View entire thread: Coffee Brewing Tips
Posted by suchon on 2008-02-25 20:46:28 Post Subject: Coffee Brewing Tips
BREWING TIPS
Everyone has their own way of personalizing coffee, but here are a few basic tips to get started:
Great brewed flavor begins with fresh coffee. When using whole bean coffee, try to grind immediately before brewing. Protect the freshness of whole bean and ground coffees by storing in an airtight container.
Always start with fresh, cold water. Since brewed coffee is over 98% water, the quality of water affects flavor. Use bottled or filtered water if tap water is not high quality.
The proportion of coffee to water is very important. We recommend using two tablespoons for every six ounces of water to extract the full flavor of our coffees. If your brewed coffee tastes too strong, add small amounts of hot water to taste. Using too little coffee can result in over-extraction of the coffee and bitterness in the cup. Using a coffee scoop will ensure your accuracy.
Check the water temperature of your brewing equipment. Ideal brew temperature of water is 195-200 degrees Fahrenheit. When using a french press, or plunge pot, water should be heated in a kettle and poured just off-boil. Boiling water should never come in contact with the coffee grounds.
Coffee is best if served immediately after brewing, and will retain its peak flavor for up to 20 minutes on the warmer. We recommend you transfer your brewed coffee to a thermal carafe to hold for a longer period of time.
Dont forget to take care of your equipment! A clean coffee brewer is critical to great tasting coffee. Periodically, use a mild detergent or baking soda to remove build-up, film and oil.
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Posted by suchon on 2008-02-25 20:46:28 Post Subject: Coffee Brewing Tips
BREWING TIPS
Everyone has their own way of personalizing coffee, but here are a few basic tips to get started:
Great brewed flavor begins with fresh coffee. When using whole bean coffee, try to grind immediately before brewing. Protect the freshness of whole bean and ground coffees by storing in an airtight container.
Always start with fresh, cold water. Since brewed coffee is over 98% water, the quality of water affects flavor. Use bottled or filtered water if tap water is not high quality.
The proportion of coffee to water is very important. We recommend using two tablespoons for every six ounces of water to extract the full flavor of our coffees. If your brewed coffee tastes too strong, add small amounts of hot water to taste. Using too little coffee can result in over-extraction of the coffee and bitterness in the cup. Using a coffee scoop will ensure your accuracy.
Check the water temperature of your brewing equipment. Ideal brew temperature of water is 195-200 degrees Fahrenheit. When using a french press, or plunge pot, water should be heated in a kettle and poured just off-boil. Boiling water should never come in contact with the coffee grounds.
Coffee is best if served immediately after brewing, and will retain its peak flavor for up to 20 minutes on the warmer. We recommend you transfer your brewed coffee to a thermal carafe to hold for a longer period of time.
Dont forget to take care of your equipment! A clean coffee brewer is critical to great tasting coffee. Periodically, use a mild detergent or baking soda to remove build-up, film and oil.
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View entire thread: Sigle Cup Brewing
Posted by johnny on 2006-05-12 09:22:48 Post Subject: Sigle Cup Brewing
Lets talk about single cup brewing. I only know one solution that makes fresh quality coffee. It is a brand new brewing-concept called OneCafé, made by the Swedish company One Café International. Doeas anyone know any other concept/product which is 100% fresh coffee, and what do you think about OneCafé.
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Posted by johnny on 2006-05-12 09:22:48 Post Subject: Sigle Cup Brewing
Lets talk about single cup brewing. I only know one solution that makes fresh quality coffee. It is a brand new brewing-concept called OneCafé, made by the Swedish company One Café International. Doeas anyone know any other concept/product which is 100% fresh coffee, and what do you think about OneCafé.
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View entire thread: How long should the coffee de-gas before cupping / serving ?
Posted by Blucifer on 2007-03-15 14:36:41 Post Subject: How long should the coffee de-gas before cupping / serving ?
Hey gang,
Me again here with another question that may have the most simple of answers but i seem to get alot of different views about it from different sources.
How long after roasting should you let the coffee de-gas before cupping / serving ? Does it differ with Espresso due to the different brewing method (or any other brewing method for that matter) ?
Any help on this matter will be more than helpful !
Thank you in advance !
Blu
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Posted by Blucifer on 2007-03-15 14:36:41 Post Subject: How long should the coffee de-gas before cupping / serving ?
Hey gang,
Me again here with another question that may have the most simple of answers but i seem to get alot of different views about it from different sources.
How long after roasting should you let the coffee de-gas before cupping / serving ? Does it differ with Espresso due to the different brewing method (or any other brewing method for that matter) ?
Any help on this matter will be more than helpful !
Thank you in advance !
Blu
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View entire thread: Astoria Argenta SAE2 Automatic Espresso Machine for Sale
Posted by vogt0047 on 2006-07-07 10:58:19 Post Subject: Astoria Argenta SAE2 Automatic Espresso Machine for Sale
I'm helping a friend clear out some equipment from a small kiosk that went out of business. The machine is only 4 years old and has been tested and is in good working order. Feel free to email me at vogt0047_@excite.com for pictures.
Asking $2400 we can ship this but pickup would be free in the minneapolis area.
Some info on the machine...
The Astoria Argenta SAE 2-group $5,880(new) automatic commercial espresso cappuccino machine is engineered for both ease of use and upkeep. Recognized worldwide for its reliability and performance.
Automatic: A microprocessor controls operation, providing a volumetric measure of water for coffee brewing. The touch pad control can program 4 different coffee dosages, selecting them automatically and independently for each group. There is also a push button control for semiautomatic brewing.
Boiler Capacity: 12 qts. Frame Construction: Galvanized Steel Steam Wands: Stainless Steel Sides, Rear Panels: Baked Enamel Stainless Steel/Copper Copper/Brass Voltage, Single Phase, 60 Cycle: 220V Amps Rating: 18.2 Amps Heating Element: 4000 W Total Wattage: 4330 W Electrical Cord Length: 5 ft. Motor Pump: Built-in. Width: 27 1/2 in. Depth: 21 in. Height: 20 1/2 - 24 1/2in. (Adjustable) Cup Height: 5 3/4 in. (Group Head to tray) Shipping Weight: 183 lbs.
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Posted by vogt0047 on 2006-07-07 10:58:19 Post Subject: Astoria Argenta SAE2 Automatic Espresso Machine for Sale
I'm helping a friend clear out some equipment from a small kiosk that went out of business. The machine is only 4 years old and has been tested and is in good working order. Feel free to email me at vogt0047_@excite.com for pictures.
Asking $2400 we can ship this but pickup would be free in the minneapolis area.
Some info on the machine...
The Astoria Argenta SAE 2-group $5,880(new) automatic commercial espresso cappuccino machine is engineered for both ease of use and upkeep. Recognized worldwide for its reliability and performance.
Automatic: A microprocessor controls operation, providing a volumetric measure of water for coffee brewing. The touch pad control can program 4 different coffee dosages, selecting them automatically and independently for each group. There is also a push button control for semiautomatic brewing.
Boiler Capacity: 12 qts. Frame Construction: Galvanized Steel Steam Wands: Stainless Steel Sides, Rear Panels: Baked Enamel Stainless Steel/Copper Copper/Brass Voltage, Single Phase, 60 Cycle: 220V Amps Rating: 18.2 Amps Heating Element: 4000 W Total Wattage: 4330 W Electrical Cord Length: 5 ft. Motor Pump: Built-in. Width: 27 1/2 in. Depth: 21 in. Height: 20 1/2 - 24 1/2in. (Adjustable) Cup Height: 5 3/4 in. (Group Head to tray) Shipping Weight: 183 lbs.
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View entire thread: Trung Nguyen Coffee - The Best Coffee In Viet Nam
Posted by trungnguyencorp on 2007-09-27 04:43:07 Post Subject: Trung Nguyen Coffee - The Best Coffee In Viet Nam
http://trankimha.trustpass.alibaba.com/productlist.html
http://www.trungnguyen.com.vn
HOW WE GROW
Small entrepreneur – Great enterprise
Trung Nguyen Coffee Company - the 1st member in Trung Nguyen Corporation – started business in 1996 as a small entrepreneur led by young medical students.
Creativity and aspiration to increase Vietnamese coffee value have been the key factors bringing us success and fame. Being the No. 1 coffee producer in Vietnam with 2 successful brands - Trung Nguyen coffee and G7 instant coffee - Trung Nguyen has become a phenomenon of incredibly fast-growing company.
Crossing national border, Trung Nguyen’s products are present in more than 40 countries around the world to serve its gourmet drinkers.
The Trung Nguyen experience
Being the first Vietnamese company successfully set up coffee franchising system nationwide and worldwide, Trung Nguyen has been giving its coffee-lovers a unique environment to experience Vietnamese coffee culture through its gourmet coffee cup.
A coffee philosophy transcends language and culture
“Coffee is not just a simple drink, but an inspiration to human creativity”
This philosophy has been the guideline in our franchising system development strategy.
Fast growth
More than 1,000 coffee shops setting up nationwide and worldwide within 8 years showing Trung Nguyen’s proper development strategy and profound philosophy.
OUR NETWORKS
National network: Being the leading coffee brand in Vietnam, our products are present nationwide with a huge distribution network of 140 distributors , 91 supermarkets, resorts, bookstores and thousands of retail shops.
International network: Trung Nguyen’s coffee and tea are serving the world’s drinkers in more than 40 countries including US, UK, Canada, Australia, Hungary, Germany, Denmark, France, Japan, China, Korea, Malaysia, etc. with export value reaching millions US dollar per year.
OUR BRANDS
TRUNG NGUYEN COFFEE - The leading coffee brand in Vietnam
Through the careful selection of Vietnamese Highland’s finest coffee beans and the application of Trung Nguyen’s unique know – how in roasting and brewing, a gourmet coffee brought to you with variant of flavors and aromas.
With a wide product portfolio ranging from ground coffee, espresso to whole beans categories, Trung Nguyen proudly satisfies the mutable needs of its coffee-lovers around the world.
Enjoy the distinctive taste and flavor of Vietnamese coffee and peaceful moments to inspire your creativity through the most beloved coffee brand in Vietnam.
G7 INSTANT COFFEE - The pioneer’s spirit
Launched in 2003, G7 3 in 1 instant coffee immediately won over the leading position of a global brand – Nescafé - in domestic market and crossed national border to reach the world’s consumers.
The facts that G7 coffee chosen as the sole instant coffee serving the Heads of state during the ASEAN 5 Summit is an international recognition of our gourmet coffee quality.
To give our coffee-lovers more choices, G7 instant coffee’s portfolio has been expanded to pure black as well as Cappuccino with different flavors.
KEY FACTORS TO OUR COFFEE BRANDS’ SUCCESS
Perfect geographical conditions
Located in central highland of Vietnam, Buon Ma Thuot – where our coffee grows - having the best conditions for coffee cultivation. Through 160 million years of major geographical changes, its legendary basaltic soil becomes the major factor making our coffee unique.
The unique know-how
With an everlasting passion for coffee, Trung Nguyen’s craftsmen dedicate their lives to bring the world’s coffee-lovers a special coffee range with distinctive tastes and flavors through our unique know-how of coffee selecting, roasting and brewing.
Well-managed system and advanced technology
Being the only coffee producer in Vietnam certified EurepGAP (EUREP: Euro-Retailer Produce Working Group; GAP: Good Agricultural Practice) and HACCP (Hazard Analysis and Critical Control Point System), Trung Nguyen proudly convinces the world’s coffee industry of their capability to maintain consumers’ confidence in their coffee quality and safety, minimize detrimental environmental impacts of farming operations and ensure a responsible approach to worker health and safety.
Equipped with European advanced technology, Trung Nguyen’s 2 factories in Buon Ma Thuot and Binh Duong provinces ranking the biggest and most modern coffee factories in Vietnam with maximum capacity reaching 13,000 tons per year for ground and instant coffees.
Strong Manpower – Great Spirit
We are proud of being a member of Trung Nguyen corporation to inspire human’s creativity through our gourmet coffee and profound coffee philosophy. Since coffee is a major source of society development, it’s worth dedicating our lives to treasure it.
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Posted by trungnguyencorp on 2007-09-27 04:43:07 Post Subject: Trung Nguyen Coffee - The Best Coffee In Viet Nam
http://trankimha.trustpass.alibaba.com/productlist.html
http://www.trungnguyen.com.vn
HOW WE GROW
Small entrepreneur – Great enterprise
Trung Nguyen Coffee Company - the 1st member in Trung Nguyen Corporation – started business in 1996 as a small entrepreneur led by young medical students.
Creativity and aspiration to increase Vietnamese coffee value have been the key factors bringing us success and fame. Being the No. 1 coffee producer in Vietnam with 2 successful brands - Trung Nguyen coffee and G7 instant coffee - Trung Nguyen has become a phenomenon of incredibly fast-growing company.
Crossing national border, Trung Nguyen’s products are present in more than 40 countries around the world to serve its gourmet drinkers.
The Trung Nguyen experience
Being the first Vietnamese company successfully set up coffee franchising system nationwide and worldwide, Trung Nguyen has been giving its coffee-lovers a unique environment to experience Vietnamese coffee culture through its gourmet coffee cup.
A coffee philosophy transcends language and culture
“Coffee is not just a simple drink, but an inspiration to human creativity”
This philosophy has been the guideline in our franchising system development strategy.
Fast growth
More than 1,000 coffee shops setting up nationwide and worldwide within 8 years showing Trung Nguyen’s proper development strategy and profound philosophy.
OUR NETWORKS
National network: Being the leading coffee brand in Vietnam, our products are present nationwide with a huge distribution network of 140 distributors , 91 supermarkets, resorts, bookstores and thousands of retail shops.
International network: Trung Nguyen’s coffee and tea are serving the world’s drinkers in more than 40 countries including US, UK, Canada, Australia, Hungary, Germany, Denmark, France, Japan, China, Korea, Malaysia, etc. with export value reaching millions US dollar per year.
OUR BRANDS
TRUNG NGUYEN COFFEE - The leading coffee brand in Vietnam
Through the careful selection of Vietnamese Highland’s finest coffee beans and the application of Trung Nguyen’s unique know – how in roasting and brewing, a gourmet coffee brought to you with variant of flavors and aromas.
With a wide product portfolio ranging from ground coffee, espresso to whole beans categories, Trung Nguyen proudly satisfies the mutable needs of its coffee-lovers around the world.
Enjoy the distinctive taste and flavor of Vietnamese coffee and peaceful moments to inspire your creativity through the most beloved coffee brand in Vietnam.
G7 INSTANT COFFEE - The pioneer’s spirit
Launched in 2003, G7 3 in 1 instant coffee immediately won over the leading position of a global brand – Nescafé - in domestic market and crossed national border to reach the world’s consumers.
The facts that G7 coffee chosen as the sole instant coffee serving the Heads of state during the ASEAN 5 Summit is an international recognition of our gourmet coffee quality.
To give our coffee-lovers more choices, G7 instant coffee’s portfolio has been expanded to pure black as well as Cappuccino with different flavors.
KEY FACTORS TO OUR COFFEE BRANDS’ SUCCESS
Perfect geographical conditions
Located in central highland of Vietnam, Buon Ma Thuot – where our coffee grows - having the best conditions for coffee cultivation. Through 160 million years of major geographical changes, its legendary basaltic soil becomes the major factor making our coffee unique.
The unique know-how
With an everlasting passion for coffee, Trung Nguyen’s craftsmen dedicate their lives to bring the world’s coffee-lovers a special coffee range with distinctive tastes and flavors through our unique know-how of coffee selecting, roasting and brewing.
Well-managed system and advanced technology
Being the only coffee producer in Vietnam certified EurepGAP (EUREP: Euro-Retailer Produce Working Group; GAP: Good Agricultural Practice) and HACCP (Hazard Analysis and Critical Control Point System), Trung Nguyen proudly convinces the world’s coffee industry of their capability to maintain consumers’ confidence in their coffee quality and safety, minimize detrimental environmental impacts of farming operations and ensure a responsible approach to worker health and safety.
Equipped with European advanced technology, Trung Nguyen’s 2 factories in Buon Ma Thuot and Binh Duong provinces ranking the biggest and most modern coffee factories in Vietnam with maximum capacity reaching 13,000 tons per year for ground and instant coffees.
Strong Manpower – Great Spirit
We are proud of being a member of Trung Nguyen corporation to inspire human’s creativity through our gourmet coffee and profound coffee philosophy. Since coffee is a major source of society development, it’s worth dedicating our lives to treasure it.
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View entire thread: Keurig B60 Coffee Brewing System reviewed
Posted by ben1000 on 2006-07-11 11:07:36 Post Subject: Keurig B60 Coffee Brewing System reviewed
Here's a video overview of the Keurig B-60 K-CUP coffee brewing system:
http://www.neo-fight.tv/2006/07/keurig_ ... _syst.html
Best,
Benjamin
----------------------------------------------------------
http://www.neo-fight.tv
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Posted by ben1000 on 2006-07-11 11:07:36 Post Subject: Keurig B60 Coffee Brewing System reviewed
Here's a video overview of the Keurig B-60 K-CUP coffee brewing system:
http://www.neo-fight.tv/2006/07/keurig_ ... _syst.html
Best,
Benjamin
----------------------------------------------------------
http://www.neo-fight.tv
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View entire thread: Looking for equipment supplier
Posted by AlisonD on 2007-11-05 23:14:04 Post Subject: Looking for equipment supplier
Hey all, I am interested in adding home brewing and roasting equipment to my site and am looking for quality product dropshippers. Any tips would be appreciated. Thanks
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Posted by AlisonD on 2007-11-05 23:14:04 Post Subject: Looking for equipment supplier
Hey all, I am interested in adding home brewing and roasting equipment to my site and am looking for quality product dropshippers. Any tips would be appreciated. Thanks
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View entire thread: MyCupCoffee.com
Posted by MyCup on 2008-08-29 15:34:12 Post Subject: MyCupCoffee.com
Hello,
We offer a wide range of Green Mountain Coffee, K Cups and teas, all with free shipping.
We also offer a variety of brewing supplies, accessories and other office coffee products at competitive pricing. You can visit our website at http://www.mycupcoffe.com
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Posted by MyCup on 2008-08-29 15:34:12 Post Subject: MyCupCoffee.com
Hello,
We offer a wide range of Green Mountain Coffee, K Cups and teas, all with free shipping.
We also offer a variety of brewing supplies, accessories and other office coffee products at competitive pricing. You can visit our website at http://www.mycupcoffe.com
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View entire thread: No Plastic?
Posted by arbateman on 2004-08-10 23:28:43 Post Subject: No Plastic?
I am looking for a drip brewing machine where the hot water/coffee does not come in contact with plastic. I have seen a few stainless boilers, but not drip baskets. I presently use a french press but would like to find a non plastic drip machine.
Any suggestions would be great.
Alan
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Posted by arbateman on 2004-08-10 23:28:43 Post Subject: No Plastic?
I am looking for a drip brewing machine where the hot water/coffee does not come in contact with plastic. I have seen a few stainless boilers, but not drip baskets. I presently use a french press but would like to find a non plastic drip machine.
Any suggestions would be great.
Alan
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View entire thread: Toastess Elegance Tower 10-Cup Coffeemaker
Posted by WakeUp1 on 2006-01-19 09:14:31 Post Subject: Toastess Elegance Tower 10-Cup Coffeemaker
Has anyone tried this new coffeemaker?
Toastess Elegance Tower 10-Cup Coffeemaker
http://www.amazon.com/gp/product/B0002P ... e&n=284507
Does anyone know anything about Toastess Quality and most importantly the brewing water temperature?
It's 1000 watts, I'm not sure that is hot enough to get to the ideal 195-200 degrees for best extraction.
Everyone's feedback is greatly appreciated.
WakeUp1
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Posted by WakeUp1 on 2006-01-19 09:14:31 Post Subject: Toastess Elegance Tower 10-Cup Coffeemaker
Has anyone tried this new coffeemaker?
Toastess Elegance Tower 10-Cup Coffeemaker
http://www.amazon.com/gp/product/B0002P ... e&n=284507
Does anyone know anything about Toastess Quality and most importantly the brewing water temperature?
It's 1000 watts, I'm not sure that is hot enough to get to the ideal 195-200 degrees for best extraction.
Everyone's feedback is greatly appreciated.
WakeUp1
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View entire thread: Saeco Magic Deluxe question
Posted by texascoffeelady on 2007-01-20 09:21:07 Post Subject: Saeco Magic Deluxe question
I''ve had this Saeco Magic Deluxe for several years. It has one quirk, though. For the first several years, sometimes it would brew a 6 oz serving, sometimes and 8 oz serving and sometimes an appx. 9 oz serving.
No matter what I did, it was close to random as to the size. Then one day a few months ago, it started brewing a 9 oz serving every time! I was so happy!
But then it was time to descale, which I did as usual, and now it will only brew a 6 oz portion everytime.
Any suggestions? I''ve tried holding down the button like the manual says...
Thanks!
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Posted by texascoffeelady on 2007-01-20 09:21:07 Post Subject: Saeco Magic Deluxe question
I''ve had this Saeco Magic Deluxe for several years. It has one quirk, though. For the first several years, sometimes it would brew a 6 oz serving, sometimes and 8 oz serving and sometimes an appx. 9 oz serving.
No matter what I did, it was close to random as to the size. Then one day a few months ago, it started brewing a 9 oz serving every time! I was so happy!
But then it was time to descale, which I did as usual, and now it will only brew a 6 oz portion everytime.
Any suggestions? I''ve tried holding down the button like the manual says...
Thanks!
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View entire thread: gold cup
Posted by NW JAVA on 2005-03-11 18:00:21 Post Subject: gold cup
I was reading through the SCAA jan/feb mag about the " gold cup" and thinking about my newest customer ( wholesale). In his resturaunt he was using about 6.25oz per 1.5 gallons. NO wonder the coffee tasted crappy
and I got the acct. Anyway If I was to raise the amt to: 9.75 oz coffee per 1.5 gallons..he's come unglued. Take a look at the SCAA brewing COntrol Chart and let me know your opinions.
Thanks, and you know the cofffee tastes prestty really good at 7.00 oz per 1.5 gallons.
Is the golden cup realistic for a resturaunt?
I really am happy about my new acct its worth about 100lbs per week on avg......
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Posted by NW JAVA on 2005-03-11 18:00:21 Post Subject: gold cup
I was reading through the SCAA jan/feb mag about the " gold cup" and thinking about my newest customer ( wholesale). In his resturaunt he was using about 6.25oz per 1.5 gallons. NO wonder the coffee tasted crappy
and I got the acct. Anyway If I was to raise the amt to: 9.75 oz coffee per 1.5 gallons..he's come unglued. Take a look at the SCAA brewing COntrol Chart and let me know your opinions.
Thanks, and you know the cofffee tastes prestty really good at 7.00 oz per 1.5 gallons.
Is the golden cup realistic for a resturaunt?
I really am happy about my new acct its worth about 100lbs per week on avg......
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View entire thread: KitchenAid Artisan any good?
Posted by juju on 2005-08-18 21:01:29 Post Subject: KitchenAid Artisan any good?
Hi all,
I am looking for a new machine to replace my old reliable but single boiler Krups at home and have had my eye on the KitchenAid Artisan (for purely retro aesthetic reasons) but I can't seem to get any more detail about the machine other than the usual 15bar water pump etc, and I can't decipher exactly what they mean by "boiler". I just can't figure out where it stands in the technology stakes.
Thier site doesn't list it as yet.
Can anyone give me any clues as to it's brewing ability, or is there a better machine with the same look at the price range of $1000-1200?
TIA
Bill
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Posted by juju on 2005-08-18 21:01:29 Post Subject: KitchenAid Artisan any good?
Hi all,
I am looking for a new machine to replace my old reliable but single boiler Krups at home and have had my eye on the KitchenAid Artisan (for purely retro aesthetic reasons) but I can't seem to get any more detail about the machine other than the usual 15bar water pump etc, and I can't decipher exactly what they mean by "boiler". I just can't figure out where it stands in the technology stakes.
Thier site doesn't list it as yet.
Can anyone give me any clues as to it's brewing ability, or is there a better machine with the same look at the price range of $1000-1200?
TIA
Bill
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View entire thread: In Cup Brewing
Posted by JohnB on 2008-06-06 09:19:48 Post Subject: In Cup Brewing
Anyone tried these: http://www.harney.com/permanentfilters.html ???
I've been using the large filter in my 16oz Nissan travel mug & making some great coffee. I'm getting better flavor using the same beans then from my Press or Aeropress. I use 30g coarsely ground, a 4 minute brew time & I stir down the grounds a couple times. So far I've brewed up some Kenya AA Estate & Fazenda Do Sertao using this method & both were excellent with no bitterness. You will get a very small amount of sediment in the bottom of the cup but less then I normally see with press brewing. I bought them mainly for travel but it looks like they will be getting lots of use around home also.
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Posted by JohnB on 2008-06-06 09:19:48 Post Subject: In Cup Brewing
Anyone tried these: http://www.harney.com/permanentfilters.html ???
I've been using the large filter in my 16oz Nissan travel mug & making some great coffee. I'm getting better flavor using the same beans then from my Press or Aeropress. I use 30g coarsely ground, a 4 minute brew time & I stir down the grounds a couple times. So far I've brewed up some Kenya AA Estate & Fazenda Do Sertao using this method & both were excellent with no bitterness. You will get a very small amount of sediment in the bottom of the cup but less then I normally see with press brewing. I bought them mainly for travel but it looks like they will be getting lots of use around home also.
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View entire thread: Saeco Magic Combi leaks water out steam wand
Posted by razmataz on 2007-11-17 14:54:42 Post Subject: Saeco Magic Combi leaks water out steam wand
I have a Saeco Semi Automatic Magic Combi that is about 8 years old.
Water leaks from the steam pipe when coffee is brewing and the steam valve is closed. It started with a trickle and has increased to a steady stream. It has progressively worsened to the point where more water is coming through the steam pipe than through the coffee basket, and there is barely enough pressure to brew the coffee.
Strange thing is this only happens about 80% of the time, the rest of the time it operates normally with no leak.
I have had the machine professionally repaired for the same reason twice. I am reluctant to pay for it again and would like to attempt the repair myself. Anyone have any idea what part needs replacing?
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Posted by razmataz on 2007-11-17 14:54:42 Post Subject: Saeco Magic Combi leaks water out steam wand
I have a Saeco Semi Automatic Magic Combi that is about 8 years old.
Water leaks from the steam pipe when coffee is brewing and the steam valve is closed. It started with a trickle and has increased to a steady stream. It has progressively worsened to the point where more water is coming through the steam pipe than through the coffee basket, and there is barely enough pressure to brew the coffee.
Strange thing is this only happens about 80% of the time, the rest of the time it operates normally with no leak.
I have had the machine professionally repaired for the same reason twice. I am reluctant to pay for it again and would like to attempt the repair myself. Anyone have any idea what part needs replacing?
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View entire thread: The Coffee Ritual
Posted by Matt Arnold on 2005-01-17 15:03:31 Post Subject: The Coffee Ritual
I need advice. This idea was inspired by a parody that is done at science fiction and fantasy conventions here in Michigan. This was called the Chocolate Ritual, and I thought if they can do that, then I should start holding a Coffee Ritual. The computer geeks love coffee at the local science fiction and open source software convention. I will dress in a clergy costume and logo barista apron, and do a mock ceremony of grinding and brewing in a Bodum Santos French Press. We'll sing hymns about how much we love coffee.
I would like to make the event into a coffee tasting, and introduce true quality beans, and try to show people the differences. I've never even been to a coffee tasting though. Could you make any recommendations?
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Posted by Matt Arnold on 2005-01-17 15:03:31 Post Subject: The Coffee Ritual
I need advice. This idea was inspired by a parody that is done at science fiction and fantasy conventions here in Michigan. This was called the Chocolate Ritual, and I thought if they can do that, then I should start holding a Coffee Ritual. The computer geeks love coffee at the local science fiction and open source software convention. I will dress in a clergy costume and logo barista apron, and do a mock ceremony of grinding and brewing in a Bodum Santos French Press. We'll sing hymns about how much we love coffee.
I would like to make the event into a coffee tasting, and introduce true quality beans, and try to show people the differences. I've never even been to a coffee tasting though. Could you make any recommendations?
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View entire thread: Coffee in my homebrew
Posted by dnrobert24 on 2006-02-02 12:00:23 Post Subject: Coffee in my homebrew
I am a homebrewer planning to use coffee in my next Oatmeal Stout. I have done some research on the matter and decided that the best way to go is to cold brew a batch and add it at bottling time.
One major "enemy" to homebrew is oil, as it makes carbonation difficult and kills the head. I understand that cold brewing will result in less oil, but I really want to cut down on oil, while increasing flavor. Thus, I am in a bind, as the darker roasts with more flavor have more oil.
I think I will have to settle for a medium roast to balance things. My question is, which medium roasts would have the least amount of oils in them? I am thinking Costa Rican Peaberrry. Kona may also work, but someone suggested high altitude Arabica beans. Does altitude=lower oils?
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Posted by dnrobert24 on 2006-02-02 12:00:23 Post Subject: Coffee in my homebrew
I am a homebrewer planning to use coffee in my next Oatmeal Stout. I have done some research on the matter and decided that the best way to go is to cold brew a batch and add it at bottling time.
One major "enemy" to homebrew is oil, as it makes carbonation difficult and kills the head. I understand that cold brewing will result in less oil, but I really want to cut down on oil, while increasing flavor. Thus, I am in a bind, as the darker roasts with more flavor have more oil.
I think I will have to settle for a medium roast to balance things. My question is, which medium roasts would have the least amount of oils in them? I am thinking Costa Rican Peaberrry. Kona may also work, but someone suggested high altitude Arabica beans. Does altitude=lower oils?
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View entire thread: All About Coffee
Posted by Dhiraj on 2008-07-17 02:15:35 Post Subject: All About Coffee
I am here for the business .
I Have this several sites of coffee accessories to sell.
Coffee Reviews- Looking for a perfect cup of coffee? Reviews will help you to find out various brands and types of coffee, according to the requirements.
Coffee Shop Guide - Provides all information regarding Coffee Accessories and Coffee Shops all over the world.
Cheap Coffee Machines - Know more about best Coffee machines, Coffee Accessories and more!
Coffee Reviews- Looking for a perfect cup of coffee? Reviews will help you to find out various brands and types of coffee, according to the requirements.
Classic Coffee Percolators - A type of pot for brewing coffee is a coffee percolator. In this boiling water is forced constantly up through central tube to filter back down through a basket of ground coffee beans.Depending upon the coffee bubbles going up, the strength of the coffee is determined.
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Posted by Dhiraj on 2008-07-17 02:15:35 Post Subject: All About Coffee
I am here for the business .
I Have this several sites of coffee accessories to sell.
Coffee Reviews- Looking for a perfect cup of coffee? Reviews will help you to find out various brands and types of coffee, according to the requirements.
Coffee Shop Guide - Provides all information regarding Coffee Accessories and Coffee Shops all over the world.
Cheap Coffee Machines - Know more about best Coffee machines, Coffee Accessories and more!
Coffee Reviews- Looking for a perfect cup of coffee? Reviews will help you to find out various brands and types of coffee, according to the requirements.
Classic Coffee Percolators - A type of pot for brewing coffee is a coffee percolator. In this boiling water is forced constantly up through central tube to filter back down through a basket of ground coffee beans.Depending upon the coffee bubbles going up, the strength of the coffee is determined.
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View entire thread: Making coffee with a Moka Pot?!?!
Posted by richedie on 2006-06-21 13:29:58 Post Subject: Making coffee with a Moka Pot?!?!
Hi all,
I just ordered the large 22 ounce Moka pot from Sweet Maries. She recommends the stainless steel model and I just thought the large size would be good if I want to have two 10 oz cups in the morning. I don't know if a moka pot requires more coffee than a normal brewing method however.
http://www.sweetmarias.com/prod.brewers.mokapot.shtml
Does anyone brew their morning pot with a moka brew? Is it really dense and concentrated, flavorful? I have a friend who swears by this method. I hear you can make coffe and espresso. Does this only mean that I can use espresso type beans as well? I am confused on this matter as if you can brew differently.
My current methods are manual drip (love this method with a fine grind and an extra scoop of grounds - very clean, yet strong)
Tirra French "Pull" system - all french presses are tricky in my opinion.....the grind/steep time must be dead on.
My new Moka pot.
Maybe a vacuum, krupps moka brew or Eva Solo.
Thanks for any comments.
Rich
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Posted by richedie on 2006-06-21 13:29:58 Post Subject: Making coffee with a Moka Pot?!?!
Hi all,
I just ordered the large 22 ounce Moka pot from Sweet Maries. She recommends the stainless steel model and I just thought the large size would be good if I want to have two 10 oz cups in the morning. I don't know if a moka pot requires more coffee than a normal brewing method however.
http://www.sweetmarias.com/prod.brewers.mokapot.shtml
Does anyone brew their morning pot with a moka brew? Is it really dense and concentrated, flavorful? I have a friend who swears by this method. I hear you can make coffe and espresso. Does this only mean that I can use espresso type beans as well? I am confused on this matter as if you can brew differently.
My current methods are manual drip (love this method with a fine grind and an extra scoop of grounds - very clean, yet strong)
Tirra French "Pull" system - all french presses are tricky in my opinion.....the grind/steep time must be dead on.
My new Moka pot.
Maybe a vacuum, krupps moka brew or Eva Solo.
Thanks for any comments.
Rich
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View entire thread: Baristamakers[sm] Professional Barista Training in your Shop
Posted by cafemakers on 2005-04-17 19:02:55 Post Subject: Baristamakers[sm] Professional Barista Training in your Shop
Don't waste money or valuable time away from your shop traveling across the country to barista school when our expert trainers will come to you. Train your baristas to the standards of an internationally competitive champion with Cafemakers Baristamakers on-site barista training program in your own coffee shop, with your own equipment and supplies. Our 1, 2 or 3 day introduction training program employs the experience of a SCAA instructor and USBC barista competition judge to walk your employees through the steps of consistently serving oustanding espresso-based beverages with the technique of a world champion.
Advanced courses and multiple day sessions are available to suit all number of employees, company specific procedures, and barista skill levels.
Sample topics from a typical Baristamakers course outline include:
* Understanding Coffee and its Tradition
* The Role of a Professional Barista
* Traditional Italian and American-style Coffee Recipes
* Operating your Commercial Espresso & Coffee Brewing Equipment
* Step-by-step Technique for Perfect Espresso
* Managing Milk
* Conservation and Waste Management
* Workplace Efficiency and Perfomance Improvement
* Cleaning and Routine Maintenance
* Barista Customer Service Skills
* Much More!!!
For additional information, please visit our website at http://www.cafemakers.com.
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Posted by cafemakers on 2005-04-17 19:02:55 Post Subject: Baristamakers[sm] Professional Barista Training in your Shop
Don't waste money or valuable time away from your shop traveling across the country to barista school when our expert trainers will come to you. Train your baristas to the standards of an internationally competitive champion with Cafemakers Baristamakers on-site barista training program in your own coffee shop, with your own equipment and supplies. Our 1, 2 or 3 day introduction training program employs the experience of a SCAA instructor and USBC barista competition judge to walk your employees through the steps of consistently serving oustanding espresso-based beverages with the technique of a world champion.
Advanced courses and multiple day sessions are available to suit all number of employees, company specific procedures, and barista skill levels.
Sample topics from a typical Baristamakers course outline include:
* Understanding Coffee and its Tradition
* The Role of a Professional Barista
* Traditional Italian and American-style Coffee Recipes
* Operating your Commercial Espresso & Coffee Brewing Equipment
* Step-by-step Technique for Perfect Espresso
* Managing Milk
* Conservation and Waste Management
* Workplace Efficiency and Perfomance Improvement
* Cleaning and Routine Maintenance
* Barista Customer Service Skills
* Much More!!!
For additional information, please visit our website at http://www.cafemakers.com.
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View entire thread: Boracay’s STABLES REAL COFFEE: 4 Best Coffees in the Islan
Posted by coffeetology girl on 2006-06-16 23:57:15 Post Subject: Boracay’s STABLES REAL COFFEE: 4 Best Coffees in the Islan
Hi Fellow Coffee Lovers:
If you happened to you visit BORACAY, don’t’ forget to pass by STABLES REAL COFFEE AND TEA between boat station 1 and boat station 2. They serve the best coffees in the island. STABLES is simply a nipa hut with counter stools; to compliment with their native ambiance, they serve coffee prepared in traditional way -- that is via stove top espresso. Like the typical espresso machines, stove top espresso produces authentic coffee shot; however, you have to put it on a stove like a pot, and wait for the water to boil before serving. (If you wish to know more about stove top espresso, kindly visit our “7 types of brewingâ€
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Posted by coffeetology girl on 2006-06-16 23:57:15 Post Subject: Boracay’s STABLES REAL COFFEE: 4 Best Coffees in the Islan
Hi Fellow Coffee Lovers:
If you happened to you visit BORACAY, don’t’ forget to pass by STABLES REAL COFFEE AND TEA between boat station 1 and boat station 2. They serve the best coffees in the island. STABLES is simply a nipa hut with counter stools; to compliment with their native ambiance, they serve coffee prepared in traditional way -- that is via stove top espresso. Like the typical espresso machines, stove top espresso produces authentic coffee shot; however, you have to put it on a stove like a pot, and wait for the water to boil before serving. (If you wish to know more about stove top espresso, kindly visit our “7 types of brewingâ€
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View entire thread: Looking for a good (and good looking) coffee maker
Posted by chrisr731 on 2007-05-09 14:39:55 Post Subject: Looking for a good (and good looking) coffee maker
Hi everyone,
Well my Braun coffee maker just broke and so I need to buy a new coffee maker. I need some opinions on a new one. I am not a coffee connoisseur by any means, so I am not incredibly picky on the actual brewed coffee, but of course I want a maker that produces a good cup. That is a given (a coffee maker must make good coffee, right?) So, here is my secondary criteria:
- Absolutely does not drip (my previous maker always dripped when pouring, I can''t stand that) - this is probably most important after brewing good coffee.
- Good looks. I know this might seem stupid to some, but I really appreciate a nicely designed product to match my other kitchen appliaces. This is #2 in importance after good coffee and no drips.
- I would like a thermal carafe, although this is not completely necessary. In fact, it is almost a 50-50 thing, because on the one hand I''d like a thermal carafe, but then it is slightly less convenient than glass carafes (not dishwasher safe, and you have to warm it before use).
I have been looking at the Capresso ST600 and I like the looks of it a lot but my only question is the matter of drippage. I''ve read a number of reviews and people say it condenses and drips down the back. Does anyone have experience with the ST600 or other Capresso products? Are they worth the money?
Other than the Capresso I have not looked around too much. Any other ideas?
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Posted by chrisr731 on 2007-05-09 14:39:55 Post Subject: Looking for a good (and good looking) coffee maker
Hi everyone,
Well my Braun coffee maker just broke and so I need to buy a new coffee maker. I need some opinions on a new one. I am not a coffee connoisseur by any means, so I am not incredibly picky on the actual brewed coffee, but of course I want a maker that produces a good cup. That is a given (a coffee maker must make good coffee, right?) So, here is my secondary criteria:
- Absolutely does not drip (my previous maker always dripped when pouring, I can''t stand that) - this is probably most important after brewing good coffee.
- Good looks. I know this might seem stupid to some, but I really appreciate a nicely designed product to match my other kitchen appliaces. This is #2 in importance after good coffee and no drips.
- I would like a thermal carafe, although this is not completely necessary. In fact, it is almost a 50-50 thing, because on the one hand I''d like a thermal carafe, but then it is slightly less convenient than glass carafes (not dishwasher safe, and you have to warm it before use).
I have been looking at the Capresso ST600 and I like the looks of it a lot but my only question is the matter of drippage. I''ve read a number of reviews and people say it condenses and drips down the back. Does anyone have experience with the ST600 or other Capresso products? Are they worth the money?
Other than the Capresso I have not looked around too much. Any other ideas?
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View entire thread: PR: '08 Convenience Retailing Conference to Feature Coffee
Posted by cafemakers on 2007-12-26 16:26:40 Post Subject: PR: '08 Convenience Retailing Conference to Feature Coffee
Kamuela, HI (PRWEB) December 27, 2007 -- Something new is brewing for the February 2008 Convenience Retailing Conference in San Antonio, Texas. For the first time in the event's history, Andrew Hetzel of leading retail coffee consultancy Cafemakers will teach attendees the "ins and outs" of specialty coffee.
"I'm delighted by the way that convenience retailers have welcomed this opportunity to learn more about specialty coffee and the techniques that can improve beverage quality and flavor in convenience store settings," says Hetzel.
Described as a unique learning platform for retailers to pursue personal and professional growth while networking among industry leaders, CRC's 2008 symposium boasts an impressive lineup of featured speakers, including: Dr. Stephen Covey, founder and vice chairman of FranklinCovey, Steve Wosniak, co-founder of Apple Computer, and 2008 presidential candidate and former Massachusetts Governor, Mitt Romney.
Attendees of Mr. Hetzel's C-Store Specialty Coffee Success session, sponsored by Sara Lee Foodservice, will have the opportunity to experience professional coffee tasting, learn the basics of specialty coffee preparation and hear case examples that highlight critical success factors necessary to implement successful specialty coffee programs in convenience stores.
The 2008 Convenience Retailing Conference will be held at the San Antonio Grand Hyatt on February 11-13. For more information and to register, visit the conference website at http://www.convenienceretailing.com
About Andrew Hetzel
Andrew Hetzel is the founder and president of Cafemakers, a coffee industry business consultancy based in Hawaii. Cafemakers provides strategic business counseling, marketing and quality improvement services for coffee retailers, roasters and trade associations worldwide.
Named one of the top young business entrepreneurs in the State of Hawaii by Pacific Business News in 2007, Mr. Hetzel is a frequent speaker at food and beverage conferences, a judge for coffee competitions and a writer for coffee industry trade publications. For more information, visit http://www.cafemakers.com
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Posted by cafemakers on 2007-12-26 16:26:40 Post Subject: PR: '08 Convenience Retailing Conference to Feature Coffee
Kamuela, HI (PRWEB) December 27, 2007 -- Something new is brewing for the February 2008 Convenience Retailing Conference in San Antonio, Texas. For the first time in the event's history, Andrew Hetzel of leading retail coffee consultancy Cafemakers will teach attendees the "ins and outs" of specialty coffee.
"I'm delighted by the way that convenience retailers have welcomed this opportunity to learn more about specialty coffee and the techniques that can improve beverage quality and flavor in convenience store settings," says Hetzel.
Described as a unique learning platform for retailers to pursue personal and professional growth while networking among industry leaders, CRC's 2008 symposium boasts an impressive lineup of featured speakers, including: Dr. Stephen Covey, founder and vice chairman of FranklinCovey, Steve Wosniak, co-founder of Apple Computer, and 2008 presidential candidate and former Massachusetts Governor, Mitt Romney.
Attendees of Mr. Hetzel's C-Store Specialty Coffee Success session, sponsored by Sara Lee Foodservice, will have the opportunity to experience professional coffee tasting, learn the basics of specialty coffee preparation and hear case examples that highlight critical success factors necessary to implement successful specialty coffee programs in convenience stores.
The 2008 Convenience Retailing Conference will be held at the San Antonio Grand Hyatt on February 11-13. For more information and to register, visit the conference website at http://www.convenienceretailing.com
About Andrew Hetzel
Andrew Hetzel is the founder and president of Cafemakers, a coffee industry business consultancy based in Hawaii. Cafemakers provides strategic business counseling, marketing and quality improvement services for coffee retailers, roasters and trade associations worldwide.
Named one of the top young business entrepreneurs in the State of Hawaii by Pacific Business News in 2007, Mr. Hetzel is a frequent speaker at food and beverage conferences, a judge for coffee competitions and a writer for coffee industry trade publications. For more information, visit http://www.cafemakers.com
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View entire thread: Genetically engineered decaf coffee
Posted by manual_drip on 2004-10-16 11:31:20 Post Subject: Genetically engineered decaf coffee
Maybe they could also make genetically engineered increased-caffeine coffee?
Coffee without a buzz?
Plants genetically modified to lose caffeine
By ALEX DOMINGUEZ
Associated Press
For those who love the full flavor of real coffee but can't handle the kick, the genetics revolution may have a solution.
Researchers say they have genetically engineered coffee plants that have 70 percent less caffeine than usual in their leaves. The crucial question for brewing coffee - whether beans from those plants will have less caffeine - won't be known for three to four years when the plants mature, said study author Shinjiro Ogita.
However, the results indicate it should be possible, according to the researcher's report in Thursday's issue of the journal Nature.
The researchers at the Nara Institute of Science and Technology in Japan used RNA interference - an increasingly popular genetic tool - to manipulate the plant, interfering with the gene responsible for an enzyme used to make caffeine.
Experts contend a caffeine-free bean would be an improvement over current decaffeination processes, which use water or organic solvents to remove the stimulant from the beans before they are roasted, taking out some flavor and aroma as well.
Alan Crozier, a University of Glasgow researcher who has worked on genetically modifying coffee, said the Japanese group is the first to engineer the plants to produce less caffeine.
However, concerns about genetically modified foods and a lack of interest by the coffee industry could slow development, Crozier said.
"I suspect it will come in first at the boutique end of the market and grow from there," Crozier said. "If it were to take over, clearly it's a much cheaper way to produce decaffeinated coffee."
Pablo Dubois of the London-based International Coffee Organization, which includes coffee-producing and consuming nations, said genetically modified foods "are regarded with wide suspicion in Europe" and current decaffeination processes are well established.
John Stiles, a scientist working to develop a caffeine-free coffee plant for Waialua, Hawaii-based Integrated Coffee Technologies Inc., said the Japanese researchers have not yet reached the commercial decaffeination level of 97 percent.
Stiles said the Hawaiian company hopes to have plants ready for field use in a year. While the Japanese researchers used the robusta variety of coffee plant, Stiles said the Hawaiian work uses the more commercial arabica variety.
Ogita said the Japanese researchers are also working on arabica plants and should be able to eventually remove all caffeine.
Coffee plants make caffeine in a three-step process. The targeted gene in the modified plant normally prompts the plant to produce an enzyme that carries out the second step, said Hiroshi Sano, one of the paper's authors.
RNA interference eliminates the chemical messenger the targeted gene sends to the cell's protein-making machinery.
The researchers are also working to induce plants other than coffee to produce caffeine, which would act as a pest repellant, Sano said.
At the Daily Grind in Baltimore, some welcomed the news of the genetically modified coffee plant and others were as lukewarm as a half-finished cappuccino.
Marcia Sternbergh, 52, of Baltimore said she prefers regular coffee for the taste, "and the jolt."
At night, though, she would drink the non-caffeine kind.
Harold Cones, 60, of Newport News, Va., who has to drink decaf because of an irregular heartbeat, said he would welcome the new coffee because he could avoid caffeine and get the flavor.
"Oh, that would be good. There's a difference," Cones said, sipping a decaf. "Every now and then I have a cup of real coffee and it's really nice."
While some decaf is good, Cones said it tends to get stale because it's not ordered as much. The real thing is still the best, however.
"Sometimes, you get that cup of coffee," Cones said, "and you think you're high in the mountains, in an old hotel, and the aroma goes up into your sinuses and you say, 'That's a good cup of coffee.'"
http://www.siliconvalley.com/mld/silico ... 115818.htm
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Posted by manual_drip on 2004-10-16 11:31:20 Post Subject: Genetically engineered decaf coffee
Maybe they could also make genetically engineered increased-caffeine coffee?
Coffee without a buzz?
Plants genetically modified to lose caffeine
By ALEX DOMINGUEZ
Associated Press
For those who love the full flavor of real coffee but can't handle the kick, the genetics revolution may have a solution.
Researchers say they have genetically engineered coffee plants that have 70 percent less caffeine than usual in their leaves. The crucial question for brewing coffee - whether beans from those plants will have less caffeine - won't be known for three to four years when the plants mature, said study author Shinjiro Ogita.
However, the results indicate it should be possible, according to the researcher's report in Thursday's issue of the journal Nature.
The researchers at the Nara Institute of Science and Technology in Japan used RNA interference - an increasingly popular genetic tool - to manipulate the plant, interfering with the gene responsible for an enzyme used to make caffeine.
Experts contend a caffeine-free bean would be an improvement over current decaffeination processes, which use water or organic solvents to remove the stimulant from the beans before they are roasted, taking out some flavor and aroma as well.
Alan Crozier, a University of Glasgow researcher who has worked on genetically modifying coffee, said the Japanese group is the first to engineer the plants to produce less caffeine.
However, concerns about genetically modified foods and a lack of interest by the coffee industry could slow development, Crozier said.
"I suspect it will come in first at the boutique end of the market and grow from there," Crozier said. "If it were to take over, clearly it's a much cheaper way to produce decaffeinated coffee."
Pablo Dubois of the London-based International Coffee Organization, which includes coffee-producing and consuming nations, said genetically modified foods "are regarded with wide suspicion in Europe" and current decaffeination processes are well established.
John Stiles, a scientist working to develop a caffeine-free coffee plant for Waialua, Hawaii-based Integrated Coffee Technologies Inc., said the Japanese researchers have not yet reached the commercial decaffeination level of 97 percent.
Stiles said the Hawaiian company hopes to have plants ready for field use in a year. While the Japanese researchers used the robusta variety of coffee plant, Stiles said the Hawaiian work uses the more commercial arabica variety.
Ogita said the Japanese researchers are also working on arabica plants and should be able to eventually remove all caffeine.
Coffee plants make caffeine in a three-step process. The targeted gene in the modified plant normally prompts the plant to produce an enzyme that carries out the second step, said Hiroshi Sano, one of the paper's authors.
RNA interference eliminates the chemical messenger the targeted gene sends to the cell's protein-making machinery.
The researchers are also working to induce plants other than coffee to produce caffeine, which would act as a pest repellant, Sano said.
At the Daily Grind in Baltimore, some welcomed the news of the genetically modified coffee plant and others were as lukewarm as a half-finished cappuccino.
Marcia Sternbergh, 52, of Baltimore said she prefers regular coffee for the taste, "and the jolt."
At night, though, she would drink the non-caffeine kind.
Harold Cones, 60, of Newport News, Va., who has to drink decaf because of an irregular heartbeat, said he would welcome the new coffee because he could avoid caffeine and get the flavor.
"Oh, that would be good. There's a difference," Cones said, sipping a decaf. "Every now and then I have a cup of real coffee and it's really nice."
While some decaf is good, Cones said it tends to get stale because it's not ordered as much. The real thing is still the best, however.
"Sometimes, you get that cup of coffee," Cones said, "and you think you're high in the mountains, in an old hotel, and the aroma goes up into your sinuses and you say, 'That's a good cup of coffee.'"
http://www.siliconvalley.com/mld/silico ... 115818.htm
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View entire thread: Getting started with coffee?
Posted by PinkRose on 2008-11-14 13:54:06 Post Subject:
Hello Meteorologist,
Welcome to the coffee forum!
When you wrote, "I've always found the whole atmosphere around coffee, the smell, and people, completely intoxicating," I got the impression that you may have already visited a few of your local coffee shops. That's where I'd suggest that you begin your exploratiion of the world of coffee. That way you can gradually taste and experience a variety of coffee roasts and blends and not just be limited to "instant french vanilla and the stuff your mom makes every day."
As you explore this forum, you will see that it has a lot of information about coffee, brewing techniques, equipment, etc. If you go up to the top of the screen, you will see a search option. When you click on it, you will go to a search screen where you can search for the topic of your choice.
Again, welcome the the coffee forum. I hope you have lots of fun as you explore the world of coffee!
Rose
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Posted by PinkRose on 2008-11-14 13:54:06 Post Subject:
Hello Meteorologist,
Welcome to the coffee forum!
When you wrote, "I've always found the whole atmosphere around coffee, the smell, and people, completely intoxicating," I got the impression that you may have already visited a few of your local coffee shops. That's where I'd suggest that you begin your exploratiion of the world of coffee. That way you can gradually taste and experience a variety of coffee roasts and blends and not just be limited to "instant french vanilla and the stuff your mom makes every day."
As you explore this forum, you will see that it has a lot of information about coffee, brewing techniques, equipment, etc. If you go up to the top of the screen, you will see a search option. When you click on it, you will go to a search screen where you can search for the topic of your choice.
Again, welcome the the coffee forum. I hope you have lots of fun as you explore the world of coffee!
Rose
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View entire thread: Need advice ......
Posted by mrgnomer on 2006-10-14 22:23:44 Post Subject:
The Isomac Zaffiro is an e61 group single boiler machine while the Giotto Premium is an e61 group heat exchanging machine.
An e61 group is an e61 group will perform well regardless of what machine it's attached to. A heat exchanging machine has a boiler held at steaming pressure/temp and a heat exchanger to provide water at brewing temp. With a heat exchanger you'll be able to extract espresso and steam almost at the same time depending on the size of your boiler. A single boiler is controlled by thermostats- one for brewing, one for steaming and going from brewing to steaming involves flipping a switch to turn on the heating element for steaming. Since one boiler has to change temperatures up or down depending on what you want to do there's a wait between brewing and steaming. Single boilers are slower for making milk based drinks but might be easier to maintain brewing temperature for extraction. Heat exchangers get hot after an idle period and need to be flushed to get the water temp down for extraction so they're a little more involved to use but once you get used to flushing it's easy. A heat exchanging machine is a more versatile, flexible and faster machine than a single boiler.
The Giotto Premium looks like a good machine. It's pump is a vibe pump and it's a pour over so it'll be noisier and maybe not as easy to adjust as a rotary pump and you'll need to keep your eye on the water tank to keep it filled. With a heat exchanger, given the flushing you do, it can be a pain to have to fill it. I've got a Quickmill Vetrano, which is very similar to the Giotto Premium in that it's an e61 group heat exchanger with no burn steam wands. The Vetrano is a rotary pump plumb in, though, so it's quiet and with the machine directly connnected to a water line there's no worries about filling a tank.
A true e61 group extracts good espresso so getting a machine using the group is a good investment. If you like lattes or cappuccinos or entertain family a good heat exchanging machine would be a better investment than a single boiler. If you mostly like straight espresso and rarely make a milk based espresso drink then an e61 group single boiler is cheaper and a better investment.
Whatever you decide get a very good grinder and buy from a vendor with a good reputation for service and support.
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Posted by mrgnomer on 2006-10-14 22:23:44 Post Subject:
The Isomac Zaffiro is an e61 group single boiler machine while the Giotto Premium is an e61 group heat exchanging machine.
An e61 group is an e61 group will perform well regardless of what machine it's attached to. A heat exchanging machine has a boiler held at steaming pressure/temp and a heat exchanger to provide water at brewing temp. With a heat exchanger you'll be able to extract espresso and steam almost at the same time depending on the size of your boiler. A single boiler is controlled by thermostats- one for brewing, one for steaming and going from brewing to steaming involves flipping a switch to turn on the heating element for steaming. Since one boiler has to change temperatures up or down depending on what you want to do there's a wait between brewing and steaming. Single boilers are slower for making milk based drinks but might be easier to maintain brewing temperature for extraction. Heat exchangers get hot after an idle period and need to be flushed to get the water temp down for extraction so they're a little more involved to use but once you get used to flushing it's easy. A heat exchanging machine is a more versatile, flexible and faster machine than a single boiler.
The Giotto Premium looks like a good machine. It's pump is a vibe pump and it's a pour over so it'll be noisier and maybe not as easy to adjust as a rotary pump and you'll need to keep your eye on the water tank to keep it filled. With a heat exchanger, given the flushing you do, it can be a pain to have to fill it. I've got a Quickmill Vetrano, which is very similar to the Giotto Premium in that it's an e61 group heat exchanger with no burn steam wands. The Vetrano is a rotary pump plumb in, though, so it's quiet and with the machine directly connnected to a water line there's no worries about filling a tank.
A true e61 group extracts good espresso so getting a machine using the group is a good investment. If you like lattes or cappuccinos or entertain family a good heat exchanging machine would be a better investment than a single boiler. If you mostly like straight espresso and rarely make a milk based espresso drink then an e61 group single boiler is cheaper and a better investment.
Whatever you decide get a very good grinder and buy from a vendor with a good reputation for service and support.
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View entire thread: \"to go\" press pots/cups...I need advice!
Posted by Christos on 2008-05-05 21:57:30 Post Subject: \"to go\" press pots/cups...I need advice!
Hey everyone. I have been an avid coffee taster for years, and am now trying to master my barista skills. Although, I just ran into a bit of a pickle...
Has anyone tried one of those press pot/cups? Here is a link to the one that I got:
http://www.peets.com/shop/essentials_de ... 2&cid=3003
It''s made by Bodum and advertised by Peet''s, so imagined it would be a nice piece of brewing equipment on the go for the freshest brew. I just bought one, and tried it out, and can''t seem to get it down. Whenever I sip, I get grounds in my mouth (I don''t think they were ground too fine, they were pretty course). I used two scoops, and it still seemed like too many beans. I poured a little out and added more water to experiment, and it resulted the same thing. I even let the grinds settle for a bit longer and can''t seem to get it down.
Is it me or the equipment? It is new to me, so I don''t expect to master the brewing technique of new hardware perfectly the first time. But is there anyone experienced with these or who uses them regularly? I love the concept and would like to use it more often.
--Christos
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Posted by Christos on 2008-05-05 21:57:30 Post Subject: \"to go\" press pots/cups...I need advice!
Hey everyone. I have been an avid coffee taster for years, and am now trying to master my barista skills. Although, I just ran into a bit of a pickle...
Has anyone tried one of those press pot/cups? Here is a link to the one that I got:
http://www.peets.com/shop/essentials_de ... 2&cid=3003
It''s made by Bodum and advertised by Peet''s, so imagined it would be a nice piece of brewing equipment on the go for the freshest brew. I just bought one, and tried it out, and can''t seem to get it down. Whenever I sip, I get grounds in my mouth (I don''t think they were ground too fine, they were pretty course). I used two scoops, and it still seemed like too many beans. I poured a little out and added more water to experiment, and it resulted the same thing. I even let the grinds settle for a bit longer and can''t seem to get it down.
Is it me or the equipment? It is new to me, so I don''t expect to master the brewing technique of new hardware perfectly the first time. But is there anyone experienced with these or who uses them regularly? I love the concept and would like to use it more often.
--Christos
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View entire thread: Brewing E.S.E. pods in existing espresso hardware?
Posted by jrk on 2006-12-04 10:34:00 Post Subject: Brewing E.S.E. pods in existing espresso hardware?
I am interested in brewing E.S.E. pods in my existing late-90s Krups semi-pro pump machine, as well as a variety of Italian commercial machines around my building at work.
I'm wondering: is it reasonable to just use pods in existing single/double-type filter inserts, or is it fundamentally necessary to use an ESE-compatible machine (and a pod-specific insert) to get reasonable results?
None of these machines have any official ESE pod interfaces, but my in first exposure to pods at an office I was visiting, I just used what I believe was a standard (single or double-shot) filter insert -- the first one that seemed to fit the filter pod. I remember being confused at the time, since the pods seemed precision-sized, but the filter inserts in question didn't seem very precisely matched. The machine in question was relatively modern, so it may have been officially ESE pod-compatible, but it didn't exactly seem like it.
Is there anything particularly unique, other than the size/shape of the filter insert tray, to an ESE-compatible machine vs. a non-ESE-compatible machine? Does the size/shape/fit of the insert tray actually matter much to the effective brewing of ESE pods (i.e. will a looser-fitting tray -- the smallest standard tray in which I can fit the pod -- be a big problem)?
Thanks!
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Posted by jrk on 2006-12-04 10:34:00 Post Subject: Brewing E.S.E. pods in existing espresso hardware?
I am interested in brewing E.S.E. pods in my existing late-90s Krups semi-pro pump machine, as well as a variety of Italian commercial machines around my building at work.
I'm wondering: is it reasonable to just use pods in existing single/double-type filter inserts, or is it fundamentally necessary to use an ESE-compatible machine (and a pod-specific insert) to get reasonable results?
None of these machines have any official ESE pod interfaces, but my in first exposure to pods at an office I was visiting, I just used what I believe was a standard (single or double-shot) filter insert -- the first one that seemed to fit the filter pod. I remember being confused at the time, since the pods seemed precision-sized, but the filter inserts in question didn't seem very precisely matched. The machine in question was relatively modern, so it may have been officially ESE pod-compatible, but it didn't exactly seem like it.
Is there anything particularly unique, other than the size/shape of the filter insert tray, to an ESE-compatible machine vs. a non-ESE-compatible machine? Does the size/shape/fit of the insert tray actually matter much to the effective brewing of ESE pods (i.e. will a looser-fitting tray -- the smallest standard tray in which I can fit the pod -- be a big problem)?
Thanks!
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View entire thread: single cup brewing with an espresso machine?
Posted by muzoon on 2007-07-11 06:49:13 Post Subject:
here in estonia (east of europe) we are brewing our singel cups of coffee with espressomachine not in the way as americano is made. we use other gringer for regular coffee (be it what ever: guatemala tres marias oriente, brasil fasźenda lagoa, ethiopia yirgasheffe, etc.) and the grind particle size is coarser than espresso. actually that coars that a brewing water would run throught the grounds in espressomachine in 20-30 sec. that way the taste of single origin coffee is much intensier, and stronger. coffee is cowered with thick layer of crema. we use 150-180 ml cups. its just different than filtrdrip method as is french press.
Raimond
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Posted by muzoon on 2007-07-11 06:49:13 Post Subject:
here in estonia (east of europe) we are brewing our singel cups of coffee with espressomachine not in the way as americano is made. we use other gringer for regular coffee (be it what ever: guatemala tres marias oriente, brasil fasźenda lagoa, ethiopia yirgasheffe, etc.) and the grind particle size is coarser than espresso. actually that coars that a brewing water would run throught the grounds in espressomachine in 20-30 sec. that way the taste of single origin coffee is much intensier, and stronger. coffee is cowered with thick layer of crema. we use 150-180 ml cups. its just different than filtrdrip method as is french press.
Raimond
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View entire thread: De Longhi, Cafe Treviso.
Posted by CafeBlue on 2007-04-21 18:30:13 Post Subject:
I think most coffee lovers would be disappointed in the coffee from an inexpensive espresso machine - they simply do not have the required pump/brewing pressure nor accurate brewing temperatures to brew a proper espresso. (Then again, many of us are also disappointed with the coffee from an expensive restaurant.)
You may find that the French press yields a more palatable coffee, and you wind up using the "machine" only to steam foam the milk.
A useful (many tiny increment grind fine-ness adjustment settings), doserless espresso grinder will cost more than your budget.
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Posted by CafeBlue on 2007-04-21 18:30:13 Post Subject:
I think most coffee lovers would be disappointed in the coffee from an inexpensive espresso machine - they simply do not have the required pump/brewing pressure nor accurate brewing temperatures to brew a proper espresso. (Then again, many of us are also disappointed with the coffee from an expensive restaurant.)
You may find that the French press yields a more palatable coffee, and you wind up using the "machine" only to steam foam the milk.
A useful (many tiny increment grind fine-ness adjustment settings), doserless espresso grinder will cost more than your budget.
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View entire thread: Coffee brewing system for coffee bar?
Posted by ElPugDiablo on 2005-10-11 12:23:27 Post Subject:
Wow, we are almost neighbor. It would help if you let us know what kind of volumn you are anticipating? Do you have peak hours, or is it steady all day? How often you plan to dump the old coffee, and brew new one? How many dripped coffee you plan to have, how many regulars, decafs, and flavored? Do you plan to put airpots out so customers serve themselves or do you plan to pour coffee per order? Assuming your place is new, and you need to build up your clientel, and you'll have slow times as well as peak hours, you might want to look into brewing system that can do 1/2, full and 1.5 gallon. If you are going to have flavored coffees, use one basket, and one brew head for it. Don't mix that one with your regular and decaf. Once the brewers are set up, make sure you test and adjust the water, brewing time, grind setting until the coffee is to your satisfaction. Same with your espresso machine.
I have two Grindmaster brewers, each with two brew heads, both brewers have heat plates and stainless steel shuttles. I brew two regulars and one decaf each day. Most of the time, one brewer is used as a shuttles station, but there are times, all four are brewing coffee and I am still cannot keep up. Too bad, it happens only once in a blue moon. I am thinking about switching to either Fetco cbs 2042, or similar systems with vacuum insulated satellite coffee dispensors.
Good luck and stop by Hartford when you have a chance.
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Posted by ElPugDiablo on 2005-10-11 12:23:27 Post Subject:
Wow, we are almost neighbor. It would help if you let us know what kind of volumn you are anticipating? Do you have peak hours, or is it steady all day? How often you plan to dump the old coffee, and brew new one? How many dripped coffee you plan to have, how many regulars, decafs, and flavored? Do you plan to put airpots out so customers serve themselves or do you plan to pour coffee per order? Assuming your place is new, and you need to build up your clientel, and you'll have slow times as well as peak hours, you might want to look into brewing system that can do 1/2, full and 1.5 gallon. If you are going to have flavored coffees, use one basket, and one brew head for it. Don't mix that one with your regular and decaf. Once the brewers are set up, make sure you test and adjust the water, brewing time, grind setting until the coffee is to your satisfaction. Same with your espresso machine.
I have two Grindmaster brewers, each with two brew heads, both brewers have heat plates and stainless steel shuttles. I brew two regulars and one decaf each day. Most of the time, one brewer is used as a shuttles station, but there are times, all four are brewing coffee and I am still cannot keep up. Too bad, it happens only once in a blue moon. I am thinking about switching to either Fetco cbs 2042, or similar systems with vacuum insulated satellite coffee dispensors.
Good luck and stop by Hartford when you have a chance.
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View entire thread: what is the best method of roasting?
Posted by CafeBlue on 2007-02-11 00:59:56 Post Subject:
In most cases I recommend not roasting at first.
Consider: Roasting coffee (and buying green coffee and blending, and packaging, etc.) is an entirely different business, which requires several completely different skill sets from cafe operations. Roasting requires a further (and large) investment in capital equipment - that is more specialized than coffee brewing and foodservice equipment.
In a start-up new venture, you will have your hands full successfully operating one new type of business - why add another major challenge? You should readily find several committed specialty coffee roasters to compare - and then you can select coffee and service levels that best suit your needs.
Learn and put into practice all you can about coffee brewing, tasting, espresso, barista skills, training, cafe/foodservice operations and local store marketing. Then think about expanding by adding a second cafe location or by adding a roasting capability.
Just because you do not roast, does not mean that you cannot promote your own coffee brand. You can easily work with many roasters to co-pack coffee in your brand packaging. Depending on volume, packaging, costs, product selection, and other factors - a co-packing scenario may be best option forever. Several multi-unit chains and franchisors have co-packed in one variation or another for decades while strongly promoting their brand.
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Posted by CafeBlue on 2007-02-11 00:59:56 Post Subject:
In most cases I recommend not roasting at first.
Consider: Roasting coffee (and buying green coffee and blending, and packaging, etc.) is an entirely different business, which requires several completely different skill sets from cafe operations. Roasting requires a further (and large) investment in capital equipment - that is more specialized than coffee brewing and foodservice equipment.
In a start-up new venture, you will have your hands full successfully operating one new type of business - why add another major challenge? You should readily find several committed specialty coffee roasters to compare - and then you can select coffee and service levels that best suit your needs.
Learn and put into practice all you can about coffee brewing, tasting, espresso, barista skills, training, cafe/foodservice operations and local store marketing. Then think about expanding by adding a second cafe location or by adding a roasting capability.
Just because you do not roast, does not mean that you cannot promote your own coffee brand. You can easily work with many roasters to co-pack coffee in your brand packaging. Depending on volume, packaging, costs, product selection, and other factors - a co-packing scenario may be best option forever. Several multi-unit chains and franchisors have co-packed in one variation or another for decades while strongly promoting their brand.
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View entire thread: Coffeemaker''s effect on coffee taste
Posted by John P on 2007-03-15 18:53:24 Post Subject:
First thing is temperature of the brewing water. If your old machine maintained a better brewing temp (196-200), that could be a world of difference. Many drip makers only brew in the 180 degree range.
Otherwise, your coffee should taste 'cleaner'.
Someone who uses this particular coffee maker may be of more assistance.
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Posted by John P on 2007-03-15 18:53:24 Post Subject:
First thing is temperature of the brewing water. If your old machine maintained a better brewing temp (196-200), that could be a world of difference. Many drip makers only brew in the 180 degree range.
Otherwise, your coffee should taste 'cleaner'.
Someone who uses this particular coffee maker may be of more assistance.
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View entire thread: Best Simple Drip Coffee Maker under $200
Posted by CCafe on 2008-11-20 08:33:25 Post Subject:
Technivorm http://www.technivorm.com/pages/products-home.html#
You can buy one from Boyds Coffee who is the distributor for the machine.
http://www.boydscoffeestore.com/brewing/
They run about $245 but these are about the only home coffee brewer that can brew a Gold Cup Standard cup coffee and has been certified by the SCAA to do so.
I would say that nearly all home drip brewers do not even come close to brewing at the 200F mark. My wife's Mr. Coffee barely hits 190 and she wonders why I wait to get to work to drink my coffee!
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Posted by CCafe on 2008-11-20 08:33:25 Post Subject:
Technivorm http://www.technivorm.com/pages/products-home.html#
You can buy one from Boyds Coffee who is the distributor for the machine.
http://www.boydscoffeestore.com/brewing/
They run about $245 but these are about the only home coffee brewer that can brew a Gold Cup Standard cup coffee and has been certified by the SCAA to do so.
I would say that nearly all home drip brewers do not even come close to brewing at the 200F mark. My wife's Mr. Coffee barely hits 190 and she wonders why I wait to get to work to drink my coffee!
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View entire thread: Need dual pot coffeemaker for office
Posted by Sales Manager on 2008-05-03 21:35:53 Post Subject:
Have you thought about an airpot brewing system?
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Posted by Sales Manager on 2008-05-03 21:35:53 Post Subject:
Have you thought about an airpot brewing system?
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View entire thread: Where did the smell and taste of real coffee go?
Posted by driven2bfree on 2007-10-09 19:21:17 Post Subject: Where did the smell and taste of real coffee go?
Am I the only one? When I was a lot younger, I can remember my father making his morning coffee. The wonderful smell would overtake the entire house, just like when you walk through the coffee aisle at the grocery store. And the taste... Oh, the long lost taste of a rich, smooth cup of coffee flavored coffee. No cream, no sugar, no flavorings, just a great cup of coffee. I know many people will use the reasoning that a persons senses change as they age. But I have talked to many people who are in the same boat as me. Has anybody had luck roasting, brewing, and drinking an "old school" cup of good coffee.
I have tried many different store bought and specialty bought beans. I have a good burr grinder and have used both traditional brewing methods along with cold brew systems.
What is the answer to making a non-bitter, rich, smooth, great smelling, great tasting cup of coffee?
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Posted by driven2bfree on 2007-10-09 19:21:17 Post Subject: Where did the smell and taste of real coffee go?
Am I the only one? When I was a lot younger, I can remember my father making his morning coffee. The wonderful smell would overtake the entire house, just like when you walk through the coffee aisle at the grocery store. And the taste... Oh, the long lost taste of a rich, smooth cup of coffee flavored coffee. No cream, no sugar, no flavorings, just a great cup of coffee. I know many people will use the reasoning that a persons senses change as they age. But I have talked to many people who are in the same boat as me. Has anybody had luck roasting, brewing, and drinking an "old school" cup of good coffee.
I have tried many different store bought and specialty bought beans. I have a good burr grinder and have used both traditional brewing methods along with cold brew systems.
What is the answer to making a non-bitter, rich, smooth, great smelling, great tasting cup of coffee?
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View entire thread: Chemex Coffee Maker?
Posted by Tink0952 on 2006-03-06 13:27:18 Post Subject: Chemex Coffee Maker?
Has anyone heard of or used the Chemex coffee maker? I am new and have just ordered my first fresh roasted coffee beans online. I want to make sure that I get the best taste out of the beans. I have read about this coffee maker from several websites. It seems as though it will make a great cup and be much easier to use than a French Press. It's a glass coffee maker that use paper filters. You just add the ground coffee to the filter and then boil your water in a tea pot or pan and let it boil and wait a minute before pouring the water into the filter. It's suppose to make a great cup with no grounds in your coffee cup after brewing. Please let me know what you think about this method of brewing coffee. I am now using a cheap Sunbeam Drip coffee maker that I bought at Walmart for about $15.00 and it really doesn't seem to get the coffee hot enough. Thanks!
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Posted by Tink0952 on 2006-03-06 13:27:18 Post Subject: Chemex Coffee Maker?
Has anyone heard of or used the Chemex coffee maker? I am new and have just ordered my first fresh roasted coffee beans online. I want to make sure that I get the best taste out of the beans. I have read about this coffee maker from several websites. It seems as though it will make a great cup and be much easier to use than a French Press. It's a glass coffee maker that use paper filters. You just add the ground coffee to the filter and then boil your water in a tea pot or pan and let it boil and wait a minute before pouring the water into the filter. It's suppose to make a great cup with no grounds in your coffee cup after brewing. Please let me know what you think about this method of brewing coffee. I am now using a cheap Sunbeam Drip coffee maker that I bought at Walmart for about $15.00 and it really doesn't seem to get the coffee hot enough. Thanks!
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View entire thread: Brewing Equipment Contracts?
Posted by BigDave on 2008-11-13 06:49:34 Post Subject: Brewing Equipment Contracts?
Hi!
I am in the Detroit area and am about to plunge into the commercial roasting business. I am in the process of shopping for a roaster and for space (actually have two spaces identified and negotiating with the landlords for the best deal - one good thing about Detroit''s economy, EVERYTHING is negotiable!).
The one piece of the wholesale coffee business that I haven''t figured out yet is brewing equipment that most coffee shops have. The shops and restaurants I''ve talked to who are willing to try me, will only commit to 1/4-1/2 of their monthly order without me \"giving\" them equipment. They get their brewers to use for free and sometimes auto espresso machines for very low lease rates with a minimum monthly order through their current roaster. I''m trying to figure out how I can offer equipment for their use without having to increase my price targets AND without having to raise huge amounts of new capital (which will in essence mean raising prices down the road).
Additional side thought on this, I don''t want to get into servicing equipment, but I''m assuming (haven''t investigated yet) that I''ll be able to contract for service with a 3rd party.
Anyway, anyone had to deal with this and have any thoughts for me?
Thanks! This is my first post here, great forum!
Dave
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Posted by BigDave on 2008-11-13 06:49:34 Post Subject: Brewing Equipment Contracts?
Hi!
I am in the Detroit area and am about to plunge into the commercial roasting business. I am in the process of shopping for a roaster and for space (actually have two spaces identified and negotiating with the landlords for the best deal - one good thing about Detroit''s economy, EVERYTHING is negotiable!).
The one piece of the wholesale coffee business that I haven''t figured out yet is brewing equipment that most coffee shops have. The shops and restaurants I''ve talked to who are willing to try me, will only commit to 1/4-1/2 of their monthly order without me \"giving\" them equipment. They get their brewers to use for free and sometimes auto espresso machines for very low lease rates with a minimum monthly order through their current roaster. I''m trying to figure out how I can offer equipment for their use without having to increase my price targets AND without having to raise huge amounts of new capital (which will in essence mean raising prices down the road).
Additional side thought on this, I don''t want to get into servicing equipment, but I''m assuming (haven''t investigated yet) that I''ll be able to contract for service with a 3rd party.
Anyway, anyone had to deal with this and have any thoughts for me?
Thanks! This is my first post here, great forum!
Dave
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View entire thread: roasters & grinders
Posted by jnsnj on 2007-09-23 20:07:59 Post Subject:
just my humble opinion, 1) roaster.....Hearthware Iroast2 2) Bodum Antiqua Grinder and 3) Bodum French Press for brewing. You are absolutely correct, the satisfaction of roasting, grinding and brewing to personal taste is truly second to none.
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Posted by jnsnj on 2007-09-23 20:07:59 Post Subject:
just my humble opinion, 1) roaster.....Hearthware Iroast2 2) Bodum Antiqua Grinder and 3) Bodum French Press for brewing. You are absolutely correct, the satisfaction of roasting, grinding and brewing to personal taste is truly second to none.
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View entire thread: Iced coffee concentrate
Posted by Parts Guru on 2006-05-27 20:44:44 Post Subject: Re: Iced coffee concentrate
I am trying to market to local bakeries and corner shops in resort towns a "turnkey" iced coffee "facility" I guess you would call it. I sell specialty coffee (Vietnamese blended coffee, Arabica, Robusta, Chari, Catimor) and it seems a good opportunity to get this in places where a gourmet iced coffee is an impulse purchase.
I am undecided between cold brew or other method of making concentrate. The cold brewers I can find (Toddy in particular) only make enough for about 25 cups and they take all night to brew. I am not sure that simply adding on multiple brewers would be a solution for these people. Also, it would be nice to have the coffee displayed somehow in a cooler. But most coolers circulate the liquid so much I fear a lot of degradation of flavor from exposure to air.
Hot brewing seems to emphasis the bitter elements when cooled and then also is awkward because of the cooling delay or the dilution factor if you pour over ice before it's cooled.
And, I question whether the grind of my coffee is appropriate for cold brewing (medium-coarse) - see www.trung-nguyen-online.com.
I do have a couple Toddy systems on order and will try those but I want to know what else is out there, and how other people do this.
I would appreciate any advice from people who have worked in places where they serve iced coffee regularly, on how they brew it, prepare it, and store it, and how long they think it is appropriate to keep the cooled concentrate (if it is concentrate) before it should be discarded and new stuff brewed.
Thanks in advance--
If you are planning to serve cold coffee beverage, forget about the aroma. Focus only on the taste. Coffee, Tea or any other similar drink that is supposed to be aromatic only when hot. There is no aroma when coffee is cold. This being so, just use a simple drip brew method using the best blend and light roast. Hot water extraction brings out aromatic solubles much better than cold water process.
Grind immediatley before brewing. Refrigerate brewed coffee immediately to preserve taste (not Aroma). If you want to brew larger quantities, brew directly over ice by reducing the proportion of water to the quantity of ground coffee. For example if you use 4-oz. ground coffee for 1/2 gallon brewed coffee, then use 2 to 4 oz. water less to compensate for melted ice. There is no degradation of taste if cooling requires circulation. The fountain style spray cooling is not necessary. You can use coolers without fountain spray.
You are absolutely right. Using Espresso will contribute bitter taste. There are very few smart Baristas who know how to extract sweet espresso. With dark oily roast, powdery grind, 25 to 30-lb tamping pressure and 25 to 30 seconds of sustained extraction time, what one can get is unpalatable bitter espresso? Yuk!
I do not recommend using cold brewing method or using espresso.
If you are planning to serve Iced Cappuccino or Frozen coffee drink (Frappe) then use Vanilla flavored sweetened non dairy creamer. Chill in coolers or freeze in granita machines or batch freezers. I do not recommend using Milk because it is perishable and it is mandatory to clean machines daily for compliance of health regulations.
Good luck.
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Posted by Parts Guru on 2006-05-27 20:44:44 Post Subject: Re: Iced coffee concentrate
I am trying to market to local bakeries and corner shops in resort towns a "turnkey" iced coffee "facility" I guess you would call it. I sell specialty coffee (Vietnamese blended coffee, Arabica, Robusta, Chari, Catimor) and it seems a good opportunity to get this in places where a gourmet iced coffee is an impulse purchase.
I am undecided between cold brew or other method of making concentrate. The cold brewers I can find (Toddy in particular) only make enough for about 25 cups and they take all night to brew. I am not sure that simply adding on multiple brewers would be a solution for these people. Also, it would be nice to have the coffee displayed somehow in a cooler. But most coolers circulate the liquid so much I fear a lot of degradation of flavor from exposure to air.
Hot brewing seems to emphasis the bitter elements when cooled and then also is awkward because of the cooling delay or the dilution factor if you pour over ice before it's cooled.
And, I question whether the grind of my coffee is appropriate for cold brewing (medium-coarse) - see www.trung-nguyen-online.com.
I do have a couple Toddy systems on order and will try those but I want to know what else is out there, and how other people do this.
I would appreciate any advice from people who have worked in places where they serve iced coffee regularly, on how they brew it, prepare it, and store it, and how long they think it is appropriate to keep the cooled concentrate (if it is concentrate) before it should be discarded and new stuff brewed.
Thanks in advance--
If you are planning to serve cold coffee beverage, forget about the aroma. Focus only on the taste. Coffee, Tea or any other similar drink that is supposed to be aromatic only when hot. There is no aroma when coffee is cold. This being so, just use a simple drip brew method using the best blend and light roast. Hot water extraction brings out aromatic solubles much better than cold water process.
Grind immediatley before brewing. Refrigerate brewed coffee immediately to preserve taste (not Aroma). If you want to brew larger quantities, brew directly over ice by reducing the proportion of water to the quantity of ground coffee. For example if you use 4-oz. ground coffee for 1/2 gallon brewed coffee, then use 2 to 4 oz. water less to compensate for melted ice. There is no degradation of taste if cooling requires circulation. The fountain style spray cooling is not necessary. You can use coolers without fountain spray.
You are absolutely right. Using Espresso will contribute bitter taste. There are very few smart Baristas who know how to extract sweet espresso. With dark oily roast, powdery grind, 25 to 30-lb tamping pressure and 25 to 30 seconds of sustained extraction time, what one can get is unpalatable bitter espresso? Yuk!
I do not recommend using cold brewing method or using espresso.
If you are planning to serve Iced Cappuccino or Frozen coffee drink (Frappe) then use Vanilla flavored sweetened non dairy creamer. Chill in coolers or freeze in granita machines or batch freezers. I do not recommend using Milk because it is perishable and it is mandatory to clean machines daily for compliance of health regulations.
Good luck.
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View entire thread: ..For Sale.. Bunn ICB Automatic Brewer
Posted by MrBeans on 2008-02-12 20:56:16 Post Subject: ..For Sale.. Bunn ICB Automatic Brewer
Paid $900.00 asking $500.00 plus shipping, it is mint clean condition
http://www.bunnomatic.com/pages/windows/ICB_APS_SS.html
Wired at 220Volts
ICB Infusion Coffee Brewer (Airpot Server)
* Brews 5.1 to of perfect coffee per hour.
* Large 3-gallon (11.36 litre) tank provides back-to-back brewing capacity at 208-240V applications.
* Dual voltage adaptable. Can operate at 120V/15amp or 208-240V/20amp.
* Three brew buttons allow for 3 separate brewing profiles. Two programmable batch switches allow full and half batch brewing.
* Brews into 2.5 to 3.8 litre airpots and 3.8 and 5.7 litre baseless ThermoFresh® servers for easy transport of coffee to other locations.
* Easy Pulse interface allows automatic programming of pulse routine.
* BrewWISE® intelligence with pre-infusion and pulse brew for maximum flavor extraction. DBC grinder communicates with brewer through Smart Funnel®.
* Energy-saver mode reduces tank temperature during idle periods.
* Digital display in English/Spanish for easier programming and control. Display capable of showing English or Metric measurements.
* Black and stainless
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Posted by MrBeans on 2008-02-12 20:56:16 Post Subject: ..For Sale.. Bunn ICB Automatic Brewer
Paid $900.00 asking $500.00 plus shipping, it is mint clean condition
http://www.bunnomatic.com/pages/windows/ICB_APS_SS.html
Wired at 220Volts
ICB Infusion Coffee Brewer (Airpot Server)
* Brews 5.1 to of perfect coffee per hour.
* Large 3-gallon (11.36 litre) tank provides back-to-back brewing capacity at 208-240V applications.
* Dual voltage adaptable. Can operate at 120V/15amp or 208-240V/20amp.
* Three brew buttons allow for 3 separate brewing profiles. Two programmable batch switches allow full and half batch brewing.
* Brews into 2.5 to 3.8 litre airpots and 3.8 and 5.7 litre baseless ThermoFresh® servers for easy transport of coffee to other locations.
* Easy Pulse interface allows automatic programming of pulse routine.
* BrewWISE® intelligence with pre-infusion and pulse brew for maximum flavor extraction. DBC grinder communicates with brewer through Smart Funnel®.
* Energy-saver mode reduces tank temperature during idle periods.
* Digital display in English/Spanish for easier programming and control. Display capable of showing English or Metric measurements.
* Black and stainless
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View entire thread: French Press Size
Posted by SlowRain on 2008-11-10 06:43:24 Post Subject:
I can't give you much advice on what size of press pot to choose. I was told that you can brew half a pot just as well as a full pot, so that's what I do. I bought a 32 oz.
You shouldn't let your coffee sit in your press pot once it's done brewing. Press it down and pour it out. If you aren't going to drink it right away, put it in a thermos of some kind. However, be warned: the press pot leaves fines in the coffee, and even that small amount will still alter the taste sitting in a thermos for a long time. I only make enough for what I can drink at that time. If I want coffee later, I'll brew it again.
Seeing as a French press is a bit of a hassle to clean up, you may want to invest a few dollars in an AeroPress. It's much faster for both brewing and cleaning, and the coffee is very good. You can conveniently make black coffee, lattes, and iced coffee with it. It doesn't feel like so much of a chore brewing twice as the French press does. I only use the French press when brewing for larger groups.
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Posted by SlowRain on 2008-11-10 06:43:24 Post Subject:
I can't give you much advice on what size of press pot to choose. I was told that you can brew half a pot just as well as a full pot, so that's what I do. I bought a 32 oz.
You shouldn't let your coffee sit in your press pot once it's done brewing. Press it down and pour it out. If you aren't going to drink it right away, put it in a thermos of some kind. However, be warned: the press pot leaves fines in the coffee, and even that small amount will still alter the taste sitting in a thermos for a long time. I only make enough for what I can drink at that time. If I want coffee later, I'll brew it again.
Seeing as a French press is a bit of a hassle to clean up, you may want to invest a few dollars in an AeroPress. It's much faster for both brewing and cleaning, and the coffee is very good. You can conveniently make black coffee, lattes, and iced coffee with it. It doesn't feel like so much of a chore brewing twice as the French press does. I only use the French press when brewing for larger groups.
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View entire thread: French Press Size
Posted by itpreview on 2008-11-14 02:51:12 Post Subject:
The AeroPress is an entirely new way to make coffee, American style or Espresso style for use in lattes, cappucinos and other espresso based drinks. AeroPress brews simply delicious coffee, 1-4 cups per pressing. Ideal water temperature and faster brewing yields rich flavor with lower acidity and without bitterness. Other brewing processes use near boiling water and long exposure to coffee grounds. Quickly brew a variety of coffee drinks including an Americano or an espresso-style shot for use in lattes or cappuccinos. Its total-immersion system permits extraction at a moderate temperature and a short brew time. Water and grounds are mixed together for 10 seconds, then gentle air pressure pushes the mix through a micro-filter in just 20 seconds, which avoids the bitterness of long processes such as drip brewing. The air pressure also gently squeezes the last goodness from the grounds, further enriching the flavor. The total brewing time of only 30 seconds results in an exceptionally smooth brew.
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Posted by itpreview on 2008-11-14 02:51:12 Post Subject:
The AeroPress is an entirely new way to make coffee, American style or Espresso style for use in lattes, cappucinos and other espresso based drinks. AeroPress brews simply delicious coffee, 1-4 cups per pressing. Ideal water temperature and faster brewing yields rich flavor with lower acidity and without bitterness. Other brewing processes use near boiling water and long exposure to coffee grounds. Quickly brew a variety of coffee drinks including an Americano or an espresso-style shot for use in lattes or cappuccinos. Its total-immersion system permits extraction at a moderate temperature and a short brew time. Water and grounds are mixed together for 10 seconds, then gentle air pressure pushes the mix through a micro-filter in just 20 seconds, which avoids the bitterness of long processes such as drip brewing. The air pressure also gently squeezes the last goodness from the grounds, further enriching the flavor. The total brewing time of only 30 seconds results in an exceptionally smooth brew.
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View entire thread: New to the Coffee Scene.....
Posted by AlisonD on 2008-02-18 22:19:02 Post Subject:
You could probably keep it to brewing a few different roasts daily. A quality cup of coffee can hold its own with cheesecake.
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Posted by AlisonD on 2008-02-18 22:19:02 Post Subject:
You could probably keep it to brewing a few different roasts daily. A quality cup of coffee can hold its own with cheesecake.
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View entire thread: Spearmint Coffee
Posted by soverMind on 2008-09-22 00:52:09 Post Subject: Spearmint Coffee
Today I was fooling around with my cheap little $19.99 coffee maker and some extraneous ingredients.
I''ve had a bit of a cold recently and decided that minty was good. Minty coffee would be better.
So after brewing a bit of generic Folgers coffee in my humble coffee pot, I began searching the dorms for some form of mint, not in the condition to make the trip to the nearest store. After getting my hands on some Altoids (spearmint, which was perfect), York chocolate mints, and even some cough drops, I set to work. I toyed around a bit with some absolutely grotesque mixtures until finally I realized the problem. Mint alone is not typically known as a tasty treat. What the coffee was missing was sugar.
After a lot of mixing and tasting, I finally came up with some thing decent. My room mate doesn''t like coffee, but I had him try it and he asked me to make another mug of the stuff. Everyone has a different taste, but I think it''s delicious.
Here''s the recipe:
2 cups of already-brewed coffee.
1/2 cup of milk.
8 Altoids, Spearmint.
1/2 of a large york chocolate mint. (I''m guessing that''d be around 1.5 of the fun size bars)
1/8 of a full-size Hershey''s bar, shaved.
Lots, and lots of sugar.
Cut the York mints cut into pieces small enough to be melted into the coffee.
Add as much sugar as you usually like in your coffee.
Poor in the coffee and stir until the York mints have dissolved.
Crush the Altoids (I used a bowl) and add in the Altoids and stir until they''re gone.
Taste. It should be bitter and not very pleasing.
Guess how much more sugar you should add, and double it.
Even with this much suher, the drink will retain both it''s coffee and mint flavors.
Enjoy.
I''ve still got a bit of a cold, but it sure is easier to get by when I have this stuff next to me.
Let me know what you think.
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Posted by soverMind on 2008-09-22 00:52:09 Post Subject: Spearmint Coffee
Today I was fooling around with my cheap little $19.99 coffee maker and some extraneous ingredients.
I''ve had a bit of a cold recently and decided that minty was good. Minty coffee would be better.
So after brewing a bit of generic Folgers coffee in my humble coffee pot, I began searching the dorms for some form of mint, not in the condition to make the trip to the nearest store. After getting my hands on some Altoids (spearmint, which was perfect), York chocolate mints, and even some cough drops, I set to work. I toyed around a bit with some absolutely grotesque mixtures until finally I realized the problem. Mint alone is not typically known as a tasty treat. What the coffee was missing was sugar.
After a lot of mixing and tasting, I finally came up with some thing decent. My room mate doesn''t like coffee, but I had him try it and he asked me to make another mug of the stuff. Everyone has a different taste, but I think it''s delicious.
Here''s the recipe:
2 cups of already-brewed coffee.
1/2 cup of milk.
8 Altoids, Spearmint.
1/2 of a large york chocolate mint. (I''m guessing that''d be around 1.5 of the fun size bars)
1/8 of a full-size Hershey''s bar, shaved.
Lots, and lots of sugar.
Cut the York mints cut into pieces small enough to be melted into the coffee.
Add as much sugar as you usually like in your coffee.
Poor in the coffee and stir until the York mints have dissolved.
Crush the Altoids (I used a bowl) and add in the Altoids and stir until they''re gone.
Taste. It should be bitter and not very pleasing.
Guess how much more sugar you should add, and double it.
Even with this much suher, the drink will retain both it''s coffee and mint flavors.
Enjoy.
I''ve still got a bit of a cold, but it sure is easier to get by when I have this stuff next to me.
Let me know what you think.
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View entire thread: Vacuum Brewers and Commercial Use
Posted by ceasar71 on 2004-08-21 17:42:42 Post Subject: Vacuum Brewers and Commercial Use
Has anyone encountered a commercial cafe that uses exclusively vacuum brewers. Or does anyone know of a 'commercial grade' vacuum brewer? Is it do-able considering the time it takes to brew the coffee? After reading all the message boards out there on coffee, it appears that this method is one of the best. Why not use it on a 'commercial basis'? Or are there commercial grade brewers out there that can produce similar coffee as these vacuum brewers?? If so, which ones? I'm very intrigued by the vacuum brewing method but this method sounds like it is just for 3-5 cups. Yes, I'm a novice on this forum, but if one wanted to pursue this method of brewing for a commercial establishment, what would you recommend one do to brew a suffient amount of coffee for the increased traffic? I've read that Stumptown Coffee Roasters in Portland uses the French Press. Does anyone know if this is their sole method of brewing? If so , how do they deal with the increased volume demands since a French press is not likely to yield much coffee either. Just curious as to what everyone thinks.
Ceasar
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Posted by ceasar71 on 2004-08-21 17:42:42 Post Subject: Vacuum Brewers and Commercial Use
Has anyone encountered a commercial cafe that uses exclusively vacuum brewers. Or does anyone know of a 'commercial grade' vacuum brewer? Is it do-able considering the time it takes to brew the coffee? After reading all the message boards out there on coffee, it appears that this method is one of the best. Why not use it on a 'commercial basis'? Or are there commercial grade brewers out there that can produce similar coffee as these vacuum brewers?? If so, which ones? I'm very intrigued by the vacuum brewing method but this method sounds like it is just for 3-5 cups. Yes, I'm a novice on this forum, but if one wanted to pursue this method of brewing for a commercial establishment, what would you recommend one do to brew a suffient amount of coffee for the increased traffic? I've read that Stumptown Coffee Roasters in Portland uses the French Press. Does anyone know if this is their sole method of brewing? If so , how do they deal with the increased volume demands since a French press is not likely to yield much coffee either. Just curious as to what everyone thinks.
Ceasar
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View entire thread: How do I know if I have the right grind size for drip?
Posted by javahill on 2004-09-29 21:18:23 Post Subject:
There are scientific methods to measure what is going on, but ultimately coffee is a sensory experience.
There are tests for total dissolved solids or TDS. TDS is a measure of how much coffee ended up in the water. The generally accepted ratio is 1.0 - 1.5% coffee to 98.5 - 99% water.
The exact coffee to water ratio is going to depend on the grind and the extraction (brewing) method. For each brewing method different grinds are appropriate. In general the more pressure, the finer the grind. In simplied model, French press has the most coarse grind because it has the longest brew cycle, more akin to steeping. Espresso has the most fine grind because of the high pressure short brewing cycle. For commercial and home drip brewers, a medium grind about the size of pre-ground pepper is about right. There are slight differences in ideal grind because of the configuration of the spray heads in the brewers.
For any of them, a uniform grind is critical. In our plant, we use $70,000 laser particle analyzers to ensure consistency of grind coming our of our $300,000 water cooled grinders. We grind differently depending on the application.
Our coffee experts can use the measurement tools to adjust the processes to a very fine degree to ensure that we've got the right grind for the application. Our equipment experts can choose the right brewing equipment and calibrate it to make sure that it is performing well. For commercial applications, the Fetco extractor series is great. Our field people can train our resellers how to use the equipment and keep it cleaned (delimed, etc.) They also do a lot with water quality, which also is a science. In general, 150 particles per million mineral content is best for coffee. There is target ph and so on.
Each step we can measure using a variety of tools. But in the end, does the coffee taste good? No machine can answer that.
I recommend SCAA Director Ted Lingle's book on brewing coffee.
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Posted by javahill on 2004-09-29 21:18:23 Post Subject:
There are scientific methods to measure what is going on, but ultimately coffee is a sensory experience.
There are tests for total dissolved solids or TDS. TDS is a measure of how much coffee ended up in the water. The generally accepted ratio is 1.0 - 1.5% coffee to 98.5 - 99% water.
The exact coffee to water ratio is going to depend on the grind and the extraction (brewing) method. For each brewing method different grinds are appropriate. In general the more pressure, the finer the grind. In simplied model, French press has the most coarse grind because it has the longest brew cycle, more akin to steeping. Espresso has the most fine grind because of the high pressure short brewing cycle. For commercial and home drip brewers, a medium grind about the size of pre-ground pepper is about right. There are slight differences in ideal grind because of the configuration of the spray heads in the brewers.
For any of them, a uniform grind is critical. In our plant, we use $70,000 laser particle analyzers to ensure consistency of grind coming our of our $300,000 water cooled grinders. We grind differently depending on the application.
Our coffee experts can use the measurement tools to adjust the processes to a very fine degree to ensure that we've got the right grind for the application. Our equipment experts can choose the right brewing equipment and calibrate it to make sure that it is performing well. For commercial applications, the Fetco extractor series is great. Our field people can train our resellers how to use the equipment and keep it cleaned (delimed, etc.) They also do a lot with water quality, which also is a science. In general, 150 particles per million mineral content is best for coffee. There is target ph and so on.
Each step we can measure using a variety of tools. But in the end, does the coffee taste good? No machine can answer that.
I recommend SCAA Director Ted Lingle's book on brewing coffee.
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View entire thread: Critique my coffee
Posted by 5ohwarrior on 2004-01-27 12:26:37 Post Subject: Critique my coffee
I would like to get some discussion going about making the best cup of coffee with the equipment we have. Obviously home roasting, conical burr grinding and commercial equipment will produce the best results, but I am talking about tips and suggestions for the best brew without buying anything.
I am by no means a coffee connoisseur or aficionado, just a man who likes coffee and can tell the difference between a good cup and a bad cup. I would love to get more serious about coffee, however I have far too many hobbies and interests taking up my time and money.
I will describe my method and ask for suggestion for improvement. Don’t hold back, let me have it if I’m doing something wrong.
I use local or internet purchased fresh roasted beans. Only enough to last about a week and I grind immediately before brewing. I have an inexpensive Braun blade-type chopper and I use 4 scoops (8 tbsp) of beans to 48 oz of water. My water is softened well water through a Brita filter. I pre moisten the paper filter before adding the grounds and pre-warm the thermal carafe. The brewer is a Bunn and I have the slow flow spray head installed. I usually stir the grounds with a chopstick about 30 seconds after the water starts to flow. The coffee is 190 degrees immediately after brewing and I pre warm the mugs before pouring a cup. I’m pretty happy with the taste I get from this method, am I doing everything I can?
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Posted by 5ohwarrior on 2004-01-27 12:26:37 Post Subject: Critique my coffee
I would like to get some discussion going about making the best cup of coffee with the equipment we have. Obviously home roasting, conical burr grinding and commercial equipment will produce the best results, but I am talking about tips and suggestions for the best brew without buying anything.
I am by no means a coffee connoisseur or aficionado, just a man who likes coffee and can tell the difference between a good cup and a bad cup. I would love to get more serious about coffee, however I have far too many hobbies and interests taking up my time and money.
I will describe my method and ask for suggestion for improvement. Don’t hold back, let me have it if I’m doing something wrong.
I use local or internet purchased fresh roasted beans. Only enough to last about a week and I grind immediately before brewing. I have an inexpensive Braun blade-type chopper and I use 4 scoops (8 tbsp) of beans to 48 oz of water. My water is softened well water through a Brita filter. I pre moisten the paper filter before adding the grounds and pre-warm the thermal carafe. The brewer is a Bunn and I have the slow flow spray head installed. I usually stir the grounds with a chopstick about 30 seconds after the water starts to flow. The coffee is 190 degrees immediately after brewing and I pre warm the mugs before pouring a cup. I’m pretty happy with the taste I get from this method, am I doing everything I can?
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View entire thread: Iced coffee concentrate
Posted by lbrault on 2006-05-25 07:48:07 Post Subject: Iced coffee concentrate
I am trying to market to local bakeries and corner shops in resort towns a "turnkey" iced coffee "facility" I guess you would call it. I sell specialty coffee (Vietnamese blended coffee, Arabica, Robusta, Chari, Catimor) and it seems a good opportunity to get this in places where a gourmet iced coffee is an impulse purchase.
I am undecided between cold brew or other method of making concentrate. The cold brewers I can find (Toddy in particular) only make enough for about 25 cups and they take all night to brew. I am not sure that simply adding on multiple brewers would be a solution for these people. Also, it would be nice to have the coffee displayed somehow in a cooler. But most coolers circulate the liquid so much I fear a lot of degradation of flavor from exposure to air.
Hot brewing seems to emphasis the bitter elements when cooled and then also is awkward because of the cooling delay or the dilution factor if you pour over ice before it's cooled.
And, I question whether the grind of my coffee is appropriate for cold brewing (medium-coarse) - see http://www.trung-nguyen-online.com.
I do have a couple Toddy systems on order and will try those but I want to know what else is out there, and how other people do this.
I would appreciate any advice from people who have worked in places where they serve iced coffee regularly, on how they brew it, prepare it, and store it, and how long they think it is appropriate to keep the cooled concentrate (if it is concentrate) before it should be discarded and new stuff brewed.
Thanks in advance--
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Posted by lbrault on 2006-05-25 07:48:07 Post Subject: Iced coffee concentrate
I am trying to market to local bakeries and corner shops in resort towns a "turnkey" iced coffee "facility" I guess you would call it. I sell specialty coffee (Vietnamese blended coffee, Arabica, Robusta, Chari, Catimor) and it seems a good opportunity to get this in places where a gourmet iced coffee is an impulse purchase.
I am undecided between cold brew or other method of making concentrate. The cold brewers I can find (Toddy in particular) only make enough for about 25 cups and they take all night to brew. I am not sure that simply adding on multiple brewers would be a solution for these people. Also, it would be nice to have the coffee displayed somehow in a cooler. But most coolers circulate the liquid so much I fear a lot of degradation of flavor from exposure to air.
Hot brewing seems to emphasis the bitter elements when cooled and then also is awkward because of the cooling delay or the dilution factor if you pour over ice before it's cooled.
And, I question whether the grind of my coffee is appropriate for cold brewing (medium-coarse) - see http://www.trung-nguyen-online.com.
I do have a couple Toddy systems on order and will try those but I want to know what else is out there, and how other people do this.
I would appreciate any advice from people who have worked in places where they serve iced coffee regularly, on how they brew it, prepare it, and store it, and how long they think it is appropriate to keep the cooled concentrate (if it is concentrate) before it should be discarded and new stuff brewed.
Thanks in advance--
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View entire thread: Airpot vs. Satellite brewing systems
Posted by tommy99 on 2007-03-01 11:27:22 Post Subject: Airpot vs. Satellite brewing systems
Looking into starting a small shop but really want to showcase some good coffee. I have my roaster in place and will be asking his advise as well but just wanted some other opinions.
Which of these two brewing systems makes a better cup of coffee (that is if there is difference)?
These seem to be comparable in price so if I based it on that I would go with a Satellite system as I think all the stainless looks slicker. But in the end it comes down to a good cup of joe.
Any opinions greatly appreciated!
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Posted by tommy99 on 2007-03-01 11:27:22 Post Subject: Airpot vs. Satellite brewing systems
Looking into starting a small shop but really want to showcase some good coffee. I have my roaster in place and will be asking his advise as well but just wanted some other opinions.
Which of these two brewing systems makes a better cup of coffee (that is if there is difference)?
These seem to be comparable in price so if I based it on that I would go with a Satellite system as I think all the stainless looks slicker. But in the end it comes down to a good cup of joe.
Any opinions greatly appreciated!
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View entire thread: Does anyone else roast their own beans?
Posted by Drakyn on 2008-01-20 21:47:51 Post Subject: Does anyone else roast their own beans?
I am new to this forum and glad I found it. I love coffee, have been drinking since I was around 10 or 11 years old. After learning about coffee beans and grinds and their freshness limit I have decided that going to Gloria Jeans or Starbucks and buying their beans just doesn''t cut it anymore. No matter where you buy beans, if they are already roasted, well, they aren''t fresh and the process of turning rancid has already begun or is well into it.
Therefore, I am nearing the point where I am going to purchase my own bean roaster. Out of all the roasters out there that I have reviewed, it seems the I-Roast2 is the best buy for the money and for someone who isn''t running a coffee shop.
I was just curious first if there are any here who roast their own beans, and what machines you use. Second, your best tasting bean you have ever bought and roasted. Third, how you roasted it.
On this subject, I just cannot argue with buying your own \"green\" beans and roasting them yourself. The prices are unbelieveably CHEAP for your top grade coffees. Not only can you purchase these great beans for cheap, but you also roast and grind them immediatelty before brewing. It just does not get any fresher than that !
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Posted by Drakyn on 2008-01-20 21:47:51 Post Subject: Does anyone else roast their own beans?
I am new to this forum and glad I found it. I love coffee, have been drinking since I was around 10 or 11 years old. After learning about coffee beans and grinds and their freshness limit I have decided that going to Gloria Jeans or Starbucks and buying their beans just doesn''t cut it anymore. No matter where you buy beans, if they are already roasted, well, they aren''t fresh and the process of turning rancid has already begun or is well into it.
Therefore, I am nearing the point where I am going to purchase my own bean roaster. Out of all the roasters out there that I have reviewed, it seems the I-Roast2 is the best buy for the money and for someone who isn''t running a coffee shop.
I was just curious first if there are any here who roast their own beans, and what machines you use. Second, your best tasting bean you have ever bought and roasted. Third, how you roasted it.
On this subject, I just cannot argue with buying your own \"green\" beans and roasting them yourself. The prices are unbelieveably CHEAP for your top grade coffees. Not only can you purchase these great beans for cheap, but you also roast and grind them immediatelty before brewing. It just does not get any fresher than that !
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View entire thread: why brew with cold water?
Posted by cssharkey on 2006-05-24 14:04:16 Post Subject: why brew with cold water?
I have a question: Why do experts recommend brewing with cold water?
I have a hot water heater feeding my brewer (single airpot) so I can brew back to back more quickly. Why does it matter if the water is heated inside the brewer or if it is heated by a water heater right before entering the brewer?
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Posted by cssharkey on 2006-05-24 14:04:16 Post Subject: why brew with cold water?
I have a question: Why do experts recommend brewing with cold water?
I have a hot water heater feeding my brewer (single airpot) so I can brew back to back more quickly. Why does it matter if the water is heated inside the brewer or if it is heated by a water heater right before entering the brewer?
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View entire thread: Commercial coffee machines
Posted by Jackson on 2006-10-23 13:46:21 Post Subject:
My favorite brewers that I have used in the past have been Fetco. Fetco brewers are not cheap, but they are built like tanks. If you are interested in air pots, I recommend the 2030 model. If you want to brew larger amounts of coffee I might recommend the 5000 series. Unless you are planning on brewing large amounts of coffee, I think the 2000 series should be big enough for most small to mid sized shops. One complaint with larger coffee holding tanks is that the coffee does not stay as hot as it would if it was in an air pot or caraf.
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Posted by Jackson on 2006-10-23 13:46:21 Post Subject:
My favorite brewers that I have used in the past have been Fetco. Fetco brewers are not cheap, but they are built like tanks. If you are interested in air pots, I recommend the 2030 model. If you want to brew larger amounts of coffee I might recommend the 5000 series. Unless you are planning on brewing large amounts of coffee, I think the 2000 series should be big enough for most small to mid sized shops. One complaint with larger coffee holding tanks is that the coffee does not stay as hot as it would if it was in an air pot or caraf.
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View entire thread: Coffeemaker''s effect on coffee taste
Posted by wmeredi on 2007-03-15 13:21:09 Post Subject: Coffeemaker''s effect on coffee taste
I recently bought a $60 Cuisinart coffee maker (w/ water filter & goldtone permanent coffee filter), after years of brewing delicious drip coffee (Dean''s Beans) with just a carafe, a plastic cone, and paper filters. But the three or four pots that I''ve made so far with the new machine are far inferior - the taste is flat (such taste as there is). Could the charcoal water filter or the permanent coffee filter possibly affect the taste?
Thanks!
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Posted by wmeredi on 2007-03-15 13:21:09 Post Subject: Coffeemaker''s effect on coffee taste
I recently bought a $60 Cuisinart coffee maker (w/ water filter & goldtone permanent coffee filter), after years of brewing delicious drip coffee (Dean''s Beans) with just a carafe, a plastic cone, and paper filters. But the three or four pots that I''ve made so far with the new machine are far inferior - the taste is flat (such taste as there is). Could the charcoal water filter or the permanent coffee filter possibly affect the taste?
Thanks!
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View entire thread: Senseo email
Posted by cuppED on 2006-08-17 21:25:13 Post Subject: Senseo email
Did anyone do that Senseo email thing where you fill out a survey and they send you a free Pod brewing system. They said they were working with Coffee Forums. Is it just spam? I'm hoping a coffee forum admin will answer this. Thanks.
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Posted by cuppED on 2006-08-17 21:25:13 Post Subject: Senseo email
Did anyone do that Senseo email thing where you fill out a survey and they send you a free Pod brewing system. They said they were working with Coffee Forums. Is it just spam? I'm hoping a coffee forum admin will answer this. Thanks.
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View entire thread: help me choose
Posted by itpreview on 2008-11-10 21:48:22 Post Subject:
Semi-automatic espresso machines featuring an electric brewing pump which is manually turned on and off by the user. These machines are relatively simple to operate and with a little practice you can create rich, authentic espresso, cappuccino and latte as good or better than any coffee house. Some experimentation is required to achieve a perfect espresso; however, the main variables are limited to coffee bean quality, grind fineness and tamp pressure. Each of the semi-auto machines we carry includes a steam wand to froth milk for preparing cappuccino and latte.
Automatic espresso machines are essentially the same as semi-auto units with the added convenience of automatic brew volume controls. Once the machine is loaded with ground coffee and ready to brew, you simply push a button for one or two shots; the pump turns on then automatically shuts off when the preset brew volume is reached (in contrast semi-auto units require the user to manually turn off the pump when desired). These machines are relatively simple to operate and with a little practice you can create rich, authentic espresso, cappuccino and latte as good or better than any coffee house. Some experimentation is required to achieve a perfect espresso; however, the main variables are limited to coffee bean quality, grind fineness and tamp pressure. Each of the automatic machines we carry includes a steam wand to froth milk for preparing cappuccino and latte.
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Posted by itpreview on 2008-11-10 21:48:22 Post Subject:
Semi-automatic espresso machines featuring an electric brewing pump which is manually turned on and off by the user. These machines are relatively simple to operate and with a little practice you can create rich, authentic espresso, cappuccino and latte as good or better than any coffee house. Some experimentation is required to achieve a perfect espresso; however, the main variables are limited to coffee bean quality, grind fineness and tamp pressure. Each of the semi-auto machines we carry includes a steam wand to froth milk for preparing cappuccino and latte.
Automatic espresso machines are essentially the same as semi-auto units with the added convenience of automatic brew volume controls. Once the machine is loaded with ground coffee and ready to brew, you simply push a button for one or two shots; the pump turns on then automatically shuts off when the preset brew volume is reached (in contrast semi-auto units require the user to manually turn off the pump when desired). These machines are relatively simple to operate and with a little practice you can create rich, authentic espresso, cappuccino and latte as good or better than any coffee house. Some experimentation is required to achieve a perfect espresso; however, the main variables are limited to coffee bean quality, grind fineness and tamp pressure. Each of the automatic machines we carry includes a steam wand to froth milk for preparing cappuccino and latte.
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View entire thread: New to moka pot, new to forums
Posted by man6ano on 2008-08-09 12:49:52 Post Subject: New to moka pot, new to forums
I''ve been searching all over and getting mixed messages, so figured I''d join what seems to be the most popular forum and get some direct answers.
I''ve recently bought a moka pot when with a friend looking for Greek coffee at the local Greek/Italian market. I saw the pot and thought it a great idea for a quick, strong cup in the morning. I am the only coffee drinker in the house so it seemed very convenient, even more so than my Senseo (be nice now, I''m new remember?) that takes up too much counter space.
OK, now my problem. I don''t think I am brewing it right. I will add pics of my pot and the coffee I''m using. From what I can tell, maybe it''s too finely ground. A friend uses this in a regular drip and it''s great, and says espresso, so I figured why not? (be nice to the newb
) What is happening is that the coffee spits and sputters out of the top, instead of flowing neatly as I''ve seen it do on some You tube videos. If I open the lid at all during the process, coffee will spit everywhere. If I leave the lid shut, I have a cup of coffee, but it''s a little bitter. I like it, it''s good and strong, but I wonder if it would be better if I \"got it right\".
I am using cold tap water filled to the bottom of the valve. I fill the filter full of coffee, not tamped down. Top is screwed on tight. I have an electric stove and put it on high until it starts to sputter then turn it down a bit. The pot is positioned on the side of the burner, not the center to get full contact with the coils.
Thanks in advance on any help.
http://i50.photobucket.com/albums/f315/man6ano/IMG00019.jpg
http://i50.photobucket.com/albums/f315/man6ano/IMG00020.jpg
http://i50.photobucket.com/albums/f315/man6ano/IMG00021.jpg
http://i50.photobucket.com/albums/f315/man6ano/IMG00022.jpg
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Posted by man6ano on 2008-08-09 12:49:52 Post Subject: New to moka pot, new to forums
I''ve been searching all over and getting mixed messages, so figured I''d join what seems to be the most popular forum and get some direct answers.
I''ve recently bought a moka pot when with a friend looking for Greek coffee at the local Greek/Italian market. I saw the pot and thought it a great idea for a quick, strong cup in the morning. I am the only coffee drinker in the house so it seemed very convenient, even more so than my Senseo (be nice now, I''m new remember?) that takes up too much counter space.
OK, now my problem. I don''t think I am brewing it right. I will add pics of my pot and the coffee I''m using. From what I can tell, maybe it''s too finely ground. A friend uses this in a regular drip and it''s great, and says espresso, so I figured why not? (be nice to the newb
) What is happening is that the coffee spits and sputters out of the top, instead of flowing neatly as I''ve seen it do on some You tube videos. If I open the lid at all during the process, coffee will spit everywhere. If I leave the lid shut, I have a cup of coffee, but it''s a little bitter. I like it, it''s good and strong, but I wonder if it would be better if I \"got it right\". I am using cold tap water filled to the bottom of the valve. I fill the filter full of coffee, not tamped down. Top is screwed on tight. I have an electric stove and put it on high until it starts to sputter then turn it down a bit. The pot is positioned on the side of the burner, not the center to get full contact with the coils.
Thanks in advance on any help.
http://i50.photobucket.com/albums/f315/man6ano/IMG00019.jpg
http://i50.photobucket.com/albums/f315/man6ano/IMG00020.jpg
http://i50.photobucket.com/albums/f315/man6ano/IMG00021.jpg
http://i50.photobucket.com/albums/f315/man6ano/IMG00022.jpg
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View entire thread: Making \"Ice\" Coffee in a commercial operation
Posted by roaster dave on 2008-09-04 07:43:23 Post Subject:
Look up some toddy recipes. I use a cold brew toddy recipe at my shop and it's been a real crowd pleaser for about 4 years now. I played around with various methods including hot brewing, cold brewing as well as various beans and blends. The final result was brewing the coffee cold overnight in a container, then straining the ground coffee out in the morning. I use a darker roast for this......Vienna roast. Of course, there is still the option of offering iced americanos as someone mentioned too.
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Posted by roaster dave on 2008-09-04 07:43:23 Post Subject:
Look up some toddy recipes. I use a cold brew toddy recipe at my shop and it's been a real crowd pleaser for about 4 years now. I played around with various methods including hot brewing, cold brewing as well as various beans and blends. The final result was brewing the coffee cold overnight in a container, then straining the ground coffee out in the morning. I use a darker roast for this......Vienna roast. Of course, there is still the option of offering iced americanos as someone mentioned too.
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View entire thread: Commerical Coffee Machines
Posted by ElPugDiablo on 2006-10-09 15:57:59 Post Subject:
Clover is a single cup brewing system on the market. I think Intelligentsia Coffee in Chicago uses them. Here are their web sites. By the way, I don't think you will find shops with Clover sell flavored coffee.
www.cloverequipment.com/product/
www.intelligentsiacoffee.com
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Posted by ElPugDiablo on 2006-10-09 15:57:59 Post Subject:
Clover is a single cup brewing system on the market. I think Intelligentsia Coffee in Chicago uses them. Here are their web sites. By the way, I don't think you will find shops with Clover sell flavored coffee.
www.cloverequipment.com/product/
www.intelligentsiacoffee.com
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View entire thread: Capresso CoffeeTEC (Model #471) opinions wanted
Posted by Coffeecoffee on 2006-02-01 11:57:53 Post Subject: Capresso CoffeeTEC (Model #471) opinions wanted
I am looking to replace my Krups ProAroma and have been researching the different machines available. This forum is great, but it has really confused me.
I am looking for an simple machine that has a timer, Thermal carafe, automatic, with Timer that has the 200 degree brewing capability.
How does this rank against the others.
Thanks,
Dave
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Posted by Coffeecoffee on 2006-02-01 11:57:53 Post Subject: Capresso CoffeeTEC (Model #471) opinions wanted
I am looking to replace my Krups ProAroma and have been researching the different machines available. This forum is great, but it has really confused me.
I am looking for an simple machine that has a timer, Thermal carafe, automatic, with Timer that has the 200 degree brewing capability.
How does this rank against the others.
Thanks,
Dave
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View entire thread: La Pavoni CELLINI
Posted by shadow745 on 2007-08-09 09:10:25 Post Subject:
Funy you ask! Awhile back I was in love with the look of that machine and was desperately trying to find one in red. It has a very unique design and some nice features, especially the pressure gauges and it also uses a 3-way solenoid valve to relieve pressure after brewing. However, there are a few things I don't like about. Small water tank (40 oz.), which sounds like alot, but once you do preheating/cleaning flushes it runs out fast. Another thing I don't care for is the funky steaming/frothing attachment. A bare tip wand is the best way to go with any machine. All those attachments do is add air and create huge bubbles in the milk. Judging by pics the portafilter looks to be on the cheaper side. I know alot of LaPavoni's home machines use a pressurized portafilter, but I'm not sure if the Cellini does. Another thing is that it uses 60mm baskets. I've never seen any aftermarket tampers in that size, so you may have to stick with what they send you and factory tampers are usually junk. Let us know if you buy one. All in all it will probably be a good all around machine. Later!
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Posted by shadow745 on 2007-08-09 09:10:25 Post Subject:
Funy you ask! Awhile back I was in love with the look of that machine and was desperately trying to find one in red. It has a very unique design and some nice features, especially the pressure gauges and it also uses a 3-way solenoid valve to relieve pressure after brewing. However, there are a few things I don't like about. Small water tank (40 oz.), which sounds like alot, but once you do preheating/cleaning flushes it runs out fast. Another thing I don't care for is the funky steaming/frothing attachment. A bare tip wand is the best way to go with any machine. All those attachments do is add air and create huge bubbles in the milk. Judging by pics the portafilter looks to be on the cheaper side. I know alot of LaPavoni's home machines use a pressurized portafilter, but I'm not sure if the Cellini does. Another thing is that it uses 60mm baskets. I've never seen any aftermarket tampers in that size, so you may have to stick with what they send you and factory tampers are usually junk. Let us know if you buy one. All in all it will probably be a good all around machine. Later!
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View entire thread: Bean Grinders
Posted by JohnB on 2008-06-09 09:28:16 Post Subject:
If you want a REALLY coarse grind for Press Brewing buy a KitchenAid Pro grinder. As set up from the factory when you grind on the #1 setting the coffee looks like small wood chips! When I was still using it for press brewing I was up around #3-3.5. Now I use a Zassenhaus knee mill for press grinding as it produces a more uniform grind. The KA Pro set to #1 does work well with the Toddy system so its out of retirement for the summer.
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Posted by JohnB on 2008-06-09 09:28:16 Post Subject:
If you want a REALLY coarse grind for Press Brewing buy a KitchenAid Pro grinder. As set up from the factory when you grind on the #1 setting the coffee looks like small wood chips! When I was still using it for press brewing I was up around #3-3.5. Now I use a Zassenhaus knee mill for press grinding as it produces a more uniform grind. The KA Pro set to #1 does work well with the Toddy system so its out of retirement for the summer.
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View entire thread: Burnt taste with Krups Gusto + Gaggia MDF
Posted by YakMan on 2006-10-18 09:11:32 Post Subject: Burnt taste with Krups Gusto + Gaggia MDF
Hi all; I've been lurking here for a while, but I'm new to posting.
I have had a cheap steam machine and a blade grinder for a couple years and when a friend gave me his old Krups Gusto pump machine, I decided it was time for a better grinder. My hope was to learn with the Krups and then purchase a more expensive machine down the road. So, I bought a Gaggia MDF grinder to go with the Krups.
The Krups Gusto is an older low-end pump machine that can, by all accounts I have read, make passable espresso given a fresh bean and a good grinder. To make a long story short, I have tried almost everything I can think of and almost always come out with burnt-tasting espresso. I have tried a freshly-roasted blend from a local roaster as well as Illy's medium roast espresso coffee. I have tried grinds from 5-8 on the Gaggia, and tamps ranging from almost no pressure to over 30 pounds. I have even tried temp surfing by turning on the steam wand for a few seconds and then waiting for the boiler to heat slightly before brewing. In almost two months of trying, I have yet to produce more than a couple shots that didn't taste burnt.
I know I'm new at this, and I expected to get bad espresso for awhile. But I didn't expect to get burnt espresso nearly every time. Could it be that something is wrong with my grind, tamp, or coffee, or is the machine just making the water too hot? Additionally, the previous owner didn't seem to know about descaling, so the machine could be pretty dirty on the inside. I did clean the shower curtain and portafilter thoroughly before use, but I have yet to descale the machine. Is my machine toast, or am I doing something wrong?
Thanks for your help!
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Posted by YakMan on 2006-10-18 09:11:32 Post Subject: Burnt taste with Krups Gusto + Gaggia MDF
Hi all; I've been lurking here for a while, but I'm new to posting.
I have had a cheap steam machine and a blade grinder for a couple years and when a friend gave me his old Krups Gusto pump machine, I decided it was time for a better grinder. My hope was to learn with the Krups and then purchase a more expensive machine down the road. So, I bought a Gaggia MDF grinder to go with the Krups.
The Krups Gusto is an older low-end pump machine that can, by all accounts I have read, make passable espresso given a fresh bean and a good grinder. To make a long story short, I have tried almost everything I can think of and almost always come out with burnt-tasting espresso. I have tried a freshly-roasted blend from a local roaster as well as Illy's medium roast espresso coffee. I have tried grinds from 5-8 on the Gaggia, and tamps ranging from almost no pressure to over 30 pounds. I have even tried temp surfing by turning on the steam wand for a few seconds and then waiting for the boiler to heat slightly before brewing. In almost two months of trying, I have yet to produce more than a couple shots that didn't taste burnt.
I know I'm new at this, and I expected to get bad espresso for awhile. But I didn't expect to get burnt espresso nearly every time. Could it be that something is wrong with my grind, tamp, or coffee, or is the machine just making the water too hot? Additionally, the previous owner didn't seem to know about descaling, so the machine could be pretty dirty on the inside. I did clean the shower curtain and portafilter thoroughly before use, but I have yet to descale the machine. Is my machine toast, or am I doing something wrong?
Thanks for your help!
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View entire thread: Oniony taints
Posted by Merc on 2007-01-19 10:57:45 Post Subject:
Hmmm......... never heard of that. But is there something going wrong with ur brewing system? For me, I got some extra and uncomfortable taste and aftertaste in the coffee when using my very first dripper....... But it never happened after brewing with it a few more times.
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Posted by Merc on 2007-01-19 10:57:45 Post Subject:
Hmmm......... never heard of that. But is there something going wrong with ur brewing system? For me, I got some extra and uncomfortable taste and aftertaste in the coffee when using my very first dripper....... But it never happened after brewing with it a few more times.
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View entire thread: HELLO EVERYONE What coffee machine do you recomend for me...
Posted by LiftOff on 2005-02-13 15:13:59 Post Subject:
Get a Fetco brewing system and use my coffee. Then THEY have to TRY and compete with YOU!
Never sell yourself or your buisiness short!
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Posted by LiftOff on 2005-02-13 15:13:59 Post Subject:
Get a Fetco brewing system and use my coffee. Then THEY have to TRY and compete with YOU!
Never sell yourself or your buisiness short!
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View entire thread: Want to buy coffee website advertising
Posted by drrule on 2005-04-08 10:36:17 Post Subject:
You got to be kidding me.
Why would a coffee shop try to promote a one cup brewer?
Hey customers of mine, look here, you don't have to come see me anymore, even though these suck, you should still look at them, cause I am a sell out!
From your web site
"Seems we live in a world hooked on caffeine. I know I love it, and drink it everyday. I'm guessing you do to. Smart manufacturers realize this and that’s why they’re busy coming up with new ways for consumers to get their caffeine faster and cheaper. The latest idea is by far the best; one cup coffee makers. Designed for home or small office use, these fast caffeine-brewing machines are worth investigating. When you’re ready to have one in your home, look for these qualities. "
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Posted by drrule on 2005-04-08 10:36:17 Post Subject:
You got to be kidding me.
Why would a coffee shop try to promote a one cup brewer?
Hey customers of mine, look here, you don't have to come see me anymore, even though these suck, you should still look at them, cause I am a sell out!
From your web site
"Seems we live in a world hooked on caffeine. I know I love it, and drink it everyday. I'm guessing you do to. Smart manufacturers realize this and that’s why they’re busy coming up with new ways for consumers to get their caffeine faster and cheaper. The latest idea is by far the best; one cup coffee makers. Designed for home or small office use, these fast caffeine-brewing machines are worth investigating. When you’re ready to have one in your home, look for these qualities. "
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View entire thread: Coffee brewing system for coffee bar?
Posted by BaklaJava on 2005-10-11 10:01:57 Post Subject: Coffee brewing system for coffee bar?
We're in the final prep stages of opening our new coffee bar and I'm not sure which coffee brewing system to buy for the regular coffee -- Bunn or Curtis have been suggested by our supplier and I've looked at them but don't know if I need one or two brewers and whether levered airports are OK -- whether they should be stainless or glass inside --- so many options! Any help would be appreciated.
We have a Nuovo Simonelli espresso maker if anyone is interested in discussing that. Thanks,
Betsy
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Posted by BaklaJava on 2005-10-11 10:01:57 Post Subject: Coffee brewing system for coffee bar?
We're in the final prep stages of opening our new coffee bar and I'm not sure which coffee brewing system to buy for the regular coffee -- Bunn or Curtis have been suggested by our supplier and I've looked at them but don't know if I need one or two brewers and whether levered airports are OK -- whether they should be stainless or glass inside --- so many options! Any help would be appreciated.
We have a Nuovo Simonelli espresso maker if anyone is interested in discussing that. Thanks,
Betsy
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View entire thread: Cant make a decent cup at work :(
Posted by CafeBlue on 2007-05-25 01:01:13 Post Subject:
It sounds like the grind is too fine and that the coffee is stale.
Try again with fresh roasted coffee, ground just prior to brewing. Grind tol a coarse setting - just a bit coarser than percolator. Press the plunger down slowly, after steeping for three minutes.
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Posted by CafeBlue on 2007-05-25 01:01:13 Post Subject:
It sounds like the grind is too fine and that the coffee is stale.
Try again with fresh roasted coffee, ground just prior to brewing. Grind tol a coarse setting - just a bit coarser than percolator. Press the plunger down slowly, after steeping for three minutes.
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View entire thread: Capresso 454 or Presto coffee maker and grinder?
Posted by stuuke on 2006-02-10 19:07:41 Post Subject: Capresso 454 or Presto coffee maker and grinder?
I'm new to the forum and good coffee. I found some Capresso 454's on ebay for around $150. Most of the information I found was about the MT500. The 454 has a burr grinder built in but I'm not sure how the brewing compares to the MT. Has anyone used this machine?
Option number two would be to get a Presto which gets great reviews here and a separate grinder. I might be able to get this combination for under $125. I won't have the convenience but might get better overall results. The grinders I saw mentioned were the Bodum, Solis and Capresso burr grinders. Some of these get pretty pricey when you can get the 454 for $150. Are there any other grinders worth considering?
Slightly off topic but I came across coffeeam.com. Has anyone purchased coffee from there?
Any input would be appreciated. Thanks.
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Posted by stuuke on 2006-02-10 19:07:41 Post Subject: Capresso 454 or Presto coffee maker and grinder?
I'm new to the forum and good coffee. I found some Capresso 454's on ebay for around $150. Most of the information I found was about the MT500. The 454 has a burr grinder built in but I'm not sure how the brewing compares to the MT. Has anyone used this machine?
Option number two would be to get a Presto which gets great reviews here and a separate grinder. I might be able to get this combination for under $125. I won't have the convenience but might get better overall results. The grinders I saw mentioned were the Bodum, Solis and Capresso burr grinders. Some of these get pretty pricey when you can get the 454 for $150. Are there any other grinders worth considering?
Slightly off topic but I came across coffeeam.com. Has anyone purchased coffee from there?
Any input would be appreciated. Thanks.
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View entire thread: <rant on> Why, Why Why!!!!!!!!!!!!!!
Posted by dhvd79a on 2005-09-27 00:11:55 Post Subject: <rant on> Why, Why Why!!!!!!!!!!!!!!
Our new local coffee/sandwich shop serves Segafredo brand coffee. The problem is consistency. I have had 4-5 cups that were good, 4-5 cups that were contaminated with flavoured coffee, and one that tasted like maxwell house that had sat in the pot for 6 hours. I just don't get why they don't seem to care about brewing consistently good product.
At first I thought the flavoured contamination was due to pots and baskets not being rinsed after making flavoured brew. Today I realized that they grind the regular and flavoured beans in the same grinder. I assume this is the source of the contamination.
I haven't tried the espresso yet, may not bother going back. I watched a couple people including one of the owners making espresso the other day. The ground espresso beans were taken from an individual foil pack, emptied into the head with no tamping, just a little smoothing with the tamper. Didn't look good to me.. <rant off> I feel better now.
dave
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Posted by dhvd79a on 2005-09-27 00:11:55 Post Subject: <rant on> Why, Why Why!!!!!!!!!!!!!!
Our new local coffee/sandwich shop serves Segafredo brand coffee. The problem is consistency. I have had 4-5 cups that were good, 4-5 cups that were contaminated with flavoured coffee, and one that tasted like maxwell house that had sat in the pot for 6 hours. I just don't get why they don't seem to care about brewing consistently good product.
At first I thought the flavoured contamination was due to pots and baskets not being rinsed after making flavoured brew. Today I realized that they grind the regular and flavoured beans in the same grinder. I assume this is the source of the contamination.
I haven't tried the espresso yet, may not bother going back. I watched a couple people including one of the owners making espresso the other day. The ground espresso beans were taken from an individual foil pack, emptied into the head with no tamping, just a little smoothing with the tamper. Didn't look good to me.. <rant off> I feel better now.
dave
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View entire thread: Want to get my wife an espresso machine for x-mas, but...
Posted by CafeBlue on 2006-12-08 23:50:58 Post Subject:
Hey MrEctedl
I hope MsDrected loves the new coffee project too. You made reasonable choices to yield decent coffee in your price range...you will have much more satisfying coffee than a similar cost steam machine!
Stumptown Coffee roasters has an exceptional instruction tab on their website for brewing with your new Bialetti moka pot. Go to stumptowncoffee.com, find brewing instructions and moka pot (I know a lot of folks call it a stovetop espresso pot, but it is actually a moka pot). Your burr grinder will be handy, because you need to get just the right coarseness in order to yield good brewing from the moka pot without getting too much grind dust in the cup.
The Harrar coffee is famous for its wild, fruity-ness and red-wine taste character, distinctive blueberry tones are also typical. Most roasters take Harrar to a fairly dark roast, because the hard bean and bold flavor can stand up well to a dark roast profile. If the coffee is too dramatic for your taste, try blending it fifty/fifty with a more mainstream coffee.
Enjoy!
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Posted by CafeBlue on 2006-12-08 23:50:58 Post Subject:
Hey MrEctedl
I hope MsDrected loves the new coffee project too. You made reasonable choices to yield decent coffee in your price range...you will have much more satisfying coffee than a similar cost steam machine!
Stumptown Coffee roasters has an exceptional instruction tab on their website for brewing with your new Bialetti moka pot. Go to stumptowncoffee.com, find brewing instructions and moka pot (I know a lot of folks call it a stovetop espresso pot, but it is actually a moka pot). Your burr grinder will be handy, because you need to get just the right coarseness in order to yield good brewing from the moka pot without getting too much grind dust in the cup.
The Harrar coffee is famous for its wild, fruity-ness and red-wine taste character, distinctive blueberry tones are also typical. Most roasters take Harrar to a fairly dark roast, because the hard bean and bold flavor can stand up well to a dark roast profile. If the coffee is too dramatic for your taste, try blending it fifty/fifty with a more mainstream coffee.
Enjoy!
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View entire thread: Too much hardware
Posted by mrgnomer on 2006-03-03 15:48:13 Post Subject:
Hi ad47uk,
It's all about taste as far as coffee goes. If your set up works to deliver good tasting coffee there's no need for more.
Home roasting is good but if you're getting your coffee fresh from a good roaster the quality will probably be better then what you could do at home. Experienced roasters know what they're doing and use better equipment and have better stock than home roasters so their roasts will be more consistent and of higher quality.
I had no idea what good coffee tasted like until switching to a vacuum brewer and started home roasting. I don't have access to a good local roaster. Fresh roasted coffee vacuum brewed was very good.
From there it led me to getting a good grinder. Yes, there's a lot of grinders out there but you get what you pay for and high end grinders are excellent for evenly grinding coffee. The more even the grind the more even the extraction and consequently the smoother tasting the cup of coffee.
Good coffee as far as I understand is mostly dependant on fixing a handful of variables that make for an excellent cup. Roast quality and freshness, water temperature, evenness of grind, saturation of grinds, and steep time are critical factors. If you can control these variables and place them into an ideal range for coffee extraction a simple french press will outperform just about all drip makers on the market. You don't need to spend a lot of money on expensive equipment for drip coffee. The biggest investment would be a good grinder.
Espresso, IMO, is currently the only method of extracting the essence of coffee. In addition to the ideal ranges for the variables in drip coffee extraction, 8-9bar+ of water pressure is required for espresso. Machines capable of delivering this much pressure reliably and at reliable and stable temperatures are expensive. As with grinders, you'll get what you pay for. There is additional equipment associated with good espresso extraction so good espresso does require an investment.
There's a suprising amount of good and freely given advice on coffee forums and on the web with regards to everything coffee. With a little research brewing good coffee is easy.
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Posted by mrgnomer on 2006-03-03 15:48:13 Post Subject:
Hi ad47uk,
It's all about taste as far as coffee goes. If your set up works to deliver good tasting coffee there's no need for more.
Home roasting is good but if you're getting your coffee fresh from a good roaster the quality will probably be better then what you could do at home. Experienced roasters know what they're doing and use better equipment and have better stock than home roasters so their roasts will be more consistent and of higher quality.
I had no idea what good coffee tasted like until switching to a vacuum brewer and started home roasting. I don't have access to a good local roaster. Fresh roasted coffee vacuum brewed was very good.
From there it led me to getting a good grinder. Yes, there's a lot of grinders out there but you get what you pay for and high end grinders are excellent for evenly grinding coffee. The more even the grind the more even the extraction and consequently the smoother tasting the cup of coffee.
Good coffee as far as I understand is mostly dependant on fixing a handful of variables that make for an excellent cup. Roast quality and freshness, water temperature, evenness of grind, saturation of grinds, and steep time are critical factors. If you can control these variables and place them into an ideal range for coffee extraction a simple french press will outperform just about all drip makers on the market. You don't need to spend a lot of money on expensive equipment for drip coffee. The biggest investment would be a good grinder.
Espresso, IMO, is currently the only method of extracting the essence of coffee. In addition to the ideal ranges for the variables in drip coffee extraction, 8-9bar+ of water pressure is required for espresso. Machines capable of delivering this much pressure reliably and at reliable and stable temperatures are expensive. As with grinders, you'll get what you pay for. There is additional equipment associated with good espresso extraction so good espresso does require an investment.
There's a suprising amount of good and freely given advice on coffee forums and on the web with regards to everything coffee. With a little research brewing good coffee is easy.
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View entire thread: Coffee at work help
Posted by SlowRain on 2008-07-23 06:25:54 Post Subject:
You can try the Aeropress (click the link in my signature). I realize that you weren't looking for a machine, but it may actually work for your situation. I use it for home brewing because I think it's that good.
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Posted by SlowRain on 2008-07-23 06:25:54 Post Subject:
You can try the Aeropress (click the link in my signature). I realize that you weren't looking for a machine, but it may actually work for your situation. I use it for home brewing because I think it's that good.
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View entire thread: Commerical Coffee Machines
Posted by Julez777 on 2006-10-09 15:23:10 Post Subject: Commerical Coffee Machines
Hi, I am a senior industrial design student at the University of Illinois in Champaign-Urbana and I am working on a project to design a commercial coffee pot that will produce one cup and samples at a time that does not take 4-5 minutes to produce. I have worked at a coffee shop for over 5 years who specializes in gourmet coffees (we have over 50 types of flavors) but only can brew 3 flavors a day (1 reg, 1 flavor, 1 decaf) with our current machine.
I would like to make a machine that :
+ allows me to produce samples of any flavor of coffee so the customer can taste it before they buy it. (the coffee that we sell is pretty expensive)
+ brews up to 3 different sizes of regular cups of coffee (aside from the sample sizes)
+ grinds the beans when placed in to the machine for the best taste
+ brews the coffee fast and at the correct temperature
+ slim design that allows for easy and minimal cleaning
I am having some problems with trying to figure out if I can brew a cup of optimal tasting coffee with a fast brewing time because i have heard that the coffee needs to brew for at least 4-5 minutes... does this only refer to how big of a pot that it is making?
Will I be able to make a machine that can brew only a small amount of coffee at a time?
What are your ideas on this topic? Anything that you would like to see?
Thanks so much for your help!
Julie
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Posted by Julez777 on 2006-10-09 15:23:10 Post Subject: Commerical Coffee Machines
Hi, I am a senior industrial design student at the University of Illinois in Champaign-Urbana and I am working on a project to design a commercial coffee pot that will produce one cup and samples at a time that does not take 4-5 minutes to produce. I have worked at a coffee shop for over 5 years who specializes in gourmet coffees (we have over 50 types of flavors) but only can brew 3 flavors a day (1 reg, 1 flavor, 1 decaf) with our current machine.
I would like to make a machine that :
+ allows me to produce samples of any flavor of coffee so the customer can taste it before they buy it. (the coffee that we sell is pretty expensive)
+ brews up to 3 different sizes of regular cups of coffee (aside from the sample sizes)
+ grinds the beans when placed in to the machine for the best taste
+ brews the coffee fast and at the correct temperature
+ slim design that allows for easy and minimal cleaning
I am having some problems with trying to figure out if I can brew a cup of optimal tasting coffee with a fast brewing time because i have heard that the coffee needs to brew for at least 4-5 minutes... does this only refer to how big of a pot that it is making?
Will I be able to make a machine that can brew only a small amount of coffee at a time?
What are your ideas on this topic? Anything that you would like to see?
Thanks so much for your help!
Julie
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View entire thread: Looking ot buy a friend a french press
Posted by desertjedi on 2007-11-16 10:48:40 Post Subject:
This:
http://www.espressozone.com/5237.html
is the best French press I''ve ever used. The steel keeps the coffee very warm during the brewing process.
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Posted by desertjedi on 2007-11-16 10:48:40 Post Subject:
This:
http://www.espressozone.com/5237.html
is the best French press I''ve ever used. The steel keeps the coffee very warm during the brewing process.
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View entire thread: Aloha Island Kona-Pods
Posted by jdplus3 on 2005-10-04 14:42:34 Post Subject: Aloha Island Kona-Pods
Aloha Island Kona-Pod: Aloha Island Coffee Company uses Kona beans from a private estate plantation, rather than from mixed lots, giving their coffees a rare dependable consistency. Their beans are picked and processed by hand, and roasted in small batches. I think of Kona coffees as having a rather even, singular taste, much the way 100% Columbian does, but with more colorful hints of nuttiness.
Medium Roast: This pod smells excellently aromatic as soon as it is removed from the foil pouch. As it is brewing, the coffee has a medium caramel color, and a beautiful crema (using the Senseo). There is a very slight acidity, but not bitterness, making this a delightful mid-day roast.
Dark Roast: As it is brewing, this coffee has a darker caramel color, and a beautiful rich crema. There is a very slight acidity, but no bitterness, and a bold aroma and well-roasted taste, making this an ideal morning wake-up brew. I recommend the entire Aloha Island line of 100% Kona Pods, but I think this is the best Kona coffee I have tried so far, certainly the best Kona in a manufactured pod.
Espresso Roast: Although it is a 100% Kona Pod, it has been ground fine and well-roasted to produce an espresso-like coffee. I don’t think it has the full bold complexity of a true espresso, but it has a lot more character than their Dark Roast Kona. I like my coffee strong and fresh, so I really like this aromatic, minimally-acidic coffee, but when brewed in my Senseo, it is a little short of espresso. A wonderful wake-up brew for the first cup in the morning.
Overall:If you are excited about pod coffee, but unhappy with your choices for pods in the stores, you will not be disappointed with these pods!
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Posted by jdplus3 on 2005-10-04 14:42:34 Post Subject: Aloha Island Kona-Pods
Aloha Island Kona-Pod: Aloha Island Coffee Company uses Kona beans from a private estate plantation, rather than from mixed lots, giving their coffees a rare dependable consistency. Their beans are picked and processed by hand, and roasted in small batches. I think of Kona coffees as having a rather even, singular taste, much the way 100% Columbian does, but with more colorful hints of nuttiness.
Medium Roast: This pod smells excellently aromatic as soon as it is removed from the foil pouch. As it is brewing, the coffee has a medium caramel color, and a beautiful crema (using the Senseo). There is a very slight acidity, but not bitterness, making this a delightful mid-day roast.
Dark Roast: As it is brewing, this coffee has a darker caramel color, and a beautiful rich crema. There is a very slight acidity, but no bitterness, and a bold aroma and well-roasted taste, making this an ideal morning wake-up brew. I recommend the entire Aloha Island line of 100% Kona Pods, but I think this is the best Kona coffee I have tried so far, certainly the best Kona in a manufactured pod.
Espresso Roast: Although it is a 100% Kona Pod, it has been ground fine and well-roasted to produce an espresso-like coffee. I don’t think it has the full bold complexity of a true espresso, but it has a lot more character than their Dark Roast Kona. I like my coffee strong and fresh, so I really like this aromatic, minimally-acidic coffee, but when brewed in my Senseo, it is a little short of espresso. A wonderful wake-up brew for the first cup in the morning.
Overall:If you are excited about pod coffee, but unhappy with your choices for pods in the stores, you will not be disappointed with these pods!
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View entire thread: Cold water for Instant Coffee?
Posted by davidsbiscotti on 2007-12-18 13:14:38 Post Subject:
From what I've heard, cold brewing coffee results in higher caffeine levels.
Instant coffee though, is coffee that's already been brewed and the water removed.
I would assume that if you reconstitute instant coffee by adding it to a cold liquid, water or soy milk for example, you are not altering the caffeine content.
If you boil instant coffee down, you lose a lot more water than caffeine, leaving it a more concentrated caffeine laden beverage by default.
If by "hassle" you mean time consuming, try a one cup brewer. It's easier, quicker and safer than stove top. You can add your instant coffee to the hot water.
As for me, I've moved on from instant coffees........... and I'm absolutely lovin' it.
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Posted by davidsbiscotti on 2007-12-18 13:14:38 Post Subject:
From what I've heard, cold brewing coffee results in higher caffeine levels.
Instant coffee though, is coffee that's already been brewed and the water removed.
I would assume that if you reconstitute instant coffee by adding it to a cold liquid, water or soy milk for example, you are not altering the caffeine content.
If you boil instant coffee down, you lose a lot more water than caffeine, leaving it a more concentrated caffeine laden beverage by default.
If by "hassle" you mean time consuming, try a one cup brewer. It's easier, quicker and safer than stove top. You can add your instant coffee to the hot water.
As for me, I've moved on from instant coffees........... and I'm absolutely lovin' it.
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View entire thread: How much grounds are used to make espresso?
Posted by mrgnomer on 2006-02-17 08:13:53 Post Subject:
What amount of grounds (in teaspoons or tablespoons) are used per shot of espresso?
I currently make a cup of coffee individually from 4 tablespoons of grounds, and find that a triple espresso has about the same or slightly more effect than one of theses cups, so I want to see how much grounds I would save by getting an espresso maker and making espresso rather than the coffee I currently make.
It depends on the size portafiltier your machine has. 58mm is a good size as far as I know quantity wise: you'll get a bigger shot but will need more grounds for it.
Typically, for those that measure out their doses, mass is used rather than volume. The current standard is: 7 grams/single, 14g/double and I would guess 21g/triple. The mass, I would gather, is not dependant on whether the bean is pre ground.
I don't know how that translates into tablespoons. You're going to have some espresso purists choking by saying you want to get into espresso to save on grounds. Sure, a double shot doesn't use as much grounds as say a pot of coffee but out of a double you'll get, on average, 2oz of regular espresso. If you want to restrict the shots for a more concentrated flavour, you'll get even less.
By effect, you mean the effects of caffeine extraction? As far as I'm aware, true espresso extraction averages about 25sec a pull and that isn't enough to extract much caffeine from coffee. Coffee doesn't like to give up caffeine. If you want more caffeine I would think using a higher quantity of grinds and steeping them longer would extract much more than espresso. In addition, high quality arabicas recommended for quality espresso don't contain as much caffeine as say lower quality robusta beans. I do believe a lot of store stocked coffee blends contain robusta as a filler so you'll get more caffeine out of them but they're not usable for good espresso.
What kind of espresso machine are you thinking of? If the machine is about $50 and is fitted with a screw lid, you're getting a steam machine. It'll brew coffee under a slightly higher pressure than normal atmospheric so the coffee will be stronger than drip but it technically won't be espresso. The quantity of grounds per shot does not apply to steam machines.
Forgive me if I'm being presumptous but you might be thinking the standards for a true espresso machine also apply to pseudo-espresso machines. If that's the case, don't let the manufacturers fool you.
True espresso requires a machine that extracts the essence of coffee under high pressure. A pump of some kind is required for this as well as a good boiler, lines and components to ensure temperature/pressure stability and reliability. The ability to froth well is also important and, as a result, a capable and competent espresso machine will cost considerably more than a steam machine but will deliver, according to the quality of its design and components, true espress. Like all good tools though you'll get what you pay for.
Not only that, IMO the machines that can produce very good espresso also require that their operators have atleast a fair understanding of espresso and espresso making techniques. If you're not a competent basrista you'll learn as you start out with a true machine but in the learning many of your shots could end up being 'sink shots'- that is not ideal for consumption. Sink shots'll deplete your stock of coffee pretty fast especially if you're trying to zero in on the ideal range of your dose, grind and temperature for the first time. As well, although it's tempting to try to save coffee at any turn, using less grinds than ideal for a shot you're pulling in true espresso machines seriously compromises even ruins the shot.
So, if you're talking true buttery, crema rich, sweet, concentrated coffee nectar that is espresso I'd say shooting for true, high quality shots should be a goal. A good machine, very good grinder and very good quality, fresh roasted beans are essential for this. At the start you probably won't save on grounds if ever.
If you just want to save on coffee and aren't interested in espresso to the point where you want to make a big investment in equipment and supplies, a steam machine will make smaller quantities of strong coffee and I guess by brewing a couple of small cups at a time as opposed to a 4-12 cup pot of drip coffee you'll end up saving on grinds. There are also moka pots, french pressess, vacuum pots and other manual brewing methods to consider that would allow you to use only the amount of grounds you need and have direct control of all the variables so you can brew to the strength you want and save on grounds that way as well.
For what it's worth I think that having direct control of essential variables of coffee making would allow anyone to brew a cup of coffee that would shame just about every automatic drip maker out there. A decent grinder, fresh beans, a $20 french press, a kettle, water and some sort of timer can brew for you incredibly good coffee; much better than a standard drip machine.
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Posted by mrgnomer on 2006-02-17 08:13:53 Post Subject:
What amount of grounds (in teaspoons or tablespoons) are used per shot of espresso?
I currently make a cup of coffee individually from 4 tablespoons of grounds, and find that a triple espresso has about the same or slightly more effect than one of theses cups, so I want to see how much grounds I would save by getting an espresso maker and making espresso rather than the coffee I currently make.
It depends on the size portafiltier your machine has. 58mm is a good size as far as I know quantity wise: you'll get a bigger shot but will need more grounds for it.
Typically, for those that measure out their doses, mass is used rather than volume. The current standard is: 7 grams/single, 14g/double and I would guess 21g/triple. The mass, I would gather, is not dependant on whether the bean is pre ground.
I don't know how that translates into tablespoons. You're going to have some espresso purists choking by saying you want to get into espresso to save on grounds. Sure, a double shot doesn't use as much grounds as say a pot of coffee but out of a double you'll get, on average, 2oz of regular espresso. If you want to restrict the shots for a more concentrated flavour, you'll get even less.
By effect, you mean the effects of caffeine extraction? As far as I'm aware, true espresso extraction averages about 25sec a pull and that isn't enough to extract much caffeine from coffee. Coffee doesn't like to give up caffeine. If you want more caffeine I would think using a higher quantity of grinds and steeping them longer would extract much more than espresso. In addition, high quality arabicas recommended for quality espresso don't contain as much caffeine as say lower quality robusta beans. I do believe a lot of store stocked coffee blends contain robusta as a filler so you'll get more caffeine out of them but they're not usable for good espresso.
What kind of espresso machine are you thinking of? If the machine is about $50 and is fitted with a screw lid, you're getting a steam machine. It'll brew coffee under a slightly higher pressure than normal atmospheric so the coffee will be stronger than drip but it technically won't be espresso. The quantity of grounds per shot does not apply to steam machines.
Forgive me if I'm being presumptous but you might be thinking the standards for a true espresso machine also apply to pseudo-espresso machines. If that's the case, don't let the manufacturers fool you.
True espresso requires a machine that extracts the essence of coffee under high pressure. A pump of some kind is required for this as well as a good boiler, lines and components to ensure temperature/pressure stability and reliability. The ability to froth well is also important and, as a result, a capable and competent espresso machine will cost considerably more than a steam machine but will deliver, according to the quality of its design and components, true espress. Like all good tools though you'll get what you pay for.
Not only that, IMO the machines that can produce very good espresso also require that their operators have atleast a fair understanding of espresso and espresso making techniques. If you're not a competent basrista you'll learn as you start out with a true machine but in the learning many of your shots could end up being 'sink shots'- that is not ideal for consumption. Sink shots'll deplete your stock of coffee pretty fast especially if you're trying to zero in on the ideal range of your dose, grind and temperature for the first time. As well, although it's tempting to try to save coffee at any turn, using less grinds than ideal for a shot you're pulling in true espresso machines seriously compromises even ruins the shot.
So, if you're talking true buttery, crema rich, sweet, concentrated coffee nectar that is espresso I'd say shooting for true, high quality shots should be a goal. A good machine, very good grinder and very good quality, fresh roasted beans are essential for this. At the start you probably won't save on grounds if ever.
If you just want to save on coffee and aren't interested in espresso to the point where you want to make a big investment in equipment and supplies, a steam machine will make smaller quantities of strong coffee and I guess by brewing a couple of small cups at a time as opposed to a 4-12 cup pot of drip coffee you'll end up saving on grinds. There are also moka pots, french pressess, vacuum pots and other manual brewing methods to consider that would allow you to use only the amount of grounds you need and have direct control of all the variables so you can brew to the strength you want and save on grounds that way as well.
For what it's worth I think that having direct control of essential variables of coffee making would allow anyone to brew a cup of coffee that would shame just about every automatic drip maker out there. A decent grinder, fresh beans, a $20 french press, a kettle, water and some sort of timer can brew for you incredibly good coffee; much better than a standard drip machine.
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View entire thread: Pulse brewing- any advantage or just a cheap gimmick?
Posted by La Crema Coffee on 2006-06-08 18:58:54 Post Subject:
well, actually let's imagine that the grounds are actully being " floated " while the water is suspending them. then the flow would " mix" then. With more than one " pulse" which is more like a short flow, there would adiquate random distribution. (IMHO) thus each cycle would be mixed and soaked more than enough for even extraction. And, even more impotant that this technical opionion discussion is: We should do what ever it takes to derive the best coffee possable with what ever ( drip) brewing method. Don't even say " perculate" .
Re: bypass. No not really and again if for some reason it is/was nessisary: I would do it. MOst of my customers don't have a clue about the technical aspects of thier coffee brewing. but they know if they like the coffee! I most important is making customers happy.
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Posted by La Crema Coffee on 2006-06-08 18:58:54 Post Subject:
well, actually let's imagine that the grounds are actully being " floated " while the water is suspending them. then the flow would " mix" then. With more than one " pulse" which is more like a short flow, there would adiquate random distribution. (IMHO) thus each cycle would be mixed and soaked more than enough for even extraction. And, even more impotant that this technical opionion discussion is: We should do what ever it takes to derive the best coffee possable with what ever ( drip) brewing method. Don't even say " perculate" .
Re: bypass. No not really and again if for some reason it is/was nessisary: I would do it. MOst of my customers don't have a clue about the technical aspects of thier coffee brewing. but they know if they like the coffee! I most important is making customers happy.
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View entire thread: Stronger Coffee Tips?
Posted by zephyr on 2005-10-30 05:09:07 Post Subject: Stronger Coffee Tips?
I am considering brewing very strong coffee and drinking less. To explain instead of drinking two big cups in the morning, I want to try potent espresso and drink less quantity of liquid , but I have never brewed espresso.
Any tips? or suggestions for a stronger cup of coffee?
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Posted by zephyr on 2005-10-30 05:09:07 Post Subject: Stronger Coffee Tips?
I am considering brewing very strong coffee and drinking less. To explain instead of drinking two big cups in the morning, I want to try potent espresso and drink less quantity of liquid , but I have never brewed espresso.
Any tips? or suggestions for a stronger cup of coffee?
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View entire thread: the perfect brew
Posted by mrgnomer on 2006-01-23 13:02:40 Post Subject:
Have you tried a french press brewer? They're not expensive and it'll allow you to have direct control over all the variables that produce a great cup of coffee.
Most drip machines don't get hot enough nor saturate coffee grounds thoroughly for a good extraction.
With a good quality burr grinder, fresh beans and direct control of the brewing process you can make coffee the way you like it. With a french press, the ideal brew temp is just below the boiling point of water. Let your water come to a boil in the kettle, remove the kettle from heat source, count about 25sec and the water temp will have fallen by then an ideal range to pour over grounds.
With the french press, grind a little coarser than drip if you don't want a lot of sludge and if you're making a good quantity of coffee.
Measure out for your taste and pour water at brewing temp over the grounds. Stir the slurry (use a plastic spoon if you're container is made of glass) to encourage even saturation of the grounds. Place filter assembly into container but don't press down. Allow the coffee to steep for a period of time, 3 minutes is to most peoples taste and at the end of 3 minutes plunge the filter slowly down. Pour and enjoy.
You can brew very strong and add heated water later to dilute for taste. This will not affect the quality of the coffee.
With fresh beans and a good even grind the french press brew makes a great coffee.
The longer you steep or the finer the grinds the stronger the taste. Watch out with grinding too fine when making a large quantity of coffee- you could clog up the filter and be unable to press the filter down at all or with great effort past a certain point.
I do believe the key to good coffee is fresh grounds, proper brewing temp, even grind and a good steep. This should produce a very good tasting, evenly extracted coffee.
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Posted by mrgnomer on 2006-01-23 13:02:40 Post Subject:
Have you tried a french press brewer? They're not expensive and it'll allow you to have direct control over all the variables that produce a great cup of coffee.
Most drip machines don't get hot enough nor saturate coffee grounds thoroughly for a good extraction.
With a good quality burr grinder, fresh beans and direct control of the brewing process you can make coffee the way you like it. With a french press, the ideal brew temp is just below the boiling point of water. Let your water come to a boil in the kettle, remove the kettle from heat source, count about 25sec and the water temp will have fallen by then an ideal range to pour over grounds.
With the french press, grind a little coarser than drip if you don't want a lot of sludge and if you're making a good quantity of coffee.
Measure out for your taste and pour water at brewing temp over the grounds. Stir the slurry (use a plastic spoon if you're container is made of glass) to encourage even saturation of the grounds. Place filter assembly into container but don't press down. Allow the coffee to steep for a period of time, 3 minutes is to most peoples taste and at the end of 3 minutes plunge the filter slowly down. Pour and enjoy.
You can brew very strong and add heated water later to dilute for taste. This will not affect the quality of the coffee.
With fresh beans and a good even grind the french press brew makes a great coffee.
The longer you steep or the finer the grinds the stronger the taste. Watch out with grinding too fine when making a large quantity of coffee- you could clog up the filter and be unable to press the filter down at all or with great effort past a certain point.
I do believe the key to good coffee is fresh grounds, proper brewing temp, even grind and a good steep. This should produce a very good tasting, evenly extracted coffee.
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View entire thread: One of the evidence to see the quality of your espresso!
Posted by pstam on 2005-04-03 12:38:39 Post Subject: One of the evidence to see the quality of your espresso!
I would announce my point here first, that I would not offend any of the friends here.
As we are coming here not for hearing good words only, even if any one like to hear it, but for getting our brewing skills improved to have a better taste of espresso.
Also, as I used to be in a scientific atmosphere, we prefer to hear the trueth more than a good word because we have to go further, never stopped somewhere.
What I would like to talk about in the following is only to know the trueth, not anything else. If we were wrong, we would know it earlier, not years later. Otherwise, we waste too much time for nothing.
------------------------------------------- ------------------------------------------
As one of the general understanding about the real taste of espresso in Italy, I would believe that espresso should be tasted very well. Otherwise, there is no reason why so many Italian like it. It seems that Italian people are not used to disturb nor hurt themselves by something too much bitter, because they like very good food. In fact, nobody would do it to themselves.
If the espresso in the local area is averaged good, the people there tend to like it. As we know in Italy. While for other area, if the espresso is not so good, sometimes not even drinkable, the people will never like it. I do not know how you understand it, but this is really my understanding.
From other post, I saw in some coffee shop, the sale of espresso is only about 2-3% of the total sale of coffee drinks. After I saw it, I would like to get some data from our shops.
This evening, I collected the data from one of our franchised coffee service, which is an Italian restaurant and Bar, and found that the espresso including the double and ristretto, not hammerhead or red eye, takes 14.0% of the total sale of coffee drinks. It is the data from 28 Feb. to 30 Mar. because the data for 31st is not available yet. (I counted in terms of cups, not the value because the prices is different anywhere)
I do not mean that it means something definitely, but maybe make some sense.
I would hear your comments about it, and if possible, any similar data from any other coffee shops.
Thanks in advance.
http://www.coffeegeek.com/images/15678/207x200/kaffa_analysis.jpg
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Posted by pstam on 2005-04-03 12:38:39 Post Subject: One of the evidence to see the quality of your espresso!
I would announce my point here first, that I would not offend any of the friends here.
As we are coming here not for hearing good words only, even if any one like to hear it, but for getting our brewing skills improved to have a better taste of espresso.
Also, as I used to be in a scientific atmosphere, we prefer to hear the trueth more than a good word because we have to go further, never stopped somewhere.
What I would like to talk about in the following is only to know the trueth, not anything else. If we were wrong, we would know it earlier, not years later. Otherwise, we waste too much time for nothing.
------------------------------------------- ------------------------------------------
As one of the general understanding about the real taste of espresso in Italy, I would believe that espresso should be tasted very well. Otherwise, there is no reason why so many Italian like it. It seems that Italian people are not used to disturb nor hurt themselves by something too much bitter, because they like very good food. In fact, nobody would do it to themselves.
If the espresso in the local area is averaged good, the people there tend to like it. As we know in Italy. While for other area, if the espresso is not so good, sometimes not even drinkable, the people will never like it. I do not know how you understand it, but this is really my understanding.
From other post, I saw in some coffee shop, the sale of espresso is only about 2-3% of the total sale of coffee drinks. After I saw it, I would like to get some data from our shops.
This evening, I collected the data from one of our franchised coffee service, which is an Italian restaurant and Bar, and found that the espresso including the double and ristretto, not hammerhead or red eye, takes 14.0% of the total sale of coffee drinks. It is the data from 28 Feb. to 30 Mar. because the data for 31st is not available yet. (I counted in terms of cups, not the value because the prices is different anywhere)
I do not mean that it means something definitely, but maybe make some sense.
I would hear your comments about it, and if possible, any similar data from any other coffee shops.
Thanks in advance.
http://www.coffeegeek.com/images/15678/207x200/kaffa_analysis.jpg
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View entire thread: Brewing Turkish Grind in a Drip Machine...?
Posted by cafemakers on 2007-05-16 10:59:49 Post Subject:
Brewing very finely ground coffee, such as coffee intended for Turkish coffee preparation, will cause overextraction of the coffee -- exposing too great a surface area of the coffee particles to water. The resulting beverage will be bitter from the acids and other chemical compounds that are pulled out by the water; chemicals which otherwise are intended to stay with the coffee.
I suggest that you should prepare Turkish coffee as it is intended, such as the method shown here: http://www.coffeegeek.com/guides/turkishcoffee
Alternatively, use a more coarse ground for proper extract during drip brew. You can experiment with brew volumes and grind settings to find the best balance.
Good luck,
Andrew
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Posted by cafemakers on 2007-05-16 10:59:49 Post Subject:
Brewing very finely ground coffee, such as coffee intended for Turkish coffee preparation, will cause overextraction of the coffee -- exposing too great a surface area of the coffee particles to water. The resulting beverage will be bitter from the acids and other chemical compounds that are pulled out by the water; chemicals which otherwise are intended to stay with the coffee.
I suggest that you should prepare Turkish coffee as it is intended, such as the method shown here: http://www.coffeegeek.com/guides/turkishcoffee
Alternatively, use a more coarse ground for proper extract during drip brew. You can experiment with brew volumes and grind settings to find the best balance.
Good luck,
Andrew
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View entire thread: bitter coffee yuk
Posted by design&coffee on 2005-05-25 10:08:33 Post Subject: bitter coffee yuk
I have been having problems with brewing. no matter the bean, my coffee has been very bitter of late. I have a cuisineart drip maker, and i generally grind the beans the night before, let thim sit in the hopper all night, and flip on the switch in the morning.
I use brita purified water, and have even tried taking out the charcoal fliter from my maker. I clean the maker once a month w/vinegar and run 2 karafs of water through it afterward. I get my beans from a local roaster
any ideas?
and could anyone describe the proper grind density my beans should be at for a drip coffe maker? how big are the grinds?
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Posted by design&coffee on 2005-05-25 10:08:33 Post Subject: bitter coffee yuk
I have been having problems with brewing. no matter the bean, my coffee has been very bitter of late. I have a cuisineart drip maker, and i generally grind the beans the night before, let thim sit in the hopper all night, and flip on the switch in the morning.
I use brita purified water, and have even tried taking out the charcoal fliter from my maker. I clean the maker once a month w/vinegar and run 2 karafs of water through it afterward. I get my beans from a local roaster
any ideas?
and could anyone describe the proper grind density my beans should be at for a drip coffe maker? how big are the grinds?
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View entire thread: No Tamp required?
Posted by Ben Leung on 2004-06-22 01:39:50 Post Subject: No Tamp required?
In order to have good crema, I usually tamp the coffee at home before brewing. I was told to tamp it hard enough to have better crema result.
However, I found the cups from coffee shop don't need any tamp. The girls just flatten the top of the grounded coffee, then brewing!
Anybody can tell the difference? Why don't the coffee shop need a tamp?
Cheers.
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Posted by Ben Leung on 2004-06-22 01:39:50 Post Subject: No Tamp required?
In order to have good crema, I usually tamp the coffee at home before brewing. I was told to tamp it hard enough to have better crema result.
However, I found the cups from coffee shop don't need any tamp. The girls just flatten the top of the grounded coffee, then brewing!
Anybody can tell the difference? Why don't the coffee shop need a tamp?
Cheers.
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View entire thread: Questions about selling drip type coffee
Posted by John P on 2007-03-29 20:13:03 Post Subject:
Coffee cannot be consumed until it is roasted. Can you be within paramaters as it is locally roasted?
If you are highlighting your coffee,I would personally recommend brewing press pot method using 1 liter or larger french press and moving to thermal carafe, rotating every 30-45 minutes max. Or use a melitta (pour over) filter and brew by the cup.
If you think drip is your only option (although possibly difficult and really not the best 'showcase' of your coffees)-- If you have a portable water supply and a flojet pump or similar then you can brew fresh coffee every 45 minutes. I wouldn't recommend brewing huge bulk masses of coffee and selling it until its gone. If you are using this as a tool to sell your beans, then you need to maintain strict standards on rotating your coffees.
I'm not sure how many coffees you offer, but you could offer 2-3 at a time in airpots and rotate to new coffees each time so you can get exposure for your coffees. I would have good literature focusing on your locally roasted, non-chain, yada yada coffee as well. If you can't brew fresh coffee, and I mean fresh coffee, throughout your day there, then I wouldn't bother. I am sure there are others with experience on a set up that is feasible. Again, I would recommend a good portable hot water dispenser (i.e. Zojirushi hot water dispenser or similar), and press or Melitta.
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Posted by John P on 2007-03-29 20:13:03 Post Subject:
Coffee cannot be consumed until it is roasted. Can you be within paramaters as it is locally roasted?
If you are highlighting your coffee,I would personally recommend brewing press pot method using 1 liter or larger french press and moving to thermal carafe, rotating every 30-45 minutes max. Or use a melitta (pour over) filter and brew by the cup.
If you think drip is your only option (although possibly difficult and really not the best 'showcase' of your coffees)-- If you have a portable water supply and a flojet pump or similar then you can brew fresh coffee every 45 minutes. I wouldn't recommend brewing huge bulk masses of coffee and selling it until its gone. If you are using this as a tool to sell your beans, then you need to maintain strict standards on rotating your coffees.
I'm not sure how many coffees you offer, but you could offer 2-3 at a time in airpots and rotate to new coffees each time so you can get exposure for your coffees. I would have good literature focusing on your locally roasted, non-chain, yada yada coffee as well. If you can't brew fresh coffee, and I mean fresh coffee, throughout your day there, then I wouldn't bother. I am sure there are others with experience on a set up that is feasible. Again, I would recommend a good portable hot water dispenser (i.e. Zojirushi hot water dispenser or similar), and press or Melitta.
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View entire thread: What are some good medium roasts?
Posted by bobzemuda on 2006-04-04 09:58:51 Post Subject:
I'm in St. Louis, so much of my coffee drinking is from one of our local roasters Kaldi's Coffee. I mostly only buy from them, because as a newish drinker of finer coffee, from week to week I'm trying different styles and am familiar with how they roast, and their brewing suggestions. I was buying from multiple local roasters initially, but I found, for instance, the way that Kaldi's roasted their Sumatra differed wildly from the Sumatra from another local shop Shaw Coffee House. Where I really enjoyed the Kaldi's, Shaw was just ok.
I make this point for two reasons...one...find a roaster and try all kinds of coffee. It's a lot of fun, and sometimes you're just blown away with how much flavor some coffees have...maybe even ones that you weren't sure you'd enjoy.
Lastly, I just had my first cup Guatemalan Antigua from Kaldi's this morning. It was incredible. I don't typically like these medium body roasts, but this one was so smooth and packed with flavor that I'm already looking forward to tomorrows brew.
Definitely invest in a burr grinder and start buying whole beans from a local roaster if you've got one, or someplace that will ship if not. kaldi's ships for sure. I know there's a really great roaster in Kansas City that also has a very wide selection and ships as well....plus...obviously there are a ton more that ship on here. I just signed up today though, so I haven't had much chance to look around as of yet.
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Posted by bobzemuda on 2006-04-04 09:58:51 Post Subject:
I'm in St. Louis, so much of my coffee drinking is from one of our local roasters Kaldi's Coffee. I mostly only buy from them, because as a newish drinker of finer coffee, from week to week I'm trying different styles and am familiar with how they roast, and their brewing suggestions. I was buying from multiple local roasters initially, but I found, for instance, the way that Kaldi's roasted their Sumatra differed wildly from the Sumatra from another local shop Shaw Coffee House. Where I really enjoyed the Kaldi's, Shaw was just ok.
I make this point for two reasons...one...find a roaster and try all kinds of coffee. It's a lot of fun, and sometimes you're just blown away with how much flavor some coffees have...maybe even ones that you weren't sure you'd enjoy.
Lastly, I just had my first cup Guatemalan Antigua from Kaldi's this morning. It was incredible. I don't typically like these medium body roasts, but this one was so smooth and packed with flavor that I'm already looking forward to tomorrows brew.
Definitely invest in a burr grinder and start buying whole beans from a local roaster if you've got one, or someplace that will ship if not. kaldi's ships for sure. I know there's a really great roaster in Kansas City that also has a very wide selection and ships as well....plus...obviously there are a ton more that ship on here. I just signed up today though, so I haven't had much chance to look around as of yet.
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View entire thread: Espresso/Americano drinker looking to diversify
Posted by Caffieneman on 2007-01-03 09:55:02 Post Subject:
I have a French press at home and have had Americanos and espresso from Starbucks. So far I don't think a coffee made with a French press can compare to a good espressor or Americano. But, that said, I would say this about a French press; it is superior to drip brewing as far as getting a more flavorful cup of coffee. The downside is that you are likely to get sediment in your coffee with a French press.
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Posted by Caffieneman on 2007-01-03 09:55:02 Post Subject:
I have a French press at home and have had Americanos and espresso from Starbucks. So far I don't think a coffee made with a French press can compare to a good espressor or Americano. But, that said, I would say this about a French press; it is superior to drip brewing as far as getting a more flavorful cup of coffee. The downside is that you are likely to get sediment in your coffee with a French press.
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View entire thread: Coffee Pods - Manufacturing?
Posted by thedot on 2005-02-02 13:36:12 Post Subject: Coffee Pods - Manufacturing?
Hello.
I am curious if anyone can give me some information.
People on my website seem to do a ton of searches for "pods".
I don't know too much about them; never used them.
I'm curious if one can buy a manufacturing machine to make these "pods". I also believe they come in different sizes as well.
I'm curious what the cost might be, and if there is someone who might already be making these and looking for a little business venture. Not sure if there's much opportunities with these, although I see those little home brewing machines are selling like hot cakes. Just giving this a little thought, and decided to post a question.
Best Regards,
Skyler
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Posted by thedot on 2005-02-02 13:36:12 Post Subject: Coffee Pods - Manufacturing?
Hello.
I am curious if anyone can give me some information.
People on my website seem to do a ton of searches for "pods".
I don't know too much about them; never used them.
I'm curious if one can buy a manufacturing machine to make these "pods". I also believe they come in different sizes as well.
I'm curious what the cost might be, and if there is someone who might already be making these and looking for a little business venture. Not sure if there's much opportunities with these, although I see those little home brewing machines are selling like hot cakes. Just giving this a little thought, and decided to post a question.
Best Regards,
Skyler
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View entire thread: My first roast
Posted by FXAdam on 2006-07-27 13:35:19 Post Subject: My first roast
Hello all,
Using my recently obtained "Poppery" popcorn popper I have successfully completed my first attempt at roasting my own beans. This is also my first time using a popcorn popper for anything, so 2 firsts in one, not bad.
The coffee: Guatemala Antigua Peaberry "Especial"
(anybody know what a peabery is?)
The goal: Full City+ roast as seen in item 12 here -
http://www.sweetmarias.com./roasting-VisualGuideV2.html
The result: What I would call more of a Vienna - Light French roast similar to item 13 on the above link.
I went for the Full City because I figured that gave me more room to over roast the beans and still have something drinkable. Never having done this before I think I wasn't sure when the 2nd crack took place so I ended up letting the beans roast for an even 6 minutes rather than just past the 2nd crack. Next time I will know what to look for and should be able to get it closer.
All in all pretty successfully thus far. I haven't brewed the beans yet because I figure I should let them cool/air out some.
Does anyone have any recommendations as to how long to let them sit before brewing? Sweet Marias says they peak between 4 and 24 hours after roasting, but I don't really want to wait that long. They have been sitting about 20 mins now, so I think their time has come.
All I have is a drip coffee machine, so they may not be showcased at their best but it will do I am sure.
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Posted by FXAdam on 2006-07-27 13:35:19 Post Subject: My first roast
Hello all,
Using my recently obtained "Poppery" popcorn popper I have successfully completed my first attempt at roasting my own beans. This is also my first time using a popcorn popper for anything, so 2 firsts in one, not bad.
The coffee: Guatemala Antigua Peaberry "Especial"
(anybody know what a peabery is?)
The goal: Full City+ roast as seen in item 12 here -
http://www.sweetmarias.com./roasting-VisualGuideV2.html
The result: What I would call more of a Vienna - Light French roast similar to item 13 on the above link.
I went for the Full City because I figured that gave me more room to over roast the beans and still have something drinkable. Never having done this before I think I wasn't sure when the 2nd crack took place so I ended up letting the beans roast for an even 6 minutes rather than just past the 2nd crack. Next time I will know what to look for and should be able to get it closer.
All in all pretty successfully thus far. I haven't brewed the beans yet because I figure I should let them cool/air out some.
Does anyone have any recommendations as to how long to let them sit before brewing? Sweet Marias says they peak between 4 and 24 hours after roasting, but I don't really want to wait that long. They have been sitting about 20 mins now, so I think their time has come.
All I have is a drip coffee machine, so they may not be showcased at their best but it will do I am sure.
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View entire thread: B2B
Posted by ElPugDiablo on 2006-10-26 14:31:35 Post Subject:
I have no intention of investing in, or providing brewing equipment.
If your potential customers are restaurants, hotels, offices, sports bars and you are not going to provide brewing equipment, they won't even want to talk to you. I mean why would they switch to you when their current vendor supply and service their brewing equipment? If and when they switch to you, their old vendor will take out the brewing equipment that sometimes cost a few thousand dollars to replace. It's not going to be easy to talk them into switching.
I'd like to know more about "private labelling" though.
Private labeling means a coffee roaster roasts coffee for client X, and puts client X's brand on the bags instead of the roaster's own brand.
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Posted by ElPugDiablo on 2006-10-26 14:31:35 Post Subject:
I have no intention of investing in, or providing brewing equipment.
If your potential customers are restaurants, hotels, offices, sports bars and you are not going to provide brewing equipment, they won't even want to talk to you. I mean why would they switch to you when their current vendor supply and service their brewing equipment? If and when they switch to you, their old vendor will take out the brewing equipment that sometimes cost a few thousand dollars to replace. It's not going to be easy to talk them into switching.
I'd like to know more about "private labelling" though.
Private labeling means a coffee roaster roasts coffee for client X, and puts client X's brand on the bags instead of the roaster's own brand.
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View entire thread: How to make better coffee than your competitor?
Posted by John P on 2008-01-21 16:05:49 Post Subject:
Short answer:
If you use fresh roasted beans, good burr grinder--properly adjusted, grind to order, with proper brewing techniques you will put yourself in the top 10% easily.
Semi-detailed
Quality, Freshness, Machinery, Proper Technique
I think you have to have quality coffee, fresh, properly brewed to know what it should taste like. The coffee is where you don't skimp. Expect to pay avg. of $3.00++ per pound if you roast your own, and $8+ wholesale from a quality roaster. Beware of anyone hocking $5.00 roasted coffee, it will not be good.
1) Go to a "known" quality shop (look to Coffeegeek or the BGA boards for recommendations) and try different origins, brewing methods, etc. of coffee OR
1a) Order fresh coffee from a known quality shop and brew at home to test.
2) After that it's pretty simple.
A) Quality of beans (No generic beans. -- (ok)Guatemala vs. (better)Guatemala Huehuetenango vs. (best)Guatemala Finca El Injerto)
B) Freshness -- order fresh, maybe once a week or every ten days. Throw out anything that hits three weeks from roast date. If your truly quality oriented 7-10 days post roast.
C) Clean, well-maintained adjustable burr grinder.
D) Correct coffee to water ratio, brewing temperatures, time, and methodology for all brewing methods you may use.
"D" is an entire book on its own, but suffice to say, make healthy use of the "search" function on every coffee board you can, along with a good dose of reading, watching, visiting shops.
The fact that you are exploring this will put you ahead of many. Happy caffeinating!
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Posted by John P on 2008-01-21 16:05:49 Post Subject:
Short answer:
If you use fresh roasted beans, good burr grinder--properly adjusted, grind to order, with proper brewing techniques you will put yourself in the top 10% easily.
Semi-detailed
Quality, Freshness, Machinery, Proper Technique
I think you have to have quality coffee, fresh, properly brewed to know what it should taste like. The coffee is where you don't skimp. Expect to pay avg. of $3.00++ per pound if you roast your own, and $8+ wholesale from a quality roaster. Beware of anyone hocking $5.00 roasted coffee, it will not be good.
1) Go to a "known" quality shop (look to Coffeegeek or the BGA boards for recommendations) and try different origins, brewing methods, etc. of coffee OR
1a) Order fresh coffee from a known quality shop and brew at home to test.
2) After that it's pretty simple.
A) Quality of beans (No generic beans. -- (ok)Guatemala vs. (better)Guatemala Huehuetenango vs. (best)Guatemala Finca El Injerto)
B) Freshness -- order fresh, maybe once a week or every ten days. Throw out anything that hits three weeks from roast date. If your truly quality oriented 7-10 days post roast.
C) Clean, well-maintained adjustable burr grinder.
D) Correct coffee to water ratio, brewing temperatures, time, and methodology for all brewing methods you may use.
"D" is an entire book on its own, but suffice to say, make healthy use of the "search" function on every coffee board you can, along with a good dose of reading, watching, visiting shops.
The fact that you are exploring this will put you ahead of many. Happy caffeinating!
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View entire thread: wrong coffee beans?
Posted by joannad on 2008-05-30 06:34:00 Post Subject: wrong coffee beans?
Hi,
I bought my machine in November last year. I used to use Lavazza expresso coffee, or a darkest (and most expensive) italian coffee i could get. At the bigginng the machene went smoothly. Then , after maybe to months, the grinder started to have problems. Even if it was full, I got the \"fill coffee\" message. At the begining, it was enough to just push the coffee beans deeper, but after a while it stopped helping. It went to the workshop, and after six weeks I got it back. They have changed the whole brewing element, and said it was working fine. Well, it was. In three days! So I''ve sent it back to the workshop. After another 3 weeks I got a phone call. The guy told me the coffee beans I use are too fat and this causes them to stick to themselves and the machine, so they do not fall into the grinder. He recomended me to change coffee beans. But I have tried at least 3 types of beans before, without any luck! I mean, all the darkes beans are fat and glistening, that is what expresso coffee is all about! Has anybody experienced similar problems with this machine?
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Posted by joannad on 2008-05-30 06:34:00 Post Subject: wrong coffee beans?
Hi,
I bought my machine in November last year. I used to use Lavazza expresso coffee, or a darkest (and most expensive) italian coffee i could get. At the bigginng the machene went smoothly. Then , after maybe to months, the grinder started to have problems. Even if it was full, I got the \"fill coffee\" message. At the begining, it was enough to just push the coffee beans deeper, but after a while it stopped helping. It went to the workshop, and after six weeks I got it back. They have changed the whole brewing element, and said it was working fine. Well, it was. In three days! So I''ve sent it back to the workshop. After another 3 weeks I got a phone call. The guy told me the coffee beans I use are too fat and this causes them to stick to themselves and the machine, so they do not fall into the grinder. He recomended me to change coffee beans. But I have tried at least 3 types of beans before, without any luck! I mean, all the darkes beans are fat and glistening, that is what expresso coffee is all about! Has anybody experienced similar problems with this machine?
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View entire thread: Need help with making espresso!
Posted by mrgnomer on 2006-12-17 14:13:18 Post Subject:
Hi everyone,
I purchased a Krups XP4020 espresso machine together with a Krups burr grinder. After more than 10 different attempts at making espresso using complimentary Krups Arabica beans, I met with no success. Here are the few things that I noticed while brewing the espresso:
* When pre-heating the machine (ie. letting hot water pass through the filter sans grounds), a lot of steam is produced and it even leaks from the sides of the filter. Is it normal for the sides to leak water when carrying out the pre-heat? The filter unit is locked in tight for sure.
* When brewing the espresso with coffee ground using the 4th notch from the left, the coffee spurts out into the cup at very high pressure, spilling all over the place. This occurs about 2seconds after the brew was started. No crema's produced.
* When brewing the espresso with coffee ground using the 3rd notch from the left, the coffee grounds pass through the filter and the coffee again spurts out at high pressure. Again, no crema's produced.
Before each brew, I fill the filter to the brim with coffee grounds before tamping with approx 18kg of force. Also, there's no leakage from the sides when I brew with the grounds. I don't believe it's due to the grain size nor it is due to the tamping because I've tried so many times with different settings. May I know what else I can do to determine the cause of the problem? Thank you.
It looks like your Krups machine is a thermoblock with crema enhancing filter baskets. I don't know about the quality of the Krups burr grinder or the beans that came with the machine. My guess is it's all those factors that might be the cause of your problems.
The thermoblock flash heats the water as it passes over it. There's no boiler, as far as I know. Could be the flash heating of the water is increasing it's pressure and causing it to spurt out of an empty locked in portafilter.
I've read a few reviews about the machine and one common problem seems to be the filter basket gets easily clogged and causes water to spurt. Failing grouphead O-ring seems to be another problem. More than one reviewer had water coming out of the grouphead either from regularly failing O-rings or clogged baskets.
The beans you got are probably stale. Stale coffee will not produce good crema. True crema is the CO2 and other elements of still fresh roasted coffee forced out under pressure to produce a colloidal dispersion.
Grind is also important to good espresso. Too fine and too coarse in the same grind challenges smooth extraction. The Krups grinder may not be adequate to grind for espresso.
Crema enhancers on pressurized portafileters, as far as I've read, might be better used without tamping. Still, as far as I know, they compromise espresso quality by forcing crema production. Crema is good but it's best produced by a good grind, fresh roast and with non pressurized portafilter.
Your machine as well could be contributing to the problem. It's not true that the higher the pressure, the better the espresso. Actually, an accepted pump pressure for good normal extraction is between 8.5-9.5 bars. 15 bars is really too high, if that's what your machine is brewing at. Too high of a pressure increases extraction temperatures, contributes to channelling which compromises crema and flavour. The fast, forceful pours you're getting could be due to channelling that's due to stale grounds, uneven grind and a machine with a high pump pressure.
I
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Posted by mrgnomer on 2006-12-17 14:13:18 Post Subject:
Hi everyone,
I purchased a Krups XP4020 espresso machine together with a Krups burr grinder. After more than 10 different attempts at making espresso using complimentary Krups Arabica beans, I met with no success. Here are the few things that I noticed while brewing the espresso:
* When pre-heating the machine (ie. letting hot water pass through the filter sans grounds), a lot of steam is produced and it even leaks from the sides of the filter. Is it normal for the sides to leak water when carrying out the pre-heat? The filter unit is locked in tight for sure.
* When brewing the espresso with coffee ground using the 4th notch from the left, the coffee spurts out into the cup at very high pressure, spilling all over the place. This occurs about 2seconds after the brew was started. No crema's produced.
* When brewing the espresso with coffee ground using the 3rd notch from the left, the coffee grounds pass through the filter and the coffee again spurts out at high pressure. Again, no crema's produced.
Before each brew, I fill the filter to the brim with coffee grounds before tamping with approx 18kg of force. Also, there's no leakage from the sides when I brew with the grounds. I don't believe it's due to the grain size nor it is due to the tamping because I've tried so many times with different settings. May I know what else I can do to determine the cause of the problem? Thank you.
It looks like your Krups machine is a thermoblock with crema enhancing filter baskets. I don't know about the quality of the Krups burr grinder or the beans that came with the machine. My guess is it's all those factors that might be the cause of your problems.
The thermoblock flash heats the water as it passes over it. There's no boiler, as far as I know. Could be the flash heating of the water is increasing it's pressure and causing it to spurt out of an empty locked in portafilter.
I've read a few reviews about the machine and one common problem seems to be the filter basket gets easily clogged and causes water to spurt. Failing grouphead O-ring seems to be another problem. More than one reviewer had water coming out of the grouphead either from regularly failing O-rings or clogged baskets.
The beans you got are probably stale. Stale coffee will not produce good crema. True crema is the CO2 and other elements of still fresh roasted coffee forced out under pressure to produce a colloidal dispersion.
Grind is also important to good espresso. Too fine and too coarse in the same grind challenges smooth extraction. The Krups grinder may not be adequate to grind for espresso.
Crema enhancers on pressurized portafileters, as far as I've read, might be better used without tamping. Still, as far as I know, they compromise espresso quality by forcing crema production. Crema is good but it's best produced by a good grind, fresh roast and with non pressurized portafilter.
Your machine as well could be contributing to the problem. It's not true that the higher the pressure, the better the espresso. Actually, an accepted pump pressure for good normal extraction is between 8.5-9.5 bars. 15 bars is really too high, if that's what your machine is brewing at. Too high of a pressure increases extraction temperatures, contributes to channelling which compromises crema and flavour. The fast, forceful pours you're getting could be due to channelling that's due to stale grounds, uneven grind and a machine with a high pump pressure.
I
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View entire thread: Gaggia coffee espresso machine? Good or Bad?
Posted by mrgnomer on 2006-06-09 22:15:38 Post Subject: Re: Gaggia coffee espresso machine? Good or Bad?
I just ordered a Gaggia coffee espresso machine last night. Being brand new to espresso I thought I was buying a quality product. I would very much appreciate any advice on this or any other machine within $50.00 of the $300.00 price range. They won't process this order until Tuesday with the holiday. Any advice would be much appreciated!!
At that price range the Starbuck's Barista and the Gaggia machines are pretty much what most people recommend as capable machines. You'll always get what you pay for and I believe the Gaggia machines at that price range don't have 3 way valves and use aluminum boilers with intergrated heating elements. Aluminum can corrode more quickly than other materials like brass and having the heating elements as part of the boiler means you'll have to replace the boiler if an element should go. No 3 way valve means that you won't be able to unlock you're portafilter right after pulling a shot until the pressure eases off or you'll get a sneeze of grounds flying out.
If you spend more you'll get more of a machine. The Rancilio Silvia is a few hundred more but for the extra money you'll get a machine with a lot of commercial grade parts that makes for a durable and reliable piece of equipment.
HX machines are even more money but you'll get control over pump pressure, control over boiler pressure, guages to give you essential feed back on espresso brewing and a quality machine designed to pull good espresso reliably and consistently without compromise for the sake of retail cost.
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Posted by mrgnomer on 2006-06-09 22:15:38 Post Subject: Re: Gaggia coffee espresso machine? Good or Bad?
I just ordered a Gaggia coffee espresso machine last night. Being brand new to espresso I thought I was buying a quality product. I would very much appreciate any advice on this or any other machine within $50.00 of the $300.00 price range. They won't process this order until Tuesday with the holiday. Any advice would be much appreciated!!
At that price range the Starbuck's Barista and the Gaggia machines are pretty much what most people recommend as capable machines. You'll always get what you pay for and I believe the Gaggia machines at that price range don't have 3 way valves and use aluminum boilers with intergrated heating elements. Aluminum can corrode more quickly than other materials like brass and having the heating elements as part of the boiler means you'll have to replace the boiler if an element should go. No 3 way valve means that you won't be able to unlock you're portafilter right after pulling a shot until the pressure eases off or you'll get a sneeze of grounds flying out.
If you spend more you'll get more of a machine. The Rancilio Silvia is a few hundred more but for the extra money you'll get a machine with a lot of commercial grade parts that makes for a durable and reliable piece of equipment.
HX machines are even more money but you'll get control over pump pressure, control over boiler pressure, guages to give you essential feed back on espresso brewing and a quality machine designed to pull good espresso reliably and consistently without compromise for the sake of retail cost.
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View entire thread: French Roast or Espresso Bean?
Posted by garyscottadamson on 2008-02-21 09:01:21 Post Subject:
Espresso is a process in which coffee can be made. There are two ways(that I know of) to do it. One is using an Espresso machine and the other a Moka pot. The Espresso process involves steam being pushed through tightly compact coffee.
This is a very complex process, as a result of this there are Espresso blends, Espresso Roasts and Espresso grind.
An Espresso blend is a mixture of different blends of coffee, these could be Brazillian, Centeral American or African. There's also some Rubusta coffee thrown in there, this helps to create the crema (the golden liquid that floats on the top of the espresso).
Espresso roast is generally a quite darkly roasted espresso blend.
Espresso grind is quite fine. This is nescessary as the brewing time for espresso is around 30 seconds. The high surface area of the fine grind means that more flavour will be extracted in that short ammount of time. HOWEVER if espresso was ground too fine the result would be a bitter shot as undesired flavours would be extracted.
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Posted by garyscottadamson on 2008-02-21 09:01:21 Post Subject:
Espresso is a process in which coffee can be made. There are two ways(that I know of) to do it. One is using an Espresso machine and the other a Moka pot. The Espresso process involves steam being pushed through tightly compact coffee.
This is a very complex process, as a result of this there are Espresso blends, Espresso Roasts and Espresso grind.
An Espresso blend is a mixture of different blends of coffee, these could be Brazillian, Centeral American or African. There's also some Rubusta coffee thrown in there, this helps to create the crema (the golden liquid that floats on the top of the espresso).
Espresso roast is generally a quite darkly roasted espresso blend.
Espresso grind is quite fine. This is nescessary as the brewing time for espresso is around 30 seconds. The high surface area of the fine grind means that more flavour will be extracted in that short ammount of time. HOWEVER if espresso was ground too fine the result would be a bitter shot as undesired flavours would be extracted.
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View entire thread: My husband bought me a J-C E8 from Williams Sonoma for Xmas
Posted by illinigirl on 2005-12-15 13:44:45 Post Subject: My husband bought me a J-C E8 from Williams Sonoma for Xmas
he bought it for me to have coffee at the touch of a button. Since it was a gift, I hadn't researched what I gather are called 'super-autos' before. I see a number of mixed reviews.
Up until now I've been a drip coffee drinker, not much espresso, but I do buy latte's from coffeeshops, so I can see that I will get more use out of the machine than just regular coffee (which I guess they call crema coffee).
Here are my questions, mainly revolving around the negative things I've now read about the E8:
does anyone know the actual brewing temperature of this machine? I read somewhere 182 degrees but it didn't specify if this was the temp in the cup or the actual brew temperature. Based on my limited coffee knowledge I understand 182 would be too low to brew good coffee.
What is the taste difference between the 'crema coffee' and drip coffee? I am satisfied with my current drip coffee taste, though I don't like my machine (Cuisinart Grind and Brew). I really like my coffee and I'm afraid of a big taste difference with the different brew style.
any other comments about this machine? My husband really tried to please me with this, and it's quite pricey so I really want it to work out.
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Posted by illinigirl on 2005-12-15 13:44:45 Post Subject: My husband bought me a J-C E8 from Williams Sonoma for Xmas
he bought it for me to have coffee at the touch of a button. Since it was a gift, I hadn't researched what I gather are called 'super-autos' before. I see a number of mixed reviews.
Up until now I've been a drip coffee drinker, not much espresso, but I do buy latte's from coffeeshops, so I can see that I will get more use out of the machine than just regular coffee (which I guess they call crema coffee).
Here are my questions, mainly revolving around the negative things I've now read about the E8:
does anyone know the actual brewing temperature of this machine? I read somewhere 182 degrees but it didn't specify if this was the temp in the cup or the actual brew temperature. Based on my limited coffee knowledge I understand 182 would be too low to brew good coffee.
What is the taste difference between the 'crema coffee' and drip coffee? I am satisfied with my current drip coffee taste, though I don't like my machine (Cuisinart Grind and Brew). I really like my coffee and I'm afraid of a big taste difference with the different brew style.
any other comments about this machine? My husband really tried to please me with this, and it's quite pricey so I really want it to work out.
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View entire thread: Espresso/Americano drinker looking to diversify
Posted by jordan on 2006-10-16 21:47:44 Post Subject: Espresso/Americano drinker looking to diversify
Hello all. I have a Grimac espresso machine (with the pods), so I mainly drink espresso and Americanos. Recently I've been drinking more Americanos cause tehy produce a bigger drink, but I usually make them about 50% water and 50% espresso with no milk or sugar. I am looking to diversify and find some good alternatives that produce good and strong coffee. Wikipedia has a good article (http://en.wikipedia.org/wiki/Coffee_preparation#Brewing), but they don't really compare strength or differences between the outcome of the various methods a whole lot.
Can anyone explain some of the differences between the outcome of various methods or provide a good link? Also any personal suggestions? So far French Press, Turkish, "Cowboy" and Indonesian way look pretty interesting, but I'm not quite sure how their resulting product differs from Espresso/Americano.
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Posted by jordan on 2006-10-16 21:47:44 Post Subject: Espresso/Americano drinker looking to diversify
Hello all. I have a Grimac espresso machine (with the pods), so I mainly drink espresso and Americanos. Recently I've been drinking more Americanos cause tehy produce a bigger drink, but I usually make them about 50% water and 50% espresso with no milk or sugar. I am looking to diversify and find some good alternatives that produce good and strong coffee. Wikipedia has a good article (http://en.wikipedia.org/wiki/Coffee_preparation#Brewing), but they don't really compare strength or differences between the outcome of the various methods a whole lot.
Can anyone explain some of the differences between the outcome of various methods or provide a good link? Also any personal suggestions? So far French Press, Turkish, "Cowboy" and Indonesian way look pretty interesting, but I'm not quite sure how their resulting product differs from Espresso/Americano.
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View entire thread: Help with Technivorm KBT 741
Posted by MagSea on 2008-03-29 19:42:20 Post Subject: Help with Technivorm KBT 741
So I have had the Technivorm for about a month now and still am not happy with the strength and flavor of the coffeee I am (poorly) brewing.
Started out with 2 lbs of Inteligentsia coffee and starting at and then going beyond the 2 tbs per 6 oz water, trying many grinds from fine to medium (I have a Krups GVX2-14 grinder), gold and paper filters, full drip and restricted drip on the filter holder, letting water build up in the filter before opening the flow and most combos of all of that, I still am not getting good strong coffee.
It looks to me like the first of the brew to flow out is dark to about what I would expect to be strong coffee, but by the end its looking more translucent than I would hope.
I had been using a Cuisinart DCC-120 and was hoping to improve on it with the Technivorm.
Any one have any tips or recommendations?
Thnaks,
Sean
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Posted by MagSea on 2008-03-29 19:42:20 Post Subject: Help with Technivorm KBT 741
So I have had the Technivorm for about a month now and still am not happy with the strength and flavor of the coffeee I am (poorly) brewing.
Started out with 2 lbs of Inteligentsia coffee and starting at and then going beyond the 2 tbs per 6 oz water, trying many grinds from fine to medium (I have a Krups GVX2-14 grinder), gold and paper filters, full drip and restricted drip on the filter holder, letting water build up in the filter before opening the flow and most combos of all of that, I still am not getting good strong coffee.
It looks to me like the first of the brew to flow out is dark to about what I would expect to be strong coffee, but by the end its looking more translucent than I would hope.
I had been using a Cuisinart DCC-120 and was hoping to improve on it with the Technivorm.
Any one have any tips or recommendations?
Thnaks,
Sean
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View entire thread: flavored coffee
Posted by cafekubal on 2005-08-10 13:33:00 Post Subject: flavored coffee
Up until this point I have done mostly single origin and organics. But one of my potential customers is really interested in the flavors french vanilla and hazelnut. Flavored coffee is not ont of my specialties.
Any recommendations on how to approach this? Syrup vendors? Methods in brewing or roasting? What beans should I use.
Thanks for your pondering...
matt
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Posted by cafekubal on 2005-08-10 13:33:00 Post Subject: flavored coffee
Up until this point I have done mostly single origin and organics. But one of my potential customers is really interested in the flavors french vanilla and hazelnut. Flavored coffee is not ont of my specialties.
Any recommendations on how to approach this? Syrup vendors? Methods in brewing or roasting? What beans should I use.
Thanks for your pondering...
matt
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