2. Finland consumes the most coffee in the world.
3. Brazil couldn’t afford to send its athletes to Los Angeles for the 1932 Olympics, so the government loaded them in a ship full of coffee which was sold on the way to finance their trip.
3. After coffee beans are decaffeinated, several coffee manufacturers sell the caffeine to soda and pharmaceutical companies.
4. Coffee beans are only called 'beans' because of the resemblance - they’re actually berries.
5. 40% of the world's coffee is grown in Brazil.
6. In ancient Arab culture, a woman could only divorce her husband if he didn’t like her coffee.
7. It was said that coffee was discovered by a goat herder in Ethiopia in the 1500s. He saw his goats eating coffee cherries and afterwards, he observed a change in their behaviour. They gained a high amount of energy and they didn’t sleep at night!
8. According to the International Coffee Association, Europe imports more coffee than the USA
9. Drinking a single cup of coffee that has been brewing for 20 minutes provides the body with 300 phytochemicals which act as antioxidants and stay in the body for up to a month.
10. Scientists have successfully turned ground coffee into biodiesel, so one day coffee may be fuelling your brain and your car!
11. Beethoven was the original coffee snob - he’d count 60 beans per cup before making his brew.
12. Globally people consume about 2.25 billion cups of coffee every day.
13. “Kopi Luwak” comes from Indonesia and is made from beans digested from the Asian Palm Civet. In other words, it comes from cat poop. It sells for $500 and up per kilo.
14. The most expensive coffee in the world is Black Ivory Coffee. It can cost up to $1,100 per kilogram. This coffee is produced from part-digested coffee cherries eaten and defecated by Thai elephants.
15. The average barista's age in Italy is 48 years old.
16. The word espresso comes from Italian and means “expressed” or “forced out”. Espresso is made by forcing very hot water under high pressure through finely ground, compacted coffee.
17. Scientists have discovered more than 800 different aromatic compounds in coffee. These aromatic compounds are what gives each type of coffee it’s unique flavor, colour, scent and texture.
18. North Korea holds the record for the largest iced coffee. The cup contained 14,228.1 litres of iced Americano coffee.
19. Coffee was banned in Mecca in 1511. It was believed to stimulate radical thinking and idleness
20. A coffee tree lives for between 60 and 70 years. The Coffea arabica tree will grow it’s fruit after three to five years, producing for an average of 50 to 60 years, although up to 100 is possible. The white flowers are highly scented and the fruit takes about 9 months to ripen.
We hope you enjoyed these fun facts about coffee and learnt something new! You can get your coffee fix here.
]]>It would be easy to blame your machine, grind, or even decide the bean was a one-hit-wonder and isn't that good after all… but have you ever considered it could be the water?
Coffee is made up of at least 60% water, and could even be up to 98% water. Despite being a clear liquid, there are a lot of solids in water that can affect your brewing method, especially when sourced from the tap. So, what do you do? Let’s put our goggles on and dive into finding the best water for your coffee!
So, what’s in water, aside from H2O?
There are two very important components to water when it comes to coffee:
Today we’re not going to go too crazy with the science jargon. To describe the levels of Minerals and Bicarbonates in our coffee, we use the simpler terms, hard and soft.
Hard means that the water has a lot of minerals and bicarbonates. Soft means that the water has less minerals and bicarbonates and is the more favourable option for brewing coffee.
Have a look at the picture below:
Source: Barista Institute
The water from your tap is generally going to be on the hard side, but to get great coffee at home, you need it on the softer side.
Without having to go too far out of your way, one of the easiest options for a hard water test is by using a clear, clean bottle with a cap, pure liquid soap and water right from your tap. Start by filling the bottle to one third full, add a few drops of pure liquid soap and shake vigorously for a few seconds. If there is a distinct lack of fluffy bubbles and the water appears cloudy and/or milky, then your water is hard. Soft water would have copious bubbles, and the resting water at the bottom of the bottle would be clear. Keep in mind that because most soaps are formulated with detergents, they lather regardless of your water type. For the best results, use a basic soap that’s free of dyes, perfumes and detergents.
Once you know what sort of water is coming out of your tap, then you can adjust to better suit your coffee brewing needs. There are a few ways to do this:
If you are a Melbourne local like us, then have a look at the guide below to see what exactly is in our water! We can certainly recommend checking on your local government’s website also to see their latest water report, to give you some insight.
So, there you have it: water is one of the most important ingredients of the coffee we drink and is an important factor to consider when wanting to brew the perfect cup of coffee at home! Who knew that transparent liquid had so much going on inside?! Let us know in the comments below if you have any questions.
]]>Let’s take a closer look at this fascinating beverage that fuels our 9-5 and brings us together in cafes and kitchens from Perth to Potts Point.
Espresso is a brewing method; not a roast profile or a type of bean either. Put simply, a shot of espresso is a concentrated form of coffee created by forcing hot water through super-fine coffee grounds at a high pressure.
The result is a liquid stronger than a pot of brewed coffee, topped with a brown foam called crema. Crema forms when air bubbles combine with the soluble oils of fine-ground coffee and sits on top of a properly pulled shot of espresso. The crema adds to the rich flavour and lingering aftertaste of espresso.
Espresso is made using the exact same plant as coffee, and is grown, processed, and roasted the same way. Any origin and roast coffee can be used to make espresso. The difference between coffee and espresso is in the grind and the treatment of the beans. The beans are ground to a finer consistency than coffee and firmly packed before hot water is forced through, using an espresso machine. This results in a shot of espresso, which can be enjoyed straight or used to make a long list of other beverages.
The first idea of an espresso style machine was invented in 1884 by Angelo Moriondo, who lived in the city of Turin in northern Italy. In 1901, a Milanese inventor, Luigi Bezzera patented his own improved version of the espresso machine which (believe it or not), is very close to the espresso machines that we know and love today. It was showcased for the first time at the World’s Fair in Milan, Italy in 1906.
Over the first few decades since their invention, espresso was a niche coffee variety mostly confined to espresso bars in Italy - these were typically ‘boys clubs’ where gents would get together to discuss current events, make business deals and tell tall stories.
During the 1950’s, Espresso drinkers across the Atlantic were working-class Italian expatriates living in cities like Boston, New York, and San Francisco.
Now, from Starbucks and McDonalds to your favourite main street cafe and even your own kitchen, the espresso style of extraction dominates the modern Australian coffee landscape.
Roast Profile
A shot of espresso is extracted fast. 7-24 grams of finely ground coffee, extracted under 9 bars of pressure for 20-30 seconds. The sugars are more difficult to extract, and the acids come out easily. Because of this, we often roast coffees intended for espresso darker (allowing them to develop more sweetness and tone down the acidity), when comparing to coffees roasted for filter. A darker roast develops a caramelisation on the surface of the bean which adds to the overall sweetness.
Here at Bermuda Coffee, we believe even the strangest extraction technique will attract a fan base because everyone has different taste buds! Some people enjoy and even prefer a lighter roast with their espresso. With a lighter roast, you should expect a very fragrant cup, with a lot of sour, bitter and intense aromatics.
Grind
The concept of an espresso grind is simple, but unfortunately, the application is not. Espresso requires a very fine grind to have any chance of success.
Hot water flows through the compressed puck of ground coffee at an extremely hot temperature (85-95C) and at an incredible pressure. A coarse grind will leave a large amount of room for water to flow (think filling a sieve with rocks and pouring water over it) which means the extraction goes too fast and the flavours are ‘under extracted’.
Now imagine putting very small pebbles in a sieve and seeing the difference in flow.
Furthermore, if you put dust or fine sand in the sieve and pour water through it, it may pool at the top and not even flow through. So, you can see that grind is tricky! We suggest to start with a very fine grind and then keep turning it coarser until your drips turn to a steady flow. When the flow is even and flicks like a little mouse's tail, you’re going to be pretty close.
Every grinder and espresso machine will have a different relationship to the bean it is given. There is a lot of fine-tuning with coffee grinding and it will all depend on your grinder and machine, as to the outcome. Have fun playing around with the settings - art meets science!
Extraction
Generally, espresso runs to a coffee-water ratio. So, if you hear terms like 1:2 or 1:3 that means 1 gram of coffee per 2 grams of water. 1:3 means 3 grams of water for every 1 gram of coffee. If your basket is meant to take 9 grams of coffee, then you would start with a ratio of 18 grams of water (a 27mL shot) and adjust from there.
Espresso has 3 taste profiles as it extracts, split into 3 parts. The first phase of extraction is the sour phase, lasting for about 25-30% of the shot. The middle phase of the shot provides the sweetness. Up to about 50-60% of the extraction (so 13-15 grams of water if we’re looking at a 1:2 ratio in a 9 gram single shot). The final phase is bitterness - but don't stop the shot just because you know there is bitterness coming - it’s an important part of the flavour! Think about ginger, broccoli, beer, wine, chocolate, citrus fruits… they can all feature a strong bitter flavour, but we still love them! Without the bitterness, you have a very ‘unripened’ flavour profile in your espresso shot. But the final phase is tricky. Stick to the ratios and taste. If you can only taste a burnt flavour, then your shot has gone too long. If the shot tastes ‘green’, sour or ‘earthy’, you’ve probably under-done the shot. More experimentation = more fun and the perfect shot for your individual tastes!
There are dozens of ways to enjoy a shot of espresso. But let’s look at some of the most popular:
Short Black: Short black espresso is the 25-30 ml extraction of coffee beans ground for the espresso machine with a pour time of 15-30 seconds. The short black espresso is the foundation part to every espresso based coffee drink. Short black is traditionally served in a preheated small ceramic cup.
Doppio (Double Espresso): It’s an espresso shot, done twice! About 60ml of coffee served in a small ceramic cup.
Macchiato: The word Macchiato is Italian for ‘stained’. Macchiato coffee is usually 1 shot of espresso topped off with milk foam. It consists of three different coloured layers. The bottom dark layer represents the 1 shot of espresso, the middle layer mixes the espresso and the milk, and the top layer consists of the steamed milk foam. The milk foam helps to soften the bitter espresso taste.
Ristretto: A Ristretto Espresso made with the same amount of coffee but half the amount of water. It is usually a very strong coffee. A very popular drink as a base for milk drinks in well-frequented cafes around major cities in Australia.
Long Black: Long Black is very simply an espresso shot topped up with hot water. Best technique is to add boiled water to the cup first, then the espresso shot on top, as this practice preserves the crema.
Cafe Latte: Café latte or ‘latte’ for short, is an espresso based drink with steamed milk in a 1:3 to 1:5 ratio, with a little micro-foam added to the coffee. It is generally served in a glass.
Cappuccino: A nearly identical beverage to the Cafe Latte, with 2-3cm of micro foam on the top of the drink and sprinkled with chocolate powder. Served in a cup or a mug.
Flat White: An Aussie staple, much like a latte but with very little micro foam at the top of the cup. 1 shot of espresso of around 75ml topped with steamed milk in a flat ceramic cup.
Piccolo Latte: A piccolo latte is a shorter version of the café latte. It is quite specific with 30ml of espresso to 70ml of silky warm milk, served in a tiny cup.
Magic: Did you think we forgot Melbourne’s famous Magic? The hipster’s calling-card served in back-alleys in Melbourne’s pop-up cafes and laneway eateries. A magic is steamed milk poured over a double ristretto and served in a smaller 160ml cup giving it the optimum coffee to milk ratio. So yeah, you could call it a ‘strong flat white’ or a ‘long piccolo’ but where’s the magic in that?
While consuming too much caffeine carries certain health risks, just the right amount of espresso has a number of health benefits.
Studies have shown that the right amount of caffeine helps improve cell functionality, acting as a preventive measure against things like heart disease. In fact, regular coffee drinkers may be up to 19 percent less likely to die from cardiovascular disease.
A number of studies have shown that regular coffee consumption can greatly reduce the risk of cirrhosis, a liver disease often caused by heavy use of alcohol.
Drinking espresso may help reduce your risk of developing Alzheimer's disease or dementia. A number of studies about brain health and caffeine consumption conclude that regular, moderate coffee or espresso intake reduces the risk of cognitive decline.
So, there you have it - an introduction to the wonderful world of Espresso! Hit us up with any questions you might have at info@bermudacoffee.com.au or check out our range of blends and single origins roasted and ready for the magic to happen!
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One of our favourite jokes has always managed to get a chuckle (or at least an eye-roll) from everyone and here it is for your enjoyment!
“Wanna hear a joke?”
(Unsuspecting victim) “Sure.”
“DECAF!” *cue roars of laughter.
Poor old decaf; the Robin to coffees Batman. Like Jordan without Pippen. Sampson without his strength. Kylie Jenner without an Instagram. But over the last decade you might have noticed it more in cafes, on shelves and featured by artisan roasters around the world.So, why is Decaf making a comeback? Does it provide the same health benefits as coffee? And how can it possibly taste anywhere near as good as the 'real' stuff? Let’s discuss.
Taste
Decaf Coffee has never been known for its beautiful flavour! Historically, there were a lot of harsh chemicals used in the process of removing the caffeine and due to this, decaf has always gotten a bad wrap. One of these chemicals, benzene, is even known to be a carcinogen now. So, you can understand why roasters wouldn’t traditionally waste high quality beans on a batch of decaf when the result was less than favourable.
Decaf has come along way and there are now much safer and more effective ways of removing the caffeine from the beans. One of the more popular methods (which we use for our Ace Decaf Blend) is the Swiss Water Method of decaffeination.
The Swiss Mater Method involves soaking green coffee beans in water, which dissolves the caffeine. After soaking, the water from the first round of green beans is passed through a charcoal filter. Caffeine gets trapped in the filter because it is a large molecule, while the sugars, oils and other chemical elements that give coffee its aroma and flavours make it through and stay in the water to create what is called Green Coffee Extract.
This green coffee extract-infused water is added back to the original bean; and since the Green Coffee Extract already contains the other elements of flavour, those substances won’t dissolve from the beans and just the caffeine is removed. It sounds complicated, but the result is a delicious, caffeine and chemical-free cup of coffee!
Health Benefits
Coffee is a great source of antioxidants and provides an easy way for us to consume them without changing our daily routine. Antioxidants are very effective at neutralising reactive compounds called free radicals, which makes them so important for us to consume, as they can help to prevent diseases like cancer, type 2 diabetes and heart disease. Depending on the processing method, decaf coffee retains about 70-90% of the antioxidants found in a regular coffee bean. One cup of brewed decaf coffee provides about 2.5% of the recommended daily intake of magnesium, 5% of potassium and 2.5% of niacin (or vitamin B3). These amounts don't seem like much, but if you’re drinking a few cups per day, then it certainly adds up!
Decaf on the Rise
Due to higher education standards and the rise of a more health conscious society, decaf coffee is definitely gaining in popularity. We aren’t downing 12 cups of caffeinated coffee per day like our grandfathers used to - or at least we probably shouldn't be, as we know that too much caffeine is not great for the body. But, our biased opinion is that you can never have enough coffee, so people have been turning to decaf to get their flavour fix without the lasting effects of the caffeine. For many years, people who have had bad reactions to caffeine were stuck drinking herbal tea or other hot drink alternatives because the decaf option wasn't an enjoyable drink for most! But new decaffeination methods, curated blends and roast techniques have given rise to some decaf coffees that taste far superior to some fresh beans you used to buy off the shelf. Decaf has finally become cool!
So for your next coffee fix or to try something different, why not give our Ace Decaf blend a go! It’s Swiss Water Processed, 99% caffeine free and 100% Ace!
]]>Coffee is truly a global beverage that is enjoyed across many cultures. We have been drinking coffee for at least 500 years, but in the past few decades, coffee’s popularity has taken off and it is now renowned to be one of the worlds most traded commodities. A lot of coffee drinkers today demand a product that is carefully roasted, skillfully brewed and traceably sourced. So, what do coffee supply chain relationships look like and how are they regulated?
The coffee supply chain is sometimes thought to be the ‘First World’ buyer exploiting the ‘Third World’ producer but this idea only reflects a small minority of coffee trade. The reality is that most coffee is traded for ‘agreeable’ prices that are regulated or influenced by the following factors:
Like most other commodities, coffee pricing is influenced by global supply and demand. There is somewhat of a global minimum price on coffee, often referred to as the ‘C-price’, which is listed on the New York Stock Exchange. This commodity price is most relevant to mass produced ‘commodity coffee’ that is often produced and sold in bulk at markets and large retail chain stores, for consumers who view coffee as a quick and efficient way to get caffeine into their bloodstream. This view of coffee as a ‘caffeine-hit’ rather than an enjoyable drink, is a common perception for many consumers who are yet to realize the delight of the rich flavour and complexities of fresh specialty coffee.
The increase in demand for specialty coffee in Australia, places growing importance on the specific flavour traits that coffee has to offer across a range of brewing methods. These consumer demands are driving importers and roasters alike to carefully source and roast a range of coffees that offer unique flavour profiles, that can only be attained using the best available supply from various producers. This shift towards specialty coffee, helps improve returns for coffee growers, as consumers are now more willing to pay a higher price for quality coffee.
There are various 3rd party coffee certification schemes that exist to support the sustainability of coffee producers and the environment in which they farm. The most recognizable of these is ‘Fair Trade Certified’. Fair Trade’s model is designed to work with cooperatives of coffee growers with a mission to support fair pricing, community development and environmental responsibility. Developed in the 1960s, ‘Fair Trade Certified’ has had a positive impact on the industry by protecting commodity coffee producers from issues of over-supply and unsustainable pricing. However, the criticism of the certification is that it does not provide incentive for producers to increase product quality and assumes that all coffee is the same regardless of how it is going to taste in the cup. As a result, the ‘Fair Trade Certified’ scheme doesn’t recognize the above-average premium prices, that are offered to many producers of specialty coffee and therefore it would be incorrect to assume that just because a certain coffee is not ‘Fair Trade Certified’ that it isn’t fairly traded.
There are many stakeholders who play important roles in the coffee industry, offering unique value along the way. Growers, processors, exporters, importers and roasters all have a role to play before the coffee can be brewed and enjoyed by the customer. The link between the farm and the roaster is not always direct simply due to logistics and scale. Most specialty coffee roasters would stock beans that come from several different countries of origin, meaning that consolidation by an importer/merchant is necessary to obtain the highest quality at the best price. Likewise, for the farm, a point of consolidation is often required for their product to efficiently reach its destination. In this way, exporters of coffee can help to improve the farms return for their product.
So, what should you look for as a consumer?
If you’re wondering about the origins of your coffee beans and want to learn more, then it’s a great idea to ask your coffee roaster. Most roasters are proud advocates for their coffee beans and should have detailed information on the traceability of the beans they source. At Bermuda Coffee, we are constantly tasting the latest green bean arrivals from around the world to find our next single origin or the perfect base for a new blend. Our enthusiasm in scouting the globe for new coffee beans, stems from our passion as a consumer, and then as a roaster. This passion is embedded in the framework of a transparent and ethical sourcing process that is derived from our desire to actively engage in the advancement of select community causes and support social justice locally and abroad.
You can read more about our business ethics and sustainability practices on 'Beyond the Cup', or read up on the origin details of our coffee on the product pages.Tip 1: Let the coffee rest!
After roasting, coffee beans slowly start to release carbon dioxide over time. This process is commonly referred to as ‘de-gassing’. Most of the carbon dioxide will release in the first 3 days, but it is best to wait 5-7 days from the roast date before brewing, as the natural flavours and sugars will continue to develop. Typical characteristics of coffee beans that have not had enough time to de-gas are a strong acidic taste, less flavour and very little aroma – a less than optimal cup! Although there is no consensus on the exact time that freshly roasted coffee is at its best, we suggest that the window of 7 to 21 days after roasting is ideal for drinking! However, good results can still be obtained beyond that time frame. As the coffee beans oxidise over time they will start to lose flavour and become stale, so it is good practice to buy smaller quantities, more regularly to ensure that you are drinking them at their best!
Tip 2: Store it in the coffee bag
Always store your coffee in the bag it was purchased in! Our coffee storage bags include a 1-way seal, which allows the carbon dioxide to escape, but prevents the oxygen from getting in. This helps the de-gassing process and means your coffee will be full of flavour by the time it’s ready to drink! If you prefer to keep your beans in a container though, make sure it’s airtight and placed away from other aromatic food. You don’t want your delicious coffee tasting like last night's lasagne!
Tip 3: Keep it at a constant temperature
Store your beans in an area where the temperature is cool and doesn’t vary too much. Keep it away from windows or from areas of the kitchen where heat and steam is a variable. And whatever you do, don’t store it on top of your espresso machine! A dark cupboard is ideal and easy to come by in most kitchens. This will mean your beans are at a consistent temperature, which results in a better grind and brew.
Tip 4: Avoid the fridge
Despite those old wives’ tales, storing your coffee beans in the fridge is not recommended! The fridge is a humid and moist environment which is not a friend of the coffee bean! By storing your beans in the fridge, the humidity will creep in and fade away those delicious, aromatic flavours of your coffee.
So there it is – our tips on getting the most out of your coffee! Let us know if you have any questions on how best to store your beans and if you're in need of coffee or would like to try something new, then you can check out our range of freshly roasted beans here.
]]>Did you know that coffee beans are actually seeds? If they are not harvested, roasted and brewed, then they can be planted to then grow into a coffee tree. The coffee seedlings are planted in large beds, shaded from harsh sunlight and watered regularly to keep the soil moist. Once the seedlings are big and strong enough, they will be planted into the ground permanently. The plants are usually planted in the wet season so that the ground is moist for the tree to grow and to produce fruit (cherries). The coffee trees flourish in countries that have humid climates, typically countries that are closer to the equator and have a wet season.
The trees grow to about 6 feet in height and grow fruits called cherries. The trees will start to produce fruit after 3-5 years of growth. When the cherries become deep red in colour, they are ready to be picked. The cherries are usually picked once a year, although in some countries they are picked twice a year, in a primary and then secondary harvest. There are two ways of harvesting the cherries once ripened. In countries where the trees are grown on hill sides, they are mainly picked by hand. This is called Selective Picking. The harvesters will rotate between the trees every 10 days or so and pick only the ripened cherries. This is very labour intensive. A picker averages 70kg of cherries per day, which will then produce approximately 10kg – 20kg of coffee beans. The weight of the haul is calculated and the picker will be paid according to their harvest. The cherries are then transported to a processing plant. In countries, such as Brazil, where the landscape is flat, the harvesting is done mechanically, and they have machines that work to strip and pick the cherries. Strip picking can also be done by hand, but is best utilized when the ground is flat.
Once the cherries are picked and transported to the processing plant, they need to be processed as quickly as possible, so that they don’t spoil. The dry method or washed method is used for this process.
Dry Method – The fruit of the cherry is dried off. This is the age-old method and is still done in countries where there is a shortage of water. The cherries are simply laid out over big beds in the sun to dry. To prevent them from spoiling, they will be raked and turned throughout the day and they have large covers to protect them at night or to prevent moisture from getting to them if it rains. This method can take several weeks and will continue until the moisture content of the cherry drops to 11%.
Washed Method – The cherry pulp is washed off using water and the cherries are dried with only the parchment skin left on. The cherries will then go through varying water channels where they are sorted by size and weight. The larger, riper cherries will sink to the bottom and the lighter, smaller cherries will float to the top. Once sorted, they are placed in water fermenting drums where another layer, called the parenchyma, is removed and dissolved from the parchment. This can take anywhere between 12 - 48 hours. When this process is finished, the beans feel rough to touch. They are then taken through more water channels to rinse off and dry.
If the beans have been processed by the wash method, the beans then need to be dried to 11% moisture to properly prepare them for storage. The beans are laid out on large beds in the sun to dry or they are put through drying tumblers. They are then stored, ready for export. At this stage, they are called parchment coffee.
Before the parchment coffee is exported, they go through the process of hulling.
Hulling is where the husk layers (exocarp, mesocarp and endocarp) are removed from the bean. Sometimes, the beans will be polished by a machine to remove the silver skin. The beans are then processed by hand or machine and sorted by weight, size, colour and quality. Any beans with flaws or an undesired colour, will be removed. This ensures that only the finest quality beans are then exported.
The beans that are exported are now called Green Coffee. These are exported all over the world in either jute or sisal bags. Most importantly, they are exported to the Bermuda Coffee Warehouse, ready for tasting and roasting!
This process is called Cupping. First, the green coffee will be looked over and visually evaluated. It is then lightly roasted in small batches. Next, it is ground to a specific size that extracts the flavours of each bean to determine the flavour profiles. The coffee is cupped and then covered with temperature controlled boiled water and left for several minutes to infuse. The taster will then carefully break the crust off the top and take in the aroma. The taster will slurp the coffee, with the intention of covering the taste buds quickly, and then spit it out. Tasters can taste hundreds of coffees per day, and still be able to tell the subtle differences between them all. This process determines the perfect roast profile of each bean and allows the roaster to create complimentary blends.
Roasting transforms the green coffee into the aromatic brown coffee that we all love and drink. Most roasting machines maintain a temperature of about 180 degrees celsius and the drum rotates constantly to keep the beans moving. Once the inside of the bean reaches a temperature of about 165 degrees celsius, the bean begins to change colour and the fragrant oil (called the caffeoyl), is released. This process is called pyrolysis and is the heart of roasting — it produces the flavor and aroma of the coffee we drink. After roasting, the beans are immediately cooled. In most cases, coffee is roasted in the same country it is sold in, so that the freshly roasted beans can get to the customer as quickly as possible.
The size of the grind determines the flavour from the coffee. The length of time the water is in contact with the coffee, will determine the ideal grade of grind. For example, the grind needs to be very fine for espresso machines, as the water runs very quickly through the coffee. Alternatively, with something like drip coffee, it needs to be coarser because the water will run more slowly through it. We recommend spending some time after grinding the coffee to smell the aroma and take in the amazing quality of the bean (it is said that the brain is energized just from the smell of coffee). It is also important to grind coffee just before brewing it, to get the most freshness and flavour from the bean.
There are many ways to brew good coffee - from espresso, to filter, to cold brew and beyond! Trying different methods of brewing is the fun part as a consumer! We recommend you read our previous blog on different brew methods to get the best out of our delicious, freshly roasted coffee beans. And if you want to extend the life of your coffee even further, then check out our blog on the different ways to re-use your old coffee grounds.
Let us know in the comments if you have any questions on the life cycle of the coffee bean and we hope you have enjoyed learning about the process from plant to cup.
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1. What do you call a sad cup of coffee? A depresso.
2. It’s not procrastinating if you’re drinking coffee, it’s procaffenating!
3. Why did espresso keep checking his watch? He was pressed for time.
4. Did you hear about the grower who claimed his coffee was great? He was full of beans.
5. Why did the coffee file a police report? It got mugged.
6. What did one coffee say to the other coffee? Where have you bean!
7. Why are Italians so good at making coffee? Because they know how to espresso themselves!
8. Why did the hipster burn his tongue? Because he drank his coffee before it was cool.
9. Did you hear about the woman who insisted it was the man's job to make the coffee in the morning? She showed him the bible where it said Hebrews.
10. What do you call it when you walk into a cafe that you’ve been to before? De-ja Brew!
11. What did the Brazilian coffee say to the Indonesian coffee? What’s Sumatra with you?
12. What do chocolate, men and coffee have in common? They are all better rich!
13. What’s the difference between coffee and your opinion? I asked for coffee.
14. How are coffee beans like kids? They are always getting grounded.
AND THE ULTIMATE COFFEE JOKE OF ALL TIME...
"Decaf!" (Just kidding!)
We hope this brought some laughter to your day. Hit us up in the comments with your favourite coffee joke and share these with your friends!
Every good gardener knows the importance of fertilising the soil regularly to produce healthy and vibrant plants. Fertiliser can be expensive and full of chemicals, so why not ditch the store-bought stuff and opt for a natural alternative instead! Coffee grounds are a great natural fertiliser as they are rich in minerals such as calcium, nitrogen, potassium, iron, phosphorus and magnesium. Sprinkle them around the soil where your plants are growing to provide a slow-release fertiliser for when the soil gets depleted or add them to indoor houseplants for an extra nutrient boost. Coffee grounds can be highly acidic so they are well suited for flowering plants to help them produce beautiful blooms!
Coffee grounds are also an excellent addition to your compost heap and help to create compost that is rich and nutrient-dense. Due to their acidity, they release nitrogen as they degrade which is a key component to a healthy compost. Just be careful to keep the balance right in your compost heap by adding other kitchen scraps too.
Coffee grounds can be effective as a bug repellent, especially around plants that are attracting snails, slugs and other garden pests. Sprinkle some in the dirt around the plants and in your garden beds and keep an eye out to see if the bugs continue to return or not!
Coffee grounds are a cheap and natural way to help absorb and eliminate odours within the home. Say no to toxic household sprays and instead place small bowls or calico bags filled with coffee grounds in areas where you would usually use air freshener. They are perfect in the fridge to eliminate odours or at the bottom of the bin to soak up those nasty smells. Try hanging a small bag of them in your wardrobe for a refresh or even in your shoe cupboard! Change the coffee grounds out regularly and you will notice that your house smells fresh and odour free. You can even use them to rub over your hands after cutting onions or garlic and they will absorb the lingering smell.
Use your leftover coffee grounds to create an exfoliating scrub that will leave your skin silky, smooth and hydrated. Mix the coffee grounds with coconut oil until you have a scrub like consistency and add a few drops of your favourite essential oil – we recommend lavender or vanilla! Scrub your body with the mix, leave for a few minutes and then wash off in the shower. The caffeine in the coffee grounds has excellent antioxidant properties for your skin and can help to increase blood flow and reduce the appearance of cellulite. You can also create a lip scrub by adding honey to your mix and exfoliating your lips until they are smooth and fresh. Your skin will thank you for it, so give it a go and see the benefits for yourself!
Remember using coffee grounds back in primary school to create an old-fashioned looking diary or piece of parchment? Well, that’s because coffee grounds are an excellent non-toxic dye for both paper and fabric. They help to give the chosen material an old world, weathered look and are perfect to use for kid’s projects where dye is needed, as they are safe and non-toxic.
Leftover coffee grounds can even be used for your pets! Next time you are bathing your dog, add a cup or two of coffee grounds onto their fur, give it a good scrub and then rinse it off. This process will help to kill and deter fleas and will also leave your dog’s fur silky and smooth. It’s well known that cats don’t like coffee, so if you ever have an issue with a stray cat frequenting your property, place some coffee grounds in their usual spot and it will act as a deterrent.
Coffee grounds are a safe, non-toxic material for children to use in sensory play as they have an interesting texture, colour and smell. Why not fill a tub with coffee grounds and toy trucks and your child can have their very own construction site? Or maybe they are a perfect addition to a fairy garden your child is creating?
So, what ways do you re-purpose your old coffee grounds? Have you tried any of the above options? Let us know in the comments below! We hope these ideas have inspired you to explore some new and creative ways of getting the most out of your old coffee grounds!
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The Moka Pot (stovetop)
Just about every household in Italy has a Moka Pot. Alfonso Bialetti patented the Moka Pot in the 30s and the Bialetti company still produces them today! The Moka Pot creates a strong, quite bitter coffee which is still tasty to the espresso drinker. Most households have one tucked away in a cupboard somewhere, but for others, it’s the first choice every day to brew their coffee!
So how does it work? It’s an aluminum pot with hot water in a reservoir at the bottom, an empty reservoir at the top with an in-built spout, and a metal basket with ground coffee in the middle. When water starts to boil in the bottom chamber, the pressure created by the steam pushes the water through the tube that feeds it to the coffee. Water will rush through the coffee and into the reservoir at the top. The hotter the water, the faster the extraction process will be, so don’t be too hasty!
Coffee starts to appear out of the spout and when you hear a gurgling sound it's time to turn off the heat. Pick up the pot by the handle and run it under hot water (the bottom chamber only) to stop the brewing process straight away.
Bermuda Tip: The risk with a Moka brew is that it can be overly bitter. Choose an espresso roast on the lighter side or coffee grown at lower altitudes.
Pour-Over Filter
Pouring water over coffee grinds is a general term, and can cover several brew methods, but the common factor is percolation – water passing through coffee. You have the German company Wigomat Variations to thank for the electric percolator which is unbelievably popular and makes incredibly average cups of coffee.
Pour over brew, using paper or metal filters, relies on 3 key principles for a good cup: density of the coffee grind, contact time and ratio of water to coffee.
The finer the coffee, the more is extracted as water passes through. Greater surface area means the water flows more slowly and there is more contact time. Contact timeisn't about how long the water is going through, it is about the rate of water added. We can extend the brew time by adding water more slowly, which increases extraction. Less coffee in the filter will mean the coffee flows faster and more coffee means the coffee will flow slower.
To make a pour over with a paper filter, wet the filter and then place about 60g/l of ‘medium’ ground coffee (coarse, but not as coarse as French press). Then to bloom the coffee, pour a little water in the filter, just enough to wet it and wait about 30 seconds. Then slowly pour the remainder of the coffee straight onto the granules (not around the edges). When the water is in, up to about 2-3cm below the top of the filter, allow it to drip into the container until the bed of coffee looks dry. Then, it is ready to drink.
Bermuda Tip: If you’re not happy with the result, the first thing to change is the grind. If it’s bitter, try using a coarser grind. If it’s weak or sour, the grinds may be too coarse and you are under extracting. Pour over has many variables and tinkering with them is all part of the fun!
AeroPress
AeroPress, the ‘new kid on the block’, has been around since about 2005. It’s a very popular device because it’s cheap, durable, portable and makes a coffee that would bring a professional barista to their knees – which is why it is in every barista’s luggage when they travel.
AeroPress combines a few different brew methods. There is initial steeping like the French Press, but the brew finishes with a flourish of pressure as a piston is used to push water through the grounds, and then through a filter. So, it’s a bit like an espresso and a bit like a filter coffee maker, all in one!
Coffee is poured into a tall plastic cylinder with a paper filter at the bottom. The cylinder sits atop the cup you wish to drink the coffee from. Water is poured into the container (at approximately 100ml per 7-8 grams of coffee). The coffee is stirred and then brewed for about 1 minute (this is a good starting point, but experimentation is a must).
Then the fun part begins! Place the plunger on the cylinder and push down slowly, expelling all the liquid into the cup. Then it’s ready to drink and enjoy!
With its robust extraction of flavor, ease of use and affordability, the aero press is an excellent way to make a good cup of coffee at home.
Cold Brew
Rain, hail or shine, sometimes you just don’t feel like a hot coffee. Good news – there’s a brew method for that too, the Cold Brew.
Unlike regular hot coffee, cold brew coffee uses time, rather than heat, to extract oils and caffeine from the coffee beans. It’s an immersion brew where the coffee grounds and cold water are left to steep over an extended period of time (usually 18 to 24 hours), and then filtered for drinking. The resulting brew is treated as a concentrate, and is generally served over ice.
To make cold brew, use coarse coffee grinds (we recommend a light roast), place in a large mason jar and add cold water. Use a ratio of about 1:8 of coffee to water. Stir well and leave to chill for a day. The colder the temp, the longer it needs to sit for, so place in the fridge and leave for a full 24 hours to brew.
When the brew is complete, strain into a large bowl using a sieve and repeat until there is no sludge or residue left in the jar. Serve with ice and enjoy it whilst sitting in the sunshine!
French Press (Plunger)
No prizes for guessing how this one got its name because it was actually invented by an Italian man in 1929 – Attilio Calimani. However, it was quite similar to a brew patented by some Frenchmen back in the 1800s.
French Press is an ‘infusion brew’. Coarsely ground coffee is placed in a cylindrical container, hot water is added at a ratio of about 75g/l and left to brew for between 6 and 10 minutes. Instead of water passing through the coffee grounds, the water and coffee steep together, helping produce a more uniform extraction.
French press is also unique because it filters the grounds from the brewing liquid using a metal mesh. This means you get a little bit of coffee oil and some suspended particles in the cup which adds to the complexities of the coffee – however fine particles can also make their way through which leaves you with a sludge that puts off some drinkers.
Bermuda Tip: Try pouring all your brew out of the pot once you have ‘taken the plunge’. This prevents the grounds continuing to steep, and over-extract.
So, which is your favourite brew method? Are you traditionally an espresso drinker and can make a great café quality cup of coffee at home? Or have you experimented with these other brew methods and found one you love more? However, you drink your coffee, we hope you find great joy and satisfaction in your chosen method!
]]>Coffee has been brewed and served with whole milk from a cow for the longest time and is thoroughly enjoyed by many. However, with allergies on the rise and an increase in health awareness, there is a higher demand for non-dairy milks and healthier milk alternatives. Café owners, baristas and home brewers are on the hunt for the best milk alternative…. but does this really exist? Let’s break down the options.
Soy Milk
Soy Milk is one of the longest running non-dairy milk options for coffee. It is easily accessible and affordable and comes in many different varieties. It doesn’t overpower the coffee as it has a neutral taste and it’s known to be smooth and creamy when steamed properly. It also produces a foam similar to cow’s milk. However, Soy Milk can be problematic for people with allergies and there are concerns within the health community because it is predominantly a genetically modified crop. Suppliers are beginning to recognise a decline in the amount of consumers choosing soy milk over other non-dairy milk options. So, what are the other options?
Oat Milk
Oat Milk is fast becoming one of the most popular non-dairy milk alternatives. It is predominantly made from oats and water, contains very little fat and is naturally high in fibre and vitamins C and D. It is a great alternative if you are lactose intolerant or sensitive to dairy and it is also an excellent choice if you cannot consume nuts. Oat Milk steams like cow’s milk and can still produce a fantastic foam, perfect for latte art. It’s creamy taste and smooth texture makes it a front runner for a non-dairy milk option, the only downside being a slightly higher price point.
Almond Milk
Almond Milk has risen to popularity over the past few years. It is readily found in cafes and supermarkets and comes in both sweetened and unsweetened versions. It is loved by many and hated by some! It is lower in calories and fat than cow’s milk, but also lower in protein. It can create a nice cup of coffee but has been known to curdle or separate due to the high temperature and acidity of coffee. Almond milk can often overpower the beautiful flavours of the coffee and leave a bitter taste in one’s mouth.
Coconut Milk
Coconut Milk has a sweet, distinct flavour that many people love in food and beverages. It is rich in calories and has a higher fat content than most other milks. However, it has a strong taste that generally overpowers the beautiful flavours of the coffee. Coconut milk gives off tropical vibes and we believe it is best used in a Pina Colada or a Thai Curry, not your daily cup of coffee!
Rice Milk
Rice Milk is a great option for people with allergies as it contains no dairy, nuts or soy. It has a neutral taste that can often be quite sweet, but it’s thin and watery texture does not produce a creamy well rounded coffee. It’s not the most nutritionally rich milk alternative, but it is reasonably priced and a good contender for those with allergies.
Cashew Milk
Cashew Milk has a creamy taste that mimics dairy milk and is slightly sweet and not as nutty in flavour as almond milk. Cashew Milk is used a lot in non-dairy chocolate for it’s creamy texture, and we believe it is best used there and not in your coffee!
So, what’s the verdict?
From soy milk, to nut milks and the array of options in between, testing and choosing a non-dairy milk alternative can be an overwhelming and expensive task. Each option has its own pros and cons, flavour profile, texture and production process and there is simply not one substitute that is best for everyone! We all have difference preferences when it comes to our coffee and we encourage you to test and try the different non-dairy milk options and find what works best for you. Maybe you will find a new love for oat milk, revert back to dairy milk or if all else fails, you can drink your coffee black! Whatever you choose, we hope you find great joy and satisfaction in your daily cup of coffee.
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This is similar to a cappuccino, with steamed milk and extra foam - but whipped cream is often added. We have a long black with whipped cream and know it as a 'Vienna coffee'
This one is a bit naughty - it wouldn't be Bermudian without rum. This cocktail of Irish Cream, Fresh roasted french pressed coffee and rum with a cinnamon sugar garnish is an island favourite.
The caipirinha is considered Brazil's national drink, but the most popular drink for locals is far and away the cafezinho. Small cups of strong espresso, but pre-sweetened and most of the time they are brewed with the sugar.
Similar to its Brazilian neighbours, the Cubans love their coffee short, black, strong and sweet. Also brewed with sugar.
Cheese curds instead of sugar cubes... Yep, the Finnish love their hot coffee poured over chunks of juustoleipa... They love it a lot more than you'd think!
It's pretty simple, it's french for "coffee with milk". They prefer a 50-50 ratio of fresh brewed coffee and steamed milk. The bigger the cup, the better - good for dipping croissant.
This one is a beast. Coffee, rum, sugar, whipped cream, and choccy shavings. It's a babyccino for very adult babies...
The Frappe was actually invented by a Nescafe rep back in the 50s... but it's a popular summer beverage in Greece. It's a simple cocktail - instant coffee brewed and chilled, drowned in milk foam.
Like coffee? Like tea? How about both! Yuenyueng is a popular blend of milk tea and coffee which can be enjoyed hot or cold. It can come in unique flavours depending on the type of milk tea used.
A classic cocktail of hot coffee, Irish whiskey, sugar and topped with thick cream.
You may think that true Italian coffee is a strong shot of espresso in a tiny porcelain cup... you would be right if you included a slice of lemon, which is said to bring out the sweeter flavours of extraction.
Another tea and coffee combo - a powerful blend of black coffee, Hong-Kong style milk tea, then some black tea and milk.
The traditional cup of Mexico uses piloncillo (unrefined cane sugar) and is simmered in a cinnamon stick. Locals believe that a clay mug is the best way to bring out the coffee's flavours.
The North-African country serves up a diverse and strong cup. You'll find a fragrant blend of warm spices like cardamom, black pepper, cinnamon, clove and nutmeg. It sounds like an expensive bar of soap - but it is a delicious experience!
A refreshing summer drink with espresso and lemon juice or lemon soda which is something you can try at home on a warm Sunday afternoon!
Saudi Coffees are similar to those served in other countries in the region - adding spices of cinnamon, cloves, saffron and ginger. Qahwa is often served with dried dates to offset the bitter aromatics.
Touba is flavoured with Guinea pepper and sometimes cloves are added. The spices are added to the green beans and roasted together - giving the coffee a real kick!
Intensely thick and sugary, the bombon is the choice of those with a sweeter tooth. It's served with equal part coffee and condensed milk... yowser!
"Turkish coffee" is famous for it's thick, sludge-like consistency. Finely ground coffee beans are simmered in a special copper or brass pot called a cezve. It's unique because it is served unfiltered - so you drink it with the grounds!
This coffee is both sweet and strong. The Vietnamese iced coffee is brewed with a coarsely ground dark roast, straight into a cup of condensed milk/ice. It's a Spanish iced coffee!
]]>What gives!?
The concept of 'fresh roasted coffee' is enough to give any coffee fan warm fuzzies. But "fresh" doesn't mean "just out of the oven" for roasters; generally, it means when a roaster feels their coffee tastes its best. For us, this is not as soon as the coffee comes out of the roaster! To better understand freshness and flavor, it's important to think about where coffee's flavors are formed.
While much of a coffee's distinctive qualities are determined by where it's grown and how it's processed, the bulk of coffee flavor comes from roasting.
The immense heat of roasting breaks down sugars and amino acids into carbon dioxide. In the first few days, the build-up of CO2 can significantly affect brewing, making it much harder to get a tasty cup. The coffee has to rest and degas before it becomes easy to brew.
The high levels of carbon dioxide and nitrogen-based gasses. These gasses will greatly contribute to retro-nasal activity as well as initial flavors (think carbonated water). The most apparent flavor people seem to get from this is metallic...
The first 24 hours of degassing is where the most CO2 will be released.
For coffee lovers seeking the most flavor, you should aim to balance the degassing of CO2 with the loss of important aromatics. For darker roasted coffees, this period usually starts after the first few days after roasting. For lighter roasted coffees, it's a good idea to wait a little longer before diving in; say 5-10 days.
Here at Bermuda Coffee Roasters, we stamp every bag with a roast date, plus the day it's ready to drink. While we taste our coffee at all stages, there is no substitute for the way YOU like to drink your coffee! As a general rule we say a week, but it will taste yummy from 2 days after roast, and just get better from there!
We don't have them.
There have been taste tests carried out on coffee all around the world from roasters who brewed straight out of the roaster, all the way up to 6 months after roast.
Your coffee is going to be in its peak over the first 3 weeks after roasting and from then, the oxygenising in the bean really starts to erode those beautiful aromatics which bring the sweet, bitter, sour all together in a harmoniously heavenly cup.
If you store your coffee in a dark, airtight location it could still be quite delicious after 6 months... it just won't have the same zing and pop that you were enjoying when it was a week old.
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