Quite the winter eh? If you have followed our tweets and thanks to the 575 followers who are :-). You’ve noticed we have exhausted our supply of coffee terms, we have a ever lasting distaste for BC Ferries Coffee and think Coke should really just stay in the Cola business.
But also we said good-bye to our editor Stef as she is now a reporter with the The Westerly in Ucluelet, BC. We wish her the best of luck! But when we mean staff we really mean dedicated volunteers.
Why the delay in reviews?
We wanted to change the way we reviewed cafes in town and change the way our site operates.
We wanted to wait for the release of Wordpress 3.0 as Robert has seen some of the goodies in the latest update and though they would be perfect for the cafe.
We wanted to hear from you a bit more. In our last survey you said that we should do more cafe reviews, and while we totally agree with you we wanted to know what type of cafe we should review.
The taste of expired coffee. Woody coffee has a smell of dry wood or cardboard. This defect results when beans are improperly stored for an extended period of time. Coffees stored in high temperatures and humidity, such as port cities, tend to deteriorate the bean quickly and it becomes woody. All coffees can become woody if stored long enough.
Roasted coffee beans that have not been ground. Whole beans has the advantage of staying fresh longer than ground coffee. Whole bean is commonly sold for it’s utility as much as its freshness as it can be ground to different sizes for different brewing methods.
The most common usage of this verb in Vancouver is when ordering a wet cappuccino. The drink is made by first pouring the espresso shot(s) and then adding 1/3 steamed milk topped with the last third micro foam. A wet cappuccino is considered a regular cappuccino.
Author’s note:
In my opinion, a foamy latte is often confused with a wet cappuccino.
In the wet process, ripe cherries are first immersed in water where any floating (coffee) cherries are removed as defective. The remaining cherries are then pressed by machine against a perforated surface, allowing only the seed to pass through the holes. The remaining pulp is then removed by placing the beans into a fermentation tank to loosen the pulp before it is washed away with water. After the pulp is removed, the coffee beans are then dried by a combination of sun drying and machine drying. Machine drying is common practice, especially in damp climates where mildew can cause problems.
Author’s note:
Wet processed coffee beans are sometimes called washed coffee, in reference to the washing that separates the pulp from the beans.
All coffee brewing benefit from water purification. Water purification improves the taste, odour and appearance of brewed coffee. Effective filters remove contaminates, excess chlorine, particulate matter and other impurities.
Is the trademarked term referencing a cold, brewed-coffee method. It has become part of the lexicon, as a generalized term. The generic term for toddy is cold, brewed coffee.
Some coffee establishments call it cold, brewed-coffee concentrate.
Tamping coffee grounds is necessary to produce a consistent spread of water over the entire espresso shot. Tamping is needed to prevent the channelling of the water flowing from the porta-filter through the roast. If the spent grounds do not come out in the shape of a round, puck shape then the water from your unit is not reaching your espresso evening. Proper tamping requires a consistent force of up to about 30 lbs.
A short, disc-like object that is usually two or three inches in length. It is commonly made of metal or plastic, and the handle part can be wrapped in wood. Tampers are often hand-held accessories or attached to espresso grinders.
Author’s note:
Attached tampers allow baristas to handle the tamping operation with one-handed flair, but is slightly harder to get proper compression and hand tamping is preferred. Commercial machines like the La Marzocco Swift Espresso Grinder can dispense beans and tamp the grounds automatically.
The Swiss Water Process is a 100 per cent, chemical-free coffee decaffeination process. Most decaffeination processes use chemical solvents, such as methylene chloride (MC). The Swiss water process uses only water to remove caffeine, producing a water processed decaf coffee.
