to Baltimore, MD. You will find them on the web, and on FaceBook.
I will definitely be going back to try more of their menu, as my budget allows.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Friday, June 11, 2010
Dunkin' Donuts: Dunkin' Turbo
I saw, online, that I could get a free sample of Dunkin' Donuts coffee. So, I filled out the information, and waited for the day that it would arrive. It took a little over a week. On opening the package, I discovered a 4 cup sample was enclosed. After cleaning my Mr. Coffee machine, I set it up for a 4 cup brewing.
Dunkin' Turbo is a dark roast coffee. A slight 'smokey' scent while brewing it. It's flavor is pretty close to what you get in their stores. One difference... It's caffeine content is MUCH higher. It had a hint of smoothness to it. Slightly acidic in nature. I had my first cup "Black, no sugar". This is my tradition. Seeing if it 'needs' to have cream and/or sugar to taste. In my opinion, it needs both. It's a little harsh on the taste buds. Might be the elevated caffeine content. With some coffees, I use two measures of cream and 4 measures of sugar. This needed two more sugars. I could 'almost' say that it was sightly bitter.
It's not a bad coffee, but it needs additions to make it palatable, and drinkable. While NOT on my 'favorite' list, I would have it again. Just not too often. I would, however, put it on a list of 'back up' coffees if no other was available.
For this sample, I will say that the price was right. Worth trying, but not a special trip.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Dunkin' Turbo is a dark roast coffee. A slight 'smokey' scent while brewing it. It's flavor is pretty close to what you get in their stores. One difference... It's caffeine content is MUCH higher. It had a hint of smoothness to it. Slightly acidic in nature. I had my first cup "Black, no sugar". This is my tradition. Seeing if it 'needs' to have cream and/or sugar to taste. In my opinion, it needs both. It's a little harsh on the taste buds. Might be the elevated caffeine content. With some coffees, I use two measures of cream and 4 measures of sugar. This needed two more sugars. I could 'almost' say that it was sightly bitter.
It's not a bad coffee, but it needs additions to make it palatable, and drinkable. While NOT on my 'favorite' list, I would have it again. Just not too often. I would, however, put it on a list of 'back up' coffees if no other was available.
For this sample, I will say that the price was right. Worth trying, but not a special trip.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
Thursday, June 10, 2010
Raos Coffee: Colombian Blend
Raos Coffee Roasting Company, based in Massachusetts, sent me a pound of their Colombian Blend coffee to enjoy.
I was amazed, as I brewed this dark roast, fresh ground, coffee. The aroma was very pleasant. On sampling it, I discovered it was a fully bodied flavor. This means it was very satisfying to my taste buds. It was silky smooth, flowing down very easily. It was a little dry, but cream brought out it's buttery richness. A slight hint of caramel meant that I would not need much sugar to enhance it's flavor. Slightly acidic, but a GREAT cup of coffee.
I've traveled a lot, in my life, and have had coffee from all over the world. This, by far, was the best coffee I have tasted.... to date. I would recommend Raos Coffee Roasting Company's products. I've only tried the Colombian blend, but look forward to trying some of their other, numerous, varieties of coffee. Perhaps even their tea, at some point. I put their URL into the title of this posting, and you can find them on FaceBook, too.
http://www.raoscoffee.com
HIGHLY recommended!
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
I was amazed, as I brewed this dark roast, fresh ground, coffee. The aroma was very pleasant. On sampling it, I discovered it was a fully bodied flavor. This means it was very satisfying to my taste buds. It was silky smooth, flowing down very easily. It was a little dry, but cream brought out it's buttery richness. A slight hint of caramel meant that I would not need much sugar to enhance it's flavor. Slightly acidic, but a GREAT cup of coffee.
I've traveled a lot, in my life, and have had coffee from all over the world. This, by far, was the best coffee I have tasted.... to date. I would recommend Raos Coffee Roasting Company's products. I've only tried the Colombian blend, but look forward to trying some of their other, numerous, varieties of coffee. Perhaps even their tea, at some point. I put their URL into the title of this posting, and you can find them on FaceBook, too.
http://www.raoscoffee.com
HIGHLY recommended!
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
How to BEST brew your coffee
ALWAYS clean your coffee brewing machine before AND after use.
ALWAYS use FRESH beans/grounds, for a much greater chance of enjoying your coffee.
ALWAYS use cold (filtered) water. The colder the better, actually.
ALWAYS measure out the amount of coffee according to the instructions on the packaging. Too much, and you're wasting. Too little, and it won't have the proper flavor experience.
NEVER put your coffee grounds/beans into the refrigerator or freezer. This affects the oils within the beans/grounds, and can leave you with a very bitter cup of coffee.
NEVER buy more coffee than you can consume, completely, in more than a week. If your open grounds are more than TWO WEEKS OLD, best to add them to your compost pile. Coffee DOES go stale and CAN go bad.
One last ALWAYS for you: ALWAYS brew only as much as will be consumed within 30 minutes of completion of the brewing process. The exception to this rule, would be if you're making "ICED" coffee. This "recipe" will be covered in a later posting.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
ALWAYS use FRESH beans/grounds, for a much greater chance of enjoying your coffee.
ALWAYS use cold (filtered) water. The colder the better, actually.
ALWAYS measure out the amount of coffee according to the instructions on the packaging. Too much, and you're wasting. Too little, and it won't have the proper flavor experience.
NEVER put your coffee grounds/beans into the refrigerator or freezer. This affects the oils within the beans/grounds, and can leave you with a very bitter cup of coffee.
NEVER buy more coffee than you can consume, completely, in more than a week. If your open grounds are more than TWO WEEKS OLD, best to add them to your compost pile. Coffee DOES go stale and CAN go bad.
One last ALWAYS for you: ALWAYS brew only as much as will be consumed within 30 minutes of completion of the brewing process. The exception to this rule, would be if you're making "ICED" coffee. This "recipe" will be covered in a later posting.
Courtesy of your Coffee Reviewer. Have a nice day, and God Bless!
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