Don’t forget our super special this week is on coffee makers and coffee machines. Buy them for 10% off during coffee week.
What’s In Your Coffee?
Have you ever wondered what’s in your cup of coffee? Below is a breakdown of some of the nutrients in a typical 8 ounce mug of coffee.
| Nutrient |
Quantity
1 mug
(8 fl oz)* |
Approx. % DV
(Based on 2,000 Calorie Diet) |
Benefit |
| Water |
235.55 grams |
Varies |
An essential element. |
| Protein |
.28 grams |
.5% |
Important building block of bones, muscles, cartilage, skin and blood |
| Calcium |
5 mg |
.5% |
Chief supportive element of bones and teeth. |
| Magnesium |
7 mg |
1.8% |
Aids in the body’s absorption of calcium and plays a key role in the strength and formation of bones and teeth. |
| Potassium |
116 mg |
3.3% |
An electrolyte (a substance that maintains your body’s fluid levels) that helps regulate blood pressure and heart function. |
| Riboflavin |
.18 mg |
10.6% |
A coenzyme that helps breakdown carbohydrates, fats, and proteins into energy. |
| Thiamin |
.033 mg |
22% |
Necessary for normal energy processing and for the health of the heart and nervous systems. |
| Caffeine |
95 mg |
32% |
A natural stimulant that may provide some health benefits. |
*Quantity information is from FDA Code Search 9210100. All information is believed to be accurate but not warranted.
Coffee Week is growing bigger day by day. Don’t forget you get 10% off all coffee machines and coffee makers at www.buyqualitykitchenware.com.
People talk about Arabica or Robusta beans. Do you know the difference? Read our informative blog – A Tale of two beans.
Arabica and Robusta beans account for the majority of coffee production in the world. The Coffee Research Institute reports that Coffea arabica, known as Arabica coffee, accounts for 75-80 percent of the world’s production. Coffea canephora, known as Robusta coffee, accounts for about 20 percent of production. Is there a great deal fo difference?
Arabica coffee beans are used to brew coffees with a wide array of flavor profiles. The flavor of Arabica beans is lighter and more complex so they are the species of choice for most specialty coffees. The Arabica bean plants are more delicate and flourish in rich, moist soil from 900 to 2000 meters or 3,000 to 6,500 feet. Mountain grown coffee can be shade grown, indicating that it is grown under a canopy of tropical trees. Due to the terrain and the delicate beans, picking the ripe beans may be done by hand.
Robusta coffee beans contain a lot more caffeine, have a fuller-bodied harsh or neutral taste and are primarily used for commercial coffee blends, instant coffee and for some espresso blends. The Robusta coffee beans are hardy plants and are less susceptible to damage from threats like disease, pests, temperature variation and rough handling. Robusta beans can be grown at lower elevations (below 3,000 feet) and may be harvested mechanically. As a result, farmers generally get higher yield per acre and these beans have a lower price per kilo compared to the Arabica hand picked beans.
Some of the most popular commercial coffee blends combine Robusta and Arabica beans to produce an economic and tasty cup of coffee. With the advent of specialty coffee and gourmet coffee it has attracted consumers to higher quality brews and increased the demand for premium Arabica beans. No matter your level of coffee know-how, the expansion of specialty coffee has made it easier to explore a variety of great beans at your local coffee or specialty store.
Ever picked up a packet of coffee. read an article on coffee and wondered what they were talking about?
Here is a list of the most popular terms in relation to coffee – we call it Coffee Lingo.
Blend: A mix of beans from two or more different places.
Cherry: The ripe fruit of a coffee tree that turns a dark red when ready for harvesting.
Direct Trade: Coffee that is purchased directly by roasters from growers. Roasters may travel to the coffee’s country of origin and personally evaluate the beans for quality and taste.
Fair Trade: Used to indicate that farmers have received a fair price for their coffee crop. TransFair USA offers a certification program.
Green Beans: Coffee seeds that are free from all coverings and ready to be roasted.
Organic: Coffee that is raised without synthetic fertilizers, pesticides or herbicides. To be labeled organic in the United States, coffee must be produced in accordance with U.S. Department of Agriculture standards and certified by an accredited agency.
Pulping: Removing by machinery the outer skin of coffee cherries. The machines rub away the pulp by friction without crushing the beans.
Roast: Before coffee is ready to be ground and brew, heat is applied to green coffee beans to develop desired flavor characteristics.
Single Origin: Coffee that is grown within one region. Coffees from multiple farms in one region may be combined to create one coffee. Certain regions are known to produce distinct flavor profiles.
Shade Grown: Coffee that is grown under a canopy of trees. The trees provide habitats for wildlife, control erosion, and help maintain soil quality. Organizations such as the Smithsonian Migratory Bird Center and the Rainforest Alliance have developed certification programs that include shade grown requirements.
For the start of Coffee Week we have discounted the price of all coffee makers, machines and accessories by 10%.
We have been busy sourcing lots of ideas for our coffee week. In this post we give some recommendations for brewing that perfect cup.
We recommend you DO:
- Keep coffee stored in a clean, dry place away from heat registers and vents or extreme cold for maximum freshness.
- Use enough coffee (one tablespoon per cup or about 1 1/2 inches of coffee in a flat-bottom filter)
- Make sure you use good-tasting water. Check your water source for softened or hard water. If necessary, run your water through a water treatment filter.
- Use the correct coffee brewing equipment for maximum performance. We recommend a quick brew time, using a brewer that keeps water at 200° Fahrenheit (the ideal temperature) and mixes the grounds for full flavor extraction.
- Use a thermal carafe if you plan to hold coffee more than 20-30 minutes. Coffee can be held in a thermal carafe for up to 60 minutes without losing flavor.
- Make sure to clean your glass decanter every day.
- Use only quality controlled paper filters designed to fit your brewing equipment.
- Dispose of filter and grounds immediately after brewing to prevent drip-through of unwanted flavors trapped in used coffee grounds.
- Clean your brewing equipment at least once a week (especially the sprayhead area).
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We recommend you DON’T:
- Mix fresh brewed coffee with previously brewed coffee as this will dilute the taste and affect the flavor of the whole pot.
- Brew over previously used coffee grounds because all of the flavor has already been completely extracted.
- Re-heat for serving any coffee with a temperature below 175° F
- Serve coffee brewed with beans or ground coffee past the freshness date.
- Let coffee “bake” on a brewer. Twenty to 30 minutes is the maximum time allowable for an open pot to deliver a perfect cup of coffee.
- Serve coffee in pots or decanters that haven’t been properly cleaned, since acids and other organic materials can taint even the best brewed coffee.
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We know how you love your coffee. And BUNN Home Brewers are uniquely designed to do exactly what famous BUNN Commercial Brewers do: give you great-tasting coffee–quickly, simply and consistently. This week we are offering 10% of all coffee makers, machines and accessories.
A quick update on Mission Perfect Cup and how to make one…. Follow these easy steps you can take to enjoy coffee at its best.
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| The Coffee Villains |
| Did you know that coffee starts to go stale not long after roasting? Proper storage of your coffee can help you protect your coffee from the coffee villains and help your cup of java reach its full potential.
 Air – Exposing coffee to air (whether whole bean or ground) greatly increases coffee deterioration that can affect the flavor of your coffee. Buying coffee in vacuum sealed bags or cans will minimize damage while sitting on the store shelf. Once you open the original container, transfer your coffee to an air-tight container or roll up the top of the bag (forcing out as much air as possible) and seal the bag with tape or a rubber band.
Heat & Cold – Extreme temperatures can damage your coffee. Therefore, avoid storing your beans or grounds above hot appliances or in the refrigerator.
Light – Harsh light will reduce freshness. If you keep your coffee in a glass canister, store it in a cabinet or dark location.
Moisture – Coffee is delicate and water soluble so exposure to moisture can change the flavor and dilute your coffee. An air tight container will help lock-out humidity. Also, moisture is another reason to not put your coffee in the refrigerator – your coffee will soak up the moisture and any not-so pleasant refrigerator smells. |
| The Coffee Superheroes |
 Are you ready to take your coffee to the next level? The Coffee Superheroes are here to help.
Beans – Have you ever bought freshly roasted coffee beans? If not, you’ve really not experienced a truly fresh cup of coffee. Coffee is at its best a day or two after roasting.
Many urban areas have local roasters and even small coffee shops that roast fresh beans in small batches. Why not buy ½ a pound and see if you can taste and smell the difference?
Grinding – Do you really want to bring out the flavor of great coffee beans? Try freshly grinding your beans just before brewing.
Grinding is a very important step in the coffee process. It creates lots of surfaces for hot water exposure – extracting the flavor of your beans. Getting the grind size for your brewer and flavor preference may take a little bit of practice. Beans that are too finely ground will expose too much surface area which will result in over-extraction and a harsh taste. On the other hand, overly coarse grind will produce weak coffee. For BUNN home brewers, we recommend a drip or fine grind, about the consistency of the grind circled in the below picture. We recommend using a burr grinder because they produce more uniform grounds than blade grinders. |
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| Measuring – How much coffee do you use? It’s easy to use the “dump some coffee in the filter method.” However, using the right amount of grounds is an important part of making consistently great coffee.
The Specialty Coffee Association of America recommends using two tablespoons of coffee per 6 ounce cup. This is a good place to start but we recommend that you experiment to find your ideal brew strength. Is the coffee too strong or too weak? Record all the important details of the batch (beans, grind size, amountused,etc.) and adjust the next batch. Soon, you’ll have your perfect brew. |
| The Coffee Utility Belt |
| Now that you’ve learned about the Coffee Villains and Superheroes, you’re getting closer to brewing the perfect cup. By building your Coffee Utility Belt, you will be armed with the tools to save coffee one cup at a time.
Hydrator (aka The Right Water) – Coffee is over 98% water so good-tasting water is an important tool for a great cup. Any odors or tastes in your water will carry over to your coffee. If you use city or well water, you may want to try using a water filtration system or bottled water. Can you taste a difference?
In addition, extremely hard or soft water can really make a difference in your coffee. Water with a high mineral content can quickly build up in your brewer – requiring more cleaning. If your water is too soft, it may delay the extraction process or cause overflow issues in your funnel. If this should happen, you can contact Customer Service (link to Customer Service page) for a flow restrictor sprayhead.
Microblaster (aka Proper Cleaning & Maintenance) – When was the last time you cleaned your brewer? Making sure that your brewer is clean and free from lime and hard water deposits will extend the life of your brewer and help it brew at its best. We highly recommend washing your decanter and funnel after each use as well as periodic cleaning at least every three months.
Extractor (aka Filters) – Using a high quality filter will help you extract the best taste from your coffee beans. BUNN filters are designed to handle the water flow from your brewer and properly float the grounds for good extraction. Some filters may impart flavor into your coffee or cause overflow issues with BUNN brewers – ruining a potentially perfect cup of coffee.
Remember that “with great power comes great responsibility.” You’ve defeated the Coffee Villains, learned from the Coffee Superheroes and built a strong Coffee Utility Belt. However, your mission of saving coffee one cup at a time has only just begun. Spread the word and help your friends and family brew great coffee! |
Hi everyone welcome to our Kitchenware blog.
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If you log on to our Kitchenware site in the blogroll you will see links to food recalls by FDA, tips on caring for your kitchenware, and kitchenware articles. We also have quotes of the day, recipe of the day and what fruit and vegetables are in season right now.
Have just heard from Star and Philosopher (you can follow them with the link in the blogroll ) as they travel around Australia. At the moment they are in Outback Australia in Alice Springs.