Covert Coffee....double smart-assery

"Sure I know what's in my coffee, it has...ummmm coffee?"

2008-04-23T15:23:00.006-04:00

People drink it everyday, but most people don't even know what's in it? Is it Black? Check No calories? Check No fat? Check....But what is really in it, and what is the coffee makeup?

Well, lets take a look of what makes our favorite beverage tick........

Coffee contains hundreds of components including substantial amounts of chlorogenic acid, caffeine, magnesium, potassium, vitamin B3, trigonelline and lignans. Researcher Dr. Rob van Dam of the Harvard School of Public Health, says that coffee, if taken in moderate amounts, can actually prevent colon, liver and rectal cancer. Other experts also believe that coffee reduces the amount of cholesterol, bile acid and natural sterol secretion in the colon which accelerates the passage of stools through the colon and cuts down the exposure of the lining of the intestine to potential carcinogens in food. Recent research in Norway has found that people who drank four to six cups of coffee a day had a 28 percent reduced risk compared with people who drank two or fewer. They also found that women who drank one to three cups a day reduced their risk of cardiovascular disease by 24 percent compared with those drinking no coffee at all. It is also suggested that coffee contains more antioxidants than a serving of grape juice, blueberries, raspberries and oranges.

Some good news for coffee lovers: a cup of joe may get you going in more ways than one. A new study shows that brewed coffee contains soluble fiber, the roughage found in oatmeal and apples that aids digestion, helps the body absorb vital nutrients and keeps a lid on cholesterol.

Coffee is one of the most widely consumed beverages in the world, and experts say the volume of scientific evidence suggests that moderate coffee consumption may halve the risk of certain disease conditions, such as Parkinson's disease, reduce the risk of Alzheimer's disease, kidney stones, gallstones, depression and even suicide.

Well, we talked about all of the benefits and what coffee can do for you, so now let's take a look and see what is the engine of this beverage and the many minerals and elements that create the cuppa.

Check out the nutritional data here...

Drinking coffee and taking names.....

2008-04-09T13:14:00.002-04:00

Tuesday's Big 5....

New Kid on the Block, the coffee one though....Revolution Espresso
Why your coffee sucks!....Life Remix
Gimme Coffee in Manhatten.....Gimme Coffee
Are you going to the NERBC?....Northeast Regional Barista Championships
Did the Starbucks training really accomplish anything?....FastFood Maven

Four Simple Words.......

2008-03-20T11:37:00.002-04:00

Coffee is by nature a very oily substance. Over time, coffee oils accumulate inside of your machine to form a rancid residue. This residue is responsible for the acrid smell you may recognize coming from a poorly maintained machine. Unfortunately, this residue causes more than just bad odor. If allowed to develop, residue inside of your machine will eventually clog its filters and tubes and cause it to malfunction. Well before your machine clogs or you even notice the signs of neglect, the stale residue lining the inside of your machine will begin to affect the taste of the fresh coffee you prepare.

Dirty machines can be the downfall of an otherwise great coffee program. You might start your coffee preparation with the most exotic green beans, roast them to perfection, grind precisely, and brew according to every technique and standard of quality. However, if you are using an improperly maintained machine, you and your customer may never have a chance to appreciate all of this hard work.

Customer: This is the most important person in the coffee business. When served a bitter cup of coffee from a dirty machine, they will notice the taste, and might never return to let you know. Coffee from a dirty machine will create an unpleasant experience for the customer, and could cause them to seek out other establishments or brands that serve better tasting coffee.

Cafe Management: When you think of the time and effort that goes into picking a great location, hiring skilled baristas, and selecting the best beans, it doesn't make sense to use dirty machines in your business. After all the hard work you've performed, it would be a shame to diminish your efforts by serving beverages tainted by the presence of stale or rancid coffee oil residue. Simply cleaning your machine at the end of each business day makes all of your other efforts go that much further towards the success of your business.

Roaster: The roaster spends time, money, and passion paying careful attention to the bean from green to the bag. All that effort might never be appreciated if your retailer or barista fails to properly maintain the brewing equipment. By encouraging your retailers to engage in daily cleaning, you can insure that your coffee is being presented to the customer with all the flavor you worked to develop.

Machine Manufacturer: Today's coffee and espresso machines are created with more effort and precision-design than ever before. As a result, it is only logical that machine manufacturers have a vested interest in the proper maintenance of their equipment. By making it easy for your customers to gain access to the information and products they need to clean your machines, you can feel confident that your machinery is performing at its full potential. By doing this, you will help to prevent unwanted breakdowns and malfunctions of the machines which proudly carry your brand name.

Home Coffee Enthusiast: As important as great tasting coffee is to professionals, it should be equally important to home coffee lovers. When you want to sit back and enjoy a cup of coffee or espresso in the comfort of your own home, you want that cup to be the best tasting beverage possible. Taking the minimal extra effort required to clean your machine regularly will drastically improve the flavor of the coffee you drink.

No matter which one of the above groups you belong to, cleaning is a crucial element in the effort to serve great tasting coffee. The best thing about machine cleaning is how simple it is. While taking only a few minutes to do, cleaning your equipment will help you move forward on a positive path to success.

But it's good for ya.....The benefits of your favorite coffee

2008-03-20T10:40:00.003-04:00

From the coffee folks via (CoffeeReview.com)

Coffee has been a medical whipping boy for so long that it may come as a surprise that recent research suggests that drinking moderate amounts of coffee (two to four cups per day) provides a wide range of health benefits. Most of these benefits have been identified through statistical studies that track a large group of subjects over the course of years and match incidence of various diseases with individual habits, like drinking coffee, meanwhile controlling for other variables that may influence that relationship. According to a spate of such recent studies moderate coffee drinking may lower the risk of colon cancer by about 25%, gallstones by 45%, cirrhosis of the liver by 80%, and Parkinson's disease by 50% to as much as 80%. Other benefits include 25% reduction in onset of attacks among asthma sufferers and, at least among a large group of female nurses tracked over many years, fewer suicides.

In addition, some studies have indicated that coffee contains four times the amount of cancer-fighting anti-oxidants as green tea.

Of course, most of these studies do not take into account how the coffee is brewed, how fresh the beans, and so on. Perhaps as these studies are refined we may discover, for example, that drinking coffee that has been freshly roasted and brewed is more beneficial than downing coffee that is terminally stale or badly brewed. Certainly there is considerably more going on chemically in fresh coffee than in stale. And we may learn how much beneficial effects of coffee drinking are provoked by caffeine and how much by other, less understood, chemical components of coffee. But one thing is certain, if I were a nurse taking part in the study noted earlier, and if I were drinking cheap office service coffee, I would be much, much more prone to suicide than if I were drinking, say, a freshly roasted and brewed Ethiopia Yirgacheffe.

It would seem that the resolution to the caffeine debate, at least in terms of short-term effects, is simple moderation. Drunk to excess, coffee literally verges on poison; drunk in moderation, it is still the beloved tonic of tradition, a gentle aid to thought, labor, and conversation.

But just how much is enough and how much is too much? No study will commit itself. One can estimate based on inference. Few, if any, studies report negative effects from doses of caffeine under 300 milligrams a day. Since the average cup of coffee (or single serving of espresso) contains about 100 milligrams of caffeine, one could infer from this evidence that anyone should be able to drink about three cups of coffee a day and enjoy the benefits of caffeine with none of the drawbacks. Such a figure assumes, of course, that you do not also consume quantities of cola drinks, chocolate bars, and headache pills. This is a conservative estimate, however. One could infer from other studies that five cups a day is safe for most people. Furthermore, reaction to caffeine varies greatly from individual to individual; some people cannot consume any amount comfortably

Continue Reading about health benefits.....

Iced, Iced Baby............Vanilla Ice(d) Coffee

2008-03-04T22:14:00.003-05:00

Cold or hot? Obama or Clinton?

So, what makes a great Iced coffee? Is it freshly brewed? Is it bottled in a freezer at your local grocer? Is it left over from your last brew the night before? For one thing, it should be freshly brewed and treated the way you treat its little sister, coffee!
We, as in Myrna and I are working on creating an iced coffee program for Panera. After doing some research and initial testing, we have both come to a few conclusions.......

1- The fresher the better!
2-You want a nice, Rich, full-bodied Roast.
3-Guests treat it differently than regular drip coffee. You could throw it in the specialty beverage/Iced Beverage category.

There are several ways of preparing iced coffee. Ordinary hot-brewed coffee can be served cold, although this may result in a bitter-tasting product. Cold brewing relies on time, rather than heat, to transfer the coffee flavor to the water. In order to achieve this, ground coffee is soaked in water for hours and then filtered. This may be done in any container, such as a mason jar, although commercialized cold brewing systems also exist.

In more recent times it has become common for coffee shops to offer 'iced' versions of their most popular coffee drinks. The iced latte and iced mocha are the two most common examples of this. A quick way of preparing such drinks is to make a small quantity of strong, hot espresso, dissolving the required sweetener/flavourings in the hot liquid and then pouring this directly into a cup of ice cold milk. This method is particularly common in busier coffee shops where rapid customer turnover is required.

Either way, Iced coffee is here to stay. So drink up Chotchy!

Little Johnny to Mom: What's a TDS Meter?

2008-03-02T23:17:00.001-05:00

Total Dissolved Solids (TDS) are the total amount of mobile charged ions, including minerals, salts or metals dissolved in a given volume of water, expressed in units of mg per unit volume of water (mg/L), also referred to as parts per million (ppm). TDS is directly related to the purity and quality of water and water purification systems and affects everything that consumes, lives in, or uses water, whether organic or inorganic.

During the brewing of coffee and espresso, solids are extracted from the coffee grounds and can therefore be measured with a TDS meter. Depending on Brew Temperature, Extraction Time, Grind Coarseness, Amount of Coffee etc., the TDS value measured will vary. The monitoring of the TDS value will ensure consistent product quality!

Questions and Answers about TDS in water:

What Are Total Dissolved Solids?

1. "Dissolved solids" refer to any minerals, salts, metals, cations or anions dissolved in water. This includes anything present in water other than the pure water (H20) molecule and suspended solids. (Suspended solids are any particles/substances that are neither dissolved nor settled in the water, such as wood pulp.)

2. In general, the total dissolved solids concentration is the sum of the cations (positively charged) and anions (negatively charged) ions in the water.

3. Parts per Million (ppm) is the weight-to-weight ratio of any ion to water.

4. TDS is based on the electrical conductivity (EC) of water. Pure H20 has virtually zero conductivity. Conductivity is usually about 100 times the total cations or anions expressed as equivalents. TDS is calculated by converting the EC by a factor of 0.5 to 1.0 times the EC, depending upon the levels. Typically, the higher the level of EC, the higher the conversion factor to determine the TDS.

Where do Dissolved Solids come from?

1. Some dissolved solids come from organic sources such as leaves, silt, plankton, and industrial waste and sewage. Other sources come from runoff from urban areas, road salts used on street during the winter, and fertilizers and pesticides used on lawns and farms.

2. Dissolved solids also come from inorganic materials such as rocks and air that may contain calcium bicarbonate, nitrogen, iron phosphorous, sulfur, and other minerals. Many of these materials form salts, which are compounds that contain both a metal and a nonmetal. Salts usually dissolve in water forming ions. Ions are particles that have a positive or negative charge.

3. Water may also pick up metals such as lead or copper as they travel through pipes used to distribute water to consumers.

4. Note that the efficacy of water purifications systems in removing total dissolved solids will be reduced over time, so it is highly recommended to monitor the quality of a filter or membrane and replace them when required.

Why Should You Measure the TDS level in your Water?

The EPA Secondary Regulations advise a maximum contamination level(MCL) of 500mg/liter (500 parts per million (ppm)) for TDS. Numerous water supplies exceed this level. When TDS levels exceed 1000mg/L it is generally considered unfit for human consumption. A high level of TDS is an indicator of potential concerns, and warrants further investigation. Most often, high levels of TDS are caused by the presence of potassium, chlorides and sodium. These ions have little or no short-term effects, but toxic ions (lead arsenic, cadmium, nitrate and others) may also be dissolved in the water.

Even the best water purification systems on the market require monitoring for TDS to ensure the filters and/or membranes are effectively removing unwanted particles and bacteria from your water.

The following are reasons why it is helpful to constantly test for TDS:

1. Taste/Health High TDS results in undesirable taste which could be salty, bitter, or metallic. It could also indicate the presence of toxic minerals. The EPA's rescommended maximum of TDS in water is 500mg/L (500ppm).
2. Filter performance Test your water to make sure the reverse osmosis or other type of water filter or water purification system has a high rejection rate and know when to change your filter (or membrane) cartridges.
3. Hardness High TDS indicates Hard water, which causes scale buildup in pipes and valves, inhibiting performance.
4. Aquariums/Aquaculture A constant level of minerals is necessary for aquatic life. The water in an aquarium or tank should have the same levels of TDS and pH as the fish and reef's original habitat.
5. Hydroponics TDS is the best measurement of the nutrient concentration in a hydroponic solution.
6. Pools and Spas TDS levels must be monitored to prevent maintenance problems.
7. Commercial/Industrial High TDS levels could impede the functions of certain applications.
8. Colloidal Silver Water TDS levels must be controlled prior to making colloidal silver.

You be a good lil Maxwell house wife and this marriage might work out!.....Who knew coffee supresses women?

2008-03-02T23:09:00.001-05:00

I just cupped my butt off, and all I got was this lousy T-shirt

2008-02-29T12:22:00.004-05:00

Cupping with CounterCulture Coffee at El Biet in Brooklyn, NY

I am still a relative newbie to coffee cupping, so to cup with some industry Majesties was certainly a hoot and humbling. We cupped with Katie, from Counter Culture Coffee at a little chic coffee bar in Williamsburg, Brooklyn called El Biet. A very coffee orientated atmosphere with a great, funny, and friendly staff of total coffee nerdom. She did a great job describing the cupping process and made us all feel very comfortable at each step.

We cupped three distinct coffees........

Peruvian-Valle Del Santuario
Kenyan
Sumatran

My personal favorite out of the three was the Kenyan. It had a great floral, sweet aroma with a smooth acidity. A gentle aftertaste with a honey like feel. (Wow, look at me bringing out the descriptors!) The Peruvian had a great light body, with a very fruitful, graham cracker like tones which I also enjoyed.

It went great with a Zuchinni Carrot Bran Muffin which I swallowed hole because I didn't have time for breakfast this morning.

Just shut up and drink it.......How do we really taste coffee?

2008-02-25T11:05:00.004-05:00

Brad Smith of Distant Lands Coffee looks on as Jason breaks the Franke unit down to get the perfect Parameters

How do we taste coffee?..........

> Our palates perceive four basic tastes: salt, sweet, bitter and sour.

> Acidity describes the bright and dry taste of coffee, and refers to both mouthfeel andtaste. A coffee that is high in acid is tingly and almost effervescent on the tongue,which becomes more evident as the coffee cools. Acidity produces crisp, pleasantly tart fruit flavors. This taste perception ranges from slightly sweet to slightly sour.

> Strength refers to the intensity measure of the amount of total dissolved solids (TDS)in the brew. TDS is the portion of the minerals dissolved in water that can pass
through a very small filter.

Body (Mouthfeel or Texture)

Try this experiment: while plugging your nose, try to distinguish the difference between coffee and water. Then try to distinguish the taste differences. You should not be able to distinguish between different varieties of coffee, but you can still distinguish between coffee and water because of mouthfeel.

> Intensity and dimensionality. Intensity is the strength of any of these taste
components; dimensionality is the story the coffee tells—the sequential arrangement
of flavors, aromas, and texture.

> What gives coffee its body? Brew colloids. These micro-sized particles are suspended in liquid coffee, too small to pass through most coarse filtering systems. They are non-dissolved, and do not settle out under the force of gravity. They give texture to the body of coffee and contribute to the flavor.

Aftertaste

> Taste continues to develop even after you have swallowed or spit out the coffee.
Something that hits you as pleasantly sweet at first may turn sour after thirty seconds of development on the tongue.

> Both taste and body come into play with aftertaste; you may still be able to feel a
coffee in your mouth, but the taste may not be as strong.

Just spent an entire month's worth of paychecks on a new espresso machine. I will never sleep again.......Link O Rama

2008-02-24T19:54:00.003-05:00

No Coffee for the ladies????.....Brewed Coffee

The Best single serve coffee maker?.......Single Serve Coffee

Pour some espresso for our dead homey, Dr. Ernesto Illy dies.....Coffee Geek

A machine that can cup coffee????.....News India

"Hey ladies, wanna come back for espresso?"...........The Rancilio Silvia

2008-02-24T14:14:00.004-05:00

This is a bad motor-scooter

The Rancilio Silvia is one the best single boiler machines in production. (I am biased, I was given one and freaking love it!) Like more commercial brand machines, it's all in the brass facts. Brass boiler, brass lines and chromed brass brewing head all help to maintain temperature and heat distribution for the perfect espresso. It is basically Kick-(br)ass!

The Silvia will deliver consistently fine espresso, lattes, cappuccinos and more, just with the touch of a button. It's beautiful to behold and simple to use. You'll be making your favorite espresso to the raves of family and friends. This is a quality machine that compares to any home model, period!

Features.......

The Silvia requires no special plumbing or electrical outlets. Just plug it in and it�s ready to operate. With purchase, the Silvia comes with two filter baskets, one for single shot and the other for a double shot, coffee tamper, measuring spoon and an instruction manual.

Detailed Product Features

Simple to Use Controls

Push the large central power button and an orange light comes on and stays on until the Silvia is at operating temperature for espresso, steam or hot water. Three more professional grade rocker switches now let you chose which one of those options you want. Top is for espresso, the middle for hot water and the bottom one is for steam.

Flip the espresso button and that rich, hot liquid will start to flow. Switch it off when you have the amount you want. For hot water, simply flip the middle switch; open the steam valve knob and hot water gushes from the steam wand. For lattes and cappuccinos, flip the bottom steam button. When the orange light goes off, open the steam valve and start frothing milk.

Milk Frothing and Hot Water
The Rancilio Silvia features a straightforward chrome plated steam wand that delivers plenty of ready steam for milk foam. In 1.5 minutes the Silvia will have enough milk to make the average sized latte up to temperature. Simply put, the Silvia out performs almost every espresso machine under $500 in the steaming and frothing race!

The steam wand also doubles as the outlet for hot water. Simply press the hot water button and hot water will be dispensed for making beverages such as the popular Americano or tea.

Quality Brewing Group
The grouphead (or the component that accepts the portafilter where the filter basket is placed) is made of chrome plated brass. Designed after Rancilio�s line of commercial espresso machines, the Silvia group head evenly distributes heat and reduces �hotspots� for more temperature consistent espresso. It has also been designed to evenly distribute water across the coffee grounds for a better extraction.

Commercial-Grade Portafilter and Filter Baskets

Keeping with the tradition of using only commercial grade components, the Silvia uses a heavy-duty chrome plated brass portafilter, which features a rugged plastic handle. The Silvia comes with two pressed stainless steel filter baskets (a single shot and double shot version), which both measure 58mm in diameter.

Commercial Quality Pressure Release System
Many high-end home and all commercial espresso machines feature a pressure relief system that helps reduce splatter if you should inadvertently remove the portafilter too quickly. The pressure relief system also greatly reduces dripping after the brew switch has been turned off resulting is a �dry puck� of coffee grounds for easier cleanup. This is done thanks to the three-way solenoid valve.

67 oz. Water Tank
This removable water reservoir can be filled while operating or taken out and filled at the faucet.

15 BAR Heavy Duty Pump
The secret to a great espresso is a water pump that has the power to force water through the coffee grounds to extract the full flavor from the coffee.

Drip and Cup Tray plus Cup Heater
The Silvia has a stainless steel drip pan and cup try, both easy to remove and clean. A cup-warming surface on the top of the machine lets you keep your espresso at the right temperature when it is being poured; so important for a fine espresso.

12 oz. Brass Boiler

Made of heat distributing brass, this boiler can get up to temperature quickly and stay there, with a fast recycling time. Three thermostats are built into the Silvia the control the temperature for espresso and for steam, and a third that specifically monitors the boiler to protect it from overheating if the machine is left unattended for long periods. Should the boiler overheat, the thermal protection thermostat can be reset.

One Tough Body

Brushed stainless steel construction gives the Silvia an industrial chic look; sleek, functional and unassuming. The housing is only part of the story. Inside the housing you will find that Rancilio used a rust resistant steel frame, stainless steel bolts and screws, and only the finest tubing and fittings.

I'm your mother, I'm your daddy, I'm your pusher in the alley....I'm your pusher

2008-02-21T19:31:00.003-05:00

From its rather humble beginnings, coffee has evolved into a precious, albeit addictive commodity for many millions of people around the world. It is the lifeblood of nerds, and the drink that keeps America's workforce complacent on their journey to work.

For some to abide from its path can tell of a different fate to those that come into meeting their brethren without that kick of Joe! With coffee becoming another commodity and everyone getting into the game, how can the laemen distinguish a good cup from the perenial bottom feeder. Well, like anything else of the finer things in life, you have to dig deep and see what makes the shit good right?

"I really like coffee. It reminds me of an cold morning; the smell, the atmosphere, the environment."

To begin, do most of us ever consider what makes a good cup of coffee? Is it the cleaning process, or which type of specific bean that is used? Well I want to tell you it is all of the above.

The cleaning process is just as important,cleaning each part separately is just the first step.

So how can you tell the drink you are enjoying is made with high quality standards? Here are a few secrets I want you to know.

"When ordering a cappuccino, the foam must be shiny and have no bubbles. People should recognize it. An espresso should have a light brown color that coats the top as well as the inside surface of the cup. The texture should not taste watery.

To test your espresso for the right consistency, put a little bit of sugar on top. If it stays on the surface, it's a good cup, bene! If not, discard the cup and go to a different location for a sufficient espresso.
Different coffee shops prepare there coffee according to a certain standard that they assume is correct, but is it exactly the taste you were looking for?

An espresso from Z's did have the light brown texture on top, but the texture was not consistent enough to stay around the glass and the sugar on top fell straight to the bottom.

Just some random drumblings from your covert coffee man!

These folks know coffee

2007-10-20T22:23:00.001-04:00

I had a chance to stop by Ninth Street Espresso in the East Village in New York City today. Myrna recommended that I stop by and pick some espresso up and try their triple restretto. It was one of the greatest espresso's I have ever had:) They truly had a passion and zest for coffee and a great backdrop in the village to showcase it. The restretto had a smooth, buttery mouth feel with real hints of chocolate's and caramel. It was really unbelievable and was a great way to start the morning on a sunny fall day in the city!

Check out the website here------------->

Ninthstreetespresso

What makes a great latte-What we need to know for C1

2007-10-14T15:01:00.000-04:00

Okay, as we get ready to promote our great espresso based beverages for C1, we need to know the basic elements and fundamentals of what it takes to make the best latte in our cafes. I had the opportunity to take an espresso fundamentals class this summer at the Specialty coffee associations annual conference. In that two hours, I had the opportunity to see what truly makes a great latte.

Here is my big "3" keys to a great latte--------------------------------->

1) Make sure our machines are calibrated correctly. Are we pulling 2oz of espresso. Are our pull times correct. Are we cleaning out machine daily? It all starts with the equipment, and making sure it is maintained corrrectly.
2) Are we frothing the milk properly? Are we using the right portion of milk and flavorings? For some additional help on steaming and frothing milk, check our video out here. www.panerabreadconcept.blogspot.com
3)Temperature! Make sure we are not scalding the milk. We need to bring the temperature to right around 160 degrees!

Drink Up!

Some interesting numbers

2007-10-07T14:44:00.000-04:00

It sometimes makes you realize how many people we impact everyday! Take a look at some of these numbers, and try to realize how many transactions in coffee sales alone, that our associates interact with our guests!

(Year to date sales)
---------------------------------------
Tall Coffee-4,991,327
Grande Coffee-12,102,321
Largo Coffee-3,992,455
lattes-1,243,848

DRINK PANERA COFFEE!!

Cupping at the Counter Culture Coffee Lab

2007-09-26T14:09:00.000-04:00

New Coffee Program video

2007-07-14T18:10:00.000-04:00

new coffee program outline

2007-06-18T22:22:00.000-04:00

Cupping for Beginners - Why People Cup Coffee

2007-05-19T15:14:00.000-04:00

The cupping process was conceived as a means for evaluating and comparing different coffees on a level playing field. Because the differences between great coffees can be very delicate, observations about the characteristics of those coffees (flavor, body, finish…) can be easily influenced by small variations that occur as part of most brewing methods. By eliminating some of these variables, a carefully prepared cupping allows the coffees being tasted to compete on the basis of their own intrinsic merits.

Some degree of scientific rigor is key to conducting a fair cupping. Measurements of water and coffee grounds should be precise, any grinding equipment should be flushed between cups to prevent cross-contamination, and the pouring of hot water should be done with great consistency. Time is also a factor; once the grounds are wet the steeping process is underway, and the coffee will undergo many changes in chemistry and flavor over the next 20 minutes.

It is very important to evaluate each coffee from the start of this cycle to the finish, so most cuppers have developed a protocol for managing this sequence of events to ensure that every coffee on the table gets equal treatment.

For casual cupping at home the protocols need not be so rigid, as the stakes are quite different. Cupping coffee at home can open you up to a whole new world of what makes coffee the special thing it is to many of us. You’ll discover flavors and nuances you never thought existed in a cuppa joe. You’ll learn to evaluate and categorize coffees that would do well in your own custom blends, if you’re a home roaster, or even if you’re buying a variety of single origin beans, and post blending them at home.

Cupping is also very much a social thing. While one can cup alone, cupping is best done in a group, where you can compare and contrast notes, opinions and thoughts on what you are sampling. For many beginning cuppers, evaluating coffee with others will open your eyes and your tastebuds to nuances in a coffee you might have otherwise missed - your cupping partners will point something out and you will revisit the sample and possibly discover it yourself.

GREAT BARISTA VIDEO-SOME PEOPLE HAVE REAL PASSION FOR BEVERAGES

2007-05-18T12:32:00.000-04:00

BREAKING IT DOWN-COFFEE'S SIX ESSENTIALS

2007-05-15T17:17:00.000-04:00

1-Correct coffee to water ratio. The finished brew is a balance between strength (solubles concentration) and extraction (solubles yield). Shifting the balance either way greatly affects the final product.

2-A coffee grind that matches the brewing time. Once you've established a coffee brewing formula, the method of brewing and the operation of the equipment come into play. To prevent under-development or over-extraction of the flavoring compounds, you must match the correct particle size (grind) of the coffee to the brewing method and type of equipment used. As a general rule, longer brewing times should be paired with larger (coarser) particles, and shorter brewing times should be paired with smaller (finer) particles.

3-Proper operation of brewing equipment. Brewing equipment normally controls three variables.

*Time of contact between the coffee grounds and water
*Temperature of the water. Water that ranges in temperature between 195F and 205F liberates aromatic materials more rapidly and permits proper extraction
*Turbulence.

4-Optimum brewing method. using the same type of coffee in different brewing equipment will create coffee beverages with different taste and body characteristics.

5-Good water quality. When preparing a coffee beverage, water is just as important as the coffee. In fact, water represents more than 98% of the beverage.

6-An appropriate filtering medium. Unless something separates the extract from the coffee grounds, the resulting beverage will be murky and difficult to drink.

Ultimately, the coffee beverage's quality depends on your ability to follow the steps outlined above. Even if you start with the world's finest coffees you may end up with a less-than-ideal beverage!!

PANERA COFFEE--A QUICKIE ON OUR ARABICA BEANS

2007-04-09T14:49:00.000-04:00

ON THE ROAD IN MICHIGAN-TESTING NEW COFEE POP

2007-03-20T21:49:00.000-04:00

Here is a sneak peek of some of the new coffee graphics that we are testing in Jeff Harmans district in Michigan. The new graphics really bring out the emphasis on our fresh coffee and bring a new element of awareness. Check out the new color schemes, it really brings life to the coffee bar!
So if you are in the Detroit area, catching a game or visiting the Henry Ford museum, stop by and grab a cup of joe!

EXTREME FOAMING

2007-03-04T21:18:00.000-05:00

Check out this foaming article on coffeegeek.com. It sums up everything you would ever need to know about frothing milk.

Here is the link>

http://www.coffeegeek.com/guides/frothingguide/steamguide

THIS GUYS IS UNBELIEVABLE!

2007-03-04T17:11:00.000-05:00

SOME MORE GREAT LINKS

2007-03-03T19:29:00.000-05:00

Here are some more links with great resources for coffee and products.

San Marco Coffee
Fresh Roasted 240+ Flavored Coffee's, Gourmet & International Coffee's, San Giorgio Espresso, Espresso Pods, Cuban Espresso & La Spaziale Espresso Machines.

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The official library for the real gourmet of coffee

GREAT TRAINING VIDEO

2007-03-02T14:06:00.000-05:00

This is a great little video on how a little coffee house in Dallas has done a great job training their people on coffee.

Check out the link>

http://www.wrcoffee.com/

COFFEE PREFERENCING IN SAINT LOUIS

2007-02-25T18:20:00.000-05:00

As we continue to increase the quality and awareness of our drip coffee, we also have to receive feedback from our customers to get an idea where we stand versus our competitors. Last week we had the opportunity to conduct a preferencing test with competitor brands in our Brentwood cafe. It was a great opportunity for our customers to experience this and create an awareness of our passion for coffee.

Below are some pics and you can see Brad Smith, our roastmaster from Distant Lands coffee.

WHAT IS COFFEEHOUSE CULTURE?

2007-02-20T11:37:00.000-05:00

The customs of coffeehouse and café appear to be intimately connected to the effect of coffee and caffeine on mind and body. Coffee stimulates conscious mental associations, whereas alcohol, for instance, provokes instinctual responses. In other words, alcohol typically makes us want to eat, fight, make love, dance, and sleep, whereas coffee encourages us to think, talk, read, write, or work. Wine is consumed to relax, and coffee to drive home. For the Moslems, the world's first coffee drinkers, coffee was the "wine of Apollo," the beverage of thought, dream, and dialectic, "the milk of thinkers and chess players." For the faithful Moslem it was the answer to the Christian and pagan wine of Dionysus and ecstasy.

From the inception of the coffeehouse in Mecca to the present, customers in cafés tend to talk and read rather than dance, play chess rather than gamble, and listen contemplatively to music rather than sing. The café usually opens to the street and sun, unlike bars or saloons, whose dark interiors protect the drinker from the encroachment of the sober, workaday world. The coffee drinker wants not a subterranean refuge but a comfortable corner in which to read a newspaper and observe the world as it slips by, just beyond the edge of the table.

The café is connected with work (the truck stop, the coffee break) and with a special brand of informal study. A customer buried in reading matter is a common sight in even the most lowbrow café. The Turks called their cafés "schools of the wise." In seventeenth-century England, coffeehouses were often called "penny universities." For the price of entry-one penny; coffee cost two, which included newspapers-one could participate in a floating seminar that might include such notables as Joseph Addison and Sir Richard Steele.

As a matter of fact, aside from the Romanticists, who temporarily switched to plein-air, it is hard to find too many European or American intellectuals of the eighteenth and nineteenth centuries who did not spend the better part of their days in cafés or coffeehouses. Recall that the Enlightenment not only gave Europe a new world view, but coffee and tea as well. It must have been considerably easier revolutionizing Western thought after morning coffee than after the typical medieval breakfast of beer and herring.
The tradition of the coffeehouse has spread worldwide. Australia is paved with Italian-style caffes and Japan has evolved its kisatens, an elegant interpretation of American 1950s-style coffee shops and coffeehouses. In Great Britain, the espresso-bar craze of the 1950s came and went, but shows vigorous signs of a Starbucks-style comeback. Other parts of Europe and the Middle East have their own ongoing traditions. In Vienna, the home of the first European coffeehouses, the café tradition has undergone a renaissance.

In the United States, the 1930s and 1940s brought the classic diner, and the 1950s and 1960s the vinyl-boothed coffee shop, together with the coffeehouse -- haunt of rebels, poets, beboppers, and beatniks. All of these incarnations are still with us. The classic diner is enjoying a revival, coffee shops still minister to the bottomless cup, and in American cities hundreds of new coffeehouses cater to a fresh generation of rebels, complete with funky furniture, radical posters, jazz, and folksingers.

But the 1970s and 1980s appear to have produced still another North American café tradition. Classic Italian-American caffes of the 1950s, like Caffè Reggio in Manhattan and Caffè Trieste in San Francisco, appear to have influenced the development of a style of café or caffe that takes as its starting point an immigrant's nostalgic vision of the lost and gracious caffes of prewar Italy. From that vision come the light and spacious interiors of the new North American urban café, together with the open seating, the simple and straightforward furnishing, and an atmosphere formal enough to discourage customers from swaggering around and putting their feet on chairs, yet informal enough to mix students doing homework and executives having business meetings. Add an espresso machine and some light new American cuisine, and the latest version of the American café is defined.

COFFEE LANGUAGE-Roast Names

2007-02-19T20:51:00.000-05:00

Given a good-quality bean, roasting is probably the single most important factor influencing the flavor of coffee. The most significant variable is degree, or darkness, of roast. The longer the coffee is held in the roaster and/or the higher the roasting temperature, the darker the bean. The darker the bean, the more tangy and bittersweet the flavor.

Returning to terminology, coffee drinkers are so habitual that entire nations march from coffee initiation to grave knowing only one style of roast. This uniformity accounts for the popular terminology for describing roasts: French roast, usually the darkest; Italian roast, a little less dark; and Viennese or light French, only slightly darker than the traditional American norm.

This assigning of national names to coffee roasts is a bit arbitrary, but has some basis in fact. French roasters, particularly those in parts of Northern France, do roast coffee very darkly, justifying the epithet French for the very darkest roast style. And, very generally, southern Europeans roast their coffee darker than northern Europeans. I will leave the question of whether darkness of roast correlates to the relative intensity of nocturnal habits among the various nations of coffee drinkers to those who may want to consider the issue over their second cup of dark-roast coffee.

However, the "standard" roast against which the French and Italian roasts of America are implicitly measured varies both by region and by roaster. Berkeley-based Peet's Coffee & Tea, which initiated the current American fashion for very dark roasting, brings all of its coffee to an extremely dark degree of roast. Consequently, the "regular" Peet's roast is far darker than many other roasters' French roasts. Traditionally, the American West Coast prefers a darker roast standard than the East Coast, with the Midwest appropriately somewhere between. Some of the darkest roasting in the world goes on in the American Southwest.

The success of Starbucks with its darker roast style has, in part, altered this regional pattern. Many newer roasting companies, regardless of region, are now attempting to imitate the original Starbucks dark-roasting style. Unfortunately, many of these newcomers tend to be clumsy in their imitation, resulting in dried-out, burned coffees. Meanwhile, Starbucks itself has pulled back from its original dark-roasting position. And, being Starbucks, has come up with its own copyrighted terms for various degrees of roast as they interact with the coffees being roasted. In Starbucks-speak, 2000 edition, a traditional American medium roast is Milder Dimensions; a slightly darker roast Lively Impressions; a moderately dark roast Rich Traditions, and a dark roast Bold Expressions.

The Specialty Coffee Association of America (SCAA) has gone in the opposite naming direction from the fanciful route taken by the Starbucks' publicists. The SCAA has promulgated a straightforward, no-nonsense set of terminology for roast and related that terminology to objective, instrument-determined criteria for degree of roast. The SCAA terminology, which is as practical as a Volvo station wagon (and about as exciting), runs from Light Brown for the lightest roast, through Medium Brown for the middle of the range, to Very Dark Brown for the darkest, with various intermediate stages defined by inspiring terms like Light-Medium Brown and Moderately Dark Brown. Despite its blunt simplicity, the SCAA system probably gives the specialty coffee buyer the clearest available set of guidelines for describing roast.

The only way to really understand roast is to associate flavor with the color and appearance of the bean rather than with name alone.

THIS GUY LIKES HIS INSTANT COFFEE-BLAH!

2007-02-19T20:22:00.000-05:00

THE 5 STEP PROGRAM TO SERVING THE BEST COFFEE

2007-02-19T16:59:00.000-05:00

NUMERO UNO-Water, Water, Water!

Water is approximately 98.5% of a coffee brew! So first and foremost, check your cafes filtration system.
( between 100 and 200 ppm dissolved minerals, for you scientific managers).

Good water is the start of good coffee.
A cup of coffee brewed from coffee beans that are fresh-roasted, ground just before brewing and brewed at the right temperature with the correct amount of clean, filtered water. That's what makes a great coffee that smells so good, and has a complex, mouth-filling aftertaste.

KEEP IT REAL-Storage!

Protect those beans from their worst enemies: moisture, heat, and oxygen! Packages simply need a cool, dry place. The dry storage area in most of the cafes is the perfect place for this. Read these three important steps!
1. Don't let coffee beans come into contact with oxygen. Oxidation in coffee beans is the number one factor in causing coffee to go stale.
2. Don't let coffee beans come into contact with moisture, either in the liquid or vapor forms. Water vapor will condense when cooled down to form liquid water. Just remember that the water vapor contained in air at room temperature will condense into the liquid form when the air is cooled down to a certain temperature, referred to as the "dew point". The exact dew point depends on the amount of water vapor (relative humidity) contained in a given quantity of air at room temperature. Rest assured that your refrigerator, and certainly your freezer, will produce the condensation of water from room temperature air. Water greatly increases the oxidation within coffee beans, and the presence of water in coffee beans leaves them in a very unstable condition.
3. Don't let coffee beans come into contact with light. Aside from raising the temperature of the beans, light will dramatically increase the chemical activity on the surface of the beans.

NOT TOO COURSE, OR NOT TOO FINE!

GRIND (PARTICLE) SIZE
The purpose of grinding coffee beans is to enable the water to remove (extract) the solubles (flavor compounds, oils, and solids) that create the flavor and body in coffee. The grind, or particle size must be matched to the brewing method, and the particle size must be as consistent as possible. The particle size (aggregate size) is extremely important to successful brewing. Don't be mislead by the popular belief that a finer grind will give you more flavor. The finer you grind coffee, the more particle surface area in relation to particle mass is being exposed to the hot water. The finer the grind, the more rapid the extraction. Over-extraction means you get too much, both what you want and what you don't want! The aggregate size must be matched to the brewing method being used, and the brewing time must be correct. Using an "espresso grind" for a drip brewer will slow the flow of water through the aggregate, and would result in a badly over-extracted and bitter infusion. If the grind is too coarse, the water flows too rapidly, and the resulting infusion will be under extracted and watery

MEASURE IT RIGHT!

Experts, including our coffee nerds, believe that perfect flavor is achieved when a brew has 1.1 to 1.4 percent solids in solution.
The proper way to measure coffee is by weight. If you are really serious about coffee, then you should invest in a scale that can weigh small portions of coffee accurately. A good scale is indispensable when blending your own coffee in small amounts, unless you want to spend a lot of time counting coffee beans. You can measure coffee by volume, but you lose a lot of accuracy because of varying bean densities and having to rely on visual estimation. The proportion of ground coffee used in relation to the amount of water used, constitutes the brewing ratio. After the coffee has been brewed, the amount of solubles that have been extracted in relation to the amount of water, constitutes the drinking ratio. The brewing ratio usually determines the drinking ratio, but it doesn't have to. Hot water can be added to the infusion after brewing to reduce the concentration and flavor intensity of the brew, thus changing the drinking ratio

THE SERVE
The brewing temperature of the water used is very important. It should be between 195 F (91 C) and 205 F (96 C). The closer to 205 F (96 C) the better. Boiling water (212 F - 100 C) should never be used, as it will burn the coffee. Water that is less than 195 F (91 C) will not extract properly
High quality coffee should be 140 F (60 C) and no more than 160 F (71 C) when consumed. Hotter coffee will diminish the ability of the taste receptor cells to sense properly. The sensory capacity decreases rapidly with the rise in temperature of the infusion. One of the main reasons Americans have developed the habit of drinking coffee so hot is the poor quality of coffee that has been sold in the past. Hot coffee can't be tasted very well, and if the coffee doesn't taste good to start with, the solution is obvious. How common it has been in the past to hear someone complain that their coffee has cooled down and that it tastes horrible. They were right!
The brewing time must be controlled exactly. Improper brewing time is one of the main reasons that people get different results when preparing coffee

EVER WONDER WHAT CUPPING IS?

2007-02-19T16:52:00.000-05:00

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The cupping process was conceived as a means for evaluating and comparing different coffees on a level playing field. Because the differences between great coffees can be very delicate, observations about the characteristics of those coffees (flavor, body, finish…) can be easily influenced by small variations that occur as part of most brewing methods. By eliminating some of these variables, a carefully prepared cupping allows the coffees being tasted to compete on the basis of their own intrinsic merits.

Some degree of scientific rigor is key to conducting a fair cupping. Measurements of water and coffee grounds should be precise, any grinding equipment should be flushed between cups to prevent cross-contamination, and the pouring of hot water should be done with great consistency. Time is also a factor; once the grounds are wet the steeping process is underway, and the coffee will undergo many changes in chemistry and flavor over the next 20 minutes.

It is very important to evaluate each coffee from the start of this cycle to the finish, so most cuppers have developed a protocol for managing this sequence of events to ensure that every coffee on the table gets equal treatment.

For casual cupping at home the protocols need not be so rigid, as the stakes are quite different. Cupping coffee at home can open you up to a whole new world of what makes coffee the special thing it is to many of us. You’ll discover flavors and nuances you never thought existed in a cuppa joe. You’ll learn to evaluate and categorize coffees that would do well in your own custom blends, if you’re a home roaster, or even if you’re buying a variety of single origin beans, and post blending them at home.

Cupping is also very much a social thing. While one can cup alone, cupping is best done in a group, where you can compare and contrast notes, opinions and thoughts on what you are sampling. For many beginning cuppers, evaluating coffee with others will open your eyes and your tastebuds to nuances in a coffee you might have otherwise missed - your cupping partners will point something out and you will revisit the sample and possibly discover it yourself.

Cupping at home doesn’t have to be rigid - in fact, it shouldn’t have the rigid and complex rules and rituals that professional cupping often has. If you’re cupping at home, you’re most likely doing it for the love of coffee, the sense of adventure from trying and discovering some new things, and you’re doing it to have fun! However, if the goal is to really compare the coffees to one another, it is a good idea to strive for maximum consistency in the set-up.

In the next sections, we’ll give you a step by step guide for how to get underway. Use this as your baseline, but remember it’s okay to be flexible. It’s even okay if you omit things or make mistakes. You’re about to embark on one of the true yet little-known joys of the coffee world - evaluating coffee like you never thought possible!