Whole Latte Love Blog

A Time To Clean

Wed, 30 May 2012 03:52:37 EST

Let’s face it, espresso machines require regular maintenance. This type of maintenance also requires time. If you recall, I previously posted a blog entitled “Time Is Money”. I may seem a little obsessive about the issue of time but as I have mentioned before, I do NOT particularly like to waste mine.

Cleaning my espresso machine feels like I am doing just that, wasting time. It really bothers me to think about it though I know it has to be done. I know there are others out there that share these sentiments and that is why, again, it is wiser to go with a one-touch super-automatic espresso machine rather than a semi-automatic.

It is just a matter of time for any espresso machine to require a proper cleaning and descaling. I’ll spare you the boring details as to why we need to do this exactly but it is certainly vital to the functionality and longevity of your machine.

The nice thing about super-automatic one-touch machines is not only do they alert you when it is time to clean, but they also do the cleaning for you. All you need to do is add your descaling cleaning agent accordingly, put a decent size container underneath the spouts and push the self cleaning button. Once it is finished with its 15-20 minute cleaning cycle, you simply refill your water reservoir and you are good to start brewing again.

Oh and as un-manly as it may seem to read instructions, you may want to consider reading the owner’s manual for cleaning your machine. Why? Because they are not all the same and you don’t want to miss an important step. This cleaning should ideally be done roughly every 2-3 months depending on how heavily you are using your machine.

I would much rather have a super-automatic one-touch machine that cleans itself rather than going through the whole back-flushing process required for a semi-auto or prosumer machine. Not to mention the ease of removing the brew group for a quick rinse, and sliding out the dredge drawer for a quick flip into the garbage, a rinse and snap back into the machine.

I find super automatics overall simplify your life by saving time and effort especially where cleaning is concerned. Semi-automatics are too hands-on even when cleaning and don’t even get me started with the mess a grinder makes. Ugh! I am literally getting sick to my stomach just thinking of that whole mess.

I am not necessarily a clean freak but I definitely do like my kitchen to be tidy. Coffee grinds all over my counter tops is NOT tidy! Not only does the super-automatic one-touch machine aid in keeping my kitchen clean but it saves me time!

As Easy as it Gets: The Jura-Capresso Impressa Z7

Tue, 29 May 2012 01:34:11 EST

Jura-Capresso has impressed me every time I've taken one of their machines out of the box, and my experience was no different with the Jura-Capresso Impressa Z7 One-Touch-Super-Automatic Espresso Machine. Going back to basics, I was happy to see that the Z7 eschewed a full color display for the simplicity of eight one-touch buttons, one for every drink option the machine has to offer.

I prefer having all the selections available to me without any additional required navigation to make a selection like the Jura-Capresso Impressa J9.

I like the Impressa Z7's huge side mounted water tank, 2.8 liters to be precise, the largest capacity of any of the Jura-Capresso machines I've looked at yet. I loved that the Impressa Z7's water tank is made of classy looking black plastic and features a built-in sight glass that still lets me eyeball the water level. The large water capacity of course means less frequent fill-ups, and coupled with the eight one-touch pre-set drink buttons it’s easy for guests to use which makes it a great entertainment and party machine.

Another attractive design feature of the Z7 was the location of the bypass doser. The doser on the Impressa Z7 is located inside of the same compartment as the bean hopper, which I liked because it cut down on the number of doors on top of the machine. I'll admit that I was a little disappointed to find that there was no fitted slot for the ground coffee scoop that was included with the machine like there is on some Jura-Capresso machines.

When it comes to aesthetics, the Impressa Z7 sports a black plastic case with a silver plastic front panel. It's got a standard red text LED display; however, the screen is large enough to display pictures as well such as a coffee cup to indicate that the machine is ready to brew or water when it needs rinsing.

Programming is accomplished using a rotary dial located on top of the machine and you can change things like drink strength, energy saver functions, and the display language.

I was surprised to see that the Z7 boasts three sets of spouts instead of the usual two. There was a regular set of dual espresso spouts that could be used to brew two coffee drinks at once, the dual spouted Frothxpress cappuccino system for milk drinks, and a unique third spout for hot water. All of the spouts are height adjustable for a clearance of approximately 2.5” to 4” for the espresso and hot water spouts and 4” to 6” for the cappuccino spouts. I can also happily say that the Impressa Z7 is equipped with lights that illuminate your drinks while they brew, which was one of my favorite features of the Impressa J9. It looks really cool and makes the experience feel almost like a performance.

While I was brewing, I was able adjust the strength and volume of my drink by turning the Z7's rotary dial. I've found that the rotary dial is a standard fare for most Jura-Capresso machines, and with this being the third one I've looked at, I knew how to use it. The machine brewed quickly and quietly, all with just the push of a button.

As the last super-automatic machine I'll be looking at for a while, The Jura-Capresso Impressa Z7 was a good way to say goodbye to the one-touch convenience I've grown to love. Anyone looking for a reliable super-automatic machine with robust features need look no further than the Jura-Capresso Impressa Z7!

What is the thing where the coffee is put into called?

Tue, 29 May 2012 09:58:57 EST

The word Terminology is defined as: ter mi nol o gy (t r m -n l -j ). n. pl. ter mi nol o gies. 1. The vocabulary of technical terms used in a particular field, subject, science, or art; nomenclature (according to www.thefreedictionary.com/terminology). That said, here are some Terminologies that will help you when researching your espresso machine purchase.

	Brew Basket: The place where you put ground coffee for brewing espresso. Brew baskets come in different sizes including single, double and E.S.E. pod sizes.
	Portafilter: The handle that holds the brew basket and locks into the brew group.
	Brew Group: Where the espresso is actually brewed.
	Tamping: The process of compacting ground coffee in a portafilter. This will ensure proper espresso extraction.
	Water Reservoir: Container where fresh water is held for use in steaming and brewing.
	De-scaling: The process or processes to prevent or remove scale build up in an espresso machine.
	Super Automatic Espresso Machine: An espresso machine that will grind coffee beans, tamp the ground beans into a brew basket in a brew group, then brew espresso all with the push of a single button.
	Semi-Automatic Espresso Machine: Requires you to grind your coffee beans, fill the portafilter brew basket, tamp the ground coffee, and then push a button to brew espresso.

Back flushing: The process of cleaning the three way solenoid and brew group (In a Prosumer Espresso machine) to prevent a buildup of oil and coffee in these parts.

Expobar: Adapted for the Convenience of Lavazza Point

Fri, 25 May 2012 12:28:09 EST

One of the great things about my job are all the times I get to say wow, that's really cool, and I'm pleased to say I was able to do exactly that today when I took a look at the Aroma Point Capsule Adapter Kit from Crem International.

Anyone who's owned an Expobar machine can attest to their high performance capabilities. The Aroma Point Capsule Adapter Kit essentially doubles an Expobar's brewing capabilities. I was thrilled to discover that a machine like the Brewtus or Office Pulser could be modified to use any of the Lavazza Aroma Point or Filicori Zecchini capsules that we sell. The great thing about the marriage between an Expobar Semi-Automatic Espresso Machine and Lavazza Aroma Point capsules is the union of a proven high quality coffee drinks machine with the ability to brew coffee and steam milk at the same time and the wonderful mess free convenience of single-serve capsules. Plus, after the party is over and you want to exercise your barista muscles the next day with that Trinidad Blue Mountain blend coffee you just received you can revert the Expobar back to its regular portafilter and shower screen for making shots the usual way. Aroma Point capsule coffee assortments are great for people who entertain frequently, providing consistent shots even at high volume without the grinding, tamping, cleaning steps of semi-automatic espresso machine brewing.

If you are anything like me, you'll agree that significantly altering the beautiful facade of an Expobar Espresso Machine can be a deal breaker. I'm quite happy to say that the Aroma Point Capsule Adapter Kit does very little to change the appearance of the Expobar. The adapter makes use of a special shower-screen adapter plate and a specialized portafilter in order to brew the capsules.

Installation of the new shower-screen plate requires that the Expobar's original shower-screen be removed.

When you want to brew espresso the usual way, just reverse the installation steps and re-install the original shower screen

For me, the possibility of brewing Aroma Point coffee drinks on a semi-automatic machine really takes the pressure off. For anyone looking to increase the versatility of their Expobar machine, the Aroma Point Capsule Adapter is compatible with any of Whole Latte Love's current line of Expobar espresso machines.

Gaggia Brera- It's so Easy!

Fri, 25 May 2012 09:30:47 EST

Working in a company like Whole Latte Love that encourages you to test the products it sells is a wonderful experience. Especially if you like using the products! Customers get great information and opinions from actual hands on testing, and I get to enjoy some of the finest coffee drinks anyone can make for free! I really like and crave coffee, so being able to try all kinds of brewing equipment is a wonderful perk.

One machine that has steadily gained my favor is the Super Automatic Gaggia Brera. I use it about 5 times a day. Several co-workers have blogged about its features and the technical aspects of its boiler, grinder adjustability, brew group, etc. I am not going to blast you with more of the same; however, I do want to make a few points about the usability and performance of the Brera.

The Gaggia Brera is very compact and has easy access to the water reservoir and the dredge drawer from the front of the machine. But, when push comes to shove, does any of that really matter when you wake up in the morning craving a great cup of coffee? I personally am only thinking “I want my cup of coffee and I want it now!!!!”

The Brera helps me to get that first cup easily. I can set my cup under the brew spout, push a button and walk away knowing when I come back the brewed coffee will be the same quality as the cup I had earlier or the day before. Typically the first three trips to the Brera are for a normal cup of black coffee (Caf Crema). Later I will usually make two cappuccinos using the Brera to brew the shots of espresso.

Now with all the different espresso machines I have access to you might ask why I am using a super-automatic. It comes down to one simple explanation. It is one of the easiest espresso machines to use. So if you’re looking for a machine that is easy to use, produces great espresso coffee consistently, get a Gaggia Brera. I am confident you won’t be disappointed.

Stay tuned! I will continue to write honest opinions about the machines I test. If I don’t like it you will know!

Bonavita

Wed, 23 May 2012 11:47:34 EST

I just made my first batch of coffee using the new Bonavita Exceptional Brew 8 cup coffee maker with the thermal carafe here in the sales office at Whole Latte Love. One of the perks of working here is getting to try out new coffee and espresso makers before we make them available to our customers. So as I sit here with my first cup of the day nestled in my grasp, I will share my experience and first impressions with you about the Bonavita.

The Bonavita was easy for me to set up out-of-the-box on the first try. I immediately noticed that the fit and finish was clean, tight, and well crafted. But my thoughts immediately returned to the goal of making that all-important first cup and wondering what it was going to taste like from this new machine. I was a tad skeptical and thinking maybe I had made a mistake in trying a new machine to make the most important cup of fuel I need to get my day going!

I usually use the $200+ drip coffee maker in our office to make my coffee, but for some reason I was feeling a bit adventurous this morning. As I inspected the Bonavita and its thermal carafe I started finding features I really liked. The thermal carafe has a well-made stainless steel outer-shell and a glass lining. I have used many thermal carafes before this and can rank the Bonavita thermal carafe at the top of my list. Very often when you fill a thermal carafe you can feel the heat coming through the stainless steel shell; but not so with the Bonavita, it does an amazing job of keeping the heat in the carafe. What’s that mean for you and why is it important? Simple: Hotter Coffee Longer!!!

And now the feature under the hood that really got my attention. The Bonavita has a water delivery system that gets to the grounds through a “showerhead”. As soon as the water is at the proper temperature it release the hot water through the showerhead that has multiple jets shooting streams of water out over the grounds in a large pattern. It stirs and agitates the grounds very efficiently allowing the best possible flavor extraction from the ground coffee. If you ever observed a typical drip coffee maker during the brew cycle they just spurt the hot water out in a localized stream that often doesn’t saturate the grounds evenly right from the start, nor do they agitate the grounds. This feature alone makes the Bonavita a great buy.

And the final observation: the length of brewing time. Can you imagine my escalating anxiety as I get the Bonavita set-up, charged with coffee and water, and push the start button? Ah, relief! It brewed the whole pot of 8-cups in under 6 minutes and the coffee tastes great! What a great coffee maker. My take is that this Bonavita machine is a must have for someone looking to upgrade their home drip coffee maker without breaking the bank. This machine has many advantages and the coffee it makes is wonderful. Till next time! Enjoy one of the best creations ever: Coffee!

Coffee Crazy Country

Tue, 22 May 2012 05:51:16 EST

I think we are! My opinion is biased and based on the number of sales-calls we get along with my long-term involvement in the coffee industry. I have always felt very strongly that coffee is a legal-drug that many people need to get started every day. I am always reading and exploring on-line different forums and articles on coffee, and they all seem to validate my thoughts that we are truly a very coffee-driven society.

One study reported by Chris Morgan on the consumerist.com website really hit home on this matter. It describes in a very factual way exactly how much each American spends annually on coffee. An extract from the Accounting Principals’ latest Workonomix Survey claims the average American worker is spending more than $20 a week on coffee, for an annual average of $1,092. In comparison, commuting transportation costs for the American worker averages about $1,476 annually! Morgan goes on to say, “when you consider the volume of your typical coffee drink versus a gallon of gasoline, it looks like we place a higher value on our java jolt than we do on the 87 octane in our gas tanks.”

I found this analysis very interesting as I always enjoy a cup of coffee on my way to work. I thought about how ironic that we spend as much on the legal-drug we need to get going, as we spend on the fuel to get us where we need to be. I know we spend a lot of money on coffee, but certainly there are many worse ways we can spend our money. So go ahead fill-up, get that java-jolt, go to work, and have a great day!

Primed and ready with the Gaggia for illy

Tue, 22 May 2012 03:50:55 EST

When I found out that some customers were having difficulty with their Gaggia for illy machines I knew I had to do something about it. People who drink coffee brewed with iperEspresso capsules expect it to be a quick and hassle free experience. That's exactly how it should be. In this blog I'd like to address the issue some customers have had with priming their machines before brewing.

The Gaggia For illy Plus Single Serve Espresso Machine is similar to other coffee machines that use capsules, cartridges, k-cups or E.S.E. pods in that it can't brew without first priming its water system. This simply means that it needs to take a bit of water from the reservoir before it can brew. You will know that the machine needs to be primed if the hot water and brew button lamps on top of the machine are flashing.

If your Gaggia For illy needs to be primed, simply follow these steps to get it ready to brew again:

Fill the water reservoir located on the left side of the machine with fresh clean water and replace it. Be sure to push firmly from the bottom of the reservoir to make sure it's inserted all the way. If you push from the top, there is a good chance that it will not be inserted properly.

On the top of the machine, the espresso and steam button lamps should both be blinking.

Ready to steam

Place a cup underneath the hot water wand and turn the dial on top of the machine to the steam position. Be sure to turn the dial until it clicks.
The machine will begin siphoning water from the reservoir into the boiler and through the wand.
Once enough water has been siphoned, the steam button lamp will shut off and the espresso button lamp will stop blinking.
Return the dial to the off position.
Your machine is now primed and ready to brew.

Ready to brew!

If you want to use your Gaggia for illy to make steam, follow these simple instructions:

Press and hold the steam button for a few seconds and release it, it should start blinking.
Once the buttons' lamp stops blinking, the machine is ready to steam.
To begin steaming, turn the dial to the steam position until it clicks.

dial in steam position

Please note that before steaming, the machine will purge the remaining water in the boiler through the wand so it is important to purge into the drip tray or an empty cup before steaming so that the water does not go into your milk.

Purge into empty cup or drip tray.

When you are done steaming, return the dial to the off position and press and hold the steam button for a few seconds. When you release it, the steam button and espresso button lamps should both be blinking.
Turn the dial back to the steam position until it clicks, the machine will siphon water from the reservoir to prime itself again.
Once the steam button lamp turns off and the espresso button lamp stops blinking, return the dial to the off position.

Switch clicked to off position.

Your machine is now primed and ready to brew.

If the steam or espresso button lamps are ever blinking on your machine, it is important that you either turn it off or prime it. While the button lamps flash, the machine's boiler is heating up and if left unattended, it can easily blow a fuse if allowed to do so for too long. Also, to ensure that the water you are using is fresh, whenever you are finished using the machine, remove and empty the water reservoir and purge the remaining water in the boiler through the steam wand.

By following these steps, you can keep your Gaggia for illy machine brewing without a hitch.

Remember The Tamper!

Tue, 22 May 2012 10:28:20 EST

When purchasing a semi-automatic or manual espresso machine another very important thing to consider acquiring is a tamper. A tamper is the critical tool for leveling and compacting ground coffee in a portafilter to make espresso. Some espresso machine manufacturers include a tamper with the machine, but many do not. Espresso coffee tampers come in a variety of materials among them stainless steel, aluminum, chrome plated steel, and plastic.

Solid plastic tampers will eventually curl up around their edges and not seal properly when tamping giving you an undesirable poor quality shot of espresso. They should be replaced with either an aluminum or stainless steel tamper. This raises the question: Which is better, an aluminum or stainless steel tamper?

To answer this question you need to know the purpose of a tamper in the espresso brewing process. A tamper simply levels and compacts espresso ground coffee in the portafilter. This is important because if the ground coffee is not level and packed tightly (in addition to being consistently and finely ground), during the brewing process the hot pressurized water will move either too quickly through the espresso grinds, not saturate the ground evenly, or both which gives you a poor quality shot of espresso with little or no crema.

A tamper sized correctly for your portafilter is important because it needs to seal properly around the edges of your portafilter to ensure tightly packed espresso. So, if your tamper is of the correct diameter for your portafilter, either an aluminum or stainless steel tamper will work very well. One significant difference between them is stainless steel tampers are often heavier and may help you easily achieve the 30 pounds of tamp pressure which most experts consider to be the perfect pressure.

Other tamper features to consider are the shape of the surface (flat or convex), the style to fit your decor, and special features like pressure sensing feedback.

Surface shape:
As to whether a flat or convex tamper will give you better results really depends on personal preference and experience. Some people say the convex tamper is better because it matches the convex shape of some brew baskets, giving you a more consistent tamp. While some people say they use both tampers depending on the grind they are using, and have seen a difference, I myself am old school and like a flat tamper because it gives me a nice flat consistent tamp and always good results.

Style:
A tamper often sets in plain view on the counter near the Espresso machine and you may want it to match your carefully considered d cor. Reg Barber Logo Tampers come with wood handles, Espresso Gear Presso Luce Tampers are very colorful, and The Ultimate Tamper is a highly polished work of art.

Pressure sensing:
Some tampers like the Espro Calibrated Flat Tamper have built in mechanisms that sense when you have applied the proper 30 pounds of pressure and will “click” letting you know you have reached tamping pressure perfection!

Blast Off! The Rocket Espresso R58 Dual Boiler Espresso Machine

Mon, 21 May 2012 04:53:19 EST

To me, there's something really special about plumb-able machines. They represent a commitment to making the espresso machine a permanent part of your home and a part of your life, in addition to being a homage to the dedication of the people who make them.

All of this of course rings true with the new Rocket Espresso R58 Espresso Machine. Stylish, and superbly functional, the Rocket Espresso R58 was the perfect way to kick off my foray into the world of semi-automatic espresso machines.

I'll start by saying that the Rocket Espresso R58 is by no means a lightweight. At a solid 64lbs, it took a bit of muscle to get it out of the box. Once I had it on the counter I was able to fully appreciate just how good looking a machine it really is. The team at Rocket Espresso cut no corners when it came to the aesthetics of the R58, literally. Every edge has been rounded and curved, giving the machine a very smooth and streamlined look. From the robust steam valve emblazoned boldly with the signature Rocket R, to the precision Swiss pressure gauges, the machine is a testament to the enduring allure of Italian design. I rapidly became very fond of its old world charm.

I had the opportunity to talk to Whole Latte Love's resident Rocket expert Todd, who explained to me a bit about the R58's mechanics. The Rocket Espresso R58 was highly anticipated as it is the first Rocket espresso machine with dual boilers, and it utilizes the unique PID temperature monitoring system that gives the user the actual temperature inside of the boiler instead of a calculation. This allowed Todd to show me how to program the machine to the optimal temperature for the coffee we were drinking. The R58 is programmed via a peripheral digital display that connects to the side of the machine, so as not to ruin its classic charm.

For an in-depth look at the machine's insides, you can follow the link here.

This time around, Todd recommended I try brewing with some Klatch Coffee House whole bean espresso, which I used to make myself a cappuccino. As someone who typically does all of his frothing automatically with the handy Nespresso Aeroccino Plus, I was happy that the steam tip was designed with two large holes that let me froth milk quickly. It was very easy to find the sweet spot in the pitcher, and the micro foam I was able to produce made all the difference in the quality of my drinks.

Elegant design features and advanced functionality make the Rocket Espresso R58 Espresso Machine an attractive choice for someone looking to buy at the prosumer level.

Time Is Money

Fri, 18 May 2012 03:35:35 EST

Time is money. I am one of many people who certainly believe this to be true. So true in fact, that time is one of the main reasons people choose to buy a one touch super-automatic espresso machine versus a semi automatic or even a manual machine. It’s the main reason I bought one! I am a big fan of the idea of simply pushing a button and out of a magical machine my cappuccino or latte comes out in no time at all.

I mean who really has the kind of time these days to grind their favorite beans, tamp them down, fiddle with their portafilter every morning, extract their coffee .THEN stand there frothing some milk which takes forever .AND then clean everything up afterward?!! Certainly not me! I’m a man on the move. I seriously get tired just thinking about that whole do it yourself process with a semi auto machine.

I, like many people, cherish my time. My time is very precious to me and life is too short. I have got better things to do with my time then spending it making my daily coffee. I’d rather spend my time drinking and enjoying it instead.

To stress my point as a one touch machine advocate, super-automatic machines overall save people time. They help people get their coffee fix in the morning, which allows them to be more productive throughout their busy day ahead. Being more productive makes people more money. Who doesn’t like being productive and making money? Everybody loves money and money motivates people!.. so does coffee. The two clearly go hand in hand.

Now I understand that there are several supporters of semi-automatic espresso machines and more power to them. Their biggest defenses for their poor choice of machinery however, is that their coffee is more flavorful and that they can dial in a better shot of espresso than the one push of a button machine I use daily. They also claim that their machines have fewer moving parts and will outperform (perhaps outlive) my one touch machine.

Okay, okay, I get the whole sense of pride involved with making your own espressos and I have appreciation of the detailed craftsmanship involved when creating delightful coffee treats. But I don’t need fancy designs or smiley faces in my cappuccino. I need my caffeine. I can also understand the theory of less moving parts equals less to go wrong with the machine too.

But if I were to compare and measure the differences in their $2,000 prosumer machine against my $2,000 one touch machine, you may get an estimated 20 years to my 10 years of life which clearly your theory appears to be a more thrifty cause. However, I will stress it again, TIME IS MONEY, and if I add up all the wasted time making my motivation each day, who is to say who’s time is more valuable?…

Is drip coffee the same as Espresso?

Fri, 18 May 2012 03:33:59 EST

Can espresso be brewed in a regular coffee maker? The short answer is no. Brewing espresso is a process, not a particular bean. It is true that roasters will create an espresso roasted bean, which is typically a darker roasted coffee bean that can be brewed in a drip coffee maker, but it is not espresso.

Espresso is brewed at 8 to 9 bars of pressure (one bar of pressure equals 14.5 p.s.i., so 9 bar would be over 130 p.s.i.); while drip coffee will brew at one Earth Atmospheric pressure (the Earth Atmospheric pressure is 14.696 p.s.i.).

To sum it up, espresso is brewed at approximately 8 to 9 times the amount of pressure as drip coffee, and brewing the same bean at different pressures will give you two very distinct products regardless of the bean.

Here is a bit more reading about making Espresso: "The Golden Rule" and "Espresso: the Bean, the Roast, the Beverage"

Accessorize! The Jura-Capresso Cup Warmer

Fri, 18 May 2012 02:24:56 EST

For those of us who like our coffee hot, warm cups are a must. It brings a tear to my eye to admit that not every machine comes with a built in cup warmer, which is why I was so happy when I un-boxed the Jura-Capresso Cup Warmer.

My first impression was that the Cup Warmer looked a little bit like a computer, I found this quite fitting as coffee and computers are both essential parts of my life. Because its largely made out of plastic, the Cup Warmer is lightweight, reasonably sized, and looked great next to the Jura-Capresso Impressa C9 espresso machine that I was working on.

	In terms of features, the Cup Warmer was pretty straightforward. It has two drawers and can hold anywhere from 4-10 cups depending on the size. The large volume of cups makes it great for entertaining. I measured the clearance on the drawers and found that it's about 3.6" wide and 4.25" tall so anything larger than that is out of the question. The drawers heat up to 130 and I was pleased to find that the Cup Warmer can be programmed to turn on and off automatically. Personally, I recommend programming the machine to turn on roughly 10-20 minutes before you plan on making your coffee as it takes a little while for it to heat up.

With a stylish aesthetic and high capacity, the Jura-Capresso Cup Warmer is a great addition to any barista s arsenal and is a wonderful companion to any Jura-Capresso espresso machine.

I Wish I was Better at Latte Art

Fri, 18 May 2012 01:23:20 EST

One thing that I really wish I was better at in the coffee world is Latte Art. I am always amazed at how beautiful it can be. It has really increased in popularity and seems to be a goal of every new Barista whether amateur or professional to create astonishing images. It is so popular there are even forums just about Latte Art, and the competitions are astounding.

At every major coffee festival there seems to be a Latte Art competition. The Grand prize for instance, at the upcoming Coffee Fest in New York is $2500 to the winner. Certainly not a small prize, but it does take a lot of talent to win. There are judges and the competition is very intense.

There is also training available at some of the Barista Schools to help you improve your skills and to prepare you for the competition. Not only are there regional competitions but there is also a world championship. At all of the contests there are actually certified judges that score each competitor. I have been involved in Barista competitions before where employees of the coffee shops I ran have competed and I can tell you first hand the stress level is very high for the competitors. The trained judges are very thorough and also very fair.

We have also had amateur Latte Art video competitions at Whole Latte Love. The response has always been spectacular. The quality of the art, and the variety of designs that we get are beautiful. We also have David Schomer's instructional video for sale on our website. He is credited with starting the Latte Art revolution in the US.

This phenomenon has gone worldwide in a short amount of time. A friend of mine in the coffee industry is involved with food shows featuring Latte Art competitions at places around the globe including China, Korea and the United States. It is called The Ultimate Barista Championship.

You can find many different competitions to enter on a local, national and global level. These events are often sponsored and supported by equipment manufacturers. They too are judged by professionals and if the equipment is good enough they are allowed to sponsor and have their name attached to the event. For instance, the World latte Art Championship is sponsored by Dalla Corte Espresso Machines. It is a machine we sell and I am totally infatuated by the machine. The manufacturers that have their equipment chosen for these events are almost as happy as the competition winners. We also sell the Mahlkonig K 30 Twin Espresso Grinder which is an official grinder of the World Barista Championship.

I think this is one of the coolest parts of the coffee industry, the competitions. To see some of the spectacular art Google “Latte Art Photos”, you may be astounded at some of the resulting images and be inspired to try making your own at home. Don’t be discouraged if you don’t get it right away as it does take some skill and practice. The nice thing is you won’t have the pressure of being judged in a competition. All you need to worry about is having some fun.

Hands On With the Jura-Capresso Impressa C9

Thu, 17 May 2012 05:03:57 EST

Today I had the opportunity to dabble with my second Jura-Capresso machine, the Jura-Capresso Impressa C9 One Touch espresso machine. The Impressa C9 is a one-touch-super-automatic machine that can make water and milk based drinks with the push of a button. I tested this machine with Filicori Zecchini Gran Crema Forte whole bean espresso.

At first glance I was immediately a fan of the Impressa C9's black plastic casing. Additionally, I also really liked its transparent, side-mounted water tank. In my experience, the Jura-Capresso line of machines are great at telling you when the tank needs to be refilled, but there's something comforting about being able to see how much water you have left for yourself.

Powering on the C9 via the switch located in the back of the machine, my first thought was "hey, the glowing red dot looks a little like Hal 9000." Instead of a display screen, the machine has a basic LED red text display located above the drink buttons on the left side of the machine.

Joking aside however, the machine was very easy to use. While it doesn't have a display screen like the Jura-Capresso J9 that I looked at in my last blog, I found the buttons on the Jura-Capresso C9 model to be pretty intuitive. Small cup for an espresso, big cup for a coffee, etc. The machine can brew two coffees or espresso at once if you push the buttons twice. For milk drinks, I noticed that the Impressa C9 used all of the same button icon's that the J9's frothing system did so I could tell which was which.

The quality of the coffee was great and the machine brews quickly, but I was curious about whether its settings could be customized. By opening a hidden panel beneath the display I accessed the rotary dial that allowed me to customize drinks and program the machine. Personally, I found the dial a bit tricky to use and made me feel a bit like a safe-cracker, but, I was doing it in the name of coffee. Just like the J9, I was able to modify the strength, volume and temperature of the drinks' preset values.

All in all, I found the Jura-Capresso Impressa C9 to be a very adroit one touch machine. If you enjoy making cafe style drinks in the comfort of your home, this machine delivers simple design, and good quality coffee making capabilities.

Experience the Jura-Capresso Impressa J9

Wed, 16 May 2012 05:14:51 EST

It feels pretty good to say "wow, that was easy," and that about sums up my experience with the Jura-Capresso Impressa J9 One-Touch-Super-Automatic Espresso Machine. A cappuccino, you know that drink your girlfriend made you pay $4 for the other day? Five minutes out of the box and I'd made one with the push of a button, it was that simple. Being a one touch machine, after I filled up the water and beans it was ready to go. Now, because I'm partial to milk drinks, I also connected the milk container that comes with the machine so I could use the J9's dual spouted milk Frother, which dispenses both milk and coffee. And yes, it does look as cool as it sounds.

Connecting the container took me all of about 30 seconds after I managed to find the rubber adapter needed to connect it to the machine. It's a tiny little black piece that comes packaged with the container. So, if you find yourself saying "how's the hose supposed to stay in?" don't fret, you probably just forgot to connect that adapter to your hose.

The J9's power switch is located near the back of the machine on its right side and its’ on button is on top of the machine to the left of the rotary dial. The machine takes a few seconds to boot up its display, but after that you're good to go. Right off the bat you've got access to any of four pre-programmed drink options, plus milk and hot water.

Additional drinks can be selected by turning the rotary dial.

Because I was feeling particularly adventurous I checked out "Expert mode" in the programming menu, accessed via the conveniently labeled P button. In "Expert mode," you can adjust a drinks' strength, temperature, and volume to your heart's content. After goofing around with it for a bit, I decided to go back to the original settings and found that I was able to restore factory defaults as easily as I had changed them. For those of you whose inner Batista has a need to tinker, go for it!

I can happily say that I was impressed by both the quality and simplicity of the J9, not to mention that it's quite a snazzy looking machine. At the end of the day, it really doesn't get any easier than one button.

Espresso Creme Brulee

Thu, 3 May 2012 02:27:13 EST

We all know that coffee and sweets go together exceptionally well. If you are looking for a true match made in heaven, treat yourself to some Creme Brulee with your coffee. There are a variety of excellent Creme Brulee recipes that not only pair well with coffee but actually incorporate it as an ingredient. A delicious example of this is Espresso Creme Brulee from Cooking Light. What makes this dessert stand apart from all others is creating that burnt-sugar shell which can be done using a kitchen torch such as the one included in the Bonjour Creme Brulee Set which also comes with four oval ramekins which are oven, microwave and dishwasher safe.

Suggested coffee to pair with this recipe: Caffe Ottolina Coffee Classica Blend

Ingredients:

2 cups 2% reduced-fat milk
1 cup whole espresso coffee beans
3/4 cup nonfat dry milk
3 tablespoons sugar, divided
1 teaspoon vanilla extract
Dash of salt
4 large egg yolks
1/4 cup sugar, divided

Preparation

Combine 2% milk, espresso beans, dry milk, and 2 tablespoons sugar in a medium saucepan. Heat mixture over medium heat to 180 or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove milk mixture from heat. Cover and steep 30 minutes.
Preheat oven to 300 .
Strain mixture through a sieve into a bowl; discard solids. Stir in vanilla.
Combine 1 tablespoon sugar, salt, and egg yolks in a medium bowl, stirring well with a whisk.
Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide the mixture evenly among 4 (4-ounce) ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1/2 inch.
Bake at 300 for 25 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
Sift 1 tablespoon sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve immediately or within 1 hour.
Note: If you don't have a kitchen blow torch, you can make the sugar topping on the stove-top. Place 1/4 cup sugar and 1 tablespoon water in a small, heavy saucepan. Cook over medium heat 5 to 8 minutes or until golden. (Resist the urge to stir, since doing so may cause the sugar to crystallize.) Immediately pour the sugar mixture evenly over cold custards, spreading to form a thin layer.

Listening to the Customer

Wed, 28 Mar 2012 12:55:07 EST

I always applaud those manufacturers who stay close to their product consumers and listen to feedback and suggestions on how to improve or enhance their offerings and communicate with customers as if they are talking to a friend. Too many times I have witnessed products that seem to have a great promise or purpose fail in the marketplace because the maker doesn’t communicate with the user and follow-up and correct or remake the product to fit the needs of the consumer.

That is why I am genuinely happy that Whole Latte Love carries the outstanding line of coffee grinders from the Baratza Company of Bellevue, Washington. This American design and engineering company is focused on making affordable coffee grinders for home-baristas that have professional grade characteristics. Kyra Kennedy and Kyle Anderson, co-founders, have surrounded themselves with a team of employees that is an extension of their collective vision of continuous product improvement and innovation, world-class service, and focus on listening to customers. They have created a socially responsible company that fulfills its corporate citizenship role passionately.

While providing outstanding product support, they have continued to listen to users and have enjoyed phenomenal success as a result. For example, they introduced an affordable home-use burr grinder, the Maestro in 2001. They continuously analyzed customer feedback, and made changes and improvements to the Maestro grinders in 2003, 2007 and 2010. This pattern of continuous improvement and listening to users is the rock-solid key to product success and market dominance.

This month Whole Latte Love is participating in launching the Baratza Encore which is the next generation of coffee grinder replacing the Maestro series. It is very apparent that they have retained all of the best operating characteristics of the Maestro series, while introducing improvements in under-the-hood design, engineered materials and precision manufacturing methods from around the globe. The grinder is designed and engineered in USA, the burrs are precision machined in Liechtenstein, and more parts are manufactured in Taiwan along with final assembly of the grinder.

The major changes included in the Encore include:

An improved conical burr that produces a greater degree of fineness for brewing espresso while still being adjustable in 40 increments all the way to a coarse French press grind
A simpler on/off switch vs. a timer switch and a pulse button on the front,
And a revamped gearbox that has a drive transmission with decreased noise and significantly increased strength and durability. In addition to a new drive shaft, motor mounting plate and bushings, the gearbox includes a new drive gear made of 15% glass-filled thermo plastic which is quieter than the prior metal gear, wears better and is more shock resistant.

The shape and appearance of the Encore is barely changed from the Maestro, and the popular existing accessory enhancements like the Baratza Portafilter holder and the Baratza Esatto grind control scales will also fit the Encore.

Important features that migrated to the new design unchanged include a weighted base, 40-step grind settings (although they grind finer at the low end), and an efficient DC motor that still rotates the burrs at a slow 450 RPM for cool static-free grinding. Perhaps the aspect that will be most appreciated is that even with all of the changes and enhancements the price of the Encore is still the same as the Maestro.

I am confident that those who purchase the new Encore will be very satisifed with the performance of the grinder, and pleased with the Baratza company culture and customer interface.

Tampers

Mon, 19 Mar 2012 02:00:55 EST

Choosing a quality tamper is often overlooked as an important consideration of brewing good espresso. I like to think that brewing espresso is a lot like a science experiment. You have many variables that need to be adjusted or altered so that you are able to brew the best shot possible. Tamping is a key part of making that great shot of espresso, and a quality tamper can contribute to your success.

Too much tamping pressure can result in a bitter cup and too little pressure can result in a watery shot. You will need to find the pressure that works well for you based on your grind setting. Great Baristas know that once the perfect combination of tamping pressure and coffee grind fineness are determined, that it is crucial to repeat those elements every time you brew so that the end result does not vary from shot to shot.

I like to use the Espro calibrated tamper because it gives you feedback by a clicking motion once you have reached 30 PSI of pressure which is often considered the optimal tamping pressure. This is beneficial because you will now be able to have a consistent tamping pressure which will bring you one step closer to constantly repeating the perfect shot. After a bit of trial and error you will be able to hone-in on the correct tamping pressure.

I am confident that a little more attention to the important element of tamping pressure will make a wonderful difference in your espresso brewing skills, and yield some great tasting espresso!

The Coffee-Coyote

Fri, 9 Mar 2012 02:53:27 EST

The icy Pacific Humboldt Current wells north from Chile and the Antarctic and the warm, tropical El Ni o current moves south along the Ecuadorian coast. They meet off the coast of Peru and send misty Pacific rain clouds climbing 4 miles up the slopes of the Andes, the highest tropical mountain range on the globe. The Andes lie like the spiny back of an ancient giant reptile between the pacific shore and the verdant Amazon rain forest to the East. This creates some of the finest coffee growing geography and climate on the planet. Arabica coffee is grown on approximately 200,000 farms in Peru, most on the Eastern Amazon side of the Andes, making it the 6th largest producer of arabica coffee in the world. Most of these farms are small, averaging less than five acres in size on mountainous terrain.

Thousands of "cafetaleros", coffee-growers, sell their harvest to sustain their families. The average small-scale farm produces about 20 bags of 100 pounds of coffee each year. Most coffee is then processed through cooperatives, and distributed through several intermediaries before being sold for export; however, some is sold in an economic system known throughout Latin America as “coyotismo”, to the “el caf coyotes”, Coffee-Coyotes, who travel into the most inaccessible regions and buy raw coffee beans directly from the growers at very low prices compared to what the Fair-Trade cooperatives payout. The Coffee-Coyotes pay $0.25 to $0.40 per pound over-the-fence while the cooperatives distribute $1.15 to $1.48 per pound. Despite the supposed romance of the idyllic country life depicted in “Juan Valdez” commercials, the truth is that growing coffee has always been hard labor and a gamble for the coffee-growers.

The Coffee-Coyote has often been vilified and demonized as a greedy scoundrel getting rich off the hard labor of the poor small-farm growers. This may be the case in much of Latin America, but there is another side of the Coffee-Coyote in Peru. As reported by Kerri Miles in CoffeeTalk, every week during the harvest season the Coffee-Coyotes travel hundreds of miles into the mountains over impossibly dangerous roads. (Anyone who is a fan of the reality TV series, Ice Road Truckers, may remember a special episode called “Deadliest Roads” and, like the one called “El Camino de la Muerte”, “The Road of Death”, the roads in the Peruvian Andes are some of the most dangerous in the world).

The small independent Peruvian coffee-grower is not able to get their harvest to western Peru dry mills or markets due to lack of transportation vehicles and lack of good roads. They often lug sacks of coffee on pack animals or their own backs to dusty village markets to sell their beans to the Coffee-Coyote. In Peru, the Coffee-Coyote may seem like a modern day Indiana Jones hero, driving a large truck along very dangerous roads, dealing with thieves, hijackers, corrupt officials, and fickle weather, while carrying cash to buy the crop. If they make it to their destination and buy the harvest the return trip is just as dangerous with thousands of dollars worth of arabica coffee aboard, a valuable hijacking target.

So like their savvy and clever namesake, the Coffee-Coyote will continue to adapt to the changing environment and economy and still be regarded as villains by some and necessary middle-men by others. And with no viable east-west trans-Andes road infrastructure the Coffee-Coyote will be an important part of the coffee economy in Peru that brings some of the best arabica beans in the world to your cup for some time to come. Yowl!

Washington, Lincoln, a song and a cup of Joe

Thu, 16 Feb 2012 02:01:04 EST

Does anyone remember the old jump rope song Lincoln, Lincoln? It’s most peculiar, but every Presidents Day this tune gets stuck in my head for a while and I can’t remember why or where it came from.
Lincoln, Lincoln
I've been thinkin'
What on Earth
Have you been drinkin'?
Tastes like whiskey,
Smells like wine,
Oh my gosh,
It's turpentine!

Presidents' Day, Monday February 20th this year, honors all the American presidents, but most significantly George Washington and Abraham Lincoln. And as I was doing some research on the history of coffee in America I wondered what role coffee had played in American commerce during the terms of those two presidents. Coffee’s popularity had taken a great leap forward in 1773 as a result of the Boston Tea Party. Thereafter it was unpatriotic to drink tea and, as coffee could be imported from South and Central America without the help of the British, it became a sign of American independence and autonomy.

When George Washington became the first US president in the spring of 1789 coffee had already become more popular than beer as our favorite breakfast drink. (Except of course in ye old fraternity house where beer was and is still on the breakfast menu). Almost half of the world’s supply of coffee came from the plantations of the French slave colony of San Domingo, now Haiti, and average coffee consumption per person in the US climbed from less than a of a pound in 1772 to almost 1 pounds by 1800. As Washington retired from office in 1797 the young nation’s thirst for coffee kept increasing and by 1860 we were consuming 8 pounds per capita.

Shortly after Abraham Lincoln was elected to office in 1861 the American Civil War hampered coffee consumption. The Union government blockaded southern ports to keep coffee from getting to the rebels and they also levied a duty on imported beans. While the Union army was consuming upwards of 40 million pounds of coffee a year by 1864, the Southern army was drinking brews of acorns, chicory, dandelion roots, or okra, (yuck!). Towards the end of the war coffee traded at its peak price in the Northern states at a little above 40 per pound, while in the South it cost a staggering $5 per pound!

By 1865, when Lincoln’s assassination ended his term, the self-emptying commercial coffee roaster, the first domestic coffee percolator, and inexpensive, durable paper bags all had been invented enabling coffee consumption to increase in the middle-class homes of America. John Arbuckle of Pittsburgh was on his way to becoming a multi-millionaire selling Brazilian coffee, young Caleb Chase from Cape Cod went into business as a coffee roaster and later joined up with James Sanborn creating the Chase & Sanborn brand, and 14 year-old James Folger started working in the Pioneer Steam Coffee and Spice Mills of San Francisco.

There you have it, a brief snapshot of the growth of American coffee commerce during the terms of two of our dearest Presidents, Washington and Lincoln.

Lincoln, Lincoln
I've been thinkin'
That I know what I’ve been drinkin’,
Aroma so rich,
Taste so bold,
In my cup,
It’s Kona Gold!

Esther Howland s Favorite Saint

Mon, 13 Feb 2012 03:37:35 EST

When young Esther Howland, whose family operated a large bookstore in Worcester Mass, went off to the Mount Holyoke Female Seminary, she didn’t have an IPod, a laptop, or even a walkman for entertainment. Instead, like her fellow student Emily Dickinson, she would have been reading about current events like the annexation by the US of California and New Mexico, Texas and Iowa joining the Union as the 28th & 29th states, the great potato famine in Ireland, and the US war with Mexico.

She would have had access to literature of the time including works by Frederick Douglas writing about the life of an American slave, Longfellow penning “Evangeline”, Emerson “Hamatreya”, and Poe publishing “The Raven and Other Poems”.

She graduated in 1847 at the age of 19 from Mount Holyoke and began helping out at the bookstore when she received a fancy lace-paper English Valentine from one of her father’s business associates. She had an idea that she might be able to hand craft better ones to sell through her father’s business and persuaded him to order lace-paper and supplies from England and New York city. She made samples and gave them to her brother to offer to vendors on his next sales trip. She had planned to sell at least $200 worth of the cards and was astounded when her brother returned with more than $5000 in orders!

A whole new segment of the Howland family business was born. At first, with the help of friends, an assembly line was set up in the Howland family home and business boomed. By 1879 the New England Valentine Company was born and Esther published 31 pages of verse from which customers could select for their cards.

Although Esther never married she was inspired by her contemporaries and had a great deal of creativity when it came to fantasy and romance. For more than 30 years she set the gold standard for Valentines both in verse and appearance. She didn’t make the first Valentine cards in America but she made them better and turned the lace Valentine into an industry. Shortly after her death she was memorialized in the newspaper as "The Mother of the American Valentine".

For 2012 the Greeting Card Association estimates that 150 million Valentine's Day cards will be purchased, a figure that excludes children's packaged valentines. And according to the National Retail Federation, the average person celebrating Valentine's Day will spend $126.03, up 8.5% from last year. Total spending is expected to reach $17.6 billion.

We can thank Esther for creating the romantic Valentine card with a verse that expresses our feelings without us actually having to say the words. Whew! Thanks Esther!

Strawberry Banana Crunch Latte

Fri, 10 Feb 2012 05:07:11 EST

This delightful latte is like breakfast in a cup. The unique combination of strawberry, banana and granola will have you throwing away your spoon and drinking your breakfast instead. Here is what you need to create this drink at home:

   Double shot Espresso
   6 ounces steamed milk
    ounce Stirling Banana syrup
    ounce pur ed strawberry
   Crushed granola for garnish
   Whipped cream
   Fresh strawberries
   Ghirardelli Chocolate sauce

Make your shot of espresso and steam your milk. Take a glass and add your shot of espresso. Next add the pur ed strawberry to the glass and the banana syrup. When completed, add whipped cream and sprinkle the granola on the top. Finish by placing the strawberries in the whipped cream and drizzle some chocolate sauce as the finishing touch. Yum!

Black Forest Latte

Fri, 10 Feb 2012 04:55:34 EST

At Whole Latte Love, we are always looking for great drink recipes and we really enjoy coming up with our own delicious creations. Today we created a Black Forest Latte that is so delightful you have to try it for yourself. This recipe combines two of my favorite flavors, black cherry and chocolate. It is very easy to make at home with the following ingredients:

   One double shot of espresso
   About 6 ounces of steamed milk
   1 oz. Stirling Black Cherry syrup
   1 oz. Stirling German Chocolate syrup
   Whipped cream
   Chocolate shavings (to garnish)
   Cherries

First, brew a double shot of espresso and steam about 6 ounces of milk. Pour the brewed espresso into your glass. Add one ounce of Black Cherry syrup and one ounce of Chocolate syrup. Then add the steamed milk. Top with whipped cream, chocolate shavings and cherries. Enjoy!

German Chocolate Latte

Fri, 10 Feb 2012 04:42:35 EST

As a child I loved my grandmothers’ German chocolate cake. She would make this special treat every year for my birthday. I recently was making a latte and decided to try and recreate the flavors in my drink. I was pleasantly surprised by how great it tasted.

Here is the recipe:
   Double Shot Espresso
   6 ounces steamed milk
    ounce of Stirling German Chocolate syrup
    ounce Monin Coconut syrup
   Whipped cream
   Ghirardelli chocolate bar
   Ghirardelli Chocolate sauce

I decorated my latte with a chocolate bar and drizzled the chocolate sauce on top. This would also be good with some coconut shavings on top. I hope you enjoy!

Espresso Con Panna

Tue, 7 Feb 2012 01:38:52 EST

Looking for a great afternoon drink? How about an Espresso Con Panna? This drink takes just seconds to make.

Here are the simple ingredients:

Double shot of espresso
Whipped cream

The most important part of this drink is the espresso. For best results, we suggest using a fresh whole bean coffee. First grind your beans and load your portafilter handle. You should be making a 2 ounce shot within 20 to 25 seconds. See detailed information on how to make espresso here. Once the shot of espresso is poured, garnish the top with whipped cream.

But wait, you can paint with it too

Wed, 1 Feb 2012 11:57:05 EST

Rachel Ogden, an artist who uses coffee to paint various images, painted this portrait of Marmota monax, (Groundhogs, also known in some areas as Whistle Pigs), living in her backyard. It is a fanciful image invoking our celebration of Groundhog Day and the promise of spring to come.

For me Groundhog Day marks the decline of winter here in the Northeast USA, and a hope that the world's most famous prognosticating rodent Punxsutawney Phil doesn’t see his shadow on February 2nd and predict six more weeks of winter.

The origin of Groundhog Day is derived from earlier celebrations held on the cross-quarter day of February 2nd, dates variously known as Bride's Night in Ireland (festival of the Celtic goddess of poetry, birth, weddings, smithcraft, and healing), Imbolc in Scotland, and the Christian replacement of these Pagan celebrations, Candlemas in England.

The Celtic goddess Bride, to whom the cheeky might familiarly refer to as Bridie or Bridget, is said to breathe life into the mouth of the dead Winter and to bring him to open his eyes to the tears and the smiles, the sighs and the laughter of Spring. The venom of the cold is said to tremble for its safety on Bride’s Day, and to flee for its life on Patrick’s Day. (And that’s just one more reason to celebrate!)

It seems that many of our traditional celebrations are white-washed versions of pagan observations of changes in the natural world. That’s ok with me, because some of those pagan rituals were a little too bizarre for my taste. So for Groundhog day I won’t sacrifice a goat or boil a toad, instead I will just hope that prognosticating-chubby-whistling-fur-bag Phil doesn’t see his shadow this year!

How I Get Through My Exercise Workout

Wed, 1 Feb 2012 11:03:11 EST

I'm really not a morning person; I do not pretend that I'm going to get up early before work and exercise. I also know that by late afternoon my energy is pretty much drained from a hectic day at the office. The last thing I want to do after work is go to the gym and lift weights and run three miles on the treadmill. Lucky for me, I have the perfect fix. I just so happen to work at a coffee place Whole Latte Love.

Caffeine's positive performance-enhancing effects have been well documented. There are many good studies on the use of caffeine for both endurance exercise and short-term, higher intensity exercise. The vast majority of the studies conclude that caffeine does indeed enhance performance and makes the effort seem easier. Performance increases have been documented in excess of 8% in some studies.

My personal experience has been that the little extra jolt that I get from my afternoon cup of coffee gives me a much needed edge to enhance my exercise performance. In fact, in the few instances when I have skipped my afternoon coffee routine I find a noticeable difference in my ability to lift as heavy as a weight as I'm used to and run at as high a rate as I'm used to on the treadmill. I've actually found myself yawning at the gym which typically isn't associated with somebody that is getting ready to perform a good high intensity work-out.

The few tips that I have about using coffee to enhance your workout performance are:

Drink the coffee in more of a concentrate form such as espresso.
Drink the coffee no more then 1.5 hours before your workout and no less then a half hour before your workout.
Drink plenty of water 2 to 3 hours before your workout and then as you begin your workout.

I have found that this routine doesn't bloat me with too much liquid right before my workout, keeps me hydrated enough for my workout which is also important in performance, and gives me time to have enough caffeine through my system to enhance my workout.

I am by no means an exercise or health guru. I'm simply somebody trying to stay in the best physical shape I can while balancing a heavy home and work schedule. What I've shared here is not ground breaking or highly scientific. It is merely another testament to the benefits of coffee in improving someone's exercise routine.

Double bubble boil and no-trouble

Wed, 1 Feb 2012 10:14:47 EST

I have always been fascinated by machines and have come to appreciate painstaking workmanship and carefully engineered and tested designs. Finding the very best quality design and craftsmanship at a reasonable cost in an espresso machine can be a daunting task. In some cases the beauty and quality is only skin deep and doesn’t extend beyond the polished metal finish, as the structure and type of components can be affected by the manufacturers desire to be cost competitive.

In a quest to find a really good espresso machine one must first think about what makes a great shot of espresso. Clean water, correctly ground beans, careful preparation of the grounds and very precise control of the brew-water temperature and brewing dwell-time along with plenty of steam for milk drinks. Once you find a machine that will help you meet the criteria for great espresso you are well on the way to being a gratified espresso machine owner. And in the case of the class of machines known as semi-automatic it comes down to filtering the water, and controlling water temperature, pressure, volume, and dwell-time for brewing and making steam for milk additions.

The best of breed for controlling water temperature for both brewing and steaming are machines with dual boilers. One boiler is dedicated to making a large volume of hot water and steam for making americanos and frothing and heating milk for lattes and cappuccinos. The second, and by the nature of its job, smaller boiler is dedicated to producing precisely temperature-controlled water for brewing shots of espresso. With this dual boiler plumbing arrangement many features can be added to keep critical temperature needs monitored and controlled.

Thinking about these facts I admire two machines in this class, the Breville BES900XL Dual Boiler and the LaSpaziale Mini Vivaldi II Espresso machines. Both machines have programmable controls and pay very careful attention to the brew temperature. Breville as a manufacturer has earned consumer respect for producing very high quality appliances for the home, and the Breville espresso machine is a modern sleek looking design with a great deal of carefully engineered features under the skin. LaSpaziale has a respected Italian heritage, commercial quality components, and very good craftsmanship. And by looking at buyer reviews of the LaSpaziale it is clear that it has a rock solid reputation for steady performance and a growing fan base.

When you get ready to become an espresso machine owner and avail yourself of great coffee drinks either at home or in the office, it would be worth your effort to take a careful look at both of these machines and to compare them to any others in their class.

Maillard is not a duck, Lewis!

Tue, 31 Jan 2012 11:19:34 EST

Part of the reason you can recognize the distinct flavor of a single-origin coffee or an espresso blend is due to a chemical process known as the Maillard Reaction. At the dawn of the 20th century young Louis Maillard was intently recording his studies of chemical reactions in foods as part of his PhD thesis.

Consequently he is credited with revealing a complex series of continuous reactions between amino acids and reducing sugars at various low temperatures now called the Maillard Reaction. Like caramelization it is a form of flavor development and non-enzymatic browning in many foods including coffee. (Hmm... perhaps he should also have a moustache named after him. What a distinctive curl!)

During the Maillard Reaction flavor compounds are constantly created, then evolve, and reform into new flavor compounds. And in the case of coffee roasting, desirable flavor development is a combination of Maillard Reactions and caramelization.

Although studied now for almost a century, Maillard Reactions are so complex that much is still unknown. So many factors are important and contribute to the Maillard Reaction process to form color and aroma like the types of sugars and amino acids present in the coffee bean, the acidity or pH, and the presence of oxygen, water, and other elements, and temperature.

As the Maillard Reaction progresses many complex chemical products are created including flavor compounds and brown pigments called melanoidins which besides contributing color may have some beneficial anti-oxidant properties.

For coffee roasters the Maillard Reaction and caramelization are desirable effects as both convert sugars to a furfuryl and furans in coffee contribute a caramelly, slightly burnt and also slightly meaty flavor note.

So now you know that a Maillard Reaction contributes to the body, flavor and aroma of your daily cup of Joe and does nothing for your moustache!

Coffee Cream Pie

Mon, 23 Jan 2012 09:53:07 EST

Monday January 23, 2012 is National Pie Day, what better way to celebrate than with a tasty piece of Coffee Cream Pie?! This concoction is sure to guilt you into pure pie bliss. A fresh brewed cup of coffee is obviously the perfect accompaniment to this dessert. The best part is, you don’t need to feel guilty about indulging because you're simply celebrating a national holiday.

Ingredients:

1/4 cup flour
1/8 teaspoon salt
2/3 cup sugar
1 cup strong brewed coffee
1 cup milk
2 egg yolks
2 tablespoons butter
1 baked pastry shell, 9-inch

Preparation:

In a medium saucepan, combine flour, salt, and sugar; add coffee and milk. Cook, stirring constantly, until thickened. Stir mixture into beaten egg yolks then return to the saucepan. Cook 2 minutes longer. Add butter; cool. Pour into pastry shell and top with meringue. Bake as directed for meringue (below).

Meringue Topping:

2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla

Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Add vanilla or other flavoring. Spoon onto pie, spreading to crust edge to seal filling in. Bake at 325 for 15 to 18 minutes, until nicely browned.

Recipe by Diana Rattray, About.com

The Coffee Sommelier

Thu, 19 Jan 2012 03:02:36 EST

The room is calm and artfully lit. I am ushered to a table graced with clean white linens and fresh flowers. Others are sitting at similar tables around the room and there is a vista through large windows at one end of the room looking out over the night time city lights. Soft music is playing and a dimly lit large painting on the wall nearest me is a scene of a faintly disturbing storm at sea tossing a large sailing vessel about.

As I pick up my menu I am approached by a smartly dressed person with a small cup and saucer medallion dangling from a golden chain around her neck. Ah, the coffee sommelier has arrived and begins to tell me about the Ethiopian Yirgacheffe vintage coffee that will go well with today’s chef’s choice of roasted salmon. OK so it’s another of my dream scenes. But not so far off from what may soon be a reality.

When people travel today whether on business or pleasure they are often tempted to try new foods and beverages, however; after one or two gastronomic disasters the seasoned traveler sticks to foods they know won’t upset their stomach. This also applies to wines and spirits. Air travelers may know that white wine and beer are histamines and can swell the Eustachian tubes and cause ear problems, and of course business travelers and vehicle drivers know the pitfalls of drinking any spirits, but this is usually not so for coffee. The traveler is free to dabble in new coffee tastes and try regional favorites that they don’t have access to at home, and with the ever growing popularity of specialty micro-roasters there are many new choices to make.

Coffee can be grouped into three definable geographical regions exhibiting uniquely different taste profiles. The website allrecipes.com identifies the choices and makes some interesting suggestions for complimentary foods.

Coffees from the Africa / Arabia region: Arabian coffees have characteristics of berries and wines, while African beans have a slight citrus flavor and floral elements. Both have medium to full body and medium acidity. Pair with: berries, citrus, fruits, raisins, currents, cinnamon, cardamom and chocolate.
Coffees from Asia / Pacific Rim: Coffees from Asia, Indonesia and the Pacific islands have robust, earthy characteristics. Some have flower-like or herbal notes. Expect full body and low acidity. Pair with: cinnamon, cheese, butter, caramel, maple, toffee and herbs.
Coffees from Latin America: Coffees grown in Central and South America, including Colombia, Costa Rica, Panama, Mexico and Guatemala, are well-balanced with bright, tangy notes. With light to medium body and medium to high acidity, they fare well in iced coffee drinks. Pair with: breakfast breads, muffins, citrus fruits, blueberries, apples and nuts.

Of course for grizzled old coffee drinkers like me that need 6 to 8 cups of joe a day, I just need to know what coffee goes good with my bearclaw in the morning, will keep me alert all day, goes good with a pastrami sub at lunch and oh, what blend complements a late afternoon bag of micro-waved popcorn?

Coffee Chocolate Waffles

Fri, 13 Jan 2012 03:27:16 EST

Coffee Chocolate Waffles

I came across this recipe for Coffee Chocolate Waffles on Food.com when looking for new desserts to try. The best part about this treat is that the waffles are perfect for breakfast, dessert maybe even dinner!
Prep Time: 15 minutes
Cook Time: 15 minutes

Servings: 4
Ingredients:

1 (1/8 ounce) packet instant coffee
1/3 cup hot water
2 cups Bisquick baking mix
1/3 cup miniature chocolate chips
1 cup whole milk
1 large egg
2 tablespoons vegetable oil
syrup
1/4 cup miniature chocolate chip (to garnish)

Directions:

Preheat oven to 200 F.
Preheat waffle maker; grease with oil or spray with nonstick cooking spray.
In a large bowl, combine coffee packet and 1/3 cup hot water, stirring until coffee dissolves.
Add baking mix, chocolate morsels, milk, egg, and oil.
Whisk together until well combined.
Cook, in batches, according to manufacturer's instructions. (Instructions and times may vary).
Carefully remove waffles from waffle iron, and keep warm in oven.
Serve with syrup.
Garnish with chocolate morsels, if desired.
Enjoy

Drip, Drip, Drip

Thu, 12 Jan 2012 03:31:38 EST

If it were a faucet dripping in the middle of the night I would be annoyed, but if it’s the Hario Dripper, (sounds like the name of a WrestleMania champion), brewing a superb cup of coffee, not so much.

Around the world the most employed method of making coffee drinks is the drip method. Whether you use an automatic drip coffee maker like the Bunn STX or a Hario Dripper using fresh grounds or a Keurig B31 Mini Single Serve using K-cups, the process has some basic principles: hot water poured-over coffee grounds. That’s the science, now the art.

For a coffee aficionado there is nothing better than a single cup brew made from fresh grounds. Grinding the coffee correctly is perhaps the most critical part of the process. Getting the coffee to a precise fineness often takes a lot of trial and error to get it right for your taste. Investing in a good grinder is a wise decision if you want to get to drip-coffee nirvana.

The next critical element is clean fresh water at the proper temperature. Coffee brewers everywhere will tell you that the proper temperature is usually between 190 and 205 F, definitely no cooler than 190 F, and that you must have clean water. And finally the pour-over method; the grounds must be thoroughly saturated quickly and then drained at a precise rate so that over-extraction doesn’t occur creating a bitter brew. The manual pour-over method gives you the most control of all of the facets of the process of the water engaging the grounds, turbulence, dwell time, ratio of water to grounds to name a few.

It can quickly become a ceremony like Japanese tea if you really get involved in controlling all of the steps to drip brewing and providing the proper ambiance for the event. (I can just see it now, a special room of the house with muted earth tones and fine art on the walls, the sweet sounds of a symphony orchestra on the air from a hidden sound system, a single small table in the center of the room, an urn of precious arabica beans, and a silver tray with drip coffee paraphernalia arranged in precise order). Sproing! OK, snap back to reality.

Besides choosing a coffee of a particular roast and origin, just deciding on a type of filter can be daunting. Should you use cloth or paper or fine mesh gold-tone screen? Which ones retain the most grounds? Which pass the essential flavor oils? Do they impart any taste to the brew? Oh the debate can rage on and on. There are many variations of the equipment used for drip brewing around the world ranging from Japanese drippers, to Vietnamese filter pots to single-use folded paper cones, but they all have the same goal: make a perfect cup of fresh coffee. Oh and don’t forget the elaborate drip towers for making iced coffee, what a slow process that is! Paint dries faster. It can take up to 6 hours to brew 600ml of iced coffee!

So I will put on my ceremonial sweatshirt, with the true believers coffee stains, wend my way to the kitchen, grind some blue mountain beans, prepare the dripper, boil some clean fresh water, and wait for the drip, drip, drip, to subside and enjoy the best cup of the day. Which one is the best one? Why the next one of course!

What's that smell?

Fri, 6 Jan 2012 11:48:17 EST

So. You have been enjoying great espresso with your new machine for a few weeks and now you are starting to wonder what you need to do for regular cleaning.

	On your new semi-automatic espresso machine you’ve been rinsing and cleaning the portafilter and basket and the drip tray.
	Those of you who have a new super-automatic have been rinsing the brew group and emptying the dregs-drawer.

You all have been cleaning the frothing wand and wiping the beautiful new machine down to keep it shiny and new but now you’re thinking about regular and long term care, and wasn’t there something in the manual about decalcifying the brewing system, cleaning the milk system, and cleaning the grinder? Great! You’re on the right track!

Although it sounds fussy and over-the-top, we advocate getting into a habit of a regular cleaning regimen that removes impurities during and after every brewing session, and more thoroughly on a daily and weekly basis. Daunting? Not really. Your machine has been designed for ease of maintenance and the designers have tested and worked hard to make cleaning as painless as possible. Just keep in mind that keeping your equipment extraordinarily clean will reward you time and again with great tasting espresso. And that’s what you wanted all along.

Coffee beans contain hundreds of compounds, among them essential oils. Those oils help give body to the CO2 gas micro-bubbles that create a great hazel colored cr ma on your drink. By nature any oil is perishable and starts to decay if exposed to air and heat. Coffee oils are especially volatile and start to breakdown after 45 minutes. The process of grinding and brewing the beans always leaves a slight film of emulsified coffee oils on everything that comes in contact with the grounds. If not cleaned off regularly that oil will start to decay and destroy the taste of the next cup of coffee, regardless of how expensive or good a brand of coffee bean you are using.

Grinders are not "self-cleaning" and can harbor spent oils that taint your espresso. If you have a super-automatic machine with a built in grinder, be sure to follow the instructions in the manual and clean that grinder as recommended. Also clean it when switching from one type of coffee bean to another to avoid cross contamination. If you use a separate grinder for your semi-automatic or drip machine be sure to follow the grinder manufacturers recommended procedure for cleaning. Just be aware that ground coffee left in the grinder burrs and chute for a long time will taint the next grind and you won’t be happy.

Typically after every use of the steam wand for frothing or heating milk there are deposits on the wand and after every brewing cycle there is coffee residue and oils on the shower screen. You will want to purge and wipe off your steam wand after every frothing session to prevent milk from coagulating and contaminating the system. Run a water shot through your machine and wipe off the shower screen with a moist cloth at the end of each session.

If you have a pro-sumer machine with a 3-way solenoid valve perform a clean water backflush every 10 to 15 shots and at the end of every session as part of your cleaning routine. And if possible remove and rinse the brew-group after every session. (This is usually very easy on a super-automatic machine).

(Note: Please check your machine's owner's manual before attempting a backflush. Even though your machine may have a 3-way solenoid valve the manufacturer may tell you not to backflush as that may damage the machine. This is the case for the Gaggia line and the Rancillio Silvia. There may be others that can't be backflushed as well, so be sure and check your manual or call our Tech department.)

Typical Daily Procedure for a semi-automatic machine

Brush and wipe the dispersion screen and gasket.
Clean with scrubby pad, rinse and wipe the portafilter.
Wipe down the machine with a damp cloth.

Typical Daily Procedure for a super-automatic machine

Run the daily rinse cycle as recommended by the manufacturer.
Wipe down the steam arm and clean any milk residue. Remove the Pannarello arm and clean thoroughly.
Wipe down the machine with a damp cloth.

Weekly
You will want to do a weekly cleaning that is a little more involved and you may need a few items to adequately perform your weekly tasks:

If your machine can be back-flushed: Espresso machine cleaner (back-flush detergent such as Urnex Dezcal),
Depending in the type of machine, a blank, blind, or back-flush portafilter basket (different names for the same item),
A clean kitchen towel, dish detergent and a dishrag,
Some kind of non-metallic scrubby pad,
Metal or glass bowl or container deep enough for the portafilter to soak in.

Optional specialized items may include:

	Group brush (like the Rattleware 7.5" Zig Zag Group Brush), Steam wand brush (like the Pallo Steamy Wanda), Dairy cleanser (such as Urnex Rinza).

Soak your portafilters and baskets, for at least hour, in a solution of coffee detergent and hot water and then scrub, scrub, scrub.
Disassemble and submerge the steam wand in hot water and detergent, letting it soak for 15-20 minutes. Wipe and purge after soaking. Make sure to carefully dislodge any crusty milk from the steam tip holes.
If you have a milk system, disassemble and soak the components using a dairy cleanser like Urnex Rinza. Follow the directions and rinse everything twice in clean water.

Monthly
Check your water filter and replace if needed. Clean water is paramount for good brewing. If you are using an inline water filtration system, the kind that uses cartridges, check to make sure they still work. Some cartridges are not designed for high volume output and will start adding undesirables to your water supply instead of taking them out. This will not only give your espresso a chemical flavor, but can also add calcium deposits to your machine.

Every 3 to 4 Months
Decalcify your espresso machine every 3 to 4 months or when your machine indicates its time to decalcify. No matter how good your water filtration may be, you're still getting calcium in your boiler tank. While small amounts of calcium won't alter the flavor of your espresso too much, over time that small amount will grow into a large amount causing a very bitter flavor in your cup and eventually causing damage to your machine.

If you follow these guidelines or make up a schedule of your own, you will be rewarded with the type of coffee drink that you acquired the machine to make time after time for many years to come. Oh, and always after detergent cleaning or replacing a filter, don’t rely on just a visual check of the water quality. Taste it! That’s right, run a clear shot through the system and taste it. You’ll know immediately if you have performed your cleaning tasks well!

Happy brewing!

(Checkout the proven cleaning products from Urnex who have been cleaning coffee machines since 1936.)

Coffee and the fair-trade initiative

Thu, 29 Dec 2011 03:49:08 EST

In 1981 Franz van der Hoff, a Dutch theologian and missionary, working with impoverished farmers in the Chiapas region of southern Mexico came up with several ideas to improve the farmers income by marketing Chiapas coffee as a premium brand directly to roasters. He helped the farmers form a cooperative, and created the first fair-trade labeling initiative for the fictional label Max Havelaar.

The marketing efforts of the Max Havelaar brand enabled it to offer the farmers a fair price for their crop. They in turn agreed to implement various social and environmental practices to benefit their communities using the increased profits. The Chiapas coffee was imported and marketed in the Netherlands to retailers with great success. Soon the Max Havelaar model was replicated in several other markets around the world.

Using that model the fair-trade certification system was instigated to ensure that the goods benefiting poor family farmers participating in the fair-trade initiative are differentiated by labeling for the consumer to recognize. Today, for millions of farmers around the world, fair-trade is the symbol of thriving communities, kids in school, low-cost loans, and a healthy environment.

Fair-trade farmers become stewards of the land. They grow their crops in harmony with nature and without the use of harmful chemicals. Today, over 85% of the fair-trade products currently sold in the US are certified organic and some coffee farmers are even returning to shade-grown farming to further reduce harm to their environments.

As expected in the commercial trading of an organic commodity like coffee, the laws of supply and demand, product quality, and the vagaries of weather have a significant impact on how everyone in the supply chain from farmer to ultimate consumer behaves. Pressure on the price of coffee can come from any of those sources, affecting how much the farmer will ultimately earn.

It is sometimes difficult for the farmers to look past their immediate reality of providing day-to-day necessities for themselves and their families and keep on course with environmentally sound farming and processing practices. There is no single governing body that can maintain a unified disciplined course of action; the practice of fair-trade crosses all political boundaries and philosophies. We, as consumers, can have the greatest influence on maintaining fair-trade ideals by demanding products that meet the criteria of fair-trade. Your support of fair-trade is both a socially and environmentally responsible decision.

Mole Coffee Martini Recipe

Tue, 27 Dec 2011 04:53:41 EST

Mole Coffee Martini Recipe

Ring in the New Year with a Mole Coffee Martini. Mole is a chili-chocolate sauce used in Mexican cuisine. This recipe uses mole bitters which are delicious in coffee martinis. It is easy to make and the spiced sugar-espresso rim add a fun look and flavor.

Ingredients:

1/4 cup espresso-ground coffee
1/4 cup spiced brown sugar (1 cup brown sugar, 1 tbsp cinnamon, tsp nutmeg and tsp vanilla extract).
Enough mol bitters to rim the glass (Try Bittermens' Xocolatl Mole Bitters, look to a local bitters maker or create your own bitters blend.)
2 ounces vodka
1 ounce Kahlua

Preparation:

Make a 1:1 blend of espresso-ground coffee and spiced brown sugar.
Rim a martini glass with the mol bitters and the sugar-espresso mixture.
Shake and strain the vodka and Kahlua into the martini glass.
Serve immediately.

Coffee Gelatin dessert

Tue, 27 Dec 2011 12:22:29 EST

We have all heard of, or tried gelatin, but how many people have tried this famous dessert with coffee? Check out this unique recipe that is sure to jiggle on your table and spark some great conversation at your next party.

Coffee Gelatin dessert
Ingredients

3/4 cup white sugar
3 (.25 ounce) envelopes unflavored gelatin powder
3 cups hot brewed coffee
1 1/3 cups water
1 tablespoon lemon juice
1 cup sweetened whipped cream for garnish

Directions
In a saucepan, stir together the sugar and gelatin. Mix in hot coffee and water. Cook over low heat, stirring frequently until the gelatin and sugar have completely dissolved. Remove from heat, and stir in lemon juice. Pour into a 4 1/2 cup mold. Refrigerate until set, at least 6 hours or overnight. Serve with whipped cream.

The voyage of Captain Gabriel de Clieu and 18,791,680 plants

Tue, 27 Dec 2011 12:12:41 EST

Perhaps the most romantic figure in the world history of coffee is the French Captain Gabriel de Clieu. Described as dashing and handsome, he was also quite opportunistic. Gabriel joined the navy, steadily rose through the ranks, and by 1720 his career growth landed him the position of captain of infantry in the French colony of Martinique.

The back story: 6 years earlier, a Mayor of Amsterdam seeking to curry favor, presents King Louis XIV of France the gift of a coffee plant seedling. Now at the time, 1714, the Dutch controlled the coffee trade outside of Arabia by having smuggled seedlings out of the port of Mocha on the Red sea around 1615 and planting its progeny in the Dutch controlled islands of Sumatra, Bali, Timor and Celebes, (yes Lewis, that’s where we get the term Mocha Java from). They had a grip on much of the lucrative and growing coffee business in Europe. And then the hapless mayor gave the French King a seedling.

King Louis had the plant put in the Royal greenhouse under the care of the King’s botanist whose only interest in the plant and its propagation was as a rare scientific curiosity. It grew and thrived.

Now forward 13 years: It’s 1723 and the young Captain de Clieu is on leave in Paris. He is also full of new knowledge of the climate, geography and people of Martinique and foments the idea of cultivating coffee at his small estate on Martinique. But where is he going to get a starter plant to make his dream come true? Hmmm.., the King has coffee seedlings in his Royal glasshouse!

In the society structure of the time, a captain of infantry wouldn’t have been able to get close to the guarded seedlings or to even present a plan for commercializing the plants. He needed to enlist the support of someone in the Royal household. He used his good looks to curry favor with a “lady of quality” who was well known in the Royal court. (Cue the seductive lighting and romantic music here). Having won her over to his cause, she in turn “enlisted” the help of the royal physician, who couldn’t resist her wiles. So by the power of romance a seedling was spirited out of the Royal glasshouse and into the hands of our romancing Captain who then set sail back to Martinique on the ship Dromedaire.

De Clieu constructed a portable glasshouse to enclose the plant and nervously guarded it throughout the voyage. And well he should as further intrigue ensued when a Dutch spy aboard the vessel, possibly representing Dutch coffee interests, tried to destroy the plant. He did manage to break off a branch before de Clieu could stop him, but the plant survived the attack.

Next the ship came under attack by pirates of Tunis, (this story is taking on the plot of a Broadway musical), but they escaped, only to be beset by a violent storm. Narrowly escaping annihilation, again they survived.

Then of course, they became becalmed. No wind for more than a month. Time passed without progress and drinking water was rationed and diminishing rapidly. Captain de Clieu shared his ration with his precious plant. Just as hope was fading for a successful journey, they made landfall in Martinique.

De Clieu wasted no time in setting out the plant in his garden, citing in his diary that he put it in a place most favorable to its growth. Still anxious that it would come to harm he had it guarded and surrounded with thorn bushes.

Success! The harvest was very abundant. The single plant was soon populating a plantation. So favorable was the climate and geography for growing coffee plants that de Clieu was soon able to send plants to Santo Domingo, Guadeloupe, and other adjacent islands, where the coffee trade still thrives. The Dutch stranglehold on the European coffee trade evaporated. The French were in the game to stay.

Forward again 54 years: A census of coffee plants in 1777, on Martinique alone, counted 18,791,680 plants! From one seedling, given by the hapless mayor to the King. Who knew?

"Without my morning coffee,
I'm just like a piece of roasted goat fat.”
Johann Sebastian Bach (1685 - 1750)

Tue, 13 Dec 2011 09:41:31 EST

Thank you Johann! My sentiments exactly! Although I really don't know if I ever saw a piece of roasted goat fat, the stark visualization of what I expect it to be like sums up how I feel about life before I have my morning coffee.

Bach, the German composer, organist, harpsichordist, violist, and violinist, directed Leipzig's Collegium Musicum, a group of student musicians who met each Friday evening at Zimmermann's coffee house to give concerts. This must certainly have been the inspiration for one of his most beloved works, the Coffee Cantata. For Johann, a professional musician employed by the Lutheran church, he may have written it as a fluff piece for the coffee house crowd. An often quoted line from the cantata occurs when the daughter Lieschen, forbidden by her father Herr Schlendrian to drink coffee, refuses to give it up saying that coffee is “more delicious than a thousand kisses, and sweeter than muscatel wine”.

Can you imagine what European culture was like before coffee and tea ushered in the "Age of Enlightenment"? Prior to the introduction of the coffee house like Zimmermann’s in the early 17th century, alcohol was the beverage of choice because un-boiled water was unfit to drink. So starting off your day with a cup of wine or a mug of beer was the norm, thus putting everyone into an alcoholic haze for the day, (ok, so it's not that unusual sounding for the frat boys at FSU, but for most working stiffs it's unthinkable today).

So as they switched from an all-day intake of alcohol depressants to stimulating drinks of caffeinated coffee and tea, Europeans rapidly began forming the cultural structures of our life today. This is the type of unexpected connection Tom Standage reveals as he relates human evolution to what humans were drinking through the ages. (See his book: A History of the World in Six Glasses.)

As I quaff my second cup of coffee this morning, and feel its simulating effects kick in, I wonder what it would be like to spend the day in an alcoholic haze. Oh, wait, I remember, roasted goat fat. Yikes!

Egg Nog Rum Latte Recipe

Wed, 7 Dec 2011 01:23:10 EST

Ingredients:
2 ounces espresso
6 ounces egg nog
1 ounce rum
Whipped cream
nutmeg for garnish

steam your egg nog first, then brew your espresso. Pour your steamed nog into your cup, holding back the foam with a large spoon. Next, add your espresso.

Optional: 1 ounce of a dark rum. Finally, top the latte with the egg nog foam. To complete the drink add whipped cream and nutmeg to garnish.

Enjoy!

Ooo Doot!

Mon, 21 Nov 2011 02:50:54 EST

I was staying warm, enjoying a hot cup of coffee, and watching my wife through the window this chilly morning filling the frosty bird feeders in the back yard. I wondered where our “summer birds” were along their southern migration routes and envied their progression to warmer climes. For many years we have enjoyed seeing the many species that visit our feeders and the trees and bushes we planted for the benefit of birds, bees, and butterflies.

This got me thinking about migrating birds in other areas and what people are doing globally to preserve or create habitats. So, the conjunction of coffee birds habitat spurred my thinking about coffee production methods and types of coffee plantations in the Americas. There are two major types of coffee farming, sun-grown and shade-grown.

Shade-coffee plantations can be defined as either rustic or new. Rustic plantations are created by leaving the original large tree canopy undisturbed and replacing the underbrush with coffee bushes. New shade-coffee plantations are created when a cleared forest is re-planted with large tree species for the shade canopy and coffee bushes as the undergrowth. The original varieties of coffee brought to the Americas were intolerant of direct sunlight, and required the shade of native forest trees to protect the leaves from burning. Coffee plants have been grown this way for close to two hundred years.

New sun tolerant coffee bushes have been developed over the past 3 decades that produce 3 times the yield of coffee beans but also require additions of chemical fertilizers, as well as a range of insecticides, herbicides and fungicides. So the trade off for more production has been fewer habitats for wildlife as forests are cleared for sun-coffee plantations, increased soil erosion, and toxic chemical run-off.

Shade-coffee grown in a forest-like setting provides habitat for a surprisingly rich diversity of species, especially migratory birds. A shade-coffee forest mimics a native forest, with several vertical levels of growth and a wide variety of plants and insects for the birds to eat. One study conducted in Mexico found over 140 species of birds in shade coffee farms while sun-coffee farms contained only 5-6 species.

Shade-coffee plantations are where we observe bird species like the beautiful 17 inch long Blue-Crowned Motmot with its peculiar racket tipped tails, and green, blue and black colorings. Sightings of the Motmot have been recorded in new and rustic shade-coffee plantations in Guatemala, Mexico, and Panama, but they have not been documented in sun-coffee plantations. Its call is a low owl-like ooo-doot.

Obviously it’s a tough economic decision for the coffee farmer to employ shade-grown methods vs. getting the higher yields from sun-grown. We can help make that decision by buying shade-grown coffees, like Antica Organic, and thereby protecting the habitat of creatures like the Blue-Crowned Motmot. Ooo Doot!

Gugelhupf! (coffee cake?)

Mon, 14 Nov 2011 11:18:24 EST

Recently we explored the origin of the term “coffee table”. (Whew, am I glad it was invented in time to have some place to put the remote, the TV Guide, and that book by Kramer about coffee tables). That got me thinking about other coffee named things that we take for granted but that don’t have coffee in them. Cake! Of course, coffee cake! (Sometimes called Kuchen or Gugelhupf ) It doesn’t have coffee as an ingredient, but has the name. What’s up?

The concept of coffee cake has no specific inventor or date of conception. Food historians reveal that it evolved from ancient honey cakes through various cultures to sweet cakes and yeast rolls made in medieval times, and then to sweet yeast breads & cakes developed by Dutch, German, and Scandinavian cooks. When coffee was introduced to Europe in the 17th century these cakes were a perfect partner for a cup of coffee.

The first coffee cakes were more like bread than cake. Simple recipes of yeast, flour, eggs, sugar, nuts, dried fruit and sweet spices eventually changed to include sugared fruit, cheese, yogurt and other creamy fillings. (Oh, cherry cheese Danish where art thou?).

Immigrants from Europe brought their recipes with them to America and kept tweaking them with new ingredients until the sweet treats we enjoy today came to life.

Although Germans brought the Kaffeeklatcsh to their communities, Scandinavian households, where a pot of coffee was usually brewing on the back of the stove, were most likely responsible for creating coffee breads, coffee cakes, coffee rings, and other sweet rolls for their midmorning or mid-afternoon coffee klatch.

Still according to the book Listening to America, by Stuart Berg Flexner, it wasn't until 1879 that the term "coffee cake" became a common term. Recipes for “coffee cake” with coffee as an ingredient began to appear in cook books in the late 1800s; finally in 1909 a recipe reflecting the modern day American coffee cake appeared in the book The Art of German Cooking and Baking, by Wetzel Bros.

My favorite is the type with a Streusel or Crumble topping. I am enjoying one at my desk right now! An Entenmann’s Mini Crumb Cake. And I am pairing it with an Americano I made from Supreme Bean Organic coffee on the Expobar Espresso machine in our break room. Yum!

Thank you Veterans

Fri, 11 Nov 2011 11:02:03 EST

Veterans Day is America s day for saying thanks. The staff at Whole Latte Love joins everyone in saying thank you with the deepest sense of respect and gratitude for the devotion to duty and personal sacrifices that military personnel make to provide us and the rest of the nation the freedom we enjoy. We honor all those still serving, those who never came home, those who come home to an uncertain future in troubled economic times, and those lucky enough to return home to pick up their lives and eventually retire. That they and their loved ones forego a normal family life to protect us and ours does not go unnoticed.

For the past seven years, Whole Latte Love has shown appreciation by sending coffee to Task Force Ironhorse United States Division North to try and provide a comforting “touch of home” for those serving in Iraq.

We also note the number of America's World War II Veterans is rapidly dwindling. Once 16 million strong, U.S. veterans of World War II are dying at a rate of more than 1,000 a day and now only number about 2.5 million, the Department of Veterans Affairs estimates. By 2020 they may all be gone.

The number of Vietnam veteran deaths is approaching 300 a day. That's more than five times the average daily number of U.S. combat deaths during the peak casualty year of the war in 1968.

The personal histories and perspectives of their time in service are being lost. It is important for veteran family members to try and document their service record. Most Veterans have been reluctant to talk about some parts of it, some because they were trained to keep mum about what was happening and many because those memories are painful and hard to express. Talk to a veteran today, listen to thier story and let them know they are respected, admired, and appreciated.

Dark Chocolate Bacon and Coffee Cupcakes

Thu, 10 Nov 2011 03:59:48 EST

Did you know that bacon is not just for breakfast? This porky treat is being used in baking recipes around the world.

Dark Chocolate Bacon & Coffee Cupcakes

Ingredients
12 slices bacon
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1 cup cold, strong, brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tablespoon unsweetened cocoa powder, for dusting
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

2. In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.

3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder. on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.

Espresso Crepes with Ice Cream and Dark Chocolate Sauce

Thu, 10 Nov 2011 02:56:35 EST

Untitled Document

Put your culinary skills to work with this mouth-watering dessert recipe by Cooking Light for Espresso Crepes. Topped with ice cream and dark chocolate sauce, who can resist?!

Ingredients: filling
1/3 cup half-and-half
2 tablespoons honey
3 ounces semisweet chocolate, chopped
8 Espresso Crepes (see below)
2 cups coffee ice cream

Combine half-and-half and honey in a small saucepan over medium heat; cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Add chocolate; stir until smooth.
Fold each crepe in half; fold in half again. Place 1 crepe on each of 8 plates. Top each serving with 1/4 cup coffee ice cream; drizzle with 4 teaspoons sauce.

Ingredients for Espresso Crepes
1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
2 ts. instant espresso powder
1/4 teaspoon salt
1 1/4 cup milk
1/4 cup water
1 tablespoon butter, melted
2 large eggs

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, espresso powder, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.
Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.

Yield: 13 crepes (serving size: 1 crepe)

Not your father s marshmallow

Wed, 9 Nov 2011 05:48:29 EST

My first reaction when I heard about caffeine infused marshmallows at about $2.00 apiece was, “this is way over the top”. Who needs these? Then I visited the Caffex.com website where they sell Java, Coffee, and Mocha Mallows and found some interesting uses. A portable pick me up for air travelers not able to carry cups of coffee through security check points, an instant energy boost for a performer just before going on stage, a late afternoon get-me-to-5 o’clock jolt for the busy office worker, or just a sweet tasty treat without the hassle of going to the coffee shop or making your own cup of java.

Hmm, so a JavaMallow at $2.00 is equal in potency to a $5.00 espresso from the coffee shop. Alright, I’m caving in; maybe these are filling a niche that not much else can. I am starting to lean in their favor.

Yikes! Idea time! Wind up the campers in your life. Make Smores with the chocolate flavored MoccaMallows. Each MoccaMallow contains the caffeine punch of a double cup of coffee.

Woo hoo!, we will be dancing around the campfire tonight.

The first coffee table

Wed, 9 Nov 2011 05:41:05 EST

I became intrigued by a taken-for-granted term we use often, “coffee table”. I knew that coffee was only becoming popular in Europe, (where the foundation of modern furniture development began), in the 1600s and wondered who made the first coffee table or coined the term.

So a bit of research revealed that the first coffee house opened in Britain in Oxford in 1650. That was followed by one opening in London in 1652 and that led to coffee houses becoming ubiquitous in London. They were rapidly dubbed Penny Universities, (the entry fee, which included a cup of coffee, was one penny), and you could learn as much there as going to university. The coffee houses became the daily gathering places of merchants, scholars, professors, politicians, and businessmen. Kind of an analog social network! They became very important in the cultural development of London. For instance the Edward Lloyd coffee house established in 1688 later became Lloyds of London. Other coffee houses where men gathered to do business after daily closing of the Royal Exchange became the London Stock Exchange. Political events about 1683 caused the rapid spread of coffee houses to the rest of Europe.

Ok, enough well documented background, now we know when and where the first coffee houses were established, but what about the coffee table? It seems that the early coffee houses re-purposed existing tea tables. They were taller rectangular tables that matched the tall settees and furniture design of the era.

No known reference to a coffee table appears until Joseph Aronson, who wrote The Encyclopedia of Furniture, defines a coffee table in 1938 as, "Low wide table now used before a sofa or couch." It seems there aren’t any known examples of specifically designed coffee tables made before the mid to late 19th century, when the effects of the industrial revolution caused the mechanization of wood working and mass production takes hold. Various designs soon appear from the Arts & Crafts movement, Art Nouveau, Art Deco, and the Bauhaus design movement of the 1900s.

It only took about 300 years for coffee to get its own table!

No lids?

Wed, 9 Nov 2011 05:37:02 EST

Disposable coffee cups with no lids? How is that going to work? The Compleat cup promises to be cheaper as well as easier on the environment. I am one of those daily commuters that counts on sipping a large cup of coffee while driving to work every morning. I depend on a sturdy disposable cup with a tight fitting plastic lid to keep me safe and dry while indulging my early morning brew.

Now, thanks to an epiphany by architect Peter Herman while crumpling an empty paper cup, plastic lids may become a thing of the past. After setting up 94 prototypes for testing, and failing on the first 57, number 58 proved successful. Ingenious folds at the top of the new cup design do away with the ubiquitous plastic lid. Another planet saving idea? Maybe.

Graphic designer Daren Bascome tweaked the design to create panels where companies can put their logo or message. Lacking a lid the coated paper “Compleat” cup may save money and lessen the environmental impact of current cup + lid designs.

The challenge will be to get coffee drinkers like me to accept the fill, fold, drink design. I am usually willing to give innovative new designs a try, but a sippy cup for my morning coffee has me worried. If I squeeze the cup too hard will it unfold? If it tips a little in the cup holder will it survive?

Hmmm, maybe I’ll telecommute and miss the coffee drink and drive experience altogether.

Caffeine & Bacon

Wed, 9 Nov 2011 05:32:35 EST

My first aroma memory association was at age 3 when I recognized the smell of frying bacon coming from my Mom’s kitchen and immediately knew I was in for a tasty treat. That started a lifelong love of bacon.

Now couple that many years later with a fondness for caffeine by way of daily coffee drinking and you have two sensory forces that really distract me. A cup of coffee or espresso and a bacon sandwich is a great repast in my book.

So when I found out that the folks over at Lollyphile had come up with an edible product that combined the efficacy of caffeine and the taste of bacon and then enhanced that even further with sweet maple syrup, I quivered a little.

They created caffeinated maple-bacon lollipops! Wow! The bacon taste comes from the proven flavor of BaconSalt, the world’s only kosher, vegan, bacon product. Each pop has 2 coffee cups worth of caffeine, the bacon flavoring and delicious Vermont maple syrup. AS the Lollyphile folks say, “An even more perfect gift for the sweet-toothed pork aficionado in your life”.

Hats off to you Lollyphile, I marvel at your creation.

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"Without my morning coffee,
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Johann Sebastian Bach (1685 - 1750)