Coffee should be stored in glass airtight containers in a cool, dark place, and protected from sharp swings in humidity and temperature. The fridge and freezer are out! Freezing gives one the satisfaction of having done something decisive, at the coffee’s expense. Would you freeze wine? For coffee, the temperature swings attract condensation, and destroy the delicate balance of the oils. The beans suck in food smells like they were first cousins to baking soda, and end up tasting like old ice. In and out of the freezer enough times, and you might as well be drinking dandelion coffee.
The ideal recommendation is to buy half a dozen 8 ounce Ball wide mouthed Jelly Jars (with mason bands and gasket lids), filling the coffee beans at the time of purchase. (The truly obsessed might consider the 4 ounce jars.) A pound of beans will fill most or all of them, expending on the roast. Seal tightly, and label/date the lids using peel-off labels (two cut up address labels will do the dozen; label then cut). Don’t overfill, and keep the gaskets clean, or you won’t get a good seal. Store them in a cool, dark place, and open one at a time as needed. This system minimizes the total exposure to oxygen and humidity.
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Popularity: 9% [?]
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If you intend to sit back and enjoy a cup of coffee with a group of friends during the weekend. Then you must not neglect this important piece of machine. The automatic coffee maker is a great asset for such type of parties. Not only can it make almost instant cups of coffee, but it can also keep it ready to drink the whole day and even the day after.
Imagine if you are at home working hard on your office or university projects. How handy a mug full of coffee could be? Anyone can manage making a cup of coffee with the automatic coffee maker. It is as easy as 1, 2, 3 ? put coffee, put water, and then plug it in and turn it on.
The beauty of automatic coffee maker, such as some models which cut off automatically when the water/ coffee is at boiling point for more than 5 minutes; when the coffee becomes cold, it will sense it and start warming it again.
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Popularity: 7% [?]
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Espresso
A short black coffee topped with natural crema (the Holy Grail of espresso) poured to a length of 30ml and not filling the cup.
Strong Espresso
A double shot of coffee.
Ristretto
A concentrated Espresso that is aromatic and sweet.
Short Black
An Espresso run longer until the cup is nearly full. Should have a dark layer of cream.
Macchiato
Meaning stained or spotted (i.e. with milk). A serving of Espresso stained with a teaspoon of milk.
Cappuccino
A full-bodied intense Espresso topped with two kinds of heated milk, steamed and frothed.
Steamed milk is milk that has been scalded –its volume is unchanged.
Foamed milk is both heated and aerated. The classic proportions are one-third Espresso, one-third steamed milk and one-third foamed milk.
Café Latte
Made with Espresso and four parts steamed milk with no foam on top.
Mocha
A cappuccino with chocolate mixed in by whipping with steam.
Popularity: 43% [?]
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