Coffee tasting is an act that is growing in popularity as a mainstream audience becomes accustomed to the idea of judging and appreciating different types of coffee for their flavour and celebrating the differences between coffee beans and brands. If this all sounds a little alien, it is probably worth examining why you would want to treat coffee in much the same way as connoisseurs treat wine.
The main reason for tasting and rating coffee is because there is so little information available about specific major brands, with marketing departments using similar descriptions for most of the different types on the market based upon ultimately unhelpful buzzwords such as ‘rich’ or ‘smooth’. By arming yourself with the vocabulary and knowledge that is necessary to truly appreciate coffee, you will be able to get past the hype and discover the beans and blends that best suit your tastes.
Many coffee aficionados will divide coffee into two main types. The first group can be referred to as classic cups, which is a distinction that denotes any coffee variety which is a particularly good example as to how coffee should traditionally taste. The second group is made up of unusual coffees which do not fit this standard model, but nonetheless merit the attention of any coffee fan. With unusual coffees you will need to use your imagination to build verbal descriptions as to what you can taste and this will very often be something which is outside of the experience to be had with standard coffee. For classic cups, most people rely on a rating system rather than in-depth description, because such varieties should be defined by their coffee-like characteristics.
The process of tasting coffee, also known as cupping, has been developed by experts in order to give coffees a level playing field for competition. A relatively complex process is involved in preparing the coffee and equipment in order to provide consistency. For most, this level of precision will be unnecessary, but there are a few pieces of advice which every coffee fan can take into account. Firstly it is important to inhale through mouth and nose simultaneously when initially smelling the coffee, as this will improve your sense of its aroma. Getting as close to the coffee without actually dipping your nose in is a good idea, because this will unlock all the varied, rich aromas which may not be obvious from arm’s length.
Further tasting techniques to watch out for are even distribution of the coffee across your tongue so that all taste sensors are given an equal share of the liquid. This can be achieved by taking small slurps of the coffee in what can be a slightly embarrassing technique if those you are with are not privy to your intent. Finally you will probably be aware that coffee produces an aftertaste after a set period, but you can speed up this process by feigning mastication and swallowing to give you an immediate sense as to how the coffee will settle on your pallet.
Coffee tasting will help you to appreciate the subtleties of different varieties and form your own opinions. All you really need is your mouth, your nose and a fresh cup.
Last updated by
Damien Wilde on
Thursday the
23rd September 2010
Given coffee’s ubiquitous status as a drink for all nations and classes, it is not surprising to see it appear in some famous quotable quotes. From US presidents, poets, renowned authors and traditional sayings right the way to comedians and film directors, here are ten of the best coffee-related quotes, pulled from a library of many hundreds that have surfaced in global pop culture over hundreds of years.
“Coffee has two virtues: it is wet and warm.” Dutch Proverb
“Coffee, which makes the politician wise and see through all things with his half-shut eyes.” Alexander Pope.
“I never drink coffee at lunch. I find it keeps me awake for the afternoon.” Ronald Reagan.
“I like cappuccino, actually. But even a bad cup of coffee is better than no coffee at all.” David Lynch.
“I like my coffee like I like my women. In a plastic cup.” Eddie Izzard.
“If this is coffee, please bring me some tea; but if this is tea, please bring me some coffee.” Abraham Lincoln.
“It seems to me that trying to live without friends is like milking a bear to get cream for your morning coffee. It is a whole lot of trouble and then not worth much after you get it.” Zora Neale Hurston.
“Cocaine is like really evil coffee.” Courtney Love.
“I have measured out my life with coffee spoons.” T. S. Eliot.
Last updated by
david on
Thursday the
9th September 2010
Some people prefer their coffee with a spot of milk. Some enjoy it with cream and plenty of sugar. And those hardcore coffee lovers take it black.
However, there are some weird and wonderful beverages out there which contain coffee in imaginative and sometimes unlikely ways.
Those who feel that coffee is lacking in wasabi sauce will find comfort in the knowledge that at least one person has tried this slightly off-putting combination out. …continue reading Weird coffee drinks
Last updated by
david on
Thursday the
2nd September 2010
Building on the knowledge that can be gained by watching our barista tips on crafting an espresso, World Latte Art Championship head judge Paul Meikle-Janney talks you through the method involved in creating a traditional latte drink.
Using our popular Excelsior machine, as Meikle-Janney explains, the main difference between a latte and other espresso-based drinks such as a cappuccino or macchiato is the ratio of coffee to milk. The macchiato is generally one part coffee to one part milk; cappuccinos usually have a three to one ratio of milk to coffee; whereas the latte contains four parts milk to one part espresso.
Moreover not quite so much foam used for the latter, with the resulting drink being smoother in consistency and not quite as aerated or with such a head of foam as a cappuccino.
Using a single rather than a double shot, you can set the espresso process off whilst simultaneously steaming the milk. Since the ideal latte requires less air than a cappuccino, give the milk a few short ‘chirps’ with the steam wand, positioning it a little deeper in the milk a little sooner than you would for a cappuccino. Again, keep your hand on the bottom of the milk jug to check its temperature and remove before it gets too hot so as not to tarnish its flavour.
As for introducing the milk to the espresso, pour this in from a slightly greater height than you would for the cappuccino to enable the smooth consistency throughout.
Take a look at the video – How to make a latte
Last updated by
Damien Wilde on
Tuesday the
17th August 2010
With a live demonstration and the skilled expertise of Paul Meikle-Janney, Head Judge for the World Latte Art Championship – we talk you through the steps involved in creating an ideal cappuccino with our Brasilia Excelsior machine.
To craft a traditional style cappuccino, start with approximately a third of jug of milk, enough to enable a foaming motion to develop, but not so much that there are any overflow issues once air is added to the equation.
Then turn your attention to the Excelsior’s steam wand, giving it a quick purge with a blast of steam prior to use. Next, position the wand just under the surface of the milk, keeping one hand on the bottom of the jug to assess the temperature and using the other to operate the steam wand handle.
As the milk begins to heat up, bring the wand slightly deeper into and onto the side of the jug to texture the milk. Remove the milk before it gets too hot, give it a tap to settle bubbles that have formed on the surface, wipe down the steam wand immediately to prevent any sticking and give it another quick purge with a blast of air.
Meanwhile as the double espresso shot is being poured into a large cup, spin the milk in the jug to get moisture back around the foam. To get the milk into the cappuccino, position the cup on its side, pour low onto the side to achieve a foam and then start to bring the flow of milk higher and pour through the liquid.
Take a look at the video how to make a cappuccino
Last updated by
Damien Wilde on
Tuesday the
10th August 2010
A recent coffee-related post has offered some clarification on confusing coffee terminology and plethora of coffee.
Not only is the variety of mixes, blends and beans becoming increasingly complex, different types of coffee drinks, as well as varying measures, are adding to the confusion.
In terms of the choice of coffee drinks available, an espresso distinguishes itself as a single or double shot offering, which is created with hot water and finely ground coffee beans. Meanwhile an Americano is the same espresso shot, but with mixed with hot water. Moving up the scale in terms of complexity is the latte, an espresso shot combined with steamed milk and topped with foam, whilst a cappuccino –stronger than the latte – has less steamed milk and more foam.
Options which add more than hot water and milk to the equation include the caramel macchiato, frappuccino and café mocha offerings of the coffee world. The first, as its name implies, is essentially a vanilla latte but with a little more foam and a little less vanilla, topped with caramel sauce drizzled over the foam. A frappuccino combines espresso coffee with ice, whereas the café mocha is an indulgent espresso shot mixed with chocolate syrup, steamed milk and whipped cream.
As for quantities, a ‘short’ 8oz measure (approx. 250ml) is usually a special request, with the ‘tall’ option actually considered a small volume of liquid (12oz or approx. 375ml) and the ‘grande’ the larger choice at 16oz (approx. 500ml). If drinking a half litre of coffee is not enough, a ‘venti’ is either 20oz if hot or 24oz if cold.
Last updated by
Damien Wilde on
Tuesday the
3rd August 2010
Prepared from the roasted seeds or ‘beans’ of two main coffee plant species – Arabica and Robusta, consumption of the hot coffee drink as we know today has been consumed since as early as the ninth century upon its appearance in the Ethiopian highlands.
From its roots in Ethiopia, the history of coffee then spread to Egypt and Yemen and had reached Persia, Turkey and northern Africa by the 15th century. Following these early Muslim foundations, coffee then spread to Italy – now highly regarded for its coffee know-how – and onwards across the rest of Europe and America to become one of the most highly consumed beverages in the world.
The rise of Islam, a religion that forbade the consumption of alcohol but promoted coffee as an accepted alternative – even calling it ‘qahwa’ (the Arab word for wine), gave a considerable boost to the emergence of coffee in its widespread consumption – to the point where it was ubiquitously consumed in all coffee houses across the Islamic word.
Breaking out of Arabian monopolistic consumption, thanks to a Muslim pilgrim from India named Baba Budan who smuggled seven coffee seeds strapped to his person into India around 1650, the long-standing tradition of drinking coffee for its various pleasure as well as increasingly documented health benefits has since expanded exponentially.
Arabica coffee is the most widely preferred coffee type amongst present day consumers due to its smooth taste and pleasant aroma, with the coffee derived from the Robusta plant considered to possess a more acquired, slightly bitter taste.
Last updated by
Damien Wilde on
Friday the
30th July 2010
Achieving the perfect cup of coffee is not without its technical considerations, with mastering the art of setting and handling a coffee grinder seeming to be a mammoth mission on initial impression.
Nevertheless, with specific direction and instruction, the skill can be passed on and honed over time. Firstly, it is important to understand that a grinder is comprised of two burrs. The bottom burr cannot be moved, so it is the top burr that needs to be adjusted to ensure the desired granularity of the grind.
The closeness of the burrs defines the fineness of the ground coffee; the closer they are together the finer the grind and the further they are apart the coarser the result. The top burr is fixed to the top of the grinder and be moved in either direction depending on the required output. The grinder should be marked to show which way to turn it to make the grind fine or coarse.
If the resulting coffee grounds are too coarse and extraction happens in under 20 seconds, the hot water runs through them too quickly, however if they are too fine and extraction takes over 30 seconds, over-extracted coffee does not deliver the same feel during consumption.
Some grinders have numbers on their burrs, or indeed other indicators that facilitate adjustments of the machine. These should be made gradually and by one click a time. Temperature can also affect the fineness of the coffee grounds and so-called ‘espresso checks’ should be conducted regularly – by the same person throughout a shift – to ensure that all settings are in order and that the grinder is producing optimum results.
Last updated by
david on
Thursday the
15th July 2010
