Posted by
Gourmandia RecipesSunday, December 30, 20120
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Makes 5 generous (1/4 cup servings)
Ingredients: 1 1/4 cup soy milk (or almond milk, or even milk I am guessing) 3 tsp of pure vanilla extract 1/2 tsp of extract of your choice (see note) 2 tbsp of honey (I may do this a little less next time) 1/2 tsp of xanthan gum (I actually left this out, it's to thicken it)
Flavor options: extra vanilla extract, almond extract, orange extract or any other extract as long as it's clean.
Directions:
1) in a blender mix all ingredients until well blended.
2) Pour in a container of choice (I found my italian dressing bottle fit it perfect, yes it was cleaned REALLY well) and keep it in the fridge.
So one thing I love is Coffee Mate Creamer...well that isn't part of the Eat Clean Diet (regular sugar is a no-no) so today I just used Almond Breeze Vanilla milk and as it did take away the bitterness of the coffee it just wasn't my coffee mate...so in looking for a clean version of creamer I have to thank Tiffany over at The Gracious Pantry for her wonderful version of coffee creamer.
Posted by
Gourmandia RecipesMonday, December 24, 20120
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Espresso has become extremely popular in the Western world, and can be served alone or in a variety of combinations with milk or hot water. It is slightly thicker than brewed coffee, although a shot of espresso frequently has less caffeine than a standard cup of drip-brewed coffee. It is made by forcing very hot (almost boiling) water under high pressure through finely ground, compacted coffee, producing a cup of coffee which has very concentrated flavours and chemicals. An important feature is the crema (foam) produced by the pressure process.
Espresso is often used as a base for other drinks, which is why it has become so popular. With a good espresso, you can also make a latte, cappuccino, macchiato, mocha or americano. Some people like to add flavouring syrups, whipped cream, various spices and flavour extracts to make their favourite brew. You also have the option to use low fat milk, or soy milk, to suit your dietary needs. Since counter top espresso machines have been developed, it is now really easy to make your own variation, and to impress your friends with your amazing barista skills!
The big question, then: what goes into making a good espresso?
Pressure
You need to get a machine that gives at least 15 bars of pressure, in order to extract the maximum flavour from the beans. You also need to make sure that the coffee is properly tamped or compressed into the portafilter. The idea is to get a good compression (about 20 pounds of pressure), and to sufficiently slow the water progress, so that it has time to extract the maximum flavour. Over tamping the coffee will result in a lower quality brew, so either use a fully automated machine, or get some practice until you have the perfect touch.
Coffee beans and grind
Espresso refers to the process and method of brewing the beverage, and so you can really use any type of roast level, bean or blend. You may prefer a dark Italian roast, or the slightly bitter and very dark French roast, or you can choose lighter roasts with less robust flavours. The key is to get decent quality coffee, and to brew it freshly ground, so that flavour is not lost through evaporation of the essential oils.
The grind is very important. A finer ground results in a lower volume drink, but with slightly more intense flavour, while a coarser grind gives a bit more volume. Most grinders will be set for that standard grind, but as you experiment, you may find variations that suit your taste. It is better to use a conical burr grinder, because this produces an even grind, with all the particles having the smae size. A blade grinder produces a variety of particle sizes, and this varies with the time of the grind, so you always end up with a different brew.
Size of shot
You can produce a single, double or triple shot espresso, depending on the amount of coffee grind you process. A single shot is typically 30g (1 US fluid ounce) of brewed coffee, and is made using 7-8 grams of coffee grind. Most people prefer a double shot (doppio), and so most machines are designed with this in mind.
Temperature
One of the keys to a good espresso is the temperature. Most machines control this effectively, but then users often lose the benefit. It is important to brew your espresso into a warm cup, especially if you are brewing first into a demi-tasse (small shot glass or cup) for transfer into a larger vessel for a latte or cappuccino. Warm the cup by holding it under the hot water tap in your kitchen for a few seconds, then dry it off. You also need to make sure that your milk is heated and frothed to the right temperature, but is not boiled (this will really mess up your flavour!). This is why professional baristas use a thermometer in their work.
Clean water and a Clean Machine
As with any good coffee brew, these are important issues, about which you can read here.
Good espresso is a fantastic base for a wide variety of drink recipes, ranging from Affogato to Cafe Zorro. You can get all these recipes online, and you can experiment with your own!
Posted by
Gourmandia RecipesFriday, November 16, 20120
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Because coffee is consumed by so many people and contains many complex chemicals, some of which are produced during the roasting process, studies on how it effects humans have been numerous and wide ranging. Sleep, fertility, aging, weight, illnesses such as cancer, bone loss, even levels of happiness have been examined to determine the negative and positive impact of coffee.
As a Stimulant
Coffee contains the stimulant caffeine. Because of this, coffee is often consumed at times when it’s important to be awake and alert, such as when studying for important examinations, or in the morning before heading to school or work.
Additional stimulating effects of coffee may have no connection to its caffeine content. Research has recently shown that coffee contains a chemical agent that spurs the production of cortisone and adrenaline, both stimulating hormones, in humans. Humans can develop caffeine dependency and withdrawal symptoms; because of this, several processes to remove most of the caffeine in coffee have been developed. The Swiss Water Process involves soaking raw coffee beans to remove caffeine. Use of chemical solvents such as trichloroethylene, supercritical carbon dioxide, or methylene chloride are also used to remove caffeine. So-called “natural decaf” is achieved by using ethyl acetate, which is naturally present in fruit. Coffee that has been decaffeinated generally loses flavor compared to regular coffee.
Benefits
Alzheimer’s Disease
According to some studies, drinkers of 3 to 5 cups of coffee per day, described as moderate drinkers, were found to be significantly less likely to develop Alzheimer’s Disease later in life than light (0 to 2 cups per day) coffee drinkers. A 2009 study also showed that moderate drinkers have less risk of developing dementia along with Alzheimer’s Disease.
Gallstone Disease
Harvard’s School of Public Health has linked the drinking of caffeinated coffee to a lower incidence of gallstones and gallbladder disease in men and women. That lower incidence was not present in those who drank decaffeinated coffee. Another study showed that roast coffee protected primary neuronal cells against hydrogen peroxide-induced cell death.
Parkinson’s Disease
Another study has found that those who drank heavy amounts of coffee, defined as at least 3.5 cups a day, were found to be significantly less likely to contract Parkinson’s Disease later in life. Similarly, another study found an inverse relationship between the amount of coffee regularly consumed and the likelihood of developing Parkinson’s.
Cognitive Performance
In tests to determine short term recall, simple reaction time, choice reaction time, incidental verbal memory, and visuospatial reasoning, regular coffee drinkers were found to perform better. The largest effect connected to regular coffee drinking was found among elderly participants. Women older than 80 were also found to perform significantly better on cognitive tests if they had regularly drunk cover over their lifetimes.
Analgesic Enhancement
Caffeine increases the effectiveness of painkillers, especially migraine and headache medications. Many over-the-counter headache medications contain caffeine for this reason.
Antidiabetic
Coffee consumption may reduce the risk of contracting diabetes mellitus type 2 by up to half.
Liver Protection
Coffee can lower the incidence of cirrhosis of the liver and has been linked to a lowered risk of hepatocellular carcinoma, a liver cancer that usually arises in patients with preexisting cirrhosis. It remains unclear what the mechanism is and the amount of coffee needed to achieve beneficial effects.
Cancer
Reduced risk of oral, esophageal and pharyngeal cancer has been linked to coffee consumption, although no benefit was found related to ovarian cancer. A Nurses’ Health Study showed a modest reduction in breast cancer in postmenopausal women only. This was not confirmed in decaffeinated coffee. One study has shown that coffee protects the liver from cancer, while a preliminary study indicates a connection between coffee consumption and a reduced risk of aggressive prostate cancer.
Cardioprotective
A study done by Esther Lopez Garcia of the Universidad Autonoma de Madrid has shown that coffee use reduces the incidence of dying from heart disease.
Laxative/Diuretic
Although coffee is considered to prevent constipation, it may also cause excessively loose bowel movements. Both caffeinated and decaffeinated coffee is found to stimulate the colon.
Coffee enemas have been advocated by some practitioners of alternative medicine to cleanse the colon because of its stimulus of peristalsis, but conventional medicine has not proved there are benefits to the practice. Caffeine also does not act as a diuretic, or lead to dehydration or to a water-electrolyte imbalance, as popularly believed. Evidence indicates caffeinated beverages are no different than pure water in contributing to the body’s daily fluid requirements.
Antioxidant
The anticancer compound methylpyridinium is present in coffee and is not found in significant amounts in other foods. Raw coffee beans do not contain methylpyridinium, but it is formed during the roasting process from trigonelline, which is common in raw coffee beans. Caffeinated and decaffeinated coffee, along with instant coffee, contain the compound. Roast coffee, according to a recent study, contains more lipophilic antioxidants and chlorogenic acid lactones and is more protective against hydrogen peroxide-induced cell death in primary neuronal cells than green coffee.
Dental Caries
The tannins in coffee may reduce the potential of foods to create dental caries, or cavities. In vitro experiments have shown that the tannins may interfere with glucosyltransferase activity of mutans streptococci, which may reduce the formation of plaque, a chief cause of cavities.
Gout
Drinking coffee decreased the risk of gout in men over age 40. In a study of more than 45,000 men that covered a 12-year period, the risk for developing gout in men older than 40 was inversely proportional with the amount of coffee consumed.
Risks
Cancer
Roasted coffee contains more than 1,000 chemicals; 19 are known to produce cancer in rodents. Most substances cited to be rodent carcinogens occur naturally and should not be considered dangerous to humans if consumed in typical daily amounts.
Gastrointestinal Problems
Coffee has been known to cause gastritis and ulcers by damaging the lining of the gastrointestinal organs. People who suffer from colitis, gastritis, and ulcers should not drink coffee.
Anxiety and Sleep Changes
The nervous condition many know as “the jitters” is well known. It happens after too much caffeine has been consumed. It can also cause anxiety and irritability in cases of drinking too much coffee, or trying to withdraw from drinking coffee. Coffee may also cause insomnia in some drinkers.
Cosmetic
Coffee has been known to cause stains on the teeth, much like tea or certain soft drinks.
Cholesterol
A Baylor College of Medicine study released in 2007 showed that cafestol and kahweol, which are diterpene molecules found only in coffee beans, raise levels of low-density lipoprotein, or LDL, in humans. The Baylor study serves to link cafestol and kahweol with higher levels of cholesterol in the body.
Paper coffee filters have been found to have a property that binds to lipid-like compounds, removing most of the cafestol and kahweol found in coffee. Methods of brewing that do not use a paper filter, such as use of a press pot, do not remove cafestol and kahweol from the final brewed product.
Blood Pressure
Caffeine has previously been suspected of increasing the risk of high blood pressure. However, recent studies have not confirmed this. In a 12-year study of 155,000 female nurses, large amounts of coffee did not induce an increase in blood pressure. Previous studies had already shown statistically insignificant associations between coffee drinking and clinical hypertension. The effects of coffee on morbidity and mortality due to its effect on blood pressure is considered slight and has not been studied..
Effects on Pregnancy
A 2003 Danish study of 18,478 women found that heavy coffee consumption during pregnancy led to significantly increased risk of stillbirths, although the risk of infant death in the first year was not significantly affected. The study reported a threshold affect of four to seven cups per day. Those who drank eight or more cups a day were at a 220 percent greater risk when compared with nondrinkers. This study has caused some doctors to caution against excessive coffee consumption during pregnancy.
Chemical solvents in decaffeinated coffee are also considered a potential health risk to pregnant women. Because the solvents in question evaporate at 175 to 190 degrees Fahrenheit, and coffee beans are decaffeinated before roasting at about 400 degrees Fahrenheit, the impact of these chemicals is unclear. The chemicals, specifically trichloroethane and methylene chloride, are present in trace amounts and may significantly threaten embryos and fetuses.
Iron Deficiency Anemia
Drinking coffee can lead to iron deficiency anemia in mothers and infants. Coffee may also interfere with the body’s ability to absorb iron supplements.
Coronary Artery Disease
A 2004 study that examined why beneficial and detrimental effects of coffee conflict concluded that significant elevations in biochemical markers of inflammation are connected to drinking coffee. This harms the cardiovascular system, which may explain why coffee has so far only been shown to help the heart at levels of four cups or less a day.
The effects of decaffeinated coffee on health have been studied with varying results. Different decaffeination processes can alter the results of studies.
Another study has shown that cafestol, a substance which is present in boiled coffee drinks, dramatically increases cholesterol levels, especially in women. However, only trace amounts of cafestol are found in filtered coffee.
Caffeine may be more slowly metabolized by polymorphisms in the CYP1A2 gene. In patients with a slow version of the enzyme the risk for myocardial infarction, or a heart attack, is increased by a third (2-3 cups) to two thirds (4 cups). The risk was more obvious in people younger than 59.
A 2006 Harvard study done over the course of 20 years and involving 128,000 people concluded that there was no evidence that drinking coffee increased the risk of coronary heart disease. However, the study showed a link between heavy consumption of coffee and higher exposure to other coronary heart disease risk factors such as smoking, greater alcohol consumption, and lack of physical exercise. The study results applied to only coffee filtered through paper filters and excluded boiled coffee and espresso, for example. The lead researcher on this study acknowledged that genetic differences in metabolizing coffee may put subsets of the larger group at risk for heart attack when drinking multiple cups of coffee a day.
Posted by
Gourmandia RecipesSunday, November 11, 20120
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I love me a good cup of coffee. Nothing too complicated for me, a caramel macchiato, or latte will do the trick. My personal Favorite during the holidays is the Starbucks Peppermint white mocha....ooooohhhhh it hits the spot. I know what your saying, those drinks aren't that simple. What I mean is, I don't order something along the lines of a triple grande half calf breve @ 190, no foam latte, with 2 pumps sugar free vanilla, 1 pump sugar free hazelnut double cup with a sleeve. Yeah I know, sounds like a completely different language. The thing is, I do live in Washington, the birthplace of Starbucks, and many, many other wonderful coffee shops. Over time, you just pick up the lingo.
That got me to thinking. What does the coffee you order say about you. No, I'm going to use some sort of scientific analysis or crazy way of figuring it out. I'm just going to use what I see from day to day and some good old commend sense. Let's see if you agree with me.
Posted by
Gourmandia RecipesTuesday, September 18, 20120
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Epicure coffees are about entirely excellent gentle varieties of the bean Arabica. Arabica coffees are known for their complete body flavors and low acidity. Yet, the term "Bon Vivant coffee" has also come to embrace coffee beans that are augmented with flavourings during the roasting procedure. Gourmet coffee is esteemed by many coffee drinkers for its super richness and delectable fragrance that exceed the standard cup. Many coffee drinkers are continually on the scout for different Bon Vivant treats to bring to their lineup of dearies.
You can purchase Epicurean coffee beans at your local grocery store retailer. But, you cannot be confident of their freshness or their legitimacy. Any company can pronounce a product as Epicurean and you might not recognise the deviation until you have already spent your money on a mediocre merchandise. Additionally, they most probably will not hold the higher end Gourmet beans.
The most favourable way to choose your selection of Gastronome coffee, is to buy online. Some Gourmet coffee web sites are ready for you to order from their extensive array.
If you are going to buy a Gourmet coffee bean, you should know ahead of time what variety of bean you desire to purchase. To aid you make your decision, based on the beans developing location and expected flavours, you can pick out from among these Bon Vivant coffees:
Brazilian coffee beans: Typically, these coffee berries are coherent but average in their characteristics. These coffee berries make a fantastic base for coffee blends.
The foremost Colombia coffee is the Excelso and the Supremo.
Java Island, whose name is synonymous with coffee, tenders Epicure Arabica beans that are spicy with a heavy body and mild sourness.
The greatest quality Arabica beans in Asia are from Sumatra. Sumatra coffee berries are wonderfully flavorsome, rich with a mellow savor that is gentle in acidulent.
Bon Vivant coffee from the Dominican Republic is rich with a modest sourness. You should search for coffee beans specifically from Barahona or Santo Domingo.
In El Salvador and Guatemala you should search for beans grown in the mountains or high fields. These lean to have the greatest body and a soft savour. Those from El Salvador tend to have a moderate level of acidity while those from Guatemala have a high acidity level with a smoky, spicy characteristic.
One of the most pricey Bon Vivant coffee berries, is Jamaican Blue Mountain, principally because it is so rare due to hurricanes. Most online suppliers of any esteem will include Jamaican Blue Mountain on their menu.
The term "Epicure coffee" not only concerns to just the coffee itself, but includes all of the faces, actions, techniques and feel that involves around that type of coffee. From the choice of the beans, the skillful roast, bestowing special flavour, to the concluding merchandise. Gastronome coffee is the result of a complete and specialised process.
Posted by
Gourmandia RecipesFriday, September 14, 20120
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African women would collect the ripe cherries from trees, beat them with animal fat for the men to consume before any fights. This concoction made them tire less easy ensuing to more triumphs.
Numerous say it has been discovered by a goatherd named Kaldi in the 9th century. Kaldi, noted his flock energized behavior after nibbling several strange red berries from a plant.
It was but in 1000 AD that coffee a beverage. The Arabs poured out boiled water on ground and roasted beans to make the first hot drink.
From Ethiopia, coffee extended to Egypt and Yemen. There is proof of coffee being used in the Sufi monasteries in the 1400s. Afterward coffee spread to other Muslim areas and north Africa.
The first massive cultivation of coffee happens during the 15th and 16th centuries , in the Yemen part of Arabia. Coffee as we know it is invented at the closing of 1400s , as crushing and roasting the coffee beans and then pulling their flavor with boiled water gets in adoption.
Coffee reaches Europe about 1600, in Venice Italy. The first coffee bar opens in Italy in 1654. By 1763, Venice has over 2,000 cafes.
By the year 2000 coffee is one of the world's most popular beverages, with more than 450 billion cups enjoyed each year!
Posted by
Gourmandia RecipesSunday, September 9, 20120
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When seeking for something extraordinary but specific in flavor, coffee blends are a viable option. Setting together the best quality of various Coffee beans may be precisely what your taste buds are waiting for. Many coffee roasters choose to combine coffee beans to produce a completelan entirely new savor, creating it one-of-a-kind. When roasters mix various roast typecasts, that enables them to marry together diverse facets of savor, fragrance, and taste inside one coffee roast.
These blendings consists of a sort of eccentrics of beans. Precisely why that they do this is always to produce it's taste better than one class of coffee blend. Mixed coffee beans are mostly also carried an unique flavor which excels differently.
Before you set out blending some top-end beans you must acknowledge the savor of it separately prior. It's going to be a pity to combine outstanding top choice coffee beans and grind them together with some other coffee beans that might contribute about a subtler flavour. You should plan before for what sort of tasting you would like to acquire which you cannot get on with only one type of beans. The reason why to blend is primarily to produce a coffee taste better with the elements involved than only a beverage with just one of the elements.
Examine what every roast has to provide. Generally, a medium or light roast will offer a mild and crisp flavor, and it will have numerous features from the root in which it was developed. A medium to dark roast will be more intense, and because it is cooked for a longer time period, it will recede some of its characteristics from the part in which it was produced. A medium to dark roast coffee bean have more intensity in its flavor.
A lot of individuals blend beans merely in the interest of merging since they feel that it is better compared to a one component, which commonly just isn't correct. Test form and you may experience the right root of its taste without interference from some other components. Like that you will unquestionably get to taste the story of the coffee beans wholly from crop into a quick to drink coffee. Even medium quality coffee beans may taste a lot advisable than a coffee blend.
To blend coffee calls for training as well as testing to understand. To produce an excellent drink you need to realize the typical individuality of every coffee type. When developed more cognition you can also produce your own individualized coffee blend.
Posted by
Gourmandia RecipesWednesday, July 18, 20120
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Give some zing to ordinary pound cake by adding a little java.
This cake freezes well, so make up a batch, divide it into serving sizes, and
have it handy when unexpected guests arrive.
Posted by
Gourmandia RecipesMonday, June 18, 20121 comments
Coffee Pie: Who needs coffee with their pie when their pie contains coffee? This dessert is both easy to make and a big hit among coffee lovers. See more:http://goo.gl/bf8Xd
These chocolate covered coffee beans are unbelievably simple to make. The aroma
is breathtaking and potential combinations are nearly unlimited; try different
flavors and varieties of coffee beans, for example.
Coffea arabica This variety of coffee gets its name from the fact it is originally indigenous to the southwestern highlands of Ethiopia, southeastern Sudan, and the mountains of Yemen in the Arabian Peninsula. It is also known as “mountain coffee.” Because it has been grown in the Middle East for more than 1,000 years, it is thought to be the first species of coffee cultivated. It also contains less caffeine than other varieties of coffee. Wild plants grow roughly to a height of 25 feet to 35 feet, with open branches ...
Coffea canephora Coffea canephora green beans on a tree in Goa, India. - wikipedia.org Coffea canefora, also known as robusta, or coffea robusta, is a variety or species of coffee that makes up about a third of the world’s coffee production. It is indigenous to central and western subsaharan Africa, and is often called conillon in Africa and Brazil, where it is mostly grown. In the late 19th century, French colonists introduced it in Southeast Asia, where it is also grown today ...
Coffea liberica "Discussing the War in a Paris Cafe", The Illustrated London News 17 September 1870 - wikipedia.org Coffea liberica is a species of coffee that is indigenous to Liberia, in West Africa. This coffee was brought to Indonesia at the end of the 19th century to replace the trees of another species, arabica, which were killed by the coffeerust disease. Liberica trees grow generally 10 to 15 feet, but can reach nearly 20 feet. It produces cherries larger than those found on Arabica trees ...
Here's a good way to be creative with coffee: making coffee stained paper. Remember that there's no room for error.
What you need to do first is to gather a pile of papers. It's better to make use of old typewriting paper, those without any writing or prints at one side. You can also make use of old piano sheets to create a vintage effect.
Make a small batch of coffee in a cup. Make sure that the coffee is in room temperature. Otherwise, you'll end up with a paper mush when the coffee is painted on. Here's the fun part: with the use of a sponge or paint brush, make spatter marks or wipe the entire page with coffee. You can also make different batches of coffee, varying in strength for different hues of brown. This will give the paper its "vintage" look.
Are you fun of doing some recipes that includes coffee?Here are some delectable coffee desserts that will suite for your taste.
Mocha Brownies might end up being the best brownies you’ve ever tasted. (In fact, a secret of the baking industry is that a little coffee added to any brownie recipe makes it superior.) If you don’t have cake flour on hand, make your own by measuring out the necessary amount using all-purpose flour. Then remove 2 tablespoons of the flour from the measuring cup and place the remaining flour in a sifter set over a bowl. Add 2 tablespoons cornstarch. Sift 4 to 5 times. Coffee Sticky Buns are a delicious twist on the traditional cinnamon roll. If you have a cinnamon roll recipe you really like, use it, but substitute the topping recipe with the one given here. It contains coffee, rum, butter, and brown sugar. Yum! Coffee Pie is probably something most people haven’t heard of – making it perfect for a casual party or get together with friends. And you won’t need to server coffee with dessert! Flourless Chocolate Cake is lower in carbohydrates and fat, making it a popular pick. It features espresso powder – and lots of chocolate. 86 Proof Cake will be the hit of any get together! The cake is moist and dark and laced with both coffee and bourbon. You may also use Amaretto, cognac, or Scotch whiskey instead of bourbon.
Actually, unless someone is growing coffee as an indoor plant, no coffee is grown in Italy at all. Italy's coffee fame rests on its coffee companies abilities as roasters and blenders for espresso. There is no doubt that the average Italian regards coffee as one of life's essentials, but at the same time there are few Italian coffee connoisseurs. As long as the coffee is of a certain standard it will be acceptable (and cheap!) The end result is that most of the green coffee going in to Italy is "good average" at best rather than specialty grade, and most of the roasted coffee exported is designed to give a consistent "good average" espresso.
Despite what it says on the packets, roasted AND ground coffee from Italy is normally designed to be used in Moka Pots rather than espresso machines.
2) Robusta beans are necessary in espresso to give the correct body and crema, which is why the Italians use them.
Robusta was initially used in Italian espresso blends because it was cheap; the crema and body were a welcome side effect if you could tolerate the rubbery flavour. In the poorer south of Italy (and most of France) people have grown up with robusta blends and are used to the taste, but in the north there are several roasters (Illy being the most famous) that produce only 100% Arabica blends.
As far as crema and body are concerned, a properly designed Arabica blend can (in my experience) produce better results than any Robusta blend I have tasted. Most of the Robustas used in the world today are still used for the same old reason, cheapness.
3) Coffee was discovered when Khaldi, an Arabian goatherd, noticed his goats got much friskier after eating certain berries from a bush.
Coffee has been actively cultivated in Yemen (Arabia) since at least 1000 a.d., but it originally comes from Ethiopia, where the archeological record supports coffee cultivation and consumption (in the form of berries, ground seeds, fermented beverages etc.) going back thousands of years. ROASTED coffee beans turned into an invigorating beverage (coffee the drink) does seem to have been invented in Yemen around 1200 a.d. or so.
4) You can tell how fresh coffee is by looking at it.
Oily, glossy coffee is supposed to be fresher than dull, oil free coffee. In truth, coffee appearance depends on so many factors, including roast level, bean oil content, storage conditions etc. that sight is no guide. Only taste and smell give a real result.
5) There is a single correct roast level for all coffee, or, conversely, there is only one correct roast point for each coffee variety, where the best flavour is achieved. The first seems to be a myth initially propagated in the USA by Alfred Peet, after which Starbucks took it and ran with it, resulting in what I call the "Full City Myth". (i.e. The Right Roast for our Special Beans is Full City and Only Full City.) The second point of view is often expounded by small roasters in an effort to differentiate their products. Both can be disproved by roasting a good quality bean (Kenya AA or Costa Rica Tarrazu) at a variety of levels from light to dark and tasting the results. All the levels will taste different, but, to my tastebuds, they'll all be good in their own way. And blending a number of different roasts of a single coffee variety may add a complexity and balance which is otherwise lacking.
6) French Roast, Italian Roast, Vienna Roast, Espresso Roast are terms which actually define roast levels. Except that you get a pretty wide variety of roasts in France, Italy and Austria and an Espresso Roast could be anything. The only "industry standard" definition of roast level is the Agtron system, and that relies on the comparison of ground coffee to standardised colour plates. When people ask for "French", "Italian" or "Espresso" roast they normally mean "Dark", or sometimes "Dark and Oily", or even "Nuked".
7) You can keep coffee fresh with packaging.
I wish. 2 year "Best Before" or "Use By" dates are REALLY mythical. At best you can slow down coffee staling with good packaging and freezing, but the longest time I managed was 13 weeks, and that was freshly roasted coffee, vac packed in valved laminated bags and frozen within 24 hours of roasting in a chest-type freezer. Much lower freezer temperatures (-30C ?) can apparently prolong this, but are unlikely to be found outside special facilities. I'd give my own packaged coffees about 2 weeks at room temperature at the outside.
8) There is a single grind level which suits most brewing methods. There must be, after all, those pre-ground bricks at the supermarket have pictures of everything from plungers to espresso machines on the side, along with the words "Suitable For" or "For Use In". The truth is that for each brewing process there is a single combination of method, grind, water temperature and coffee which will produce the optimum flavour result. Grind level is usually determined by the amount of time the coffee spends in contact with the water at the correct temperature; the less the contact time, the finer the grind.
9) It costs a fortune to "get into" good coffee and become a coffee connoisseur.
Actually, in my not-so-humble opinion it costs about A$30.00 (US$15.00) to set one's feet on the stairway to coffee heaven, the price of a decent plunger and 250g of good coffee. Yes, if you really want to get fanatical about it you CAN end up spending heaps of money on roasters, grinders and brewers, but it's not absolutely necessary. A trustworthy supplier of fresh specialty coffees should be your first stop.
10) You can't (insert coffee skill here) at home as well as the professionals can. Oh yes you can! ANYTHING that can be done in a professional coffee environment can be duplicated at home, although some of the more obscure or arcane items might take considerable investment. You can roast, grind and brew coffee BETTER than most "professional" establishments. What it takes is a combination of knowledge, skill, equipment, practice and above all enthusiasm. Any time someone in the coffee industry tells you that "it's impossible to achieve this sort of result at home" you can be pretty sure that they're full of it! (And I don't mean Coffee!)
A quick postscript.. 11) You can judge the quality of a coffee by the price paid for it.
I'll leave THAT one up to the reader to figure out for themselves!
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