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sunstonespells · 6 years ago

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☕️ Specialty Coffee 101 ☕️

Ever walk into a cool hipstery cafe and not understand their menu? Here's some tips: Evolution of the Coffee Industry As science develops, quality control has increased down the line from growing to processing to roasting to brewing. New tools have been introduced over the years that allows us to optimize the flavors of each seed! Third-Wave Coffee vs. First and Second Wave First Wave coffee is what brought coffee into peoples' homes. It was mass produced, pre-roasted, pre-ground, and ready to consume. Second Wave coffee introduced different roast styles. It also introduced different preparations such as the french press, espresso, etc. This wave produced many of the big coffee chains we know today like Starbucks. For these mass produced coffees, the only way to get a uniform flavor from the bulk of beans is to roast them dark, eliminating the nuances of flavor and leaving a burnt, bitter taste. Third Wave coffee focuses on the coffee "from crop to cup" and relies on knowledge of the farming and growing conditions to extract the best flavors from each seed. (By the way: coffee is a seed, not a bean.) Origin stories became an important part of the way we buy and consume coffee, as coffee has more than twice the number of tasting notes as there are in wine and dozens of ways to brew. Because of this extra attention to the flavors of each coffee, it is sort of offensive to dump cream and sugar into your coffee without at least tasting it first. A Standard Menu A standard cafe menu will be broken down into batch brewed coffee (made with a drip maker, usually with size options although many shops have a "regular" or "large" with no medium as standard sizes are 12 oz for a regular drink), and an espresso + milk menu. Some shops will offer a manual brew, slow bar or pourover menu. THIS IS TIME CONSUMING AND SHOULD NOT BE ORDERED WHEN A SHOP IS BUSY AND LOW STAFFED as they take 5 minutes to prepare and need to be watched the entire time. The Espresso + Milk menu is what most people think of when they think of a cafe drink. Here's a quick breakdown of common beverages and what they consist of: Espresso: a double-shot of espresso (35-40 g.) Americano: a double-shot of espresso with hot water. (10-12 oz.) Macchiato: a double-shot of espresso with a dab of milk foam on top. (3 oz.) Note: The Starbucks version of this drink is NOT what you will find on a traditional cafe menu and is more similar to an iced latte. Cortado: a double-shot of espresso with an equal ratio of micro-foamed steamed milk. (5-7 oz.) Cappuccino: a double-shot of espresso with micro-foamed steamed milk. (8-10 oz.) Note: Dry, airy foam is a second-wave concept stemming from Italian espresso preparation and is no longer an industry standard, as micro-foam provides a better drink experience. Please do not demand a dry cappuccino from a specialty cafe. Cafe Latte: a double-shot of espresso with a lot of micro-foamed steamed milk. (12 oz.) Note: If a cafe offers a large sized latte, they may automatically prepare it with 4 shots of espresso. This is because... it tastes better. Otherwise you're getting a ton of hot milk with a very small amount of coffee. Mocha: a double-shot of espresso with chocolate and micro-foamed steamed milk. (12 oz.) Note: If you order a hot chocolate with a shot of espresso added, this is likely what you mean. Tea/Chai Latte: tea concentrate with micro-foamed steamed milk. Note: "Chai" translates to tea and does not always refer to a latte, which suggests steamed milk. Please clarify your order or you might just get a cup of spiced tea! Like the texture and natural sweetness of steamed milk but don't want the concentration of espresso? Order a Cafe Au Lait (French for "coffee with milk") and get regular coffee with steamed milk. This is a great option for people who like a lot of milk in their coffee! Choosing Coffee Beans The things I recommend people new to coffee look for when choosing their beans are the roast and the process. Once you have a better understanding of how roast and processing affect coffee, you can start to narrow it down to variables like elevation levels and country of origin. I personally tend to enjoy a lot of natural processed, light to medium roasted African coffees, with my favorite coffees stemming from Ethiopia and Kenya. Light Roasts are typically very high-quality coffees. The better the quality of the coffee, the less roasters are inclined to burn the natural flavors away through the roasting process. Little time is spend on development. Light roasts will have a lighter body to them. Medium Roasts are likely ideal for a casual coffee drinker. A bit more time is spent in the “development” part of the roasting process to help coax out some flavors that might not be highlighted in a light roast for certain coffees. Dark Roasts are the enemy of specialty coffee. A dark roast is a burnt coffee. In previous waves of coffee, roasts like “French” or “Italian” were introduced, with Italian being the darkest that a coffee can be roasted before it essentially crumbles to ash. When you dark roast a coffee, you lose a great deal of mass and this has led some people in the coffee community to believe there’s a significant loss in caffeine content when a coffee is roasted dark. In truth, caffeine levels remain fairly stable during the roasting process, but don’t believe that a fuller-bodied, bitter cup of coffee is more caffeinated just because the flavor is stronger! These coffees tend to be familiar to folks who have been coffee drinkers for a long time, and are popular with people who believe coffee needs a ton of milk to taste good. Natural (Dry) Process means the coffee bean (which is the seed or pit of a fruit) is sun-dried with the cherry still on the bean while it dries out. This causes the coffee to absorb a lot of those naturally nuanced fruity flavors, which translate into interesting complex flavors in the cup. They tend to be heavier bodied with strong flavor. Washed (Wet) Process is exactly what it sounds like: the fruit is washed off of the bean before it's dried. These coffees tend to have more clarity, they showcase more of the natural flavors in the seed itself and tend to have more floral notes and pronounced acidity. In the cup, they tend to have a lighter tea-like body. Honey (Dry Pulped) Process is a newer style of processing where the fruit is taken off of the seed but not washed before drying. This leaves some of the natural fruit flavors with the coffee, but not as much as a fully dried process. This translates to natural sweetness and a creamier body than a natural process and less acidity than a washed process when brewed. When in doubt, talk to your barista! Baristas are trained, typically by the roasters their cafe partners with if they don't roast their own beans, so they should be knowledgable about their products! We love helping people find the right coffee for them -- for me, it's the second-best part of my job (next to actually preparing a drink!) The barista industry was created by Espresso machine manufacturers who needed trained professionals to know how to operate their equipment and their job is truly to be the step between the roasters and the consusmers. We are here to educate! When the consumer culture around coffee grows, it helps our entire industry to improve. * I'm planning on making my next post about sourcing and why "Certified Fair Trade" and small-batch roasteries are not always indicators that a company's coffee is sourced ethically or sustainably!

#coffee #specialty coffee #coffee industry #coffee processing #coffee roasting #barista life #coffee 101 #coffee culture #third wave coffee #i once told a customer about third wave and they kept calling it new age #like uhhh i'm into that too but it's not what i said #coffee witch #long post #reference

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coffeebeansfan-blog · 6 years ago

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Coffee Beans - From Picking To Roasting

What we allude to as espresso beans are in reality seeds from cherry-like organic products. Espresso trees produce fruits that start yellow in shading they at that point turn orange lastly to splendid red when they are ready and prepared for picking.

Espresso fruits develop along the parts of trees in bunches. The exocarp is the skin of the cherry and is severe and thick. The mesocarp is the organic product underneath and is strongly sweet with a surface much like that of a grape. At that point there is the Parenchyma, this is a sticky layer practically nectar like which ensures the beans inside the espresso cherry. The beans are shrouded in the endocarp, a defensive material like envelope for the green espresso beans which additionally have a last film called the spermoderm or silver skin.

All things considered there is one espresso reap every year, the hour of which relies upon the geographic zone of the development. Nations South of the Equator will in general gather their espresso in April and May while the nations North of the Equator will in general collect later in the year from September onwards.

Espresso is normally picked by hand which is done in one of two different ways. Fruits would all be able to be peeled off the branch immediately or individually utilizing the technique for specific picking which guarantees just the ripest cherries are picked.

Espresso Cherry Processing

When they have been picked they should be handled right away. Espresso pickers can pick somewhere in the range of 45 and 90kg of fruits every day anyway a minor 20% of this weight is the real espresso bean. The fruits can be handled by one of two strategies.

Dry Process

This is the least demanding and most reasonable alternative where the gathered espresso fruits are spread out to dry in the daylight. They are left in the daylight for anyplace between 7-10 days and are occasionally turned and raked. The point being to diminish the dampness substance of the espresso fruits to 11%, the shells will turn dark colored and the beans will shake around inside the cherry.

Wet Process

The wet procedure varies to the dry technique in the manner that the mash of the espresso cherry is expelled from the beans inside 24 hours of gathering the espresso. A pulping machine is utilized to wash away the external skin and mash; beans are then moved to aging tanks where they can remain for anyplace as long as two days. Normally happening chemicals relax the sticky parenchyma from the beans, which are then dried either by daylight or by mechanical dryers.

The dried espresso beans at that point experience another procedure called hulling which evacuates the majority of the layers. Espresso beans are then moved to a transport line and evaluated as far as size and thickness. This should either be possible by hand or precisely utilizing an air fly to separate lighter gauging beans which are esteemed second rate. Espresso collecting nations transport espresso un-broiled; this is alluded to as green espresso. Roughly 7 million tons of green espresso is sent worldwide every year.

Espresso Roasting

The espresso broiling procedure changes the synthetic and physical properties of green espresso beans and is the place the kind of the espresso is satisfied.

Green espresso beans are warmed utilizing enormous turning drums with temperatures of around 288°C. The turning development of the drums keeps beans from consuming. The green espresso beans turn yellow from the start and are depicted as having the smell a fragrance like popcorn.

The beans 'pop' and twofold in size after around 8 minutes that demonstrates they have arrived at a temperature of 204°C, they at that point start to turn dark colored because of espresso embodiment (inward oils) rising. Pyrolysis is the name for the substance response that creates the flavor and smell of espresso because of the warmth and espresso quintessence consolidating. Anyplace somewhere in the range of 3 and after 5 minutes a second 'pop' happens characteristic of the espresso being completely cooked.

Espresso broiling is a work of art inside itself, espresso roasters utilize their faculties of smell, sight and sound to determine when espresso beans are simmered superbly. Timing is basic in the espresso broiling process as this influences the flavor and shade of the subsequent meal. Darker cooked espresso beans will have been simmered for longer than lighter espresso broils.

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wheresmogs-blog · 6 years ago

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Bogi’s dream came true: we visited a coffee farm

Laos probably doesn’t spring to mind when you think of coffee, but it’s the world’s 22nd biggest coffee producer, and coffee is a key part of everyday life - something I was very pleased to see upon arrival. In Luang Prabang and the capital Vientiane there are plenty of swanky coffee shops to choose from, and they all proudly serve Lao coffee. It actually made me think, how it nice it must be to live in a country that grows its own coffee, as opposed to having to import it, which obviously makes your cuppa more expensive and a lot worse for the environment. The lucky Lao!

Coffee is one of the very few things the Lao can thank the French for. As colonisers go, the French were rather useless: they built no infrastructure, no schools, they simply invaded Laos because it’s wedged between strategically more important countries they also wanted to invade. That aside, the clever French figured that the Bolaven Plateau in Southern Laos, with its volcanic soil and hot climate, is ideal for growing coffee plant. Merci guys.

I first read about Mr Khamsone’s coffee farm tour on a blog as we were researching Laos (because, quite frankly, we knew very little about the country). With great skill, I managed to convince MJ to come back to Laos after travelling through the North of Vietnam - not knowing that this will manifest in a gruelling, 24 hour journey that would see us being dropped off a sleeper bus at 4:30 am at some unattractive town’s Soviet-inspired bus station, then standing on the side of a road in hope of being picked up by another bus that would actually take us to Laos.

It’s gonna be worth it, when we get there! - I kept saying to the man who can’t even drink coffee.

Anyway, we made it back to Laos, and the next day we were on our way to a village called Paksong, to meet Mr Khamsone. He said he’d pick us up in his jeep to take us to his coffee farm - and so he did, rocking up at our meeting point like some bad ass chauffeur in what turned out to be a 70 year old Chinese jeep. Despite its appearance (think WWII tank) it did a pretty good job at tackling the infamous Laos ‘roads’. We were given huge plastic bags and medical masks (always a good sign when getting into a random person’s car) to protect our bags and lungs from ‘The Dust’. The beauty of this part of the world is that you’ve got 2 options: in dry season it’s the omnipresent Dust that gets into everything and sticks brilliantly to sweaty skin, or in the rainy season the roads become so muddy that you can’t get anywhere.

The thoughtful Mr Khamsone’s itinerary really took the sweat and dust situation into consideration, and so our first stop was at a remote waterfall where we could go for a refreshing swim. Then we were taken to another waterfall, this time parking our jeep in the water because, why not. We got into the lake and swam through the cascade of water into a little cave, which turned out to be more challenging than we’d thought: the sheer power of the water creates a strong ‘wind’ that pushes you away, and the closer you get, the louder it becomes.

After all the aquatic fun, we drove to a nearby village where literally everyone makes a living from coffee. This time of the year is great for visiting as we could see the various parts of the process all around the village: freshly picked coffee berries were laid out to dry in the sun; some people were operating a rather DIY looking machine getting the dried skin off the beans, others were sitting on the ground sorting through bags of green beans and categorising them, hand-picking the best ones and discarding the ones that have even a tiny bit of defect.

Walking through the village, the labour intensive nature of growing coffee really hit us: you realise how much work goes into a single cup of coffee, how many hands touch the humble bean before it even gets sold to roasters, and then to coffee shops. When your barista hands you your £2.50 flat white in a painfully cool cafe in Central London (like I used to do), you don’t think of the farmers growing the beans, whose name might be mentioned somewhere, but you’re even less likely to think of the dozens of anonymous workers who nurtured, picked, processed and selected the beans so that you can face the day and the numerous pointless meetings you’ll have. And I guess that’s fine - as long as these people are paid and treated fairly.

In this part of Laos, both Robusta and Arabica varieties are grown. The cheaper and stronger Robusta tends to stay in Laos and is consumed by the locals, while the more expensive and high maintenance Arabica is exported, mainly to the neighbouring countries. There’s more money in Arabica but it also needs a lot more care and attention, so it’s a bit riskier. Mr Khamsone tells us how in 2014 he lost a lot of money when 6 hectares of his coffee farm was hit by frost. Since then, all his coffee plants are grown in the shade, protecting them from extreme temperatures.

After a delicious home made lunch at Mr Khamsone’s house, we were shown around the coffee farm itself - a much awaited highlight of the day. I’d never been to a coffee farm in my life, in fact, I’d never seen a coffee plant in its natural habitat, so I was well excited. Drinking my post-lunch coffee whilst walking around the plantation where is was grown, it was like Christmas for me.

The farm itself is truly beautiful. It spreads over 16 hectares on the slope of a small hill. Just like a well-maintained vineyard, the trees are planted in neat rows, each one exactly 2.5 metres from the other. What makes the farm particularly pretty is the acacia trees that are planted purposefully to create a canopy over the coffee plants and protect them from the heat and cold.

I can only imagine how nice it all looks with the berries still on the plants, but the harvest had happened a few weeks ago so it was all just beautiful green.

After the tour of the plantation and a gentle hike to the hill, we returned to the farm to roast some coffee. At this point I was properly taken back to my dad’s place in Hungary, where he makes his famous (infamous?) palinka, a punchy fruit brandy many of my friends are familiar with. He distills them from various fruits in the back of his garden, and whilst the process is 100% legit and he knows what he’s doing, it does look a bit home-made. No fancy equipment or sterile labs, just basic tools and a lot of expertise.

Standing in Mr Khamsone’s back yard in rural Laos, I got a sense of admiration - in the middle of nowhere, this guy has built himself a coffee roasting machine. It’s a clever piece of Lao engineering: a massive metal drum rotated above a grill that is fuelled by gas from a canister. I got to contribute to the process by expertly managing the handle that rotates the drum.

In a more professional environment you’d time the roasting and you’d have a little window allowing you to see how the beans are doing in there, but Mr Khamsone is a man who doesn’t need all that fancy tech. He knows when his coffee is ready by the smell alone.

He explained the different phases of roasting to us: first it smells like popcorn, then in 5-10 minutes it’s like a bakery, then chocolate, and finally, at about 15 minutes, it smells like what it is: freshly roasted coffee.

Opening the roasting drum, it again felt like Christmas Day. The beans were now dark brown, shiny, slightly smaller than before, and they smelt amazing. Sadly we couldn’t try them as they needed to rest and release some CO2 for a few days. But we did get a bag of beans roasted a couple of days before, to take with us.

Before we finished our tour and headed back to Paksong, we walked through another part of the village and chatted about Mr Khamsone’s plans. He wants to build couple of bungalows above his farm, on top of the hill, so his guests can enjoy the amazing view. He even talks about a yoga retreat. While he’s happy to see more tourists visiting his farm and the area, he’s strongly against tour agencies bringing in big groups of tourists. We totally understand why he’s keen to keep his tour small scale and intimate.

We feel lucky to have had such an authentic experience, and got a glimpse of how some Laos farmers and rural people live their lives. From a tourism point of view, Laos is still less popular than its neighbours (being landlocked sucks! Take it from a Hungarian) but there’s so much to see and experience there, and the people are absolutely amazing; one of the friendliest, most relaxed people we’ve met. We feel that as a country still recovering from a devastating war that saw the US bombing it for 9 years, Laos deserves the attention of the world. So if you ever get a chance to visit this part of Asia, give Laos a chance.

Or just look out for Lao coffee in your local coffee shop.

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becr1106 · 7 years ago

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Why does my coffee cost so much?

This is a question you may have asked at some time - especially if your favorite specialty coffee shop just raised its prices again. I hope by the end of this article you will instead say, "Ah, that is why my coffee is worth so much".

It is often hard for us as consumers to understand why coffee companies continue to raise prices even though we understand inflation, wage increases, and the volatility of prices of the ingredients. We have come to expect a relatively cheap cup of coffee - free refills, Venti, and Dunkin' Donuts. While there may be the expectation of the same with food (fast food) and wine (out of a box), their is a another market for both willing to pay premium prices.

This is beginning to change in the specialty coffee industry, but it is minority for sure. The truth is most people do not think much about the journey that is involved to get what is often called the seed to the cup. This is especially true if you are grabbing your coffee as you are scrambling on your way to work or dropping the kids off at school.

The process it takes from the little coffee cherry and its seeds inside to make it to the roasted form in your cup is a remarkable story reminiscent of a Hollywood movie.

Sit back, pour a cup of your favorite cup and let's just take a couple minutes to talk about this epic journey.

There are many great books dedicated to the full story of coffee farming, cultivation, processing, roasting, and preparation. One of them is 'Coffee Obsession' by Anette Moldvaer. I recommend reviewing several of these for much fuller explanations and beautiful visual depictions.

Here, I will give a quick financial perspective on this process.

To start, it takes an average of 3-5 years from planting for a coffee tree before they flower and produce its fruit, the coffee cherry. This means if a coffee farmer is just getting started, it will take 3-5 years before he can even begin to see any kind of return on their hard work. That makes the barrier to entry high - especially when you need to feed your family. This does not even cover the cost of land, water, insect control, equipment, and labor.

Once those beautiful little cherries are ripe, they need to be picked. Since coffee often ripens at different times throughout the year and may be grown on sloped terraces, this most often means hand picking. if a coffee farmer has several hectares of land, this means hiring help. Pickers are often paid by the bushel.

Once harvested, the cherry (called the pulp) and the mucilage inside need to be removed in order to access the green beans themselves. There are a new variety of methods for this, but the most common are wet and natural processing or milling. Wet processing involves a method of fermentation that removes the pulp from the seeds. Natural processing lets the sun do this work. In either method, the seeds are methodically places on drying racks on sun patios for a couple weeks to fully dry. Again, this is time and labor done manually.

Once the seeds had dried sufficiently (still resting in the protective layer of parchment), they must be dry milled to remove that last layer of "paper" on the beans. In 2018 this "hulling" is often done manually. Why? Because automatic hulling machines can be expensive. Once the hulls are removed we finally get to see those glorious jade green beans.

Quick pause as I think about how amazing this is as I drink my single origin naturally processed coffee from Ethiopia. All I had to do was go to my favorite local roaster and buy it. I did not have to do any of the previously listed difficult farming. Amazing.

Once in green, the beans need to be bagged and ready for ship. This is another discussion about cost. What is the appropriate storage? Jute? GrainPro? How long will it be stored? What conditions? These are all cost factors to the farmer selling and the roaster buying.

Once a buyer is found, the green beans must be sent to the roaster of destination. If the roaster is in Portland, OR and the beans are shipped from Rwanda, this may mean a trip to Seattle or Oakland first - which requires further shipping. These costs are often FOB (free on board) - meaning the buyer assumes responsibility for the costs once the beans on loaded on a boat or plane. Imagine the risk this would mean on a 1750 ship crossing the Atlantic - pirates, storms, etc.

Phew - that precious coffee made that precarious journey from farm to our local coffee roaster. Nothing left but to roast it, right? As with every step along the journey, the quality of the cup is dependent on the hands that touch it and how that process is treated. The coffee roasting process, however, is most often highlighted because of the dramatic flavor transformations that occur in the roasting process. People can easily point these out - Over roasted! Bitter! Burnt! Grassy!

Once again, this takes the skill of well trained hands to make sure this long journey of the bean was not wasted. Not taking into account the cost of the roasting machine itself (which is not a small one), there is the storage of the roasted coffee before bagging. Finally, those beans are bagged with that beautifully crafted label and vacuum sealed bag and placed on the shelves waiting for you and me to purchase.

Okay, it is now time to talk numbers. There are many costs assigned to the pound of coffee you and I purchase from our local roaster. These include the price of green, roaster and production labor, employee benefits, rent and facility overhead, bag price, and any profit sharing a roaster may do with the coffee farmer. These calculations vary widely based upon a myriad of factors.

To make it simple, we will assume all of these costs equal $11 per pound. If the roaster sells this same coffee for $17 per pound, it looks like $6 of profit per pound. That looks like a healthy return. But, as stated earlier there are many intangibles we cannot see. It is not all bagged for retail sales. A lot of that coffee is brewed in large batches and dumped on the half hour to retain freshness. Maybe the roaster has a loan for its $75,000 roaster it is trying to pay down. Maybe part of this $6 profit is given to an employee profit sharing plan or a fund for building water wells in Rwanda,

And, here is the point: the journey from little developing cherry to our roasted cup is long, arduous, and full of so many factors beyond the control of everyone involved. This includes disease and environmental disasters that force coffee prices up. It is easy to think coffee companies, cafes, and roasters are making obscene profits when we see the quarterly earnings of some of the coffee behemoths. The truth is the margins are much thinner than we think.

I try to remember all the loving hands involved with my little cup of coffee every time I place an order or do a do a pour over in my house. The laughter and singing of the farmers as they gently pick the ripe cherries. The methodical raking of the beans so they dry evenly. The labor that lifts the coffee sacks to and from port. The coffee roaster owners who anxiously awaited for this lot they sampled so long ago to arrive safely. The roaster who carefully tracks the roast profile to ensure the best quality. And, the barista who prepares that cup for you in the most loving fashion.

Next time, I hope you do too. Cheers.

This article is republished with the consent of The Coffee Accountant! All images unless otherwise noted belong to them.

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toobirddinosaur · 3 years ago

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Tips As Well As Suggestions On Taking Pleasure In A Delicious Mug Of Coffee

Coffee is just so rejuvenating isn't it? You may wonder exactly how you can appreciate your coffee in different ways than you do. Make sure that you have not discovered every choice readily available to you. Continue analysis to figure out simply exactly how you can enliven that next cup of joe in the morning.

When you only intend to have one cup of coffee, try making use of a solitary mug device. These devices allow you make just one mug and provide a large option of coffee tastes. There are various makers to choose from that have numerous functions.

if you are consuming alcohol coffee for the high levels of caffeine web content, remember that the darker a coffee is, the less high levels of caffeine it has in it. This is since the quantity of high levels of caffeine is decreased when the coffee is baked for longer. Most individuals have the misconception that it is the total reverse. مكسرات

For best coffee flavor, acquire entire beans. Then, grind only the quantity that you intend on making use of. You will discover that your coffee has a more powerful taste. You will certainly also utilize much less product to make that wonderful taste. Furthermore, you can develop customized blends utilizing various beans, to ensure that you can thrill your good friends.

When you initially purchase your coffee maker, do a dry run. Run the coffee maker using only water. That eliminates dust or odors that can gather in makers before acquire.

A coffee mill goes a long way towards making a wonderful cup of coffee. Grinding your beans prior to brewing leaves aromatic, savory oils intact as well as makes coffee preference fresher. Numerous versions allow you change coarseness of your grind for numerous developing designs. You can additionally discover mills that are developed right into some of the much more popular brands of coffee machine.

If you actually want the best coffee with a exquisite taste, prevent pre-packaged coffee that sits on the grocer's shelves. Purchase your coffee beans directly from the roaster through their web site. Many roaster's will have the coffee on your front door in just a pair days. This enables you to delight in the beans when they are at their most tasty.

If you are intending to save coffee beans, keep them in a area that is close to space temperature level. This will certainly assist to expand the durability of the beans, so that no flavor is shed offering great-tasting coffee for a long time. Keeping coffee beans in temperatures also hot or cold can trigger them to go stale much faster.

For those people who do not wish to consume caffeinated drinks, however like the taste of coffee, they can appreciate decaffeinated coffee. Some people do not have a trouble with a little caffeine, and half-caffeine coffee is a great selection for them. There is no significant distinction in the flavor between complete as well as half-caffeine coffee.

Did you recognize that coffee can really enhance your workout regimen? Well, it can. The factor is as a result of the high levels of caffeine. Nevertheless, it is important to make certain that you are well-hydrated in advance due to the fact that coffee can dehydrate it. Additionally, stay clear of alcohol consumption excessive amounts. Just a four-ounce mug is actually all that's required.

Nuts

If you such as to grind your own coffee, attempt adding a few nuts to the grinder together with the beans. Lots of people take pleasure in the intriguing taste nuts offer to a cup of coffee. Some great nuts to attempt consist of: almonds, hazelnuts and macadamia nuts. You can even try out nutty combinations! قضامة و بذور الكتان و قرع

Have you ever attempted including syrup, nuts or fruits to your coffee? You need to buy some fresh fruits or carefully ground nuts as well as add them to your coffee. This will add an fascinating flavor and also will certainly taste a great deal far better than the flavored coffee grounds you can acquire in store.

Look up coffee dishes on the internet and also you will discover that you can make most expensive drinks you can locate in coffee bar. As well as the very best part is, all the ingredients you require are simple to locate and also cheaper than anything you will certainly discover in coffee bar. You must always maintain some milk, different type of nuts, sugar and also delicious chocolate syrup so you can make your preferred beverages.

Currently are you thrilled? Get pumped, as well as go acquire that gourmet mix you've been wishing to try. Experiment with various tastes, include some various active ingredients to your coffee. Hell, also with it on some ice! Remember what you've read right here as you leap out of bed tomorrow for that fresh mug of coffee.

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ozstarmakina · 4 years ago

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How Are Pistachios Processed?

Pistachios are green nuts that grow on trees and are commonly eaten whole as a snack or in ice creams and other desserts. They are primarily grown in dry areas such as Turkey, Iran, Afghanistan, and a few U.S. states including California, New Mexico and Arizona. The nuts are usually sold in their shells, which are partly open. This happens during the growth process.

Growing and Harvesting

Pistachios are grown on trees. The nuts take about seven years to mature after the tree is planted. When the pistachios are ripe, harvesters use machines to shake the trees and allow the nuts to fall to the ground. They are then gathered, either by hand or by machines.

OZ STAR MACHINERY http://nutsroasters.com/

Washing and Drying

Within 24 hours of being harvested, machines remove the outer hull from the pistachio, and the nuts are washed and sorted according to size, quality, appearance and whether the shell is open. The pistachios are dried in hot air to reduce humidity and decrease the water level, which can make them deteriorate faster. Öz Star Nuts roasting machines provide the best quality of roasted pistachio.

Preparing Pistachios

Pistachios are often eaten raw, but they also can be roasted or salted prior to distribution. Some commercial pistachios are dyed red or green to improve their appearance. This is done to help disguise blemishes and make the nuts appear more attractive. Öz Star Machinery Company. Beside that, Öz Star Machinery company provides many other machines such as coffee Roaster, fryer, coating pans. Beside that, Öz Star Machinery company provides many other machines such as coffee Roaster, fryer, coating pans. Pistachios add a unique flavor profile to otherwise traditional dishes and can be roasted with Brussels sprouts, blended into pesto, added into seasonal salads, sprinkled over roasted squash, and glazed and served over fruit.

#roastingmachinesfornuts roastingmachineprice roastingmachinefornuts roastingmachine roastingalmondsmachine nutroastingmachineaustralia cash

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exploreengineeringenterprises · 4 years ago

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The Art of Coffee Blending

As a culinary workmanship, making excellent connoisseur espresso is like the production of an extraordinary wine. Each yield, and surprisingly various harvests of a similar yield, will have exceptional attributes that come about because of varying conditions over the long haul regarding the dirt, temperature, water, season of reap, and so forth

Top notch Forte espressos reaped over the long haul from similar plant during the developing season as the beans age, leaving the green ones until they are prepared. This cycle makes early and late yields containing varying rates of supplements and dampness content influencing the flavor attributes of the beans. 'Forte" grade espressos unmistakably better than those coming from the mechanical gathering bringing about the majority of espressos for 'grade' espressos on the universes product trades.

These components require the espresso roaster to persistently choose espressos the important profile of body, taste, acridity and different credits to meet the target of the final result to reliably keep a semi-unsurprising assumption for the purchaser.

Each coffee blend will be a combination of these carefully chosen coffees from the current harvest, blended together in a complimentary fashion to achieve numerous variations of flavor, aroma and complexity.

Flavor Descriptions

Mocha Java is the earliest known descriptive coffee flavor known for its delicious full bodied and bittersweet chocolate highlights. Early cocoa was named after the Mocha coffee from Yemen.

Latin American coffees that achieve Specialty grade are almost all grown at very high altitudes compared with the coffees of Africa. In general these coffees are known for their full body, acidity and spicy flavors.

Africa is where coffee originated from. Its soil and climate combination produces outstanding coffees that have an exceptional balance of body and refined acidity creating distinctive aromas of flowers and fruit, with complex flavors ranging from citrus to winy.

Espresso will have a stout body and rich coffee essence, with thick creamy consistency as a result of the inclusion of more soluble beans blended with others that add desired flavors. Bold and robust are descriptions often used to describe a desirable espresso. An Italian style espresso will often include 'natural' or unwashed beans that help enhance its creamy consistency. These dry processed coffees are not typically considered Specialty grade, but are what create a traditional espresso flavor.

For more info:- Coffee Blending Machine Manufacture Automatic Electric Coffee Machine with Burr discs coffee grinding machine bangalore

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technogeekstmr · 4 years ago

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Food Processors Market All-Inclusive Analysis 2020-2027 And Top Key Players Analysis (Covid-19 Impact)

A food processor is a kitchen appliance that allows the user to easily and quickly perform monotonous food preparation activities such as chopping, grinding, and slicing. Food processors are the equipment that helps to convert raw food ingredients into food items through physical and chemical procedures. Food processors come in various categories such as dryers, mixers, chillers, feeders, ovens, fryers, grinders, homogenizers, separators, roasters and slicers. These are used in various industries including poultry farms, dairy industry, seafood industry, industrial bakeries, beverage industry, chocolate manufacturing units, fruit, milk, and nut. Stainless steel is one of the fundamental elements, widely used in food processing equipment. Food processors have various automation control systems such as heating, cooking, evaporation, pasteurization, freezing, and drying. These processors also need high maintenance, gentle handling and control of temperature and pressure. Food processing equipment is often combined with high-speed packaging and labeling equipment in various industries.

Growing demand for packaged and processed food products in developing countries is the fundamental factor driving the food processors market. Concerns about safety of food products, and change in taste and preferences of domestic consumers have resulted in increasing demand for packaged and processed foods. Product varieties, changing consumer lifestyles, increasing disposal incomes, and innovation in technology are some of the key factors responsible for the growth of the global food processors market. Growing income of individual leads to increasing investments in food processors. With innovations in technology related to cutting, grinding and slicing, food processing manufacturers are replacing their older equipment with newer ones. However, food processors are usually noisy and also harder to clean because of their sharp blades. This may hinder the global food processor market. The latest trend in the global food processors market is automated food processors. These processors eliminate manual labor and improve quality and efficiency and need less time to prepare food.

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The global food processors market can be segmented by product type, application, and geography. On the basis of product type, the market can be segmented as bowl type food processors, continuous feed food processors, and choppers. The continuous feed processors segment is expected to expand significantly during the forecast period owing to benefits such as high durability, variety of products, and cost effectiveness. On the basis of application, the global food processor market can be segmented into dairy, bakery, poultry, meat, and seafood. Meat and seafood segment is anticipated to expand greatly. Meat and seafood processors help to maintain hygiene and also ensure that the processing activities are performed on time. Thus, processing companies are able to deliver high quality products to consumers, thereby increasing the demand for meat and seafood processors. In terms of geography, the global food processor market can be segmented into North America, Europe, Asia Pacific, Middle East & Africa, and South America. Asia Pacific region is expected to lead the market during the forecast period owing to the increasing population and disposable income and changing lifestyles. The market in North America is also expected to grow at a significant rate due to the growing awareness about food safety and high economy.

The global food processor market consists of various players. Some of the key players include Robot Coupe, Sammic, Hobart, Meyer Industries, Heat and Control, GEA Group, Bucher Industries, Rheon Automatic Machinery, Sinmag Bakery Machine, Haarslev Industries, ALFA LAVAL, and SPX Corporation.

The report offers a comprehensive evaluation of the market. It does so via in-depth qualitative insights, historical data, and verifiable projections about market size. The projections featured in the report have been derived using proven research methodologies and assumptions. By doing so, the research report serves as a repository of analysis and information for every facet of the market, including but not limited to: Regional markets, technology, types, and applications.

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easyfoodnetwork · 5 years ago

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How to Brew Truly Great Coffee at Home

Because the best part of every morning should be the act of making coffee

As the commercial goes, the best part of waking up… is a certain brand of industrial brew often made into a watery thing resembling coffee from a flimsy machine. But really the best part of every morning should be the act of making an actually-great cup of coffee, one at a time, in a Hario V60 or Chemex or French press. The ritual of brewing coffee is itself a satisfying endeavor.

There’s truly nothing wrong with using a machine to brew coffee, and some machines are even better than the methods described here: I liken it to how some people want self-driving cars while others like manual transmissions. As many people isolate at home during the novel coronavirus pandemic, there’s no better time to master the art of manually brewing coffee. Here now, five ways to make coffee almost as good as you would find in a cafe, right in the comfort of your own kitchen.

What you need to start brewing coffee at home:

The best possible locally roasted coffee beans you can buy

There are two main markers that affect a coffee’s taste: the beans and the roast. Buy whole coffee beans from roasters who source from specific coffee-growing regions and show this off on their packaging, because highlighting farms and regions is a sign they’re investing in good-quality beans. Choose either a single-origin or a good blend to start. Single-origins show off the distinct characteristics of a farm or growing region, while blends tend to balance out flavors.

Freshly roasted beans will have the most flavor and will last you the longest. When talking to a roaster, ask about a coffee’s roast profile and find something that aligns to your taste. Coffee drinkers come in all forms, and one could argue that there are two main camps when it comes to roast styles. The first favor medium-to-darker roasts with bolder but ultimately more comforting flavors (basically coffee that tastes like a really good version of what your parents drank). The other type tends to focus on lighter roasting, higher acid (or fruit-forward characteristics), and even floral notes. The flavors of coffee are virtually endless, and exploring them is why you’re getting into brewing coffee at home in the first place.

Generally speaking, for good-quality coffee, don’t expect to pay anything less than $14 to $15, and often close to $20 for a 12-ounce bag (340 grams) of beans.

A way to boil water

You don’t need a fancy kettle with a special spout. A tea kettle or something for your stove is just fine, while electric brewers tend to bring water up to boiling faster (and sometimes to a specific temperature). I reviewed a bunch of pouring kettles here in the past, and can recommend Bonavita’s electric kettle.

A way to grind the coffee

Skip the cheap blade grinders in the appliance section of a drugstore or supermarket; they grind unevenly. Instead, aim to get a decent burr mill grinder, as these will be much more consistent. I use a Breville smart coffee grinder because it can be programmed to a specific length of grind time. But I’ve also owned Baratza grinders such as the Encore and the Preciso. The Encore was a fantastic grinder and performed well for years, while the more expensive Preciso broke on me a few times (I sent it in to get it serviced, too). You could also use hand grinders, and I’ve reviewed them extensively. Personally, I wouldn’t recommend owning one if you plan to brew coffee every day at home — they’re best for camping or traveling.

A kitchen scale

To properly “dial in” or brew coffee to a certain specification, you’ll want to use a kitchen scale to weigh out both the ground coffee and the water. A fancy one with a timer and weight to the gram is probably overkill for most people. Just make sure whatever scale you use is sturdy and water resistant enough to endure a few errant splashes of liquid. I like the Hario drip scale because it comes with a timer, but for a budget option, I recommend the Etekcity digital scale.

A timing device

A wristwatch or a kitchen timer is really helpful brewing coffee. You’ll see why below.

A good mug

Enjoying coffee is about the complete experience — sight, smell, and even sound and touch — so the drinking vessel makes a big difference. Get a nice vintage diner-style mug, or something to maybe swirl around the last few sips. Either way, pick a mug that makes you happy, because you’ve just made yourself a damn fine cup of coffee.

The brewing methods:

Here’s how to make great coffee at home, depending on your skill level and interest. These five brewing methods, from the old-school French press to the more technically challenging, but ultimately fulfilling Kalita Wave brewer, can appeal to every at-home-brewing personality. All of them are something even a novice home barista could learn within a few weeks, and the best part is that almost any result is going to be better than that burnt-tasting Starbucks drip. Remember: Always use fresh, filtered water, because the quality of the water will have a major impact on the flavor of the coffee. I like to brew coffee as hot as possible, bringing water up to a boil and then brewing as soon as possible.

A note about ratios: Each recipe here has specific weights that you can follow, but if you’d like to make more or less, a good ratio to keep is 15 to 1 hot water to ground coffee. If you like your coffee lighter, increase the ratio to 17 or 18 to 1, and if you want it stronger, reduce to 14 to 1.

For the minimalist who likes to keep it simple: Clever Coffee Dripper

The background: When people ask me how they should start making “good” coffee at home, I always direct them to this. The Clever brewer is essentially a French press with a paper filter: full immersion coffee (which refers to the process that takes all the coffee grounds and fully incorporates them into water all at once) without the sludge or grit. The brewer itself can be hard to find, but Amazon or Espresso Parts has it for a bit over $20. It’s very durable and should last years of use at home, and it’s pretty good for traveling, despite its odd shape.

How it works: Grounds go into a filter on the top of the device. Then, when the Clever is placed over a cup or serving kettle, a valve releases the liquid.

How to brew on a Clever: Fold the edges of a No. 4 Melitta filter (which can be found at any grocery store) and place into the brewer. Rinse the filter carefully with hot water and drain through the valve over a sink or a mug (to warm the mug): Rinsing the filter reduces any residual paper flavors. Weigh out 25 grams of medium-fine coffee, reset (aka “tare”) the scale, then carefully pour in 375 grams of nearly boiling hot water (around 200 degrees Fahrenheit). Cover with the plastic lid and wait for two minutes. Using a spoon, gently break the “crust” of coffee on top and give the coffee a little swirl in the brewer so it distributes evenly. Then place the entire Clever over a mug (you’ll want a pretty big mug since the coffee you get will be about 11 ounces), which will automatically release the brewed coffee. Or you can dispense the coffee into a nice glass kettle or other container (like a fancy thick-walled cocktail mixing glass). Cleaning is easy: throw away the filter and grounds, then rinse and wash the brewer before air drying.

For the enthusiast who wants to take their coffee brewing to the next level: Hario V60

The background: When “third wave,” aka hipster, coffee surfaced in the late aughts across the country’s major cities, the Hario V60 was the preferred single-cup pour over for cafes: Any barista worth their salt gets trained to brew on a V60, which was invented in Japan in 1921. Hario makes multiple types of V60s, including glass, plastic, ceramic, and even metal. Plastic is the cheapest and is the best for heat retention, but doesn’t look great. Ceramic and glass look cool, but can chip or break easily. Metal is virtually impossible to break, but the little handles can and will detach over time. Either way, the Hario V60 is the perfect entryway to brewing pour-over coffee. You’ll want a kettle that can pour nice gentle ribbons of water to best control the flow of water.

What I like about the V60 is how it is simple to use, yet challenging to come up with a great cup. If you have some really special coffee and want to get the best out of it, I find the Hario is a way to draw out the most nuances. The sheer clarity of the filter and speed of the relative brewing amplifies the subtle fruit, floral, or spice flavors of a high-quality coffee, and it’s thrilling to taste those notes.

How it works: Grounds go into a filter on the top of the device, which has a big dime-sized hole at the bottom through which the brewed coffee flows out. It requires a specific conical paper filter and ridges inside to keep the paper from sticking to the brewer.

How to brew on a Hario V60: There are multiple schools of thought about brewing on a Hario V60, so I’ll combine some elements from Scott Rao’s excellent instructional video here, and James Hoffmann’s delightful clip here.

Start by folding over the special V60 filter (which you can get on Amazon or at your local coffee shop) and placing into the cone. Wash through with a bit of hot water into a glass kettle or large mug and discard the water. Add 28 grams of medium-fine coffee, then tare the scale. Carefully add about 60 grams of hot water and swirl around the sludge to distribute the water. This allows the coffee to “bloom” and “degas,” releasing any carbon dioxide in the bean from the roasting process. This makes more room for the water to extract the soluble matter from the coffee and draw out the most flavor.

Let the coffee bloom for 45 seconds, then continue brewing. Pour the hot water in a steady stream, almost painfully slow, in a small circular motion, avoiding the walls of the brewer if possible. Stop once after a minute to swirl the cone and redistribute the grinds. Continue pouring until reaching 420 grams of water, stop pouring, then swirl the brewer again to redistribute the grinds. Hoffman’s method employs a small spoon to swirl the grinds so they don’t create a channel for the water to flow unevenly. Either method is pretty good from my experience. Aim for a total brewing time of about three minutes.

The stylish coffee lover who wants a handsome all-in-one brewing device: Chemex

The background: The Chemex is essentially a one-piece brewer and coffee server with some quirks. The design, which was introduced in 1941 by chemist Dr. Peter Schlumbohm, makes it the most beautiful device out there, with thick glass in a conical shape hemmed in by a wooden collar and leather laces. Early versions used hand-blown glass and a more perfectly symmetrical shape, though newer ones have a rounder bulb and even glass handles for easier cleaning.

It looks great on the counter, kitchen table, or anywhere really, and the way the laboratory-like glass refracts and plays with the light when the coffee is in there makes the drink look alluring. Take it from renowned coffee expert and co-founder of London’s Square Mile Coffee James Hoffmann, who seems particularly smitten by the way coffee looks when brewed into a Chemex. And the standard 6-cup size makes more than enough coffee for two people, which makes the Chemex a great weekend brewing method for the family.

How it works: Grounds go into a filter on the top of the flask-shaped device, then you pour water over the top as the coffee drips into the compartment below. Hoffmann asserts that the Chemex isn’t a perfect brewer, as the filters can sometimes lock in air and prevent a smooth flow of water, which is why the pouring spout has a divet to allow air to escape. The paper filters are thick, allowing for even extraction, but Chemex alone sells the filters you need (and they’re not necessarily cheap).

How to brew with a Chemex: The method is pretty similar to the Hario V60. Rinse the paper filter (putting the thick three-ply toward the spout), discard water, and place 42 grams of medium-fine coffee in the filter. You don’t need a coarser grind than a V60, but you can adjust your grinder if you think it helps the coffee brew faster. Tare the scale. Add 100 grams of water to bloom the coffee for 45 to 60 seconds. Then carefully pour water until the scale hits 650 grams. Swirl the brewer and let the coffee drip through, which will take four to five minutes. Discard filter and enjoy.

For the old-school coffee drinker who has a little extra time to burn: French press

The background: The French press was my first foray into brewing coffee at home, and I ended up with grit and sludge in every cup. Brewing with a French press takes more time, and it’s a pain to clean up, but the lack of a paper filter allows some of the oils, texture, and mouthfeel of a coffee to come through. Sometimes I brew a French press because I want to taste a single-origin coffee in a different way after making a bunch of filtered cups. A French press can still make an amazing cup of coffee, and the ritual of making a cup with this still carries that analog satisfaction of years past, feeling positively vintage in the best way. And thankfully, I’ve since picked up some modern techniques to minimize the particulates.

How it works: The device takes ground coffee beans and immerses them fully into hot water, much like the Clever Coffee Brewer, but in a cylindrical vessel. The difference here is that the only thing separating the grinds from the water is a mesh filter and gravity. While brewing, much of the coffee will actually sit at the top of the water and will need to be broken up with a spoon or other utensil. Allowing the grinds to gently fall to the bottom (letting gravity do its work) means that more of the sediment separates and stays out of the cup.

How to brew a French press: Weigh out 30 grams of coffee and pour 500 grams of water into the brewer. Let it sit for five minutes, then use a spoon to break the crust floating on top. Use the spoon to scoop up any floating grinds or foam, then place the top part, which includes the mesh filter, right on top of the coffee (but don’t plunge it down!). Let the coffee sit for another three to four minutes, allowing the grinds to fall to the bottom. Carefully pour coffee into a mug and leave just that last bit of sludge in the brewer. Use a paper towel to scrape out the grinds and wash carefully.

For the perfectionist: Kalita Wave

The background: This circular style of brewer is perhaps the final destination for many home coffee brewers. All the equipment is difficult to find in a retail setting, though easily available online. The brewing method is essentially a pour over, but with a specific circular filter with smooth ridges to encourage a steady flow of water. The flat bottom with just three small holes ensures an even extraction, preventing the coffee from channeling to one side as it would in a conical shape (looking at you, Hario V60 and Chemex). If the Hario V60 was the first pour-over brewer of choice in the late aughts, the Kalita Wave gained prominence and popularity in cafes in the past five to eight years. It’s my preferred coffee-making method every morning, unless I run out of those pesky (and expensive) Wave filters.

How it works: Gently place the somewhat delicate filter into the brewer and place ground coffee inside. In design, the Kalita Wave probably most resembles a standard automatic coffee machine (like a Krups or Mr. Coffee), but the shape of the paper filter allows for water to flow evenly through the coffee. And since you can control the temperature and flow of that water manually, the resulting brew is fine-tuned instead of erratic, as it often is with a countertop machine.

How to brew a Kalita Wave: Similar to a V60, carefully place a Wave filter onto a glass kettle or even just a large mug, and rinse with hot water. Dump out the hot water, then place the brewer and kettle onto the scale and tare. Add 24 grams of medium-fine coffee and bloom with 60 grams of water for 30 to 45 seconds. Then pour water in a circular motion, making sure to get the coffee stuck on the edges of the filter every few pours. Stop pouring when the water gets close to the top and wait for the water to flow. Continue doing this until scale hits 380 grams total.

from Eater - All https://ift.tt/3fwfIyL https://ift.tt/2A8XAef

Because the best part of every morning should be the act of making coffee

What you need to start brewing coffee at home:

The best possible locally roasted coffee beans you can buy

Generally speaking, for good-quality coffee, don’t expect to pay anything less than $14 to $15, and often close to $20 for a 12-ounce bag (340 grams) of beans.

A way to boil water

A way to grind the coffee

A kitchen scale

A timing device

A wristwatch or a kitchen timer is really helpful brewing coffee. You’ll see why below.

A good mug

The brewing methods:

For the minimalist who likes to keep it simple: Clever Coffee Dripper

How it works: Grounds go into a filter on the top of the device. Then, when the Clever is placed over a cup or serving kettle, a valve releases the liquid.

For the enthusiast who wants to take their coffee brewing to the next level: Hario V60

The stylish coffee lover who wants a handsome all-in-one brewing device: Chemex

For the old-school coffee drinker who has a little extra time to burn: French press

For the perfectionist: Kalita Wave

from Eater - All https://ift.tt/3fwfIyL via Blogger https://ift.tt/2zm2Mew

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