Coffee Facts < the Adequate Life: how to be good enough

Coffee is hot water soaked in (steeped from) coffee beans.

Harvesters pick and bake coffee beans until they make two distinct popping noises.

The darker the roast, the richer the flavor, but the longer roasting means darker roasts have less caffeine.

Decaffeinated coffee involves soaking the raw beans for a long time to let the caffeine dissipate during roasting.

Coffee has proven health benefits:

Coffee also reduces many health risks:

At the same time, don’t over-drink coffee, since abuse can reduce dopamine levels.

Generally, for maximum flavor use coffee within two weeks of the roast date.

Some coffees only grow in certain seasons.

Coffee industry terms:

Barista – person who prepares coffee
Cupping – a critics’ technique that steeps coarsely ground coffee in hot water within shallow bowls, then uses a spoon to taste
Direct Trade – coffee bought from farms instead of brokers
Extraction – drawing flavor from coffee grounds
Fair Trade – a private program that guarantees a minimum coffee price for farmers or growers
Green Beans – unroasted coffee beans
Kona – specific strain of coffee grown in Hawaii
Micro-Lot or Single Origin – coffee from a specific farm or part of a farm
Roast – green beans heated to create unique flavors extracted during brewing

Coffee adjectives:

Coffee has several brewing methods

Dark roast keeps roasting the beans until they exude oils, and many people think they overwhelm coffee’s natural flavor.

Drip coffee steeps by dripping water over the coffee without pressure.

Cold drip coffee strains coffee grounds through cold water for twelve hours.
Filter Coffee pours hot water (~200-210°) through a filter.
Nel drip coffee uses special flannel filters from Japan that need hand washing and refrigeration when not used.
Pour-over coffee is pouring hot water over a filter by hand.
Percolation boils water to make it go up a tube and drip over the grounds, then cycles back into the water reservoir.

Espresso is hot water forced through finely ground coffee under pressure.

Cafe Breve is espresso mixed with steamed half-and-half.
Crema are thick oils that sit on top of an espresso.
Americano is a shot of espresso diluted with hot water.
- Ristretto is espresso with less water for a stronger, smaller drink
Cappuccino is a shot of espresso mixed with foamed, steamed milk.
Con Panna is espresso topped with whipped cream
Cortado is espresso topped with flat, steamed milk.
Flat White is espresso mixed with flat, steamed milk.
Latte is espresso with steamed milk.
- Baristas sometimes make latte art in milk foam.
Macchiato is espresso topped with a dab of steamed milk.
Mocha is espresso mixed with chocolate syrup, steamed milk, and sometimes cream.
Redeye is espresso mixed with brewed coffee.

French Press is setting grounds in a plunger with a filter and steeping with hot water.

Compared to brewing at home, coffee shops are expensive and have a more unpredictable quality.

Coffee machines are remarkably affordable, though conveniences can run the price up.

Brew coffee without a coffee maker:

To keep the oils with the coffee for a richer flavor use a non-paper filter (e.g., brass).

High-quality coffee tastes excellent by itself (black coffee).

Add cream or milk to give your coffee more body, or use ice cream instead of milk for a sweeter alternative.

Make your own foamed milk without an espresso machine:

Microwave method:
1. Pour fresh milk about halfway in a jar.
2. Close the lid and shake it until it becomes frothy.
3. Heat the open jar in the microwave for 30 seconds.
Stove method:
- Use an immersion blender on milk in a saucepan.

Avoid diluting iced coffee by freezing cream, milk or old coffee beforehand.

Add sugar, sugar cubes or other sweeteners to taste, and set your palate to avoid over-sweetening by sipping before adding.

Remove unwanted bitterness with a pinch of salt.

Add unconventional things to coffee: