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Wednesday, March 22, 2006

Preparing - Presentation

Hot drinks
  • Black coffee is drip-brewed, percolated, vacuum brewed, or French-press-style coffee served without cream. Some add sugar.
  • A demitasse is somewhat similar to an espresso without the crema: a small cup of strong black coffee often served after a meal.
  • White coffee is black coffee with milk added. Some add sugar. (Note: though having a similar term, this is not to be confused with the Beirut herbal tea or Ipoh town coffee blend).
  • Cappuccino comprises equal parts espresso, steamed milk, and milk froth, and is occasionally garnished with spices or powdered cocoa.
  • Flat white is a shot of espresso in a cappuccino cup, topped up with steamed milk but no foam. This is a specialty of Australia and New Zealand, particularly favored in the latter.
  • Latte (as it is known in the USA, Italian for "milk" - originally caffè e latte or café latte) is espresso with steamed milk, traditionally topped with froth created from steaming the milk. A latte comprises one-third espresso and nearly two-thirds steamed milk. More frothed milk makes it weaker than a cappuccino, and a traditional latte is served an average 10–20 degrees Celsius cooler than a black or white coffee or cappuccino. A latte is also commonly served in a tall glass; if the espresso is slowly poured into the frothed milk from the rim of the glass, three layers of different shades will form, with the milk at the bottom, the froth on top and the espresso in between. Often sugar or flavored syrup will be added to a latte. Common flavors are caramel and vanilla, yet other flavors are often added as well.
  • Café au lait is similar to latte except that drip-brewed coffee is used instead of espresso, with an equal amount of milk. Some add sugar.
  • Americano style coffee is made with espresso (normally several shots) and hot water to give a similar strength (but different flavor) from drip-brewed coffee.
  • Long black is espresso, usually a double shot, with equal parts hot water, favored in New Zealand and Australia.
  • Flavored coffee: In some cultures, flavored coffees are common. Chocolate is a common additive that is either sprinkled on top or mixed with the coffee to imitate the taste of
  • Mocha. Other flavorings include spices such as cinnamon, nutmeg, cardamom, or Italian syrups. In the Maghreb, the orange blossom is used as a flavoring.
    Mocha is a latte with chocolate added.
  • Caffè macchiato — macchiato meaning "marked" or "spotted" — is an espresso with a small amount of steamed milk added to the top, usually 1-2 oz. As with latte, sometimes sugar or flavored syrup will be added to a macchiato. The most commonly used flavors are caramel and vanilla, but others can be added as well.
  • Latte macchiato is the inverse of a caffè macchiato, being a tall glass of steamed milk spotted with a small amount of espresso. As with the latte and the caffe macchiato, sugar or syrup can be added to a latte macchiato. Common flavors are caramel and vanilla, but others are sometimes used.
  • Cafe breve is an American variation of a latte: a milk-based espresso using steamed half-and-half (light - 10 per cent - cream) instead of milk.
  • Indian (Madras) filter coffee, particularly common in southern India, is prepared with rough-ground dark roasted coffee beans (e.g., Arabica, PeaBerry). The coffee is drip-brewed for a few hours in a traditional metal coffee filter before being served with milk and sugar. The ratio is usually 1/4 decoction, 3/4 milk.
  • Vietnamese-style coffee is another form of drip brew. In this form, hot water is allowed to drip though a metal mesh into a cup, and the resulting strong brew is poured into a glass containing sweetened condensed milk which may contain ice. Due to the high volume of coffee grounds required to make strong coffee in this fashion, the brewing process is quite slow. It is also highly popular in Cambodia and Laos.
  • Turkish coffee is served in very small cups about the size of those used for espresso. Traditional Turkish coffee cups have no handles, but modern ones often do. The crema or "face" is considered crucial, and since it requires some skill to achieve its presence is taken as evidence of a well-made brew. (See above for preparation method.) It is usually made sweet, with sugar added before the brew process begins, and often is flavored with cardamom or other spices. In many places it is customary to serve it with a tall glass of water on the side.
  • Kopi tubruk is an Indonesian-style coffee similar in presentation to Turkish coffe. However, kopi tubruk is made from coarse coffee grounds, and is boiled together with a solid lump of sugar. It is popular on the islands of Java and Bali and their surroundings.
  • Chicory is sometimes combined with coffee as a flavoring and mellowing agent, as in the style of coffee served at the famous Café du Monde in New Orleans. Chicory has historically been used as a coffee substitute when real coffee was scarce, as in wartime.

Cold drinks

  • Iced coffee normally contains milk and sugar. Since sugar does not dissolve well in cold coffee, it is conventionally added while the coffee is hot. Iced coffee can also be an iced form of any drink in this list.
  • Frappé is a cold coffee drink made from instant coffee. It was created in Greece in 1957 in the city of Thessaloniki. This type of coffee is probably consumed in Greece more than traditional Turkish coffee, especially in the spring and summer months. Frappé is served cold, with a drinking straw, either with or without sugar or milk.
  • Frappuccino is a variation of iced coffee created by Starbucks. Other coffeehouses serve similar concoctions, but under different names, since "Frappuccino" is a Starbucks trademark. One commonly used by many stores is Ice Storm. Another prominent example is the Javakula at Seattle's Best Coffee. A frappuccino is an iced latte, mocha, or macchiato mixed with crushed ice and flavorings (such as vanilla/hazelnut if requested by the customer) and blended.
  • Thai iced coffee is a popular drink commonly offered at Thai restaurants in the United States. It consists of coffee, ice, and sweetened condensed milk.

Alcoholic drinks

  • Black Gold is made with 4 fluid ounces (120 ml) of black coffee, ¼ ounce (8 ml) triple sec, Amaretto, Irish Cream liqueur, hazelnut liqueur, and a dash of cinnamon schnapps. It is topped with whipped cream and sprinkled with chocolate shavings. A cinnamon stick may also be added for additional flavoring.
  • Boston Caribbean Coffee is made with 1 ounce (30 ml) Creme de Cacao (brown), 1 ounce (30 ml) dark rum, and black coffee, sprinkled with ground cinnamon and with a cinnamon stick. The rim of the coffee cup should be dipped in lime juice and sugar.
  • Cafe L'Orange is prepared with ½ ounce (15 ml) cognac, ½ ounce (15 ml) Cointreau, 1 ounce (30 ml) Mandarine Napoleon, and 4 ounces (120 ml) of black coffee. Optional whipped cream and a cinnamon stick can be added.
  • Caffe Di Amaretto is simply prepared with one ounce (30 ml) of Amaretto and a cup (200 ml) of black coffee. It is topped with whipped cream.
  • Caffè Corretto consists of a shot (30 ml) of espresso with an added shot (40 ml) of liquor, usually grappa or brandy.
  • Capriccio consists of 1 tbsp (12 g) of sugar, ½ ounce (15 ml) brandy of choice, ½ ounce (15 ml) Creme de Cafe, 1 ounce (30 ml) of Amaretto, and black coffee.
  • Chocolate Coffee Kiss contains ¼ oz (8 ml) coffee liqueur, ¼ oz (8 ml) Irish cream liqueur, 1 splash of Creme de Cacao (brown), 1 splash of Mandarine Napoleon, 1½ oz (40 g) chocolate syrup, and black coffee.
  • Doublemint is made with 1 ounce (30 ml) of spearmint schnapps, black coffee, and a dash of Creme de Menthe (green). It can be finished with a topping of whipped cream and chocolate shavings.
  • Handicapper's Choice consists of Irish Whiskey, Amaretto, and black coffee.
  • Hot Kiss includes Creme de Menthe (white), one ounce (30 ml) Irish Whiskey, ½ ounce (15 ml) Creme de Cacao (white), and black coffee. It is best presented when it is topped with whipped cream and chocolate shavings.
  • Irish coffee is made by adding 1½ ounces (45 ml) of Irish Whiskey to a glass of black coffee, and then layering on 2–3 cm of cream with a spoon.
  • Irish Cream and coffee is a very popular drink, often served as an after dinner drink.
    Italian Coffee consists of ½ ounce (15 ml) of Amaretto, black coffee, and 1½ tablespoons (20 ml) of coffee ice cream.
  • Jamaican Coffee is served steaming with one ounce (30 ml) of coffee-flavored brandy and ¾ ounce (22 ml) of light rum added to coffee.
  • Mexican Coffee contains ½ ounce (15 ml) of tequila, one ounce (30 ml) of coffee liqueur, and five ounces (150 ml) of black coffee.
  • Spanish Coffee consists of Spanish brandy and black coffee.

Non-drinks

  • Chocolate-covered roasted coffee beans are available as a confection; unless the beans have been decaffeinated, these will deliver the same caffeine content as brewed coffee and have the same physiological effects.

Madras filter coffee

Thursday, March 02, 2006

Preparing

Grinding

The fineness of the grounds has a major impact on the brewing process, and matching the consistency of the grind with the brewing method is critical to extracting the optimal amount of flavor from the roasted beans. Brewing methods which expose coffee grounds to heated water for a longer duration of time require a coarser grind than faster brewing methods. Beans which are too finely ground for the brewing method in which they are used will expose too much surface area to the heated water and produce a bitter, harsh, "over-extracted" taste. At the other extreme, an overly coarse grind will produce a weak, watery, under-flavored result.
An old-fashioned manual coffee grinder

The rate of deterioration increases when the coffee is ground, as a result of the greater surface area exposed to oxygen. With the rise of coffee as a gourmet beverage, it has become much more popular to grind the beans at home before brewing, and there are many home appliances available which are dedicated to the process.

There are two methods of producing coffee grounds ready for brewing.

Grinding: burr based with two revolving elements crushing or "tearing" the bean and with less risk of burning. Burr grinders can be either wheel or conical; the latter are quieter and are less likely to clog. Burr grinders "mill" the coffee to a reasonably consistent size, which produces a more even extraction when brewed. Coffee experts consider burr grinders to be the only acceptable way to grind coffee.

  • Conical Burr Grinders preserve the most aroma and produce very fine and consistent grounds. The intricate design of the steel burrs allows a high gear reduction to slow down the grinding speed. The slower the speed, the less heat is imparted to the ground coffee, thus preserving maximum amount of aroma. Because of the wide range of grind settings, these grinders are ideal for all kinds of coffee equipment: Espresso, Drip, Percolators, French Press. The better Conical Burr Grinders can also grind extra fine for the preparation of Turkish coffee. Grinding speed is generally below 500 rpm.
  • Burr Grinders with disk-type burrs usually grind at a faster speed than conical burr grinders and as a result tend to create a bit more warmth in the coffee. They are the most economical way of getting a consistent grind in a wide range of applications. They are well suited for most home coffee preparation.

Chopping: Most modern "grinders" actually chop the bean into pieces (and some coffee drinkers merely use a home blender to do the job). Although enjoying a much longer life before wearing out the blades, the results are dramatically less effective in producing a homogeneously ground result and, as a result, will create inconsistent extraction and a degraded product in the cup.

  • Blade Grinders “smash” the beans with a blade at very high speed (20,000 to 30,000 rpm). The ground coffee has larger and smaller particles and is warmer than ground coffee from burr grinders. Blade grinders create “coffee dust” which can clog up sieves in espresso machines and French presses. These type of grinders are (in theory) only suitable for drip coffee makers though even here the product is inferior as a result. They also can do a great job for grinding spices and herbs. They are not recommended for use with pump espresso machines.

Pounding: Turkish coffee is produced by infusion with grounds of almost powdery fineness. In the absence of a sufficiently high-quality burr grinder, the only reliable way to achieve this is to pound the beans in a mortar and pestle.

Brewing

Coffee can be brewed in several different ways, but these methods fall into four main groups depending upon how the water is introduced to the coffee grounds. If the method allows the water to pass only once through the grounds, the resulting brew will contain mainly the more soluble components (including caffeine), whereas if the water is repeatedly cycled through the beans (as with the common percolator), the brew will contain more of the relatively less soluble compounds found in the bean; as these tend to be more bitter, that type of process is less favored by coffee aficionados.

Coffee in all these forms is made with coffee grounds (coffee beans that have been roasted and ground) and hot water, the grounds either remaining behind or being filtered out of the cup or jug after the main
soluble compounds have been removed. The fineness of the grind required differs by the method of extraction.

Water temperature is crucial to the proper extraction of flavor from the ground coffee. The recommended brewing temperature of coffee is 93 °C (204 °F). Any cooler and some of the solubles that make up the flavor will not be extracted. If the water is too hot, some undesirable elements will be extracted, adversely affecting the taste, especially in bitterness.

The usual ratio of coffee to water for the style of coffee most prevalent in Europe, America, and other Westernized nations is between one and two tablespoons of ground coffee per six ounces (180 millilitres) of water; the full two tablespoons per six ounces tends to be recommended by experienced coffee lovers.

Brewed coffee continually heated will deteriorate rapidly in flavor; even at room temperature, deterioration will occur. For this reason aficionados frown upon the hotplate which is sometimes used to keep brewed coffee warm prior to serving. However, if it is kept in an oxygen-free environment it can last almost indefinitely at room temperature, and sealed containers of brewed coffee are sometimes commercially available in food stores in America or Europe.


Boiling: Despite the name, care should be taken not to actually boil the coffee (or at least not for too long) because that would make it bitter.

  • The simplest method is to put the ground coffee in a cup, pour hot water over, and let it stand to cool and allow the grounds to sink to the bottom. One should not drink this to the end unless one wants to "eat" the ground coffee. The advantages of this method are that it is simple and that the water temperature is just right.
  • Turkish coffee was a very early method of making coffee and is still used in the Middle East, North Africa, East Africa, Turkey, Greece, and the Balkans. Water is placed together with very finely ground coffee in a narrow-topped pot, called an ibrik (Arabic), cezve (Turkish), briki (Greek), or dzezva (Štokavian), and allowed to briefly come to the boil. It is usually drunk sweet, in which case sugar is added to the pot and boiled with the coffee; it is also often flavored with cardamom. The result is imbibed in small cups of very strong coffee with foam on the top and a thick layer of sludgy grounds at the bottom of the cup, often referred to as the "mud".
  • "Cowboy coffee" is made by simply boiling coarse grounds with water in a pot, letting the grounds settle and pouring off the liquid to drink. While the name suggests that this method was derived from or used by cowboys, presumably on the trail around a campfire, it is also seen among others who do not drink coffee frequently and/or lack any specialized equipment for brewing. Some coffee aficionados actually prefer this method.

Pressure:

  • Espresso is made with hot water at between 91°C (195°F) and 96°C (204°F) forced, under a pressure of between eight and nine atmospheres (800–900 kPa), through a tightly packed matrix (called a puck) of finely ground coffee. It can be served alone (often after an evening meal), and is the basis for many coffee drinks. It is one of the strongest tasting forms of coffee regularly consumed, with a distinctive flavor and crema, a layer of emulsified oils in the form of a colloidal foam standing over the liquid.
  • A moka pot is a three-chamber design which boils water in the lower section and forces the boiling water through the separated coffee grounds in the middle section. The resultant coffee (almost espresso strength, yet without the crema) is collected in the upper section. It usually sits directly on a heater or stove. Some models feature a glass or plastic top to view the coffee as it is forced up.
  • A vacuum brewer consists of two chambers: a pot below, atop which is set a bowl or funnel with its siphon descending nearly to the bottom of the pot. The bottom of the bowl is blocked by a filter of glass, cloth or plastic, and the bowl and pot are joined by a gasket that forms a tight seal. Water is placed in the pot, the coffee grounds are placed in the bowl, and the whole affair is set over a burner. As the water heats, it is forced by the increasing vapor pressure up the siphon and into the bowl where it mixes with the grounds. When all the water possible has been forced into the bowl the brewer is removed from the heat. As the water vapor in the pot cools, it contracts, forming a partial vacuum and drawing the coffee down through the filter.

Gravity:

  • Drip brew (also known as filter or American coffee) is made by letting hot water drip onto coffee grounds held in a coffee filter (paper or perforated metal). Strength varies according to the ratio of water to coffee and the fineness of the grind, but is typically weaker than espresso. By convention, regular coffee brewed by this method is served in a brown or black pot, while decaffeinated coffee is served in an orange pot.
  • The common electric percolator — which was in almost universal use in the United States prior to the 1970s, and is still popular in some households today — differs from the pressure percolator described above. It uses the pressure of the boiling water to force it to a chamber above the grounds, but relies on gravity to pass the water down through the grounds, where it then repeats the process until shut off by an internal timer. The coffee produced is held in low esteem by coffee aficionados because of this multiple-pass process.

Steeping:

  • A cafetière (or French press) is a tall, narrow glass cylinder with a plunger that includes a filter. The coffee and hot water are combined in the cylinder (normally for four minutes) before the plunger, in the form of a metal foil, is depressed, leaving the coffee at the top ready to be poured. This style of "total immersion brewing" is considered by many coffee experts to be the ideal way to prepare fine coffee at home.
  • Coffee bags (akin to tea bags) are much rarer than their tea equivalents, as they are much bulkier (more coffee is required in a coffee bag than tea in a tea bag).
  • Malaysian coffee is often brewed using a "sock", which is really just a muslin bag shaped like a filter into which coffee is loaded then steeped into hot water. This method is especially suitable for use with local-brew coffees in Malaysia, primarily of the varieties Robusta and Liberica which are often much stronger in flavor, allowing the ground coffee in the sock to be reused.

Electronic coffee makers boil the water and brew the infusion with little human assistance and sometimes according to a timer. Some even grind the beans automatically before brewing. Connoisseurs shun such conveniences as compromising the flavor of the coffee; they prefer freshly ground beans and traditional brewing techniques. To be continued