Summer's Day Hot Coffee: Beans Cooled Yet?



You’re perhaps thinking that making a hot cup of coffee, then taking the drink right down to room temperature, and chilling it inside the refrigerator constitutes an easy iced coffee. This is totally wrong! No doubt hot coffee is a warm brewed coffee, there is however a method to ensure it is made correctly, a method that may be different from the way in which a hot coffee is brewed.

Producing Iced Coffee The initial Way

Iced coffee actually refers to a vintage method of generating cold coffee. Warm coffees are hot-brewed, yet if you want to make this drink the way in which it was made when it was started, then you have to cold-brew the actual coffee. Yes, that is correct – You do not need to be able to heat coffee if you need to make a hot coffee. There are a chill process coffee techniques available in the market that do not require electricity. All you need is a unique pot, cold normal water, and coarsely grounded coffee beans!

Merely pour the cool water in the particular pot and stir in the coarsely grounded coffee beans. What is going to happen is that the cool water will draw out the coffee flavours but will not draw out the bitter substances and the oily oils that are contained in the beans. Consequently the iced drink, which is produced, will have a lesser amount of acid content than it would also have if it had been hot-made. Coffee made that way was originally named iced coffee. This process was invented in 1962 by a compound engineer, Todd Simpson, and his business is still around right now (It’s called Toddy Products).

Iced Espresso: Tips And Tricks

Here are some tips and tricks that will enhance your hot coffee experience:

i) Put some of the coffee you’ve made in the actual freezer and make ice out of it. Wish to experiment further Possibly you can add any small bit of glucose syrup and chocolate flavoring. Outcome: Great ice cubes that you could suck on!

ii) If you choose to make this while using hot-produce method, then you should get the coffee into the icebox once it gets to room temperature. In case you allow it to acquire colder than which, then it may drop its flavor.

iii) Add whipped cream to your hot coffee and move it up perfectly in a beverage shaker. This will make that coffee look frothy and also attractive and, to know, your friends and neighbors will regard you just as one professional!





Ryan has been a coffee lover and drinker for many years and enjoys writing about his experiences with Iced Coffee. He also likes to pass on useful information of how to get the best out your coffee machine and new brewing techniques to his friends and readers on his website Mighty Bean Coffee.





 



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Coffee Bean Flavor Starts With Climate and Growing Region

There are many factors that influence the flavor of coffee beans.  Ultimately the nuances we coffee geeks (aka coffee professionals) look for start with the soil the trees are grown in.  There are other factors that come into play such as climate, soil, rain, sun, harvesting, processing, storage and roasting that all play a role in why coffee tastes the way it does.  And we are not talking about flavors like vanilla-hazelnut or chocolate cream pie surprise; those types of ‘flavors’ are additives added after roasting (actually the beans are soaked in a flavor concentrate and absorb the flavor…ewww!)  Nothing natural about that!  However in this discussion, we will focus on the coffee origin that starts with climate and region.  After all, that is where it all starts.

There are several countries that produce Arabica coffee beans.  Obviously they cannot be grown in every country or they would be.  Coffee beans need to have the right climate and altitude in order to survive.  Each country must be located in a geographical zone capable of sustaining a coffee tree.  The optimal climate has to fall into one of two categories:  subtropical or equatorial.

The subtropical region boasts an altitude of 1800-3600 ft.  This would include parts of Brazil like the Sao Paulo state as well as Zimbabwe in Africa and Mexico.  The climate conditions allow for one growing season and one maturation season because of the equal rainy and dry seasons.

The equatorial regions with an altitude of 3600-6300 ft would be those found in say Ethiopia, Kenya and Colombia.  These regions haven’t any dry season so all drying of processed coffee beans has to be done by mechanical means not by mother nature.  She is not so dependable when you need 4 wks to dry coffee outside on a patio and the rain is not letting up.  The upside is that frequent rainfall allows for two harvesting seasons.

When you actually break down the origin by continent, you would have a list as follows:

North America and the Caribbean – Hawaii is known mainly for Kona coffee which gets its much sought after characteristics from the rich volcanic soil.  The Mexican states of Veracruz, Oaxaca and Chiapas boast a cup of coffee with a wonderful aroma and a depth of flavor, often with a pronounced sharpness.  Puerto Rican coffee is known for its balanced body, acidity and fruity aroma.

Central America – Guatemalan coffee beans are medium-to-full bodied coffees that usually have a depth and complexity of taste that is almost spicy, nutty or chocolaty.  Costa Rica is known for coffee that is a perfect balance and full bodied.  Panama coffees are anywhere from intensely acidy to delicately and brightly floral.

South America – Colombian coffees are generally mild, with a well-balanced acidity and overall sweetness while Brazil, still sweet to taste tends to offer a more low-acid, medium bodied coffee.

Africa and the Middle East – Ethiopia has three main growing regions for coffee beans which are Sidamo, Harer and Kaffa.   When tasted, Ethiopian coffee tends to be full flavored, a tad ‘earthy’, taste of berries, winey in character and full bodied.  Kenya coffee is sharp with a fruity acidity.  Kenyan also offers a full body and rich fragrance.

Arabia – Yemen is a deep and rich flavored coffee.  Fun fact – Mocha Java was an accidental blend of Arabian coffee and beans from the island of Java.

Asia – Indonesia is known for the islands of Sumatra, Java and Sulawesi (Celebes) that produce a rich, full body and mildly acidic coffee.  Vietnam produces mainly Robusta coffee.  Vietnamese coffee has a light acidity and mild body with a good balance. It is usually used for blending, especially in espresso blends.

When we roasters blend coffee beans to come up with something original, we usually start with a flavor profile that we want to accomplish and work backwards.  That is why having a working knowledge of all types of coffees is a good prerequisite for blending.  Of course you will have your ‘purists’ that say if a Guatemalan Estate coffee cups at a score of 90, why not let it stand on its own?  They don’t agree with blending and say it’s a way to cover up defects in the cup.  Well true it does that, however I do not believe that anyone would intentionally do that.  This profession has so much passion that I believe anyone in it is in it 100%.  By that, I feel that we are all striving for our absolute best so we go out of our way to ensure the product meets or exceeds every expectation.  I believe that blending gives a certain creativity to a roaster that would only be available in a particular roasting profile.

Having said that I happen to favor the single origin coffees more than the blends.  It’s a quest each season to get as many bags of the best estate and single farm green coffee beans that we can.  It is as much a goal to have a unique and sought after single origin as it is to have a unique and sought after original (and secret!) blend.

So, the next time you buy a bag of whole bean coffee or take a sip of the black brew, try to pick out the obvious flavor characteristics we talked about here.  You’ll be surprised at how much coffee geek stuff you may just know now!



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A Little Overview of Coffee Beans

The coffee plant has two main species. There is the Coffea Arabica, which is the more traditional coffee and considered to be superior in flavor, and the Coffea Canephora known more commonly as Robusta. Robusta tends to be higher in caffeine and can be grown in climates and environments were Arabica would not be profitable. Robusta is also typically more bitter and acidic in flavor. Because of this Robusta tends to be less expensive. High quality Robusta is also used to blend espresso for more bite, and to lower costs.

A little known fact is that some coffee beans improve their flavor with age. It is the green unroasted beans which are aged; the typical length of time is 3 years, though there are some houses which sell beans aged to 7 years. Aged beans have a fuller flavor and are less acidic.

Growing conditions, soil types and weather patterns during the growing season all contribute to the flavor of the bean, creating the differences in flavor from points of origin, such as Kenya or Brazil. However, roasting adds its own flavor, sometimes to the point that it is difficult to tell where the beans originated from, even by experienced cuppers.

The lighter the roast the more the natural flavor of the bean remains. This is why beans from regions such as Kenya or Java are normally roasted lightly, retaining their regional characteristics and dominate flavors. There is a method of roasting in Malaysia which adds butter during the roasting producing a variety called Ipoh White Coffee.

Beans roasted to darker browns begin to taste more like the method of roasting than the original flavors. Dark roasts such as French or Vienna Roasts tend to completely eclipse the original flavor. Roasting to whatever degree, while adding stronger flavor does not effect the amount of caffeine of the bean.

Fry pan roasting was popular in the 19th century, since the beans were normally shipped and purchased still in their green state. You simply poured the green coffee beans in a frying pan and roasted them in the kitchen. This process took a great deal of skill to do in a consistent manner. Fry pan roasting became much less popular when vacuum sealing pre-roasted coffee was perfected. However, in order to vacuum seal roasted beans, you had to wait for them to stop emitting CO2, as roasted beans do for several days after the roasting process. What this meant was that vacuum sealed coffee was always just a little stale as the flavors begin to turn bitter and deteriorate in just about a week after roasting.

Home roasting is once again becoming popular with the creation of computerized drum roasters which help simplify the process. There are some people who have found methods of effectively roasting beans using their hot air pop corn makers.

The region the bean is from as discussed before is a primary factor to the type of flavor you can expect from the brew, though it is very true that ‘new’ or unexpected tastes come from every region.

Arabia and Africa grow their coffee beans in high altitudes in the rich black soils of Kenya, Zimbabwe, Ethiopia and Tanzania. The flavors of these beans are distinct and of legendary status.

The Americas coffees are grown in near rainforest conditions in areas such as Colombia, Costa Rica and Guatemala. Coffees of the Americas tend to be very well balanced and aromatic.

The Pacifics includes coffees from Sumatra, Java, New Guinea and Sulawesi, which are as various in flavor as the islands they come from.

Then there are the exotics such as certified Jamaica Blue Mountain and certified Hawaiian Kona. These are rare indeed and can go for as much as $60.00 per pound.



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