If you’re a regular coffee drinker, you probably produce a surprising amount of coffee grounds. However, you can repurpose them instead of sending them to the bin. There are several ways to use them in the garden to benefit plants. But before you empty the cafetière onto your flower beds, there’s a little more to […]
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That golden-brown layer sitting on top of a freshly pulled espresso is more than just decoration. Crema can give you useful clues about your espresso extraction, including freshness, flow and the way your shot was prepared. But reading crema takes a little practice. A thick crema doesn’t automatically mean you’ve made a great espresso, and
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Naturally Softer Coffees While acidity adds brightness, many drinkers seek the smooth characteristics of Low Acid Coffee Beans for a rounder finish. Additionally, acidity is an important part of flavour and can give a cup citrus, berry, or wine-like character. However, some drinkers prefer something rounder, smoother and less sharp. This is where naturally softer
The Science of Scent: Why the smell of Coffee Tricks Our Brains The freshly brewed coffee smell is almost magical. Open a bag of freshly roasted beans, grind them, or pour hot water over the grounds and the aroma can fill the room. Then you take a sip — and sometimes the coffee doesn’t seem
At first glance, Latte vs Cappuccino can look almost identical. Both begin with espresso, both use steamed milk and both are staples of the modern coffee shop. So, what actually distinguishes Latte vs Cappuccino? The answer is largely milk, texture and proportion. A Latte is smoother, milkier and more delicate, while a Cappuccino gives the
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Latte macchiato literally means ‘stained milk’, which reveals an important clue about how to prepare the drink. In contrast, a latte starts with espresso; Baristas add steamed milk to espresso and top it with microfoam.Whereas a Latte Macchiato starts with milk.The barista pours the steamed milk into the glass first. Then a layer of milk
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Does grind size matter when brewing coffee? Absolutely. In fact It is one of the most important variables you can control when brewing. It might seem like grinding a bean is simply a matter of making it smaller, but the size of those particles has a huge influence on how water interacts with the coffee.
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Learn why does my coffee taste bitter and how to balance your flavours to tame over-extraction. If you are asking yourself why does my coffee taste bitter, it isn’t necessarily a bad thing in coffee.A little bitterness is part of the character of a roasted bean and helps contribute to a balanced cup. The problem
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A sour cup of coffee can be confusing. After all, coffee contains acids, and acidity helps make good coffee lively and interesting. But when acidity becomes sharp or unpleasant, it signals something went wrong during brewing. The most common culprit is under-extraction. What Is Under-Extraction? When you brew coffee, water gradually dissolves different compounds from
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No — let the kettle settle first. It might seem logical that hotter water would extract more flavour from your coffee. However, boiling water can actually make the result less pleasant. The water temperature for coffee should be controlled. Water straight from the kettle is around 100°C, and that’s hotter than you generally want for
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