Coffee Storage At Home
· Purchase only freshly roasted Arabica coffee. (How long has the coffee been on supermarket shelf? for fresh coffee order "on line")
· Store freshly roasted Arabica coffee in airtight container, in a cool and dry place. A glass container does not retain odours or oils from previous usage. Otherwise a plastic snap-lock bag with the air squeezed out. Oxygen is the staling agent for coffee.
· Keep your coffee away from:
o Extreme temperature (hot or cold)
o Strong odours (coffee absorbs foreign odours).
· Use coffee within two weeks of purchase for the best taste
Brewing the Perfect Cup of Coffee
· Use a clean brewer. Oil and built up resin deposits can make coffee taste bitter.
· +/- 98% of you coffee is water, always use fresh cold water. Bottled or filtered water is the best, don't use softened or distilled water this will affect the coffee flavour.
· Grind beans just before brewing. Ground coffee loses the flavour rapidly. Use 45-55 grams (approx. 5 heaped table spoons) for 1 liter of coffee or 1 heaped table spoon per cup. The shorter the brewing process, the finer the grind.
o French Press and Filter drip machines require a coarser grind as brewing is time longer.
o Espresso machine finer grind, a few seconds to brew.
· Drink coffee freshly brewed. If you brew more than you can drink right away, pour left over into a thermal container. Coffee can last for up to an hour without changing the taste seriously.
o Plunger coffee becomes over extracted and cold by the time the second cup is poured.
o Drip coffee turns bitter and flat if it sits too long on a hotplate.
o Never reheat cold coffee.
· Brew coffee to suit your taste. Adjust the grind finer or course, amount of water or amount of coffee until you brew your perfect cup.
Café Liégiois: Chocolate ice-cream with Espresso poured over, topped with fresh whipped cream
Affogato: Vanilla ice-cream with Espresso poured over
Americano: Espresso with extra hot water
Cappuccino: Espresso steamed milk and a thick layer of foam
Café Mocha / Choccochino: Espresso mixed with chocolate, steamed milk and topped with fresh whipped cream
Café Wien: Two-thirds espresso and whipped cream
Espresso: A shot of espresso in a small cup. Single or double. Served with a glass of water
Espresso Macchiato: Espresso with a dash of foamed milk
Espresso Con Panna: Espresso topped with fresh whipped cream
Freeze / Fredoccino: Iced version of a classic latte, cappuccino or mocha
Gocciato: Espresso with Cappuccino foam
Latte: Espresso topped with steamed milk and sealed with foam
Long black / Doppio: Double espresso
Short black: Single espresso
Lungo: A long espresso, similar to filter coffee
Ristretto: Opposite of a Lungo; very concentrated espresso