Kona Coffee: one of the best cups of coffee available
August 23, 2009 by Coffee and Coffee Maker Tips
Filed under About Coffee
Origins of Kona Coffee
Kona coffee comes from the island of Hawaii, also known as the Big Island. Coffee was first brought to Hawaii by an American missionary in the form of coffee plant cuttings from Brazil. Originally grown on large plantations, today the coffee is grown on about 800 small Kona coffee farms. Kona coffee is one of the most expensive and rare coffees, since just 2 million pounds are distributed each year.
There are basically two types of Kona coffee beans. I’m partial to the smaller bean, known as the peaberry. There are many blends of Kona and Columbian or Brazilian coffee available, but I try to always buy 100% Kona coffee. I don’t recommend buying a blend, since it may consist of as much as 90% cheaper coffee. Why pay a premium price for that?
How to brew the best Kona Coffee
When you invest in premium Kona coffee, it makes sense to make sure you brew it the best way. Always buy whole beans and grind them yourself. Only grind the amount that you will use in the same day. Learn how much fits into your coffee press or coffee machine, and only grind that amount at a time.
This leads me to the question of the coffee maker. I use a coffee press rather than a coffee maker. A coffee press is a glass cylinder with a plunger attached to the top. You put coffee in the bottom of the press, add hot water and let it brew for at least 4 minutes, then push the plunger down to strain out the coffee grounds. My coffee press makes a better cup of coffee than my $200 Capresso espresso machine. I would never use anything but my $30 coffee press when brewing Kona coffee.
When testing whether you like Kona coffee, buy a small amount first. If you find that you like it, you can then order larger quantities to save money. If you’re really a coffee aficionado like me, buy enough coffee beans to last you a month. For me, freshness is the top priority.
Thanks to Damen Choy: the Coffee Expert for contributing this article to our Coffee blog:
Kona coffee comes from the island of Hawaii, also known as the Big Island. Coffee was first brought to Hawaii by an American missionary in the form of coffee plant cuttings from Brazil. Originally grown on large plantations, today the coffee is grown on about 800 small Kona coffee farms. Kona coffee is one of the most expensive and rare coffees, since just 2 million pounds are distributed each year.
There are basically two types of Kona coffee beans. I’m partial to the smaller bean, known as the peaberry. There are many blends of Kona and Columbian or Brazilian coffee available, but I try to always buy 100% Kona coffee. I don’t recommend buying a blend, since it may consist of as much as 90% cheaper coffee. Why pay a premium price for that?
How to brew the best Kona Coffee
When you invest in premium Kona coffee, it makes sense to make sure you brew it the best way. Always buy whole beans and grind them yourself. Only grind the amount that you will use in the same day. Learn how much fits into your coffee press or coffee machine, and only grind that amount at a time.
This leads me to the question of the coffee maker. I use a coffee press rather than a coffee maker. A coffee press is a glass cylinder with a plunger attached to the top. You put coffee in the bottom of the press, add hot water and let it brew for at least 4 minutes, then push the plunger down to strain out the coffee grounds. My coffee press makes a better cup of coffee than my $200 Capresso espresso machine. I would never use anything but my $30 coffee press when brewing Kona coffee.
When testing whether you like Kona coffee, buy a small amount first. If you find that you like it, you can then order larger quantities to save money. If you’re really a coffee aficionado like me, buy enough coffee beans to last you a month. For me, freshness is the top priority.
Thanks to Damen Choy: the Coffee Expert for contributing this article to our Coffee blog:
Damen Choy, editor of Coffee Bean Direct Coffee-Bean-Direct.com provides timely information about the coffee market, as well as tips and ideas for coffee lovers and their friends. Visit coffee direct to learn about the many benefits of buying coffee in bulk for yourself and your loved ones.
Is it possible to make cappuccino with regular folgers coffee in a normal coffee maker?
August 18, 2009 by Coffee and Coffee Maker Tips
Filed under More Coffee Answers
Can you answer doozy loo’s question about Coffee?:
I just have a normal coffee maker, and i want to make cappucino… is this possible? I know you can buy instant cappucino but I can’t go to the store and I want cappucino!! Can you help?!
Cuisinart Thermal Coffee Maker
I just have a normal coffee maker, and i want to make cappucino… is this possible? I know you can buy instant cappucino but I can’t go to the store and I want cappucino!! Can you help?!
Cuisinart Thermal Coffee Maker
Gourmet Coffee Beans - the Basic
August 18, 2009 by Coffee and Coffee Maker Tips
Filed under About Coffee
POUR THE COFFEE SLOWLY
The Essentials of Making Great Coffee
Use high-quality coffee, preferably recently roasted and ground just before serving. Always use the correct grind for the method. If your coffee is too bitter and muddy, the grind is too fine; if the brew lacks flavor, the grind is too coarse. Always use freshly drawn cold water. Never guess amounts. Use the correct proportion of coffee and water (two level tablespoons per six ounces cold water for regular-strength coffee), preferably measuring both. I f coffee is too strong or weak, change grind and/or blend, not proportion of coffee to water. Make sure the coffee maker is scrupulously clean and thoroughly rinsed. Coffee quickly picks up off-flavors during the brewing process. For best results, always brew at least three-fourths of the coffee maker’s capacity. Most large coffee makers do not make one or two cups satisfactorily. Never guess when timing. Use the clock. Remove the grounds from the brew as soon as the brew cycle is completed to prevent bitterness. Also for that reason, never rewet grounds. Serve coffee immediately after brewing. (With drip methods, stir the brew before serving.) Coffee is at its best when just brewed. If coffee must be kept warm, try to hold it at 180 degrees to 190 degrees farenheight. Brewed coffee stays palatable for twenty minutes, drink able for one hour maximum. The longer it is held, the less desirable it becomes. Never reheat cooled coffee; it breaks down in flavor. Never allow the brew to boil; its flavor turns bitter.
Coffee 101:
Q. What’s the difference between specialty coffee and why does it cost more than regular coffee?
A. Specialty coffee is a different species of coffee called Arabica. Arabica beans are picked and processed by hand, then freshly roasted to ensure consistent top quality. As a result of the special care and time required to harvest and process Arabica beans, the coffee is more expensive than the lower quality commercial beans. Commercial-grade coffee is usually machine picked and processed, and made from lower grades of coffee called Robusta.
Q. What’s the difference between French Roast and regular coffee?
A. French Roast is a particular style of dark roasting that results in a dark , oily bean. French Roast is stronger and more flavorful than regular coffee.
Q. Which coffees have the least amount of caffeine?
A. Dark roast have less caffeine than light roast. That’s because as coffee beans are heated at high temperatures, the caffeine evaporates. The longer the beans are roasted, the less caffeine they have (although the difference in caffeine content between roast is relatively slight). I f you want to cut down on your caffeine consumption but don’t like the taste of decaffeinated coffee, try a dark brew. Or try a split shot espresso drink or a half decaf/half regular brewed coffee. NOTE: Arabica beans contain approximately half the caffeine of the lower-grade commercial coffees made from Robusta beans.
Q. Is drinking decaffeinated coffee harmful to your health?
A. There is no proven health risk associated with drinking decaf coffee. Methylene chloride, the chemical used to decaffeinate coffee, vaporizes at 104 degrees Fahrenheit. Since temperatures in the roaster reach in excess of 400 degrees Fahrenheit for several minutes, it is safe to assume that any residue burns off during this process. If you’re still concerned, you can order a Swiss Water Process decaf, which is not treated with any chemicals.
Q. Is coffee fattening?
A. Coffee is 98% water and therefore has virtually no calories. Calories and fat come from the sugar and milk you add.
Q. How is coffee harvested and processed?
A. Coffee trees produce fruit known as coffee cherries. Inside the sweet, gummy pulp of each cherry are two flat, green coffee beans that lay against each other. Once the coffee cherries have been picked, the outer hull of the fruit must be removed to get to the beans. There are two methods used to extract the beans: the wet method and the dry method. The wet method requires a large supply of fresh water. A machine strips away the outer layers of skin and cherry, leaving the beans enclosed in a sticky inner pulp. The beans then are soaked for 24 to 72 hours in fermentation tanks to remove any remaining pulp. Coffees processed through the dry method generally have lower acidity and deeper, more complex flavors.
Q. How is coffee roasted?
A. Roasting is a fine art, requiring a delicate hand, split-second timing and an ability to judge when the coffee bean is at its peak of flavor. First, the roaster drops the green beans into a drum filled with hot air, causing the temperature inside the drum to drop. Then the roaster heats the beans until the water in the beans begins to steam, making the beans swell and audibly pop. The heat causes complex polysaccharides to break down into starches and then sugars, which caramelize. Aromatic oils within the beans boil to the surface, giving them an oily appearance. The expansion of oils causes a second audible “crack”. Along the way, the beans darken from their original green to a rich chestnut brown. The longer the beans are roasted, the darker they become. Roasts are classified as light, medium, dark and darkest. Despite the current vogue for dark roast, they are not necessarily better. Some single origins are better suited to a light or medium roast.
Thanks to boake moore for contributing this article to our Coffee blog:
The Essentials of Making Great Coffee
Use high-quality coffee, preferably recently roasted and ground just before serving. Always use the correct grind for the method. If your coffee is too bitter and muddy, the grind is too fine; if the brew lacks flavor, the grind is too coarse. Always use freshly drawn cold water. Never guess amounts. Use the correct proportion of coffee and water (two level tablespoons per six ounces cold water for regular-strength coffee), preferably measuring both. I f coffee is too strong or weak, change grind and/or blend, not proportion of coffee to water. Make sure the coffee maker is scrupulously clean and thoroughly rinsed. Coffee quickly picks up off-flavors during the brewing process. For best results, always brew at least three-fourths of the coffee maker’s capacity. Most large coffee makers do not make one or two cups satisfactorily. Never guess when timing. Use the clock. Remove the grounds from the brew as soon as the brew cycle is completed to prevent bitterness. Also for that reason, never rewet grounds. Serve coffee immediately after brewing. (With drip methods, stir the brew before serving.) Coffee is at its best when just brewed. If coffee must be kept warm, try to hold it at 180 degrees to 190 degrees farenheight. Brewed coffee stays palatable for twenty minutes, drink able for one hour maximum. The longer it is held, the less desirable it becomes. Never reheat cooled coffee; it breaks down in flavor. Never allow the brew to boil; its flavor turns bitter.
Coffee 101:
Q. What’s the difference between specialty coffee and why does it cost more than regular coffee?
A. Specialty coffee is a different species of coffee called Arabica. Arabica beans are picked and processed by hand, then freshly roasted to ensure consistent top quality. As a result of the special care and time required to harvest and process Arabica beans, the coffee is more expensive than the lower quality commercial beans. Commercial-grade coffee is usually machine picked and processed, and made from lower grades of coffee called Robusta.
Q. What’s the difference between French Roast and regular coffee?
A. French Roast is a particular style of dark roasting that results in a dark , oily bean. French Roast is stronger and more flavorful than regular coffee.
Q. Which coffees have the least amount of caffeine?
A. Dark roast have less caffeine than light roast. That’s because as coffee beans are heated at high temperatures, the caffeine evaporates. The longer the beans are roasted, the less caffeine they have (although the difference in caffeine content between roast is relatively slight). I f you want to cut down on your caffeine consumption but don’t like the taste of decaffeinated coffee, try a dark brew. Or try a split shot espresso drink or a half decaf/half regular brewed coffee. NOTE: Arabica beans contain approximately half the caffeine of the lower-grade commercial coffees made from Robusta beans.
Q. Is drinking decaffeinated coffee harmful to your health?
A. There is no proven health risk associated with drinking decaf coffee. Methylene chloride, the chemical used to decaffeinate coffee, vaporizes at 104 degrees Fahrenheit. Since temperatures in the roaster reach in excess of 400 degrees Fahrenheit for several minutes, it is safe to assume that any residue burns off during this process. If you’re still concerned, you can order a Swiss Water Process decaf, which is not treated with any chemicals.
Q. Is coffee fattening?
A. Coffee is 98% water and therefore has virtually no calories. Calories and fat come from the sugar and milk you add.
Q. How is coffee harvested and processed?
A. Coffee trees produce fruit known as coffee cherries. Inside the sweet, gummy pulp of each cherry are two flat, green coffee beans that lay against each other. Once the coffee cherries have been picked, the outer hull of the fruit must be removed to get to the beans. There are two methods used to extract the beans: the wet method and the dry method. The wet method requires a large supply of fresh water. A machine strips away the outer layers of skin and cherry, leaving the beans enclosed in a sticky inner pulp. The beans then are soaked for 24 to 72 hours in fermentation tanks to remove any remaining pulp. Coffees processed through the dry method generally have lower acidity and deeper, more complex flavors.
Q. How is coffee roasted?
A. Roasting is a fine art, requiring a delicate hand, split-second timing and an ability to judge when the coffee bean is at its peak of flavor. First, the roaster drops the green beans into a drum filled with hot air, causing the temperature inside the drum to drop. Then the roaster heats the beans until the water in the beans begins to steam, making the beans swell and audibly pop. The heat causes complex polysaccharides to break down into starches and then sugars, which caramelize. Aromatic oils within the beans boil to the surface, giving them an oily appearance. The expansion of oils causes a second audible “crack”. Along the way, the beans darken from their original green to a rich chestnut brown. The longer the beans are roasted, the darker they become. Roasts are classified as light, medium, dark and darkest. Despite the current vogue for dark roast, they are not necessarily better. Some single origins are better suited to a light or medium roast.
Thanks to boake moore for contributing this article to our Coffee blog:
Boake” Moore is an IT Sales engineer by trade and founded a non profit coffee company called Mission Grounds Gourmet Coffee -http://www.missiongrounds.com/ourphilosophy.php It donates all its profits and proceeds to helping orphans and impoverished children. We currently are building schools in rural China, orphanages in South America; supporting orphans in Russia and Africa. And helping homeless children in the United States.
Lets make the world better -
George “Boake” Moore
Mission Grounds
What an Office Coffee Service Provides
August 6, 2009 by Coffee and Coffee Maker Tips
Filed under About Coffee
If you’re considering hiring an office coffee service to provide coffee and beverages for your office or just beginning to investigate the options provided by an office coffee service, you’ll find that office coffee services provide far more than just coffee. When your business partners with a company that provides office coffee service, you’ll be able to choose from a wide variety of services and items ranging from coffee makers to vending machines, equipment and supplies for your coffee or break room, coffee and other beverages and even snacks. Here’s a quick tour of what you might expect a typical office coffee service to provide for your office or place of business.
Coffee Makers
The typical office break room has a coffee maker that is meant for home use. Unless you’ve only got a couple of people drinking coffee over the course of the day, you’ll find yourself replacing that coffee maker far more often than you would at home. Professional office coffee services generally will offer a wide choice of coffee makers to suit the way your office drinks coffee. Your choice of coffee maker will vary from provider to provider, but most offer several choices that include standard drip coffee makers, espresso machines, single serve coffee machines, semi and fully automatic coffee makers and even vending machines.
These days, the most common coffee maker choices are single-serve coffee systems like Keurig, Flavia or Senseo. Single serve coffee makers cut down on maintenance and clean-up by brewing one cup of coffee at a time using a self-contained coffee “capsule” or cup. Some of these are connected directly to the plumbing so that even filling the water receptacle is a simple matter of turning a tap. Single serve coffee systems offer a number of advantages over coffee makers that brew by the pot. Perhaps the biggest advantage is that each employee or client can make a different kind of coffee without having to brew up a full pot. If your secretary loves her Rainforest Hazelnut, the rest of the office isn’t stuck drinking up the rest of the pot.
The cost of the coffee machine will often depend upon two factors: the type of machine and the volume of coffee that you order from the coffee service each month. Many coffee service companies provide a standard coffee machine for free as long as you continue to order your coffee and other supplies through them. Often, however, you can continue to rent the machine for a small monthly fee even if you buy your own coffee to use in the machine.
Coffee
In addition to the coffee machine, coffee services also deliver coffee to your office on a pre-determined schedule. If you’ve chosen a pour-over pot or drip machine, the coffee will usually be packaged in pre-measured one-pot pouches. If you’ve chosen a single-serve coffee system, you’ll be able to order coffee in single serving coffee pods (K-cups, T-cups or other pod types depending on the coffee brewer supplied by the company). In either case, you’ll usually find that having coffee available to your employees in pre-measured pouches cuts down on waste and reduces the amount of coffee that’s used per cup.
Other Beverages
In addition to coffee, many coffee services also carry tea and hot chocolate, and some also provide soups that can be made with hot water. In fact, if you’re renting a single serve coffee system like the Keurig from your office coffee service, you’ll probably be able to order their entire range of beverages through your service provider.
Snacks for the Break Room
Some coffee service companies also offer a range of snacks for your office break room. The snacks offered by your coffee service may include bags of chips and pretzels as well as individually packaged bagels, doughnuts, croissants and muffins. The companies that provide snacks may also provide other individually packaged items like jams and jellies, butter pats, coffee creamers and cream cheese. Many offices find that providing these in sanitary individual packages cuts down on waste and is more economical than buying them at the supermarket.
Supplies and Equipment
What happens if your coffee carafe shatters or your machine needs servicing? Office coffee services provide all service for your coffee machine, including replacement parts and repair. In most cases, if your coffee machine malfunctions the coffee service will provide you with a replacement for it if it can’t be repaired in place. You can usually set up a service contract with your provider and let them take care of regular maintenance like cleaning, de-scaling and replacing filters and other parts on a regular schedule.
When choosing an office coffee service, be sure that you ask to see their full catalog of supplies and services. Compare all costs of using the coffee service with the costs of providing a similar level of coffee service on your own to help you decide if a coffee service is the best option for your office.
Thanks to Brian Jenkins for contributing this article to our Coffee blog:
Coffee Makers
The typical office break room has a coffee maker that is meant for home use. Unless you’ve only got a couple of people drinking coffee over the course of the day, you’ll find yourself replacing that coffee maker far more often than you would at home. Professional office coffee services generally will offer a wide choice of coffee makers to suit the way your office drinks coffee. Your choice of coffee maker will vary from provider to provider, but most offer several choices that include standard drip coffee makers, espresso machines, single serve coffee machines, semi and fully automatic coffee makers and even vending machines.
These days, the most common coffee maker choices are single-serve coffee systems like Keurig, Flavia or Senseo. Single serve coffee makers cut down on maintenance and clean-up by brewing one cup of coffee at a time using a self-contained coffee “capsule” or cup. Some of these are connected directly to the plumbing so that even filling the water receptacle is a simple matter of turning a tap. Single serve coffee systems offer a number of advantages over coffee makers that brew by the pot. Perhaps the biggest advantage is that each employee or client can make a different kind of coffee without having to brew up a full pot. If your secretary loves her Rainforest Hazelnut, the rest of the office isn’t stuck drinking up the rest of the pot.
The cost of the coffee machine will often depend upon two factors: the type of machine and the volume of coffee that you order from the coffee service each month. Many coffee service companies provide a standard coffee machine for free as long as you continue to order your coffee and other supplies through them. Often, however, you can continue to rent the machine for a small monthly fee even if you buy your own coffee to use in the machine.
Coffee
In addition to the coffee machine, coffee services also deliver coffee to your office on a pre-determined schedule. If you’ve chosen a pour-over pot or drip machine, the coffee will usually be packaged in pre-measured one-pot pouches. If you’ve chosen a single-serve coffee system, you’ll be able to order coffee in single serving coffee pods (K-cups, T-cups or other pod types depending on the coffee brewer supplied by the company). In either case, you’ll usually find that having coffee available to your employees in pre-measured pouches cuts down on waste and reduces the amount of coffee that’s used per cup.
Other Beverages
In addition to coffee, many coffee services also carry tea and hot chocolate, and some also provide soups that can be made with hot water. In fact, if you’re renting a single serve coffee system like the Keurig from your office coffee service, you’ll probably be able to order their entire range of beverages through your service provider.
Snacks for the Break Room
Some coffee service companies also offer a range of snacks for your office break room. The snacks offered by your coffee service may include bags of chips and pretzels as well as individually packaged bagels, doughnuts, croissants and muffins. The companies that provide snacks may also provide other individually packaged items like jams and jellies, butter pats, coffee creamers and cream cheese. Many offices find that providing these in sanitary individual packages cuts down on waste and is more economical than buying them at the supermarket.
Supplies and Equipment
What happens if your coffee carafe shatters or your machine needs servicing? Office coffee services provide all service for your coffee machine, including replacement parts and repair. In most cases, if your coffee machine malfunctions the coffee service will provide you with a replacement for it if it can’t be repaired in place. You can usually set up a service contract with your provider and let them take care of regular maintenance like cleaning, de-scaling and replacing filters and other parts on a regular schedule.
When choosing an office coffee service, be sure that you ask to see their full catalog of supplies and services. Compare all costs of using the coffee service with the costs of providing a similar level of coffee service on your own to help you decide if a coffee service is the best option for your office.
Thanks to Brian Jenkins for contributing this article to our Coffee blog:
Brian Jenkins is a freelance writer and blogger who writes about the office environment and ways to improve productivity such as utilizing an office coffee service.
What kind of coffee maker should I get to make iced coffee?
August 3, 2009 by Coffee and Coffee Maker Tips
Filed under Coffee Makers, Coffee Machines & Coffee Grinders
Can you answer littlemommyd’s question about Coffee?:
I want to make iced coffee at home, but I do not own a coffee maker. What is the best inexpensive kind to buy? What else will I need?
Coffee Machine Reviews
I want to make iced coffee at home, but I do not own a coffee maker. What is the best inexpensive kind to buy? What else will I need?
Coffee Machine Reviews
