In coffee shops around the country, the word “soy” has become more and more common. Increasing numbers of customers are making the switch, whether for health reasons or simply for its great taste. But what exactly is soy, and what are all these health benefits everyone has been talking about?
As many of you know, “soy” products such as milk and tofu are derived from the Soybean, which has been used as a food source in Asian countries for thousands of years. Soaking, grinding, and then boiling the soybeans produce soy milk itself, which after cooling somewhat resembles animal milk. Soy milk is also high in both protein and calcium, helping earn its “milk” title. Its widely reported health benefits include a decrease in both heart disease and many types of cancer, and a lowering of body cholesterol. Many also claim that it supports kidney health, which helps your body clear itself of toxins caused by poor diet and pollution. Soy is also a natural source of potassium, iron, and the B12 vitamin. Most doctors agree that a diet that includes 25 grams of soy protein per day is an easy and effective way to improve overall health.
For those who would like to add soy to their diet, soy-based espresso drinks are a great way to accomplish this. You can replace cow’s milk with soy milk for all of your favorite drinks recipes, because soy milk can be steamed and frothed with great ease. The home barista need only fill his frothing pitcher with soy milk and proceed as usual, although it’s worth noting that soy milk should not be re-steamed, so be sure to drink it before it gets too cold! Other than this, there is nothing standing in the way of making great soy beverages on your home machine. Happy frothing!
Suggested Recipes:
Cinnamon Soy CappuccinoIngredients:
10oz soy milk, espresso, cinnamon syrup
Directions:
1. Froth half of the soy milk then steam the rest to approximately 160º.
2. Combine ¾ ounce of cinnamon syrup and steamed milk in cappuccino cup then spoon on froth.
3. Pull a double shot of espresso.
4. Pour shots through middle of froth and enjoy!
Soy Caramel MacchiatoIngredients:
10oz soy milk, espresso, vanilla syrup, melted caramel
Directions:
1. Froth a small quantity of soy milk and steam the rest to approximately 160º.
2. Pull a double shot of espresso.
3. Combine ¾ ounce vanilla syrup with steamed milk in cup.
4. Add double shot and melted caramel to drink, stir.
5. Spoon on froth and add a touch of caramel to top.
6. Drink and enjoy!
Iced Soy Mint MochaIngredients:
ice, soy milk, espresso, mint syrup, chocolate syrup
Directions:
1. Fill a ten-ounce glass with ice.
2. Add double shot of espresso.
3. Add 1 ounce of chocolate syrup and ¾ ounce of mint syrup.
4. Fill to top of glass with soy milk
5. Stay cool this summer!
Showing posts with label FREE. Show all posts
Showing posts with label FREE. Show all posts
Wednesday, February 21, 2007
The history of this infamous drink begins in County Clare, Ireland, where a young restaurateur named Joe Sheridan served up the first Irish coffee. "That's where it all started
Carden, an authority on the Irish drink, has been managing the legendary Buena Vista for several years and says his staff serves more than 500,000 Irish coffees a year. "It's been said that we're the largest consumer of Irish whiskey in America. On any given Friday night we might serve two or three thousand coffees."
Irish coffee was introduced in America after World War II when former Buena Vista owner Jack Koeppler and travel writer Stan Delaplane brought back the recipe from the Foynes Restaurant in Shannon, Ireland, where Joe Sheridan worked.
"It was late at night when a plane of weary travelers arrived," Carden recounted. "Joe was going to serve them all regular coffee, but decided to add whiskey and whipped cream to warm them up a little."
Although the recipe at the Buena Vista is well guarded, Carden did say it can only be made with fresh brewed coffee, smooth Irish whiskey and fresh whipped cream.
"We've experimented with the recipe," Carden said. "And tried variations of sugar, coffee, whiskey, espresso and cream. And the original recipe is the best - I mean people have been coming here since 1952 to get it."
This traditional Irish drink has taken some interesting turns along the way. At Molly's on the Market in New Orleans, proprietor Jim Monaghan, Jr. serves up a frozen Irish coffee to combat the insufferable heat and humidity on the bayou.
frozen Irish coffee is a real mainstay here at Molly's," Monaghan said. "People from all around the world come looking for it." Monaghan, whose father came up with the recipe almost 20 years ago, said it's the perfect drink when it's hot outside. "I think my father dreamt it up when he was half asleep. He must have been looking for something to wake him up and get a good buzz on."
Like Carden, Monaghan would not give up his recipe for this delicious Irish drink, so here's an educated guess at what makes this drink so special
Traditional Irish coffee
Pour freshly brewed coffee into a pre-heated Irish coffee mug like our Stout, Nouveau, or Classic styles. Then drop three cocktail sugar cubes from your Stainless Steel Sugar Bowl into the coffee and stir with a Latte Macchiato Spoon. Once the sugar is thoroughly dissolved, add a shot of Irish whiskey measured in a 2 oz shot glass for proper taste and body. Using our latte macchiato spoon, pour whipped cream gently over the top of the coffee mixture - similar to making a Black & Tan. Enjoy while piping hot!
Carden, an authority on the Irish drink, has been managing the legendary Buena Vista for several years and says his staff serves more than 500,000 Irish coffees a year. "It's been said that we're the largest consumer of Irish whiskey in America. On any given Friday night we might serve two or three thousand coffees."
Irish coffee was introduced in America after World War II when former Buena Vista owner Jack Koeppler and travel writer Stan Delaplane brought back the recipe from the Foynes Restaurant in Shannon, Ireland, where Joe Sheridan worked.
"It was late at night when a plane of weary travelers arrived," Carden recounted. "Joe was going to serve them all regular coffee, but decided to add whiskey and whipped cream to warm them up a little."
Although the recipe at the Buena Vista is well guarded, Carden did say it can only be made with fresh brewed coffee, smooth Irish whiskey and fresh whipped cream.
"We've experimented with the recipe," Carden said. "And tried variations of sugar, coffee, whiskey, espresso and cream. And the original recipe is the best - I mean people have been coming here since 1952 to get it."
This traditional Irish drink has taken some interesting turns along the way. At Molly's on the Market in New Orleans, proprietor Jim Monaghan, Jr. serves up a frozen Irish coffee to combat the insufferable heat and humidity on the bayou.
frozen Irish coffee is a real mainstay here at Molly's," Monaghan said. "People from all around the world come looking for it." Monaghan, whose father came up with the recipe almost 20 years ago, said it's the perfect drink when it's hot outside. "I think my father dreamt it up when he was half asleep. He must have been looking for something to wake him up and get a good buzz on."
Like Carden, Monaghan would not give up his recipe for this delicious Irish drink, so here's an educated guess at what makes this drink so special
Traditional Irish coffee
Pour freshly brewed coffee into a pre-heated Irish coffee mug like our Stout, Nouveau, or Classic styles. Then drop three cocktail sugar cubes from your Stainless Steel Sugar Bowl into the coffee and stir with a Latte Macchiato Spoon. Once the sugar is thoroughly dissolved, add a shot of Irish whiskey measured in a 2 oz shot glass for proper taste and body. Using our latte macchiato spoon, pour whipped cream gently over the top of the coffee mixture - similar to making a Black & Tan. Enjoy while piping hot!
Caffeine: Good or Bad?
Some of us just can't get through a morning or even a day without caffeine! A good many studies have been done about caffeine but the results and conclusions tend to vary, contradict or change as technology evolves. We had a hard time figuring out what to believe. So Whole Latte Love decided to do some good old investigative research on the subject of coffee and caffeine.
Do I need a 12-step program to kick coffee? Caffeine is known in the medical world as trimethylxanthine. It can be used medically as a cardiac stimulant or as a diuretic. Some studies seem to say that caffeine acts like drugs such as amphetamines, cocaine or nicotine. These studies suggest that caffeine affects the part of the brain that triggers functional activity in the shell of the nucleus accumbens (the part of the brain responsible for addiction). This seems to be old news. Recently French researchers have discovered that caffeine does not affect the area of the brain that involves addiction at doses of one to three cups a day. It will increase alertness, but minus the addictive dependence.
What’s in my cup? The amount of caffeine that is in your coffee depends on many variables. Drip coffee has about 100mg of caffeine in a six-ounce cup. A double shot of espresso has about 50mg of caffeine. You thought espresso was stronger, huh? There are two main reasons for this surprising fact. In the coffee world there are two important coffee plants: Robusta (Coffea canephora) and Arabica (Coffea Arabica). Robusta coffee has historically been less expensive to grow and contains the highest caffeine content. Roasting masters of old have developed closely guarded blends of Arabica over hundreds of years. Coffee connoisseurs consider Arabica the better bean for a superior coffee. Espresso blends primarily use Arabica. However some roast masters will blend in some Robusta as a crema enhancer. Espresso is also pressured brewed with just a small amount of water per shot. Drip coffee uses the less expensive Robusta coffee, which accounts for part of its higher caffeine content. It is also exposed to a large amount of water dripping through a screen or filter. In general, the more water used for brewing, the more caffeine the drink will contain.
Is coffee actually good for me? The University of Bristol studied research on caffeine’s influence on cognition and mood. Good news! Coffee helps in the performance of tasks that require sustained attention. Even at normal times when alertness may be hindered, such as after lunch or when a person has a cold.
Will I fall over and die because I drink coffee? For a period of time it was thought that caffeine contributed to heart disease, high blood pressure, miscarriage, and many other medical problems. Recently with more rigorous testing and better methods The American Medical Association stated, “Moderate tea or coffee drinkers probably need have no concern for their health relative to their caffeine consumption provided other lifestyle habits (diet, alcohol consumption) are moderate, as well.” Out of all the studies done there has been no evidence that serious health problems come as a result of drinking coffee or having caffeine in your diet. It is recommended that your caffeine intake is no more than 300mg per day. That’s about three cups of drip-brewed coffee per day. So, drink up!
Do I need a 12-step program to kick coffee? Caffeine is known in the medical world as trimethylxanthine. It can be used medically as a cardiac stimulant or as a diuretic. Some studies seem to say that caffeine acts like drugs such as amphetamines, cocaine or nicotine. These studies suggest that caffeine affects the part of the brain that triggers functional activity in the shell of the nucleus accumbens (the part of the brain responsible for addiction). This seems to be old news. Recently French researchers have discovered that caffeine does not affect the area of the brain that involves addiction at doses of one to three cups a day. It will increase alertness, but minus the addictive dependence.
What’s in my cup? The amount of caffeine that is in your coffee depends on many variables. Drip coffee has about 100mg of caffeine in a six-ounce cup. A double shot of espresso has about 50mg of caffeine. You thought espresso was stronger, huh? There are two main reasons for this surprising fact. In the coffee world there are two important coffee plants: Robusta (Coffea canephora) and Arabica (Coffea Arabica). Robusta coffee has historically been less expensive to grow and contains the highest caffeine content. Roasting masters of old have developed closely guarded blends of Arabica over hundreds of years. Coffee connoisseurs consider Arabica the better bean for a superior coffee. Espresso blends primarily use Arabica. However some roast masters will blend in some Robusta as a crema enhancer. Espresso is also pressured brewed with just a small amount of water per shot. Drip coffee uses the less expensive Robusta coffee, which accounts for part of its higher caffeine content. It is also exposed to a large amount of water dripping through a screen or filter. In general, the more water used for brewing, the more caffeine the drink will contain.
Is coffee actually good for me? The University of Bristol studied research on caffeine’s influence on cognition and mood. Good news! Coffee helps in the performance of tasks that require sustained attention. Even at normal times when alertness may be hindered, such as after lunch or when a person has a cold.
Will I fall over and die because I drink coffee? For a period of time it was thought that caffeine contributed to heart disease, high blood pressure, miscarriage, and many other medical problems. Recently with more rigorous testing and better methods The American Medical Association stated, “Moderate tea or coffee drinkers probably need have no concern for their health relative to their caffeine consumption provided other lifestyle habits (diet, alcohol consumption) are moderate, as well.” Out of all the studies done there has been no evidence that serious health problems come as a result of drinking coffee or having caffeine in your diet. It is recommended that your caffeine intake is no more than 300mg per day. That’s about three cups of drip-brewed coffee per day. So, drink up!
Coffee: Joining the Fight Against Cancer !!!
Is coffee the cure for all that ails you?
For years now, scientists and researchers have been working diligently to determine the effects coffee has on the body. Does coffee help fight off infections and diseases because of the antioxidants and phytoestrogens found in it?
"Antioxidants help starve off cancer, heart disease, diabetes and stroke," Dr. Joe Vinson, a chemist at the University of Scranton. And because so many Americans nowadays get their majority of antioxidants from coffee, it has become your army to protect you from chronic diseases, he said.
In addition to antioxidants, coffee is an important source of phytoestrogens, a chemical that has been known to play a role in preventing some types of cancers, as well as regulating cholesterol and maintaining bone density. Coffee also contains caffeine, which is good for the heart and arteries, Dr. Vinison said. It helps reduce headaches and the risk of asthma attacks because it improves circulation within the heart.
Coffee has also been linked to reducing the risk of liver disease. Several months ago, researchers at Kaiser Permanente Medical Care Program, a clinical research facility in Pasadena, California, found that drinking coffee significantly reduces the risk of liver disease. They found that drinking a cup of coffee a day lowered the incidence of cirrhosis of the liver for alcohol drinkers by 22%. And earlier this year, a team of Japanese researchers at the National Cancer Center in Tokyo reported that folks who drink coffee on a daily basis apparently have half the liver cancer risk of those who don't.
Researchers at the University of Toronto also studied the relationship coffee has with cancer, specifically breast cancer.
They found that women who drink coffee regularly and carry the mutated gene BRCA1, which has been linked to breast cancer, could reduce their risk of developing the cancer by simply increasing coffee consumption.
According to Dr. Steven Narod, a researcher at the University of Toronto, women who drank 1 to 3 cups of coffee a day reduced their likelihood of developing breast cancer by 10%. The more coffee the women drank, the better the response. If they drank 4 to 5 cups a day, the chances decreased by 25%, and if they drank 6 or more cups of coffee, the chances decreased by 69%. Researchers also found that drinking coffee reduced the risk of developing the most common form of diabetes.
Mark Pereira, an epidemiologist for the University of Minnesota who worked in conjunction with a research team from the Harvard School of Public Health, found that men who drank more than 6, eight-ounce cups of coffee a day lowered their risk of Type 2 Diabetes by half. For women who drank the same amount, their risk was reduced by nearly 30%.
"When you get up to 4 or 5 or more cups per day, you have very powerful antioxidant activity," Pereira said.
Finally, enough evidence that says yes indeed, coffee is good for you.
For years now, scientists and researchers have been working diligently to determine the effects coffee has on the body. Does coffee help fight off infections and diseases because of the antioxidants and phytoestrogens found in it?
"Antioxidants help starve off cancer, heart disease, diabetes and stroke," Dr. Joe Vinson, a chemist at the University of Scranton. And because so many Americans nowadays get their majority of antioxidants from coffee, it has become your army to protect you from chronic diseases, he said.
In addition to antioxidants, coffee is an important source of phytoestrogens, a chemical that has been known to play a role in preventing some types of cancers, as well as regulating cholesterol and maintaining bone density. Coffee also contains caffeine, which is good for the heart and arteries, Dr. Vinison said. It helps reduce headaches and the risk of asthma attacks because it improves circulation within the heart.
Coffee has also been linked to reducing the risk of liver disease. Several months ago, researchers at Kaiser Permanente Medical Care Program, a clinical research facility in Pasadena, California, found that drinking coffee significantly reduces the risk of liver disease. They found that drinking a cup of coffee a day lowered the incidence of cirrhosis of the liver for alcohol drinkers by 22%. And earlier this year, a team of Japanese researchers at the National Cancer Center in Tokyo reported that folks who drink coffee on a daily basis apparently have half the liver cancer risk of those who don't.
Researchers at the University of Toronto also studied the relationship coffee has with cancer, specifically breast cancer.
They found that women who drink coffee regularly and carry the mutated gene BRCA1, which has been linked to breast cancer, could reduce their risk of developing the cancer by simply increasing coffee consumption.
According to Dr. Steven Narod, a researcher at the University of Toronto, women who drank 1 to 3 cups of coffee a day reduced their likelihood of developing breast cancer by 10%. The more coffee the women drank, the better the response. If they drank 4 to 5 cups a day, the chances decreased by 25%, and if they drank 6 or more cups of coffee, the chances decreased by 69%. Researchers also found that drinking coffee reduced the risk of developing the most common form of diabetes.
Mark Pereira, an epidemiologist for the University of Minnesota who worked in conjunction with a research team from the Harvard School of Public Health, found that men who drank more than 6, eight-ounce cups of coffee a day lowered their risk of Type 2 Diabetes by half. For women who drank the same amount, their risk was reduced by nearly 30%.
"When you get up to 4 or 5 or more cups per day, you have very powerful antioxidant activity," Pereira said.
Finally, enough evidence that says yes indeed, coffee is good for you.
Tuesday, February 20, 2007
Coffee & Tea Repairs Damaged Skin
Like a snake oil salesman with cure-alls and spiritual remedies, BioMed Central recently claimed that green tea has medicinal powers too. In the report recently released by the London-based biomedical firm, green tea extract was found to help heal skin damaged from radiation therapy.
The report, released in December of last year, found the majority of test subjects who applied green tea extract over skin damaged by radiotherapy saw significant skin improvement. The success rate may be due to the powerful extracts green tea releases.
“The thinking is that green tea contains polyphenols - black tea does as well, but green tea may contain more,” said Dr. Emily Senay in a recent interview.
Senay, a graduate of New York's Mount Sinai School of Medicine and longtime anchor of the Medical News Network, said the study conducted on 60 people found that after 16 days, the people who applied the green tea extract saw some skin improvement, while the people who applied black tea to the affected areas saw improvement after 22 days – six days longer than green tea. Just imagine the results if they tested it on more than 60 people for more than a month.
But tea isn't the only thing working to improve the look of skin nowadays. Coffee powder from green coffee beans has been shown to provide antioxidant benefits as well - but people have known that for years it seems.
For generations Russian bathhouses have been using coffee as a natural antioxidant and astringent. Anti-oxidants play an important role in fighting off free radicals, according to scientists at Scranton University. Left to their own devices, free radicals would attack and kill cells – thus speeding up the aging process.
And who wants that? So drink up !!
The report, released in December of last year, found the majority of test subjects who applied green tea extract over skin damaged by radiotherapy saw significant skin improvement. The success rate may be due to the powerful extracts green tea releases.
“The thinking is that green tea contains polyphenols - black tea does as well, but green tea may contain more,” said Dr. Emily Senay in a recent interview.
Senay, a graduate of New York's Mount Sinai School of Medicine and longtime anchor of the Medical News Network, said the study conducted on 60 people found that after 16 days, the people who applied the green tea extract saw some skin improvement, while the people who applied black tea to the affected areas saw improvement after 22 days – six days longer than green tea. Just imagine the results if they tested it on more than 60 people for more than a month.
But tea isn't the only thing working to improve the look of skin nowadays. Coffee powder from green coffee beans has been shown to provide antioxidant benefits as well - but people have known that for years it seems.
For generations Russian bathhouses have been using coffee as a natural antioxidant and astringent. Anti-oxidants play an important role in fighting off free radicals, according to scientists at Scranton University. Left to their own devices, free radicals would attack and kill cells – thus speeding up the aging process.
And who wants that? So drink up !!
Rarest Coffee?
It sounds like an urban myth of some sort. You can’t keep yourself from laughing the first time you hear of it. As strange as it may be, Kopi Luwak is not an urban myth but in fact one of the rarest and most costly coffees in the world.
Kopi Luwak gains it's legendary status from the way it is “processed”, as opposed to its origin. There is a small cat-like animal called the Palm Civet (Paradoxurus hermaphroditus) found in Indonesia that reside in the coffee trees. Civets were considered pests because they constantly ate the ripe red coffee cherries of the trees. Just like the rest of us, what Civets eat, Civets digest and excrete. One fine day some rather bored locals gathered the expelled beans to find them still intact and wrapped in their thin layers of cherry mucilage. We’re not too sure how the story goes from this point but they decided to roast these beans.
They found that the Civet’s stomach enzymes added uniqueness to the flavor of the coffee. This process of natural fermentation using stomach acids and enzymes has a different effect than the typical fermentation with water. We personally have yet to try it, but those that have, described it as having a heavy caramel taste, gamy flavor and a musty and jungle-like aroma.
Because of this “process” it obviously takes a long time to collect enough beans to roast. It can be found priced upwards $300 a pound and seems to have become more of a novelty coffee. If you do ever get a chance to taste it you just might be able to appreciate its uniqueness and rarity. Or not. Either way, we’d love to hear what you thought of it!
Kopi Luwak gains it's legendary status from the way it is “processed”, as opposed to its origin. There is a small cat-like animal called the Palm Civet (Paradoxurus hermaphroditus) found in Indonesia that reside in the coffee trees. Civets were considered pests because they constantly ate the ripe red coffee cherries of the trees. Just like the rest of us, what Civets eat, Civets digest and excrete. One fine day some rather bored locals gathered the expelled beans to find them still intact and wrapped in their thin layers of cherry mucilage. We’re not too sure how the story goes from this point but they decided to roast these beans.
They found that the Civet’s stomach enzymes added uniqueness to the flavor of the coffee. This process of natural fermentation using stomach acids and enzymes has a different effect than the typical fermentation with water. We personally have yet to try it, but those that have, described it as having a heavy caramel taste, gamy flavor and a musty and jungle-like aroma.
Because of this “process” it obviously takes a long time to collect enough beans to roast. It can be found priced upwards $300 a pound and seems to have become more of a novelty coffee. If you do ever get a chance to taste it you just might be able to appreciate its uniqueness and rarity. Or not. Either way, we’d love to hear what you thought of it!
Decaffeinated Limits
Can't sleep? Wonder if the waiter really poured you decaffeinated coffee after dinner? Well you're not alone. A lot of people are asking who exactly is governing the world of decaffeination. The FDA? Or are they too consumed with the war on bioterrorism to regulate caffeine? We've got some answers. According to Diana Monaco, a Public Affairs Specialist for the United States Food and Drug Administration, decaffeinated coffee must have 97% of the caffeine removed in order to be classified as decaffeinated. Now, there are several different ways caffeine can be removed from coffee. The first, and what some consider an ideal way to remove the caffeine, is the Swiss Water Process. The coffee beans are soaked in extremely hot water using this method, until nearly all the caffeine is removed. Utilizing carbon dioxide as a natural element is another common way to decaffeinate coffee. Basically, water is added to the carbon dioxide creating sparkling water that acts as a magnet to attract all the caffeine molecules. This process is considered a bit more environmentally friendly than solvent methods, because its byproducts are natural and recyclable. Solvent methods of decaffeination, often referred to as the European Process, involve a chemical, usually methylene chloride, to steam open the beans and remove the caffeine. The beans are repeatedly rinsed with the methylene chloride and then dried before roasting. If there are any solvents remaining, they are burned off during the roasting process.
Each method, according to Monaco, should reduce the caffeine content to roughly 10 mg per 12 oz cup. However, the caffeine content of coffee beans varies widely even before the decaffeination process begins. For instance, Arabica coffee beans contain approximately half of the natural levels of caffeine than that of Robusta coffee beans. Therefore, the caffeine content of decaffeinated coffee fluctuates significantly, and can measure much higher than the compulsory 10 mg per 12 oz cup, according to Monaco. In a recent report, a familiar Seattle-based coffee chain was producing decaffeinated coffee with 22 mg of caffeine in a 16 oz cup. That's way above the limits set by the FDA – in fact, that same cup of decaf contains nearly an equal amount of caffeine as an 8 oz serving of Coke or Pepsi. “For many years people have been researching caffeine in products,” Monaco said. “You can see though that it would be hard to maintain consistency with coffee beans due to the difference in all types of beans that are available.” The FDA does not currently require food and beverage manufacturers to list caffeine levels on labels if the caffeine is naturally present, so manufacturers of coffee, tea, chocolate and soft drinks are not required to list caffeine on their label. “Caffeine in coffee is not a high priority for the agency,” Monaco said. It's only when caffeine has been added, like with over-the-counter prescription medications that you'll see it listed as an active ingredient.
Each method, according to Monaco, should reduce the caffeine content to roughly 10 mg per 12 oz cup. However, the caffeine content of coffee beans varies widely even before the decaffeination process begins. For instance, Arabica coffee beans contain approximately half of the natural levels of caffeine than that of Robusta coffee beans. Therefore, the caffeine content of decaffeinated coffee fluctuates significantly, and can measure much higher than the compulsory 10 mg per 12 oz cup, according to Monaco. In a recent report, a familiar Seattle-based coffee chain was producing decaffeinated coffee with 22 mg of caffeine in a 16 oz cup. That's way above the limits set by the FDA – in fact, that same cup of decaf contains nearly an equal amount of caffeine as an 8 oz serving of Coke or Pepsi. “For many years people have been researching caffeine in products,” Monaco said. “You can see though that it would be hard to maintain consistency with coffee beans due to the difference in all types of beans that are available.” The FDA does not currently require food and beverage manufacturers to list caffeine levels on labels if the caffeine is naturally present, so manufacturers of coffee, tea, chocolate and soft drinks are not required to list caffeine on their label. “Caffeine in coffee is not a high priority for the agency,” Monaco said. It's only when caffeine has been added, like with over-the-counter prescription medications that you'll see it listed as an active ingredient.
Coffee: It's not Just for Drinking Anymore.
Did you know that every time you throw your spent coffee grounds in the garbage, you're throwing away a valuable resource? You agonize over every last drop of your brew and make painstaking efforts to treat your beans with respect, but then discard the used grounds as if they have no use. This is a myth, my friends! Making their way from elite spas, to your neighbor's garden, to one of the best steakhouses in Seattle, coffee grounds are taking the country by storm. Here are some of the ways that you can make your used coffee grounds work for you!Seattle's Signature Coffee SteakWe're always looking for new flavors to add to our lattes, but meat? When a chef from Rippe's Steakhouse in Seattle had the bright idea to coat filet mignon with spent espresso grounds from the local coffee house, she had no idea it would become such a phenomenon. Said to have a mild coffee taste, this coffee covered filet will be a hit at your next barbeque!
Ingredients:12 oz filet mignon3 Tbsp. ground espresso1 cup Cabernet Sauvignon1 tsp. Kosher salt1/8 tsp. onion powder1/8 tsp. garlic powder1/8 tsp. black pepper1/8 tsp. cayenne pepper1 pinch paprika
(This is Rippe's original recipe as printed on Supermarketguru.com!)
Prepare steak for cooking:Start by trimming any fat away from the edges of the filet. Cover with plastic wrap and use mallet to hammer into 1--inch thickness. Using a small, shallow bowl; submerse fillet in 1 cup of Cabernet Sauvignon for several hours. In a separate bowl, combine the remaining dry ingredients including the ground espresso. After the filet has marinated, place it into the bowl with the mixture of dry spices and espresso. Coat liberally.Grilling steak:Grill each side of filet on high heat for 3 minutes. High heat will create flames with most home grills. Decrease, or move, from high heat and continue cooking until desired temperature is reached. Filet mignon is best served medium rare, which measures 130-140 degrees internal temperature.
Gardening with a God ShotCoffee grounds are rich in nitrogen, making them a perfect soil conditioner and a great complement to your compost pile. Thoroughly blend the coffee in with your soil or compost, and if you're adding to your compost heap, make sure the grounds don't make up more than ¼ of the total mixture. Adding whatever grounds are leftover from your daily brewing will do the trick, but if your coffee rituals can't keep up with your gardening habit, most coffee houses are happy to give away whatever they've got. Worms are very attracted to the grounds as well, so give them a smorgasbord of Sumatra and watch your plants improve in looks and health!
Have some cold coffee sitting in the pot from this morning? Pour it on your indoor plants. It will produce a similar effect as mixing the grounds with your soil!
Barista's Body ScrubUsed coffee grounds have not one, but two benefits for your skin! First of all, the grounds exfoliate your skin, removing dead cells and bringing out fresh and healthy skin. In addition, the grounds have a known cellulite fighter as a key component: caffeine! Several skin care companies have introduced coffee ground scrubs, but why break the bank?
Ingredients:1/4 cup brown sugar1 tablespoon freshly ground coffee beans (A drip grind will work best for this, so you espresso fanatics will probably need to change your grind setting!)1 tablespoon finely chopped hazelnuts2 teaspoons almond oil2 teaspoons jojoba oil2 teaspoons soy oil (or olive oil)8 drops of orange essential oil teensy dash of cinnamon
(This recipe from ArizonaSpaGirls.com shows you how to make your own by adding a few simple ingredients.)
What to do:Dump ingredients into a bowl and mix thoroughly. In the shower, gently massage the scrub in circular motions all over your body avoiding the neck and face area. Pack remainder into a glass jar and store in the refrigerator. And because we all have different coffee palates, try adding a few drops of fragranced oils like mint, chocolate, vanilla or caramel to your taste.
Java LogsComposed mainly of used coffee grounds, Java Logs are an environmental friendly way to make a beautiful fire. Named one of the Coolest Inventions of 2003 by Time Magazine, Java Logs ignite more quickly and produce larger, more attractive flames than other fire logs. Although they don't smell like coffee, Java Logs do emit a sweet smell that will bring magic to your backyard bonfire!This is just a small sampling of the things you can do with your coffee grounds. The possibilities are endless!
Ingredients:12 oz filet mignon3 Tbsp. ground espresso1 cup Cabernet Sauvignon1 tsp. Kosher salt1/8 tsp. onion powder1/8 tsp. garlic powder1/8 tsp. black pepper1/8 tsp. cayenne pepper1 pinch paprika
(This is Rippe's original recipe as printed on Supermarketguru.com!)
Prepare steak for cooking:Start by trimming any fat away from the edges of the filet. Cover with plastic wrap and use mallet to hammer into 1--inch thickness. Using a small, shallow bowl; submerse fillet in 1 cup of Cabernet Sauvignon for several hours. In a separate bowl, combine the remaining dry ingredients including the ground espresso. After the filet has marinated, place it into the bowl with the mixture of dry spices and espresso. Coat liberally.Grilling steak:Grill each side of filet on high heat for 3 minutes. High heat will create flames with most home grills. Decrease, or move, from high heat and continue cooking until desired temperature is reached. Filet mignon is best served medium rare, which measures 130-140 degrees internal temperature.
Gardening with a God ShotCoffee grounds are rich in nitrogen, making them a perfect soil conditioner and a great complement to your compost pile. Thoroughly blend the coffee in with your soil or compost, and if you're adding to your compost heap, make sure the grounds don't make up more than ¼ of the total mixture. Adding whatever grounds are leftover from your daily brewing will do the trick, but if your coffee rituals can't keep up with your gardening habit, most coffee houses are happy to give away whatever they've got. Worms are very attracted to the grounds as well, so give them a smorgasbord of Sumatra and watch your plants improve in looks and health!
Have some cold coffee sitting in the pot from this morning? Pour it on your indoor plants. It will produce a similar effect as mixing the grounds with your soil!
Barista's Body ScrubUsed coffee grounds have not one, but two benefits for your skin! First of all, the grounds exfoliate your skin, removing dead cells and bringing out fresh and healthy skin. In addition, the grounds have a known cellulite fighter as a key component: caffeine! Several skin care companies have introduced coffee ground scrubs, but why break the bank?
Ingredients:1/4 cup brown sugar1 tablespoon freshly ground coffee beans (A drip grind will work best for this, so you espresso fanatics will probably need to change your grind setting!)1 tablespoon finely chopped hazelnuts2 teaspoons almond oil2 teaspoons jojoba oil2 teaspoons soy oil (or olive oil)8 drops of orange essential oil teensy dash of cinnamon
(This recipe from ArizonaSpaGirls.com shows you how to make your own by adding a few simple ingredients.)
What to do:Dump ingredients into a bowl and mix thoroughly. In the shower, gently massage the scrub in circular motions all over your body avoiding the neck and face area. Pack remainder into a glass jar and store in the refrigerator. And because we all have different coffee palates, try adding a few drops of fragranced oils like mint, chocolate, vanilla or caramel to your taste.
Java LogsComposed mainly of used coffee grounds, Java Logs are an environmental friendly way to make a beautiful fire. Named one of the Coolest Inventions of 2003 by Time Magazine, Java Logs ignite more quickly and produce larger, more attractive flames than other fire logs. Although they don't smell like coffee, Java Logs do emit a sweet smell that will bring magic to your backyard bonfire!This is just a small sampling of the things you can do with your coffee grounds. The possibilities are endless!
Coffee: It's not Just for Drinking Anymore.
Did you know that every time you throw your spent coffee grounds in the garbage, you're throwing away a valuable resource? You agonize over every last drop of your brew and make painstaking efforts to treat your beans with respect, but then discard the used grounds as if they have no use. This is a myth, my friends! Making their way from elite spas, to your neighbor's garden, to one of the best steakhouses in Seattle, coffee grounds are taking the country by storm. Here are some of the ways that you can make your used coffee grounds work for you!Seattle's Signature Coffee SteakWe're always looking for new flavors to add to our lattes, but meat? When a chef from Rippe's Steakhouse in Seattle had the bright idea to coat filet mignon with spent espresso grounds from the local coffee house, she had no idea it would become such a phenomenon. Said to have a mild coffee taste, this coffee covered filet will be a hit at your next barbeque!
Ingredients:12 oz filet mignon3 Tbsp. ground espresso1 cup Cabernet Sauvignon1 tsp. Kosher salt1/8 tsp. onion powder1/8 tsp. garlic powder1/8 tsp. black pepper1/8 tsp. cayenne pepper1 pinch paprika
(This is Rippe's original recipe as printed on Supermarketguru.com!)
Prepare steak for cooking:Start by trimming any fat away from the edges of the filet. Cover with plastic wrap and use mallet to hammer into 1--inch thickness. Using a small, shallow bowl; submerse fillet in 1 cup of Cabernet Sauvignon for several hours. In a separate bowl, combine the remaining dry ingredients including the ground espresso. After the filet has marinated, place it into the bowl with the mixture of dry spices and espresso. Coat liberally.Grilling steak:Grill each side of filet on high heat for 3 minutes. High heat will create flames with most home grills. Decrease, or move, from high heat and continue cooking until desired temperature is reached. Filet mignon is best served medium rare, which measures 130-140 degrees internal temperature.
Gardening with a God ShotCoffee grounds are rich in nitrogen, making them a perfect soil conditioner and a great complement to your compost pile. Thoroughly blend the coffee in with your soil or compost, and if you're adding to your compost heap, make sure the grounds don't make up more than ¼ of the total mixture. Adding whatever grounds are leftover from your daily brewing will do the trick, but if your coffee rituals can't keep up with your gardening habit, most coffee houses are happy to give away whatever they've got. Worms are very attracted to the grounds as well, so give them a smorgasbord of Sumatra and watch your plants improve in looks and health!
Have some cold coffee sitting in the pot from this morning? Pour it on your indoor plants. It will produce a similar effect as mixing the grounds with your soil!
Barista's Body ScrubUsed coffee grounds have not one, but two benefits for your skin! First of all, the grounds exfoliate your skin, removing dead cells and bringing out fresh and healthy skin. In addition, the grounds have a known cellulite fighter as a key component: caffeine! Several skin care companies have introduced coffee ground scrubs, but why break the bank?
Ingredients:1/4 cup brown sugar1 tablespoon freshly ground coffee beans (A drip grind will work best for this, so you espresso fanatics will probably need to change your grind setting!)1 tablespoon finely chopped hazelnuts2 teaspoons almond oil2 teaspoons jojoba oil2 teaspoons soy oil (or olive oil)8 drops of orange essential oil teensy dash of cinnamon
(This recipe from ArizonaSpaGirls.com shows you how to make your own by adding a few simple ingredients.)
What to do:Dump ingredients into a bowl and mix thoroughly. In the shower, gently massage the scrub in circular motions all over your body avoiding the neck and face area. Pack remainder into a glass jar and store in the refrigerator. And because we all have different coffee palates, try adding a few drops of fragranced oils like mint, chocolate, vanilla or caramel to your taste.
Java LogsComposed mainly of used coffee grounds, Java Logs are an environmental friendly way to make a beautiful fire. Named one of the Coolest Inventions of 2003 by Time Magazine, Java Logs ignite more quickly and produce larger, more attractive flames than other fire logs. Although they don't smell like coffee, Java Logs do emit a sweet smell that will bring magic to your backyard bonfire!This is just a small sampling of the things you can do with your coffee grounds. The possibilities are endless!
Ingredients:12 oz filet mignon3 Tbsp. ground espresso1 cup Cabernet Sauvignon1 tsp. Kosher salt1/8 tsp. onion powder1/8 tsp. garlic powder1/8 tsp. black pepper1/8 tsp. cayenne pepper1 pinch paprika
(This is Rippe's original recipe as printed on Supermarketguru.com!)
Prepare steak for cooking:Start by trimming any fat away from the edges of the filet. Cover with plastic wrap and use mallet to hammer into 1--inch thickness. Using a small, shallow bowl; submerse fillet in 1 cup of Cabernet Sauvignon for several hours. In a separate bowl, combine the remaining dry ingredients including the ground espresso. After the filet has marinated, place it into the bowl with the mixture of dry spices and espresso. Coat liberally.Grilling steak:Grill each side of filet on high heat for 3 minutes. High heat will create flames with most home grills. Decrease, or move, from high heat and continue cooking until desired temperature is reached. Filet mignon is best served medium rare, which measures 130-140 degrees internal temperature.
Gardening with a God ShotCoffee grounds are rich in nitrogen, making them a perfect soil conditioner and a great complement to your compost pile. Thoroughly blend the coffee in with your soil or compost, and if you're adding to your compost heap, make sure the grounds don't make up more than ¼ of the total mixture. Adding whatever grounds are leftover from your daily brewing will do the trick, but if your coffee rituals can't keep up with your gardening habit, most coffee houses are happy to give away whatever they've got. Worms are very attracted to the grounds as well, so give them a smorgasbord of Sumatra and watch your plants improve in looks and health!
Have some cold coffee sitting in the pot from this morning? Pour it on your indoor plants. It will produce a similar effect as mixing the grounds with your soil!
Barista's Body ScrubUsed coffee grounds have not one, but two benefits for your skin! First of all, the grounds exfoliate your skin, removing dead cells and bringing out fresh and healthy skin. In addition, the grounds have a known cellulite fighter as a key component: caffeine! Several skin care companies have introduced coffee ground scrubs, but why break the bank?
Ingredients:1/4 cup brown sugar1 tablespoon freshly ground coffee beans (A drip grind will work best for this, so you espresso fanatics will probably need to change your grind setting!)1 tablespoon finely chopped hazelnuts2 teaspoons almond oil2 teaspoons jojoba oil2 teaspoons soy oil (or olive oil)8 drops of orange essential oil teensy dash of cinnamon
(This recipe from ArizonaSpaGirls.com shows you how to make your own by adding a few simple ingredients.)
What to do:Dump ingredients into a bowl and mix thoroughly. In the shower, gently massage the scrub in circular motions all over your body avoiding the neck and face area. Pack remainder into a glass jar and store in the refrigerator. And because we all have different coffee palates, try adding a few drops of fragranced oils like mint, chocolate, vanilla or caramel to your taste.
Java LogsComposed mainly of used coffee grounds, Java Logs are an environmental friendly way to make a beautiful fire. Named one of the Coolest Inventions of 2003 by Time Magazine, Java Logs ignite more quickly and produce larger, more attractive flames than other fire logs. Although they don't smell like coffee, Java Logs do emit a sweet smell that will bring magic to your backyard bonfire!This is just a small sampling of the things you can do with your coffee grounds. The possibilities are endless!
A Coffee Comeback: The Port of New Orleans
Six months after Hurricane Katrina wreaked havoc along the Gulf Coast, the Port of New Orleans is once again fully operational. Warehouses along the New Orleans riverfront are brimming with coffee as longshoreman have been working diligently - hauling coffee from cargo ships ashore.
For generations, the Port of New Orleans has been a hub for American coffee traders. Last year, more than 505 million pounds of coffee was exchanged in the Crescent City, making it the nation's second largest coffee port. The Port of New Orleans had held the top-spot until 2003, when it lost its title to the Port of New York
We've always been neck and neck with New York," according to Chris Bonura, a spokesman for the Port of New Orleans. "But now we're operating under different circumstances," he said referring to the devastation Hurricane Katrina caused last year.
Bonura said as a whole, the Port of New Orleans lost about a third of its facilities after Katrina, but the 14 warehouses that stored coffee beans remained relatively undisturbed. And the silocaf, a processing plant located on port property and used by many coffee traders and roasters was operational within a month of Katrina.
The silocaf Bonura is referring to was a grain silo that was about to be torn down some ten years ago. It was reconfigured by the Port of New Orleans to break down coffee beans coming ashore and is now used to sort out any stems and stones found in the bulk beans. "It's a real value added service we provide here," said Bonura. "Our goal is to really improve the way coffee is processed.
"The Port of New Orleans is not only in the spotlight these days because of its phenomenal post-Katrina recovery, but also because of a possible takeover of several terminals within the port by DP World, a United Arab Emirates owned cargo-handling company.
Gary LaGrange, president and CEO of the Port of New Orleans said allowing an Arab company to manage these terminals is "a decision to be made by the federal government." And although it's fairly routine to have an international company manage a high-volume terminal, it's a decision that should cause some concern.
Incidentally, one of the terminals in question happens to be the first terminal that was up and running after Hurricane Katrina. It currently handles about 20 percent of all cargo entering the Port of New Orleans and is now operated by P&O, a company based out of London, England. That terminal received the first shipment of coffee in September - a mere two weeks after Katrina, from a container ship called the Lykesflyer, Bonura said.
"You know each and every week we're progressing," he said. "We've met all of our goals and benchmarks that we had set to get the port back up and running."
For a while that meant everyone who worked at the Port of New Orleans stayed aboard one of five ships sent in by the Department of Transportation. "We stayed on the ships so we could service the port, so that in-turn the ships could service the riverfront," he said. "It's been a really phenomenal experience, we really bounced back."
For generations, the Port of New Orleans has been a hub for American coffee traders. Last year, more than 505 million pounds of coffee was exchanged in the Crescent City, making it the nation's second largest coffee port. The Port of New Orleans had held the top-spot until 2003, when it lost its title to the Port of New York
We've always been neck and neck with New York," according to Chris Bonura, a spokesman for the Port of New Orleans. "But now we're operating under different circumstances," he said referring to the devastation Hurricane Katrina caused last year.
Bonura said as a whole, the Port of New Orleans lost about a third of its facilities after Katrina, but the 14 warehouses that stored coffee beans remained relatively undisturbed. And the silocaf, a processing plant located on port property and used by many coffee traders and roasters was operational within a month of Katrina.
The silocaf Bonura is referring to was a grain silo that was about to be torn down some ten years ago. It was reconfigured by the Port of New Orleans to break down coffee beans coming ashore and is now used to sort out any stems and stones found in the bulk beans. "It's a real value added service we provide here," said Bonura. "Our goal is to really improve the way coffee is processed.
"The Port of New Orleans is not only in the spotlight these days because of its phenomenal post-Katrina recovery, but also because of a possible takeover of several terminals within the port by DP World, a United Arab Emirates owned cargo-handling company.
Gary LaGrange, president and CEO of the Port of New Orleans said allowing an Arab company to manage these terminals is "a decision to be made by the federal government." And although it's fairly routine to have an international company manage a high-volume terminal, it's a decision that should cause some concern.
Incidentally, one of the terminals in question happens to be the first terminal that was up and running after Hurricane Katrina. It currently handles about 20 percent of all cargo entering the Port of New Orleans and is now operated by P&O, a company based out of London, England. That terminal received the first shipment of coffee in September - a mere two weeks after Katrina, from a container ship called the Lykesflyer, Bonura said.
"You know each and every week we're progressing," he said. "We've met all of our goals and benchmarks that we had set to get the port back up and running."
For a while that meant everyone who worked at the Port of New Orleans stayed aboard one of five ships sent in by the Department of Transportation. "We stayed on the ships so we could service the port, so that in-turn the ships could service the riverfront," he said. "It's been a really phenomenal experience, we really bounced back."
HerbaGreen Teas
Naturally sweetened with lo han fruit extract--which promotes fat burning and soothes the digestion process--HerbaGreen Teas also contain lotus leaf (rich in isoflavones), kudzu (for promoting circulation), and 100mg of polyphenols, equivalent to at least 15 cups of the strongest brewed green tea. PLUS - HerbaGreen Teas contain NO calories or caffeine.
Each bottle equals 60 servings. Choose from among Original flavor, Heavenly Honey Lemon, or Mandarin Mango Swirl. Then, simply add a dropper full to hot, warm, or cold water and stir for a naturally delicious, wonderfully healthy drink!
BENEFITS OF GREEN TEA POLYPHENOLS:
* Maintains healthy cells, cell growth and development.
* Supports a healthy cardiovascular system.
* Promotes healthy weight control by blocking carbohydrate absorption.
* Fights damaging free-radicals, which attack healthy cells and promote aging.
* Supports the immune system.
* Helps the body maintain its toxin-free condition.
* Promotes healthy blood sugar balance.
* Supports dental and optimal gum health.
CONCENTRATED HERBAGREEN TEA VS. "TEA BAG" TEA SOURCE:Scientific documentation has shown that the majority of the therapeutic benefits of green tea are due to the polyphenols. Steeping a tea bag in hot water is a very inefficient means of extracting these polyphenols. HerbaGreen Tea contains concentrated extracts, with over 90% polyphenols. One serving provides 115 mg of plyphenols, the equivalent of more than 15 cups of brewed "tea bag" green tea.
Furthermore, a lot of green tea from tea bags contains caffeine, which many people want to avoid. HerbaGreen Tea has only caffeine-free green tea extracts. You get ALL the benefits of green tea polyphenols with HerbaGreen Tea!
Finally, each small bottle of HerbaGreen Tea is a much more convenient source of healthful antioxidants for a busy lifestyle than clumsy, messy tea bags. Just add a single dropper into your water bottle and enjoy while working out, walking, or on the go...or add some tea into your water while dining out.
Each bottle equals 60 servings. Choose from among Original flavor, Heavenly Honey Lemon, or Mandarin Mango Swirl. Then, simply add a dropper full to hot, warm, or cold water and stir for a naturally delicious, wonderfully healthy drink!
BENEFITS OF GREEN TEA POLYPHENOLS:
* Maintains healthy cells, cell growth and development.
* Supports a healthy cardiovascular system.
* Promotes healthy weight control by blocking carbohydrate absorption.
* Fights damaging free-radicals, which attack healthy cells and promote aging.
* Supports the immune system.
* Helps the body maintain its toxin-free condition.
* Promotes healthy blood sugar balance.
* Supports dental and optimal gum health.
CONCENTRATED HERBAGREEN TEA VS. "TEA BAG" TEA SOURCE:Scientific documentation has shown that the majority of the therapeutic benefits of green tea are due to the polyphenols. Steeping a tea bag in hot water is a very inefficient means of extracting these polyphenols. HerbaGreen Tea contains concentrated extracts, with over 90% polyphenols. One serving provides 115 mg of plyphenols, the equivalent of more than 15 cups of brewed "tea bag" green tea.
Furthermore, a lot of green tea from tea bags contains caffeine, which many people want to avoid. HerbaGreen Tea has only caffeine-free green tea extracts. You get ALL the benefits of green tea polyphenols with HerbaGreen Tea!
Finally, each small bottle of HerbaGreen Tea is a much more convenient source of healthful antioxidants for a busy lifestyle than clumsy, messy tea bags. Just add a single dropper into your water bottle and enjoy while working out, walking, or on the go...or add some tea into your water while dining out.
5 Steps to Espresso Machine Heaven
5 Steps to Espresso Machine Heaven
So, you’re the proud owner of an espresso machine. But do you really know how to get the most out of it? Here’s a few tips to get you making the perfect espresso every time.
Tip One – Let your espresso machine heat fully
The components inside your espresso machine that contain water such as the boiler are typically made of metal. Allowing these components to heat by turning on your espresso machine at least 10 minutes prior to the first coffee will create a more consistent heat for your coffees. Also use this time to heat your espresso cups before use, use the steam nozzle in hot water mode to fill the cups. Some espresso machines have built in cup warmers that take a couple of minutes to heat up.
Tip Two – Use fresh water
With coffee, fresh everything is best. Tip out your espresso machines water container each day when you’re making your first coffee. Use fresh filtered water and you’ll taste the difference. Using filtered water will also extend the life of your espresso machine, reducing calcification and lime scale build up.
Tip Three – Use fresh coffee
If you don’t have an automatic espresso machine with a built in grinder then buy a separate grinder to go with your machine. Each time you use your espresso machine, only grind enough coffee beans to fill the filter cup. This will ensure a lovely deep crema on your espresso or espresso base. Store your beans in the freezer until you’re ready to grind them, this will help them to retain their flavour. Also store any ground coffee in the freezer.
Tip Four – Use the correct grind and correct tamping
Talk to your bean supplier about your espresso machine and check that he’s supplying the correct fineness of ground coffee. Preferably use your own grinder to achieve the optimum fineness. Softly tamp your ground coffee into the filter handle, not too hard or you won’t achieve a decent flow rate. A good rule of thumb is that it should take about 25 seconds for 30ml of espresso to be poured. Get the stopwatch out to get an idea of how your espresso making is going.
Tip Five – Experiment
There’s so many variables at work with an espresso machine that you’ll have to make many coffees to truly appreciate the different coffees you can make. The temperature, the beans, the grind and the flow rate will all give different tasting coffees. You’ll know you’re getting it right when your espresso machine produces a thick golden crema and a sweet, rich espresso. And most importantly, enjoy!!
So, you’re the proud owner of an espresso machine. But do you really know how to get the most out of it? Here’s a few tips to get you making the perfect espresso every time.
Tip One – Let your espresso machine heat fully
The components inside your espresso machine that contain water such as the boiler are typically made of metal. Allowing these components to heat by turning on your espresso machine at least 10 minutes prior to the first coffee will create a more consistent heat for your coffees. Also use this time to heat your espresso cups before use, use the steam nozzle in hot water mode to fill the cups. Some espresso machines have built in cup warmers that take a couple of minutes to heat up.
Tip Two – Use fresh water
With coffee, fresh everything is best. Tip out your espresso machines water container each day when you’re making your first coffee. Use fresh filtered water and you’ll taste the difference. Using filtered water will also extend the life of your espresso machine, reducing calcification and lime scale build up.
Tip Three – Use fresh coffee
If you don’t have an automatic espresso machine with a built in grinder then buy a separate grinder to go with your machine. Each time you use your espresso machine, only grind enough coffee beans to fill the filter cup. This will ensure a lovely deep crema on your espresso or espresso base. Store your beans in the freezer until you’re ready to grind them, this will help them to retain their flavour. Also store any ground coffee in the freezer.
Tip Four – Use the correct grind and correct tamping
Talk to your bean supplier about your espresso machine and check that he’s supplying the correct fineness of ground coffee. Preferably use your own grinder to achieve the optimum fineness. Softly tamp your ground coffee into the filter handle, not too hard or you won’t achieve a decent flow rate. A good rule of thumb is that it should take about 25 seconds for 30ml of espresso to be poured. Get the stopwatch out to get an idea of how your espresso making is going.
Tip Five – Experiment
There’s so many variables at work with an espresso machine that you’ll have to make many coffees to truly appreciate the different coffees you can make. The temperature, the beans, the grind and the flow rate will all give different tasting coffees. You’ll know you’re getting it right when your espresso machine produces a thick golden crema and a sweet, rich espresso. And most importantly, enjoy!!
My Buttery Espresso - Coffee Terminology Explained
My Buttery Espresso - Coffee Terminology Explained
Have you always wanted to know what the term 'acidity' in coffee means, or, are you baffled when somebody describes a coffee as being "rich, medium-bodied, very smooth with moderate acidity, and a slightly smoky flavour"? Well, this is the article for you. It is time for you to learn the Language of Coffee!
Drop these terms at your next dinner party or social outing! They are guaranteed to impress.
Flavour is the most important term, encompassing aroma, acidity and body. It is used to describe the overall impression you get when you take that first sip. The term is also used to individualise characteristics such as 'chocolaty', 'caramel', 'smoky', or 'spicy'.
Some coffees have a very distinctive flavour, as in a chocolaty Ethiopian, or a nutty, caramely Nicaraguan. Sumatran has a rich, spicy flavour. Mellow coffees, such as Brazil have little acidity and smooth, well-rounded body.
Aroma is your first impression of coffee, and it signals its taste. Your sense of smell allows you to differentiate between thousands of distinct aromas. Your sense of taste is capable of distinguishing only four basic sensations. The aroma of a coffee is responsible for its popularity and allure.
Acidity should not be confused with sour, bitter or PH level. It is used to describe the sharp, snappy, bright flavour of high-grown Arabica coffees. Much acidity, as in Ethiopian Mocha coffee, is described as a winey taste. Coffee from India or Papua New Guinea, may be sweet.
Body is the sensation of consistency, texture and fullness created by coffee. It can be compared to the difference in 'mouth-feel' that red wine has over white wine.
Some coffees feel heavier in the mouth. Coffee from Indonesia, especially Sumatra, is very heavy and has much body. Ethiopian Mocha has the least body. Brazilian coffee is in the middle. With light-bodied coffees, the flavour is so delicate that milk should not be added. If you prefer milk with your coffee you should choose a medium to heavy-bodied coffee.
Buttery is a pleasant term most commonly associated with espresso. It is used to describe the buttery feel created in the mouth by the oils and fats transferred from the beans to the brew. The fat content of the bean is crucial for the formation of the 'crema' or froth that contains the aroma of a good espresso.
Bitter, burnt and scorched are unfortunate attributes. Bitter and burnt are flavour characteristics related to the roasting process. Bitterness is a taste found in dark-roasted coffees. The darker the roast, the greater the bitterness. Bitterness can also be experienced if the coffee grinds are over-extracted. This can happen if the grind is too fine, not enough coffee is used, or too much coffee is brewed from the grinds. Burnt is obviously a most undesirable flavour. Scorched flavours are caused by the water temperature of the espresso machine being too hot.
A Blend is a combination of two or more single origin coffees. It offers the roaster the opportunity to explore flavour potential not possible with a single origin coffee. Many roasters believe blends are necessary in order to provide all the elements essential for a great espresso.
Central American coffees have a lot of snap and acidity. Sumatran coffee adds body and richness. Papua New Guinean coffee adds sweetness. Flavour and aroma, which is distinctive, comes with Indonesian and Colombian coffees. The rich, winey, almost chocolaty flavour comes from Ethiopian Mochan and Kenyan coffees.
Witham's Coffee Blends Explained.......
Super Mocha: This blend is rich and full-bodied. South American beans contribute medium body, strength and a caramel sweetness, while the true Mocha coffees add rich chocolaty tones and a lovely winey acidity. The blend has a smooth, rounded finish. A great blend for white coffee lovers.
Brazil Supreme: A blend of aromatic South American beans give full body, medium strength, a sweet, sharp acidity and a smooth finish. This blend is finished with Nicaraguan Maragogype which adds delicious hints of honey and caramel. A lovely blend for black coffee connoisseurs.
Have you always wanted to know what the term 'acidity' in coffee means, or, are you baffled when somebody describes a coffee as being "rich, medium-bodied, very smooth with moderate acidity, and a slightly smoky flavour"? Well, this is the article for you. It is time for you to learn the Language of Coffee!
Drop these terms at your next dinner party or social outing! They are guaranteed to impress.
Flavour is the most important term, encompassing aroma, acidity and body. It is used to describe the overall impression you get when you take that first sip. The term is also used to individualise characteristics such as 'chocolaty', 'caramel', 'smoky', or 'spicy'.
Some coffees have a very distinctive flavour, as in a chocolaty Ethiopian, or a nutty, caramely Nicaraguan. Sumatran has a rich, spicy flavour. Mellow coffees, such as Brazil have little acidity and smooth, well-rounded body.
Aroma is your first impression of coffee, and it signals its taste. Your sense of smell allows you to differentiate between thousands of distinct aromas. Your sense of taste is capable of distinguishing only four basic sensations. The aroma of a coffee is responsible for its popularity and allure.
Acidity should not be confused with sour, bitter or PH level. It is used to describe the sharp, snappy, bright flavour of high-grown Arabica coffees. Much acidity, as in Ethiopian Mocha coffee, is described as a winey taste. Coffee from India or Papua New Guinea, may be sweet.
Body is the sensation of consistency, texture and fullness created by coffee. It can be compared to the difference in 'mouth-feel' that red wine has over white wine.
Some coffees feel heavier in the mouth. Coffee from Indonesia, especially Sumatra, is very heavy and has much body. Ethiopian Mocha has the least body. Brazilian coffee is in the middle. With light-bodied coffees, the flavour is so delicate that milk should not be added. If you prefer milk with your coffee you should choose a medium to heavy-bodied coffee.
Buttery is a pleasant term most commonly associated with espresso. It is used to describe the buttery feel created in the mouth by the oils and fats transferred from the beans to the brew. The fat content of the bean is crucial for the formation of the 'crema' or froth that contains the aroma of a good espresso.
Bitter, burnt and scorched are unfortunate attributes. Bitter and burnt are flavour characteristics related to the roasting process. Bitterness is a taste found in dark-roasted coffees. The darker the roast, the greater the bitterness. Bitterness can also be experienced if the coffee grinds are over-extracted. This can happen if the grind is too fine, not enough coffee is used, or too much coffee is brewed from the grinds. Burnt is obviously a most undesirable flavour. Scorched flavours are caused by the water temperature of the espresso machine being too hot.
A Blend is a combination of two or more single origin coffees. It offers the roaster the opportunity to explore flavour potential not possible with a single origin coffee. Many roasters believe blends are necessary in order to provide all the elements essential for a great espresso.
Central American coffees have a lot of snap and acidity. Sumatran coffee adds body and richness. Papua New Guinean coffee adds sweetness. Flavour and aroma, which is distinctive, comes with Indonesian and Colombian coffees. The rich, winey, almost chocolaty flavour comes from Ethiopian Mochan and Kenyan coffees.
Witham's Coffee Blends Explained.......
Super Mocha: This blend is rich and full-bodied. South American beans contribute medium body, strength and a caramel sweetness, while the true Mocha coffees add rich chocolaty tones and a lovely winey acidity. The blend has a smooth, rounded finish. A great blend for white coffee lovers.
Brazil Supreme: A blend of aromatic South American beans give full body, medium strength, a sweet, sharp acidity and a smooth finish. This blend is finished with Nicaraguan Maragogype which adds delicious hints of honey and caramel. A lovely blend for black coffee connoisseurs.
The perfect espresso !!
The perfect espresso
If you are the kind of person that drinks coffee from Starbucks and that couldn’t tell what crema is than you should consider reading something else, this is not a guide for heretics.
Many coffee enthusiasts have fallen in love with their espresso machine, I will attempt further on to give you a few tips on how to best use your espresso machine not to get a good shot, but a perfect one.
It all begins from the very moment when you purchase your espresso machine. You should consider online shopping to get the best deals here. I bought mine from www.coffeemachine.com.au, these guys sure do know their coffee.
When choosing an espresso machine it’s very important to check what type of coffee it requires and further still check on the web to see what dissatisfied customers have to say about it. There are always some cheerleaders for every brand of espresso machine in existence, that’s why you should skip the positive votes and check only the negative ones.
So now you are the proud owner of an espresso machine sitting there looking amazed at all those pretty buttons. Time to tweak it. The first thing you should do is to set the brewing temperature. This should be at around 195 degrees Fahrenheit which will translate to approximately 165 degrees in your cup. Most modern espresso machines will have the temperature pre-set to the correct setting.
The most important part in the tweaking of your espresso machine comes with the following rule: Your double shot of espresso should be made from 2,5 to 3 ounces of coffee and the brewing time shouldn’t be higher than 30 seconds. I know that some people may disagree but this has worked best for my espresso machine. If the espresso machine takes more or less time to deliver the coffee, then you need to adjust the brewing pressure.
There are several methods by which you can reduce or increase the pressure in your espresso machine. The most effective method is to play with the tamp pressure applied to the raw coffee in your filter handle, the more you press the coffee, the longer the delivery time from your espresso machine. As a side note you should be aware that this step can be skipped if your espresso machine has a pressurized filter handle.
Another method to achieve the desired perfect espresso is to play with the degree of grinding that your coffee has. The finer the grinding the more time it will take for the espresso machine to make the espresso shot. If you don’t have a grinder now could be a good time to get a good one.
Of course the last, but most important factor in making that perfect espresso shot, is the choosing of the brand of coffee itself. As a thumb up rule the coffee beans should be a lovely deep caramel colour, without an oily look to them. The beans should be as fresh as possible to get the best flavours.
What are you waiting for now? Go and fire up that espresso machine.
If you are the kind of person that drinks coffee from Starbucks and that couldn’t tell what crema is than you should consider reading something else, this is not a guide for heretics.
Many coffee enthusiasts have fallen in love with their espresso machine, I will attempt further on to give you a few tips on how to best use your espresso machine not to get a good shot, but a perfect one.
It all begins from the very moment when you purchase your espresso machine. You should consider online shopping to get the best deals here. I bought mine from www.coffeemachine.com.au, these guys sure do know their coffee.
When choosing an espresso machine it’s very important to check what type of coffee it requires and further still check on the web to see what dissatisfied customers have to say about it. There are always some cheerleaders for every brand of espresso machine in existence, that’s why you should skip the positive votes and check only the negative ones.
So now you are the proud owner of an espresso machine sitting there looking amazed at all those pretty buttons. Time to tweak it. The first thing you should do is to set the brewing temperature. This should be at around 195 degrees Fahrenheit which will translate to approximately 165 degrees in your cup. Most modern espresso machines will have the temperature pre-set to the correct setting.
The most important part in the tweaking of your espresso machine comes with the following rule: Your double shot of espresso should be made from 2,5 to 3 ounces of coffee and the brewing time shouldn’t be higher than 30 seconds. I know that some people may disagree but this has worked best for my espresso machine. If the espresso machine takes more or less time to deliver the coffee, then you need to adjust the brewing pressure.
There are several methods by which you can reduce or increase the pressure in your espresso machine. The most effective method is to play with the tamp pressure applied to the raw coffee in your filter handle, the more you press the coffee, the longer the delivery time from your espresso machine. As a side note you should be aware that this step can be skipped if your espresso machine has a pressurized filter handle.
Another method to achieve the desired perfect espresso is to play with the degree of grinding that your coffee has. The finer the grinding the more time it will take for the espresso machine to make the espresso shot. If you don’t have a grinder now could be a good time to get a good one.
Of course the last, but most important factor in making that perfect espresso shot, is the choosing of the brand of coffee itself. As a thumb up rule the coffee beans should be a lovely deep caramel colour, without an oily look to them. The beans should be as fresh as possible to get the best flavours.
What are you waiting for now? Go and fire up that espresso machine.
Descaling Your Coffee Machine
Descaling Your Coffee Machine – Q&A
What is “Scale”?
The build up of minerals inside the hot parts of your coffee machine or espresso machine is commonly called lime scale. This term is derived from hard water areas in some parts of the world that have a high lime content in their water. In fact any mineral that comes out of solution from heat can deposit itself in the water carrying parts of your coffee machine. Typically this will affect your boiler, the pumps and any parts that carry hot water. Usually the areas where the water sits still for a while, such as the boiler are worst affected.
Is scale a problem?
The build up of lime scale will slow the water flow, reduce your boiler capacity and if left will eventually prevent your coffee machine working. Some boilers can end up with so much scale that they have heating problems.
What is “Scale”?
The build up of minerals inside the hot parts of your coffee machine or espresso machine is commonly called lime scale. This term is derived from hard water areas in some parts of the world that have a high lime content in their water. In fact any mineral that comes out of solution from heat can deposit itself in the water carrying parts of your coffee machine. Typically this will affect your boiler, the pumps and any parts that carry hot water. Usually the areas where the water sits still for a while, such as the boiler are worst affected.
Is scale a problem?
The build up of lime scale will slow the water flow, reduce your boiler capacity and if left will eventually prevent your coffee machine working. Some boilers can end up with so much scale that they have heating problems.
A Coffee Machine for the Soul
Choosing a coffee machine is not just matching the specifications and budget to your requirements. It’s much more important to match your personality to the coffee machines available.
The first thing I recommend to a friend buying a coffee machine is that it needs to look good. Yep, The Most Important Thing about a coffee machine is how it looks. Every day you’re going to walk up to this machine and make a coffee. Think about how you’ll feel when you use it, will you appreciate the slim design? Do you prefer a machine with lots of dials and buttons? Do you prefer large or small? A machine that looks “wrong” to you won’t be a pleasure to use.
The second big question is automatic or manual. An automatic coffee machine contains a grinder that grinds the beans and dispenses an espresso or long black for you. Some automatic coffee machines also froth your milk for you. There’s several advantages to having an automatic coffee machine; firstly, the coffee is always the same, get the grind setting and temperature right and you’re guaranteed the same coffee each time. Secondly it’s quicker, press a button and the coffee is made, your time is spent chatting, preparing a meal or reading the paper, not messing about with the coffee machine. Thirdly there’s no mess, you’re not filling the filter handle (and spilling it) with ground coffee and you’re not dealing with the wet “puck” that gets produced, everything is held neatly inside the coffee machine. Lastly, if there’s an auto frothing attachment, you’re not messing about with milk jugs trying to get a nice silky foam on your milk, it’s all done for you.
Does this sound perfect? For many coffee connoisseurs this is a terrible travesty!! Automatic, never!! Their inner barista needs to be free!
Manual coffee machines allow you to play with more settings. How hard you tamp the ground coffee allows for subtly different flavours. Different grind settings on the separate grinder allow you to tweak your flow rates. You can froth for cappuccino or latte. You can make three different coffees with three different bags of ground coffee. The choices (and the time you spend) are endless. Many coffee fanatics would be outraged to go near an automatic coffee machine. These coffee experts are happy to spend many hours researching beans, roasters and machines in search of the perfect coffee.
The automatic vs manual coffee machine debate comes down to one simple question, are you a coffee drinker or a coffee maker?
And me? Well I have a manual and an automatic coffee machine on my bench at home. I sell coffee machines for a living so why not try them all? Sadly the manual doesn’t get used any more, if I want a coffee it’s because I want a coffee and now! I personally find that the freshly ground beans in the automatic make up for the slight lack of “tweaks” that I can so on the manual coffee machine. I’m also able to make 6 cappuccinos for friends in about 3 minutes, and they taste great.
When I walk up to my Saeco Royal Cappuccino it looks good and it’s easy to use. The quick, simple and great tasting white coffees reflect my inner soul – I’m a coffee drinker not a coffee maker!
The first thing I recommend to a friend buying a coffee machine is that it needs to look good. Yep, The Most Important Thing about a coffee machine is how it looks. Every day you’re going to walk up to this machine and make a coffee. Think about how you’ll feel when you use it, will you appreciate the slim design? Do you prefer a machine with lots of dials and buttons? Do you prefer large or small? A machine that looks “wrong” to you won’t be a pleasure to use.
The second big question is automatic or manual. An automatic coffee machine contains a grinder that grinds the beans and dispenses an espresso or long black for you. Some automatic coffee machines also froth your milk for you. There’s several advantages to having an automatic coffee machine; firstly, the coffee is always the same, get the grind setting and temperature right and you’re guaranteed the same coffee each time. Secondly it’s quicker, press a button and the coffee is made, your time is spent chatting, preparing a meal or reading the paper, not messing about with the coffee machine. Thirdly there’s no mess, you’re not filling the filter handle (and spilling it) with ground coffee and you’re not dealing with the wet “puck” that gets produced, everything is held neatly inside the coffee machine. Lastly, if there’s an auto frothing attachment, you’re not messing about with milk jugs trying to get a nice silky foam on your milk, it’s all done for you.
Does this sound perfect? For many coffee connoisseurs this is a terrible travesty!! Automatic, never!! Their inner barista needs to be free!
Manual coffee machines allow you to play with more settings. How hard you tamp the ground coffee allows for subtly different flavours. Different grind settings on the separate grinder allow you to tweak your flow rates. You can froth for cappuccino or latte. You can make three different coffees with three different bags of ground coffee. The choices (and the time you spend) are endless. Many coffee fanatics would be outraged to go near an automatic coffee machine. These coffee experts are happy to spend many hours researching beans, roasters and machines in search of the perfect coffee.
The automatic vs manual coffee machine debate comes down to one simple question, are you a coffee drinker or a coffee maker?
And me? Well I have a manual and an automatic coffee machine on my bench at home. I sell coffee machines for a living so why not try them all? Sadly the manual doesn’t get used any more, if I want a coffee it’s because I want a coffee and now! I personally find that the freshly ground beans in the automatic make up for the slight lack of “tweaks” that I can so on the manual coffee machine. I’m also able to make 6 cappuccinos for friends in about 3 minutes, and they taste great.
When I walk up to my Saeco Royal Cappuccino it looks good and it’s easy to use. The quick, simple and great tasting white coffees reflect my inner soul – I’m a coffee drinker not a coffee maker!
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