Category: Coffee

Science Says: “Don’t freeze your coffee”

Serious Eats is your favourite food blog. You just may not know it yet. They conducted a blind taste test (with the help of my food hero J. Kenji Lopez-Alt.

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The table was littered with tiny paper cups numbered one through eight, each representing a different method for storing coffee beans:

  • 1. Whole beans stored at room temperature in a Ziploc bag (Ziploc bags are not hermetically sealed—air can still escape and enter the bag)
  • 2. Whole beans stored at room temperature in a one-way valve bag (from which CO2 can escape but stale-making air can’t get in)
  • 3 and 4. The same beans stored in the freezer
  • 4, 5, 6, and 7. Ground coffee stored in the same 4 manners

The grinds and whole beans all came from the same batch. The coffee was stored for two weeks before we cracked it out, to get the full effect.

The taste test followed an earlier, less scientific, test, which came up with the following conclusion (which I agree entirely with)…

“Looking at the results with an open and caffeinated mind, my recommendation is to treat fresh-roasted coffee just as you would fresh-baked bread: Better to buy a little bit, use it up while it’s fresh, and buy more when needed. And, just as with fresh-baked bread, the second-best—though by a mile—option is to prepare it into individual servings and store them air-tight in the freezer (in the case of bread, that means slices; for coffee, that means premeasured doses you’d use to make a certain size batch of joe at a time), using only what you need at any time and never letting them thaw and refreeze.”

When beans thaw they sweat and their chemical make-up changes. It’s bad. Mmmkay.

Give the gift of coffee this Christmas

People regularly ask me what coffee stuff they should buy for their loved ones. I like coffee. And I know a fair bit about coffee. But I hate getting coffee presents from people – because usually they’re rubbish (unless you’re very cool people who come to visit from Sydney and bring Campos beans. You know who you are).

So here is a bit of a coffee connoisseur’s guide to Christmas shopping, for a variety of budgets.

Beans

Buy some from me. At the moment I’ve got a sensational Brazilian single origin “Toffee” bean, that’s what it’s called. It’s not sugar coated. Best coffee yet. I think I’m actually going to have to raise my prices in the new year (by about $5), so get them while you can at $20 a kilo.

Buy some from Campos. Their Superior Blend is a knockout, and $40 a kilo.

Buy some from BlackStar. Their Revolutionary Espresso Blend is pretty good, and $35 a kilo.

Buy some from Cup. Cup offers a few single origins and a “seasonal blend.” They sell it in one third kilo bags. $45 per kilo.

Or sign them up for a “Coffee Sub Club” coffee bean subscription with Ministry Grounds. Fantastic range of single origins and a special “Special Reserve” offer.

Cups
Never underestimate the importance of good cups. When my folks were in Italy earlier this year the only souvenir I asked for was a set of good Italian porcelain cups, just garden variety ones, of the right size. For cappuccinos you want a demitasse cup. Half a cup. And smaller for espressos, macchiatos and piccolos.

If you want to get really fancy you can get Bodum’s double walled insulated espresso cups. They’re $20 each. And it sucks when a careless house guest or curtain and blind cleaner knocks one onto the floor and shatters it.

Campos sells sets of six branded cups for $45.

Hand Grinder

Neil from Ministry Grounds sells these Kyocera Hand Grinders for $88 including shipping and coffee (you can also get a combo with the Aeropress).

Zassenhaus are a German company famous for their handheld coffee grinders. They’re incredibly hard to come by – and vintage ones sell for over $150. There’s one for sale here they’re sold out (amongst a range of other grinding options).

Aeropress
The Aeropress is a powerless coffee maker perfect for camping, some people say the coffee is just as good as from a real machine. But I haven’t tried it, so I can’t comment. I

You can buy one online for $54 from Ministry Grounds They look cheap and plastic because they are. But they’re a coffee geek thing.

Syphon

Syphons look cool, use a gas burner, and make exquisite coffee capturing the subtleties of different beans.

The cheapest I can find them is at Campos online (though I suspect postage adds a bit), they sell them for $125 with burner. The Coffee Guy at Wooloowin has them instore for $165, though they’re different brands so we’re comparing Golden Delicious with Granny Smith here. This is what I’m hoping for as a combined birthday/Christmas present from my wife this year. Hint. Hint.

Ministry Grounds sells the Hario 2 Cup for $140.

MyPressi Twist
The MyPressi is a soda-bulb powered hand held espresso maker. It’s pretty cool. Though at $299 is pretty expensive. You can buy direct from the company for $149 currently (not including postage).

You can grab one online from Toby’s Estate – if you’re in Brisbane the Coffee Guy has them on the shelf.

Grinder sub $200

Sunbeam’s EM0480 Conical Burr grinder is a winner, it’s what I had before I upgraded to a stupidly expensive cafe grinder (a Macap M4 which I am very happy with).

Espresso Machine sub $200

Anything under $100 isn’t going to last long and is likely to make terrible coffee. Ignore anything you read about pump pressure, and if it creates crema by putting a double floor onto the basket in the handle it’s designed to be used with bad supermarket beans that need an external aid to create an imagined sense of body.

I was pretty happy with our Sunbeam Cafe Series machine (the cheapest I’d go, I think), if you’re looking to spend just over the $200 mark the Breville Ikon is a pretty good machine. But the grinder is way more important. The Kyocera/Aeropress combo from Ministry Grounds is the best bet for cheap coffee. Unless you want to get a plunger or one of these pourover filters ($35 from Ministry Grounds) and some filter papers.

Bonus presents for the real snob

Roaster sub $40

A popcorn maker is all you need to get started roasting at home.

Roaster sub $60
Snaffle a second hand breadmaker from a garage sale and get one of Bunning’s Heat Guns (in the paint section) which comes with a lifetime guarantee for something like $25, and you’re on your way to roasting big batches of beans at home.

Roaster sub $500
The Behmor Coffee Roaster I use is great for 500gm batches of coffee, Ministry Grounds no longer sell them, but a quick google will show you that others still do.

Books and DVDs
Coffee Parts have a great range of more expensive coffee machines and grinders – and if they sell it it’s probably pretty good (plus parts are available for it). But they also sell a huge range of other coffee related stuff for amateur baristas and coffee enthusiasts. Including books and DVDs.

Brisbane Coffee Reviews: Dandelion and Driftwood

Dandelion and Driftwood is a great little cafe in suburban Hendra. It’s tucked away in a back street, next to an Italian restaurant. Offering a range of brewed coffee varieties, using two blends and two single origins, it’s a simply stunning cafe with a terrific aesthetic. Their website is still under construction, but their Facebook fan page is sensational.

Their design and fitout are immaculate and full of character – as is their coffee. Drinks instore come with a tasting card telling you about the coffee you’re drinking. The staff are dressed in bow ties and aprons. Very schmick.

If you go somewhere offering four beans in four Mazzer grinders you know you’re in for a treat I reckon. And it didn’t disappoint. I think Cup is marginally better, Robyn thought the buttery single origin Costa Rica was sensational, she reckons it was better than the coffee at Cup.

Brisbane Coffee Review: Cup, West End

Looking for the best coffee in Brisbane? Look no further than Cup, in Russell Street West End. It’s a grungy little warehouse/garage in a side street in West End. A hipster’s paradise (and there were plenty of them around). And the coffee is amazing. So good.

They boast an incredible machine. A Slayer. Which I’ve been excited about in the past (more than once). The Slayer was the first machine to allow changing of pressure during the pouring of a shot.

I discovered Cup a couple of months ago. And was suitably impressed. And Robyn and I checked it out yesterday after I dropped my machine in for a service (which means I’ll be checking out cafes for the next few days).

Cup’s house blend is a rich, sweet and earthy delight. It is so thick and goopy. Viciously viscous. As an espresso it goes straight to the back of your mouth and then explodes. It really is that good.

In milk it’s equally sensational. I had a flat white, Robyn a piccolo latte.

This is their current blend. Featuring a couple of beans I regularly roast and sell.

40% BRAZIL Daterra.
Nice balanced sweetness and body. This is the yellow bourbon varietal from a solid reliable farm.

40% GUATEMALA El Injerto.
This is a mixed Cattura and Bourbon coffee from the award winning El Injerto farm. It is very clean and sweet with a nice lime acidity. Always cups up great.

20% ETHIOPIA Yirgacheffe.
A new Yirgacheffe thats just arrived adds just a little acid to tie the others together.

Here are our coffees. iPhone style.

Coffee dregs art

You’ve heard of, and no doubt appreciated, latte art. But what about art in the cup itself. After the coffee is finished.

From Flickr.

Coffeeconomics

It’s more than possible that I have posted this exact infographic previously. But I like it. It’s about coffee. And it is interesting.

From Mint.com.

The harsh truth about Decaf

I don’t like decaf (but I will roast some for you if you ask nicely – in fact, it’s the only coffee I currently have because Australia Post is tres slow at the moment. I like putting French words into sentences when they are completely unnecessary…

From Fake Science, via Gary.

Shirt of the Day: Coffee Venn

I likes this shirt. I likes it a lot. Two of my favourite things. Coffee. And Venn Diagrams. Combined.

On Threadless.

The Dancing Barista

This post, ladies and gentlemen, is why you should read Ben’s blog Vanishing Point if you don’t already.

Sideways Cafe

I love cafes. In my ideal world I would spend most of my time in one. That’s what I think full time ministry is going to look like (based mainly on Al and Mikey’s blogs).

This cafe is amazing. It’s been designed to look like a library flipped on its side. Cafes and libraries. That’s what I reckon heaven’s main shopping street will consist of.

“The “books” are actually tiles printed with sepia-toned photos of bookshelves at a local travel bookstore that ring the room, including the floor, walls and ceiling. In addition to painting unusual surfaces with intriguing patterns — whoa, you’re standing on books! — it gives an Alice in Wonderland-esque sense that the room has been suddenly upended.”

More info about the cafe here.

Instant coffee: First you snip it, then you dip it

Actually, to slightly misquote Carl Sagan, if you want to make instant coffee from scratch, you must first create the universe, and then you have to make a pot of coffee, and then you have to dry it out and add a bunch of chemicals in the process. And then you put it in a tin. And then you add water. So it’s not really instant at all. It’s only instant if you assume that the coffee process is all about having other people do the work for you. But despite this slightly more passionate than normal introduction, Instant coffee isn’t something I spend a lot of time thinking about (except when I suggest that it’s a sin). Why you’d want to drink the rehydrated dregs of old coffee is beyond me. But if it’s your cup of tea, then this instant coffee/straw/stirrer combo is probably right up your alley.

Via Yanko Design

Stereotyping Starbucks customers by the power of infographic

A Starbucks Barista apparently made this little chart profiling his customers and their orders:

I’ve got a more accurate profile for all of them:

Lacking in discernment and too eager to part with their money for low quality burnt coffee.

So there.

Via Yasrsly.

Caffeinfographic

Harvard’s med school put together a bit of an infographic about the health benefits of caffeine. You should totally start drinking it (though there are downsides).

How to make Greek Coffee

I had a bit of a crash course in making Greek coffee yesterday. We had an incredible lunch, hosted by a Greek family, Mima took me through the steps. I photographed them for your benefit. Basically you are trying to make coffee that is almost toffee.

You start by measuring the amount of water you want for your cup.

Then you add two and a half teaspoons of sugar to your heating water.

And two and a half teaspoons of very finely ground coffee.

Then you stir. And stir. And stir. Forty times clockwise, then forty times anti-clockwise.

You wait for the coffee to visibly thicken – like the first sign that sugar is caramelising.

Then you serve it immediately.

How to make Greek Coffee

Coffee at Findos

If you trawl the archives of my blog you’ll find many a comment by one Andrew Finden (who has two new blogs, an interesting one, and a professional one). Andrew is an old friend who has the honour of having a cafe in Toowoomba named after him. So when we were in Toowoomba for mission I checked it out with a couple of fellow coffee snobs.

Incidentally, the cafe is owned by a friend of Robyn’s from her school days, who is a guy I met through Andrew on a beach mission. He remembered both of us.

The coffee was quality. The best in Toowoomba. And the cafe has a cool website.

We even tried a syphon brew. A very nice Ethiopian Yirgacheffe.