espresso » 100CafeStreet.com

Not all coffee is created equal, as a range of roasts is produced– according to the length of time the beans are heated. An unroasted bean has its own protein, acids, and caffeine. However, it is lacking in taste. Add heat to the equation and chemical reactions take place that transform carbohydrates and fats into aromatic oils. Moisture is burned off and a breakdown of acids leads to the revealing the distinct flavors that coffee beans possess.

Do you know your roasts?

Light Roast

The surface of a light roast is dry. It takes about seven minutes for the coffee beans to “pop” and double in size, which signifies a light roasting. The coffee that is mass produced in America usually possesses a light roast. The taste you get is light-bodied with a slightly grassy or sour flavor. Sometimes, this type of coffee is called cinnamon roast, half city, and New England.

Medium Roast

After nine to eleven minutes have passes, a medium roast is achieved – a favorite amongst specialty sellers in the United States. The flavor of the coffee is somewhat sweeter than a light roast and offers a full body taste with a pleasant aroma. This type of roast is sometimes referred to as full city, American, regular, breakfast, or brown.

Dark Roast

The sound of hissing and popping of coffee beans is an indication that you have a dark roast on your hands. This process takes about 12 to 13 minutes to achieve, where oils start to rise to the surface. The flavor that is achieved is slightly spicy. A distinct aroma and rich chocolaty body are also characteristics of this roast. Sometimes, this kind of coffee is called high, Viennese, French, and continental.

The Darkest Roast

For the darkest roast, beans are heated for more than 14 minutes, where they quiet and start to smoke. Carmelization also takes place, which indicates the carbonizing of bean sugars. A smoky flavor is produced. Italian roasts and espresso are the darkest of roasts.

Drink Ideas for Your Espresso

Coffee Comments Off

Sep 152010

When you wish to take your espresso drinking to new levels, there are plenty of drink ideas that allow you to explore the dark, rich taste of the popular beverage. Espresso drinks may include added flavors, spicy accents or toppings, such as whipped cream. Whether you’re looking to understand the endless orders at your local coffee shop or want to experiment at home, consider the following drink ideas for espresso:

Espresso Macchiato – Single shot of espresso. 1 to 2 tablespoons of foamed milk as a topping. Served in an espresso cup.

Espresso Dopio (Double Espresso) – Typically served in a cappuccino cup, a double shot of espresso is used – approximately 3 ounces.

Caffe Americanno – Hot water is used to dilute espresso to reach drip coffee strength.

Spicy Viennese Espresso – A blend of a double-shot of espresso, ½ teaspoon of cinnamon, 4 ground cloves and ½ teaspoon of allspice. Top with whipped cream.

Black Eye – A double-shot of espresso added to one cup of American style drip coffee.

Espresso con Panna – A single or double espresso shot topped with whipped cream.

Espresso Romano – Fresh lemon peel is the topping of a single shot of espresso.

Cappuccino – A traditional cappuccino is made with 1/3 espresso, 1/3 steamed milk and 1/3 foam. Served in a small cup, the entire drink is between 4 and 6 ounces. The cappuccino can then be topped with a light sprinkle of ground chocolate, cocoa powder, cinnamon, nutmeg or vanilla powder.

Flavored Cappuccino – Coffee syrup is a common method of flavoring your cappuccino. A high-quality choice is Monin syrups.

Mocha Cappuccino – After dissolving cocoa or chocolate syrup with the milk to taste, mix 1/3 part espresso to 2/3 part steamed milk.

Caffe Latte – Mix a double-shot of espresso with approximately 5 ounces of steamed milk. The overall drink usually measures about 9 to 12 ounces. Little or no foam is typically added to the top. Flavor your latte with coffee syrup.

Espresso Martini – Blend 1 ounce vanilla-flavored vodka, 2 ounces coffee-flavored liqueur, 1 ounce cream or milk, and 1 cup crushed ice in a cocktail shaker. Vigorously shake ingredients to chill, and then pour into martini glasses.

Kahlua Espresso Martini – In a cocktail shaker, add 1 ounce Kahlua, 1 ounce vodka, and ½ ounce fresh brewed espresso. Add ice and vigorously shake. Strain contents into a chilled martini glass.

photo courtesy of Bittersweetcafe.com

Today, Bittersweet is announcing the launch of its own micro-batched, locally roasted coffees. Just as the company has taken the hand-crafted approach to chocolate, it is now doing the same for a line of coffees. This coffee is roasted in the Berkeley production facility by an expert coffee maker and the coffees will be sold in the three Bittersweet Cafes as well as online.

Bittersweet is creating espresso, drip (both blend and single bean) and decaf using beans from Kenya, Brazil, Ethiopia, Guatemala and Sumatra.

As Penny Finnie, co-owner of Bitttersweet puts it: “Our coffees follow the same hands-on approach we use for our Bittersweet Origins chocolate bars, This is another amazing varietal product and we are taking the same interest in the farms and cooperatives where the coffee beans are grown as we do with our cacao sourcing.”

Thought you would be interested to learn of this new offering. Bittersweet is one of very few companies offering micro-batched coffee.

About Bittersweet Origins and Café
Bittersweet Origins is a manufacturing and retailing company which creates craft chocolate and coffee in handmade, micro-batches to engage the senses and the mind. Bittersweet Café retail stores’ ambience and furnishings reflect the one-of-a-kind nature of its chocolate bars, chocolate drinks and coffees. The warm and welcoming spaces furnished with unique tables, benches, carts and artwork from local craftspeople and artists create a gathering place for the community to savor locally made chocolate delicacies, coffee and tea. The Bittersweet Cafes are located in San Francisco on Fillmore Street, College Avenue in Oakland and the Rose Garden Shopping Center in Danville. For more information, visit www.bittersweetcafe.com or call 510-705-1860.

After Dinner Delight

Coffee Comments Off

Jul 072009

Espresso Vivace Courtesy of Laughing Squid

Espresso Vivace. Photo courtesy of Laughing Squid

At the end of a deeply satisfying meal, people around the social dinner table often become antsy and begin squirming in their seats. The conversation may be going strong, but the stomachs around the table are feeling stretched. People peer around the room wondering where dessert is, and if it will be tasty enough to warrant unbuttoning at the waist. The wine drinkers at the table are loud, and the non-drinkers are getting sleepy. How do we save this social situation and bring everyone to a place of comfort?

Easy. Coffee! Not just any coffee though, it must be a very special coffee. A coffee that will compliment any dessert yet not detract from the experience of the warm and wonderful meal just consumed. A coffee that will awaken the sleepers, satisfy the drinkers, and allow for that special moment of bonding that only occurs over a comforting cup o’ joe. Fitting this enormous billing perfectly is a teeny, tiny cupful of coffee… The Italian tradition of a good, creamy, strong shot of espresso.

Espresso Gradient Courtesy of Doozzle and Flickr

Espresso Gradient. Photo courtesy of Doozzle

A good espresso will be thicker than normal coffee and very creamy. A tiny bit of foam should adorn the surface, giving the drinker a hint of the wonderful texture and flavor to come. The quality of the foam is a good indicator of the quality of the coffee beans used to make the espresso. It takes both a good bean and the proper process to make a quality cup of espresso. At home, you may choose to use a professional style electric espresso maker (such as those they sell at Macy’s), or you can make it in the traditional way by using an aluminum stove-top espresso maker (such as the Moka Express from Bialetti).

Condiments are according to taste. Adding sugar is common. I prefer to use one teaspoonful of raw sugar, and you can always add milk or cream or a tasty after-dinner liqueur (FYI: once you add milk it is technically no longer an espresso, it has become a macchiatto). If you’re after a true Italian espresso, I recommend using LavAzza or Illy, both well-known Italian espresso coffee brands. Make sure you read the package and purchase the correct grind for your type of espresso maker.

Italy is renowned for knowing how to throw a good dinner party, and no respectable meal is ever considered complete without offering the guests “un cafe”, a cup of espresso. Pair your espresso with a tasty dessert, and you will leave the dinner table feeling full… and delightfully satisfied.

From Light to Dark – Know Your Coffee

Drink Ideas for Your Espresso

Bittersweet Café Introduces Its Own Micro-Batched Bittersweet Origins Coffee

After Dinner Delight

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