Gourmet Coffee Frothing for Newbies

Ever wonder why some cappuccinos and lattes taste better than others? After all, they're made from the exact same ingredients.  Chances are the difference is in the froth, or foam. Why is that? A good froth has a smooth texture because itís created with the smallest of bubbles, referred to as microfoam.

These little bubbles are so small you have to look close to see them. But the large bubbles? That's what leaves the froth dry, flat and tasteless.

There's not much you can do about the froth if youíre purchasing from a coffee house. However, making your coffee froth at home is a different story. And, it requires very little effort.

To enjoy a great latte or cappuccino, you must start with the proper milk temperature, approximately 150-160 degrees Fahrenheit (65 -70 C). So it's important that you use a thermometer to get it right.

 For espresso machines, turn the steam off about 5 to 10 degrees before it reaches the desired temperature. Since the thermometer doesn't adjust instantly, it will continue to rise for a few seconds after turning off the steam.

Coffee Machines

If you're considering purchasing an espresso machine for your home, do your research.  Read user reviews on several models before you make your purchase. Most coffee machines will produce a decent coffee, and it can steam milk well enough. But a good espresso machine? It will create great froth with its built-in steam wand.

An excellent coffee machine will make a great coffee drink, there is more to it than just the mechanics of coffee-making. Rather than just sticking the steam wand into the milk, you want to keep the froth hole at the surface of the milk.

The steam wand has a small hole on one side. That's the froth hole. You want to keep the froth hole

on the surface of the milk. This allows the milk to be drawn in, which creates a denser, smoother froth.

Hold the pitcher at a slight angle to let steam wand rest on the side of the pitcher, allowing the milk to swirl and create froth.

Should you keep the froth at the top of the milk when steaming? Many baristas think so, but it really isn't true. During this step, you want the froth and milk to mingle.  As the milk expands into frothy goodness, gradually lower the level of your pitcher.

This keeps the froth hole at the proper level. Keep working the milk. The more you do, the more froth you create. Once your coffee is poured into your cup, that's when you want to see all that lovely froth sitting on the top.

So to recap how to make a great froth, here are the steps.

1. Start with cold milk and a cold pitcher

2. Only use as much milk as you need. Never try to re-steam milk

3. Use a thermometer to achieve the right temperature (150-160 degrees Fahrenheit)

4. Keep the froth hole on the surface of the milk

5. Work the milk until you get the amount of froth you are seeking. For lattes, the milk expands by one-third. For cappuccinos, it expands by half.

6. Pour the desired amount of milk into your cup then spoon on the froth

Here are a few more tips to help get a great coffee froth. 

Start with cold milk. You can froth just about any type of milk, including soy, rice and almond. Non-fat milk foams the best whereas whole milk is much harder to coax good foam.  However, there's nothing quite like a cappuccino or latte made with whole milk.

When you turn off the steam wand and before you pour, tap the side of the pitcher several times. Give it a couple of quick spins. Then let it rest for just a moment. This helps pop larger bubbles, creating a smoother texture.

If you don't own an espresso machine you can froth by hand. Warm the milk on the stove to the desired temperature. Or, you can use a microwave but it destroys all the vitamins. Pour the warmed milk into a coffee cup. Insert a small hand whisk into the cup and whisk until you get the desired amount of froth. You can also purchase stand-alone frothing machines, and even battery operated whiskers, if you prefer.

Getting the proper froth will take practice so don't get discouraged. Have fun with it as you learn a new coffee skill! In the meantime, if you're running late, just stop by The Coffee Cave, we're happy to make it for you.

10 Fun Facts, Myths, and Trivia About Coffee

Ah, coffee! If you love it, you can’t imagine living without it. Maybe it’s because this hot cup of sanity is so popular, but it sure does have its fair share of facts, trivia and myths.

Of course, some are true and some aren’t. While others are just fun facts.

But what’s true and what isn’t? Let’s take a look.

1. Coffee Houses and Shops

Coffee shops have been around for centuries, literally. In fact, they were so popular during the time of King Charles II, he actually banned them in 1675. Why? The king was fearful that his enemies were meeting in coffee houses, plotting against him. Lucky for us, that didn’t work out so well.

2. Mocha = Chocolate?

The word “mocha” is usually associated with chocolate. For coffee aficionados, it’s automatically paired with a chocolate/coffee drink. Really, the word “mocha” is the name of a port in Yemen. Coffee beans from Africa are transported there. So long story short. A mocha coffee refers to the origin of the coffee bean, not chocolate. (Sorry!)

3. How Much?

Who drinks the most coffee in the world? We do. The US consumes 400 million cups every day. ‘Nuff said.

4. Espresso versus Cappuccino versus Latte

An espresso coffee is not a coffee bean. Instead, it’s how the coffee is prepared. To make a cup of espresso, a small amount of hot water is forced through very finely ground beans to produce a concentrated coffee.

Both cappuccinos and lattes are made with espresso as their base. Interestingly, the frothy, peaked white topping you get with a cappuccino is a reference to the Capuchin friars' white hood. It’s said that it resembles their habit.

The difference between a cappuccino and latte is this. A cappuccino has the white topping; the latte does not. Glad we got that settled.

5. Coffee Trees

Although coffee trees live up to 100 years, it takes about 5 years before they start producing coffee beans. Each coffee tree yields about a pound of coffee each year. And, it takes close to 2000 raw beans to make that pound of coffee.

6. A Cup of Joe

So why is coffee called a cup of “joe”? You can thank Admiral Josephus "Joe" Daniels for that. In the early 1900’s, he banned alcohol on all Navy shops. So, sailors turned to the next best thing, coffee. In the admiral’s honor, they named the coffee after him, just a little remembrance of his alcohol restrictions.

7. One Bean or Two?

Raw coffee beans, often called coffee “berries,” are round and smooth. However, they split in half when roasted. So, those coffee beans you measure out each morning? They’re actually half-beans. Who knew?

8. Oil and Coffee

What’s the largest traded commodity in the world? Oil. The second? Coffee.

9. Perky Beverage

Just 6 days before the year rolled over into 1866, James Mason invented the coffee percolator. We are forever grateful.

10. Memory Boost

Does coffee really improve memory? Well, a 2005 study showed exactly that. A follow up study also indicated that those memory boosting effects may be long term.

Take us up on our coffee offer. Visit our website and get a coupon for a FREE cup of medium-sized gourmet coffee! http://www.jakescave.com

7 Tips for Making Smooth Iced Coffee

7 Tips for Making Smooth Iced Coffee

Winter or summer, we have coffee lovers that enjoy iced brewed coffee. They love the low acid smooth taste! So we thought we'd share our tips for making iced coffee at home.

1. Start with fresh coffee beans. Using stale beans won't cut it for a great cup of iced coffee. So, always avoid buying your coffee beans on sale. If you don't drink iced coffee often, just buying fresh beans from a coffee shop. That way you can purchase only the amount you want. 

2. Test the taste. Because hot coffee tastes different than cold coffee, let it cool to room temperature. You'll get a good idea of your cold coffee will taste like.  

3. Use fresh ice. Ice has a tendency to get stale if it sits in the freezer too long. Not sure if your iced will make the grade? Test them!  Let a few cubes melt to room temperature. Then taste the  water. If the water tastes good, you're good to go. If not, toss it. Go buy a bag of ice instead. It will be worth it.

4. Brew it strong. You need to brew your coffee strong because the ice will weaken it. At the same time, you don't want the ice to dilute your drink too much. To keep this from happening, turn leftover coffee into ice cubes. You'll keep the coffee love going!

5. Try a cold brew. Cold brewing greatly reduces the acid content of coffee by a full pH (versus hot coffee). In a Mason quart job, place 3/4 cup ground coffee. Fill it with water, stir, then cap it. Put the coffee mixture in the refrigerator for 12 hours. Remove and strain the coffee concentrate through a coffee filter to remove the grinds. Then add water to taste when you're ready. You can even heat the reconstituted beverage for a quick, low-acid cup of hot coffee later.

6. Don't use burned coffee for your iced coffee. Don't use the dregs of a burnt coffee pot. Yes, it's fine to save leftover coffee for iced beverages. Just don't be tempted to use the dregs. It it didn't taste good hot, why do you think it will taste good cold?

7. Add some zip to your iced coffee. Add fruits like strawberries, oranges, blueberries or even cherries to your iced coffee. Spices like nutmeg, cinnamon or cardamom also make a great addition to your brew. Just have fun with it. 

If you need a quick workaround because you're short on time, try the recipe below using instant coffee. It won't have the full robust flavor of ground coffee, but it's pretty good!