One-third of all beverage purchases at Starbucks were for brewed coffee or tea (Table 2). Of the 377 customers who purchased brewed coffee or tea, almost 75% added milk or sugar. Half cream/half milk and whole milk were popular additions. Even minor modifications increased calories, and the mean calorie value of brewed coffee and tea purchases was estimated to be 38 kcal.
Black Coffee - Home Brewed (2009)
Proposed guidelines for beverage consumption suggest that 50% of daily fluid intake comes from water and 29% from unsweetened tea or coffee (16). As quantified here, coffee chain beverages can range from fewer than 10 kcal in black brewed coffee or tea to as high as 750 kcal in large ice-blended beverages. Given the popularity of blended coffee beverages and the likelihood that consumers do not realize their high calorie content, consumer awareness should be increased, and the industryshould be encouraged to provide and promote less-caloric alternatives. Menu labeling has been suggested as a possible solution. A study focusing on a sandwich chain that had calorie information posted prominently at the point of purchase found that customers who reported seeing calorie information inside the restaurant bought fewer calories than those who did not report seeing the information (8). Calorie labeling could encourage customers to add blended coffee beverages, along with soda andcandy, to their list of high-calorie products.
Now the first suggestion that there may be soap in your coffee is not altogether tongue-in-cheek. There very may well be. If you think you taste something funky in your coffee, you should always check for foreign agents first: is the brewer fully cleaned, rinsed out and seasoned with coffee? What about your cup? When is the last time you took a look at the interior of your grinder hopper? (This may not seem like a likely source of soapy tastes in a coffee shop, but many home brewers keep grinders on countertops where they can get all kinds of other food or cleaning products in them.) So, first make sure the soapy taste isn't actually soap.
forgive me if what follows is not as well formed of a thought as it should be but your touching on somehting I have been thinking about for a bit... You mention that compounds in coffee extract at different rates making coffee that is brewed quickly taste different from coffee that has an extraction time stretched longer. then after that you mention that golden rule of 20% that people have been speaking about lately. does this imply that you can potentially get 20% extracted from the same amount of beans using multiple times/grind settings that will all taste differeent? If so then which 20% is the magic one? Am I way off base on this?
I can't picture exactly what you are talking about, but if you are talking about an oily-looking sheen on the surface of the liquid, in a cup of black coffee, those are oils that naturally occur in the coffee bean. The darker a coffee is roasted, and sometimes also the staler it is, the more visible the oils will be. Maybe it was that.
I know I'm a bit late commenting on this post, but it was mentioned that to help get a higher extraction rate "the water needs to spend more time with the coffee". So, for someone brewing at home, would using two filters help? Or am I off base with that one?
Drip coffee or filter coffee is perhaps the most popular form of brewed coffee, at least in the USA. This is the method used by Starbucks, Dunkin Donuts, McCafe as well as countless other restaurants.
Contrary to popular opinion, espresso coffee does not contain more caffeine than brewed coffee. With espresso, the ground coffee is in contact with the hot water for a very short period of time (an "express" coffee). So unlike brewed coffee there is less caffeine arising from the extraction.
Iced coffee from popular coffee outlets can be made from either brewed or espresso coffee. There is a perception that Iced Coffee has less coffee than normal coffee - this is not correct. They are every bit as caffeinated as their hot counterparts.
When dressing your coffee with milk, look for strong, mellow flavors. Chocolate, cinnamon, caramel, nutmeg, and marshmallow are a few examples. For some people, these characteristics can also be overwhelming when taken black.
Why you ask, would you want to take a step backwards in history and technology when your current coffee maker can brew 53 cups of coffee in 3 minutes? Quite simply, coffee brewed in a French press tastes better for two reasons:
LCD Display PanelKeeps you informed every step of the way, indicating the amount of ground coffee you have added to the brew basket, how many hours ago your coffee was brewed, and when the automatic cleaning cycle is required.
Why is coffee so much better when you drink it in a coffeeshop? No, it's not the barista's suspenders,* super-tidy mustache, or super-obscure music by a band you've never heard of. But if you watch carefully, you might notice your next cup is brewed with a level of precision that you may not be applying when you make coffee at home.
Baristas love to bicker about the right ratio of beans to water, but most would agree that a ratio of somewhere between 17 parts water to 1 part coffee (17/1) and 13/1 is going to work for most every brew method. I generally use a Chemex brewer with a 16/1 ratio. I use 800 grams of water and 50 grams of fresh-ground (and usually home-roasted) coffee. For French Press, I usually grind a little coarser, and use a bit more coffee - a 13/1 ratio works best for my tastes.
What do you do when you only have 13 grams of beans left in a bag? Just how much brewed coffee will that make? Using your preferred ratio, simply follow the column down to see how much water corresponds with the amount of beans remaining. With a 15/1 ratio, you can make 200 grams of brewed coffee - a smallish cup.
Steeped grains enhance the flavor and color of home brewed beer. Award winning extract beers all use some kind of steeped grains. Steeped grains add body, color, and fresh flavor to your homebrewed beer.
Specialty grains are usually used for steeping. Caramel malt is often used to add body and color. Darker malts such as chocolate and black patent are also commonly used primarily for flavor and color. Other popular additions include carafoam and carapils for body and roasted barley for a deep coffee flavor.
The approach put forward by coffee consultant and World Barista Champion James Hoffmann goes even further. Rather than adding salt crystals directly to brewed coffee, Hoffmann created a solution with a fixed salt concentration that can be dripped into the coffee.
Smoked Beers: History, Brewing Techniques, Recipes was written by Ray Daniels (of Designing Great Beers fame) and Geoffrey Larson (the founder/president of Alaskan Brewing). It covers the use of smoked malt in brewing, concentrating on the German tradition (it is the strongest), but also taking a look at the use of smoke in American beers as well as throughout history.Content: The first (long) chapter covers the history of smoked beers. The authors argue that up until the invention of coak dried pale malt a couple hundred years ago most malts (and thus most beers) were brown and smokey (there were some places that used either straw or air to dry malt to make for cleaner beers). This chapter also talks about events in beer history like the switch away from brown malt to pale plus black patent in porters (mainly because pale malt gives better extraction). Finally it covers some historic smoked beers (Gratzer, Lichtenhainer).The second chapter covers some of the notable producers of smoked beers. Schlenkerla (the maker of several sausagey brews) and Spezial both smoke their own malt, while most other German brewers buy rauchmalt from Weyermann (which is also available to homebrewers). Schlenkerla gets their consistency from blending 12 batches of malt in each silo, drawing from 2 silos per brew, and blending 6 brews into a single lagering tank. Alaskan Smoked Porter was created because a salmon smokery is located across the street (once a year the brewers use the facility to smoke malt over alder wood). Peat smoked malt (which I just used for the first time in an Adambier) is covered last, they mention multiple phenols levels being available, but I have never seen that at homebrew stores.The third chapter covers commercial examples of beers with smoked malt. The first part discusses the different rauchbiers made in Bamburg, many of which are not available in the states. The rest of the chapter gives short profiles of American smoked beers, ranging from smoke forward like Alaskan Smoked Porter to those that just have a smoke complexity like Arcadia London Porter. Quite a few of the breweries have gone out of business in the last 10 years (Brewmoon, DeGroen's etc...). There is lots of good information on each beer if you are looking to do a clone or just learn what makes a commercial beer taste the way it does (type of smoked malt, other malts, hops, ABV/SRM/IBU/OG etc...). I used the information here to help me when I was making my Alderwood Smoked Porter.The next chapter covers the chemistry of smoke. This there is some pretty interesting stuff even if you just like barbecuing . The temperature of the burning wood has more of an impact on the flavor than I realized (of course flames bad, but different compounds are produced at different temps). There are also some carcinogens created unless the smoking is well controlled, filtered, and burned with sulfur (this is one advantage of buying commercial smoked malt). Avoiding chlorine (and even chloride) is important as all the phenols in smoke make chlorophenols even more of a concern than usual.The fifth chapter covers smoking your own malt at home. This is something I have not tried, but there is loads of information on three different methods ranging from simple to complex. Smoking over a kettle grill with charcoal and wood on the opposite side from the malt sounds like what most people would do (unless you own a smoker).The sixth chapter covers the recipes.The appendix has a nice section of cooking with smoked beer (which includes recipes from several of the breweries covered in the book). The recipes range from the plausible like sauerbraten meatballs to the more fanciful like smoked porter cheesecake. The appendix also has as an outdated list of brewers who make smoked beers, as well as wood suppliers, and a metric-standard conversion chart.Recipes: Ten recipes that cover the wide range of smoked beer possibilities. Recipes include a classic Bamberg Rauchbier, smoked weizen, and smoked mild. Extract (although a mini-mash is generally required for smoked malts) and all-grain versions of each are included. I have not brewed any of the recipes, but I did not notice any obvious mistakes (like many of these books seem to have).Accuracy: It seems like an accurate book to me, no issues that I have spotted.Readability: Very easy to read, with lots of interesting information (assuming you like smoked beers). I think the organization is well done, and there are plenty of pictures/insets to keep the pages from being bland. I could have used more practical information and less history, but that is my taste in brewing books.Overall: If you are interested in making smoked beers, and particularly if you want to smoke your own malts, this is a must read. The commercial info is a bit outdated, but other than that Smoked Beers does not seem nine years old. That said, there are some new smoked malts on the market, for example Briess has recently started selling some smoked malts, has anyone tried those? 2ff7e9595c
Comments