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Yemen Coffees: Variations on the World’s Oldest Cup Profile

Coffee typically grows on steep terraced slopes in Yemen. Courtesy of Port of Mokha.

As most readers know, Yemen is the oldest continuously cultivated coffee in the world. The Coffea arabica tree originated in Ethiopia but was first systematically cultivated and commercialized in Yemen starting in about 1500. Until European colonists got into the game about 200 years later, Yemen produced virtually all of the coffee drunk in the world.

And, surprisingly, however, much coffee production practices changed as coffee spread from Yemen to the rest of the world, Yemen has stayed with its original, ancient methods. Most Yemen coffees today are still produced almost exactly as they have been for hundreds of years: The coffee fruit is picked and laid out to dry on rooftops, the dried fruit husks are split open with millstones, and the beans are winnowed and cleaned by hand. Until recently, the only changes in this ancient production method consisted of putting tarpaulins under the coffee fruit while it was drying and hitching the millstones to gasoline engines rather than draft animals.

Importer Mokhtar Alkhanshali and farmers demonstrate how unripe coffee fruit is removed from ripe before drying. Courtesy of Port of Mokha.

Meanwhile, the rest of the coffee world headed in a different direction with its production methods. The goal became clean, predictable-tasting coffees. The washed method, which involves removing the fruit from the freshly picked beans before they are dried to minimize the unpredictable impact of the fruit on the cup, became the norm for fine coffee in most of the world. Yemen’s handmade and consequently expensive and irregular-tasting coffees lost their way in a specialty world dominated by clean, dependable washed coffees.

There were enthusiasts who loved those unpredictable Yemen coffees, of course, and forward-thinking Yemeni coffee producers who continued to do their best to promote them. But by the early 2000s, it appeared that Yemen, stressed by regional power games, imported terrorism, homegrown civil conflict and proxy wars, might virtually stop exporting coffee altogether and end simply as a nostalgic chapter in coffee history.

A Turn Toward the Unique

But at around that same historical moment, high-end specialty coffee began to change, driven by a new market that rewarded uniqueness in coffee rather than simple consistency and predictability. Green coffee competitions and auctions began identifying highly differentiated coffees and rewarding them with higher and higher, sometimes outrageous, prices. A top lot of Geisha (also spelled Gesha), the famous Ethiopia-via-Panama coffee variety celebrated for its vivid, surprising cup character, recently sold at auction for a record-breaking price of $2,568 per pound, green and unroasted.

Yemen also fulfills another element in the new coffee paradigm: doing good by selling fine coffee. Yemen’s distinctive and storied coffee offers a modest yet clear opportunity to help some of Yemen’s people achieve more secure and stable lives by selling more of their coffee at higher prices. Six years into an armed civil conflict that has killed and injured over 18,000 civilians, Yemen remains the largest humanitarian crisis in the world. Over 20.1 million people—nearly two-thirds of the population—required food assistance at the beginning of 2020. So it is an understatement to point out that Yemen is a prime candidate for producing coffee that both tastes good and does good.

Add to this the fact that women don’t have basic human rights in Yemen, a fundamental problem that goes deeper than the current conflict. Unfortunately, we weren’t able to source roasted coffees from members of the International Women’s Coffee Alliance (IWCA), but there is a Yemen chapter. One longtime member, Sameeha Mohammed, regularly imports her fine Yemens to North America, which you can buy online at Sedna Coffee.

Yemen coffee producer Sameeha Mohamed and an associate at drying tables. Courtesy of Mery Santos, Sedna Coffee.

Importer/roaster Qima Coffee, whose Qima Foundation is the only non-profit organization in Yemen that works closely with smallholder coffee farmers, works with women from rural communities in the regions of Dhamar, Ibb and Mahwit to help establish and support women-farmer groups. Qima then pays premiums for this coffee to encourage more women-led participation in the supply chain and to ensure that women are fairly compensated for their work.

It would seem, then, that Yemen, with its varied cup, ancient tree varieties, high, dry terroirs, traditional processing methods, and dignified though struggling small-holding producers, is ready for its second star moment on the world coffee stage.

Good Press, Limited Volume

And, to some degree, it is beginning to claim that moment. The Monk of Mokha, an account by celebrated writer Dave Eggers of Yemeni-American Mokhtar Alkhanshali’s dramatic adventures in Yemen while setting up his successful coffee export-import business, was a New York Times best-seller in 2018. (We review four coffees imported by Alkhanshali’s company, Port of Mokha.) Green coffee auctions of Yemen coffees organized both by private exporters like Port of Mokha and by the Alliance for Coffee Excellence (ACE) have attracted impressive prices for elite lots of Yemen coffees.

Nevertheless, when we started contacting roasters and combing through websites looking for Yemen coffees to review that might be available now for consumers to buy and enjoy, we came up with a grand total of … 22! By way of comparison, when we went looking for coffees from Guatemala to cup for our September 2021 report, we easily ended with over 50 and probably could have sourced twice that number had we tried. Apparently, only a handful of exporter/importers appear able to master the challenges of sourcing and shipping top lots of Yemen coffee to markets outside the Middle East.

However, the 22 Yemen samples we received compensated for their limited number with high overall ratings: an average of around 90, with a high of 96 and a low of 85. Most displayed an impressive traditional range of Yemen coffee character, as well as some striking innovation. We review the nine highest-rated here.

What sensory pleasures and coffee insights can an enthusiast expect from these nine top-rated Yemens?

Taste Variations on the World’s Oldest Cup Profile, Intact yet Refined

Seven of these top-rated Yemens were processed using the ancient Yemen dried-in-the-fruit method, but with crucial refinements. They were produced from ripe fruit only, for example, rather than a mix of ripe and unripe, and were subject to controlled drying to prevent them from drying too quickly and turning flat or woody, a problem with some of the lower-rated among this month’s samples.

A bag of green coffee imported by Port of Mokha. Courtesy of Port of Mokha.

The best of these new/ancient Yemens were astonishing revelations of intricacy in aroma and flavor. All had flowers, all had fruit, often dark berries, all had variants on chocolate, all had aromatic wood notes almost incense-like in their complexity. Yet a single category of that array seldom dominated; most of the best natural-processed samples pretty much had most of it going on. Credit, perhaps, high growing elevations and semi-arid growing conditions, which encourage stressed trees with low yields of very dense beans. Or the ancient tree varieties. Or the careful conduct of the natural, in-the-fruit drying.

The most impressive in its aromatic intricacy is the 96-rated Port of Mokha Yemen Lot 106 from the very high-elevation Bait Alal community; reviewer Kim Westerman cites its “deep yet soaring, vertical complexity.” Two of these seven natural-processed samples displayed a surprising Kenya-like juxtaposition of savory depth and juicy liveliness: the Euphora Coffee Wadi Al Mahjr (95) and the Chromatic Port of Mokha Al Jabal (94). The Collage Yemen Mokha Matari (93) was a bit more idiosyncratic, with an earthy lean to the bittersweet structure and a sarsaparilla-like throughline; the Equator Coffees Yemen Sana’a (93) tilted toward earth and tobacco as well but juxtaposed with stone fruit and honeyish flowers. Finally, the Dragonfly Yemen Mocha Haimi (93) showed a gentle, round yet aromatically comprehensive side to the Yemen new natural cup.

Taste One of the World’s Newest Cup Profiles

If the seven coffees praised above represent successful refinements of the world’s most ancient processing method, we review two samples that represent the coffee world’s latest efforts to differentiate cup profile through increasingly elaborate variations in processing method. Like traditional Yemens, these two samples are natural coffees, dried in the whole fruit. But between picking and drying, they were subject to fermentation procedures designed to complicate or intensify the usually fruit-toned natural cup profile.

The Qima Coffee Bait Alal Community (93), despite being grown on centuries-old terraces surrounding a famous coffee village, was subject to a particularly elaborate processing sequence. Qima calls the approach its “alchemy method.” The whole coffee fruit proceeds through three kinds of ferment: first a conventional aerobic (with access to oxygen) stage, then a pressurized anaerobic stage (during which the fermenting fruit has no access to oxygen), and finally a fermentation stage in a darkened room, before the usual final slow drying.

Farmers and children in the Bait Alal community. Courtesy of Qima Coffee.

The result in the Bait Alal sample is a coffee with a distinctive, unconventional profile that seems to particularly reflect the impact of the anaerobic ferment stage, with a juicy yet tangy-tart lactic-acid character enveloped in tropical fruit sweetness. It is perhaps a polarizing profile that many coffee drinkers will prize for its originality and bright, perfumy intensity (these coffee lovers might argue for a rating higher than our 93) while others may find it intriguing but perhaps a bit cloying in its fruit-toned sweetness and yogurty lactic hints, and feel that our 93 is too generous.

One other coffee we review this month also went through an anaerobic or limited-oxygen fermentation stage, the Port of Mokha Al Wadi (94). The method here was much simpler, involving a single anaerobic ferment of the whole coffee fruit in a sealed vessel before slow drying. In this case, the lactic-acid influence of the anaerobic processing shows more as a backgrounded complication to a big, resonant profile: floral, date-toned and pungently chocolaty.

Taste Coffee Varieties Grown Nowhere Else in the World

Most Yemen coffee is produced from coffee varieties grown in the region for a very long time, perhaps centuries. Until now, these varieties have been known only by the set of traditional, rather folkloric names assigned to them by local coffee tradition. However, earlier this year a study was published describing the results of genetic fingerprinting of 137 samples of Yemen coffee drawn from an area of over 25,000 square kilometers. Along with a surprising number of the world’s other cultivated Arabica varieties, including indigenous Ethiopia varieties, the researchers turned up “an entirely new set of genetics” unique to Yemen. In other words, they found coffee trees growing in Yemen with genetics that do not match the genetic footprints of coffee plants growing anywhere else in the world, including Ethiopia, the presumed home of Arabica.

The researchers referred to the newly identified Yemen-only material as the “new-Yemen cluster,” but importer/roaster Qima Coffee, in the context of an Alliance for Coffee Excellence (ACE) auction, has publicized and promoted this genetic cluster under the name “Yemenia”. According to Faris Sheibani, Founder and CEO of Qima, the name Yemenia was proposed “so that farmers can identify the genetic uniqueness of their coffees and capture the value that is associated with that uniqueness.” He adds that the name Yemenia “is free for use by any Yemeni trader, exporter, cooperative and farmer and exists for the benefit of the industry.”

Nevertheless, many farmers and their more conventional exporter partners may stick with traditional names for their tree varieties for now. In either case, however, exceptional Yemen coffees like those we review in this report are likely to have been produced from tree varieties unique in the world of coffee.

Test the Chocolate Myth

In traditional coffee lore, Yemens are reputed to taste chocolaty. It is said that that this tendency is what caused some imaginative beverage-namer to start calling drinks composed of coffee and chocolate “Mocha,” using the common name applied to Yemen coffees up through the mid-20th century. Many Yemens in this month’s small sampling do display chocolate notes, although complexly and variously: dry baking chocolate, rich dark chocolate, sweet-toned cocoa, nut-like cocoa nib. Many samples also showed a tendency to display rich wood tones – cedar, in particular. We hardly cupped enough samples to speculate on the reasons for this twin tendency. Chocolate, in general, appears to be associated with the impact of roasting on fruit notes, and Yemens, always dried in the whole fruit, usually provide the needed fruit. Wood notes were a common thread through virtually all of the samples, but in the best, the wood tended to be complex and rich, often cedary, rather than simple and flat.

Ancient Origin, Barely Tapped Potential

After sampling this handful of often brilliant coffees, it is hard not to conclude that Yemen’s potential as a source of fine coffees in the distinctive contemporary mode has barely been tapped. Virtually all of this month’s top-rated coffees came from traditional coffee-growing regions situated in the high mountain growing regions west of the capital, Sana’a. Four are from the same famous coffee community, Bait Alal. But considerable coffee is grown elsewhere in Yemen. Among exporters to the U.S., Europe and Asia, perhaps only Qima Coffee may be well-connected and well-funded enough to cast a wide geographical net for fine Yemen coffee. However, Qima’s main focus, for now, appears to be raising awareness of Yemen coffee through competitions and auctions rather than supplying coffee lovers with a range of fine roasted Yemens.

Hopefully, as the devastating civil and proxy conflicts in Yemen diminish and the word gets out to coffee enthusiasts, this singular coffee origin will fully emerge into the spotlight of its second starring appearance on the world coffee stage.

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Coffee at Home is Popular, La Cabra Moves into NYC, Paul Smiths Coffee Jackets in Paris

read all about it The National Coffee Association releases its latest National Coffee Data Trends Report. The report tracks trends by coffee consumers and provides a map […]

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sherrygorugh · 3 years

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sustainability || about a bag.: The Reverse Orangutan

an eco-friendly bag is everyone's responsibility to recycle including waste management.

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Happy National Coffee Day 2021

dream May all your drinks come true. On this day, a day that is observed, commemorated and celebrated by the beverage industry, the focus is often on having a […]

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sherrygorugh · 3 years

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This Coffee Time: Haris 100th, The Postal Service Goes Espresso, Copenhagen Gets Fruity

happenings Copenhagen has a new café called Sneezing Fruits by the purveyors of Alice. Beyond the scare of being sneezed on orover, the culture is intrigued. There’s layers […]

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sherrygorugh · 3 years

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on Coffee.: Coffee Stops, Coffee Shops, Coffee Stirrers and Becky Chambers’ Tea.

on Coffee.: Coffee Stops, Coffee Shops, Coffee Stirrers and Becky Chambers' Tea.

lets talk. 1. In the meantime, when he was at home in Chicago, Ifergan worked as a line cook at various kitchens and began to learn more about coffee — […]

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NYFW SS ’21: Bathsheva’s Serendipity, Telfar’s Drip, Kate Spades’ Cups and Coveteur’s Two Hands.

NYFW SS '21: Bathsheva's Serendipity, Telfar's Drip, Kate Spades' Cups and Coveteur's Two Hands.

A look at coffee culture during NYFW Spring 21 shows. Kate Spade customized coffee cups during her Spring/ Summer collection. The simple white cups professed love for New […]

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This Coffee Time: As You Are in Brooklyn, Teen Vogue’s Sub List, Verve Coffee Roasters Coastal Drift.

This Coffee Time: As You Are in Brooklyn, Teen Vogue's Sub List, Verve Coffee Roasters Coastal Drift.

a look at the week in coffee culture

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sherrygorugh · 3 years

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How Long Does a Coffee Grinder Last? Sharpen The Blades To Make It Last!

The coffee grinder is the most cherished coffee equipment among coffee lovers. It allows you to brew your everyday coffee using freshly ground beans – a method that produces java with bold and robust flavors.

Quality coffee grinders often cost a fortune; hence many people worry about them breaking down a little while after purchase. So, How Long Does a Coffee Grinder Last?

The life expectancy of your coffee grinder depends on the brand, coffee beans used, roast degree, and how often you grind coffee in it.

A good quality grinder that is used regularly should last you for about 5-10 years. A good blade grinder will grind about 500-800 pounds of coffee beans before its blades begin to dull.

Burr grinders, on the other hand, will grind up to 1500 pounds of coffee before you have to replace the burrs.

So, if you’re wondering how long your coffee grinder will last, don’t fret. In this article, I’ll explain everything that accelerates the wear and tear of coffee grinders. I’ll also walk you through tips that will help you increase the life expectancy of your grinder.

Why Do You Need to Change the Burrs of Your Coffee Grinder?

If you want your burr grinder to maintain an optimum level of performance, you need to replace its burrs as often as required.

Several factors, such as rocks and unroasted coffee beans, can slowly damage the burrs of your grinder. These damages occur slowly and gradually and may not be easy to detect until it’s too late. By the time you realize that your burrs need changing, the chances are that your coffee grinder is already deteriorating, and the quality of your coffee grind has gone downhill. So, to keep up the good quality of your coffee, ensure that you change the burrs as soon as you notice them going dull.

Signs that Your Coffee Grinder is Worn Out.

While five years is the minimum estimate of how long your coffee grinder will last, you need to replace the burrs for most espresso grinders at least once or twice a year. For other retail grinders, you should change the burrs once every one or two years.

Below, I have explained some simple ways to check and confirm if the burrs of your coffee grinder need replacing.

Dull burr edges

The most obvious way to find out whether the burrs of your grinder are in good shape is to feel them with your hands. If you can remember how sharp the burrs were when the grinder was brand new, feeling them by hand is sure to tell the level of damage acquired.

If the burrs feel dull and undefined, it would be best to make arrangements to replace them soon.

Coffee grounds gradually become not so uniform.

As the burrs of your grinder dull, they begin mashing instead of grinding the coffee beans. The blunt edges will no longer slice through the beans; instead, they will smash and crack them into smaller sizes.

So if you want to know if your grinder still powders uniformly, crush a few beans in your grinder, then look at them closely. If the grounds are not consistent in size, it’s not a good sign. You should keep in mind that different types of grinders can produce a variety of grind sizes. So you shouldn’t stress out when you find a slight diversity in terms of the grind size of your coffee beans.

However, if your grounds are so irregular that there’s no single size comprising a major portion of the coffee, then there is a reason to worry. Replace the bars of a coffee grinder immediately to keep your grinder working properly and save yourself from drinking coffee that doesn’t taste good.

The need to grind finer.

After using your coffee grinder for a while, you may start noticing a slight difference in the quality of the grind produced in the same grind setting. If you feel like you always need to make your grind size finer to make your brew, it is a sign that your burrs are wearing out.

For instance, if you always use a nine setting to get the perfect grind for pour-over coffee, but now you use a six or a seven, it means that the bars are close to replacement time.

This happens because the burrs lose their sharpness over time; hence they do not grind with precision like before. Because of this, coffee grounds will always come out with a coarser texture than expected.

So once you start grinding final to achieve a certain level of grind texture, it’s time to replace the bars of your coffee grinder.

Your coffee grounds come out in lumps.

Lumping is the easiest tell for grinders that are wearing out, especially for those designed specifically for espresso. When grinder burrs start dulling, they sometimes dispense the coffee grinds in small clumps. Now, you can easily break these clumps between your fingers, and they don’t affect the taste of your brew. However, they are an early sign that your burrs will need replacing soon.

How to Sharpen the Blades of Your Coffee Grinder.

After using a blade grinder for a while, you will start noticing the blades losing their sharpness. When the blades become blunt, your grinder won’t be able to slice through the beans properly, affecting the size of your coffee grinds and the final test of your cup of Joe. Therefore, it is vital to have nice and sharp blades in your coffee grinder.

The simplest and most affordable method of sharpening the blades of your coffee grinder is to use rice. Take one cup of uncooked rice, put it in your grinder, and then grind for 60 to 70 seconds before turning the grinder off. Next, take out the rice and wipe the blades with a damp cloth first to remove the bits of rice, then with a dry cloth to remove the dampness from the blades.

In addition to sharpening your blades, the rice will clean and remove any oil residue or coffee grinds hiding in the hard-to-reach parts of your grinder.

You can also sharpen the blades of your coffee grinder manually; however, this method requires specific tools and a set of skills to produce good results.

How to Make your Coffee Grinder Last Longer.

Every kitchen appliance that you buy will inevitably get worn out, and coffee grinders are no exception. However, if you put a little more thought into taking care of your machine, you can ensure it stays in good working condition for longer.

Below are a few tips to help you increase the life expectancy of your coffee grinder.

· Use your coffee grinder exclusively for grinding coffee beans. Avoid putting any non-coffee items such as whole spices and nuts in your grinder. Be careful of the presence of rocks and stones that may look like beans—using your coffee grinder to grind items other than roasted coffee beans increases the risk of damage to the appliance.

· Keep the coffee grinder upright as you grind. Grinding your coffee beans at an angle can create pressure over the burr shaft, causing the grinder to produce uneven coffee grounds. Grinding at an angle is a common mistake that several coffee enthusiasts make. You should avoid it because the pressures put over the burrs will hasten their wear and tear.

· Keep an eye out for signs of wear and tear. You should regularly check for early signs indicating that your grinder’s burrs or blades need sharpening or replacement. You do not have to do this every day – a single check every two months should do.

· Clean your coffee grinder regularly. Keeping your coffee grinder clean will ensure that the flavor of your coffee remains unchanged. Cleaning removes coffee oils and grinds residues that attach to the grinder walls and turn rancid after a while. These residues not only impact the taste of your coffee but can also hinder the proper functioning of your grinder.

Conclusion

As mentioned above, your coffee grinder can last between 5 to 10 years, provided you take care of it well. Always look for signs of wearing burrs or blades, and replace or sharpen them accordingly to keep your grinder working properly for a long time. On top of that, please ensure that you follow the tips above to help you keep your coffee grinder working properly for longer.

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sherrygorugh · 3 years

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Tradition, Diversity & Measured Innovation Elevate Guatemala Coffees

Women taking a break while working in a coffee nursery on a Guatemalan farm. Courtesy of Kenneth Davids.

While some people in the specialty coffee industry still refer to the “classic Central America cup,” effectively lumping together the diverse coffee-producing countries of Guatemala, Honduras, Nicaragua, El Salvador and Costa Rica, it is more the trend now to make increasingly fine distinctions among these origins in terms of varieties, processing, and cup profiles specific to each. Single-origin coffees are the primary driver of sales in the specialty market, and this month, we look at the coffees of Guatemala, something we haven’t done in report format since 2013.

When Coffee Review editor Kenneth Davids surveyed the landscape of Guatemala coffees more than 20 years ago, the themes that emerged were growing region, roast level, and the efforts of Anacafe, the Guatemalan Coffee Association founded in 1960, to frame the country as a worthy and distinct competitor in the specialty coffee arena after decades of civil war. In 1990, “Guatemalan Coffees” was launched as the branded name of an increasing specialty coffee output, and in 2018, coffee was recognized by the Guatemalan government as an “Intangible Heritage of the Nation” for its contribution to the national economy and its historical rootedness in the culture.

By the time we published our 2013 Guatemala report, producers were starting to experiment with planting different coffee varieties, but we didn’t see the processing experiments that were already well underway in nearby Costa Rica. Perhaps battles with leaf rust slowed down the experimental spirit, but it may just be that classic washed coffees represented the Guatemala name well enough to satisfy both producers and consumers.

How are things in 2021? In one sense, the story of coffee in Guatemala is like the story of specialty coffee across the globe: Coffee drinkers, importers and roasters are busy looking for the next great novelty. This impulse is part human nature, part the privilege of easy access to coffees from almost anywhere. For coffee producers at origin, scratching that itch by offering unusual varieties or experimental processing methods can result in higher premiums. But what was interesting about cupping the 52 coffees we received for this report is that traditional varieties and processing methods still seem to rule the Guatemala roost, at least if we judge in terms of ratings.

Planting seeds in a Guatemalan coffee nursery. Courtesy of Kenneth Davids.

Of the 52 coffees we received for consideration, 33 were washed-process, 15 were natural-processed, two were honey-processed, and two were processed anaerobically. The highest-scoring ten, which we review here at 92 to 96, are mainly traditional washed-process, with two naturals.

In terms of varieties of Arabica among the submissions, if we consider the traditional varieties grown in Guatemala to be Bourbon, Caturra, Catuaí, Typica, Maragogype, Pache and Pacamara, then the only outliers we review here are two Geishas, both washed. Since its rediscovery in 2004 the Geisha variety has been carried into every coffee growing region in the world, or so it seems, prized for its rich florality, focused fruit, and balanced structure. But it’s the traditional varieties that dominate this month’s reviews and ratings.

Two Standout Washed Geishas Roasted in Taiwan

GK Coffee’s Sierra Roja Geisha, which rated 96, is a Geisha in technicolor — focused and confident with exuberant florals throughout the cup — and it’s woman-farmed. Lorena Castillo Castellanos of Sierra Roja Farm, in the cloud forest of Sierra de las Minas, began farming her father’s shade-grown trees two years ago. Castellanos has a background in conservation and sustainability, values she brings to Sierra Roja as she experiments with new varieties and processing methods.

For GK roaster Gary Liao, Guatemala is the epitome of a classic producing region because the coffees it produces represent a range of sensory expression, which helps him perfect his own sensory training in identifying specific coffee varieties. Geishas from the highlands, he says, are unmistakable for their rich floral sweetness and high-toned acidity. (He likes this Sierra Roja as cold-brew, as well as filter coffee.)

Another Taiwanese roaster, woman-owned Green Stone Coffee, submitted a lovely washed Geisha that’s also from the high-altitude, Geisha-friendly Sierra de las Minas region. This coffee, which scored 93, is intensely fruit-driven with notes of passion fruit and spicy florals.

Of this coffee, Green Stone owner and educator Kelly Wang says she likes the bright, balanced acidity that high-grown Geishas can offer. She particularly admires fourth-generation farmer Teodoro Engelhardt’s vision to create a farm representing a self-sustainable ecosystem in the micro-climate of a tropical rainforest.

The Many Faces of Classic Washed Varieties

The heart of our own experience cupping through more than 50 Guatemala coffees from all over the country resided particularly in the success of classic varieties processed by the traditional washed method. What’s interesting is that the top six washed, non-Geisha samples we review here, ranging from 92-94 in score, were grown in four different regions: Huehuetenango (in the northwest highlands), Fraijanes (a south-central plateau), Lake Atitlan (in the southwest), and Lake Amatitlán (south of Antigua). And almost all of the traditional varieties are represented here; only Maragogype is missing.

Freshly released from the fermentation tank, coffee beans at a traditional Guatemalan mill are “washed” or cleaned of fruit residue in a channel of moving water. Courtesy of Kenneth Davids.

Of these classic coffees, San Diego’s Nostalgia Coffee Roasters’ Guatemala La Voz earned the top score at 94. Owner-roaster Taylor Fields says this coffee was originally selected for Nostalgia’s Memory Lane blend, but the team loved it so much that they decided to offer it as a single-origin selection. Comprised of Typica, Bourbon and Caturra, the cup profile displays both deep chocolate and high-toned citrus notes. Grown near the shores of famous Lake Atitlan, this coffee is produced by smallholding members of La Voz que Clama en el Desierto cooperative, whose production is highly regarded throughout the country for its clarity and brightness.

Iconic farm El Injerto is known for its early adoption of a policy of not supplementing its own production by buying coffee in parchment from other farms. This policy created what is essentially an “estate” coffee, much like an estate wine, with the Aguirre family controlling every step, from planting to milling and every other stage along the way. Women-owned Equator Coffee, based in San Rafael, California, sent us El Injerto’s washed Pacamara (93), a beautiful example of this inherently sweet savory variety, richly bittersweet (think hop flowers) and deeply chocolaty with a full, viscous body. El Injerto is located in what is perhaps Guatemala’s most famous growing region, Huehuetenango, on the slopes of the central mountain range, where soils are mostly clay and altitudes range from 3,000-6,000 feet, allowing for a broad range of expression.

Equator’s Director of Coffee Ted Stachura says, “The Aguirre family has a laser-focused approach to new varieties and processing methods. Once experimentation is complete, the resulting coffee they are able to produce is of the highest quality. If the results of their testing doesn’t show great potential, they do not bother offering those types. Pacamara has a proven track record on the farm and we are now purchasing a small quantity of this coffee every year.”

Another Huehuetenango coffee, a Pache grown in Santa Barbara, was submitted by States Coffee (93). Owner Keith Gehrke says of Guatemala coffees, in general: “I really fell in love with coffee from Guatemala back in 2007 when I met Edwin Martinez from Finca Vista Hermosa. His coffee was amazing, and he became a friend. That was also the first time I was a head roaster for a company. So, a very memorable and nostalgic experience for me now. Guatemala coffees have such a great balance in the cup, along with body and sweetness, so that if I had to choose only one origin to buy forever, I would probably pick Guatemala.” This Pache exemplifies Gehrke’s observation with its vibrantly sweet, subtly complex profile. Pache is a natural dwarf mutation of Typica, discovered in Guatemala in 1949.

Finally, Denver-based Novo Coffee Roasters submitted an El Mirador (93), also from Huehuetenango. This blend of Caturra, Catuai and Bourbon grown by smallholding farmers is crisply chocolaty with undertones of sweet herbs.

One entry from the Fraijanes Plateau, a region that began exporting in earnest to the U.S. only in the last two decades, comes from Kakalove Café in Chia-Yi, Taiwan. It’s thought that because much of the soil in this area is volcanic, coffees grown in Fraijanes exhibit distinctively balanced acidity, which is certainly true of this coffee, a Yellow Catuaí (93). Owner-roaster Caesar Tu says that Oscar Pimentel’s farm is mostly experimental microlots, but because of shipping delays related to Covid-19, his selection for importing to Taiwan was quite limited, so he felt lucky to find this sweet, vibrant, resonant cup, the epitome of a daily-drinker.

Charlotte, North Carolina’s Magnolia Coffee offers this Guatemala Finca San Gerardo. Courtesy of Magnolia Coffee.

Rounding out the best of the classic submissions is Charlotte, North Carolina-based Magnolia Coffee’s Finca San Gerardo Bourbon (92), a deep-toned floral and nutty cup grown in the Lake Amatitlán region of south-central Guatemala, just south of Guatemala City (and not to be confused with the larger Lake Atitlan). Owner Jay Gestwicki has been buying green coffee from this farm for a number of years. He says he was looking for “an exceptional everyday drinking coffee” with clear chocolate notes and lots of nuance, and this coffee fits the bill.

Two Compelling Natural-Processed Coffees

The number of natural-processed coffees we review at Coffee Review has steadily increased, year by year. In the context of Central America, Guatemala may be far less exuberant in experiment than Costa Rica, El Salvador and certainly Panama in terms of getting on the “funky train” of anaerobic processing, but naturals — coffees that have been dried in the whole fruit — appear to be coming on strong. Of the 15 natural-processed coffees we received for this report, two scored 92, which we review here: Taiwan-based Qin Mi Coffee’s Acatenango Pacamara Natural and Plat Coffee’s Finca Granada Natural.

The former represents yet another growing region, Acatenango, whose sandy soils are enriched by minerals from regular volcano eruptions nearby, perhaps encouraging coffees that display savory tones as well as sweet. Qin Mi’s Pacamara is cleanly fruity and richly bittersweet. The Plat Finca Granada is a Bourbon-Caturra blend from Huehuetenango with notes of pie cherry, lavender, and cocoa nib. Plat’s Raymond Cheung likes Guatemala naturals for the value they offer, while Qin Mi’s roaster “Hank” chose this particular natural from 40 Guatemalas he blind-cupped.

Qin Mi’s roaster “Hank” chose an Acatenango Pacamara natural from 40 Guatemala coffees he blind-cupped. Courtesy of Qin Mi Coffee.

Balance, Familiarity, Quality

The biggest takeaway from our cupping is that Guatemala is a go-to origin for balanced coffees of a style we recognize and love, whose quality is high across the board, and whose innovation is measured and largely successful.

The post Tradition, Diversity & Measured Innovation Elevate Guatemala Coffees appeared first on Coffee Review.

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sherrygorugh · 3 years

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3 Reasons Why Are Good Coffee Grinders Ridiculously Expensive. Does It Worth It?

A coffee grinder is a must-have appliance for all coffee enthusiasts. Furthermore, owning an excellent quality grinder will transform your everyday coffee experience.

There are several types and models of coffee grinders on the market, each with its unique qualities. Basic coffee grinders perform a satisfactory job, but some great grinders produce excellent evenly ground coffee; however, they are very expensive. So, why are good coffee grinders ridiculously expensive?

The best coffee grinders are often expensive because they produce a good quality grind. Additionally, they have several grind adjustments that you can choose from when brewing. Some of the good coffee grinders are designed marvelously, contributing to their overall high cost.

If you want to know which type of coffee grinder is worth your money, worry not.

I urge you to read below to get all the information you need about the cost of the different coffee grinders on the market. I have also included some information on what makes the expensive coffee grinders good at their job.

Why Is a Coffee Grinder Important?

When it comes to making a cup of Joe, the coffee grind is what will determine the quality of your brew. In fact, many coffee lovers insist that a good grinder is a vital piece of equipment in your coffee kit. If you own a low-quality coffee grinder, you’ll always brew terrible coffee no matter how sleek your coffee machine is.

So, why are coffee grinders so important?

It lets you brew fresh coffee all the time.

Freshly ground coffee beans produce the best beverage. If you always buy pre-ground coffee, then you haven’t experienced the taste of good quality java.

When you buy pre-ground coffee, it has already lost most of its freshness. It often lacks good flavors and tastes more bitter than coffee should.

On the other hand, freshly ground coffee still possesses all the complex flavors held together in the bean. So, when you grind your coffee beans right before brewing, they get limited exposure to oxygen, and oxidation of the coffee elements is very little. Because of this, freshly ground coffee always has bolder flavors and aromas, and that’s why you need a coffee grinder.

Flexibility to change between brewing methods.

Different coffee makers require different grind sizes to produce the best cup of Joe. Hence, investing in a quality coffee grinder will give you the freedom to switch between brewing methods as you desire.

You’ll have a better experience if you purchase a grinder with different grind settings – from espresso’s fine grind to a cold brew’s coarse grind.

Opportunity to refine your brewing technique.

Owning a coffee grinder will allow you to fix your brew by adjusting your grind settings.

So if you are looking to find that perfect grind for your daily dose of caffeine, you can try to twitch the consistency of your ground coffee until you find your preferred taste, thanks to the coffee grinder.

What are the Different Types of Coffee Grinders?

There are several types of coffee grinders out there, but some people still settle for stale pre-ground coffee. Don’t be that person!

Most people stick to drinking boring coffee because they do not understand the various types of coffee grinders and how to use them. I’ll walk you through the different varieties of coffee grinders so that you can understand your options better.

Burr Coffee Grinders

These grinders have a set of rotating disks with burrs that crush coffee beans into different grind sizes. The burrs grind the coffee to a uniform consistency, unlike that of some other coffee grinders. This is because the space between the burrs is what determines the grind size of your coffee. And, since the space remains consistent throughout the grinding process, you will always achieve a uniform grind.

Some burr grinders are equipped with different grind settings. I recommend using these because they allow you to grind your coffee according to the size recommended for the drink you desire.

Burr coffee grinders come in 3 alterations.

Manual grinders – hand-cranked to grind.

Flat burr grinders – Have adjustable grind settings and are popular for commercial use.

Conical burr grinders – they are quieter and more popular in homes and offices.

Blade Coffee Grinders Blade coffee grinders, on the other hand, have blades similar to that of a blender. The blades slice up the coffee beans to make them suitable for brewing coffee. Unlike burr grinders, the blade grinders lack specific grind settings. So the only thing that will determine the size of your grind is how long you run the coffee grinder.

Blade coffee grinders are smaller and more popular with beginners.

Which Coffee Grinders are More Expensive?

The cost of a coffee grinder is mainly determined by the quality of the grind, control over the grind size, and ease of use. For example, a grinder with several grind settings will cost a bit more than one without grind settings.

Manual vs. Electric Coffee Grinders

Manual burr grinders are some of the most affordable grinders on the market. They Are affordable because they fully depend on your energy to grind coffee beans; hence do not require an external power source to work. They do not include a motor; hence you get a sturdy grinder with a good set of burrs for very little money.

These hand grinders are also portable; hence they are excellent for traveling and camping. On top of that, they are more durable than most electric coffee grinders.

Electric coffee grinders, on the other hand, are more expensive compared to the manual versions. Their convenience is that they are simple and fast to use – just fill the grinder with coffee beans, select your preferred grind setting, then press a switch, and have fresh coffee in seconds.

So, if you are a beginner, I recommend starting with the pocket-friendly manual grinders. You can then switch to the more expensive electric ones once you master the art of brewing fresh coffee.

Burr vs. Blade Coffee Grinders

Burr coffee grinders tend to be pricier compared to their blade counterparts. They produce quality grinds for all types of coffee and are more durable. Additionally, burr coffee grinders have different grind settings that you can adjust to suit your needs.

Blade coffee grinders are more affordable. However, their low price is justified because they often produce a poor quality grind. The blades do not crush the coffee beans to a uniform consistency. Instead, their chopping motion leaves you with coffee particles of different sizes.

Furthermore, there is no sure way of determining the size of your grind. It depends on how long you run the appliance – a long time for a finer grind and a short time for something coarse. Also, the friction from the blade in the grinder creates heat that damages the flavors in the beans. So most of the coffee brewed from beans grounded in a blade grinder tastes bitter.

Will Using a Cheap Grinder Affect The Taste of My Coffee?

Yes, it will.

Most cheap grinders on the market do not have certain features that are vital for good quality grinds. A bad coffee grinder produces coffee particles of different sizes. So, when brewing, the particles will extract at different rates, leaving you with a cup of Joe that has uneven flavors.

Is Buying an Expensive Coffee Grinder Worth it?

Yes, it is!

Buying an Expensive grinder is worth it, especially if you value the robust flavors in freshly ground coffee.

Using a proper coffee grinder is essential when you have discerning tastes and want to achieve the same outcomes as a skilled barista. Even though pre-ground coffee is faster to get and use, you’ll get an even better experience with a decent grinder. So spending a little more is worth it.

Conclusion

As you have seen above, the most expensive coffee grinders produce the best coffee. They are built to last and are easier to use compared to the cheap ones. So if you want to upgrade your daily coffee experience, I advise you to invest in a quality coffee grinder. Look at the kind of job the grinder will do instead of what it costs.

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sherrygorugh · 3 years

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Why Does pour-Over Coffee Drip Too Fast? Here’s Why and Easy Fixes

The pour-over is a brewing method that is loved by many coffee lovers worldwide. Not only does it bring out the intricate flavors of your coffee bean, but it also gives your coffee a personal touch.

Because pour-over involves manually pouring hot water over ground coffee beans, you’ll have total control of the brewing process. Additionally, you can experiment with water: coffee ratios and grind sizes to bring out the unique taste of coffee.

Unfortunately, pour-over coffee depends entirely on the brewer to produce flavorful coffee. Hence, it is prone to bad pouring techniques and other human errors—these errors cause your final brew to taste off.

In light of this, the question persists, Why Does Pour-Over Coffee Drip Too Fast?

Your pour-over coffee may be dripping too fast because of the following reasons:

First, you may be using fewer coffee grounds and a lot of water to brew your coffee. Using less coffee means that the depth of the coffee bed is shallow – and a shallow coffee bed can’t hold water for too long.

Second, you may be using a flat bottom coffee filter. These types of coffee filters have a broader bottom, so your coffee grinds will be spread thinly. Because of this, water passes through them real quick.

Continue browsing below to find out how the drip rate of your pour-over coffee affects the final brew and how to rectify the mistakes that make your coffee taste off.

How Long Does It Take To Brew Pour-Over Coffee?

Pour-over coffee takes a really short time to brew. However, some people freak out when they realize that the whole process depends on their accuracy. Even though pour-over coffee depends on your brewing expertise, there are neutral points that you can use to estimate how slow or fast your pour-over coffee drips into the carafe.

If you are using darkly roasted coffee beans, your pour-over should take about 2½ to 3 minutes to brew. For medium to lightly roasted coffee, your drink should take 3-4 minutes to brew.

The estimated times above are the recommended times for your pour-over coffee to brew properly. If it takes longer or shorter than the expected brew time, your final drink will definitely have a different taste.

What is the Ideal Drip Rate of Pour over Coffee?

The ideal drip rate of your pour-over is neither too fast nor too slow. If your brew drips too fast, your resulting drink will be too sour or blunt in taste. This is because when water passes through coffee grounds too fast, it extracts very few of the elements available in the bean. Because of this, your final drink will be under-extracted, meaning that it will be bland.

Coffee that drips too slowly, on the other hand, will give you a cup of Joe that is too bitter. For this reason, you should ensure that your coffee drips at an optimum rate to ensure that its taste remains bearable.

How Does The Drip-Rate Of Coffee Affect Its Taste?

Several factors affect the taste of pour-over coffee, and drip time is one of them. If your pour-over coffee drips too fast, the hot water has very little contact time with the ground coffee beans.

When the hot water is in contact with your coffee grinds for a short time, it won’t extract all the delicious flavors from the coffee beans. For this reason, coffee that drips too fast will taste sour, salty, and it will lack natural coffee sweetness.

If you dislike the taste of under-extracted coffee, you may need to adjust a few things as you brew. Ideally, you should work on factors that reduce the taste of your coffee and enhance them.

If the drip rate of your coffee is too slow, it means that your coffee grounds have more contact with hot water. More contact with the coffee will ensure the full extraction of coffee flavors. However, it will have one downside. If the hot water stays in contact with the coffee grounds for too long, it may lead to the over-extraction of flavors. Over extraction will lead to a bitter-tasting final cup of coffee.

How do I Slow Down the Drip-rate of My Pour-Over Coffee?

If your pour-over coffee drips too fast, there are a few steps that you can take to ensure that it slows down.

First, you should increase the number of grounds that you use to brew your coffee. Increasing the quantity of coffee grounds will also increase the depth of the coffee bed. This increase will ensure that your grounds hold the water long enough for optimum extraction.

You may also want to change the coffee filter that you use. I recommend using a cone-shaped filter for your pour-over coffee. These filters ensure the hot water passes through the coffee grounds more evenly. Additionally, if the hot water passes through your grounds more evenly, the coffee will extract better, meaning your final brew will taste heavenly.

What Grind Size should I Use for Pour-Over Coffee?

The perfect coffee grind to use for pour-over coffee is medium-course. This size ensures that you get the perfect flavors from your pour-over without the risk of over extracting the flavors.

If you use a finer grind size, your coffee will take longer to extract. Also, the fine particles may block your filter, causing your brew time to take longer than expected.

How to Brew Pour-Over Coffee Correctly.

Below is the ultimate guide to brewing pour-over coffee perfectly at home.

Step 1: Boil water

First, you should bring at least 20 oz. of water to a boil.

Step 2: Grind your coffee

Next, grind your coffee beans to a medium-coarse grind. This type of grind resembles sea salt.

Step 3: Put your filter in place.

Wet your coffee filter a little before a little water before putting it in the dipper. I recommend wetting your filter with hot water before proceeding with the process.

Step 3: Add coffee to the filter.

Next, add coffee grounds to your filter, then tap gently to level the surface of the coffee grounds. Place the filter on a carafe or a coffee mug before proceeding.

Step 4: Blooming the coffee

Pour a little water over the coffee grounds. You should take care not to drown the grounds in water as it will defeat the purpose of pour-over. Pour in a little water for the coffee to “bloom,” then pour in the rest to brew the coffee.

Step 5: Decant and serve your coffee

Once all the hot water has passed through the coffee, it’s time to decant and serve your coffee.

Conclusion

Pour over is a great method of brewing your daily dose of caffeine. It isn’t complicated, so once you understand the key problem areas, you’ll be able to make a decent cup of coffee.

If you encounter any problems with the taste of your pour-over coffee, then it might be a brewing problem. Follow our guide above to give you the ultimate pour-over coffee experience.

Why Does pour-Over Coffee Drip Too Fast? Here’s Why and Easy Fixes published first on https://linlincoffeeequipment.tumblr.com/

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sherrygorugh · 3 years

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Can You Use A Coffee Grinder as A Blender? 4 Dos & 3 Don’ts

No, I do not recommend substituting your blender with a coffee grinder. Coffee grinders and blenders aren’t designed to do the same thing. Because of this, interchanging their functions will come at a price. Either your gadget will wear and tear faster than expected, or the results of each application will be unimpressive.

Using your coffee grinder as a blender will involve the use of wet ingredients or require some fluids at some point. Coffee grinders do not bode well with the wet stuff. So, if you use wet ingredients in the grinder, you’ll end up with disappointing results. Furthermore, you may end up spoiling your coffee grinder.

What is the Difference Between a Coffee Grinder and a Blender?

The main difference between a coffee grinder and a blender lies in their main functions. Even though sometimes their functions overlap, there are specific jobs that each one does better.

Although they both mix substances, a coffee grinder crashes hard substances like coffee beans into powder. Additionally, it doesn’t need any fluids to do its job correctly. Adding any fluid into a coffee grinder will reduce the quality of its grind.

A blender, on the other hand, mixes two or more substances. However, it does not perform any grinding action. Furthermore, you need to use some fluids in a blender for it to produce perfect results. Don’t get me wrong; a powerful blender can deal with solid ingredients such as rice and grains. But you will need some moisture to keep the ingredients together and guide them towards the blades for good results.

So, if you want to make a powder from something, I recommend using a coffee grinder. If you want to make anything like a sauce, a smoothie, or a soup, the blender is your best friend. Remember, using fluids in your coffee grinder will not produce the best results and will destroy your grinder.

What Else Can You Grind in a Coffee Grinder?

When in the kitchen, you’ll realize that you need to have different appliances for different functions. So, wouldn’t it be helpful to own a device with multiple uses?

The coffee grinder can do more than just ground coffee. Here are some more items you can grind in your coffee grinder.

Spices

Spices are essential for the great taste of food, and nothing beats freshly ground spices. If you don’t have a spice grinder, consider using your coffee grinder to powder your whole spices. Just put your spices into the coffee grinder, put the grind setting to fine, and you’re good to go.

Bread for breadcrumbs

Breadcrumbs are a versatile ingredient in the kitchen. So, if you run out of breadcrumbs and need a quick fix, pop in some regular sandwich bread and grind away. It is also an excellent way to keep your stale bread from wasting away. So, if you don’t have a food processor, consider using your coffee grinder to make breadcrumbs.

Powdered sugar

If you’re ever stuck because your recipe calls for powdered sugar and you don’t have it, don’t fret. You can simply give your granulated sugar a 10-second whirl in your coffee grinder, and voila! You have powdered sugar.

Dry herbs

The coffee grinder offers a quick solution if you need to break down some dried herbs for tea or cooking. Just ensure that the herbs are properly dried for the best results.

NOTE: Once you use your coffee grinder to grind something other than coffee, you increase the chances of altering the taste of your next cup of coffee. So I advise you to clean it well after or replace it with a new one to maintain the integrity of your daily cup of Joe.

Can You Use A Coffee Grinder for Wet Grinding?

Many people love using kitchen appliances for multiple purposes. However, when it comes to the coffee grinder, I do not recommend wet grinding.

Wet grinding involves a lot of fluids and wet ingredients, which will eventually spoil your coffee grinder. In addition, your coffee grinder will not give you the exact results you’re looking for in your wet grind.

There are additional kitchen devices that you can use if you require a quick wet grind. You can invest in electric grinders designed specifically for wet grinding, or if you have a tight budget, a simple pestle and mortar will do just fine. It may take a lot more effort, but you’ll be thankful because your coffee grinder will remain intact.

Ways to Grind Coffee Beans Without a Grinder.

As I was beginning my coffee journey, I mistakenly bought whole bean coffee instead of ground coffee. I hadn’t purchased a grinder yet, so I was in a little predicament. Since I couldn’t return the beans, I had to look for alternative ways to crush the beans to make my cup of Joe. Below are a few methods that worked for me.

Pestle and mortar

The pestle and mortar have been used for ages to grind hard stuff into powder. So if you don’t have a coffee grinder, use them instead. The hammering and rolling motions will help you achieve a consistent grind on your coffee beans. Also, I advise you to grind small amounts of coffee at a time. This way, you’ll achieve a consistent grind in minutes.

A standard blender

If you are completely out of options, your normal blender will grind your coffee bean just fine. Furthermore, if you have a blender with a “grinder” setting, it’s a plus.

Unfortunately, you can only use your blender to produce coarsely ground coffee. The reason is that the blade system of a blender cannot crush hard substances into powder. In addition, you can only grind your coffee in small batches. Running the blades continuously for a long time will create a heated cavity that might “cook” the natural oils in the coffee beans. Hence it would be best if you ground in small batches to reduce the risk of this happening.

A rolling pin

The design of the rolling pin makes it a perfect alternative for crushing and grinding coffee beans. It produces a uniform texture and can even allow you to achieve a finer grind. However, you’ll need to use a lot of strength to crush coffee beans with a rolling pin. Additionally, you have to pay close attention as you crush to ensure the uniformity of your texture.

A mallet

You can also use a mallet to turn your coffee beans into powder. However, you should use this method with caution to reduce the risk of ruining your kitchen counter.

Conclusion

As you have seen above, blenders and coffee grinders are made to serve different purposes in the kitchen. And even though their functions can sometimes be interchanged, it isn’t without consequences. So, be careful when alternating functions of your coffee grinder to keep the gadget in good shape and ensure accurate results.

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sherrygorugh · 3 years

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6 Steps to Clean Your Chemex Easily. (Only 6 Steps)

Many coffee enthusiasts agree that a Chemex coffee maker brews the best coffee. It produces coffee that is strong and bold in flavor. As a plus, the Chemex has a stylish glass design that is brilliant for display on your kitchen counter.

The chief concern that many people have with Chemex is that it can be pretty hard to clean. It is shaped like an hourglass, and the cinching in the middle makes it difficult to reach some of the inner parts of the carafe.

You can clean the Chemex with warm water after every brew; however, some buildup can occur over time. The coffee might leave an oily residue, and water spots may start to build up in the carafe. These factors may seem moot; however, they can greatly impact the flavor of your coffee.

I recommend deep cleaning your Chemex to prevent the buildup. If you are wondering how to do it efficiently, don’t fret. In this article, I’ll give you the ultimate guide to cleaning your Chemex so that you may keep brewing delicious coffee every day.

How Often Should You Wash Your Chemex?

I recommend washing your Chemex with soap and hot water after every use to prevent the buildup of unhealthy bacteria. On the downside, washing with soap all the time may leave your carafe with a soapy smell. Hence, you have to rinse it thoroughly many times to remove the smell completely.

If you want to save some time and energy, quickly rinse the carafe with hot water after every batch of coffee you brew. Remove the filter and handle, then run the Chemex under warm water. Swirling warm water in your carafe will keep a film of coffee from building up, keeping your coffee maker looking clean.

Even though the swirling is effective, you should still wash your Chemex with soap and water at least once a week.

Do I Need To Use Soap To Wash A Chemex?

While it isn’t required, dish soap is an easy and effective product for cleaning a Chemex. When combined with a good brush and some water, soap can easily get rid of all residual oils and minerals in the carafe without the risk of leaving an aftertaste in your coffee. Just remember to rinse the carafe thoroughly after washing with dish soap.

If you are still indifferent to soap, you can use distilled white vinegar as an alternative. Distilled white vinegar provides you with a cheap, easy, and effective way to clean your coffee maker.

To use this method, pour equal amounts of water and vinegar into the carafe, then let the solution sit. Leaving it for a while will give the solution enough time to break down the residues.

Using vinegar to clean your Chemex works efficiently. Unfortunately, vinegar has a strong smell and taste that might alter the taste of your coffee. Because of this, I recommend rinsing the carafe again with soap and water after cleaning with vinegar.

Is It Safe to Machine Wash A Chemex?

Yes, it is safe to wash your Chemex coffee maker in a machine. However, you should be careful when loading your Chemex into the dishwasher because the Chemex carafe is made of fragile glass that could easily break if handled incorrectly.

Before loading your Chemex into the dishwasher, remove the wooden collar and leather tie. Next, place the carafe upside down in the machine. Ensure to keep an adequate distance between your Chemex and other items to prevent them from knocking against each other.

How to Clean a Chemex.

Follow the steps below to ensure that you clean your Chemex properly.

Step 1: Let the Chemex cool.

After finishing the coffee, dump the filter together with the grounds, then leave the carafe to cool. The Chemex carafe is made of fragile glass; hence, running it under cold water immediately after brewing will cause a sudden temperature change that may cause the carafe to crack.

Step 2: Disassemble the Chemex

Once your carafe cools down, remove the wooden collar and leather tie before wetting the outside of the carafe. Removing the two components will protect them against water damage.

Step 3: Scrub with soap and water.

Scrub the exterior of the carafe with dish soap and water. Be extra careful not to miss spots on the aperture that holds the handle because some stains and deposits start building up from there.

Step 4: Soak with vinegar solution.

To clean the inside of your Chemex, use a water-vinegar solution. Fill up the carafe with the solution, then let it sit for a few hours for a deep clean.

Step 5: Scrub the inside

After soaking, pour out the water-vinegar solution. Next, scrub the carafe with a bottle brush that can reach all the parts inside.

Step 6: Rinse, then dry

Rinse your Chemex with soap and water to remove the strong smell and taste of vinegar. Finally, you should dry the carafe upside down with one side propped up for sufficient airflow.

Cleaning Your Chemex without Vinegar.

Vinegar is considered to be the golden product when it comes to cleaning Chemex. However, sometimes the smell of vinegar can be too much to stand. If you’re concerned about vinegar altering the taste of your coffee, don’t worry, we got you!

Below are other household items that you can use to clean your Chemex. They are the perfect alternatives for vinegar.

Using baking soda

Baking soda is an affordable kitchen staple. It is non-toxic, and its alkaline properties make it a good cleaner for your Chemex.

First, add three tablespoons of baking soda into the carafe, then add some water. Stop halfway to give your Chemex a swirl to ensure all the baking soda dissolves, then fill the carafe to the brim. Let the solution sit for 1-2 hours or as long as you can to give it time to remove the buildup. Finally, give your Chemex a rinse, then prop it up to dry.

Using lemon juice

Lemon juice is acidic and has similar cleaning properties to vinegar. On top of that, they smell better than vinegar, and they won’t alter the taste of your coffee.

To use this method, first, squeeze some lemon juice into the carafe, then dilute it with some water. Swirl the mixture around, let it sit for a few hours to remove build-up, then rinse the carafe with a lot of water.

Even though lemon juice works well, there is a disadvantage. You will have to use many lemons to get enough juice to clean your Chemex.

Using denture tablets.

You can also utilize denture tablets to clean the inside of your Chemex carafe. You simply fill the carafe with warm water, then drop in a denture tablet. Let it sit for 20-30 minutes, pour the water out before rinsing the carafe thoroughly with tap water.

It might seem odd, but denture tablets work miracles when it comes to cleaning Chemex. They contain Sodium bicarbonate which has antibacterial and alkaline properties that remove coffee buildup and kill germs. Along with its fizzing properties, using denture tablets to clean your Chemex is like scrubbing the carafe on a micro-level.

Conclusion

Washing your Chemex properly and regularly will ensure that you brew delicious coffee every day. While the coffee maker won’t need a deep clean daily, coffee residues will build up after some time.

I advise you to do a deep cleaning at least once a week to keep your morning brew tasting its best.

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sherrygorugh · 3 years

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Can You Use Regular Filters in Chemex? Chemex Filter Alternatives and Replacements

Everyone who has tasted coffee made in a Chemex swears that the brew tastes far better than coffee from other coffee machines. Unlike regular drip coffee, Chemex coffee is far less bitter and has no residue at the bottom of the cup.

The pure taste of Chemex coffee is 100% attributed to special Chemex filters made specifically to be used on a Chemex coffee maker. So, what happens when you use up your Chemex filters?

If you’re trying to figure out if regular coffee filters will work on a Chemex, here is your answer:

Yes, you can use regular filters on a Chemex. However, your brew will have a dull and papery taste.

Regular paper filters are made from lighter and lower-grade paper, allowing water to filter through quicker than Chemex filters. The quick filtration causes your coffee to under-extract, which is why your brew will have a dull taste. Additionally, these filters are prone to tearing. They break apart easily, and sometimes they drop coffee grounds into the carafe, muddying your coffee.

Why Chemex Filters Are Better Than Regular Coffee Filters.

Chemex filters are considerably heavier than regular coffee filters. They are made from laboratory-grade filter papers that are designed to remove even the finest sediment particles as well as unwanted oils and fats from your coffee.

The formulation of Chemex filters also allows for the proper steeping time of coffee grounds. It regulates the filtration rate giving your coffee a richer flavor while filtering out the components that make coffee bitter.

Additionally, the Chemex filter is folded into a cone shape, just like scientists do in the laboratory. The cone shape ensures the uniform extraction of coffee as the water passes through the grounds on its way to the cone’s apex.

Furthermore, Chemex filters do not burst under the weight of coffee grounds and water during filtration due to their heavy density. They also don’t break when lifting out the grounds after brewing your coffee.

Can You Reuse Chemex Filters?

The exclusive Chemex bonded paper filters are quite expensive; hence, coffee lovers often wonder whether they should reuse them instead of throwing them out.

I do not recommend reusing Chemex filters because they were particularly made for brewing one batch of coffee.

When you brew java, tiny particles and oils from the ground coffee will clog the Chemex filter. So, when you reuse your filter, water will pass through the coffee much slower, causing your coffee to over-extract. Even if you don’t mind the taste of over-extracted coffee, you cannot get away with continuously rinsing out the filter. Although Chemex filters are sturdy and thick, rinsing them out many times will make them rip.

If you desire to use a coffee filter more than once, look into some specifically designed for that purpose.

What Are Some Alternatives For Chemex Coffee Filters?

There are several alternative filter options that you can use as a substitute for Chemex filters. However, you should remember that the final cup of coffee you brew will not have the unique flavor brought out by the recommended Chemex filters.

Stainless steel reusable filters will give you full-bodied coffee closer to that brewed in a French press. On the downside, you will find some leftover sediment at the bottom of your carafe.

Cloth filters, on the other hand, will give you full-bodied coffee compared to Chemex but a bit lighter when compared to stainless steel filters. These filters are perfect for coffee lovers who want a more intricate flavor. It also leaves less leftover grounds in the carafe compared to the stainless steel alternative.

What Type of Coffee Should I Use In a Chemex?

Your coffee selection is flexible because brewing in a Chemex draws out most coffees’ best and unique flavors. Unlike other brewing methods, Chemex does not restrict you to a specific type of coffee. However, you can consider a few factors, many of which ultimately depend on your personal coffee preference. Some of these factors are mentioned below.

Grind size of coffee grounds.

The grind size of coffee beans is always important when it comes to brewing coffee. For Chemex, a medium or coarse grind will work best. When you grind your coffee, make sure that its consistency resembles the texture of sea salt.

You can also use a fine grind size if you prefer. However, given the thickness of Chemex filters, your coffee will take much longer to brew.

Roast level.

Unlike other drip methods of brewing coffee, Chemex can work well with coffee beans roasted at any level. It dulls the bitter flavors in dark roasted beans bringing out tastes that you normally wouldn’t experience. It also reduces the acidity that comes with lightly roasted coffee beans making the fruity flavors stand out.

Nevertheless, if you’re after a strong-tasting cup of coffee, you should try a dark French roast. The dark French roast is normally reserved for espresso; however, the Chemex will strip away the bitterness, leaving you with a strong brew without espresso’s added tartness.

Origin of the coffee

Since Chemex brings out the individual flavor in coffee, I recommend using coffees with some Unique or nuanced flavors. I particularly advocate using single-origin coffees when using this brew method. However, some blended coffees also have equally subtle flavors that come out just as well in a Chemex. Below is a list of some of my favorite single-origin and blended coffees for Chemex.

Colombian coffees are reasonably light and well-balanced. They are also a bit acidic with good fruity undertones. So if you like your coffee to have a fruity flavor, this is the coffee I recommend.

Ethiopian coffee will be perfect for your Chemex coffee maker if you prefer citrus and Spice flavors.

Indonesian coffee has dried fruit tones and nutty flavors. It also leaves a sweet aftertaste that remains fully after each sip.

Peruvian coffee is an excellent choice when brewing with a Chemex. Peru produces coffee with subtle flavors that really stand out when brewed in this coffee maker. They have nutty and chocolaty undertones along with a unique citrus flavor. If you want a strongly flavored drink, consider a dark roast from Peru. Since this type of coffee has so many flavors, you might notice something new with every sip you take.

Conclusion

If you run out of Chemex filter papers or feel like replacing them all the time puts a dent in your pocket, do not worry.

You can use the alternatives mentioned above to ensure that you get your daily dose of caffeine. However, remember that these substitutes will bring out a slight difference in the taste of your coffee.

Can You Use Regular Filters in Chemex? Chemex Filter Alternatives and Replacements published first on https://linlincoffeeequipment.tumblr.com/

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sherrygorugh · 3 years

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Can You Use Cold Brew Coffee Grounds to Make Hot Coffee? Methods & Tips

Yes, you can use cold brew coffee grounds to make hot coffee; however, you should expect a significant difference in the flavor of your coffee. The temperature of the water used in the cold brewing process brings about the difference in taste between cold and hot brewed coffee.

When using hot water to make coffee, the soluble elements in the coffee dissolve quickly, producing a beverage with a rounded flavor and a sweet-smelling aroma. The hot water also causes the chemical elements in coffee beans to oxidize, giving the hot beverage notes of acidity and bitterness.

Oxidation occurs with cold water too, but at a slower pace, which is why cold brew coffee has a smoother sweet flavor with slight acidity and no bitterness.

If you don’t mind the robust flavor of hot brewed coffee, just pop some coffee grounds into your coffee maker and brew a steaming cup of Joe.

However, if you want hot coffee but prefer the flavor of a cold-brewed beverage, there is a simple solution. Cold-brew your coffee the usual way, then warm it up and enjoy it as hot coffee

What Will Happen After Heating Cold Brew Coffee?

You might be worried that heating your cold brew coffee will ruin its unique flavor, but I assure you that it won’t.

At the end of the cold brewing process, you’ll remove the used coffee grounds. The resulting beverage will still have all the essence of cold brew coffee locked in, which can only be changed by altering the water ratio. This means that the only way to change the flavor composition of your cold-brewed cup of Joe is by adding water to it.

In light of this, you can heat your cold brew with no adverse effects except the evident change in temperature. The taste and caffeine composition will stay the same; hence you can enjoy your favorite brew of coffee even during the cold season.

Does Heating Cold Brew Coffee Make It Acidic?

Cold-brew lovers appreciate the beverage because it is naturally low in acidity, thanks to its brewing method. So, if you’re contemplating warming up your drink, you may wonder if the heat will make it more acidic.

Heating your cold brew will not raise its acidity because you will do so without adding coffee grounds to the liquid when you warm it. Since heating the coffee grounds is what brings out the acidity, their absence ensures that the tartness of your drink remains unchanged.

Can You Use Cold Brew Coffee in a Coffee Maker?

Yes, you can use cold brew coffee in a coffee maker. As the popularity of cold brew coffee increases, so does the number of cold brew devices on the market.

Even though you can make a cup of cold brew using a mason jar or a simple french-press coffee maker, you should invest in a proper cold brew gadget for a better experience.

There are several cold brew coffee makers on the market today; hence you might have difficulty picking one that best suits your needs. If you are in such a plight, consider the three factors below to help you choose a cold-brew maker that is just right for you.

Size

Since cold brewing involves making large volumes of cold java, most brewers come in large sizes, making it difficult to store your beverage during the brewing process. Some have a large circumference that may take up a lot of your fridge space, while others may be too tall to fit into shelf spaces. Make sure you consider the overall size of the device So that it fits correctly in your space.

Filters

Cold brew coffee makers come with two types of filters – paper and stainless steel filters. Paper filters are best if you want a drink without ground residues at the bottom of your cup. However, cleaning paper filters can be a bit messy, especially when the coffee spills.

On the other hand, stainless steel filters are easier to clean and minimize waste; however, your final cup of coffee will have a lot of sediment at the bottom.

Easy to clean

After making your cold brew, you’ll have to remove the coffee grounds and clean the carafe of your coffee maker. So, choose a gadget that is easy to take apart for cleaning.

What Is Cold Brew Coffee Concentrate?

The cold-brew coffee concentrate is a stronger and denser version of regular cold brew coffee. It is a lot stronger in taste and needs to be diluted before drinking.

The method used to brew cold brew concentrate is 100-percent similar to that of your normal cold brew coffee. However, the contrast between the two is in the ratio of coffee grounds to water used.

The coffee to water ratio is 1 cup of water – 1/3 cup of coarsely ground coffee to make a standard cold brew. With that ratio in mind, you can make your cold brew concentrate by simply increasing the amount of coffee used relative to the water.

Can You Drink Cold Brew Coffee Concentrate Without Diluting It?

If you prefer strong caffeine drinks such as espresso shots, you will love the taste of undiluted cold brew coffee concentrate. However, I recommend diluting your coffee concentrate with some cold water to enjoy the immense flavor of your cold brew.

Always dilute your coffee concentrate with 50/50 concentrate to cold water ratio, then serve over ice.

Other Ways to Use Cold Brew Coffee Concentrate.

Apart from iced coffee, there are several other ways to enjoy your cold brew coffee concentrate. You can use it to make:

Hot coffee

You can make hot coffee every morning using cold brew concentrate. Simply add boiling hot water to a few ounces of your concentrate to make a nice warm cup of coffee.

Heated cold brew coffee is very convenient, especially for those who do not have time to make a fresh hot cup of coffee every morning. Just brew a lot of coffee concentrate over the weekend, store it in your fridge, then every morning, you can mix your brew with warm water to make a delicious cup of Joe.

Cold-brew soda

Cold-brew soda is a bubbly and more refreshing alternative to iced coffee. All you need is:

2 oz. cold brew coffee concentrate

8 oz. of soda water

1 oz. of simple syrup and some ice.

Mix them all up and enjoy your bubbly drink whenever it’s warm outside.

Note: You are not restricted to the ingredients above. Feel free to customize your cold brew soda with other flavors of your choice for more enjoyment.

Alternative for Espresso

Suppose you love espresso but don’t have an espresso machine at home, use cold brew coffee concentrate instead. You can substitute espresso with cold brew concentrate to make iced versions of some of your favorite espresso drinks, such as lattes, cappuccinos, and macchiato.

Conclusion

As you can see above, cold brew coffee is very versatile. You can enjoy it either hot, cold, or as an alternative for espresso. All you have to do is brew a lot of coffee concentrate, then use it to make any caffeine drink you desire.

Can You Use Cold Brew Coffee Grounds to Make Hot Coffee? Methods & Tips published first on https://linlincoffeeequipment.tumblr.com/

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sherrygorugh · 3 years

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How Long Does Whole Bean Coffee Last? Easy Tips for Better Preservation

Every coffee lover knows that the quality and freshness of coffee beans is the main determinant of how good the final brew will taste. Because of this, most people prefer to use freshly ground coffee beans to make a cup of Joe.

Most products on the market give an estimate of how long said product will last before expiring. This, however, isn’t the case with coffee packages. Usually, coffee companies only print the roast date of their coffee without an expiration estimate. This begs the question, “how long do coffee beans stay fresh after the roast date?”

Usually, the freshness of your coffee beans is determined by the effort and precision you put into storing them. If you have a coffee package and don’t know how fresh it is, read on to find more information about whole bean coffee’s shelf life and storage.

What Is the Shelf Life of Whole Bean Coffee?

The oils, flavor components, and aromatic compounds of coffee beans oxidize with time, causing a significant deterioration in the flavor of the coffee.

The speed of this process often depends on factors such as the type of bean, degree of roast, and storage conditions. Because of this, it is safe to say that there is no single answer for the question, “How Long Does Whole Bean Coffee Last?”

Below is a general breakdown of the shelf life of the different types of whole bean coffee.

Roasted Coffee Beans

Roasted coffee beans lose their aroma and flavor faster than green beans. Because of this, you need to be more mindful of how you store them.

Whole roasted coffee beans will remain fresh for 2 to 3 weeks after roasting. If you store them in an airtight container with a one-way valve, they can remain fresh and flavorful for over a month.

If you buy roasted coffee beans at the store, make sure to finish it within six weeks past the roasting date.

If the coffee is vacuum-packed, the beans can last for 3 to 5 months.

Roasted coffee beans that have been nitrogen flushed and packed in a one-way valve bag will stay fresh and flavorful for up to 12 months.

Once opened, store-bought roasted beans may only last for 2 to three weeks under the right storage conditions.

Note: Remember, the darker the roast, the faster the coffee loses its freshness and flavor

Green Coffee Beans

A majority of coffee lovers prefer buying already roasted coffee beans; however, a few prefer to roast their own, so they buy green coffee beans instead.

If you prefer buying green coffee beans, here is a little breakdown of how long they last:

If your green coffee beans are still vacuum-packed and sealed, they can last for several years – even when stored at room temperature in your pantry.

Once opened, you can store them for two years in a cotton or burlap bag. Variations in temperature and humidity may cause mold to grow on your green beans, making them go bad. To avoid this, make sure that the storage space is cool, dry, and away from direct sunlight.

Note: Green coffee beans may last longer than two years without losing their flavor when stored in optimal conditions.

How Do I Store Whole Bean Coffee?

If you want your coffee beans to stay fresh and flavorful, you should store them in proper conditions. Below are some pointers to help you store your coffee the right way:

Keep the beans cool and airtight.

As we mentioned before, air, moisture, and extreme heat and light are your coffee’s greatest enemies.

To keep your whole coffee beans’ roasted flavor fresh for longer, store them in an opaque and airtight container at room temperature. Also, avoid using clear containers as they will allow in the light that will compromise the flavor of your coffee.

Additionally, keep your coffee beans away from “hot spots” in your kitchen. These could be near an oven or a kitchen corner that gets too much sunlight and heat.

Although sufficient for a while, the retail packaging of your coffee isn’t ideal for long-term storage. If possible, you should consider buying special storage containers that have an airtight seal.

Buy your coffee in small batches.

Coffee beans begin to lose their freshness immediately after roasting and after opening their packaging. This brings losses, especially to coffee lovers who like buying their whole beans in bulk.

To avoid these losses, always buy your freshly roasted coffee in smaller batches.

Can I Freeze Whole Coffee Beans?

Yes, you can!

Freezing coffee beans as a storage method has been a controversial topic in the coffee world for a long time. However, it has proven to be the best storage method especially for coffee lovers who buy in bulk.

Frozen roasted coffee beans may stay fresh for up to 3 years, while frozen green beans may stay fresh infinitely.

Note: Always let your frozen coffee beans thaw for at least 24 hours before grinding and brewing.

Also, avoid refreezing coffee beans that you’ve already defrosted because you will ruin your beans.

How to Tell if Your Coffee Beans Have Gone Bad?

If you want to know whether your coffee beans have gone bad or not, smell them. Stale coffee beans either have a dull, rancid, or musty aroma. If the beans smell rancid or musty, your final brew will taste that way too.

Conclusion

If you love buying your coffee beans in bulk, then this post is for you. Follow out guidelines to help you store your whole coffee beans better so that they may last longer.

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