Your Gourmet Coffee

  Every time I talk with my Ethiopian friends, the conversation always turn to coffee or “buna”. It is for a good reason: This East African country has been called the cradle of coffee and several premium varieties of Ethiopian arabica coffee beans are favored all over the world. Like wine to French or beer to Czechs, coffee is very special to these always smiling people as it brings two thirds of the country’s earnings. Depending on the region, one can find coffees ranging from mild, fruit like aroma to heavier with long lasting body. 

If you are ever invited to an Ethiopian household, keep in mind that coffee is usually served after a meal and the coffee ceremony may take a long time. Ethiopian ladies, even here in the US, buy green coffee beans, roast them at home and grind them by hand. Water and ground coffee is placed in a black clay coffee pot called “jevena”. After the brew is brought to boil, the lady of the house removes the pot from the stove for a few minutes. That allows the grounds to settle to the bottom of the pot. What follows is a show of pouring coffee from high above the tiny cups. That requires skills and certain grace. No milk or cream but plenty of sugar is served. Lavish praise for good flavor and skillful preparation is an appreciated part of the ceremony. Now it’s time to discuss the community events, politics and life in general. Guests are expected to drink at least three cup so forget your western microwave mentality, sit back and enjoy both rich, aromatic beverage and the warmth of the hosts.

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 While visiting with friends over a cup of Kona coffee, a question arose: “Does dark roasted coffee have more caffeine than light roast?” Since there might be more people out there wondering the same question, let’s tackel that right now. First, just a reminder: Robusta varieties have 2-3 times more caffeine than Arabica coffees. 

When it comes to the roasting level and caffeine content, I know it’s annoying, but “it really depends.” Here is why: Since caffeine’s boiling temperature is far above roasting temperature, caffeine changes very little during the roasting process. What do change, however, are the size and the weight of coffee beans. The heat causes water in the beans to evaporate and at the same time they increase in size. The longer the roasting process and darker the coffee, the lighter, by weight, the beans become, but the volume is bigger. Consequently - if you measure your coffee by volume, you will have more caffeine per cup using light roast. If you mesure by weight, you will have less caffeine per cup using light roast. Confused? If so, please keep in mind that the difference is almost insignificant. Don’l let it interfere with the pleasure of having a cup of your favorite brew.

If you’ve ever wondered why you see those tiny bowls of brown beans on the perfume counters at department stores, you’re not alone. Many people are mystified as to why department stores keep espresso beans in their perfume areas. The reasoning is actually pretty simple. The essential oils found in espresso beans help stimulate the mind and prompt people make decisions.These oils are also a good way to clear your palate. For example, if you’ve been out perfume shopping all day, after a while you probably won’t be able to distinguish one smell from another. Taking a quick whiff of espresso beans however, clears your nasal passages and allows you to enjoy other scents.

Some people say that coffee is an acquired taste like wine or beer. But just as some people never learn to like wine or beer, some people never learn to like coffee. Personally, I cannot imagine starting my days with anything other than a steaming cup of coffee. I really rely on the jolting effect of caffeine in the morning.My husband used to be one of those people who never liked coffee. Every time I would get him to try a sip he would feign gagging. But last Christmas my parents bought us a gift basket featuring vanilla flavored coffee and my husband actually liked it! I am so glad we can now enjoy coffee together in the mornings.

Let’s face it - coffee in your office is not exactly what you would like to serve to your house guests. However, some simple tips can make the office brew more appealing.

Check your coffee machine

“What you pay is what you get” is usually true. Also, your coffee maker may be outdated or not working properly. If that’s the case, replace it with a newer machine.

Change the coffee variety

Higher quality coffee is without a doubt the answer but it may not be easy to find one that would satisfy everybody. We heard of offices where coffee lovers simply rotate in buying their favorites.

Take care of the coffee maker

Besides keeping the glass pot and the filter holder clean, you may simply run water/vinegar mix through the machine at least once a week. To remove vinegar smell, run 2-3 pots of plain water. Your coffee will taste fresher.

Follow the rules

Everybody in the office should follow the same rules and instructions. For the real consistency, you may find one person to make coffee every day.

As a breastfeeding mom, I have to control myself from drinking coffee because the caffeine would be too strong for my baby. Studies show that caffeine can leak into breastmilk and is not advisable for nursing moms.

Good thing I can still enjoy the taste of real, honest-to-goodness coffee with a decaf espresso. It’s like the real thing but better because there is no caffeine.

Nothing beats having a cup of coffee every morning. Coffee can indeed perk you up and give you the necessary jolt to start the day. Coffee is available in instant, powdered form, which you can just add to hot water.

Coffee can also be brewed at home. You can even make your own delicious gourmet coffee when you have the right coffee beans.

Many people like their coffee so weak it looks like tea. Maybe they should try something really strong, just for a change. Sure, you can’t gulp it by gallons but the experience may by worth trying.

Turkish coffee can be very strong and the only equipment required is a small pot called cezve in Turkish or ibrik in Greek. The preparation however, demands more attention than just flipping a switch on a coffee machine. Turkish coffee is pretty sweet so put sugar or your kind of  sweetener in cezve first - about 2-3 teaspoons for an 8 oz ibrik. Then fill with water up to the “neck”, it is important not to fill more. Follow with 3 heaping teaspoons of very fine ground gourmet coffee, make sure not to stir, grounds need to float on the water. Now place the pot on the stove, medium heat, and watch! Coffee should never boil, the grounds function as a seal. When foam starts filling the neck, remove cezve from the stove. Carefully stir and the foam will subside. Place the pot back on the heat source. The foam will quickly rise again. Remove from the stove, stir and bring back for more heat. After you remove ibrik from the stove the third time, don’t stir. If you like the foam, carefully spoon it into your cup. Let coffee in the pot rest for about 30 seconds, grounds will partially settle on the bottom. Now carefully pour coffee in your cup, leaving as much grounds in the pot as possible. Although Turkish coffee is typically consumed black, it tastes great with cream too!  

“Italian coffee is excellent but Stradivari is even better!” Those are the words of Jaroslav Sveceny, one of the top Czech violinist today. He  is a famous popularizer of violin play. His TV, radio and concert projects, above all, attract the audience of all age categories and his numerous concert tours and festival performances covered the USA, Canada, entire Europe, Brazil, Cuba, Turkey, Israel, Egypt, Lebanon, Jordan, the United Arab Emirates, Saudi Arabia and India. He is also widely regarded as an expert in the history and construction of violins.

Besides his love for music, he is also a coffee lover. This is how he perceives those two: “Both coffee and violin affect a human being. Music targets his ears and coffee targets his mouth and both provoke the brain to take the action. The human receptors become highly alerted and if the combination of tones, harmony and flavors is just right, the result can be an unforgettable experience of rich indulgence. Personally, I can not imagine my life without violin and good coffee.”

You’re seated in your favorite eatery, enjoying a quiet dinner—when suddenly you are rudely interrupted by an obnoxious customer beside you who, after delicately tasting their glass of 1999 Pinot Noir, rudely tells his server to take it back.

If you didn’t believe that anyone could take their wine that seriously, you probably won’t believe that some people also take their espresso just that seriously.

Really—espresso is just like wine, except hot.

There are professionals in the coffee industry who routinely perform the task of tasting coffee and espresso. The process is formally known as “cupping.” Coffee and espresso “cuppers” usually taste for defects, rather than good flavor.

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