Juice & Java News

The Art of Brewing Coffee

2007-08-13T14:15:00.000-07:00

Coffee beans must be ground before you can use them, obviously. But what you need to determine is how you will use them in order to find out how much to grind them. The basic categories are course, medium and fine ground. The finer grinds do not need to be brewed as long as a course grind.

Course grinds are used in the jug method where you would just pour hot (not boiling) water over the top of the grinds. Medium grinds are used for plungers, medium fine in-filter methods, whereas fine grinds are used for espresso machines, stovetop pots and turkish coffee when the fine grind has been further treated to become like a powder.
The best flavor is always obtained when you grind your coffee just before you brew it. A home grinder like the one on the left will provide many years of coffee grinds with full flavor.

Stovetop espresso - By far the efficient method of making coffee

Step 1. Unscrew the pot by hand and lay the 3 pieces down. Pick up the base and add water up to the release valve.
Step 2. Whatever the size stovetop your using add one teaspoon of coffee per cup. e.g. a 3 cup makes 3 large cups of coffee. Pack the coffee down into the funnel and place into base.
Step 3. Now screw the base and top together until hand tight.
Step 4. Place stovetop pot on the stove on high (the water in the base starts to boil which creates steam and together the steam and pressure forces its way up the funnel extracting all the coffee oils and flavor until it settles in the top chamber) this takes approx. 2 min on a gas stove and 4 min on a electric stove Remove from stove immediately.
Step 5. Pour one third coffee into each cup required and top up with boiling water or boiling milk. Note; whatever coffee is left over you can store it into the refrigerator and whenever you feel like a coffee, pour one third cold coffee in a cup and top up with boiling water or boiling milk. The coffee in the fridge has a 4 day shelf life. You can also make ice coffees by adding cold milk and ice-cream to the coffee extract.
A stovetop makes you a long black, short black, Vienna coffee, café latte, long white , flat white and a ice coffee. For those of you who are feeling in the mood you can also use the coffee extract from the stovetop to make tirami-su cakes.

Turkish Coffee

Step 1. Use one rounded teaspoon of powdered ground coffee per cup.
Step 2. Add one teaspoon sugar to taste.
Step 3. Add cold water to pot and place on stove at medium heat.
Step 4. Stir contents for about 1 minute and don't take your eyes off the pot.
Step 5. As soon as the coffee starts to rise take the pot off the stove.
HINTS: The amount of water used is the size of the Turkish cup. The Turkish coffee should develop a thin layer of coffee cream on top. To ensure that every cup gets some, pour equal small amounts of coffee into every cup and top up each cup until full.

Dilution Process (Plunger, paper filter or percolator)

One of the most commonly used processes for making coffee. This method is very inefficient and wastes a lot of coffee. Unlike the stovetop this method of operation uses a method called dilution to extract the coffee flavor.

If the natural oil that the coffee bean possesses gives coffee its flavor, then when we dilute coffee in water what happens to the natural oil?

You see oil and water don't mix so you lose between 30 to 50% of the flavor and use twice as much coffee than a stovetop. THIS METHOD IS HISTORY! I can also say the same thing for a PLUNGER. The only beverages that these methods make are a long black or a flat white with very little flavor.

Source: coffee-tea-pots-cups.com

More interesting coffee facts...

2007-05-24T01:49:00.000-07:00

Did you know...

Coffee consumption
Coffee is the most popular drink worldwide with around two billion cups consumed every day

• In 2005, consumers spent £680 million on coffee

• In the UK, we drink approximately 70 million cups of coffee per day

• 85% of coffee drinkers in the UK take milk in their coffee and 57% add sugar

Coffee growing
• Generally, coffee is grown within 1,000 miles of the equator, from the Tropic of Cancer in the north, to the Tropic of Capricorn in the south

• Coffee grows in more than 50 countries and is the second largest export in the world after oil (in dollar value)

• Central and South America produce approximately two thirds of the world's coffee supply

• The main suppliers of coffee in the world are Brazil, Colombia and Vietnam, with Brazil contributing around 30% of the total

• Hawaii is the only US state in which coffee is grown commercially

• The best soil for growing coffee consists of leaf mould, other organic matter and disintegrated volcanic rock!

• The coffee tree produces its first full crop when it is about five years old. Thereafter it produces consistently for 15 to 20 years

• There are two main commercial types of coffee bean - these are Robusta and Arabica. Robusta coffee grows best at lower altitudes whereas Arabica is better suited to higher altitudes

• Coffee berries do not ripen uniformly. The same branch may display ripe red berries, unripe green berries and overripe black berries. Conscientious pickers select only the ripe berries

• To make a roasted pound of coffee it takes around 2,000 Arabica coffee cherries. With two beans per cherry - this means around 4,000 beans are in a single pound of coffee

• It takes 42 coffee beans to make an espresso

• A mature coffee tree will produce one to two pounds of coffee per growing season

• When it is in bloom, the coffee tree is covered with 30,000 white flowers which begin to develop into fruit after 24 - 36 hours

Source: British Coffee Association

Yerba Mate - the tea of the gods

2007-04-17T20:57:00.000-07:00

Have you ever heard of Yerba Mate Tea? Don't be shocked if you haven't. Until recently, unless you'd travelled to South America where it is widely consumed (and has been for centuries), it's unlikely that you would have come across this ancient herbal tea or have known about it's amazing health benefits.

We've recently discovered this amazing tea, and I've found myself drinking it on a daily basis. I own a coffee shop, and while I love my coffee (we do, after all, make a damn fine coffee :)), I find that Yerba Mate doesn't have the side effects (like jitters, for example) that coffee does.

I have to say, this is top quality stuff! 100% organic rainforest grown and bursting with health benefits. And what's more, it tastes fantastic - a little like green tea, but more subtle and definitely not bitter, like some green teas can be.

Where can you get this from then? Well, we've just begun selling it on our eBay Store, under the label Vite Mate. Copy this link into your browser and you'll be able to purchase it from there. If you want to pay more, you can also purchase from our Online Store.

Needless to say, we guarantee all our products, so if you're not 100% satisfied, then simply return it for a full refund!

Now, in case you were wanting to know more about Yerba Mate tea, here's a lot more detail:

Origin

Amongst the lush misty sub tropical rain forest of Aracanguy Mountains is one of South America 's finest organic agricultural regions. The combination of rich fertile soil, high altitude, clean air, and ample rainfall provide the unique perfect conditions to grow the best quality Yerba Maté in the world.

Vita-Maté is 100% rain forest grown premium quality Yerba Maté (Ilex Paraguariensis) in its natural habitat, carefully selected from a group of certified organic growers from this region. Vita-Maté is free from any chemical fertilizers, pesticides or other synthetic products.

Vita-Maté is of organically grown premium quality Yerba Maté carefully selected from a group of growers in Paraguay , where it is also the original habitat of yerba mate - namely: ilex paraguariensis. The entire production process, from the selection of the seeds for the nursery, up to the packaging, is carried out directly in an Organic manner, complying with the most stringent Quality Controls and International Standards. All the processes are certified by QAI-NOP, BCS-JAS

Deemed "The Drink of the Gods" by indigenous Guarani people in South America , Vita-Mate; possesses a multitude of health benefits that have been enjoyed by millions of consumers throughout the world today.

Each infusion of Vita-Mate; is rich in Vitamins, Minerals and powerful antixidants.

Yerba Mate (Ilex paraguariensis) is an evergreen member of the holly family. It grows wild in Argentina , Chile , Peru , and Brazil , but is most abundant in Paraguay where it is also cultivated.
Better than coffee beverage, Mate tea has the ability to increase mental alertness and acuity and to do it without any side effects such as nervousness and jitters.

So there you have it! If you're interested in improving your wellbeing, health and vitality, then why not try this product!?

It even aids weight loss by acting as an appetite suppressant.

Creating a Mobile Coffee Shop

2006-11-29T18:58:00.000-08:00

Admitted coffee addict, Dan Haller, may have gone too far when he mounted his Jura Capresso 1500 in the back of his Audi A6.

After anchoring the super automatic to the rear seats using Isofix brackets and running a 12-volt/110-volt inverter between the 60/40 rear split seats, Haller hit the streets. While this may seem like the answer for coffee-to-go, Haller said the espresso just didn't taste the same.

"The machine was too heavy to leave in the car long-term," he said. "And since the rear seats of the Audi slope back, it disturbed the normal flow of crema."

Haller did manage to take some pictures of the modification before removing the super automatic though. Another complaint of Haller's was the espresso could have been hotter.

Maybe he should have contacted rap superstar and car enthusiast Xzibit at MTV's Pimp My Ride before he called it quits.

Barista Coffee Preparation Techniques

2006-11-28T22:32:00.000-08:00

In early April, skilled baristas from around the country poured into the Charlotte Convention Center hoping to pull a few perfect shots.

Twelve to be exact – four straight shots of espresso, four cappuccinos and four original, signature drinks. The United States Barista Competition is held once a year, and is sponsored by the Specialty Coffee Association of America and hosted by Krups. More than 60 baristas were involved in the competition this year according to Ted Lingle, Executive Director of the SCAA.
“Every year the baristas just keep getting better and better,” he said. “And each year the competition gets more aggressive.”

“The United States Barista Competition recognizes the skills and techniques of America’s best baristas and awards them with the highest honor anyone behind the counter could dream of – the coveted trophy, a $1,000 cash prize and an all expense paid trip to the World Barista Championship in Switzerland next month.

This year’s winner was Matt Riddle, a barista and training specialist at Intelligentsia Coffee, Chicago. Riddle, who has been a barista for more than four years, wooed the judges with his professionalism and presentation. The judges at this competition grade baristas on taste, presentation, skills and overall impression.

“His strength was his professionalism and taste really,” according to Chris Deferio, who placed 9th overall. Deferio, a competitor at this event, as well as winner of the Millrock Latte Art Competition in 2005, said that the USBC is much more difficult than any Latte Art competition. “There’s a lot more pressure,” he said. Deferio explained the judges at this competition take everything into account - including taste.

“You’ve got to have fresh coffee,” he said. “You’ve got to have a good grinder – preferably a burr-grinder. After that, its all practice,” Deferio said, as he explained how to create the perfect Rosetta. For Deferio, who began his career several years ago working with espresso pods and to-go cups, winning the 2005 Latte Art competition in Washington, D.C. was a tremendous accomplishment.

As latte art is catching on across the country, it is quickly being considered the ultimate ending to the perfectly prepared espresso-based drink. It’s the precise combination of rich, golden espresso and velvety, textured steamed milk, poured delicately into a cup, he said.

Industry expert David Schomer concurs. “The coffee flavor is enhanced by the micro-bubble texture that is essential to delineate the patterns in these pictures. As in many cuisines, presentation is inseparable from the substance.”

Many of the patterns that you see baristas make are created with free-pours, Schomer explains in his instructional video, Café Latte Art. In it, he discusses everything from milk texture to the importance of heavy crèma. Schomer emphasizes that in order for latte art to be successful, the espresso itself must be thick and the milk must be dense. By spinning the milk like a whirlpool in the frothing pitcher, super-dense micro-bubbles are formed – a necessity for beautiful latte art.

Having the ability to create Latte Art as a skilled barista is a learned technique, according to Lingle, who explained that Americans are rapidly catching up with European baristas. In time he hopes, American baristas will be on par with Europeans.

“Across Europe many people consider being a barista a career – not something to simply get through college. So we’ll just have to keep raising the bar.”

source: Whole Latte Love

Decaf Coffee Not Caffeine Free

2006-10-30T18:46:00.000-08:00

USA Today had an article out yesterday about the caffeine content in decaffeinated coffees. The facts are quite interesting. We all kind of know that decaffeinated coffee does have some caffeine in it - just how much?

The University of Florida published an article in the Journal of Analytical Toxicology about decaffeinated coffee. The researches bought 10 cups of 16oz drip decaf coffee from 9 chain and local coffee houses and tested them on caffeine content.

Research found that Folgers Coffee Crystals was the only decaf with 0 caffeine. Others ranged from 8.6 milligrams to 13.9 milligrams (regular coffee has approx 170 milligrams).

Starbucks in particular was tested. Espresso decaf had 3-15.8 milligrams, while brewed had 12-13.4 milligrams. Interesting variance. Perhaps based on the cleanliness of the machines?

This research was conducted for health reasons, as many people cannot have caffeine due to some medical conditions. Caffeine as low as 10 milligrams can cause effects in sensitive people.

Some Thoughts on Flavoured Coffee

2006-10-30T18:42:00.000-08:00

Here is a humorous comic by J.D. Frazer and his thoughts on flavoured coffee. Flavour revelation or cheap marketing ploy?

Link

It Brews Coffee and Gives the Weather!

2006-10-09T20:33:00.000-07:00

Every morning, when I am making coffee, I wish that my french press would tell me if it’s going to rain later in the day… Well, not really. But if I you do care about having that feature in my coffee maker then take a look at the Melitta ME1MSB, a 10-cup grinder/brewer combo with a weather forecast display. It gets the weather data from MSN Direct, using FM signals, and no subscription is required.

Features include “brew-pause function allows for pouring a cup midbrew, and its clock display automatically springs forward, falls back, and resets after a power failure. Other highlights include a water reservoir with a large viewing window, high-quality stainless-steel grinding blades, a permanent stainless-steel filter basket, a warming plate with automatic shut off, and hidden cord storage.”

But the feature I like the most is “In addition to its optional sleep function, where if the unit is idle for a period of time an animated, napping cat appears”.

One For the Coffee Junkies!

2006-10-04T21:04:00.000-07:00

For those who love to drink their coffee in excessive amounts, or those fans of Futurama, here is a link that you will enjoy. The epsiode in question is where the main character, Fry, receive a $300 refund. He then sets about using his $300 to consume 100 cups of coffee. I won't spoil what happens, but this link is for a 3 minute condensed version of the story.
100 cups of coffee

Unavailable At Any Price?

2006-10-02T22:00:00.000-07:00

Source: Coffee and Commentary
At Coffee Review, Kenneth Davids has heaped praise on a select group of premium coffees, each of them Cup of Excellence auction lots. The winners — not surprisingly — are pretty much the Who’s Who of today’s specialty roasters, from left coast to right: Stumptown Coffee Roasters’ El Salvador Montecarlos Peaberry, Intelligentsia Coffee’s El Salvador Montecarlos Tablon Crater and Terroir Select Coffee’s Nicaragua Madriz Jose Alfredo Zeledon Cooperative. Ken paints a pretty palate of these uncommon coffees, and awards them 94, 94 and 93 points, respectively. In short, he left me ready to pry open my wallet and try one of each.

The only problem? It doesn’t exactly appear that they’re offered for sale. None of these coffees are to be found on any of these roasters’ web sites, nor are they available on Coffee Review’s companion site, GreatCoffee.com.

Surely it’s a simple snafu. Or, perhaps we’ll all simply read about (and long for) some of the best coffees that are unavailable at any price…

Rituals of making espresso - Part one

2006-09-26T01:18:00.000-07:00

Source: Whole Latte Love

Rituals of Making Espresso

Making espresso for your coffee drinks - cappuccino's, lattes, mochas, etc., requires that you understand the process or Ritual as I call it. The visual clue that tells us that we have achieved Java Heaven is called the "crema". The crema is that golden marbleized foam that covers the top of the espresso. Without waxing poetic which is often done in this business, the crema is simply nirvana. It's the foundation of the coffee culture that you have joined and the reason why you're reading and why I'm writing this "Understanding" segment. I know this may sound intimidating, but if you spend a little time learning you will be able to teach those Starbucks kids a thing or two in short order. The reason this is so important is because it is too easy to make a bad cup of coffee. With the proper knowledge you can break the mystique and brew high quality espresso in no time at all. So, grab a cup from that good old Mr. Coffee, sit down and read everything you need to know on brewing better coffee.

The Ritual
Extracting espresso is part "Art" and part "Science". The "Art" is understanding the nuances of your coffee, grinder and espresso machine. The "Science" is applying specific variables to the coffee roast, fineness of grind, tamp pressure, brewing temperature & pressure and time. The best method to learn how to make espresso is to begin with the science aspect. Identify the necessary variables and then apply the art aspect to fine tune the extraction (brewing). We break this mystique when we teach people everyday on how to "dial in" or "calibrate" their espresso machines. We begin with the "golden rule" of espresso making:

The Golden RuleDouble shot = 2 to 2.5 ounces in 20 to 25 seconds

More Coffee, Less Cola

2006-09-25T00:00:00.000-07:00

Source: Coffee & Commentary

Researchers at Brigham and Women’s Hospital and the Harvard School of Public Health found that coffee does not lead to long-term effects on high blood pressure for women. The study followed 155,594 female nurses over a 12-year period and found those who drank more than three cups of coffee per day were 7 percent to 12 percent less likely to develop high blood pressure than those who drank little or no coffee.

On the other hand, women who drank at least four cans of cola daily (what is that, one Big Gulp… two?) had a 28 percent to 44 percent higher risk of high blood pressure, compared with women who drank few or none.

Perhaps the biggest deal: the study concluded that the antioxidants in coffee helped keep blood pressure down. That’s good news for everybody.

Java Sutra: When You Really Want a Lift

2006-09-20T22:14:00.000-07:00

Source: Coffee & Commentary

While lots of us look to a cuppa coffee for a little lift—a little pick-me-up, if you will—this is definitely taking things to a new level. Java Sutra, based in Portland, OR, claims its coffee will boost your libido as well:

The coffee is infused with organic Peruvian Maca, a potent elixir which through regular drinking leads to a gentle and sustained boost in sex drive, the company claims. According to Java Sutra, the special coffee not only boosts the libido but is also thought to increase energy, balance hormone levels, and come loaded with anti-oxidants, vitamins, and calcium.

No word on whether decaf Java Sutra might be used as an anti-Viagra elixir…

Tasting Two by Two

2006-09-20T01:19:00.000-07:00

Of late, I’ve stumbled upon a method that’s both accentuated and accelerated my appreciation and understanding of coffee’s innumerable sensory qualities. I won’t kid myself into thinking this is an original invention—I expect I’ve simply rediscovered a method that’s simply not much talked about—and that is tasting coffees in dissimilar pairs.

Take, for example, the two coffees on the desk in front of me; coffees which really couldn’t be less alike. I’ve already sampled them individually… and then we’ll try them together.
First, from Raven’s Brew Coffee in Alaska—Cherry Karma—an altogether intriguing bean with a curious pedigree. Grown on Balanoor Estate in India, it’s a dry process coffee from a land that, as a rule doesn’t do dry processing. Wet-processing, yes. Monsooned coffee, even. But dry-processed? In India, it simply isn’t done. At first blush, Cherry Karma offers an aromatic whiff of cardamom, with a slightly musty understory. Its flavor is marked by vanilla and faint notes of worn leather; its body is supple and its finish—while very dry—is subtly perfumed with a return of the same exotic spice.

Next to it, another cup with an intriguing story, Green Mountain’s Special Reserve Rwanda Karaba Bourbon. This cup is comprised of all bourbon varietal beans, and more, from only those beans picked during the eleven day period that marked the very peak of the picking season. Its aromas feature cocoa and caramel with a hint of coffee blossom; its flavors offer hints of dark fruit and dark, raw sugar. This is a fairly big-bodied coffee, and its finish resonates rather sweetly.

Sampled side by side, interesting things happen…

Cherry Karma retains its exotic notes of spice, and its subtle dryness assumes a distinct—though not at all unpleasant—distilled quality. The mustiness in its aroma is revealed in its flavor as a mineral quality… a dusty limestone. This is, perhaps, the flavor of a Monsooned Malabar at its finest… without a trace of the Malabar’s notorious numbing fuzziness. It’s focused, tight and dry.

By way of contrast, the Karaba Bourbon has become extravagantly sweet—extraordinarily honeyed both in its flavor and in its rather elegant finish. There’s a slight note of ferment that, borne by the sweet cup, takes on hues of wild honey wine. Even compared to the dry-processed Indian coffee, the wet-processed Rwandan is exceptionally round in body, and syrupy in its finish.

It’s worth noting that cupping these coffees side-by-side hasn’t introduced new flavors or aromas that weren’t present in some form when cupped individually. Instead, cupping these dissimilar pairs side-by-side has thrown the sensory qualities of these coffees into high relief; magnifying the qualities of each so that they can be examined in still greater detail and appreciated all the more for it.

Dissimilar pairs… give it a try, and see what you discover.

Source: Coffee & Commentary

Triangle Cupping

2006-09-20T01:02:00.000-07:00

There’s a tried and true technique called triangle cupping that’s used to identify which of three coffees is different. (For you Sesame Street fans, it’s a game of One of These Things Is Not Like The Others.) You take two samples of one coffee, and one of another; you randomize them so you don’t know which is which, and taste them with the goal of identifying the odd one out.

Triangle cupping is an excellent tool for building sensory skills. You can start simple: identify the one Kenyan out of a flight that consists of that cup plus two cups of Colombian. And as your skills progress you can make finding the odd one out increasingly difficult: try identifying the odd Sulawesi in a field rounded out by Sumatrans; or the Kona peaberry in a triangle of coffees where the others are estate-run beans from the same farm. It’s surprising just how much you can boost your sensory ability with practice.

Triangle cupping is also an excellent diagnostic for folks who roast coffee. Want to figure out which roast level brings out the very best in a given bean? Cup a triangle of two samples roasted at Agtron 47, and one at Agtron 46. Repeat at Agtron 45, 44, 43… Want to see if you’re maintaining the taste profile for your blend? Cup a triangle of Monday’s roast compared to Wednesday’s. A single cupping session may not tell you all you need to know… but cupped again and again, sooner or later the statistical weight of your choices will become clear.

Triangle cupping is not a particularly good technique, however, for really assessing—much less appreciating—the qualities of a singular cup of coffee. That’s understandable enough. The object of the exercise is, after all, to distinguish what’s different... not necessarily to celebrate what a given cup brings to the table. When you’re wholly focused on the effort of distinguishing the odd cup out, you’re likely to miss some of that cup’s more nuanced qualities.

Neither, as it happens, is tasting a cup all by itself an ideal method. This isn’t news to anyone who frequents a cupping table. Professional cuppers—on receiving a new bean from, say, Costa Rica—will by force of habit reach for the Costa Rican bean already on their shelves to use as a reference point, much as a pianist will seek out middle C. Unless you’re a bona fide super taster —the likes of Green Mountain’s Lindsey Bolger or The Roasterie’s Danny O’Neill, both coffee pros who are blessed with the sensory equivalent of perfect pitch—you’ll use a known quantity to delineate the scale for your tasting. As a result, your cupping notes tend to look… well, scalar. All of a sudden bean X is reduced to being merely more or less of a given sensory quality than the known value of bean Y.

Source: Coffee & Commentary

Tasting Coffee

2006-09-18T18:32:00.000-07:00

Slurp. Swish. Spit.

Not very attractive, is it? And certainly not the romantic stuff that much of the business of coffee is built on. Still, slurping, swishing and spitting—better known as cupping—is the foundation of professional coffee tasters the world over. Armed with silver spoons, twirling tables and the ever-present spittoon, cuppers have employed the technique for more than a hundred years. Just the same, there are iconoclasts even within the community of coffee professionals who feel that cupping is a bit of a throwback to earlier times, when it’s purpose was not so much to identify really great coffees, but to cull those that had defects, those that had been damaged in storage or shipment—even to ferret out those rascals who might try to pawn off inferior beans for the good stuff that was originally purchased.

Grind your coffee. Note the fragrance of the fresh-ground beans… spicy, earthy, nutty.

Brew your coffee. Enjoy the aroma as it brews… heady and full of promise.

Pour your coffee. Find a comfy place to sit. Feel the cup warm your hand.

Sample the aroma of the cup. Is it sweet? Fruity? Notes of caramel?

Breathe deeply. Release your breath.

Sip your coffee. Go ahead… slurp it if you like. Feel the coffee bathe your cheeks, blanket your tongue. Focus on its flavor… is it complex? Is it direct, simple? Swallow… enjoy its warmth.

Breathe out through your nose. Savor the aromas that waft through your sinuses… are there herbal notes? Fruit?

Breathe deeply. Release.

Sip your coffee again. Wiggle your tongue. Does the coffee feel heavy? Viscous? Is it light and delicate?

Breathe out through your mouth… feel your breath on your tongue. What new flavors and aromas do you sense?

Breathe deeply. Release.

Repeat, as often as you like.

Enjoy your coffee. Savor a cup. Savor the world.

Source: Coffee & Commentary

How to Find a Great Coffee House

2006-09-14T20:25:00.000-07:00

My recent trip to Seattle offered one sublime coffee experience after another. The place has a finely developed coffee culture that’s grown far beyond Starbucks’ 98 coffee houses. The weather, the food, the sound [both Puget and garage-band] the scene and the people have commingled into a fertile breeding ground for hundreds of independent coffee houses, each intent on producing the best coffee, period.

Just the same, the emerald city doesn’t have a lock on fine coffee and espresso… Matter of fact, most of the baristas who’s efforts I sampled hailed from somewhere else. More than ever, it’s not so much where you are, but who’s behind the counter that determines whether you’ll be shamelessly licking the demitasse for every last drop, or stunned into bitter silence by a beverage perhaps better used as a paint solvent.

The good news: this far-flung coffee culture is rising. The bad news: it remains seemingly random. So how, then, can the hapless coffee-hound sniff out a good coffee house? Well, it doesn’t hurt to follow your nose… Failing that, try the usual sources, or new and interesting sources for leads. And when you’ve got a prospect or two mapped out, here’s a few things to keep in mind…

A good coffee house is a busy place. If you walk in to a shop that’s quiet as a tomb and as densely populated, think twice. So maybe they’re having a brief ebb in the tide of caffeine-crazed humanity that regularly rushes in upon their door. Maybe not. Take a moment and look around…

If you see a white crust of month-old milk on steam wands… walk away.
If you see the portafilter anywhere but locked into its group… walk away.
If you see a tub of pre-ground espresso… walk away.
If you see oily beans clinging to the sides of a dusty grinder’s hopper… walk away. If the barista looks less interested than you in being there… walk away.

Source: Coffee and Commentary

Coffee and Caffeine Health Facts - Part 1

2006-09-14T17:55:00.000-07:00

Even before its introduction to the West (and its subsequent baptism by then-pontiff Pope Clement VIII) coffee has been the subject of every kind of vitriol and indignity on grounds religious, social, political and medical. It’s unfair, really… but to be expected; coffee has proved time and again to be an effective, if unlikely and altogether unwitting agent of change.

Still today there remain those with an axe to grind with coffee—more frequently with its chief agent provocateur, caffeine — and who take no small delight in sewing seeds of fear, uncertainty and doubt where the health aspects of coffee are concerned. These reports typically offer no sources at all, or perhaps small-scale studies that have been dated for 40 years. Let’s see if we can’t shed some light on the subject… using multiple, credible and authorative sources, and send coffee’s naysayers scuttling back under their rocks.

Coffee and Health
Like so many of the beverages we enjoy today, coffee was once prescribed as a tonic for what ails you… and provided that what ails you is a lack of alertness or a sour mood, it’s good on its promise. Let’s leave patent medicines and snake-oil salesmen aside for the moment, though, and ask: is coffee good for you?

The answer is yes!

Coffee has been a frequent subject of scrutiny by the medical community… perhaps because it’s so widely consumed, yet offers no apparent nutritive value. Or, maybe doctors are just looking for a really good cup of coffee. Despite some 40-50 years of study, the medical field has yet to draw a direct correlation between moderate consumption of coffee and any medical disease or chronic health condition. Studies that have suggested worrisome links between coffee consumption and reproductive health, for example, have been put to rest by subsequent studies—larger, and more thorough—that have exonerated our favorite beverage.

More recent studies by the medical science community are now finding numerous positive benefits of moderate coffee consumption. These studies suggest that drinking coffee may reduce risks of colon cancer and liver cancer; cirrhosis of the liver; may reduce the risk of Parkinson’s Disease and the onset of diabetes. More, brewed coffee has been found to have 3 to 4 times the amount of cancer-fighting anti-oxidants as green tea. Further, coffee can prevent or reduce the likelihood of developing gallstones, even prevent cavities.

Source: Coffe and Commentary

Coffee and Caffeine Health Facts - Part 2

2006-09-13T19:04:00.000-07:00

Coffee and Caffeine

Coffee contains caffeine, a mild stimulant to the central nervous system. The caffeine in coffee occurs naturally; it’s not added (it is, however, added to many soft drinks.) Coffee—with its stimulating constituent, caffeine—is the worlds most popular mood-altering substance on the planet, and has been for more than 300 years. Caffeine promotes wakefulness by interfering with adenosine, a chemical in the body that acts as something of an natural sleep-promoting drug. In addition to its wakeful properties, caffeine—in moderate amounts—has been shown to enhance mood and increase alertness. Caffeine has been shown to decrease muscle pain and augment the pain-relieving capability of other drugs, alleviate asthma symptoms and boost athletic endurance and performance as well as heightening alertness and lifting mood. Heck, it even helps combat jetlag!

The key, of course, is the phrase we seem to hear a lot… moderation. What’s moderate? Most doctors will agree that 3 to 4 cups of coffee a day can be considered moderate consumption. What’s moderate for you, however, is largely a matter of how you respond to caffeine. If you have questions or concerns about your own consumption of caffeine, talk to your doctor.

Coffee and Nutrition
Nutritionally speaking, brewed coffee is pretty much inert. It has virtually no calories or fats, no carbohydrates, no sodium, no cholesterol... if it were required to carry a nutritional product label, that label would consist mostly of a lot of zeros. (In fact, coffee is exempt from federal food label programs precisely because it has zero nutritive value.)That said, coffee does offer a number of trace minerals (Thiamin, Niacin, Folate, Phosphorus, Magnesium, Manganese) and is a good source of Potassium, Pantothenic Acid and Riboflavin. A 6-ounce cup of brewed coffee may contain 2 to 4 mg of Sodium… mostly from the water used to brew the coffee and not the coffee, itself.What about the stuff we add to coffee?While coffee itself has virtually no nutritional impact, the things we add to our coffee will, in turn, dial up those numbers. And, if what we’re really doing is adding a little bit of coffee to a large cup of steamed milk (with a few tablespoons of flavored syrups on top!) the results can be pretty dramatic.

Dieters beware the trendy cup!

So is coffee the new health food? Perhaps. What’s increasingly clear, as we continue to learn about coffee and its complex constituent components and compounds, we find far more benefits than risks. For most people—in moderation—coffee is good for you. Abundantly so.

Source: Coffee & Commentary

Senseo - Pod Machine

2006-09-13T00:19:00.000-07:00

The PR machinery is running full tilt! It’s single-cup coffee machines—or, pod machines—everywhere you look… Phillips’ Senseo, Melitta One, Black & Decker Home Cafe, and the Keurig Brewer, to name those most buzzed about at the moment.

The Senseo reigns at the top of the buzzheap by a large margin, and you can easily find reviews of all stripes, from the usual tech “news” flaks, to geeks with laser-guided temperature probes... even fellow coffee blogger Randy Glass gets in on the game with his own hands-on review.Given the mass-marketed hype, and being a skeptic, I was fully prepared to dislike the Senseo. A lot.
Turns out, I don’t dislike it all that much. But keep reading.

The Senseo is a smartly-designed and smart-looking home coffee machine. It’s fabulously simple to use, and it appears to be built to stand up to frequent use [the same can not be said of some of its competitors].I have lingering concerns about its brew temperature. While Randy notes a brew temp of a respectable 190 degrees F. the folks at GadgetMadness record brew temps of a mere 138 to 140 degrees F. which is nowhere near acceptable. I have no particular reason to doubt either report, so I’m left to wonder if there might be a really high temperature variance from machine to machine… that would be a serious problem.

Temperature issues aside, it’s not the machine I have a problem with at all. It’s the quality of the coffee—and the source of that coffee—that leaves a bitter taste.
Currently, the only coffee pods for the Senseo available in the U.S. are those made by Douwe Egberts [whom you may know better as Sarah Lee] which developed the machine with Phillips. Sarah Lee is one of the Big Four, and together with Kraft, Nestle and Proctor & Gamble, they buy and sell half the coffee in the world.

These organizations are not known for the caliber of their coffee, but instead for their volume, and, more unfortunately, for their collective efforts to reap the benefits of historically low coffee prices, further contributing to the continuing coffee crisis.
So far as I can tell, there are no Fair Trade coffee pods for the Senseo. No organics. No shade-grown coffees, either. If you’re considering the Senseo, and you also want to consider sustainability, you’re in a bit of a bind. You might try to make your own coffee pods, or buy a reusable coffee pod adapter.

If these devices take hold, there will certainly be a number of independent roasters who will produce pods for them… and it’s just as certain that some of those roasters will offer coffee that’s more palatable all ‘round.
Meanwhile, if you want to brew a single cup at a time, try some fresh beans, a grinder, and a Melitta filter cone.

Recommended listening

2006-08-31T10:30:00.000-07:00

Cold-Water Coffee Brewing

2006-08-30T00:12:00.000-07:00

While I admit I’m not a big fan of coffee, I do drink it fairly regularly. The caffeine can’t be beat, and I’m a big fan of espresso and cappucino drinks. I generally like my coffee concentrated. Therefore, there’s this little item called The Toddy that looks awesome. You grind up coffee beans, and stick some cold filtered/spring water in there with them, and let this thing “brew” for 12 hours. It doesn’t need any electricity, so you can easily do it overnight or while you’re at work. What you get is a coffee syrup that’s 67% less acidic than normal coffee. You can keep it for up to 2 weeks in the refridgerator. You just add it to some hot or cold water, with some sugar, and bam! good instant coffee. None of that Folgers crap.

Naturally, I want to know how the syrup tastes. Screw diluting it, can it be drinken like espresso? And does anyone know how the caffeine fares with this system?

Amazon.com reviews are great for this thing…

The Toddy at Amazon.com

Coffee could provide shield from radiation

2006-08-29T23:23:00.000-07:00

Indian scientists say coffee protects mice from radiation and could work the same way in humans.

Researchers at India’s Bhabha Atomic Research Centre (BARC) discovered mice injected with caffeine survived high doses of normally lethal radiation.

Although the study was limited to animals, Kachadpillill George, the head of the research team, believes the findings could have implications for humans.

Full Story: ABC.

(thanks Dr. Menlo).

Drinking lots of coffee saves liver from alcohol damage, research finds

2006-08-28T23:27:00.000-07:00

Drinking as little as one cup of coffee a day could help protect you from liver disease caused by alcohol, according to research published today.

People who drink one cup of coffee are 20% less likely to have alcoholic cirrhosis than those who abstain from doing so.

And the protective effect increases with the more coffee you drink: People who drink two or three cups a day are 40% less likely to contract cirrhosis, while those who drink four or more cups are 80% less likely to suffer the disease.

[…]

Drinking tea had no effect, suggesting the ingredient that protects against cirrhosis is not caffeine.

Full Story: Guardian.

ECAFE

2006-08-27T23:33:00.000-07:00

After a couple of months of delay, the much anticpated ECAFE coffees finally arrived about a week ago. The ECAFE Gold auction features the best coffees from Ethiopia of over 65 cooperatives from five unions—the Sidama, Oromia, Yirgacheffe, Kafa Forest, and Tepi Coffee Farmers’ Cooperative Unions. These coffees exemplify full traceability, sustainability, and, “last but not least, quality, which is the best guarantee for success in the international marketplace.” Jodi has been sample roasting like crazy and we had our first round of cupping yesterday. There are 27 coffees going up for auction tomorrow so you can be sure that we will be pretty caffienated by the end of the day today as we cup them all and figure out which one we want to buy.

How to make espresso coffee

2006-08-26T00:52:00.000-07:00

Amazing espresso coffee is the result of several managed variables coming together at once. What is unique about this brewing method is that water is under atmospheric pressure as it passes through a bed of finely ground coffee. This creates a rich, concentrated brew that is recognizable by dense, dark brown foam at the surface of the coffee, also known as Crema. To get the perfect espresso coffee from your domestic machine follow the steps below:

Allow the machine to reach operating temperature
...more...

Interview with Paul Bassett

2006-08-25T00:30:00.000-07:00

Recently, I just got an oppurtunity to interview the host of Living With Coffee, also World Barista Champion, Paul Bassett! What a luck. Naaah, I’m joking. It’s not me, but this interview is taken from my local cable tv magazine. My intention is to share this article and also as inspiration to anyone who have intention to be a successful barista.
After his win, Bassett became Australia’s de facto coffee ambassador. He has also cp-written and produced Living With Coffee with Paul Bassett. Bassett, a brand ambassador for BMW in Australia as well as a contributing cafe’ lifestyle editor for Men’s Lifestyle magazine is a proof that coffee can indeed make a man.
What do you think that it has suddenly become hip to drink coffee?
Bassett rinking coffee offers an oppurtunity for people to come and meet a location and share the experience of coffee, which is something that has been happening for centuries.
What’s the Australian coffee scene like?
Bassett:Australia is a multicultural country, and coffee is consumed in different ways. I would say that we have a rather advanced espresso culture in Australia. These days, the cafe is becoming the more popular alternative to the pub as a meeting point. People do not want to drink alcohol all the time.
How do you take your coffee?
Bassett:I rarely drink coffee with milk. I usually have my coffee black. The reason for this is because I like to taste my coffee. I like to know where that particular brew is from, how it’s been roasted and how it’s been brewed. I don’t even like to put sugar in my coffee. I’m a bit of a purist.(more…)

Solving the mystery of the elusive “short” cappuccino

2006-08-24T10:12:00.000-07:00

Here’s a little secret that Starbucks doesn’t want you to know: They will serve you a better, stronger cappuccino if you want one, and they will charge you less for it. Ask for it in any Starbucks and the barista will comply without batting an eye. The puzzle is to work out why.

The drink in question is the elusive “short cappuccino”?at 8 ounces, a third smaller than the smallest size on the official menu, the “tall,” and dwarfed by what Starbucks calls the “customer-preferred” size, the “Venti,” which weighs in at 20 ounces and more than 200 calories before you add the sugar.

Full Story: Slate.

Cool ad by Folgers

2006-08-23T07:08:00.000-07:00

Originally from Wooster Collective. They have one more pic as well. I hate Folgers, but this is a pretty cool ad.

Coffee makes us say ‘yes’

2006-08-22T07:11:00.000-07:00

If you want to bring someone around to your way of thinking you should make sure they’ve got a cup of coffee in their hand, according to research showing that caffeine makes us more open to persuasion.

The Australian researchers say a caffeine hit improves our ability to process information and increases the extent to which we listen to and take on board a persuasive message.

Full Story: Australian Broadcasting Company.

Latte art championship in the Netherlands

2006-08-21T10:17:00.000-07:00

Photos.

(via Nuclear Toast).

Caffeine improves short term memory after all?

2006-08-20T18:01:00.000-07:00

I could swear that that studies I’d seen before indicated caffeine decreased short term memory and attention… but this study finds the opposite to be true:

The caffeine found in coffee, tea, soft drinks and chocolate stimulates areas of the brain governing short-term memory and attention, Austrian researchers said on Wednesday.

Full Story: Reuters.

Be rude at Starbucks, get decaf

2006-08-19T20:50:00.000-07:00

A gem at Post-Secret.

Making coffee with an aeropress

2006-08-18T21:16:00.000-07:00

A video on how to make coffee with an Aeropress.

Espresso Counter-Cultures

2006-08-17T19:16:00.000-07:00

Ritual is part of the new school of American coffee, the post Starbucks wave of shops that aim to distinguish themselves via an obsessive devotion to the perfectly pulled espresso shot. Visually this tends to manifest itself in the rosetta, or latte art, that the barista will cap off your milky drinks with. But the root identifier is probably behind the counter or in the office, where you’ll likely find a devout fan (or perhaps knowledgeable critic) of David Schomer of Seattle’s Espresso Vivace. Through books, videos, and extensive semi-scientific experimentation Schomer is the lead evangelist or perhaps religious leader of the next generation coffee house.

Full Story: Abstract Dynamics.

Too Much Coffee Man, The Opera?

2006-08-16T19:21:00.000-07:00

This fall, cartoonist Shannon Wheeler is bringing his satirical comic strip Too Much Coffee Man to the operatic stage. While there have been several musicals based on comic strips, a comic book onstage as an opera is something else.

[…]

At this stage, Wheeler is beginning to cast the formal production and has recently met with his publisher Mike Richardson of Dark Horse Comics. Although no firm details have been set, Wheeler has said that it’s positive.

Full Story: Comixpedia.

Cuppa is Official English Icon

2006-08-15T09:58:00.000-07:00

The quest is on to identify England’s cultural icons in a new online project being launched in January 2006.

A Portrait of England, being launched on 9 January 2006, will gradually paint a virtual portrait of the country through an exploration of everything cherished in the culture. One of the first 12 official ‘Icons of England’ to be announced is the humble cup of tea.

It is in good company because the others are: Stonehenge, Punch and Judy, the S.S. Empire Windrush, Holbein’s portrait of Henry VIII, the FA Cup, Alice in Wonderland, the Routemaster double-decker bus, the King James Bible, the Angel of the North, the Spitfire and Jerusalem.

ICONS will identify what makes England what it is in the 21st century. Hundreds more nominations from the public are expected and ‘waves’ of new “Icons of England” will be announced each quarter, as the online collection grows bigger and richer in content. Already, other ‘iconic’ food nominations include Roast Beef, Cornish Pasties, Rice ‘n Peas, Curry and a Pint of Beer.

People are being invited all over England, from every community, to nominate their favourite icons. They can also vote on other people’s nominations and share anecdotes, photographs and memories online. Each official ‘Icon of England’ will be fully probed to reveal its innermost secrets, so people exploring the website can delve deeper into the icons’ history, associations and the threads that connect it to our wider culture.

“ Icons are powerful and really switch people on. What sums up England more than a humble cup of tea? ,” said Jerry Doyle, Managing Director of Icons Online.

Visit www.icons.org.uk to see more.

Cubed coffee recipe

2006-08-14T01:22:00.000-07:00

Cubed coffee recipe.

(via Discordian Research Technology).

Coffee Might Help Women’s Blood Pressure

2006-08-13T00:28:00.000-07:00

Here’s good news for women who love coffee: Drinking it doesn’t seem to cause long-term high blood pressure, a study suggests..

But for some reason, women in the same study who drank colas did seem to have a greater risk of high blood pressure. Researchers were surprised at that and cautioned that the study wasn’t conclusive.

Read More…

Tea as Art

2006-08-12T21:02:00.000-07:00

Espresso Counter-Cultures

2006-08-11T19:15:00.000-07:00

Decaffeinated Coffee

2006-08-10T19:56:00.000-07:00

Dyed-in-the-wool caffeine drinkers, including myself, approach the prospect of drinking decaffeinated coffee with feelings of trepidation and preconceived ideas of disappointment. We've had those watery cups of bitter brew that are labelled "decaf" and find it better to skip the cup of decaf rather than partake in a less than satisfying cup of coffee. This experience can be avoided altogether, if you follow some basic decaf rules.

Decaf has gotten a bad rap because of the careless and inconsistent brewing and holding methods employed by those who serve the stuff. It doesn't have to be this way. Every so often I find it a pleasant surprise to order a cup of decaf at the end of a meal and find it to be rich and dark and every bit as satisfying as the caffeinated versions I used to chug down by the mug full. So what's the problem here?

Personally, I think some of the food and coffee establishments have yet to acknowledge the growing decaffeinated market and therefore put out a consistently meagre cup. It seems to be brewed with a lighter touch (i.e.: less concern for a hearty, tasteful brew) so that it often tastes only a step above it's dismal cousin, decaffeinated instant coffees. To make matters worse, the pot of decaf can (and usually does) sit on a burner for much longer than the regular pot simply because decaf is not requested as much. After fifteen minutes on the warmer, the pot of decaf will begin to break down and turn bitter and flat -- just like all those awful cups of decaf we've all had. A conscientious establishment uses air pots to preserve the flavour of the coffee for a long period of time. But even the air pots loose their ability to maintain the original aromas and flavours. The solution is to make smaller, more frequent, batches of decaf.

Does this sound like your experiences with decaffeinated coffee... Juice and Java Lounge will make your experience with de-caff a good one. Come down to the lounge or simply proceed to our online shop and purchase some de-caff coffee from us.

Proceed to Online Shop!

You're Drinking Too Much Coffee When

2006-08-09T19:52:00.000-07:00

you grind your coffee beans in your mouth.

you lick your coffee pot clean.

the only time you're standing still is in an earthquake.

you can type 60 words per minute with your feet.

you want to be cremated so you can spend eternity in a coffee can.

you short out motion detectors.

you don't sweat, you percolate.

your lips are permanently stuck in the sipping position.

you get drunk just so you can sober up.

you answer your door before anyone knocks.

you sleep with your eyes open.

your T-shirt says Decaf Rules!

If you can think of any more reasons why you're drinking too much coffee, Let us know!

Coffee Gifts & Tea Gifts

2006-08-08T23:53:00.000-07:00

A while ago the team at GourmetStation decided we should add tea as a beverage option for GourmetStation’s four course dinners. At the time the company was offering only St. Ives European Blend Coffee made especially for GourmetStation international cuisine. While the coffee received excellent reviews, tea was requested from time to time.

So GourmetStation went on the hunt for the best tea. The result – Numi Organic Tea. What was interesting was how naturally the Numi collection aligned with the four GourmetStation menu lines. Simply Mint for Parisian, Earl Gray for Tuscan, Gunpowder Temple of Heaven for Cajun and Rainforest for Fusion.

At the same time GourmetStation saw a great opportunity to offer both coffee gifts and tea gifts. One St. Ives coffee gift set includes a beautiful mahogany lacquered basket with three flavors of 2 oz. St. Ives coffee, a campy coffee mug, and four 10 oz. Bags of Columbian Supremo, Costa Rican La Lap, Kenya Kirinyaga, and Guatemalan coffee, a good value at $69.99 plus shipping.

The Numi Flowering Tea Gift is probably the most unique of the offering.
A delicate glass teapot allows flowering teas to literally bloom before your eyes. The tea gift comes in a mahogany bamboo chest with the glass teapot and the following tea – Starlight Rose, Jewel, Dragon Lily, Lavender Dream, Emerald Sun, Jade Fortune, Jasmine Pearl, Midnight Peony, and Black Beauty. If you can’t think of a friend, family member or gift occasion to give this tea gift, I suggest you simply give it to yourself. Find a quiet moment, brew your flowering tea bag, then watch it unfold as you find a moment’s peace.

Teabags: How can I miss you if you won't go away?

2006-08-07T22:33:00.000-07:00

The teabag versus loose leaf dispute makes the Hatfields and McCoys look like the Osmond Brothers. When 95% of all tea sold in the United States is pre-bagged, what's to argue? Isn't the customer always right? Well, yes and no ...

Without a doubt, teabags are convenient beyond compare. They're portable, easy to use, and make for non-messy disposal. But flavor is what counts in a cup of tea, and that's where a teabag's dirty little secret is exposed.

Tea leaves are graded according to size. The largest is the whole leaf, the smallest is called "dust" or "fannings." The dust tea is quite literally that; it's the pulverized leaves that sift to the bottom of the tea box. Prior to the invention of the teabag, it had next to no value. But once the teabag came into vogue, and especially the modern opaque paper bag which prevents consumers from seeing what they're drinking, dust became king.

With the resurgence of quality tea drinking's popularity, tea bag experimentation is picking up speed. Different materials such as nylon or silk, different sized bags, and different shaped bags such as pyramids are being marketed as the answer to the whole leaf drinker's dilemma. The unassailable truth remains, however: a tea leaf needs elbow room to unfurl and steep if it is to infuse to its fullest potential. So it's back to the drawing board for teabag designers.

Effects of Caffeine to Performance

2006-08-06T20:44:00.000-07:00

In addition to various psychological and physiological benefits, numerous studies have documented caffeine’s ergogenic effect on athletic performance, particularly in regard to endurance. Studies show that caffeine ingestion prior to exercising extended endurance in moderately strenuous aerobic activity. Other studies researching caffeine consumption on elite distance runners and distance swimmers show increased performance times following caffeine consumption.

Despite effects on endurance, caffeine produced no effect on maximal muscular force in a study measuring voluntary and electrically stimulated muscle actions. However, the same study did show findings that suggest caffeine has an ergogenic effect on muscle during repetitive, low frequency stimulation.

Caffeine’s positive performance-enhancing effects have been well documented. So much so that the International Olympic Committee placed a ban leading to disqualification for an athlete with urinary limits exceeding 12 mg/mL. Roughly 600 to 800mg of caffeine, or 4 to 7 cups of coffee, consumed over a 30-minute period would be enough to exceed this level and cause disqualification. The National Collegiate Athletic Association has a similar limit, set at 15 mg/mL.

New Tea Books for the coming Spring...

2006-08-05T22:13:00.000-07:00

Getting technical with Green Tea

2006-08-04T00:03:00.000-07:00

Scientific Name: Camellia sinensis

Uses (evidence based):

Treating obesity (using green tea extract standardized to 25% EGCG)

Cognitive performance improvement.

Decreasing LDL (bad cholesterol) and increasing HDL (good cholesterol).

Lowering risk of breast, bladder, esophageal and pancreatic cancers.

Treating Diarrhea.

Reducing risk of Parkinson's disease.

Mechanism Of Action:

Green tea extracts rich in EGCG (epigallocatechin gallate) are thought to increase calorie and fat metabolism. 8 Antioxidant polyphenols (epigallocatechin gallate or EGCG, epigallocatechin or EGC, epicatechin gallate or ECG) are thought to be responsible for protection against atherosclerosis and heart disease.

EGCG is thought to be responsible for reducing risk of cancer. Possible mechanism is prevention of new blood vessel growth in tumors (so essentially you starve the tumor).

Polyphenols in green tea are thought to produce its antidiarrheal effects.

Caffeine in green tea may prevent adenosine's inhibition of dopaminergic transmission. Thus allowing for more dopamine which results in decrease in clinical symptoms of Parkinson's disease.

Purchase Green Tea from Juice and Java Now

Brewing 101

2006-08-03T00:18:00.000-07:00

With all the new crazy gadgets available to us these days, you may find yourself with a lot of questions about how to properly brew your coffee. The great news is that the basic rules for brewing apply to almost all brewing methods!

1. Make sure your gear is clean and ready. Coffee can stain, but did you ever stop to think that those stains carry flavors and odors that can go rancid? Clean your brewer after every use to ensure you taste the coffee and not the pot!

2. Use freshly roasted whole bean coffee. After roasting, you have roughly 10-14 days to use your whole bean coffee. Darker roasted coffee will stale a bit faster because oils on the surface of the bean are exposed to air, moisture, and varying temperatures. Pre-ground coffee will stale at an even faster rate.Buy your freshly roasted coffee on a weekly basis. Store it in an airtight container at just below room temperature.

3. Grind the coffee to the proper consistency for your brewer. Most home grinders have a setting that corresponds to your brewer. The brew time helps to check the grind you've selected. Notice the chart below. If you have a blade grinder, it's often trial and error or inconsistent, so get to know it well.

CONTINUE READING 'Brewing101'

Rainfores Allaince Coffee is Here!

2006-08-02T20:45:00.000-07:00

Rainforest Alliance coffee has now arrived... and it's sensational! We have two single origins to choose from - Brazilian and El Salvadorian. They are two of the smoothest coffees I've ever tasted and both come with full body and aroma. They're 100% organic and you can really taste the difference! To sample these amazing coffees, simply ask for one of them to be brewed for you at our cafe or order a bag over the internet.

Rainforest Alliance Certified coffee is grown on farms where forests are protected, rivers, soils and wildlife conserved; workers are treated with respect, paid decent wages, properly equipped and given access to education and medical care. The Rainforest Alliance seal ensures that experienced inspectors have verified that the farms meet demanding social and environmental standards, and are on a path toward true sustainability.

To experience a great coffee break you need great coffee - that's where we come in... Come on down to the Juice and Java Lounge and grab a cup or two of our fantastic coffee. If you unfortunately can't get to the Juice and Java Lounge head over to our website and purchase some coffee online.

La Esperanza #1, how do we love thee?

2006-08-01T23:40:00.000-07:00

Our Colombia Cup of Excellence, La Esperanza #1, cupped out so beautifully this morning that we had to make a french press of it for ourselves in the roasting room. Mike “killed” on this roast and brought out everything we love about this coffee..big, juicy fruit, cranberry acidity, melon & honey. Coffees of this caliber don’t come along often. We are very proud to have it on our offering list.

Starbucks loses legal battle with roaster of “Charbucks” beans

2006-07-28T01:27:00.000-07:00

Starbucks sued Black Bear Micro Roastery because the New Hampshire roaster marketed a dark-roasted coffee blend called ?Charbucks.” But a U.S. District Court judge ruled against Starbucks last week, saying the company failed to prove its image was tarnished by the Charbucks brand. Bear Micro Roastery owner Jim Clark says: “I had vicious arguments with my own attorneys right from day one. When I said I wanted this to go to trial, they laughed in my face.”

Full Story: Manchester, NH Union Leader.

Where did the word 'coffee' originate?

2006-07-27T20:53:00.000-07:00

Kaffa? A province in Ethiopia where it was first discovered.
Kaaba? The holy building in Mecca.
Kavus Kai? A Persian king who was able to defy gravity and levitate by drinking coffee.
Kahwe? Meaning roasted in Turkish.
Cahouah? A hunger curing drink in Arabic.
Cohuet? Meaning strength or vigour in Arabic.

Grind size

2006-07-26T23:39:00.000-07:00

Grinding exposes the beans' cell walls and prepares the beans to release their flavour during brewing. Because of variations in the length of the brewing cycle, the water temperature and the water agitation pattern, each brewing method requires different degrees of grind.

Effects of Grind

Since there are so many different ways to brew coffee, choosing the correct grind is essential to get the optimal flavour extraction during brewing. The degree of extraction depends on three things:

the fineness of the grind

the ratio coffee / water

the length of time the grounds have been in contact with the water

Generally, the shorter the brewing cycle, the finer the grind required to produce optimal flavour extraction. The longer the brewing cycle, the coarser the grind required. Fine grinds expose more of the coffee's surface area to the water and the coffee's essential oils are released faster. Longer brewing methods require a coarse grind to avoid over-extraction. For example, espresso brewers can produce a cup of espresso in just 20 seconds, so they need a very fine grind. A grind that is mismatched to the brewing method can produce a bitter, overly strong coffee, or one that is weak and lacking in flavour.

Coffee Facts

2006-07-25T23:47:00.000-07:00

Did you know...

Germany is the world's second largest consumer of coffee in terms of volume at 7 kilos per person.

Why Coffee Is Better Than Men

A cup of coffee looks good in the morning
You won't fall asleep after a cup of coffee
You can always warm coffee up
Coffee comes with endless refills
You won't get arrested for ordering coffee at 3 AM
Coffee is out of your system by tomorrow morning
You can make coffee as sweet as you want
Coffee smells and tastes good
You can turn the pot on, leave the room, and it'll be hot when you get back
They have coffee at police stations
You can always ditch a bad cup of coffee
No matter how ugly you are, you can always get a cup of coffee
A big cup or small cup? It doesn't matter
You can have an intelligent conversation with coffee
Coffee is ready in 15 minutes or less
Coffee doesn't take up half your bed
Coffee doesn't mind if you wake up at 3 AM and decide to have a cup
INSTANT COFFEE!

If you have any more reasons why coffee is better than men, Let us know!

P.S - FREE COFFEE for the best comment left this week!

Paddington Teas

2006-07-24T23:40:00.000-07:00

Welcome to Paddington Teas,

Our customers demand the best, hence the reason for selecting Paddington Teas to be our primary tea supplier.

Our range of teas include white, green, black, and oolong teas, as well as the hugely popular vita mate. Our online shop provides detailed descriptions of these products and their many health benefits.

There is no doubt that Australian tea drinkers are broadening their tea drinking tastes and I can only encourage you to experiment with our exquisite range. Our teas also make wonderful gifts for those special occasions.

Tea Grades and Storage

Tea Types and Grades: Stemming from the Camellia Sinensis plant, there are six main types of tea (Black, red, white, green, yellow and Oolong) of which black, green and oolong are the most well known and drunk.

These six types of tea are further sorted by origin ( i.e. Assam, Ceylon, Chinese, Japanese etc) and graded by their characteristics ranging from whole leaf grades (Flowery pekoe, orange pekoe, pekoe, pekoe souchong, and souchong) down to the broken leaf grades (Broken orange pekoe, broken pekoe, BOP fanning, fannings, and dust).

Tea storage: The best way to store tea is in an airtight container, away from sunlight, in a cool location. Improperly stored tea will absorb moisture and flavours from its environment, resulting in a duller weak tasting tea.

Although tea can be stored for up to 1-2 years in optimal condition (traditional tea longer than herbal and fruit tea), we recommend consumption within six months after purchase.

Proceed to Online Shop!

Juice and Java Announcements!

2006-07-21T00:36:00.000-07:00

Juice and Java Announcements!

Specialist Teas

Specialist teas now available! We now have a range of specialist teas in house. Come in a try a South African Rooibos or a vitamin packed Organic Vate Mate. All our teas displayed in-house are available for purchase and taste fantastic. If you're interested in attending one of our tea tasting evenings then send me an email to register.

Infused Olive Oils

Infused Olive Oils. We've just launched a range of infused olive oils and these are for sale at the cafe. These oils feature 100% Australian grown extra virgin olive oil harvested this season. Included in the range is chilli infused and rosemary infused oils and we'll be developing further products as well. These products make wonderful gifts and are great in any kitchen.

Coffee Fun!

Jean Paul Sartre is sitting at a French cafe, revising his draft of Being and Nothingness. He says to the waitress, "I'd like a cup of coffee, please, with no cream." The waitress replies, "I'm sorry, monsieur, but we're out of cream. How about with no milk?"

Soy Macchiato

2006-07-20T23:46:00.000-07:00

Jules made this beautiful macchiato with soy milk today.

Famous Tea Quote

2006-07-17T23:21:00.000-07:00

Tea and Water give each other life," the Professor was saying. "The tea is still alive. This tea has tea and water vitality," he added, "...Afterwards, the taste still happens... It rises like velvet... It is a performance."

-Jason Goodwin, The Gunpowder Gardens

History of Tea

2006-07-15T23:58:00.000-07:00

Tea's history is as interesting and complex as the drink is seductive. Shen Nung was an early emperor of China. He was also a skilled ruler, scientist and a patron of the arts. As a hygienic precaution he required that all drinking water be boiled. While visiting a distant region of his empire on a hot summer day, he and his court stopped to rest. As the servants began to boil water for drinking, some dried leaves from a nearby bush fell into the boiling water making a distinctive golden brown liquid. The scientific side of the Emperor emerged and he was driven to experiment with the new liquid. He drank it and found it quite refreshing. And so tea was created. Serendipity at it's best - wouldn't you agree?
If you're looking for soothing organic teas for yourself or a gourmet tea gift for someone special, remember GourmetStation's tea collection.

The Coffee Break

2006-07-12T00:32:00.000-07:00

It's not you. It's not your product or service. It's not even the restroom, though that's close. If there's one thing that your business couldn't survive without, it's--without question or argument--coffee.

Can you imagine what would happen if you refused to let your employees sip coffee at their desks or, if not there, in the company break room? You would likely be strung up to the ceiling fan and left to spin the day away, while your employees went off to sip mocha lattes and plot your ruin. Your business would curl up and die. As well it should. Coffee and the workplace have had a symbiotic relationship for some time now (see "Bean There, Done That," right).

The first coffee break as we know it likely happened around the turn of the 20th century. Howard Stanger, a professor of management and marketing specializing in industrial relations and business history at Canisius College in Buffalo, New York, says it was in 1900 when the Larkin Company, a hybrid soap manufacturer and mail-order company, began giving employees free coffee to drink in break rooms. As far as he knows, this is the earliest example of an official coffee break.

Like many businesses of the time, entrepreneurs were concerned that their female employees not be subjected to their brash male co-workers and the harsh conditions in the factories. Since women couldn't completely be shielded, "companies often tried to create domestic spaces where they could take a break," says Stanger. "In photographs, you'll often see [break rooms] decorated like a middle-class home." Offering coffee in these refuges was an amenity that would lead to future amenities, like health benefits and pension plans in the 1920s.

Today, of course, coffee at the workplace dominates much more than a few minutes a day, because people appreciate the drink for the same reason their counterparts did 100 years ago, observes Stanger: "They drank it for the caffeine jolt, the warmth and the comfort."

Coffee Rub

2006-07-10T23:49:00.000-07:00

After a visit to the farmers market, our friends Misha and Michael whipped up this incredible dish. The meat is a Buffalo tri tip and the rub/marinade was made with the following:Victrola Guatemala Hue Hue Tenango Finca Vista Hermosa, bay leaf, cayenne, rosemary, earl grey tea, thyme, coarse salt, pepper and a few other secret ingredients. Coffee makes a wonderful base for meat rubs. Some other spices to add to coffee to make a great rub include star anise, chipotle pepper, cardamom & corriander.

Espresso

2006-07-03T20:01:00.000-07:00

Espresso is originally an Italian method. It is drunk worldwide nowadays, both at home and out-of-home.

The term 'espresso' is often used for a type of coffee, but it is actually the term for the brewing procedure. Espresso means coffee that is made at the moment when it is requested and it refers to a quick infusion of water through coffee grounds using either a stovetop or an electrical machine. The difference with other brewing systems is that the water is forced under pressure through finely ground coffee packed tightly over the filter. With an espresso machine a cup of coffee can be ready in around 25 seconds.

Moka express or Neopolitan

In the stovetop version, also called Moka express and sometimes Neopolitan, water in the bottom chamber is heated, the resulting pressure (max. 1.5 bar) forces the water up through a filter containing packed ground coffee, at the end the coffee brew arrives in the upper chamber.

Electrical espresso

The electrical models inject hot water through the ground coffee directly into a cup. In this machine, pressure is built up by a pump in combination with the coffee bed and the sieve and should be at least nine bar. To build up this pressure the grind should be perfect, which not only means very fine but also with a certain particle size distribution. For espresso usually a dark roast is used, which is, however, not essential.

Usually the espresso coffee has a high dry solids content, but really discriminating is the richer flavour and aroma, more body and a pleasant aftertaste and last but not least a beautiful, stable, creamy layer on top.

Coffee Beans

2006-07-02T18:05:00.000-07:00

Freshness is essential when selecting your beans - if your coffee isn't fresh you have no chance of producing a great espresso. Make sure you purchase your coffee from a specialty coffee roaster. If there is not one in your ares, find one online who guarantees freshness. Bean quality and roast degree are also crucial for espresso. Use high grade beans that have been roasted for a medium to dark roast. Coffee deteriorates quickly so try and buy whole beans coffee each week in small amounts. Use the coffee's aroma to determine freshness. You should smell a hint of toasted caramel if the coffee has been freshly ground and a rancid,oxidised aroma when stale. Coffee packed immediately after roasting and vaccum or nitrogen flushed is ideal.

Caffeine consumption is least worrisome of teen behaviors

2006-07-01T23:20:00.000-07:00

DURING THE past few years, teens have been gulping down caffeine in record amounts.

Many seem to favor products with the highest caffeine content, such as energy drinks including Red Bull and double shots of espresso. Starbucks and similar-style coffeehouses have become the “in” place to be for teens. Their love affair with this stimulant — some call it the last legal high — has not been discouraged by most parents, or even society in general. I, for one, will not add coffee to the long list of beverages my teens shouldn’t drink. Moreover, considering all the places teens could be and the things they could be doing, hanging out at a coffeehouse sounds pretty good to me. Besides, a little caffeine can be good for you; it is loaded with healthy antioxidants and, when used moderately, provides a short-term memory boost.

Full Story: Contra Costa Times.

Tasting: Green Mountain’s Special Reserve Colombian Dos Quebradas

2006-06-29T20:31:00.000-07:00

I’ll admit some prejudice—not altogether unwarranted—against Colombian coffee. Let’s face it, we’ve all been told for years now how Colombian coffee is mountain-grown; that only the ripest beans are picked by Juan Valdez (and his faithful little burro). And even while the Colombian Coffee Federation was feeding us this hugely successful marketing campaign they were rounding up beans from all over and carting them to vast processing mills and creating a single, homogeneous flavor profile. And we consumers were most all of us buying our 100% Colombian coffee—the best coffee in the world, mind you—pre-ground in its little red vacuum-packed can and we were satisfied, perhaps… if a little underwhelmed.

The campaign helped to create a market for single-origin coffee… still it failed to deliver on its promise. Today, Colombian coffee growers have some ground to cover—the very gap that their Federation created between our expectations of Colombian coffee, and our experience. And so, even while the latest incarnation of Juan Valdez smiles his mustachioed smile at us—Colombian coffee farmers are racing to discover the true flavors and identity of their beans, their growing regions and micro-climates. In Colombia, as elsewhere, the Cup of Excellence competition is proving a particularly effective vehicle for discovery.

When you cup the field of winners of the Colombian First Harvest Cup of Excellence and your gut reaction is—okay… so what else ya got?—you just might be a coffee snob.

Colombian coffees—even specialty-grade coffees—are rarely knock-your-socks-off kind of beans. The character of Colombian coffee is often described as “classic”... medium bodied, gently acidic, and mildly fruited. For a coffee snob, those descriptors can spell a code word that doesn’t require Dan Brown to cypher out: m-e-d-i-o-c-r-i-t-y. And to be perfectly candid, there were cups in this year’s field of jury-selected winners that struck me as altogether… mild. Soft flavors, acidity that offered monotoned, mostly-lemon brightness in a cup that, at this level, should offer technicolor.

Make no mistake, this year’s Colombian C.O.E. program offered some exceptional beans, with flavor profiles that ranged far and wide—beans you might mistake for a huge and winey Kenya, or a dusky chocolate Nicaraguan—and with an intensity of flavor and nuanced complexity that such a competition demands. The most remarkable cup of all, however—the cup I bid on at auction, and which Green Mountain now offers as its third Special Reserve selection—is one we very nearly disqualified.

A single bad bean—one that is under-ripe or overripe, one that’s been fermented too long or otherwise mishandled in processing—can ruin an entire pot of coffee. In cupping the Colombian C.O.E. we had five cups of each lot of coffee on the table… and one of the five samples cups for this lot had a flaw. A serious flaw. You could smell it. You could taste it. It was unmistakable, and perhaps unforgivable in competition… except that the four other cups from that particular farm were arguably the most exciting of all the coffees on the table.

In the end—after another round of cupping that proved entirely without flaws—it was learning more about the farmer of this coffee that won us over. Don Alonso Sevilla Zúñiga has grown coffee for more than 60 years. He treats his coffee with respect and patience, and manages his land carefully. So was it something of a risk to put this particular coffee—a coffee that may prove to be a little edgy —on our Special Reserve list? Absolutely. But the rewards immediately reveal themselves in the cup.

Green Mountain’s Special Reserve Colombian—named after Don Alonso’s farm in Pitalito, Dos Quebradas—is an exceptional, and exceptionally balanced coffee. It’s a lovely chestnut-hued bean, roasted just on the full side of City. Just ground it’s intensely fragrant of coffee flower, orange blossoms and sweet cedar, and while it brews it offers grace notes of caramel and green apple. Its body is round, its acidity is crisp and snappy—assured but not overpowering—while its flavors are a rich and complex compote of summer fruits; melon and pear while the cup is very warm, peach and apricot as it cools. Its finish is just as dynamic, as its lingering acidity fairly dances on the tongue.

Kudos to the coffee team at Green Mountain—Lindsey, Patty, Deb, Shannon and Ed—for taking a chance on this remarkable bean… and for sparking my own renewed respect and appreciation for “classic” Colombian coffee.

Source: Coffee & Commentary

Blending the Rules

2006-06-28T20:25:00.000-07:00

In the latest issue of Roast Magazine, Willem Boot offers an article that in many ways echoes a post from Bloggle’s pre-history pages (and don’t miss the wayback machine version!) though he digs much deeper where I merely scratch the surface… and offers a much better ratio of hints and tips to irony and wisecracking. He’s a pro. ;)

One day I believed I had found the ideal marriage between three coffee types: Panama, India Mysore and Tanzania AA. Each component was roasted to its own distinct degree, and after blending the beans I brewed some regular drip filter, followed by a French press preparation. The blend was delicious; the refreshing acidity of the Panama and the nutty flavor tones of the India Mysore combined beautifully with the chocolate and berry notes of the Tanzania AA. When I tried to re-create the blend, I realized that I hadn’t kept any bean samples of the individual coffees, nor had I made any detailed notes during the roast process. Despite many frantic attempts, I have not been able to successfully craft my “phantom” blend again.

Doh! I hate it when that happens.
This is one of those bits of Roast’s writing that should be required reading for anybody who’s considering the possibilities of fire and green coffee beans, whether you’re a home-roaster or the proprietor of a coffee-house thinking of roasting your own.

Source: Coffee & Commentary

Summer Coolers

2006-06-27T20:16:00.000-07:00

I’ve long been ambivalent of flavored coffees. I tend toward the naturally nuanced flavors of a single-origin cup, or the many-layered flavors of a well-balanced blend. So it feels like something of a dirty little secret to reveal that I’ve been drinking a lot of flavored coffees of late.

Sure, I could plead extrinsic circumstance; justify it in the name of research. I could, that is, if I hadn’t thoroughly enjoyed the experience. So here’s the whole truth — flavored coffees are a pretty nifty way to make refreshing summer iced coffee without sugar syrups and the calories and carbs they add to the mix. Add a cocktail shaker full of ice and some cow-juice (or for the Atkins inclined, heavy cream) and you’re on the fast track to a fiendishly frosty coffee concoction.

Coffee’s not just for breakfast any more… or the blustery days of winter, either. When the mercury climbs – or whatever that stuff is they put in thermometers today – all you need are a few handy tools and a little know-how and you can make easy and refreshing treats to see you through the summer heat.

The tools.
You may think you need a fancy blender to make a smooth iced coffee drink. Not so! Your author’s favorite drinks require little more than ice, coffee and some kind of leak proof container to shake ‘em up. Of course, there’s really no better tool for the job than a cocktail shaker… I like those that are made of durable, dishwasher-safe stainless steel, and feature a built-in strainer.
For drinks that are stirred, not shaken, you might also consider ice-cube trays. Even if you’ve got one of those automatic ice-maker gadgets in your freezer, the humble ice-cube tray has its uses… and one of those is to freeze coffee into cubes so that as the ice melts it doesn’t dilute your lovely iced coffee beverage.

The ingredients.
Iced coffee fairly screams for a bit of creamy dairy goodness (Vermont is a dairy state, after all) and—at your option—a little bit of sweetener. Having said that, you’ve got a lot of options… you can use skim milk, or heavy cream, or anything in-between. (Heavy cream often has carrageenan, a natural thickener, added to it to give it added body – this is especially nice in frozen coffee drinks.) As for the sweet stuff: sugar is fine, honey is heavenly, but calorie and carb-neutral sweetening products will work as well – sometimes better. (More about that in a moment.)

The basic technique.
Brew fresh coffee. This is important! Who wants to drink coffee that’s been left to cool (and loose its aromatics and flavor?) We like coffee that’s to be iced brewed strong… even double-strength. If you’re adding sweetener, add it to the just-brewed, hot coffee and stir to dissolve. Neither sugar nor honey are especially soluble in cold liquids (but many sugar substitutes are… you can add those directly to your cocktail shaker.)

Fill your cocktail shaker with ice. Don’t skimp… too little ice will leave you with a luke-warm, watery mix.

If you’re adding dairy products, pour them over the ice in the cocktail shaker. It’s a good idea all around to keep cold with cold until we’re ready to bring them all together.

Shake, shake, shake! Add your hot coffee to your cocktail shaker, top with its lid and shake vigorously, all at once rapidly chilling the hot coffee, mixing coffee, sweetener and dairy, and frothing the whole mixture. Shake for no less than ten seconds and rarely more than twenty.
Shaking done, simply strain your coffee concoction into a tall, cold glass – maybe even a classy martini glass or two – and enjoy.

Source: Coffee & Commentary

Columbian Medellin Excelso Bolivar Reivew

2006-06-26T20:08:00.000-07:00

Here's the story this offering, proving that you can't choose good coffees by name or reputation: I had no intention of buying this coffee when I received the sample. Medellin is one of the three large growing areas in Colombia responsible for the majority of Colombian coffee that is pooled by bean size grade (eg Excelso). Medellins are usually not as fruity as the Popayans, and have a lighter body. Even the Huila/Caucas can be brighter in acidity, and hence more lively in the cup. I roasted a sample and let it sit there.

And as I walked past that sample all day, I picked up a bean and munched on it from time to time (I call it "caveman cupping" ...not reliable, not recommended). And each time I did that, I had a little burst of spicy flavor and a neat almond-cherry flavor. Since I had unceremoniously dumped the sample in a tray, not even bothering to mark it, I really was not sure what it was, but I knew it had great cup potential, and was a special coffee. The next day it dawned on me that it was the lowly Medellin Excelso sample, so I re-roasted it and cupped it.

I am not saying this is a penultament coffee, but this is excellent Colombian with a warm spice pungency and great body. And it's always fun to find a good cup from a simple undecorated pooled coffee lot. (When the coffee arrived I found it was a farm-specific coffee). It may seen to fly in the face of espresso-blending laws, but try an espresso made with 100% of this coffee ...it is excellent roasted just a bit into 2nd crack.

This coffee bean can be purchased from Juice & Java now.

Source: Sweet Maria's Coffee Cupping Reviews

Tasting: Uganda Bugisu Mbale

2006-06-25T20:00:00.000-07:00

Pondering my coffee cup, my thoughts inevitably turn to the land where the coffee was grown. And when that land is locked in a civil struggle I’m frequently curious and wary… Who grew this coffee? Which side are they on? Which side is right? (That’s rarely an easy answer.) And most importantly, are my coffee dollars part of the problem, or a potential solution?

Uganda—five years since last mentioned here—is still a nation struggling for rule of law, for the safety of its children, for its identity and place on the world stage. Landlocked, Uganda is besieged by threats from without and within, and has been largely abandoned by most all of the world powers and much of Africa, too. There is no oil in Uganda (or there hasn’t been… it seems there’s some reserves only just discovered.) And so unlike the Middle East, instead of being on the brink of war Uganda is for two decades now on the brink of a peace that is always just out of reach.

The coffee-growing lands of Uganda—butted up against Mount Elgon in the east—have been spared much of the struggle that’s come to define the nation’s north. In fact, it seems the only struggle of late that matters to the folks of MBale centers around competing soccer clubs. That’s a healthy sign. So too is the continued success of the Uganda Coffee Development Authority. In Uganda, success remains a relative term… but it appears that coffee farmers and processors are, in fact, the beneficiaries of coffee dollars.

My last taste of Ugandan coffee came from the Bugisu cooperative. It was a striking cup—heavy bodied and, well… inspiring:

In the cup this is a deep, dark mysterious liquor. It’s muscular, musky and oozes languidly on the tongue. Its deeper tones are bitter chocolate, its high notes ripe fruit… very ripe. It’s slightly wild, rich, fat and funky. Not the fuzzy stuff of a monsooned Malabar—it’s far too smooth for that—but still it’s earthy and intense. The Bugisu has got the body of a Java, and while its finish is long and syrupy, it is decidedly not sweet.

Today’s Bugisu is now organic. Whether or not that comes into play in its flavors, it is less funky, somewhat more refined, but still a heady, rich and rustic cup. This lot offers a bit more fruit —a musky, tropical melon note. It’s still gentle on the acidity, and very, very round in the cup, and its finish has characteristics of a refined black tea. And still, it’s so very unlike its Kenyan neighbor it’s hard to imagine it’s grown just the other side of the mountain… and still a world away.

Recommended.
Available (green) at Sweet Maria’s.

Source: Coffee & Commentary

Want Decaf? Swish and Flick.

2006-06-24T19:56:00.000-07:00

It reads like an invention of Hogwart’s own Professor Flitwick, but this magic wand appears real enough. Introducing… the decaffeinating swizzle stick.

The scientific innovation, called molecularly-imprinted polymers, or MIP, is applied and used on the surface of traditional coffee stirrers or cups. The stirrer or cup is coated with harmless molecular polymer beads that specifically attract caffeine molecules. As the consumer stirs the beverage, the caffeine molecules bind to the MIP-imprinted stirring sticks or MIP coated sides of the cup, rapidly reducing the levels of caffeine within the drink itself. The longer the consumer leaves the stirrer in the cup, the more caffeine is removed. With just a few swirls, caffeine can be reduced to up to 70 percent in most drinks

The Amazing decaffeinating swizzle stick

Incredible!

Source: Coffee & Commentary

The Coolest Brewer You Never Heard Of?

2006-06-23T19:31:00.000-07:00

Bodum has done it again… in spite of themselves. The Bodum Mocca Brewer ups the ante on the traditional Italian stovetop espresso maker in much the same way that the eSantos Va Pot raised the bar for the traditional vacuum coffee maker. At the same time they’ve made such a mess of marketing the new brewer it’s a wonder they’re actually selling any of them. (I’ll get to that in a bit…)

You’re no doubt familiar with the Bialetti Stovetop Espresso Maker — you may know it as a moka pot — long the staple of little Italian grandmothers, everywhere. Dead simple and robustly made, it’s not unusual for these little coffee makers to be handed down from one generation to the next. ‘Course, they’re cheap (read, inexpensive) enough it’s an altogether sentimental thing. You can buy one for your stovetop, buy another to use exclusively on camping trips (they make great camp coffee) and buy one for Nonna to have as a spare and you’ll still get change for a 50 dollar bill.

That’s not to say there isn’t room for improving the traditional stovetop espresso maker. Firstly they’re a bit of a bugger to clean (all those corners in the octagonal base can prove tricky,) and over time—depending on just what kind of water you’ve got—the aluminum can oxidize. Still, it’s nothing some elbow grease and a pot or two to re-season things won’t fix. However… you do need a stove-top. Or a hot-plate, or—did I mention?—a campfire. Finally, if—like me—you don’t have a little Italian grandmother to school you, it can be a rather haphazard learning experience to know just when a traditional stovetop espresso maker is finished brewing. And, er… messy, too.

Bodum scores on all three marks: materials, heat source, and —maybe most important— making the brewing process transparent. Quite literally, as it happens.

Let’s begin with materials. The Bodum Mocca sports a stainless base—a round one—that’s easy to clean. Like the eSantos, it features a corded base that uses induction to heat the contents of its cordless pot, and the base features electronics that turn the espresso maker off—automatically—when the brew cycle is done. Finally—and again like the eSantos—the Mocca makes really good use of heat-safe polycarbonate so you can see the brewing cycle. It’s not just a coffee brewing appliance, it’s kitchen-counter theater! (And it doesn’t really need a kitchen… which makes this an office- and travel-friendly accessory.)

The result? Identical in every way to what you’d achieve with a traditional stovetop espresso maker… rich, dense, strong espresso-style coffee. With crema. A wee little bit, anyway. Stovetop espresso makers do brew under pressure, but it’s not quite the same as what you’d get with a pump-driven espresso machine, and that’s okay. So long as you understand the analog is to Bialetti, and not to say, La Marzocco, then you’ll be perfectly content with the Mocca.

Which brings us to Bodum’s problem. It would seem the folks tasked with marketing this coffee maker didn’t really understand it’s analog, themselves. Consequently, they simply labeled it as a six-cup coffee-maker. For good measure—and blissfully unaware they were talking about an espresso maker—they added, “24 ounces.” Its actually capacity, of course, is rightly measured in cups of espresso, or about 7 to 8 ounces of brewed espresso coffee.
Oops.

Worse, they continued to market the Mocca just this way on their own web site until only just a week or two ago… and because web marketers steal product copy all the day long it remained likewise unchanged on virtually every one of their online retailers. (Today I note the product is no longer in Bodum’s online catalog. Perhaps they’ve finally realized their error and have taken it offline to correct it?)

Marketing issues aside, there’s a lot to be said for this nifty little brewer, not the least of which is the great coffee it makes. This style of coffee can manifest hidden qualities of given bean… those subtle tones that might typically play bit parts and secondary roles are suddenly at center stage. I’ve just tasted the complete set of Green Mountain’s Special Reserve series all over again—yes, I’ve kept some bags of each bean in cold storage—and I’ve found new and interesting flavors in each.

At the same time, I’ve also found coffees that prove stubbornly one-dimensional. That’s not a surprise, really… a great many single-origin coffees lose their composure when pulled as an espresso shot. Same difference.

If you’re in the market for an espresso maker —and if inexpensive and user-friendly are qualities you admire over E61 group-heads and naked portafilters— you may very well be thrilled with the Bodum Mocca. I think even Nonna would approve.

Source: Coffee & Commentary

Drip filter

2006-06-22T20:07:00.000-07:00

The drip filter, either manual or automatic, is nowadays, together with the espresso and the Mediterreanean method, the most popular method of brewing coffee worldwide.

The drip filter system consists of two compartments, an upper and a lower one, divided by a filter.

Manual drip

In the manual drip filter the ground coffee is placed in the cylindrical or conical upper part and water (just off-boiling) is poured over it in steps. The brewed coffee drips through the metal, ceramic or plastic filter. The grind size of the coffee should be as fine as the holes in the filter allow. This means that the holes should not clog and no grounds should be in the coffee brew. Generally coarsely ground coffee is used in the cylindrical filter. In the conical filter, filter paper and finer ground coffee can be applied.

Electrical drip

The procedure can also be done by the numerous electrical drip filter machines that are available. The upper part is usually cone-shaped and contains a filter paper or a gold filter with very small holes. The water is near-boiling and sprayed over the coffee grounds. Because the holes in the filter system are smaller, the coffee can be ground finer. In the electrical machines there is generally also a device to keep the coffee warm, but keeping the brew on the heating plate too long is often detrimental to quality. Other factors which affect the quality are the contact time and the water/coffee ratio.

The principles of brewing great coffee

2006-06-21T23:24:00.000-07:00

The principles of brewing great coffee are always the same, no matter which
type of equipment you use:

Always make sure your coffee maker is clean

Use fresh water to brew the coffee

Rinse the coffee pot well before you start

Use fresh coffee. After opening the packet, keep the coffee in a tightly-sealed container

Buy the correct grind for your machine

Use the same amount of coffee each time, in order to gain as consistent a flavour as possible

Make sure the coffee is evenly distributed within the filter bag

The best drip filter and French press coffee is brewed at around 96 degrees Celsius. Moka express and Espresso coffee is ideally brewed at 90 degrees Celsius. The ideal temperature to serve it at is around 80 to 85 degrees Celsius.

Coffee is at its most delicious directly after being brewed.

For a uniform flavour, the coffee in the pot should be stirred before pouring.

Do not leave coffee standing on the hot plate for too long, or the fine aromas will be lost. If you wish to keep the coffee longer, use a thermos flask.

Remember to de-scale the coffee machine every so often. How often you need to do this depends on the hardness of the water in your area.

Use clean crockery

Free Coffee

2006-06-20T20:31:00.000-07:00

FREE Coffee did I say! Yes! That's right come on down to the Juice and Java Lounge!

Each and every week you stand the chance to win a week’s FREE coffee. Just join our loyalty program and win. This is really something to get excited about as their will be a new winner every week. This could be you!

For infromation about the location of the Juice and Java Lounge or wanting to find out more about their coffee visit their website.

Coffee History

2006-06-19T19:19:00.000-07:00

According to legend an Arabian goatherd named Kaldi found his goats dancing joyously around a dark green leafed shrub with bright red cherries in the southern tip of the Arabian Peninsula. Kaldi soon determined that it was the bright red cherries on the shrub that were causing the peculiar euphoria and after trying the cherries himself, he learned of their powerful effect. The stimulating effect was then exploited by monks at a local monastery to stay awake during extended hours of prayer and distributed to other monasteries around the world. Coffee was born.

Despite the appeal of such a legend, recent botanical evidence indicates that Coffea arabica originated on the plateaus of central Ethiopia and some how must have been brought to Yemen where it was cultivated since the 6th century. Upon introduction of the first coffee houses in Cairo and Mecca coffee became a passion rather than just a stimulant.

Coffee Drip Brewers

2006-06-18T17:58:00.000-07:00

This is the commonest and one of the best coffee makers. You probably have one at work, and maybe at home too. You just put ground coffee in a paper filter, fill a reservoir with water, turn the brewer on and watch the glass carafe fill with coffee.

So long as you have a good model, and the water hits the coffee grounds at the right temperature, drip brewers can make a great cup of coffee.

But they do have one disadvantage. And if you have ever poured yourself a cup of coffee an hour or two after it was made in a drip brewer, you know what that problem tastes like.

Here’s what happens...these glass carafes are on a hotplate, to keep the coffee hot. The trouble is, after a while, the heat from the hotplate starts “cooking” the coffee.

Coffee Detective Tip: If you are going to use a Drip Brewer, make just enough coffee for the amount you want to drink over the next thirty minutes or so. If you want more coffee an hour or two later, make a fresh brew.

Rarest Coffee

2006-06-15T18:25:00.000-07:00

It sounds like an urban myth of some sort. You can’t keep yourself from laughing the first time you hear of it. As strange as it may be, Kopi Luwak is not an urban myth but in fact one of the rarest and most costly coffees in the world.
Kopi Luwak gains it's legendary status from the way it is “processed”, as opposed to its origin. There is a small cat-like animal called the Palm Civet (Paradoxurus hermaphroditus) found in Indonesia that reside in the coffee trees. Civets were considered pests because they constantly ate the ripe red coffee cherries of the trees. Just like the rest of us, what Civets eat, Civets digest and excrete. One fine day some rather bored locals gathered the expelled beans to find them still intact and wrapped in their thin layers of cherry mucilage. We’re not too sure how the story goes from this point but they decided to roast these beans.

They found that the Civet’s stomach enzymes added uniqueness to the flavor of the coffee. This process of natural fermentation using stomach acids and enzymes has a different effect than the typical fermentation with water. We personally have yet to try it, but those that have, described it as having a heavy caramel taste, gamy flavor and a musty and jungle-like aroma.

Because of this “process” it obviously takes a long time to collect enough beans to roast. It can be found priced upwards $300 a pound and seems to have become more of a novelty coffee. If you do ever get a chance to taste it you just might be able to appreciate its uniqueness and rarity. Or not. Either way, we’d love to hear what you thought of it!

On Tasting Coffee and Sensory Memory

2006-06-07T21:27:00.000-07:00

I was fortunate enough to learn the fundamentals of cupping coffee at Barry Jarrett’s elbow. Of the many, many things I learned from Barry, one really tattooed itself on my brain, and it has to do with how our perceptions of aromas and flavors can be deceptive, and how our attempts to describe those perceptions can be inadequate and confusing, ‘cause of everybody’s personal “taste histories”. By way of example, here’s a snippet of Barry’s thoughts in a thread in alt.coffee:

“...take “grassiness”... is it fresh mown grass, dried grass, or plucked grass? bluegrass, fescue, or zoisia? is it the green bit at the top, or the whitish bit at the bottom. all these tastes are different, and yet all convey a sense of “grassiness” to the taster. and yet, one taster’s “grassiness” can be another’s “straw” or “hay” or something else.”

I don’t know about you, but simply reading that puts a whiff of fresh-mown lawn on the breeze, even in the middle of a Vermont winter. And this is certainly not the first time that simply reading about a particular sensory quality triggers an echo of it on my palate… just as actual aromas and flavors can trigger other, deeper and altogether unexpected memories.

Green Mountain’s Lindsey Bolger bolstered the concept of sensory experience and memory when she shared with me some of her experiences teaching coffee cupping in Rwanda. She found that many of the flavors and aromas that we so nonchalantly use to describe coffee’s characteristics—lemon or citrus brightness, cocoa or chocolate flavors, ripe and dried fruits—were entirely out of the Rwandans’ sensory experience. The aroma of steeping grains, however, brought about instant and terrible recollections of time spent in refugee camps during the height of the murderous Rwandan struggles.

Clearly, our experiences of aromas and flavors are deep-seated, personal, even visceral. Aromas, in particular, can elicit powerful memory responses—whether it’s the sweet smell of new-mown alfalfa, or the gruel served day after day after day in a refugee camp.

When I try to describe aromas and flavors I encounter in a cup I make every effort to be precise based on my own taste history. But it’s only by comparing notes with other people—people more knowledgeable than me—that I can hope to be accurate. Recently cupping with Lindsey I came to realize that what I have long described as a “woody” or “bark” flavor is what Lindsey describes as “fermenty”—precisely because it is the very flavor imparted to coffee by the fermenting process… and especially so when the coffee has spent a little too long fermenting. So’s that mean those coffees no longer taste to me like the bark of tree? No… ‘cause that’s deeply seated in my taste history… and in my memory. But I know now that I can describe a coffee as fermenty when I’m talking to coffee pros, and I can tell more casual coffee drinkers that it tastes kind of woody, and that’s likely because it was fermented too long.

Flavors and aromas and the persistence of memory… who knew coffee could affect us so deeply?

Source: Coffee & Commentary

Review: Papua New Guinea - Kimel Estate

2006-06-06T20:43:00.000-07:00

Origin:
Wahgi Valley, Western Highlands Province, Papua New GuineaNotes: Kimel Estate is a large farm founded by Australians but now owned and operated by local tribal groups who claim traditional ownership of the land. It is located in the Wahgi Valley, near the town of Mount Hagen. The Roasterie is a leading, quality-oriented specialty roaster that emphasizes its commitment to "air roasting," a technology utilizing a column of hot air rather than the conventional turning drum to agitate the roasting beans.
Visit http://www.theroasterie.com/ for more information.

Blind Assessment:
Sweet-toned, delicate aroma with butter notes and hints of chocolate and Mediterranean spice. Even sweeter in the cup, still delicate but rich, softly acidy and quietly complex with distinct floral notes and a crisp, subtle fruit that suggests Riesling table wine or perhaps black currant. The fruit notes turn toward cocoa in the long, continuing sweet finish.Who should drink it: Those who value sweetness and subtlety.

You can purchase this coffee at Juice and Java

Source: Coffee Review.com

The Art of Coffee Roasting

2006-06-05T22:19:00.000-07:00

What different kinds of roasts are there and why?
Now, here’s a topic that cries out for clarification. Many misconceptions about grades of coffee roasting have almost taken on the status of urban legends.

A professional coffee roaster will tell you that there are three basic shades of roast: light, medium and dark. Many of the terms used to describe the in-between shades such as “Full City” and “Vienna” are trendy terms that have recently turned up in the coffee vernacular. Understanding a few simple facts about the shades will go a long way in helping you decipher the implied characteristics of the roast.

First and foremost, aroma and the degrees of bitter and acid tastes vary in accordance with the roasting temperature. The hotter the roast, the more bitter (and less acidic) the coffee. Conversely, lightly roasted coffees display more acidic and less bitter tastes than darker roasts.

Remember, in evaluating coffee, acidity is a very complex characteristic. It covers a wide range of tastes, particularly among Arabica beans.

Many people are under the misconception that “dark roasts” are preferable because they produce a “stronger cup.” This is incorrect. In fact, huge production facilities do not dark roast expressly to produce beans for stronger coffee. Rather, dark roasting helps produce and maintain consistency in taste; it can even out variations among very different beans. Thus, it’s important to realize that dark roasting does not refer to any specific variety of coffee or any type of bean. Any coffee can achieve the basic flavor characteristics of a dark roasted coffee. More tellingly, dark roasting is often used to mask the tastes of inferior beans.

The Coolest Brewer You Never Heard Of?

2006-06-04T19:15:00.000-07:00

Bodum has done it again… in spite of themselves. The Bodum Mocca Brewer ups the ante on the traditional Italian stovetop espresso maker in much the same way that the eSantos Vac Pot raised the bar for the traditional vacuum coffee maker. At the same time they’ve made such a mess of marketing the new brewer it’s a wonder they’re actually selling any of them. (I’ll get to that in a bit…)
You’re no doubt familiar with the Bialetti Stovetop Espresso Maker — you may know it as a moka pot — long the staple of little Italian grandmothers, everywhere. Dead simple and robustly made, it’s not unusual for these little coffee makers to be handed down from one generation to the next. ‘Course, they’re cheap (read, inexpensive) enough it’s an altogether sentimental thing. You can buy one for your stovetop, buy another to use exclusively on camping trips (they make great camp coffee) and buy one for Nonna to have as a spare and you’ll still get change for a 50 dollar bill.
That’s not to say there isn’t room for improving the traditional stovetop espresso maker. Firstly they’re a bit of a bugger to clean (all those corners in the octagonal base can prove tricky,) and over time—depending on just what kind of water you’ve got—the aluminum can oxidize. Still, it’s nothing some elbow grease and a pot or two to re-season things won’t fix. However… you do need a stove-top. Or a hot-plate, or—did I mention?—a campfire. Finally, if—like me—you don’t have a little Italian grandmother to school you, it can be a rather haphazard learning experience to know just when a traditional stovetop espresso maker is finished brewing. And, er… messy, too.
Bodum scores on all three marks: materials, heat source, and —maybe most important— making the brewing process transparent. Quite literally, as it happens.
Let’s begin with materials. The Bodum Mocca sports a stainless base—a round one—that’s easy to clean. Like the eSantos, it features a corded base that uses induction to heat the contents of its cordless pot, and the base features electronics that turn the espresso maker off—automatically—when the brew cycle is done. Finally—and again like the eSantos—the Mocca makes really good use of heat-safe polycarbonate so you can see the brewing cycle. It’s not just a coffee brewing appliance, it’s kitchen-counter theater! (And it doesn’t really need a kitchen… which makes this an office- and travel-friendly accessory.)
The result? Identical in every way to what you’d achieve with a traditional stovetop espresso maker… rich, dense, strong espresso-style coffee. With crema. A wee little bit, anyway. Stovetop espresso makers do brew under pressure, but it’s not quite the same as what you’d get with a pump-driven espresso machine, and that’s okay. So long as you understand the analog is to Bialetti, and not to say, La Marzocco, then you’ll be perfectly content with the Mocca.
Which brings us to Bodum’s problem. It would seem the folks tasked with marketing this coffee maker didn’t really understand it’s analog, themselves. Consequently, they simply labeled it as a six-cup coffee-maker. For good measure—and blissfully unaware they were talking about an espresso maker—they added, “24 ounces.” Its actually capacity, of course, is rightly measured in cups of espresso, or about 7 to 8 ounces of brewed espresso coffee.
Oops.
Worse, they continued to market the Mocca just this way on their own web site until only just a week or two ago… and because web marketers steal product copy all the day long it remained likewise unchanged on virtually every one of their online retailers. (Today I note the product is no longer in Bodum’s online catalog. Perhaps they’ve finally realized their error and have taken it offline to correct it?)
Marketing issues aside, there’s a lot to be said for this nifty little brewer, not the least of which is the great coffee it makes. This style of coffee can manifest hidden qualities of given bean… those subtle tones that might typically play bit parts and secondary roles are suddenly at center stage. I’ve just tasted the complete set of Green Mountain’s Special Reserve series all over again—yes, I’ve kept some bags of each bean in cold storage—and I’ve found new and interesting flavors in each.
At the same time, I’ve also found coffees that prove stubbornly one-dimensional. That’s not a surprise, really… a great many single-origin coffees lose their composure when pulled as an espresso shot. Same difference.
If you’re in the market for an espresso maker —and if inexpensive and user-friendly are qualities you admire over E61 group-heads and naked portafilters— you may very well be thrilled with the Bodum Mocca. I think even Nonna would approve.

Source: Coffee & Commentary

Coffee Notes from All Over

2006-06-03T18:25:00.000-07:00

The New York Times offers an expansive look at the renewal underway in Rwanda thanks to specialty coffee and, in particular, the PEARL project:

Rwanda, a tiny East African country recently rent by a famously savage civil war, has found hope in that most colonial of crops: coffee. By riding booming demand in the developed world for specialty brews — and, to a certain extent, by turning its own challenges to its advantage — Rwanda has made premium coffee-growing a national priority. That has not only brought in a trickle of money to a country with little else to trade, but provided a stage on which one-time blood enemies can reconcile their terrible history.

A highly recommended read.

Meanwhile, Ken Davids has posted a hat full of reviews of Special Reserve coffees, and in so doing encounters much the same scenario we faced at Green Mountain with our choice for the Colombian First Harvest Cup of Excellence—a single bad bean that threatened the entire lot:

In one very surprising case, a coffee that was headed for a 90+ rating and had won a first-place award in a prestigious international cupping competition turned up with one cup utterly undrinkable owing to a sewery-tasting “stinker bean.” The rest of the cups were consistently impressive.

Such occasions demonstrates how difficult it is to assign numerical ratings to coffees. Do we ignore the one bad cup and give this coffee a great rating on the basis of the other, outstanding cups? Assign a terrible rating because one bad bean snuck through the cleaning and grading? Or average the “good cup” rating and the “bad cup” rating, making the coffee appear mediocre rather than excellent yet flawed?

Unfortunately, Americans tend to buy by the numbers rather than read the fine print, so we didn’t run the review at all. I await accusations of cowardice.

Our take: if you’re not pushing your coffee to the brink in its processing, you may never reach the summit. (But you may miss the final round of judging.) It’s with more than a little relief I find that it wasn’t our Colombian that was thusly dismissed from the resulting reviews. (It wasn’t, and it scored a 91. I can live with that.)

Finally, a teaser from Jim Seven on what appears to be a lifting trend: marketing vintage coffees. Hey, I’ve got a few aged coffees on my big shelf o’ greens. Mind you, some are vintage on purpose—a well-aged Sumatra can do some really interesting things to a blend—but others are remaindered for one reason or another. Anyone care for a 2001 vintage Hawaiian Molokai Dry Process “Muleskinner” Peaberry, or— I kid you not —a 1997 vintage Private Estate Jamaica Blue Mountain? I should roast those up and see how they’ve fared…

More: coffee news rwanda special reserve reviews vintage coffee

Source: Coffee & Commentary

Introducing Chef Felix!

2006-06-02T00:25:00.000-07:00

Yes, that’s right – we now have a new Italian chef and we’re busy putting together menus. Last weekend we launched our new breakfast menu with much success. You can now bring your friends and family to enjoy full cooked breakfasts, specialty omelet’s and stacked pancakes with the added bonus of receiving your coffee absolutely free. Watch this space as there is plenty more to come. Lunchtime foods are being enhanced and we’re introducing a range of soups available from next week. If you have any food ideas that you would like to see us provide then let us know! We’re excited about this new development and we look forward to seeing you at the Juice and Java Lounge for breakfast or lunch in the near future.

Kenya AA Coffee Review

2006-06-01T01:18:00.000-07:00

The Kenya Coffee Board classifies coffee by bean size and holds weekly auctions in Nairobi. Kenya AA is the finest grade of coffee from Kenya and has a full body, intense flavor with a delicate acidity and a smooth winey flavor.

Considered by many to be near the top among a list of the world's finest Arabica coffees, it's certainly one you should put high on your "to taste" list – if you haven't already.

Always Premium Quality – Never Less
One of my favorite times to enjoy my gourmet coffee is late at night after having spent the evening visiting friends. When I'm visiting friends, relatives and acquaintances, I often have to force down a cup of their commercial-grade supermarket coffee. You know the kind – those with the fleeting aroma and charred taste. I do this quietly and politely because I know that I always have a welcome treat like Kenya AA waiting for me at home.

To get the most out of your coffee (and your money), heed these suggestions:

Always get your coffee from a reputable coffee dealer, like Juice & Java. Premium-grade quality can make all the difference.

Make sure that your brewing equipment is cleaned of leftover coffee oils and grounds.

Keep your coffee beans away from light and air. One-way valve bags are suitable for storing your coffee beans.

Buy premium grade whole beans only, and grind your coffee only when you are ready to brew it.

Use the right amount of coffee – about 2 tablespoons per 6 ounces of coffee. Then, adjust to your personal taste preference.

Most importantly, savor your coffee. Look for what makes each cup of coffee uniquely great.

For more information or to order, visit Juice and Java.com.au

By: John DeBartoloNew York's Coffee Meister

Tasting... when you can't taste a thing.

2006-05-31T17:54:00.000-07:00

Over the weekend I found myself with an awful head cold, every bit as severe as it proved—thankfully—short-lived. Now a cold most any time is an inconvenience. This time it was distressing. The coffee delivery man had just left some excellent beans on my front porch, and doggone it, I was really looking forward to giving them a taste. And the simple truth was I couldn’t taste a thing. Zero, Zilch. Nada.

So I brewed some coffee anyway.

I brewed a “regions of the coffee world” sampler, really: Centrals, Indos, a winey African or two. Even a couple of real stinker coffees that I forgot to throw away. And just for kicks and grins, I set up a blind tasting—six coffees, labeled A through F—so I wouldn’t know what was in each cup, but I could look each up later.

I couldn’t smell anything. Not a thing! No fragrance of just-ground coffee. No aroma of brewing coffee… nothing. I couldn’t discern flavors: no berry or cherry, no raisin or grape or plum… not even any of the farmyard funk in a Sumatra that I’d dissed just a day or two prior.

Just when I was about to give up entirely I realized that, while I couldn’t smell and I couldn’t taste, there were still sensations to be found. So I settled myself a little bit and focused on what was there…

Acidity. That little tingle on the tongue and soft palate—which on any other day would probably be zinging with at least some of the coffees I was tasting—was still present, if something of an echo of its usual self. And so by focusing on acidity alone I separated higher acid coffees from their lower acid counterparts.

Body. The sensation of weight or movement in a brew—that was pretty easily determined, too. There were a few chewy coffees in the bunch, and some that were quite light… and so within the groups of high acid and low acid coffees I further arranged them by their apparent weight.
Sweet & Sour. While the coffee was hot I was pretty much oblivious to any sensation of sweetness, but as the coffee cooled I was able to note some differences. And I arranged the cups again.

In the end my continuum (and the revealed coffees) looked something like this:

Now while I happen to think the results track pretty darn well—with the particular coffees that were on the table, anyway—I won’t be holding my nose during my next cupping session. Unless, of course, that pesky flavor is obfuscating something else.
More: coffee tasting coffee cupping

Source: Coffee & Commentary

Keeping it Fresh!

2006-05-30T17:34:00.000-07:00

If you are like most people you probably get your coffee beans and think “How do I store these wonderful beans?” There are many different ideas on what you should and should not do with your coffee to store it. Over the past few years everything from freezing to packaging has been considered. What should you put the beans in? Where should you put them? How long can I store them? Is storing ground coffee different from storing beans?

(According to a wonderful article at the National Coffee Association of U.S.A. NCAUSA), Inc the best way to go is “airtight and cool”. Preserving the freshness of your coffee can be difficult. The freshness gets depleted very fast when it is subjected to excessive air, moisture, heat and light. So, you need to get your precious beans in airtight glass or ceramic containers. Once you have your coffee in the right container, put it in a cool, dark place. Remember, any place near the oven or a window will get quite warm, so try to avoid putting the container there.

Some Interesting Coffee Facts

2006-05-29T01:09:00.000-07:00

Some Interesting coffee research:

* In the July 6, 2005 issue of the Journal of the American Medical Association, an article of substantial impact was printed. It concludes that habitual coffee consumption is associated with substantially lower risk of type 2 diabetes. Given the major toll that diabetes is taking on the US, this finding takes on significance. Interestingly, where coffee consumption is higher, the prevalence of newly detected hyperglycemia is lower – especially hyperglycemia after a meal.

* Research over the years has had conflicting conclusions on the effects of coffee in humans. The reason, it now turns out, is that there is a difference between the acute and the continuing use of coffee. In the same way that hearing a shout in a quiet room brings a different response from that in a noisy environment, coffee can have a different effect in someone who uses it regularly versus one who rarely uses it. Generally, the negative effects are short-term effects in individuals who have not been regular users.

* In a study of coffee and rheumatoid arthritis (RA), it was noted that, although caffeinated coffee was unrelated to development of RA, drinking 4 or more cups a day of decaffeinated coffee more than doubled the risk of RA. Unfortunately, the study did not include information on the method of decaffeination of the coffees consumed by its participants. As this study was a large scale study, the proportions are probably a reflection of the general market where 80% of decaf is chemically-processed with methylene chloride, ethyl acetate or other chemical means. The most likely explanation for the negative effects of decaf would be the chemicals used.

Source: coffeeandcaffeine.com

Arabica vs. Robusta

2006-05-28T19:42:00.000-07:00

What is the difference between Arabica and Robusta coffee?

While both widely cultivated, Coffea Arabica (Arabica) and Coffea Canephora (Robusta) display marked differences. The beans are different. The plants are different. And consequently, the use varies as well.

Arabica is grown at higher altitudes. Its cultivation demands great care, and it can be likened to the finest grapes grown at the world’s leading vineyards.

Robusta, as the name suggests, is a hardier plant, and it displays greater resistance to climate and weather conditions, diseases and heat.

Perhaps the most significant difference rests in the cup.

Arabica is distinctly milder and more aromatic. It possesses fewer sharp and bitter tastes than Robusta, and it is therefore considered the superior species by those who cultivate specialty coffees, single estates and varietals.

Robusta is renowned for its higher caffeine content, which is why Italians began using it for espresso.

The coffees are also botanically different. Arabica’s greater complexity derives from its 44 chromosomes – twice the number of Robusta. An Arabica bean is flatter and more elongated; in addition, and the furrow on its flat surface is elongated. It is relatively deep green in color before roasting, sometimes with a bluish tinge.

The Robusta bean is more convex and roundish. The bean’s furrow is straight, and it is pale green with grey or brownish tinges.

Arabica is the more expensive of the two, another factor in why Robusta is sometimes used in blends.

Drinking coffee saves liver from alcohol damage

2006-05-27T00:47:00.000-07:00

Drinking lots of coffee saves the liver from alcohol damage, research finds

Drinking as little as one cup of coffee a day could help protect you from liver disease caused by alcohol, according to research published today.

People who drink one cup of coffee are 20% less likely to have alcoholic cirrhosis than those who abstain from doing so.

And the protective effect increases with the more coffee you drink: People who drink two or three cups a day are 40% less likely to contract cirrhosis, while those who drink four or more cups are 80% less likely to suffer the disease.

Drinking tea had no effect, suggesting the ingredient that protects against cirrhosis is not caffeine.

Source: Guardian.

Taste Review - Costa Rican Strickly Hard Bean

2006-05-26T00:24:00.000-07:00

Costa Rican coffee beans are graded by the hardness of the bean. This is determined by the altitude at which they are grown. "Strictly hard bean" (SHB) indicates coffee grown above 3,900 feet, "good hard bean" (GHB) at 3,300 to 3,900 feet, followed by "medium hard bean" (MHB) grown at 1,600 to 3,300 feet.

Costa Rican coffees grown in the Atlantic area carry that fact in their names, as in High Grown Atlantic which is favored by the European nations. You'll find all Costa Rican coffees are Arabica beans. Here's their "market names" – Tarrazu, Tres Rios, Cartago, San Jose, Curridabat, San Ramon, Heredia, Montes de Oca, Naranjo and Sabanilla. Of the coffee grown in Central American, Costa Rican coffee is the strongest and perhaps the best to blend with any other coffees. Now keep in mind that there are much lesser grades of Costa Rican coffee beans, but they are sold specifically for "blending" with much of the higher volume "commercial" blends.

Costa Rican Strickly Hard Bean can be ordered from Juice and Java

Source: Coffee Wholesale USA

Review - Nicaraguan Maragogipe

2006-05-25T00:11:00.000-07:00

Origin: Nicaragua

Notes:
Maragogipe is a botanical variety of the arabica species that produces extremely large beans. The beans that make up this splendid coffee are not pure Maragogipe, however, but come from a hybrid tree that is a cross of Maraogipe and another variety, caturra. This hybrid is variously called pacamara, or, in the case of this version, created by the Byron Corrales family of the Matagalpa district of Nicaragua, mara-caturra. Curiously, this hybrid, whatever it is called, produces a much more complex and aromatic cup than either of its parents, the Maragogipe or the caturra. Thanksgiving offers the mara-caturra in both light and medium roast styles. The lighter roast better preserves this coffee's startling nuance. One of the country's groundbreaking socially and environmentally progressive roasters, Thanksgiving has aimed to combine coffee quality with social and environmental responsibility long before the latter preoccupations became fashionable.

Blind Assessment:
Extraordinary, luxurious coffee, lushly sweet yet vibrantly acidy, with ripe, opulent fruit tones and delicately intense floral high notes. Utterly free of bitterness or astringency. Perfectly roasted, and as extravagantly complex as the very finest East Africa coffees. Nominator David Lubertozzi of Berkeley raves about its "amazing body and milk- chocolateyness," and confesses he enjoys it even better cold than hot -- always a sign of an exceptional coffee.

Who should drink it:
Almost any way you drink this one you should enjoy it, but it would make an excellent choice for lovers of moderate dark roasts who want to experiment with a light-to- medium-roasted coffee that is naturally sweet and free of the sharp sourness many coffee drinkers justifiably associate with light roasts.

This coffee can be purchased from Juice and Java.

Source: coffeereview.com

Boutique Coffee - Comumbia La Virginia

2006-05-24T23:19:00.000-07:00

The following article relates to specialty boutique coffee sold from Columbia.

Andrew Barnett’s Ecco Caffe is a boutique coffee roaster in Santa Rosa, California. I don’t know if he’d care for that description—boutique —but it fits. Andrew’s got an exceptional palate; more, he’s got damn fine culinary instincts and a rep as one of coffee’s nicest guys. (Let’s see him dodge that one!)

But this isn’t about Andrew, really, it’s about Olga Laura and her family coffee estate, La Virginia. La Virginia, in the Huila region of Colombia, has the great good fortune of volcanic soils, fresh spring water for washing and fermenting its coffee, and sunshine enough to patio-dry. This triple threat offers the potential for great coffee… that, and meticulous management makes the coffee of La Virginia a grand cru, one which handily bested every coffee save one for top price in this years Colombia First Harvest Cup of Excellence.

Andrew’s take on roasting is hugely respectful of the coffee; this one’s just this side of Full City—no evidence at all of 2nd pop or surface oils—and ideally suited to this bean. Ground, the coffee effuses chocolate candy sweetness, enveloped by orange blossoms and ripe summer fruit, virtually none of which is dimished as it brews. In the cup its acidity dances gracefully in counterpoint with a golden, honeyed sweetness, subtle cocoa undertones and an astoundingly rich and creamy body. As the cup cools its honey tones give way to flavors of sun-kissed summer grapes, still warm from the vine… at once sweet, tart and juicy.

Highly Recommended.
Available now at Ecco Caffe... and I wager it won’t be available for very long.

Source: Coffee & Commentary

Basics of Coffee Tasting

2006-05-23T19:19:00.000-07:00

Experienced tasters follow a strict routine ritual when tasting.

They deliberately slurp coffee and swirl it all around the surface of the tongue and mouth. They want to obtain the full experience of the taste, the unique combination of sensations in the nose and on the tongue.

For all intents and purposes, our sense of smell and sense of taste are inseparable. Without our sense of smell, our taste sensations are limited. The tongue detects 4 basic sensations: sweet, sour, salty, and bitter. Most of what we experience as taste depends upon our sense of smell.

The tasting experience begins before you brew – with the grinding. When you smell ground coffee, you experience the first impression of its flavor – its Fragrance.

Aroma refers to your first encounter with a coffee when it’s brewed – literally, the first contact of water and coffee.

Is it True? Dispelling common coffee myths.

2006-05-22T19:15:00.000-07:00

Is it true that coffee tastes best when it's stored in the refrigerator?

The National Coffee Association suggests the best way for keeping a reasonably small amount of coffee fresh is in an opaque, airtight container just large enough to accommodate the beans. The four things that you're keeping the beans away from are air, moisture, heat and light. So not only are the beans in the refrigerator exposed to the cold, and moisture, but they're picking up odors from last nights leftovers too!

Is it true that espresso has more caffeine than regular coffee?

A total misconception. It would take possibly three or four single shots of espresso to equal the caffeine found in a 12-ounce cup of coffee. So if it's a caffeine buzz you're looking for - you're better off getting your fix from a regular cup of Columbian coffee.

Is it true that espresso is a specific type of bean?

Nope. Espresso is not a bean; it's the end result. Espresso is produced through a pressure brewing process - with your espresso machine. It's the retailers and coffeehouses that are trying to convince you otherwise. You can take any type of coffee bean - Kona, Kenya AA, Blue Mountain or Columbian and brew delicious espresso. The better the bean - the better the espresso!

Is it true that espresso is a specific blend or roast?

Roasters peddling beans know a good thing when they see it - so many of them are catering to the particular palates of espresso lovers. While there's no specific type of bean that "makes" espresso - there are certain blends or roasts that do taste and perform better when brewed as such. This is why so many roasters and importers have created their own "Espresso Roast."

Is it true that drinking coffee has some health benefits?

Like most things, drinking coffee in moderation is key. In recent studies, coffee consumption has been linked to reducing the risk of liver and colon cancer, Type Two Diabetes and Parkinson's disease. That's because coffee contains tannins and antioxidants that are good for the heart and arteries. The caffeine in coffee helps reduce headaches and reduces the risk of asthma attacks because it improves circulation within the heart. However, drinking five or more 5 ounce cups of coffee increase nervousness and cause an increased heartbeat. Pregnant women, those with heart conditions and anyone with stomach ulcers are usually advised against drinking large amounts of coffee.

We hope this helps clear up some the ambiguity that surrounds espresso and was helpful and informative. Remember, believe half of what you see and none of what you hear. Or was it half of what you hear and none of what you see. Either way, knowing is half the battle according to GI Joe.

Best Coffeehouse Patio in Denver... and the rest too

2006-05-21T19:06:00.000-07:00

What are your favorite Denver coffee house patios? Here are a few to get us started:

- Monkey Bean: Huge, nicely landscaped patio with tables, and hammocks
- Caffe Sanora & Hooked on Colfax: Sit down and watch the uniqueness that is Colfax
- St. Mark's: Always bustling sidewalk patio
- SML: Not a patio per say, but it feels like it when both garage doors are open
- Paris on the Platte has a streetfront patio, and a small patio area hidden in the back

What others do you like? What do you think of those listed above?

Tea Quote

2006-05-20T00:55:00.000-07:00

"When all is complete deep in the teapot, when tea, mint, and sugar have completely diffused throughout the water, coloring and saturating it...then a glass will be filled and poured back into the mixture, blending it further. The comes waiting. Motionless waiting. Finally, from high up, like some green cataract whose sight and sound mesmerize, the tea will once again cascade into a glass. Now it can be drunk, dreamily, forehead bowed, fingers held wide away from the scalding glass."

-Simone Jacquemard, Le Mariage Berbere

SCAA: Coffee Done Right

2006-05-19T01:18:00.000-07:00

Every year, the Specialty Coffee Association of America invites members of the industry, as well as passionate consumers, to attend their annual conference and celebrate one of the most popular beverages in America. Held in Atlanta, or "Hot 'Lanta" as it was affectionately called by the Allman brothers, this year's show was as big and beautiful as the city itself.

I feel it would be remiss not to mention a bit about the Georgia Congress Center, which is where the whole event took place. You have to understand that this is not your run of the mill conference center. On the same sprawling campus sits the Olympic Centennial Park as well as the Georgia Dome, so your first glimpse is impressive to say the least. Even though we took up what seemed to be a small corner of the Congress Center, we had actually taken over an entire building. Spanning 2 floors full of breakout rooms, 150,000 square feet of space for skill building workshops, and a show floor that was over 200,000 square feet, I think it's safe to say that the conference was massive.

The first day of the show was dedicated solely to tea. It was great to see the coffee and tea worlds coming together and acknowledging the sisterhood of their industries, and as a member of the SCAA, it was an eye opener to see the similarities and differences in these two worlds. For every coffee house, there is a tearoom; for every barista, an infusiarista (a term I am hereby coining); but diametrically opposed to coffee's "get-up-and-go" persona, is the laid back "take your time and enjoy it" feeling that the tea industry is based on.

The Coffee Crisis

2006-05-18T01:12:00.000-07:00

Since coffee is commodity like oil, it traded in the same way oil is, on the exchange, and by contract. While other methods of buying coffee do exist, the reality is that the contract price on the exchange sets the standard.

And the reality of the coffee commodity market is that prices are frighteningly low. So low that farmers cannot make a living. A common estimate is that to grow coffee generally may cost US$0.90 a pound. But the price on the market recently has stayed about US$0.68 a pound.

And prices have plunged lower than this during the last three or so years of this world-price depression known in the trade as the “coffee crisis.” Worldwide, estimates hold that as many as 25 million people have been hurtled into poverty by the coffee crisis. That’s equal to the population of the entire state of Texas.

For example, in Colombia, coffee sent the farmer’s children to college for decades. But now, it hardly pays to grow coffee. In fact, many farmers have either cut back their trees to wait for prices to bounce back, or are looking at bankruptcy and the loss of lands that have been in their families for many years.

In these cases, the farmers may even consider just abandoning the land altogether. That’s sad enough, but what happens to the coffee workers and their families when this occurs?

In Nicaragua’s Matagalpa coffee region, aid workers have estimated that as many as 20,000 former coffee pickers and workers have lost their jobs, homes, and income. Now they live under plastic tarps along the roadside and beg for food, according to reports by press agencies like Reuters.

In Colombia, according to press reports from papers as diverse as the Washington Post and the Financial Times, farmers have looked to save their lands and the jobs of their skilled workers by converting their farms to the production of illegal drugs. The slopes on which coffee grows are also the perfect environment for opium poppies – the basis of heroin – as well as coca, the basis for cocaine.

Nestor Osorio, the head of an important coffee group, the International Coffee Organization (ICO), told the press in April of this year that he personally saw aerial photographs of former coffee farms replanted with coca. News service Knight-Ridder reported this month that Andean cocaine production had increased by 6,500 acres.

But these aren’t abstract facts. We see the results of the coffee crisis in these profound and unexpected ways here in our own country. In the United States, our government has spent billions in Colombia fighting the war on drugs. Obviously, the coffee crisis is an important component to be considered in this complex situation.

Increases in illegal drugs in our communities isn’t the only way the coffee crisis affects us unexpectedly. International aid organizations estimate that the economic losses from the coffee crisis have cost as many as 500,000 agricultural jobs in Central America and Mexico.

Particularly in the Mexican coffee region of Huatusco, job losses have been severe, forcing men to leave their families and cross illegally into the United States to search for work. Many desperate coffee workers have silently melted into our underground economy.

But not everyone survives the dangerous trip. Last year the story of 11 such men found dead in a boxcar in Iowa made headlines. Those coffee workers who have made it north may never go home again, leaving families permanently separated. Thus the new term used in Mexico: “coffee widow.”

Rituals of Making Espresso

2006-05-17T18:37:00.000-07:00

Making espresso for your coffee drinks - cappuccino's, lattes, mochas, etc., requires that you understand the process or Ritual as I call it. The visual clue that tells us that we have achieved Java Heaven is called the "crema". The crema is that golden marbleized foam that covers the top of the espresso. Without waxing poetic which is often done in this business, the crema is simply nirvana. It's the foundation of the coffee culture that you have joined and the reason why you're reading and why I'm writing this "Understanding" segment. I know this may sound intimidating, but if you spend a little time learning you will be able to teach those Starbucks kids a thing or two in short order. The reason this is so important is because it is too easy to make a bad cup of coffee. With the proper knowledge you can break the mystique and brew high quality espresso in no time at all. So, grab a cup from that good old Mr. Coffee, sit down and read everything you need to know on brewing better coffee.

The Ritual

Extracting espresso is part "Art" and part "Science". The "Art" is understanding the nuances of your coffee, grinder and espresso machine. The "Science" is applying specific variables to the coffee roast, fineness of grind, tamp pressure, brewing temperature & pressure and time. The best method to learn how to make espresso is to begin with the science aspect. Identify the necessary variables and then apply the art aspect to fine tune the extraction (brewing). We break this mystique when we teach people everyday on how to "dial in" or "calibrate" their espresso machines.