Find Your Cup of Joy
-A Beginner’s Guide to Coffee-
Carlisle, Luthanen, McVeigh, Rybacki
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Table of Contents Introduction Background
Roasting
Background Roast Profiles Origins
Brewing Methods Background Drip Coffee Cold Brew French Press Moka Pot Aeropress Chemex Espresso
Order Up
Background Preferences Styles
Cincinnati Cafés Background Rohs Street Café Collective Espresso Coffee Emporium Coffee Please Cheapside 1215 Wine Bar and Coffee Lab Urbana Café Sidewinder
Glossary and Sources
Introduction
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Coffee is arguably one of the world’s most consumed beverages and Americans drink approximately 400 million cups daily i.1. It is a powerful beverage, that can bring a smile to your face every morning or help you survive a boring afternoon meeting. Coffee is even credited to evoking inspiration, conversation, and significant works of art, poetry, and science. We want to help you discover your Cup of Joy.
Intro
BACKGROUND
From the bean to your cup, this guidebook provides a beginner’s guide to coffee. The following chapters examine the production of coffee, including brewing methods, tips for communicating with your barista, and a guide to the best local cafés.
Coffee Plant
Coffee was first discovered during the 15th century by an Ethiopian goat herder. After this discovery, monks in a nearby monastery realized that they could roast and grind seeds from the coffee plant and infuse them in water to produce a caffeinated beverage that allowed them stay awake during long prayers i.2.
By the late 16th century, coffee became a popular trade, and coffeehouses were opened throughout Europe where people could socialize over a cup of coffee. Coffeehouses and cafés created artistic, and intellectual environments. They became a place where merchants, businessmen, activists, government officials, and other various groups could have conversation and share ideas while enjoying their coffee. In America, drinking coffee over tea in a public environment even became an act of patriotism after the events of the Boston Tea Party. Coffee and cafés became ingrained into the fabric of society. Coffee has been one of the most popular drinks since the 16th century and it is still increasingly popular in our current culture and society. Today coffee is mostly produced in Asia, Africa, Central and South America (Brazil and Columbia are the leading countries) i.3.
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Roasting
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BACKGROUND
Roasting is a very intricate art-form that requires detailed documentation. The technique chosen by the roaster will significantly influence the flavor of the beverage. For example, the longer the beans are roasted, the darker they will become. Darker beans will create a heavy, bitter-sweet, and smoky flavor. Lighter roasted beans often taste floral and highly acidic.
Roasting
Coffee beans are green, flavorless, and have an earthy fragrance before they are roasted. Roasting coffee beans is a heating process that chemically and physically alters the bean to make it darker and aromatic for the desired taste. During the roasting process caffeine, moisture, and proteins are lost, and sugars become caramelized. This alteration adds body and complexity to the bean. Figure 1.A visually examines the physical and chemical alteration of coffee beans during the roasting process. The term second crack refers to the popping noise the beans make when they reach 450 degrees Fahrenheit.
It is very difficult to perfectly duplicate roasting styles, resulting in thousands of various flavor profiles. Another contributing factor to the number of roast profiles is that many commercial roasters and cafĂŠs develop their own style of naming roasts and coffee blends. A common industry standard has been developed that categorizes roasts and blends into four profiles based on a light-dark spectrum: Light, Medium, Medium-Dark, and Dark.
Figure 1.A- Bean Roasting Process 7
Roast Profiles There are two types of roasting styles that can be used to manipulate the beans. An air roaster creates heat and agitation with a strong upflow of air. A drum roaster gains heat from the motion of metal drum or using a flow of hot air 1.1. Figure 1.B examines the full spectrum of roast profiles and their associated flavors. Figure 1.C examines Light, Medium, Medium-Dark, and Dark roasting profiles. Roasting is an advanced process that requires a technical rhetoric. The Agtron rating refers to the degree of the roast. Most roasted coffees fall in between 70-20 on the Agtron scale 1.2. The flavor profile examines the tastes and aromas of the bean.
Figure 1.B- Roasting Coffee
Appearance:
Characteristics: Color ranges from light brown to cinnamon, no oil visible on surface Color is medium brown with body. No oil visible on surface.
Rich brown color. Oil is beginning to become visible on surface. Dark brown to black color. Visible sheen of oil on the surface.
Figure 1.C- Roasting Profiles 1.3 8
Agtron:
Flavor Profile:
60-55
Balanced bold and acidic flavors. Does not taste grainy.
65-70
55-45
55-45
Pronounced acidic and grainy flavor. Origin flavor of the bean is retained.
Pronounced heavy and bold flavors. Taste can become slightly spicy. Pronounced bitter, smoky flavors. The darkest roasts can even taste burnt.
Origins The most popular regions where coffee is cultivated and produced are Central America, South America, Africa, and Asia. Below is a description of each geographic location and the bean profile that the region yields 1.5. Ecuador
Columbia
Brazil Bolivia
Guatemala Honduras
Nicaragua
El Salvador
Ethiopia Kenya Uganda
South America- Colombia, Brazil, Ecuador, Bolivia
Roasting
There are many factors involved in the tastes and aromas coming from your cup of coffee. In addition to the roasting styles, the flavor of coffee is heavily dependent on the geographical origins of the bean and coffee plant, the altitude of the plant, the development of the bean, and the intensity of the wash 1.4.
Brazil is the dominant coffee producing country and yields approximately one third of the world’s coffee. The climate and altitude of this region provides ideal growing conditions. The coffee from these regions are typically well balanced with light and mild flavors. The Brazil region produces low-acidic beans that have a milky and chocolatey finish. Colombian beans are more acidic and provide a traditional and high quality coffee taste. 1.4, 1.5
Central America- Guatemala, Honduras, El Salvador, Nicaragua
The coffee produced in Central America has heavily influenced the American coffee palate. The climate in this region produces clean and delicate flavors. They are typically heavy-bodied with a balance of floral, citrus, or nutty accent. 1.4, 1.5
Africa- Ethiopia, Kenya, Uganda
Coffee was first discovered in Ethiopia and the region supports a diversity of coffee plants. African beans are often viewed as the highest quality beans because of their genetic superiority. These beans are intense, flavorful and boast strong complex notes. 1.4, 1.5
Asia- Indonesia, India, Philippines India Philippines
Indonesia
These coffee regions are most recently becoming popular in the United States. The Asian crops produce heavy, rich flavors. They are typically less-acidic with earthy and woody notes. It is a common practice to store and age these beans to enhance their desired flavors. The Indian bean is prefered in most espresso blends. 1.4, 1.5
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Brewing Methods
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BACKGROUND When it comes to finding the perfect cup of coffee, one of the most important things to consider is the method in which you brew. Different brewing methods can change the strength and flavor of your coffee, and there are methods of brewing to fit everyone’s personal taste and skill level. This guide will give you a few samples of different brewing methods, with a quick information table, as seen in Figure 2.A, on the strength of the brew, the time it takes to use, the skill-level, as well as how easy it is to maintain.
Brewing
Figure 2.A: A sample table providing quick, necessary information for any user.
The strength of the brew is rated on a scale of 0-5, where 0 is a very weak coffee, and 5 is a very strong coffee, and the value is represented by the number of coffee cups that are FILLED IN. The Difficulty and Upkeep are labeled as EASY/LOW, MODERATE, and HIGH. The Difficulty indicates how much attention and work is required to brew using this method, while the Upkeep tells a user the difficulty of maintenance and cleaning. The time required is shown as a clock face that represents a full hour, so each hour marker on the clock represents 5 minutes of time passed. The actual value of time will be represented by a black fill starting at the 12:00 position, and ending at the appropriate time. If the time is measured in hours, the clock will be completely filled, with a number in the center of the clock to represent how many hours are required. After a brief introduction on the brewing method, we provide a how-to guide on the brewing process. This guide will contain a list of necessary equipment and materials, as well as step-by-step brewing instructions complete with pictures, notes, and warnings that need to be accounted for while brewing your coffee.
Please note that each brewing method requires a different consistency of coffee grounds that vary from fine to course. If you do not have access to a coffee grinder, then store bought grounds can be substituted, however, this is not recommended.
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Drip Coffee
OVERVIEW Drip coffee makers are arguably the most common method for home-brewing coffee. This is most likely due to the product’s ease of use for the layman, as well as the wide availability of models with ranging features. Despite their simplicity, these appliances still have a small learning curve to allow for customization of their home-brewed coffees. Most drip coffee makers are composed of these parts: the lid, filter basket, filter, reservoir, water-level markers, carafe, on/off switch, signal lamp, warming plate, and power cord.
The only learning curve associated with it is figuring out the right ratio of grounds to water for the perfect cup of coffee. By following these steps provided, even inexperienced coffee brewers can brew pleasing cups of coffee from the comfort of their own home.
EQUIPMENT AND MATERIAL NEEDED
Figure 2.B displays all the equipment and materials that will be needed for this brewing method.
Figure 2.B- Drip Coffee Equipment and Materials 12
INSTRUCTIONS
1. Grind Coffee: Using the coffee grinder, grind whole beans to a fine texture, similar to sand.
3. Add Coffee Grounds: Remove the filter basket with a small, but forceful tug. Take a single filter and place it snugly into the filter basket. Scoop the appropriate amount of coffee grounds into the filter. Secure the filter basket back on to the appliance when completed.
Brewing
2. Add Water: Open the lid of the appliance, and pour the desired amount of clean, cold water for your brew.
* NOTE: Each cup of coffee (2.5-3 cups of water) requires approximately 1 tablespoon of fine coffee grounds. The amount of grounds you add determines the strength of the resulting coffee. For weaker coffee, a flat or partial tablespoon of grounds should be used. A stronger cup will need a heaping tablespoon. 4. Start the Brew: Make sure all pieces are in their proper positions before starting the brew. The lid must be closed, the filter basket must be secure above the carafe, and the carafe must be resting on the hot plate. Once all these parts are positioned correctly, plug the device into an electrical outlet and flip the on/off switch to the ‘on’ position. 5. Serve: Remove the carafe by the handle and slowly pour into a cup or mug. You may place the carafe back on the hot plate as long as there is coffee left in the carafe. WARNING: You can remove the carafe only AFTER the brewing is completed.
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Cold Brew
OVERVIEW Cold brewing is a very unique style of brewing coffee, since the beans never get exposed to heat during the brewing process. The lack of heat exposure alters the flavor profile of the coffee immensely, almost entirely eliminating the acidity of the brew 2.1. This leaves the brew with a much richer, deeper flavor profile. Cold brewing is a time-consuming process and requires more beans to substitute the flavor-drawing powers of hot-brewing coffee. The vast majority of the brewing time is in the steeping process, which can take around 12 hours. Cold brew coffee is not to be confused with iced coffee, as iced coffee is any form of coffee that is served over ice 2.2. Cold brew coffee can be served hot, cold, or iced without any significant changes to the flavor profile. Cold brewing doesn’t require a specific system to use, however store-bought systems provide materials that make the process more efficient.
EQUIPMENT AND MATERIAL NEEDED
Figure 2.D displays all the equipment and materials that will be needed for this brewing method. * Note: Different Cold-Brew Systems may require system-specific filters to be purchased.
Figure 2.D- Cold Brew Equipment and Materials 14
INSTRUCTIONS 1. Grind Coffee: Weigh out whole beans and grind to a medium to coarse texture using the coffee grinder. *NOTE: Approximately 1 pound (454 grams, or 16 ounces) of coffee beans should be used for every 2 liters of water used 2.3. The bowl should be stainless steel, as this doesn’t absorb any flavor from the beans 2.3.
3. Add Coffee Grounds: Place a large filter in the system and place the ground beans into this filter.
Brewing
2. Place Stopper: Place the stopper in the bottom of the system, and ensure no water will pass through. If no water can pass through, then dampen the filter that covers the system’s spout and place it evenly in the designated position.
4. Add Water: Slowly pour the water over the beans in a circular motion, allowing for all of the beans to be dampened. Once all of the water has been poured, use the stirring stick to gently submerge any floating grinds. 5. Steep: Place a cover over the brew and let steep for at least 12 hours. When steeping is completed, place the system over your storage bottle, remove the stopper, and let the coffee slow drip. *NOTE: The time allowed to steep can vary, up to a full 24 hours. 6. Serve: The brew will be concentrate, it is recommended to dilute with water or milk. It can be served hot, cold, or iced and when stored properly, it can last up to 2 weeks 2.4. *NOTE: The shelf-life of the brew is reduced if the storage container does not have an air-tight cover.
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French Press
OVERVIEW Using a French press is a simple and quick way to make a fresh cup of delicious tasting coffee. This type of brewing method can be done at home by coffee drinkers of any experience level. A typical French press consists of a hollow glass body, a lid, a screen press, a handle, and a plunger. The process of brewing with a French press will allow for fresh flavors to be extracted from the beans, because of the steeping process. This method is relatively easy, and you are able to achieve a high-quality cup of coffee. By following these steps provided, even a beginner brewer is able to brew a rich and unique cup of coffee based on their taste preferences.
EQUIPMENT AND MATERIAL NEEDED
Figure 2.E displays all the equipment and materials that will be needed for this brewing method.
Figure 2.E- French Press Equipment and Materials 16
INSTRUCTIONS 1. Grind Coffee: Using the coffee grinder, grind whole beans to a coarse texture, similar to breadcrumbs2.5. 2. Add Coffee Grounds: Remove the lid, plunger, and screen press and set to the side. Begin by adding the fresh ground coffee to the hollow glass body of the French press.
3. Add Water: Using the teapot, bring water to a boil. Slowly add boiling water to the body of the French Press. Using a spoon, stir the mixture vigorously, until the grounds look to be evenly distributed throughout the water.
Brewing
* NOTE: The recommended amount of coffee beans per one cup of coffee using a French press is 2 ounces 2.6. For stronger flavor, add more beans. Measure this using a scale, or convert to volumetric units.
4. Steep: Place the lid, plunger, and screen press onto the French press, so that the lid sits tightly on the top of the body, the screen remains above the liquid mixture, and the plunger is raised into the air. Set the timer for 4 to 8 minutes, depending on the desired strength of coffee 2.7.
* NOTE: The longer the mixture steeps, the more intense the flavor will be. Do not let the mixture steep for more than 8 minutes, for this will cause undesired bitterness. 5. Plunge: Slowly push the handle of the plunger in a downward motion, pressing the screen against the grounds of the coffee. Push until the handle of plunger reaches the lid. 6. Serve: Using the handle and holding the lid on the top of the body, pour the coffee from the spout of the French press into the coffee cup. Enjoy your freshly brewed French press coffee. 17
Moka Pot
OVERVIEW The Moka Pot is a coffee brewing device capable of making strong coffee similar to espresso. It is most commonly used in Europe and Latin America. It was patented for the first time in 1933 by Alfonso Bialetti, after acquiring the invention from Italian inventor Luigi De Ponti 2.8.The Moka Pot is appealing to coffee enthusiasts because of its ease of use, durability, and simplistic design, which can be used on many types of heating sources. The Moka Pot brews coffee by heating water sealed in its water reservoir base, causing pressure to build and forcing heated water through a spout portion of the coffee grounds basket. Finally, after passing through the coffee grounds keeper, the coffee is forced upward by the pressure and into the kettle portion. This process will continue until all the water has passed through the coffee grounds keeper and the water reservoir base is empty.
EQUIPMENT AND MATERIAL NEEDED
Figure 2.F displays all the equipment and materials that will be needed for this brewing method.
Figure 2.F- Moka Pot Equipment and Materials 18
INSTRUCTIONS 1. Grind Coffee: Using the coffee grinder, grind whole beans to a fine texture, similar to sand. 2. Add Water: Fill the reservoir base with water until about 他 quarters full.
*Note: If water is visible carefully pour only the excess water from the coffee grounds basket without draining any from water reservoir base.
Brewing
3. Add Basket to Resevoir: Insert the grounds basket into the resevoir and visually inspect for the appearance of water.
4. Add Coffee Grounds: Fill the coffee grounds basket with grounds until level with the top edge of the basket and reservoir base. Shaking the assembly can help to settle the grounds. *Note: Depending on the size of the Moka Pot use approximately 2 tablespoons of coffee grounds to fill the grounds basket. 5. Secure: Secure coffee kettle collector top to the coffee grounds basket and reservoir base by tightening in a clockwise motion. 6. Add Heat: Place assembled Moka Pot on desired heat source with handle oriented away from heat. Turn heat source to high heat. Leave the Moka Pot on the heat source until a rapid gurgling sound can be heard, about 5 to 10 minutes depending on the size of your Moka Pot. Turn off your heat source. 7. Serve: Carefully grab the Moka Pot handle (it may be hot) and pour directly into your coffee cup or desired receptacle and enjoy. 19
Aeropress
OVERVIEW The Aeropress is a new coffee brewing device created and patented in 2005, by inventor/ engineer Alan Adler, president of Aerobie, Inc2.9. Before choosing this final design, he conducted many experiments on numerous brewing methods; trying to find the right water temperature for brewing, how to achieve total immersion of coffee grounds in water, and how to achieve rapid filtering. He finally settled on the Aeropress design and started producing it in mass quantities. What makes the Aeropress so unique is its new-age and simple design, capable of being used in a rustic setting far away from power source. The Aeropress makes a single serving, strong brewed coffee which is pressed directly into a coffee cup. It uses total immersion of the coffee grounds to achieve moderately strong and robust coffee without the oil and bitterness one tastes in espresso or French press brewed coffee2.10.
EQUIPMENT AND MATERIAL NEEDED
Figure 2.G displays all the equipment and materials that will be needed for this brewing method.
Figure 2.G- Aeropress Equipment and Materials 20
INSTRUCTIONS 1. Grind Coffee: Using the coffee grinder, grind whole beans to a fine texture, similar to sand.
3. Add Coffee Grounds: Place the assembled lower chamber section on top of a coffee cup. Dump grounds inside the chamber, slightly shaking the chamber to settle the grounds. *Note: Use approximatley 1 to 2 tablespoons of coffee grounds.
Brewing
2. Assemble: Grab the chamber portion of the Aeropress assembly and the filter cap. Place a filter into the filter cap , and wet it as a way of holding it in place and preparing it for the brewing process. Place the filter cap onto the bottom portion of your chamber, orientating the protruding tabs on the filter cap into the slots on the chamber. Turn in counter-clockwise motion until a snug fit can be felt.
4. Add Water: Boil water and add into the chamber, paying attention to the volume of water marks designed into the chamber cylinder wall. Once the heated water has risen to the desired amount, stir the contents for about one minute. 5. Plunge: After one minute has elapsed, take the plunger of the Aeropress, and wet the outer lip of the rubber end for lubrication between it and the chamber wall. Place the plunger into the top of the chamber and with an even pressure push the plunger downwards. WARNING: DO NOT force the plunger downward with too much pressure, which can cause damage to your Aeropress or personal injury can occur from hot, pressurized liquid shooting out.
6. Serve: Simply lift the plunger off the coffee cup and remove the filter cap from the assembly. The coffee is ready to be served, enjoy.
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Chemex
DRIP COFFEE OVERVIEW This brewing method is intended for at-home coffee enthusiasts with a moderate amount of knowledge of the coffee brewing process. A Chemex consists of a hollow glass body, with a wooden handle and a leather tie. Originally invented by chemist Peter J. Schlumbohm, Ph.D., the Chemex uses a simple design in order to create an incredibly satisfying coffee, with no risk of bitterness due to over extraction 2.11. The Chemex uses a pour-over method, which allows the temperature of the water to be correct throughout the entire steeping process. This brewing method is difficult, and will require special attention the entire time. It is recommended that the user reads through all of the instructions before they begin brewing.
EQUIPMENT AND MATERIAL NEEDED
Figure 2.O displays all the equipment and materials that will be needed for this brewing method. *Note: Only Chemex brand coffee filters may be used for this brewing method.
Figure 2.O- Chemex Equipment and Materials 22
INSTRUCTIONS 1. Grind Coffee: Using the coffee grinder, grind whole beans to a coarse texture. 2. Place Filter in Chemex: Open a Chemex Coffee Filter into a cone shape. Place the filter into the top of the glass body of the Chemex.
3. Dampen Filter: Boil water in the teapot. Using approximately 10 ounces of water, dampen the filter by pouring the water in a circular motion so that all parts of the filter are wet. Allow water to drain through filter, then pour out of the body ensuring that the dampened filter remains sealed against the glass walls.
Brewing
* NOTE: One side of the cone should have three layers, this side should be placed on the same side as the pouring spout.
4. Add Coffee Grounds: Place coarsely ground coffee into the filter. Tap or gently shake the body of the Chemex so that the grounds are approximately level.
* NOTE: The recommended amount of coffee beans is 2 tablespoons per 6 ounces of water 2.12. For a stronger tasting brew, increase the amount of beans. 5. Add Water: Pour approximately 4 ounces of boiling water onto the coffee and let the grounds, bloom for 30 seconds. Blooming will create a foam above the grounds. After the grounds bloom, slowly pour the remaining water, in a circular motion around the filter, ensuring that all of the grounds are evenly soaking. WARNING: Water is hot, pour slowly. Do not let the water overflow the top of Chemex body.
6. Serve: Once all of the water has passed through the filter, remove the filter and grounds, and dispose of in the garbage. By placing your hand on the wooden handle, pour the brewed coffee from the Chemex into a coffee cup using the pouring spout, and enjoy. 23
Espresso
ESPRESSO OVERVIEW This type of brewing method is intended for at-home baristas and for anyone who enjoys drinking coffee-based beverages. Understanding the process for pulling espresso will reveal the desirable tastes and flavors of espresso and coffee based beverages.
This brewing method is of higher difficulty and the user should know how to safely operate a coffee grinder and has been trained with basic knowledge on an espresso machine. Make sure that all of the materials and equipment are properly handled and cleaned during this process. Please note that pulling espresso is a delicate process that takes extreme precision and plenty of practice.
EQUIPMENT AND MATERIALS NEEDED
Figure 2.P displays all the equipment and materials that will be needed to pull an espresso shot.
Figure 2.P- Espresso Equipment and Materials 24
INSTRUCTIONS 1. Grind Coffee: Using the coffee grinder, grind whole beans to a very fine texture. * Note: Grind approximately 18-21 grams of the ground for pulling espresso. If the shot pours too quickly then the ground should be finer so that it becomes more dense. If the shot pours slow then adjust the grind to make it more coarse.
3. Level the Grind: Settle the grounds by tapping the portafilter against a hard surface. Next, clear the excess grounds; level the surface by carefully brushing your finger across the top of the basket (do not apply downward pressure).
Brewing
2. Add Coffee Grounds: Remove the portafilter from the grouphead on your espresso machine. Grind coffee and dose it into the portafilter basket. The grounds should be slightly heaping but not overflowing from the basket.
4. Tamp the Grounds: Begin by placing the portafilter on a flat and level surface. Hold the tamper firmly in your dominant hand and the portafilter handle in the other. Place the tamper directly (flat) on top of the grounds without applying any pressure. Once the tamper is level on the grounds, apply pressure downward. This step requires approximately 30 pounds of pressure 2.13. Release pressure. Repeat and release pressure with a slight twirl of the tamper to smooth the grounds for an even extraction. *Note: this step should be performed in less than 30 seconds for fresher and fuller tasting results 2.14.
5. Pull Espresso Shot: To begin, place the portafilter in the grouphead and carefully twist to the right to lock it in position. Depending on your machine you will need to begin water pressure by pushing a button, or pulling a lever. Begin timer. Place a demitasse or shot glass beneath the portafilter. The shot will begin as a drip and will develop into a gentle, buttery stream. A “perfect� shot will be pulled within 23-29 seconds and will be have warm brown coloring and an upper layer of crema 2.15.
6. Serve: Serve espresso shot immediatly to ensure a rich and high quality drink. If you are making an espresso based beverage such as a cappuccino then pour 4 ounces of steamed milk on top of the brewed espresso.
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Order Up
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BACKGROUND
Ordering coffee drinks from a local coffee shop can seem like a daunting task for the novice or beginner coffee drinker. It can even seem difficult for the average enthusiast looking to change it up from their normal routine drink. What makes it tough is that every local coffee shop has their own naming conventions for commonly made coffee beverages.
The first step in ordering a coffee from your local barista is familiarizing yourself with the establishment. Recognize what names are used for the sizes, as well as unique names for their signature drinks. Coffee shop staff are always willing to help a customer with any questions pertaining to signature drinks and can help make up a decision based on a customer’s preferred taste.
Order 27
Preferences ORDERING OPTIONS Walking into a coffee shop for the first time can be intimidating. Coffee shops typically have at least 10 different drinks offered on their menu. The drinks vary in size, serving of espresso, caffeinated or decaffeinated, brewing method, and the milk ratio. Step One: Determine what size drink will suit your caffeine needs. Typically a small, medium, or large specialty beverage gets 1, 2, or 3 shots of espresso respectively, but additional shots of espresso can be added to any size or type of drink. Be aware that this will change the taste and effect of your chosen beverage. Step Two: Decide if you want milk, and what type of milk you would like in your drink. The list of types of milk can be very long and depends on what is offered at your local coffee shop, but there are some common types like whole, 1%, 2%, non-fat, soy, almond milk, half and half, or whipped cream. Also up for consideration is the method of delivery, whether the milk will be frothed, heated, or added in its un-altered form at the end. Step Three: The final decision is whether to add any additional flavor using syrups and other seasoning like hazelnut, nutmeg or cinnamon. This step will allow you to fully customize your drink, making it unique and desired by your taste buds.
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Styles DRINK STYLES Espresso-Made by forcing hot water through compacted finely ground dark roast coffee. An espresso shot is the foundation for most coffee drinks offered throughout the world.
Coffee Americano- The typical type of coffee drink brewed in most American homes. At a coffee shop it can be brewed by first pulling an espresso shot and then mixing it with a desired amount of hot water to reduce its bitterness and strength. CafĂŠ Mocha-A mix of 1/3 espresso, 1/3 chocolate sauce, and 1/3 steamed milk creating a rich, decadent beverage.
CafĂŠ Latte or Cappuccino- Espresso topped with steamed milk. Depending on the coffee shop and its ratio of ingredients it can be considered a latte or cappuccino. Espresso Macchiato or Espresso con Panna-Macchiato is an espresso shot topped with a little bit of milk. A con panna is topped with whipped cream.
Order 29
Cincinnati CafĂŠs
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BACKGROUND Whether it’s to get your early morning cup of joe or to grab some afternoon coffee with friends, Cincinnati has many great cafés to offer. Local cafés offer their own unique atmospheres and cater to a variety of customer needs. Some offer a convenient spot downtown to enjoy some quality espresso while you send a quick last minute email. Others offer a relaxing ambiance with large comfortable seating areas for staying an extended period of time. Some also serve alcohol in the afternoon to complement live music that is played throughout the evening. Depending on your coffee needs and location preferences, there are many factors involved in discovering your favorite café.
Cafés
The purpose of this chapter is to give you a sampling of local coffee shops around the Cincinnati area. The featured shops are located in various places around Cincinnati, including downtown and the surrounding suburbs. Each café offers a unique style of service or entertainment.They were all reviewed by a set list of criteria: atmosphere, price, location/convenience, method/quality of brews, non-coffee menu, events/activities, specialty drink, and the quality of service. Sampling cafés and coffee beverages will help develop the novice coffee drinkers palate. Figure 3.A showcases the shops featured in this chapter. The cafés selected are appropriately priced and offer high-quality coffee beverages with signature flare.
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Rohs Street Café 245 W McMillan St, Cincinnati, OH 45219 - (513) 381-7647 - rohsstreetcafe.com Atmosphere: Rohs Street Café is a great place to meet up with friends, study, and enjoy a quality cup of coffee, made by friendly and knowledgeable baristas. With an assortment of differently sized tables, you are able to gather as a group, or work on your own. There is a large main room and two smaller sized rooms for a more intimate feel. Activities such as board games and reading materials are available. Lining the walls are plenty of outlets for encouraged laptop use. Upbeat music fills the air, for a pleasant and relaxing vibe. Food is available, but outside food from the surrounding restaurants is also allowed to be brought in. The café shares the building with a church, so there is a separate room for gathering, with stage space and plenty of seating. Price: The price is inexpensive, with a small drip coffee costing $2 and a cappuccino costing $3
Location/Convenience: located on the corner of Rohs Street and West McMillan Street, in an old church building. Free off-street parking is available on the streets surrounding the establishment. There is also a small parking lot in the back of the building. Being located near the campus of the University of Cincinnati, the Rohs Street Café is easily accessed by college students and others who live in the area. Method/Quality of brews: Offered is drip coffee, espresso, and pour-over coffees. The types of pour-overs available are Chemex, Hario v60, and Kalita wave. These are brewing methods are specialty and are not offered at all coffee establishments. Non-coffee Menu: Muffins, extensive tea menu, granola bar, chips and humus, oatmeal, yogurt with granola, fruit, cookies, hot chocolate, chai lattee, karate latte, Tokyo, chai lattee, sodas, milk, and juiceboxes. Coffee supplies are also sold here. Events/Activities: Concerts, forums, yoga, poetry workshop, performances, and church services. Specialty drink: Most popular is the cappuccino. Other specialties are the Grasshopper (peppermint mocha with espresso), Tokyo (ground tea leaves with soy and honey), Xcholatl (spicy hot chocolate), Karate latte (roasted sesame seeds with soy)
Quality of Service (employees): Very friendly and personable employees that deliver your order to your table. Coffees are served in ceramic cups and metal silverware is used.
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Collective Espresso 207 Woodward St, Cincinnati, OH 45202 - (513) 399-7207 -facebook.com/collectiveespressoOTR Atmosphere: Collective Espresso from the front looks like any other arbitrary store front, set in the Over-the-Rhine (OTR) area. Upon entering, the atmosphere changes into a rustic, almost western setting; a drastic change from the urban feel of downtown Cincinnati. In the center of the room, a rectangular espresso bar made out of reclaimed wood takes up most of the room. Sitting on top is a “Strada” espresso machine and two Mazzer coffee grinders as well as other coffee brewing machinery. The furnishing also have a rustic feel made out of metal straps riveted together, all topped with what appears to be reclaimed wood. While its decor is neat and aesthetically pleasing, it’s atmosphere is somewhat hard and not conducive to long term visit. Price: The menu prices are inexpensive, with espresso costing $2 and a cappuccino costing $3.
Location/Convenience: Collective Espresso is conveniently located at the intersection of Main St. and Woodward St. in OTR area. Close to the epicenter of the revitalization of the OTR area with only on street parking available. Method/Quality of brews: Top shelf espresso, macchiato, cortado, cappuccino, latte, mocha, Hario Pour Over, Chemex, and drip. Non-coffee Menu: Rishi Tea, Hot Chocolate, Chai.
Events/Activities: Involved in barista jams, Aeropress contest, Event with Deeper roots. Specialty drink: Most popular is the cappuccino or cortado.
Quality of Service (employees): Friendly and highly educated staff, there typically isn’t a long wait for service.
Cafés 33
Coffee Emporium 110 E. Central Parkway Cincinnati, OH, 45202 - (513) 651-5483 - coffee-emporium.com Atmosphere: Coffee Emporium is an eclectic café that offers a large variety of beverages and foods to enjoy. There is a wide open space with smaller sized tables to gather with friends or work on a laptop. A counter lines the wall for people looking for a more individual setting. Couches and love seats are scattered about to offer a more friendly and relaxed feel. Adding to the building’s character are hanging art pieces from local artists and handmade decorations. With a large food and drink menu, Coffee Emporium is sure to please a variety of people, whether you are looking for a nice lunch or stopping in for a cup of coffee. Price: The price is inexpensive, with a small drip coffee costing $1.75 and a cappuccino costing $3
Location/Convenience: Coffee Emporium is located in the up-and-coming neighborhood Over-the-Rhine (OTR) surrounded by many local restaurants. OTR is also near the central downtown area of Cincinnati. Street parking is available, on the surrounding streets, typically with a meter. A metered parking lot is located across the street.
Method/Quality of brews: Coffee beans are roasted in house. Offered is drip coffee, cold brew, and espresso. Non-coffee Menu: Coffee Emporium has an extensive food and drink menu. There are many types of sandwiches, salads, wraps, and paninis. Side items include pretzels, humus, Greek yogurt, pasta salad, cookies, brownies, and fruit salad. Breakfast items offered are quiches, bagels, waffles, oatmeal, breakfast burrito, parfaits, and pastries. For non-coffee drinks they have a large tea menu, Naked juices, apple cider, hot chocolate, smoothies, Italian soda, chai tea lattes, and a “bumble bee” which is a milk steamer with honey and vanilla.
Events/Activities: Dedicated to strengthening the community through generous contributions. Partners with the International Women’s Coffee Alliance, Crop to Cup, Village Life Outreach Project, Mujeres En Café Guatemala, and Hacienda La Minita. Specialty drink: CE offers a variety of unique drinks including the Bumble Bee, Bee with a Buzz- (Bumble Bee + espresso) , Peanut Butter Mocha, and Turtle Latte.
Quality of Service (employees): Paper cups, ceramic plates, and metal silverware. Very friendly employees who call you by name and are very personable.
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Coffee Please 6930 Miami Ave, Cincinnati, OH 45243 - (513) 271-4700 - coffeeplease.net Atmosphere: Upon walking into Coffee Please in Madeira, OH., your attention is first drawn to the left wall of the establishment, where 80 types of roasted coffee beans are displayed, all of which were roasted in-house weekly. Each roast container has a clear display window, so customers can see just how dark a certain roast is, additionally the displayed name tag has information about the taste a customer could expect. Below the coffee bean display are large burlap coffee bean bags which are used to store excess coffee beans and were used when first shipped to the United States. The ordering and cashier is at the center of the store directly in front of the front door. To the right, near the wall is an old coffee roaster, still being used weekly for roasting Coffee Please signature blends. Sitting areas with tables are towards the front of the store on both the left and right sides, with additional sitting outside in the front. The dĂŠcor of Coffee Please is lacking, due most likely to the store being set up more for functionality than aesthetics. Price: The price is inexpensive, with a small drip coffee costing $1.75 and a small cappuccino costing $2.50. Their signature drinks are more expensive, averaging from $4-5. Location/Convenience: Coffee Please is located in downtown Madeira, convenient for anyone
living in the Indian Hills/Madeira area. Plenty of parking is available near the store in the form of parking lots and some on-street parking.
Method/Quality of brews: Over 80 types of in-house roasted coffee beans available. Numerous types of signature chilled and hot coffee, as well as routine drinks that every avid coffee drinker is familiar with. Non-coffee Menu: Extensive food menu is available with pre-made wraps as well as hot items made to order. Specialty drink : A lot of special signature drinks available.
Quality of Service (employees): Exceptional staff, very small wait between the time a drink is ordered and then received. Espresso is not the highest level of quality but it is still satisfactory.
CafĂŠs
Events/Activities: No routine events.
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Cheapside 326 E. 8TH ST, Cincinnati, OH 45202 - (513) 345-6618 - cheapsidecafe.com Atmosphere: Cheapside Café gave off the immediate impression as a café where people can stop in quickly to grab a coffee and even a quick bite to eat. That aside, there are still several tables inside where people can sit down and work or study, but there aren’t very many outlets to encourage work on electronic devices. There are also several picnic tables on an outside patio-like area where several groups of people can sit, weather permitting. The inside is a very strong white color that gives the café a bright feeling while all surfaces are made from what seems to be reclaimed wood, which adds a very warm, natural accent to the place. Cheapside also provides carry-out food. Price: The price of drink items is average, with a small drip coffee at $3 and cappuccinos at $3.
Location/Convenience: Cheapside is located between the Over-the-Rhine (OTR) and downtown areas, on the east side of town. Being near downtown, there is plenty of metered parking as well as a few paid lots no more than a couple blocks away. There also happens to be a bus-stop just outside of Cheapside, so anyone can catch a ride right almost directly to their front door. Unfortunately, there is no designated parking at Cheapside, but if you happen to be in either downtown or OTR, it’s just a quick walk away.
Method/Quality of brews: Cheapside provides an assortment of coffee-based drinks, including espresso, macchiato, cappuccino, and latte. For normal coffees, they have standard drip coffee, a Hario pour-over brew, and a kegged cold brew coffee. The cold brew is a rather unique item, since most shops only offer iced coffee. Non-Coffee Menu: Cheapside offers meals alongside their coffee bar, providing breakfast items, salads, sandwiches, as well as sides and pastries. They also offer a few teas, sodas, and hot chocolate aside from their coffee drinks. Events/Activities: Cheapside didn’t have an event line-up, and they didn’t really seem to have room for that. They put more of a focus on providing food and drinks for customers. Specialty Drink: Cheapside’s specialty drink is the Espresso Chinotto, which is a mixture of espresso, house-made tonic, and soda. However, during the visit we tried their unique nitrous coffee, which is a cold brew coffee that is infused with nitrous oxide, much like the popular Guinness beers. The result is a light, tonic-flavored coffee that is fizzy yet very smooth.
Quality of Service (employees): The employees are kind, friendly, and quick to help, and all food and specialty drinks are delivered directly to you. Drinks are served in ceramic cups, and food items are given to you on quality ceramic plates.
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1215 Wine Bar & Coffe Lab 1215 Vine St Cincinnati, OH 45202
- (513) 429-5745 -
1215vine.com
Atmosphere: 1215 Wine Bar and Coffee Lab is located on Vine St., in the recently revitalized Over-the-Rhine (OTR) district of Cincinnati. Its location sits near some of the well-known Cincinnati native restaurants, Senate, A Tavola, and Bakersfield. Upon entering, your attention is drawn to shelves of various types of wine backed against a wall of exposed brick. Also in the front of the store, opposite of the wines shelves is the major siting area; composed of antiques wood and fabric chairs paired with simple tables, additional sitting includes 2 long benches lining another exposed brick wall opposite of the wine shelves. Near the center is large wine bar with other types of wine being displayed behind on the wall. The bar has a somewhat rustic/weathered antique wood feeling with tall antique bar chairs made primarily of wood. Near the back is the cash register and large menu where all the coffee style drinks are prepared. This gives any new patrons an automatic idea of where their order can be placed and where to find a barista to answer questions. Price: Relatively decent prices. A coffee americano will cost $2.50 and a cappuccino will cost $2.75.
Location/Convenience: Located in the epicenter of revitalization in the downtown OTR district of Cincinnati. No parking lots are available to customers, but there is on-street parking and parking garages around the neighborhood.
Method/Quality of brews: Many methods of brewed coffee available as well as 6 signature drinks. Alcohol license allows alcoholic coffee drinks to be served such as a Irish Coffee. Non-coffee Menu: Wine, Beer, Tea, Hot Chocolate, Decent appetizer style food options.
Events/Activities: Happy Hour M-F 4-7pm, routinely has live music, decent night life with the store staying open a lot later than typical coffee shops especially on the weekend. Quality of Service (employees): Friendly staff, moderate to high quality of coffee.
CafĂŠs
Specialty drink: Numerous types of specialty drinks including alcoholic beverages.
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Urbana Café 1801 Race Street Cincinnati. OH 45219 - (513) 374-1924 - urbana-cafe.com/ Atmosphere: Urbana Café is a mobile coffee truck where friends can gather and enjoy high-quality espresso drinks. Urbana has two operating Vespa Ape’s (coffee trucks) and they recently started roasting their own coffee beans. One of the trucks is always stationed at Findlay Market and the second truck partners with local businesses to attend festivals, weddings, and various corporate events. Urbana does not have a brick and mortar building to seat and serve guests, however, the mobile café promotes community space and organic conversations while guests wait for their beverages. The café is street legal and can operate in many locations throughout Cincinnati. Price: The price is inexpensive, a double espresso is $2 and a cappuccino is $3.
Location/Convenience: Urbana Café is located in Over-the-Rhine at Findlay Market, 1801 Race Street Cincinnati. The café is open Friday-Sunday at the market. There is free on street parking and paid lots surrounding the market. The café is a great compliment to the farmers markets and artisan shops at Findlay. Method/Quality of brews: The Italian style espresso is authentic to Urbana Café. It is one of the few café’s in the city that uses all manual brewing equipment such as the pull-lever espresso machine. Non-coffee Menu: Urbana roasts and sells their own coffee beans. They also sell apparel, grocery tote bags, coffee mugs, and porcelain espresso sets. They occasionally partner with O-Pie-O, a Cincinnati artisan pie shop, and offer baked goods. Events/Activities: Since the café sets up at festivals and markets there is always surrounding entertainment.
Specialty drink: Most popular beverage is the cappuccino. Other specialties are the Affagoto (espresso served over gelato), Shakerreto (iced espresso and fresh mint served martini style) Pistachio espresso frappe (pistachio and espresso frozen blended beverage).
Quality of Service (employees): Very engaging staff, there is always a conversation and smile served with each beverage.
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Coffee Exchange 6105 Montgomery Rd Cincinnati. OH 45213 - (513) 376-7315 - coffeeexchangepr.com Atmosphere: The Coffee Exchange has a warm and welcoming ambiance. The café is a perfect space to set-up and work on a long project. If you are in the area it is also convenient to stop in and grab a cup of coffee to go. There is comfortable seating and even a large table that can be used for group meetings. The café has board games and books that their guests can enjoy. A TV is located above the bar to display pictures of the community and future events. The Exchange takes pride in their sustainable business practices and involvement in the community. Price: The price is inexpensive, a 12 oz. drip costs $2.00 and a cappuccino is $2.75.
Location/Convenience: The CoffeeExchange is located at the heart of the business district in Pleasant Ridge. There is an abundance of on-street parking available and a parking lot located behind Molly Malone’s. Method/Quality of brews: For their espresso based beverages the café uses the Rancillio, one of the best programmable machines on the market. French press and drip coffee are offered in house.
Non-coffee Menu: In addition to the diverse coffee menu, The Exchange offers loose leaf teas, smoothies, wine, and beer. They also have baked goods, sandwiches and fruit. Events/Activities: The Coffee Exchange supports local events and hosts an after-school program for children from the nearby school. There are also board games and books available for the customers.
Quality of Service (employees): Many people come to the shop to sit at the bar and enjoy their beverage while they converse with the staff. Some of the baristas are able to create coffee art and every drink is delivered with a smile.
Cafés
Specialty drink: The top selling drink at the Exchange is the Bullseye (a latte with vanilla and caramel flavors). They offer non-traditional flavored lattes such as the Busy Bee, Joe Mocha, and the Buckeye Heidi.
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Sidewinder 4181 Hamilton Ave Cincinnati, OH 45223 - (513) 542-8321 - sidewindercoffee.com Atmosphere: Sidewinder is a bustling little café in the heart of Northside, where anyone can stop in and grab something fast to go, or if they have time to sit down and work. The front of the shop is designated almost entirely to the service, where the registers, coffee machines, food, and baristas stay. There are a few tables for people to sit and quickly enjoy their coffee, or wait on their order to finish. This section is a bit busy, since a lot of people are running in and out with to-go orders. However, the back is a quiet area where anyone can go to sit down and enjoy the atmosphere. This area also has a small assortment of activities from board games to books for people to pick up and enjoy. The back is moderately lit, with very earthy colors and odd items scattered around that can make anyone feel comfortable and at home. Sidewinder also features an outdoor area for people to sit when the weather is nice enough. Price: Drink items are fairly cheap, at $2.50 large drip coffee and $3.75 large cappuccinos.
Location/Convenience: Sidewinder is located in Northside right off of Hamilton Avenue. Parking is very easy, as there is a large amount of street and metered parking, and a very cheap paid parking lot is right down the block from Sidewinder, where $3 can cover you almost all day long. If you are without a car, or don’t want to drive, there is a Cincinnati Metro stop on the same block. Method/Quality of brews: Sidewinder offers a fairly common assortment of coffee drinks.
Non-Coffee Menu: Sidewinder offers a wide variety of foods, from small pastries and snack foods to, full café meals, serving breakfast, lunch, and dinner. They have a variety of non-coffee drinks including teas, sodas, smoothies, and a bar menu. Events/Activities: Sidewinder doesn’t host any of its own events, however being in the Northside area, there are plenty of activities to explore.
Specialty Drink: Sidewinder’s most popular drinks are also their unique drinks, which are variations on common coffee lattes. One of these, is the Turkish Latte, which is a regular latte with cardamom and honey. Other unique lattes featured at Sidewinder include the Mexican Latte (cinnamon, cayenne, and cocoa), and the White Rabbit (macadamia nut and white cocoa). Quality of Service (employees): The employees were very friendly and quick for service, however there isn’t much time for you to sit back and chat with them, since this coffee shop is regularly busy. Coffee is served in a paper cup to cater to the large number of to-go patrons.
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Cafés
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Glossary Agtron – 8
A specially modified spectrophotometer that reads the color of a roasted bean in order to determine a specific, industry-defined level of roast achieved. Values are placed into an Agtron Scale that commonly ranges from 70-25, where 70 is a very light roast, and 25 is a very dark roast g.1.
Barista – 5, 24, 27, 32, 33, 37, 39, 40
A person who is specially trained in the making and serving of coffee drinks g.2.
Café – 5, 7, 31, 32, 34, 36, 38, 39, 40
A small restaurant where you can get simple meals and drinks (such as coffee)g.3.
Caffeinated – 5, 28
Containing caffeine.
Caffeine – 7, 28
A substance that is found especially in coffee and tea that makes you feel more awake g.4.
Carafe – 12, 13
A wide-mouthed glass or metal bottle with a lip or spout, for holding and serving beverages g.5.
Espresso – 9, 18, 20, 24, 25, 28, 29, 31, 32, 33, 34, 35, 36, 38, 39
A strong coffee prepared by forcing live steam under pressure, or boiling water, through ground dark-roast coffee beans g.6.
Flat Scoop – 13
A method of scooping coffee grounds where the scoop is entirely full with grounds that are even with the edge of the scoop. Figure g.A shows a flat scoop of coffee grounds.
Figure g.A Flat Scoop 42
Grounds (Coffee Grounds) – 11, 12, 13, 15, 17, 18, 19, 20, 21, 23, 25
A term referring to ground coffee beans. The texture of the ground beans can range from fine to coarse, and can vary depending on the brewing method.
Heaping Scoop – 13, 25
A method of scooping coffee grounds where the scoop is entirely full with extra grounds mounded above the edge of the scoop. Figure g.B shows an exaggerated heaping scoop of coffee grounds.
Figure g.B Flat Scoop
Profile (Flavor Profile) – 7, 8, 9, 14
A method of judging the flavor of foods by examination of a list of the separate factors into which the flavor can be analysed g.7.
Pulling Espresso – 24, 25, 29
The act of and method for brewing espresso. Refer to pages 24 and 25 for instructions on pulling espresso.
Roast (Roast Profile) – 7, 8, 9 Second Crack – 7
The second distinct period of cracking during the roasting process that occurs around 450 degrees Fahrenheit g.9.
Index
The description as to what happens during the roasting process and adjustments that were made to effect the outcome g.8 .
Steep – 14, 15, 16, 17, 22
To soak in water or other liquid, as to soften, cleanse, or extract some constituent g.10.
Strength – 11, 13, 17, 29
A determinant of how much coffee there is as a ratio to water in a brew g.11 .
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Sources i.1 Kitchen Daily. 2011 November 11. America’s Coffee Obsession: Fun Facts That Prove We’re Hooked [Internet]: Huffington Post; [Cited 2015 Apr 18]. Available from: http://www.huffingtonpost.com/2011/09/29/americas-coffee-obsession_n_987885.html.
i.2 National Coffee Association. The History of Coffee: [Internet]: National Coffee Association; [Cited 2015 Apr 18]. Available from: http://www.ncausa.org/i4a/pages/index.cfm?pageID=68. i.3 National Coffee Association. Coffee From Around the World: [Internet]: National Coffee Association; [Cited 2015 Apr 18]. Available from: http://ncausa.org/i4a/pages/index. cfm?pageid=75.
1.1 Coffee Cuppers. Coffee Tasting Glossary [Internet]: Coffee Cuppers; [Cited Apr 18]. Available from: http://www.coffeecuppers.com/CoffeeTastingGlossary.htm.
1.2 Coffee Review. Roasting Definitions [Internet]: Coffee Review- The Worlds Leading Coffee Guide; [Cited 2015 Apr 18]. Available from: http://www.coffeereview.com/roast-definitions/. 1.3 Coffee Crossroads. Coffee Roasts From Light to Dark [Internet]: Coffee Crossroads; [Cited 2015 Apr 18]. Available from: http://www.coffeecrossroads.com/coffee-101/coffee-roasts-from-light-to-dark
1.4 Meister. What Do Coffees from the Major Growing Regions Taste Like [Internet]: Serious Eats; [Cited 2015 Apr 18]. Available from: http://drinks.seriouseats.com/2013/06/coffee-flavor-profiles-major-growing-regions-guatemala-kenya-brazil-ethiopia.html 1.5 Zhu, Agnus. 2013 June 10. Coffee-flavor Profiles [Internet]: The Daily Californian; [Cited 2015 Apr 18]. Available from: http://www.dailycal.org/2014/11/01/coffee-flavor-profiles-beginners/ 2.1 Toddy Cafe. Why Toddy Cold Brew? [Internet]. Toddy Cafe. [Cited 2015 Mar 26] . Available from: https://toddycafe.com/cold-brew/why-toddy-cold-brew
2.2 Neely K. “Cold-brew” vs. Japanese Iced Coffee [Internet]. [2014 Jun 26, Cited 2015 Mar 30]. Available from: http://www.rohsstreetcafe.com/blog/2014/6/26/cold-brew-vs-japanese-iced-coffee 2.3 Blue Bottle Coffee. Cold Brew [Internet]. Blue Bottle Coffee. [Cited 2015 Mar 26] . Available from: https://bluebottlecoffee.com/preparation-guides/cold-brew
2.4 Goodwin L. Serving & Storing Cold-Brewed Coffee [Internet]. [Cited 2015 Mar 30] . Available from: http://coffeetea.about.com/od/coffeerecipes/ss/ColdBrewedCoffeeTutorial_6.htm
2.5 Stumptown Coffee Roasters. French Press [Internet]. 2012 Sept 18. Stumptown Coffee Roasters; [Cited 2015 Feb 24]. Available from: http://stumptowncoffee.com/brew-guides/press-pot/ 2.6 National Coffee Association. How to Brew Coffee [Internet]. National Coffee Association USA; [Cited 2015 Mar 11]. Available from: http://www.ncausa.org/i4a/pages/index.cfm?pageID=71
2.7 Cho, Nick. 2014 Jul 16. Coffee Science: How to Make the Best French Press Coffee at Home [Internet]. Serious Eats; [Cited 2015 Feb 24]. Available from: http://www.seriouseats. com/2014/07/how-to-make-better-french-press-coffee-tips-technique-grind-timing.html
2.8 Espresso Deco . Bialetti Moka Pot: A Brief History [Internet]: The Espresso Deco Blog; [2012 Feb 06, Cited 2015 Mar 11] . Available from: http://espressodeco.com/blog/bialetti-moka-pothistory/
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2.9 Crockett, Zachary . The Invention of the AeroPress [Internet]. Priceonomics; [2014 Mar 04, Cited 2015 Apr 03] . Available from: http://priceonomics.com/the-invention-of-the-aeropress/ 2.10 Aerobie, Inc . Aerobie, AeroPress, Coffee & Espresso Maker [Internet]. Palo Alto(CA): [Cited 2015 Apr 03] . Available from: http://aerobie.com/aeropress.htm 2.11 Prima Coffee Equipment. Chemex [Internet]. Prima Coffee Equipment; [Cited 2015 Mar 30] . Available from: https://prima-coffee.com/manufacturers/chemex
2.12 Batdorf and Bronson Coffee Roasters. Chemex [Internet]. Batdorf and Bronson Coffee Roasters; [2014, Cited 2015 Mar 30] . Available from: http://www.batdorfcoffee.com/learn/ chemex-brewing-basics.html 2.13 Blue Bottle Coffee. Espresso Brewing Guide [Internet]. Blue Bottle Coffee; [Cited 2015 Mar 11]. Available from:https://bluebottlecoffee.com/preparation-guides/espresso. 2.14 Maud. Espresso- The Art of the Barista [Internet]. Miss Maud; [Cited 2015 Mar 11]. Available from: http://www.missmaud.com.au/Coffee/EspressoTheArtofTheBarista.aspx.
2.15 Espresso Parts. Barista Training Basics [Internet]. Espresso Parts; [Cited 2015 Mar 11]. Available from: http://www.espressoparts.com/baristatrainingbasics. g.1 Roast Definitions [Internet]. [Cited 2015 Apr 19] . Available from: http://www.coffeereview. com/roast-definitions/
g.2 Barista [Internet]. [Cited 2015 Apr 19] . Available from: http://dictionary.reference.com/ browse/barista
g.3 CafĂŠ [Internet]. [Cited 2015 Apr 19] . Available from: http://www.merriam-webster.com/dictionary/cafĂŠ g.4 Caffeine [Internet]. [Cited 2015 Apr 19] . Available from: http://www.merriam-webster.com/ dictionary/caffeine
g.5 Carafe [Internet]. [Cited 2015 Apr 19] . Available from: http://dictionary.reference.com/ browse/carafe g.6 Espresso [Internet]. [Cited 2015 Apr 19] . Available from: http://dictionary.reference.com/ browse/espresso g.8 Roast Profiling [Internet]. [Cited 2015 Apr 19] . Available from: http://www.sweetmarias. com/library/content/roast-profiling g.9 Coffee Terms - Roasting [Internet]. [Cited 2015 Apr 19] . Available from: http://www.zecuppa. com/coffeeterms-roasting.htm#second-crack
Index
g.7 Flavour profile [Internet]. [Cited 2015 Apr 19] . Available from: http://www.encyclopedia. com/doc/1O39-flavourprofile.html
g.10 Steep [Internet]. [Cited 2015 Apr 19] . Available from: http://dictionary.reference.com/ browse/steep g.11 The Basics [Internet]. [Cited 2015 Apr 19] . Available from: http://www.thecoffeefaq. com/1thebasics.html
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Sources Image Citations Coffee Cup and Coffee Bean Image (p. 1), Coffee Stain Image (all pages), Continent Maps (p. 9). [Internet]. [Cited 2015 Apr 19] . Available from: http://pixabay.com/ Introduction and Order Up Cover Images (p. 4 and 26): [Internet]. [Cited 2015 Apr 19] . Available from: https://unsplash.com/
Coffee Plant (p. 5): [Internet]. [Cited 2015 Apr 19] . Available from: http://marcellakriebel.com/ day-43-coffee-plant/ Figure 1.A Roasting process (p. 7): [Internet]. [Cited 2015 Apr 19] . Available from: http://espressovivace.com/index.php/education/news/ Figure 1.B Roasting coffee (p. 8): [Internet]. [Cited 2015 Apr 19] . Available from: http://chasingdelicious.com/category/kitchen101/ Figure 1.C Flavor profiles (p. 8): [Internet]. [Cited 2015 Apr 19] . Available from: http://www.coffeecrossroads.com/coffee-101/coffee-roasts-from-light-to-dark
Coffee Cup (p. 11, 12, 14, 16, 18, 20, 22, 24): Coffee Cup Outline [Internet]. Online Image Arcade; [cited 2015 Mar 24] . Available from: http://imgarcade.com/1/coffee-cup-outline/ Clock (p. 11, 12, 14, 16, 18, 20, 22, 24): Pixabay. Time [Internet]. Pixabay; [2014 Apr, cited 2015 Mar 24] . Available from: http://pixabay.com/en/time-minutes-stopwatch-timerhours-145735/
Figure 2.B-2.P Equipment and Materials, listed in order by page number (p. 12, 14, 16, 18, 20, 22): Coffee Grinder: Mazzer Kony Electronic Conical Burr Espresso Grinder [Internet]. Prima Coffee Equipment ; [cited 2015 Apr 18] . Available from: https://prima-coffee.com/equipment/mazzer/kony-e Scale: Jennings Coffee Scale [Internet]. Corvus Coffee Roasters; [cited 2015 Apr 18] . Available from: http://www.corvuscoffee.com/products/jennings-coffee-scale
Water: The Karma of a Cup of Water [Internet]. Tibetan Buddhist Altar; [2014 Jul 16, cited 2015 Apr 18] . Available from: http://www.tibetanbuddhistaltar.org/the-karma-of-a-cup-ofwater/ Electrical Outlet: Outlet [Internet]. Westchester Homeowner; [2012 May 11, cited 2015 Apr 18 ] . Available from: http://westchesterhomeowner.com/2012/05/page/3/ Drip Coffee System: The Best Coffee Makers. Coffee Maker One [Internet]. Yola; [cited 2015 Apr 18] . Available from: http://coffeemakersbest.yolasite.com/
Coffee Filter: Wikipedia. Coffee Filter [Internet]. Wikipedia; [2014 Jul 23, cited 2015 Apr 18] . Available from: http://en.wikipedia.org/wiki/Coffee_filter
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Tablespoon: FSW Restaurant Supply. Stainless Steel Measuring Spoon [Internet]. FSW Restaurant Supply; [cited 2015 Apr 18] . Available from: http://www.foodservicewarehouse.com/tablecraft/721d/p9546.aspx
Coffee Cup: Pixabay. Coffee Cup White Porcelain [Internet]. Pixabay; [2015 Jan, cited 2015 Mar 24] . Available from: http://pixabay.com/en/cup-coffee-empty-white-porcelain-549084/
Cold-Brew System: Amazon. Toddy T2N Cold Brew System [Internet]. Amazon; [cited 2015 Apr 18] . Available from: http://www.amazon.com/Toddy-T2N-Cold-Brew-System/dp/B0006H0JVW Stainless Steel Bowl: Webstaurant Store. Mixing Bowl [Internet]. Webstaurant Store; [cited 2015 Apr 18] . Available from: http://www.webstaurantstore.com/search/large-mixing-bowls.html Stirring Stick: Webstaurant Store. 12” Beechwood Wooden Spoon [Internet]. Webstaurant Store; [cited 2015 Apr 18] . Available from: http://www.webstaurantstore. com/12-beechwood-wooden-spoon/40712WOOD.html
Storage Jar/Bottle: Everything Kitchens. Bormioli Rocco Fido Canning Jars [Internet]. Everything Kitchens; [cited 2015 Apr 18] . Available from: http://www.everythingkitchens.com/bormioli-rocco-fido-jars-149510m-1a.html Heat Source: Cliparts. Red and Yellow Fire Logo [Internet]. Cliparts.co; [cited 2015 Apr 18] . Available from: http://cliparts.co/flame-graphic
Timer: Polder. 100-Minute Mini Timer [Internet]. Polder ; [cited 2015 Apr 18] . Available from: http://www.polder.com/shop/measuring-temperature/timers/100-minutemini-timer-1 Teapot: Everything Kitchens. Frieling Stainless Steel Teapot [Internet]. Everything Kitchens; [cited 2015 Apr 18] . Available from: http://www.everythingkitchens.com/frieling-teapot-with-infuser-stainless-steel-0122.html
Spoon: Natural Woman Products. Metal Spoon [Internet]. Natural Woman Products; [cited 2015 Apr 18] . Available from: http://naturalwomanproducts.biz/naturalwomanproductsupdates/wp-content/uploads/2014/05/lincoln-dinner-spoon.jpg
Moka Pot: More Good Stuff. Moka Pot [Internet]. MoreGoodStuff.co.za; [cited 2015 Apr 18] . Available from: http://www.moregoodstuff.co.za/product/9-cup-valira-moka-pot/
Index
French Press: Crate & Barrel. Bodum ® Chambord 34 Ounce French Press [Internet]. Crate & Barrel; [cited 2015 Apr 18] . Available from: http://www.crateandbarrel.com/bodum-chambord-34-ounce-french-press/s202525
Aeropress Kit: Thomson’s Coffee Roaster’s. Moka Pot [Internet]. Thomson’s Coffee Roaster’s; [cited 2015 Apr 18] . Available from: http://www.thomsonscoffee.com/collections/aeropress
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Sources Chemex: Crate & Barrel. Chemex 8-Cup Coffee Maker [Internet]. Crate & Barrel; [cited 2015 Apr 18] . Available from: http://www.crateandbarrel.com/chemex-8-cup-coffee-maker/ s682279 Chemex Coffee Filter: Kobos Coffee. Chemex Coffee Filters [Internet]. Kobos Coffee; [cited 2015 Apr 18] . Available from: http://test.koboscoffee.com/product/coffee-filters/ chemex-coffee-filters
Espresso Machine: Amazon. Breville BES870XL Barista Express Espresso Machine [Internet]. Amazon; [cited 2015 Apr 18] . Available from: http://www.amazon.com/BrevilleBES870XL-Barista-Express-Espresso/dp/B00CH9QWOU Portafilter: Coffee Hit. La Marzocco Stainless Steel Portafilter [Internet]. Coffee Hit; [cited 2015 Apr 18] . Available from: http://coffeehit.co.uk/la-marzocco-stainless-steel-portafilter Tamper: Espresso Supply. Tamper [Internet]. Espresso Supply, Inc.t; [cited 2015 Apr 18] . Available from: https://www.espressosupply.com/catalog/tamper-small-round-handle57mm Level Surface: FSW Restaurant Supply. Plastic Cutting Board [Internet]. FSW Restaurant Supply; [cited 2015 Apr 18] . Available from: http://www.foodservicewarehouse.com/ pinch/cbp-1812/p1516182.aspx
For Every Brewing Method (p. 13, 15, 17, 19, 21, 23, 25):
Coffee Grinder Close-up: Electric Spice Herbs and Coffee Grinder with Stainless Steel Blades and Housing [Internet]. KRUPS; [Cited 2015 Mar 26] . Available from: http://www.amazon. com/KRUPS-Electric-Grinder-Stainless-Housing/dp/B0007Y6BQQ
Cold Brew images listed in order top to bottom (p. 15):
Simply Good Cooking. Coffee Essence [Internet]. Simply Good Cooking; [cited 2015 Apr 18] . Available from: http://simplygoodcooking.com/coffee-essence/ Fresh From the Fridge. I love the smell of cold brew in the morning [Internet]. Fresh From the Fridge; [cited 2015 Apr 18] . Available from: http://www.freshfromthefridge.com/tag/ coffee Octopus Gourmet. Toddy Cold Brew System [Internet]. Octopus Gourmet; [cited 2015 Apr 18] . Available from: https://octopusgourmet.wordpress.com/2011/01/09/2488/ Blue Bottle Coffee. Cold Brew [Internet]. Blue Bottle Coffee. [Cited 2015 Apr 18] . Available from: https://bluebottlecoffee.com/preparation-guides/cold-brew
Food in Jars. Keeping Those Jars Cozy + Cold Brew Coffee [Internet]. Food in Jars. [Cited 2015 Apr 18] . Available from: https://bluebottlecoffee.com/ preparation-guides/cold-brew
French press images listed in order top to bottom (p. 17):
Blue Bottle Coffee. French Press [Internet]. Blue Bottle Coffee Inc.; [Cited 2015 Mar 26] . Available from: https://bluebottlecoffee.com/preparation-guides/french-press
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eHow. How to Make French Press Coffee [Internet]. eHow; [Cited 2015 Mar 26] . Available from: http://www.ehow.com/how_1851_make-french-press.html
Kathryn McGowan. Coffee Preparation Through the Ages, Part II [Internet]. Blog.KathrynMcGowan.com; [2010 Oct 18, Cited 2015 Mar 26] . Available from: http://blog. kathrynmcgowan.com/tag/food-history/ French Press Coffee [Internet]. 2014 Feb 11. Tastes Lovely; [Cited 2015 Mar 26] . Available from: http://www.tasteslovely.com/french-press-coffee/ Tina Wong . 2013 Jul 7. Pouring a Cup of Large Pot of French Press of Single Origin Haitian Coffee [Internet]. Philadelphia(PA):Flickr; [Cited 2015 Mar 26] . Available from: https:// www.flickr.com/photos/hellokitty893112/9248277074/
Chemex images listed in order top to bottom (p. 23):
Batdorf and Bronson Coffee Roasters. Chemex [Internet]. Batdorf and Bronson Coffee Roasters; [2014, Cited 2015 Mar 30] . Available from: http://www.batdorfcoffee.com/learn/ chemex-brewing-basics.html Wearing Grey Well. The Worth in a decent Cup of Coffee [Internet]. Wearing Grey Well; [2015 Mar 3, Cited 2015 Mar 30] . Available from: http://students.iam.colum.edu/~lazaro. suarez/wordpress/category/coffee/ Mod Cup. Chemex Brew Guide [Internet]. Mod Cup; [Cited 2015 Mar 30] . Available from: http://modcup.com/learn/brew-guides/chemex/
The Moustache Coffee Club. Coffeshop Quality Coffee at Home [Internet]. The Moustache Coffee Club; [2013 May 1, Cited 2015 Mar 30] . Available from: http://blog.moustachecoffeeclub.com/tag/coffee-chemex-pour-over-grinder/
Espresso images listed in order top to bottom (p. 25):
Shot Making with Robur. Flickr. [Internet]. [Cited 2015 Apr 19] . Available from: https://www.flickr.com/photos/nalundgaard/3053359287/
Perfecting your Distribution. 5 Senses Coffee. [Internet]. [Cited 2015 Apr 19] . Available from: http://www.fivesenses.com.au/blog/2009/04/22/perfecting-your-distribution Portafilter Image. Akha Ama Chiang Portafilter. [Internet]. [Cited 2015 Apr 19] . Available from: http://upload.wikimedia.org/wikipedia/commons/6/6a/Akha_Ama_Chiang_Mai_naked_portafilter.jpg Espresso in Demitasse Image. [Internet]. [Cited 2015 Apr 19] . Available from: (http:// en.wikipedia.org/wiki/Espresso#/media/File:Tazzina_di_caff%C3%A8_a_Ventimiglia.jpg)
Index
Coffee Tamping Image. Wikimedia. [Internet]. [Cited 2015 Apr 19] . Available from: http://upload.wikimedia.org/wikipedia/commons/3/3f/Coffee-tamping.jpg
Ordering Options Image (p. 28): [Internet]. [Cited 2015 Apr 19] . Available from: http:// mondomulia.com/2013/03/28/brunch-at-caravan-exmouth-market/ Drink Styles Image (p.29): [Internet]. [Cited 2015 Apr 19] . Available from: http:// brucemctague.com/tag/lokesh-dhakar-coffee-cheatsheet
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