Categories
Coffee Ecology

The problem of disposable cups

One does not necessarily realize this, but the use of disposable cups has a real ecological impact. There are so many people who use it (and especially not recycle them) that the problem is real.

Categories
Coffee Review

Making the perfect espresso

Making a good espresso coffee is a real science. And the latter is a real pleasure. Every coffee we make is slightly different and we try to understand the small detail that influenced his coffee, why we found it better. We test different settings of mills, different quantities of coffee, a more or less long prebrewing…

Categories
Coffee Review

How to keep your coffee well?

The preservation of coffee is essential not to affect the aromas of coffee. Leaving it in the open air is synonymous with oxidation and when you like coffee, you quickly understand that mastering its preservation is important.

Faced with this problem, I did some research to understand how to keep his coffee well. I will try to explain what to do and what not to do.

For example, some very attentive people on some websites recommend keeping coffee in the freezer. That’s a bad idea. To do so, you may lose a lot of the aromas of coffee, because it is sensitive to thermal shocks. This is why it is advisable to heat the cup before a coffee is poured.

Coffee Storage Time

There is a difference in storage time between the grain coffee and the ground coffee. A coffee in grain, in good conditions, can be stored for about 5 weeks without loss of aromas too large.

For the conservation of ground coffee, the question is a little more complex in my opinion. Some will say that once ground, the coffee should be used within the hour. Others will say that in good conditions it can keep twice as long as the coffee in grain.

Things to avoid

There are a few simple things to avoid to keep your coffee well.

  1. Avoid buying too much coffee. If you buy a stock of coffee for the next 3 or 4 months, in the long run it will start to spoil.
  2. Do not store your coffee in the fridge or freezer. Three important problems occur when coffee is kept cold: moisture (condensation in contact with hot air), heat shock and residual odor/aromas of other foods stored in the refrigerator. Moreover the cold tends to damage the oils of the coffee.
  3. Do not use a box whose oxygen will not be expelled. As the coffee is consumed, the box will fill with oxygen and oxidize your coffee.

What are the enemies of coffee?

Coffee to four big enemies:

  • The oxygen
  • The Light
  • The humidity
  • The Heat

To guard against its big enemies, the easiest way is to take a suitable, waterproof and opaque container and then keep it in a room where it is about 20 °c. The container can make a difference, because actually, if you empty half of the box, it will fill with oxygen and oxidize the coffee.

Coffee Conservation Methods

The idea is not to advertise for a particular brand. The idea is to show the different methods existing to keep your coffee.

Roasters’s Bags

One of the most effective and cheapest ways to keep your coffee is simply to use the bags in which grain coffees are sold.

The latter can be sealed tightly with a “zip” closure system and have a valve to extract the oxygen from the bag. In addition they are opaque and will protect the coffee from the light.

A storage in this type of bag will be, much more effective than a box sylpheed.

“Valve” boxes

I bought a box, stainless steel that has a kind of valve inside that allows to expel the oxygen by sliding it inside until touching the preserved product. These are boxes that cost 20 to $30 and I manage to keep the coffee in grain for 1 month with (i.e. my consumption in the month).

The CO2 boxes

Same principles as boxes equipped with a vacuum pump except that this time an oxygen will be replaced with CO2. The CO2 is inert and will not oxidize the oxygen.

 

 

The last two systems presented are effective, but more expensive.

In conclusion

In conclusion it is not difficult to keep your coffee properly. This does not require crazy equipment. You just have to take some habits.

Categories
My recipes

Coffee recipe: Crinkles will accompany your coffee

In search of recipes for cakes that can accompany my coffee, I discovered the crinkles: Chocolate cupcakes. They are cracked above, covered with icing sugar and despite their small sizes, they are not dry by being melting inside.

The origins of this recipe seem to come from the mid-20th century of the House of Helen Fredell of St. Paul Minnesota. If you want to know more about the origins of this recipe, I invite you to consult this source.

The preparation:

The preparation is quick however, take into consideration that they must be left two hours in the refrigerator to harden the dough and be able to work it.

Ingredients for 30 Crinkles:

  • 200 g Chocolate
  • 50 g of butter
  • 2 eggs
  • 80 g brown sugar
  • 1 sachet of vanilla sugar
  • 1/2 teaspoon of chemical yeast
  • 190 g flour
  • 1 Pinch of salt
  • Ice sugar

Preparation:

  1. Melt chocolate and butter in a bain-marie
  2. Beat the eggs and sugar together. Add chocolate and melted butter to this preparation.
  3. Add flour, yeast and salt to the mix
  4. Place the dough two hours in the refrigerator until hardening. This step is necessary to allow to make pretty balls
  5. Preheat oven to 180 °c.
  6. Take out the dough from the refrigerator and form balls the size of a walnut. Completely cover with icing sugar each ball.
  7. Bake 10 minutes at 180 °c
  8. Let the crinkles cool down

Enjoy:)

Categories
My recipes

Coffee recipe: The recipe of coffee to the egg

I found a recipe for a really atypical coffee that had a lot of positive feedback. If like me you have some culinary curiosity, I think you’ll want to try.

Normally, this coffee is prepared in Vietnam using a Phin: a stainless steel accessory consisting of three parts: a kind of filter, a container and a lid. This recipe therefore requires a gentle and slow extraction method.

Categories
Non classé

How to use a “La Pavoni” lever machin

The Pavoni is one of the last Italian brands that still manufacture lever-coffee machines today. The design of the machine is sturdy and simple. A boiler is connected to a piston. This is operated using a lever by the user to create the pressure.

Owning this machine myself, I will give you my “personal protocol” and some tips that will allow you to have good bases to use it.