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The Water
Good quality water is essential to the perfect coffee. Ideally you should use filtered water (see web information on automatic coffee machines with water filters). Experts say you should go as far as using pure mineral water, but lets face it, that’s a very expensive option.
The Grind
The grind varies from coarse for a plunger to flour-like for Turkish coffee. Many coffee machines today have conical grinders built in. Ensure the grind is even to ensure smooth water flow and pack it down well. Moisten the coffee with cold water first to bring out maximum flavour. At least 7g of good coffee is needed for each 210ml of water. But note that too much coffee will make your drink more bitter and obviously too little gives a pale and tasteless result.
Sugar
Connoisseurs say sugar masks the true taste of coffee, but most of us mere mortals enjoy a sweet drink. When using sugar avoid brown and coloured sugars. White sugar dissolves better and won’t destroy the ‘head’ on your espresso.
Miscellaneous
Serve coffee straight away, reheating gives coffee a nasty stale flavour. Keep your coffee machine clean with the right machine cleaners, residues can taint an otherwise great drink (see chapter on Jura machines). Finally, choose a good brand of coffee, that is a freshly roasted, good quality Arabica. For example, anything in the Lazumba range.
There was a time in the history of coffee when the secret to brewing Espresso was a closely guarded secret. Simply uttering the words "foamed milk" or "double shot" was enough to have you killed. Ok, so maybe that's not true. But ask yourself, honestly, when you go to a coffee shop and see the millions of flavoured coffees, lattes, cappuccinos, and frothy hybrids, doesn't it seem like that's true? I mean, where do they come up with this stuff? A double-mocha-latte with sprinkles and shavings? What was that? You'd like half and half with cream? It's enough to make your head hurt. Luckily we've come up with this article to help you with your coffee problems. Oh, we're not going to tell you how to decipher the garbled coffee-speak you hear when you go to a coffee shop. Only God can help you with that. Instead, we're going to show you how you can make the perfect Espresso in the comfort of your own home. Once you start with the basics, you'll be well on your way to becoming a specialty coffee master. The Devil is in the Details The secret to perfect coffee is in the details-in this case, the ingredients. There are literally hundreds of different home and commercial coffee makers available on the market, from tiny countertop personal Espresso machines to full size, industrial strength commercial Espresso and Coffee makers. If you have at the proper tools to make your coffee drink then you're way ahead of the game. If you don't yet have an Espresso coffee maker, then you may want to first start with an article on how to buy the perfect Espresso Coffee machine. For those of you who came to class prepared, let's begin. Impeccable Ingredients = Excellent EspressoAll gourmet coffee drinks, no matter how mundane, start with one ingredient.
Coffee beans. So let's start there. Fresh coffee beans are absolutely essential to making the perfect Espresso. In fact, they are so important, that some people even refuse to seal them and freeze them. Instead, they keep a bag of green coffee beans in their cupboard and roast the beans themselves. In this way, only the freshest possible grounds are used. The longer beans sit exposed to air, heat, and moisture, the more they lose their flavour. If can't roast your own beans try to at least buy fresh beans and freeze them in an airtight sealed container. Never grind your beans ahead of time; they will surely be stale by the time you are ready to use them. The second ingredient is the other side of any coffee equation-water. Without water, there is no coffee. Just as without coffee beans, you're left with a cup of scalding water. This is a paradox that could only occur in the Matrix. Thankfully, you don't have to be a total Neo to figure it out. Fresh, distilled water is just as important as fresh coffee beans. Do yourself a favour. If you don't drink distilled water at home, go out and by a bottle or two of if for your coffee. Considering that coffee is really just flavoured water, it might surprise you to find out how much chemical additives or minerals really do flavour your drinks.
The Perfect Coffee DrinkOk, so you've gone out and grabbed a few Espresso recipes, filled your bucket with fresh distilled water from the town well, and you've traded in your family cow for a jar of magically sealed freshly roasted coffee beans. You ask yourself, what's next? Simple. Pour your water into your espresso machines water reservoir. Remember to measure carefully how much you need. Too much water could mean a messy clean up later and too little water could cause the machine to boil dry and damage the pumps inside. As a general rule, it's ok to
have a little too much than too little. Obviously, you'd rather be cleaning your machine up rather than replacing it. When that has been boiling for a while, it's time to prime your steam wand. Simply turn it on for a second or two and let some steam shoot through it. This is important because steam will collect inside the hose after it has been shut off, allowing water to condense inside it. This old, stale coffee water could add a funny flavour to your Espresso. While this water is steaming, you can grind your coffee beans to the consistency you need them. Since every Espresso machine is a little different, you will have to grind the coffee according to the specifics of your machine. Some machines even want you to add the coffee grounds before you start boiling your water. Additionally, the amount of grounds needed for your espresso shots will vary according to the machine, but usually 5 to 10 grams of coffee grounds are used. Next, it's time to steam your milk. After searching through many, many Espresso message boards on www.eGullet.com (You didn't think you were the only one with a coffee fetish, did you?) We discovered that most Espresso fanatics keep their milk around 160 degrees Fahrenheit. It is important to note that milk will scald at 172 degrees Fahrenheit, so
it's important not to cross that boundary. Again, scalded milk will change the flavour of your coffee drink, which you don't want. Now, add your coffee grounds and brew away! If you are brewing manually, you will have to experiment a bit with the timing for your espresso shots. Too little brewing time can leave your Espresso tasteless, while too much time can make it bitter. Once you've mastered the fine art of brewing Espresso, you can branch out and find other flavours for your drinks. Try different flavoured coffee beans or mix them with other flavours to create new taste sensations. The sky is the limit. Espresso and coffee machines are only your your best friend when you know how to use them! In no time at all you'll be creating your own double mochas with lattes and half and half's with cream. Bill Schnarr is a successful freelance businesss writer, one of experience and diversity. His numerous articles offer valuable insight and cost-saving information to consumers on a variety of subjects. This article was written for http://www.coffee-espresso-machines.com and may only be published with the webmasters permission. Gilkatho Pty Ltd has been given this permission.
What Coffee Was That?
Wondering what the café menu is on about or maybe you just want to try something new. Check out this list of some of the more well-known and well-loved types of coffee.
Cappuccino
Cappuccino is known in Australia as equal parts espresso, steamed milk and froth. Many coffee shops will add more milk than this to produce larger takeaway cappuccinos. For a drink in the right proportion, stick to one third of each.
Macchiato
Cafe Macchiato is a shot of espresso (served in a demitasse cup) topped off with velvety smooth steamed milk. The ratio is about 80% coffee to 20% milk. Many Italians add a teaspoon of sugar. Put another way, this is a serving of espresso coffee with a small dollop of milky foam on top
Caffe Latte
A Caffe Latte is a single shot of espresso with steamed milk. The milk is steamed, not frothed to produce a smooth texture. There is no frothed milk in this drink. A Caffe Latte should have approximately 120 –150 ml of milk in it. (Note: ordering a Latte in an Italian restaurant may get you a glass of milk so be sure to order Caffe latte.)
Ristretto
This very short and sweet coffee is a normal amount of ground espresso coffee that has been stopped short. Water quantity will be around 20-25 ml compared to a normal shot of espresso being 30ml. The taste will consist of the ‘sweetest’ coffee given that these are the sensations that are first extracted from coffee.
Short Black
Strictly speaking a short black is 30 mls of espresso coffee served in a demitasse cup. Many Australian establishments serve short black between 30 – 60 mls and it can be ordered as either ‘short black’ or ‘espresso’.
And now for some more unusual varieties…
Espresso Con Panna
This exotic sounding brew is a traditional Italian specialty. It’s simply a single shot of espresso with a dollop of whipped cream on top. Remember, always insist on real whipped cream, the artificial tinned product won’t work when used in coffee.
Hammerhead
This brew definitely lives up to its name. To make a Hammerhead, draw a shot of espresso into a regular coffee cup and then top it up with drip coffee. This is guaranteed to give a powerful mid-afternoon lift. It’s the ultimate coffee for those who like their cuppa to be strong and black.
Melya
First brew a cup of your favourite blend of coffee. While its brewing, put a teaspoon of honey and a teaspoon of cocoa in a cup. Stir the two together until you get something that resembles a rich chocolate sauce. Now pour the fresh espresso over the honey mixture and stir well. Serve with fresh cream.
Caffe Frappe
This is the perfect coffee for hot Queensland summers. It consists of cubes of frozen espresso, either whole or crushed, with a scoop of coffee-flavoured ice cream and a little orgeat, an almond based syrup. Finally, fresh espresso that has been left to get cold is poured on top.
Brulot
For something truly exotic try this treat from the famed cuisine of New Orleans. Curacao, cloves, cinnamon and lemon zest are cooked in a little brandy. Hot espresso is poured over the resulting mixture creating a unique beverage.
Thai Iced Coffee
A delicious alternative to standard iced coffee
Ingredients: Strong ground coffee, Sugar, Evaporated (not condensed) milk and Cardamom pods.
1. Prepare a pot of coffee at a good European strength NB(Add 2-3 ground cardamom pods to the coffee.)
2. Sweeten while hot, then cool quickly.
3. Serve over ice, with unsweetened evaporated milk (or cream if you're feeling indulgent). To get a layered effect, place a spoon atop the coffee and pour the milk carefully into the spoon so that it floats on the top of the coffee.
Greek/Turkish/Arabic
Greece, Turkey and the Middle East are home to quite possibly the strongest variety of coffee. Whether you call it Greek, Turkish or Arabic this brew is guaranteed to give even the most hardened caffeine aficionado a good hard kick. You’ll need pulverized coffee, ground as fine as flour, it’s readily available at most supermarkets. Next get your hands on an ibrik (Turkish, pictured above) or briki (Greek), or failing that a small saucepan. Finally, depending on personal taste you’ll need sugar and cardamom, a sweet spice. Any reference to a cup in this article refers to a very small cup so aim to have no more liquid than you would have in a short black.
You’ll need one to two tablespoons of coffee per cup with sugar to taste. Mix the required amount of cold water, coffee, sugar and/or cardamom in your briki/ibrik. Only mix once, then put the briki/ibrik on a stove over the lowest heat. As the coffee simmers foam will appear. Pour the foam and only the foam in equal measures into each cup, repeating this procedure until all the mix is used up. Two boils is usually sufficient. Allow the sediment to settle and serve with a glass of cold water. But if you’re not used to this style be cautious as it is very strong.
Indian Spiced Coffee
1 & 1/4 cups water; 4 pods cardamom, split; 1 stick cinnamon, broken in half; pinch nutmeg; 1 clove; 2 cups strong, freshly brewed Mysore coffee; 1 cup milk; 2 tablespoons sugar or honey, or sweeten to taste;
In a medium-size pot, bring water to a boil. Stir in the spices, cover, and simmer over low heat for 5 minutes. Stir in the pre-brewed coffee. Meanwhile, in a saucepan, heat milk until almost boiling. Strain the spiced coffee through a fine mesh strainer covered with cheesecloth into the milk. Add sweetener, stir, and serve in mugs. Makes 4 servings.
Pregnancy Puts Women Off Coffee
Dr Christina C. Lawson of the National Institute for Occupational Safety and Health in Cincinnati, Ohio and her colleagues found that the surge of hormones that comes with a healthy pregnancy may cause some women to lose their taste for coffee. "A healthy pregnancy will produce a surge of pregnancy hormones that in some women will result in a strong aversion to the smell or taste of coffee," Lawson told Reuters Health. "Conversely, unchanged coffee or caffeine consumption could be indicative of a vulnerable pregnancy that produces lower hormone levels." During the study, Lawson and her team followed 92 women during the beginning of their pregnancies, recording how much coffee they drank, including decaffeinated. All of the women drank coffee just before falling pregnant and most stopped or decreased the amount they consumed during the first trimester of pregnancy.
As to how coffee affects pregnancy, the current study shows that, in regard to that question, the jury is still out. "There have been no clear studies to date that show whether drinking moderate amounts of coffee during pregnancy has detrimental effects," Lawson said. "If a woman has a question about coffee consumption during pregnancy, she should consult with her healthcare professional."
SOURCE: American Journal of Epidemiology 2002;156:428-437 .
Espresso Machines Serve up More Than Just a Cup of Joe
So you've decided to take the plunge into the world of Espresso.
You've carefully gathered together your best recipes, various cups
and pots, and your beans are sitting there on the counter, ready for
roasting. You even grabbed a book or video on how to make Espresso the
proper way. So what's missing? The Espresso Coffee Machine, of course!
Before you can dip into the beautiful brown waters of Espresso
coffee making, you need to use one of the perfect Espresso
Machines. But if this is your first time as a specialty coffee maker, you may
be completely overwhelmed when you go to the kitchen appliance section
of your local store. No problem!
We've consulted with some coffee and Espresso fanatics and put
together an article that's sure to steady your coffee-hungry nerves. You can
enjoy this article either as a shot with some milk, or take a steaming
cup of it over to your favorite window ledge and enjoy. The Basics
There are two main types of coffee makers: the drip system that most
tabletop and industrial coffee machines utilize and the pressure system
most commonly associated with Espresso. Both systems have several advantages over the other. However, since
we are focusing on the perfect Espresso machine for your home or
restaurant, we won't spend a lot of time on the drip system. Let's say that the standard countertop drip coffee maker is a lot
easier to use than the pressure system. You throw in some coffee grounds,
add water to the reservoir, and turn it on. The water is boiled and
splashed into the filter holding the grounds, which then drops into your
pot. You job is over as soon as you hit the start button, and within
minutes you have a freshly brewed pot of coffee. But you don't want just any plain old coffee, do you? Of course you
don't. Otherwise you wouldn't be reading this article.
You want Espresso!
If you ask any Espresso Elitist who's worth his coffee grounds what
kind of machine he (or she!) uses to make their tiny cups of brown
Heaven and they'll tell you a pressure machine is the only way to go.
The pressure system is far more complicated. It forces hot steam
through the coffee grounds, thus brewing to perfection. Coffee experts
agree that this is the only way to get Espresso just right.
These machines can cost you as little as $50 for a countertop
Espresso machine to upwards of $1500 for a fancy, restaurant-size all-in-one
unit. Obviously, before deciding on a price you should figure out
whether you're going to be making Espresso for you and your friends on a
countertop Espresso coffee maker or providing the tasty drink for sale at
your restaurant with a commercial espresso machine.
Some Common Features
Basically, all Espresso coffee makers do one thing-they all make
espresso. However, depending on your tastes and the size of your
pocketbook, you may want more than just the basics. If you're going to be making
Espresso with Commercial Espresso machines, then you're definitely going
to need some extra features.
With the advent of push button technology, espresso machines have
become even easier to operate. In fact, some are so advanced that they
could rival even the simplest drip-coffee makers!
Some of these push buttons machines even have auto timers you can
use that will properly measure the amount of time needed to steam the
coffee grounds and make a great Espresso shot. If you are interested in
this hands free approach, make sure that the timer is adjustable. Your
idea of a great Espresso shot may be far different than the default
settings on the machine would allow.
Another great feature on many commercial espresso machines and home
counter top coffee machines is the adjustable volume option. In this way,
you set the volume, add the right amount of water, and never have to
worry about extra mess or cleanup afterward. Why use two cups of water
when all you need is enough for a few shots of Espresso?
Additionally, why would you want to stand around and make single
shot after single shot of Espresso when what you really want is a full
sized Crema Coffee?
A feature considered by many to be a luxury with the Espresso and
specialty coffee crowd is the addition of heating platforms to Automatic Espresso
Machines. Often, commercial coffee makers come with heating platforms
for pots of coffee to sit for a while at a steady temperature, but you
should be prepared to pay a little extra if you want one designed to heat
the serving cups.
A cold cup will reduce the temperature of a shot of Espresso, and
thus will reduce the aroma and flavour at the same time. Getting your
Espresso in a paper cup from Starbucks is one thing, but in order to
properly serve it your cups should be preheated for the full effect.
If you are looking to sell Espresso or other specialty coffees in
your caf� or restaurant, than another feature you should seriously look
at is a hot water and frothy milk dispenser. You've probably seen these
before at your local convenience store where coffee is sold. With a hot
water dispenser you can make teas and ciders in seconds because you
always have a supply of scalding water on tap. Additionally, a frothy milk
dispenser will keep your milk hot and bubbly, perfect for serving hot
chocolate or other frothy drinks.
Considering the amount of variation that coffee drinks allow for and
the many varied ways in which their prepared, the possibilities are
practically limitless. As such, there really is an Espresso machine out
there for every taste, preference, and occasion.
Don't be afraid to ask questions before you buy your
coffee or
espresso machine, and do some homework. Remember that just about every
Espresso machine out there will make a decent cup of Espresso, but if you
want a really great drink it's up to you to find the right ingredients
and use the right machine for you.
Anything less and you've got just another cup of Joe.
Bill Schnarr is a successful freelance business copywriter,
one of experience and diversity. His numerous articles offer valuable
insight and cost-saving information to consumers on a variety of
subjects. This article was written for http://www.coffee-espresso-machines.com and may only be reproduced with the webmasters permission. Permission has been granted to Gilkatho Pty Ltd.
Making Great Coffee With An Espresso Machine
A training guide for using an espresso machine to make the best coffee possible.
Maintaining quality
Clean the group handles of used coffee with hot water during the day. Back wash the machine with Espresso Cleaner at the end of every day. See your Cleaner Package for instructions. Soak the group handles once a week in warm water and Espresso Cleaner.
Making the great coffee
Great coffee is 80% passion, 20% science. Take pride in the enjoyment you will bring to yourself and others.
Remove the handle from machine and empty ‘puck’ into receptacle. Wash and then wipe the inside of the group handle to remove used coffee & water. Add the required dose of coffee (set at 7 grams per dose) Tamp the coffee powder to produce a cake, twist as you remove the handle. Too light and the water will flow too fast. Too hard and the coffee will be bitter. The level of tamping will determine the pour time, about 20-25 seconds for a single espresso. Wipe the rim of the handle of excess coffee. This gives a better pressure seal and preserves the group head seals.
Frothing Milk
Fill the jug to the required amount using the freshest milk possible. ‘Heat’ the milk, don’t boil it. Boiling produces a burnt taste. Keep your hand on the metal milk jug to judge the temperature, its ready at the moment it becomes too hot to touch. Use cold milk, which allows time for the milk to ‘froth’ before it is fully heated. Warmed milk will not froth enough before it boils. Pour milk into cappuccinos in one action. Allow room in the jug for cold milk to expand and froth.
For an excellent book on the simple art of making coffee designs check out Latte Art.
Various Hints and Tips
Check the pour time of an espresso is 20-25 seconds. Use a watch with a second hand to time this. Develop your tamp pressure to achieve this time. Keep the handles in the group heads when not in use. This keeps the metal handles warm.
Clean handles of used coffee with hot water before each preparation. This process will also pump fresh water of the right temperature into the group head.
For consistent quality, keep only enough ground coffee in the doser for the next half hour.
Ensure ground coffee completely covers the doser compartments.
The Coffee Process – From Crop to Cup
Be ready for a great journey. In this chapter you’ll learn how coffee is prepared, from when it is plucked from the bush to when its packed and ready for you to buy.
Harvesting
Harvesting coffee can be done manually or by machine. The most crude method is called stripping. Used in Brazil and Africa, everything is stripped from the branches by hand, which means that not only are the ripe coffee berries removed but also immature berries, leaves and twigs. This method guarantees a high yield and is fast and easy to do. But the coffee produced is very poor with under-ripe and over-ripe fruits often tainting the final product.
Intermediate methods are better than stripping. The coffee bushes are either combed with a special tool that only removes ripe fruit or shaken with a special machine to make the fruit fall off the bush. However, when some leaves and twigs are removed the quality of the beans is by no means guaranteed.
The best method by far is picking, but this is also time consuming and delicate. Workers pluck ripe berries by hand, repeating the process up to 7 times a year as more fruit gradually ripens. This method is used in Central America and gives the best results by far.
Processing
After the coffee is harvested the bean must be extracted from its fleshy berry coating. There are two methods of obtaining the green bean, dry processing and wet processing. Each gives different final results.
In the wet processing method the berries are put to soak in water, only hours after harvesting. When the berries are softened the pulp around the beans is removed by a machine with special rotating disks. With most of the pulp gone the beans are again placed in water, healthy beans sink but diseased ones float and are skimmed off. The last remnants of pulp are removed by 12 to 48 hours of constant stirring after fermenting. Then the beans are washed again and dried, either mechanically or in the sun. The final result is smooth and mild, an excellent coffee.
However this is offset by the cost and water consumption associated with the method. For this reason its use is mainly restricted to high grade arabicas and asian robustas.
Dry processing is the original and cheaper method and is used for most robustas and some low grade Arabicas. The harvested berries are spread out in the sun to dry. They are turned regularly to prevent the formation of mould and ensure even drying. After 15 days the pulp has dried leaving just a shell around the green bean which is easily removed. The resulting coffee is full bodied but lacks true flavour.
After the beans have been processed there is another optional step called polishing. The beans will still have a thin silvery skin if they were dry processed. This can be removed to reveal the smooth green bean. However this step is largely cosmetic and makes little difference to the final product.
Grading and Sorting
After being processed, either wet or dry, and polished, green coffee beans must be carefully sorted and graded to ensure a clean high quality product. Today most of the sorting process is fully mechanized and comprises seven stages. First, the beans are vacuumed with a machine called a catador that removes any dirt and debris left after drying and hulling. Secondly, a magnet removes stray pieces of metal such as nails and wire.
The beans are then placed on a series of wire screens to separate coffee beans of different sizes. The largest size being 18 and the smallest 8. This is important as the larger beans produce better quality coffee. Next air is blown over the beans to remove any last bits of dirt and dust. Then a colour sensing machine called a colorimeter detects any under-ripe beans. It does this by sorting out the paler ones.
A similar device that uses UV light detects any rotten beans that are known as ‘stinkers’. Any beans that don’t pass the light tests are shot away by a quick burst of compressed air. And lastly the beans are sometimes examined by hand to remove any stray defective beans. The beans are now ready for packing and exporting, the next instalment in our series on coffee processing. With a process as complex as this its no wonder the coffee we drink today is of such high quality.
Exporting and Storage
The sorted green beans are stored for 2 months up to five years. They’re packed either in standard 60kg hessian sacks or otherwise in giant containers. Storage in sacks is more expensive, but if some beans begin to ferment only one sack is contaminated rather than an entire container. Even storage poses risks to good coffee. Excessive heat and humidity over long periods spoil the flavour.
Sea air at harbours can give coffee a salty taste, when this happens it is described as Rioed because Brazilian coffee is often affected in this way. Coffee beans can even have a banana flavour! If transported in banana boats the strong odour infuses its way into the beans. The coffee is then transported all over the world. All coffee producing nations, with the exception of Brazil, export the vast majority of the annual crop.
Roasting
The most important step in coffee production. Without roasting coffee would be a weak, excessively bitter infusion instead of the rich full flavoured brew we all know and love. Like most of the other steps of coffee production there is a traditional superior method that’s expensive and a modern method that’s cheaper but produces a lower quality product.
The traditional method guarantees quality and takes 15 to 23 minutes depending on how dark a roast is desired. The green beans are fed into a rotating drum and heated by a hot air generator. In the first ten minutes from when the beans reach 160 degrees C. The proteins and sugars react to form aromatic and coloured substances, this change is known as Maillard reactions. Some of these products break down as the beans become hotter and darker which is known as Strecker degradation and produces the roasted flavours. After a further ten minutes the water content and sugars disappear. The beans lose 20% of their weight but gain in volume by 60%.
Gas released by the heat creates a crackling noise and master roasters can detect the degree of roast by this sound. The roasted beans are dropped onto a grille and quickly cooled by unheated air because otherwise they may actually ignite.
Industrial methods are quicker but produce a lower quality bean. In fluidised bed roasting the beans are blown around a cone shaped chamber by air currents heated to 800 degrees C for 4 to 10 minutes. This method doesn’t allow full flavour development but is sufficient for standard grade coffee. The second method is known as flash roasting and only requires 90 seconds at a constant temperature of 800 degrees C.
After roasting the beans are placed in silos for 1 or 2 days to allow excess gases to bleed off. Then all that is left is for the beans to be either packaged whole, or pre-ground and ready to make your favourite type of coffee.
Final Step – Brewing Espresso!
There are many ways to prepare a cup of hot delicious coffee. The earliest kind of coffee maker was the Turkish coffee pot which was simply a tall thin saucepan with a spout for pouring. Finely ground coffee was boiled several times becoming strong with good body and flavour. However before drinking, the grounds had to be allowed to settle and would form a layer at the bottom of the cup.
The drip pot was invented in France in 1800. It consists of a double chambered china pot, with the chambers separated by a perforated section. Water was poured in top, trickled over the coffee grounds in top leaving the bottom full of coffee which was poured out through a spout. The filter let some grounds through and was very difficult to clean properly.
The Moka Express was invented in the 1950’s by the Italian company Bialetti. Water is boiled in the bottom chamber creating steam that forces water up over the grounds in the centre and into the chamber on top. The coffee it produces is said to be overextracted due to the very high temperature it is brewed at. And if the Moka is made of aluminium this tends to taint the coffee’s taste. Whatever the experts say, many people do like the Moka Express and it still sells strongly today.
The cafetierie or bodum is the plunger coffee maker that can be found in the home of almost all coffee lovers. Coarsely ground coffee is left to infuse for 3 minutes, the plunger then pushes the filter down, compressing the grounds at the bottom. When used properly this cheap, easy to use device produces excellent coffee.
The electric coffee filter is another common home and office option for coffee making. Water drips into the centre of the coffee and fails to contact all of the grounds. As a result it makes mild, bland coffee with a slightly acidic flavour. Its weaknesses are magnified by the fact that the coffee is then often allowed to rest for hours on a heating plate producing an unpleasant acrid flavour.
But the best method of all in terms of finished product is the modern espresso machine.
What is Crema?
Everyone talks about, everyone expects it but what is it and where do you get it? Crema is that sweet layer of thick effervescent bubbles on the top of a well-prepared espresso. For starters, the crema consists mainly of carbon dioxide that has been liberated from the coffee bean fibres during the brewing process.
The process of passing hot, pressurised water through ground coffee releases the bubbles not unlike the bubbles released when you pop a bottle of champagne. The presence of a thick layer of richly aromatic, reddish brown crema indicates that all the important factors were met during the preparation of the shot.
The aroma of espresso lives in the crema so swirl it around. Get your nose right down in there and take the time to smell the flowers. Crema is the Holy Grail of the proud barista, the professional espresso machine operator.
Ever wanted the facts and figures on Australia’s coffee culture? Well here are a few facts and figures that are bound to spice up your next coffee break chat.
Per Capita consumption of coffee is now at 2.4 kilos, a historical high in a nation that used to be a bastion of tea drinkers. The total coffee market is valued at A$1 billion including increasing levels of local production. In the retail sector (supermarkets etc), of $510m spent annually $425m is spent on instant with the remainder on roast and ground coffee.
In fact it’s believed we’re the highest consumers of instant coffee in the world with 90% of coffee drunk at home being instant. This is line with other countries with a strong history of tea drinking where roast and ground seems to have a reduced market share.
(Facts and figures from www.aasca.com)
How do espresso machines work?
Now you know the history of espresso machines, here’s a rundown on how they work. Water is heated under pressures of up to 220kpa (the same pressure as in a car tyre!) to a temperature of 90 degrees C. As the water travels through the machine to the filter unit, which contains the ground coffee, it cools by 5-8 degrees, reaching the optimum level for good coffee. Experts agree this machine makes excellent coffee if used correctly
Coffee Can Increase a Woman’s Ability to Withstand Pain
Researchers at London's Goldsmiths College asked male and female volunteers to put their hands in a bucket of ice water, with men generally able to withstand pain for longer. But when given a 250mg dose of caffeine - the equivalent of a double espresso - women were able to withstand pain for longer. There was no effect on men.
Researchers said the effect may not last long, but a quick double espresso would probably make something like leg waxing more bearable. Perhaps conscientious beauty therapists should invest in a Jura espresso machine!
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