Coffee Daily

Tips menyetel - Manual Coffee Grinder

noreply@blogger.com (Friendzzt Proxy Network) — Mon, 18 Apr 2011 16:39:00 +0000

Manual Coffee Grinder itu unik dan fungsionil , 'mereka' bisa dijadikan daya tarik di etalase kafe dan bisa juga difungsikan sebagai alat untuk menyajikan kopi di rumah anda.
Namun , banyak yang bertanya-tanya , apakah Manual Coffee Grinder itu bisa di set , halus kasar nya ..?

Jawabnya : BISA
hanya untuk kehalusan dan keseragaman hasil nya , alat-alat ini tidak bisa mengalahkan hasil gilingan dari Coffee Grinder elektrik.

sebetulnya untuk mengatur tingkat kehalus-kasaran Manual Coffee Grinder ini tidak sulit, tetapi mungkin bagi beberapa pengguna ada sedikit keraguan untuk mengutak-utik alat mungil ini , kami akan coba mendeskripsikan tips singkat untuk menyetel alat-alat ini .

Hanya ada 4 item kecil yang harus diangkat

Langkah pertama
1. Putar baut sambil menahan handle grinder agak tidak ikut berputar , untuk membuka baut pengikat paling atas yang berbentuk seperti jamur.
2. Angkat tuas / handle Coffee Grinder - hati-hati posisi harus 90 derajat, kalo tidak lurus dan dipaksa dapat merusak ulir untuk jalur baut pengunci.
3. Angkat pen dari plat besi pengunci baut matahari yang berbentuk seperti huruf "S".
4. Angkat pen penahan tuas berbentuk ring tebal di bagian atas.

sekarang setelah posisi seperti ini

Tarik tuas panjang ke atas , lalu putar baut matahari :

ke kanan untuk mengencangkan -->hasil akan semakin halus , atau
ke kiri untuk mengendurkan --> hasil gilingan kopi akan semakin kasar

Untuk pemasangan kembali , lakukan dengan urutan terbalik dari 1-4 tadi , jika urutan langkah kita benar , maka langkah paling akhir yang kita lakukan adalah mengunci baut pengunci yang berbentuk jamur.

Test dulu tanpa bijih kopi , jika waktu kita putar handle nya terlalu seret artinya celah setelan kita terlalu rapat , putarlah sedikit ke sebelah kiri untuk mengendurkan nya.

Dengan beberapa kali eksperimen kita akan mengetahui , hasil gilingan kopi seperti bagaimana yang kita harapkan dari alat giling kopi manual ini .

Cara seperti ini berlaku juga untuk beberapa Manual Coffee Grinder lain nya seperti INOX- Stainless steel , Wooden Coffee Mill, Big Wheel Grinder dan lain-lain

Intinya semakin renggang Burr , maka akan menghasilkan hasil gilingan kopi yang kasar, semakin sempit celah Burr, akan dihasilkan bubuk kopi yang lebih halus.
salam

bk

Kopi Selasar

noreply@blogger.com (Friendzzt Proxy Network) — Sun, 17 Apr 2011 06:11:00 +0000

Sehabis menyelesaikan tugas ‘delivery’ ke beberapa tempat, kita memutuskan untuk menuju ke kawasan Dago atas di utara Bandung…tujuan nya ke Selasar Soenaryo tempat yang menurut beberapa orang nyaman dan asyik untuk bersantai

Sampai di depan Selasar Soenaryo suasana gerimis masih turun… masuk ke dalam, kita dapat tempat di dekat kasir yang untuk 4 seat. , pilih—pilih dulu di buku menu, tapi
Order mesti diselesaikan di kasir , sambil menunggu kita disuguhkan pemandangan sehabis hujan ke arah lembah yang asri .

Teras ‘Kopi Selasar’ berukuran sedang dapat memuat kira-kira 75 orang , ada juga area duduk yang menghadap lembah dengan kursi yang sudah di kuasai oleh beberapa photo maniac yang sedang mencari jepretan cantik.

Di sebelah kanan dan kiri pintu masuk ada beberapa ruang function yang dapat digunakan untuk diskusi seni, pameran ataupun terkadang hanya untuk group meeting.

Di bagian samping kiri area “Order here “ada jalan menuju ke tangga bawah yang akan membawa kita ke Souvenir room yang menyediakan buku-buku seni , sayang saya tidak mendalami bidang seni hingga tidak mengerti tentang buku-buku seni disana , tangga ini juga dapat membawa kita menuju ke Circular outdoor stage di bagian bawah yang dapat dipergunakan untuk berbagai kegiatan, jika hari hujan juga tersedia indoor hall di sebelah nya.

Kembali ke atas , ternyata pesanan minuman pertama sudah datang.. Chocolatos apa namanya saya lupa….. tapi yang jelas enak..

Berturut turut datang pesanan lain nya..dari Chocolate Milk shake hingga yang terakhir Kopi Selasar.. - Signature drink nya Kopi Selasar.. yang ingredients nya kira-kira , kopi, cream dan sedikit celupan jahe segar., membuat suasana sore yang agak dingin menjadi sedikit hangat… lumayan juga…

Suasana cukup ramai , dan meja mulai terisi dengan bubarnya group meeting di Room Sayap- B, dan waitress yang mengantarkan pesanan makanan kita juga sudah menyajikan Potato Meat ball dan Triple Brown Sandwiches..

Untuk yang ingin menikmati suasana yang tidak terlalu ramai , tenang , alami, boleh dicoba mengunjungi Kopi Selasar , apalagi jika pelayanan-nya lebih ramah , akan semakin lengkap-lah suasana jalan-jalan sore kita.

Namun tempat ini bisa menjadi alternative untuk anda , jika anda sedang ingin bersantai , dan menikmati suasana yang lain di kota Bandung, cobalah arahkan tujuan anda ke utara kota Bandung melewati jalan Ir.H Juanda terus ke atas , maka anda akan menemukan tempat yang asri ini.

bk

Costadoro Frog

noreply@blogger.com (Friendzzt Proxy Network) — Sat, 16 Apr 2011 05:11:00 +0000

Costadoro Frog
adalah Mesin kopi pembuat espresso dengan sistem PODS
yang akan memberikan kepraktisan dan hasil yang cukup baik.

Di Indonesia mesin ini

sudah dipasarkan berikut dengan Pods nya yang di branding "Costadoro"

What is an ESE Coffee Pod?

noreply@blogger.com (Friendzzt Proxy Network) — Wed, 13 Apr 2011 00:52:00 +0000

A coffee pod is the coffee making equivalent of the teabag: a pre-portioned serving of coffee wrapped in a paper filter, ready to be infused with water. ESE (Easy Serving Espresso) is the worldwide industry standard for coffee pods. Any pod that meets the ESE standard can be u...sed in any espresso machine that is ESE compatible.

An ESE pod contains between 6.5-7.5 grams of coffee, packed into a tight circular puck. The pod is placed in a special pod filter (usually supplied with your espresso machine) that fits inside the portafilter.

Source : Gallacoffee.co.uk

Brikka in Action

noreply@blogger.com (Friendzzt Proxy Network) — Sat, 25 Sep 2010 08:45:00 +0000

Untuk yang tertarik dan berminat untuk memiliki
Bialetti Brikka
silahkan SMS info ke 085279896502
atau ke www.coffeeshopz.com

Salam
Coffeeshopz

Cara membuat Kopi dengan Bialetti Moka Express Stove-Top dan membersihkan alat.

noreply@blogger.com (Friendzzt Proxy Network) — Thu, 23 Sep 2010 01:45:00 +0000

Bagi yang berminat untuk memiliki alat Moka Express dari Bialetti
silahkan dilihat Toko Online kami di www.coffeeshopz.com

Terima Kasih

Toraja Coffee - Bisa dibeli lewat www.coffeeshopz.com

noreply@blogger.com (Friendzzt Proxy Network) — Sat, 31 Jul 2010 10:44:00 +0000

Sekarang Toraja Kopi bisa dipesan melalui www.coffeeshopz.com

Kopi Arabika Toraja Memiliki Aroma dan Kualitas yang terbaik di dunia.
Kami menyajikan kopi Toraja yang mengandung aroma dan rasa kopi yang teraik dengan menggunakan mesin roasting termodern agar menghasilkan rasa kopi yang sempurna.

Buatan : Makassar
Berat : 200 gr
Harga : rp. 40.000 /pack

Harga Belum termasuk Ongkos kirim
Pemesanan langsung melalui SMS 085279896502

Roast degree

noreply@blogger.com (Friendzzt Proxy Network) — Mon, 24 May 2010 09:24:00 +0000

Siphon Filter Coffee Pot

noreply@blogger.com (Friendzzt Proxy Network) — Wed, 28 Apr 2010 09:42:00 +0000

alat penggiling Kopi - Italian Brand

noreply@blogger.com (Friendzzt Proxy Network) — Mon, 12 Apr 2010 16:35:00 +0000

Siphon Filter Coffee Maker

noreply@blogger.com (Friendzzt Proxy Network) — Mon, 05 Apr 2010 14:25:00 +0000

Vacuum brewed coffee was initially invented in the 1840s in France, and became very popular in the United States around the middle part of the 20th century. Companies like Silex, Sunbeam, Westinghouse, General Electric, Cory and others had entire lines of vacuum brewers for sale during this period. This brewing method undeniably produced the best tasting filter coffee, but it lost favor in the convenience-obsessed America of the 1950 and beyond. While other parts of the world continued to use vacuum brewers (most notably Europe and Japan), in the U.S., percolation, auto drip and instant coffees gradually replaced vacuum brewing use, bringing super convenient (yet also super bad tasting) coffee to the American breakfast table.

Today, quality coffee is making a major comeback in North America, and as a result, people are starting to use vacuum brewers again. The Vacuum Pot technique of brewing coffee at the perfect brewing temperature ensures a perfect cup! Everyone who sees the Vacuum Pot in action is amazed at the process. You will be amazed as well.

Menikmati OLD TOWN WHITE COFFEE di udara

noreply@blogger.com (Friendzzt Proxy Network) — Mon, 29 Mar 2010 06:40:00 +0000

OldTown White Coffee flying high
By: by Chin Lee Kam (Mon, 16 Mar 2009)

newsdesk@thesundaily.com
AIR TRAVELLERS can now enjoy their favourite cuppa of Ipoh’s most famous white coffee while aboard AirAsia flights from the Kuala Lumpur hub.

The low-cost airline has, since March 1, started inflight service of OldTown White Coffee 3-in-1 Classic blend at RM5 per cup.
He also said that serving the "classic" blend on board is just the beginning because We plan to add two more products – OldTown 3-in-1 White Milk Tea and 3-in-1 White Coffee with Hazelnut."
"Through this collaboration with AirAsia to serve our products in all three of the airline’s business hubs, travellers in Southeast Asia can experience the thick aroma of OldTown White Coffee while flying.
OldTown White Coffee is exported to 15 countries including China, the United Kingdom, Canada, the United States, Japan, Philippines, Indonesia, Thailand, Brunei, Singapore and Papua New Guinea.
OldTown White Coffee started in 1958 when its Hainanese founder in Ipoh devised an ingenious style of roasting coffee beans, much to the delight of coffee connoisseurs in the old town neighbourhood of Ipoh.
OldTown White Coffee is a perfect blend of specially roasted Liberica, Arabica and Robusta beans with small amounts of caramel, moderately roasted in high temperature.

OLD TOWN WHITE COFFEE DAPAT DIBELI ONLINE DI www.coffeeshopz.com

Salam
Coffeeshopz

Excelso Coffee

noreply@blogger.com (Friendzzt Proxy Network) — Thu, 25 Mar 2010 15:33:00 +0000

Produk biji kopi asli buatan PT Santos Jaya Abadi, Sidoarjo ini dikemas cukup apik dalam wadah nan rapat. Kantong merah bertuliskan "Excelso pure cofee beans" menjadi penanda kopi bubuk ini. Pada bagian depan terdapat lubang angin yang akan mengeluarkan udara dari dalam kantong, sehingga aroma kopi tetap terjaga.

Ada empat jenis kopi yang ditawarkan oleh si produsen: Robusta, Java, Arabica, dan Toraja. Kopi yang masih satu saudara dengan kopi Kapal Api ini selain tersedia dalam model biji yang sudah digiling (bubuk) juga tersedia model biji (belum digiling). Bijinya dipilih dari kebun kopi khusus, sementara pengolahannya dengan cara dipanggang dan diramu secara profesional.

Yang paling saya suka adalah Robusta. Jenis ini paling pas dengan indera pengecap saya. Ada ukuran 100 gr dan 200 gr yang bisa Anda pilih dengan kisaran harga Rp 15.000 - Rp 35.000. Dilihat harganya, kopi ini mungkin ditujukan untuk konsumen kelas menengah.

resep membuat Kopi Sendiri nan lezat - tanpa sakit perut

noreply@blogger.com (Friendzzt Proxy Network) — Thu, 25 Mar 2010 12:21:00 +0000

Kadang agak segan minum kopi padahal, kopi terutama kopi hitam paling pas dilidah saya.Yang membuat segan adalah efeknya, hampir bisa dipastikan beberapa menit setelah menghabiskan secangkir kopi, pasti perut mules ngga karuan, huh!
Karena penasaran, saya mulai mencari penyebabnya, Why ?
Ketemu sekarang, penyebabnya adalah cara membuatnya yang salah. Kopi yang membuat perut mules biasanya kopi yang diseduh, karena airnya kurang panas membuat kopi tidak terlarut sempurna. Biasanya jika airnya diambil dari dispenser. Ciri-cirinya adalah adanya buih dan ampas kopi yang mengambang.

Oke, we’re go ahead, saya akan berbagi resep rahasia saya untuk membuat secangkir kopi yang mantap, tanpa membuat perut mules.
1. siapkan secangkir air bersih (cangkir dipergunakan sebagai gelas ukur agar airnya tidak kelebihan).
2. Siapkan kopi “Kapal Api Mantap” yang sachet aja, sudah cukup
3. nyalakan api, dan pasang ceret diatasnya
4. hingga air mulai berbuih, kopi siap direbus, tuang sedikit demi sedikit
5. Sambil digoyang-goyang perlahan agar larut sempurna dan bagian bawah tidak gosong
6. jika buih sudah merata dipermukaan air diceret, tuangkan ke dalam cangkir.
7. Kopi siap diminum, eit… tapi tunggulah sekitar 10 menit, sambil baca baca blog ini agar panasnya kopi diterima mulut kita.

Enjoy….

Mukti- from Prayitnomukti.wordpress.com

mampir ya ke www.Coffeeshopz.com
atau Coffee Shopz @ facebook

Thanks

Kopi Legendaris Semakin Tua Semakin Mantap - Kopi eva

noreply@blogger.com (Friendzzt Proxy Network) — Thu, 25 Mar 2010 00:22:00 +0000

Kopi Eva, Bijinya Tahan Hingga 10 Tahun

Sejak didirikan tahun 1954 hingga sekarang, R. Mich. Tjiptomartoyo (86) yang biasa dipanggil Pak Cip masih terlibat secara langsung menangani Eva Coffeehouse yang ia dirikan di dataran tinggi Ambarawa, Jawa Tengah. Lulusan sekolah dagang Belanda ini masih tekun melakukan audit keuangan secara manual di belakang meja kasir. Tanpa bantuan kacamata, ia mencatat perubahan harga bahan baku sambil sesekali menyapa pelanggan setianya. Dibantu lima anak perempuannya, ia mengelola warung kopi sejak pukul 06.00 WIB hingga 21.00 WIB.

Lokasi strategis Eva Coffeehouse yang terletak di jalan raya yang menjadi penghubung Semarang dan Jogjakarta menyebabkan banyak orang yang tengah ada di perjalanan singgah untuk berisitirahat. “Biasanya mereka juga butuh tempat istirahat dan buang air kalau sedang di tengah perjalanan. Makanya kami menyediakan banyak toilet,” kisah Maria Budiastuti (50), generasi kedua kopi Eva.

Strategi itu bisa jadi berhasil, karena hingga kini banyak sekali rombongan turis yang menuju Borobudur, Magelang atau Yogyakarta dari Semarang atau sebaliknya mampir untuk meregangkan otot dan minum kopi. Turis yang datang tak hanya turis domestik. Banyak juga rombongan turis mancanegara yang datang untuk menikmati kopi Eva yang legendaris. Kopi Eva yang diminum panas-panas sangat cocok dengan udara Ambarawa yang dingin. Apalagi dari ruang serbaguna Eva Coffeehouse yang biasa digunakan untuk menyambut tamu rombongan, pengunjung bisa menikmati pemandangan kota Ambarawa dan kebun kopi milik Cip. Ia pun menyediakan berbagai macam suvenir bagi turis yang ingin membeli buah tangan khas Jawa Tengah.

Kesuksesan kopi Eva, tak lain karena kedekatan Pak Cip dengan beberapa pejabat penting di masa perjuangan kemerdekaan Indonesia, saat ia tergabung dalam Brigade 17. Karena efek kedekatan itu, banyak di antara mereka yang memasok kebutuhan kopi untuk institusi yang dipimpinnya dari kopi Eva.

Sayangnya, setelah pergantian pejabat, tak banyak institusi yang masih membeli kopi darinya. Hanya beberapa pabrik dan perkantoran saja yang masih memesan kopi Eva. Selain itu, Cip tidak mendistribusikan kopi Eva ke luar kota karena alasan biaya. “Terlalu mahal, jadi kami hanya mengirim kalau ada yang memesan atau ke pabrik yang sudah jadi langganan. Lagipula enggak ada resiko kopi enggak laku dan dikembalikan,”.

Kopi Eva, selain dijual dalam bentuk siap minum, juga dijual dalam bentuk bubuk, biji, bahkan sirup. Sirup kopi Eva dikemas dalam botol dan bisa disajikan hangat atau dingin. Setelah dibuka, simpan saja botolnya dalam lemari es. Rahasia kopi Eva ada pada proses pencucian biji dan obat yang digunakan agar biji kopi takkan dimakan serangga meski disimpan hingga 10 tahun.

Hingga sekarang, kopi Eva masih menggunakan biji kopi dari kebunnya sendiri. “Kalau kurang kami beli dari kebun tetangga. Sejauh ini sih selalu kurang,” kata Cip. Selain kopinya yang sudah dikenal hingga mancanegara, andalan mereka adalah Tahu khas kopi Eva dan Gudeg Manggar yang dibuat berdasarkan resep rahasia mendiang sang istri.

Sama seperti kopi-kopi klasik yang lain, Cip mengaku tak banyak keuntungan yang ia dapat. Apalagi, ia hanya mengandalkan penjualan di Eva Coffeehouse. Harga kopi per gelas masih ia jual Rp 5 ribu, sementara kopi bubuk Rp 20 ribu/seperempat kg, dan sirup kopi Rp 25 ribu/botol. Dengan harga semurah itupun masih banyak yang meminta harga kopi tak dinaikkan. Banyak pihak yang mengajak kerjasama ditolaknya untuk menghindari kecurangan bisnis yang berakhir pada kerugian.

Untuk mempertahankan pelanggan, Cip hanya berusaha mempertahankan rasa kopi Eva. “Jadi kalau dulu ada orang waktu kecil dibawa orangtuanya minum kopi Eva, sekarang dia ke sini sudah membawa cucu tapi rasa kopi Eva masih sama”. Lalu bagaimana ia mempertahankan rasa kopi Eva selama puluhan tahun? “Itu rahasia kopi Eva!” ujarnya sambil tertawa.

Dewi Sita/Nova diambil dari tabloidnovadotcom

How to Make Vietnamese Coffee (Ca Phe)

noreply@blogger.com (Friendzzt Proxy Network) — Wed, 24 Mar 2010 07:30:00 +0000

Vietnamese coffee is like nothing else. I developed a taste for it when I was living close to a small Vietnamese lunch counter. Normally, I ordered a cup of American coffee with my meal. One rainy evening when I was the only customer in the place, the owner stood by my table while I ate, talking about this and that and the other. When it came time for my coffee, he smiled and said, “You try my coffee tonight.” In an agreeable sort of mood, I – well – agreed. Sublime does not do the flavor justice. Nor does mere description. If someone had told me that Vietnamese coffee is very strong coffee mixed with sweetened, condensed milk, I could no more have imagined the flavor of Vietnamese coffee than if someone had told me that ice cream is frozen milk with sugar and flavoring added.

In the early part of the 20th century, Vietnam was a major exporter of coffee. Originally brought to the hilly interior of the country by the French, it rapidly became a major cash crop. Those wet, mountainous inner regions are ideal for growing robusta coffee, which is often regarded as being less flavorful and more bitter than arabica coffee. Coffee production and export slowed to a mere trickle during and after the Vietnam war, but in the early 1980s, Vietnamese coffee once again began to creep into the marketplace. Without much fanfare, Vietnam gradually increased the size of its export coffee market. As of 2004, Vietnamese coffee exports were second only to Brazil. While robusta coffee is seen as making inferior coffee to arabica beans, it is often blended with arabica beans in supermarket blends for sale to the general public. The robusta beans grown in central Vietnam are ideal for making Vietnamese coffee, and many espresso afficionadoes favor robusta beans for espresso as well.

Like Turkish coffee and espresso, making Vietnamese coffee involves its own little secrets and rituals. The coffee, called ca phe, is actually brewed in a miniature drip pot that sits on top of your coffee cup. The “cup” is more usually a glass, because Vietnamese coffee is as much a treat for the eyes as it is for the tongue. The Vietnamese coffee pot looks a bit like a top hat. The rim is designed to sit on the rim of the glass. Inside, the coffee pot consists of the chamber and a filter. The filter lid unscrews from the body of the coffee pot so that you can add the coffee and then cover it.

How to Make Vietnamese Ca Phe with a Vietnamese Coffee Pot

Unscrew the filter insert and remove it from the pot.

Spoon about two tablespoons of very finely ground Vietnamese coffee into the pot. If you can’t find Vietnamese coffee, try Luzianne coffee with chicory. In fact, many experts claim that it isn’t Vietnamese coffee without the chicory.

Replace the filter insert and screw it down tightly over the coffee grounds. This serves the same purpose as tamping the filter basket when making espresso. It compresses the coffee into a hard puck and slows the process of the water through the ground coffee, giving it time to extract all the flavor.

Pour about 1/3 of an inch of sweetened condensed milk into the bottom of your coffee glass or cup. Place the Vietnamese coffee pot over the rim of your cup or glass.

Pour one cup of water just off the boil into the pot over the filter top. Cover the pot and wait.

The coffee will take its time. More than almost any other method of making coffee save perhaps Turkish coffee, drinking Vietnamese coffee encourages a leisurely attitude. It is not coffee for the rushed and impatient. It can take ten minutes or more for the water to finish dripping through the coffee grounds into the glass, transformed into thick, rich, velvety coffee. The coffee, being of different density, simply sits on top of the milk, forming three distinct layers – the creamy milk at the bottom, a very thin layer of caramel colored coffee that has dissolved some of the milk, and the thick coffee on the top.

Remove the coffee top hat from the glass and set it on a saucer or plate beside you. Stir up the coffee and milk with a spoon and enjoy.

Taken From Talk- about coffee.com

This product is available @ http://www.coffeeshopz.com

Coffee Grinding Tips

noreply@blogger.com (Friendzzt Proxy Network) — Thu, 04 Mar 2010 06:14:00 +0000

Never grind more coffee than you will use for immediate brewing. Once the beans are ground, the flavorful oils are exposed to the damaging air. As these oils dissipate, so will the flavor of your coffee. Once ground, coffee will begin to lose its flavor almost immediately. Different methods of brewing will require different grind consistencies. Typically, coffee used for drip brewing should be ground to a consistency similar to granulated sugar. The complete drip cycle should occur within four to six minutes. If the drip cycle is completed in less than four minutes, grind your coffee finer. If the cycle takes longer than six minutes, grind your coffee coarser. When using a French press, the coffee will need to be ground extremely coarse. Espresso requires an extremely fine grind...almost powder-like with a slight grittiness. The key to the proper espresso grind is the extraction time. After the proper dose and tamp, one ounce of espresso should be extracted in approximately 25 to 30 seconds. Like drip coffee, if the one ounce extraction occurs in less than 25 seconds, grind your coffee finer. If the extraction occurs in longer than 30 seconds, grind your coffee coarser. Talk to you local coffee professional for additional information.

Coffee Grinding Tips

noreply@blogger.com (Friendzzt Proxy Network) — Thu, 04 Mar 2010 06:14:00 +0000

Cara menggunakan french Press

noreply@blogger.com (Friendzzt Proxy Network) — Wed, 03 Mar 2010 06:34:00 +0000

Waktu aku pindah ke Jakarta, aku tak lagi memperoleh akses yang leluasa atas kompor, seperti waktu di Bandung. Jadi aku menggunakan cara lain untuk membuat kopi, selain dengan Bialetti Mocca kesayanganku. Yang aku pilih adalah French Press, atau disebut juga Cafetière.

Yang menarik dari cara ini adalah bahwa kita membiarkan air berbaur dengan bubuk kopi cukup lama, memungkinkan paduan yang bersifat lebih keras, tebal, dan menjaga minyak esensial untuk larut dan terbawa di air. Cara penggunaannya mudah sekali. Berikut aku sadurkan dari Wikihow.

1. Giling biji kopi jadi bubuk kasar. Atau siapkan bubuk kopi kasar. Jangan terlalu halus, karena selain membuat kita kerja keras melawan bubuk yang terperangkap di filter, juga akan banyak ampas yang terminum.
2. Lepas tutup dan filter dari coffeemaker. Takar 5 sendok makan kopi (25 gram) untuk 6 cangkir (1,4 l) air. Didihkan air, lalu dinginkan 30 detik atau lebih. Jika memiliki water heater, langsung saja digunakan. Suku 90-96 derajat celcius cukup untuk ini. Oh ya, Anda tentu bebas menambahkan kopi atau mengurangi air untuk membuat kopi yang lebih kental (seperti kopi ala Koen, haha).
3. Masukkan kopi ke coffeemaker. Tuang air panas sedikit dulu. Aduk lembut dengan sendok plastik atau kayu (agar tak merusak coffeemaker). Aduk hingga kopi mekar dan berbusa krema. Kopi yang baru digiling akan tampak mengelurkan krema yang indah :) . Lalu tuangkan sisa air panas. Aduk lagi.
4. Pasang filter dan tutup. Perhatikan bahwa filter harus mengangkat semua ke atas.
5. Biarkan selama 4 menit. Ini tak mutlak. Tapi jika lebih dari 4 menit, unsur-unsur pahit akan masuk lebih banyak ke minuman kita.
6. Tekan pendorong. Tunggu setengah menit hingga ampas mengendap. Tuangkan kopi perlahan ke cangkir untuk mencegah sisa ampas ikut tertuang. Jangan biarkan kopi tersisa di coffeemaker, karena akan menjadi pahit. Jika memang kopi dibuat terlalu banyak, masukkan saja ke termos.
7. Biarkan kopi satu menit di cangkir, sebelum mulai dinikmati :) .

Disadur dari koen.cc

Ingin membeli Alat French Press Coffee....?

silahkan kunjungi Coffeeshopz
atau disini Lapak Kaskus - Jual French Press

Kopi Lampung Sinar Dunia - Konsisten Menjaga Cita Rasa Selama Empat Generasi

noreply@blogger.com (Friendzzt Proxy Network) — Wed, 17 Feb 2010 06:22:00 +0000

Konsisten Menjaga Cita Rasa Selama Empat Generasi

Oleh
Syafnijal Datuk Sinaro

BANDAR LAMPUNG-Kopi Bubuk Sinar Baru, Cap “Bola Dunia” menjadi salah satu usaha kopi bubuk tertua di Lampung yang masih bertahan. Awalnya usaha kopi bubuk ini dirintis tahun 1917 dengan merek Njit Sin Hoo (Rajawali). Usaha ini sudah berkembang hingga generasi ketiga.
Usaha yang didirikan orang tua dari Lie Yung Hin ini dikelola oleh cucunya Willy Sukianto dan Lucas Sukianto. Dalam menjalankan usaha kopi bubuk ini mereka dibantu saudara dekatnya Vimala Dharma.
Menurut Vimala Dharma, pada awalnya kopi bubuk ini dibuat secara tradisional dengan digongseng di atas kuali yang ditaruh di atas tungku batu menggunakan kayu bakar. Lalu biji kopi yang sudah matang dan menghitam ini ditumbuk hingga halus. Selanjutnya Lie Yung Hin menjajakannya ke rumah-rumah warga di sekitar Teluk Betung dengan naik sepeda.
Saat itu, kopi dibonceng Lie menggunakan kaleng besar dan warga membeli dengan ukuran seperempat liter dan setengah liter. “Jadi belum ditimbang seperti sekarang ini,” kata Wiwik, panggilan Vimala Dharma dalam percakapan dengan SH, baru-baru ini.
Baru di era cucu Sukianto–generasi kedua--mulai dibangun kios di Jl Ikan Kakap No 57, Teluk Betung, Bandar Lampung.
Semula, penggongsengan dan penggilingan dilakukan di tempat ini, sedangkan proses pengolahan dipindahkan agak ke luar kota, yakni di Jl Yos Sudarso arah ke Panjang. Sementara untuk pembungkusan dan penjualan masih tetap di Jl Ikan Kakap. Saat ini PD Sinar Baru mempekerjakan 12 karyawan untuk mengolah kopi hingga menjualnya.
Kini penggorengan kopi sudah dilakukan di wadah berbentuk drum berkapasitas 5 kg yang diputar dengan dinamo dan bahan bakarnya diganti dari kayu ke solar. Tapi untuk menjaga cita rasa agar tidak berubah maka alat penggorengan kopi ini mereka buat sendiri. Penggilingan juga sudah lebih maju dengan menggunakan mesin penggilingan yang digerakkan mesin genset.
“Sebetulnya kami bisa saja membeli alat penggongseng modern yang sudah digital, tapi kami khawatir cita rasa kopi bubuk yang dihasilkan berbeda sehingga bisa merusak pasar yang telah dibangun selama ini,” jelasnya.

Robusta Talang Padang
Masih dalam upaya mempertahankan cita rasa, mereka memasok bahan baku dari daerah yang sama sejak berdirinya usaha kopi bubuk Cap Bola Dunia, yakni di Kecamatan Talang Padang, Kabupaten Tanggamus, Lampung. “Kami sudah memiliki pemasok yang tetap, di mana yang ditampung hanya biji kopi jenis robusta yang ditanam di Kecamatan Talang Padang,” urai Wiwik.
Kopi yang ditampung oleh pedagang pengumpul dari petani harus sudah kering betul dan bersih. Jika kadar airnya masih tinggi, kopi tersebut ditolak karena akan merusak citarasa jika diolah menjadi kopi bubuk. Selama musim panen kopi yang berlangsung dari Bulan Mei hingga September lalu, rata-rata dipasok 12 hingga 16 ton kopi per bulan ke gudang mereka di Jl Yos Sudarso, Panjang.
Dengan omzet rata-rata 300 kg per hari maka untuk menjaga kesinambungan produksi mereka harus menyetok bahan baku untuk empat hingga enam bulan ke depan. Kopi yang dipasok pedagang pengumpul ini disimpan dulu minimal dua hingga tiga bulan sebelum digongseng agar citarasanya tetap sama dengan produk sebelumnya.
Kalau sebelumnya dijual dalam bentuk kalengan seberat 1 kg, seiring dengan permintaan konsumen kini dibuat lebih beragam. Untuk kantongnya ada tiga macam yakni kaleng, aluminium foil, dan kertas kopi. Ukuran beratnya pun lebih bervariasi, mulai dari 50 gram, 100 gram, 250 gram, 500 gram, 1 kg, dan 2 kg.

Sebagai kopi bubuk yang sudah terkenal, belakangan banyak pengusaha lainnya yang membuat merek hampir mirip Kopi Sinar Baru, seperti Kopi Bola Dunia, Kopi Dunia Baru, Kopi Cap Sinar Dunia, dan lain-lain. “Ini memang risiko dagang. Tapi kita sulit menuntut karena tulisan dan logo tidak sama persis, meskipun Kopi Cap Bola Dunia sudah kami patenkan,” ungkap Willy menimpali.
Hanya biasanya jika konsumen sudah pernah mencicipi kopi Sinar Baru yang asli maka mereka tetap akan mencari yang asli karena cita rasanya berbeda. “Mungkin bungkus, logo, dan kemasan bisa ditiru, tapi cita rasa tetap beda,” jelasnya.
Atas konsistensinya menjaga cita rasa kopi bubuknya, tahun lalu Pemprov Lampung memberi penghargaan “Sidha Karya” kepada PD Sinar Dunia yang dinilai berhasil meningkatkan mutu produk usaha kecil dan menengah dan meningkatkan produksi. Oleh karena cita rasa yang khas itu pula, banyak pengusaha yang berminat menjadi distributor di Jakarta dan kota-kota lainnya, tapi Willy belum bisa melayani mereka karena kapasitas mesin pengolahan yang terbatas. n

Copyright © Sinar Harapan 2003

What Effect does Coffee have on Alcohol Consumption?

noreply@blogger.com (Friendzzt Proxy Network) — Sat, 30 Jan 2010 04:34:00 +0000

If you listen to police department representatives and other people who think they know everything there is to know about drinking and being drunk, the only cure for over-indulgence in alcoholic beverages is time. This is something that is preached over and over again and it's usually a measure to prevent drinking and driving.

Is time the only factor?

The theory (not a fact) is that it takes far longer for alcohol to leave the human body than it takes to consume it, if a person drinks more than one ounce per hour. I don't know who came up with that theory, but there's no real scientific evidence backing it up.

In the past, you've probably seen or heard of people drinking cups and cups of coffee in attempts to "sober up". The belief was that the caffeine in the coffee would reverse the effects of the alcohol; caffeine is a stimulant while alcohol is a depressant. It doesn't quite work that way.

The simplest way to reverse the effects of alcohol is to get the alcohol out of your system as quickly as possible. Drinking a lot of non-alcoholic beverages while inebriated (without drinking any more alcoholic beverages) as quickly as possible will flush the alcohol from the system. The "coffee trick" is nothing more than a misguided attempt at this procedure. Of course coffee will work – and so will plain water.

The hangover the next day is usually caused by being in a dehydrated condition, as a result of alcohol consumption, and going to sleep in that condition. Flooding the body with non-alcoholic beverages will remove the condition, if practiced before sleeping, and will do more to get rid of the hangover (if you have one) the next day if you didn't do it before sleeping.

If you think I'm just making this up, think again. I spent 20 years on active duty in the military and drank more than my fair share of alcoholic beverages in the first five of them. It was during this period that I learned what worked and what didn't. During the remaining years of active service, I taught quite a few others how to do what I learned and I have no doubt it prevented some health problems as well as some DUI tickets.

Coffee, Alcohol and Cirrhosis of the Liver

There were some studies conducted during the last decade that you should find interesting if you're both a coffee drinker and a consumer of alcoholic beverages.

Cirrhosis is the irreversible scarring of the liver that hurts the organ's ability to filter toxins from the blood. Cirrhosis is caused by more than just alcohol abuse, but alcohol abuse gets the most attention. Other causes include Hepatitis C and inherited diseases.

What the studies found is that the likelihood of cirrhosis was reduced by 22 percent for each cup of coffee consumed per day, capped at about 88 percent for four cups of coffee per day. These statistics were measured for the heaviest alcohol drinkers as well as the lightest.

If this isn't enough to convince you to get your daily dose of coffee, if you're an alcoholic beverage consumer, then I suppose nothing will.

Whch single coffee brew is the best

noreply@blogger.com (Friendzzt Proxy Network) — Tue, 26 Jan 2010 06:04:00 +0000

We’re here to help you decide which one-cup coffee maker you might like best. Then, once you make your decision, we’ll try to provide more information if you have questions about your one cup brewing choice.

We do know of a few different sources that have compared different one-cup coffee makers. A couple of years ago, CoffeeReview.com (“the world’s leading coffee buying guide”) tested a number of one cup coffee brewers. Their preferences seemed to be for the Keurig system and the Senseo pod brewer. Here’s a link to their article.

You may also like the “Keurig-vs-Senseo-vs-Tassimo” entry posted by Tony Martinez at his blog: “Attention Deficit”. He tried the three different systems and decided that Keurig was the one he liked best. Tony’s post has received over twenty comments, so other opinions are represented there as well. Click here to read it.

Finally, from time to time, we look at how often Internet users search for the different brewing systems on Google. If you use this as a measure of the popularity of each of the systems, then Keurig seems to be winner, followed by Tassimo. Coffee pods were a common search term a few years ago, but since then, pods seem to have lost much of their popularity. Here’s the trend lines we look at.

Something for Everyone: India Coffees 2009

noreply@blogger.com (Friendzzt Proxy Network) — Fri, 27 Nov 2009 05:38:00 +0000

by Kenneth Davids; reviews by Kenneth Davids and Ted Stachura

India is a considerably better-known coffee origin in Europe than in the United States. And even in Europe it tends to be a source whose profound coffee originality is hidden inside blends rather than foregrounded in single-origin or trophy coffees. For example, India provides some of the world's most valuable coffee types for espresso blends, yet these same exotic coffee types are seldom offered as single origins. They are simply too intensely odd for American palates accustomed to the high-grown, cleanly bright profiles of classic Latin America. On the other hand, the majestic, deeply forested old India coffee estates do produce quietly distinctive Arabicas capable of pleasing even the most purist of coffee drinkers. And the quest for small lots of coffee that play distinctive variations on the more familiar Arabica profile is beginning to turn up some pleasant surprises in India, as it has elsewhere in the world.

All of these types and trends are represented in this month's reviews, representing a set of ten often wildly different coffees, the best and most interesting from the thirty or so we cupped. Here they are in summary:

1) For coffee adventurers with a taste for low-acid, heavy-bodied, sweetly nutty profiles: The Paradise Roasters Indian CxR Mandarin (89), a coffee from trees of an interspecies cross between an heirloom Indian variety of Robusta and the coffee species Congensis.

2) For coffee adventurers with a taste for low-acid, richly malty profiles with a little twist of fermented fruit: Three different Monsooned Malabars, the unique Indian coffee type created by allowing dry-processed coffees to absorb the salt- and moisture-laden air of monsoon winds in an effort to mimic the flavor of coffees once carried in the holds of wooden ships from India to Europe. The Julian Coffee Roasters Monsooned Malabar (89), the Josuma Coffee Monsoon Medley (88) and the Storehouse India Malabar (87) all represent variations on the musty/malty, sweetly pungent monsooned theme.

3) For I'll-try-anything coffee adventurers, a coffee from trees of the Liberica species. Liberica was first experimented with as a disease-resistant alternative to Arabica, but was pretty much abandoned after the development of Robusta. It is still grown on some farms in India, however, as well as in Malaysia, where it is often a valued component in the pungent, heavily intense blends that Malaysians enjoy buffered by quantities of milk. The Badbeard's India Anokhi Liberica is reviewed here at 87, a basically arbitrary score. There are no criteria I know of by which this coffee could be rated 90, for example, or even 88. On the other hand, we have no business completely trashing a unique coffee type on the basis of standards of judgment developed mainly for fine Arabicas. As Libericas go, this seems like a rather attractive one. Therefore, well, with a mix of confusion and generosity, plus respect for originality, we settled on 87. But pick your own number: 0, 50, 80, 90? If you try it, do it the Malaysian way, brewed strong and taken with a lot of hot milk or warm half-and-half.

4) For the purist, three estate-grown, traditionally wet-processed Arabicas, the top-rated Tony's Coffee & Tea Balmaadi Estate (91), the Zingerman's Elk Hill estate (88) and the rather unusual salty-sweet, floral-toned Badbeard's Kattehollay Estate Peaberry (88).

5) Finally, for those interested in small-lot trophy coffees that reflect experiments with botanical variety and processing method, we have the Kaapi Royale Selection 9 Pulped Natural (91), a coffee from trees of a variety (Selection 9) with Ethiopian heritage, processed by the unorthodox pulped natural method, in which the skins are removed but the sweet fruit pulp is allowed to remain on the beans as they dry. The result here is a subtle, delicate balance of aromatic wood, flowers and dark chocolate notes. The "natural" or dried-in-the-fruit Arabica from Sethuraman Estate (90) is a restrained and elegant version of the fruity style of natural dry-processed coffee.

Nothing this month soared in the ratings, yet the range of coffee expression in the cupping was impressive, even startling in its variety. As relationships between American roasters and Indian producers mature, I expect we will not only continue to experience a continued variety of coffee expression from India, but more refined and precise versions of that expression as well.

Coffee May reduce cancer risk

noreply@blogger.com (Friendzzt Proxy Network) — Mon, 23 Nov 2009 07:38:00 +0000

A recent study conducted by the researchers of Istituto di Ricerche Farmacologiche Mario Negri (IRFMN) in Milan, Italy showed that drinking coffee may help reduce the risk of liver cancer. Led by Francesca Bravi, the team combined all published data to find the link between coffee drinking and hepatocellar carcinoma (HCC). HCC is a primary cancer of the liver. Liver cancer is the third largest cause of cancer deaths around the world, just behind lung and stomach cancer. At least 11 studies that were conducted in southern Europe and Japan were the foundation of the IRFMN study.
The IRFMN study was a meta-analysis of published studies on HCC that included how much coffee patients had consumed. Researchers combined all published data to obtain an overall quantitative estimate of the association between coffee consumption and HCC development.
The figures showed that coffee drinkers have at least 41 percent reduction of HCC risk compared to those who never consumed coffee. The beneficial effects of coffee consumption were highly progressive in studies that were done in southern Europe, widely drank, and from Japan, where coffee drinking is less frequent, and in subjects with chronic liver diseases
Animal and laboratory studies have shown that some compounds in coffee may act as blocking agents that work by reacting with enzymes involved in carcinogenic detoxification. Caffeine is a component of coffee that has been shown to give beneficial effects on the liver enzymes and other enzymes of the body. Coffee consumption has also been linked to reduced risks of liver diseases and cirrhosis, both of which can lead to liver cancer.
Separate studies also show that caffeine may aggravate the symptoms of menopause or intensify the effects of certain antibiotics. On the other hand, heavy caffeine consumption may cause miscarriage. Other animal studies show that skin cream added with caffeine may lower the risk of skin cancer in mice.
While the study found a statistically significant relationship between drinking coffee and having less liver cancer, the authors note that it needs to be repeated in other groups. The authors note that despite the consistency of the results of the study, it is difficult to derive causal collaboration based on the observational studies alone. It may be that patients with digestive tract diseases, including liver disorders, naturally reduce their coffee consumption, even though avoidance of coffee is not routinely recommended.
While the study found a statistically significant relationship between drinking coffee and having less liver cancer, the authors note that it needs to be repeated in other groups to be more concrete.
The IRFMN researchers note that the perception of coffee consumption was solely based on patients’ reporting, although the recollection of coffee drinking has been shown to be accurate. Factors like hepatitis B and C, cirrhosis, social class indictors, alcohol use, and smoking suggests that these factors did not influence the results of the studies.
The results from this research may provide some evidence of a link between coffee consumption and liver cancer. However, the interpretation of this research remains unclear because of lack of long-term evaluation of the results of the said study.

Reference : http://www.sciencedaily.com/releases/2007/08/070801112146.htm

Keeping hot Coffee Hot with a Thermos

noreply@blogger.com (Friendzzt Proxy Network) — Tue, 17 Nov 2009 09:21:00 +0000

When you hit the middle age years, like I have, you start to take things for granted. One of those things happens to be hot coffee. I like my coffee hot, even though I've consumed iced coffee on occasion. In Japan, iced coffee is way more popular than it is in the US, or just about anywhere else. In the US, however, hot coffee is preferred by the average coffee drinker. Keeping coffee hot can be a challenge, depending on what you use to make it and where you intend to drink it.

A thermos is not necessarily a Thermos

The first vacuum flasks were made by the Thermos Company in Germany in 1904. Over the years, the word "thermos" became a generic word to mean any kind of vacuum flask. In fact, the US declared it as a generic trademark in 1963 and now the word can be used alone or as "thermos bottle" and it means the same thing.

I thought it was a just an American thing, like so many things I've become accustomed to since I was a child. For instance, when I was a kid, my siblings called every kind of soft drink a "Coke" because Coca-Cola was the most popular brand at the time. One of my older brothers would send me to the neighborhood market to buy him a Coke and I would have to ask him "What kind of Coke?" because he didn't always mean Coca-Cola.

My in-laws here in the Philippines share the same hot water dispenser, from my mother-in-law's house. Trekking back and forth to her house can be a pain, so they don't do it often. One day, one of my brothers-in-law came out of his house with a hot cup of coffee and I knew he hadn't been to her house in hours. I asked him how he was keeping his water hot and he told me he was keeping it in a thermos. Obviously, thermos has become a generic word in the Philippines as well as the US.

How a thermos is used

Despite what you may think, I'm not talking about how to add and remove beverages from a thermos. I'm talking about how they're used in certain environments, based on what I've seen.

When I was young, I saw my father packing a thermos in his metallic lunch box before heading off to work each day. It was kind of vacuum flask that had a screw-in stopper that was covered by pop-on/pop-off metal cup. The thermos had a metal exterior as well. Nowadays, you can find a thermos made of mostly plastic.

When I was in the military and went to certain functions (where a conference table came into play) as well as after the military and working for various companies, multiple thermos bottles were kept nearby in order for hot coffee to be available at all times and without having a coffee maker in the room as well. Some of these functions took place in rooms where it wouldn't be a good idea to have a coffee maker area set aside. Rooms with computer equipment, for example.

Using a thermos can save you money

I don't have a thermos bottle yet, but I plan to get a large one. A hot water dispenser uses a lot of electricity due to the heating coil involved. Maybe not as much as a hot water heater, but still more than I like to pay. If I just want hot water, it would be so much more economic to boil water or make hot water through a coffee maker than to use a hot water dispenser. A thermos can keep hot water hot or hot coffee hot for up to eight hours, but by the 8-hour mark, it's usually just a little warmer than lukewarm. That's still better than cold, especially in a cold environment.

I wouldn't be storing hot water in a thermos. It makes more sense to store hot coffee in the thermos unless I'm intent on drinking instant coffee and that doesn't work well unless I'm in the house. I sometimes spend a few hours outdoors with relatives, in the early morning hours after daylight appears. Having a thermos nearby would keep me from having to go back and forth from the house for refills because I usually drink two or three cups of coffee during that part of the day.