The Complexity of Coffee: Aroma Profiling Isn’t Just for Wine

Proper Aroma/Flavor profiling is all too often neglected in Coffee. Coffee Aromas/Flavors are essential to understanding and appreciating coffee. As in wine, coffee gets its aromas or flavors from the soil and the climatic environment in which the coffee plant grows. The coffee variety (genetic) and the method in which the green coffee was processed also contribute to the aromas/flavors. Like wine, coffee has many variables which can affect its quality. Coffee crops can be harmed by insects, freeze and poor storage conditions during harvest, which may lead to moldy and sour flavors. It can also be contaminated during its processing such as in the depulping and washing of the coffee cherries, and lastly, during the final storage conditions where once again several defects can develop on the beans. These problems are not exactly the same but similar to those which occur during wine production. Coffee has different varieties, as does wine, which get their characteristics from the soil (terroir).  The core aromatic profile of the end product (in the cup) is defined by these characteristics and by the roasters. The coffee blender creates the finishing touch by assembling different roasts. This is very similar to what consulting winemakers do during the wine blending process. We talk about taste, aromas, flavors, acidity and body in coffee as we do in wine. The main difference between coffee and wine, taste aside, is that coffee is not rated by vintage. Unlike certain wines, roasted coffee does not keep for years. The fresher the roast, the more aromatic the coffee beverage will be. Let it age and you will create unpleasant tastes and aromas; this is especially true for the volatile aromas. The consumer also has an important hand in the outcome of her/his coffee experience as does the wine consumer. In wine, serving temperature, wine glass shape and proper food pairing play an important role in properly enjoying a wine. In coffee this process is a little different. The important factors are the grinding, blending and brewing process. The grinding size and the water temperature play major roles in the proper extraction of coffee aromas/flavors, as well as the quantity and quality of water used to prepare a good cup of coffee.  Ultimately, the coffee drinker puts her/his final touch to the coffee beverage. In coffee, over 850 volatile aromatic compounds have been catalogued to date. That said, most aromatic descriptions have been simplified or regrouped in terms of flavors and taste. Common flavors found in coffee are fruity, floral, earthy, buttery, caramel, nutty, spicy, smoky, etc. The classification of taste includes acid, bitter, body (thin, watery to thick, heavy). This simplification helps coffee drinkers express their preferences in a basic way. If one wants to gain further knowledge of coffee tasting, then it is imperative to recognize key aromas and flavors in coffee. Especially if you wish to narrow down the country of origin, variety and profile. One would then be able to differentiate between a Robusta from South East Asia with one from Brazil. This is something we have been doing for years with wine and which has been available to every wine aficionados for more than 30 years through le nez du vin (Wine Aroma Kits). Using the same methodology, Jean Lenoir, creator of the famous Wine Aroma kits, created two le nez du café (or make scents of coffee) kits. The first kit is an introduction that includes the 6 most commonly found coffee aromas:
(1) Garden peas, 2) Blackcurrant-like, 3) Butter, 4) Caramel, 5) Roasted peanuts, 6) Roasted coffee. The second, a more advanced and complete kit, contains the 36 most commonly found coffee aromas:
01) Earth , 02) Potato , 03) Garden peas, 04) Cucumber 05) Straw , 06) Cedar, 07) Clove-like , 08) Pepper, 09) Coriander seeds, 10) Vanilla, 11) Tea-roses/Redcurrant jelly, 12) Coffee blossom, 13) Coffee pulp, 14) Blackcurrant-like, 15) Lemon, 16)Apricot, 17) Apple, 18)Butter, 19) Honeyed, 20) Leather, 21) Basmati Rice, 22) Toast, 23) Malt, 24) Maple Syrup, 25) Caramel, 26) Dark chocolate, 27) Roasted almonds, 28) Roasted peanuts, 29) Roasted hazelnuts, 30) Walnuts, 31) Cooked beef, 32) Smoke, 33) Pipe Tobacco, 34) Roasted coffee, 35) Medicinal, 36) Rubber.
This unique and extensive collection of aromas will help you train your sense of smell and improve your enjoyment of coffee. The le nez du café (make scents of coffee) kits provide a common vocabulary to describe coffee aromas, taste and flavors because coffee deserves the same attention as wine. It is no surprise that most coffee roasters and specialists from the world over use le nez du café to train their sense of smell and better understand the aromatics behind coffee. So if you are passionate about your coffee and would like to become a better taster, understand where aromas and flavors originate and how they are associated with the varieties, le nez du café (make scents of coffee) kits are fundamental to the development of your coffee expertise. Disclaimer: Note that all Coffee Review blogs represent the opinions of the respective (and respected) authors of the blogs. They do not necessarily represent the opinions or positions of Coffee Review or the collective wisdom of its editors and owners. This entry was written by:Sébastien Gavillet and posted on Friday, December 30th, 2011 at 2:29 pm and is filed under Coffee Business: Roasting and Retailing, Industry Issues and News, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Source : blog[dot]coffeereview[dot]com

Esmeralda Leon, Panama Geisha Auction Lot

Klatch Coffee Los Angeles, California Esmeralda Leon, Panama Geisha Auction Lot Roast: Medium-Light Review Date: August 2012 Origin: Cañas Verdes, Boquete growing region, western Panama. Price: $39.95/8 ounces

 

Blind Assessment: Intense, complex floral notes, from crisp lavender to sweet lilies, with an underlying nut-toned dark chocolate that suggests fine roasted cocoa nibs. Zesty orange citrus. Rich acidity; syrupy mouthfeel. The finish may be a tad too dry for some coffee drinkers but it is rich and deeply flavor-saturated.

Notes: This is an auction lot of Esmeralda Gesha from Hacienda La Esmeralda, the producer that first introduced the celebrated Gesha variety of Arabica to the world. Léon is a 2012 batch of Esmeralda Gesha; in this case a batch is defined as coffee that has been harvested together on the same date. With its generally elongated beans and distinctive floral and crisp, often chocolaty cup, the Gesha variety continues to distinguish itself as one of the world's most unique coffees. This Gesha was processed by the orthodox wet or washed method, in which both skin and fruit flesh are removed from the beans or seeds before they are dried. Klatch Coffee is an award-winning small-batch roasting company in the Los Angeles area whose resident barista and trainer, Heather Perry, won both the 2003 and 2007 United States Barista Championships brewing a Klatch Coffee espresso blend. Visit www.klatchroasting.com or call 877-455-2824 for more information.

Who Should Drink It: Those who can handle the price and the intensity: a Gesha on steroids.

Source : coffeereview[dot]com

HOW TO : Iced Coffee and Americano

A caffe americano is espresso with (usually hot) water. An iced americano is a cooling treat that doesn't require the chilling time you need for iced coffee.

Video Transcript: 

So now we are going to learn how to make an Iced Americano. Iced Americano is very similar to iced latte except it doesn't have the milk or cream in it. The trick here to make a really good Iced Americano is to have lot of ice and not too much water. The first thing we want to do is actually pour our shot. We are going to do it in this small pourer here. If you are going to use any flavoring or sugar, you should put it into the pourer and have go with the shot so it blends better. I am actually going to use sugar because it draws out the flavor. Because it is a double shot, I am going to use 2 tablespoons of sugar. It is really important to make a really perfect espresso when you have drinks that don't have creamed milk or any syrups in it because you are really going to taste the espresso. You want to have it very good tasting. So I am going to put the pourer over here and pull a double shot. The next thing I am going to do is I am going to fill up my mug with ice. There you go. Put in a lot of ice. Going to wait for our shot. The next step is stir it if you have any flavoring or sugar, which I do. Stir that well in. Then I am going to slowly pour it over the ice to melt it. As you can see, it really melts the ice right away. Now I am going to add some water. I like to pour the water into the pourer. I am only going to put 3/4 of a pourer because if you put too much water, it is going to taste diluted. Get all the left over sugar and the good stuff, blend it in the water, pour it in. Now, what I like to do at this point is add a little more ice. This should be probably good. Now, that is the bare minimum iced American. If you customer wants to add cream or milk, they will have room to put it in. So that's good not to actually not fill it up. There you go. That's an Iced Americano.

1. Make one 1 1/2 oz. shot of espresso. (See "How to Make an Espresso" in Related eHows for instructions.)

2. Fill 10-oz glass with ice cubes.

3. Pour the espresso over ice.

4. Fill glass with cold water and stir mixture to equalize temperature.

5. Sweeten to taste or serve with milk.



References:

1. http://www.ehow.com

QUESTION : How many cups of coffee is too much?

Effects on the Body

• Hormones- You can feel the effects of caffeine in your system within a few minutes of ingesting it, and it stays on your system for many hours—it has a half-life of four to six hours in your body. While in your body, caffeine affects the following hormones:

• Adenosine- Can inhibit absorption of adenosine, which calms the body, which can make you feel alert in the short run, but can cause sleep problems later. (More on this below.)

• Adrenaline- Caffeine injects adrenaline into your system, giving you a temporary boost, but possibly making you fatigued and depressed later. If you take more caffeine to counteract these effects, you end up spending the day in an agitated state, and might find yourself jumpy and edgy by night.

• Cortisol- Can increase the body’s levels of cortisol, the “stress hormone”, which can lead to other health consequences ranging from weight gain and moodiness to heart disease and diabetes.

• Dopamine- Caffeine increases dopamine levels in your system, acting in a way similar to amphetamines, which can make you feel good after taking it, but after it wears off you can feel ‘low’. It can also lead to a physical dependence because of dopamine manipulation.

These changes caffeine makes in your physiology can have both positive and negative consequences:

• Sleep Caffeine can affect your sleep by keeping you awake longer, thereby shortening the amount of sleep you get, and giving you less time in the restorative stages of sleep, which takes a toll on your level of alertness the next day and overall health. Interestingly, though, caffeine doesn’t affect the stages of sleep the way other stimulants do, so it’s a better choice than speed or other ‘uppers’ to use if you need to stay awake.

• Weight Many experts believe that increased levels of cortisol lead to stronger cravings for fat and carbohydrates, and cause the body to store fat in the abdomen. (Abdominal fat carries with it greater health risks than other types of fat.) Also, if increased cortisol levels lead to stronger cravings for caffeine-laden foods, the body goes into a cycle that leads only to worse health. The good news, though, is that caffeine can speed up metabolism. Also, it can help the body break down fat about 30% more efficiently if consumed prior to exercise. (You must be exercising to get this benefit, though.) Additionally, caffeine can keep blood sugar levels elevated, leaving you feeling less hungry.

• Exercise If caffeine elevates levels of cortisol and other hormones for a temporary boost, after caffeine wears off, the body can feel fatigued and feelings of mild to moderate depression can set in. This can make physical activity more difficult. On the positive side, caffeine has been found to enhance physical performance and endurance if it isn’t overused. This, combined with its effect of fat burning during exercise, can actually enhance workouts and enable you to get in better shape if you take it at the right time.

And How much coffee too enough?
With potential negative and positive health consequences, caffeine can be your friend, but in controlled doses. Here’s what you should remember about caffeine: 

 

• Don’t Take Too Much Because of the health risks (above) associated with higher levels of caffeine, as well as the risk of physical dependence that can come with four cups of coffee or more each day, it’s wise to limit your caffeine intake. (Withdrawal symptoms can include cravings, headache, fatigue and muscle pain.) 
• No Caffeine After 2pm Because sleep is important to proper physical functioning, and caffeine can stay in your system for 8 hours or longer, you should cut off or limit your caffeine intake to the first part of the day to ensure that your sleep isn’t disrupted. 
• Enjoy Caffeine With Physical Activity Caffeine is best ingested before exercise—that way your performance is enhanced and the stress-management benefits of exercise can keep you healthy and feeling less stressed throughout the day.

References : 

1. http://stress.about.com/od/stresshealth/a/caffeine.htm 

2. http://today.msnbc.msn.com/id/7046312/ns/today-today_health/t/women-coffee-how-many-cups-day/#.UCVKj53N-K8 

Collection of Americano Recipes

1. American style of Americano Recipe
Very classic style of making American Americano.

Ingredients
Server for 1 medium cups.
1) 1 shot of espresso.
2) 0.5 cup of half-and-half.
3) 0.5 cup of hot water.

Equipments Needed
Espresso maker.

Steps for Preparation
1. Take a medium cup, pour in Espresso and half-and-half. Fill the rest with the hot water.
2. Stir it until they mix well.
3. Enjoy your Americano.

2. Bahamian Rumba Americano Recipe
Rum with Espresso will make the Americano more tasty.

Ingredients
Server for 1 medium cups.
1) 1 shot of espresso.
2) 1 tbs of Rum and Praline respectively. (Both need to be in Italian Style)
3) 0.5 cup of hot water.
4) Some Whipped cream.

Equipments Needed
Espresso maker

Steps for Preparation
1. Take a medium cup, pour in the syrups, espresso and water.
2. Stir it until they mix well.
3. At last, top up the rest of the glass with whipped cream.
4. Enjoy your coffee.

3. Almond De Cacao Americano Recipe
Almond with espresso, hope you like it.

Ingredients
Server for 1 medium cups.
1) 1 shot of espresso.
2) 1 tbs of Almond Italian style syrup and crème de cacao Italian style syrup respectively.
2) 0.5 cup of half-and-half.
3) 0.5 cup of hot water.

Equipments Needed
Espresso maker.

Steps for Preparation
1. Take a medium cup, pour in Espresso, syrups and half-and-half. Fill the rest with the hot water.
2. Stir it until they mix well.
3. Enjoy your coffee.

4. Irish Cream Americano 

This is a very simple was of making Americano where I like the most, therefore I am highly recommending to all of you.

Ingredients 
Just nice of one tall glass. 
1) 1 shot of espresso 
2) 4 tablespoons of Irish Cream syrups (Can be any brand where you can get it from major Super Store) 
3) 0.75 cup of hot water 
4) Some whipped cream 
5) 4 tablespoons of Half-and-half

Equipments Needed 
Espresso maker

Steps for preparation: 
1. Take a tall glass, pour in Espresso, Hot Water and Syrups. 
2. Mix them well. At last add half-and-half and whipped cream on top of it. 
3. Now you can enjoy your Irish Cream Americano.

 

5. Jamaican Style Americano

This recipe is slightly complicated but worth your time to try this out.

Ingredients
Just nice of one tall glass.
1) 1 shot of espresso .
2) 2 tablespoons of Coffee syrup and Rum syrup respectively. (Preferable Italian Style where you can get it at the major super store)3) 0.75 cup of hot water.
4) Some whipped cream.

Equipments Needed
Espresso maker

Steps for preparation

1. Take a tall glass, mix espresso, syrups and hot water.
2. Mix them well. At last add some whipped cream on top of it.
3. Enjoy your Jamaican Americano Now.

6.  Amaretto Americano Recipe
Simple way of mixing up a Amarretto Americano.

Ingredients
Server for 1 medium cups
1) 1 shot of espresso
2) 4 tbs of Amaretto italian style syrup
2) 0.5 cup of half-and-half
3) 0.5 cup of hot water

Equipments Needed
Espresso maker

Steps for Preparation
1. Take a medium cup, pour in Amaretto syrup, espresso and half-and-half. Fill the rest with the hot water.
2. Stir it until they mix well.
3. Enjoy your coffee.

 

7. Bavarian Mint Americano Recipe
Mint with Espresso will make the feel of Americano more fresh.

Ingredients
Server for 1 medium cups
1) 1 shot of espresso
2) 1 tbs of Coffee Italian and Chocolate mint respectively. (Both need to be in Italian Style)
3) 0.5 cup of hot water
4) Some Whipped cream
5) 1 tbs of Chocolate Syrup

Equipments Needed
Espresso maker

Steps for Preparation
1. Take a medium cup, pour in the syrups, espresso and water.
2. Stir it until they mix well.
3. At last, top up the rest of the glass with chocolate syrup into the drink.
4. Enjoy your coffee.

 

8. Apple with Americano Recipe
Apple with Espresso will produce Apple Americano.

Ingredients
Server for 1 medium cups.
1) 1 shot of espresso.
2) 1 tbs of Apple as well as Praline respectively. (Both need to be in Italian Style)
3) 0.5 cup of hot water.
4) 1 stick of Cinnamon stick.

Equipments Needed
Espresso maker

Steps for Preparation
1. Take a medium cup, pour in the syrups, espresso and water.
2. Stir it until they mix well.
3. At last, put the Cinnamon Stick beside the glass as Garnish.
4. Enjoy your coffee.

 



REFERENCES :

1. Two Americano Recipes Just For Coffee Lovers - http://ezinearticles.com/?Collection-of-Americano-Recipes-Just-For-Coffee-Lovers&id=3633883

How to make perfect cafe Americano

HOW TO DO?

Taking your filed order filter. Woman but this precedent that we've got.

Camping trip fifty pounds of pressure.

For the Espresso, stakes once again about twenty five seconds before the start of this press on.

And Americano is equal parts for this press o with hot water.

The water the competitive press on the scene is approximately one hundred and ninety degrees. We can do this at home.

Is if you don't have a spout when you're stressing a senior's take boiling water. Let it sit for about a minute or two.

Now worked just fine after the boiling point let it sit for a minute or two. Missile tear down.

We will have water so that we have people parts water espresso.

And this is the American home.

What is Americano coffee?

NAME?

Caffè Americano, or Americano (Italian: American coffee) is a style of coffee prepared by adding hot water to espresso, giving a similar strength but different flavor from regular drip coffee. The strength of an Americano varies with the number of shots of espresso and the amount of water added.

In the United States, "Americano" is used broadly to mean combining hot water and espresso in either order, but in a narrower definition it refers to adding water to espresso (espresso on the bottom), while adding espresso to water (espresso on the top) is instead referred to as a long black.

The name is also spelled with varying capitalization and use of diacritics: e.g. Café Américano – a hyperforeignism using the French word for coffee and the Italian word for American, but with an additional incorrect accent - café Americano, cafe americano, etc.

ORIGIN?

The name derives its origins from WW2 when American GIs in Europe would pour hot water into an espresso to approximate the coffee to which they were accustomed. It was then adapted in the United States by large chains who sought to create a marketable fusion of drip coffee and espresso to sell to a mass market.

HOW TO MAKE A CUP?

The drink consists of a single or double-shot of espresso combined with between 1 and 16 fluid ounces (30 - 470ml) of hot water.

An alternative of the same ingredients is encountered with the Long Black. The Long Black is the same as an Americano but prepared almost oppositely. A Long Black is created specifically by adding espresso to a sitting cup of water leaving the crema intact, this allows the tannins in the espresso to remain in the drink, giving the drink a slightly more full bodied flavor. Adding water to already sitting espresso annihilates the crema, and is called an Americano.

Lungo and Ristretto instead describe the duration of the pull of the shot (extraction).

Due to the wide variation in volume, it is prudent to inquire before ordering one. The term Italiano is sometimes used in the Western United States, meaning a short Americano, specifically a 1:1 espresso/water ratio. In Europe, interestingly, this drink is sometimes called a Vermonto; perhaps as reference to the small US state of Vermont. The Vermonto will usually include a small splash of cold milk to stain.

The hot water can be drawn directly from the same espresso machine that is used to brew the espresso, or from a separate water heater or kettle. Using the same heater is convenient, particularly at home, not needing a separate heater, and the water can in fact be drawn directly into the glass, either before or after pulling the shot of espresso. Some espresso machines have a separate hot water spout for this purpose, while others allow the use of the steam wand for dispensing hot water. Using a separate water heater is more practical in a commercial setting, as it reduces the demands on the espresso machine, both not disrupting the temperature of the brew water and allowing an inexpensive water heater to be used for hot water, rather than the substantially more complicated espresso machine.

HOW TO USE?

Most commonly, an Americano is used when one wishes a conventional brew-coffee sized drink from an espresso bar. Although in the UK an Americano is often used as a term for a long black, and can be taken with or without milk.

Americanos – particularly short, long black style Americanos – are also used within artisanal espresso preparation for beans that produce strong espresso. This is particularly used forsingle origin espresso, where many find that undiluted espresso shots can prove overpowering. This is particularly used of lighter coffees and roasts not generally associated with espresso, such as beans of Ethiopian or Sumatran origins. For this preparation, generally a ratio of 1:1 espresso to water is used, to prevent excess dilution, with the espresso pulled directly into a cup with existing water to minimize disruption to the crema.

VARIATIONS

• The iced americano is made by combining espresso with cold water instead of hot water.
• A lungo is made by extracting an espresso shot for longer giving more volume, but also extracting some bitter flavours.
• A caffè crema is also made by extracting an espresso shot for longer, significantly longer than a lungo.
• A red eye is made with drip coffee instead of hot water, and may be called a shot in the dark.

REFERENCES

1. Caffè Americano - http://en.wikipedia.org/wiki/Caff%C3%A8_Americano

2. Descriptions of Different Types of Coffee - http://suite101.com/article/descriptions-of-different-kinds-of-coffee-a266966