Coffee Guide

Making a good latte is relatively easy, but requires a bit of touch, experience and understanding. Many of the most common mistakes are not easily avoided unless you know what to do, and don’t do.

Naturally, you need to make a cup of espresso, but stop – prepare but don’t make your espresso until you are done with the most important part of a latte success – the milk.

For a latte, you need steamed milk. Almost every espresso machines comes with a steam pipe to help you steam your milk for your latte or latte. There are a few other ways to steam/foam milk, but with the right knowledge you are better off using the steam pipe.

So, the first trick in order to get the perfect milk foam for your latte is to know how long it takes for your espresso machine to heat a particular amount of milk to the right temperature. The second trick is to know how to use the steam pipe when steaming the milk.

To steam milk, follow the following steps.

• When the espresso machine has reached the right temperature, turn on the steam to empty the water that sits in the pipe. When no water is coming out of the steam pipe, turn the steam off.
• Poor the right amount of milk into a stainless steel pitcher.
• Lower the nozzle under the milk surface and turn on the steam. Be careful not to raise the nozzle above the surface – this will give you large bubbles instead of the desired small ones.
• Slowly raise the nozzle to just under the surface. Again, be careful not to raise it above the surface of the milk!
• Keep steaming the milk until you have the right amount of foam and the pitcher is getting just a little to warm for your hand. If you have enough foam but the milk is a little to could, lower the nozzle deeper into the milk. This will heat the milk without creating any foam.
• When you are satisfied, turn off the steam and take the pipe out of the milk.

OK, just a few more steps before you are finished.Now, Start making the espresso you prepared before steaming the milk and poor it into a cup and then add the right amount of steamed milk according to your taste.

Enjoy your latte!

Carl Hamilton is a writer for Espresso Guide where you can find out more about espresso coffee and espresso machines.

If you have decided to roast your own coffee then your first port of call will be to consider how to select a coffee roaster that is right for you. This decision is probably one of the hardest coffee-related choices you?ll have to make ? there?s nothing worse than buying the wrong kind of roaster for your needs.

We?re going to be primarily looking at automated custom coffee bean roasters for the purposes of this article. But, it?s worth noting that you can roast your own coffee beans fresh at home without having to buy a roasting machine.

It is possible to roast beans in or on the stove, on a barbeque or fire or even, sometimes, in a popcorn popper. But, if you take your home roasting seriously and want some help with the process (the do it yourself approach can take a lot more time and effort) then a proper roasting machine may be your best option.

So, why do people roast their own beans at home? Well, it?s basically all about freshness and the quality of the roast you will ultimately get. If you buy green coffee beans ? i.e. beans that are unroasted ? you can simply roast them at home when you need to use them in batches so they?ll be ultra fresh. Green coffee beans are cheaper and last longer than ready roasted beans into the bargain.

The ability to roast your own beans is a desirable must with many coffee aficionados ? you can do away with stale coffee, get the level of roast you want when and where you want it and save yourself some money into the bargain!

In very simple terms there are two main types of machine to consider when you?re deciding how to select a coffee roaster which are Fluid Bed/Air Roasters and Drum Roasters.

Fluid Bed/Air Roasters

If you want to roast your own coffee beans at home then the first thing you should look at is getting hold of a standard fluid bed based roaster. These machines are small, can be compact and are primarily designed for small-medium home use. So, they will roast your beans for you fairly quickly and with minimal fuss ? you don?t have to stand over them for example, as you would if you were home roasting on the stove top.

These kinds of roasters kind of work like popcorn makers in that they use hot air during the roast process. You can see how the roast is progressing in most cases so you can control it more effectively and you will sometimes also be given pre-set roasts to choose from in any case. If you?re a home roasting ?newbie? then this kind of machine may suit you best as you will get a feel for the whole process as you go along ? you can always upgrade to a bigger and more complex roaster at a later date when you have more experience. These machines are also cheaper than other options and are relatively easy to use in the kitchen.

There are a couple of downsides with this kind of coffee roaster, however. You will find that some models won?t roast that much coffee at once and will burn out if you use them too often. Some models also don?t have such great controls or pre-sets (some don?t have any) ? so it may take a while for you to get used to using the machine if this is the case.

Drum Roaster

If the option of a fluid bed roaster doesn?t seem quite right to you when you?re thinking about how to select a coffee roaster then you could also look at drum roasting as an alternative. Drum roasters were once only seen in coffee shops and stores that roasted their own coffee beans but, nowadays, it?s real easy to buy machines for domestic use.

Drum roasting machines can basically roast more beans at once ? in most cases ? than fluid bed machines as they are bigger. Most will work on a convection or conduction method. With this kind of machine you place your beans in a drum, close it up, set it running and wait until the roast is done.

This is more of a pro machine ? although they are designed for use at home ? simply because they can be more complex to operate than fluid bed roasters. But, the majority of true coffee fans will prefer this method over time as it is held to produce better results in coffee taste terms.

The downsides with many drum roasters is that they don?t have a window so you can?t always look inside them as you can with most fluid bed roasters. So, you may have to rely on your sense of smell or hearing (as you listen to the coffee bean cracks!) to work out when your roast is perfectly done. This is one of the reasons why these machines may not suit ?newbie? roasters to start off with.

Some of these drum machines can also give off a lot of smoke so you may need to sort out adequate ventilation or even do your roasting outside if this is the case. And, as you might expect you?ll pay more for drum roasters than for fluid bed machines. At the end of the day you?ll need to think long and hard about how confident you are with the home roasting process ? if you haven?t roasted at home before then you may be better off starting off with a fluid bed machine but if you feel more confident and need the extra functionality then a drum roaster may suit you better.

Whichever type of machine you choose to buy do remember that it?s absolutely vital to read some user reviews on the Internet before you buy a roaster as these will tell you stuff the manufacturer won?t. These reviews are written by people who have used these machines and they will give you a real good idea of the pros and cons of any machine from people that have used them regularly.

Some example tips to look out with for fluid bed roasters include:

• How well do the programs (if there are any) work?
• How easy is it to use and what kind of functions does it have?
• How well made is the roaster?
• How evenly does it roast?
• How well can you see into the roasting chamber?
• How noisy is the machine?
• How easy is it to clean the machine/parts?
• What happens to the chaff?

Some example tips to look out with for drum roasters include:

• How well do the programs (if there are any) work?
• How easy is it to use and what kind of functions does it have?
• Does it produce a lot of smoke?
• Can you see inside the drum from the outside?
• Does the machine get too hot?
• What happens to the chaff?
• How easy is it to clean the machine/parts?

About the Author

Carol Finch enjoys writing about coffee bean roasters, organic coffee, and more at Coffee N’ Beans: http://www.coffee-n-beans.com

All caffeinated coffees are not brewed equally. Gauging daily intake can prove to be a little challenging. Be it the harvest climate, the type of roast, to the ground’s coarseness, coffee beverages come in different doses of caffeine.

About the Coffee Cultivation –
Coffee grows in climates in varying temperature and humidity levels. As a result, cultivation conditions such as; soil consistency, impact the amount of caffeine in the plant. Dissimilar to the rich, robust essence of dark roast coffee beans, they are less caffeinated than their lighter roast counterparts. The longer beans are roasted, the more time the caffeine has to burn off.

Robusto and Arabica beans are the most popular coffee plant varieties. Although Robusto is not as aromatic and as expensive as Arabica, Robusto offers more oomph for the buzz. With more caffeine, Robusto out-buzzes Arabica ounce for ounce.

About the Coffee Brew –
Brewing is verisimilar to tanning. The longer coffee is brewed the more caffeinated is steeped. Since Espresso is deeply roasted and rapidly brewed, it contains less caffeine than a slow dripped French roast. For instance, a doppio (Italian for double espresso) is equivalent to an eight-ounce cup of coffee.

Coarser grinds generate tinier surfaces on coffee grains, enabling caffeine to absorb the coffee bean into the brew. For coffee lovers requiring more caffeine, a burr grinder is ideal if you don?t mind the work involved in cleaning the appliance.

Coffee grinding tip: To savor a mellower cup of Joe, purchase a blade grinder.

When it comes to drinking coffee on a regular basis, size really matters. As people age, they become more sensitive to caffeine. Not to mention, coffee can be downright harsh on the central nervous system. Coffee experts suggest that 100 milligrams, one cup of Joe is enough to stimulate a manageable caffeine high.

Coffee flavor savor: To lock in the rich taste of coffee, keep it from exposure to air by storing it in a sealed bag or container in the freezer.

Please feel free to add this article to your website or ezine with the following message: This article is a courtesy of Holly Bentz, ? 2006 fruitionMedia.net – All Rights Reserved. For more informative consumer information visit http://AlertsforConsumers.com or for a customized newsletter, web copy or articles, visit http://fruitionMedia.net to contact us.

In the early days of the coffee craze, before the first Starbucks arrived in my town, I owned a tea and coffee house for several years. At the time, espresso was something new for most people, and a lot of my customers had questions. I decided to teach a class on coffee at the shop, and learned in the process that there are several misunderstandings about buying, storing, and grinding coffee that when corrected can lead to a much more enjoyable cup of coffee.

True coffee connoisseurs know that buying coffee beans in small amounts that allow you to brew your coffee within a day or two of being roasted will result in the closest to a perfect cup of java. If you keep the beans in an air-tight container the flavor will remain strong for seven to ten days. Contrary to popular belief, storing beans in your refrigerator or freezer will actually diminish the flavor. There are two reasons for this. First, the beans will soak up the flavors of other stored items. Secondly, moisture affects the oils in the roast. Better to store that container on the counter (in a dark, cool place, if possible). If you can’t smell an aroma or it’s unpleasant, the beans are past their prime.

Soapy water can leave a residue, so when cleaning your coffee storage, use a dry cloth or paper towel to soak up the oil. Clean the container regularly because oil can get rancid over time. Also, frequently clean the equipment you use for brewing. Again, don’t use soap because of the residue. Instead use vinegar and salt and rinse thoroughly.

Always grind only the amount you will use immediately. Once exposed, the oils in the beans disperse, affecting the coffee flavor. If you grind your beans the night before you brew your morning cup, you will be losing flavor. Switch to grinding in the morning, unless you don’t want to wake your sweetheart with the noise from the grinder. How fine or coarse the grind should be depends on how long the hot water will be in contact with the coffee grinds. The shorter the length of time, the finer the grind so that the surface area is maximized. Here are the consistencies you will want for the different methods of brewing:

Drip Brew: Grind to a character similar to table sugar if the drip cycles range from four to six minutes. Grind to a finer consistency if less.

French Press: Use an extremely coarse grind.

Espresso: Very fine, powder-like. The extraction time of espresso should be between 25 and 30 seconds. If a one ounce extraction takes longer, use a coarser grind; if it takes less time, grind finer.

How much coffee do you grind? For brewed (and French Press) coffee, three tablespoons for eight ounces of water. For espresso, an ounce (7 grams) for a single shot. Double that for a double shot.

Time and again I heard from my customers that they had no idea what a good cup of coffee really tasted like until after they had followed these easy guidelines. Try it. It’s the small things that will make your coffee drinking experience sublime.

Professional writing coach Marilyn J. Schwader writes on a range of topics. Her articles about coffee are published in The News at QY Coffee the single on-line resource for a world of news about coffee. Be sure to refer to all Marilyn’s articles at http://www.qycoffee.com/

Italians are unique to the world when it comes to coffee. They aren?t content to just drink it the old ordinary way. They love it so much that they also enjoy tinkering with the recipe.

It started with the unique thick coffee invention known as espresso. Later, Italians came up with cappuccino, which is similar to espresso but not as heavy, yet loaded with power. Eventually cappuccino?s flavor spawned other coffee conceptions, such as desserts (you ever have cappuccino ice cream?), frappuccino and others. But cappuccino is quite a popular worldwide drink itself.

Cappuccino is normally made using the rich and heavy espresso as its foundation. As a rule then, milk that has been steamed is added to the espresso, and finally a lovely foamy cream tops off the mixture. Naturally there are several deviations from this idea, such as equal parts of all 3, or a huge amount of foam to tower over the cup, or a smaller amount of milk for a stronger cappuccino.

In America, we usually will drink cappuccino after dinner, as a coffee substitute. But in Italy, it is often enjoyed during the breakfast hour. When it is made strong, it can really wake you up for the day ahead. The cappuccino Americans enjoy is not quite so strong, rich or bold, but still quiet pleasant.

Nowadays there are many coffeehouses that will serve cappuccino drinks at anytime of the day. Also cappuccino can be enjoyed at many of the finer restaurants, whether Italian or not. Many places such as bookstores that feature caf?s serve many varieties of cappuccino as well as coffee. For sure, cappuccino has become a stronghold among the coffee drinkers of the world.

And I must admit, I love cappuccino far more than coffee. It is richer, has more flavor, and I just love to hear that unique sputtering sound of when a cappuccino maker is adding the frothy cream to the top. It makes me feel that the restaurant is making something special just for me.

And cappuccino doesn?t stop with its drink in the cup. You can get cappuccino ice cream as mentioned earlier, and cappuccino cheesecake and cappuccino cookies. There is no limit to the variations of delicacies made with the cappuccino flavor and texture.

The Italians have come a long way with improving on the tropical born drink known as coffee. And as cappuccino testing continues, there will be even more wonderful versions of this lovely drink to come.

Jim Konerko is the publisher of http://www.coffee-craze.net where he provides interesting articles such as How To Buy Coffee, and other advice, tips, and information about coffee.

Espresso machines come in hundreds of varieties ? there are the simplest candle driven models to the very high technology, dual thermostat and multiple-chamber machines you see in today?s cafes. Despite these complexities, espresso machines have very basic cores ? they are either steam- or pump- driven.

Types of espresso machines

Steam espresso machines. These are the simplest kinds of espresso machines, as they work by pressure. How exactly do they work? Water boils in an airtight container below the machine. The water becomes steam, and then forces its way through the coffee grounds, and eventually into a coffee cup.

There are different types of steam espresso machines ?the stovetop version and the electric version. They work on the same principle, except that the stovetop machine only relies on the heat of the stove to produce steam, while the electric version uses an electric coil to heat the water.

Pump espresso machines. Pump espresso machines do not wait for the water to heat up and become steam. They pump the water through the coffee at a temperature that is a little cooler. Coffee experts say that pump espresso machines create more superior espresso than the steam machines, provided they are used correctly.

There are different types of pump espresso machines. There is the electronic pump that most modern coffee houses use. They are very accurate, because you can calibrate the temperature according to your liking. There are also pump espresso machines with manual levers. It takes a lot of skill to master this type of machine, so don?t invest in one unless you have a ?barista? background. For the less gifted, the automatic pump is the way to go. It does virtually everything by itself ? it grinds the coffee beans, tamps and pumps.

Espresso provides detailed information on Espresso, Espresso Machines, Espresso Equipment, Gourmet Espresso Coffee Gifts and more. Espresso is affiliated with Best Espresso Machines.

Gourmet espresso beans make excellent gifts for all occasions, especially if your recipient is a certified coffee lover. But how do you choose what gourmet espresso coffee bean to give when you know nothing about coffee? This crash course should help you.

Choose the best: Arabica beans

Arabica beans are all the rage in the coffee world, because of their distinct flavor, strong aroma and high caffeine kick. The best Arabica beans are grown in countries like Costa Rica, where the climate, weather and soil are ideal for growing superior coffee beans. Choose only Arabica espresso beans that are cultivated in volcanic soil, because experts agree that they have the richest and, at the same time, the most delicate flavor.

What are the characteristics of good gourmet espresso coffee gifts?

The key to excellent gourmet espresso is striking a balance between three things ? bitterness (sometimes referred to as acidity), consistency (it has to have smooth and fine body) and aroma (strong and seductive). Find these characteristics in the gourmet espresso gift you give, and your recipient will surely be unable to stop thanking you.

Why should I buy gourmet espresso coffee as gifts?

Gourmet espresso beans are not only ?safe? and ?classy? gifts, they are also very versatile. If your recipient does not particularly like espresso or does not know how to make it, the beans can easily be turned into a less complicated cappuccino, or even a latte. The possibilities are endless.

How much will it cost?

A good bag of gourmet espresso will set you back about $40, give or take a few dollars. Wrap it in a fancy clear or opaque paper and tie a ribbon around it, and you instantly have a very elegant gift for any occasion.

Espresso provides detailed information on Espresso, Espresso Machines, Espresso Equipment, Gourmet Espresso Coffee Gifts and more. Espresso is affiliated with Best Espresso Machines.

Coffee Brewing Methods range from popular Espresso or French Press methods to lesser used methods like Turkish. Here we explore the four most popular Coffee Brewing Methods.

Let?s start with the Drip Filtration style.

Drip Filtration is probably the most popular method of all. The Drip Filtration machine works by spraying hot water across ground coffee that is held in a conical shaped filter. The hot water then slowly moves through the ground coffee. Once the water reaches the bottom of the conical filter, it drips into a container beneath it.

The most widely used conical filters are made of paper, while expensive stainless steel or gold conical filters are also available. Yes I did say gold. When buying paper filters, be sure to use oxygen bleached paper. Chemically treated papers may affect the taste of your coffee. Another point to be aware of with paper filters is that you may also have some of the flavorful coffee oils trapped by the paper filter. It is the oils that produce the rich crema when you make an espresso.

The grind is also important with Drip Filtration. If the grind is too fine, you may clog the pores of your filter. You can avoid this by using a course grind (read about grinding here).

Finally, if you do not expect to drink the full pot of coffee, either by yourself (all that caffeine….) or with friends, beware the constantly heated coffee. It loses its flavor and may even become bitter. And the golden rule….never reheat coffee.

One of the simplest of all Coffee Brewing Methods is the French Press or Plunger. This is probably the easiest way to make great coffee!

The French Press works by directly mixing ground coffee with near boiling water. The coffee flavors get drawn out into the water and then the press or plunger is depressed, separating the exhausted coffee grind from the brew. While the process has a similar taste to the Drip Filtration style, the French Press can extract more flavor from the coffee grind by extending the brewing time. But be careful. Manual infusion requires you to get your timing right. If you let the brewing process run too long you may end up with a bitter coffee. Conversely, if you brew too quickly you will have a weak tasting coffee.

One more point, use a course grind. You don’t want fine ground coffee escaping through the metal filter and into the brew. A dusty cup of coffee is not an experience worth having.

Probably the most popular of the Coffee Brewing Methods in recent times is making an Espresso using a machine.

So how does an Espresso machine make a great cup of coffee? Super hot, pressurized water is forced through fine ground, tightly packed coffee. The pressurized infusion process ensures that the water stays in contact with the coffee grounds long enough to draw out much of the coffee ground flavor. The water then finds a path through the coffee grounds. And the coffee commences to pour into your cup. When the water finds a path through the coffee grind it is referred to as the ’shot being pulled’ through the group.

The sign of a good espresso, using fresh coffee beans, is the richness of the crema. Crema is the hazelnut foam that sits on the surface of the coffee. This is produced by the pressurizing process and the oils of the coffee bean. Oils break down with time, and so a rich crema will be produced using fresh beans.

And if you didn’t catch it when I started talking about Espresso, use a fine grind. Using a course grind allows the water to ‘brush past’ the grind rather than infuse with it. Using a course grind will still produce a good coffee, but it will taste more like a coffee produced using a Drip Filter coffee brewing method rather than true Espresso coffee.

The most Italian of all the Coffee Brewing Methods would have to be making Espresso coffee using a Moka Pot.

The Moka Pot style is also known as a Stovetop coffee pot. Moka pot’s come in several sizes including 2, 4 or 6 cup capacities. The Moka Pot a simple 3 piece pot. The water reservoir is at the base, with a coffee basket in the middle and the brewed coffee ends up in the top.

The coffee brewing method is very simple. The pot is placed on a stove top which heats the water in the lower reservoir. As the water reaches boiling point, the steam rises and the water starts to push upward through the coffee grounds. This continues to travel up the central funnel and seeps into the top chamber where it comes to rest. The process finishes when the coffee stops moving into the top chamber. This should only take a few minutes to brew depending on the cup size of the Moka pot.

The grind should be a fine grind, similar or finer to that used in an Espresso machine. If you want to fill the coffee basket the way traditional Italian drinkers do, then heap the coffee grounds high in the coffee basket and screw the two pieces together. Don’t worry about compacting the coffee. When the top half of the pot is screwed on, the grounds will be compacted by the filter screen. You should end up with a dry, compacted puck of coffee grounds at the end of brewing.

So there you have it. The four most popular Coffee Brewing Methods.

Do you love coffee? Most of us do. In this article we will provide you with 6 recipes to enjoy your coffee a different way. We hope you enjoy it.

Irish Coffee

• 1 teapsoon of suger

• 1 jigger of Bushmills Irish Whiskey

• 2/3 cup of coffee or flavored Irish Creme coffee

• 1/4 cup of heavy cream, lightly whipped

Prehead the glass with hot water. Dump the water out and add the hot coffee with the teaspoon of suger and stir. Add the jigger of whiskey, and top with the whipping cream. Dark coffee’s are best for this recipe.

Spiced Orange Coffee

• 1 teaspoon fresh, grated orange peel

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 5 whole cloves

• Regular amount of your usual coffee or try Swiss Chocolate Orange flavored coffee

Add the above ingredients together and brew as normal. Place a slice of orange at the bottom or your cup. Pour in coffee and add suger and cream to taste. Top with whipping cream and sprinkle with a dash of nutmeg and cinnamon if so desired.

Mint Cocoa Coffee

• 1 ounce of chocolate mint liquear

• Dash of shaved chocolate

• Whipping cream (optional)

• Regular coffee or try Dutch Chocolate Decaf flavored coffee

Brew your regular coffee, add the 1 ounce of liquear into your cup. Add some whipping cream if desired and sprinkle with shaved chocolate.

Coffee Milkshakes

• 1 pint of coffee ice cream

• 2 teaspoons finely ground coffee

• 1/2 cup light rum (optional)

• 4 to 6 scoops vanilla ice cream

• Instant coffee powder

Spoon coffee ice cream into blender. Add rum and finely ground coffee. Blend on high until creamy smooth. Pour into tall glasses, adding a scoop of the vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder.

Frosty Mochas

• 1 cup of freshly brewed coffee

• 1 pint of vanilla ice cream, softenend

• 6 tablespoons of chocolate syrup

• 1 cup prepared cold coffee

Blend hot coffee and chocolate syrup in blender. Blend until smooth. Cool the mixture to room temperature. Pour the mixture into a medium bowl. Add the softened ice cream and cold coffee. With a rotary beater, beat until smooth. Spoon into tall glasses and serve immediately.

Nogged Coffee

• 1 cup of coffee or try Pumpkin Spice flavored coffee

• 1 egg yoke

• 1/2 cup of cream

• Dash of nutmeg

Beat the suger and egg yoke together. Place cream in a saucepan and heat over low setting, do not burn. Wisk the egg mixture into the warmed cream, heat until hot. Add coffee to mugs and top with the cream mixture. Garnish the coffee with nutmeg.

About The Author

Feel free to use this article, please leave this resource box attached.

This article was created for Beans and Bears offering some of the finest coffee available.

Visit the website today at http://www.beansandbears.com

Writer: Merrie Schonbach http://www.merriesintent.com 7/03

merries@comcast.net

For my normal morning cup of Joe, I settle for two glasses of espresso. The preparation and cleanup of an espresso machine is more time consuming than a drip machine. Despite this aspect, I have integrated the cleanup into my breakfast routine so that the couple of minutes I take to prepare and clean the machine are not noticed.

1. Water content

The main reason I started to consume espresso was that typical coffee contained too much water. I did not enjoy being full of water for the morning part of my day. Four cups of espresso contain the same amount of water as one cup of coffee.

2. Caffeine content

There is not much of a reduction in the amount of caffeine found in one cup of espresso compared to a cup of coffee.

3. Flavor

I love good coffee. Espresso is one way to get the full flavor of the coffee. There is no paper filter to absorb and keep flavorful oils out of the coffee.

4. Warmness

I don?t enjoy hot coffee, but I do like to consume coffee fast. This causes a problem while using a drip machine. One doesn?t want to remove the carafe until brewing is done (doing so alters the flavor). Because of this, the coffee is very hot and takes time to cool in a coffee cup. Espresso cools much quicker and I can gulp it down when it is done brewing.

If you haven?t tried a cup of Espresso, you don?t know what you?re missing!

Matthew Payne is a contributing member of http://coffee-tips.quickprovider.com and http://articles.quickprovider.com – both high content filed article sites.