Coffee is good for more than just waking you up in the morning! Take a look at this list and find the perfect recycling tips and tricks so you can enjoy your coffee again – even after you’ve finished enjoying your morning cup of Joe!
There was a brief window heading into the summer of 2015 when all kinds of food-focused publications were ready to declare cold brewed cocoa the next big drink trend. Then it really wasn’t.
We’re not totally sure who was first behind the cold brew cocoa buzz that year — a crown year for enlightenment in the cold coffee market among specialty coffee sellers — though one particularly memorable heralding came by way of Quartz, which did a big, splashy feature on the history of cocoa brewed cold.
In short, cold brew cocoa essentially follows the same principles and recipes as cold brew coffee, except instead of ground coffee that sits with filtered water at room- or refrigerated-temperatures for X amount of time, it is typically ground cacao nibs. The resulting beverage is not overly sweet and milk-laden like traditional hot cocoa, but more nuanced and subtle, while begging for use as a base for cocktail or mocktail type drinks.
Some high-end chocolatiers, coffee purveyors and tea shops have indeed been experimenting with cold brew cocoa for years, but a new market trends analysis from the market research firm Mintel suggests cold brew cocoa’s moment in the specialty beverage spotlight may actually be now — as opposed to two years ago — following a major release from Starbucks and increased attention on the potential health benefits of specialty drinks.
“The tea and coffee markets have each successfully made the jump from hot to cold drink, the former most recently with the cold brew and nitro coffee trends,” Mintel Global Food and Drinks Analyst Alex Beckett wrote in the analysis last week. “Now, cocoa may be braced to make a similar transition into the chilled drinks fixture.”
Beckett argues that Starbucks’ launch of a “Cold Brew Cocoa and Honey” bottled beverage this spring, though more of a traditional cold brew coffee with added ingredients, has helped propel consumer consciousness of the cold cocoa concept, while creating some mental separation between chocolate and cocoa as drinks ingredients.
The analysis also points to the potential yet largely unproven benefits of cocoa nibs as drinks ingredients. Cocoa is well-known to be high in theobromine, an alkaloid and stimulant that has been shown to dilate blood vessels and to potentially decrease blood pressure or positively affect mood, while also acting as a diuretic and stimulant that can have the same kind of potential negative effects associated with caffeine.
“At the heart of the relationship between health and chocolate is the cocoa content, and the higher the percentage of cocoa, the bigger the associated better-for-you benefits,” the analysis stated. “In Europe, there is significant consumer interest in seeing more chocolate which retains the nutrients of the cocoa beans. With this in mind, there could be opportunities for cold brew cocoa to communicate the level of cocoa content, or provenance of the cocoa. For various reasons, the cold brewed coffee boom is struggling to replicate its US success in Europe, but maybe the allure of chocolate will help cold brew cocoa find greater success.”
In our continuous quest to make coffee drinking and coffee making better and more approachable for everyone, we have rounded up some of the best apps for all coffee lovers out there, we hope you enjoy them, and let us know some of your fav ones!
It's no surprise that technology and coffee go hand in hand. While the act of brewing can be a very simple thing (water, grounds, go), it can also be a very technical thing (grounds-to-water ratio, for example) — not to mention how precise espresso-making gets.
Technology can in fact help you to make better coffee. For all you tech and coffee lovers out there, here are nine different apps that are all coffee-related, from helping you make coffee to helping you find the best cafe wherever you are.
APPS FOR MAKING COFFEE
1. KoHi - Pour Over Coffee Brewing
KoHi, by KoHi Labs, comes out at the top of the list for those who make coffee professionally (or just in a super geeky manner at home). The "brew calculator, timer, and recipe manager" lets you select what type of pour-over method you're using (Chemex? French press? AeroPress?) and will help ensure that your coffee is in tip-top shape. It means no more guessing about your beans-to-water ratio and how long you should let them infuse. Just put in how much coffee you want to brew, how you're going to brew it, and KoHi will work out the rest.
2. Intelligentsia Coffee
Well-known Chicago specialty coffee roaster Intelligentsia's app includes brew guides for different methods, a timer, and a customizable brewing calculator. To use the timer, you choose your brew method, then enter the weight of beans you are using, and the app tells you how much water to use. Of course, Intelligentsia is in the business of selling coffee, so you can purchase their beans directly in the app. The other aspect that I like is that there is information about all of the coffee that Intelligentsia sells. Even if you don't buy it, this is a great way to learn about different types of coffee — where they come from and the stories behind them.
Spro is for those of you with an espresso machine on your hands. There are step-by-step instructions for 14 different espresso drinks, as well as helpful diagrams. You'll have that cortado mastered in no time.
APPS FOR COFFEE-LOVING TRAVELERS
Beanhunter is a website dedicated to cataloging user-rated coffee experiences and making them available to the public, with listings and ratings of thousands of independent cafes around the globe. Checking out Sydney and want to know where to go? Beahunter will pull up a list of all the top-rated spots near you. Listings are predominantly in Australia, but you'll find information for cafes in other cities around the world here, too, like Los Angeles and Singapore.
5. Nordic Coffee Culture
This one is for anyone traveling to Scandinavia. It's a collection of cafes across Norway, Sweden, Denmark, Finland, and Iceland — all barista approved.
6. London's Best Coffee + New York's Best Coffee
Headed to London or New York? Then you'll want one of these apps, made by the same people behind the London, New York City, and Paris Specialty Coffee Maps.
APPS FOR GENERAL COFFEE GEEKS
7. UP Coffee
From Jawbone, known for making health-monitoring devices, this app has nothing to do with how you make coffee. Instead, it's focused on the effects of coffee on your body — specifically, on how you sleep. You tell it what you've had to drink and how much, and the app estimates about what time you will be ready to sleep and how edgy you currently feel. Essentially, it's the app to tell you when you've had enough coffee, and remind you that it's time to stop. Because yes, unfortunately, there is such a time.
Love working in a coffee shop but don't have the money to spend on cappuccinos? Coffitivity is a cool website that allows you to create the ambient noise of a coffee shop at home. Studies have shown that this ambient noise can actually improve your creative cognition. The app helps you take those sounds with you no matter where you are.
So, you're the one in the office that got stuck doing the coffee run? Instead of writing down all your coworkers' orders, use this app instead. There's even an option for noting down which donuts they want.
Coffee Brewing Methods – Let’s Get Started
At Ra-Ft Cafe' we encourage it and love it when our coffee enthusiastic customers ask us tips and advice on different coffee brewing methods and even roasting. The required skills of making, roasting and brewing a great cup of coffee should be available to everyone, not just a selected few, this is what has made our industry thrive for so many years. With that in mind, we are going to look at some of the motst popular brewing techniques that can be easely mastered at home.
if you have been in the pursuit for the perfect cup of coffee, you probably tried some alternative brewing systems, but none of them are quite what you were looking for, or maybe you just want to experiment. This is the best place to start your journey to discover the various coffee brewing methods. I know, we sound a bit over-confident, but why don’t you just try us and drop us a line if you didn’t like our work.
A Bit of Coffee History
According to the legend, an Arabian shepherd from the actual Ethiopia found his goats jumping from one bush to another, grazing on the bright red cherries. He wondered if the red cherries were the source of this unusual energy experienced by his goats, and he tried them too. The precious fruit and seed were further studied by the monks at the local monastery, who started to use them to cope with the long hours during prayer. Then, they sent them to other monasteries around the world, and coffee was popularized.
The legend is beautiful, and it makes us wonder how did they brew their coffee at the time? They surely didn’t have a drip coffee machine, and they didn’t have espresso machines then. They relied on infusing the finely ground coffee beans, in a way that is now known as Turkish brewing. The beans were pounded into a fine powder then infused in hot water.
The technology evolved since then, and automatic coffee machines are the norm. Even though coffee machines are available at decent prices, some still prefer the time consuming method of brewing in an ibrik, and grinding with a manual coffee mill. I personaly love Turkish coffee, but my favorite brew is espresso :)
Coffee Brewing Methods
This article is just a brief introduction to the various brewing methods, we want you to be confident in your choices, but at the same time provide you with the knowledge to make informed decisions. Here are a few general tips to help you in a snobby world.
For starter don’t let “coffee-heads” to dictate what you drink, not even us. Your daily joe is a unique personal experience, and it doesn’t have anything to do with what other people, or cultures drink. That being said, we might have some strong opinions about coffee, and this might transpire across our blog.
Don’t skimp on coffee beans, no matter the brewing technique, if you buy cheap coffee beans, or if you don’t store them properly, you’ll get a bad cup.
Try as many coffee preparing techniques as you need, don’t stop at the first one. Experiment with a brewing method and tweak it for yourself.
Espresso is prepared by pushing hot water through a layer of compacted ground coffee, contained in a port-filter. Espresso is a very concentrated coffee, with a lot of body, aroma, and flavor. It contains a lot of coffee oils and solids. The most distinctive features of espresso are the foamy layer on top, and the low volume of the drink. Pulling a shot of espresso requires training and knowledge.
Turkish coffee is a method of infusing finely ground coffee in nearly boiling water. What is very specific to Turkish brewing method is the grind size which is the finest possible, almost a powder. There are no electrical Turkish coffee grinding machines for the residential use, but the manual mills work perfectly. Turkish coffee has the fullest body of all brewing methods. If you like clear coffee, stay away from it.
Drip coffee or filter coffee is the most popular preparing method in North America. The method involves pouring hot water over ground coffee beans. The brew is strained with a paper filter, or a metal or plastic mesh. The coffee from a drip brewer is clear and clean, with a high ratio of caffeine extracted per spoon of ground coffee. The brew is good, if you use a good coffee machine, but it’s only average with cheap equipment. Pour-over devices can compete with high end coffee makers such as Technivorm or Bonavita, in terms of taste and aroma. However, manual drippers, as they are also called, are less convenient than electrical drip brewers.
French press, or press pot, is a very simple coffee brewing device with a beaker and a plunger/filter. The preparing technique consists in pouring hot water over coffee grinds and let it steep for a few minutes. After the steeping is over the plunger/ filter is pressed down, to separate the grinds. French press coffee has a medium body, less than espresso but more dense than drip. The aroma and flavor of a press pot coffee are intense, and the method it is gaining more and more popularity.
Moka pot is a device for making coffee that uses steam pressure to push water through coffee grinds similar to espresso method, but with much lower pressure. The pressure in a Moka pot is about 1 bar compared to a real espresso machine with 9 bar. The coffee made in a Moka pot, as you would expect, is very bold, it resembles espresso. Stove top espresso as it is also called lacks the crema and it has much less aromatic oils. It is a decent espresso alternative.
Cold brew is the favorite way of preparing coffee for people with stomach problems. If regular, hot, coffee brews upset your stomach, cold brew is definitely your choice. The brewing method implies steeping coffee grinds for extended periods of time, (12 to 36 hours), then straining it and serving it cold or hot. Because it takes so long to brew, people prepare large batches and store it in the fridge for several days.
Single Serve Brewing
There is no consensus about single serve coffee machines being a distinctive brewing method. However, if you think about Keurig brewers, they use pressure to push water through the coffee grounds, but the pressure is not as high as with espresso machines. The coffee is ground coarser than for Moka pot, and it is less compact, hence a faster brewing time. In the end, a Keurig machine brews coffee in a unique way, like no other coffee maker. Single serve provide you a clean cup, with decent aroma and flavor, and minimum effort. It is one of the most convenient devices, reducing the operator’s manual intervention to zero.
Aeropress is a manual coffee making device that allows you to use pressure to brew a cup. The method involves a two steps process, with a few minutes steeping followed by pushing the brew through the coffee grounds under pressure to extract even more solids and caffeine. Aeropress coffee is strong with body, and resembles a lot with espresso.
It’s early evening, you’ve finished work and are ready to wind down. Perhaps you’re also a tiny bit hungry, or, at least, are at that point where you start imagining what you’ll be eating for dinner. You’re on your way home and perhaps it’s a place on the way, your regular, where you know you’ll bump into a friend or two and a drink is in order, along with some nibbles. Nothing that will ruin your appetite for dinner, of course, anzi (quite the contrary), something that will help it along. That’s the aperitivo.
The word “aperitivo” is the name for both the ritual of going out for a pre-dinner drink, as well as the sort of drink that you would probably have at such a ritual. “Aperitivo” comes from the Latin word meaning “to open” and in Italian you still describe the effect of something appetising – that sensation you get when you smell garlic sizzling in butter or your favourite cake baking in the oven – as something that literally “opens your stomach.” That’s the idea behind the Italian aperitivo, a little something to encourage you to feel hungry, to get the juices flowing, if you will, so you can fully enjoy your upcoming meal.
Unsurprisingly, the people credited with inventing the aperitivo ritual were also the creators of the ideal aperitivo beverages – Antonio Benedetto Carpano, the creator of Vermouth, in Torino in 1786 (and later, Joseph Dubbonet brought the aperitif to Paris). Good marketing ploy? Perhaps. But the habit of taking an aperitivo in the evening before a meal became an enormouslypopular one in a short amount of time and soon the classic bars and cafes of the big Italian cities were serving up aperitivo to their fashionable nineteenth century clients. Today aperitivo still plays an important role in Italian social life and is as much about the food and drink as it is about socialising.
There are, as with anything to do with eating and drinking in Italy, rules.
Certain beverages are seen as appropriate aperitivi, “stomach-opening” liquids that will have your tummy rumbling as they’re thought to help kickstart your digestion. They’re usually relatively low in alcohol content and dry or even bitter rather than sweet – things like prosecco, vermouth (of course), Campari or Aperol. In the beginning these were often served straight up or on the rocks, but now more commonly they are mixed – see below for the classics. Their non-alcoholic counterparts include drinks such as Sanbitter (bianco or rosso) and Crodino, bittersweet, slightly medicinal tasting soft drinks. Then you have drinks that are known as digestivi, or sometimes known as an amazzacaffe (a “coffee killer” for the fact that you take it after you’ve had your after dinner espresso), after dinner drinks, to help you digest your heavy meal after a particularly indulgent eating session – things like grappa, sambuca or any number of amari (called so for their characteristic bitterness) such as Averna or Montenegro. Some are even considered both aperitivi and digestivi, sharing those much-appreciated digestive properties. The retro artichoke liqueur, Cynar, is an example of a herby, bitter drink that was marketed as both.
While traditionally a small, complimentary offering of nuts, olives, perhaps some grissini, cheese or salumi, may accompany your drink, you can find more and more elaborate meals being offered. It’s become (annoyingly) popular now for bars to do an apericena, rather than a traditional aperitivo. Apericena is a made up word (a combination of aperitivo and cena, dinner) to describe a richer, larger buffet of food, an all-you-can-eat smorgasbord of (usually) lunch leftovers that are repurposed and revived for the aperitivo-goer to dine on, all included in the cost of one drink. I personally find this goes against the whole idea of what an aperitivo is and it unfortunately has become the rule rather than the exception.
What to drink.
The classic aperitivi are simple and although they have originated in very specific places, they are now found universally around Italy and beyond – the spritz, whether Campari or Aperol based, is a mainstay of the Venetian aperitivo but as beloved in other cities now too. There’s nothing else I’d rather have on a summer evening: roughly 3 parts prosecco, 2 parts Aperol or Campari (I’m of the Aperol camp personally), a splash of soda and lots (and I mean LOTS) of ice. Garnish with a half slice of orange.
Equal parts of gin, vermouth and cherry-red Campari, the Negroni is, like the spritz, served with plenty of ice and a half slice of orange. It’s a little stronger than your average aperitivo, the bitter, cough-syrup-like Campari giving it its distinct ruby hue as well as its mouth-watering quality – exactly what makes it a perfect aperitivo. Your mouth waters, stimulating your appetite and letting your digestive system get prepared for dinner. James Bond drank it when he wasn’t ordering martinis, and when Orson Welles tried his first Negroni in 1947 he observed, “The bitters are excellent for your liver, the gin is bad for you. They balance each other.”
What to eat.
If you’re replicating your own aperitivo at home (something we love doing), a simple starter is what you’ll need to accompany your aperitivo, a plate of cheese and salumi, some crostini, olives and various dips are just the thing with a spritz or a glass of prosecco.
Where to ejnoy your Aperitivo.
Every week Monday to Friday between 4pm at 7pm @ Ra-Ft Cafe' you can enjoy complimentary Aperitivo with the purchase of any beer or wine. Salute! :)
It's getting harder and harder to keep up with the ever increasing list of new coffee fads, coffee etiquette and the likes. To help you to make sense of it all, here are the top 7 things never to order in a Coffee Shop, do you have more?? Right your list in the comments below! :)
SEVEN THINGS YOU SHOULD NEVER ORDER IN A COFFEE SHOP
During my five years on bar I’ve heard some bizarre requests. As a barista, it’s my firm conviction that my responsibility to provide hospitality trumps my own preferences. Would I put two Splendas in my coffee? Never. Will I put two Splendas in your coffee if you prefer? Happily.
That being said, there are a few common orders that are objectively wrong. If you value your reputation or have any common decency, you’ll stop ordering these immediately. I write this not to order-shame anyone, but to improve your life and the lives of baristas everywhere.
HALF CAF ESPRESSO DRINKS
There’s nothing wrong with decaf. Increasingly, quality-minded coffee roasters are putting out better and better decaffeinated coffee. But half caf espresso is a horrible idea. Sure, you may be getting half the caffeine, but you’re getting none of the flavor. Essentially, you’re asking the barista to mix coffee from two different espresso grinders in the same portafilter. The problem is the grounds are going to be different sizes and extract at different rates. The smaller particles are going to over-saturate, giving bitter flavors to the cup while the larger ones aren’t going to be saturated enough, resulting in an overly acidic shot. Suffice it to say, when you mix two different sizes of coffee grounds in the same portafilter, bad things happen. If you’re looking for a half-caf espresso drink, try a classic single shot cappuccino.
“FOR HERE, IN A TO-GO CUP”
Sometime you have to take your coffee to go. Nothing wrong with that. But if you’re going to be sticking around the café, don’t ask for a paper cup. Every time someone chooses paper over ceramic not only is an actual tree being cut down, but an angel loses its wings. Imagine going to a nice restaurant and asking for your entrée in a styrofoam take away box. That’s essentially what you’re doing.
“MEDIUM COFFEE IN A LARGE CUP”
Your integrity is worth more than fifty cents. You want a large coffee with extra room.
“ESPRESSO OVER ICE” PLUS “FREE” MILK
There’s nothing wrong with pouring espresso over ice. There is something wrong with ordering an espresso over ice, asking for a larger cup, and filling it to the brim with the cream on the condiment bar. That’s an iced breve latte and it costs $6, not $2.50.
This isn’t the 90s. With the exception of a few international chains, nobody scoops foam on top with a spoon anymore. A properly steamed latte has very tight micro bubbles incorporated into the entire milk. Asking for a latte without foam means you’re asking the barista to completely disregard everything they’ve learned about steaming milk and just put hot milk in your espresso. You might as well use a microwave.
Even the largest double shots weigh in at less than three ounces. That espresso takes a maximum of two sips to finish. Order it to-go and you’ll be throwing away your empty paper cup in the trash can by the door. Trust us, it will taste better in a demitasse anyway.
Just kidding. Order as many white mochas as you want.