Eleven Steps to a Better Cup of Coffee

If you are like most coffee drinkers, you probably think you are already getting an awesome cup of coffee. However odds are that you can probably still improve the quality by following these eleven steps:

1. Use Quality Coffee Beans

Stay out of the grocery stores! OK that is a serious statement, but seriously do not buy coffee beans at the grocery store. No one knows when it was roasted and that is a critical, key point in coffee freshness. These beans are known for being stale, whether they are in the gravity bins (especially stale!) or bagged (usually stale!). No one really knows how long the beans have been in the bins or bags. Buy your coffee from an area independent coffee shop or artisan coffee roaster that can verify the roasting date. This is the only way to know you are buying freshly roasted coffee beans of gourmet quality. Their reputation is on the line so they strive for the best quality coffee freshly roasted.

2. Store Properly Remove your beans from the original bag and put in an airtight container like Tupperware or Glad Ware. The more opaque the container, the better to keep harmful light out. Extreme light like keeping coffee in a glass jar on the sink can cause deterioration of your beans, allowing your final cup of coffee to taste flat or stale.

Do not store in the freezer or refrigerator. Keep them in an airtight container in a cool, dry and dark place like a cupboard or pantry. Refrigerators harbor many odors and coffee is very porous. It will act like a sponge to odors whether it’s ground or whole bean. Freezers can cause freezer burn, and the flavor oils to crack and lose flavor. These oils are where the flavor is. Storing in the freezer freezes the surface condensation each time the coffee is taken out of the freezer.

Excess moisture will cause your beans to stale faster and shorten the life span of your coffee so a cool, dry and dark place it recommended for storage.

3. Proper Grind and Grind Just Before Using

The grind of the coffee matters. Your coffee should be ground for the type of brewing method you are using. Coarse for French press and single serve, fine for espresso. The in between matter but for most auto-drip makers your grind should be just finer than coarse meaning that when you rub it between your fingers the grinds should feel similar to typical bread crumbs. Espresso grinds should feel like somewhere between sugar and powdered sugar. Also, by using a burr grinder your coffee will receive less friction than a typical blade grinder giving your grinds less chance to get scorched during grinding.

Coffee is very porous and will absorb odors and air (oxygen) very fast. Oxygen will make your coffee taste really bad! So, the longer your coffee is ground and not used the longer it has to stale and make a bad cup.

4. Measure Properly

Weigh your coffee before you grind it. To make a good, well-rounded cup of coffee you should use approximately.75oz (22g) of coffee beans to every 8oz of cold water. You can +/- to taste but this is a good starting point.

5. Purified Water at Precise Temperature

Fresh, clean tap water (purified is best) or quality spring water is recommended. Do not use mineral water, distilled water or tap water with any type of odor. It will make your coffee taste bad. The water should be between 195-205 degrees when ready to brew. At this temperature, the coffee will get proper extraction to optimize the flavor oils and caramelized sugars inside the coffee bean. This is hard to accomplish with most home brewers as the heating elements are not heat adjustable nor are they reliable to heat to the proper temperature at all. Good home coffee brewers will cost about $200 but are well worth it and last a lot longer. If you can, try the single cup pour over methods available or other brewing methods such as French press or siphon. The taste difference is remarkable. Google search each method for more information.

6. Brew Just Enough to Drink

Letting your brewed coffee sit waiting is not a good idea. And more so please do not let it sit on the hot plate! This is a good way to cook your coffee. Constant ‘keep warm’ mode like this will make it taste bitter. If you have to brew more than one cup and are not going to finish is right away, get an airpot of air tight hot container to keep it in. Still drink it within an hour or so but it will buy your more time.

7. Let it Cool

By letting your coffee cool to about 170 degrees (for black coffee) you will not only avoid burning your mouth, you will also get a more enjoyable coffee experience because you will taste the true essence of what coffee is all about: the brightness, the chocolaty notes, the citrus notes, the spices. It’s all there, get a little geeky! If you insist on pouring cream and sugar in your coffee, forget #7 and for #8 respectively!

8. Drink it Black

This is the coffee geek purist in me coming out! I used to drink my coffee with cream and sugar all the time until I got into the coffee business years ago. Society decided cream and sugar was the norm because of bad tasting coffee, not because coffee tastes bad. Coffee used to be bitter as a rule, but that was your father’s cup! Most likely the canned stuff from the grocery store. Ick! That is the old-school coffee made from Robusta beans, a low-grade coffee. Today the high quality coffee beans are called Arabica and you get them from coffee houses and artisan coffee roasters. When beans are blended and roasted properly black coffee is not bitter. It may take some getting used to but I assure you that you are missing a lot of great tasting coffee by adding cream and sugar!

9. Throw Out Any Leftover Brewed Coffee

This is part of #6 above, but deserves its own number. If you have brewed coffee left over past an hour in an airpot or air-tight container, throw it out. Brewed coffee has a life span as well and letting it cook itself in a container is not part of it.

10. Throw Out Any Leftover Coffee Beans

OK let me clarify! By this I mean the coffee that is left over after 21 days. Coffee beans have a life span of approximately 21 days from the day it is roasted. I prefer to drink mine within 10 days but that is just the coffee geek again. If you can span your coffee for use within 21 days of the day it’s roasted you will get a better tasting and far more superior cup. I know, you are asking “how do I know when my Seattle’s Best or Newman’s Own coffee beans were actually roasted?” Well, see #1 above for your answer.

11. Rinse and Repeat

That says it all! If you follow these steps I promise you will notice a more flavorful and tasty cup of brew!

Expel Odor Onion in Hand

Garlic is one of the spices used to add flavor in savory dishes. However, savory flavor of garlic can leave the dreadful smell in the mouth if it is too much to eat it. In addition to the mouth, the smell of garlic will also stick in hand if you cut it with bare hands.

If not cleaned properly, the smell of garlic will stick long in the hand or your breath. To remove the smell of garlic, the follow way:

1. Garlic breath odor
Garlic odor on your breath can smell relieved by drinking milk, eating raw parsley or celery. Fatty drinks and foods that contain lots of water will help remove the smell of volatile compounds (volatile compounds) contained in garlic.

2. Hands smell onions
To remove the smell of garlic from your hands, rub hands garlicky smell with lemon slices, salt, or baking soda. In addition, you can also remove the smell of garlic using a variety of objects made of stainless steel, such as your kitchen faucet. Molecules are considered potent block of steel substance that can produce odors at hand. After being rubbed with a metal object, rinse your hands with water until clean.

Fish fillets, Easy!

COOKING fish do not always have to be presented in their entirety, but can be made by way of in-fillet. Well, to make a fillet of fish, it must know how.

Here are some ways memfillet fish, to be done at home. The process was fairly straightforward:

fresh fish
Make sure the fish is always in a state of fresh, clean the stomach contents of fish, so when memfillet fish, the meat can be cut with a good fish. Use a clean cloth or paper towel to remove moisture fish so that the fish is easily cut.

Note the knife cuts
Put the knife in between the fins and tail. Make a straight cut down through flesh and bone. Exhaust fins and tail

Cut of the head
Starting from the tip of the head, cut with a knife along the backbone slowly. Cut the ribs to separate pieces of fish fillet

Cut the belly
Cut the belly of the fish, in addition to good to eat, also cooked faster than other parts of fillet fat and richer

cut slowly
Place the blade on the tail end anatara skin and flesh, gently run the knife along with a fish fillet knife position slightly tilted down and one hand on the skin of the fish to be cut.

Coffee Quality

Coffee cultivation is not an exact science, but it has a tremendous impact on coffee quality. Although there are many factors and conditions that are likely to lead to the production of high quality coffee, there are many things that affect the taste of coffee that would appear to be more or less random. As powerful as it can be when sipped hot in the morning, it is a very adaptive crop, and when it comes to producing the highest quality, most expensive coffee, here are a some factors that influence it more than others. (more…)

The Sweet Health Benefits Of Sour Foods

As a young man, I remember my grandmother trying to give me sauerkraut for dinner once and making the worst face possible in response to which my grandmother laughed and said, “Sauerkraut is not only good, it’s good for you!” When I tell my patients about sauerkraut as a health food, they make almost that same funny face! Recently, however, it turns out that grandma’s words were correct – sauerkraut has a surprising health benefit to it as do other fermented foods. In fact, a group of Polish women were recently studied for their rates of breast cancer. The group who ate a lot of sauerkraut had very low rates of breast cancer.

Health Benefits of Fermented Foods

Fermented foods, like sauerkraut, olives, pickles, sourdough bread have been around for a long time. They were created to help food keep longer using a natural fermentation process called lacto-fermentation. In this process, beneficial lactobacillus acidophilus bacteria (the kind that live in your gut and help digest your foods) convert the starch and sugar in foods to lactic acid. The lactic acid acted as a preservative so refrigeration was not necessary and food had a long shelf life.

A surprising, little known health benefit about these fermented foods was then discovered. It seems that the same fermentation process that both preserves and gives these foods their distinctive sour-tangy taste are also higher in vitamins and actually help your digestion, remove excess saturated fats and cholesterol, and keep your digestive tract healthy and happy.

In fact, these good bacteria present in naturally fermented food have recently started popping up all over television ads and health food articles as “probiotics” which restore and maintain your intestinal flora, i.e., the level of good bacteria in your gut. In case you didn’t know this, your large intestine, the place that houses all these beneficial bacteria, is the very seat of your immune system. When your beneficial bacteria levels are optimal, you have a healthy immune system strong enough to ward off infections and other diseases.

Many fermented foods, like olives, also contain good Omega-3 fatty acids that are beneficial in reducing inflammation throughout your body.

Not All Sour Foods Are Naturally Fermented

When I tell my patients about naturally fermented superfoods, they say, great I’ll pick up some at the grocery store! However, most canned sauerkraut, pickles, greek olives on the shelves, and buttermilks, yogurts, and kefir in your dairy section of your grocery store may not have been created through a natural fermentation process and may not contain the live bacteria.

In fact, many of these grocery store varieties of sour-tasting dairy foods are pasteurized, and the canned-shelf varieties can get their sour taste through the addition of vinegar (a fermented food in itself) and/or certain preservative-grade minerals like potassium sorbate and sodium benzoate added to extend shelf life. Most have lactic acid added to them rather than it developing naturally in the fermentation process described above. However, even these grocery store varieties of “fast” fermented foods give some health benefits in addition to their vitamins, minerals, proteins, fiber, etc, just not as much as naturally fermented that contain the live culture.

Unless your local grocery store has a special section for refrigerated health foods, you likely will have to go to a health food or natural foods store to get real, naturally fermented, nonpasteurized sauerkraut, pickles, olives, kefir, buttermilk and yogurt. You can also make your own fermented foods very easily. Fermentation starter kits are available, along with directions how to ferment many foods, in health food stores and/or online.

Process the remaining Bread

Before the expiration date, if the rest of the bread immediately, so as not to be wasted. Even if almost expired, delicious leftover bread made ​​what are ya?

crusty bread
Cut bread with 2 cm thick, rub with butter and sprinkle sugar. Tata on a baking sheet and bake in a preheated oven at 100 degrees Celsius for 30 minutes. Do not forget to be inverted so that dry bread evenly.

Strik bread
Cut bread as crusty bread, spread with butter, then sprinkle the parmesan cheese. Bake in a preheated oven at 100 degrees Celsius for 30 minutes.

Pee bread
Stir pieces of white bread with thick coconut milk with sugar to taste. Degan be added coconut or banana slices dredged horn. Spoon the mixture into the banana leaves with a stick pin. Steam until cooked and serve when cool.

bread pudding
This pudding is made from pieces of white bread plus milk, and sugar to taste. The batter is poured into a heat resistant dish. To garnish sprinkle sliced ​​almonds or raisins. Ddalam bake oven until cooked.

Well, now you can snack and a variety of delicious dessert that can be enjoyed with loved ones. Good luck.

Food Catering Home-Based Business

Food is a consumable item on a daily basis. While people need to eat, parties and cocktails are held everywhere. All occasions as birthdays, anniversaries, Thanksgiving, Christmas, product launches, company affairs and community festivals won’t be complete without having a table of sumptuous dishes.

Because parties take place not only in big crowds of 50 people anymore, food catering home-based business is picking up. Now, clubs and event organizers opt to get a caterer to provide their food and beverages during small meetings of 5 or 10 people. Instead of picking food on the dot, they prefer pre-ordering and having them delivered on a specific hour. This scenario has inspired good cooks and food preparation enthusiasts to offer services as snack time delivery. Cocktails, buffet and ala carte parties make the bigger bulk of markets in food catering.

If you think you are a good cook or skilled in the aspect of preparing food with great presentation, you might want to expand the scope of your interest. You must take note if your hobby is converted into anything that gives you more income, it becomes more meaningful. You have a large market to cater which includes private homes, commercial shops, clubs and organizations, etc. Tying up with event organizers and party hosts is a working strategy that you have to increase sales.

Food business can be challenging in that people expect the dishes to be good. As the caterer, you must set a consistent quality of your food, promptness in delivering and reasonability of your costing. If you don’t have any background in food business, you can start by enrolling in culinary school to equip yourself. It is important that your business is a passion of yours in the first place.

Tips for Quick and Easy Iced Coffee

Coffee is a fantastic drink at any time of day, during any season of the year. That being said, a steaming hot cup of java isn’t always welcome once summer rolls around. Don’t let the summer heat deprive you of your favorite beverage when you can switch to iced coffee!

During the warmest months of the year, iced coffee makes for a refreshing change of pace. While most cafes and coffee shops serve these cold concoctions, you may be wondering how to get iced coffee at home. Here are my tips for serving up delicious iced coffee without having to break a sweat:

o Get ice.

This may seem obvious, but you need ice to help you make iced coffee. If you don’t plan ahead by freezing some cubes, you won’t be able to make iced coffee when you want it. While plain old frozen water will do, I prefer freezing several of my favorite Keurig coffee brews in an ice cube tray. When combined with your freshly brewed coffee, these coffee cubes won’t water the drink down.

o Brew coffee.

Next, brew your favorite coffee variety. While you’re welcome to use a regular drip brewer or instant coffee, I prefer my Keurig single cup coffee maker. To make a cup of coffee in less than a minute, all I have to do is pop one of the K Cup portion packs into the machine and press a button. This allows me to brew multiple cups and different flavors very quickly – which means I can pour the fresh coffee over the coffee cubes and start drinking iced coffee that much sooner!

o Mix things up.

Once you’ve poured your freshly brewed coffee over your frozen coffee cubes, you can either drink it straight or add a splash of your favorite liquor. I recommend the flavors of coconut rum, Irish cream, butterscotch schnapps or crème de menthe. If you’re in the mood for extra flavor but don’t want alcohol, try adding a few drops of vanilla or adding some Italian-style flavored syrups.

o Try something different.

If you’d like a more slushy drink, skip the hot coffee. Simply throw a cup of the frozen coffee cubes into a blender and give it a few pulses. Don’t over do it with the blender or you’ll end up with soup. Pour the crushed coffee cubes into a mug and serve with a straw or spoon.

Another fun idea is to create a coffee dessert by freezing your favorite brew in an ice pop mold. If you don’t have an ice pop mold, freeze plastic spoons into the coffee cubes you make in an ice cube tray. Once your coffee pops are frozen solid, remove them from the tray and enjoy. Be careful not to consume your chilled treats too quickly – it might be the first time you get brain freeze from your coffee!

Learn Molecular Gastronomy, Ronald Want to Raise Coffee Indonesia

INDONESIA known as a coffee-producing country. Indonesia also has a world-famous coffee. Why Indonesia known users of low quality coffee?

“Coffee in Indonesia using only copies of the lowest quality. Taken caffeine and coffee just the aroma alone to make instant coffee,” said Ronald Prasanto, during a visit to the editorial Okezone in highend Building, Jalan Kebon Sirih, Jakarta, recently.

Men who cultivate coffee in the field of molecular gastronomy is added, custom Indonesian who consume instant coffee is very unfortunate. In fact, the best coffee of Indonesia, such as Arabica, Robusta, and even civet coffee is exported to foreign countries.

With the techniques of molecular gastronomy, Ronald wanted to raise Indonesia’s coffee with a style that he has. In particular, to introduce to the world, if in Indonesia there are techniques of molecular gastronomy and can be applied to the original culinary Indonesia, particularly coffee.

For that, now Ronald with his fellow coffee lovers often meet and share information about coffee. He regretted that even if the school of hospitality and tourism in Indonesia only a few include curriculum about coffee.

“My sister is a school of hospitality school can be a lesson in coffee just two pieces, but I myself need to spend a couple of books,” he said.

In fact, in his experience, a hotel manager alone can not necessarily define specifications with cappucino coffee latte.