Archive for the ‘Coffee’ Category
When my husband and I had to relocate for his job last summer, I was a little perturbed. We had lived in the same area for nearly 20 years, and leaving behind all of our friends and family was a scary proposition. Now that we’ve been in our new residence for over a year, I’m amazed at how easy the transition has been.
Most of this can be attributed to our amazing neighbors, who have been warm and welcoming since the day we moved in. The only thing that I haven’t been able to get over, however, is the hard water. I had heard horror stories about hard water before I moved here, but this was my first first-hand experience with it. It certainly isn’t reason to up and move, but it is a constant annoyance. Everyday it seems like I have to whip out my decalcifier and go to work on the coffee machine or some other household appliance.
Secrets to Perfect Espresso: Time and Ingredients
As we’ve said before in this blog, it doesn’t matter if you invest in state-of-the-art Solis espresso machines and have all of your settings perfect if your are using subpar ingredients. Since water and coffee are the only two ingredients in espresso, it’s imperative that they are both of the utmost quality. Once you’ve found some premium beans and some crisp, clean water, use these guidelines for the actual brewing process:
~Use 7 grams of coffee and 1-1.5 oz of water for a single shot (double these quantities for a double)
~The brewing time should be 20-25 seconds, regardless if you’re making a single or a double
~After 20-25 seconds, your espresso should be about the same volume as the water put in. If this isn’t the case, you’ll need to adjust one of the variables
Pressure is one of the most important variables when it comes to brewing flawless espresso; too much and the espresso will be too gritty, not enough and it will be watery. There are actually two facets to the pressure equation: tamp pressure and brewing pressure. Tamp pressure refers to how tightly the grounds are compacted in the portafilter of your coffee makers. A good starting point is 30 lbs of pressure, but you can obviously adjust this to your particular taste.
When it comes to the brewing pressure, you should shoot for about 8 to 9 BAR of pressure—about 135 PSI. Most machines have this built-in already, so you probably won’t have to worry about it. Some machines advertise that they can brew at higher pressures, but this really isn’t necessary and will not improve the quality of your espresso.
Secrets to Perfect Espresso: Temperature
In order to brew a perfect cup of espresso, it’s essential that the water be heated to the proper temperature. The water should always be somewhere between 190 and 195 degrees Fahrenheit during the brewing process. Heating water to the perfect temperature used to be a chore, but high-tech Saeco espresso machines have made this process simple.
If you are going to be drinking straight espresso, the temperature is particularly important. Since an espresso is so small, it loses its heat quickly. To prevent this, pour some hot water into your espresso cup to heat it up before you pour in the actual espresso. For those who like to spruce up their espresso, it’s important to keep the temperature of the crema in mind as well.
If you want to create a coffeehouse quality cappuccino in your own home, professional-style cappuccino makers are a necessity. As any coffee connoisseur knows, a cappuccino is comprised of three components: coffee, steamed milk and milk foam. The first two parts of this equation can be done without the aid of a cappuccino maker, but the milk foam is a different story.
This is really the defining characteristic of the cappuccino, and if it is done incorrectly, it can spoil the entire beverage. A specialty cappuccino maker has an attachment specifically designed for foaming milk, ensuring you achieve the perfect frothiness every time. While you can try to do it yourself, the only way to get the best results is with a professional machine.
Nowadays people are quite intimidated by the prospect of performing maintenance on their vehicles and appliances. Something as simple as changing a headlight has evolved into an arcane process which requires the expertise of a trained mechanic. But some technologies are still easy for anyone to maintain, and if you’re willing to make the extra effort, the improved performance is palpable.
Take coffee makers for instance. Most Americans are constantly running their machine, but how often do you see someone take the time to clean it? You may think that this process is complex and superfluous, but it only takes a few minutes and your coffee is guaranteed to taste better. All you need a descaler product, which effortlessly removes buildup and deposits from your machine without leaving any residue or aftertaste.
For the last several months I’ve been writing about the merits of various espresso machines, but it wasn’t until last week that I had the opportunity to experience espresso in its truest form for the first time. During a trip to Italy I discovered why the drink is so inextricably tied to the region—everyone there drinks it. I try to shy away from stereotypes, but in this instance, it’s true. You’ll be hard-pressed to find an energy drink—which have become ubiquitous in the US—anywhere in Italy, as all of the citizens are getting their caffeine fix from these miniature brews.
While cappuccino is the drink of choice in the early morning, when people are looking for something sweet, espresso is consumed throughout the day and night. Unlike coffee shops in the US, in Italy are fast-paced establishments. Once you order your espresso, you’re served at a standing bar, and if you spend more than twenty seconds over your cup, you’re dawdling
Simply put, hard water is water with a high mineral content relative to normal, soft water. The minerals most common in hard water are calcium and magnesium, which usually make their way into the water from limestone, chalk and dolomite. Although hard water isn’t a health risk, it can cause some headaches around the house.
First, hard water stinks, literally. This means your laundry and dishwasher may emit a strange odor when you have hard water. It also can cause mineral damage and buildup in the tub and other areas. Mineral buildup is particularly common when the water is hot, such as in coffee makers. So if you have hard water and love your coffee, I suggest always having some espresso decalcifier on hand.
Admittedly, I’m not the best person when it comes to keeping things clean. I tend to wait until my house is borderline unbearable, at which time I do a comprehensive cleansing of the entire house, then neglect my chores once again for the next couple of months. My appliances tend to be in the worst condition when cleaning time rolls around, especially my coffee machine, which I use at least twice a day.
The hard water in my neighborhood simply wreaks havoc on the inner workings of the machine, and for the last few days, the flow of coffee has been dawdling. Yesterday I finally decided to clean the machine, so I pulled out my Durgol. You may be accustomed to the old vinegar method of cleaning coffee makers, but Durgol works much better and there isn’t any weird smell or aftertaste to worry about.
Indonesia: Indonesia is comprised of thousands of islands, many of which—like Sumatra and Java—have literally become synonymous with premium coffee. Most coffee production takes place on small farms of just 1-2 acres. One distinct product from Indonesia is their aged coffee, which as a deeper flavor than traditional brews.
Vietnam: In recent years, coffee production in Vietnam has grown exponentially, leading them to become one of the world’s leading producers. Many of the beans grown in the island nation of Robustas, which are best used in a cappuccino maker where you can use the heated milk and flavor add-ins to mask the subpar flavor.