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Espresso Drinks and More

First of all I want to thank all of my loyal customers for their orders. It has been a very busy season for Arnold’s Coffee…The elves have been packing and shipping like crazy. We are down to the final shipping days in time for Christmas delivery…Let me remind you now is the time to order your special coffee for New Years Eve…

2010 promises to be an interesting year in the coffee business. Brazil will have the worst growing season of the past 50 years. While Brazil does not grow a lot of “Specialty Grade Coffee” their lack of commercial grade production will put a lot of pressure on the rest of the growing countries. Coffee prices are bound to rise as a result. Demand for Specialty Coffee continues to be on the upswing as more and more people like you discover the difference between grocery store coffee and high quality specialty coffee. As they say “You Can Taste The Difference”.

I get lots of questions about espresso based drinks. Folks want to know what makes a good Caffe Latte, Cappuccino or Mocha. The obvious answer is ingredients. But the truth is more than that. Producing a great Cappuccino, Mocha or Caffe Latte takes the skill of a well trained Barista. It is the “Man (please excuse the gender reference there are lots of great lady Baristas) the machine, the coffee and the tamp. What this old Italian saying refers to is a proper espresso machine, the correct grind, fresh espresso coffee, and the correct tamping pressure of the espresso in the portafilter and the proper heating of the milk.

I think you need to understand that the three basic drinks require different milk heating or frothing techniques. Cappuccinos require frothed milk, a real Cappuccino is 1/3 frothed milk, 1/3 steamed milk and 1/3 espresso. But that is in Europe where the average drink is 6 ounces. In America where everything is “bigger and better” that formula does not work. The average American drink is 20 ounces so we need to make adjustments in the proportions. But the milk treatment does not change. A cappuccino should have a smooth milk and espresso taste. A Caffe Latte is made with textured milk that is stretched in the heating process and produces a drink where the milk tastes like chiffon on the tongue. A Mocha is more than steamed milk, chocolate & espresso topped with whip cream. A real mocha is powered rich chocolate steamed with milk to make a rich base + espresso and whip cream. These drinks cannot be made in a gas station machine or a Automatica machine by some kid who does not know the difference between drip coffee and espresso and could care less. They take skill and caring. Once you have tasted the “real thing” you will never be satisfied with less. Just ask any former Arnold’s customer.

There are a number of other espresso drinks. So let’s talk about them.

The classic espresso is 1 to 1 1/2 ounces of espresso coffee, black, usually drunk with sugar. It fills 1/3 to 2/3 of a demitasse cup. You can order this drink short, less than an ounce, long about 2 ounces or double 2 1/2 to 3 ounces served in a 6 ounce cup. A Macchiato is a single serving of espresso (1 to 1 1/2 ounces) topped with frothed milk. Espresso con Panna, a single serving of espresso topped with whip cream. Café au Lait is about _ coffee and _ steamed milk. These are the classic drinks.

Just a word of caution, if you are traveling to Europe, don’t ask for a latte. Caffe lattes are an American invention. Ask for a latte in Italy or France and you’ll get a glass of milk.

Of course there are many “American” variations. You can add flavored syrup to any of the drinks. My favorite morning drink is a vanilla caffé latte. You can add whip cream to any of the drinks and they become dessert.

I might also tell you that straight espresso is an acquired taste. You’ll have to work at liking it. But once you become an espresso drinker you’ll love the taste and pleasure you receive from relaxing and drinking an espresso.

Just a note on press pot (French Press) brewing. The secret is coarse coffee, water that is taken of the burner just before it boils so as not to deoxygenate it, and allowing the coffee to steep for 4 to 5 minutes. Once brewed pour all the coffee in a hot S/S server. Do not allow the brewed coffee to stand in the press pot because it will become bitter.

I wish you a blessed Christmas and a Happy New Year.

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Pumpkin Pie

$11.99 Caffeinated $13.99 Decaffeinated

This Holiday coffee is one of our all time favorites. Pumpkin Pie tastes just like its name. A perfect blend of pumpkin, spice & cinnamon. Top this coffee with whip cream for dessert. Or serve it after dinner to top off a great meal. Any way you serve it will be a favorite.

Holiday Cheer

$12.99 Caffeinated $14.99 Decaffeinated

Your Holiday is not complete without serving Holiday Cheer. Since we first introduced this holiday special in 1992 it has been our most popular Holiday flavor. A perfect blend of spices and buttered rum make this an outstanding coffee.

White Christmas

$13.99 Caffeinated $15.99 Decaffeinated

Cannot be ordered whole bean. We deliver this coffee pre ground because the white chocolate truffle is so rich. An elegant Holiday coffee blended with white chocolate truffle. It makes a perfect holiday coffee.
We like to top with whip cream and Christmas sprinkles for a beautiful dessert coffee.

Holiday Traditions

$13.99 Caffeinated $15.99 Decaffeinated

Chocolate, vanilla, cinnamon and spiced rum are a truly outstanding combination of flavors. Think of a warm fire, good friends and a cup of Holiday Traditions. That is a picture of Christmas, good times and memories.

Click Here to Order Your Holiday Coffee

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Let's talk coffee!
Ask questions and get answers at my blog.
See you there!

Arnold

arnold@arnoldscoffee.com
www.arnoldscoffee.com

Espresso Part 11 - The Machine

I just re-read one of my favorite coffee guys 180 page book on espresso. He does a great job of explaining the complexities of espresso coffee, the machine and espresso drinks. I’ll try to cover espresso machines (sometimes incorrectly called cappuccino machines) in a condensed version.

There are 4 basic ways to produce espresso, the coffee that can be consumed either “straight” or mixed with milk to make Cappuccino, Caffé Latte or when mixed with milk and chocolate a caffé Mocha. There are a number of other drinks that are made with espresso and we’ll cover drinks in the next edition of our Blog.

The ways to make espresso are; stove top, lever, pump, or steam machines. There are several other ways but discussing them is a waste of time since no American would use them.

Stove top makers are called Moka or Bialetti. I think ever home in Italy has at least one on the stove at all times. The downside is that you have to have a separate steamer to make frothed milk and the “pot” only makes espresso an Italian or a died in the wool espresso drinker would drink. I don’t have one but have put it on my Christmas list.

Steam machines, $29 to $150 or more are a waste of money. They cannot produce a proper espresso and do not have enough pressure to make steamed, frothed or textured milk. You can buy them at spring garage sales for 5 bucks. The owners have given up on them.

Lever machines are great but for my money are too much trouble and good ones cost at least a $1000.

Pump machines are the way to go. There are two kinds, automatic & semi automatic. It is a matter of personal choice. They come with and without a built-in grinder. My choice is a semi-automatic with a separate grinder. My reason is that I can better control the end product and if the grinder fails as happens I can have the grinder repaired or buy a new one & I still have my machine. Likewise if the machine fails I still have a grinder. Remember keeping your equipment clean is paramount to making great drinks and it is much easier with two pieces of equipment. I preach all the time “All Coffee Has Oil and All Oil Turns Rancid”. Clean equipment is a must. As is fresh coffee. Another reason to have a separate grinder so you only grind enough coffee to make your drinks. In the case of espresso blends it is most important to keep you coffee in an airtight container and only grind as much coffee as you are going to use. Buy smaller quantities more often.

OK, so now we are down to the cost question. Unless you are willing to spend $750 to $2000 for a set you are wasting your time and money. It takes steam pressure to make espresso that is drinkable. It takes steam pressure to froth, steam, or texture milk. And most inexpensive pump machines don’t have the horsepower to get the job done. And it is a messy job that takes time and practice to perfect. If you are an occasional Cappuccino drinker you are better off at your local café. On the other hand if you like the idea of having a great espresso or a cappuccino after dinner or a morning Latte made the correct way then it is worth the time, effort, and money.

I hesitate to make brand recommendations. There are several manufactures that I can tell you about and at several price points. You can also search the web. Since I don’t sell equipment it will be my honest unbiased opinion..
Just send me an email; arnold@arnoldscoffee.com and I be happy to give you my take in your price range.

As always I love hearing from my friends and customers. I am in the business of selling the best coffee available. My goal is to help you have a great coffee experience. Please let me know how I can help you achieve the pleasure of drinking great coffee.

In the year 1587 Sheikh Ansair Djerzeri Hanball Abd-Al-Kadir said; “Where coffee is served, there is grace and splendor and friendship and happiness.

May you enjoy all four blessings,

Arnold

arnold@arnoldscoffee.com

www.arnoldscoffee.com

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*On All Orders $50 or more.

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Free Shipping On All Coffee!

*Free Shipping On All Coffee


*On All Orders $50 or more.

If you pick up your coffee in Elizabethtown,
you will receive a $5.95 coupon to redeem on your next purchase.

Espresso, the Myth and the Facts; Part 1

I can’t begin to tell you how many times I have heard people say; “If I had an Espresso I’d be climbing the walls” “Who can stand that much caffeine “ Or “Boy that is strong & bitter”. Well the truth of the matter is a shot of espresso has less caffeine than a cup of coffee. If properly extracted the coffee has a lovely bittersweet after taste more full bodied that a cup of coffee but just as pleasurable. The steam pressure the coffee is extracted under produces a crema created by the coffee oils coming to the surface and standing thick on the top of the drink. Crema is the wonderful tan colored foam that appears on the top of a well-shot espresso. If you pour a little sugar on top of the crema it will stand there before sinking in the liquid. A perfectly drawn shot of espresso has a crema that holds up until the drink is consumed. A shot of espresso is 1 ½ to 2 ounces of pure joy if properly served. Now that we have blown some myths let’s talk “Espresso.

Espresso is not a coffee varietal. It is a blend of coffees. Generally roasted darker than the “American Roast” profile (Think Arnold’s Special Blend) but not so dark that it is burnt, caramelized & bitter. Of course the degree of roast color and the blend varies with the roaster. In the country of origin, Italy, there are several degrees of roast profile and blends. Some are 100% Arabica & some blends use a small percent of very high quality Robusta. Some are very dark (Rome) and some much lighter.

Drawing an espresso is really an art that requires many components. The grind, the tamp, the machine, and the Barista must all be in harmony to draw a shot worth drinking.

Real espresso is a café drink. Most home machines do not have the pressure capacity to produce a good espresso. Nor do home machines have the steam pressure to produce frothed, textured or steamed milk for cappuccino, latte, or mocha. You must be willing to spend between $750 & $2000 to get a real home machine or you are wasting your time and money. I’ll cover espresso machines in another chapter on espresso.

There are almost no coffee shops or restaurants that serve real espresso or espresso based drinks. To do so takes the training & skill of a professional Barista. Everything has to be right. It starts with the coffee, it MUST be fresh, it must be ground properly, it must be tamped properly in the portafilter (30 pounds of pressure), all the elements effect espresso, to much moisture in the air, the air conditioning (heat or cooling turning on and off) the café door opening and closing all can cause the Barista to change the grind dozens of times during his/her shift.

A few of my buddies and I go to Louisville a couple of times a month for lunch and a tour of coffee shops. We are trying to find a good shot of espresso and a drinkable Cappuccino and Latte. Of the dozens of shops we have visited only one served a great drink. Most had no clue. Several were so bad we would have been better off at MacDonald’s or a drink made on an Automatica machine at Starbucks.

Many shops can’t even produce a great cup of coffee let alone an espresso or espresso based drink. It is a sad state of the coffee drinking world.

More in the next edition. As always I love to hear from you.

Arnold

The Grind and Grinders

When you talk about grind you have to talk about grinders. Not all grinders are created equal. There are blade, hand mills and conical burr grinders, Blade grinders cost about $20/$ 30 and are a waste of money. You can never get a consistent grind no matter how hard you try. The blade heats the coffee as it is grinding and chopping so it is possible to burn the beans. Hand Mills are OK if you are trying to impress someone with a big brass mill (I save mine for spices) but like a blade you will never get a proper consistent grind. So the answer is a conical burr grinder. It is the type used in every coffee shop (except one and this franchise ships the coffee to their franchisees ground) can you believe?

Burr grinders come in all sizes and price ranges. I use a Bunn and a Baratza Virtuoso. There are lots of very good burr grinders on the market in a price range between $50 & $225. A good conical burr grinder is perfect for all sorts of grinding from almost powder for Turkish coffee, to espresso, press pot and filter brewing. Use the web and Google "Conical burr coffee grinders". You are bound to find one in your price range.

How you grind your coffee determines the end product. If you are grinding for filter brewing, 90% of all brewed coffee is filter brewed, a grind that is too coarse will produce a weak cup. The coarse grind allows the water to run too quickly through the grounds and you will get almost no flavor extraction. A grind that is too fine will not allow the water to run through at the proper rate and you'll get an over extracted bitter cup. Press pot brewing requires a coarse grind so that the grinds will not come through the metal filter.

Personally I use a fine grind for filter brewing. The grind feels like granulated sugar when you rub it between your fingers. The standard American filter brewer uses 5 ounces to a cup as the measurement. A 10 cup brewer holds 50 ounces of water. You should use about 3 plus ounces of ground coffee to get a full body cup and it should brew in about 6 minutes at 200 degrees. If your cup is too strong you can always dilute with hot water.

So what is the so what of it all? Fresh properly ground "Specialty" coffee in a washed paper filter, good water, and a coffee maker that brews at 200 degrees is all that it takes to make GREAT coffee. If your morning cup is as important to you as it is to me all of this is worth the pleasure of drinking not only good but GREAT coffee.

As always I welcome your comments.

Arnold

arnold@arnoldscoffee.com
www.arnoldscoffee.com

Coffeemaker Filters

So far we have covered 2 elements of coffee brewing, water & automatic drip coffeemakers. Most people don't think much about filters but they are an important factor in brewing great coffee.

There are several types; paper, both white(bleached) and brown (natural), metal, sometimes called "Goldtone", cloth (vacuum pots) , and we could include the wire mesh in french press brewing & the metal porta filter used in espresso brewing. The vast majority of brewing is done with some form of automatic drip brewer. That method uses 2 types of filters; flat bottom or V shape. I prefer the V shape natural filter because I think you get the best extraction. Here is a tip no matter what kind of filter you use. About half way through the brewing stir the coffee in the filter to ensure all the grounds are being evenly saturated. Stirring will improve the extraction and give you a better more full body cup. Try it and let me know what you think.

No matter which type of paper filter you use rinse it with warm water before you put the ground coffee into it. Rinsing removes the sizing that all paper filters have and the slight paper taste. If you think that rinsing does not make a difference brew a pot of plain water using both methods and you will be able to see the difference in the clarity of the water. Metal flat or V shape filters trap coffee oils that are important to cup body so I never recommend a metal filter of any type for drip brewing.

One more tip; Give the brewed coffee a quick stir before serving. The first half of the brewed coffee is weaker than the last half and stirring evens the mix. If you are using a thermal carafe to brew into put the cap on and swirl the carafe to mix the coffee and then pour a little of the coffee into the sink clearing the pour spout of old coffee and water.

I started this Blog series by saying brewing coffee is part art and part science and as you can see it is a little both. If coffee is as important to you as it is to me the little extra effort put into brewing is well worth the end result.

The next Blog will be on grinding, a very important element in the process of brewing a great cup.

Well it is time for me to brew our morning pot. Have a great coffee day!!

Arnold

All About Coffeemakers, (well almost all)

Books have been written on this subject; (Kevin Sinnott wrote "Great Coffee"). If you want to buy a copy, $9.95 + shipping; email me at arnold@arnoldscoffee.com It may be the best coffee book around. Or Google Ken Davis who is one of the great coffee guys of the world. Consumers Reports, January 2009, had a report on coffeemakers.

Here is my take on the subject.

A coffeemaker must be able to brew consistently at 195 to 205 degrees,end period. That is the starting point. The Specialty Coffee Association of America has endorsed only two such coffeemakers. The Bunn pod brewer & the Technivorm Moccamaster KBT-741. Technivorm makes many other models and they are all good but this one is my preference. I have owned one for about 7 years and it works like a charm. It is not cheap, about $200+, search the web.

That said you'll have to decide what your needs are. There are a number of brewing methods; French Press, vacuum method, manual drip, automatic drip is the method most of us use, and of course espresso. Espresso is a subject for another Blog. Several coffeemakers will let you set them up the night before to brew in the am so that when you wake up you have hot coffee. If you don't mind drinking stale coffee made with stale water they are convenient. Several have built-in grinders, but the grinder must be kept clean. All your brewing equipment must be clean. All coffee has oil and all oil turns rancid.

So what is the so what of all of this? There are a number of elements to brewing a GREAT cup of coffee. Brew at 195 to 205 degrees, good water, fresh ground Specialty coffee, brew into or pour into a warm carafe so that coffee does not stand on the warming plate of your coffeemaker. Coffeemakers retail from $25 to $300. The $25 to $100 brewers are "disposable", you buy a new one every couple of years and for the most part they brew mediocre coffee. But you are reading the Blog of a real coffee snob. The routine I go through to brew a morning cup of coffee would drive most people crazy. I however brew GREAT coffee, just ask my family.

Arnold

http://www.arnoldscoffee.com

Water, Water Everywhere & Not a Drop Good Enough to Make Coffee.

The most important ingredient in brewing coffee is WATER.

Coffee is 98% to 99% water. Start out with crappy water and you will have crappy coffee no matter how much you paid for your beans. Most municipal water companies like to tell you how pure their drinking water is. What makes pure drinking water? Chlorine! We sure don’t want chlorine in our coffee water (I don’t want it in my drinking water). So if that is the case what do we do? Either filter your coffee & cooking water or buy Spring Water. Please note; if you have a water softener the calcium that is exchanged for sodium is good for doing laundry, bathing and dishwashing, not good for making coffee.

There are lots of faucet type filters on the market. I use a Pur I bought at Lowes. I have also owned a GE reverse osmoses system that I thought was the best filtering system. A disclaimer, I am a retired GE guy. Any system that removes impurities from the water is better than none. Good quality water will make a marked difference in the taste of your coffee.

You can compare costs at; http://www.waterfiltercomparisons.com/water_filter_comparison.php

The next Blog will be on coffee filters. Don’t miss it.

Arnold@arnoldscoffee.com

All About Coffee

I am about to start a new Blog that is all about coffee. Hundreds of books have been written on the subject of coffee. I would also guess that there are a least a 100 coffee blogs.

My blog will focus on the consuming coffee or espresso drinker. The Gal or Guy who stands in line at the local coffee shop waiting for their drink or who is trying to make a decent cup at home.

I promise only the facts. All of which can be verified. Here in one place you will learn "The Art of Coffee". Coffee is part art and part science and we'll talk about both.

I would would appreciate your feedback, positive or negative. We'll just start talking

For now here are a few things to think about; Grind, Water, Brewing Temperature filter type. We'll discuss all of those and more.

Arnold