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COFFEE |
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COFFEE |
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Coffee is the perfect drink to have with your chocolate indulgence! There are a variety of different flavours and types to choose from:
Coffee starts as the seed of a round, cherry-red fruit of a tropical evergreen shrub that grows upto five metres in height.
Coffee is grown in many countries around the world - the major coffee plantations are in Brazil, Costa Rica, Java and Ethiopia.
In Australia, coffee growing is a booming industry, well establised in several regions including the Atherton Tableland in Queensland and the northern rivers region of New South Wales.
Where: Coffee's natural habitat is the equatorial region Altitude: Arabica 900 - 2000m, Robusta 200 - 900m Climate: Dry/damp climates, not subject to cold & frost Average Temp: Between 15 and 25C World Production: 6 million tonnes (Arabica 75% - Robusta 25%)
Coffee Arabica: Commonly called Arabica, grows best in altitudes beyond 900m above sea level. Arabica is considered a higher quality bean that produces very flavourful and aromatic coffee. Beans have more rigid growing requirements and are therefore more expensive. Arabica coffee beans are low in caffine and acidity, but are high in flavour and aroma.
Coffee Robusta: Canephora, commonly called Robusta, grows best in altitudes that are below 900m above sea level. Robusta is a less flavourful and less aromatic coffee than Arabica. This species is normally purchased as a "filler" bean for canned coffees in order to reduce the roaster's costs. Robusta is also widely used in instant-style coffees. It has twice the caffeine of Arabica and is high in acidity, low in flavour and aroma and is the least expensive bean.
Storing your Coffee: All foods change their sensory characteristics over time. The volatile aroma of coffee is sensitive, and therefore protection through airtight packaging is essential. Coffee is a perishable product and ideally should be consumed as soon as possible.
Vacuum packing extends the shelf life of both gound and bean coffees, but once packs are open, the contents will deteriorate.
Ground coffee deteriorates far quicker than beans, therefore it is mostly vacuum packed, consumption within a week of opening is recomended to obtain optimum flavour and taste. Unopened coffee beans should be stored for a maximum of six weeks.
Store your ground coffee and beans away from direct sunlight, strong lighting, or in temperatures of 25 degrees or more. The pantry is the ideal place for storing, however be sure to keep them away from garlic, onions and other foodstuffs as the beans absorb odours and flavours.
NOTE: Coffee beans should not be kept in the refigerator or freezer, as it may dry out the coffee and the flavour will be affected.
Making the perfect Coffee!
Cappuccino: A single dose of espresso in a cappucino cup with steamed milk and froth added. Ratio of 1/3 coffee, 1/3 steamed milk and 1/3 froth. Bubbles should be small and dense. Chocolate sprinkled to taste.
Caffe Latte: A single dose of espresso served in a cup or glass filled with steamed milk. Ratio of 1/3 coffee and 2/3 milk. In Italy and France, this is traditionally a breakfast drink.
Espresso (Short Black): A single shot or dose of coffee (7 - 9 g) served in a demitasse to give 30ml of liquid.
Flat White: A single dose of espresso in a cup, topped with steamed milk. Ratio of 1/3 coffee, 2/3 milk. Alternatively, made as a long black with milk added.
Long Black: A single dose of espresso floated over 2/3 cup of hot water.
Macchiato: A single dose of espresso served in a demitasse or small glass with a spoonful of milk (frothed or heated) to stain the coffee.
Plunge your way to a great coffee!
Preheat plunger with hot water, then empty.
Place three teaspoons of ground coffee per person (and one for the pot) into the bottom of the plunger. Mid to coarse grind is the best.
Pour on near-boiling water.
Replace plunger lid and allow to stand, depending on strength of coffee required. For a weaker brew allow to stand for 2 minutes, for a stronger brew allow to stand for up to 5 mintues.
Slowly depress the plunger whilst holding the plunger handle firmly on a non-slip surface until the plunger is fully depressed.
Serve and enjoy!!
