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Newsletter - Text Version

“Take A Better Coffee Break”

It's one of our favorite daily moments - that brief time of day when we pause from our work, sip a cup of coffee, ponder what's next on the to-do list, and regain some of our mojo.

IN THIS ISSUE, we pursue a better coffee break with a toast to the roast, and the recipe for making the perfect cup of coffee. A bite of something sweet, always goes well with a cup of coffee, so we've included three fabulous coffee cake recipes to savor along with your favorite cup of joe.

Coffee – How the Obsession Started

Legend has it that Kaldi, a goat herder in the high plateaus of Ethiopia, noticed his goats dancing after grazing on coffee shrubs. Kaldi tried the red berries himself, and the coffee craze began circa 800 CE. Coffee spread across the Red Sea to Arabia where “bean broth” was brewed from the coffee beans. Associated with enhancing “divine inspiration” during religious rituals, the brew flourished throughout the region. Seeking to maintain a monopoly on their precious beans, Arabian coffee dealers boiled the beans before exporting, rendering them infertile for planting.

Not until 1600 when an Indian traveler, Baba Budan, smuggled live seeds out of Arabia, were coffee plants grown anywhere else. From Turkey to Italy, then the rest of Europe, the desire for coffee grew geometrically. The Dutch, through their colonization of the Indonesian islands, industrialized coffee production in that ideal tropical climate. Coveted coffee sprouts surreptitiously found their way from Europe to Central and South America as well. The introduction of coffee trees to the Americas set the stage for mass production. Finally, there were enough beans for royalty and commoners alike. (Resource: National Geographic - a fun illustrated resource on coffee intrigue - http://www.nationalgeographic.com/coffee/ax/frame.html).

The Coffee Bean

The coffee tree thrives in tropical climates either side of the equator where the plant finds a perfect compliment of sunshine, consistent rainfall, and steady, near-70 degree temperatures. Beans are roughly grouped by growing region: South American, Central American, African, and Asian/Pacific. Choosing excellent coffee beans begins with distinguishing between the two main types of coffee trees: Arabica and Robusta:

Arabica beans, from the species, Coffea arabica, comprise 75-80 percent of the available coffee harvest. These trees thrive in higher elevations, are less hardy, and produce less coffee than their Robusta counterparts. But, despite these apparent disadvantages, Arabica beans are much preferred for their milder taste and greater aroma.

Robusta beans, from the species, Coffea canephora, make up the remaining 20-25 percent of coffee beans. The hardier robusta tree grows at a lower elevation producing twice as many beans per tree. Unfortunately, Robusta beans produce a much inferior cup of coffee with more sharp and bitter tastes compared to Arabica beans.

After ensuring your choices are from the Arabica family, your preferences will be further driven by origin, blend and roast. Much like fine wine, coffee beans will vary by country, grower, and specialty varietals.

RECIPE: Classic Sour Cream Cinnamon and Nut Coffee Cake

“Classic” is the perfect descriptor for this coffee cake. We’ve all had more than one or two pieces of some version of this cake. This recipe recreates the best of this favorite. The sour cream lends a moistness, while the cinnamon, pecan sugar filling and topping offers a distinctive flavor.

Recipes from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter. Copyright © 2007. Reprinted with permission of Clarkson Potter/Publishers, New York, NY. All rights reserved.

The Roast

Harvested coffee cherries are processed through fermenting, washing and drying stages. The resultant green beans are bagged in burlap and shipped to coffee roasters around the world. In their green state, the beans last for up to a year. Once roasted, however, coffee beans should be used within just a few weeks. Obtain your beans from a retailer that has a good turnover in product, and conscientiously seeks good roasters with similar freshness values.

The type of roast applied to a green bean will greatly impact the flavor outcome. Roasting occurs at around 400°F inducing a complex transformation of starches into sugars. As roasting continues, caramelization occurs and sugars are further reduced. With even longer roasting times, oils will emerge from the bean. There is no right or wrong choice of bean or roast; it’s all about personal preference!

Light roasts - Lightly roasted beans have received the least heat and are pulled from the roaster before sugar caramelization has occurred. Lighter roasts have more aromatic oils, more caffeine, and possibly more bitterness.
Cinnamon – light brown, dry, toasted grain flavor, some sourness.
New England – similar to cinnamon though less grainy flavor.

Medium roasts - These beans have released their natural moisture with some sugar caramelization occurring but no oils unveiled.
American Light – medium brown beans; a roast often used in professional tasting situations.
Medium City - medium brown; showcases differences in varietals.
Full City – medium dark brown beans, some oil on the surface; caramel and chocolate undertones.

Dark roasts - This roast has continued longer to the point where the bean's natural oils have been released and the bean roasted to a darker color. Darker roasts have less caffeine and are considered smoother tasting.
French – dark brown beans, shiny with oil, less acidity. Often used for espresso.
Italian or Dark French – darker and oilier than French; somewhat burned flavor.
Spanish – darkest roast of all; nearly black, charcoal undertones.

Grinding the Beans

Grind freshly roasted coffee beans immediately before brewing. Match the fineness of the grind to the type of brewing method. For example, a very fine, powdery grind is needed for the preparation of Turkish-style coffee, while a coarse grind would be appropriate for French press methods where the coffee is steeped. Fine and medium grinds are appropriate for drip methods common to most automatic coffeemakers.

Our Favorite Coffee Grinders:
Burr Grinders – This style of coffee grinder allows maximum control in the grinding process. The beans are crushed between a moving wheel and a stationary surface. With a burr grinder you can adjust the fineness of the grind and achieve consistent results. Burr grinders may have either a wheel or conical style of grinding mechanism. Conical burr grinders are considered preferable, especially for darker, oilier roasts that may clog other grinders.

Capresso Burr Grinder
Delivers fresh coffee taste and a perfect grind every time. Precision electronic timer and 17-position grind selector.

Impact Grinders – Also called blade grinders, these machines use a metal blade to crush the beans. The fineness of the grind is governed by the length of operation, a potentially imprecise science. Impact grinders will also produce less consistency in the evenness of the grind. A fine grind will result from 20-25 seconds in the grinder, a medium or drip grind from 15 seconds, and a coarse grind from 10 seconds.

Cuisinart’s Grind Central Coffee Grinder
Simple controls, measured markings, heavy-duty motor, and removable cup and blade assembly for easy cleaning.

Banana Chocolate Chip Cake

A certain national coffeeshop chain features a version of this coffee cake. We experimented with this recipe with the hope of recreating the banana and chocolate pairing. The results exceeded our expectations in taste and texture. (We added a few extra chocolate chips because, well, it’s chocolate).

Recipes from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter. Copyright © 2007. Reprinted with permission of Clarkson Potter/Publishers, New York, NY. All rights reserved.

Three Pans for Making Great Coffee Cakes:

Nordicware Bundt Pan - A beautiful pan for all kinds of cake baking. Distinctive designs turn any cake into a table sculpture.

Springform Pan - Typically used when making cheesecakes, it’s handy for many baked items when easy, removable sides are needed.

Angel Food Cake Pan - Another classic, two-part pan allows cakes to bake evenly because of its center hole, and plated easily.

The Brew

Water – Since coffee is 97% water, it make sense to pay attention to its quality. Baristas recommend using filtered water, whose natural mineral content adds to the coffee’s flavor, yet has any chlorine removed. Distilled water, void of mineral content, should not be used for coffee. Softened water is also not recommended for coffee brewing. Add water to the coffeemaker just as you are brewing. Water that has set loses some of its natural oxygen and will produce a flat cup of coffee.

Measure – While coffee intensity is somewhat a matter of individual taste, the rule of thumb is 2 tablespoons of coffee for each 6 ounces of water.

Brewing – With the ingredients staged, automatic coffeemakers will heat the water to just below its boiling point, ideally between 203-208°F, or 95-98°C. (Remember the maxim, “coffee boiled is coffee spoiled”). Employing gravity, the heated water drips through the captive coffee grounds activating aromas and flavors with its heat. A pot of drip-brewed coffee should be consumed within 30 minutes.

Drinking -- Allow your nose to have the first encounter with the fresh brew. With a slight pause, take the first sip. The coffee is ready for those who enjoy black coffee, or ready for further personalization with cream and/or sugar.

Drip Brewing Machines – Match your coffeemaker to your needs. When acquiring a new coffeemaker, consider the quantity of coffee you would usually brew and size your machine accordingly. Evaluate the overall ease of use of the machine’s controls. Other features to consider in a coffeemaker include:

(1) Pause-to-Serve Valve - allows pouring from the carafe prior to completion of brewing,

(2) Auto-Off Switch - a mandatory safety feature,

(3) Built-in Water Filter - reduces unwanted chlorine and iron from tap water,

(4) Permanent Coffee Filters - eliminates the need for paper filters and avoids adding a paper taste to your coffee,

(5) Carafe Styles - may be glass, or thermal in nature,

(6) Programmable Features – allows your morning brew to be set up the night before, or just when dessert time comes,

(7) Single-serving Brewing Machines – provides a fresh cup on demand and may best fit your lifestyle.

(8) Combination machines accommodating both drip and pressurized espresso brewing save counterspace and often are a lower net investment than two machines.

Our Favorite Coffee Makers:

Cuisinart Brew Central 12-cup Coffeemaker - Easy controls, Brew-Pause feature, adjustable “keep warm” feature, built-in water filter, fine mesh filter, programmable instructions.

Capresso MT600 - The compact Capresso MT600 10-Cup Programmable Coffee Maker brews in under 8 minutes, stay hot for hours, the “Drip Stop” feature.

Capresso CM200 - A Good Design™ Award winner, this programmable coffee maker extracts maximum aroma and flavor. Space-saving design.

Jura ENA 9 One Touch - Jura combines two of the biggest trends in automatic coffee centers - "one touch" convenience and space-saving design - in the new Jura ENA 9 One Touch, the first ENA model that creates authentic cappuccinos and latte macchiatos at the touch of one button, without moving the cup. The world's slimmest automatic coffee center, less than 9.5 inches wide. Winner of the 2011 iF Product Design Award.

Exceptional Espresso

In the scope of coffee history, espresso is a newcomer. Machines utilizing steam pressure were developed in Italy in the mid-1800’s. However, it was not until the mid-1900’s that espresso machines using “spring piston pressure” created commercial success for the elixir.

A defining characteristic of espresso is its crema. Lying atop an espresso, the reddish-brown crema is a foamy emulsification of the coffee’s oils, proteins and sugars. An espresso begins to lose its character quickly and should be enjoyed immediately.

Fundamentally different in its brewing method and result, espresso is a concentrated coffee drink that gathers the essence of the bean under pressure. It’s said that,

“the perfect Espresso can only be created by forcing water at 9 [atmospheres of] pressure and 88 C degrees through a tightly compact wad of 8 grams of freshly ground coffee beans, producing 1.7 fluid oz of coffee in exactly 22 seconds.” – KoffeeKorner.com

Fortunately, several excellent espresso machines are available for the home that have the mastery of espresso built-in. Consider the following characteristics when choosing a machine:
(1) Pressure source – pump-driven, levered, or steam-driven
(2) Size of the machine
(3) Ease of use and maintenance
(4) Quality of brewed result

In addition to espresso machines, we have a full line of other espresso equipment: frothing pitchers, thermometers, and demitasse cups.

Espresso Drinks:

Cappuccino – made in three parts - one shot of espresso, one part steamed milk, one part frothed milk. Cinnamon or cocoa powder are sometimes lightly dusted on the foamy surface.

Latte – also made in three parts - one shot of espresso, two parts steamed milk. Spices and flavors added to the base latte generate an endless number of different pleasurable drinks.

Red Eye – one shot of espresso in a cup of drip coffee.

Macchiato – one shot of espresso with a dollop of foamed milk on top.

Ristretto – An espresso with only half of the liquid used; this produces an even more concentrated drink, some say the sweetest part of the coffee.

Americano – one shot of espresso with one cup of hot water.

Breve – one shot of espresso with warm light cream.

Mochaccino – a cappuccino with chocolate syrup added.

Romano – one shot of espresso with a twist of lemon peel.

Exceptional Espresso at Home:

Nespresso Pixie Electric Titan Espresso Machine - Petite styling delivers big flavor! Ultra compact, uses individual capsules, heats up quickly to deliver a 1, 2, or 3 ounce pour.

Nespresso Citiz Espresso Machine - Retro styling, compact and practical, this machine has built-in technology that produces the perfect espresso with Nespresso capsules.

Krups Espresso Machine - Steam-driven espresso machine produces a perfect cup. Built-in steam wand froths milk as the espresso is extracted.

RECIPE: Apple Walnut Caramel Kuchen

Wonderful fall flavors – apples, walnuts, caramel – merge in this dense dessert. Part cake, part pie, totally delicious. A nutty, cakey crust holds the caramel-coated apples, all topped with a crunchy streusel. This kuchen is a perfect way to celebrate autumn.

Recipes from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter. Copyright © 2007. Reprinted with permission of Clarkson Potter/Publishers, New York, NY. All rights reserved.

Coffee Q & A:

Q: Why should I clean my coffee/espresso machine?
A: Ensure the quality of the next cup of coffee with a scrupulously clean coffee machine. The oils in coffee, like any oil, will become rancid through a natural oxidation process and greatly affect your brew. Clean all non-electric parts in the dishwasher regularly, and scrub other parts to remove old oils and stains. In addition to improving your coffee, regular cleaning will prolong the life of your machine.

Q: How is coffee decaffeinated?
A: Decaffeination processes are typically water-based, or CO2-based. Water processing consists of soaking the beans in water dissolving the bean’s caffeine. The beans are removed and the caffeine is extracted from the water with solvents like methylene chloride or ethyl acetate, or activated carbon. After the caffeine and solvent have been removed from the liquid, the beans are returned to the remaining liquid to reabsorb other coffee compounds dissolved in the soaking process. During CO2 processing, the green beans are separated from the caffeine with highly compressed CO2.

Q: What is the best way to store my coffee?
A: Whole roasted beans may be stored at room temperature in a dark place for 1-2 weeks. Ground roasted coffee should be stored in an airtight container and used as soon as possible. Contrary to popular belief, coffee beans should not be stored in the freezer. Metal and plastic containers should be avoided as they may impart unwanted flavors; stick with glass or ceramic vessels.

Q: My coffee bag has a button on the side. What is it?
A: Coffee beans give off CO2 as they sit. An increase of CO2 denigrates the beans. The little button is a one-way valve that allows CO2 to escape without letting outside air into the bag. The result is better beans.

COOKBOOK REVIEW:

Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter. Copyright © 2007. Published by Clarkson Potter/Publishers, New York, NY.

Ms. Walter knows how to bake! We’ve known this from her other “Great” cookbooks. What distinguishes her books from other cookbooks are the detailed instructions covering foundational techniques and methods. Each recipe develops our baking skills with delicious results along the way. Her compendium of recipes covers “Perfect Pound Cakes,” “Coffee Cakes,” “Muffins and Quick Breads,” “Brioche, Croissants & Danish,” “Strudel,” and so much more. Tried and true, this cookbook is one of those books that one reaches for time and again as a trusted reference.

Take a break, make a great cup of coffee, and catch a few extra minutes to relax and enjoy it thoroughly!