Posted by Java Girl on 26 May 2009 | Filed under: Colorado Coffee Info
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Posted by Java Girl on 26 May 2009 | Filed under: Colorado Coffee Info
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Posted by Java Girl on 19 May 2009 | Filed under: Making Coffee
Check it out on the web. It goes by several names; at Peet’s and Starbucks this specialty coffee is Arabian Mocha Sanani, at www.Sanani.com it goes by Sanani, and some shops call it Arabian Mocha.
It doesn’t matter what it’s called where you are. The result is the same. But you may be asking, what’s all the fuss about? This is a bold coffee. It doesn’t come to the United States every year, only when the crop is large enough. It’s for people who like a good strong brew and know how to make a cup of bold cup of coffee and enjoy it. If you’re just getting started in coffee tasting, pass on this one.
The Arabian Sanani is grown in the Sana’a region of Yemen on the Arabian Peninsula. As I understand it, the coffee is not gown on one or two plantations, but on many small farms in the region. The Sanani crop varies from year to year due to rainfall and other factors. Continue Reading »
Posted by Java Girl on 08 May 2009 | Filed under: Coffee Grinders
I will be the first to admit that my first grinder was a Krups blade grinder. O.K. It’s out in the open and I’ve said it. I bought a blade grinder. Looking back, I realize now what I bought was really a spice grinder and not a coffee grinder. And I got it because I was new to the coffee world and did not know the difference between a blade and a burr grinder. But I also got it because it was cheap. It cost around $20 to $25 and at the time I thought that was a lot of money.
So how do you go about finding the right coffee grinder?
You might have seen my recent article on Specialty Colorado Coffee Freshness Tips . Reading it over, you know that when exposed to air, coffee beans will oxidize. And once you grind them up, the fresh, unused, coffee suffers this more so because they have a larger surface than the beans and lack the beans’ protective skin.
Having your own grinder at home will allow you to stop the level of exposure and produce the freshest grind. Most importantly, grinding can be done when you need it. And you can grind in small batches that is just enough for your morning or evening cup of brew. Everything has a price, though. Picking the best grinder can make the messy and long process of grinding much more rewarding.
There are three main types of grinders – blade, crusher and burr. The crusher is the ancient way of using a pestle and mortar to mash Continue Reading »
Posted by Java Girl on 01 May 2009 | Filed under: Coffee
The key to getting a good cup from gourmet roasted coffee beans is to ensure that the skin of the coffee bean is unbroken. When the skin is broken, your end result is unknown and all bets are off. Oils underneath the skin and inside the bean will deteriorate unless frozen, in which case the brew will never be first rate.
I think that the jury is still out when it comes to freezing your beans. I prefer to figure out how much the beans you drink every day weigh. Multiply that quantity by 12. I know you are asking, why 12? There are days when I don’t have coffee because I don’t have time in the morning or because I don’t want any or whatever and I usually buy my fresh roasted beans on Saturday morning, when I go to town. So there is Sunday through Saturday the first week, which is seven days, and then Sunday through Thursday. That’s five days for a total of twelve days. Even then, sometimes I have coffee left over. And then there are times when I run out on Monday of the second week. Continue Reading »
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