Archive for February, 2010

My Miserable Grass

Wednesday, February 24th, 2010

miserable grassLast month I wrote a post on whether instant coffee was really better for the environment than filter. Now I wasn’t negative about environmental issues, but I thought I should still play it safe and write something environmentally friendly, to avoid an arrest warrant being issued by the environmental police.

As a coffee lover, I drink a lot of coffee and so accumulate a lot of used coffee grounds. Now usually I just dump these in my garden waste bin and let the council take care of it. But I’ve been thinking, there must be some better use for them.

From researching on the internet it seems many people actually use their coffee grounds on their garden. Now I’m pretty sure that after being roasted and brewed, grounds will have little nutritional value to add to soil – it’s not going to be high in nitrogen, phosphorus or potassium (NPK). But as grounds are quite similar in texture to sand they may help improve the soil structure, particularly if you have clay soil.
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Caffeology – the Study of Coffee Drinkers

Friday, February 19th, 2010

The You CodeAs its Friday, I thought I’d post something light-hearted today. On my usual trawl through the internet looking for all things coffee related, I came across this little gem.

In a new book, “The You Code”, authors Judi James (one of the UK’s leading body language and behavioural expert – according to her website) and James Moore have come up with a new study; a weird mix of coffee and astrology. But rather than stars governing the way we behave, it’s the type of coffee we drink.

This new “caffeology” states:

Espresso Drinkers tend to be moody, hard working and hard living. They are into leadership and fast goals. They can be an experienced, exciting and consummate lover, but are not know for reliability or loyalty.

Cappuccino Drinkers tend to be extroverts and optimists. They have a liking for material objects. They enjoy sex but are easily bored by an unimaginative partner.

Latte Drinkers are typical metrosexuals or cuddly-toy collectors. Have an overwhelming compulsion to be liked. They want to come across as hot shot contenders, but are actually quite immature.

Black Coffee Drinkers are minimalists and take a no-frills, direct approach to life. They can be quiet and moody but are prone to brief burst of extroversion.

Instant Coffee Drinkers are cheerful straight forward types, who like a laugh. They have unadventurous careers and leave their socks on during sex.

It would be interesting to know how the research had been done for this book. There’s only so much you can learn from sitting in a coffee bar. How did they find out whether someone wears socks in bed? Did they stalk customers from Starbucks? Maybe all their friends have stopped inviting them round for coffee after too many personal questions: “Thanks for the cappuccino. But tell me do you own a copy of the Karma Sutra?”

Oh course; it’s all a bit of fun (if a little random). As I drink mostly espresso and black coffee that must make me really moody. Although I don’t think you could call me a minimalist, I’m far too untidy for that.

Caffeine! – Coffee’s Ball and Chain

Wednesday, February 17th, 2010

I read an article in the newspaper over the weekend on a study by the University of Palermo, stating that because of its caffeine content, espresso can be bad for the heart. Right next door to this, another article quoted a study declaring that chocolate was good for us as it helps prevent a stroke. So, if I believe what I’ve read then coffee is bad and chocolate is good.

But isn’t this a bit contradictory? Coffee and chocolate both contain caffeine. And if caffeine slows blood flow, while at the same time increasing blood pressure, chocolate shouldn’t really be recommended to prevent strokes.

It seems odd to me, that whenever there’s a study into caffeine (good or bad), it’s always related back to coffee, even if the amount of caffeine involved would mean drinking a ridiculous amount of coffee.

For example, an article on the BBC’s website talks of a study of how mice taking 500mg of caffeine a day reversed the effects of Alzheimer’s.

“The mice were given the equivalent of five 8 oz (227 ml) cups of coffee a day..”

A small rodent drinking five 8oz cups! So to reverse Alzheimer’s, us humans wound need to drink approximately 14,000 cups, or 45 times our own body weight, of coffee every day. I love coffee but I couldn’t drink that much.
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Handpresso Intense Portafilter – Part II

Sunday, February 14th, 2010

handpresso domepodIn the previous post, I was testing the new Intense portafilter on the ESE version of Handpresso’s portable espresso machine. Now it’s the turn of the Domepod (ground coffee) version.

As I said previously:

I’m not quite sure of the advantage yet (of the Intense portafilter), as flow rate can already be controlled by altering the grind size of the coffee.

I did come up with a theory however – that using the Intense portafilter may slow the loss of pressure when compared to simply grinding finer. For some reason the Intense portafilter would be better at stopping the pressurised air from escaping and consequently the coffee cake would be under higher pressure for longer. So to put this to the test I made several ristrettos (yes you can make these with the Domepod), some using a coarser grind and the Intense portafilter and some using a finer grind with the standard portafilter. But I couldn’t detect any difference between the two; so that was my theory out the window!

Back to the drawing board; my big assumption was that everyone has an espresso grinder, with access to 24/7. But that’s not the case. Once I realised this (stupid me) I came up with a list of scenarios where the Intense portafilter is beneficial:

  1. If you do have a grinder but it doesn’t grind fine enough for espresso.
  2. Or if you buy pre-ground coffee but and again the grind size isn’t fine enough.
  3. If you’re going out for the day, and want to drink both espressos and ristrettos, but don’t want the hassle of making up and labelling which pods have which grind size in it.

I’m sure there are other scenarios. Please feel free to suggest any.

Handpresso Intense Portafilter

Monday, February 8th, 2010

handpresso intense portafilter
We’ve recently started to stock an alternative portafilter to the standard one shipped with Handpresso espresso machines. So I thought it would be a good idea to put the new Intense portafilter through its paces.

Intense Portafilter

Intense portafilter - fewer holes

The Intense portafilter is designed to slow down the flow rate for a more intense (hence the name!) extraction. The difference between this and the standard portafilter is that this one simply has fewer holes – i.e. fewer holes the longer it takes for the water to flow through.
 

I can immediately see the point of this portafilter for the ESE version of the Handpresso. The biggest problem with ESE pods is that they brew too quickly, resulting in an under-extracted brew. So something that slows the process is going to be beneficial. However with the Domepod (ground coffee) version, I’m not quite sure of the advantage yet, as flow rate can already be controlled by altering the grind size of the coffee.
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How to Brew Coffee

Friday, February 5th, 2010

If you haven’t already seen this brewing guide, it’s definately worth watching. It has to be the most ingenous way to brew filter coffee.


I wonder if they’re missing a trick by not using a soiled sock to filter the coffee through?

Of course it’s a joke. But if you do try this method, and survive (with only minor gut rot!), let me know how it tasted.

Filter Vs Cafetiere

Monday, February 1st, 2010

What is the best way to brew coffee? Well I’m afraid to say I’m sitting on the fence with this one. Each brew method produces a different taste so in my book they’re all good (well most of them). It’s like cooking an egg: fried, poached, scrambled, boiled; they all taste different.

Today, I’m going to focus on filter (sometimes called drip) and cafetiere (French press), as they are the two simplest (and cheapest) ways to brew coffee at home.

Taste Differences

Body
The cafetiere produces a rich full bodied cup in comparison to the filter method. With a cafetiere the grounds are steeped in hot water (like brewing tea) and this extracts more compounds from the coffee. Steeping extracts oils, which add a creamy/buttery rich flavour to the cup. With the filter method hardly any oils are present.

So what is body and what difference does it make to the taste? Well body refers to the feeling in your mouth. Filter coffee, with its lighter body, just coats the tongue as it gently slivers down the back of your throat. Whereas, the fuller bodied cafetiere, coats the whole of your mouth making the flavour far more enduring. A good analogy is water (with its light body) in comparison to milk (heavy bodied).
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