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54

I am surprised no one has mentioned this wonderful graphic (Credit: Espresso Field Guide by the aptly named Jay Mug ):


52

Espresso: This is a finely ground very dark roast coffee, packed somewhat tightly in a special metal filter, with water "expressed" through it under pressure. A very strong dark coffee, typically served in 1-2 ounce portions. Very commonly incorrectly called "Expresso." Americano: Italians typically don't drink American Strength coffee. They drink ...


41

Flatly, the calories are in the filter: in the grounds that you dump on your compost. In the water that went through the grounds, there are mostly aromatic substances and traces of coffee oils, few enough that a cup of coffee has (rounded) 0 calories. The caloric values given for coffee beans are valid if eaten - which is rarely done in significant amounts ...


39

Time to apply a bit of healthy skepticism here: The blog post: Is (so far) the first and only one I've ever seen stating mold to be a practical problem in coffee - in the sense of being present in a high enough quantity to matter (mold grows everywhere). Uses all kinds of weasel words to describe symptoms ("edgy", "cranky", "useless mentally"). Describes ...


34

In my opinion, the best option is to have someone grind them for you. Ask your friends--someone may have a grinder you can borrow, or would be happy to grind them for you in exchange for some cookies or part of the bag of coffee. If you have a local coffee shop, talk to the barista (over the latte' you just bought) and ask if he/she will grind your beans ...


33

Coffee beans have a natural oil in them. Often beans that have been roasted longer will have more visible oil on the surface. Not really an indicator of quality, though, but a longer roast will be darker, have a stronger flavor, and (paradoxically to some) less caffeine. (At least, this is what I learned when slinging Cappuccinos at a Canadian coffee chain ...


31

It has nothing to do with the microwave and everything to do with the volatility of aromas and flavors in coffee. Even coffee kept warm for 4 hours won't taste very good. In my experience, stale brewed coffee results in a more pronounced acidity, if left out to cool, or a woody, muddy, bitter kind of flavor, sometimes with more pronounced acidity, if held ...


28

Cinnamon is made from the ground bark of a variety of trees in the Cinnamomum genus. All of these barks contain starches, soluble fibers, and insoluble fibers to some degree. Lower grade cinnamons such as Cinnamomum cassia contain higher amounts of lignins, bassorins, pectins, and mucilages; accounting for almost 80% of the mass of the powdered cinnamon. ...


28

It's not so much that weak coffee is bitter, as that over-extracted coffee is bitter. If you want it strong but don't use enough ground coffee, you can get more flavour by leaving the water on the grounds for longer. But then the bitter flavours come out. The opposite is espresso; a decent espresso is of course strong but not at all bitter and extraction is ...


24

I alone on the planet seem to have solved the endless problem of cleaning the fine holes of an espresso portafilter, or a Moka express fine steam filter. None of the liquid or abrasive cleaning apps work, period. Instead, in the past, one had to use a pin to poke out the minute holes — task so laborious and hopeless than most espresso and Moka machines in ...


24

We brew beer at home, so we have a product that does a really good job of this, called PBW (Powdered Brewery Wash). Our stainless steel coffee thermoses come out like new. The product description from a site that offers it reads: PBW (Powdered Brewery Wash) is a patented alkali cleaner originally developed for Coors, now widely used in commercial ...


23

It is traditionally served with coffee when getting together with friends for coffee; kind of like tea-cakes are served at tea-time.


23

N2O is more stable than CO2. Mixing N2O with water or cream won't create diffetent molecules. If the liquid you add N2O is not very thick (as water) the gas and liquid will separate in two. If it is thick, as with cream, the gas will get trapped in it. You can see the proccess with more detail in this question. CO2 reacts with water (H2O) making H2CO3 (...


21

The standard espresso drink is the double espresso (a double espresso shot). Although you can get single or triple espressos, if you are comparing quality, the double espresso is the standard. Regardless of which type of shot you order, if you are comparing quality across different cafes, you should always order the same thing (ie don't order a single at ...


20

Assuming you're talking about USA usage, you're correct, a "cup" is usually 6oz. In the USA, the standard size for a "cup" of coffee is 6oz, even though nobody drinks cups of coffee that small (12oz to 20oz is more common). For that matter, the size of a "cup" of tea can be 5oz or 6oz when the number of "cups" a teapot holds is listed; a "6 cup" teapot is ...


19

Brew a standard espresso! 9 bar is the "standard", not 15. This number has been reached after lots of trial/error with other pressures, and is accepted as standard by Italian (page 7) and U.S.A. associations and guilds. Some guys have even made devices to check how precisely their machines reach that pressure. Professional (also called commercial) ...


18

Argh. The oil is not the caffeine. The oil is not (alone, or even predominantly) what makes the flavor. Also, beans that look oily are not oilier than beans that look dry. A bean that's roasted dark enough to produce an oily surface has had many of its lower viscosity oils volatilized, leaving only heavier oils. A more lightly roasted bean has not lost these ...


18

I'd pick up a simple cone filter at the local coffee shop. Insert a paper filter, add grounds, pour hot water through.


18

Latte: An espresso drink that consists of espresso, steamed milk, and foam. In a latte there is a greater percentage of steamed milk than foam. Mocha: An espresso drink that consists of espresso, steamed milk, foam, and chocolate syrup. In a mocha the chocolate syrup in stirred with the espresso to create a caffeinated hot chocolate with foam. Cappuccino: ...


17

If it's refrigerated, it'll last for at least a week, as long as you didn't pre-dairy it. Unrefrigerated, I wouldn't trust it for more than a day. Coffee is a crappy growth medium and it should start out the next best thing to sterile, but, even covered, its going to start to get moldy. Obviously if you add dairy, then you're dealing with that dairy shelf-...


17

Boil the milk on its own in a clean/rinsed container (microwave). If it curdles, it's the milk. Otherwise either there is a decalcifying agent in the kettle or something in the coffeee is making it too acidic. It takes very little, after decalcification, we usually have to pass about a gallon of water through the coffee machine before the steam wand ...


17

For coffee, there is milk in 10-ml portions. It is UHT, so it doesn't start spoiling until you open it, and you only open one of them per coffee. Alternatively, use powdered milk.


17

This is actually the Turkish method for making coffee, or a variant of it. Coffee grounds, cold water and sugar are brought just to a boil several times before being poured into small cups. For this method one typically uses the finest possible grind of coffee. The sand is used to control heat. The pots (called cezve) on top of the sand keep warm, and when ...


16

If you're drinking the espresso shot on its own, you could drink it straight from the shot glass - or, better yet, buy an espresso cup, which should be about the same height as your shot glass. (A double-walled espresso cup will help keep it warm.) If you're pulling espresso shots to be used in other espresso-based drinks (i.e., if you're adding some sort ...


16

I'm a bit of a coffee nut, having bought my own espresso machine & grinder and have been pulling my own shots and learning how to create different coffee drinks for some years now. I am by no means an expert, however: What you're seeing when the barista is swirling/tapping the milk jug is called "polishing". It's the step after they've steamed it and ...


15

It's not a mistake. It's there because people like the taste of coffee in meat dishes. It adds some richness to the flavor, definitely something that works well with meat, and I doubt rattlesnake is any exception. I've had chili with coffee in it, and plenty of barbecue rubs with coffee. (I don't remember a specific recipe I've had, but for example these ...


14

You don't need a brand for brewed chocolate. You just take cocoa powder (which is ground cocoa beans minus most of their fat) and put it into boiling water. You don't even need to strain. But I prefer to make mine with milk (btw, I sometimes brew coffee in milk too). Solid candy from coffee is something else. What you call "coffee butter" is, in fact, ...


14

I do make coffee the same way as tea. I just did this morning, in fact. It's called a "French press". Which can also be used for tea ...


14

My university has access to the study @w00t linked in a comment here, so I thought I'll provide a summary of their findings. Do green coffee beans contain aflatoxins? They found that yes, coffee beans naturally grow molds which produce aflatoxins. Molds and toxins were isolated from 17 out of 30 samples of green coffee beans they purchased from local ...


14

"Bold" appears to be a flavor term in general, usually referring to a type of bean; however, on coffee makers, it appears that the water drips more slowly, which allows more flavor to be extracted from the beans. This source confirms that this appears to be the case on at least one Cuisinart model.


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