Magazine

Coffee Bean
Issue 3

www.coffeebeanmagazine.co.uk
 Editor

Contents
Jay Cee

jaycee@coffee-magazine.co.uk

Kopi luwak Design

Eddie Paul

COFFEE health eddie@coffee-magazine.co.uk

benefits
Web

www.coffeebeanmagazine.co.uk
Recipeofthemonth

Coffee Bean
Issue 3

www.coffeebeanmagazine.co.uk
Italianbaristashares Magazine

hiscoffeeknowledge

CoffeefromHawaii

Goat and java

Editorial

A s this is our third issue of coffe Bean Magazine we are

getting used to getting the latest coffee information, tips
and news for our readers.

So without further rambling on let me tell you just a few of

our great articles we have for you in this issue. Kopi Luwak
comes up again as one of the most expensive coffees of the
world, we also have coffee from Hawaii and more about
Coffee health benefits.

The story about Java and the Goats legend ,an Italian
Barrista shares his coffee knowledge and last but not least,
how to become a home roaster.

See you Next Month.

Jay cee
Coffee From Hawaii!
Kona is located in the North
Kona District of the Island
of Hawaii. It is the center of
commerce and tourism on
West Hawaii and is famous
for sport fishing, snorkeling,
sunsets and coffee of course.
The Island of Hawaii is called
the Volcano Isle, but to locals
it’s always “the Big Island of
Hawaii.” you can hike into a
volcano crater,see sharks from
a submarine porthole. Hawaii
has the world’s most active
volcano: Kilauea has been
spewing lava intermittently
since January 3, 1983.
Introducing Hula
Daddy Coffee
The warm sea breezes, gentle
rains, sun shine and the soil,
all come together in Kona
to create a coffee-producing
wonderland.
The world renowned coffee
belt of Kona it’s famous 20-
mile stretch of land is the only
place in the United States
where Kona coffee is grown
and the only region where
authentic Kona coffee beans
are cultivated.
Along an area dotted with
small rural communities,
the southern part of Kona
this is where the Hula Daddy
plantation sits this area is
appreciated for its relaxed
pace and love of Old Hawaii
ways. Kona’s tropical heat
is tempered by afternoon
clouds that blow in over the
mountains to shade the coffee
trees.
This phenomenon is the key to
growing Kona coffee, providing
natural shading for orchards
I supose I can’t go just to taste
the coffee.
Anyway this is where the Hula
Daddy Coffee is cultivated
and apparently this coffee is
Hawaii’s best.
Coffee Health Benefits
A Few coffees a day appears
to protect against heart
disease,
This story once again adds to
a growing body of evidence
suggesting that coffee gives
health benefits
Those who drank more two
to four coffees a day had a
reduced risk of heart disease by
a third.
The study took place in the
Netherlands where they
studdied 40,000 people.
While the protective effect
ceased with more than four
cups of coffee a day, even those
who drank this much were no
more likely to die of any cause,
including cancer and stroke,
than those who abstained.
of coffee a day as your drinks
appear to offer benefits for the
heart without raising the risk
The Dutch tend to drink coffee of dying from anything else,”
with a small amount of milk said Professor Yvonne van der
and black tea without.
Schouw,
The British Heart Foundation
Said that Coffee has properties “Having a cigarette with your
which could in theory
coffee could completely cancel
simultaneously increase and
reduce riskof heart desease. any benefits, while drinking
lots of tea in front of the TV for
But the study in the Journal
hours on end without exercising
of the American Heart
Association finds those who is unlikely to offer your heart
drank between two and four much protection at all.” mmm
cups a day lowered the risk of give me some coffee
the disease by 20%.
“It’s basically a good news story
for those who like a few cups Jay Cee

Joke of the
Month!
This guy walks into a coffee shop
andasksthewaitress:“Howmuchis
thecoffee?”“Coffeeisthreedollars
thewaitresssays”.“Howmuchisa
refill?”themanasks.“Free,“saysthe
waitress. “Then Ill take a refill!”
Coffee Tips
Buying Tip

When purchasing coffee, always ask when it was roasted. Generally coffee is best if used a day or
two after roasting, and if kept in an air tight container, flavor should not diminish significantly
until after seven to ten days.

Grinding Tip

Never grind more coffee than you will use for immediate brewing. Once the beans are ground, the
flavorful oils are exposed to the damaging air. As these oils dissipate, so will the flavor of your coffee.
Once ground, coffee will begin to lose its flavor almost immediately.

Storage Tip

Never store your coffee in the refrigerator. Coffee should be stored in a clean, dry, airtight container,
in a cool, dark place.

Dosage Tip

When making brewed coffee, allow 2 to 2 1/2 level tablespoons for each 6 ounces of water [3
tablespoons for 8 ounces]. For espresso, allow 7 to 8 grams for a single shot, and 14 to 16 grams for a
double shot.

French Press Tip

You will want to grind or have your coffee ground to a very coarse consistency for this method. If
your grind is too fine, you will over extract your coffee and a bitter flavor may result.

Filter Drip Tip

Be sure to use a filter, which is designed to fit your filter basket. Bleached white paper filters
are most common, however unbleached brown filter papers are usually available. Permanent
gold-plated wire mesh filters also work very well and are environmentally friendly.

When selecting your Espresso machine at Home

When selecting a machine for home, look for one that will drive the water through the coffee with
the aid of a pump vs. a steam driven machine. A good pump machine will usually cost £180 to
£1,000, but the investment is worth it if you are serious about enjoying tasty espresso.
How to froth milk for a cappuccino
using an espresso machine
What you will need:
• An espresso machine with a
steam wand
• A stainless steel milk pitcher
• Some milk (the more fat it
contains, the better)
• ‘Cappuccino’ cups
Optional:
Cocoa or grated chocolate to
sprinkle on top of your cappa
Basic frothing:
Fill the pitcher with milk
Bleed off all wet stuff from steam
wand
Put the steam wand in the pitcher
and open steam valve
Put the hand with which you
have opened the steam valve
immediately under the pitcher
in such a way that you(very
temperature-sensitive) palm makes
contact with the bottom of the
pitcher
Locate the steam tip just below
the surface of the milk. If you aim
it too high, you’ll get big bubbles,
if you aim it too low, you won’t
get bubbles at all. Position the
steam tip exactly in the middle,
as tiny bubbles will expand the
milk rapidly. Raise the wand in
the pitcher as the milk expands
and always listen carefully because
what you should hear is a sort of
‘jungle’-like whispering, sucking
sound.
If the temperature of the bottom
of the pitcher is about the same
temperature as your hand
(about 37 degrees Celsius), stop
expanding the milk and lower the
wand slowly into the milk and
whirl it over the bottom slowly just
to heat up the milk a bit more.
If the temperature of the bottom
of the pitcher is too hot to touch,
turn off the steam, knock the
pitcher gently on the counter (or
whatever work surface you are
using) and whirl the milk slowly
for a couple of seconds (or longer if
you have big bubbles in your milk
by accident).
Pour the milk in the centre of the
espresso in a continuous stream.
You’ll notice that you will get a
heart pattern automatically (if the
foam is right and the espresso is
dark enough of course). For other
patterns, search the internet for:
latte art.

The Goat Legend

Alright, that may be heading a little overboard, however legend states that, indeed, the background
associated with coffee started with a goat. An Ethiopian goatherd, observed one day that his goats
grew to be hyper after consuming a particular plant.

Interested in this particular plant, he had a few of the berries and consumed them and was amazed to
have exactly the same hyper sensation as his goats did.

And that, at least based on tale, is how coffee came into existence.

However one coffee fact which not everybody is aware is that java was not always a beverage. Ini-
tially, it had been a food which earlier East African tribes combined along with animal body fat to be
able to style big berry-fat balls which they utilized as a supply of power if they went to raid various
other tribes.

In a nutshell, java combined with animal body fat had been the old fashioned energy bar.

Interesting Eigh but is it true well I am not sure

Italian barista shares his
coffee knowledge

G iorgio Milos, the illycaffÈ

representative from Italy,
recently was in San Francisco
lots of places ó here, in Italy,
anywhere. It depends mostly
on the barista.
What makes a good barista?
The person has to be someone

to launch a ìmaster barista who doesnít think of coffee like

seriesî coffee education
program and assist in opening
Prima Cosa CafÈ at 15 Sutter
St.
How did the cafe opening go?
It went great, the location is
nice, in a great area. Theyíre in
good condition.
What place in the world makes
the best coffee, would you say?
You can find good coffee in
Can you offer some tips
for making good espresso?
Espresso preparation can be
complex. Paying attention
to detail is important. Being
organized at the counter is
important.
What are common mistakes?
The right amount of coffee isnít
used, the coffee isnít fresh and
the machine isnít clean.
something thatís opened from
a bottle, like a soda or beer.
You need skill and you need
passion.
Does a person have to go out
to a cafe to get a good cup of
coffee? No, itís not difficult to
make a good cup of coffee at
home.

McDonalds Competing With

Starbucks: Frappes & Smoothies
McDonaldís just recently introduced Frappes to its menu in an attempt to dive deeper into the
specialty drink market. It began with premium coffee at a lower price than Starbucks and expanded
into iced coffee and lattes.

Now McDonald’s in Europe and the USA is taking another plunge into the Starbucksphere. It is
going to introduce Smoothies to its menu.

This is aimed at consumers who stop at Starbucks and other specialty coffee retailers and
convenience stores during the middle of the day to get a drink. McDonalds is hoping that the
Smoothie sales will increase its revenue, as did the specialty coffee drinks. Coffee sales at McDonaldís
have jumped double digits every year since 2006, when it rolled out premium coffee in the USA I
wonder if it may appear on the Uk Menus.
The Basic Roasting process
Filling the Roaster:
You fill the roaster with a
measure of beans its about
2.5-6 ounces by weight on the
fluid beds and 10-16 ounces in
certain roasters, Plus the more
coffee you roast, the hotter
it gets. However, if you roast
too much coffee per batch, the
roast becomes uneven and the
roaster can overheat.
Of course the less coffee you
roast, the hotter it gets and
the faster the roast time.
Watch and Listen:
The coffee starts as a pale green
color, except for the decafs,
which are already brown. As
the coffee begins to roast, the
coffee changes to a straw color
(tan) then you notice a kind of
wet straw smell.
The roast continues to progress
with the coffee gradually get-
ting darker in colour, changing
from a light brown to a black,
then the smell changes from a
light roasted coffee smell to a
pungent smell then you will see
smoke. A medium roast would
be brown and the beans dry. A
full dark roast is a dark brown
with the beans showing a little
oiliness. The terms Vienna,
French and Italian are all dark
roast terms generally progress-
ing from dark brown to almost
black.
Coffee can “pop” twice during
roasting. The first crack or pop
is when the coffee expands and
breaks its husk. The roaster
collects this husk or chaff. The
second pop is when moisture
that has collected, expands and
cracks the bean. A full city+
roast is about 1 minute after
this second pop. The pops are
audible, like when popcorn
pops, but a bit quieter.When
visible smoke is normally seen
and the smell becomes pun-
gent, that is a sign of a medium
dark roast.
The Coffee we Love! Recipe of
I lay awake for an hour or two
Wondering of the first taste
listening the sound of the grinder
watching the steam pass water through the bean
the month
I watch the velvety black liquid Spanish Coffee
as it fills my wee cup
Ingredients for Spanish Coffee Recipe
it will be an espresso
I use to wake me up Per cup of Spanish coffee, you will need
the following:
For others it’s milky to help
them to sleep
Some like a late while walking ï1/2 ounce coffee flavored liqueur
the streets
ï1/2 ounce rum
Some they like Nero, ïCoffee to fill mug
for others its Starbucks
others just like a small ïWhipped cream
local coffee shop

But is it just the caffeine Instructions

That we all crave 1.Pour the coffee liqueur, the rum, and the
Or without our coffee
would we misbehave coffee into a mug and gently blend.
2.Top with whipped cream.
From the bean to machine
machine to the cup 3.Garnish with a maraschino cherry, a
the cup to our lips sprinkle of cinnamon, or chocolate
that’s the coffee we love
shavings

Coffee Trade
Statistics July 2010:
W orld coffee exports amounted to 8.26 million bags in July 2010, compared with 7.85
million in July 2009. Exports in the first 10 months of coffee year 2009/10 (Oct/09 to
Jul/10) have decreased by 5.2% to 78.45 million bags compared to 82.74 million bags in the
same period in the last coffee year. In the twelve months ending July 2010, exports of Arabica
totalled 60 million bags compared to 63.3 million bags last year; whereas Robusta exports
amounted to 33.2 million bags compared to 35.1 million bags.
Kopi Luwak.... the bottom
line in coffee
It’s the most exotic, rare and expensive coffee in the
world. Kopi Luwack which comes from the dung
of the Common Palm Civet or Luwack is so rare
some believe it doesn’t exist.

Much of the coffee which can sell for more than

$50 dollars a cup in New York, Hong Kong or
Tokyo has been cut or is simply fake.

The ABC’s foreign affairs editor Peter Cave is a

coffee lover who has been seeking the real thing
for many years, so he headed to the mountains
of Sumatra to track down the exotic brew and
sample it with the farmers who collect the civet
dropping from the forest floor and who are
experimenting with taming and domesticating
the increasingly endangered Luwak.

Coffee Bean Research

The Goat Legend

Alright, that may be heading a little overboard,
however legend states that, indeed, the
background associated with coffee started with a
goat. An Ethiopian goatherd, observed one day
that his goats grew to be hyper after consuming
a particular plant.
Interested in this particular plant, he had a few
of the berries and consumed them and was
amazed to have exactly the same hyper sensation
as his goats did.
And that, at least based on tale, is how coffee
came into existence.
However one coffee fact which not everybody
is aware is that java was not always a beverage.
Initially, it had been a food which earlier East
African tribes combined along with animal body
fat to be able to style big berry-fat balls which
they utilized as a supply of power if they went to
raid various other tribes.
In a nutshell, java combined with animal body
fat had been the old fashioned energy bar.
Interesting but is it true well I am not sure.
www.coffeebeanmagazine.co.uk