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Tuesday, 9 November 2010
Caffè Latte
A Caffe Latte is a single shot of espresso with steamed milk. The milk is steamed, not frothed to produce a smooth texture. There is no frothed milk in this drink. A latte is the perfect coffee for those who like a milky coffee that still has plenty of flavour. It is the ideal breakfast coffee but is great any time of day.
The basics of a caffè latte is espresso.
A Caffe Latte should have approximately 120 - 150 ml of milk in it.Serve in tall, heatproof glasses.
The basics of a caffè latte is espresso.
A Caffe Latte should have approximately 120 - 150 ml of milk in it.Serve in tall, heatproof glasses.
Monday, 8 November 2010
Types of coffee
There are many different coffee drinks available, we will list the three most popular ones.
Turkish Coffee: Derived from the Arabica bean, Turkish coffee is a very fine, powder-like grind. An aromatic spice called cardamom is sometimes added to the coffee while it is being ground. One can also boil whole seeds with the coffee and let them float to the top when served. Turkish coffee has six levels of sweetness ranging from very sweet to black. Since sugar is not added to the coffee after it is served, spoons are not needed. As the coffee begins to heat, it begins to foam. A rule of the Turkish coffee ceremony dictates that if the foam is absent from the face of the coffee, the host loses face. Turkish coffee is served hot from a special coffee pot called a cezve. Tradition states that after the guest has consumed the coffee and the cup is turned upside down on the saucer and allowed to cool, the hostess then performs a fortune reading from the coffee grounds remaining in the cup. Rich in tradition and flavor, Turkish coffee remains a favorite today.
Cappuccino Coffee: Cappuccino is a strong coffee with frothy cream, topped with a pinch of powdered chocolate. The pale brown color of the coffee is reminiscent of the robes worn by Capuchin monks. A traditional cappuccino is served in a special white cup, similar to a teacup. The correct proportions are: 1/3 of just made espresso coffee, 2/3 of froth. The froth is prepared as follows: Fill a small jug to 1/3 of its capacity with fresh milk. Immerse the frothing arm found on all electric espresso machines to just below the surface of the milk. Turn on the steam and gradually lower the jug, allowing the milk to froth up while still keeping the froth arm just below the surface. Add a half of the froth into the espresso coffee. Sprinkle a bit of unsweetened cocoa powder or dark grated chocolate. Add the rest of the froth. Top off with a dash of cocoa or grated chocolate.
Espresso Coffee: Espresso is a black strong coffee prepared in Italian way by forcing live steam through dark-roast coffee beans. Coffee is placed into an espresso machine designed just for this purpose and hot water is forced through the coffee at very high pressure - extracting all the flavor possible. Brewing espresso has certainly been made easier, over the years, with the advancement of more automated machines. Preparing, however, the "perfect" cup of espresso is still a real art. A 1 to 1 1/2 ounce shot of espresso should brew in 19-23 seconds. The espresso should flow out of the machine at a slow, but steady dribble. If your espresso has been perfectly brewed, the surface will be covered with a thick, foamy, golden brown crema. If the crema is good, then sugar in your espresso will float on the surface for a couple seconds. Espresso coffee, despite being a sublime experience on its own, is the foundation for a wide variety of specialty coffee drinks such as the Cappuccino.
Turkish Coffee: Derived from the Arabica bean, Turkish coffee is a very fine, powder-like grind. An aromatic spice called cardamom is sometimes added to the coffee while it is being ground. One can also boil whole seeds with the coffee and let them float to the top when served. Turkish coffee has six levels of sweetness ranging from very sweet to black. Since sugar is not added to the coffee after it is served, spoons are not needed. As the coffee begins to heat, it begins to foam. A rule of the Turkish coffee ceremony dictates that if the foam is absent from the face of the coffee, the host loses face. Turkish coffee is served hot from a special coffee pot called a cezve. Tradition states that after the guest has consumed the coffee and the cup is turned upside down on the saucer and allowed to cool, the hostess then performs a fortune reading from the coffee grounds remaining in the cup. Rich in tradition and flavor, Turkish coffee remains a favorite today.
Cappuccino Coffee: Cappuccino is a strong coffee with frothy cream, topped with a pinch of powdered chocolate. The pale brown color of the coffee is reminiscent of the robes worn by Capuchin monks. A traditional cappuccino is served in a special white cup, similar to a teacup. The correct proportions are: 1/3 of just made espresso coffee, 2/3 of froth. The froth is prepared as follows: Fill a small jug to 1/3 of its capacity with fresh milk. Immerse the frothing arm found on all electric espresso machines to just below the surface of the milk. Turn on the steam and gradually lower the jug, allowing the milk to froth up while still keeping the froth arm just below the surface. Add a half of the froth into the espresso coffee. Sprinkle a bit of unsweetened cocoa powder or dark grated chocolate. Add the rest of the froth. Top off with a dash of cocoa or grated chocolate.
Espresso Coffee: Espresso is a black strong coffee prepared in Italian way by forcing live steam through dark-roast coffee beans. Coffee is placed into an espresso machine designed just for this purpose and hot water is forced through the coffee at very high pressure - extracting all the flavor possible. Brewing espresso has certainly been made easier, over the years, with the advancement of more automated machines. Preparing, however, the "perfect" cup of espresso is still a real art. A 1 to 1 1/2 ounce shot of espresso should brew in 19-23 seconds. The espresso should flow out of the machine at a slow, but steady dribble. If your espresso has been perfectly brewed, the surface will be covered with a thick, foamy, golden brown crema. If the crema is good, then sugar in your espresso will float on the surface for a couple seconds. Espresso coffee, despite being a sublime experience on its own, is the foundation for a wide variety of specialty coffee drinks such as the Cappuccino.
Sunday, 7 November 2010
Coffee regions
There are four popular coffee regions in the world, below you will find a list with more information.
Arabia & Africa: These are some of the most distinct coffees you will ever taste. includes coffees from Kenya, Tanzania, Zimbabwe and Ethiopia. Grown at the perfect altitude in rich black soil and the almost foggy evenings with hot days produce a coffee of legendary stature.
The Americas: These coffees are grown on some of the most beautiful mountains ever witnessed. With virtually rainforest conditions these coffees are grown in an almost perfect atmosphere bearing the most aromatic and well balanced coffees of all time. Includes coffees from Colombia, Costa Rica And Guatemala. Coffees of the Americas represent what you will find in many of our blends.
The Pacific: Ready to go island hopping? Well that's what you will have to do to find all the great coffees grown in the pacific. Includes coffees from Sumatra, Java, New Guinea and Sulawesi. The almost magical climate with some of the best coffee growers in the world produces coffees that will embed themselves into your taste buds forever.
Exotics: Includes Certified Jamaica Blue Mountain and Certified Hawaiian Kona
Arabia & Africa: These are some of the most distinct coffees you will ever taste. includes coffees from Kenya, Tanzania, Zimbabwe and Ethiopia. Grown at the perfect altitude in rich black soil and the almost foggy evenings with hot days produce a coffee of legendary stature.
The Americas: These coffees are grown on some of the most beautiful mountains ever witnessed. With virtually rainforest conditions these coffees are grown in an almost perfect atmosphere bearing the most aromatic and well balanced coffees of all time. Includes coffees from Colombia, Costa Rica And Guatemala. Coffees of the Americas represent what you will find in many of our blends.
The Pacific: Ready to go island hopping? Well that's what you will have to do to find all the great coffees grown in the pacific. Includes coffees from Sumatra, Java, New Guinea and Sulawesi. The almost magical climate with some of the best coffee growers in the world produces coffees that will embed themselves into your taste buds forever.
Exotics: Includes Certified Jamaica Blue Mountain and Certified Hawaiian Kona
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