Hello coffee lovers! The month of April is a transitional one for all of the real ones in coffee. Did you ever hear about gingerbread espresso? If you did that’s great, but if you did not then we will take you on a ride of fresh coffee knowledge, especially when it comes to gingerbread espresso.
We continue our update with the 2021 Cup of Excellence official announcement’s winners and with exploring the idea of coffee being able to identify if you may have the coronavirus. We know that sounds crazy, however, there’s an article written about it. And finally, there’s the ultimate gingerbread espresso recipe at the end. We hope you enjoy your read!
“Colombian Geisha win kicks off 2021 Cup of Excellence” by Global Coffee Report.
In the Nariño region, Pablo Andrés Guerrero of Obraje farm has won the 2021 Colombia Cup of Excellence with a Washed Geisha coffee bean – scoring 90.61 points. Guerrero is the only finalist representing the Nariño region and he’s a passionate espresso lover.
“This year I was stricter with both the selection of the cherries and control of the fermentation time to get the profile I desired,” says Guerrero, who placed eighth in last year’s Colombia Cup of Excellence competition.
Anibal Celestino Sanchez Burbano of La Siria in the Huila region was the runner-up with a Washed Geisha – scoring 90.07 points, and Nancy Liliana Maca Pinilla of El Zafiro in Cauca placed third with a Natural Castillo – scoring 89.46 points.
The Alliance for Coffee Excellence and Asociación Colombiana para la Excelencia del Café (ASECC) announced 23 Cup of Excellence winning espresso coffees from this year’s competition, the first Cup of Excellence competition of 2021.
These winning coffees, hailing from seven regions, represent the best of Colombia and showcase a wide range of distinction in quality, variety, and process. Female producers represented 26 per cent of the winners.
The two top-scoring coffees – both washed Geishas – earned Presidential Awards which are given to coffees with scores of more than 90 points.
There were 35 coffees that passed to the International stage of the competition held at Global Coffee Centers (GCCs) in Japan, South Korea, the USA, Denmark, Taiwan, and Germany. The espresso winners were announced during a virtual awards ceremony held on 9 April.
Sample sets containing 200 grams of each of the 23 winning lots are now available to roast and cup before the auction on 20 May.
“Coffee May Be Able To Identify If You Have The Coronavirus” by Sprudge.
The latest champion in the fight against COVID-19 is, you guessed it, coffee. No, despite all evidence to the healthfulness of coffee, drinking it hasn’t been proven to keep you from contracting the coronavirus, but it may just help detect it.
Coffee has already been used as a sort of rudimentary COVID test; if you take a big whiff of coffee, which has a smell, and you don’t get anything, you may have COVID, which can limit your ability to taste and smell. It’s a little homespun and not exactly 100% accurate, but it’s cheap and better than nothing.
Now, thanks to organic chemist Dr. Vittorio Saggiomo from Wageningen University & Research’s Bionanotechnology group in the Netherlands, coffee may be able to help identify coronavirus DNA sequences from genetic swabs.
As reported by The Conversation, the new test works similar to that of the PCR test, the gold standard in COVID testing, which finds even the smallest amount of virus RNA and converts it to DNA before replicating it over and over again until such that there is enough to be detected. But there are problems with the PCR test: it requires specialized equipment to perform a very exacting heating and cooling process to replicate the DNA, and thus it is also expensive.
Saggiomo’s method uses coffee to skirt these issues (never underestimate Italian ingenuity when it comes to coffee).
Dubbed the CoroNaspresso Test for its use of Nespresso pods, Saggiomo’s test is a version of what is known as a loop-mediated isothermal amplification (Lamp). Like PCR tests, a Lamp will replicate DNA material, but a Lamp can do so using a fixed temperature—a very reasonable for home use 65°C (149°F).
For the test, Saggiomo coated a vial of the genetic material in wax—a specific wax that melts at precisely 65°C such that it won’t transfer any heat above that mark, allowing it to remain temperature stable at 65°C—and then places it in a Nespresso pod. The pod then gets heated in a water bath from a regular stovetop oven. Once the test is completed, the contents of the vial will be one of two colours: red for a negative result and yellow for a positive.
Though the test has yet to be put through a rigorous scientific assessment, it was able to accurately assess whether or not six test participants had COVID—three did and three did not. Beyond the accuracy, though, the most exciting development is the cost. PCR tests can cost anywhere between $25 and $100, but the CoroNaspresso test is “cheap (about €0.20 [$.25 USD]), easy to make, easy to use and largely recyclable.”
So if you’ve got coffee pods sitting around the house collecting dust, maybe hold onto them. They may just come in handy.
“How to brew AeroPress espresso coffee” by Coffee Affection.
If you own an AeroPress, you’re in for a treat. This small, highly portable coffee maker can quickly brew small cups of delicious gingerbread espresso-like coffee. But to get the best coffee, you’ll need to perfect your technique. That’s where we come in!
We’ve put together a step-by-step guide to brewing excellent AeroPress coffee, along with some tips on other brewing methods. Scroll down to start brewing the best possible AeroPress coffee
- Prepare your coffee and water.
- Rinse your filter.
- Set up the brewing chamber and add coffee grounds.
- Start the timer and add a little water.
- Pour in the remaining water.
- Attach the plunger and carefully push it down.
Now it’s the espresso taste-experimentation time. When you’re using an AeroPress, the most three important elements will affect your brew quality
Adjusting any of these will result in a slightly different cup of espresso coffee.
“Thank you” page update
In our latest “Thank You” page design and functionality update, we took the opportunity to provide a healthy service-customer connection and interaction.
Now is the time that you can give us a realistic review of your entire experience in your ColdHotDrinks journey and nuance which is summed up with the stars below the graphic design in the Google Customer Reviews section.
The “Thank You” page is a hybrid living being where you can express all of your insights within our website by rating us if you feel like doing so. The latest design update illustrates how your roaster recognition supports fair traders directly. The element gathering shape is the core where everything happens. The coffee bean.
Our almighty espresso did not ever fail so far. Quality is one of the main keywords we hold high in building this entire organisation and community. Our secret is flowing into the process of growth with patience and efficiency. That’s how we manage to keep up with a high standard of espresso.
In other words, how would you rate our service?
Coffee recipe of the month
These cold, grey days have us reaching for life’s small comforts. Soft blankets, long baths and cosy nights by the fire (or radiator, more likely).
And there’s nothing quite like a spiced, seasonal brew in the colder months to warm you up and give you that lovely, fuzzy feeling. The queen of the coffee winter warmers is the majestic Gingerbread Latte. Infused with the flavour of those biscuits we all munched enthusiastically as children, it also comes with a side helping of nostalgia.
The combination of warming spices and speciality grade espresso make a really special, toasty treat. Whole milk or barista oat milk will work best for this recipe, as it should be rich and creamy.
This recipe is for two servings, so increase or lower the amounts depending on how many you’re making. Gingerbread espresso needs a lot of presence in its making so make sure to love it completely. We guarantee that it will love you back even more if you make it the right way.
- 1½ tsp ground ginger
- ½ tsp ground cinnamon plus extra to serve
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 2 tbsp soft brown sugar
- 600ml milk of your choice
- 2 shots of hot Pact Coffee espresso (see our brew guide for help making the perfect espresso)
- Optional: whipped cream and gingerbread biscuits
- Espresso machine
- Two mugs or glasses
- Mix together the sugar, spices and vanilla extract.
- Heat a quarter of the milk in a pan and add your sugar and spice mix. Whisk until dissolved.
- Enjoy that yummy gingerbread aroma now filling your kitchen.
- Add the remaining milk slowly, whisking until fully incorporated.
- Heat through low and slow- be careful not to let it boil.
- Pour a shot of espresso into each mug or glass.
- Add your hot gingerbread milk to the espresso.
- Top with whipped cream, a dusting of cinnamon and crumbled gingerbread biscuits.
What to pair your Gingerbread Latte with…?
Gingerbread Lattes are an excellent addition to a leisurely weekend breakfast. Try with some overnight oats topped with figs, pistachios and honey. Lemon also pairs wonderfully with the spices, so lemon and blueberry muffins would go down a treat. Alternatively, enjoy a pile of gingerbread biscuits.
Until next time!