Hi there you coffee lovers! We have some very wanna-know topics for the roundup of this month’s newsletter. We hope March found you all healthy and good. This month we bring you some practical and soothing coffee ways to end the month with. Besides that, we have some personal coffee experiences shared, same as one new juicy recipe and a new way to express coffee.
“3 reasons you should make your own coffee at home” by The Glam Café.
1. It’ll save you money
Are you always confused at the end of the month about where your money goes? I remember being at work one day and looking at my account wondering why I didn’t have more money. The money I made was pretty decent money at the time and didn’t have many bills. I decided to sit down and go through every transaction for the month and I was absolutely shocked.
That month alone I had spent over 300 dollars at Starbucks. Where I worked (a fancy corporate building) we had an on-campus Starbucks. It was just so convenient to walk over (sometimes 2-3 times a day) and get a latte or a snack. Thousands of dollars were spent years doing this. We are in a period of time now where we need to be smart with our money. Making your coffee at home is a great step to take.
2. It’s convenient
I work from home now so getting in lines at the drive-thrus and inside where you have to wear a mask is just not my thing. Every other day I get up and drive my car around because over the last year my car battery died twice due to not being driven.
While taking my car out for a walk (LOL), I am in awe at the lines to places like Dunkin Donuts and Starbucks and I can just imagine what the lines look like inside. You need very basic items to be able to make a great cup of coffee or tea at home. Skip the lines and germs and make you a great cup of coffee at home!
3. A better quality
Let’s think about things for a minute. These big chain coffee places have thousands of locations and service millions of people and it’s not possible to have high-quality beans used on the regular basis but they aren’t lowering their prices due to this fact. Plainly said you are paying for very low-quality beans.
As I said above, you need very few things to make a good cup of coffee at home. The first thing you need is a high-quality bean. I work directly with coffee bean farms to ensure quality. Most of the time bigger is not better and these huge coffee chains sacrifice quality for quantity.
“How to make espresso at home: Cafflano Kompresso review” by European Coffee Trip.
If you want to make espresso at home you can spend several hundred or even a thousand euros on an electric espresso machine or you can grab a manual espresso maker. Cafflano Espresso costs around 60 euros.
The ultimate question is: can it make real espresso coffee?
Cafflano Kompresso is a very compact and lightweight coffee maker. It weighs up to 200g, it’s very flexible and it has a piston with a red gasket, it has a transparent chamber, a shower screen with a silicone 0-ring, a basket filter with stainless steel, a tamping scoop, and an espresso cup. This Kompresso can generate enough pressure to make an espresso.
If we would want to produce 9 bars on the filter basket’s surface we will need to apply a force of about 160 kg – which wouldn’t be possible by pressing it with your hand. So that’s why Cafflano Kompresso solved this problem by making the chamber much narrower – which reduced the necessary force for generating 6 to 9 bars of pressure to only 30 to 54 kg.
For making a coffee cup you would probably need to use 13.5 grams of coffee fine grind size. If you have a Comandante grinder, you can grind your coffee directly into Cafflano’s filter basket by attaching it to the Comandante grinder. After you do that, you can firmly tamp the coffee with a tamping scoop in Cafflano – ideally with your thumbs in order to keep it level. Then you screw the filter basket into the chamber and keep it moving gently with only using three of your fingers because too much force can damage the o-ring. Now your next step is to pour the 94°C water into a chamber to fill it up above the 60-millilitre mark. The step after that is attaching the piston and waiting for 10 seconds.
In the 11th second, press the chamber with your elbow and try to maintain the pressure until the piston reaches the bottom and the pressure needs to be one minute long. In the end, you’ll have your lovely espresso shot that would probably be about 27 g what makes it approximately a 1:2 brew ratio. There are a few things you need to use in order to get the best possible coffee from Kompresso.
Number 1 – Coffee scale.
To prepare a tasty espresso every gram or even milligram matters and influences the taste. That’s why it’s essential to use a precise scale and weigh your coffee.
Number 2 – Coffee beans.
You can use both filter and espresso roast. If your aim is a richer and sweeter cup with tasty and eye-catching crema then it’s recommended to use espresso roast, just like the European Coffee Trip staff does. For the crema, it’s important to understand the factors that influence it largely.
Freshness is one of the factors of recognizing a coffee that has more crema. The roast profile is another factor in which we can recognize that darker roasts will substantially have bigger crema. And the final factor will be the coffee species which go by arabica versus robusta. Robusta will always produce much more crema than arabica coffees.
Number 3 – Grinder.
The recommended grinding tool is the Comandante grinder that offers great consistency and precision but if you don’t have a Comandante grinder, a more affordable grinder (such as Hario grinder) should work as well – although it might be harder to dial in and get the best extraction out of it.
Our favourite Kompresso recipe
- 12 – 13g coffee
- 10 – 13 clicks on Comandante (18 – 27 Red Clix)
- 60 g of filtered water (94 – 96 °C)
- Pre-infusion 10 – 15 seconds
- Total brewing time 40 – 60 seconds
Featured coffee tools
- Cafflano Kompresso (Amazon)
- Comandante Grinder (Amazon)
- Acaia Scale (Amazon)
- Fellow Brewing Kettle (Amazon)
“Coffee, cholesterol, and filters” by The Queen Bean.
Coffee filters are a daily feature in many of our lives and choosing the right filter can be, well, pretty much tricky. Aside from numerous brands to select between, there are also a host of different types of coffee filters to choose from – each with its own pros and cons.
Today, we are breaking down coffee filter options but before jumping in, it is important to talk about coffee and cholesterol. While different coffee filters highlight different elements of a coffee’s character, the most important relationship between brewed coffee and coffee filters are measured in diterpenes.
Unfiltered brewed coffee contains diterpenes cafestol and kahweol, more commonly referred to as lipids or oils that can elevate LDL cholesterol. According to a 2020 study published by the European Journal of Preventive Cardiology unfiltered coffee contains 30 times more diterpenes than a cup of filtered coffee.
Diterpenes release during brewing and are easily and effectively removed from brewed coffee with a filter — the finer the pores/holes in the filter, the more effective the filtration. The more effective the filtration, the lighter, cleaner, and brighter your cup. Now let’s explore the options!
Metal filters are made from stainless steel or aluminium. They create a wonderfully rich, creamy, flavorful cup, and are the next best thing to an unfiltered coffee. Metal filters (including the famed gold filter) are pricer than paper filters at the onset but can last for years if properly cared for. While metal filters are a great option for someone seeking a sweet, creamy, filtered up with a hint of brightness, their fine mesh makes them the least effective filter option for removing diterpenes and micro-fines (small coffee granules) during brewing.
Pros: It removes some diterpenes during brewing, durable, reusable, the best option from a long-term cost perspective, environmentally-friendly.
Cons: It does not remove diterpenes and micro-fines as effectively as a paper filter.
Paper filters are by far the best option for producing a clean, bright, nuanced, diterpene/oil-free cup of coffee. Paper filters are made of either natural brown paper or bleached white paper. Both natural and bleached filters are highly and equally effective at removing oils and micro-fines during brewing. While one is not necessarily better than the other, there are a few differences.
Natural paper filters may release woody paper fibres into your coffee while brewing. While these fibres are not harmful they can impact the flavour of your coffee — they are also easily removed by pre-wetting your filter (quickly running a small amount of water through the filter before brewing). Generally, high-quality natural filters will not release any discernible fibres into your cup. White paper filters are bleached filters that have been whitened through either a chlorine or oxygen process — both processes are perfectly safe and both produce clean, clear cups of coffee.
From an environmental standpoint, natural filters are better for the environment than white filters and oxygen-processed filters are better for the environment than chlorine-processed filters. All paper filters are biodegradable and natural paper filters can be added to compost piles.
Pros: Effectively removes diterpenes and micro-fines during brewing, easy cleanup.
Cons: Greater long-term cost, least environmentally-friendly option.
Cloth filters (relatively new to the American market) are made of either cotton or linen. Tightly woven, cloth filters have shown to effectively remove micro-fines and some diterpenes (mainly cafestol) during brewing. For comparative purposes, cloth filters generally fall between metal and paper filters. Cloth filters are more effective than metal filters and less effective than paper filters at removing diterpenes, and cloth filters produce a cup that is lighter and brighter than one brewed through a metal filter but richer and sweeter than one brewed through a paper filter.
Cloth filters are washable, reusable, and environmentally-friendly but they are more difficult to clean than metal filters and can thin and/or shrink if placed in the washer and dryer. If not cleaned thoroughly between uses, cloth filters may also retain — and pass into your current cup — flavours from previous brews.
Pros: Removes some terpenes and all micro-fines, environmentally-friendly, reusable, good from a long-term cost perspective.
Cons: Less effective filtration than paper filters, more delicate than metal filters, longer cleanup time, may pass flavours from older brews into the current brew.
Coffee recipe of the month
Low-Calorie Espresso Granita
- 2 cups espresso or very strong brewed coffee warmed 1⁄2 cup sugar
- Light whipped topping. If you have the time and don’t mind the extra 50 calories, fresh whipped cream is the best. Beat a cup of heavy cream in a cold metal mixing bowl with a tablespoon of sugar until soft peaks form.
- 1⁄2 cup shaved dark chocolate
- Combine the espresso with the sugar and stir until the sugar dissolves. If the espresso has cooled, you may need to microwave it for 45 seconds to help the sugar dissolve.
- Pour the mixture into a shallow metal baking pan (there should be about an inch of liquid) and place it in the freezer.
- After 15 to 20 minutes, just as the mix has begun to freeze, remove the dish from the freezer and use a fork to scrape the ice crystals developing on the surface.
- Careful scraping will help you achieve a light, almost creamy granita, rather than a chunky and icy one. Repeat this step once every 30 to 45 minutes until the granita is entirely frozen.
- For each serving, place a small scoop of the granita in a chilled wine glass, top with a spoonful of whipped topping and a bit of the chocolate, then repeat with a second layer.