Coffee 101

with Barista Anne Campion of Revel Caffe

Coffee History
• Originated in Ethiopia with the Oromo people
• Cultivated as early as 600’s in Arabia for food, wine and medicines.
• 1300’s – 1st record of a cup of coffee. Islamic monks brewed a hot beverage
with roast & ground coffee beans called “qahwa”. Coffee spiritual drink,
restricted to prayer & meditation.

Growing Regions & Coffee Bean particulars

• Grown between the Tropics of Cancer &
Capricorn
• Growing Regions: Central America/
Caribbean, South America, Africa, Indonesia
• Evergreen tree 3-5 years to mature- grow
to 80 ft tall but pruned to between 5-7 ft
• Coffee is seed of a cherry which begins as
a beautiful white jasmine scented flower
• Structure of the cherry (each cherry
produces 2 beans)

2 Types of Beans
• Robusta – lower altitude (700m), more hearty, pest resistant, more fats & oils
in the bean, often machine picked, primarily South East Asia, West & Central
Africa & Brazil / 30% of world’s coffee
• Arabica – higher altitude (1000-2000m), best beans are hand picked, more
delicate & fragile, richer soil heavy rainfall (equatorial rainforests) / 70% of
world’s coffee

Varietals
Like wine coffee varietals acquire their flavour characteristics from its terroir -
soil, water, air, flora, etc. Single Origin – beans from single terroir/farm also used
to refer to a roast with 1 bean varietal.
Africa - High acidity / low body
Coffees from Africa are distinctly bright (similar to citrus), sweet (fruits and
floral), with a dry wine finish. Countries to note are: Ethiopia, Yemen, Tanzania,
Kenya, Zimbabwe, Zambia, Uganda.
South Asia - Low acidity / high body
Coffees from Asia are rich and full bodied, with heavy earth and spice flavours.
Countries to note are: India, Java, Sumatra, Sulawesi, Papua New Guinea.
Latin America - Medium acidity / medium body
Coffees from Central America, South America, and the Caribbean, possess
a full spectrum of tastes from fruit and earth to nut, vanilla and chocolate,
caramel. They are intensely aromatic. Countries to note are Mexico, Guatemala,
El Salvador, Honduras, Nicaragua, Costa Rica, Colombia, Peru, Bolivia, Cuba,
Jamaica, Dominican Republic, Puerto Rico.
Coffee Roasts
• Chemical process by which aromatics, acid, and other flavor components are
either created, balanced, or altered in a way that should augment flavor, acidity,
body & finish of the coffee.
• Keep coffee in dark cool cupboard (not fridge or freezer) in airtight container
• Profiles: coffee roasts range from light, medium light, medium dark and dark.
• Names describing the level of roast: city, continental, Italian, Viennese, etc.
•Roasting brings forth the natural flavours of the bean and will add essences
ranging from a light cinnamon, fruity and floral notes to a bittersweet, caramel
or even smoky flavor.
•The roasting process is what separates the good coffee from the extraordinary,
and your barista can guide you through the level of roast and the nuances of the
flavours to help you pick one that appeals to your personal taste.

Brewing Variables
Four general factors which will affect your degree of success:
1. Choosing your coffee (see above) - buy coffee from a coffee shop or trusted
source. Ask your barista for advice depending on your tastes and brewing method.

2. Selecting the Proper Grind - Essential.

• Grind of your bean will vary for each brewing method.
• Ideally grind only enough coffee to use immediately as coffee will get dry and
stale with prolonged exposure to air, losing the essential oils that make for a
flavourful cup.
• Good grinder is as important as the coffee machine itself, and if you do not want to
invest in one right away, ask your barista or coffee source to grind smaller amounts.

3. Selecting your brewing method

• Consider type of coffee you would like to brew, and the amount of work you
would like to put into learning to use your brewing method.
• Single serve pod machines are becoming popular because of their ease of use,
results in lower quality cup.
• Espresso machines require more practice and trial and error, but with proper
technique the results will be far superior.

4. Experimenting – have fun, enjoy your coffee varietals, grind & brew methods
• Be prepared for a process of experimentation in order to achieve optimal results.
• Discovering best technique and achieving success will come with practice.
• Measure and track your method with each attempt as this will allow you
to adjust to tailor your brew to your specific taste preference. Patience and
diligence will be rewarded.
Brewing Processes - All share common features
-hot water acts a solvent washing soluble solids out of coffee grinds & into the brew
-ratio of water to coffee is important
-particle size of the grounds (finer = more of bean exposed to water) specific to each method.
-temp of the water (198-203F)
-contact time of water with coffee grounds
-agitation (stirring coffee/water increases the extraction of soluble solids)
-ALWAYS CLEAN YOUR MACHINE AFTER EVERY USE! – whatever your brew method!

4 Common Brewing Methods and Tips:

Drip machines
Advantages: Inexpensive, easy to use
Disadvantages: Brews a basic cup of coffee,
not as rich as other methods.
• coffee should be ground for each pot for best results.
• Use a medium grind (flat bottom basket somewhat
finer for cone), and gritty - like coarse sand.
• Consistency of grind will maximize flavour while
reducing sediment.
• Use enough coffee: general rule of thumb is a
heaping tablespoon or scoop for each cup (and if you
like it strong “one for the pot”). Measuring coffee and
playing
with the grind will help tailor it to your specific tastes.

French Press, Cafetiere or “Bodum”

A simple process. Many experts regard it as the best means of
brewing a basic cup of coffee. The mesh filter allows sediment and
oils that would be filtered out by a paper filter to remain, allowing
for a richer, more flavourful brew. French press is a relatively
inexpensive means of brewing coffee and various sizes/travel mug
versions are available.
Advantages: inexpensive, makes a great cup, easy to use and store.
Disadvantages: will not produce more complex espresso drinks.
• Use a coarse grind, 1 scoop or rounded tablespoon per cup (too fine will produce an
overly strong, murky or bitter brew/ too coarse will be less flavourful and will waste coffee.)
• Pour boiling water over the grounds – just enough to cover
• Allow to bloom for 1 min then fill , stir to mix bloomed grounds in with the water
• Wait for additional 3 minutes to allow coffee to brew- timing essential to maximize
flavour & reduce bitterness. Brew time – 4 mins total
• Push down plunger slowly
• Some sediment is normal & expected & will enhance the flavour, can experiment
with degree of coarseness.
Stovetop Espresso or Moka Pot
A Moka pot brews a coffee somewhere between drip or french press coffee and
espresso. Although it is often called espresso, it is a bit of a misnomer as it does not
achieve the same strength or crema because it relies on the pressure of the boiling
water in the unit rather than from an added source of pressure such as a lever or
the pump in an electric espresso machine.
Advantages: inexpensive compared to electric, makes a strong cup, easy to store
Disadvantages: not espresso, smaller serving size, can burn coffee, unit gets hot.

• Variables of proper moka brewing are amount of water,

the amount and grind of the coffee, how much the coffee
is compacted in the basket and water temperature.
• Use a fine grind that is a little coarser than for an
espresso machine, yet finer than a drip machine
• fill basket and smooth off the top, tamp lightly.
• Preheating water in a kettle is an extra step, but will
reduce the amount of time the unit is on the stovetop.
The moka pot will not get as hot, and it is less likely that
the brew will burn.
• Place the pot on the stove on a low to medium setting.
Too hot will burn the coffee.
• Brew for 5 minutes, listen for gurgle of the water as it has been percolated to the top.
• If it takes less time or it looks weak, try a finer grind. If it takes more time, does not
come out at all, or pops the pressure release you will need to use a coarser grind.
• As soon as the brew is complete, just before the final gurgle (you’ll get a sense of
this with use), immediately remove from heat as coffee will burn quickly.

Electric Espresso Machines

Home espresso machines are becoming
more prevalent in home kitchens, as people
want to enjoy a latte, cappuccino, macchiato,
americano or espresso at home.
Quality & cost vary greatly on home
espresso machines, and so do the functions.
Espresso machine is a boiler that heats
the water and a pump that creates extra
pressure to pass quickly through the ground
coffee. Most espresso machines have a milk
steaming wand.
Advantages: Excellent results possible. Produces a variety of espresso based drinks
Disadvantages: requires time to learn and experiment, more expensive
Tips for your Electric Espresso Machine
• First and foremost, READ THE INSTRUCTIONS &
BE PREPARED TO EXPERIMENT AND PRACTICE!
• There are many videos and forums online that
will give you pointers and can supplement your
education.
• Coffee type and quality is essential in successful
espresso brewing. Seek out the varietals &
flavours that appeal to your palate. Purchase
from reputable coffee house. EXPERIMENT!
• Blends offer more complex flavours
• New single origins growing in popularity to
heightened particular flavour notes (primarily
fruit notes)
• Grind is especially important and determines the
rate that the water will pass through the coffee.
• Espresso grind is very fine, but will vary depending on type of coffee, how dark
& recently it was roasted, & humidity in the air. Good grinders have the ability to
adjust to many degrees of fineness in order to get the proper grind, and baristas will
adjust this grind often as the above factors change.
• Tamp with between 20-30lbs of pressure (you’ll get a feeling for how hard to press)
• Tamp is hugely important as poor tamping gives uneven shot, creates channeling –
water follows path of least resistance - bitter, sour taste
• Devote time to making a number of shots in a row, adjusting your technique as you go
• Pull your shot between 24-28 secs. (longer shot bitter acidic result/shorter weak sour)
• General note for milk steaming temperature between 140-165 degrees (too hot
burns milk & coffee)
• A specialty milk frothing thermometer can help achieve desired milk temperature

Other equipment and glossary of terms:

Tamper A tool with flat bottom & handle used to pack ground coffee into basket of espresso machine.
Knock box A container with a bar to knock used coffee from the espresso machine basket
Grinder 2 main types of electric coffee grinders for home use - a blade grinder and a burr grinder.
Burr grinders are more expensive but allow adjustment of grind incrementally to get a consistent &
uniform grind. Burr grinders are what we recommend at Bradshaws & Revel.
Frother Device used to whip milk in order to make espresso like beverages. Can be manual or battery
driven. Also available in a plug in version which will heat and steam milk.
Frothing pitcher A small specially shaped metal pitcher designed to work with steam wand of an
espresso machine to optimize the steaming process.
Counter candy Jeremy made this one up. The darling of decor magazines- an espresso machine that
sits on the counter and looks good but never gets used.
Crema Caramel reddish-brown coloured top of a well brewed espresso achieved by the combination
of the coffee’s natural oils with the fine air bubbles of the espresso. A good crema = well pulled shot
Barista Experienced coffee brewer with an advance knowledge of coffee and the skills to successfully
produce espresso based drinks. Anne is a barista. Jeremy is an interested novice who loves coffee.
Notes:
 Relax and enjoy.
Making coffee is a great life skill,
sure to impress when done right.
Enjoying coffee is one of life’s great pleasures,
so it is immensely satisfying to be good at it.

Bradshaws wishes to thank

Anne Campion at Revel Caffe.
We wish her much success in her new location on Market Square.

Bradshaws | 129 Ontario Street, Stratford | www.bradshawscanada.com

Twitter: @Bradshaws115 Facebook: Bradshaws