Though the world may be getting smaller, the world of coffee is vastly bigger than it was just a few decades ago. Beans from more countries than ever before are available for purchase—and that means more new and exotic flavours to explore for when buying coffee. In this blog, we’re going to dive deeper into the coffee growing countries of Asia and the Arabian Peninsula. There are many of them, so we’ll primarily focus especially on the countries that grow specialty-grade coffee. Thailand
For the most part, these specialty-grade exports are staying in Asia, which means many Western coffee lovers don’t even realize that Thailand is growing some stunning coffee. Common Flavours: Chocolate, spice, floral, citrus acidity India
Most coffee plants were arabica species until a disease struck and nearly wiped out the country’s coffee industry in in the 1850’s. Farmers across the country replanted robusta variety plants. So, while most coffee out of India is low-grade and bitter, India’s worth mentioning for two reasons.
Those top-notch robustas are still very rare, but maybe we’ll see more entering the international market over the next few years. Common Flavours: Very spicy (cardamom, nutmeg, clove), full body, bright acidity Myanmar
We know that coffee didn’t really take off as an export until the early 1900’s. We know that in 2000 the Burmese government cut off exports to many countries, especially in the West. But other than that, the information regarding exports and history is kept secret. The coffee, however, isn’t a secret anymore. Global exports have been enabled again and the world has a new love affair with Myanmar’s rich, exotic tasting coffee. Common Flavours: Floral, fruity, bright acidity, complex, light body Vietnam
The Vietnamese government is actually in a stage of incentivizing farmers to trade their robusta for arabica plants, but it’ll be many years before we see a significant number of specialty-grade arabica exports from the country. Common Flavours: Bitter, earthy, spice Yemen
Unfortunately, Yemen has faced constant hardship since the fall of the Ottoman Empire. Locked in a multi-decade civil war and facing a terrible drought and famine, the region’s coffee industry is struggling to stay afloat. Common Flavours: Earthy, chocolatey, winey acidity Laos, Cambodia, and even China also grow coffee in Eastern Asia—and there are even small coffee producers in Western Asia as well—but we’ll leave them for another time. Now that you have a birds-eye view of the coffee growing countries of Asia and Arabia, it’s time you taste them. Check out our current lineup of specialty-grade coffees and explore the flavors of this diverse (and geographically massive) coffee growing region. The post Coffee Regions Of The World: Asia And Arabia appeared first on Alternative Brewing. from https://alternativebrewing.com.au/coffee-regions-world-asia-arabia/
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The world got a lot bigger when the colonial powers learned about the Americas—and so did the world of coffee. In this blog, we’ll cover eight different coffee growing countries in Central and South America, though there are nearly two dozen producing countries in that part of the world. Let’s enjoy a birds-eye view of these various specialty-grade coffee growing countries so you can make informed buying decisions when picking out future coffee beans. Mexico
Most of Mexico’s specialty-grade coffee goes to the United States, which isn’t all that surprising consider the geographical proximity. Also due to proximity to organizations, Mexico has become the world leader in certified organic coffee. Common Flavours: Crisp Acidity, Low Body, Deep Flavors Guatemala
Common Flavours: High Acidity, Complex Flavor Profiles Costa Rica
Thankfully, Costa Rica is generally doing well as a country, has strict labor laws, and doesn’t face some of the more intense poverty struggles that its neighboring countries experience. For this reason, Costa Rican coffees are often a bit more expensive than those of its neighbors. Common Flavours: Bright Acidity, Medium-Heavy Body, Clean, Floral El Salvador
Common Flavours: Mild Acidity, Medium Body, Earth, Citrus Panama
In the early 2000’s, the farm Hacienda La Esmeralda “rediscovered” geisha variety coffee plants that had been brought from Ethiopia sometime in the previous century. Though now genetically distinct from Ethiopia’s coffee from gesha forest, it features a similar exotic acidity and incredible floral flavours. Common Flavours: Bright Acidity, Medium Body, Citrus, Floral, Sweet Ecuador
Common Flavours: Bright Acidity, Low Body, Floral And Fruity Notes Colombia
Common Flavours: Medium Acidity And Body, Citrus, Nutty, Fruity Notes Brazil
One thing stays fairly consistent with Brazilian beans: they are grown at lower altitudes. This tends to result in a lower acidity and heavier body, though in terms of flavour, Brazil’s coffee is all over the board. Common Flavours: Low Acidity, Heavy Body, Pleasant, Fruity, Floral Now that you’ve read about these incredible countries, it’s time to taste them for yourself. Check out our current range of specialty-grade coffees and start exploring the flavours of Central and South American coffee. The post Coffee Regions Of The World: Central And South America appeared first on Alternative Brewing. from https://alternativebrewing.com.au/coffee-regions-world-central-south-america/ Relatively unknown to Western markets but beloved in the East, the coffee producing countries of the Pacific may not produce as much coffee as others around the world, but they’re still worth exploring. In this guide, we’ll cover several islands that produce specialty-grade beans, a few of which actually belong to the same country. Papua New Guinea
This island nation doesn’t produce a ton of coffee (63% of its territory is forest and less than 2% is used for agriculture), but the coffee it does export is beloved for its smooth, complex flavours and citrus acidity. Common Flavours: Chocolate, mild fruit, nuts, citrus acidity Java — IndonesiaIndonesia has many coffee producing islands, but second to none in fame is the island of Java. Dutch settlers brought coffee plants to Java in the early 18th century. As far as we can tell, the first commercially available coffee blend was one part Yemeni coffee and two parts Java coffee (Mocha-Java). Unfortunately, a pestilence destroyed much of the island’s coffee industry in the late 18th century, causing many farmers to trade their arabica plants for the more disease resistant robusta species. Because of this shift, Java produces a very small amount of specialty-grade coffee, but the little high-grade coffee that is grown is quite tasty, featuring notes of sweet vanilla, spice, and a gentle acidity. Common Flavours: Clear, complex, spice, vanilla, sweet, gentle acidity Sumatra — Indonesia
In the 70’s, Japanese buyers and partner farms started experimenting with a processing method called Giling Basah locally. Similar to wet-hulling, farmers would de-pulp the beans at their own homes, take them to market at 30-50% moisture, and the beans would be hulled and dried from there. This helped enhance the earthy, spicy flavours that are now common among Sumatran coffees. Common Flavours: Earthy, spicy, herbaceous, sweet, mellow acidity, full body Sulawesi — Indonesia
As a result, specialty-grade coffees coming from the mountain region of Toraja are highly sought after, featuring the earth, vanilla, and spice notes common throughout Indonesia, but also a light, buttery body and pleasant fruity acidity. Most coffee is also processed via the Giling Basah process. Common Flavours: Earthy, spicy, sweet, fruity, mild acidity, light buttery body The Philippines
The Philippines is one of just a few countries that commercially grows four different species of coffee: arabica, robusta, liberica, and excelsa. A liberica variety called barako has long been a local favorite. Though now associated with the old wave of bitter coffee, some roasters are trying to prove that it’s a variety that ought to be taken seriously by the specialty coffee community. Common Flavours: Crisp acidity, medium body, woody flavor, spice Hawaii — United States of America
When Hawaii became the 50th incorporated state of the United States of America, coffee prices shot up—and so did quality. Labor laws, a booming economy, and stellar marketing surrounding newly famous Kona coffee caused prices to soar. Common Flavours: Crisp acidity, light body, rich flavor, floral, fruity Many other islands in the Pacific grow coffee, including East Timor, Vanuatu, and Bali. To start exploring the many flavours of these diverse islands, check out our current range of specialty-grade coffee beans. Here’s a guide to help you buy the coffee beans that’s just right for your needs. The post Coffee Regions Of The World: The Pacific appeared first on Alternative Brewing. from https://alternativebrewing.com.au/coffee-regions-of-the-world-the-pacific/ Just ten or twenty years ago, there was little variation between coffee bean roast levels. Medium and dark roasts were, all things considered, pretty similar. Even light roasts really weren’t that light by today’s standards. But things have changed—and fast. Coffee roast profiles are more diverse than they ever have been, which means it’s more important than ever to know how light, medium, dark, and even darker roasts are different. In this mini-guide, we’ll tell you everything you need to know about coffee bean roasts in order to select the beans that are best for your taste preferences and coffee habits. Let’s start on the light side of the spectrum and get darker. Light RoastsThis is where the most change has happened over the last few years. Light roasts are have gotten—well—quite light. Colour-wise, they can be dark tan, lacking any sign of oils on the bean surface. Back in the 80’s, coffee roasters around the world starting realizing that, by roasting high-quality beans lighter, they could unlock more delicious and exotic flavours. That launched the specialty coffee movement that’s become a global phenomenon. Light roast beans are the closest to their plant origins, which means they typically taste the most like wherever they came from. Beans from Ethiopia and Colombia taste wildly different as light roasts because those characteristics unique to the beans’ regions and farms are preserved and not “roasted away” like they are in darker roasts. Speaking generally, light roast beans typically have a bright acidity, lighter mouthfeel, a lack of bitterness, and exotic flavours. Light roast coffees from Guatemala often have a crisp apple-like acidity and light milk chocolate flavour. Panamanian beans tend to be extremely floral with a citrus tang. On the other hand, beans from Ethiopia often have rich notes of blueberries or strawberries. There’s a lot of variation capable with light roasts. However, this incredible flavour diversity comes with a price: inconsistency. Light roast beans are the least broken down and have the most variation. Sometimes two different bags of the same coffee can require different brewing techniques to get the same result. This can make them irritating to coffee lovers who just want a delicious cup that they can rely on for weeks or months. If you’re willing to fight through some potential inconsistencies for the diverse flavour profiles, light roasts may be a great fit for you. Light Roast Coffee At A GlanceAcidity: Bright Medium RoastsModern medium roasts are also lighter than the medium roasts of a few decades ago. The beans are usually a light brown colour and rarely have an oily sheen (though it happens every now and then). Coffees roasted to this level still have most of the flavours unique to their origin farm or country, but they’re wrapped together in a more approachable, and often more balanced, flavour experience. With medium roasts, the most intense acids are toned down and smoothed out by a forming sweetness that’s often reminiscent of caramel, honey, or molasses. Rich, smooth aromas are formed and a pleasant hint of bitterness arrives to round out the brighter notes. There’s still an incredible amount of flavour diversity among medium roasts. They can be exotic, but they’re generally a little more balanced and approachable. This makes them, in the eyes of many, the best roast level for newcomers to specialty coffee. Medium Roast Coffee At A GlanceAcidity: Crisp Dark RoastsYet again, modern dark roasts are lighter than historical dark roasts—but the difference isn’t as dramatic as it is with light and medium roasts and their historical counterparts. These coffee beans are a dark brown colour and are often wrapped in a light oily sheen. At this roast level, the flavours characteristic of the bean’s origin are starting to fade away and blend into a more rounded, deeper flavour profile. Dark roasts aren’t uniform in this regard, but there’s not nearly as much flavour diversity, which is why it’s uncommon for a specialty roasters to have more than one or two dark roast options. Dark roast coffees tend to have a toned-down acidity, a mild (and pleasant) bitterness, rich chocolate or nutty aromas, deep and sweet flavours, and a heavy body. Because the roughest edges of any coffee are smoothed out by the longer roast, dark roasts are especially common among espresso blends. This eliminates many of the inconsistencies of brewing, which is really important from a cafe-business perspective. Many roasters also have a kind of “entry-level” blend they sell to home brewers that’s roasted a little darker for its approachability. Dark Roast Coffee At A GlanceAcidity: Low Even Darker RoastsCoffees roasted beyond a simple dark roast are often leaving specialty coffee territory. It’s very rare to find specialty roasters roasting anything similar to a Vienna Roast, Italian Roast, or French Roast. These beans are sometimes black as night and usually have a heavy layer of oils on the surface. At this roast level, all of the delicious flavours given to a coffee by its origin farm or region have disappeared. And, unfortunately, they haven’t been replaced with anything desirable. Darker than dark roasts tend to lack distinguishable flavour, other than a general woody-ness and notes of ash or carbon. There’s virtually no acidity, but there’s a ton of bitterness. In fact, it often seems like you’re only tasting bitterness. Generally, these coffees are low-grade, low-cost beans bought on the commodity market. Specialty roasters would never destroy the flavours of a high-grade coffee, and we suggest avoiding these super dark roasts. Even Darker Roast Coffee At A GlanceAcidity: Very Low The world of coffee is diverse and fascinating. Flavours unknown to coffee lovers just twenty years ago are possible with what we know today—but you won’t be able to explore them with super dark roasts. We suggest sticking with light, medium, and dark roasts. These are the roast levels that retain the coffee’s unique characteristics. If you want dramatic diversity, go with light roasts. If you’d prefer something a little more balanced and less intense, try medium roasts. If you enjoy that deeper and darker flavour profile, enjoy some dark roast coffee. As long as you’re buying specialty-grade, freshly roasted coffee, you really can’t go wrong. To see some examples of different roast profiles and how they taste different, check out our lineup of coffee beans. The post How To Pick Between Light, Medium, And Dark Roast Coffee Beans appeared first on Alternative Brewing. from https://alternativebrewing.com.au/light-medium-and-dark-roast-coffee-beans/ Should you buy single origin coffees or stick to blends? Just ten years ago most people didn’t even have to ask that question. Most coffees tasted pretty much the same. These days, there’s more variation between roast levels, coffee blends, and flavours than ever before. In fact, there are so many choices to make that it can feel overwhelming, especially if you’re just getting into coffee. We encourage you to channel that feeling of overwhelm into excitement—because there’s so much great coffee to explore and discover. Let’s take a look at an important question every coffee lover must ask when they buy coffee beans: single origin or blend? We’ll break down the differences in flavour, easy of use, and who each type is best geared toward. Let’s dive in. Single Origin Coffees
Because these coffees are hyper-focused geographically, there’s an amazing amount of flavour diversity—so much that it can seem unbelievable to newcomers to specialty coffee. It’s probably not too surprising that coffee beans from different continents have different flavours, but it turns out that beans from neighboring countries do too. In fact, two farms in the same valley can have dramatically different coffee. And to get even more precise, specific lots on a single farm can have some pretty incredible flavour diversity. The point of single origin coffees is that a roaster can highlight specific flavours that are unique to certain farms or regions. This opens up an incredible world of coffee flavour that can be explored with every new bag of coffee. Flavour Profile ExamplesHere’s a look at how complex and diverse single origin coffees can be. The following coffee examples are not based on any specific bean, but are generalizations that are well-known and recognized in the specialty coffee community.
As you can see, coffee flavour isn’t as limited as it once was—and this only scratches the surface. It takes years to taste enough coffees to get a sense of what different countries or regions can taste like on a general level. Strengths And WeaknessesThe biggest strength of single origin coffees is the flavor diversity and clarity. Not only do these coffees give us a way to explore the world of coffee at the farm-level, but they also help us identify and reward farmers who are doing a fantastic job easier than blends, where the skills of a particular farmer may be hidden. The biggest weakness of single origin coffees is their tendency to be inconsistent. Naturally, with such a wide array of flavours, it’s only to be expected that each bean will require different brewing techniques to “dial in” the flavour. This may sound like a fun challenge to the most science-minded coffee enthusiasts, but it can become frustrating for coffee lovers who enjoy a smooth, consistent mug for long periods of time. Coffee Blends
Blending used to be about avoiding bad flavors. In the specialty coffee industry, blending is more about creating complimenting flavour profiles. By selecting coffees with complimentary flavours, roasters can create smooth and complex flavour profiles that would otherwise be rare or unheard of with single origin coffees. So, while blending does still typically smooth out the rough edges of each coffee (like the bright tang from a Honduran or the deep earthiness of a Mexican), there’s still a large amount of diversity possible—just not quite as much. Specialty roasters often like to pair a bright, exotic coffee with a deeper-noted bean. This gives the blend both high and low notes, creating a sense of “fullness” and balance that’s often missing from single origins. The world of blend flavour is still diverse, but it’s more rounded and a little less wild. Flavour Profile ExamplesLet’s take another look at how roasters may pair two or three coffees to create a flavour profile that’s both complex and well-rounded. Once again, these aren’t based on any specific blends, but you’ll certainly see them out in the wild..
Roasters can really get creative with their blends, and they especially love creating them for the purpose of becoming espresso. While there may be a little less diversity overall, there’s a greater potential for balance and consistency. Strengths And WeaknessesThe biggest strength of coffee blends is their balance and consistency. The roughest edges of any coffee are smoothed out and the complimentary flavours create an experience that’s smooth and well-rounded. They’re not just more approachable and easier to drink, but roasters can also carry them for longer periods of time since the beans are being spread out. The biggest weakness of coffee blends is the lack of the most exotic, outlying flavours. Even with the boosted complexity, blends sometimes like a certain pizazz and flashiness that are more common with single origins. Sometimes those most strange flavours of single origins are the ones that inspire us the most. Serious coffee lovers can appreciate both styles of coffee beans, but most tend to gravitate towards one more often than the other. Will you explore the more diverse corners of coffee flavour with single origins, or will you enjoy the consistent and complex flavour profiles of blends? To decide, move away from the hypothetical and into the practical. Take a look at our lineup of specialty coffee beans and see which ones sound like a better fit for your taste preferences. The post Should You Buy Single Origin Coffees Or Blends? appeared first on Alternative Brewing. from https://alternativebrewing.com.au/single-origin-coffees-vs-blends/ The Bellman milk steamer is portable, easy to use and a cost efficient way of professionalizing your daily coffee experience. Milk is one of the most prominent aspects to a creamy coffee. If the process varies in either direction with too much or too little steam it could be detrimental to the milk. Principles for Steaming MilkHere are the five main principles to remember when steaming milk for coffee: the temperature of the milk before you begin, the position and cleanliness of the steam nozzle, the temperature of the milk when steaming, what texture of the month is to be added to specific coffee styles, as well as, the positioning and amount of steamed milk to be added. Milk Temperature Before SteamingFirst, be sure you have fresh, chilled milk of 4-7 degrees Celsius. This is an important step to remember as it is the base of this whole process. Once the milk is poured into the jug, to the bottom of the spout, then you are ready to stretch the milk. By placing the nozzle of the steamer slightly below the surface of the milk, while running the steamer, you are stretching the milk. Hold the milk and steamer in this position for about 5 seconds. Steam Nozzle & Milk Temperature When SteamingNow you are ready for the actual steaming process. Submerge the steamer nozzle until it is almost at the bottom of the milk jug. Swirl the milk, as you steam, in order to create a small whirlpool. Continue this motion until the milk reaches a temperature between 65-70 degrees Celsius. When milk is exposed to high pressured steam gradually this encourages the natural fats to expand, thus creating micro foam. Give the milk jug a few solid thumps on the counter to dissipate any large bubbles. The top of the milk should now have a shiny surface. This step is called polishing. Now, the pouring can commence. Pouring the MilkIn general, the rule of thumb is pouring the milk on the side of the coffee cup. There are different layers in milk created by the steamer. If you are using the steamed milk for multiple drinks it is best to have a specific order of poring. Start with cappuccinos for the foam, hot chocolate next, then lattes and pour the last part of the steamed milk into flat white coffees. To create simple latte art, pour the milk where you decide to make the top of the art. Continue to pour by moving the steamed milk back and forth until you reach the bottom of the art. After returning back to the top, draw the milk down to the bottom through the center of the cup. Pull up the milk and cease pouring. Your finished product is now ready for consumption. Cleaning Your Milk ToolsThe cleaning process is just as important to the process of a consistently perfect coffee. Be sure to rinse and chill the milk jug, purge the steamer and dry the nozzle. When you are consistent in your coffee making process the quality will be strengthened and the flavor will have better balance. Milk is an essential ingredient to professionally creamy coffee. The Bellman milk steamer is just the tool you need to upgrade your quality coffee experience. The post The Art of Steaming Milk appeared first on Alternative Brewing. from https://alternativebrewing.com.au/art-steaming-milk/ Giving your Lume Coffee Grinder a deep cleaning every couple of months doesn’t just keep it looking brand new, it also has positive effects on your brewed coffee. Over time, coffee oils and micro-grounds can build up inside grinders—and they tend to harm your brew’s flavor as they get older. A deep cleaning eliminates that risk and keeps your grinder functioning good as new. DisassembleTo start the cleaning, lock the upper portion of the grinder, then begin disassembling. We suggest doing this part over a clean white cloth, which will make it easy to keep track of each grinder part.
CleaningCarefully run warm water over each of the parts, using your fingers to dislodge any coffee grounds or oils attached to the surfaces of the parts. If there are any particularly stubborn areas of coffee oils (attached to the burrs, most likely), get a small amount of soapy water on a Q-tip and gently rub off any problem areas. Make sure to rinse the burrs well with clean water. Let each part thoroughly air dry or use a clean rag to wipe everything down. ReassemblePut all the pieces back together, lock the upper portion of the grinder in place, and reset your preferred grind size. Now, your grinder will look and function as if it’s just out of the original packaging. The post How To Clean The Lume Coffee Grinder appeared first on Alternative Brewing. from https://alternativebrewing.com.au/clean-lume-coffee-grinder/ Finding the perfect grind size for your particular brewer and technique doesn’t have to be frustrating, though it may take a brew or two of trial and error. Here’s how you can adjust the Lume Grinder’s grind setting to make this process of “dialing in” fast and easy.
To coarsen the grind, spin the grind adjuster counterclockwise. This will increase the distance between the burrs to allow the coffee grounds to come out larger. To fine the grind, spin the grinder adjuster clockwise. This reduces the space between the burrs to cause the grounds to come out smaller. We suggest making small grind size adjustments—45 degrees is enough to make noticeable changes. The Lume Grinder also allows you to see the distance between the burrs to indicate about what size the grind is set to.
You can see common pairings of grind sizes and coffee brewers here. Dialing In With The Lume GrinderOf course, the best way to dial in your coffee’s flavor is to actually taste the brew. Here’s an example of how that may look with a french press. You grind coffee at a coarse setting for a cup of french press, brew it for four minutes, and pour yourself a cup. You notice the coffee has a slight bitterness to it. It doesn’t seem to have much flavor either. You realize you over-extracted the coffee, and next time, you need to extract less. You know that, in order to extract less, you need to slow down the extraction rate. One way to do that is by using a coarser grind setting. You take your Lume, move the grinder adjuster 45 degrees counterclockwise, and brew another four-minute french press. This second cup has a balanced acidity, a gentle sweetness, and a lot of flavor. The post How To Adjust The Lume Grinder’s Grind Setting appeared first on Alternative Brewing. from https://alternativebrewing.com.au/how-to-adjust-the-lume-grinders-grind-setting/ Someone much wiser than we are once said that the purest love is the love of coffee. No truer words have ever been said! Those who hold their espresso close to their heart (metaphorically guys, please!) need to have the right equipment to prepare a cup that’s worthy of their love. There’s nothing more painful than having a bad break up with your coffee. Emotions go through the roof, headaches pound and vision goes blurry — it’s terrible and destructive. Avoid dealing with breakup backlash earn some earnest adoration from the coffee addicts in your life by surprising them with one of these gifts selected just for them, or explore our full coffee gifts range. Perfect Gifts for Coffee AddictsAerobie AeroPress Coffee MakerIf you’re not exactly sure what to get the person in your life searching for a better brew, the Aerobie AeroPress is your go-to purchase. Any AeroPress worth its plastic will make a rich, pure and smooth batch and by no means does this one disappoint. If you’re listening, there are a few ways you’ll commonly hear this item described:
We’re a little unsure about calling it ‘bear repellent.’ However, this item is definitely highly favoured by the outdoorsman. It works very well out on the trail, in the forests, on the road or wherever else you happen to hike, boat or otherwise travel. Just as well as you’d expect it to in your kitchen, allowing you to take a piece of home with you wherever you go. Add to that the Aerobie Aeropress’ extreme durability and it becomes pretty likely this coffee maker has been used as wildlife repellent a few too many times. Since we don’t have plans to put this feature to the test any time soon, we’ll take the word of the outdoorspeople who’ve bought the thing and lived to give a review. They seem to know what they’re talking about. MiniPresso NS – CapsulesSpeaking of brewing devices that are great for the coffee lover on the move, there’s not much more fitting than the MiniPresso NS. Specifically, the version meant to be used with capsules. You could make a clean, complex and satisfying cup coffee from almost literally anywhere in the world. So long as you have the MiniPresso NS and a Nespresso™ Capsule, you can expect results. It’s powered by a semi-automatic piston. This means that there is absolutely no need for electricity, compressed Co2, wind turbines or any other fancy sources of energy. If the recipient of this gift is a busy person who always seems to be on the go, or aspires to be, this is exactly the coffee maker they want to have. It’s as simple as popping a capsule in, adding water, and giving it a few (easy) presses and you have a respectable cup of espresso. Hario V60 Pour Over Starter KitThis pour over starter kit is for the people looking to get really close to their coffee. Pour over coffee making is for the purists and allows for extreme customization of your brew, enabling you to modify it degree by degree until you achieve espresso perfection. It’s a very technical art, and this is the recommended set for stepping into this realm (known world wide. It comes with a Hario V60, a range server, and quality filters. The range server keeps the heat where you want it, in your coffee, for hours. And the flavours that tend to come out of the Hario v60 are best described as ‘bright.’ This set has everything you need to get started. Hario Cold Brew Pot 1LSometimes great results don’t have to come out of great effort. Cold brew pots are an example of working smarter over working harder. Making a delicious cold brew concentrate is as simple as leaving ground coffee beans in clean water overnight (12-18 hours). So long as you have the right equipment that is. One important thing that sets the Hario Cold Brew Pot apart is the built in filter at the top. It has 60 micron holes too small to allow any unwanted particulates through. The end result. No grounds leave the pot, leaving the final brew untainted. Add to that the pure simplicity of use, the fact that a single batch can last for 2 weeks (if you could resist using it all before then), and the ease of cleaning and you have an undeniable winner here. Hario Skerton Ceramic Coffee GrinderThis ceramic coffee grinder is simple and clean. Espresso is one of those things that requires good raw material to get a good end product. That means excellent grounds. Which needs a quality grinder. If you don’t want to have to cut up your credit cards after buying one, this is the one you want. It has conical burrs (don’t get a grinder with blades) made well enough to become a family heirloom, sensitive settings for precision adjustments of ground sizes, and it makes a uniform batch. When you add in the 100g capacity, which you can increase, this becomes an automatic purchase. If you need a hand grinder, just get this one. Trust us. To check out these products or more like them, check out our extensive collection of coffee gifts. The post The 5 Best Gifts For Your Favourite Coffee Lovers (under $100) appeared first on Alternative Brewing. from https://alternativebrewing.com.au/5-gifts-for-coffee-lovers/ There are few things cozier than sipping a hot cup of strong coffee, curled up around a campfire in the cool evening, steam rising with smoke into starlight. Or rising with daybreak to watch the sun rise in the early morning, mist and dew hanging in the air, looking out of a warm tent over a beautiful landscape, freshly brewed mug in hand. So many people miss out on this delightful luxury because they think coffee is too complicated for camping. If they only knew how wrong they were, they would be brewing up a cuppa by the campfire with the best of them. Camping coffee doesn’t have to be complicated, and the equipment you need doesn’t have to be big, bulky, or heavy. If you still think making coffee while camping means lugging around your kitchen coffee machine—and the power supply to go with it—we’re here to tell you different. Coffee for CampingThere are lots of different ways to make coffee while you’re camping. Some of them will be so familiar to you you’ll wonder why you never thought of it before. Others are newer machines and technologies designed specifically with portability and convenience in mind—truly the future of coffee making, camping or otherwise. And you don’t even have to settle for brewed coffee—if you’re an espresso drinker, or even a cappuccino aficionado, it’s never been easier to enjoy your coffee of choice right from your campsite. Instant Coffee
It is true that there’s a spectrum of instant coffee, and some people swear by a few prominent brands. But the powdered stuff will just never be the same as a fresh brew. A lot of people will settle, though, if they don’t know there’s an easy, painless way to have you coffee and go camping with it, too. Here’s 7 different ways, some more elegant than others, to keep your caffeine fix hot and fresh brewed in the wild. Cowboy CoffeeCan you picture it? Cowboys and hobos in the Wild West, sitting on logs around a fire, watching a bottom-blackened pot of coffee bubbling over, harmonica humming in the background. It’s absolutely still possible to make a cup of coffee this way, and done right, it won’t be half bad either. Done wrong, though, you’ll end up with a bitter cup of mud-tasting water and a mouthful of coffee grounds. Cowboy coffee is made by immersing coffee grounds directly into hot or boiling water, instead of passing the water through the grounds. Because of the length of exposure to the coffee, it’s really easy to oversteep and end up with something burnt or bitter. Many people recommend boiling the water first, then letting it cool off a bit before stirring in the coffee. Steep for two minutes and then add a splash of cold water to let the grounds settle to the bottom. If you use a finely ground coffee, you’re less likely to get a mouthful of grounds. This is one of those prime examples where the “cheap and easy” option doesn’t end up being all that easy after all. You’ll probably be better off investing in any other kind of coffee maker—it’ll be way less work in the end, and the payoff of a great cup of coffee will be totally worth it. Coffee Makers to Bring When CampingPour Over![]() Photo by @ireenkiwi With the pour over method, we’re now moving into the realm of practical and professional. It’s easy to carry a pourover cup around, whether it’s plastic or metal. And it’s almost as simple to make a pour over cup as it is to make something like cowboy coffee. Actually, some people might consider it even easier, because you don’t have to figure out how to drink around the coffee grounds, or time the hot water to keep from oversteeping. Just boil some water, knock some coffee into a pour over drip filter, and pour through. You’ll end up with a perfectly good cup of coffee, as strong as you want it, in minutes. You just need to bring a cup, the pour over dripper, and some filters—all small and lightweight equipment. Just make sure you don’t run out of coffee filters, or you’re back to cowboy coffee! This method is ideal for solo travelers, or at least solo coffee drinkers, who only want to make one cup at a time. It’s less ideal for couples or groups of people, or those who like to drink more than one cup at a time. French PressThe french press is a great option for camping because it’s so versatile. You can make a cup or two of hot coffee in the morning and then steep some herbs and tea leaves for afternoon tea. Many people think that coffee from a French press is far superior from drip coffee for a few reasons. When you let the beans steep in hot water, you capture all the flavors, without boiling in it like you might for cowboy coffee. And unlike drip coffee, a French press allows you to completely saturate the grounds, pulling all the flavors out of them evenly. All the flavor stays in the cup, and none of the oils are strained out by the paper filter. The only issue with taking a French press camping is the possibility of cracking or breaking. To avoid this, look out for a metal model with metal siding, like the Espro travel press. You can slide one of these French presses right in with the rest of your camping gear and head off for your hike. Aeropress
They work a bit like an French press, but don’t need as much time to steep. And they’re extremely versatile, and can handle both fine and course grinds extremely well. This means that you can make a thick, rich cup of French press style coffee if you wanted to, or even something like an espresso, or you can get a lighter, brighter, medium bodied style of coffee. You don’t get any of the coffee particles or impurities that come with a French press, but you can have all of the flavor if you want. Taking an Aeropress camping is like bringing a French press, a drip machine, and an espresso machine together, except in miniature size. The only downsize is volume: you can only make a cup at a time. But if it’s quality and portability you’re after, rather than quantity, camping with an Aeropress really can’t be beat. Portable Espresso MakersDespite what you may think, espresso is no longer just for cafes and kitchens. You don’t actually need a giant espresso machine to make rich, syrupy, quality espresso. Grab an espresso machine that’s pocket sized, like the MiniPresso, and you’re all set to brew up an espresso on the top of a mountain, or in the middle of the jungle, or anywhere else you can bring a backpack, or some pockets. The MiniPresso will fit in the side pocket of a backpack or nuzzle neatly in a box or cooler in your car trunk. And it weighs only 350g, so there’s no reason not to take it traveling.
Portable espresso machines are small enough to conveniently carry back and forth between home, the campground, and the office, if you want to. With one of these machines, you can have espresso whenever you please, whether you’re spending the weekend hiking or a workday typing. Cappuccino CampersIn this day and age, even glampers and comfort-conscious campers don’t have to forgo creature comforts like morning cappuccinos. There are an increasing number of campsites designed with every comfort level in mind, from bare-bones bring your own tent and pee in the woods campgrounds to wood cabins with bathrooms and electrical outlets. This means that you could really bring your whole kitchen espresso machine with the milk frother….if you wanted to. But you don’t have to. With a MiniPresso or NanoPresso in your pocket, you can pop something like the Bellman Stovetop Milk Steamer onto your little camper stove. This attachment is an affordable alternative to an expensive espresso machine and perfect for traveling. It’s small, light, and portable, but froths milk into silk like a barista could. You really can have cafe quality cappuccino at a campground. Bonus tip – Add a JetBoil MightyMo stove to your camping kit for super-fast and convenient boiling. It’s the perfect accompaniment for your milk steamer setup. Cold Press![]() Bellman Stovetop Milk Steamer Cold press coffee is cowboy coffee’s classier cousin. You are infusing water with coffee grinds in a similar way, but using cold water instead of hot. This means that it takes much longer for the water to acquire the coffee flavor. But cold brew coffee, unlike cowboy coffee, has a really delicate flavor. It’s not bitter at all, and a lot more complex than faster hot brews. Cold brew coffee is so popular these days with coffee aficionados for exactly this reason. The flavor that you get in a hot cup with a great roast is truly multiplied with a cold brew. For this method, you mix the coffee in with cold water (of course, it’s important to use good water here, as you’re not going to boil it), cover it, and wait. Twelve hours is usually adequate, though twenty-four hours will give you coffee with a heady caffeine kick. If you leave it too long it can acquire a slightly bitter taste, but nothing like cowboy coffee, burnt espresso, or a double-brewed pour over. Cold brew coffee is great for camping because it requires so little equipment—just a container, a strainer, and a mug. And if you make it in the evening, around dinner time, you can wake up to a really delicious cup of coffee. The only caveat is that it’s not going to be hot, so you’d better really like cold coffee, or get ready to heat your cup back up over the fire. Coffee and Campsites Forget what you’ve heard, or what you think you’ve heard, about coffee at campgrounds. You don’t need to rely on dehydrated packets (their prepackaged nature is wasteful, anyway), and you don’t have to dread the bitter taste of burnt cowboy coffee, or pick grounds out from between your teeth. If that’s what you’ve been doing, there’s no excuse anymore. You know better, so do better for yourself! Treat yourself to the pleasure of freshly brewed coffee on your campsite. There’s so many ways to have a hot brew by a fire. Even espressos and cappuccinos are no longer tied to cafes. Whether you’re hiking the Himalayas, camping in the Yellowstone, or backpacking through Southeast Asia, quality coffee is within your reach. And after the first time you experience the easy luxury of good cuppa on a campsite, you’ll never go camping without coffee again. The post How to Make Great Coffee When Camping appeared first on Alternative Brewing. from https://alternativebrewing.com.au/camping-coffee/ |
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