|
Despite what you might hear, do not keep your coffee beans in the
freezer or fridge. Freezing your beans will make your beans lose a
lot of their flavor highlights, resulting in a flattened flavor.
Rather, keep your coffee in an air-tight container in a cupboard.
Both light and air speed the oxidation and drying of your beans, which
result in flavor loss and also loss of ability to
make good crema. I
keep my coffee beans vacuum-sealed for freshness in FoodSaver
canisters.
Back to Top |
|
The urban myth is of course that espresso coffee has the highest
caffeine hit, but it's just not so. Certainly the flavor is
concentrated in an espresso coffee, but that doesn't mean the caffeine
is concentrated. The amount of caffeine in a cup of coffee depends
on how it was made; the longer the brewing process, the longer the water
is in contact with the coffee beans, the higher the caffeine content.
So a cup of regular drip-filter coffee has a higher caffeine content
than does espresso.
Chart: Caffeine Content by Brew Method
Source: Bruce A. Goldberger, PhD; Mary C. Lessig, BS; Rachel R.
McCusker, BS; Edward J. Cone, PhD; Mark S. Gold, MD University of
Florida;
EVALUATION OF CURRENT CAFFEINE CONTENT OF COFFEE BEVERAGES:
RECOMMENDATIONS FOR CLINICIANS REGARDING CAFFEINE EXPOSURE
Back to Top |
Question posted at StumbleUpon by nibbler789:
Someone on StumbleUpon.com who tagged EspressoCoffeeSnobs today posed
that question, so here is the answer.
The difference is in the
preparation of the milk. First of all, the milk is steamed and
sufficiently volumized. No difference there. When
making a
cappuccino, you hold back the fluffy foam that sits on the top of
the milk and pour milk from the bottom of the milk pitcher into the
espresso until about 2/3 of the cup is full. Finally, top off the
drink with the highly-volumized fluffy foam from the top of the milk.
That's a cappuccino.
When
making a flat white, after the milk has been steamed, let it rest
for about about a minute (that's why I tell you to prepare the milk
first before you pull the espresso in my more
detailed instructions on preparing milk for espresso coffee drinks,
so that the milk has time to rest). Just before pouring the milk
into the espresso, fold the fluffy milk that will be sitting at the top
of the pitcher into the milk sitting at the bottom. Yes, "fold",
just like when baking a cake. You should end up with milk with a
rich, velvety texture. Pour this into the espresso to the desired
level, making
espresso art if
you can. Hey presto! That's a flat white!
Back to Top |
