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: Kone green beans good for espresso roast ?
Posted by argie on 2007-09-07 17:43:05 Post Subject: Kone green beans good for espresso roast ?
When we were drinking brewed coffee, I used a 20% Kona blend, which we loved for its smoothness and great flavor.
Then I bought a espresso machine that grinds, taps and pours a cup automatically. We love it. But we found Kona beans were rather bland for espresso.
Would it be different if I roast the green beans from 100% Kona ?
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Posted by argie on 2007-09-07 17:43:05 Post Subject: Kone green beans good for espresso roast ?
When we were drinking brewed coffee, I used a 20% Kona blend, which we loved for its smoothness and great flavor.
Then I bought a espresso machine that grinds, taps and pours a cup automatically. We love it. But we found Kona beans were rather bland for espresso.
Would it be different if I roast the green beans from 100% Kona ?
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View entire thread: Coffee Catering, what to charge??
Posted by mcohveca on 2005-10-20 07:34:10 Post Subject: Coffee Catering, what to charge??
We have partnered with a restaurant in our area which often takes on catering jobs and I am not sure what to charge. Would you estimate by number of people attending the event and determine a dolloar amount per head? That is what I have used so far, but I'm not sure what to charge. We are not serving espresso drinks yet, just brewed coffee.
Any suggestions?
Thanks,
Alex
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Posted by mcohveca on 2005-10-20 07:34:10 Post Subject: Coffee Catering, what to charge??
We have partnered with a restaurant in our area which often takes on catering jobs and I am not sure what to charge. Would you estimate by number of people attending the event and determine a dolloar amount per head? That is what I have used so far, but I'm not sure what to charge. We are not serving espresso drinks yet, just brewed coffee.
Any suggestions?
Thanks,
Alex
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View entire thread: Dribbling Carafe
Posted by prairiedog on 2006-12-10 18:17:32 Post Subject: Dribbling Carafe
I currently have a Bunn with thermal carafe. It makes very good coffee. But, one problem is the carafe dribbling, both when pouring water into the machine and when pouring brewed coffee into the cup. I'm considering going to a Technivorm with a thermal carafe. Has anyone had a similar dribbling problem with the Technivorm? Also, has anyone tried both coffee makers - is there an improvement going to the Technivorm? Thanks.
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Posted by prairiedog on 2006-12-10 18:17:32 Post Subject: Dribbling Carafe
I currently have a Bunn with thermal carafe. It makes very good coffee. But, one problem is the carafe dribbling, both when pouring water into the machine and when pouring brewed coffee into the cup. I'm considering going to a Technivorm with a thermal carafe. Has anyone had a similar dribbling problem with the Technivorm? Also, has anyone tried both coffee makers - is there an improvement going to the Technivorm? Thanks.
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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: Question: Is Tim Hortons able to franchise in JAPAN??
Posted by morrisn on 2006-03-28 00:25:15 Post Subject:
I would not be comparing Tim Hortons to Starbucks, maybe to Krispy Kreme or Dunkin Donuts. They do not do espresso, just brewed coffee and in my opinion not that good of brewed coffee, just good marketing. I do not see any reason why they couldn't go to Japan if they wanted to.
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Posted by morrisn on 2006-03-28 00:25:15 Post Subject:
I would not be comparing Tim Hortons to Starbucks, maybe to Krispy Kreme or Dunkin Donuts. They do not do espresso, just brewed coffee and in my opinion not that good of brewed coffee, just good marketing. I do not see any reason why they couldn't go to Japan if they wanted to.
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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: within your reach
Posted by topher on 2004-01-21 07:55:06 Post Subject: within your reach
Rowely...I saw that your signiture says "Good coffee recipes, just out of my reach." Here is a good article with a few coffee recipes for ya!
http://www.cheersonline.com/cheers/2004 ... 401cof.asp
and here are a few more....
Jamaican Me Crazy
Brandy, Appleton’s Jamaican Rum, Freshly Brewed Coffee, topped with Whipped Cream
Hazel Nut
Kahlua, Frangelico, Freshly Brewed Coffee, topped with Whipped Cream and Nutmeg
Peppermint Patty
Rumpleminz, Godiva Chocolate Liqueur, Freshly Brewed Coffee, topped with Whipped Cream and a Mint Leaf
Benedictine Monk
B&B and Freshly Brewed Coffee
Chocolate Orange Café
Tuaca, Kahlua, Grand Marnier, Godiva Chocolate Liqueur, Freshly Brewed Coffee, topped with Whipped Cream and a Chocolate Stick $8
Nutty Irishman
Bailey’s Irish Cream, Frangelico, Freshly Brewed Coffee, topped with Whipped Cream and Nutmeg
Forget About It!
Amarula, Frangelico, Freshly Brewed Coffee, topped with Whipped Cream and Nutmeg
Ilander’s Coffee
Whaler’s Vanilla Rum, Brandy, Freshly Brewed Coffee, topped with Whipped Cream and a Caramelized Sugar Rim
Sicilian Coffee
Amarula, Amaretto Di Saronno, Freshly Brewed Coffee, topped with Whipped Cream
Keoki Coffee
Brandy, Kahlua, Freshly Brewed Coffee, topped with Whipped Cream
Chocolate Covered Cherry
Cherry Brandy, Godiva Chocolate Liqueur, Freshly Brewed Coffee, topped with Whipped Cream and a Chocolate Dipped Cherry
Hot Toasted Almond
Kahlua, Amaretto Di Saronno, Freshly Brewed Coffee, topped with Whipped Cream
Bailey’s and Coffee
Bailey’s Irish Cream, Freshly Brewed Coffee, topped with Whipped Cream
Hot Apple Pie
Tuaca, Hot Apple Cider, topped with Whipped Cream and Cinnamon
Licorice Coffee
Sambuca and Freshly Brewed Coffee
Girl Scout Cookie
Rumpleminz, Hot Chocolate, topped with Whipped Cream and Shaved Chocolate
Coffee Nudge
Brandy, Kahlua, Godiva Chocolate Liqueur, Freshly Brewed Coffee, topped with Whipped Cream and a Chocolate Stick
Irish Coffee
Jameson’s Irish Whiskey, Freshly Brewed Coffee, topped with Whipped Cream
Italian Coffee
Amaretto Di Saronno, Freshly Brewed Coffee, topped with Whipped Cream
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Posted by topher on 2004-01-21 07:55:06 Post Subject: within your reach
Rowely...I saw that your signiture says "Good coffee recipes, just out of my reach." Here is a good article with a few coffee recipes for ya!
http://www.cheersonline.com/cheers/2004 ... 401cof.asp
and here are a few more....
Jamaican Me Crazy
Brandy, Appleton’s Jamaican Rum, Freshly Brewed Coffee, topped with Whipped Cream
Hazel Nut
Kahlua, Frangelico, Freshly Brewed Coffee, topped with Whipped Cream and Nutmeg
Peppermint Patty
Rumpleminz, Godiva Chocolate Liqueur, Freshly Brewed Coffee, topped with Whipped Cream and a Mint Leaf
Benedictine Monk
B&B and Freshly Brewed Coffee
Chocolate Orange Café
Tuaca, Kahlua, Grand Marnier, Godiva Chocolate Liqueur, Freshly Brewed Coffee, topped with Whipped Cream and a Chocolate Stick $8
Nutty Irishman
Bailey’s Irish Cream, Frangelico, Freshly Brewed Coffee, topped with Whipped Cream and Nutmeg
Forget About It!
Amarula, Frangelico, Freshly Brewed Coffee, topped with Whipped Cream and Nutmeg
Ilander’s Coffee
Whaler’s Vanilla Rum, Brandy, Freshly Brewed Coffee, topped with Whipped Cream and a Caramelized Sugar Rim
Sicilian Coffee
Amarula, Amaretto Di Saronno, Freshly Brewed Coffee, topped with Whipped Cream
Keoki Coffee
Brandy, Kahlua, Freshly Brewed Coffee, topped with Whipped Cream
Chocolate Covered Cherry
Cherry Brandy, Godiva Chocolate Liqueur, Freshly Brewed Coffee, topped with Whipped Cream and a Chocolate Dipped Cherry
Hot Toasted Almond
Kahlua, Amaretto Di Saronno, Freshly Brewed Coffee, topped with Whipped Cream
Bailey’s and Coffee
Bailey’s Irish Cream, Freshly Brewed Coffee, topped with Whipped Cream
Hot Apple Pie
Tuaca, Hot Apple Cider, topped with Whipped Cream and Cinnamon
Licorice Coffee
Sambuca and Freshly Brewed Coffee
Girl Scout Cookie
Rumpleminz, Hot Chocolate, topped with Whipped Cream and Shaved Chocolate
Coffee Nudge
Brandy, Kahlua, Godiva Chocolate Liqueur, Freshly Brewed Coffee, topped with Whipped Cream and a Chocolate Stick
Irish Coffee
Jameson’s Irish Whiskey, Freshly Brewed Coffee, topped with Whipped Cream
Italian Coffee
Amaretto Di Saronno, Freshly Brewed Coffee, topped with Whipped Cream
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View entire thread: Is there a way to make brewed coffee with a machine?
Posted by nmt6789 on 2007-12-30 18:04:29 Post Subject: Is there a way to make brewed coffee with a machine?
My parents make their coffee on the stove with an \"old school\" coffee pot and I LOVE the way it tastes. Its not watery like the stuff that I have had lately.
The only problem is I am in college and I don''t have access to a stove so my only option is to use an electric percolator or a machine. But, I know that I don''t like machine coffee (or at least I think I don''t)
I am a coffee n00b so I don''t know much but what are my options to get brewed coffee like my parents make?
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Posted by nmt6789 on 2007-12-30 18:04:29 Post Subject: Is there a way to make brewed coffee with a machine?
My parents make their coffee on the stove with an \"old school\" coffee pot and I LOVE the way it tastes. Its not watery like the stuff that I have had lately.
The only problem is I am in college and I don''t have access to a stove so my only option is to use an electric percolator or a machine. But, I know that I don''t like machine coffee (or at least I think I don''t)
I am a coffee n00b so I don''t know much but what are my options to get brewed coffee like my parents make?
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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: Making signs? Suggestions on drinks
Posted by cloudsipper on 2007-11-15 10:36:35 Post Subject: Making signs? Suggestions on drinks
Renting a booth in a craft fair (Colorado) and plan to sell brewed coffee, espresso & espresso drinks. Will also offer some of the roasted beans for sale.
1) What kind of signs have you used?
2) I'd like to include one or two flavored drinks .. any ideas? ..syrups required?
3) Any problem with constraining the espresso production to double shots?
( I kinda know the quantities, etc)
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Posted by cloudsipper on 2007-11-15 10:36:35 Post Subject: Making signs? Suggestions on drinks
Renting a booth in a craft fair (Colorado) and plan to sell brewed coffee, espresso & espresso drinks. Will also offer some of the roasted beans for sale.
1) What kind of signs have you used?
2) I'd like to include one or two flavored drinks .. any ideas? ..syrups required?
3) Any problem with constraining the espresso production to double shots?
( I kinda know the quantities, etc)
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View entire thread: Making \"Recipes\" Easier
Posted by JF1973 on 2007-06-26 15:24:24 Post Subject: Making \"Recipes\" Easier
I''m helping a family member out. I''m now, running a coffee shop she just opened and well, while I still can''t get the boss to order an espresso machine I have found a way to make iced coffee drinks using cold brewed coffee. I was a bit hesitant at first but the testers I''ve had try out the drinks love it so, it must taste alright (I''m not a big fan of cold coffee).
I was wondering one thing though, I can measure the syrups using a speed pour but, I''m dying for a day off. So, do the pumps measure accurately or, do I need to buy a bartenders measure (a double-sided pony/jigger shotglass) to make it easy?
Thanks Y''all,
James P.
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Posted by JF1973 on 2007-06-26 15:24:24 Post Subject: Making \"Recipes\" Easier
I''m helping a family member out. I''m now, running a coffee shop she just opened and well, while I still can''t get the boss to order an espresso machine I have found a way to make iced coffee drinks using cold brewed coffee. I was a bit hesitant at first but the testers I''ve had try out the drinks love it so, it must taste alright (I''m not a big fan of cold coffee).
I was wondering one thing though, I can measure the syrups using a speed pour but, I''m dying for a day off. So, do the pumps measure accurately or, do I need to buy a bartenders measure (a double-sided pony/jigger shotglass) to make it easy?
Thanks Y''all,
James P.
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View entire thread: Making signs? Suggestions on drinks
Posted by KnappCap on 2007-11-24 09:38:42 Post Subject: Re: Making signs? Suggestions on drinks
Renting a booth in a craft fair (Colorado) and plan to sell brewed coffee, espresso & espresso drinks. Will also offer some of the roasted beans for sale.
1) What kind of signs have you used?
2) I'd like to include one or two flavored drinks .. any ideas? ..syrups required?
3) Any problem with constraining the espresso production to double shots?
( I kinda know the quantities, etc)
1) For something as simple and small as that, I think a chalkboard (with colored chalk) is a good idea, and it also offers a cool feel.
2) Keeping the menu simple is a good idea, especially if it is just a booth. Maybe just stick with a couple basics. ie. Mocha, Vanilla, Caramel.
3) If you aren't going any higher than 12oz, constraining to two shots is probably fine. If you do any eight ounce sizes/cappucinos you should really do single shots for that.
Good Luck with everything!
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Posted by KnappCap on 2007-11-24 09:38:42 Post Subject: Re: Making signs? Suggestions on drinks
Renting a booth in a craft fair (Colorado) and plan to sell brewed coffee, espresso & espresso drinks. Will also offer some of the roasted beans for sale.
1) What kind of signs have you used?
2) I'd like to include one or two flavored drinks .. any ideas? ..syrups required?
3) Any problem with constraining the espresso production to double shots?
( I kinda know the quantities, etc)
1) For something as simple and small as that, I think a chalkboard (with colored chalk) is a good idea, and it also offers a cool feel.
2) Keeping the menu simple is a good idea, especially if it is just a booth. Maybe just stick with a couple basics. ie. Mocha, Vanilla, Caramel.
3) If you aren't going any higher than 12oz, constraining to two shots is probably fine. If you do any eight ounce sizes/cappucinos you should really do single shots for that.
Good Luck with everything!
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View entire thread: how much of everything do you sell?
Posted by nemoscoffee on 2007-08-30 22:38:15 Post Subject:
We have been open for 4 months and here is our breakdown:
5600 espresso bevs
2200 brewed coffee
2800 smoothies
2130 bottled bevs (out of a merchandise cooler)
3200 lunches (sandwiches/wraps/breakfast burritos)
2400 pastries
Wow, it is hard to believe we have sold almost 20,000 items in 4 months!
JD Anderson
Nemo's Coffee
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Posted by nemoscoffee on 2007-08-30 22:38:15 Post Subject:
We have been open for 4 months and here is our breakdown:
5600 espresso bevs
2200 brewed coffee
2800 smoothies
2130 bottled bevs (out of a merchandise cooler)
3200 lunches (sandwiches/wraps/breakfast burritos)
2400 pastries
Wow, it is hard to believe we have sold almost 20,000 items in 4 months!
JD Anderson
Nemo's Coffee
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View entire thread: Church - New "Cafe" Planned - Need Equipment Guida
Posted by crosswinds on 2006-05-07 05:28:59 Post Subject:
I am also in Dayton Ohio and we have a cafe in our building. Are you looking to do more than just brewed coffee?
cheryl
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Posted by crosswinds on 2006-05-07 05:28:59 Post Subject:
I am also in Dayton Ohio and we have a cafe in our building. Are you looking to do more than just brewed coffee?
cheryl
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View entire thread: Iced Coffee Problems
Posted by Jackson on 2006-10-09 10:40:32 Post Subject:
I do not know exactly what you are trying to achieve. I think most people make iced coffee with cold brewed coffee and ice cubes. If you are trying to make a blended drink, like a coffee slushie, use less coffee and more ice. To make a blended americano, you should use a couple shots of espresso and ice.
I hope this is what you are looking for!
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Posted by Jackson on 2006-10-09 10:40:32 Post Subject:
I do not know exactly what you are trying to achieve. I think most people make iced coffee with cold brewed coffee and ice cubes. If you are trying to make a blended drink, like a coffee slushie, use less coffee and more ice. To make a blended americano, you should use a couple shots of espresso and ice.
I hope this is what you are looking for!
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View entire thread: Questions About Making Frappe Drinks
Posted by wowcoffee on 2008-08-16 20:52:36 Post Subject: Questions About Making Frappe Drinks
Has anyone every used the Toddy Cold Brewed coffee to make a frappe? Also, can a frappe be made with hot espresso with cold milk to cool down or is 2 shots of strong chilled espresso the norm?
If you have recipes and websites about making the best frappe drinks to serve, please PM or post.
Thanks.
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Posted by wowcoffee on 2008-08-16 20:52:36 Post Subject: Questions About Making Frappe Drinks
Has anyone every used the Toddy Cold Brewed coffee to make a frappe? Also, can a frappe be made with hot espresso with cold milk to cool down or is 2 shots of strong chilled espresso the norm?
If you have recipes and websites about making the best frappe drinks to serve, please PM or post.
Thanks.
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View entire thread: Questions About Making Frappe Drinks
Posted by wowcoffee on 2008-08-18 22:36:21 Post Subject:
I’m a novice to coffee. Watching Starbucks in Hawaii making a frappe, they take out a chilled mystery mixture container from the refrigerator, add ice, and blend. Is this the standard? Chilled brewed coffee or espresso for several hours, and than blend with ice. On the other hand, does majority coffee shops use 2 hot shots of espresso, add cold milk, and blend. What is the best way to serve a great frappe.
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Posted by wowcoffee on 2008-08-18 22:36:21 Post Subject:
I’m a novice to coffee. Watching Starbucks in Hawaii making a frappe, they take out a chilled mystery mixture container from the refrigerator, add ice, and blend. Is this the standard? Chilled brewed coffee or espresso for several hours, and than blend with ice. On the other hand, does majority coffee shops use 2 hot shots of espresso, add cold milk, and blend. What is the best way to serve a great frappe.
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View entire thread: Is there a place for Folgers at a Cafe?
Posted by Alun_evans on 2006-10-28 03:28:08 Post Subject:
I think "just a regular coffee" generally refers to a brewed coffee of sme type. There are so many great brew units today, that the days of brewed coffee sitting on a hotplate for hours are long gone. I think a freshly ground brewed coffee would far and away surpass an instant one.
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Posted by Alun_evans on 2006-10-28 03:28:08 Post Subject:
I think "just a regular coffee" generally refers to a brewed coffee of sme type. There are so many great brew units today, that the days of brewed coffee sitting on a hotplate for hours are long gone. I think a freshly ground brewed coffee would far and away surpass an instant one.
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View entire thread: New coffee shop in Palestine, West bank
Posted by ElPugDiablo on 2007-12-24 12:11:19 Post Subject:
For iced coffee, it's probably easiest to use a toddy system such as Filtron simply because you don't have to worry about different electrical system from country to country.
For hot coffee, if you want to offer brewed coffee like those of us in North America, you will need a brewer from companies such as Fetco (www.fetco.com). You will also need an espresso machine. How you select your equipment is based on what are available in Palestine. Buy from a company that can provide you with after sales service. Make sure you have water filter and water softener system.
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Posted by ElPugDiablo on 2007-12-24 12:11:19 Post Subject:
For iced coffee, it's probably easiest to use a toddy system such as Filtron simply because you don't have to worry about different electrical system from country to country.
For hot coffee, if you want to offer brewed coffee like those of us in North America, you will need a brewer from companies such as Fetco (www.fetco.com). You will also need an espresso machine. How you select your equipment is based on what are available in Palestine. Buy from a company that can provide you with after sales service. Make sure you have water filter and water softener system.
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View entire thread: French Press Size
Posted by savaytse66 on 2008-11-06 05:10:54 Post Subject: French Press Size
Hi all,
I''m just getting into some specialty coffee, and I decided I want to try a french press. Several stores near me have the Bodum Chambord 8 cup, which seems to be pretty popular. I was wondering what size to get. It''s not unusual for me to have only 1 12- 16oz cup at a time, then another a few hours later. Would I be better off getting a smaller french press, or will I get equally good results just making, say, 4 cups in the 8 cup press?
Also, if I do make a full 8 cups, does the flavor suffer greatly if I let half of the brewed coffee sit in the press for a few hours after I have my first cup? I''m thinking it''s not such a good ides since the grounds will still be in the pot. But maybe because the grounds are compressed, it won''t extract any bad flavors. Any insight?
Thanks guys, and I love the forum!
Chris
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Posted by savaytse66 on 2008-11-06 05:10:54 Post Subject: French Press Size
Hi all,
I''m just getting into some specialty coffee, and I decided I want to try a french press. Several stores near me have the Bodum Chambord 8 cup, which seems to be pretty popular. I was wondering what size to get. It''s not unusual for me to have only 1 12- 16oz cup at a time, then another a few hours later. Would I be better off getting a smaller french press, or will I get equally good results just making, say, 4 cups in the 8 cup press?
Also, if I do make a full 8 cups, does the flavor suffer greatly if I let half of the brewed coffee sit in the press for a few hours after I have my first cup? I''m thinking it''s not such a good ides since the grounds will still be in the pot. But maybe because the grounds are compressed, it won''t extract any bad flavors. Any insight?
Thanks guys, and I love the forum!
Chris
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View entire thread: amount of 12 oz coffees per 1 lb whole beans?!?!
Posted by Jackson on 2006-10-11 18:16:34 Post Subject:
It depends how strong you brew coffee. One way to do it would be to measure 1.5 grams of coffee for each ounce of water. There are 454 grams of coffee in a pound, so you could brew roughly 302 ounces of coffee from each pound. Some coffee shops might even measure 2 grams of coffee for each ounce of water, so they get 227 ounces of brewed coffee per pound. These formulas will vary with your equipment. If you have a high speed brewer, you will have to grind the coffee more course, which means you will need more coffee per pot. The finer the grind, the better the extraction. Do not go too fine however, you may end up with very bitter coffee, that you can eat with a fork, (grounds).
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Posted by Jackson on 2006-10-11 18:16:34 Post Subject:
It depends how strong you brew coffee. One way to do it would be to measure 1.5 grams of coffee for each ounce of water. There are 454 grams of coffee in a pound, so you could brew roughly 302 ounces of coffee from each pound. Some coffee shops might even measure 2 grams of coffee for each ounce of water, so they get 227 ounces of brewed coffee per pound. These formulas will vary with your equipment. If you have a high speed brewer, you will have to grind the coffee more course, which means you will need more coffee per pot. The finer the grind, the better the extraction. Do not go too fine however, you may end up with very bitter coffee, that you can eat with a fork, (grounds).
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View entire thread: Emeril Lagasse's Coffee...BAM!
Posted by cuppED on 2006-06-09 09:38:09 Post Subject: Emeril Lagasse's Coffee...BAM!
Anyone try this recipe...sounds good.
2 ounces coffee-flavored liqueur (recommended: Kahlua)
1 tablespoon unsweetened cocoa powder
1-ounce amaretto
Hot, strong brewed coffee
Sweetened whipped cream, for topping
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Posted by cuppED on 2006-06-09 09:38:09 Post Subject: Emeril Lagasse's Coffee...BAM!
Anyone try this recipe...sounds good.
2 ounces coffee-flavored liqueur (recommended: Kahlua)
1 tablespoon unsweetened cocoa powder
1-ounce amaretto
Hot, strong brewed coffee
Sweetened whipped cream, for topping
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View entire thread: french press accessory
Posted by topher on 2004-12-02 17:41:24 Post Subject:
only thing is that you are supposed to transfer the brewed coffee to a thermos after brewing so that you do not over extract your coffee.
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Posted by topher on 2004-12-02 17:41:24 Post Subject:
only thing is that you are supposed to transfer the brewed coffee to a thermos after brewing so that you do not over extract your coffee.
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View entire thread: Looking for a single serve coffee/espresso machine
Posted by shadow745 on 2007-07-25 09:18:13 Post Subject:
I have no idea where you'll find something like that, if it's even made. I have seen many machines that allow drip coffee on one side and espresso on the other, but not in pod form. Try this. Buy a pod espresso machine, such as those made by Nepresso, and you can brew espresso from pods and if you want "regular" coffee in a single serving, then you can add hot water from the steam wand to your espresso shot to make an "Americano", which gives you the taste of espresso with the strength of brewed coffee. Later!
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Posted by shadow745 on 2007-07-25 09:18:13 Post Subject:
I have no idea where you'll find something like that, if it's even made. I have seen many machines that allow drip coffee on one side and espresso on the other, but not in pod form. Try this. Buy a pod espresso machine, such as those made by Nepresso, and you can brew espresso from pods and if you want "regular" coffee in a single serving, then you can add hot water from the steam wand to your espresso shot to make an "Americano", which gives you the taste of espresso with the strength of brewed coffee. Later!
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View entire thread: Coffee with no milk or cream?
Posted by ralphshade on 2004-08-18 10:34:23 Post Subject: No milk or cream
I can think of several-turkish, as you mention, espresso, my personal favorite-a redeye(brewed coffee with a shot of espresso added), and americano (espresso with the addition of hot water to mimic a cup of brewed coffee).
Of course, imho adding anything to coffee is jsut wrong!
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Posted by ralphshade on 2004-08-18 10:34:23 Post Subject: No milk or cream
I can think of several-turkish, as you mention, espresso, my personal favorite-a redeye(brewed coffee with a shot of espresso added), and americano (espresso with the addition of hot water to mimic a cup of brewed coffee).
Of course, imho adding anything to coffee is jsut wrong!
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View entire thread: Milk Steamer ?
Posted by teanut on 2004-11-07 08:47:04 Post Subject: Milk Steamer ?
I will be soon opening a Tea & Bake House and at this time plan on selling good brewed coffee only not espresso. I am wondering is there a good stand only milk steamer that I could purchase to be able to do chai tea latte and cafe au lait ?
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Posted by teanut on 2004-11-07 08:47:04 Post Subject: Milk Steamer ?
I will be soon opening a Tea & Bake House and at this time plan on selling good brewed coffee only not espresso. I am wondering is there a good stand only milk steamer that I could purchase to be able to do chai tea latte and cafe au lait ?
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View entire thread: small volume coffee service
Posted by Alun_evans on 2007-07-03 01:50:30 Post Subject:
I think you should perhaps look at forgoing a brew system for a single group espresso machine. If you are budgeting for around 40 cups a day, this might be just a few drinks an hour. It would make sense to keep things as fresh as possible by offerring espresso based selection (Latte, Cappuccino etc) rather than having coffee quality issues from brewed coffee sitting around. Also with the selection of drinks you can offer from an espresso machine, you will probably find you can generate increasing revenue and covers from opting for an espresso option over a brew option.
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Posted by Alun_evans on 2007-07-03 01:50:30 Post Subject:
I think you should perhaps look at forgoing a brew system for a single group espresso machine. If you are budgeting for around 40 cups a day, this might be just a few drinks an hour. It would make sense to keep things as fresh as possible by offerring espresso based selection (Latte, Cappuccino etc) rather than having coffee quality issues from brewed coffee sitting around. Also with the selection of drinks you can offer from an espresso machine, you will probably find you can generate increasing revenue and covers from opting for an espresso option over a brew option.
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View entire thread: Best machine for Latte''s?
Posted by shadow745 on 2007-04-01 12:17:56 Post Subject:
Well to be honest, I think there's a misunderstanding regarding the "latte or cappuccino" thing for most people. Both are espresso based (as are many other drinks) and begin life as such. Any decent machine will be able to meet your steaming/frothing needs. The machines commonly available are espresso machines first and foremost, which means they produce pressure brewed coffee. IMO the steaming/frothing is just a side benefit to offer a few features in the same package.
I do agree with the SL70 to offer what you're looking for. If you can find one that is. I've been reading about somewhat of a shortage of them lately. Later!
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Posted by shadow745 on 2007-04-01 12:17:56 Post Subject:
Well to be honest, I think there's a misunderstanding regarding the "latte or cappuccino" thing for most people. Both are espresso based (as are many other drinks) and begin life as such. Any decent machine will be able to meet your steaming/frothing needs. The machines commonly available are espresso machines first and foremost, which means they produce pressure brewed coffee. IMO the steaming/frothing is just a side benefit to offer a few features in the same package.
I do agree with the SL70 to offer what you're looking for. If you can find one that is. I've been reading about somewhat of a shortage of them lately. Later!
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View entire thread: mobile espresso operators....
Posted by celement on 2005-06-16 23:58:52 Post Subject: 20% of Drink Volume
In terms of actual drinks sold its 20% in terms of volume of dollars or gross sales its far less.
Also we now have a good delivery business going and there is almost no brewed coffee sales in deliveries...its all cold and hot mochas, lattes and capps...
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Posted by celement on 2005-06-16 23:58:52 Post Subject: 20% of Drink Volume
In terms of actual drinks sold its 20% in terms of volume of dollars or gross sales its far less.
Also we now have a good delivery business going and there is almost no brewed coffee sales in deliveries...its all cold and hot mochas, lattes and capps...
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View entire thread: small volume coffee service
Posted by CafeBlue on 2007-07-07 12:17:30 Post Subject:
I just noticed the double post, so copied my response to this thread:
You are projecting very small brew quantity.
"Brew to order" concepts will yield a fresh brewed coffee, can offeer higher cup quality and will minimize waste. Consider an espresso machine that will give you grind and brew to order luxury beverages, and tremendous range of beverage menu. Espresso coffee requires a higher equipment capital start-up, but yields luxury beverages that can merit higher revenue generation. Consider brewing at the customer's table using French Press brewers. The Melitta type of cone filter "pour-over" funnels can also brew a cup or two at a time...perhaps not as nice a brew as a French Press, but easy clean-up.
My first choice is espresso system - for versatility, menu diversity, quality, freshness, retail sales value, and brand strength (re-inforce your primary product as top quality, feshness focussed luxury brand).
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Posted by CafeBlue on 2007-07-07 12:17:30 Post Subject:
I just noticed the double post, so copied my response to this thread:
You are projecting very small brew quantity.
"Brew to order" concepts will yield a fresh brewed coffee, can offeer higher cup quality and will minimize waste. Consider an espresso machine that will give you grind and brew to order luxury beverages, and tremendous range of beverage menu. Espresso coffee requires a higher equipment capital start-up, but yields luxury beverages that can merit higher revenue generation. Consider brewing at the customer's table using French Press brewers. The Melitta type of cone filter "pour-over" funnels can also brew a cup or two at a time...perhaps not as nice a brew as a French Press, but easy clean-up.
My first choice is espresso system - for versatility, menu diversity, quality, freshness, retail sales value, and brand strength (re-inforce your primary product as top quality, feshness focussed luxury brand).
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View entire thread: Employee Meals/Discounts
Posted by BaristaTrainer on 2006-03-07 12:12:32 Post Subject:
In the past I have given employees one free shift espresso drink, all the brewed coffee they wanted and 50% off food and other items, all the time. This way you are encouraging them to try different drinks, as well as covering your costs on food. I would also give them ONE shidt drink to give away ... to a friend, boyfriend/girlfriend, mom, etc.
The most important thing is to be respectful and upfront with them as far as tracking the beverages and food they consume or give away. It can be free, but make sure that they write it down.
- matt
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Posted by BaristaTrainer on 2006-03-07 12:12:32 Post Subject:
In the past I have given employees one free shift espresso drink, all the brewed coffee they wanted and 50% off food and other items, all the time. This way you are encouraging them to try different drinks, as well as covering your costs on food. I would also give them ONE shidt drink to give away ... to a friend, boyfriend/girlfriend, mom, etc.
The most important thing is to be respectful and upfront with them as far as tracking the beverages and food they consume or give away. It can be free, but make sure that they write it down.
- matt
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View entire thread: Can a lever espresso machine make a regular coffee as well?
Posted by javahill on 2005-10-10 22:49:31 Post Subject:
I had a LaPavoni 8 cup. Espresso. No drip coffee. Because of the pressure brewing, espresso is caffeine and proteins in solution, emulsion of oils and colloids, and coffee particles in suspension along with tiny gas bubbles. Brewed coffee, which is gravity fed, is just a suspension.
If you put coarse ground coffee in the LaPavoni, you'll get a weak suspension of particles, very little emulsion (because the oils won't extract) and also very little extraction on the caffeine and proteins so a thin solution. Why bother?
In short, I agree with LaCrema - with an espresso machine, make yourself an Americano. Do the espresso right. Add hot water to thin it.
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Posted by javahill on 2005-10-10 22:49:31 Post Subject:
I had a LaPavoni 8 cup. Espresso. No drip coffee. Because of the pressure brewing, espresso is caffeine and proteins in solution, emulsion of oils and colloids, and coffee particles in suspension along with tiny gas bubbles. Brewed coffee, which is gravity fed, is just a suspension.
If you put coarse ground coffee in the LaPavoni, you'll get a weak suspension of particles, very little emulsion (because the oils won't extract) and also very little extraction on the caffeine and proteins so a thin solution. Why bother?
In short, I agree with LaCrema - with an espresso machine, make yourself an Americano. Do the espresso right. Add hot water to thin it.
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View entire thread: Espresso biz in Ohio???
Posted by AprilG on 2005-02-09 13:47:20 Post Subject: Espresso biz in Ohio???
I just wrote in response to another topic, and thought I should post my question as 'new'....
I joined the forum yesterday -- it has been REALLY helpful to browse, looking for answers to some of the questions I didn't even know to ask yet!
I very recently moved to Ohio from eastern Washington state and am originally from Montana, so specialty coffee is not new to me (making it is!), but it seems like a semi-new concept in this area.... There are NO 'huts'! I've only seen one so far. Good opportunity? Or are people out here not ever going to be mass esspresso drinkers? Most everyone I've met so far only drinks brewed coffee -- most not even with cream or sweetener.
Any advice? There are Starbucks all over the place, so I'm thinking that is a good sign... This will be my first business venture, so I'm thinking drive-thru for now, and possibly getting into something bigger when I see if that does well enough.
Thanks so much in advance -- this forum is GREAT!!! : )
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Posted by AprilG on 2005-02-09 13:47:20 Post Subject: Espresso biz in Ohio???
I just wrote in response to another topic, and thought I should post my question as 'new'....
I joined the forum yesterday -- it has been REALLY helpful to browse, looking for answers to some of the questions I didn't even know to ask yet!
I very recently moved to Ohio from eastern Washington state and am originally from Montana, so specialty coffee is not new to me (making it is!), but it seems like a semi-new concept in this area.... There are NO 'huts'! I've only seen one so far. Good opportunity? Or are people out here not ever going to be mass esspresso drinkers? Most everyone I've met so far only drinks brewed coffee -- most not even with cream or sweetener.
Any advice? There are Starbucks all over the place, so I'm thinking that is a good sign... This will be my first business venture, so I'm thinking drive-thru for now, and possibly getting into something bigger when I see if that does well enough.
Thanks so much in advance -- this forum is GREAT!!! : )
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View entire thread: blending coffee
Posted by jammin' java on 2005-07-02 12:16:28 Post Subject: blending coffee
hello to all of you coffee "sperts"
I have been open 7 weeks now, and still brewing and selling that coffee. My wife and I work the shop a lot and we have 3 part time people helping. We are now trying to develop our house blend. So far I have only brewed my new house blend by mixing the already brewed coffee. Now I am going to mix the beans before grinding and call it my jammin’ java house blend. The mix that I used to blend brewed coffee was 50%-50%. It seems that if I mix beens in the same ratio before grinding I should get the same result. Boy, some times I wish I was not so ignorant.
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Posted by jammin' java on 2005-07-02 12:16:28 Post Subject: blending coffee
hello to all of you coffee "sperts"I have been open 7 weeks now, and still brewing and selling that coffee. My wife and I work the shop a lot and we have 3 part time people helping. We are now trying to develop our house blend. So far I have only brewed my new house blend by mixing the already brewed coffee. Now I am going to mix the beans before grinding and call it my jammin’ java house blend. The mix that I used to blend brewed coffee was 50%-50%. It seems that if I mix beens in the same ratio before grinding I should get the same result. Boy, some times I wish I was not so ignorant.
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View entire thread: Infamous Coffee Steak- Not a new idea
Posted by wulf on 2004-01-13 09:43:28 Post Subject:
Was that brewed coffee you used, topher? I've used it myself in one or two 'recipies' when I'm in a creative mood.
Wulf
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Posted by wulf on 2004-01-13 09:43:28 Post Subject:
Was that brewed coffee you used, topher? I've used it myself in one or two 'recipies' when I'm in a creative mood.
Wulf
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View entire thread: How much to put into an aluminum vacuum pot
Posted by emotionlovesyou on 2008-04-12 13:41:35 Post Subject: How much to put into an aluminum vacuum pot
I just bought a shnazzy new vacuum pot... or at least that's what I think it's called. It's the kind where you put the water in the bottom, the grounds in the middle, and your brewed coffee comes out the top. Anyway, I was just wondering how much coffee grounds I should put in it. Should I fill the filter to the brim? It only makes 1 cup and it seems like an awful lot of coffee grounds for one cup... however it freaken tastes great!
Wow... I got the gitters
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Posted by emotionlovesyou on 2008-04-12 13:41:35 Post Subject: How much to put into an aluminum vacuum pot
I just bought a shnazzy new vacuum pot... or at least that's what I think it's called. It's the kind where you put the water in the bottom, the grounds in the middle, and your brewed coffee comes out the top. Anyway, I was just wondering how much coffee grounds I should put in it. Should I fill the filter to the brim? It only makes 1 cup and it seems like an awful lot of coffee grounds for one cup... however it freaken tastes great!
Wow... I got the gitters
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View entire thread: How long can coffee last before it's scientifically bad
Posted by clayperez on 2004-10-18 18:18:16 Post Subject:
I'm quite positive that there are many factors that will contribute to the longevity of brewed coffee. Most notably, the quality of the water, the roast of the beans, the type of brew, and the storage conditions.
Scientifically this is a very difficult thing to answer because there are so many variables involved. Each person's own brewing techniques will yield different results.
The typical filtered brew in the office breakroom will not keep for more than a couple of hours because it is constantly heated. Whereas cold-brewed coffee, under the right conditions, can keep refridgerated for up to a week or longer.
I advise doing a search on the internet for studies on PH balances and coffee acidity levels, as there are hundreds of pages of information dedicated to scientific research on the subject. But each one will tell you something different - because each one used different brewing techniques.
Good luck on your quest.
Regards,
Carlos
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Posted by clayperez on 2004-10-18 18:18:16 Post Subject:
I'm quite positive that there are many factors that will contribute to the longevity of brewed coffee. Most notably, the quality of the water, the roast of the beans, the type of brew, and the storage conditions.
Scientifically this is a very difficult thing to answer because there are so many variables involved. Each person's own brewing techniques will yield different results.
The typical filtered brew in the office breakroom will not keep for more than a couple of hours because it is constantly heated. Whereas cold-brewed coffee, under the right conditions, can keep refridgerated for up to a week or longer.
I advise doing a search on the internet for studies on PH balances and coffee acidity levels, as there are hundreds of pages of information dedicated to scientific research on the subject. But each one will tell you something different - because each one used different brewing techniques.
Good luck on your quest.
Regards,
Carlos
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View entire thread: Cold Coffee! Help!
Posted by JohnB on 2008-07-29 20:24:46 Post Subject:
The Best Recipe For Iced Coffee:
1. Brew your coffee 25-50% stronger.
2. Fill glass with ice.
3. Pour your coffee in glass.
4. 1-2 squirts of your favorite flavored syrup.
5. Now you have the original iced coffee and still the best.
Why would you think "original" Iced Coffee had or has syrup in it? Iced Coffee is just that; double brewed coffee served over ice. If you need to add syrup buy better coffee.
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Posted by JohnB on 2008-07-29 20:24:46 Post Subject:
The Best Recipe For Iced Coffee:
1. Brew your coffee 25-50% stronger.
2. Fill glass with ice.
3. Pour your coffee in glass.
4. 1-2 squirts of your favorite flavored syrup.
5. Now you have the original iced coffee and still the best.
Why would you think "original" Iced Coffee had or has syrup in it? Iced Coffee is just that; double brewed coffee served over ice. If you need to add syrup buy better coffee.
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View entire thread: Water Filtertration
Posted by cafemakers on 2007-07-04 00:03:02 Post Subject:
Custom commercial water treatment solutions are not purchased for the "gee whiz" factor or on the principal that "more expensive is better"; they supply the primarily ingredient of your beverages to a specific formula that ensures beverage taste consistency -- and do so at all times while in service. These systems are not merely Tommy Bahama designer-label water filters with gold plating for cachet, they are custom-designed to a specific source and desired output formula.
The design of typical filter systems allows for mineral particle buildup in charcoal filters and resinous cartridges -- as a result of the changing flow of water through the system, you'll find that the quality of water of your system will be very different near the end of its useable life than when new cartridges are first installed.
There is no single water treatment solution that will accept all input of water quality and output water ideal for espresso extraction and brewed coffee. The only solution is a system designed to meet the composition of water present at each of your store locations. This is one area where the average independent location can learn a great deal from Starbucks -- they build a custom system for each location to ensure consistency. If you ever have a second store, you'll want the beverages sold there to taste the same or the brand association of both will suffer.
Most water filters have received some form of NSF certification -- even the PUR home tap units. NSF is not an assurance of quality performance in a commercial environment, only a mark that uniformly recognizes a product as safe for its intended use.
Further underscoring the points made in my previous message, a pH value of "3" indicates that your tap water has approximately the same acidity as vinegar. It is highly unlikely that the readings that you have obtained are accurate; perhaps resulting from human error. Even if your "6" pH level is accurate, the flavor of your coffee has been dramatically altered from its ideal state, as would be the case if it were neutral. If correct, this is a problem that you should fix.
Unfortunately, what you perceive as "good taste" in your local market is not an indication of your water quality, you really don't know what is in it unless it is analyzed by a water specialist. In my opinion, the best water for coffee does not taste "good."
Commercial systems designed to treat water for brewed coffee and espresso typically cost between $1,500 to $3,000 -- sometimes much more in areas with unusual chemical makeup or concentration. It is possible that you reside in one of the extremely rare areas of the country that have a natural formulation perfect for its use, but again, we really don't know.
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Posted by cafemakers on 2007-07-04 00:03:02 Post Subject:
Custom commercial water treatment solutions are not purchased for the "gee whiz" factor or on the principal that "more expensive is better"; they supply the primarily ingredient of your beverages to a specific formula that ensures beverage taste consistency -- and do so at all times while in service. These systems are not merely Tommy Bahama designer-label water filters with gold plating for cachet, they are custom-designed to a specific source and desired output formula.
The design of typical filter systems allows for mineral particle buildup in charcoal filters and resinous cartridges -- as a result of the changing flow of water through the system, you'll find that the quality of water of your system will be very different near the end of its useable life than when new cartridges are first installed.
There is no single water treatment solution that will accept all input of water quality and output water ideal for espresso extraction and brewed coffee. The only solution is a system designed to meet the composition of water present at each of your store locations. This is one area where the average independent location can learn a great deal from Starbucks -- they build a custom system for each location to ensure consistency. If you ever have a second store, you'll want the beverages sold there to taste the same or the brand association of both will suffer.
Most water filters have received some form of NSF certification -- even the PUR home tap units. NSF is not an assurance of quality performance in a commercial environment, only a mark that uniformly recognizes a product as safe for its intended use.
Further underscoring the points made in my previous message, a pH value of "3" indicates that your tap water has approximately the same acidity as vinegar. It is highly unlikely that the readings that you have obtained are accurate; perhaps resulting from human error. Even if your "6" pH level is accurate, the flavor of your coffee has been dramatically altered from its ideal state, as would be the case if it were neutral. If correct, this is a problem that you should fix.
Unfortunately, what you perceive as "good taste" in your local market is not an indication of your water quality, you really don't know what is in it unless it is analyzed by a water specialist. In my opinion, the best water for coffee does not taste "good."
Commercial systems designed to treat water for brewed coffee and espresso typically cost between $1,500 to $3,000 -- sometimes much more in areas with unusual chemical makeup or concentration. It is possible that you reside in one of the extremely rare areas of the country that have a natural formulation perfect for its use, but again, we really don't know.
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View entire thread: in ENGLISH its COFFEE...what's yours???
Posted by kofiholic on 2005-11-17 16:56:30 Post Subject: in ENGLISH its COFFEE...what's yours???
How you doin??? Anywei...dropping by for a topic for everyone....as im interested in knowing more about KOFI....im looking forward on how others call it with their Native Language...
Let me start it of anyway...Im a Filipino....from the wonderful island of the Philippines.....known for its KAPENG BARAKO, from Batangas (A Province in the Phils.), brewed coffee known for its strong flavored and aroma.
Anyhoo, we call COFFEE as KAPE!
and KAPIHAN means TIME FOR COFFEE!
so, KAPIHAN NA!!!
Anyway, invitng you all to add up @ friendster (www.friendster.com)
kapihan@yehey.com
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Posted by kofiholic on 2005-11-17 16:56:30 Post Subject: in ENGLISH its COFFEE...what's yours???
How you doin??? Anywei...dropping by for a topic for everyone....as im interested in knowing more about KOFI....im looking forward on how others call it with their Native Language...Let me start it of anyway...Im a Filipino....from the wonderful island of the Philippines.....known for its KAPENG BARAKO, from Batangas (A Province in the Phils.), brewed coffee known for its strong flavored and aroma.
Anyhoo, we call COFFEE as KAPE!
and KAPIHAN means TIME FOR COFFEE!
so, KAPIHAN NA!!!
Anyway, invitng you all to add up @ friendster (www.friendster.com)
kapihan@yehey.com
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View entire thread: How many tablespoons per 6 ozs water
Posted by Jeffo on 2005-01-11 16:37:06 Post Subject:
What's written below is pretty much how I brew and like my coffee and seems to be fairly popular, give or take, among coffee lovers.
--------------------------------
http://coffeefaq.com/coffaq1.htm
Just how much ground coffee do I need for x amount of coffee?
a. Whatever seems right to you.
b. It may change slightly from coffee to coffee and according to freshness and varietal.
c. What the Specialty Coffee Association of America (SCAA) has to say:
A cup is defined as 6 ounces of water before brewing. This will produce 5.33 ounces of brewed coffee. Or 125 ml & 110 ml for Euro style coffee makers
The SCAA defines 10 grams or .36 oz per cup as the proper measure for brewed coffee if using the American standards. If using Euro standards the measure is 7 grams per 125 ml.
To further confuse things I will add a few more measures:
3.75 oz per 1/2 gallon
55 grams per liter
2.25 gallons per 1 lb.
If you want to know more check the SCAA's web page at www.scaa.com.
d. The easy answer for most home coffee brewing is 2 Tbs. per 6 oz of water. A standard coffee measure should be 2 Tbs. Be warned some coffee measures deviate from the 2 Tbs. Standard
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Posted by Jeffo on 2005-01-11 16:37:06 Post Subject:
What's written below is pretty much how I brew and like my coffee and seems to be fairly popular, give or take, among coffee lovers.
--------------------------------
http://coffeefaq.com/coffaq1.htm
Just how much ground coffee do I need for x amount of coffee?
a. Whatever seems right to you.
b. It may change slightly from coffee to coffee and according to freshness and varietal.
c. What the Specialty Coffee Association of America (SCAA) has to say:
A cup is defined as 6 ounces of water before brewing. This will produce 5.33 ounces of brewed coffee. Or 125 ml & 110 ml for Euro style coffee makers
The SCAA defines 10 grams or .36 oz per cup as the proper measure for brewed coffee if using the American standards. If using Euro standards the measure is 7 grams per 125 ml.
To further confuse things I will add a few more measures:
3.75 oz per 1/2 gallon
55 grams per liter
2.25 gallons per 1 lb.
If you want to know more check the SCAA's web page at www.scaa.com.
d. The easy answer for most home coffee brewing is 2 Tbs. per 6 oz of water. A standard coffee measure should be 2 Tbs. Be warned some coffee measures deviate from the 2 Tbs. Standard
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View entire thread: strong vs diluted coffee and health
Posted by Anonymous on 2005-01-31 19:26:37 Post Subject: strong vs diluted coffee and health
Does anyone here know about the health benefits of strong vs diluted coffee? A french person who swears by her thimble of super strong espresso told me vaguely about some health advantage of not diluting coffee.
I personally cannot stand any other coffee than the strongest espresso - I simply can't get down a cup of regular brewed coffee. I live in a remote area where nobody makes a decent espresso, but every time I get to NYC I HAVE to go to one of my 3 favorite coffee shops and have the real thing. I am beginning to see a correlation (but I'm not sure) between how my stomach reacts when I drink espresso that's not very strong or french press coffee: I get this uncomfortable jittery sensation in my stomach after just one cup - it lasts for many hours. Whereas I can drink several strong espressos with no negative effect.
Any comments?
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Posted by Anonymous on 2005-01-31 19:26:37 Post Subject: strong vs diluted coffee and health
Does anyone here know about the health benefits of strong vs diluted coffee? A french person who swears by her thimble of super strong espresso told me vaguely about some health advantage of not diluting coffee.
I personally cannot stand any other coffee than the strongest espresso - I simply can't get down a cup of regular brewed coffee. I live in a remote area where nobody makes a decent espresso, but every time I get to NYC I HAVE to go to one of my 3 favorite coffee shops and have the real thing. I am beginning to see a correlation (but I'm not sure) between how my stomach reacts when I drink espresso that's not very strong or french press coffee: I get this uncomfortable jittery sensation in my stomach after just one cup - it lasts for many hours. Whereas I can drink several strong espressos with no negative effect.
Any comments?
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View entire thread: strong vs diluted coffee and health
Posted by Anonymous on 2005-02-02 13:28:27 Post Subject: Re: strong vs diluted coffee and health
Does anyone here know about the health benefits of strong vs diluted coffee? A french person who swears by her thimble of super strong espresso told me vaguely about some health advantage of not diluting coffee.
I personally cannot stand any other coffee than the strongest espresso - I simply can't get down a cup of regular brewed coffee. I live in a remote area where nobody makes a decent espresso, but every time I get to NYC I HAVE to go to one of my 3 favorite coffee shops and have the real thing. I am beginning to see a correlation (but I'm not sure) between how my stomach reacts when I drink espresso that's not very strong or french press coffee: I get this uncomfortable jittery sensation in my stomach after just one cup - it lasts for many hours. Whereas I can drink several strong espressos with no negative effect.
Any comments?
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Posted by Anonymous on 2005-02-02 13:28:27 Post Subject: Re: strong vs diluted coffee and health
Does anyone here know about the health benefits of strong vs diluted coffee? A french person who swears by her thimble of super strong espresso told me vaguely about some health advantage of not diluting coffee.
I personally cannot stand any other coffee than the strongest espresso - I simply can't get down a cup of regular brewed coffee. I live in a remote area where nobody makes a decent espresso, but every time I get to NYC I HAVE to go to one of my 3 favorite coffee shops and have the real thing. I am beginning to see a correlation (but I'm not sure) between how my stomach reacts when I drink espresso that's not very strong or french press coffee: I get this uncomfortable jittery sensation in my stomach after just one cup - it lasts for many hours. Whereas I can drink several strong espressos with no negative effect.
Any comments?
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View entire thread: Running coffee through drip maker twice?
Posted by Carmine Domenaco on 2008-01-24 01:14:06 Post Subject:
Try grinding your coffee finer. More surface area and smaller particle size is a one two punch to longer extraction times.
Also, the brewed coffee will lay oils all through your water system and after a while it will impact the flavors of whatever new coffee you are brewing.
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Posted by Carmine Domenaco on 2008-01-24 01:14:06 Post Subject:
Try grinding your coffee finer. More surface area and smaller particle size is a one two punch to longer extraction times.
Also, the brewed coffee will lay oils all through your water system and after a while it will impact the flavors of whatever new coffee you are brewing.
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View entire thread: Need advice for office coffee pot.
Posted by javahill on 2006-07-10 20:50:15 Post Subject:
Go to Costco or one those big club stores. Get a Bunn single pot pour over brewer for $189. It will last forever.
For the coffee, you'll see a lot of variation on price due to the weight of the coffee in the bag. For 64 oz of coffee, you can see bags that weigh from 1.3 ounces to 2.8 ounces with prices to match.
For something that is drinkable, I'd recommend 2.0 ounces per bag or heavier. Given your budget, I recommend starting with a 2.0 ounce weight. If it is too thin, increase. Otherwise go down. As soon as you're under 2 ounces, you're in the realm of bad office coffee. 1.75 is thin and fleeting. 1.3 ounces is tea. Why even bother?
Weight isn't the whole story. Grind can affect the taste of the coffee, too. That is the next thing you'd be concerned about. What matters is the cost per ounce of brewed coffee. Take the cost per bag and divide by the number of ounces you'll brew. YOu may be surprised how much difference 5 cents per pot of coffee can make in terms of taste. Coffee really is not very expensive.
Treat yourself and your co-workers like they matter. Spend the extra nickel a pot.
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Posted by javahill on 2006-07-10 20:50:15 Post Subject:
Go to Costco or one those big club stores. Get a Bunn single pot pour over brewer for $189. It will last forever.
For the coffee, you'll see a lot of variation on price due to the weight of the coffee in the bag. For 64 oz of coffee, you can see bags that weigh from 1.3 ounces to 2.8 ounces with prices to match.
For something that is drinkable, I'd recommend 2.0 ounces per bag or heavier. Given your budget, I recommend starting with a 2.0 ounce weight. If it is too thin, increase. Otherwise go down. As soon as you're under 2 ounces, you're in the realm of bad office coffee. 1.75 is thin and fleeting. 1.3 ounces is tea. Why even bother?
Weight isn't the whole story. Grind can affect the taste of the coffee, too. That is the next thing you'd be concerned about. What matters is the cost per ounce of brewed coffee. Take the cost per bag and divide by the number of ounces you'll brew. YOu may be surprised how much difference 5 cents per pot of coffee can make in terms of taste. Coffee really is not very expensive.
Treat yourself and your co-workers like they matter. Spend the extra nickel a pot.
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View entire thread: Looking for the BEST Iced Cap Recipe
Posted by equus007 on 2006-07-14 21:06:20 Post Subject: iced caps
They may have been using toddy. Its a cold brewed coffee that retains its flavor alot better but it is kinda a pain to make compared to Viet.Coffee...go and ask them they will probably tell you.
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Posted by equus007 on 2006-07-14 21:06:20 Post Subject: iced caps
They may have been using toddy. Its a cold brewed coffee that retains its flavor alot better but it is kinda a pain to make compared to Viet.Coffee...go and ask them they will probably tell you.
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View entire thread: Coffee Consumption Statistics - Must View
Posted by Anonymous on 2004-10-29 00:28:39 Post Subject: Coffee Consumption Statistics - Must View
Coffee Consumption Statistics
The National Coffee Association and The Specialty Coffee Association of America conduct annual surveys regarding coffee consumption each year. The gathered data below can be extremely beneficial to anyone wishing to start a business or just have an insight on coffee consumption.
-------------------------------------------------------------------------------
Results of Gathered Data:
Nearly 52% of Americans over 18 years of age drink coffee every day. This represents over 100 million daily drinkers. 30 million American adults drink specialty coffee beverages daily; which include a mocha, latte, espresso, café mocha, cappuccino, frozen/iced coffee beverages, etc.
Average Beverage Price:
The average price for an espresso based drink is $2.45
The average price for brewed coffee is $1.38.
Coffee Cup Consumption per Day:
Men drink as much coffee as women; each consuming an average of 1.6 cups per day.
Women seem to be more concerned about the price than men.
Among coffee drinkers, the average consumption in the United States is 3.2 cups of coffee per day.
Average Cup Size:
The average coffee cup size is 9 ounces.
30% of the population drinks coffee occasionally.
Time of day:
65% of all coffee is consumed during breakfast hours
30% between meals
5% with other meals
Preferences:
35% of coffee drinkers prefer black coffee
60% prefer to add sugar and/or cream
Motivations:
Women indicated that drinking coffee is a good way to relax.
Men indicated that coffee helps them get the job done.
Miscellaneous:
The United States imports in excess of $4 Billion worth of coffee per year.
Americans consume 400 million cups of coffee per day making the United States the leading consumer of coffee in the world.
On an average, 250 Cups of espresso and coffee drinks are sold per day at almost any espresso drive-thru business with a great visible location. (500 cups per day is extraordinary.)
Independent coffee shops manage to sell 31% of espresso-based drinks, while the rest is brewed coffee.
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Posted by Anonymous on 2004-10-29 00:28:39 Post Subject: Coffee Consumption Statistics - Must View
Coffee Consumption Statistics
The National Coffee Association and The Specialty Coffee Association of America conduct annual surveys regarding coffee consumption each year. The gathered data below can be extremely beneficial to anyone wishing to start a business or just have an insight on coffee consumption.
-------------------------------------------------------------------------------
Results of Gathered Data:
Nearly 52% of Americans over 18 years of age drink coffee every day. This represents over 100 million daily drinkers. 30 million American adults drink specialty coffee beverages daily; which include a mocha, latte, espresso, café mocha, cappuccino, frozen/iced coffee beverages, etc.
Average Beverage Price:
The average price for an espresso based drink is $2.45
The average price for brewed coffee is $1.38.
Coffee Cup Consumption per Day:
Men drink as much coffee as women; each consuming an average of 1.6 cups per day.
Women seem to be more concerned about the price than men.
Among coffee drinkers, the average consumption in the United States is 3.2 cups of coffee per day.
Average Cup Size:
The average coffee cup size is 9 ounces.
30% of the population drinks coffee occasionally.
Time of day:
65% of all coffee is consumed during breakfast hours
30% between meals
5% with other meals
Preferences:
35% of coffee drinkers prefer black coffee
60% prefer to add sugar and/or cream
Motivations:
Women indicated that drinking coffee is a good way to relax.
Men indicated that coffee helps them get the job done.
Miscellaneous:
The United States imports in excess of $4 Billion worth of coffee per year.
Americans consume 400 million cups of coffee per day making the United States the leading consumer of coffee in the world.
On an average, 250 Cups of espresso and coffee drinks are sold per day at almost any espresso drive-thru business with a great visible location. (500 cups per day is extraordinary.)
Independent coffee shops manage to sell 31% of espresso-based drinks, while the rest is brewed coffee.
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View entire thread: Is there a place for Folgers at a Cafe?
Posted by Norina on 2006-12-08 19:33:05 Post Subject:
When I have a customer who orders "just a regular cup of coffee", I ask if they enjoy a dark or light roast and then provide them with a cup of brewed coffee. I agree that if customers want a cup of Folger's, they will probably think twice about paying the price at a coffee shop vs. brewing a pot at home or waiting til they get to the office!
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Posted by Norina on 2006-12-08 19:33:05 Post Subject:
When I have a customer who orders "just a regular cup of coffee", I ask if they enjoy a dark or light roast and then provide them with a cup of brewed coffee. I agree that if customers want a cup of Folger's, they will probably think twice about paying the price at a coffee shop vs. brewing a pot at home or waiting til they get to the office!
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View entire thread: The first pocket-size espresso maker - Handpresso
Posted by cloudsipper on 2007-12-04 14:52:01 Post Subject:
Hey-- good catch on the website.. that reference to espresso came right out of the Aeropress literature (and of course is patently incorrect). Coffee is coffee, and Espresso is espresso they are totally different substances. I agree with one of the reviewers about producing "espresso" drinks, however, because I have brewed coffee worthy of being combined with milk in a latte.
I love french press coffee too, and have a Bodum unit. A little known secret about Sbux.. they can make you a french press if you ask for it..
hmmm change the website?
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Posted by cloudsipper on 2007-12-04 14:52:01 Post Subject:
Hey-- good catch on the website.. that reference to espresso came right out of the Aeropress literature (and of course is patently incorrect). Coffee is coffee, and Espresso is espresso they are totally different substances. I agree with one of the reviewers about producing "espresso" drinks, however, because I have brewed coffee worthy of being combined with milk in a latte.
I love french press coffee too, and have a Bodum unit. A little known secret about Sbux.. they can make you a french press if you ask for it..
hmmm change the website?
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View entire thread: I'm in a Keurig coffee study
Posted by javahill on 2005-06-19 00:07:54 Post Subject:
I've given away 6 Keurig machines, a mix of B-100s and B-50s. We have a dozen of them at work. New machines always make coffee that is not up to snuff. The test is whether you can brew water that smells/tastes like water.
Keurig machines when they are new are going to have a plastic flavor to them until you brew about 3 reservoirs of water. You don't need to brew the coffee - just run brew cycle after brew cycle. The plastic taste will fade to something most normal people will not be able to detect. If you are a chef or other foodie, you might need a couple more.
There also are heavy K-cups entering production. By using a filter shaped like a basket filter instead of a funnel, they can put 33% more coffee in the k-cup (12 grams instead of 9 grams). It makes for a richer brew. Without that, I find Keurig brewed coffee often lacks body. 9 grams isn't a lot of coffee, certainly not compared to Golden Cup.
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Posted by javahill on 2005-06-19 00:07:54 Post Subject:
I've given away 6 Keurig machines, a mix of B-100s and B-50s. We have a dozen of them at work. New machines always make coffee that is not up to snuff. The test is whether you can brew water that smells/tastes like water.
Keurig machines when they are new are going to have a plastic flavor to them until you brew about 3 reservoirs of water. You don't need to brew the coffee - just run brew cycle after brew cycle. The plastic taste will fade to something most normal people will not be able to detect. If you are a chef or other foodie, you might need a couple more.
There also are heavy K-cups entering production. By using a filter shaped like a basket filter instead of a funnel, they can put 33% more coffee in the k-cup (12 grams instead of 9 grams). It makes for a richer brew. Without that, I find Keurig brewed coffee often lacks body. 9 grams isn't a lot of coffee, certainly not compared to Golden Cup.
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View entire thread: How do I know if my water filter is too much!
Posted by beefybean on 2006-03-29 11:26:09 Post Subject:
This is one of the least understood areas of coffee, by the coffee retailers. I have been looking into this for my own shop and there is some good info out there, but it is not what I would call a "mature" subject, in the way that espresso temperature, pressure, bean roast, etc. are.
Yes, you do need minerals in your water. Filtration will not take them out. Nano filtration and reverse osmosis will. RO can strip it back too far. Softeners take out the scale, but replace it with sodium. Antiscaling systems inject phosphates into the water, reducing the ability for scale to form.
For home use, a good sediment and carbon filtration system should be sufficient. Especially for brewed coffee. If you are making lots of espresso, you might consider doing something to reduce or inhibit the scale. The boilers take the hit on scaling up.
Cirqua offers systems that "re-formulate" water. For a few thousand and up, they will filter, RO, and then remineralize to targeted Total Dissolved Solids (TDS - hardness, scale) and ph.
Ideal TDS for brewers may not be ideal for expresso machines. I'm still working on this one, and on my own system design. Input that I have collected:
sodium - bad for taste in ice
scale - bad for espresso machine, bad for ice machine and flavor of ice
scale - needed for proper extraction of coffee
polyphosphates - bad for me, Cirqua calls it bad, but that is competitive marketing. popular technology, approved for use in food, no objective input on flavor available, but I don't want it in my brew.
RO - good for ice, pure RO can etch equipment over time, e.g. boiler.
Articles in FreshCup, other trade magazines are marketing platforms for the equipment suppliers. They do provide some good targets on TDS, ph. But no solutions other than their advertisers.
I have to say that Cirqua knows their stuff and this industry. I have been very impressed talking to them, but the pricing is high. Culligan can do the same thing, but did not know the business, and the pricing is high. Local water treatment shops thought I was crazy, "You want to take the minerals out and then put them back in? ...."
I currently have a system on the drawing board with under $1000 in parts that can provide over 500 gallons reforumlated water per day. Way more than enough. I haven't built it yet and, what scares me most, is that I have not had to maintain it yet. One mechanical item is rated at 100gpd, and I will be placing a heavier demand on that. Still trying to find out what the design factors are that give it the 100 gpd rating.
Here is probably the best document that I have found on water. Several pages, exhaustive detail of what and why. If my system works, it had better or that Cirqua system goes up by the $1000 wasted, I'll post it.
If anyone else has some definitive answers, please let me know. What I have is only opinions and conjecture obtained from articles and other postings.
Charlie
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Posted by beefybean on 2006-03-29 11:26:09 Post Subject:
This is one of the least understood areas of coffee, by the coffee retailers. I have been looking into this for my own shop and there is some good info out there, but it is not what I would call a "mature" subject, in the way that espresso temperature, pressure, bean roast, etc. are.
Yes, you do need minerals in your water. Filtration will not take them out. Nano filtration and reverse osmosis will. RO can strip it back too far. Softeners take out the scale, but replace it with sodium. Antiscaling systems inject phosphates into the water, reducing the ability for scale to form.
For home use, a good sediment and carbon filtration system should be sufficient. Especially for brewed coffee. If you are making lots of espresso, you might consider doing something to reduce or inhibit the scale. The boilers take the hit on scaling up.
Cirqua offers systems that "re-formulate" water. For a few thousand and up, they will filter, RO, and then remineralize to targeted Total Dissolved Solids (TDS - hardness, scale) and ph.
Ideal TDS for brewers may not be ideal for expresso machines. I'm still working on this one, and on my own system design. Input that I have collected:
sodium - bad for taste in ice
scale - bad for espresso machine, bad for ice machine and flavor of ice
scale - needed for proper extraction of coffee
polyphosphates - bad for me, Cirqua calls it bad, but that is competitive marketing. popular technology, approved for use in food, no objective input on flavor available, but I don't want it in my brew.
RO - good for ice, pure RO can etch equipment over time, e.g. boiler.
Articles in FreshCup, other trade magazines are marketing platforms for the equipment suppliers. They do provide some good targets on TDS, ph. But no solutions other than their advertisers.
I have to say that Cirqua knows their stuff and this industry. I have been very impressed talking to them, but the pricing is high. Culligan can do the same thing, but did not know the business, and the pricing is high. Local water treatment shops thought I was crazy, "You want to take the minerals out and then put them back in? ...."
I currently have a system on the drawing board with under $1000 in parts that can provide over 500 gallons reforumlated water per day. Way more than enough. I haven't built it yet and, what scares me most, is that I have not had to maintain it yet. One mechanical item is rated at 100gpd, and I will be placing a heavier demand on that. Still trying to find out what the design factors are that give it the 100 gpd rating.
Here is probably the best document that I have found on water. Several pages, exhaustive detail of what and why. If my system works, it had better or that Cirqua system goes up by the $1000 wasted, I'll post it.
If anyone else has some definitive answers, please let me know. What I have is only opinions and conjecture obtained from articles and other postings.
Charlie
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View entire thread: Home brewing purchase
Posted by leadmann on 2006-06-11 15:35:18 Post Subject: Home brewing purchase
For many years my wife and I have purchased Braun and Krups coffee makers. Over this period, my pallet has become refined and I desire nothing less than brewed coffee with body, flavor and aroma. Aside from the bean issue (to be addressed later. My interest in home roasting is growing) I am looking for a coffee maker that will provide performance and satisify my pallet.
I've narrowed the search to the Capresso 500 series, Krups Moka Brew and recently the Technivorm Clubline 741, et. al. Are these worth the invenstment? Afterall, a water heating device is just that... isn't it?
Which is constructed better (forum on the Technivorm suggest it is). I don't need bells and whistles, ie. clocks, timers and superfluous controls. What's the take on these, or other recommendations? Are there other European coffee brewers and are they available in the US?
Thanks in advance.
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Posted by leadmann on 2006-06-11 15:35:18 Post Subject: Home brewing purchase
For many years my wife and I have purchased Braun and Krups coffee makers. Over this period, my pallet has become refined and I desire nothing less than brewed coffee with body, flavor and aroma. Aside from the bean issue (to be addressed later. My interest in home roasting is growing) I am looking for a coffee maker that will provide performance and satisify my pallet.
I've narrowed the search to the Capresso 500 series, Krups Moka Brew and recently the Technivorm Clubline 741, et. al. Are these worth the invenstment? Afterall, a water heating device is just that... isn't it?
Which is constructed better (forum on the Technivorm suggest it is). I don't need bells and whistles, ie. clocks, timers and superfluous controls. What's the take on these, or other recommendations? Are there other European coffee brewers and are they available in the US?
Thanks in advance.
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View entire thread: brewers- bunn or fetco???
Posted by BaristaTrainer on 2005-01-07 10:52:34 Post Subject:
We have a Bunn Brewise TF DBC Single Sattelite Brewer along with the NEW MHG Portion GRinding system. It is pretty awesome, and once calibrated makes excellent brewed coffee.
Call and have someone at Bunn tell you about how it works and how it may work for your environment.
BUNN-O-MATIC CORPORATION
WEST COAST OFFICE
800-637-2866
good luck on making a decision.
BT
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Posted by BaristaTrainer on 2005-01-07 10:52:34 Post Subject:
We have a Bunn Brewise TF DBC Single Sattelite Brewer along with the NEW MHG Portion GRinding system. It is pretty awesome, and once calibrated makes excellent brewed coffee.
Call and have someone at Bunn tell you about how it works and how it may work for your environment.
BUNN-O-MATIC CORPORATION
WEST COAST OFFICE
800-637-2866
good luck on making a decision.
BT
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View entire thread: startng a christian cfe n edmonton wana hlp?badly nid beans
Posted by huckfam6 on 2007-10-19 21:45:45 Post Subject: Java Jesus
May I suggest "The Gospel According to Starbucks" by Len Sweet (you can get it from Amazon, of course). Then "Blue like Jazz", then "Velvet Elvis" by Rob Bell. Look at the experience, the metaphors, and the audience....Christendom is dead...no longer does "Christianeze" communicate to the world we live. Fortunately, there is a connection you discovered that coffee facilitates, and that is a story of life, love, and acceptance around the aroma of fresh roasted, ground, and brewed coffee. I haven't met too many people that have a problem with Jesus while drinking a cup of coffee...however, I think you already hear a tone in the replies that a resistance (at best) or repulsiveness (at worst) definitely exists when christians that have a different vocabulary, want to build a christian business, and expect the "world" to openly receive them when, historically, the christians wouldn't receive them. Coffee can't help this. I suggest reading the books first, then consider opening up a coffee business that is centered around a "secular" or non-christian target group, hiring non-christian baristas (even "alternative" lifestyle folks), love them, accept them, embrace them, learn their story, live along side their complex situation, empathize, have compassion, and expect nothing in return. Then they may ask you, over a cup of java, who this Jesus is...but if they don't, love them anyway...
This may not be the place for this discussion, so feel free to pm me if you want to connect.
Huck
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Posted by huckfam6 on 2007-10-19 21:45:45 Post Subject: Java Jesus
May I suggest "The Gospel According to Starbucks" by Len Sweet (you can get it from Amazon, of course). Then "Blue like Jazz", then "Velvet Elvis" by Rob Bell. Look at the experience, the metaphors, and the audience....Christendom is dead...no longer does "Christianeze" communicate to the world we live. Fortunately, there is a connection you discovered that coffee facilitates, and that is a story of life, love, and acceptance around the aroma of fresh roasted, ground, and brewed coffee. I haven't met too many people that have a problem with Jesus while drinking a cup of coffee...however, I think you already hear a tone in the replies that a resistance (at best) or repulsiveness (at worst) definitely exists when christians that have a different vocabulary, want to build a christian business, and expect the "world" to openly receive them when, historically, the christians wouldn't receive them. Coffee can't help this. I suggest reading the books first, then consider opening up a coffee business that is centered around a "secular" or non-christian target group, hiring non-christian baristas (even "alternative" lifestyle folks), love them, accept them, embrace them, learn their story, live along side their complex situation, empathize, have compassion, and expect nothing in return. Then they may ask you, over a cup of java, who this Jesus is...but if they don't, love them anyway...
This may not be the place for this discussion, so feel free to pm me if you want to connect.
Huck
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View entire thread: ALERT! Espresso nEWb here, espresso beans or plain?
Posted by mrgnomer on 2006-02-04 07:54:33 Post Subject:
just purchased an espresso maker, the Mr. Coffee $30
By standard definition espresso is extracted from heated water under atleast 8-9 atmospheres of pressure. To exert that amount of force a pump of some kind is needed.
I don't know if no one gives a poop, but you're asking about beans/roasts for espresso for a machine that won't really make espresso.
Machines using steam pressure don't go past 1.5 atmospheres, as far as I've read, so you'll get strong coffee out of them but it's not technically espresso.
For espresso, fresh roasted beans give the best result. They bloom well, offering a more even extraction when ground fine and evenly, and the tasty oils and components that make for good crema and flavour haven't been lost to oxidation.
Good balanced blends of beans from different origins are suggested since blending bean characteristics results in more rounded, complex, flavourful shot however many good quality single origin beans/roasts (one single type of beans) have great character and to avoid some of their pleasant notes being lost in blending they make a good espresso on their own.
Espresso does not need to be dark roasted either. Lighter roasts also make good espresso. Espresso is strong because, under pressure, more elements of the bean are extracted than by any other method I'm aware of. It's concentrated essence of coffee. That doesn't mean it has to taste overly strong or bitter. On the contrary, good espresso is rich tasting, smooth and sweet with notes you won't taste in brewed coffee.
In the end the type of bean, blend and roast comes down to personal taste. Choose as fresh roasted, high quality beans. Generally grocery store coffee has sat too long and isn't fresh by the time it finds the shelves. Buying fresh roasted beans from a respected roaster is one way of ensuring freshness.
As well, coffee is sensitive to extraction. The more even, the better. Evenly ground coffee assures even extraction which boosts the quality of the brewed cup regardless of extraction method.
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Posted by mrgnomer on 2006-02-04 07:54:33 Post Subject:
just purchased an espresso maker, the Mr. Coffee $30
By standard definition espresso is extracted from heated water under atleast 8-9 atmospheres of pressure. To exert that amount of force a pump of some kind is needed.
I don't know if no one gives a poop, but you're asking about beans/roasts for espresso for a machine that won't really make espresso.
Machines using steam pressure don't go past 1.5 atmospheres, as far as I've read, so you'll get strong coffee out of them but it's not technically espresso.
For espresso, fresh roasted beans give the best result. They bloom well, offering a more even extraction when ground fine and evenly, and the tasty oils and components that make for good crema and flavour haven't been lost to oxidation.
Good balanced blends of beans from different origins are suggested since blending bean characteristics results in more rounded, complex, flavourful shot however many good quality single origin beans/roasts (one single type of beans) have great character and to avoid some of their pleasant notes being lost in blending they make a good espresso on their own.
Espresso does not need to be dark roasted either. Lighter roasts also make good espresso. Espresso is strong because, under pressure, more elements of the bean are extracted than by any other method I'm aware of. It's concentrated essence of coffee. That doesn't mean it has to taste overly strong or bitter. On the contrary, good espresso is rich tasting, smooth and sweet with notes you won't taste in brewed coffee.
In the end the type of bean, blend and roast comes down to personal taste. Choose as fresh roasted, high quality beans. Generally grocery store coffee has sat too long and isn't fresh by the time it finds the shelves. Buying fresh roasted beans from a respected roaster is one way of ensuring freshness.
As well, coffee is sensitive to extraction. The more even, the better. Evenly ground coffee assures even extraction which boosts the quality of the brewed cup regardless of extraction method.
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View entire thread: Advice for a new home barista
Posted by cafemakers on 2006-12-19 19:01:49 Post Subject:
So what do you think they use at your neighborhood coffee shop? Perhaps tap water is fine as long as I clean things out regularly.
Thanks for they help BTW...
We normally have custom water treatment systems built for our coffee shop clients that output a specific water formula for espresso and a slightly different formula for brewed coffee. Very small variations in mineral hardness, calcium, chlorine, alkalinity and silicates make substantial changes in flavor. Try a few different sources and compare (mineral water, distilled water, local tap water). You'll be amazed at the difference each makes.
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Posted by cafemakers on 2006-12-19 19:01:49 Post Subject:
So what do you think they use at your neighborhood coffee shop? Perhaps tap water is fine as long as I clean things out regularly.
Thanks for they help BTW...
We normally have custom water treatment systems built for our coffee shop clients that output a specific water formula for espresso and a slightly different formula for brewed coffee. Very small variations in mineral hardness, calcium, chlorine, alkalinity and silicates make substantial changes in flavor. Try a few different sources and compare (mineral water, distilled water, local tap water). You'll be amazed at the difference each makes.
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View entire thread: Looking for the BEST Iced Cap Recipe
Posted by equus007 on 2006-07-14 21:30:18 Post Subject: toddy
Well there are several different methods of making it. Basicaly you take a bunch of ground coffee and put it in a permeable sack. You then soak it in a set amount of water for many(48 or so)hours. It leaches more of the flavor out and it tends to seperate less than a hot brewed coffee. Lots of shops add cinnamon(sp?) or some other spice to it. There will probably be several posts on CF that have good recipes. There are also home toddy makers I believe but I have never looked into it.
Usualy Viet./Thai coffee is made with an instant coffee grind...I love the stuff but it is like crack...will drink it down in one gulp(mmm...condensed mild and orange sweetness with coffee). Not too sure it would work in a less sweet drink like iced capps or iced coffee.
Somebody help me out here. I never made toddy at home...only by the 5 gal.batch.
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Posted by equus007 on 2006-07-14 21:30:18 Post Subject: toddy
Well there are several different methods of making it. Basicaly you take a bunch of ground coffee and put it in a permeable sack. You then soak it in a set amount of water for many(48 or so)hours. It leaches more of the flavor out and it tends to seperate less than a hot brewed coffee. Lots of shops add cinnamon(sp?) or some other spice to it. There will probably be several posts on CF that have good recipes. There are also home toddy makers I believe but I have never looked into it.
Usualy Viet./Thai coffee is made with an instant coffee grind...I love the stuff but it is like crack...will drink it down in one gulp(mmm...condensed mild and orange sweetness with coffee). Not too sure it would work in a less sweet drink like iced capps or iced coffee.
Somebody help me out here. I never made toddy at home...only by the 5 gal.batch.
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View entire thread: Individually brewed coffee vs.pot brewed
Posted by CynfulPleasures on 2005-01-11 00:42:26 Post Subject: Individually brewed coffee vs.pot brewed
Hi there! I am wondering how cost effective individually brewed coffee will be. We are going to be a takeout-only coffee shop. We will not have seating and have great walk by traffic thankfully so the concept should work fine.
My partner really likes the concept of individually brewed coffee because a woman in town does it. There is a way to make/buy cabinetry where there are circular areas built in, you stick in a filter and several cups can be freshly brewed at once. But, I am thinking this will be more expensive than brewing it in a machine and having people self serve with air pots. We need about twelve customers an hour for coffee/tea/espresso drinks and need to do another $6000 in retail a month.
Any ideas or experience with this? Cynthia
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Posted by CynfulPleasures on 2005-01-11 00:42:26 Post Subject: Individually brewed coffee vs.pot brewed
Hi there! I am wondering how cost effective individually brewed coffee will be. We are going to be a takeout-only coffee shop. We will not have seating and have great walk by traffic thankfully so the concept should work fine.
My partner really likes the concept of individually brewed coffee because a woman in town does it. There is a way to make/buy cabinetry where there are circular areas built in, you stick in a filter and several cups can be freshly brewed at once. But, I am thinking this will be more expensive than brewing it in a machine and having people self serve with air pots. We need about twelve customers an hour for coffee/tea/espresso drinks and need to do another $6000 in retail a month.
Any ideas or experience with this? Cynthia
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View entire thread: How many times do you pour water through the filter...
Posted by javahill on 2004-10-21 15:10:39 Post Subject:
Overextraction produces nasty coffee. If you're brewing in such a way that you're not getting good extraction first pass, then there is probably a better way to brew and get it right the first time.
One of the more entertaining experiments I have folks making espresso for the first time do is to brew two shots in series from the same coffee. The facial expressions for taste difference between the two shots is worth the price of admission.
If you're using an auto drip brewer, you're going to be heating brewed cofee - exposing it to a heating element. That is going to produce some nasty results and lead to tedious cleaning parties. If you brew with an autodrip the first time and then just pour that through a filter basket (not pouring brewed coffee into the reservoir) then it won't get scorched, but you still run a risk of over extraction.
With many things in life, there is a lot to be said for - do it right, do it once.
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Posted by javahill on 2004-10-21 15:10:39 Post Subject:
Overextraction produces nasty coffee. If you're brewing in such a way that you're not getting good extraction first pass, then there is probably a better way to brew and get it right the first time.
One of the more entertaining experiments I have folks making espresso for the first time do is to brew two shots in series from the same coffee. The facial expressions for taste difference between the two shots is worth the price of admission.
If you're using an auto drip brewer, you're going to be heating brewed cofee - exposing it to a heating element. That is going to produce some nasty results and lead to tedious cleaning parties. If you brew with an autodrip the first time and then just pour that through a filter basket (not pouring brewed coffee into the reservoir) then it won't get scorched, but you still run a risk of over extraction.
With many things in life, there is a lot to be said for - do it right, do it once.
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View entire thread: Hello! New here.
Posted by mhuskey0466 on 2007-01-24 18:35:27 Post Subject: ....
I am new to here as well Sarah, glad to meet you. I have been drinking drip brewed coffee, and have never drank any other kind. I like it, it is something i had to get used to. I am still kind of getting used to it. Mostly I drink it for the caffene. sometimes though at night, i want the taste of it. So i am thinking about buying some decaff, that way i am not up all night.
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Posted by mhuskey0466 on 2007-01-24 18:35:27 Post Subject: ....
I am new to here as well Sarah, glad to meet you. I have been drinking drip brewed coffee, and have never drank any other kind. I like it, it is something i had to get used to. I am still kind of getting used to it. Mostly I drink it for the caffene. sometimes though at night, i want the taste of it. So i am thinking about buying some decaff, that way i am not up all night.
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View entire thread: I just want my Starbucks at home
Posted by Mark1808 on 2005-04-03 14:06:36 Post Subject: I just want my Starbucks at home
I know Starbucks is not the coffee of choice for true coffee fanatics, but I love it!! I just don't want to go to that stupid place every morning and am trying to create the brew at home and wonder if I could get some guidance.
I recently purchased the Presto Scandiavian Coffee Maker and Maestro Classic burr grinder. I am still not totally happy with my results. I am grinding the beans a couple of notches finer than drip and am using about 1 tablespoon per 4 ounces of brewed coffee. I also use bottled water.
Any suggestions to improve results?
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Posted by Mark1808 on 2005-04-03 14:06:36 Post Subject: I just want my Starbucks at home
I know Starbucks is not the coffee of choice for true coffee fanatics, but I love it!! I just don't want to go to that stupid place every morning and am trying to create the brew at home and wonder if I could get some guidance.
I recently purchased the Presto Scandiavian Coffee Maker and Maestro Classic burr grinder. I am still not totally happy with my results. I am grinding the beans a couple of notches finer than drip and am using about 1 tablespoon per 4 ounces of brewed coffee. I also use bottled water.
Any suggestions to improve results?
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View entire thread: Superautomatic Coffee Machine..Primarily for Regular Coffee
Posted by javahill on 2005-12-19 23:38:31 Post Subject:
Nope. Best thing you can do is make an Americano - espresso with hot water added - and you'll probably enjoy it more than drip coffee.
The key difference is that espresso is brewed under pressure not gravity. Drip brewed coffee is a solution. Espresso is a solution, a suspension and an emulsion.
There is a lot more going on in your espresso. If you add water to it, it will thin out a bit and have more volume. But still remain some wonderfully distinctive characteristics.
But for those times when we have a lot of guests, we keep a drip brewer in the pantry.
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Posted by javahill on 2005-12-19 23:38:31 Post Subject:
Nope. Best thing you can do is make an Americano - espresso with hot water added - and you'll probably enjoy it more than drip coffee.
The key difference is that espresso is brewed under pressure not gravity. Drip brewed coffee is a solution. Espresso is a solution, a suspension and an emulsion.
There is a lot more going on in your espresso. If you add water to it, it will thin out a bit and have more volume. But still remain some wonderfully distinctive characteristics.
But for those times when we have a lot of guests, we keep a drip brewer in the pantry.
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View entire thread: Espresso Vodka
Posted by coffeejunkie on 2006-07-12 15:11:07 Post Subject:
I've brewed coffee with vodka before. My friend and I called it vodkoffee. It only tasted good with a lot of cream and sugar.
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Posted by coffeejunkie on 2006-07-12 15:11:07 Post Subject:
I've brewed coffee with vodka before. My friend and I called it vodkoffee. It only tasted good with a lot of cream and sugar.
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View entire thread: Ideas
Posted by BaristaTrainer on 2004-11-19 19:41:44 Post Subject:
I agree that you need to be a coffee bar first, if you do beer and wine make it upscale, served only in bottles ... I agree you don't want to be a bar. I managed an Italian themed cafe that sold excellent wines in the evening and european bottled beer. Just an idea
Don't let any smells overpower the beutiful aroma of freshly brewed coffee!
BT
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Posted by BaristaTrainer on 2004-11-19 19:41:44 Post Subject:
I agree that you need to be a coffee bar first, if you do beer and wine make it upscale, served only in bottles ... I agree you don't want to be a bar. I managed an Italian themed cafe that sold excellent wines in the evening and european bottled beer. Just an idea
Don't let any smells overpower the beutiful aroma of freshly brewed coffee!
BT
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View entire thread: Let's compare the sales of pure espresso to the whole sale
Posted by edtrbob on 2005-05-14 09:38:30 Post Subject:
As a shop owner it's of great interest to me, since my profit margin per cup is about three times greater for espresso beverages compared to drip coffee. Converting brewed coffee drinkers into espresso-based drink customers is a major goal.
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Posted by edtrbob on 2005-05-14 09:38:30 Post Subject:
As a shop owner it's of great interest to me, since my profit margin per cup is about three times greater for espresso beverages compared to drip coffee. Converting brewed coffee drinkers into espresso-based drink customers is a major goal.
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View entire thread: Starbux Coffees
Posted by bmusse on 2007-07-27 20:52:50 Post Subject:
.
bmusse-
I am not trying to single you out, but where are you coming from? My friends who go to McD's have all said the same thing: McD coffee is good, now. I cannot say I've heard anyone compare their coffee to that of Sbux, sorry. Combine that with McD publicizing their breakfast changes, including their coffee, perhaps it behooves you to test the claim yourself, before condemning the validity of the claim. At the very least, their coffee is much improved, enough so that their customers talk about it in places like these.
Regarding Sbux coffees-
I apologize for not distinquishing what I consider different drinks: brewed coffee, which I call coffee, and espresso drinks, which is pretty much any drink using espresso. I will reiterate my previous claim, as everyone, and I mean, everyone I talk to has said the same thing: Sbux coffee is too strong. While they may call a particular roast 'medium,' most of the rest of the coffee world calls the same roast 'dark,' or at best, a 'full city roast.' And their 'dark' roasts, such as their french, or italian, are amongst the darkest coffees available outside an espresso roast. With Sbux, there is no such thing as a 'cinnamon' roast, or a 'light' roast. All of their coffee is roasted much darker than what most of the rest of the coffee world roasts theirs.
Topping that off, they brew their coffee MUCH stronger than any other coffee retailer. You could dispute this, but there wouldn't be much of a basis in fact in your dispute. Amonst those who enjoy coffee, especially simple black coffee, Sbux usually is not a preferred coffee brewer.
Their store experience is another story. All their baristas are trained to their standard. You can go to any Sbux and count on their consistancy. Their business model is ingenious.
But I will say it again- their coffee(brewed coffee) is horrible. And everything about their brewed coffee bucks the traditional standard.
hmm, where to start,
for myself, i enjoy coffee, not from a convential brewer though, if i do drink brewed coffee its from a press. nearly every morning at wich ever cafe i am in i will hear some common questions when others are ordering their brew, "whats your dark, roast?" or even "i'll take a 20oz medium roast today". personally, i don't see ppl being or how the can be too picky when ordering from a conventional brewer or one that uses the paper filter.
i'll have a mistro or olay every now and again.
as far as concern of a paper filtered brew though, personally i don't like anything to do with citrus in my hot drinks, iced coffee different, i love love the african or most african roasts iced or citrus roasts iced.
if they brew their coffee too strong, why not just ask to add some water, seriously?
i am not trying to defend or offend anyone or any company.
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Posted by bmusse on 2007-07-27 20:52:50 Post Subject:
.
bmusse-
I am not trying to single you out, but where are you coming from? My friends who go to McD's have all said the same thing: McD coffee is good, now. I cannot say I've heard anyone compare their coffee to that of Sbux, sorry. Combine that with McD publicizing their breakfast changes, including their coffee, perhaps it behooves you to test the claim yourself, before condemning the validity of the claim. At the very least, their coffee is much improved, enough so that their customers talk about it in places like these.
Regarding Sbux coffees-
I apologize for not distinquishing what I consider different drinks: brewed coffee, which I call coffee, and espresso drinks, which is pretty much any drink using espresso. I will reiterate my previous claim, as everyone, and I mean, everyone I talk to has said the same thing: Sbux coffee is too strong. While they may call a particular roast 'medium,' most of the rest of the coffee world calls the same roast 'dark,' or at best, a 'full city roast.' And their 'dark' roasts, such as their french, or italian, are amongst the darkest coffees available outside an espresso roast. With Sbux, there is no such thing as a 'cinnamon' roast, or a 'light' roast. All of their coffee is roasted much darker than what most of the rest of the coffee world roasts theirs.
Topping that off, they brew their coffee MUCH stronger than any other coffee retailer. You could dispute this, but there wouldn't be much of a basis in fact in your dispute. Amonst those who enjoy coffee, especially simple black coffee, Sbux usually is not a preferred coffee brewer.
Their store experience is another story. All their baristas are trained to their standard. You can go to any Sbux and count on their consistancy. Their business model is ingenious.
But I will say it again- their coffee(brewed coffee) is horrible. And everything about their brewed coffee bucks the traditional standard.
hmm, where to start,
for myself, i enjoy coffee, not from a convential brewer though, if i do drink brewed coffee its from a press. nearly every morning at wich ever cafe i am in i will hear some common questions when others are ordering their brew, "whats your dark, roast?" or even "i'll take a 20oz medium roast today". personally, i don't see ppl being or how the can be too picky when ordering from a conventional brewer or one that uses the paper filter.
i'll have a mistro or olay every now and again.
as far as concern of a paper filtered brew though, personally i don't like anything to do with citrus in my hot drinks, iced coffee different, i love love the african or most african roasts iced or citrus roasts iced.
if they brew their coffee too strong, why not just ask to add some water, seriously?
i am not trying to defend or offend anyone or any company.
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View entire thread: Newbie to Roasting
Posted by strangler on 2004-11-01 17:32:31 Post Subject: Newbie to Roasting
I've just started roasting at home. It is freakin' awesome. Bought a Fresh Roast 8. It's easy to use. I've only lurked for a day or two, so much to learn about roasting. My aunt gets me beans (works for a major roaster) which are given to her as samples. I reap the rewards of fresh brewed coffee. It's way better than the coffee I was drinking. Looking forward to reading and learning.
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Posted by strangler on 2004-11-01 17:32:31 Post Subject: Newbie to Roasting
I've just started roasting at home. It is freakin' awesome. Bought a Fresh Roast 8. It's easy to use. I've only lurked for a day or two, so much to learn about roasting. My aunt gets me beans (works for a major roaster) which are given to her as samples. I reap the rewards of fresh brewed coffee. It's way better than the coffee I was drinking. Looking forward to reading and learning.
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View entire thread: Starbux Coffees
Posted by bmusse on 2007-07-27 20:28:47 Post Subject:
being my location, all i knew is that mcd carries sbc.
"consumer reports" the magazine, when they compared a mcdonalds brewed coffee to a sbux brewed coffee, i assumed seattle's best. my bad.
i do remember reading a post referring to sbux training and consistency and being in the hometown.
i don’t know man, it can really really change between each barista and each store, the machines are simple enough, it’s hard to find someone who genuinely cares about the bev quality though, smiles your guaranteed. here(seattle), each sbux(almost) has a high turn over rate. a lot of ppl go to sbux as a pass time job, i mean the pay isn't too great, as repetitive as it is, they do have excellent benefits though. the training they provide isn't too great. the machines are simple and capable enough of pulling acceptable shots, however its really depends of luck to get a good drink.
seriously, i have talked to some baristas that i know have been with sbux for at least two months, asked them if they adjust the grind or how often, dude, they didn't know how or what the grind adjustment did or was. on the other hand i know some great baristas at different sbux who can make as well as the verismos will permit, bevs.
for what its worth, i prefer 2 tablespoons to every 6 oz of course ground in a french press if i am drinking brewed coffee.
being paid more close to home/center, not so much so. everything "business" applies, location, headcount, numbers, and performance. a store with the same demographic(?) here isn't getting paid any less or more in north carolina or sacramento.
nervous recks, not that i have noticed, with some, that goes with any job. the more business a store has the more asst managers they will have just like a lot of places.
one of the good parts of being in seattle is there are about a dozen really really good coffee houses close or in my neighborhood.
cherylann324,
i think its all going to depend on the barista, how much they care. if you have the time, try and talk to the manager of the poor bev stores. no one wants to "tattle", how else will they improve though? i feel your pain, man. its kind of the same way with sbux in my hood as well.
for example. i order a grande latte at a sbux that is closing just about the time i arrive. barista starts steaming milk(whole milk) with a screaching high pitch sound. i didn't order a no foam latte. i asked, "why didn't you airiate the milk, is this a new sbux thing?" replied, "oh, i can do that", steams the milk at the top to attempt. so i now have an extra hot bad attempt at foam crapolatte. shots get poured into the cup, where they good? nobody knows. i get the latte, it goes in the trash, i go to a different sbux on the way home and they are more than happy to remake it to spec. i shouldn't have to do that, no one should.
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Posted by bmusse on 2007-07-27 20:28:47 Post Subject:
being my location, all i knew is that mcd carries sbc.
"consumer reports" the magazine, when they compared a mcdonalds brewed coffee to a sbux brewed coffee, i assumed seattle's best. my bad.
i do remember reading a post referring to sbux training and consistency and being in the hometown.
i don’t know man, it can really really change between each barista and each store, the machines are simple enough, it’s hard to find someone who genuinely cares about the bev quality though, smiles your guaranteed. here(seattle), each sbux(almost) has a high turn over rate. a lot of ppl go to sbux as a pass time job, i mean the pay isn't too great, as repetitive as it is, they do have excellent benefits though. the training they provide isn't too great. the machines are simple and capable enough of pulling acceptable shots, however its really depends of luck to get a good drink.
seriously, i have talked to some baristas that i know have been with sbux for at least two months, asked them if they adjust the grind or how often, dude, they didn't know how or what the grind adjustment did or was. on the other hand i know some great baristas at different sbux who can make as well as the verismos will permit, bevs.
for what its worth, i prefer 2 tablespoons to every 6 oz of course ground in a french press if i am drinking brewed coffee.
being paid more close to home/center, not so much so. everything "business" applies, location, headcount, numbers, and performance. a store with the same demographic(?) here isn't getting paid any less or more in north carolina or sacramento.
nervous recks, not that i have noticed, with some, that goes with any job. the more business a store has the more asst managers they will have just like a lot of places.
one of the good parts of being in seattle is there are about a dozen really really good coffee houses close or in my neighborhood.
cherylann324,
i think its all going to depend on the barista, how much they care. if you have the time, try and talk to the manager of the poor bev stores. no one wants to "tattle", how else will they improve though? i feel your pain, man. its kind of the same way with sbux in my hood as well.
for example. i order a grande latte at a sbux that is closing just about the time i arrive. barista starts steaming milk(whole milk) with a screaching high pitch sound. i didn't order a no foam latte. i asked, "why didn't you airiate the milk, is this a new sbux thing?" replied, "oh, i can do that", steams the milk at the top to attempt. so i now have an extra hot bad attempt at foam crapolatte. shots get poured into the cup, where they good? nobody knows. i get the latte, it goes in the trash, i go to a different sbux on the way home and they are more than happy to remake it to spec. i shouldn't have to do that, no one should.
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View entire thread: Starbux Coffees
Posted by ivo on 2007-07-25 22:45:59 Post Subject:
i don't really see what you are getting at with the article, repoman77. i have previously read that article. how does it relate to the topic, other than it concerns starbucks?
by the way consumer reports ranking mcdonalds over starbucks, is this some kind of joke? seriously who still is left out of the loop of knowing mc'donalds uses starbucks(or seattles best, product of starbucks) coffee? they are the same, the beans come from the same place and are roasted at the same place. i would never trust consumer reports on certain topics such as coffee, food, wine or the like.
i like some of the sbux roasts, i'd much rather go local, being i am fortunate enough to live in a city with so many different local roasters.
bmusse-
I am not trying to single you out, but where are you coming from? My friends who go to McD's have all said the same thing: McD coffee is good, now. I cannot say I've heard anyone compare their coffee to that of Sbux, sorry. Combine that with McD publicizing their breakfast changes, including their coffee, perhaps it behooves you to test the claim yourself, before condemning the validity of the claim. At the very least, their coffee is much improved, enough so that their customers talk about it in places like these.
Regarding Sbux coffees-
I apologize for not distinquishing what I consider different drinks: brewed coffee, which I call coffee, and espresso drinks, which is pretty much any drink using espresso. I will reiterate my previous claim, as everyone, and I mean, everyone I talk to has said the same thing: Sbux coffee is too strong. While they may call a particular roast 'medium,' most of the rest of the coffee world calls the same roast 'dark,' or at best, a 'full city roast.' And their 'dark' roasts, such as their french, or italian, are amongst the darkest coffees available outside an espresso roast. With Sbux, there is no such thing as a 'cinnamon' roast, or a 'light' roast. All of their coffee is roasted much darker than what most of the rest of the coffee world roasts theirs.
Topping that off, they brew their coffee MUCH stronger than any other coffee retailer. You could dispute this, but there wouldn't be much of a basis in fact in your dispute. Amonst those who enjoy coffee, especially simple black coffee, Sbux usually is not a preferred coffee brewer.
Their store experience is another story. All their baristas are trained to their standard. You can go to any Sbux and count on their consistancy. Their business model is ingenious.
But I will say it again- their coffee(brewed coffee) is horrible. And everything about their brewed coffee bucks the traditional standard.
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Posted by ivo on 2007-07-25 22:45:59 Post Subject:
i don't really see what you are getting at with the article, repoman77. i have previously read that article. how does it relate to the topic, other than it concerns starbucks?
by the way consumer reports ranking mcdonalds over starbucks, is this some kind of joke? seriously who still is left out of the loop of knowing mc'donalds uses starbucks(or seattles best, product of starbucks) coffee? they are the same, the beans come from the same place and are roasted at the same place. i would never trust consumer reports on certain topics such as coffee, food, wine or the like.
i like some of the sbux roasts, i'd much rather go local, being i am fortunate enough to live in a city with so many different local roasters.
bmusse-
I am not trying to single you out, but where are you coming from? My friends who go to McD's have all said the same thing: McD coffee is good, now. I cannot say I've heard anyone compare their coffee to that of Sbux, sorry. Combine that with McD publicizing their breakfast changes, including their coffee, perhaps it behooves you to test the claim yourself, before condemning the validity of the claim. At the very least, their coffee is much improved, enough so that their customers talk about it in places like these.
Regarding Sbux coffees-
I apologize for not distinquishing what I consider different drinks: brewed coffee, which I call coffee, and espresso drinks, which is pretty much any drink using espresso. I will reiterate my previous claim, as everyone, and I mean, everyone I talk to has said the same thing: Sbux coffee is too strong. While they may call a particular roast 'medium,' most of the rest of the coffee world calls the same roast 'dark,' or at best, a 'full city roast.' And their 'dark' roasts, such as their french, or italian, are amongst the darkest coffees available outside an espresso roast. With Sbux, there is no such thing as a 'cinnamon' roast, or a 'light' roast. All of their coffee is roasted much darker than what most of the rest of the coffee world roasts theirs.
Topping that off, they brew their coffee MUCH stronger than any other coffee retailer. You could dispute this, but there wouldn't be much of a basis in fact in your dispute. Amonst those who enjoy coffee, especially simple black coffee, Sbux usually is not a preferred coffee brewer.
Their store experience is another story. All their baristas are trained to their standard. You can go to any Sbux and count on their consistancy. Their business model is ingenious.
But I will say it again- their coffee(brewed coffee) is horrible. And everything about their brewed coffee bucks the traditional standard.
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View entire thread: French Press, Espresso, and Drip...Oh MY!
Posted by mandaofdoom on 2008-02-06 22:44:48 Post Subject: French Press, Espresso, and Drip...Oh MY!
Imagine you are speaking to an entirely ignorant person, whose knowledge pertains solely to drip-brewed coffee.
Can we discuss the difference between different roasts and grinds of coffee.
For example, what is the difference between the grind of French Press coffee, Espresso, and those for other types of brewing methods?
I assume this question can go in many directions, so it provides a lot of options.
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Posted by mandaofdoom on 2008-02-06 22:44:48 Post Subject: French Press, Espresso, and Drip...Oh MY!
Imagine you are speaking to an entirely ignorant person, whose knowledge pertains solely to drip-brewed coffee.
Can we discuss the difference between different roasts and grinds of coffee.
For example, what is the difference between the grind of French Press coffee, Espresso, and those for other types of brewing methods?
I assume this question can go in many directions, so it provides a lot of options.
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View entire thread: Let's compare the sales of pure espresso to the whole sale
Posted by pstam on 2005-05-14 10:38:22 Post Subject:
As a shop owner it's of great interest to me, since my profit margin per cup is about three times greater for espresso beverages compared to drip coffee. Converting brewed coffee drinkers into espresso-based drink customers is a major goal.
The most important is not the profit margin for your shop, but the future of your coffee shop and your competition position in that industry. From our experience, if only your espresso can be perfect, you will have the best competitive ability in the market, which may give you the widest development range.
As the world is much limited, we are right at the situation to make the standards for the espresso and many others.
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Posted by pstam on 2005-05-14 10:38:22 Post Subject:
As a shop owner it's of great interest to me, since my profit margin per cup is about three times greater for espresso beverages compared to drip coffee. Converting brewed coffee drinkers into espresso-based drink customers is a major goal.
The most important is not the profit margin for your shop, but the future of your coffee shop and your competition position in that industry. From our experience, if only your espresso can be perfect, you will have the best competitive ability in the market, which may give you the widest development range.
As the world is much limited, we are right at the situation to make the standards for the espresso and many others.
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View entire thread: help on coffeeshop ideas
Posted by JavaQueen on 2004-11-15 16:17:12 Post Subject:
Not all espresso blends make good drip coffee, and not all drip coffee blends make good espresso. I would be making a separate blend for each.
As for choice in brewing methods, don't overwhelm your customer with choices. I would offer either your standard brewed coffee with choice of a french press for those that know/want that. Otherwise, your typical customer will get confused
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Posted by JavaQueen on 2004-11-15 16:17:12 Post Subject:
Not all espresso blends make good drip coffee, and not all drip coffee blends make good espresso. I would be making a separate blend for each.
As for choice in brewing methods, don't overwhelm your customer with choices. I would offer either your standard brewed coffee with choice of a french press for those that know/want that. Otherwise, your typical customer will get confused
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View entire thread: help on coffeeshop ideas
Posted by coffee821 on 2004-11-13 10:18:21 Post Subject: help on coffeeshop ideas
I'm opening a coffee shop with in house roasting next year and I'd like to get some feedback on my ideas.
Is it a good idea to offer different kinds of coffee beans and blends for my espresso based drinks? Or I should just use a house blend for all?
I'd also like to give my customers choices as to how they want their brewed coffee to be prepared. For example, a house blend prepared in a french press or a sumatra using a coffee syphon/vacuum. Will this be very complicated?
Thanks!
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Posted by coffee821 on 2004-11-13 10:18:21 Post Subject: help on coffeeshop ideas
I'm opening a coffee shop with in house roasting next year and I'd like to get some feedback on my ideas.
Is it a good idea to offer different kinds of coffee beans and blends for my espresso based drinks? Or I should just use a house blend for all?
I'd also like to give my customers choices as to how they want their brewed coffee to be prepared. For example, a house blend prepared in a french press or a sumatra using a coffee syphon/vacuum. Will this be very complicated?
Thanks!
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View entire thread: ground coffee storage?
Posted by Craiger on 2007-03-06 13:19:52 Post Subject:
Why in the world would you buy Kona and not drink it black? Unless it is roasted improperly, or it is brewed improperly, it should not need cream/sugar. Properly roasted, properly brewed coffee needs nothing added to it, the varietal flavors should shine in the cup.
Interesting. You have peaked my curiosity. I'd love to try a "good" cup of Kona without my beloved cream and sugar to see how it tastes. This could bery well be one of the beans I order next.
Adding cream/sugar is generally a habit formed by years of drinking substandard coffee where one NEEDS to add cream/sugar to make it palatable.
Unfortunately, this describes most of my personal coffee experiences over many years. I've settled for stale without knowing it....and have added my cream and sugar thinking all has been fine. I'm wanting to take my coffee experience to the next level....and proper storage looks to be the key.
This forum is very helpful. Thanks!
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Posted by Craiger on 2007-03-06 13:19:52 Post Subject:
Why in the world would you buy Kona and not drink it black? Unless it is roasted improperly, or it is brewed improperly, it should not need cream/sugar. Properly roasted, properly brewed coffee needs nothing added to it, the varietal flavors should shine in the cup.
Interesting. You have peaked my curiosity. I'd love to try a "good" cup of Kona without my beloved cream and sugar to see how it tastes. This could bery well be one of the beans I order next.
Adding cream/sugar is generally a habit formed by years of drinking substandard coffee where one NEEDS to add cream/sugar to make it palatable.
Unfortunately, this describes most of my personal coffee experiences over many years. I've settled for stale without knowing it....and have added my cream and sugar thinking all has been fine. I'm wanting to take my coffee experience to the next level....and proper storage looks to be the key.
This forum is very helpful. Thanks!
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View entire thread: ground coffee storage?
Posted by John P on 2007-03-05 23:02:53 Post Subject:
Are you buying Kona, or a Kona blend? I can't imagine springing at least $30+, plus shipping, for decent Kona, and having it preground. This means the coffee you paid for is dead before it even gets to you.
Why in the world would you buy Kona and not drink it black? Unless it is roasted improperly, or it is brewed improperly, it should not need cream/sugar. Properly roasted, properly brewed coffee needs nothing added to it, the varietal flavors should shine in the cup. Adding cream/sugar is generally a habit formed by years of drinking substandard coffee where one NEEDS to add cream/sugar to make it palatable.
I am not certain where you get your Kona from, but I would recommend this farm, they rock!
http://www.smithfarms.com/
Your idea of whole bean first, and then grinding would be much better. It will enhance the taste of your coffee tremendously. Make sure you use a burr grinder, the whirlybird grinders won't cut it. The valve bags can help extend life of whole beans a bit, but degassed coffee is degassed coffee.
Hoping for you to have the best coffee experience possible.
Best of Luck, and happy coffee-ing!
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Posted by John P on 2007-03-05 23:02:53 Post Subject:
Are you buying Kona, or a Kona blend? I can't imagine springing at least $30+, plus shipping, for decent Kona, and having it preground. This means the coffee you paid for is dead before it even gets to you.
Why in the world would you buy Kona and not drink it black? Unless it is roasted improperly, or it is brewed improperly, it should not need cream/sugar. Properly roasted, properly brewed coffee needs nothing added to it, the varietal flavors should shine in the cup. Adding cream/sugar is generally a habit formed by years of drinking substandard coffee where one NEEDS to add cream/sugar to make it palatable.
I am not certain where you get your Kona from, but I would recommend this farm, they rock!
http://www.smithfarms.com/
Your idea of whole bean first, and then grinding would be much better. It will enhance the taste of your coffee tremendously. Make sure you use a burr grinder, the whirlybird grinders won't cut it. The valve bags can help extend life of whole beans a bit, but degassed coffee is degassed coffee.
Hoping for you to have the best coffee experience possible.
Best of Luck, and happy coffee-ing!
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View entire thread: Caffeine content of Espresso vs Regular Coffee
Posted by FXAdam on 2006-07-05 23:38:42 Post Subject: Caffeine content of Espresso vs Regular Coffee
Not sure where else to put this question so in here it goes.
I was told the other day that espresso actually has a lower caffeine content than drip brewed coffee.
The claim is that because the espresso machine brews quicker than the drip machine, and the water spends less time in contact with the grounds, there is less time to draw caffeine out of the beans, and therefore espresso has less caffeine.
It sounds as plausible as lots of other things I have heard, but I don't know if that is how it is or not.
Does anyone have any thoughts?
Thanks a lot.
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Posted by FXAdam on 2006-07-05 23:38:42 Post Subject: Caffeine content of Espresso vs Regular Coffee
Not sure where else to put this question so in here it goes.
I was told the other day that espresso actually has a lower caffeine content than drip brewed coffee.
The claim is that because the espresso machine brews quicker than the drip machine, and the water spends less time in contact with the grounds, there is less time to draw caffeine out of the beans, and therefore espresso has less caffeine.
It sounds as plausible as lots of other things I have heard, but I don't know if that is how it is or not.
Does anyone have any thoughts?
Thanks a lot.
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View entire thread: How long can coffee last before it's scientifically bad
Posted by javahill on 2004-10-18 21:57:31 Post Subject:
This sounds like a question the Car Talk guys would call bo-gus!
The question is - at what point after brewing does coffee have negative effects worse for your body than when it was first brewed. That suggests coffee has negative effects when it is first brewed.
What are the negative effects of freshly brewed coffee? Aside from bad taste of cheap coffee? A lot depends on the condition of the person drinking it. There is a lot of small print. OK - not counting the effects of boiling hot coffee poured on laps of people exiting drive-up windows. Not counting people who have over-caffeinated. Not counting people with heart problems, pace makers, pregnant women, and the usual roller coaster disclaimers. OK and let's not count people who drown in the stuff -or who, like guy who doesn't know how to the proper technique for eating a pretzel, chokes on it.
At what point does coffee become bad for "normal" people under "normal" conditions?
You've got issues with oxygen contamination - but that just makes it stale and eventually bitter. High grown arabicas hold up better.
You've got contamination issues to deal with - that depends on the environment and how clean the container was before coffee was put in.
Coffee is an astringent, so you're not going to get a lot of things growing in it for a while. But that eventually happens.
Based on coffee cup experiments over vacation, I think when little blue islands start floating on top is when there might be negative effects. Granted, I've never consumed coffee with little blue islands floating on it, but it does happen. So I'd say within 1-2 weeks (more/less depending on contaminants, environment, humidity, temperature, etc.) there is a high potential of negative effects.
But if you drink coffee for the coffee instead of for the great cause of science, you want to drink it within 20 minutes of brewing, especially if it is on a heat source like a burner. If it is in a pre-heated airpot or Thermos, you can get a good 60-90 minutes out of it. Less if you start drinking it - because you get cold air coming in.
If you toddy brew good coffee (high grown arabicas) and store it cold, you can get much more time.
This year, the Ig-nobel prize was awarded to a woman who validated the 5 second rule
http://www-tech.mit.edu/V124/N41/41_ignobels.41n.html
Maybe next year, you can try for an Ig-nobel prize of your own on this subject.
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Posted by javahill on 2004-10-18 21:57:31 Post Subject:
This sounds like a question the Car Talk guys would call bo-gus!
The question is - at what point after brewing does coffee have negative effects worse for your body than when it was first brewed. That suggests coffee has negative effects when it is first brewed.
What are the negative effects of freshly brewed coffee? Aside from bad taste of cheap coffee? A lot depends on the condition of the person drinking it. There is a lot of small print. OK - not counting the effects of boiling hot coffee poured on laps of people exiting drive-up windows. Not counting people who have over-caffeinated. Not counting people with heart problems, pace makers, pregnant women, and the usual roller coaster disclaimers. OK and let's not count people who drown in the stuff -or who, like guy who doesn't know how to the proper technique for eating a pretzel, chokes on it.
At what point does coffee become bad for "normal" people under "normal" conditions?
You've got issues with oxygen contamination - but that just makes it stale and eventually bitter. High grown arabicas hold up better.
You've got contamination issues to deal with - that depends on the environment and how clean the container was before coffee was put in.
Coffee is an astringent, so you're not going to get a lot of things growing in it for a while. But that eventually happens.
Based on coffee cup experiments over vacation, I think when little blue islands start floating on top is when there might be negative effects. Granted, I've never consumed coffee with little blue islands floating on it, but it does happen. So I'd say within 1-2 weeks (more/less depending on contaminants, environment, humidity, temperature, etc.) there is a high potential of negative effects.
But if you drink coffee for the coffee instead of for the great cause of science, you want to drink it within 20 minutes of brewing, especially if it is on a heat source like a burner. If it is in a pre-heated airpot or Thermos, you can get a good 60-90 minutes out of it. Less if you start drinking it - because you get cold air coming in.
If you toddy brew good coffee (high grown arabicas) and store it cold, you can get much more time.
This year, the Ig-nobel prize was awarded to a woman who validated the 5 second rule
http://www-tech.mit.edu/V124/N41/41_ignobels.41n.html
Maybe next year, you can try for an Ig-nobel prize of your own on this subject.
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View entire thread: The cheapest espresso grinder you can get that works
Posted by shadow745 on 2008-01-21 11:04:44 Post Subject:
I don't recommend using rice as it will leave behind alot of dust and possibly some smell. I did give this advice to you in my last post regarding steam brewed coffee, but I simply use a brush and a vacuum cleaner. I also hand wash the bean hopper, lid and grounds bin with warm soapy water every now and then and let dry. If you have access to compressed air, take the grinder outside and blow it out. Later!
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Posted by shadow745 on 2008-01-21 11:04:44 Post Subject:
I don't recommend using rice as it will leave behind alot of dust and possibly some smell. I did give this advice to you in my last post regarding steam brewed coffee, but I simply use a brush and a vacuum cleaner. I also hand wash the bean hopper, lid and grounds bin with warm soapy water every now and then and let dry. If you have access to compressed air, take the grinder outside and blow it out. Later!
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View entire thread: Brewed Decaf vs. Decaf Cafe Americano
Posted by Parts Guru on 2006-05-27 21:37:51 Post Subject: Re: Brewed Decaf vs. Decaf Cafe Americano
I was wondering if anyone out there is making a decaf americano when a customer asks for a decaf cup of coffee. I don't have very many customers asking for decaf coffee so I can't see making several pots of decaf coffee in a day and pouring the majority of each pot down the drain.Since I live in the Sunbelt (aka retirement belt) I do have a large base of potential customers who might want decaf at some point in their day. I've only been in business for about 4 months and I do pour out a lot of decaf coffee. Any suggestions?
For a customer asking for a drip brewed decaf coffee, you should make a double shot of 2-1/2 oz. decaf espresso (no more than 2-1/2 oz. please) and add hot water from the espresso machine to make up to the size of drip brewed coffee.
Americana served with a espresso brew method is bitter due to extended extraction time when the quantity of extract exceeds 15 seconds. Thats right. More than 15 seconds extract from a powdery fine grind of oily dark roast is bitter.
Seniors are used to drip brewed coffee which was is not and never supposed to be bitter. The bitter espresso served in every coffee shop including 25000 Starbucks shops is a major turn off for seniors. I do not blame them.
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Posted by Parts Guru on 2006-05-27 21:37:51 Post Subject: Re: Brewed Decaf vs. Decaf Cafe Americano
I was wondering if anyone out there is making a decaf americano when a customer asks for a decaf cup of coffee. I don't have very many customers asking for decaf coffee so I can't see making several pots of decaf coffee in a day and pouring the majority of each pot down the drain.Since I live in the Sunbelt (aka retirement belt) I do have a large base of potential customers who might want decaf at some point in their day. I've only been in business for about 4 months and I do pour out a lot of decaf coffee. Any suggestions?
For a customer asking for a drip brewed decaf coffee, you should make a double shot of 2-1/2 oz. decaf espresso (no more than 2-1/2 oz. please) and add hot water from the espresso machine to make up to the size of drip brewed coffee.
Americana served with a espresso brew method is bitter due to extended extraction time when the quantity of extract exceeds 15 seconds. Thats right. More than 15 seconds extract from a powdery fine grind of oily dark roast is bitter.
Seniors are used to drip brewed coffee which was is not and never supposed to be bitter. The bitter espresso served in every coffee shop including 25000 Starbucks shops is a major turn off for seniors. I do not blame them.
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View entire thread: Home Coffee Roasting, grinding, etc.
Posted by mrgnomer on 2006-03-12 11:37:14 Post Subject:
Hi MRSRoasting,
Starting from zero knowledge and experience I've been home roasting now for about 5 months. I opted to start with the I Roast 2 because of the versatiltiy of the machine with regards to a programmable 5 stage time/temperature roasting profile and memory storage it offers.
There was some trial and error with respect to programming in good roasting profiles but after over a hundred roasts with the machine I've got about 6 programmed profiles that work with just about all the beans I now roast from drip to espresso blending. No problems with the machine so far. I've modified my kitchen vent to accept an exhaust hose from machine to fan so roasting indoors is no problem.
Espresso is my passion now so I'm roasting batches of beans for bases and blending. I'm finding roasting the beans seperately better ensures roasting degrees that suit their character/use so, for one, I have a lot of mason jars and lids. I get spagetti sauce that comes in mason jars so my store of jars is constantly growing. Picking up new mason lids and collars for the jars is a minimal expense. Most hardware stores carry them.
Besides the jars I use a small adjustable kitchen balance scale for roast/blending weighing. It's quite accurate and doesn't need batteries. A canning funnel helps with pouring beans into jars. I use masking tape and a pen to label them.
Logging roasts and blending experiments helps. I've got a big binder dedicated to all things coffee and roasting where all my roasts are logged along with notes on cupping. It's frustrating getting a good roast/blend but not being able to duplicate it.
If you're going to seriously take up espresso a very good grinder is a worthy investment. I have a Rancilio Rocky but if I had to do it all over again I'd have spent a few dollars more and started with a Mini Mazzer. They are exceptional grinders and will follow their owners, from what I've seen, for a life time as a dedicated espresso grinder.
However, if you're going to switch from espresso to drip using the same grinder, the Mazzer, with it's minute stepless adjustability, will drive you crazy so a stepped grinder like a Rocky might be a better fit. That or two grinders: one for drip/decaf, one for espresso.
In any case, quality coffee, especially quality espresso is dependant on the grind so going with a cheap grinder will cause a lot of frustration and regret if you find yourself passionate about coffee and invest in good espresso equipment but can't appreciate your investment because of a poor, inconsistant grind.
As far as coffee brewing, personally I like to have total control. Total control of the water temp, steep time/extraction, grind and roast quality. A french press or a good vacuum brewer is much cheaper than most fancy automatic drips and if you know how to use them will make much, much better coffee. A coffee made from good fresh roast ground evenly and fully saturated by water within an ideal temperature range and extracted over a good period of time will be excellent coffee. For a french press it's water about 25 sec off the boil poured over grounds and stirred for complete saturation and steeped for 3 minutes before plunging. If the coffee is too strong, add heated water to dilute. This will have no affect on the coffee's quality other than dilution to taste.
Unfortunately it's been found that most drip machines do a very poor job delivering ideal variables for excellent coffee extraction. IMHO, if you want it done right, do it yourself. It's no more difficult than steeping tea.
Apart from that, having brushes to brush out the grinder and rags on hand to clean is helpful. If you get into espresso a good solid tamper, coffee scoops, frothing pitcher, frothing thermometer, good espresso cups and cleaning solutions is some of essential equipment.
Roasting and brewing is really a simple and doesn't require much equipment at all other than what's obviously essential. Commercial grade equipment for espresso pulling should make for more consistent high quality shots but for coffee brewing, anything that conscientiously controls the variables will make good coffee. Bunn equipment from what I've read is very good at brewing coffee so apart from a thermal carafe to keep freshly brewed coffee warm rather than letting it sit on a burner to burn, I couldn't think of anything else. Still, if you want to know what you're roast really tastes like grind it well and french press it.
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Posted by mrgnomer on 2006-03-12 11:37:14 Post Subject:
Hi MRSRoasting,
Starting from zero knowledge and experience I've been home roasting now for about 5 months. I opted to start with the I Roast 2 because of the versatiltiy of the machine with regards to a programmable 5 stage time/temperature roasting profile and memory storage it offers.
There was some trial and error with respect to programming in good roasting profiles but after over a hundred roasts with the machine I've got about 6 programmed profiles that work with just about all the beans I now roast from drip to espresso blending. No problems with the machine so far. I've modified my kitchen vent to accept an exhaust hose from machine to fan so roasting indoors is no problem.
Espresso is my passion now so I'm roasting batches of beans for bases and blending. I'm finding roasting the beans seperately better ensures roasting degrees that suit their character/use so, for one, I have a lot of mason jars and lids. I get spagetti sauce that comes in mason jars so my store of jars is constantly growing. Picking up new mason lids and collars for the jars is a minimal expense. Most hardware stores carry them.
Besides the jars I use a small adjustable kitchen balance scale for roast/blending weighing. It's quite accurate and doesn't need batteries. A canning funnel helps with pouring beans into jars. I use masking tape and a pen to label them.
Logging roasts and blending experiments helps. I've got a big binder dedicated to all things coffee and roasting where all my roasts are logged along with notes on cupping. It's frustrating getting a good roast/blend but not being able to duplicate it.
If you're going to seriously take up espresso a very good grinder is a worthy investment. I have a Rancilio Rocky but if I had to do it all over again I'd have spent a few dollars more and started with a Mini Mazzer. They are exceptional grinders and will follow their owners, from what I've seen, for a life time as a dedicated espresso grinder.
However, if you're going to switch from espresso to drip using the same grinder, the Mazzer, with it's minute stepless adjustability, will drive you crazy so a stepped grinder like a Rocky might be a better fit. That or two grinders: one for drip/decaf, one for espresso.
In any case, quality coffee, especially quality espresso is dependant on the grind so going with a cheap grinder will cause a lot of frustration and regret if you find yourself passionate about coffee and invest in good espresso equipment but can't appreciate your investment because of a poor, inconsistant grind.
As far as coffee brewing, personally I like to have total control. Total control of the water temp, steep time/extraction, grind and roast quality. A french press or a good vacuum brewer is much cheaper than most fancy automatic drips and if you know how to use them will make much, much better coffee. A coffee made from good fresh roast ground evenly and fully saturated by water within an ideal temperature range and extracted over a good period of time will be excellent coffee. For a french press it's water about 25 sec off the boil poured over grounds and stirred for complete saturation and steeped for 3 minutes before plunging. If the coffee is too strong, add heated water to dilute. This will have no affect on the coffee's quality other than dilution to taste.
Unfortunately it's been found that most drip machines do a very poor job delivering ideal variables for excellent coffee extraction. IMHO, if you want it done right, do it yourself. It's no more difficult than steeping tea.
Apart from that, having brushes to brush out the grinder and rags on hand to clean is helpful. If you get into espresso a good solid tamper, coffee scoops, frothing pitcher, frothing thermometer, good espresso cups and cleaning solutions is some of essential equipment.
Roasting and brewing is really a simple and doesn't require much equipment at all other than what's obviously essential. Commercial grade equipment for espresso pulling should make for more consistent high quality shots but for coffee brewing, anything that conscientiously controls the variables will make good coffee. Bunn equipment from what I've read is very good at brewing coffee so apart from a thermal carafe to keep freshly brewed coffee warm rather than letting it sit on a burner to burn, I couldn't think of anything else. Still, if you want to know what you're roast really tastes like grind it well and french press it.
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View entire thread: Why add anything to coffee?
Posted by alanj11 on 2007-09-10 08:04:06 Post Subject: Why add anything to coffee?
As a long time coffee drinker I was the cream and sugar , brewed coffee drinker for about 15 years. Then I discovered real coffee in South America! Returning to the states in the early 80''s finding good specialty coffee was still a new thing in the South East.
I returned to cream only in my coffee until I began working as a coffee roaster in training. Cupping coffee does not allow any additions, and I began, for the first time, to really experience the nuances of coffee.
So do coffee drinkers who add all sorts of things to their coffee want to taste the coffee or all the froth and foam?
After decades of doing that myself I have had to ask why? Based on the quality of coffee in the U.S. before the rise of Specialty Coffee, it wasn''t hard to understand. I added cream and sugar to hide the bitterness and sour taste. So why would coffee drinkers do that to great Specialty Coffees?
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Posted by alanj11 on 2007-09-10 08:04:06 Post Subject: Why add anything to coffee?
As a long time coffee drinker I was the cream and sugar , brewed coffee drinker for about 15 years. Then I discovered real coffee in South America! Returning to the states in the early 80''s finding good specialty coffee was still a new thing in the South East.
I returned to cream only in my coffee until I began working as a coffee roaster in training. Cupping coffee does not allow any additions, and I began, for the first time, to really experience the nuances of coffee.
So do coffee drinkers who add all sorts of things to their coffee want to taste the coffee or all the froth and foam?
After decades of doing that myself I have had to ask why? Based on the quality of coffee in the U.S. before the rise of Specialty Coffee, it wasn''t hard to understand. I added cream and sugar to hide the bitterness and sour taste. So why would coffee drinkers do that to great Specialty Coffees?
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View entire thread: "iced coffee"?
Posted by Black Dog on 2008-06-03 06:50:59 Post Subject:
In the past I've always used the brewed coffee method but with my machines I couldn't do 'double strength'. Instead I've made coffee ice cubes with leftover regular coffee and used that to chill regular strength brew.
I just got a Filtron cold brewer in about a week ago and am experimenting with it. So far I like it a lot more! It's definitely more convenient for me and my market helpers to make the iced coffee. The flavor is different and while at first I was skeptical it has quickly grown on me to the point where I prefer it over brewed coffee for a cold drink.
It's very smooth and even moreso when cream is added.
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Posted by Black Dog on 2008-06-03 06:50:59 Post Subject:
In the past I've always used the brewed coffee method but with my machines I couldn't do 'double strength'. Instead I've made coffee ice cubes with leftover regular coffee and used that to chill regular strength brew.
I just got a Filtron cold brewer in about a week ago and am experimenting with it. So far I like it a lot more! It's definitely more convenient for me and my market helpers to make the iced coffee. The flavor is different and while at first I was skeptical it has quickly grown on me to the point where I prefer it over brewed coffee for a cold drink.
It's very smooth and even moreso when cream is added.
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View entire thread: Am I addicted?
Posted by Soulfood on 2008-01-10 03:10:27 Post Subject: Caffeine Addiction
Only you know if you are a caffeine addict. I have always been very interested in this topic and although I feel at times I am somewhat addicted, I still drink two cups if brewed coffee a day. Most likely you have a small caffeine addiction thing going on, but then again so does the entire world. Caffeine is the largest consumed pychoactive substance in the world.
Caffeine Addiction Information Resource.
I found a lot of info on caffeine addiction there, but I wouldn''t worry since you seem to be quite normal.
From on caffeine addict to another--bottoms up...
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Posted by Soulfood on 2008-01-10 03:10:27 Post Subject: Caffeine Addiction
Only you know if you are a caffeine addict. I have always been very interested in this topic and although I feel at times I am somewhat addicted, I still drink two cups if brewed coffee a day. Most likely you have a small caffeine addiction thing going on, but then again so does the entire world. Caffeine is the largest consumed pychoactive substance in the world.
Caffeine Addiction Information Resource.
I found a lot of info on caffeine addiction there, but I wouldn''t worry since you seem to be quite normal.
From on caffeine addict to another--bottoms up...
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View entire thread: Keurig single cup brewers
Posted by javahill on 2006-08-06 22:48:57 Post Subject:
I've given away 6 Keurig brewers as gifts. There were 1 B-100, 3 B-50s, 1 B-40 and 1 B-60. At home I have a very nice espresso machine, so I don't have a Keurig myself.
The Keurig web site will show the differences between the models. They all brew the same way. The fancier models let you chose whether you put 6 or 8 oz of water through the k-cup so you can get a richer/fuller bodied cup with the B-50. Maybe it is the B-60.
The machines are convenient. Everyone one I have given away is still in use daily. I'm told by my friends/family that it is the most often used kitchen appliance.
I've tried the Senseo machines, Flavia, Black and Decker, Home Cafe with Folgers. Keurig has the best tasting coffee and is the best brewer. It beats pods hands down. The Tassimo machine is interesting, but much more expensive and there isn't as much choice in coffees.
If you want a work horse for the home to make a predictable good cup of coffee with a minimum of fuss, Keurig is a great option. If you have people with different schedules or different tastes, it is great.
The two downsides are with the extra bold coffee, sometimes the coffee drips from the k-cup if you don't turn it sideways as you take it out of the brewer (a sponge or a little training and this isn't a big deal).
The other thing is that right now, the best way to get k-cups is through the mail and on the web (unless you pilfer them from the office). It is hard to match the amount of coffee to order with actual consuption. Guests, parties, family visits etc. can easily throw that out of wack.
OK, three things. I've been drinking espresso straight up for a few years. Some k-cups can taste thin. But then so does a lot of brewed coffee, so that isn't the fault of the brewer. It is one of consumers' tastes and design specifications of the k-cups.
On a scale of 1 to 10, I give Keurig a solid 8 for home use. In the office, it is a 10 just because of all the nuisance it avoids. No burned coffee. No cold coffee. Etc.
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Posted by javahill on 2006-08-06 22:48:57 Post Subject:
I've given away 6 Keurig brewers as gifts. There were 1 B-100, 3 B-50s, 1 B-40 and 1 B-60. At home I have a very nice espresso machine, so I don't have a Keurig myself.
The Keurig web site will show the differences between the models. They all brew the same way. The fancier models let you chose whether you put 6 or 8 oz of water through the k-cup so you can get a richer/fuller bodied cup with the B-50. Maybe it is the B-60.
The machines are convenient. Everyone one I have given away is still in use daily. I'm told by my friends/family that it is the most often used kitchen appliance.
I've tried the Senseo machines, Flavia, Black and Decker, Home Cafe with Folgers. Keurig has the best tasting coffee and is the best brewer. It beats pods hands down. The Tassimo machine is interesting, but much more expensive and there isn't as much choice in coffees.
If you want a work horse for the home to make a predictable good cup of coffee with a minimum of fuss, Keurig is a great option. If you have people with different schedules or different tastes, it is great.
The two downsides are with the extra bold coffee, sometimes the coffee drips from the k-cup if you don't turn it sideways as you take it out of the brewer (a sponge or a little training and this isn't a big deal).
The other thing is that right now, the best way to get k-cups is through the mail and on the web (unless you pilfer them from the office). It is hard to match the amount of coffee to order with actual consuption. Guests, parties, family visits etc. can easily throw that out of wack.
OK, three things. I've been drinking espresso straight up for a few years. Some k-cups can taste thin. But then so does a lot of brewed coffee, so that isn't the fault of the brewer. It is one of consumers' tastes and design specifications of the k-cups.
On a scale of 1 to 10, I give Keurig a solid 8 for home use. In the office, it is a 10 just because of all the nuisance it avoids. No burned coffee. No cold coffee. Etc.
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View entire thread: coffee aroma
Posted by phaelon56 on 2004-10-15 15:38:36 Post Subject:
I actually know many, many people who don't care for the taste of coffee in any form (not even coffee ice cream!) but absolutely love the smell of roasting coffee or brewed coffee.
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Posted by phaelon56 on 2004-10-15 15:38:36 Post Subject:
I actually know many, many people who don't care for the taste of coffee in any form (not even coffee ice cream!) but absolutely love the smell of roasting coffee or brewed coffee.
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View entire thread: Beans or Ground - How much?
Posted by PinkRose on 2008-09-23 09:50:11 Post Subject:
Hello "philandsue1"
Welcome to the coffee forum! I'm sure you will find a lot of useful information here.
I've noticed that there are some on-line sellers of roasted coffee who add twenty five cents to the total if you select to have the beans ground. That's so petty, especially considering that they add so much extra for the shipping and "handling."
One day a few years ago, I made the mistake of buying coffee beans and asking to have them ground. They opened up the fold-lock-top package and put the beans into the grinder and ground the coffee right back into the same package. By the time they were finished, the "static cling" on the package was unreal, and the ground coffee clung to it like fuzz on a peach. It was a mess. I'll never do that again! I now grind my coffee beans as I need them.
If you're wondering if buying beans and grinding them yourself is cheaper than the vaccuum packed pre ground coffee (that you were buying), I'd have to say that it's probably not cheaper, but it's much much better. The pre-ground vacuum packed coffee is usually a blend of coffee that's of a much lesser quality, plus the pre-ground vacuum packs are mass produced and stale by the time you buy them.
Depending on how much ground coffee you use per cup, you can get a lot of brewed coffee from a pound of coffee beans. I hope you continue exploring the world of coffee and that you won't ever sacrifice quality just to save a few pennies more per cup.
Soon you'll be hooked on good coffee like the rest of us!
I'm sure someone on the forum will be able to suggest a reasonably priced online seller of beans that is a UK based.
Rose
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Posted by PinkRose on 2008-09-23 09:50:11 Post Subject:
Hello "philandsue1"
Welcome to the coffee forum! I'm sure you will find a lot of useful information here.
I've noticed that there are some on-line sellers of roasted coffee who add twenty five cents to the total if you select to have the beans ground. That's so petty, especially considering that they add so much extra for the shipping and "handling."
One day a few years ago, I made the mistake of buying coffee beans and asking to have them ground. They opened up the fold-lock-top package and put the beans into the grinder and ground the coffee right back into the same package. By the time they were finished, the "static cling" on the package was unreal, and the ground coffee clung to it like fuzz on a peach. It was a mess. I'll never do that again! I now grind my coffee beans as I need them.
If you're wondering if buying beans and grinding them yourself is cheaper than the vaccuum packed pre ground coffee (that you were buying), I'd have to say that it's probably not cheaper, but it's much much better. The pre-ground vacuum packed coffee is usually a blend of coffee that's of a much lesser quality, plus the pre-ground vacuum packs are mass produced and stale by the time you buy them.
Depending on how much ground coffee you use per cup, you can get a lot of brewed coffee from a pound of coffee beans. I hope you continue exploring the world of coffee and that you won't ever sacrifice quality just to save a few pennies more per cup.
Soon you'll be hooked on good coffee like the rest of us!
I'm sure someone on the forum will be able to suggest a reasonably priced online seller of beans that is a UK based.
Rose
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View entire thread: 100% Pure Jamaican Blue Mountain Coffee in Whole Bean ? ? ?
Posted by Jackson on 2006-12-16 00:24:55 Post Subject:
I agree with Coffee Guy. Jamaica is too small to have different coffee regions. If you find a specific grade of coffee bean grown at a specific elevation, chances are, there are several other farms growing that same bean.
I also find that I can't replicate the great flavor of brewed coffee at home vs. my favorite coffee house. Their equipment brews a better cup than my french press. My biggest problem is my blade grinder. When I can afford a burr grinder, I believe the quality of my coffee will be better!!!
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Posted by Jackson on 2006-12-16 00:24:55 Post Subject:
I agree with Coffee Guy. Jamaica is too small to have different coffee regions. If you find a specific grade of coffee bean grown at a specific elevation, chances are, there are several other farms growing that same bean.
I also find that I can't replicate the great flavor of brewed coffee at home vs. my favorite coffee house. Their equipment brews a better cup than my french press. My biggest problem is my blade grinder. When I can afford a burr grinder, I believe the quality of my coffee will be better!!!
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View entire thread: a question
Posted by rcs1 on 2005-02-10 15:02:38 Post Subject:
Stovetop vacuum pot. Hands down the single best way of making a brewed coffee other than espresso. But unfortunately it isn't that easy to clean up afterwards. Other methods that are good are the Melitta pourover cone (I lucked out and found a porcelain one in a thrift store), a Chemex, and my SwissGold one cup brewer. The SwissGold filters are amazing, as they really do allow a ton of flavor to come through into the cup. But they are also prone to blockage, because the pores are so fine. I use Melitta Flavor-pore filters much of the time. French press is a good method, but I'm not terribly partial to the large amount of sediment in the bottom of the cup.
C.
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Posted by rcs1 on 2005-02-10 15:02:38 Post Subject:
Stovetop vacuum pot. Hands down the single best way of making a brewed coffee other than espresso. But unfortunately it isn't that easy to clean up afterwards. Other methods that are good are the Melitta pourover cone (I lucked out and found a porcelain one in a thrift store), a Chemex, and my SwissGold one cup brewer. The SwissGold filters are amazing, as they really do allow a ton of flavor to come through into the cup. But they are also prone to blockage, because the pores are so fine. I use Melitta Flavor-pore filters much of the time. French press is a good method, but I'm not terribly partial to the large amount of sediment in the bottom of the cup.
C.
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View entire thread: Individually brewed coffee vs.pot brewed
Posted by topher on 2005-01-11 03:03:55 Post Subject:
If you are going to do air-pots...do not make the customer get their own coffee...have your Barista get it for them...That way the barista can try and up sell them to a specialty drink...plus most customers do not know what they want to drink and need help figuring it out. Also when one goes to a coffee shop they are paying for the service not just teh coffee. Individual brewed coffee is a good concept...but I think you need to use drip and do individual for those who want it that way....remember what Jello Biafra said....give me convenience or give me death
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Posted by topher on 2005-01-11 03:03:55 Post Subject:
If you are going to do air-pots...do not make the customer get their own coffee...have your Barista get it for them...That way the barista can try and up sell them to a specialty drink...plus most customers do not know what they want to drink and need help figuring it out. Also when one goes to a coffee shop they are paying for the service not just teh coffee. Individual brewed coffee is a good concept...but I think you need to use drip and do individual for those who want it that way....remember what Jello Biafra said....give me convenience or give me death
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View entire thread: How to build afternoon business???
Posted by Sinister703 on 2004-11-06 09:20:39 Post Subject:
Well first you have to understand that afternoons (for me anyway) will never be as good as mornings. Just the nature of the beast. BUT, there are things you can do:
1st) make the best brewed coffee (check your roasters freshness and investigate your proportions)
2nd)make the best espresso based (esp, capp, latte) drinks in town. Read Schomers 'Espresso Coffee: Professional Techniques' and learn it well. Teach it to your staff and make sure ALL your lattes etc come out great. These are nice afternoon drinks. I give a mini biscotti with mine and sell alot.
3) Get a panini grill and pre-make sandwiches on flatbreads that grill easily and fast.
4) I think it best to go with premade soups, ie Nestles Trio are dry mixes, Campbells are frozen , both are good, they've really increased in quality and flavours in the past few years.
Even with the current health food trend, I sell a ton more sandiches than salads, put alot more effort into your sandwich program rather than salads.
Just my opinion
Good luck!
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Posted by Sinister703 on 2004-11-06 09:20:39 Post Subject:
Well first you have to understand that afternoons (for me anyway) will never be as good as mornings. Just the nature of the beast. BUT, there are things you can do:
1st) make the best brewed coffee (check your roasters freshness and investigate your proportions)
2nd)make the best espresso based (esp, capp, latte) drinks in town. Read Schomers 'Espresso Coffee: Professional Techniques' and learn it well. Teach it to your staff and make sure ALL your lattes etc come out great. These are nice afternoon drinks. I give a mini biscotti with mine and sell alot.
3) Get a panini grill and pre-make sandwiches on flatbreads that grill easily and fast.
4) I think it best to go with premade soups, ie Nestles Trio are dry mixes, Campbells are frozen , both are good, they've really increased in quality and flavours in the past few years.
Even with the current health food trend, I sell a ton more sandiches than salads, put alot more effort into your sandwich program rather than salads.
Just my opinion
Good luck!
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View entire thread: How many beans
Posted by CafeBlue on 2007-08-12 23:14:27 Post Subject:
The industry standard for high quality coffee is 2 level tablespoons of ground coffee per cup (6 fluid ounce) of brewed coffee.
If you actually research different industry groups and read different manufacturers' recommendations you will find a variety of "standards" and also recommendations to "adjust the ratio to taste". I use and recommend the 2 tablespoon standard. The grind coarseness is just as important for proper extraction and flavor. Many people use too little coffee at too fine a grind setting. Many users of poorer quality coffees (especially those with robusta content) use smaller ratios of coffee to water, because the thinner brew is more palatable than the full strength brew of such inferior beans would yield.
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Posted by CafeBlue on 2007-08-12 23:14:27 Post Subject:
The industry standard for high quality coffee is 2 level tablespoons of ground coffee per cup (6 fluid ounce) of brewed coffee.
If you actually research different industry groups and read different manufacturers' recommendations you will find a variety of "standards" and also recommendations to "adjust the ratio to taste". I use and recommend the 2 tablespoon standard. The grind coarseness is just as important for proper extraction and flavor. Many people use too little coffee at too fine a grind setting. Many users of poorer quality coffees (especially those with robusta content) use smaller ratios of coffee to water, because the thinner brew is more palatable than the full strength brew of such inferior beans would yield.
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View entire thread: barista pay woes
Posted by topher on 2008-05-14 03:07:10 Post Subject:
time to look for a new job...drinking brewed coffee should be encouraged..how can you push what you do not understand? All I can say is wow
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Posted by topher on 2008-05-14 03:07:10 Post Subject:
time to look for a new job...drinking brewed coffee should be encouraged..how can you push what you do not understand? All I can say is wow
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View entire thread: Caffeine content of roasted beans.
Posted by Skeltron on 2006-08-08 11:52:49 Post Subject: Caffeine content of roasted beans.
I hope this is something everybody knows. I don't mind looking dumb if it means that I can get a quick answer to my question.
Does anyone know the quantity of caffeine per ounce of fresh roasted Arabica beans? I'm interested in dark roasts especially.
I've rummaged around the net and found plenty of comparisons of coffee, tea, chocolate and the like -- but these invariably refer to the caffeine per cup of brewed coffee (presumably one of the lighter roasts at a realatively low concentration). I have found generalities stating that the roasting process actually destroys caffeine, so that green beans have lots more than roasted beans and light roasts have more than dark roasts. But nobody seems to want to let go of quantitative information like, "How many milligrams of caffeine in an ounce of French roast beans?" Can anyone help?
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Posted by Skeltron on 2006-08-08 11:52:49 Post Subject: Caffeine content of roasted beans.
I hope this is something everybody knows. I don't mind looking dumb if it means that I can get a quick answer to my question.
Does anyone know the quantity of caffeine per ounce of fresh roasted Arabica beans? I'm interested in dark roasts especially.
I've rummaged around the net and found plenty of comparisons of coffee, tea, chocolate and the like -- but these invariably refer to the caffeine per cup of brewed coffee (presumably one of the lighter roasts at a realatively low concentration). I have found generalities stating that the roasting process actually destroys caffeine, so that green beans have lots more than roasted beans and light roasts have more than dark roasts. But nobody seems to want to let go of quantitative information like, "How many milligrams of caffeine in an ounce of French roast beans?" Can anyone help?
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View entire thread: What makes coffee less bitter the day after?
Posted by freshroast on 2006-02-22 22:00:24 Post Subject:
Another way of describing Toddy:
"(The Toddy) is the ultimate coffee maker." In 1964, as a chemical engineering graduate of Cornell, Todd Simpson developed and patented a cold brew system that, using regular Arabica coffee beans, creates a superior-tasting cup of steaming HOT coffee. And, with 67% LESS ACID than coffee made by conventional hot brew methods, it's easier on sensitive stomachs. According to The Saturday Evening Post, "Cold brewed coffee is a welcome alternative for the millions of coffee lovers who are acid sensitive or suffer from gastroesophageal reflux disease." The Toddy brewer produces a low acid, coffee concentrate. Just add water for a distinctively bold, super smooth taste that has delighted connoisseurs for some 40 years. And, refrigerated, there's no waste Toddy can be made one cup at a time.
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Posted by freshroast on 2006-02-22 22:00:24 Post Subject:
Another way of describing Toddy:
"(The Toddy) is the ultimate coffee maker." In 1964, as a chemical engineering graduate of Cornell, Todd Simpson developed and patented a cold brew system that, using regular Arabica coffee beans, creates a superior-tasting cup of steaming HOT coffee. And, with 67% LESS ACID than coffee made by conventional hot brew methods, it's easier on sensitive stomachs. According to The Saturday Evening Post, "Cold brewed coffee is a welcome alternative for the millions of coffee lovers who are acid sensitive or suffer from gastroesophageal reflux disease." The Toddy brewer produces a low acid, coffee concentrate. Just add water for a distinctively bold, super smooth taste that has delighted connoisseurs for some 40 years. And, refrigerated, there's no waste Toddy can be made one cup at a time.
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View entire thread: barista pay woes
Posted by baristarryeyed on 2008-05-13 23:16:30 Post Subject:
Thanks everyone! Topher, I'm in Ohio. ElPugDiablo...we're not even allowed to touch leftovers of any kind (brewed coffee, broken cookies...) without getting written up. I love my job but this is all really starting to suck.
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Posted by baristarryeyed on 2008-05-13 23:16:30 Post Subject:
Thanks everyone! Topher, I'm in Ohio. ElPugDiablo...we're not even allowed to touch leftovers of any kind (brewed coffee, broken cookies...) without getting written up. I love my job but this is all really starting to suck.
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View entire thread: Individually brewed coffee vs.pot brewed
Posted by kftjong on 2005-01-14 11:45:26 Post Subject:
Andy:
What a great idea! Since I am new to this coffee business I am going to have a lot of questions (if you don't mind).
1. What coffee machine do I have to use to brew this individual cup? I guess this machine should be able to handle a different size of cup.
2. Do I leave the grinder outside for the customer to grind the bean or do I grind the bean for them? What grinder do I have to use?
3. How much do I have to charge the customer for individual brewed coffee? I wild guess is it should be the price between drip coffee and cappuccino.
My background: I have boba/bubble/pearl tea(whatever you want to call it) store but I need to find a way to bring in more revenue to survive.
Around here there are several heavy weight competitors such as starbucks and royale expresso. So, I must serve a very good cup of coffee. Since I am just a new comer I do not expect to have a heavy patrons coming in for the coffee so I do not need to invest into the heavy duty and expensive machines. Basically, I want to bring in this new line of business asap at the least expensive way.
I already had the research and bought rancilio expresso machine with the rocky grinder for expresso.
Thank you for your help and if anyone has any comments or ideas pls let me know.
Tjong
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Posted by kftjong on 2005-01-14 11:45:26 Post Subject:
Andy:
What a great idea! Since I am new to this coffee business I am going to have a lot of questions (if you don't mind).
1. What coffee machine do I have to use to brew this individual cup? I guess this machine should be able to handle a different size of cup.
2. Do I leave the grinder outside for the customer to grind the bean or do I grind the bean for them? What grinder do I have to use?
3. How much do I have to charge the customer for individual brewed coffee? I wild guess is it should be the price between drip coffee and cappuccino.
My background: I have boba/bubble/pearl tea(whatever you want to call it) store but I need to find a way to bring in more revenue to survive.
Around here there are several heavy weight competitors such as starbucks and royale expresso. So, I must serve a very good cup of coffee. Since I am just a new comer I do not expect to have a heavy patrons coming in for the coffee so I do not need to invest into the heavy duty and expensive machines. Basically, I want to bring in this new line of business asap at the least expensive way.
I already had the research and bought rancilio expresso machine with the rocky grinder for expresso.
Thank you for your help and if anyone has any comments or ideas pls let me know.
Tjong
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View entire thread: Making espresso with regular coffee maker?
Posted by nteeman on 2006-01-11 09:27:23 Post Subject:
You can't make espresso from a 'regular' coffee maker, however, you can make regular coffee using 'espresso' coffee, I do it all the time. I like certain Italian Espresso coffee blends and roasts that I use to brew in a drip or french press coffee maker. It makes great coffee, reminds me of espresso made with the same beans but is still brewed coffee.
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Posted by nteeman on 2006-01-11 09:27:23 Post Subject:
You can't make espresso from a 'regular' coffee maker, however, you can make regular coffee using 'espresso' coffee, I do it all the time. I like certain Italian Espresso coffee blends and roasts that I use to brew in a drip or french press coffee maker. It makes great coffee, reminds me of espresso made with the same beans but is still brewed coffee.
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View entire thread: Opening Day- Our Harlequin Coffee Wagon
Posted by CoffeeGoddess on 2005-06-16 08:49:41 Post Subject:
Ahh, the roasting. When we talked with the market manager last fall, I told her I would NOT be able to roast- that takes a nice investment and time. She said that was alright.
This Spring (however), when she talked with the food editor of the local paper, she said that there would be a new Coffee Wagon at the market this year and because all the farmers are required to grow their own items, I would be roasting my own beans (since the climate tisn't fit for the growin').
So, I called her to talk about this (and the cart was almost completely finished by this time). We came to a nice agreement- the market will give me time to learn and grow slowly with the roasting side of things.
I purchased a home roaster for around $70 and I roast four small batches the day before the market while the cart is at home, which is enough for one kind of brewed coffee (I offer four to five a day and the market is open for the morning only). The other drip coffees are Fair Trade roasts from Green Mountain Roaster.
I've just started roasting a blend I created (with suggestions from the bean supplier) for the espresso and I use this when folks order just a shot- the response has been very nice and has definitely helped my confidence level. There is one young Italian college student visiting his mom this summer who stops by for a shot every weekend (and even took the time to tell me he'd be out of the country for a few weeks but would be back when he returns), so I'm happy about the little roaster.
There is so much to learn about the roasting aspect that I don't see myself expanding a lot more on this right now. I'm comfortable offering my roasted beans with other choices for now, so we'll see where this leads.
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Posted by CoffeeGoddess on 2005-06-16 08:49:41 Post Subject:
Ahh, the roasting. When we talked with the market manager last fall, I told her I would NOT be able to roast- that takes a nice investment and time. She said that was alright.
This Spring (however), when she talked with the food editor of the local paper, she said that there would be a new Coffee Wagon at the market this year and because all the farmers are required to grow their own items, I would be roasting my own beans (since the climate tisn't fit for the growin').
So, I called her to talk about this (and the cart was almost completely finished by this time). We came to a nice agreement- the market will give me time to learn and grow slowly with the roasting side of things.
I purchased a home roaster for around $70 and I roast four small batches the day before the market while the cart is at home, which is enough for one kind of brewed coffee (I offer four to five a day and the market is open for the morning only). The other drip coffees are Fair Trade roasts from Green Mountain Roaster.
I've just started roasting a blend I created (with suggestions from the bean supplier) for the espresso and I use this when folks order just a shot- the response has been very nice and has definitely helped my confidence level. There is one young Italian college student visiting his mom this summer who stops by for a shot every weekend (and even took the time to tell me he'd be out of the country for a few weeks but would be back when he returns), so I'm happy about the little roaster.
There is so much to learn about the roasting aspect that I don't see myself expanding a lot more on this right now. I'm comfortable offering my roasted beans with other choices for now, so we'll see where this leads.
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View entire thread: college coffee bar
Posted by micahtredding on 2005-01-21 15:10:07 Post Subject: one-cup
I'm also looking at doing individual cup brewing...hate brewing a bunch and then throwing it away, or accidentally selling old coffee.
Is there a quality one-cup brewing system? I'm partial to Illy, but they don't seem to have anything similar to their E.S.E for brewed coffee. I don't quite understand how the Melitta system works or what it is; so maybe you could explain this to me.
I'm looking for something that's not incredibly expensive.
Any suggestions?
-micah
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Posted by micahtredding on 2005-01-21 15:10:07 Post Subject: one-cup
I'm also looking at doing individual cup brewing...hate brewing a bunch and then throwing it away, or accidentally selling old coffee.
Is there a quality one-cup brewing system? I'm partial to Illy, but they don't seem to have anything similar to their E.S.E for brewed coffee. I don't quite understand how the Melitta system works or what it is; so maybe you could explain this to me.
I'm looking for something that's not incredibly expensive.
Any suggestions?
-micah
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