 So, at the meeting place, we have this drink: "A Salted Caramello".
It's an "espresso" beverage with espresso (optional) chocolate, caramel syrup, and a pinch of salt. Although, this is a popular beverage, some people are still curious / concerned about putting salt in their coffee. So, let's learn more about why adding salt to your coffee can actually be a creative and healthy way to alter the taste and experience of your coffee. 1. The first thing that happens when you put salt in your coffee is, it neutralizes the bitterness by blocking the taste buds responsible for tasting it. 2. This will also add thickness to the beverage, by making the water denser. 3. Adding just a pinch of salt will also help enhance the flavor of the espresso. 4. Adding salt also helps replenish some of the sodium that your body loses from drinking caffeine. 5. Salt in a coffee with milk helps break down some of the fats, and enzymes in the milk; for a more enjoyable after-taste / drinking experience. Along with improving the flavours, salt can have many health benefits to you favorite coffee beverage, but, we recommend experimenting for yourself, as this process is not for all taste-buds. So, if you're ever curious about adding salt to you coffee, come by the meeting place, and try our salted caramello (with espresso) to see if this is something for you! We hope to see you soon! Blessings, TMPC
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 So, you're probably wondering what more you need to know about caffeine; it wakes you up and keeps you alert, right? What else do I need to know? Well, let me just give you some fun facts that I think you'll find pretty interesting... 1. there is no ideal time to drink coffee Some people say that the ideal time to drink coffee is between 9am and 10am because that's when you get the maximum impact of caffeine in terms of the functional benefits. But, there’s also other research out there showing that the impact of caffeine varies based on when you regularly consume caffeine. However, ultimately, everybody is different, so there’s no one perfect time of day to drink coffee that will be ideal for everyone. 2. decaf contains caffeine it’s very hard to remove all of the caffeine from coffee, even with very selective and specific extraction processes. That said, most decaf coffees contain about between about 1% and 10% of the residual caffeine, inside the coffee, depending on the method. That’s still a lot less caffeine that’s available in coffee beforehand, and actually it’s about the same amount as in as in a hot chocolate. So clearly, it’s unlikely to affect you as much as a regular caffeinated coffee or tea. 3. filter coffee has more caffeine While espresso has a higher concentration of coffee, per serving, filter coffee (eg French press, drip filter, etc) typically has more caffeine per cup. The main reason is because you typically drink more filter coffee per cup than a standard espresso a double shot of espresso averages about 80 mg of caffeine v.s. around 125 milligrams in a 240ml (8oz) filter coffee. 4. dark roast does not have more caffeine People often say because dark roasted coffee tastes stronger, it has more caffeine. I’ve also heard the opposite: that because it’s been roasted darker, some of the caffeine has been ‘roasted off’. The first statement is false.. Dark roasted coffee does taste stronger; it has been roasted longer. So, it is stronger, but not in caffeine. So, now that you know more about caffeine, and know what you're drinking, we'll be waiting to make you that amazing cup of coffee.
Blessings, TMPC Dear readers, this week we would like talk a little bit about coffee roasting! As some of you know, the coffee cherry is picked and then roasted before it actually makes it to the bags of coffee that you purchase from the shops. Coffee beans can be roasted in different ways such as light, medium, and dark, and the flavour of your coffee largely depends on the roasting process. “it is for the home brewer, perhaps the most important stage of the entire chain of events that takes us from farm to cup” “roasting the coffee beans.. this keenly observed and succinct process that gracefully traverses the line between science and art..” As you may be thinking, this is a very complex process that requires skill and diligence. After the coffee is picked from the farm, the roasters will buy it. Many roasters, but not all, will take into consideration the sustainability and ethics of the farm. Roasting coffee requires much skill and can very easily be messed up, this is why the roaster needs to be someone who possesses a great deal of skill. “..a bad roaster or an average roaster… can very easily corrupt even the finest specialty beans” The method of roasting a bean can change and manipulate the flavor dramatically which is why roasters will go through years of roasting and experimenting and trying different methods and styles until they come up with something that they like! “…the growing realization that coffee is enormously complex has only really cemented a feeling of acceptance as to how powerless we are to truly affect and select its attributes on a molecular scale.” Coffee roasting can take anywhere from 7-20 minutes generally speaking, and the main idea is to generate a flavor through applying heat to the beans. The water contained in the beans will slowly start to evaporate, this is the drying process. Then the beans will become so dry that they go through a stage called first crack. Think of a snail that has become too large for its shell that it pops off! The coffee can actually be consumed at this point but depending on the roast style, the process can be continued and roasted more. The longer you leave the coffee in the roaster, the more nutty, charred, and smokey the flavor becomes. The darker roasts are often used for espresso. There is so much more to this process, but hopefully this was a helpful intro into the coffee roasting process. We hope that you feel inspired to do more research and to learn a little bit more about all that goes in to the process of having a delicious cup of coffee! Have a blessed weekend! TMPC information sourced from The Curious Barista's Guide to Coffee by Tristan Stephenson. Published in 2019 by Cindy Richards.  As a 'barista in training' when it comes to making coffee there is a lot of new words, smells, flavours, ideas and concepts that I suddenly need to understand."The slowest part of coffee extraction is not the rate at which compounds dissolve from the particulate surface. Rather, it’s the speed at which coffee flavor moves through the solid particle to the water-coffee interface, and this speed is increased with temperature." Uhm what..? I'm always looking for inspiration and information as to how I can make good coffee without fully understanding the whole science behind it. And today I was stumbling over this little chart that just makes the coffee aspect of my life a little bit easier. Not only because we need to understand the difference between coarse and fine coffee grinds for different brewing methods, but because it compares the size of the grinds with something that we actually understand - like salt. So here it is. Hopefully making your coffee tasting better at home!  (Chart found on en.ilovecoffee.jp)
Each month we scour the web for interesting coffee finds to share with you. This month, we came across this simple but interesting infographic about what's going on in your cup of coffee! Topics of address include the health benefits of drinking coffee, chemicals to be aware of, and why caffeine might be better for you, to name a few. |
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