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coffee
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    Coffee does not exist in the form that we are used to purchasing it in at the stores. Coffee comes in the form of green coffee beans that grow on the coffee ......... Read More

  • The History Of The Irish Coffee
    The Port of Foyne was a busy air traffic point between Europe and United States in the 1930s and 1940s, carrying a diverse range of people from refugees and ......... Read More

  • 15 Household Uses For Coffee Filters
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  • Coffee - Finding The Right Grinder
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  • Coffee Machines For Different Uses
    If you have decided that you enjoy coffee enough to start calling yourself a coffee gourmet, good for you. This is a fascinating world where the standards ......... Read More

  • Caribou Coffee Offers Good Brew Great Atmosphere
    Caribou coffee may be the second-largest coffee retailer in the United States, but taste tests have ranked them first in flavour in recent years. The company, ......... Read More

  • Are Coffee Franchises An Easy Business Opportunity
    Coffee franchises are springing up in almost every town and city worldwide. It is a tough business to be in when you consider the long hours, health and safety ......... Read More

  • Coffeehouse Lingo How To Order The Perfect Cup Of Coffee
    These days when you walk in to a coffee shop it's a whole new world. You're not just ordering a "coffee". You're ordering a "coffee drink". There's an entire ......... Read More

  • Coffee Cupping Guide
    Do you have to be a professional coffee taster to have all the fun from coffee ? the ‘cuppers' seem to have all of it, over and above their usual coffee buying, ......... Read More

  • Your Coffee Machine Can Brew You Any Kind Of Coffee
    There are many people who have for long considered themselves purists in the world of coffee, and wouldn't dream of touching this sacred brew. But all of ......... Read More

Home | Barista | Dunedin Cafes | Coffee Recipes | Contact

Professionals have fun, what about us? They taste the coffee prior for the
buyers. The cuppers (their proper name) get to judge contests, write reviews
and so on. However, this experience is available to anyone. Fancy sitting in
front of dozens of half-cups of worldwide coffees?As a cupper, one must taste
the flavour, acidity, body, the finer attributes and finish, and smell the
aromas. It is simple to reconstruct this experience in your home.Start with
lots of good quality water – fresh and filtered. Water can spoil even the
best of grounds. Water can be stale because it can of airborne odors, sulfur or
mildew. Never use softened or distilled water.You will also need a tray with at
least twelve glasses. Grab measuring spoons and scoops. Oh, yes, you need
coffee, too!Boil your water. Grind your beans in a burr. Try varied settings
or the one recommended by one-cup coffee makers, if you happen to own one.
Remember the right grind equals the perfect cup.Steep the coffee in your machine
for three minutes. Filter your coffee and let it settle. Spoon some into your
glass. Sample it and smell the aroma. Concentrate hard on the aroma. Let the
coffee trickle all over your tongue. Hold it in your mouth for three seconds
and then spit it into a nearby container.How would you describe it? A hint of
wood? Like wine? Smooth? Acidic? Is it thin or rather syrupy? What about
floral or slightly peppered? It is interesting how many types of coffees there
are. However, this should come as no surprise as there are so many climates,
types of soils and not to mention the ways of preparing them.Try experimenting
with the worlds coffees. Discover that the Mocha from Yemen has a wine like
quality, whereas the AA from Kenya is rough and dark. What about the floral
coffee from Columbia?Also try variety - dark down to light; Viennese to
American; and fine grind to rather rough. Changing the roast or the grind with
the same beans can have different results.Add about 2 tablespoons or ten grams
of your coffee into your machine for every 6 fluid ounces or 180 milliliters of
fresh water. Your water should be close to 200 degrees Fahrenheit or 93 degrees
Celsius. However, you can alter this also.Understand coffee elements. An
acidic coffee is tart and dry (Mexican +; Sumatran -). The age and roasting
will vary this as well. The aroma can be fruity, floral or herby. Bitterness
equals more caffeine (robusta +; arabica -). You will detect this when the
coffee reaches the back of your tongue. The body refers to thickness (French
versus American). Nuttiness (too many ketones and aldehydes) equals bad beans?
Then, is there a sharpness (acid combining with salt)? It is acute in cheap
robusta. Experimenting is fun. Experience new blends, and run them through
your machine for the final results.