Christmas is here and it is almost time to reflect on 2016 and to plan for everything 2017. Thank you for your support and allowing me to continue providing excellent coffee beans and the one on one customer service experience I strive for. Merry Christmas, in a very Australian way!
Santa's helpers want to know, do you have enough coffee beans for Christmas 2016? Coffee Bean Shop is fresh roasting coffee beans for cafes, business and homes EVERYDAY these holidays, except 2016 and 2017 Public Holidays. Grab a bag or two of your favorite coffee beans to get you through the Christmas and New Year period, or grab a last minute gift for the coffee lover in your life.
They say its OK to not wash your coffee cup, but I ain't buying into it!
Infectious disease expert Jeffrey Starke, a paediatrics professor at Baylor College of Medicine, tells The Wall Street Journal that even though there might technically be germs in an unwashed coffee cup, it's fine because they are yours. These germs, even if you're sick, won't hurt you again if you drink out of the same mug. "Very few viruses can exist for more than an hour on an inert object" Starke said.
The only time I would take that advice is if the only option available to you was to use a shared dirty sponge from the office kitchen and the water was luke warm - in that case, doing nothing would have to be better.
Pro Tip: make use of the microwave to boil the water and rinse your cup. Maybe boil that sponge too!
Have you been looking for coffee beans made in Australia? Most of the world's coffee is produced in the equatorial countries such as Brazil, Guatemala, Colombia, Ethiopia, Kenya, Costa Rica and while we aren't famous for growing coffee (our climate is not ideal for coffee bean trees), we do have a great number of master roasters.
We are very fortunate in Australia to have access to some of the highest grade coffee's in the world - roasting is our final touch that delivers freshness and value. Coffee Bean Shop is proud to be one of the leading coffee houses in Australia and our customer service is world class!
I've owned more travel coffee mugs than I care to admit - most of them have ended up in the bin, which is ironic, since that is exactly why I bought a travel mug in the first place. My search for a great travel companion coffee mug has ended, and I am happy, very happy. It just works!
The Contigo West Loop v2 coffee travel mug is perfect. It does all of the following;
You'll pay about $30 in Australia for one of these, but that is great value when you consider the cost of all those travel mugs that don't perform. Pro-tip: get the stainless steel finish and not a coloured model if you'd prefer low maintenance - they are 100% dishwasher safe, where as the painted / coloured finish requires hand washing only.
The professional series milk jug, Europa by Metallurgica Motta oozed style and function when I first layed eyes on it in 2013. Promising creamier and silkier steamed milk for my flat whites and cappuccinos, how could I pass it up? So of course, I put aside the premium cost of about 3x the entry level and grabbed one - a small 350ml polished stainless steel version.
It wasnt long before I realised that while the 35cl 350ml jug was perfect for single coffees, I'd need something bigger for making two coffees at a time. That is when I bought a 500ml cl50 Matt Black teflon coated Motta. It looked wonderful when I first bought it, but after almost two years of daily use and abuse, the matt black exterior coating started to degrade (the inside teflon was still fine).
It was the perfect excuse to upgrade, again, this time opting for a bright orange 750ml 75cl Motta. I'd say its too big for everyday use, unless you are making 20 ounce drinks (large mugs), otherwise the cl50 (500ml) is just perfect.
Why even bother tamping? Well, mechanically, the tamp is important in the coffee extraction process. Without tamping, the water under pressure from your espresso machine will find the weakest path through the coffee grinds, resulting in a very weak and under extracted coffee.
To tamp correctly, hold the tamp level with the bottom of the portafilter and apply between 10 and 15kg of downward force. The result will be a very even and level coffee puck surface so that when your machine shower screen is activated, the water will be dispersed evenly through your coffee.
Be sure to get your eye level down to basket level so you can check that your tamp is level.
1984 was a great year for Australia. It was the year of Back to the Future, Medicare was introduced, the One Dollar coin was introduced and the Nespresso Capsule system was developed.
The Nespresso system has increased in popularity over the last ten years, though their popularity is dwindling on Hamburg Germany, where the council has banned the use of the Nespresso Capsule system, along with some other individual serve pre-packaged products. With the total product weighing 8 grams, 3 of those grams are product packaging and 5 grams is the actual coffee product - that's a high packaging to product ratio, and especially concerning since the Nespresso capsules are not easily recyclable.
I really don't like using the term 'snobbery' in the coffee industry, even though that can be the perception. Rather than snobbery, it is more to do with exploring to a deeper level than is required in every-day life to enjoy a great cup of coffee. Without the experts and the terms used to describe coffee flavours and profiles, coffee, just like wine, would be flat and boring. We don't all need to use these terms at all, but it is an insight into the words and terms used in the coffee industry to describe coffee beans.
While using words like bitter, sweet, sour are all perfectly fine, the industry experts must used detailed descriptions like cinnamonm clovem nutmeg or anise to describe spice flavours or vanilla, black tea, sweet aromatics to further describe sweet. Using these words and understanding their presence in different coffee beans allows us to obtain, roast and deliver the best coffee beans we can.
Tamping coffee correctly is not nearly as difficult or technical as it has been made out to be. Here are some simple tips that will improve the quality of your coffee every single time;
1.use a tamp that fits your basket as close as possible without being too tight - your tamp should not bind on the endges of your coffee basket.
2. when tamping, be aware of the pressure you are applying sideways - try to maintain a level surface
3. apply around 15kg of downward force (you can tamp on to a set of scales to get a feel for the pressure required.
4. be careful not to bump the coffee basket after grinding - that includes knocking it with the tamp of the grouphead.
So, although the perfect coffee is a science of sorts, knowing the tricks will really help you make a great coffee. The best advice I can give you is to be consistent.
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