Friday, 16 December 2011

Why I Love Coffee

Since the age of 10 I've been drinking coffee, it started off like you might expect drinking the cheap granulated sort at home.

Since then, I have sampled coffees from a number of points about the globe and have come towards the conclusion that I cannot live without it.

Coffee has been my safety blanket for me since that day forward; like a baby with their favourite toy, I cannot go anywhere or do nearly anything with out getting a container of coffee closely by.

I pretty much go through four mugs of coffee each day. I will drink coffee within the hottest of days and in the coldest of nights. I will drink it cold, with ice cubes or steaming hot. Cold coffee "icks" individuals out normally, but not me.

My favorite containers to drink coffee out of or through are stainless steel or aluminum mugs or cups. After that it's the disposable plastic/card containers you get from any high street coffee shop. They just make it taste better.

I love to awaken in the morning towards the aroma of freshly perked coffee. I float from my bed to the kitchen and pour the heavenly liquid into my own individual mug. I add just a touch of cream. Such a comforting method to greet the day.

From my point of view, it is a necessity to starting the day off right. It is the first thing I make in the morning. Nothing beats the sound of the coffee grinder and the smell of the fresh beans except the sound of water running through the brewing process and the odor of fresh coffee permeating the kitchen.

I may be addicted to the elixir, but it is by choice.

This post is written for the Casa Espresso coffee lover competition. They're a UK coffee supplier

Thursday, 23 June 2011

Tips for Starting a Coffee Shop

Given the quantity of competition available, you might think twice about opening a coffee company. The demand for specialist coffee is, however, continuously increasing even alongside the dominant coffee chains. Opening a coffee company has much exactly the same challenges as opening a shop does. You'll nonetheless need a comprehensive company plan, will still need to order thermal paper rolls for your tills, and will nonetheless have to finance your venture. When searching to open a coffee shop you will find some distinctive challenges which you will face, nevertheless, so it's important to educate yourself in coffee management prior to you start.

Coaching and gaining an understanding


To run a effective coffee shop there are some obvious needs. Your baristas will need to have the ability to make an superb coffee simply because you will be judged entirely on the results of this tough skill. Your training will have to go further than this also because you will have to have the ability to maintain the machines properly and be able to determine the very best location to source your beans from. The high quality with the beans is crucial towards the standard of coffee you will be able to create.

Determining the location


The location of a coffee shop has a huge impact on its good results. You should be in the path of peoples’ routes to work, just outside their workplace, and on their way house. The key is to be somewhere exactly where you have a large population of possible coffee drinkers who will see your café every day. Taking time and effort discovering the proper location is totally worth it because it will determine the dynamic of your café.

Kind of operation


Coffee shops could be 1 of a number of kinds of operation. In some instances coffee drinkers might wish to sit down and order food with their coffee, but other cafes work just also as a drive-thru type operation. It is important to consider your audience and also the population near your café because a classy sit down café will have extremely different requirements to a coffee stall in a shopping mall.

Obtaining the right coaching


In numerous cases, coffee companies will provide to carry out all coaching for staff and baristas. It is not advisable to take up this offer because the majority of corporate training is not up to regular. By seeking an professional coaching program for your baristas you are able to ensure which you will have the right abilities behind your operation. Following all, it's this skill which will make or break your coffee business.

Have a comprehensive strategy


Getting a good company plan is important to each and every business and it will make a huge distinction to your management. Knowing exactly what you'll spend on items like loyalty cards and thermal rolls will enable you to correctly organise your finances and charge appropriately for your coffees. You will continuously have to be placing orders for milk and coffee in this business so your finances will become complicated. Keeping good records and following your plan will make it feasible to run the company efficiently.

Tuesday, 19 April 2011

A cheeky little frozen capuccino recipe

Frozen Iced Cappuccino Recipe

Step 1: Brew coffee
Brew a pot of coffee, doubling the amount of ground coffee you’d typically use.

Step 2: Pour sufficient for 1 drink
Separate out the amount you'll need for 1 drink; the rest could be saved for an afternoon pick-me-up.

Step 3: Add sugar
Add the sugar towards the coffee and stir until it dissolves.

Step 4: Cool coffee
Set the coffee aside to cool. As soon as the coffee is space temperature, place it within the refrigerator to cool. Never put hot coffee in the fridge-if it is in a glass container, the rapid cooling could cause the glass to shatter.

Tip: Freeze the additional coffee you’ve produced in ice cube trays and blend them in place with the plain ice.

Step 5: Add ingredients to blender
Put the ice in the blender and pour the chilled coffee more than it.

Step 6: Add milk
Add the milk and, if you would like to doctor your drink, some flavored syrup.

Step 7: Blend
Blend on medium speed until your beverage is a slushy consistency.

Step 8: Pour
Pour the drink into a big glass.

Step 9: Add whipped cream
Add a dollop of whipped cream, stick in a straw, and congratulate yourself for indulging on the inexpensive.

Tuesday, 8 March 2011

How to Make Great Tasting Coffee

Excellent tasting coffee does not happen by accident, but represents the culmination of preparation, cleanliness and meticulous brewing methods.

The starting point for great tasting coffee does not come from selecting the proper blend of coffee or perhaps the type of brewing equipment to use, but within the high quality with the water used and the cleanliness of the equipment!

As coffee is much more than 98% water is ought to come as no surprise that the higher quality the water the higher quality of the completed beverage.

Freshly filtered water should be used when generating coffee. Many domestic and commercial water filters and calcium therapy units are available and most do an excellent job in removing heavy components, impurities and odours from water.
Always draw off a little water from the system initial and discard it. Use fresh clean cold water for beginning off the procedure of brewing your favourite beverage.

The equipment utilized to brew the coffee ought to be clean and free of coffee stains and grounds. Coffee consists of many complicated compounds that may go rancid when left on equipment for a while and will adversely effect the high quality with the coffee produced.

Select a good quality roast coffee bean to suit your taste and make certain you purchase it in a sealed bag or container. Steer clear of purchasing pre-ground coffee - it might be much more handy but it will begin to oxidise the moment you open the packet and even if subsequently kept in an air-tight container much with the damage will have been done. The flavour of freshly roasted coffee can deteriorate remarkably fast and inside a week or so much of the flavour will be lost.

Whole roast coffee beans will also start to shed some of their flavour once the seal has been broken on the coffee bag, but so long as you keep them in a cool dry location, out direct sunlight and not open towards the atmosphere they will remain fresh for fairly a whilst.

For these reasons you need to only grind as a lot coffee you'll need for the brew in question and not be tempted to grind much more than what it going to become used instantly.

Don’t be tempted to store your coffee within the refrigerator because it may become tainted by the odours of other goods.

The grind with the coffee is very important to the taste with the final coffee brew. Always follow the recommendations of the brewing equipment utilized and grind your coffee beans to their specification. Grind too little and also the coffee might clog the equipment and grind too large and anticipate to get a wishy-washy brew.

Saturday, 15 January 2011

My Tips for Making Latte Arte

Use a wide mouth cup. Ideally a smaller size (6oz) but some might discover a bigger 12oz size tworks just as well. The trick is with the wide mouth you'll much more effortlessly see the design and if anything the wide mouth can help in its development.

Here's some thing you may not want to do, but should: Practice with water initially. It doesn’t have exactly the same viscosity of milk however it can provide you with a chance to get a feel for pouring and then shaking simultaneously. You will also have to be gradually but steadily raising the pitcher so that the milk continues to pour at a steady rate. Later within the pour there is less milk within the pitcher and to keep the milk flowing you'll have to tilt the bottom of the pitcher up.

Usually people oscillate the pitcher back and forth too quickly, trying to rush the procedure. The side to side motion requirements to be more rhythmical, nearly lazy. Be patient and let the milk set the timing with the osciallations.

When you are ready to pour, you have to position. Hold the cup on a slight angle, using the back with the cup being raised up and also the edge with the cup closest to you sitting slightly lower. This fans the coffee out within the cup and assists within the development of the leaves for the Rosetta.

Pour starting within the center of the coffee, especially for little cups. Just start pouring straight into the middle of the coffee. Keep the edge of the pitcher resting on the edge with the cup at this point.

With the cup about halfway to 3/4 full give the pitcher a little side to side shake and you should start to determine the leaves with the penumbra start to form.

Continue the shake, continuing to pour in the center with the coffee. The leaves ought to move away from you on the surface of the espresso. After about 4-6 shakes you'll need to start moving the pitcher back towards you, continuing to shake side to side having a small bit of a tighter oscillation.

This movement is slower than what many people attempt initially. Don’t get nervous and try to rush it. It will not work. Slow, steady, nearly "natural" slow beat metronome movements are your objective.

As you close to the edge with the cup getting created plenty of leaves or delineations within the surface of the espresso you would like to then draw through those leaves using the pour with the milk. Do this slowly, and also elevate your pour just a bit to keep the center stem slim and complimentary to the leaves.

Do it too rapidly and it'll pull the leaves up tight making your Rosetta appear like a tied up tree.

Last bit of advice: Practice, practice, practice.