It's not until you handle espresso coffee on a daily basis that you appreciate how many reasons there are as to why it might not extract the flavour as well as you might expect. For the purposes of this blog I'm assuming water temperature, the pressure of the machine and the freshness of the coffee are all perfect (big assumption I know!). Here I want to focus on the grind of the coffee.
1. Different origins due to different processing methods will affect the fineness of the grind.
2. Different roast colours will affect the fineness of the grind.
3. The atmospheric conditions on the day you use the coffee will affect the grind.
4. The conditions around the grinder will affect the grind.
5. The sharpness of the grinder blades will affect the grind.
6. The cleanliness of the grinding blades will affect the grind.
So you can see when a coffee brand states on the side of its packet "this coffee is suitable for all coffee makers" what a load of rubbish that is if you have any desire to achieve a decent flavour.
Even the flow of liquid through specialist espresso ground coffee bought off the Supermarket shelf can be problematic for different machines.
The point I make in this Blog is that if you use a local speciality coffee roaster for your coffee supplies, pay attention to the grind setting the use. Every store will have its own setting which works for their machine, however bear in mind it might not necessarily work for you. Don't be frightened to ask your supplier to change the grind for your specific requirements, that's what specialists are for.
Tuesday, November 25, 2008
H.R.H. Princess Anne drinking a cup of Cooper's
Couldn't resist showing you this. H.R.H. Princess Anne is a regular visitor to the Island of Jersey. Here she's meeting with people from the Poppy appeal at a place called Sunset Nurseries. She's been captured drinking a cup of Cooper's finest coffee! Well it would make me smile as well!
Monday, November 03, 2008
The consequences of over stretching coffee
Coffee culture like so many things is inate - somehow over the centuries a nation intuitively knows how best to capture the flavour of a particular product that they have consumed for generations.
For instance the British understand tea and can't understand why such an apparanetly simple product can be destroyed by so many of her European neighbours. Our European neighbours would I suggest in turn wonder how the average British person struggles so much to make a decent cup of coffee and 8 times out of 10 resorts to instant coffee.
I put it down to cultural differences, the different routes our histories took. So what am I getting at in the blog?
Well there is a tradition in the British Isles to make Cappuccinos in 12 oz cups, a reflection of the influence of the US. Which in itself isn't a problem, however what isn't understood is that to make large drinks like these, you need to use a decent amount of coffee. So why do so many places try to stretch the ground coffee to try and get an acceptable strength?
7g of coffee is simply not enough coffee, you can run all the water you like through it and you still won't achieve anything that remotely resembles a decent cup of coffee. The interesting thing is that if you go over to continental Europe and ask for a cappuccino you'll struggle to find a cup that's larger than 7 ozs. Why? because they inately know that any more volume of liquid will dillute the fine flavour of the coffee.
So if you are a coffee shop owner or making cappuccinos for fun at home please remember the following rules of thumb.
A 12oz cup needs a double shot of espresso coffee - that is around 14g of ground coffee. You should only run a maximum of 2 flozs (60ml) of water through the coffee. After this the rough proportions of milk are a 1/3rd milk, and 1/3rd foam. Personally I prefer to "free pour" my milk onto the coffee following the steaming/foaming process as I believe that this will give you the most consistent strength.
If you really do want to weaken the drink just add some hot water, or if you really can only cope with one shot of coffee (7g grounds), still only run 1 floz of liquid through the coffee and then add some hot water. But please never run water through your coffee for much longer, you will destroy what may well have once been outstanding coffee.
If you're from continental Europe please ignore this blog as you're probably already doing the above without even thinking about it!
For instance the British understand tea and can't understand why such an apparanetly simple product can be destroyed by so many of her European neighbours. Our European neighbours would I suggest in turn wonder how the average British person struggles so much to make a decent cup of coffee and 8 times out of 10 resorts to instant coffee.
I put it down to cultural differences, the different routes our histories took. So what am I getting at in the blog?
Well there is a tradition in the British Isles to make Cappuccinos in 12 oz cups, a reflection of the influence of the US. Which in itself isn't a problem, however what isn't understood is that to make large drinks like these, you need to use a decent amount of coffee. So why do so many places try to stretch the ground coffee to try and get an acceptable strength?
7g of coffee is simply not enough coffee, you can run all the water you like through it and you still won't achieve anything that remotely resembles a decent cup of coffee. The interesting thing is that if you go over to continental Europe and ask for a cappuccino you'll struggle to find a cup that's larger than 7 ozs. Why? because they inately know that any more volume of liquid will dillute the fine flavour of the coffee.
So if you are a coffee shop owner or making cappuccinos for fun at home please remember the following rules of thumb.
A 12oz cup needs a double shot of espresso coffee - that is around 14g of ground coffee. You should only run a maximum of 2 flozs (60ml) of water through the coffee. After this the rough proportions of milk are a 1/3rd milk, and 1/3rd foam. Personally I prefer to "free pour" my milk onto the coffee following the steaming/foaming process as I believe that this will give you the most consistent strength.
If you really do want to weaken the drink just add some hot water, or if you really can only cope with one shot of coffee (7g grounds), still only run 1 floz of liquid through the coffee and then add some hot water. But please never run water through your coffee for much longer, you will destroy what may well have once been outstanding coffee.
If you're from continental Europe please ignore this blog as you're probably already doing the above without even thinking about it!
Monday, October 20, 2008
Jura bean to cup message "empty drawer" which is empty
We've recently encountered the message "empty drawer" on a couple of Z5 machines. Seems fairly straight forward until you find that emptying the waste drawer has no impact whatsoever.
What's going on?
Well through a little trial and error we've discovered that the messages are the result of water getting on the "contacts" at the back of the waste drawer.
We're not quite sure why so much moisture should be getting into this area, however it could be the result of the user washing the drawer and not drying it throughly. Although on further conversation with Jura it could also be the result of the machine not sitting on an even surface.
Solution - Ensure machine is disconnected from any electrical connection, remove drawer, and dry all contacts. Apparently a hairdryer is very effective. The main thing is to ensure that all contacts are dry.
We're not done quite yet, the drawer now needs to be left out for a few hours, preferably over-night, and the machine kept switched off.
The theory is that the following morning the message will have cleared and you will have a normally functioning machine.
Lesson of the story, when removing the waste drawer and cleaning, ensure that all parts are totally dry before replacing said drawer.
What's going on?
Well through a little trial and error we've discovered that the messages are the result of water getting on the "contacts" at the back of the waste drawer.
We're not quite sure why so much moisture should be getting into this area, however it could be the result of the user washing the drawer and not drying it throughly. Although on further conversation with Jura it could also be the result of the machine not sitting on an even surface.
Solution - Ensure machine is disconnected from any electrical connection, remove drawer, and dry all contacts. Apparently a hairdryer is very effective. The main thing is to ensure that all contacts are dry.
We're not done quite yet, the drawer now needs to be left out for a few hours, preferably over-night, and the machine kept switched off.
The theory is that the following morning the message will have cleared and you will have a normally functioning machine.
Lesson of the story, when removing the waste drawer and cleaning, ensure that all parts are totally dry before replacing said drawer.
Sunday, October 12, 2008
Pod problems
Those of you who use coffee pods to make your espresso based drinks will find them clean and convenient to use, and in low volume food service accounts we find that they work very well in ensuring a consistent standard of drink. I know that may upset the purists by my saying this, however sometimes it is a case of "horses for courses"
A problem that has been brought to my attention in the last few weeks is the apparent slowing down of the flow of water through the coffee pod. Instead of the usuals 20 seconds or so, one individual found that it was taking up to a minute to extract an espresso. What was going on?
The immediate reaction is to believe that the grinding of the coffee has changed, not an unreasonable thought. However becuase of the tight tollerances needed by the pod packing machine to make pods this is almost certainly the least likely problem.
Clearly the next areas to check are things like pump pressure and if the spray plate is clean. Both of these issues can be checked easily with the group handle removed. If the spray plate appears blocked it will be a case of taking it out and cleaning. Once clean you'll get a better idea if the coffee pump is functioning properly. If the pump isn't functioning properly, then it could be time for a new machine, it's difficult to replace this part cost effectively.
However the solution to the problem that I expreienced is not in the group head, but in the group handle. Although the insert that the pod sits in can appear clean I have found that the holes can become blocked with micro particles of coffee which are particularly difficult to remove. This fact was clearly demonstrated when we removed what looked like a perfectly clean insert and replaced it with a brand new insert. Hey presto! everything started to work correctly again.
Replacement inserts for domestic machines are not supplied as standard, so you will either need to talk to your local store, or hopefully go on-line and get the part that way.
Enjoy that espresso!
A problem that has been brought to my attention in the last few weeks is the apparent slowing down of the flow of water through the coffee pod. Instead of the usuals 20 seconds or so, one individual found that it was taking up to a minute to extract an espresso. What was going on?
The immediate reaction is to believe that the grinding of the coffee has changed, not an unreasonable thought. However becuase of the tight tollerances needed by the pod packing machine to make pods this is almost certainly the least likely problem.
Clearly the next areas to check are things like pump pressure and if the spray plate is clean. Both of these issues can be checked easily with the group handle removed. If the spray plate appears blocked it will be a case of taking it out and cleaning. Once clean you'll get a better idea if the coffee pump is functioning properly. If the pump isn't functioning properly, then it could be time for a new machine, it's difficult to replace this part cost effectively.
However the solution to the problem that I expreienced is not in the group head, but in the group handle. Although the insert that the pod sits in can appear clean I have found that the holes can become blocked with micro particles of coffee which are particularly difficult to remove. This fact was clearly demonstrated when we removed what looked like a perfectly clean insert and replaced it with a brand new insert. Hey presto! everything started to work correctly again.
Replacement inserts for domestic machines are not supplied as standard, so you will either need to talk to your local store, or hopefully go on-line and get the part that way.
Enjoy that espresso!
Wednesday, September 17, 2008
Panama - Hacienda La Esmeralda Coffee
This farm keeps winning accolades year in year out. They won the award for best Rainforest Certified coffee at the SCAA meeting in Minneapolis earlier this year, and have been named as the number 2 coffee of the year 2008, so I guess I had to try and get some and find out what all the fuss is about.
The first thing of interest is the varietal that they grow. At the basic level we have robusta and arabica, however when you get past this you discover a whole new list of coffee types. The most popular are Catuai and Typica, however this estate uses a varietal that goes by the intriguing name of Geisha.
What does all of this mean to the roaster and to the final taste in the cup?
Well our impression of the bean is that it is slightly softer than other typical central American coffees, so we dropped the coffee into a slightly cooler drum than normal, and then roasted the coffee as we normally do, this technique we hoped would allow the flavours to develop at a slower rate. Finally as we went past the first crack of the bean, we watched the development carefully and pulled the coffee out of the roasting drum just as the second crack started.
The result is a wonderful coffee. I had an Americano and the sweetness and flavour resulted in one of the most memorable coffee drinks I have ever had.
The judges were right this is a truly great coffee and I hope it's here to stay in Europe.
Handle with care!
The first thing of interest is the varietal that they grow. At the basic level we have robusta and arabica, however when you get past this you discover a whole new list of coffee types. The most popular are Catuai and Typica, however this estate uses a varietal that goes by the intriguing name of Geisha.
What does all of this mean to the roaster and to the final taste in the cup?
Well our impression of the bean is that it is slightly softer than other typical central American coffees, so we dropped the coffee into a slightly cooler drum than normal, and then roasted the coffee as we normally do, this technique we hoped would allow the flavours to develop at a slower rate. Finally as we went past the first crack of the bean, we watched the development carefully and pulled the coffee out of the roasting drum just as the second crack started.
The result is a wonderful coffee. I had an Americano and the sweetness and flavour resulted in one of the most memorable coffee drinks I have ever had.
The judges were right this is a truly great coffee and I hope it's here to stay in Europe.
Handle with care!
Thursday, September 04, 2008
Bialetti Stove top espresso - keeping it simple
I had the pleasure of testing a Bialetti Mukka stove top machine the other day on behalf of a customer. For those of you who don't know these machines, it's Bialetti's attempt to replicate a Cappuccino coffee, and I guess if I'm cynical their attempt to add value to their basic machines.
My conclusion - don't bother. What has always been a simple machine to operate, namely water in bottom, coffee in middle, screw together, place on stove and wait for coffee to brew has now been overly complicated by this additional gizmo.
My experience with the foaming of the milk was the equivalent of a badly made cappuccino. Everything was too milky, the foam wasn't particularly great, and generally the whole coffee experience was quite forgettable.
Like so many businesses Bialetti have tried to complicate a very simple concept because someone in marketing has forgotten about what the machine is all about and instead persuaded R&D that cappuccino is the way forward - wrong.
What I think Research and Development should be thinking about is how do we stop the rapid deterioration of the metal in the event of the machine not be dried properly before being put away. Surely there's a coating out there that would eliminate this problem which doesn't in turn taint the great coffee taste.
These are great machines because they are so simple. Lets improve on the simplicity and not believe that improvement comes through complexity.
My conclusion - don't bother. What has always been a simple machine to operate, namely water in bottom, coffee in middle, screw together, place on stove and wait for coffee to brew has now been overly complicated by this additional gizmo.
My experience with the foaming of the milk was the equivalent of a badly made cappuccino. Everything was too milky, the foam wasn't particularly great, and generally the whole coffee experience was quite forgettable.
Like so many businesses Bialetti have tried to complicate a very simple concept because someone in marketing has forgotten about what the machine is all about and instead persuaded R&D that cappuccino is the way forward - wrong.
What I think Research and Development should be thinking about is how do we stop the rapid deterioration of the metal in the event of the machine not be dried properly before being put away. Surely there's a coating out there that would eliminate this problem which doesn't in turn taint the great coffee taste.
These are great machines because they are so simple. Lets improve on the simplicity and not believe that improvement comes through complexity.
Thursday, August 21, 2008
JURA FROTHING DEVICES - THE BEST OPTION FOR YOU
As someone who believes that incorrectly foamed milk destroys great coffee in much the same way as poorly prepared coffee does the latest domestic auto-frothing devices I have to say are a real mixed bag.
Whilst it's impossible to replicate the steam pressure on a domestic machine that is achieved on a commercial machine, there have been many approaches by manufacturers to overcome dodgy foamed milk, you know that little bit of foam floating on the top that disguises the superheated liquid below.
Well Jura now offer three options on their bean to cup machines:
1. Professional cappuccino frother
2. Easy cappuccino frother
3. 2-stage frothing nozzle
As standard Jura sell the Easy cappuccino frother with their latest ENA 5 machine. Kept clean and fitted properly it does a good job if all you want is foamed milk. The bubbles can be a little coarse, but the overall result is very acceptable.
However should you wish to just heat the milk for a latte you will need to choose one of the two other options, namely the professional cappuccino frother or the 2-stage frothing nozzle which are extras to the basic package.
I'll start with the 2- stage frothing nozzle. This has two positions, when closed in the upper position, the result is good steam pressure that will heat milk to your heart's content. If instead you want foam, you place the nozzle in the lower position. The idea is that whilst heating the milk, air is also let in to create foam.
My experience is that you get foam after a fashion, but not nearly of the quality
of the easy-cappuccino frother. For a part that costs around £15 sterling I have to say I'm pretty disappointed with the results that I've seen. The mouth feel of the milk is at best ordinary.
The best system however by a country mile is the professional cappuccino maker, and it begs the question why this isn't fitted as standard on all ENA5 models.
The quality of the foam outstrips both of the other options, it's ability to deliver quality froth or steamed milk for either your favourite Cappuccino or Latte is outstanding. I love the mouth feel of the milk for cappuccinos in particular.
Is it a price point issue? Surely Jura who lead the market in domestic bean to cup machines haven't felt the need to cut a corner here? The rest of the technology is outstanding, the new design is phenomenal, so surely the easiest thing in the world is to make sure that you fit the best device out there for heating milk on to your machine - isn't it?
Whilst it's impossible to replicate the steam pressure on a domestic machine that is achieved on a commercial machine, there have been many approaches by manufacturers to overcome dodgy foamed milk, you know that little bit of foam floating on the top that disguises the superheated liquid below.
Well Jura now offer three options on their bean to cup machines:
1. Professional cappuccino frother
2. Easy cappuccino frother
3. 2-stage frothing nozzle
As standard Jura sell the Easy cappuccino frother with their latest ENA 5 machine. Kept clean and fitted properly it does a good job if all you want is foamed milk. The bubbles can be a little coarse, but the overall result is very acceptable.
However should you wish to just heat the milk for a latte you will need to choose one of the two other options, namely the professional cappuccino frother or the 2-stage frothing nozzle which are extras to the basic package.
I'll start with the 2- stage frothing nozzle. This has two positions, when closed in the upper position, the result is good steam pressure that will heat milk to your heart's content. If instead you want foam, you place the nozzle in the lower position. The idea is that whilst heating the milk, air is also let in to create foam.
My experience is that you get foam after a fashion, but not nearly of the quality
of the easy-cappuccino frother. For a part that costs around £15 sterling I have to say I'm pretty disappointed with the results that I've seen. The mouth feel of the milk is at best ordinary.
The best system however by a country mile is the professional cappuccino maker, and it begs the question why this isn't fitted as standard on all ENA5 models.
The quality of the foam outstrips both of the other options, it's ability to deliver quality froth or steamed milk for either your favourite Cappuccino or Latte is outstanding. I love the mouth feel of the milk for cappuccinos in particular.
Is it a price point issue? Surely Jura who lead the market in domestic bean to cup machines haven't felt the need to cut a corner here? The rest of the technology is outstanding, the new design is phenomenal, so surely the easiest thing in the world is to make sure that you fit the best device out there for heating milk on to your machine - isn't it?
Wednesday, July 30, 2008
Jura - Ena Coffee machine reviewed
The ENA is the latest offering from Jura, being launched into the UK market this summer.
The first thing you notice about the ENA is the considerable thought that has gone into the whole design concept. From the way the machine is packed to its sleek lines and compact nature, every detail has been considered which makes it a very impressive addition to the Jura range.
So how did it perform when we tested it out in our shop?
The initial set up is almost intuitive, in fact although I haven't actually used this machine before I found that I didn't need to refer to the manual once, ok, so I'm used to their previous models, but it does reflect how Jura have made great efforts to be consistent throughout their range.
To reduce the footprint of the machine, inevitably something has to give, and that something is the size of the water tank, however on a positive note none of the functionality has been compromised.
As already mentioned it's some of the details that really impress. The pre-ground coffee option has a sleek sliding lid which when open automatically activates the programme. What I think is a particularly good idea is the twisting front nozzle that allows you to have either a single pour, or a double pour, for 1 or 2 cups.
Increasingly clever use is being made of the main control button on the top of the machine, not only as with the J5, Z5 etc. is it used to adjust the strength of the coffee, but also here is is used to activate the steam wand. Very neat.
The cappuccino option has now been standardized and matches the J5 technology, which saw a simpler system with fewer parts to loose. I also like the fact that this system can be completely pulled apart and cleaned without the sense of dread one had in the past over where each part went when reconstructing the frothing unit.
The other great idea is the changing of the colour of the operation screen. When everything is fine, the screen is green, however if the machine needs you to do something, e.g. add more coffee beans the screen turns to red. So without even knowing what the message is you know you must do something prior to making a cup of coffee. I love that simplicity.
The rest of the technology we've seen before on other models, once again great to see how the best ideas from previous models have been used to inform this one. An example that comes to mind is the programming of the pour length of the coffee. Rather than going into programme mode, simply keeping your finger on the button will automatically ask you when you would like to stop the pour. A great idea from the Z5 machine.
All in all a great new addition and it does beg the question as to where this puts the J5, which again whilst being a sleek design led machine has been superseded here by a smaller footprint machine and a much more competitive price structure.
The ENA starts at £534, whilst the J5 comes in at £795. I know which one I'd buy!
The first thing you notice about the ENA is the considerable thought that has gone into the whole design concept. From the way the machine is packed to its sleek lines and compact nature, every detail has been considered which makes it a very impressive addition to the Jura range.
So how did it perform when we tested it out in our shop?
The initial set up is almost intuitive, in fact although I haven't actually used this machine before I found that I didn't need to refer to the manual once, ok, so I'm used to their previous models, but it does reflect how Jura have made great efforts to be consistent throughout their range.
To reduce the footprint of the machine, inevitably something has to give, and that something is the size of the water tank, however on a positive note none of the functionality has been compromised.
As already mentioned it's some of the details that really impress. The pre-ground coffee option has a sleek sliding lid which when open automatically activates the programme. What I think is a particularly good idea is the twisting front nozzle that allows you to have either a single pour, or a double pour, for 1 or 2 cups.
Increasingly clever use is being made of the main control button on the top of the machine, not only as with the J5, Z5 etc. is it used to adjust the strength of the coffee, but also here is is used to activate the steam wand. Very neat.
The cappuccino option has now been standardized and matches the J5 technology, which saw a simpler system with fewer parts to loose. I also like the fact that this system can be completely pulled apart and cleaned without the sense of dread one had in the past over where each part went when reconstructing the frothing unit.
The other great idea is the changing of the colour of the operation screen. When everything is fine, the screen is green, however if the machine needs you to do something, e.g. add more coffee beans the screen turns to red. So without even knowing what the message is you know you must do something prior to making a cup of coffee. I love that simplicity.
The rest of the technology we've seen before on other models, once again great to see how the best ideas from previous models have been used to inform this one. An example that comes to mind is the programming of the pour length of the coffee. Rather than going into programme mode, simply keeping your finger on the button will automatically ask you when you would like to stop the pour. A great idea from the Z5 machine.
All in all a great new addition and it does beg the question as to where this puts the J5, which again whilst being a sleek design led machine has been superseded here by a smaller footprint machine and a much more competitive price structure.
The ENA starts at £534, whilst the J5 comes in at £795. I know which one I'd buy!
Sunday, July 13, 2008
Coffee recommendations - Monsooned Malabar Coffee
We are constantly asked in our store to recommend a coffee for a particular coffee maker or "something special" for a dinner party. It's a tricky thing to do as each individual has a taste that he or she prefers and trying to second guess that is a bit like looking in the proverbial crystal ball.
However on this occasion I'm going to stick my neck out. We've recently been carrying out a review of how we roast our coffees to optimise their individual characteristics; a coffee in our store has to earn its place!
I was particularly interested in our Indian Monsooned Malabar coffee as I felt that we weren't getting the "nuttiness" that I usually associate with this coffee. A coffee that is processed at origin in a unique way using the Monsooned winds to "desiccate" the beans which results in a green coffee that is bloated and bleached.
I looked at our target temperature and the timing of the first and second cracks and decided to do what for us is a light roast. The effect was to end up with a coffee that looked as if it had been not particularly well roasted. There was a lot of difference in the colour of the final roasted beans, the homogeneity that one gets with other washed arabicas simply didn't apply here. So what was the impact in the cup?
I shouldn't have worried, using a French press (Cafetiere) it brewed the most wonderful nutty coffee to savour. It reminded me of bed and breakfast establishments that I've stayed in in Paris where the the first thing the proprietor does is to deliver this wonderful heady brew of fresh coffee. On this occasion instead of croissants I enjoyed the coffee with toast and the most fabulous home made marmalade.
I couldn't let the experience pass without sharing it with someone! So next time you pass our store and want something a little special, try Monsooned Malabar you'll certainly have tongues wagging!
However on this occasion I'm going to stick my neck out. We've recently been carrying out a review of how we roast our coffees to optimise their individual characteristics; a coffee in our store has to earn its place!
I was particularly interested in our Indian Monsooned Malabar coffee as I felt that we weren't getting the "nuttiness" that I usually associate with this coffee. A coffee that is processed at origin in a unique way using the Monsooned winds to "desiccate" the beans which results in a green coffee that is bloated and bleached.
I looked at our target temperature and the timing of the first and second cracks and decided to do what for us is a light roast. The effect was to end up with a coffee that looked as if it had been not particularly well roasted. There was a lot of difference in the colour of the final roasted beans, the homogeneity that one gets with other washed arabicas simply didn't apply here. So what was the impact in the cup?
I shouldn't have worried, using a French press (Cafetiere) it brewed the most wonderful nutty coffee to savour. It reminded me of bed and breakfast establishments that I've stayed in in Paris where the the first thing the proprietor does is to deliver this wonderful heady brew of fresh coffee. On this occasion instead of croissants I enjoyed the coffee with toast and the most fabulous home made marmalade.
I couldn't let the experience pass without sharing it with someone! So next time you pass our store and want something a little special, try Monsooned Malabar you'll certainly have tongues wagging!
Sunday, June 15, 2008
More and Better
This is a speech I gave prior to the showing of a film based on the activities of Wal Mart, entitled "Wal Mart, the high cost of low price". My thanks go to Bill McKibben, whose book "Deep economy" was its inspiration.
MORE & BETTER
Tuesday, June 10, 2008
Aid for Maringo Community Resource Centre
As the result of a promotion by locally owned Jersey Pottery to help displaced people in Kenya, I decided that we too should get involved. With the help of Omondi Kasidhi from the Clinton Foundation we sent a proportion of the sale value of the coffee to the Maringo Community Resource Centre. They are located in Maringo estate, Makadara constituency, Nairobi.With a relatively small sum of money we were able to help 23 families to purchase such items as Flour (Maize), Suar, Sanitary pads, Tea leaves, Milk powder, Soap, Blankets, Beans, Green grain, Rice etc. Basics, that where I come from are so readily available.
We can never hope to match the long term work of the Red Cross, however something is better than nothing, and as the message sent back to me from Maringo said, "a bird in the hand is worth two in the bush".
Once again my thanks to Omondi for making this possible.
Sunday, June 08, 2008
The Elusiveness of great coffee
I was on holiday last week at Centre Parcs in Normandy. They provide these wonderful cottages, but most importantly they also provide a filter coffee machine in the kitchenette. Knowing this I took my own coffee, some Guatamalan from the Nueva Granada Estate.
Now my first mistake was not to have the coffee ground specifically for a filter coffee machine. Because I have a Cafetiere (French Press) at home I broke one of my cardinal rules, I "multi-ground" the coffee, i.e. it should work in both a Filter coffee machine, and a Cafetiere. But of course as with all compromises that doesn't really work. What it means is that you have to load more coffee in the filter coffee machine than would be ideal in order to get the level of extraction you would get if the coffee had been correctly ground. So first pot of coffee based around my usual measures turned out to be disappointingly weak.
Day 2 - Loaded coffee machine with adjusted quantities of coffee, and hey presto! those wonderful Caramel notes started to surface.
Day 3 - Aaaaaaaagh! Coffee's ok, but not nearly as good as day two, despite being stored in the fridge and a barrier bag. What happened? Has the staling process of the coffee resulted in the finer qualities of the coffee disappearing, is it me?
Day 4 - Different again
I'm not sure what to conclude, clearly the coffee will be staling as oxygen from the atmosphere is absorbed by the grounds - interestingly also Centre Parcs put up a notice to say that the tap water had become unsafe to drink (there had been a lot of rain). Or finally was it me? Like all things we consume there are some days when we can't get enough of a particular food or drink, whilst on others when we really aren't bothered and in fact want something completly different.
As a coffee roaster it highlights just how diificult it is to achieve perfection when so many factors are at play. I guess consistency is the key - keep shooting at perfection and just maybe the coffee will be great more often than not.
Now my first mistake was not to have the coffee ground specifically for a filter coffee machine. Because I have a Cafetiere (French Press) at home I broke one of my cardinal rules, I "multi-ground" the coffee, i.e. it should work in both a Filter coffee machine, and a Cafetiere. But of course as with all compromises that doesn't really work. What it means is that you have to load more coffee in the filter coffee machine than would be ideal in order to get the level of extraction you would get if the coffee had been correctly ground. So first pot of coffee based around my usual measures turned out to be disappointingly weak.
Day 2 - Loaded coffee machine with adjusted quantities of coffee, and hey presto! those wonderful Caramel notes started to surface.
Day 3 - Aaaaaaaagh! Coffee's ok, but not nearly as good as day two, despite being stored in the fridge and a barrier bag. What happened? Has the staling process of the coffee resulted in the finer qualities of the coffee disappearing, is it me?
Day 4 - Different again
I'm not sure what to conclude, clearly the coffee will be staling as oxygen from the atmosphere is absorbed by the grounds - interestingly also Centre Parcs put up a notice to say that the tap water had become unsafe to drink (there had been a lot of rain). Or finally was it me? Like all things we consume there are some days when we can't get enough of a particular food or drink, whilst on others when we really aren't bothered and in fact want something completly different.
As a coffee roaster it highlights just how diificult it is to achieve perfection when so many factors are at play. I guess consistency is the key - keep shooting at perfection and just maybe the coffee will be great more often than not.
Saturday, May 24, 2008
A message from Monsignor Nicholas France
In the local Jersey Evening Post they have a section called "Quotes of the week". This week the Roman Catholic Dean, Monsignor Nicholas France was talking about having been diagnosed with prostrate cancer. He said:
"It is good to be reminded that you are mortal and the truth of the fact that the graveyards are full of indispensable people"
Good luck with the treatment father
"It is good to be reminded that you are mortal and the truth of the fact that the graveyards are full of indispensable people"
Good luck with the treatment father
Thursday, May 22, 2008
Latte Art Demonstration at Olympia London
The 2007/8 World Barista champion, Englishman, James Hoffman has been giving a masterclass in advanced Barista training at the Caffe Culture show at Olympia in London this week. His passion for the subject is incredible and as can be seen from the attached photograph has brought a new meaning to the words "getting down and dirty". If you get a chance to listen to this guy take it.
Tuesday, May 13, 2008
Ethiopian Coffee Trademarking & Licensing Initiative
Had a great surprise in Minnesota - Having been invited by H.E. Yaecob Yalla, State Minister of Agriculture & Rural Development; H.E. Dr. Samuel Assefa, Ethiopia's Ambassador to the US and Getachew Mengistie, Director General of EIPO to a special celebration dinner to honour the partnership of "Pioneer Licensees" under the Ethiopian Fine Coffees Trademarking and Licensing Initiative at the Hilton, 1001 Marquette Avenue, I was presented with a plaque on behalf of Cooper & Co. which now sits proudly above our Harar offering in our shop here in Jersey.
A great night and my thanks to the Ethiopian Government - Here's a 'photo to share - me with His Excellency Dr. Samuel Assefa, Ethiopia's Ambassador to the US.
Jura, what are you doing?
In a previous blog I explained how to sort out a jammed Jura bean to cup coffee machine, which I'm pleased to say has helped out at least one person.
Yesterday a customer brought in a Jura F50 coffee machine for the 3rd time with exactly the same problem - the mechanism jamming. We went through the routine of removing the waste drawer and replacing the tray, and hey presto machine starts to function normally.
So what are Jura doing about the problem? As Jura agents we ask again what are Jura doing about the issue? Sorry louder .............JURA WHAT ARE YOU DOING ABOUT THIS PROBLEM?
Who knows maybe the power of the blog will get some reaction. By the way they sell the best "bean to cup" coffee machines on the market, it's therefore a shame that solving a simple technical error is taking so long.
Yesterday a customer brought in a Jura F50 coffee machine for the 3rd time with exactly the same problem - the mechanism jamming. We went through the routine of removing the waste drawer and replacing the tray, and hey presto machine starts to function normally.
So what are Jura doing about the problem? As Jura agents we ask again what are Jura doing about the issue? Sorry louder .............JURA WHAT ARE YOU DOING ABOUT THIS PROBLEM?
Who knows maybe the power of the blog will get some reaction. By the way they sell the best "bean to cup" coffee machines on the market, it's therefore a shame that solving a simple technical error is taking so long.
Thursday, May 08, 2008
From Earl's Court, London to Minneapolis, Minnesota
Well I'm back after what has been a hectic fortnight of travelling - tiring and inspiring!
We exhibited at the Real Food Festival in Earl's Court under the Jersey banner, the first time we've physically presented ourselves in the UK mainland. Not knowing what to expect, we did a stripped down version of showcasing some of our coffees.
I think Espresso based drinks have been done to death so instead we simply ground coffee into a filter paper, placed it in a filter cone and poured hot water over the highly aromatic coffee, producing one sensational cup of coffee.
Sometimes keeping things simple really works and here was a case in point. We sold hundreds of cups of coffee; it's amazing how interested people are in watching coffee being brewed - a purple cow Seth?
What the show did highlight is the great wealth of small businesses that exist around the country supplying farmers markets and being truly innovative; and you thought choice could be found in a supermarket!
The following weekend saw me at the Speciality coffee association of America's conference in Minneapolis, Minnesota. Once again another truly great show, inspirational speakers, in particular Michael Shuman, author of the Small Mart Revolution who gave the key note speech.
Times they are a changing "Small is the new Big"! - Community, community, community
We exhibited at the Real Food Festival in Earl's Court under the Jersey banner, the first time we've physically presented ourselves in the UK mainland. Not knowing what to expect, we did a stripped down version of showcasing some of our coffees.
I think Espresso based drinks have been done to death so instead we simply ground coffee into a filter paper, placed it in a filter cone and poured hot water over the highly aromatic coffee, producing one sensational cup of coffee.
Sometimes keeping things simple really works and here was a case in point. We sold hundreds of cups of coffee; it's amazing how interested people are in watching coffee being brewed - a purple cow Seth?
What the show did highlight is the great wealth of small businesses that exist around the country supplying farmers markets and being truly innovative; and you thought choice could be found in a supermarket!
The following weekend saw me at the Speciality coffee association of America's conference in Minneapolis, Minnesota. Once again another truly great show, inspirational speakers, in particular Michael Shuman, author of the Small Mart Revolution who gave the key note speech.
Times they are a changing "Small is the new Big"! - Community, community, community
Thursday, April 17, 2008
Real Food Festival at Earls Court, London
Our first foray off the Island will be at the real food festival in Earls Court on the 24th April - 27th April. (www.realfoodfestival.co.uk).
We are being supported by the Government's Economic Development Department and will be on the Jersey stand alongside six other excellent local businesses.
We're looking forward to showcasing four of our coffees which will be prepared and brewed in front of you in the simplest and most basic way. Look out also for our "beer mats" - there's a 10% discount on any on line purchases when you input the appropriate code.
If you're in town, see you there!
We are being supported by the Government's Economic Development Department and will be on the Jersey stand alongside six other excellent local businesses.
We're looking forward to showcasing four of our coffees which will be prepared and brewed in front of you in the simplest and most basic way. Look out also for our "beer mats" - there's a 10% discount on any on line purchases when you input the appropriate code.
If you're in town, see you there!
Wednesday, March 26, 2008
The importance of correctly ground coffee for Filter Coffee machines
Like London buses nothing for ages, and then two come along at once!
We had an issue today with a restaurant customer of ours who was finding that his filter coffee was tasting very bitter. The immediate reaction might be to check how long he's been brewing it for, how clean is the machine / jugs etc.
However on this occasion we had to hold our hands up and say that we had ground the coffee a little too coarsely. Rather than the water being held by the coffee to allow time for brewing, it was passing through the filter way too quickly. The result a thin, bitter tasting beverage was pretty awful.
From our perspective particularly irritating because we carry out routine tests on our coffee grinders to ensure that extraction levels are correct - clearly something went wrong on this occasion.
The second issue was the total opposite. A domestic customer who grinds his own coffee was finding that he was getting grounds in his cup. He thought that he might be grinding his coffee too fine and that this was passing through the paper. This last point is virtually impossible unless the paper is splitting at the seam.
Actually though he is correct in that by grinding the coffee too fine, he's not actually allowing it to flow away sufficiently quickly and as a result the filter holder is becoming inundated with water and coffee, and then overflowing slightly into his cup / jug.
The interesting point is that in terms of microns, there probably isn't that much difference between the particle size of the coffee that hasn't been quite ground fine enough, and the one that is too fine, but the result in the cup is completely different.
So as for espresso coffee, the correct grind for filter coffee is just as important, it just doesn't get the headlines that espresso coffee gets.
We had an issue today with a restaurant customer of ours who was finding that his filter coffee was tasting very bitter. The immediate reaction might be to check how long he's been brewing it for, how clean is the machine / jugs etc.
However on this occasion we had to hold our hands up and say that we had ground the coffee a little too coarsely. Rather than the water being held by the coffee to allow time for brewing, it was passing through the filter way too quickly. The result a thin, bitter tasting beverage was pretty awful.
From our perspective particularly irritating because we carry out routine tests on our coffee grinders to ensure that extraction levels are correct - clearly something went wrong on this occasion.
The second issue was the total opposite. A domestic customer who grinds his own coffee was finding that he was getting grounds in his cup. He thought that he might be grinding his coffee too fine and that this was passing through the paper. This last point is virtually impossible unless the paper is splitting at the seam.
Actually though he is correct in that by grinding the coffee too fine, he's not actually allowing it to flow away sufficiently quickly and as a result the filter holder is becoming inundated with water and coffee, and then overflowing slightly into his cup / jug.
The interesting point is that in terms of microns, there probably isn't that much difference between the particle size of the coffee that hasn't been quite ground fine enough, and the one that is too fine, but the result in the cup is completely different.
So as for espresso coffee, the correct grind for filter coffee is just as important, it just doesn't get the headlines that espresso coffee gets.
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