Author name: Sipbie

Call me crazy, but when you get the chance to drink iced coffee, especially on an abnormally warm day in the winter, it hits the spot.  The cool, refreshing temperature of the coffee paired with new and rich flavors is always welcome.  Yet, if made incorrectly, iced coffee can taste like a watery caffeinated disaster.  In this post, I will share some essential tips to make a great iced coffee.   We must first start with quality ingredients, and that means the beans.  Medium roast is the preferred style of beans for a few reasons.  First, lighter roasts tend to have more acidic qualities, and iced or cold brewing processes tend to soften this profile, allowing nuttier and sometimes chocolatey flavors to emerge.  Additionally, iced coffees are more prosperous and smooth in flavor, and the aroma is stellar.  Some roasters have specific blends that express more flavors when served at colder temperatures.  It has been said that washed beans tend to be more refreshing when served cold.   Next is the brewing method.  The three most popular ways to brew iced or cold coffee are cold brew (which can take anywhere from five to twenty-four hours), the pour over technique (think of using a V60 or Chemex), adding ice, and an espresso shot poured over with ice.  Each of these three methods brings out the coffee in different ways.  These next few weeks, we will explore how each of these is different and help you pick which one is best for you.

The pour-over surely takes place when choosing the brewing method for your favorite coffee beans. For most, the pour-over coffee is significantly better than the drip method because the flavors tend to be more vibrant, and you have more control over the brewing process. However, to truly experience all the flavors of a pour-over, you must try it hot and iced to get the full essence of the coffee. To clarify, cold-brewed coffee is served with ice, and then you can take a hot brewed coffee and cool it down by serving it over ice. This post will refer to a hot brewed coffee cooled down and served over ice When you use the iced coffee method, you should notice a difference because, technically, they are chemically different. Colder coffee drinks tend to have less acidity than hotter ones, which may account for them being smoother, and you may notice the flavors are more assertive, or you might discover new ones. On the surface, this may not seem like a big deal in the winter months, yet when the summer sun is nearing its peak in the middle of the day, you might want an iced coffee, and it is good to know what to expect.  . 

Pour over coffee is a classic favorite that has gained popularity among many in the last decade.  Pour overs uncover different flavors, and they can contain more caffeine than a shot of espresso.  Pour overs are simple to make overall, and there are various techniques depending on which style of pour over you choose.  Yet besides making sure the water temperature is correct, the coffee is ground right when you are ready to brew your coffee and selecting your preferred filter, there are three simple yet essential mistakes that most people make when brewing a pour over coffee, and we want to share them with you. First, make sure everything that you need is around you and within arms reach.  Preparation is key, and the little things can make a difference.  Remember, time is not your friend here.  Not having all you need right when you need it can damage the quality of your pour over, so make sure everything is ready.  Next, measuring everything ensures consistency, allowing you to figure out quickly where you made a mistake if you made one.  Was there an error in the amount of water, how much coffee you used, or was the grind too fine or coarse?  For the most part, you will worry if your pour over is too sour or bitter, which is easier to fix if everything else is consistent.   Lastly, make sure your grinds are even before pouring.  This seems simple and is often overlooked.  Grinds that are not level can result in an inconsistent brew, not allowing the water to extract all the flavors.  One tip, is to complete your bloom pour and taste the coffee in the pitcher or cup. This is a good indication if you are on the right track.  A quick note that for some, disregarding the bloom pour is preferred because it can be sour and influence the rest of your cup of coffee. Remember that the roast you use can and will determine the water temperature.  Darker roasted beans tend to work better with hotter water when brewing.  Compared with medium and lighter roasted beans, which are more fragile, may not fair with hotter water, yet do wonderfully at lower temperatures

One of the most common questions we get is, what is a Macchiato? or What is a Cortado?  Some who have heard of them before ask, what is the difference? These two espresso drinks are friendly neighbors in the coffee world, yet the ever so slight difference between the two can make a significant difference in what you get, depending on what you desire. ​So let’s explore the difference between the two, so you can make an informed decision.   Macchiato | Mah-key-AH-toeSingle espresso served with 1-2 tsp of foamed milk (normally warm) Two drinks define Italian Caffe, espresso, and Macchiato. Unlike the well-known Starbucks version, an authentic Macchiato has a touch of foamed milk on the top. That touch of milk gives this drink its name, essentially meaning the espresso is “marked” with milk. Perfect for those who like espresso and want a touch of milk to soften the taste of the crema. Macchiatos are typically enjoyed in the afternoons or after your meal. Caution, there is this Italian cultural rule that milk shouldn’t be consumed after breakfast or brunch, yet this allows you to get by with a respectable warning.    Cortado | Core – taa – doeSingle or double espresso served with equal amounts of milk. Originally from Spain, the Cortado is known as the best well-balanced espresso drink. Great for those who want the flavor of espresso and not an abundance of milk that might overwhelm your beverage as a latte would. We pause a moment to bring you up to speed, as there is a debate if a cortado should have one or two shots. We just believe that life is too short for a single shot. An interesting touch from Spain is that the Cortado uses steamed milk and not frothy like other espresso drinks, allowing the texture and viscosity to be much more rich and smooth.    Now you know, and the next time you go to our local caffe, you can try both, then make the decision on which one you like better.  

One of the most asked questions we receive about coffee is the difference between coffee and espresso beans?  A valid question for sure, yet the answer may not be as exciting as much as you think.  Let’s start with the beans.  Commonly, coffee roasters will use specific beans for espresso and others for drip, pour-over, or pods.  This is partly because roasters can consistently extract the flavors and the characteristics they want for their blend.  This makes sense, especially if that cafe or coffee roaster has a signature blend they are best known for.  That said, they technically are the same beans.  The difference is in the roasting process.  Espresso beans tend to be a medium or darker roast because the beans become more porous during the roasting process, allowing flavors to be more easily extracted during the quick process of an espresso pull.   The darker roasts allow for the formation of what we all know and love: crema.      ​So being the coffee lovers or caffiends you are, you now know the difference between the two, or more how similar they are. 

Enjoying coffee every morning at home should be simple.  Drip and pour-over coffee are a lot easier to make than espresso on a daily basis. The key when making espresso is consistency and a few tips here and there to elevate your espresso. Grind when ready.  Starting with the basics, make sure you only use fresh coffee grounds.  The flavor is much better, and your shot is going to turn out much nicer.  Remember, as soon as you grind your beans, the quality, especially the flavor, diminishes.  This may be why your espresso comes out flat. Upgrade your water.  One thing we tend to forget when making coffee is the water.  We focus on the beans, how to grind properly, temperatures, and forget about the water.   Filtered or treated water makes a huge difference when it comes to taste.  Having good quality water, using a filtration system or a free-standing water filter will bring out a crispness in your espresso and unlock the flavor. Heat You Cups.  Cooling coffee down after you just brewed it can change its flavor.  Remember the last time you had coffee that was sitting for a while.  Do you like the taste? Remember how it changed?  You can expect that the flavor will change with colder cups.  It may not be as drastic, yet those who are particular will see the change.  What you can do is pour some hot water in your cup to warm it up or do what they do at coffee shops, put it up on top of your espresso machine. 

With so many people being lactose intolerant, plant-based or alternative milk has been rising for years. Initially, Soy milk was the superstar, yet others have arrived to share the spotlight in the past few years. Almond, Oat, and Ripple, the newcomer, are great options, and each offers its own benefits. Grocery stores have kept up with these options and have made them available to their customers. To help you figure out what you should be looking for in the right brand of alternative milk, here are a few things to remember: It matters to take the time to review the label on the milk you select, so you get what you are looking for and receive the nutrients that you need.

​If you ever wanted an espresso shot that was bitter than your standard, then the Lungo is what you are looking for.  Also known as Cafe Alonge in France, the Lungo is a unique adaptation to an espresso shot because of how it is pulled.  Meaning long, Lungo refers to a longer pull than usual, resulting in a larger shot using a single size shot  (2 oz.) of coffee grinds.   An extended pull pushes more water through the grounds resulting in a more bitter shot because of the lengthened exposure to the shot. Remember, longer pulls result in bitter tasting espresso while under-extracted pull results in a sour-tasting shot.  This said the flavor is also lighter because there is more water added.  Some people relate this to an Americano, yet the flavor is less than an Americano, and the bitterness and strength of caffeine is more robust. 

At some coffee shops, you will notice that baristas use tampers.  Tampers are used to pack espresso grounds into the portafilter before extraction by an espresso machine. The idea is when you pack the grounds evenly every time, you can produce a quality espresso shot.  This makes it harder for the water to go through the coffee grounds, allowing for a more even extraction.  Tampers are easy to use, and when used the right way, helps produce amazing shots. There are four types of tampers: Handle, puck, dual-head, and weight-calibrated. The handle tampers are the most common style of tamper. Think of an ink stamp that you have used before.  Nice wooden, rubber, or metal handle with a flat base allowing you to apply more pressure when tamping.  This one is great for home use.  The puck tamper looks like, you guessed it, a hockey puck, and somewhat similar to an espresso distribution tool.  This tamper is flat on the top, and you can apply pressure with the palm of your hand or twist and apply pressure downward.  The dual-head or double-sided tamper looks similar to the handle tamper, yet has a smaller and larger flat base.  This is nice if you have portafilters that are of different sizes.  The fancies of the tampers are the weight-calibrated tampers.  These tampers are specifically made to apply a consistent amount of pressure to ensure every time. Some espresso machines and grinders come with tampers, and they are useful if you are making your casual coffee cup at home.  Expect to pay above $35 for a high-level tamper, yet note that one may not be necessary in the beginning.  I suggest a handle tamper to start.

The thick golden foam that sits on top of an espresso shot after a fresh pull.  Crema is a bubbly bouquet of aroma that enhances the flavor of your espresso.  The quality of the shot is often associated with the crema.  A nice, thick, and colorful crema means the shot was pulled correctly and the beans were excellent.  If the crema is thin or dissolves quickly, then there is an issue with the quality of the shot.  Not all great espresso shots have an amazing layer of crema.   Here’s why, if you have darker or lighter roasted beans, crema is harder to create because the oil levels are too high or low.  Additionally, if the beans have been sitting for a while, they will have “gassed” much longer than freshly roasted beans.  In the end, it is nice to see crema resting peacefully on your espresso, and if you don’t and still enjoy the flavor of your beverage, it’s not a big deal.  Remember that crema is a great indicator and not the confirmation of a great shot.

Popular in Australia and New Zealand, the Long  Black is often associated with the Americano because the ingredients are the same.  So why do they have different names? It’s to indicate the order in which we put the ingredients together.  Simply put, a Long Black is a shot of espresso with water, when the water is placed inside the cup first and then the espresso is added. There are a few key differences when making the drink this way.  The first is in the crema.  Americano’s don’t have much of a crema because when the espresso is placed in the cup before the water is added, the crema tends to dissolve, while a Long Black retains its crema because espresso was added later.  Then there is the flavor.  A Long Black will have more flavor since the espresso was allowed to slowly blend with the water instead of having the water poured on top of it.  For some, this doesn’t seem like a major difference, yet when you try it, especially an iced Long Black vs Americano, it can be noticeable.  Next time you are at the cafe, try one and see how you like it.