Coffee sampler

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barista

The daily grind

The secret of quality coffee: invest in a quality grinder

The main reason a grinder is so important is extraction.

For espresso in particular, the grinder will affect how quickly the shot is pulled

Buying a grinder

So what should you look for when buying a grinder?

Here are some things to consider for the best results: Choose burr grinding over blade grinding Baristas get all cut up over blade grinders. These are cheaper models and don’t offer the consistent granule size needed for an even extraction. Burr grinders are far better, with an even grind. Within the burr category you can get flat burrs and conical burrs – both deliver good results but conical burrs spin more slowly, transferring less heat to the coffee as they grind.

Stepped vs unstepped This refers to how you change the size of your grind.

Most budget grinders offer stepped transition, with settings for pre-determined grind sizes. Higherend models, however, tend to be stepless, offering infinitesimal control over the grind size – so you can find the ideal size for the coffee you’re brewing.

Timer Some grinders come with a timer so you can set them to grind the exact amount you want for a dose.

This is useful for consistent results every time.

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grinder

Grind fresh

Grind your coffee just before you brew as this will ensu re you get the best flavour from your beans. If you’re in a cafÊ and yo u notice that their grinder is fu ll of pre-ground coffee, then leave.

Grind chart

What size grind is best for your brew method?

Super fine

Turkish coffee brewed in an ibrik

Very Fine

Just right for making ristretto

Fine

Perfect for espresso

Coarser

Slightly coarser than espresso, this is just right for an AeroPress

Coarser still

Filter pour-over

Coarsest

French press

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how to’s

Milk Frothing

Introduce some natural sweetness and a bit of razzle-dazzle to your coffee with fabulously-frothed milk

Fact box Why does steamed milk taste sweeter?

This is because of lactose — the natural sugar in milk. It is less soluble than sucrose and therefore doesn’t taste as sweet. But when you heat the milk, it increases the solubility of lactose, dissolving it and making the milk taste sweeter.

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the coffee lovers handbook

Coffee Recipes From cappuccinos to coffee cocktails, we bring you a wealth of sumptuous options

Machiato

Page 63

Vietnamese Iced Coffee

Page 67

Mocha Page 62

Coffee Cocktails

Irish Coffee

Page 65

Page 64

Cappuccino

Latte

Page 60

Page 61

Turkish Coffee Page 66

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world of coffee

Panama Production: 50,000 bags Notable growing regions: Chirqui, Baru volcano, Boquete Flavours: Bright, floral, fruity Harvest season: October-March

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Panama

50,000 BAGS A YEAR

IMAGES © ISTOCK / NTCO

EXPERT OPINION

“Graciano Cruz creates a Natural preparation microlot from the catuai varietal. The cup is red fruit, jammy, loganberries with freshness of strawberry summer pudding. An after-taste of chocolate cookies and a super-clean cup” Steve Mactatonia

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roasting

How roasting really works

The line between chemistry and art blurs in roasting — as the process requires the precision of a scientist and the sense of an artist

images Š wateravenuecoffee.com

Roasters will use all their senses to determine when the beans are roasted to perfection. Each stage in the roasting process reveals itself through the beans themselves — changes in colour, aroma and even the sounds they make

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how roasting really works

Roast flavour chart

The level of your roast will depend on your preference and the origin of your beans.

After a few minutes, the beans will reach this level. Just before the crack, at this point beans have a sharp acidic tone and straw-like character.

Around the first crack, some speciality roasters would stop at this point to highlight bright acidic flavours in the beans.

Medium brown American Roast

Medium brown City Roast

Darker brown Full City Roast

Light brown Cinnamon Roast

Slightly darker but still moderately light New England Roast

The beans get darker, and this is a sign that the coffee will have more body and less brightness. This point, just after the first crack, is still considered a light-medium roast.

This is around the sweet spot for many speciality roasters, just before the second crack.

At the beginning of the second crack, these beans are full bodied and starting to lose their original character.

Dark Brown Vienna Roast

Very Dark Brown French Roast

Black Italian Roast

The beans start to become coated in oil and turn darker, At this point they will make coffee with bittersweet spicy notes and very little, if any, brightness.

At the tail end of the second crack, the French roast is a common level for espresso roasting. Most original flavour has now been lost as charred burnt notes take over.

Beans become very dark and shiny. At this point the burnt tones completely take over the coffee.

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Café Culture 2.25 BILLION cups of coffee are consumed every day worldwide. After oil, it’s the most traded commodity in the world. Its history is the history of our culture. But we still struggle to make the best French Press on a Sunday morning. The Coffee Lover’s Handbook tells you everything you need to know: where it’s from, how it grows and how to make the perfect cup...

A global guide to the best cafés, coffeehouses and coffee shops in the world. What they serve and where to find them.

THE COMPLETE GUIDE TO COFFEE MAKING:

Expert advice to choosing and brewing coffee

Discover the science behind roasting and blending

The essential handbook for anyone who loves coffee

PLUS The history of coffee

Tasting tips

Coffee brewing guide

The equipment

9000

From its chance discovery to its global domination today

Tips and techniques to ensure you need never drink a bad cup again

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Become an afficionado and learn what to look for and what to avoid Choose the right machine and develop a barista’s set up

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