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coffeeshop235 · 9 months

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Green Coffee Grano1

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greencoffeegrano505 · 9 months

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kissnutra-blog · 5 years

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Green Coffee Grano

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greencoffeegranoo-blog · 5 years

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Green Coffee Grano Price In India

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greencoffeegrano4-blog · 5 years

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greencoffeegrano2019-blog · 5 years

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venomasians-blog · 6 years

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cliftonsteen · 4 years

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Improving Your French Press Coffee Brewing

The French press (or cafetière) is one of the world’s oldest and most popular brewing devices. It’s affordable, easy to use, and generally quite consistent, making it a simple way to enjoy specialty coffee at home.

If you’re a regular French press user, you might want to know if there’s any way to improve the quality of the coffee you brew – or if you can use it to brew other coffee drinks.

Curious about what your French press is capable of? Read on to learn how you can improve your technique to brew a higher quality coffee or create new beverages altogether.

You may also like Green Coffee Buying: 5 Tips for Bidding in Online Auctions

Why Brew With The French Press?

The French press is an immersion brewing method, meaning that the coffee extracts while it is submerged in water. After it is allowed to brew for a certain amount of time, the filter is plunged downwards to separate the grounds from the brewed coffee.

Because the filter is more porous than, for instance, a paper filter used with a pour over brewing method, it allows more of the coffee’s oils to pass through. However, this also makes it more likely that there will be small particles of ground coffee at the bottom of your cup.

Amael Candanedo owns the specialty coffee shop Siete Granos in Panama. He recommends that home brewers experiment using a French press: “It allows you to make small adjustments to the variables. It’s inexpensive, and there are all sizes and all materials, so it’s accessible. Finally, you don’t need a whole lot of gadgets to execute the method. It’s very easy to use, and you can make many cups at once.”

When compared to other brewing methods, the French press can also be a lot more forgiving if you aren’t precise. Costa Rican barista Fabiola Solano says: “With some pouring methods, where you have to be much more careful about how you pour water and not to do it too fast. With the French press there’s no such risk. It’s almost infallible.

“For someone who wants to try specialty coffee for the first time, it’s a very good way to start.”

Start With A Standard Recipe

When experimenting with any brewing method, you should use a standardised recipe to make sure you can repeat the experiment and note any changes.

In case you don’t have one that you use, here’s a standard French press recipe as described by the Specialty Coffee Association. As with most brew methods, you will want to make sure you have filtered water, coffee beans, a grinder, a kettle, a scale, a timer, a spoon, and a serving cup, as well as the French press itself.

This recipe serves three and requires:

36g coffee, ground medium to coarse

660ml of water, heated to 93.5°C

Additional water heated to 93.5°C for preheating

For every additional person, add 12g more coffee and another 220ml of water, but make sure your French press is big enough.

Start by preheating the French press with the additional heated water. Discard this water, then add the coffee to the pot. For best results, you should grind just before brewing. Start your timer and pour 540g of hot water into the pot, saturating the coffee completely. Place the lid on the pot without pushing the plunger down.

After two minutes, remove the lid and gently stir the coffee. Add the remaining 120gs of water, then skim off any oils and grounds floating on the surface.

Replace the lid, wait for four minutes, then slowly press the plunger down. Pour and serve your coffee.

Changing Brewing Variables & Experimenting

Because the French press is simple to use, it’s a great starting point for home brewers looking to experiment.

Giancarlo Effio is the owner of Mentiritas Blancas, a specialty coffee shop in Panama. He says that the simplicity of the French press makes it easy for home brewers to understand the factors that come into play when brewing coffee. He says: “There are a few things you can manipulate that will impact your extraction dramatically, and this can help you to better understand how it works.”

Many factors can influence your results, including grind size, water temperature, choice of filter, water quality, and the ratio of coffee to water. Playing around with one or more of these elements will change how your coffee tastes. For example, if you find the coffee to be too bitter, it may have over-extracted. Try using a coarser grind. Conversely, if it’s watery or sour, it may have under-extracted, and a finer grind may result in a fuller flavour.

Giancarlo explains: “When you change one of these factors, you’re going to see interesting changes in the cup. And these are factors that come into play with all extraction methods, but with the French press, it’s much easier.

“This is because the press itself, due to the way it’s built, has a defined volumetric capacity. So there is a limit to how much water you can use, and that makes it easy for you to create a recipe.”

Improving Your Cup

One of the biggest issues with the French press is that it often leaves sediment at the bottom of a cup. The easiest way to improve coffee brewed in a French press is by removing or reducing this sediment.

Most of the time, this is an issue with the quality of your filter. Changing the mesh filter that typically comes with the French press is one option, but you can also add an additional cloth or paper filter into the pot before brewing. Alternatively, you can decant the coffee through a paper or cloth filter into a server once it has brewed.

As well as this, you can also skim or “break” the crust that forms at the top of the pot just before you plunge. This will force more of the sediment down into the bottom of the cup, meaning that it won’t escape the filter. Some people even recommend skimming this crust once while the coffee is brewing, and then again just before you plunge.

Using Your French Press To Brew Other Drinks

The French press is a lot more versatile than most people expect. With a little tweaking, it can even be used to create a wider variety of beverages.

For example, if you don’t have an espresso machine to hand, you can use your French press to make a more concentrated coffee for use in a cappuccino or any other coffee-based drink. Just use less water and more coffee to create a more concentrated brew. It’s by no means a true espresso, but it can be a decent home brewed substitute.

You can also use your French press to create the steamed milk and foam for coffee beverages, and even separate the two. This means you can recreate coffee shop cappuccinos and lattes at home.

You can even use your French press to make cold brew coffee. Start by using room temperature, filtered water with your choice of coffee grounds, and let the brew rest for between 16 and 24 hours before you plunge. Use a coffee to water ratio of somewhere between 1:4 and 1:5.

Giancarlo also says he sometimes adds dehydrated fruits when brewing French press coffee, by infusing the water with the dried fruit. Kiwanda Café recommends combining one litre of room temperature water with “one or two servings” of finely chopped fruit and letting it rest for around two hours. After this time, the water can be filtered and used to brew coffee.

The French press might be considered a simple brewing device, but this doesn’t mean that it has to produce simple results. Get your recipe down, and then experiment with some of the points above to see if you can add some flair to your French press.

Enjoyed this? Then Read 3 Totally Awesome French Press Video Guides

Photo credits: Manuel Otero, Neil Soque, Miguel Regalado

Some quotes have been translated from Spanish.

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everyday-life-products-reviews · 4 years

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healthywellnessin · 4 years

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michaelfallcon · 4 years

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How COVID-19 Is Affecting Coffee Importers, In Their Own Words

No part of the coffee chain has gone untouched by COVID-19. While early reporting—and yes, we are still early in all this—has focused on the dramatic impact on cafes, roasters and baristas, the green coffee supply side is an equally important part of the emerging picture. Coffee is a global agricultural product that uses freight shipping to cross many border national borders, feeding back into the lives of millions of coffee growers and producers. It’s both a side of the industry that moves a little slower than the pace of a cafe or a roaster—decisions and world events happening now will result in impacts felt in the months and years to come.

In the coming days we’ll be tackling COVID-19’s impact on the coffee supply chain in a series of features. Today we’re speaking with green coffee importers; we’re also collecting interviews and perspectives from coffee producers, large and small, for more features in this series.

How is the global pandemic challenging the importer side of the coffee market? It’s a question with little coverage so far, though one recent report by Yahoo Finance found that some importers were beginning to stockpile green coffee in fear of delays—or outright shutdowns—somewhere along the supply chain. But Noah Namowicz, Partner and Senior Vice President of Sales at Cafe Imports tell Sprudge, the hoarding the article is referring to has taken place more on the commercial side and has no impact on their own buying practices now or in the foreseeable future. These diametrically opposed responses to the pandemic—one of panic and stockpiling, the other of staying the course while maintaining stable relationships—sheds light on the fact that the coffee supply chain is not a monolith.

Even within the specialty sector, responses from importers to the potential disturbances caused by COVID-19 as well as the sort of impact they are seeing in producing countries vary from company to company, region to region, even farmer to farmer.

Sprudge reached out to a number of specialty coffee importers and import experts for this feature to better understand how the global pandemic is affecting their section of the supply chain. We’re printing their answers here in full to allow these experts to give their firsthand account of how COVID-19 is shaping coffee trading, and what the supply side picture might look like in the months to come.

Some answers have been lightly edited and condensed for clarity.

Kim Ionescu, Chief Sustainability Officer and Knowledge Development Officer at Specialty Coffee Association:

As best I can tell, the answer is that both [slowdowns and panic buying] are happening. On the slowdown side, shipments have been delayed by a lack of available containers, ports have reduced their staff to comply with social distancing protocols (even if only after dock workers threaten to strike, as occurred in Santos, Brazil), and overland transportation has been slowed in both producing and consuming regions. In response to those delays, and the prediction of ongoing, worsening delays, especially as COVID-19 intensifies in coffee-producing countries, companies are stockpiling, and the commodity futures market price has been high compared to other agricultural commodities (not to mention the levels we saw at this time last year).

While I would typically say that higher C-market prices are better than lower ones, I’m not hearing any good news from specialty coffee producer representatives—on top of anxiety about the health and safety of vulnerable coffee farmers and laborers in producing regions, producer organizations are reporting having contracts frozen by buyers whose businesses are contracting. We also know from a survey on the impacts of COVID-19 that SCA did two weeks ago that the majority of producers who responded see the virus as threatening their business, with many identifying it as an “existential threat.”

Max Nicholas-Fulmer, CEO at Royal Coffee

We’ve seen a combination of forces at work: some fairly panicked buying of spot and nearby positions, followed fairly quickly by a reevaluation of what is booked forward and how a “typical” buying year will need to be reworked. Nearby supply disruption, at least right now, isn’t nearly as big a concern as the health of farmers and workers in producing countries, how reduced access to financing will impact production and quality in the long term, and the overall health of economies on the demand side keeping all our customers in business. For better or worse, the winners in all of this will likely be the well capitalized multinationals, not the local independents. This could spark a new round of consolidation throughout the supply chain before all is said and done. Looking in our own backyard of the Bay Area, there certainly is hope. It’s up to consumers throughout the world to keep supporting their local cafes and roasters. We all have a say in how we want this to shake out. Now is the time to vote with your dollar and support small businesses.

Vera Espíndola Rafael, Development Economist, Director of ‘Manos el Grano’ at Azahar Coffee and SCA Board Member

Here in Mexico, we are at the end of the harvest. Transportation still has no restrictions so we hope this helps in getting the coffee to the mills and ports, which are operating normally. I was in Oaxaca two or three weeks ago and you could already hear farmers offering their coffee to a lower price because they are afraid they won’t be able to sell anything in a couple of weeks.

Aleco Chigounis, Co-Founder and President at Red Fox Coffee Merchants

The impact of all this is pretty dramatic. We’re down a significant volume in terms of the coffee we release and deliver every day to our clients, perhaps as much as 50%. We haven’t seen much panic buying yet—a few of our roaster clients are pretty strong in grocery, and that’s helping us get through this. We’ve kept our entire team so far and that’s the number one thing right now from perspective.

Our biggest concerns are with AR [Accounts Receivable], and with our clients’ ability to pay. That’s becoming an issue, but we’re working through it and our communication with them is strong. I think there’s a misconception from some smaller roasters that as importers, we’re in some place of power or leverage. I see things on social media where people are incredibly disappointed with importers—but we’re all in the same boat. We have expenses and payroll to meet and we’re struggling as much as anyone else. Folks that come to get out of contracts, that’s an immediate loss. We’re trying to do our best for clients and help them through it all, and so far I think we have. We’ll see how long this all lasts.

But that’s the biggest disconnect for me: the idea that importers have the ability to do more for roasters in this situation, when we really don’t.

We’re about to put out a comprehensive update on our supply chains [in the coming days], from each of the origins we work in, but the quick snippet is yes, we are seeing slowdowns. Restrictions are finally coming into place in countries like Mexico, which was slow to adopt social distancing, and in Ethiopia. Dry mills are still operating, but at a slower clip. In Colombia there’s actually a curfew that’s been enacted in the late afternoon. During prime time a coffee mill should be operating deep into the night, but now they’re shutting down at 4 or 5 pm. Folks are reporting they’re working at half capacity, and that has an immediate impact.

Unless your vehicle is deemed essential, in many places you’re not allowed into the countryside. Local communities in places like Peru and Mexico are doing this, taking matters into their own hands, and there’s slowdowns because of it all along the way. We’ve heard in Colombia that out of five attempts to contract a truck for a container, only one of them works. It’s difficult to get a coffee from a city like Popayán out to port; that’s a couple days drive, and right now there’s nowhere to eat or sleep for the truck drivers. Basic things like this are really slowing things down.

Ports are still open. That’s not an issue and hopefully that stays the case. One of our concerns is a shortage of containers down the line, which would have a dramatic effect. From the producer standpoint, we’ve talked to virtually everyone we work with in Colombia, Peru, and Mexico so far, as well as some in Ethiopia, which are our major origins at Red Fox, and we’re hearing they’re all doing well. Many of these communities are already kind of isolated as is, living on farms with their immediate family units. Everyone seems aware of the situation. I spoke to some of our friends who live up on the mountainside in Nariño, and they’re going to be starting harvest in the next month or so, the next six weeks. Their big concern is setting up receiving station for parchment, instead of having their coffee go down to the bigger trucking hub along Route 1. There have been instances of COVID down there, so they’re trying to figure out how to keep their members from having to go there.

We almost exclusively work with smallholder farms, and many of them are able to do preparation for harvest work among their immediate family units, but for those medium to larger farms, they are probably going to have issue with finding labor. If people aren’t looking to come in and work from outside areas right now, it makes hiring for labor really difficult. Will that mean there will be an eventual shortage in the market? It’s way too early to tell, but this is the first prognosis we’re getting.

Andreas Idl, CEO and Co-Founder at Cropster

We see and hear signs of disruption across the supply chain. There is a recognition among people we consider first movers, that post-COVID there will be less conferences and travel overall. That will impact the way we all collaborate. Overall, we are getting more and more questions about ways to work remotely well past COVID. More electronic communications and less paperwork are re-occurring themes when people focus where they are heading. But frankly, right now most people I talk to focus on their most important thing: their people and partners.

Stephen Hurst, Founder and Managing Director at Mercanta

By and large the UK, Continental Europe, and North America are virtually at a full stop. Outgoing orders have slowed to a trickle and coffee is backed up in the warehouse. Supply side disruptions have not been seen yet, but I would expect them to occur. However, my belief is that the relatively small amount of containers and coffees related to genuine specialty shipments will not make a supply side disruption a major problem—but some delays and disruptions here and there.

Coffee is an important product financially and socially for many producing countries and it will find its way out. I do not doubt some shipping and harvest disruptions will occur but the impact on specialty will be less than the industrial volume driven commodity coffee business. Moving coffee around to clients in the UK and on the Continent suffers some minor delays and disruptions but at the moment the warehouses and ports and transport companies are working “normally”, though customs and cross border traffic is prone to hold up, sometimes significant.

The surge in the commodity coffee price and in demand for nearby deliveries of raw beans is “limited’’ to the large roaster players exposed to supermarket retail and in home business. A great many of our clients are suppliers of cafes, restaurants, hotels, pubs, bars and the horeca sector (much of which is closed) and any uptick in on line sales (most welcomed by the craft and artisan roaster customers) is more than lost on the wholesale side of the business. Anecdotally we see fall off in roasting volumes amongst clients from 50-70%.

Mercanta’s Singapore office is performing reasonably well, orders in that region have held up and/or orders are recovering as Asia’s place in the coronavirus cycle is 2-3 months ahead of Europe and the USA.

Many currencies have collapsed versus the US$ (Brazil Real and Colombian Peso to name but two) but the real story is currencies like the Norwegian Crown, Swedish Crown, GBP Sterling, Euro, Hungary, Romania, South Africa, etc. Specialty raw coffees in these markets is rising in price, sometimes quite dramatically, at the very moment the last thing that is needed is a price rise with all the rest of the crisis unfolding

I personally believe a major side effect of this crisis will be a re-evaluation of the so called Direct Trade business. These roasters are now receiving much more coffee than they need, with no money to pay for it, at prices (because of collapsing currencies versus the US$) 10-15% higher than bargained for. The knock on effect of this (non-payment/default) will ripple back down the supply chain to the producer. We have already heard of importers and roasters simply cancelling purchase contracts, which we have not done in one single case. Delayed and deferred yes, but cancelled a confirmed order, Mercanta has not.

Cafe Imports

Cafe Imports has been regularly compiling information from origin as part of their newsletter. We are reprinting excerpts below. The full report as well as a country-by-country breakdown of the impact thus far can be found here.

“The primary countries to which we import green coffee—the U.S., U.K., Australia, and Germany—have all placed some restrictions on operations at the ports, while continuing to receive international cargo shipments. Limited personnel and necessary precautions regarding handling of coffee will naturally cause some delays, but as of right now we’re still able to receive coffee shipped from countries of origin.”

Zac Cadwalader is the managing editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

How COVID-19 Is Affecting Coffee Importers, In Their Own Words published first on https://medium.com/@LinLinCoffee

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shebreathesslowly · 4 years

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How COVID-19 Is Affecting Coffee Importers, In Their Own Words

Some answers have been lightly edited and condensed for clarity.

Kim Ionescu, Chief Sustainability Officer and Knowledge Development Officer at Specialty Coffee Association:

Max Nicholas-Fulmer, CEO at Royal Coffee

Vera Espíndola Rafael, Development Economist, Director of ‘Manos el Grano’ at Azahar Coffee and SCA Board Member

Aleco Chigounis, Co-Founder and President at Red Fox Coffee Merchants

But that’s the biggest disconnect for me: the idea that importers have the ability to do more for roasters in this situation, when we really don’t.

Andreas Idl, CEO and Co-Founder at Cropster

Stephen Hurst, Founder and Managing Director at Mercanta

Cafe Imports

Zac Cadwalader is the managing editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

from Sprudge https://ift.tt/34CH2Xl

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expatsecuador · 5 years

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Las Herrerias – The Best Tortillas in Cuenca?

When we first visited Cuenca on our holiday / scouting trip, Michelle's mom told us we NEEDED to visit calle Las Herrerías. I had no idea why and honestly it just slipped our minds.

Then, we ended up staying at an AirBnB right by Las Herrerías and I'm so glad we did.

Why? The tortillas of course.

Las Herrerías history

This little street is popular for two reasons. The first gives the street it's name - the blacksmiths and artisans that set up shop on what was the city limits. They strategically placed themselves here because they could be close to the farmers that were not allowed to take their livestock further into the city.

You can still find several iron workshops in action, selling handicrafts such as chandeliers and crosses to adorn newly built houses.

Tortillas in Las Herrerías calle

The popularity of the iron artisans gave way to the second reason to visit the street. The tourists that came to visit the artisans needed to eat and cafes selling local foods like tamales, humitas, bolones and tortillas sprung up along the street.

This is the reason I love Las Herrerías and why I think you should swing by.

The tortillas are fresh, tasty & cheap and the street has a cheerful, local vibe.

What types of tortillas & other tasty treats can we buy?

I'm so glad you asked. There's numerous different types. I've taken prices from Cafeteria Las Herrerías:

Name

Cost

Description

Tortilla de yuca

$0.60

Yuca is a root vegetable. These are white, fluffy & tasty.

Tortilla de choclo

$0.60

These corn based tortillas are dense and tasty.

Tortilla de maduro

$0.60

Maduro is a ripe plantain, so these are sweet.

Tortilla de verde

$0.60

Made from green or unripe plantains. These are not sweet.

Humita

$0.60

Steamed corn cake served in corn leaf.

Quimbolito

$0.60

Sweet steamed corn with raisins

Tamal

$0.60

Savory steamed dough with a meat & veg filling.

Bolon de queso

$0.70

Green plantain mixed with cheese, served as a ball

Bolon mixto (queso & chicharon)

$0.75

Like above, but with pork too.

Platano con queso

$1.00

Grilled sweet banana with cheese & butter in the middle

Tigrillo simple

$2.50

Almost identical to a bolon, but not rolled into a ball & comes with a fried egg.

We all have our personal favorites as you can see from the above picture. You can also see the aji, or mild chilli sauce in the middle. This is a common accompaniment for a lot of different foods in Ecuador.

You can of course get a range of different beverages, with the hot chocolate and juices being our favorites. I've included the various other menu items below including main dishes, but have to admit we don't normally have the mains here - as we generally just stick to snacking on this street.

How to get to calle Las Herrerías

Calle Las Herrerías is a 15 min stroll from Centro Historico along the Tomebamba River. The walk along the river itself is a treat and you can easily visit here after taking in the Ruinas de Pumapungo.

Coffee Beans

A bonus to be found on this street is a little shop that sells good quality coffee beans. It's about half way up on the right. They will sell ground coffee for about $4.30 / pound. But, if you ask for whole beans (granos) they'll take delight in whipping out a secret stash of higher quality beans and sell it for $5 / pound.

Do you have any other tortilla hot spots to share? Feel free to do so in the comments below. We are always on the lookout for tasty new cafes.

from Expats Ecuador https://expatsecuador.com/las-herrerias-best-tortillas-cuenca/

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