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Daily Shot Of Coffee Guide To Coffee By Mike Crimmins Welcome Welcome to the Da

Daily Shot Of Coffee Guide To Coffee By Mike Crimmins Welcome Welcome to the Daily Shot Of Coffee Guide To Coffee. This guide covers the basics for an average Joe (or Jo) that wants better tasting coffee. This is the first of what looks like it's going to be many guides that I publish. If you have a topic that you would like me to cover, please email me at mike@dailyshotofcoffee.com About Me My name is Mike Crimmins and I'm the chief blogger behind Daily Shot Of Coffee. I’ve been a daily coffee drinker since my freshman year of college. (Wow, I feel like I’m at an alcoholics anonymous meeting already). I used coffee to wake up for those 8:30 am classes. I chugged it to stay up until three or four in the morning for those late night study sessions. After college, when I was working retail, I was known for hiding a cup of coffee just off the sales floor so that I could get a hit of coffee every time I left the sales floor. My friends and family would ask me if I was going to have some coffee with my cream and sugar. My average cup was at least a quarter cream and sugar, leaving my coffee looking cream colored, on the verge of being white. Then one year for Christmas, my brother bought me a pound of whole beans from Seattle Coffee Works. It opened up a whole new world for me. That was the first time I experienced fresh coffee at home. Not only was it fresh, but it smelled so good that I put the sugar and cream on hold until I tried it black first. I was hooked. I wish I could remember exactly how it tasted, but I can say it was literally life altering. I haven’t looked back at Folgers or Maxwell House since. Things have changed in the past few years since then. My new addiction is brewing my own coffee, using one of the dozen or so coffee gadgets that in my kitchen. Gone are the flavored creamers and sugars, now I like my coffee black so I can identify the flavors and aromas that come naturally from the beans. I’m not a coffee expert, I just love coffee. Introduction A lot of people have asked me questions along the lines of “If I was just getting into coffee now, how would I start out?” It's the type of question that I know a lot about, because not too long ago I was the guy in the Dunkin' Donuts drive thru ordering coffee with extra cream and sugar. When my dad would see me making a cup of coffee, he would ask “Do you want coffee with your cream and sugar?” I was buying sugar by the pound, almost as often as I was buying coffee. I liked (needed) the caffeine effects that came with coffee, but I didn't really like the taste. Turns out that it wasn't that hard to go from drinking coffee buried in sugar and cream, to drinking coffee black and enjoying the flavors. In this short guide, I'll go over how you can make that transition (and make it without spending an arm and a leg). Follow the steps in this guide and by the end, I think you'll truly be able to enjoy your coffee. Section 1: What Kind Of Coffee To Get Walking into a place that sells coffee, whether it's the grocery store or an independent coffee roaster can be overwhelming when you're new to coffee. There's all these bags of coffee, each with different, often foreign and or technical sounding names. I remember that feeling all too well, I'd walk into my favorite coffee shop and go eeny, meeny, miny, moe to pick a coffee. However, once I learned a few of the terms, it started to get a whole lot easier. This section will help you get through that overwhelming feeling and guide you to the right kind of coffee for you. Different kinds of coffee roasts In my previous life, I always drifted towards darker roasts because they were stronger and I thought packed more of a caffeine punch. Then I learned that the lighter roasts pack all of the caffeine and it rocked my world. Anyone that knows me, knows that I need as much caffeine as I can possibly get in ever sip. As far as different kind of roasts, I knew that the bean color was determined by the way they were roasted, but that was just about it and I really didn't know what it all meant. I started to do more research and talked to several coffee "experts" so that I, and now you can get the best tasting cup of coffee. One of the first things that I learned, is that the darker a bean, the longer it was in the roaster. A darker roast tastes smoother because it has less fiber and has a more sugary flavor. A lighter roast, that spends less time in a roaster has more caffeine and a stronger flavor because the aromatic oils don't get destroyed during the short roast. Here's what you need to know so far: Dark Roasts = Strong And Smooth. Light Roasts = More Flavorful And Chock Full Of Caffeine. A more in depth look: The creation of coffee starts with raw or unroasted beans that are green. If you have a coffee roaster, you can roast your own beans and you're probably way too overqualified to be reading this guide. For the rest of us, green beans are pretty much useless. Light Roast: The shortest amount of time a bean will spend in the roasting machine. Light roasts are full of flavors and caffeine. A few examples: • New England Roast • Half City Roast • Cinnamon Roast - The cinnamon roast has a dry surface with no oils and the flavor is light bodied. Medium Roast: When they keep it in the roaster a little longer, you get a medium roast. It's traditionally a breakfast coffee with good level of acidity and clean finish. It has a balanced body of flavor, between the light roasts and dark roasts. You can find it in grocery stores and is good for drip coffee makers, or other words, it's an every day type of coffee. • Breakfast Roast - Slightly sweeter than a light roast • American Roast - Not as dark as European roasts and generally considered to have a good aroma. • City Roast - Slightly darker than the American Roast Medium Dark Roast: Beans that are roasted for a longer time are considered a Medium Dark Roast. They're roasted long enough to bring out the natural oil of the coffee to the surface of the bean. They have low levels of caffeine and acidity. They have a bittersweet flavor with a full body. It's commonly used in cafes and coffee shops. • French Roast - Also goes under the name dark roast. It's used to make espresso. • Continental Roast - It's slightly lighter and has a spicy body. • Viennese Roast - It spends slightly longer in the roast than American roast and has a rich, chocolaty body. Dark Roast: Italian Roast - This bean spends the longest time in the roaster. It's roasted until the bean is almost jet black so it has a smoky, well roasted taste that can mask the natural coffee bean flavor. One last note, just because they're called French or Italian roasts, doesn't mean that it's actually from there, it's just referring to the type of roast. Arabica Versus Robusta (The World Series Of Coffee Beans) Across the world, more than 30 teams (types) of coffee compete to make it to the world series, also known as the big cup of coffee that wakes us up in the mornings. Two teams, the Arabica beans and the Robusta beans area always on top of the list, accounting for almost all of the coffee consumed across the world. Today, I'm putting them head to head, competing for the championship title. First up to bat is Robusta, it's cheaper and by far the most common type of coffee sold in grocery stores across America. The reason that it's cheaper is that the cherries stay on the tree after they ripen, requiring less attention from the farmers. Arabica beans require constant supervision because when they ripen, they fall to the ground and spoil. The extra attention comes with an increased price. Count that as one run for Robusta. Robusta then scores another easy run because they have two times more caffeine. Robusta also has a greater resistance to climate, weather conditions, disease and heat. It can be grown in lower climates and in larger amounts. Count that as another run for Robusta. They take an early lead of three to nothing. But this ball game is nowhere near over yet. The bases are loaded and uploads/Geographie/ coffee-guide.pdf