This coffee is certified organic and is prepared by the cold-brew method, which involves prolonged steeping of ground coffee in cold or room-temperature water and subsequent filtering. Bottled and sold without additives or any ingredient other than coffee and water. Groundwork is a Los Angeles based micro-roaster focusing on certified organic and fair-trade coffees. Visit www.groundworkcoffee.com
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Cold Brew Coffee
This coffee is certified fair-trade and organically grown, and is prepared by the cold-brew method, which involves prolonged steeping of ground coffee in cold or room-temperature water and subsequent filtering. Bottled and sold without additives or any ingredient other than coffee and water. Larry’s Beans is a micro-roaster in Raleigh, North Carolina dedicated sustainable, organic and fair-trade
Bottled Iced Coffees
North American cafés for some years now have been brewing coffee in advance to refrigerate and serve over ice on warm summer days. The brewed, refrigerated coffee is usually prepared by the cold-brew method: ground coffee is steeped in cool or room temperature water for around ten to twenty-four hours, and after this prolonged extraction, filtered and stored in the refrigerator until it is served
Coffee Glossary: C
Cúcuta. Market name for a coffee grown in northeastern Colombia, but often shipped through Maracaibo, Venezuela. Café au Lait. Coffee drink combining one-third drip coffee with two-thirds hot frothed milk. Caffè Americano. An espresso lengthened with hot water. Caffè Latte. A serving of espresso combined with about three times as much hot milk topped with froth. Caffeine. An odorless,
History
Evolution of the Caffe Machine. The first European patents for steam-pressure coffees machines were filed between 1821 and 1824. A variation of the method was first applied to a large caffe machine by Edward Loysel de Santais in 1843. Santais's machine wowed visitors to the Paris Exposition of 1855 by producing "two thousand cups of coffee an hour." Santais's machine brewed coffee a pot
American Style Drinks
Americans have begun to subject the classic espresso cuisine to their own brand of cultural innovation. In general, it would seem that we are frustrated by the brevity and simplicity of the classic Italian and Italian-American cuisines, and want bigger drinks with more in them. Perhaps an ounce-and-a-half of coffee in a tiny cup does lack comfort in a coffee shop in the middle of the Great Plains
Frothing the Milk
Most Americans prefer their espresso blended with hot, frothed milk. Fortunately, the majority of espresso-brewing appliances now sold in the United States have built-in steam apparatus suitable for frothing milk. If you like espresso drinks with milk, make certain that any espresso brewing device you purchase has such a mechanism. If the clerk doesn't know what you're talking about, look for a
Brewing Tips
Now for the inevitable list of brewing rules and precepts. Grind the coffee as fine as you can make it without losing any through the holes in the filter of the coffee maker. Never grind it to a powder. French press and conventional (non-filter) drip require a medium to coarse grind. Use plenty of coffee: at least 2 level tablespoons or 1 standard coffee measure per 5- to 6-ounce cup. You
Automatic Filter Drip Brewing
About 70% of the coffee consumed in the United States is brewed with paper filters, a method that produces coffee in the classic American style: clear, light-bodied, with little sediment or oil. Any other brewing method (except cold water concentrate) produces a coffee richer in oils and sediments and heavier in flavor than the typical American cup of filter coffee. Those adventurers who
Three New Capsule Espresso Systems
Convenience-first single-serve coffee brewing devices are on a roll in North America, fueled by the success of the Keurig and its K-cup capsules. In Europe, where espresso rules, the Nespresso espresso system has had similar blockbuster success. Both systems use rigid capsules rather than tea-bag-like paper pods that characterized earlier (and less commercially successful) single-serve systems. As
The (Not Quite Arrived) New World of K-Cups
Yesterday, according to the latest data from the National Coffee Association, thirteen percent of the U.S. population drank coffee made in a single-cup brewer. A significant portion of that thirteen percent undoubtedly used a Keurig brewer and its matching K-Cups to produce their single brewed cup. Keurig and K-Cups were the first single-cup drip-style system in the market and continue to dominate
Low-Acid Coffees
True, acidity is a good thing in coffee. It provides the sweetly tart spark essential to lifting the sensory experience of a fine Arabica coffee from grainy, dull inertness to lively complexity. It signals the presence of certain organic acids with powerful anti-oxidant properties that have helped turn perception of coffee from a health threat to a health drink. Nevertheless, there are many who
Instant Coffees and Starbucks VIA: Beyond Bad
Snobs are people who make judgments for non-intrinsic reasons. Like brands for example (Starbucks is great, Starbucks sucks), or market ideologies (corporate coffee is bad, coffee from tiny stores with a roaster in the back are good), or on the basis of various other untested assumptions. We try to be anti-snob at Coffee Review by tasting coffees blind and honestly reporting on our findings, even
Mocca Java Liquid Concentrate Coffee
A liquid concentrate coffee produced by the cold water brewing method. Evaluated mixed at a ratio of 1.5 parts concentrate to 4 parts water, which appears to be a stronger formulation than suggested on the bottle. Mixed to our taste at Coffee Review and figuring on a 7- or 8-ounce cup size, each 16-ounce bottle makes about 8 servings at 70 cents per serving. Visit www.ryancoffee.com for more
Low-Acid Options for Coffee Drinkers
The title alone of this article raises a sizable number of questions. For example: What is acidity in coffee? The tart yet sweet sensation that animates the sensory character of the finest coffees and keeps them from falling into woody neutrality? An edgy sourness that messes up our tummies? Prime contributor to coffee's newfound status as the leading contributor to cancer-fighting antioxidant
At What Cost Convenience? Testing the New Single-Serve Coffee Systems
The idea sounds seductive: pop a single-serving package of ground coffee into a machine, press a button, and within a minute pull a fragrant cup of absolutely freshly brewed coffee out from under the spout. Because you brew a cup at a time and can select from an assortment of different little coffee packages, such a machine could (in theory) provide the coffee lover variety as well as freshness,
