Brewing and Freshness

Brewing :  Recommendationsfor a mug of coffee, that’s more like 8 ounces, and you’ll want to use 2 ½ to 3 level tablespoons of ground coffee. If you like your coffee a little stronger, you’ll soon figure out how much more coffee to add for each brew. Experiment a little and see what suits your taste the best. -Buy roasted whole beans or ground, but both, freshly roasted  -Use fresh, filtered water -Maintain a clean coffeemaker and drink the coffee  before one hour brewed.

Cold Brew Coffee: Delicious and refreshing way to enjoy coffee. You can buy different cold brewers but a simple French Press will do it. Pour a bottle of water(500ml) in a FP add two large spoons of coffee (or more), stir and let it rest for at least 12 hours in the fridge(slow extraction process). Press, pour in cup with ice , add your favorite creamer and its done. You can created your own recipe, adding whipped cream, milk, etc

Freshness – After coffee beans are roasted, it may take  weeks or even months for them to get to your home. That is a problem because coffee beans begin loosing flavor as soon as they leave the roaster. Much of the flavor of coffee is found in volatile oils which evaporate when they come into contact with air. Valves are very important.The valve allows the gases from inside to get out of the bag, but not air going into the bag. Quality coffee suppliers put the beans in bags with these one-way valves. These valves allow roasters to put beans into sealed bags as soon as possible after roasting.

Grind your own coffee – in doing so you preserve the flavor for a longer time. Buy a coffee grinder that allows you to vary the coarseness of the coffee grinds to suit the coffee brewer you are using. Using the correct grind is very important in how to make coffee you’ll really enjoy. Give preference for Burr grinder over the Blade Grinder.  Suggestion for a coffee grinder : Baratza Virtuoso

A Coarse Grind: This coffee grind is fairly large, suitable for French Presses and percolators.

Medium Grind: An all-purpose grind, suitable for most drip type brewers.

Fine Grind: This is the grind you would want for espresso.

More information read:

“How to Make Coffee” by Lani Kingston, published by Ivy Press

https://prima-coffee.com/blog/a-beginners-guide-to-immersion-coffee-brewing

http://theonlinephotographer.typepad.com/the_online_photographer/2015/02/open-mike-upping-your-game-coffee-and-desktop-music.html

http://www.specialty-coffee-advisor.com/worldsbestcoffee.html

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Green Coffee Testing

Green Coffee Testing – SCAA protocol

Physical Analysis Standard Tests:

  • Visual color description
  • Moisture content
  • Water activity
  • Bean size distribution
  • Density
  • Defect count / grading

Sensorial Analysis: coffee is tested for:

  • Fragrance of dry grounds
  • Aroma of hot liquid
  • Acidity / body / balance
  • Flavor / aftertaste
  • Identify taints, faults and staleness

 

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Classes

     

 Objective: Show the steps to achieve a GREAT CUP of COFFEE.

CUPPPING SESSION is organized and will provide a basic notion of cupping using the Specialty Coffee Association of America protocol as a guide line. This protocol (with some variations) is used for coffee buyers, from the origin countries to the coffee industry in general.  We will be talking about: fragrance, aroma, body, aftertaste, sweetness, etc. We will be cupping coffee from different countries.

 ROASTING CUPPING SESSION for the participant to taste the difference among the roasting levels.

c) Briefly talk about basic, but very important,  things to consider when brewing coffee. (water quality, coffeemaker cleanliness, temperature water, coffee).

d) Pictures in general

Roasting practicing  session : Traditional Roaster and a Popcorn Popper

a) I will be showing you the roasting stages, Light brown, Medium light, Medium, Dark Brown, Dark color. In this process you will hear the first crack, second crack.   We will be constantly checking the bean color as it roast vs time. When the roasting is finished, we dump in a tray and take it to be immediately cooled, otherwise the roast keeps going.

Requirement for participation:

Visit  slothcoffeeusa.com website and read information in general

Location: Clovis

Duration: Around 2 hours

Class size: maximum 3 people

Price : 40.00 each + (1 pouch roasted by you for free)

 

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Brazilian and Colombian Coffee

images

Colombia Huila and  Modern Brazilian coffee plantation using irrigation

Brazil is the world largest coffee producer responsible for around 35% of all coffee grown and also the second largest coffee consumer. Minas Gerais is largest coffee producing State from Brazil.

Colombia comes in second, 10.000.000 bags (132 pounds bag). Department of Huila is located in Southwest of Colombia, and produce excellent quality coffee.

Brazil – Altitude around 2900 feet

Colombia – Altitude around 5800 feet.

Brazil – huge coffee plantations harvested by machines and also small ones (hand-picked), a continuous refining in all production stages is noticed, leading to high quality coffees.

Colombia – very small hilly coffee properties, picked by hand . Since coffee areas are  close to Equator allows 2 crops a year.D Huila colombia

 

 

 

Brazil:  chocolate flavors, low acidity, notes of dried fruit, floral aroma.

Colombia Huila:  there so many descriptions like well balanced acidity, initial sweetness with slight notes of fruit, caramel, etc.

My favorite: Clean and bright (acidity), generous sweetness and liqueur like character.

World coffee Production – Average 2011 to 2013

Arabica                                                       Arabica                                            

Brazil                                                            41800

Colombia                                                         9500

India                                                                5100

Ethiopia                                                           4400

Honduras                                                        4100

Peru                                                                4000

Guatemala                                                      3900

Mexico                                                            3700

Nicaragua                                                       2000

El Salvador                                                     1700

Costa Rica                                                      1575

 

Sloth coffee is 100% Arabica coffee , NO Robusta, which  has a slightly bitter taste that most gourmet specialty coffee drinkers try to avoid.

Many cheaper coffees sold in supermarkets contain robusta

 

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coffee like you've never tasted…