Coffee means Coffee
By Patrick Silver Padao
Before I start enrolling my coffee class, I told myself I am truly interested to learn more about coffee
because I like to know what are the differences of drinking coffee, the taste, the aroma, the body of the
coffee and the heart of the coffee. And of course I would love to learn coffee arts making will make the
audience feel inspire by making different art designs. Honestly, I have the heart to create coffee designs
and excited to learn more on arts with coffee aroma.
What I learned from the Coffee Class? First thing first is coffee history:
By National Geographic
According to the legend, an Arabian shepherd from the actual Ethiopia found his goats jumping from
one bush to another, grazing on the bright red cherries. He wondered if the red cherries were the source
of this unusual energy experienced by his goats, and he tried them too. The precious fruit and seed were
further studied by the monks at the local monastery, who started to use them to cope with the long
hours during prayer. Then, they sent them to other monasteries around the world, and coffee was
popularized. More coffee history on National Geographic's web page.
By National Coffee Association USA EST.1911
Coffee grown worldwide can trace its heritage back centuries to the ancient coffee forests on
the Ethiopian plateau. There, legend says the goat herder Kaldi first discovered the potential of
these beloved beans.
The story goes that that Kaldi discovered coffee after he noticed that after eating the berries
from a certain tree, his goats became so energetic that they did not want to sleep at night.
Kaldi reported his findings to the abbot of the local monastery, who made a drink with the
berries and found that it kept him alert through the long hours of evening prayer. The abbot
shared his discovery with the other monks at the monastery, and knowledge of the energizing
berries began to spread.
As word moved east and coffee reached the Arabian peninsula, it began a journey which would
bring these beans across the globe.
Coffee Beans has NO:
ADDETIVES
PRESERVATIVES
CHEMICALS
FLAVORING
Coffee varietals
Depending on where in the world coffee was grown it will have its own distinct taste, even a coffee from
various regions of the country will have its own unique flavor depending on different factors like:
ALTITUDE, TYPES OF SOIL, AND HOW:
The biggest producer of coffee beans in Africa
1.Pick the beans
2. Dry the beans
3. Roast the beans
4. Grind the beans
4 varieties of coffee in Philippines
-Roasted Arabica Coffee Beans
-Robusta Coffee Beans
-Liberica Coffee Beans
-Excelsa Coffee Beans from Benguet
Why do we need to roast coffee beans?
ROASTING COFFEE BEANS WHY?
Coffee needs to be roasted for it to be ready for brewing. It allows sugars inside the beans to develop
and gives the coffee its
Characteristic flavor. It is during roasting that flavors, oil the acid develop. That is why various type of
coffee gives different
Flavors depending on the degree it is roasted.
Why do we need to blend for coffee?
Is the process of combining different roasted or green beans according to variety, origin, and degree of
roast.
-Flavours of various bean various bean variety and different roast can result in different,Limitless types
of blends.
-Coffee blending is necessary for espresso since a single coffee origin will lack the
complexity Desired. It is important to remember that the advantage of espresso over
other brewing Methods is a result of the formation of the crema. Without the crema
the espresso would be Strong, thick coffee. The crema is an emulsified layer of tiny,
smooth bobbles that trap aromatic Compounds. This layer coats the tongue and these
small bubbles break over time allowing Espresso to be enjoyed long after it has been
consumed. An aromatic coffee, therefore, Is essential to well prepared espresso blend.
REASON FOR BLENDING
• To create flavour creativity
• For price flexibity
• Coffee variety creativity
• Maintain consistency of blend
Storing the Coffee Beans
• store your coffee in a non porous container (porcelain works well).
• make sure the container is air thigh. Look for one with a lid and rubber seal.
• make sure the container is opaque. Light break down the coffee oil.
• store your coffee at room temperature. Not in the refrigerator.
• purchase whole bean coffee and store it whole. Ground coffee goes bad faster.
• it’s also vital to keep coffee at room temperature and out of direct sunlight.
if coffee gets to hot it will lose its aroma.
• on the other hand, don’t put your coffee in the freezer or it’ll collect condensation
and you’ll be left with soggy beans.
Reason for grinding:
• Each coffee makers require specific size of granules to be able to extract the maximum amount
of coffee flavor.
• Different coffee makers have different contact time of water and coffee.
• Some brewers used pressure and other relay on gravity and temperature of water.
Coffee Grinding Basics
The way you grind you coffee is the first step toward influencing how the final brew taste.
Believe it or not, you can have the highest quality coffee, the perfect roast, pure water, Premium filters
and an excellent coffee maker and still ruin it all with an incorrect grind.
The main rules of coffee grinder are:
Grind your coffee right before you are ready to
brew
Choose the right grind size
Select and use a high quality coffee grinder
Keep your coffee grinder clean
Grind size description (how to identify your grind size)
COARSE: distinct, chunky, pieces of coffee beans. Like heavy kosher salt.
MEDIUM: gritty texture with visible flakes. Like very coarse sand.
FINE: much smother texture. Like table salt, maybe a little finer.
EXTRA FINE: coffee grains still barely discern able. Finer than granulated sugar.
Brewing Method of Coffee
Turkish coffee
is a method of infusing finely ground coffee in nearly boiling water. What is very specific to Turkish
brewing method is the grind size which is the finest possible, almost a powder. There are no electrical
Turkish coffee grinding machines for the residential use, but the manual mills work perfectly. Turkish
coffee has the fullest body of all brewing methods. If you like clear coffee, stay away from it.
Drip/Filter Coffee
Drip coffee or filter coffee is the most popular preparing method in North America. The method involves
pouring hot water over ground coffee beans. The brew is strained with a paper filter, or a metal or
plastic mesh. The coffee from a drip brewer is clear and clean, with a high ratio of caffeine extracted per
spoon of ground coffee. The brew is good, if you use a good coffee machine, but it’s only average with
cheap equipment. Pour-over devices can compete with high end coffee makers such as Technivorm or
Bonavita, in terms of taste and aroma. However, manual drippers, as they are also called are much less
efficient than electrical drip brewers.
French Press
is a very simple coffee brewing device with a beaker and a plunger/filter. The preparing technique
consists in pouring hot water over coffee grinds and let it steep for a few minutes. After the steeping is
over the plunger/ filter is pressed down, to separate the grinds.French press coffee has a medium body,
less than espresso but more dense than drip. The aroma and flavor of a press pot coffee are intense, and
the method it is gaining more and more popularity.
Moka Pot
is a device for making coffee that uses steam pressure to push water through coffee grinds similar to
espresso method, but with much lower pressure. The pressure in a Moka pot is about 1 Barr compared
to a real espresso machine with 9 Barr. The coffee made in a Moka pot, as you would expect, is very
bold, it resembles espresso, but it lacks the crema and it has much less oils. It is a decent espresso
alternative.
Cold Brew
is the favorite way of preparing coffee for people with stomach problems. If regular, hot, coffee brews
upset your stomach, cold brew is definitely your choice. The brewing method implies steeping coffee
grinds for extended periods of time, (12 to 36 hours), then straining it and serving it cold or hot. Because
it takes so long to brew, people prepare large batches and store it in the fridge for several days. Check
this page for a few cold brew coffee makers.
Aeropress
is a manual coffee making device that allows you to use pressure to brew a cup. The method involves a
two steps process, with a few minutes steeping followed by pushing the brew through the coffee
grounds under pressure to extract even more solids and caffeine. Aeropress coffee is strong with body,
and resembles a lot with espresso.
IMPORTANT FACTORS IN BREWING COFFEE:
• THE COFFEE start with good quality beans freshly roasted.
• THE ROAST it is important to roast coffee to the level where the flavours and oil
come out in the beans.
• THE GRIND use the correct grind for you coffee to avoid sediments in the bottom
of your cup do not reuse ground.
• THE RIGHT AMOUNT OF COFFEE the amount of coffee you should use for a full
bodied and flavourful cup of coffee is 2 level tablespoon per 6 ounce
cup. If you scrimp on the quality of the coffee or grind coffee extra
fine in an attempt to squeeze the maximum amount of the grounds
you will end up with a bitter coffee.
• THE EQUIPMENT use clean equipment coffee beans contains oil and other
substances that get deposited on your equipment if not removed this
residual substances deteriorate when exposed to air will taint the next
batches of coffee.
• THE WATER use fresh water must be filtered tap water from a good source
purified or mineral distilled water is a NO because it will result to
flat tasting brew 98% of final coffee is 98% water.
• THE RIGHT TEMPERATURE OF BREWING expert believes the best
temperature
for coffee is between 195 deg. F. and 200 deg. F. this temp. provides
best extraction for the coffee essence from the beans.
Coffee Machines
PORTA FILTER: a removable device, usually with a plastic handle, that contains a metal coffee filter and
clamps onto the group of an espresso machine. A bottomless, or naked, Porta filter is similar to a regular
porta filter but with the bottom remove to expose the screened basket.
TAMP: a device used to compress coffee inside a filter basket before beginning the brewing operation.
Tamper are often hand held accessories or attached to espresso grinders. Attached tampers allow
baristas to handle the tamping operation with one handle flair.
After brewing the coffee, know what are the difference of bad shot and good shot.
Bad Shot Good Shot
The result after brewing a coffee what it is like.
Varieties of Coffee:
Espresso
-is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground
coffee beans.
Espresso Dopio
-Doppio in espresso is a double shot, extracted using a double coffee filter in the port filter. This results in
60 ml of drink, double the amount of a single shot espresso. More commonly called a standard double,
Doppio is Italian, meaning "double".
Espresso con Panna
-Usually made with a double espresso shot. espresso topped with whipped cream in a 6oz Cup sometime
topped with a chocolate powder.
Espresso Romano
-Espresso serve with a twist of lemon on the side or a twist of lemon rind.
Cafe Macchiato or Espresso Macchiato
-marked with a little foamed milk. Macchiato is an Italian word meaning "marked" or "stained“ It is
frequently used to refer to two distinct drinks:
Lungo is Italian for 'long', and refers to the coffee beverage made by using an espresso machine to
make an espresso with much more water, resulting in a stretched espresso, a lungo.
Ristretto is traditionally a short shot of espresso coffee made with the normal amount of ground
coffee but extracted with about half the amount of water.
Caffe Latte
-latte is a coffee drink made with espresso and steamed milk. The term as used in English is a shortened
form of the Italian caffè latte or caffellatte, which means "milk coffee".
Caffe Mocha
Like a caffè latte, it is based on espresso and hot milk, but with added chocolate, typically in the form of
sweet cocoa powder, although many varieties use chocolate syrup. Mochas can contain dark or milk
chocolate.
Cappuccino
is an Italian coffee drink which is traditionally prepared with espresso, hot milk, and steamed-milk foam.
The name comes from the Capuchin friars, referring to the colour of their habits.
Americano
-a drink of espresso diluted with hot water.
Rules in foaming/steaming milk:
Foaming milk – is done to expand the volume of milk up to five times.
Skim or whole milk – the types of milk that can be used when foaming or steaming milk.
Rules when foaming milk:
1.You got to have enough milk on your steaming pitcher. too little milk will cause milk
To heat up and it wont foam anymore.
2. You got to have full pressure on your steam wand.
3. You have to foam fast before the milk heats up because after 160 deg.F the milk wont
foam anymore.
Procedure for steaming milk:
1.Fill the stainless steel pitcher , approximately up to 1/3 full with cold milk.
2. Its is important that that you steam the nozzle first before the next procedure.
3. With your right hand raise the pitcher to submerge the steam nozzle and then open the
steam. The nozzle should ¼ inch below the level of steam milk.
4. Using the left hand, open the valve to its full capacity to start foaming the milk. Do not
partially open the valve because it will scald the milk.
5. Lower the pitcher as you steam the milk so that the position of the steam nozzle is always
½ inch below the milk level.
Coffee Designs for coffee making I want to do and learn:
My picture documents I learned from the Coffee Class:
My picture documents I learned hands on hand in my house:
My picture document I shared to my officemates:
What my goal after coffee class?
-I wish to be a real barista loves to do coffee making, coffee art designs and of course hoping to have part
time job as a barista working in café.
References:
-Google Images
-The National Coffee Association
-TESDA United Nations
