Obsessive Compulsive Coffee Disorder » News

Coffee can make your breath smell good

admin — Fri, 26 Jun 2009 11:12:30 +0000

A recent study shows that an extract from coffee can inhibit the bacteria that causes bad breath. However, where one gets into trouble is when they put milk and sugar in coffee, which can ferment into smelly substances.

For the full article, follow this link.

Dropping the Autodrip in favor of Manual brewing

admin — Thu, 25 Jun 2009 04:24:43 +0000

Dropping the Autodrip in favor of Manual brewing.

Brewing at home lets coffee lovers control many variables that affect flavor is a great article for those wanting to make the switch from autodrip makers to manual coffee brewing. Manual brewing allows for more control over the process, which can result in a much better tasting cup of coffee. This article provides a basic summary of the variables that manual brewing allows you to control.

One note regarding the grinding section. The time description for grinding implies that one is using a whirly-blade type grinder. If at all possible, a burr grinder will provide the best grind. Whirly-blade grinders are the type where you dump in the beans, push a button, the blade spins like a helicopter blade, and essentially chops the beans in little bits. The longer you hold the button the smaller it chops the pieces. This type of grinder produces inconsistencies in the grind size, which leads to underextraction and overextraction and ultimately affects the taste of coffee. To acheive really good tasting coffee, a burr grinder is essential.

Brewing at home lets coffee lovers control many variables that affect flavor is a great article for those wanting to improve the taste of coffee they prepare in the home by switching to manual brewing. Manual brewing allows for more control over the process, which can result in a better tasting cup of coffee. This article provides a basic summary of the variables that manual brewing allows you to control.

One note regarding the grinding section of this article. The time description for grinding implies that one is using a whirly-blade type grinder. If at all possible, use a burr grinder. A burr grinder will provide the best grind. Whirly-blade grinders are the type where a blade spins like helicopter blade and essentially chops the beans in little bits. The longer you hold the button the smaller it chops the pieces. This type of grinder produces inconsistencies in the grind size, which leads to underextraction and overextraction and ultimately affects the taste of coffee. To acheive really good tasting coffee, a burr grinder is essential. For more information on grinding, follow this link.

Coffee Tasting Basics

admin — Thu, 25 Jun 2009 03:41:38 +0000

Coffee Basics

Tampa Bay recently published several articles on coffee. Learn the lingo of coffee tasting is a great article that i wanted to quickly blog about because it offers some basic fundamentals about tasting coffee. There are numerous variables that go into making a good cup, such as quality of bean, roast profile, freshness of roast, brewing method, water temp, grind size and eveness of grind to name a few. This article does not mention these variables as that could further complicate the point of the article. Rather it outlines the basics of tasting coffee so one could start to distinguish and understand the nuances in flavor profiles amongst various varietals. Here is a brief synopsis of the article. For the full article, click here.

Coffee is assessed much like wine.

- aroma – how intense and pleasurable is the smell?

- acidity – not about stomach acid or sourness; bright dry sensation that brings the coffee to life

- body – sensation of weight – how it feels on the tongue

- varietals – understand the different characteristics of the varietals

- finish – the after taste.

Tampabay.com recently published several articles on coffee. Learn the lingo of coffee tasting is a great article that I wanted to quickly blog about because it offers some basic descriptions on tasting coffee. These fundamentals are easy to read and when utilized will allow a novice to begin to discern the differences – sometimes vast and other times subtle – between varietals. I have summarized some of the main points below. For the full article, follow this link.

Coffee is assessed much like wine and below are some of the attributes.

aroma – how intense and pleasurable is the smell?
acidity – not about how it feels in your stomach or sourness; bright dry sensation that brings the coffee to life.
body – sensation of weight – how it feels on the tongue
varietals and place of origin – provides clues to their flavors.
finish – the after taste and sensations left after swallowing.

Coffee Better than Green Tea?

admin — Wed, 10 Jun 2009 03:25:44 +0000

An article published in Cancer Epidemiology Biomarkers & Prevention, Effect of Coffee and Green Tea Consumption on the Risk of Liver Cancer: Cohort Analysis by Hepatitis Virus Infection Status, suggessts that coffee consumption may reduce the risk of liver cancer, regardless of a Hepatitis infection, while green tea may not. Interesting, very interesting.

Is coffee the next Acai berry? Will natural food stores start bidding on auction lots of Brazillian CoE and sell it in frozen pulp form while praising it’s health benefit? Perhaps a 3-berry anti-oxidant shake with a teaspoon of spirulina and a double pull of espresso will be the next health rage!

Coffee ok for diabetic men

admin — Sun, 07 Jun 2009 17:04:54 +0000

According to a recent article on Reuters.com, coffee does not raise the risk of heart disease for men with type 2 diabetes. Even for those who consume a large amount of coffee daily. Type 2 diabetic men can drink up!

http://www.reuters.com/article/healthNews/idUSTRE5515AV20090602

New Ethiopian auctioning system

admin — Sat, 06 Jun 2009 12:46:29 +0000

A new auctioning system setup by the Ethiopian government makes it difficult for exporters to buy coffee from their supplier of choice. Unhappy with the new acutioning system, the Specialty Coffee Association of America (SCAA) has proposed setting up a group to develop a specialty coffee trading strategy. More here…

Keep the quality Yirg coming please.

NY Coffee Wars

admin — Thu, 04 Jun 2009 14:41:19 +0000

It’s an interesting time to be a coffee geek in Brooklyn and Manhattan. The third wave of coffee is spreading as we see the proliferation of higher end coffee shops. Intelligentsia has set up a coffee lab in Soho and we are seeing the beginnings of coffee education to the public. Stumptown is setting up a roasterie in Red Hook, Brooklyn. Cafe Grumpy is coming to the Park Slope, South Side is in full effect in the South Slope, Cafe Pedlar is set up in the Cobble Hill section of Brooklyn, Ninth Street Espresso is now serving Intelligentsia, City Girl upgraded to Stumptown. The list goes on. The press has taken note and apparently taken sides as is evidenced in the most recent showdown between the NY Press and NY Magazine. It will definitely be interesting to see how this all plays out.