Coffee 101
Tuesday, 05 October 2010 13:04
Written by Admin
Roasting
Before roasting, in its green state, coffee has the most caffeine. According to Boyd, the darker and longer the roast, the less caffeine it will have, since it has burnt off. A common misconception is that lighter roasts are less caffeinated. Quite the opposite lighter roasts are higher in caffeine and acidity and the caffeine content can range about eight per cent between a light and dark roast.
Boyd says that roasting depends on temperature, air flow and time and it is the combination of these elements that affects the coffee roast. So how do roasters get it right?
“Every coffee has its own sweet spot, which is the ideal temperature and level of roast for that bean. Every bean has its own density, soluble oil and sugar content,” says coffee guru Trevis Boyd of Black Pearl. “It’s these things that are measured to help determine that sweet spot.”
Depending on the size of the batch, the type of bean and the level of roast, it takes anywhere from 10 to 20 minutes, which seems like a big gap. “But 15 seconds too long on a particular coffee could destroy it,” says Boyd.
About those roasts
Darker roasts have less body, but more flavour since the sugar in the beans are highly caramelized. The longer the roast, the more soluble oils are brought out, which is why dark roast beans look shinier than lighter roasts.
Another coffee misconception is that espresso is a type of coffee bean. It is really a recipe that is made to be brewed best when expressed or concentrated through an espresso machine.
“Espresso recipes are often regional,” says Boyd. “West Coast versions are nuttier and creamier, while East Coast recipes tend to be darker, sharper.”
From Bean to Cup
Ever wonder how your coffee got from the plant to your cup? Here’s a brief overview of the coffee growing and roasting processes, which will provide interesting fodder for your next social gathering.
The coffee we drink is produced by either the Arabica or robusta species of coffee. The latter is cheaper, but produces a much less flavourful drink, so most roasters use Arabica beans. Coffee plants produce cherries that each grow two seeds that fit together, similar to a peanut. When the coffee cherries are harvested, these seeds are sorted by size and quality, then by grade.
The coveted peaberry grade turns out to be mutant, albeit a naturally occurring one, where the cherry produces only one seed. These mono-seeds are thought to have more goodness in them since that one seed is getting nutrients meant for two. These high levels of nutrients and soluble oil produce a coffee with more flavour and body.
According to guru Boyd, the growing conditions in which the coffee plant is raised and the number of times it has been genetically modified will have a lot to do with the quality of the coffee bean. He says Brazil produces coffee like a crop, whereas in other countries, such as Ethiopia, coffee is shade-grown in the wild from original plants.
“I like shade-grown coffee best,” says Boyd. “The coffee has more time to mature, which means more nutrients, sugar and soluble oil content—which is good for flavour.”
Brew Masters
While brewing vessels have certainly evolved over the years, it’s the simplest models that have stood the test of time. From low-tech to high-tech, here are our favourite classic coffee makers
Old school
The original tool for baristas, this basic model proves there's no need to mess with perfection. Trevor Westwood of Gourmet Coffee Specialists says to use an espresso fine grind with these little guys, since very little water runs through the grounds very quickly and you want to maximize extraction. Bialetti Moka Express Espresso Maker, $29.99 for a six cup maker, DeLuca's Specialty Foods, 950 Portage Ave. 774-7617.
Café monsieur?
An insulated version of the traditional French press keeps java hot longer. Westwood suggests a coarser grind for this method. The goal is to create an unbelievably smooth cup of coffee, and since the grounds are sitting in the water longer than an espresso maker, you don’t want to over-extract them.
Bodum Chambord Double wall Coffee Maker, $120, Cornelia Bean, 417 Academy Rd, 489-5460.
Fully automatic
This sleekly designed espresso machine does it all at the push of a button—including steam milk for frothy cappuccinos and lattes. Krups XP5240, $380, Cornelia Bean, 417 Academy Rd, 489-5460.