Here’s some Coffee Basics

simple coffee science

At its simplest, making coffee is just about combining ground coffee and hot water.

People have different preferences and tastes though, so there’s no automatic formula to making a cup that YOU will enjoy – everyone needs to experiment and find what they like best!

There are some simple principles that can help you get more from your coffee, here’s a few of them:

The better the origin the more chance you have that it will taste good – this applies to both the coffee and the water.

Some people do make coffee with boiled spring water as they think it gives the coffee the best chance. That may be going way too far for most people, but it is worth remembering that the water you use will have an impact – using water that has gone through a water filter could be a good idea if you have one.

The coffee origin can be talked about for ever – but there is at least a very simple thing to remember: the fresher the coffee the better. So within the coffee making process it’s ideal to keep the coffee in the form of beans as long as possible before grinding – right up until you actually make the coffee in fact! Air is an enemy of coffee freshness – so when you grind the coffee it’s best not to do it days or hours in advance, but just as the water is boiling.

You can still get great tasting coffee from pre-ground coffee – but don’t keep ground coffee in the cupboard for months on end, and remember this thing about air being coffee’s enemy: keep your coffee in an airtight container and limit its exposure.

The water you use should be off the boil (best at90 to 95 degrees celsius) – certainly not boiling.

What’s next depends upon the coffee making method that you use: in fact the grind fine-ness of your coffee should really be different depending upon the coffee maker that you’re using.

Turkish coffee requires the finest grind (almost like powder), espresso makers very fine too, AeroPress generally uses a reasonably fine grind (like fine sand) as do stovetop makers and syphon devices. Automatic filter makers need something a little coarser but we’re still staying on the fine side with these.

A pourover coffee maker or a Chemex needs a grind on the coarser side (but not too much as the coffee grinds are in contact with any part of the water just briefly, as it flows through).

A Clever Dripper , a Cafetiere/French Press, or Cold Brew require the coarsest grind as the coffee will be seeping in the water for an extended period of time.

Once you’ve made your coffee, don’t leave the coffee standing – dispense it and drink it!! The longer it stands the more bitter it will become as the coffee grinds will have been in contact with the water for too long.

Hopefully those principles are useful in approaching your coffee making – remember to experiment and enjoy finding out the differences that result from changing some of the ways you make your coffee.

Oh, one last point – the ratio of coffee to water will be something that you decide for yourself – but it’s useful to start from the Speciality Coffee Association best brewing practices: 55g of coffee to 1 litre of water (which works out at about 14g for a small mug of 250ml, or about 18g for a large mug of 330ml).

View our speciality coffee selection and coffee making devices at artistrycoffee.co.uk

Exploring the World of Cold Brew Coffee: 3 Methods to Satisfy Your Caffeine Cravings

Photo by Jay Mantri on StockSnap

Are you ready to dive into the cool and refreshing realm of cold brew coffee? If you’re a fan of iced coffee or seeking a smoother, less acidic alternative to your regular hot brew, then you’re in for a treat. At Artistry Coffee we’re going to explore the wonderful world of cold brew and three options as to how you make it. There are three distinct methods of preparation. So grab your favorite mug, and let’s get brewing!

Method 1: Immersion Brewing – The Classic Cold Brew

Imagine a slow and patient process that requires time, but minimal effort. That’s the essence of immersion brewing, the classic method of making cold brew coffee. Here’s how it works: Coarsely ground coffee beans are steeped in cold water for an extended period, typically around 12 to 24 hours. During this time, the water slowly extracts the flavors, oils, and caffeine from the coffee, resulting in a smooth and mellow brew. Once the steeping is complete, the coffee can be filtered, and the concentrate can be diluted to taste with water if needed, or milk. This method offers a rich and full-bodied flavor profile, making it a go-to choice for many cold brew aficionados.

Method 2: Slow Drip – Precision and Elegance

If you’re a coffee connoisseur looking for a more refined and visually captivating experience, the slow drip method might be right up your street. It can be also known as cold drip or Kyoto-style coffee, this method involves a specialized coffee maker that slowly drips cold water over a bed of coffee grounds. The water delicately extracts the flavors as it passes through, resulting in a nuanced and vibrant cup of cold brew. The slow drip method can sometimes also provide precise control over brewing parameters, including the drip rate, water temperature, and grind size. With its clarity and smoothness, slow drip cold brew is as much a feast for the taste buds as the fascinating process is for the eyes.

Method 3: Japanese-Style Iced Coffee – Brewed on the Rocks

Looking for a quick and invigorating cold brew fix? Japanese-style iced coffee, also known as flash brew, offers a fresh and zesty alternative. Instead of steeping the coffee grounds for hours, this method involves brewing hot coffee directly over a bed of ice, rapidly cooling and chilling the brew. The hot water extracts the flavors swiftly, capturing the aromatic nuances and delivering a bright and vibrant cup of cold coffee. It’s the perfect choice if you crave the taste of fresh cold brew coffee without the wait. Just pour the hot water over your coffee grounds in a pour-over coffee maker, let it drip over ice, and voila! Your icy delight is ready to be savoured.

So there you have it, coffee lovers! Three delightful methods to indulge in the world of cold brew coffee. Each has different benefits and features. Whether you prefer the classic immersion brew, the precise elegance of slow drip, or the quick and zesty Japanese-style iced coffee, each method offers a unique flavour experience.

So go ahead, experiment, and find the cold brew method that tickles your taste buds. Cheers to cool caffeine satisfaction and happy sipping this summer!

Check out Artistry Coffee for a range of Cold Brew Coffee Makers

The new Beans are here!

Coffee Beans in a Coffee Scoop Photo by FOCA Stock on StockSnap

If you’re looking for coffee that not only tastes good but also has a social justice story and ethical nature, Artistry Coffee is a great choice. Artistry Coffee has just taken delivery of 4 fresh roasts of ethical coffee beans, each with its own unique taste profile and backstory.

The Wing blend is a classic balanced house filter blend with taste notes of orange creme, raspberry, and caramel. The coffee is sourced from Sidamo, Ethiopia, and Ortega, Colombia. The Asociacion Sembradores de Vida works directly with local producers in the Ortega region of Colombia to help them prioritize coffee production and produce higher quality coffee. The coffee from Sidamo, Ethiopia adds rich, full-bodied caramel flavors with vibrant summer fruits and a subtle enhancement reminiscent of jasmine and sweet citrus.

The Block is a full-bodied espresso blend with taste notes of cocoa, fudge, and baked apple. The coffee is sourced from Puno, Peru, and Mogiana, Brazil. The base of the coffee comes from Patricia’s coffee farm in Mogiana, Brazil. Patricia is the eldest daughter of a coffee farmer and broke through the male-dominated sector to run her coffee farm. In the Puno region of Peru, the multi-award-winning producer group CECOVASA helps coffee-growing families obtain fairer prices to improve coffee production and conservation in the area.

Poder Feminino are beans from Honduras highlighting the role of women in the coffee supply chain. The coffee features selected beans from many different female producers who form the Poder Feminino Aruco group – meaning the “Power of Women.” The producers are all based in the Copan Region in Western Honduras. The coffee has roasted hazelnut, butterscotch, and blackcurrant notes and is particularly good for espresso.

Ryamukona, Burundi is a carnival of colourful flavour notes with highlights of pineapple, cantaloupe, and strawberry. The coffee is sourced from Burundi, and the preparation process is known as ‘honey’ because the coffee is allowed to be dried without washing off the sticky-sweet outer layer. The resulting coffee is sweeter, has more body, and a more fruity flavor. The premium asking price for this coffee helps support local families by ensuring employees at the washing station are paid 25% higher than other local washing stations.

Redemption Roasters, the sourcer and roaster commenced operations in Aylesbury Young Offenders Prison with a mission to help reduce re-offending rates by skilling up young people to help them find jobs and reintegrate into society. The project has now expanded to 9+ prisons and has an enlarged roastery facility in HMP The Mount near Hemel Hempstead. Small batches of beans are expertly roasted, led by a Head Roaster and Assistant Roaster who also train professional roasting skills. So not only is the coffee ethically sourced, but the roasting process is socially responsible too.

Each bag of Artistry Coffee is heat-sealed, with a one-way valve to release gases, yet prevent air intake. The packaging is now 100% recyclable, making it a great choice for environmentally conscious coffee drinkers.

If you’re interested in trying out Artistry Coffee, you can take advantage of multi-buy discounts when you buy more than one bag of coffee – mix and match across the beans too. Just add to your cart and review the discount.

The Evolution of Coffee Culture in the UK: From 1st Wave to 4th Wave Coffee

Coffee Grinder and coffee cup - Photo by Tom Swinnen on StockSnap.io

Coffee has come a long way from being a commodity product to more of a cultural icon. In the UK, coffee culture has undergone a remarkable transformation, from the mass-consumption of instant coffee in the first wave to the specialty coffee movement of the third wave and onwards to the sustainability and innovation focus of the developing fourth wave. Let’s explore the history and development of coffee culture in the UK through the different waves of coffee.

1st Wave Coffee: The Beginning of Coffee Culture

Coffee was introduced in the UK in the 17th century in select coffee shops in major cities like Oxford and London – but it could be said that the first true wave of coffee in the UK began in the late 19th century with the mass production and distribution of pre-ground coffee. Coffee was primarily consumed as a commodity product, and instant coffee became increasingly popular due to its convenience. However, coffee shops also started to become popular social gathering places, and coffee culture began to take root.

The Second World War brought about changes in the coffee industry, with the introduction of rationing and the need for alternative products to supplement the limited coffee supply. Chicory became a common substitute for coffee, and instant coffee remained popular due to its convenience and affordability.

2nd Wave Coffee: The Rise of Coffee Chains

The second wave of coffee could perhaps be said to have began in the UK in the 1990s, with the arrival of coffee chains such as Starbucks and the expansion of Costa Coffee. These chains introduced to many people the concept of specialty coffee drinks like lattes and cappuccinos and focused on creating a “coffee shop experience” for consumers. The second wave was characterised by an emphasis on branding, marketing, and creation of coffee drinks as a cultural experience rather than just a beverage.

The growth of coffee chains led to the widespread availability of barista-made coffee and the popularisation of coffee culture in the UK. Coffee shops became popular places for socialising, working, and relaxing, and the demand for specialty coffee drinks continued to increase.

3rd Wave Coffee: The Emergence of Specialty Coffee

The third wave of coffee in the UK began in the early 2000s, with a focus on the quality and craft of coffee as a specialty beverage. The third wave emphasized the origin, processing, and roasting of coffee beans, as well as brewing methods that showcased the unique flavours and characteristics of different coffee varieties.

Specialty coffee shops and roasteries began to emerge, and the concept of direct trade relationships between coffee growers and roasters gained popularity. Consumers became more interested in the story behind their coffee, and the demand for specialty coffee beans and brewing methods continued to grow.

4th Wave Coffee: Sustainability and Innovation

While there is no official consensus on the definition of the fourth wave of coffee, some say that it involves a continued evolution of the specialty coffee industry beyond the third wave to involve a focus on sustainability and ethical practices throughout the supply chain. This includes environmental issues and social responsibility. It could also involve continued exploration of innovative brewing techniques, such as cold brew, nitro coffee, and alternative brewing methods like pour-over, as well as a greater emphasis on technology and automation in coffee production and brewing.

Coffee culture in the UK has evolved significantly over the past century, from the mass consumption of instant coffee to the specialty coffee movement of the third wave. While the concept of a fourth wave of coffee is developing, it is clear that the demand for quality, sustainability, and innovation will continue to shape the future of coffee culture in the UK.

You can check out all our coffees, including the stories behind them, and the social responsibility emphasis here at artistrycoffee.co.uk.

What’s in a bean? (or more accurately What’s in a coffee cherry?)

Ethiopian Green Beans

Coffee with the biggest caffeine hit is likely to have come from the robusta bean type. These coffees may be more likely to have a bitter taste and perhaps heavier earthier tones. Instant coffee is more likely to have been made from robusta beans to capture more caffeine in the granules. There are also several coffee shops that favour the robusta bean.

Robusta coffee beans count for around 25 to 30% of worldwide coffee production and the tree is more hardy and grown at lower altitudes (below 1000 meters) in higher temperatures (upto 30 degrees celsius). The robusta bean may be more likely to be circular shaped and with a straight line split down the middle. It tends to be cheaper, with a less pronounced aroma but more full bodied. Robusta can vary in quality due to growing conditions and processes, and there has been a movement to upgrade the reputation of the bean with more care and attention in the growing, processing and roasting techniques. Largely though robusta beans would be more inferior coffees – but if caffeine levels are the priority then with often double the caffeine of arabica beans there are some benefits!

The higher altitude grown (often 1500 to 2000 meters asl) arabica beans are usually sweeter, more flavoursome (fruity, floral, delicate, smooth) with a more pleasing aroma. They can be oilier and darker and have a more oval elongated shape with a probable split which is more S shaped. Most likely grown at temperatures of  high teens to low twenties celsius, and with more shade (in the company of a wider biodiversity of other plants).

There are many sub-species of coffea and there is a possibility that in future increasing the genetic variation may become important to protect coffee from vulnerability to disease and climate changes.

Coffee fruits are called coffee cherries and most move through a colour cycle from green, then yellowing, to red when ripe. The seed, inside the coffee cherry is what is used to roast and create our coffee drinks. In order to ready a coffee bean for roasting it has to go through processing to remove the skin and flesh of the coffee cherry (the pulp, the parchment and the silverskin).

In fact, inside the cherry – there are normally two parts of the coffee seeds which grow with a flat face facing each other – these are the faces that feature the characteristic split in the coffee beans we see.

A coffee seed (bean) before roasting is normally a yellowish green colour and known as a green bean: once roasted they gain their brown colour.

Science, Theatre, Artistry! Coffee making with the Hario Syphon

Hario Syphon Coffee Maker in use

There’s something of the science lab about making coffee with the Hario Syphon Coffee Maker!

You don’t need to understand the science to enjoy coffee making this way – and it’s not complicated, but it is incredible. Not understanding the science of air pressure, vacuums, and heat effects just actually makes it appear to be magic! And therefore enthralling.

The Hario Coffee Syphon is not based on new ideas at all – in fact the first syphon coffee makers are traced back to origins in the 1800s.

The thrill of seeing the water bubble up to the top chamber of the coffee maker is spellbinding. Then shortly after it will slowly seep back down into the lower chamber as brewed coffee. It really does seem like magic.

The device comes with a small alcohol burner which is the main control over the process. There’s a lower borosilicate glass chamber where you place pre-boiled water, and an upper chamber where the coffee grounds are placed (with a filter held in place by a clever weighting mechanism). The whole thing is held on a stand to hold the coffee maker above the alcohol burner. Can you see why it feels like a science lab way of making coffee?

Hario Technica Coffee Syphon 3
Hario Technica Coffee Syphon 3 available at Artistry Coffee

The water is heated further from below, and (here’s a Mickey Mouse bit of science) the expanding pressure in the lower chamber forces the coffee up through the connecting pipe into the top chamber where the coffee grounds are sitting.

This mixes the hot water with the coffee and begins the brewing process. If you can draw yourself away from being mesmerised by this coffee making device, you can help the effectiveness of the process a little at this point by stirring the water and coffee grounds in the top vessel.

The heat source now needs removing and covering, to extinguish the flame. This starts to reduce the air pressure below ( which has almost become like a vacuum – because the contents that were in the lower chamber are now in the upper chamber).

The reduced pressure below now gives the brewing coffee somewhere to go –  down!

So gradually the contents of the upper chamber will sink into the bottom glass vessel – straining through the filter in the middle section to give a clean, clear brew.

The top section then needs removing, as its work is done – and the stand that the bottom glass vessel is held by becomes the pouring handle to pour out your coffee!

See the Hario Coffee Syphon at Artistry Coffee – we stock the 3-cup version.

Always follow the manufacturer’s instructions, which give full explanation of the device, how to use it and any safety requirements.

Where does the best coffee originate?

Redemption Roasters Coffee pack and label - stocked at Artistry Coffee

Coffee is grown in many regions around the world – but mainly with the commonality that the coffee growing regions are within the band of the Tropics either side of the Equator – between the Tropic of Cancer in the  northern hemisphere and the Tropic of Capricorn in the southern hemisphere.

It is not just due the proximity to the Equator and the more consistent and moist tropical climate patterns that this produces, but also to the higher elevations present in Central and Southern America, tropical African regions and South East Asia and parts of the Middle East.

Coffee grows better at higher elevations (often 1,000 to 2,000 metes above sea level) – particularly the smaller beans of the Arabica variations which have generally been prized as the better beans, though there can be quite a variation in taste, flavour profile and production technique.

A bit like wine, coffee tastes different depending upon the bean, the soil and biodiversity environment, as well as the climate and the techniques of cultivation, preparation for roasting, washing, drying, etc.

Central and South America are the powerhouses of worldwide coffee production, with Brazil the biggest of them all.

Africa (the Sidamo region of Ethiopia) is often credited as the birthplace of human coffee consumption.

South East Asia and the Middle East also boast many coffee producing nations including their largest producers Indonesia and Vietnam with flavours thought to be more earthy and bitter.

Coffee roasting is usually done more locally to consumption – and ideally within just weeks or at the most a few months from consumption. Its best to grind coffee just before you consume it, if you have your own coffee grinder (see our range of handgrinders), to allow the coffee bean to contain the flavour until you release it.

There’s lots to discover about coffee beans, their flavours and characteristics – the best way is to try some different beans and take a few notes as you drink your coffee to create your own taste notes and get an idea of what your enjoyment of coffee is driven by.

There are many smallholder farms in amongst even the biggest coffee producing nations – we stock Redemption Roasters coffees who select coffee beans with the social responsibility agenda in mind and always on the lookout for an exceptional coffee.

See our range of coffees and their stories – coffees with social responsibility.

New coffee from Timor Leste and returning coffee from Nicaragua

El Diablo Beans at Artistry Coffee

Our coffee delivery has arrived, so we have some new beans to try.

It’s a year since we’ve had the El Diablo beans from Nicaragua – from the steep slopes of the Cerro Datanli El Diablo nature reserve. High quality coffee is grown in a rich biodiverse area by 10 smallholder producers. The taste notes are an appealing combination with fudge, orange chocolate and almond – and the aroma is enticing from the moment you open the bag. This one is best suited to espresso.

A new one to us – both as a country of origin and the bean itself is Raimutin Honey from the former East Timor – now known as Timore Leste (north of Australia and south of Indonesia in southern Asia). With taste notes including cashew, dark chocolate and nutmeg, these beans are best suited to filter.

Do take a look at our website at artistrycoffee.co.uk with the wider range of beans – and there are discounts for multi-buy purchases – which include some blends and ground coffee too.

 

See our products in more detail…

Unboxing the Asobu Cold Brew Coffee Maker on the Artistry Coffee YouTube Channel

Last year, on our Artistry Coffee YouTube channel we created a number of ‘unboxing’ videos to make it easier to see some of the features of the products we stock.

We think they’re quite useful, so will we’ll tweet them out again through the week.

We stock a range of handbrew coffee equipment that help you craft delicious coffee at home with artistry!

We love the way handbrew coffee makers enable you to engage with the coffee as you make it – experiencing more of the aroma and sensing the flavours of the coffee. The handbrew coffee making process tends to create moments of coffee making which pause the world around and can take you into a sensory experience which helps you appreciate the coffee more and be a momentary welcome break from the business of the day.

We thoroughly recommend freshly grinding your coffee – perhaps with one of our hand-grinders which enable the coffee to be ground to your preferred coarseness and ensures your coffee is fresher if you’re grinding the coffee just before you’re making it.

We love making filter coffee with a pour-over coffee maker, where you’re truly in control of the process and can experiment with the speed and flow of the hot water over the coffee. It can be where the true artistry of coffee making is at its best.

If you’re needing a simple coffee making solution though, the AeroPress or the Clever Dripper are so easy to use and very reliable in producing great flavours.

Plus, have you ever fancied making Cold Brew coffee? Well there’s lots of ways you can make it – and we’ve got some great products for that.

Do take a look around our website at artistrycoffee.co.uk to see a great range of coffee making products, and speciality coffee beans too.

So follow our tweets @artistrycoffee, or visit our YouTube Channel and see the great products of which we speak!!

 

Carranza Carrasco Peru :: Ethical Coffee Beans

Carranza Carrasco Peru coffee beans

With taste notes of peach, champagne, and juicy citrus the Carranza Carrasco coffee sounds quite different.

Grown at 1800m in the Santo Tomas area of Cutervo, Peru the small farm is in an isolated area but has a situation on a parcel of land that has ideal conditions.

Following processing the coffee is dried on tarpaulin laid out on patios.

Redemption Roasters are based in Aylesbury Young Offenders Prison with a mission to help reduce re-offending rates by skilling up the young people to help them find jobs and reintegrate into society. Small batches of beans are expertly roasted led by a Head Roaster and Assistant Roaster who train the young people in professional roasting skills and competition-level barista skills. So not only is the coffee ethically sourced but the roasting process is socially responsible too.