View entire thread: Interesting Coffee Facts/Trivia???
Posted by 3ternal on 2008-03-18 22:16:57 Post Subject:
Legend has it that a goat herder saw his goats tripping out after eating a berry, he tried it and felt a rush and that's how it all started.
I actually heard 24 straight shots of esspresso is lethal limit in one sitting, I've gotten at least 1/2 way there more than once
There are 3 processing methods for coffee beans; dry, semi-washed, and washed.
Arabica coffee beans have only 1/2 the caffeine content compared to Robusta.
Back to top | view poster's profile
Posted by 3ternal on 2008-03-18 22:16:57 Post Subject:
Legend has it that a goat herder saw his goats tripping out after eating a berry, he tried it and felt a rush and that's how it all started.
I actually heard 24 straight shots of esspresso is lethal limit in one sitting, I've gotten at least 1/2 way there more than once
There are 3 processing methods for coffee beans; dry, semi-washed, and washed.
Arabica coffee beans have only 1/2 the caffeine content compared to Robusta.
Back to top | view poster's profile
View entire thread: What makes coffee less bitter the day after?
Posted by freshroast on 2006-02-22 22:00:24 Post Subject:
Another way of describing Toddy:
"(The Toddy) is the ultimate coffee maker." In 1964, as a chemical engineering graduate of Cornell, Todd Simpson developed and patented a cold brew system that, using regular Arabica coffee beans, creates a superior-tasting cup of steaming HOT coffee. And, with 67% LESS ACID than coffee made by conventional hot brew methods, it's easier on sensitive stomachs. According to The Saturday Evening Post, "Cold brewed coffee is a welcome alternative for the millions of coffee lovers who are acid sensitive or suffer from gastroesophageal reflux disease." The Toddy brewer produces a low acid, coffee concentrate. Just add water for a distinctively bold, super smooth taste that has delighted connoisseurs for some 40 years. And, refrigerated, there's no waste Toddy can be made one cup at a time.
Back to top | view poster's profile
Posted by freshroast on 2006-02-22 22:00:24 Post Subject:
Another way of describing Toddy:
"(The Toddy) is the ultimate coffee maker." In 1964, as a chemical engineering graduate of Cornell, Todd Simpson developed and patented a cold brew system that, using regular Arabica coffee beans, creates a superior-tasting cup of steaming HOT coffee. And, with 67% LESS ACID than coffee made by conventional hot brew methods, it's easier on sensitive stomachs. According to The Saturday Evening Post, "Cold brewed coffee is a welcome alternative for the millions of coffee lovers who are acid sensitive or suffer from gastroesophageal reflux disease." The Toddy brewer produces a low acid, coffee concentrate. Just add water for a distinctively bold, super smooth taste that has delighted connoisseurs for some 40 years. And, refrigerated, there's no waste Toddy can be made one cup at a time.
Back to top | view poster's profile
View entire thread: The Best Coffee Company????
Posted by burtonridr on 2008-03-04 10:17:37 Post Subject: Re: Biased
I may be a little biased but I think my beans are the best.
lol we have great beans as well.
If I were to recommend a good company other than ours, the only one I have tried and believe matches the quality and taste of our beans would be Dawson Taylor, they are local to Boise, Idaho... I dont know if they have a website or sell coffee online. They too roast their own coffee and and only use high quality fresh roasted arabica coffee beans.
Back to top | view poster's profile
Posted by burtonridr on 2008-03-04 10:17:37 Post Subject: Re: Biased
I may be a little biased but I think my beans are the best.
lol we have great beans as well.
If I were to recommend a good company other than ours, the only one I have tried and believe matches the quality and taste of our beans would be Dawson Taylor, they are local to Boise, Idaho... I dont know if they have a website or sell coffee online. They too roast their own coffee and and only use high quality fresh roasted arabica coffee beans.
Back to top | view poster's profile
View entire thread: Extraction Time Question
Posted by Anonymous on 2004-10-28 22:56:32 Post Subject: The perfect shot of Espresso:
The perfect shot of Espresso:
------------------------------------------------------------------------------------------------
Use 7-9 Grams of Ground Coffee (Arabica Coffee Beans are Recommended for Espresso)
1 oz of Water
Brewing Time: 28-30 Seconds
Very Fine Grind
The water temperature should be around 195-200 degrees F
Water Pressure should be at 8-10 bars. (140 pounds / square inch)
*** Driving out the oils from grounds is what actually makes a proper espresso. This can only be done using an Espresso Machine. If oils are not extracted properly, all you have is brewed coffee.
About 20% of Grinds should extract and come out along with the hot water. The rest of the grinds should not be used for a second shot; because on the 2nd and 3rd shot, you will only extract bad grinds, which causes poor flavor.
Another thing to keep in mind is that an espresso must flow out like warm honey, and you should immediately start to see the cream pour out at the top of an espresso shot.
Crema is a good sign that you have a PROPER espresso. Crema also attaches to the taste buds, which provides long after-taste.
Back to top | view poster's profile
Posted by Anonymous on 2004-10-28 22:56:32 Post Subject: The perfect shot of Espresso:
The perfect shot of Espresso:
------------------------------------------------------------------------------------------------
Use 7-9 Grams of Ground Coffee (Arabica Coffee Beans are Recommended for Espresso)
1 oz of Water
Brewing Time: 28-30 Seconds
Very Fine Grind
The water temperature should be around 195-200 degrees F
Water Pressure should be at 8-10 bars. (140 pounds / square inch)
*** Driving out the oils from grounds is what actually makes a proper espresso. This can only be done using an Espresso Machine. If oils are not extracted properly, all you have is brewed coffee.
About 20% of Grinds should extract and come out along with the hot water. The rest of the grinds should not be used for a second shot; because on the 2nd and 3rd shot, you will only extract bad grinds, which causes poor flavor.
Another thing to keep in mind is that an espresso must flow out like warm honey, and you should immediately start to see the cream pour out at the top of an espresso shot.
Crema is a good sign that you have a PROPER espresso. Crema also attaches to the taste buds, which provides long after-taste.
Back to top | view poster's profile