International Delight: CoffeeHouse Inspirations™: Barista Tips and Tricks

Barista Tips & Tricks

Monday, November 23rd, 2009

I recommend using freshly drawn purified water. Tap water tends to have very high levels of chlorine, fluoride, and other contaminants that negatively affect coffee flavor.
As with most cooking projects, you should always start with cold water. Re-heated water can make coffee taste flat.
If you grind your own coffee beans, only grind as much as you are going to use that day. And try to brew it as soon as you can after grinding.
Proper maintenance of your brewing equipment can make a world of difference. Nobody likes cooking food in a dirty pan. Why would you make coffee in a dirty coffeemaker?

Monday, November 23rd, 2009

Coffee is one of the best materials for composting. It breaks down nicely and earthworms absolutely love it. Coffee makes gardens happy.
If you are using paper coffee filters make sure to compost those as well. Try to use the unbleached ones; they make the coffee taste better.
Most coffee shop cups are not biodegradable or even recyclable. If you must go to a coffee shop, order your drink “for here” in a mug, or bring your own mug. Some shops even give discounts for bringing in your own cup.

Friday, November 6th, 2009

Whenever possible you should grind your coffee just before brewing.
Be an informed consumer; find out the date that your coffee was roasted.
If they don’t want to tell you that’s a bad sign.
It is better to buy smaller quantities of coffee and buy it more often.
Some specialty coffee roasters will ship straight to your door for a reasonable rate.
Fresh coffee should bloom (get bubbly and happy) when you pour hot water over it.
Very fresh, quality coffee should have just a little bit of sweetness to it.

Friday, November 6th, 2009

It is best to store coffee in an airtight, opaque container.
The enemies of coffee freshness are light, heat, air and moisture.
Try to avoid storing coffee in your refrigerator or freezer, it can introduce excess moisture and actually cause it to go stale faster.
Try to use coffee within two weeks of the day it was roasted.
Whole bean coffee keeps its freshness longer; ground coffee goes stale very quickly.

Wednesday, November 4th, 2009

There are several certifications you can look for on your coffee that signal benefits to the environment and coffee growing communities. Fair Trade Certified, USDA Organic, and Rainforest Alliance Certified are three of the biggest.
Fair Trade means that the farmer who grew the coffee received a minimum $1.26 per pound – a fair price to farmers in coffee-growing regions.
USDA Organic is certified by the United States Department of Agriculture. Organic coffee is grown without chemical pesticides or herbicides, which is better for the environment and, some believe, yields better tasting coffee.
Rainforest Alliance Certification means that farmers are working to maintain the health of both the land and the people living on it.
Keep in mind that some coffees have a certification stamp, but in fact only contain 30% of the certified product. Read the labels carefully to make sure your choice is a wise one.