No More Bitter Coffee Face (and what is caffiene)?

With a little know-how, even she will smile!

 Prior to the "Boston Tea Party of 1773", American colonists enjoyed a hot cuppa tea as their preferred pick me up in a cup but this historic and rebellious event lead to the need for a "new brew", thus began our love affair with mojo, bean juice, java, joe, liquid-life, go-juice....COFFEE!!

(1-proper ratios; 2-fresh coffee; 3-fresh water, temp & time) 

  Now I have heard over and over again people saying to me that they don't like "stong" coffee, when in reality I know different.  What people really don't like is "bitter" coffee, the strength of the brew is not the issue.  Now, uneducated logic tells us that the answer to bitter coffee is to use less in the brewing process.  The reality of this solution is that it makes the bitterness even worse!  The reason is because of something called over-extraction.  When we brew a cup of coffee, our goal is to extract the good oils, sugars and desirable flavors held inside the coffee bean, but there is a point where brewing goes beyond extracting the good, rich flavors and into extracting the deeper, bitter elements.  Ok, imagine that you are holding a slice of ripe, fresh, juicy, red watermelon.  You take the first few bites and the flavor is sweet, sugary, watermelony(?) but you stop biting down into the slice once you reach the green rind because you know from experience that the green is where the good flavors stop. 

 Well, in similar fashion, by using less coffee we are brewing all of the good out of that small amount and continue the brewing process into extracting the bitter elements.  

Even though it may seem counter intuitive, part one of the answer to the problem of bitter coffee is to use more, NOT less (or, more precisely, the proper ratio of coffee to water, which to many is quite a bit more).  Which begs the question: 

(1)-"Dave, what is the proper coffee to water ratio?"  

  I am soooo glad you asked!  According to the SCAA the proper ratio of coffee to water is:

• 2 Tablespoons fresh ground coffee
• Per 6oz fresh water

  So, for example, you want to brew 4 cups (6oz = 1 standard cup) of coffee, that is going to be 24 oz of water to 8 Tablespoons of fresh roasted, fresh ground coffee.  This, to many, will seem like quite a lot more than they are used to using but it is the proper amount of coffee to ensure the brewing process doesn't delve into the extraction of the bitter elements.  To the doubters, I say, take a chance and give it a try at least one time and please share the results by posting your comments below. (p.s. - To make it even more easy, you can buy a 2oz Coffee Measure scoop from practically any store for under $1.50)

  Ok, this brings us to Part (2), Fresh Coffee.  Now this may seem like a silly question but I couldn't be more serious, here it is; The last time you bought a two liter of soda, did you have the checker at the store remove the lid at the store for your convenience?  The answer is of course not, the soda would loose its carbonation and go flat and flavorless very quickly.  Ok then, think of the whole, un-ground coffee bean as the vessel (just like the 2 liter plastic bottle for the soda) that holds and keeps fresh the oils, sugars and rich flavors we want in our cup of coffee.  Once the coffee is ground, those oils and sugars are exposed to the oxygen and begin quickly to evaporate.  Now, I have heard the rebuttal of what about pre-ground vacuum packed grocery store coffees, surely this process keeps the coffee fresh?

A master roaster and his machine.

Answer, short and sweet is NO.  In fact, you know that nice phwissssssh sound and smell you get when you first break the seal on that can of pre-ground coffee, well, that is actually force pumped back into the can the instant before being sealed and packaged.  We chant the "fresh is best" mantra for everything we want to put on our tables from fruits, breads, meats, dairy products etc. but we have been convinced to ignore this mantra when it comes to our coffee, simple one word question, WHY? (the detailed and lengthy answer lies in economics, large scale mass production and what we will tolerate, or settle for, as "good" coffee).  To wrap up Part 2, suffice it to say that fresh roasted (within one to two weeks max), unground coffee is what you want if you are seriously looking to say goodbye to the bitter coffee face.  Do a google search for local coffee roasters, read some reviews and let the adventure begin.  Now roasting coffee is a whole other art which we will not go into here but it is incredible and be aware that just because someone advertises that they roast their own coffee does not necessarily mean they know how to roast GOOD coffee or that they source quality Arabica coffee so it may take some time and sleuthing to find the real deal but once you do you are well on your way to coffee magic!  The one piece of equipment you will need is a good coffee grinder.  The blade grinders you see at Target or Wal-Mart, or just about any other store, are a step up but they cannot grind to a uniform size (which is important) as a burr grinder can.  So if you can find (google "burr grinder") and afford a burr grinder, which is what I recommend and use myself, then it is well worth it, but if you just are starting out and want to experiment then a blade grinder will do an adequate job.  Which brings us to the last part.

Part (3) Fresh water, temp. & time.
  If you take your cell phone and dial 918-477-1000, you will get the temp. and time but that isn't the time & temp. I am talking about here, so here we go.  Fresh water is very important in eliminating bitter coffee.  A cup of coffee (and tea) is, by volume, around 90% water, so if the water that you are using to brew your coffee tastes bad or odd then even if you are using the finest, freshest roasted coffee in the world, your cup of coffee is going to taste bad or odd.  If your tap water tastes fine then by all means, use it.  But if it tastes unpleasant, I suggest filtering and then use it.  Now by fresh water, I also mean fresh drawn water for each pot of coffee.  Once you boil a kettle of water you activate elements of the water that are essential to the coffee (and tea) brewing process, so I do not recommend reboiling a kettle of water for optimum coffee flavor.  This bring us finally to temp. and time.  The best temperature of water for extracting the desired coffee oils and sugars is between 190 - 205 degrees Fahrenheit.  Basically, bring your kettle of fresh drawn water to a whistling boil, set it off of heat for 10 seconds and then it should be at the desired temperature.  Optimum brewing time of water contact to coffee grounds is between 4 to 5 minutes.   So bottom line breaks down to these points:

1. Fresh roasted, whole bean un-ground coffee & coffee grinder (don't forget coffee to water ratio)
2. Quality and fresh drawn kettle of water 
3. Bring water to between 190 - 205 degrees Fahrenheit
4. Grind coffee ( if using a blade grinder, hold the button down 12 - 15 seconds) right before water reaches temp. Pour water over ground coffee making sure to saturate the entire bed of coffee.  Let steep 4 - 5 minutes and enjoy a new level of coffee flavor and personal alertness!  A lert, my mom used to tell me that the world needs more lerts? (what the??) Anyway, my mom aside, what is it about the caffeine in coffee that gets us motivated and awakened?

CAFFEINE!!

  Well, if you are still with me in this article (by the way, I am very much enjoying a fresh, properly brewed, cup of Kenyan AA coffee as I finish this last bit and it is just what I needed, ahhhhhhhhhhhh!)
  This won't take long, this is the final lap.  Ok, drowsiness is believed by most to typically be caused by a buildup of a neurotransmitter inhibitor in the brain called "Adenosine".  For every hour an organism is awake, Adenosine binds together and builds up in increasing levels in the brain leading to drowsiness and ultimately sleep.  Caffeine inhibits the ability of Adenosine to bind together and build up in the brain which leads to heightened brain activity, alertness and the release of good ole' Adrenaline, therefore, we are wired and ready to go! (see, I can keep it short and sweet...... occasionally)
  However, I would add that you need to be aware that the effects of caffeine are experienced differently in each person.  Some, if not most, have a positive response to the effects of Caffeine, while some can experience an over or hyper reaction to the Caffeine while others still will have a very mild reaction to the Caffeine even to practically no reaction at all.  The bottom line is to be aware of how Caffeine effects you!

  In the year 1674, women banned together to protest the drinking of that evil brew, coffee, by the men of that day (this is so true, I am not making this up, look it up).  Anyway, here is an excerpt from the protesters of that day:

“Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water.”

Oh deary dear!

Until next time, wishing you all the very best,

Barista Dave!

Coffeehouse Community & Culture. . .Part ??

  Roughly 300 years ago, (after migrating to Europe from Turkey, home of the very first "coffee houses" but that is a blog for another time) they were referred to as "Penny Universities" due to it being possible for the price of a cup of coffee, or a small door fee, to engage in and be privy to current, stimulating, controversial and sometimes revolutionary news and conversations, as one observer of that day penned it “The Coffee houses particularly are very commodious for a free Conversation, and for reading at an easie Rate all manner of printed News,”.  Now, in that day, society placed very strict adherence to and great importance on class and personal economic status (have things really changed much since the 18th century, hmmmm) which made these establishments a bit of a puzzler because it was quite customary, at any time, to see patrons from all levels of society intermingled together socially and interacting with each other seemingly ignoring accepted social strata and decorum.  These were the Coffee Houses of the time.
  If we skip forward a few hundred years and move this concept into modern society, author Ray Oldengerg, in his fantastic book "The Great Good Place" * utilizes the term "The Third Place" to characterize not only Coffee Houses but pubs, neighborhood corner stores, barber shops/salons, bars, social clubs....any "place" that provides and encourages a vital social atmosphere of familiarity and anonymity somewhere between the realm of the private (your home, where you live whether alone or with family) and the realm of the public (most likely your job, where you work and put in those 10 to 12 hour days).  Another way to think about the "third place" concept is to recall the TV series The Any Griffith Show.  Often you would see Andy, Aunt Bee and Opie sitting on their front porch in the early evening hours interacting together and with others as they would pass by.  Now the front porch was a realm between as I have mentioned.  It was not the realm of their private world (in their home) nor was it the realm of the public (down at the sheriff's station) but it was a comfortable, mutual "third place", another great example is Floyd's Barber Shop.  Personally I believe that we lack as a community when there is an absence of "third place".  In his book, Ray Oldenberg identifies what he believes to be 8 things that characterize a "third place".  They are (I am paraphrasing):

ArabicaDabra's Coffee House, my first third place!

1. Neutral Territory - for the cultivating of friendships and informal acquaintances that you would not necessarily feel comfortable allowing into the privacy of your personal realm, your home.
2. A Leveler - An inclusive place with no formal criteria for joining or choosing to be excluded.  As a leveler, a third place eliminates or greatly reduces the social roles that exist at home or work, so forget about playing a role, just be yourself.
3. Emphasis on Conversation **- Lively, animated conversation.  Music that is too loud and dominant will tend to discourage genuine conversation and interaction.
4. Accessibility and Accommodation - Accessible to everyone by accommodating the schedules of the patrons rather than the schedule of the place, in other words, typically open for long hours.  Some places I know of have odd or inconvenient hours which very much discourage third place.
5. Regulars - Someone once asked me "Dave, how many customers do you know by name?" and honestly I couldn't put a number to it because I just knew them and sincerely appreciated each one.  I love the regulars, they give life, vigor and character to a third place.  
6. Low Profile - As opposed to the high-profile, over commercialized look at me establishment.  Very often, third places are older structures that have been re-vitalized from a previous purpose.
7. A Spirited or Playful Mood - There may be times of seriousness but they do not tend to be the dominant mood.
8. A Home Away from Home - Where people can feel like "this is my place" where I can be myself and be reinvigorated through warmth, cheerfulness and companionship.

There is more to be said on this subject but I feel I need to quit circling the runway and bring it in for a landing for now.  Until next time, here is something to ponder from the mind of Stephen Wright:

"Do employees at Lipton get coffee breaks?"

Until next time, I wish you all the very best,

Barista Dave!

* I used to own a copy of this book but let someone "borrow" it back when I used to be the owner and head barista of StoneWood Coffee & Tea Co.  I can't remember who it was but if you are reading this and suddenly go "oh, it was me!" AND if you are done reading it I would love to have it back.  If however you are still enjoying the read and need more time, no worries. Just keep me in mind.


** A "Third Place" that offers 24/7 wireless internet may actually be contributing to and creating an atmosphere I refer to as a "hollow effect" where patrons are physically present but disconnected and non-interactive with others, rather being focused on remote e-distractions.  Some Third Places are implementing a strategy of staging performance art & events (conversation forums, guest speakers, light drama, story tellings i.e. The Moth, art shows, live jazz etc.) and turning off of the wireless for the duration of the event to encourage patrons to engage and interact with one another, publicizing the events as "wi-free" (as opposed to free wi-fi. Basically it means leave the lap top at home or turn it off, mute your cell device or blackberry and engage in the enjoyment and atmosphere of the event shared as a present immediate community).

Fall Cuppa Guide. . .Part3

  Have you ever traveled to India?  Yes, I am talking about that India; next door to China, home to the Taj Mahal, Bengal tigers, peacocks, melt in your mouth naan bread and tandoori chicken?  Well, whether you have or have not actually traveled there (I haven't, but hope to some day), in this blog I am going to reveal to you a delicious way to have an authentic Indonesian experience in your cup, I am talking about none other than:

A Chaiwalla or tea vendor

Masala "  Chai"    

(pronounced "Ch-eye")

  Here in the states, Chai is commonly known as a very milky, sweet, spiced, invigorating "treat" drink served either hot, over ice/on the rocks or frozen blended, but historically many of the specific spice blends that comprise the various types of Masala Chai were derived from ancient "Ayurvedic" texts and regarded as medicinal. Interestingly, there is no one "fixed" blend or specific preperation of Masala Chai, in fact many families in India have their own secret family recipe.  Today, you can buy modern versions of Chai from many grocery stores and specialty coffee/tea shops, but have you ever stopped to consider what exactly IS Chai and why is it such an amazingly great hot fall drink, well here we go.
   First and foremost, Masala Chai is a tea drink, not some mysterious powdered blend of magical yumminess.  In fact, by itself, the word "Cha" or "Chai" is translated into english simply as tea, so, for you redundancy hounds out there, if someone you know loves to order their "Chai tea" they are in fact ordering a  cup of "tea tea" (You are now entitled to a silent giggle next time you catch someone making this common faux pas, or ask them to order you a "coffee coffee" while they are at it).

One beautiful version of Masala Chai

  Traditionally, the base tea used for any Masala Chai blend is a hearty, black tea such as those from the region of Ceylon, (not to be confused with the Cylon region for all you Battlestar G. fans)or a rich, malty Assam tea with plenty of robust  flavor as not to be overpowered by the other spices used in the particular blend.  Although, as mentioned earlier, there is no one specific recipe, and in India Masala Chai is known to vary from region to region, it is generally accepted that Masala Chai consists of hearty Black tea, Ginger (no Mary Ann in this tea skipper), Nutmeg, Cardamom, Star anise, Cloves and Black pepper. Now, each of these components is worthy of its own individual treatise, each imbued with its own distinct history of unique healthy properties and character, so imagine what a whole blend of tea and these spices, brewed together in one cup, must be like.  The result is one singular, wonderful, invigorating, spiced elixir just perfect for igniting a sparkle in your eye on a bleak Fall morning or taking the winters chill off your bones on a blustery day. 

Preperation

  Now, the most traditional approach for preparing Masala Chai involves 3 parts, 1-Tea base & spice blend, 2-Sweetner and 3-Milk (usually whole milk but lower fat milk can be used)  all simmered together in a type of sauce pan and then poured through a strainer into eagerly awaiting cups and mugs, however it also needs to be said that it is perfectly acceptable to enjoy your Masala Chai straight as is.  For the adventurous, there are numerous "make your own from scratch" Masala Chai recipes online*, but for the more convenience minded, you can buy Masala Chai prepared from many different sources such as grocery stores, specialty coffee & tea shops, just hop an airplane to India and pick some up from any street vendor, you get the idea.  As opposed to a more delicate green tea, Masala Chai is a fully oxidized black tea and can take the rigor of being steeped in water at boiling temperature, so the tea bagged preparation is relatively simple.
  1-Bring fresh, cold water to a boil in your tea kettle or sauce pan, 2-Carefully pour the water immediately over the tea bag, 3-Steep for 4 to 5 minutes (or longer if you like, experiment), 4-Remove the tea bag, add milk and sweeten as you like, enjoy!

* Here are several links to online recipes for making your own Masala Chai.  Try these at first but don't be afraid to experiment, you may discover something wonderful (just be sure to share it with me please)!

• http://www.food.com/recipe/indian-masala-chai-190932

• http://www.chai-tea.org/rec/rec104.html

• http://www.epicurious.com/recipes/drink/views/Spiced-Milk-Tea-Masala-Chai-355421

• http://www.youtube.com/watch?v=GVmV1tJ1YPo (***DON'T PANIC on this link, there are subtitles in English that start at 00:42, even though I don't understand his language I can tell he is really excited about sharing this wonderful drink and how to make it.)

  Until next time, two things, first, to a good friend and one of the most sincere and most cheerful regular customers I ever had the pleasure of knowing at the coffee shop, to Mootee', I hope you and all your loved ones are healthy and doing well back in India, until it is my pleasure that we meet again!
  Second, a quick, but poignant tea saying, by that ever popular author Sir "unknown":

"Remember the tea kettle, even though it is up to its neck in hot water, it still sings!" 

 Barista Dave!

Fall Cuppa Guide. . .Part 2

  On my last post, I shared about the amazing and unconventional Japanese green tea "Hojicha".  At the end of the post I noted that due to it being very low in caffeine it makes for a great relaxing nighttime cuppa.  I do hope you have had the opportunity to experience a properly brewed cup of this delightful elixir and highly recommended Fall drink.
  This brings me to the rousing "yang" of Hojicha's gentle "Yin", another spectacular brew that is touted to have the stimulation of coffee, the health benefits of green tea and the euphoria of chocolate all wrapped up in one cup, I am talking about a South American herbal drink called:

Yerba Mate'

  Herbal "Yerba Mate" comes from the leaves of the Holly tree which grows in the South American rainforest.  The leaves are cultivated and enjoyed as a stimulating, healthy and social beverage in many parts of the world, traditionally drunk from an elaborately decorated gourd through a metal siphon straw.
  Brewing the leaves green gives the tea a pleasant vegetal, green tea-ish essence.  Personally, I prefer a tea brewed from Yerba leaves that have been pan toasted (yes, similar to the Japanese Hojicha) imparting a robust, nutty, toasty, slightly caramelized flavor to the tea.
   For some, a cup of coffee can be somewhat upsetting to the stomach.  That is where the Yerba Mate' comes in, due to it being a tea that is very low in acid, you still get the stimulation, very similar to a cup of coffee, but without the stomach upset.

Best Brewing Method:
  When brewing a cup of Yerba Mate', the brewing method I recommend is the same regardless of whether you are preparing the green Yerba, or the pan toasted Yerba. 

Note the Yerba Mate' gourd?

• 1 teaspoon Yerba Mate' per cup
• 1 tea pot or tea strainer
• Fresh filtered water (if you like the taste of your tap water, then it is fine.  If your tap water tastes unpleasant then your cup of tea will also have an unpleasant taste, use filtered)

  Heat your fresh water to a rolling boil and take immediately off heat.  Take an empty coffee/tea mug and carefully pour the hot water into the empty mug (DO NOT add tea yet).  Let the mug sit for one minute after which it will have cooled from 212 degrees (boiling) to right about 180 degrees, the perfect temperature for steeping your tea.  Carefully pour the water over your tea leaves and let steep for 3 to 4 minutes.  After time, remove the leaves from the cup and SAVE THEM!  Yerba can be effectively re-steeped several times, so you can really make your tea budget stretch with this knowledge.  Now, if you like, add a splash of milk and lightly sweeten to taste and enjoy your satisfying and invigorating cuppa!  Once you start sipping and get those mental synapses firing, who knows what you might achieve.  

 

Until next time, I part with a quote from Sir Bernard-Paul Heroux: 

"There is no trouble so great or grave that cannot be much diminished by a nice cup of tea."

Wishing you all the very best, Barista Dave!