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Coffee and Caffeine

I’m always looking for new health articles in hopes of finding something different.

I think something deep down inside me keeps hoping some brilliant researcher is going to change the old adage that most foods and drinks are “healthy in moderation” and give us a ticket to madly eat and drink our hearts out in the name of good health.

Unfortunately, I haven’t found said article yet. So I don’t have earth-shaking news about the effects of caffeine; nor will I congratulate you on your ability to chug coffee by the Super Big Gulp. I will, however, remind you that it’s a great idea to drink caffeine in moderation.

We drink (and eat) caffeine because it stimulates our brains and our bodies or just because the caffeinated drink (or bar, in the case of chocolate) tastes good.

Of course, too much of anything is not good. Too much caffeine could make you lose sleep or get headaches, neck aches, agitation, and even anxiety. For this reason, once pass the college coffeehouse all-nighter phase, most of us cut back to a moderate amount.

And if you drink coffee or sodas regularly, that’s exactly the right way to do it: moderately.
While researchers struggle to substantiate both positive and negative effects of caffeine, they all seem to agree that caffeine in moderation is safe for the health of the average adult.

Researchers are even working on claims that caffeine in moderation can serve as a preventative agent against some cancers, heart disease, Parkinson’s disease, headaches, and more.

“What is moderation?” you ask. (As if you don’t know the difference between a morning wake-up buzz and an ADD-like bouncing off the walls?)

Well, the American Medical Association sets the limits at 300 milligrams per day (that’s 7 cups of tea or 3 cups of coffee by the chart below), and, of course, this amount may be lower for pregnant women and children. These are the maximums, however, so feel free to drink less but not more.

* Amounts are approximate and generic coffee, tea, and chocolate caffeine content may vary.

*Amounts are approximate and generic coffee, tea, and chocolate caffeine content may vary.

Sources:

• www.nsda.org
• www.mayoclinic.com
• www.chocolateinfo.com
• www.adksportsfitness.com
• www.teahealth.co.uk

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The Chez Caffe Coffee Dictionary

Basic Coffee Definitions

Aged coffee: Coffees that are properly stored “in the green” or un-roasted for several years in order to create pricey full bodied, heavy-flavored coffees.

Arabica: An aromatic and flavorful coffee bean variety used to produce high-quality and gourmet coffees.

Barista: A coffee-making professional.

Blend: Two or more varietals of coffee blended together.

Cappuccino: A shot of espresso blended with equal portions steamed milk and foam topping.

Café Americano: A few shots of espresso poured with hot water to fill a typical drip-style coffee cup or sometimes espresso brewed drip-style.

Café Au Lait: Drip-style coffee blended with equal portions of steamed milk.

Cafe con Panna: Espresso dabbed with whipping cream.

Café Latte: A shot of espresso served in a tall glass poured with 3 to 4 times that amount steamed milk and a dab of foam.

Café Macchiato: A shot of espresso marked with a dab of foam.

Caffe Mocha: A shot of espresso served in a tall glass poured with 3 to 4 times that amount steamed chocolate milk (made from powder or syrup) and a dab of foam or whipped cream and a shake of shaved or powdered chocolate.

Caffeine: A stimulant contained in coffee, which can boost the heart rate and alertness and, in elevated quantities, can lead to restlessness or insomnia.

Cupping: Coffee tasting with a professional coffee “cupper.”

Dark-roasted coffee: Coffee roasted past the point of full flavor so as to bring out highly desirable burnt notes.

Decaffeinated coffee: Coffee that has been processed through a chemical process to remove the majority of caffeine.

Espresso: An Italian-born beverage made by rapidly brewing coffee by forcing steam through the grounds. Prepares one smooth, thick, dark-roasted “shot” at a time.

Fair trade coffees: A coffee that is certified by an international agency as having been grown on a farm that is part of a Fair Trade working cooperative. Fair Trade certification works to allow farmers to warrant a fair price for their goods and at the same time upholds specific standards for the wages and living and working conditions of its workers. Fair Trade coffees are labeled as such.

Flavored coffee: Coffee beans that have been “spiced up” with chocolate, cinnamon, hazelnut, or other spices and flavors.

French press: A preferred coffee-making device in which ground coffee is topped with hot water. Then the grounds are manually pressed to the bottom of the pot with a plunger-like filter mechanism that separates the grounds from the brewed coffee. Makes a flavorful cup.

French roast: A degree of dark roast.

Italian roast: A degree of dark roast that is roasted darker than a French roast.

Medium roast: A medium degree of roast that is mostly used in American coffee.

Organic coffees: A coffee that is certified by an international agency as having been grown free of chemical pesticides, fertilizers, or herbicides and labeled as such.

Robusta: A somewhat bitter, less aromatic, low-quality coffee bean variety used to produce instant and freeze-dried coffees. Contains twice the caffeine as Arabica coffee.

Vienna roast: A degree of dark roast.

Coffee Tasting Terms

Acidity: A sharp radiance and pleasing quality that enhances coffee’s flavor. Coffee comes in various levels of acidity; however, coffees in which acidity is lacking are most likely boring and unexciting.

Acrid: An intensely tart impression on the back of the tongue.

Aftertaste: The taste that remains in the mouth after swallowing a sip of coffee, which may leave impressions such as caramel, chocolate, fruitiness, spiciness, smokiness, or roastiness, to name a few.

Alkaline: A dry feeling left at the back of the tongue.

Aroma: The fragrance or smell of fresh-brewed coffee, ranging from fruity to herby to smoky and more.

Astringent: When acidity is at an undesirable level, we may say “astringent” referring to its intense briny sensation at the tip of the tongue.

Bitter: A twinge or strong taste noticeable at the back of the tongue. Dark roasts are prominently bitter, adding to the fullness of the coffee. High levels of bitterness can be unpleasant, especially if due to over-extraction or brewing too little coffee at a too-fine grind.

Body: The weight of a coffee as perceived in the mouth. A coffee may have light, medium, full, or very full body.

Bright: Sharp acidity.

Briny: The salty feeling in the mouth after drinking over-roasted or over-brewed coffee.

Buttery: A rich and oily heaviness in the mouth that’s found in fuller-bodied coffees.

Caramelly: A sweet aroma suggestive of candy or syrup.

Carbony: A roasty aroma suggestive of a burnt substance that is present in many very dark-roasted coffees.

Chocolaty: A roasty, sweet aroma suggestive of unsweetened chocolate, cocoa, or even vanilla.

Cinnamon: A spicy aroma suggestive of cinnamon.

Clean: A coffee that finishes clear, graceful, and smooth in the mouth, not dry.

Cocoa: A bittersweet aroma suggestive of unsweetened chocolate.

Complex: Flavors that have multiple layers of sensation.

Dirty: A taste that is not earthy or musty but actually grimy in flavor.

Dry: A coffee that finishes parched or dehydrated in the mouth, not clean. Also the opposite of sweet.

Earthy: The aroma or flavor of moist soil or earth.

Fine: A quality coffee in terms of acidity, body, and overall positive characteristics.

Flat: A dull, lackluster coffee, deficient in acidity.

Flavor: The fusion of a coffee’s aroma, body, and acidity.

Floral: An aroma suggestive of flowers.

Fresh: A positive trait used to describe freshly roasted coffee with vibrant flavor and aroma.

Fruity: A sweet or tangy aroma or flavor suggestive of berries or citrus.

Full: Indicating strong character, in terms of acidity, body, and flavor.

Grassy: An herbaceous aroma or flavor suggestive of alfalfa or grass.

Harsh: A negative characteristic describing a bitter, unpleasant, or offensive taste or sensation.

Herbal: An herbaceous aroma or flavor suggestive of grass, dried herbs, or dry beans.

Light: Indicating a delicate character, in terms of acidity, body, and aroma.

Lively: Pleasingly vibrant in acidity.

Mellow: A coffee that finishes mildly and delicately.

Mild: A moderately bodied coffee that finishes with balanced acidity and sweetness and lacks bitterness or dryness.

Musty: Coffee that has been aged properly may take on this cellared aroma.

Nutty: A roasty aroma or flavor suggestive of peanuts, almonds, hazelnuts, etc.

Pungent: A strong and piercing sensation in the mouth, characteristic of full-bodied coffees.

Rancid: Coffee that has not been stored properly may take on this highly offensive sour flavor.

Rich: A full-bodied coffee that finishes with a depth and complexity of flavor and an overall pleasing taste.

Roasty: Coffee that has been dark roasted properly may take on this smoky, high-quality flavor.

Scorched: Coffee that has not been roasted or brewed properly (usually due to excessive heat) may take on this highly bitter, acrid aroma.

Smoky: Coffee that has been dark roasted properly may take on this roasty, high-quality flavor.

Sour: When acidity is at an undesirable level, we may say “sour” referring to its intense briny sensation at the tip of the tongue.

Spicy: A fragrance or flavor reminiscent of spices like cinnamon or allspice.

Stale: Coffee that has not been stored properly may take on this flat, one-dimensional cardboard flavor.

Strawy: A negative herbaceous aroma or flavor suggestive of hay.

Strength: The ratio of water to ground coffee.

Strong: Characteristic of rich, full-bodied coffees.

Sweet: A mild, smooth, or fruity taste noticeable at the tip of the tongue.

Syrupy: A sweet, thick, and sticky heaviness in the mouth.

Tangy: An intensely piercing sweet and sour impression along the sides of the tongue.

Tart: An intensely sour sensation along the sides of the tongue.

Varietal: A coffee grown in a specific geographical area, usually with distinct tastes that derive from the area’s soil, climate, and cultivation methods.

Weak: Characteristic of light-bodied coffees, not flat.

Wild: Coffee that has been contaminated or has endured chemical changes may take on odd, unpleasant, or tangy flavors that significantly vary from cup to cup.

Winey: Having the rich, fruity essence of a fine red wine.

Woody: Coffee that has been aged properly may take on this aroma or flavor, suggestive of tree bark or oak.

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The perfect cappuccino

So you stop by Chez Caffe sometime during the morning commute and every day you think to yourself “Wouldn’t this be easier if I just made my cappuccino from home?”

So you go out and buy a moderately priced espresso machine and read the instructions on how to make milk froth and the perfect shot of espresso, but things just arentt coming together right. The espresso shots keep coming out sour and the drinks are just not as creamy and delicious as they are at Chez Caffe. Well, don’t worry — we’re here to help you learn.

First, you have to start with high-quality espresso. Lavazza espresso beans are the one ingredient that is found in nearly all of our drinks and should be the first thing you are putting in your cappuccino cup.

Here are a few mistakes commonly made by amateur baristas:

Using too much coffee — There are thousands of coffees you can use for espresso. The actual bean used is a choice and depends on personal preferences but if you want a stronger espresso, you can not just use more ground coffee. Get a darker bean. The ideal amount of coffee to use is one oz per shot of espresso being produced. This is about the same as a heaping teaspoon if you don’t have a kitchen scale. At Chez Caffe, we use (and recommend) Lavazza-brand espresso beans.

Over tamping the beans — Tamping is the process of taking the ground espresso and packing it into the espresso brew head (that crazy piece with a handle). The most common mistake is to just pack it down to the bottom as hard as you can. This will only lead to either sour or bitter shots and this is not what we are going for. The tamping process is meant to get an even surface of coffee for the shower heads (the water source for the espresso shots) to force water through, leading to the creamy shots you are looking for. Remember, the foam or cream on top of the brewed espresso shots should remain on the shots for at least 30 seconds.

Using the wrong grind – Every espresso machine is different and figuring out what works best for the machine will ultimately give you the best espresso shots. The shots themselves should take between 20 and 25 seconds to brew from the time you push the button to the time liquid stops coming out of the machine. If you have the appropriate amount of espresso in the machine and you are tamping appropriately you should be close. If not, the grind of the bean is awry. Shots that take too long have too fine of a grind and shots that are too short are too coarse. If you grind at home this is a simple adjustment; if you get it done at the local coffee shop then you have to make sure you tell them what you want when they grind it next time.

Now that you have a perfect cup of espresso the next step is the milk. A cappuccino is one third espresso, and the other two thirds of the cup is filled with a combination of milk and milk foam or froth. Tips on steaming milk:

Liquids expand — Remember, the milk in that pitcher is going to expand in the frothing process because you are incorporating air with the milk. Fill the steaming pitcher half way at the most, for a dry cappuccino only a quarter.

Steam, then froth — Hot milk froths better then cold milk, so you want to start by steaming the milk. Place the steaming wand an inch or so below the surface of milk and start the steam. Get a thermometer and use this as a guide.

Most coffee shops will steam the milk to 160 degrees Fahrenheit (71 Celsius), allowing the coffee to still be hot after a long commute. It is perfectly acceptable not to go to this temperature. The key is to allow yourself enough time to make froth w/o burning the milk or making it too hot. You should allow yourself about 30-40 degrees to accomplish this.

Remember, milk burns at 180 degrees Fahrenheit (82 Celsius). When you are ready to froth, pull the milk down so the bottom of the steam wand continually rests on the surface of the milk. You will have to move the pitcher down as you do because as the milk expands, it rises in the pitcher.

Only steam once — Don’t add fresh milk to steamed milk and steam it again. Most coffee shops will add equal parts of cold milk to hot milk and re-steam the milk once but if you are only making drinks for yourself and the missus, rinse out the pitcher.

The next step will be to pour the drink. A dry cappuccino is one that has more froth than milk. Conversely, a wet cappuccino has more milk than froth. A perfect cappuccino would be right in the middle. A latte has mostly milk and a little half moon of froth at the top. Before you begin to pour the drink you should allow it to rest for a few seconds and tap the bottom of the pitcher on the counter to break any large bubbles.

Use a pouring spoon or spatula to block the froth from entering the cup while pouring the appropriate amount of milk. The spoon is then used to scoop the appropriate amount of froth into the cup.

Once you have mastered the art of making shots and the professional way of pouring the drinks you will have a cappuccino that rivals those of most local coffee shops. Unfortunately, many things often get looked over with goals of speed and service. Even many managers will make their cappuccinos with a spoon to ensure correct consistency.

Enjoy your cappuccino with pride knowing that once you master the process, it will only take a minute to make – and try not to spill milk all over the counter next time. Of course, you can save yourself a lot of time and energy and just stop by Chez Caffe for a steaming hot, freshly made mocha.

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