Epicurean

COFFEE Connoisseur

Written by Aksel Ritenis

 

“Coffee Connoisseur”-What You should know about Coffee!

 

 

 

An enticing aroma, a welcoming environment and an original, authentic experience is what COFFEE is all about!

Most Cafes aim to deliver a purer coffeehouse experience than generic chains like Starbucks’s can’t ,..by eliminating distracting jargon and marketing gimmicks and bring the focus back to what’s important – the coffee itself.

 

 

Preparation

Espresso preparation is simple: steam and fresh water (95°C) with a great pressure goes through the coffee in 20 seconds creating a concentrated, mellow beverage that is served in small portions. As a result of the huge pressure the top of the espresso is covered with golden brown foam.

Espresso ristretto
Concentrated espresso whose preparation requires the use of an especially high quality Arabica. The classical Italian ristretto – the strongest coffee. For its preparation the same amount of coffe is used as for the espresso and half of the water amount (15 ml).

Espresso macchiato
In translation from Italian macchiato means “spot” or “labeled”. So you can say that the espresso macchiato is “labeled” with feathery milk foam.

Espresso con panna
Espresso with a saturated aroma that is hidden underneath a cap of whipped cream.

Espresso romano
Espresso with a juicy slice of lemon.

Mokko
A coffee beverage that is made from real espresso, excellent hot chocolate and steamed country milk layers.

Café latte
It is made in equal espresso and steamed milk proportions that gives a tenderness to the beverage. The whipped milk foam cap gives the coffee a feathery look. It is popular in France and Italy as a breakfast beverage.

 


 

Cappuccino
A true Italian treasure that obtained its name from the capucino monks who wore hoods with sharp corners (cappucio) and who were the inventors of this beverage. Cappuccino consists of espresso and steamed milk that is hidden underneath a feathery milk cap.

Ice cappuccino
Refreshingly cold cappuccino that is made from espresso and fresh milk supplemented with various additions. The crunchy ice cubes make it sprightly.

Fresca
It is prepared from a mellow espresso and delicious ice-cream. The taste of the beverage is perfected with the help of some additions.

 

Coffee barrista terminology


 

Extraction

The role of the Barista is to extract the flavor out of the coffee bean,.When not talking about the quality of the espresso pour we call it the extraction.,or espresso extraction.

Espresso or Short Black (is an Australian colloqialism,)

Ristretto

Means a restrained espresso extraction, It is a short 10 to 20 ml shot of dark thick and syrupy espresso. It is the first stage of the espresso pour .

A tamper is is used to “tamp the coffee” or compress the ground coffee into the handle after the ground coffee has been dosed into the handle..

In AustraliaEspresso is also called a Short Black – but this is an Aussie colloqialism!

In Australia we drink mostly milk based coffees like Cappucchino,,Flat White and Latte and the Espresso is the foundation of these coffees.!!!

 

Whereas in Italy they drink mostly espresso on its own as a beverage!

A tamper is is used to Tamp the coffee or squash the ground coffee into the handle after the ground coffee has been dosed into the handle..

Milk texturing:

The art of heating your milk in a milk steaming pitcher (the metal jugs used by a barista) It is called texturing because the role of the barista in this task isrt to control the texture of the milk during the heating process so that after it is heated to 65 d c it has the correct texture .It is the basrristas ability to texture correctly that determines whether your coffee is flat on top, creamy or foamy and bubbly.

Arabica

Is the most common plant species used to grow coffee and 60 to 70 % of worlds coffee production is Arabica .Most coffee blends will have a min of 80% arabica . It is hard to grow and best at high altitiudes.

Robusta

On the other hand takes Robusta up the rest of the 30 % production of worlds coffee Most coffee blends that include Robusta will keep it to max of 20 % Robusta has double the caffeine level of Arabica and was first used in blends by Italians to increase body and crema .

In Australia we drink mostly milk based coffees like Cappucchino,,Flat White and Latte and the Espresso is the foundation of these coffees.!!!

Whereas in Italy they drink mostly espresso on its own as a beverage.!

 


 

Iff You are making coffee at home in a Plunger device:

-Never use boiling water to prepare coffee. The water needs to be close to the boiling temperature (ideal 90-96°C). The French allege that boiling kills coffe

-Do not warm up the coffee twice, prepare it again. Coffee maintains its taste and aroma at the temperature of 86°C.

-Preparing the coffee use a filter, strained and cold water. Fill the made coffee in warm cups.Afford yourself the pleasure to use only high quality coffee.

-Never use the grinded coffee twice.Use a coffee bean grinding that is suitable for your coffee machine. A too fine grinding will make bitter and concentrated coffee or will even block the filters of the coffee machine. In its turn using a grinding too rough you will acquire watery and tasteless coffee.

-The classical version that is necessary to make a good coffee is 10 mg of ground coffee for 180 ml of water. You can change the proportions however remember that an excessive stinginess will result in an unflavored, bitter beverage.

-You can warm up a ready coffee only for 20 minutes. After that it looses its aroma and taste.

 

The coffee sharing experience represents a collection of strategically selected elements that have been brought together to evoke one key emotion – JOY. More specifically, the Pleausure of Coffee.

A good Cafe and the coffee experience is a celebration of the senses – from the coffee aromas wafting through the cafe, the smell of frresh pastries or toasted bread, and the subtle music and décor to the welcoming staff and aroma of premium coffee, every element complements one another and contributes to define the coffee experience!”

To grow and succeed as a company, they define themselves by using only the freshest, finest and best available ingredients, products and personnel – without exception” Darren believes is “not about replicating an existing coffeehouse experience but about providing a more personal, simpler encounter – one that doesn’t confuse customers with new coffee lingo or a multitude of sizes”. What makes them different is that they promote themselves by doing what they know best – Coffee, – Pure and simple and they complement this experience by creating an environment that evokes what they call “the joy of coffee”

 

It is this unique environment that makes them stand out from all the others and is what brings their customers back, time and time again.

The CAFE experience represents a collection of strategically selected elements that have been brought together to evoke one key emotion – JOY. More specifically, the Joy of Coffee; it is a celebration of the senses from the subtle music and décor to the welcoming staff and aroma of premium coffee, every element complements one another and contributes to define the CAFE experience. – Coffee for all!!”

 

Of course the menu also extends beyond coffee to some fine organic teas and beautifully prepared snacks from hand picked suppliers, prepared daily by COFFEÖL’s very own in-house-chef. All growing partners have developed solid environmental sustainability programs that contribute to the success of their business while also protecting the natural growing environments on which they rely. All of this can be enjoyed in the contemporary designed arabesque setting of its welcoming coffee houses.

From the convenient service/counter bar area to the sofa and table sections, customers are presented with an environment ideal for work, leisure and everything in-between. COFFEÖL is a place that is designed to bring people together. A place, regardless of its location, delivers an unrivalled coffeehouse experience.

 

 

 

About the author

Aksel Ritenis

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