It started as an innocent question, "Would you like some coffee?" "Yes, a latte, please."  Then the quiz really started. "For here, or to go?" "With legs," I replied. "What size?" "Tall." "Single or double?" "Double, of course." "Any flavor shots?" "No, thanks." "Regular or skinny?" "Wet or dry?" "Unleaded?" "Whip?" I confidently ended the repartee with "Skinny, dry, half-caf, no whip."  As I waited for my customized brew, I pondered, when did it get so complex? And, how did I learn to talk like this?  That fleeting thought passed as I accepted my cup from the barista.  I brought it to my face to enjoy the aroma, then relished the first sip. No matter that ordering coffee had become so convoluted, the resulting pleasure was clearly worth it!

Legend has it that Kaldi, a goat herder in the high plateaus of Ethiopia, noticed his goats dancing after grazing on coffee shrubs. Kaldi tried the red berries himself, and the coffee craze began circa 800 C.E.  Coffee spread across the Red Sea to Arabia where "bean broth" was brewed from the coffee beans.  Associated with enhancing "divine inspiration" during religious rituals, the brew flourished throughout the region.  Seeking to maintain a monopoly on their precious beans, Arabian coffee dealers boiled the beans before exporting, rendering them infertile for planting. Not until 1600 when an Indian traveler, Baba Budan, smuggled live seeds out of Arabia, were coffee plants grown anywhere else.  From Turkey to Italy, then the rest of Europe, the desire for coffee grew geometrically.  The Dutch, through their colonization of Indonesian islands, industrialized coffee production in the ideal tropical climate.  Coveted coffee sprouts surreptitiously found their way from Europe to Central and South America as well. The introduction of coffee trees to the Americas set the stage for mass production.  Finally there were enough beans for royalty and commoners alike.  (Resource: National Geographic  - a fun illustrated resource on coffee intrigue).

The coffee tree thrives in tropical climates either side of the equator where the plant finds a perfect compliment of sunshine, consistent rainfall, and steady, near-70 degree temperatures.  Beans are roughly grouped by growing region: South American, Central American, African, and Asia/Pacific.  Today, the top producing countries for beans are Brazil, Colombia, and Indonesia.

Choosing excellent coffee beans begins with distinguishing between the two main types of coffee trees:  Arabica and Robusta.

Arabica beans, from the species, Coffea arabica, comprise 75-80 percent of the available coffee harvest.  These trees thrive in higher elevations, are less hardy, and produce less coffee than their Robusta counterparts.  But, despite these apparent disadvantages, Arabica beans are much preferred for their milder taste and greater aroma.

Robusta beans, from the species, Coffea canephora, make up the remaining 20-25 percent of coffee beans.  The hardier robusta tree grows at a lower elevation producing twice as many beans per tree. Unfortunately, Robusta beans produce a much inferior cup of coffee with more sharp and bitter tastes compared to Arabica beans.

After ensuring your choices are from the Arabica family, your preferences will be further driven by origin, blend and roast.  Much like fine wine, coffee beans will vary by country, grower, and specialty varietals. Occasionally you will see offers of "peaberry" coffee beans.  Typically, a coffee cherry will have two beans inside.  A small percentage of coffee cherries will have only one bean known as a peaberry.  Peaberries have a greater concentration of flavor and less acidity than regular beans.  The rarity of peaberries will be reflected in its price.

Once harvested, and extracted from the coffee cherry, the beans are left to ferment, then washed and dried.  The resulting green or raw beans are shipped through distribution systems to coffee roasters.  The type of roast applied to a green bean will greatly impact the flavor outcome.  Roasting occurs at around 400 degrees F inducing a complex process of caramelization changing starches into sugars.  As roasting continues, the sugars are further reduced.  With more time at the high temperatures, oils will emerge from the bean.

Different Roasts of Beans:
Cinnamon - light brown, dry, toasted grain flavor, some sourness.
New England - similar to cinnamon though less grain flavor.
American Light - medium brown beans; a roast often used in professional tasting situations.
Medium City - medium brown; showcases differences in varietals.
Full City - medium dark brown beans, some oil on the surface; caramel and chocolate undertones.
French - dark brown beans, shiny with oil, less acidity. Often used for espresso.
Italian or Dark French - darker and oilier than French; somewhat burned flavor.
Spanish - darkest roast of all; nearly black, charcoal undertones.

Lighter roasts have more aromatic oils and more caffeine, but may have more bitterness from the caffeine.  Darker roasts have less caffeine and are considered to be smoother. There is no right or wrong choice of bean or roast, it's all about your personal preference!

Kitchen Affairs carries over 30 varieties of coffee including more than a dozen decaffeinated varieties, and half a dozen espresso roast beans.  All of our coffees are stored in glass to preserve the flavor, and our inventory turns at least once a month, so our beans are always fresh!

In the scope of coffee history, espresso is a newcomer. Machines utilizing steam pressure were developed in Italy in the mid-1800's.  However, it was not until the mid-1900's that espresso machines using spring piston pressure created commercial success for the elixir.

Fundamentally different in its brewing method and result, espresso is a concentrated coffee drink that gathers the essence of the bean under pressure.  It is said that, "the perfect Espresso can only be created by forcing water at 9 [atmospheres of] pressure and 88 C degrees through a tightly compact wad of 8 grams of freshly ground coffee beans, producing 1.7 fluid oz of coffee in exactly 22 seconds." - KoffeeKorner.com

A defining characteristic of espresso is its crema.  Lying atop an espresso, the reddish-brown crema is a foamy emulsification of the coffee's oils, proteins and sugars.  An espresso begins to lose its character quickly and should be enjoyed immediately.

Espresso preparation is an art form studied and practiced by baristas everywhere.  Experts attribute the Perfect Espresso to (1) a balanced blend of beans, (2) a complementary roast, (3) a fine, even grind accomplished just before brewing, (4) the right amount of coffee (dosing), (5) proper tamping techniques, (6) water quality, (7) water temperature, (8) consistent, stabilized temperature, (9) water pressure, (10) boiler pressure, (11) extraction time, (12) timeliness,  (13) machine cleanliness, (14) warmed cup, and (15) practice!

We carry different models of espresso machines from Krups and Capresso.  We look forward to discussing your options on your next visit.In addition to espresso machines, we have a full line of other espresso equipment:  frothing pitchers, thermometers, and demitasse cups.

With espresso as the base, a variety of exquisite concoctions emerge along with a new vernacular for your everyday vocabulary:
Cappuccino - made from 1 shot of espresso (1/3) mixed with equal parts of steamed milk (1/3) topped with an equal amount of foamed milk (1/3) on top.  Cinnamon or cocoa powder are sometimes lightly dusted on the foamy surface.
Latte - one shot of espresso (1/3) and twice the amount of steamed milk (2/3).  Spices and flavors added to the base latte generate an endless number of different pleasurable drinks.
Red Eye - one shot of espresso in a cup of drip coffee.
Macchiato - one shot of espresso with a dollop of foamed milk on top.
Ristretto - An espresso with only half of the liquid used; this produces an even more concentrated drink, some say the sweetest part of the coffee.
Americano - one shot of espresso with one cup of hot water.
Breve - one shot of espresso with warm light cream.
Con Panna - one shot of espresso with a dollop of whipped cream on top.
Mochaccino - a cappuccino with chocolate syrup added.
Romano - one shot of espresso with a twist of lemon peel.

Q:  What is a quaker?
A:  In the coffee context, a quaker is an unripe or immature coffee bean.  After roasting, quakers appear pale and yellowish in color.  The percentage of quakers in a batch of coffee beans will directly affect the quality of the coffee giving it a bad taste.  Quakers are easy to pick out of bag of beans; check your batch before brewing.

Q:  How is coffee decaffeinated?
A:  Decaffeination processes are typically water-based, or CO2-based.  Water processing consists of soaking the beans in water which dissolves the caffeine in the bean.  The beans are removed and the caffeine is extracted from the water with solvents like methylene chloride or ethyl acetate, or activated carbon. After the caffeine and solvent have been removed from the liquid, the beans are returned to the remaining liquid to reabsorb other coffee compounds dissolved in the soaking process. During CO2 processing, the green beans are separated from the caffeine with highly compressed CO2.  

Q:  What is the best way to store my coffee?
A:  Whole roasted beans may be stored at room temperature in a dark place for 1-2 weeks.  Ground roasted coffee should be stored in an airtight container and used as soon as possible.  Contrary to popular belief, coffee beans should not be stored in the freezer.  Metal and plastic containers should be avoided as they may impart unwanted flavors; stick with glass or ceramic vessels.

Q:  My coffee bag has a button on the side.  What is it?
A:  Coffee beans give off CO2 as they sit.  An increase of CO2 denigrates the beans.  The little button is a one-way valve that allows CO2 to escape without letting outside air into the bag.  The result is better beans.

The King Arthur Flour® Cookie Companion:  The Essential Cookie Cookbook
Copyright © 2004.  The Countryman Press.

In the tradition of the award-winning The King Arthur Flour Baker's Companion, this cookie cookbook gathers realms of wisdom into one volume.  Cookies of all types are catalogued in this encyclopedic volume.  Step-by-step instructions are augmented by detailed illustrations and luscious photographs in a center inset.  Particularly helpful are the sidebars explaining techniques such as folding, rolling, marbling and many other topics.  In-depth information on ingredients and baking tools provides further education and expertise to bakers at all levels.  Our favorite aspect of this cookbook is the nutritional information included at the end of each recipe.  While at first blush this would seem counterintuitive in a cookie cookbook, it becomes an enabling aspect in making personal choices and allows us to achieve moderation while still enjoying some sweet treats!

A sweet morsel pairs well with a cup of coffee.  The classic accompaniment to coffee or espresso is the biscotti.  Italian in origin, a good biscotti is not too sweet, is eaten slowly, and occasionally dunked. Originally a biscuit made for traveling, the Italian version of biscotti is denser and harder than the lighter and crunchier American version. The difference is the addition of butter in the American dough. We prefer the Italian version slightly more than the American, but both styles are more than adequate! From the basic dough, biscotti variations abound; three variations are offered below. Easy to make, enjoy some continental flair with your cuppa.

Access a printable version of the recipe (PDF format).

Italian-Style Biscotti   (Yields 14 to 16 biscotti)

2 large eggs
2/3 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour

(1) Preheat the oven to 350 degrees F.  Lightly grease (or line with parchment) a large (about 18 x 13 inch) baking sheet.
(2) In a medium bowl, beat the eggs, sugar, baking powder, salt, and vanilla until creamy looking; the mixture will be light-colored and as thick as pancake batter.  Lower the mixer speed and add the flour, beating gently just until it's totally incorporated.
(3) Transfer the dough to the prepared baking sheet, and shape it into a rough log about 14 inches long.  It will be about 2.5 inches wide and about 3/4 inches thick.  Smooth the top of the log with a wet dough scraper.
(4) Bake the dough for 25 minutes.  Remove from the oven and let cool on the pan for 5 to 25 minutes.  Five minutes before cutting, use a spray bottle of room-temperature water to lightly but thoroughly spritz the log, making sure to cover the sides and the top.  Softening the crust just this little bit will make slicing the biscotti much easier.
(5) Reduce the oven temperature to 325 degrees F.  Wait another 5 minutes, then cut the biscotti into 1/2 to 3/4 inch slices.  How thick you slice them depends on a number of factors.  This recipe, without nuts or add-ins, is easy to slice thin.  Once you add chips, almonds, raisins, and other chunky ingredients, a 3/4-inch slice is more realistic.  When slicing, be sure to cut straight up and down.  If you cut biscotti wider at the top than at the bottom, they'll topple over during their second bake.
(6) Set the biscotti upright on the prepared baking sheet.  Bake for 25 minutes.  Remove from the oven and transfer to a rack to cool. Store the biscotti in an airtight container, to preserve their texture.  If they aren't as hard as you'd like (and the weather is dry), store them uncovered, overnight to continue drying.  Biscotti can be stored at room temperature for 2 weeks; for longer storage, wrap airtight and freeze. 

Nutrition information per serving: (1 biscotti, 29g):  91 cal, 1g fat, 2g protein, 11g complex carbohydrates, 8g sugar, 27mg cholesterol, 90mg sodium, 26mg potassium, 12 RE vitamin A, 1 mg iron, 12mg calcium, 27mg phosphorous.

American-Style Biscotti  (Yields 14 to 16 biscotti)

6 tablespoons unsalted butter
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1.5 teaspoon baking powder
2 large eggs
2 cups unbleached all-purpose flour

(1) Preheat the oven to 350 degrees F.  Lightly grease (or line with parchment) a large (about 18 x 13 inch) baking sheet.
(2) In a medium bowl, beat the butter, sugar, baking powder, salt, and vanilla until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled.  Lower the mixer speed and add the flour, and mix until smooth.  The dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon.
(3) Transfer the dough to the prepared baking sheet, and shape it into a rough log about 14 inches long.  It will be about 2.5 inches wide and about 3/4 inches thick.  Smooth the top of the log with a wet dough scraper.
(4) Bake the dough for 25 minutes.  Remove from the oven and let cool on the pan for 5 to 25 minutes.  Five minutes before cutting, use a spray bottle of room-temperature water to lightly but thoroughly spritz the log, making sure to cover the sides and the top.  Softening the crust just this little bit will make slicing the biscotti much easier.
(5) Reduce the oven temperature to 325 degrees F.  Wait another 5 minutes, then cut the biscotti into 1/2 to 3/4 inch slices.  How thick you slice them depends on a number of factors. This recipe, without nuts or add-ins, is easy to slice thin.  Once you add chips, almonds, raisins, and other chunky ingredients, a 3/4-inch slice is more realistic.  When slicing, be sure to cut straight up and down.  If you cut biscotti wider at the top than at the bottom, they'll topple over during their second bake.
(6) Set the biscotti upright on the prepared baking sheet.  Bake for 25 minutes.  Remove from the oven and transfer to a rack to cool. Store the biscotti in an airtight container, to preserve their texture.  If they aren't as hard as you'd like (and the weather is dry), store them uncovered, overnight to continue drying.  Biscotti can be stored at room temperature for 2 weeks; for longer storage, wrap airtight and freeze.

Nutrition information per serving: (1 biscotti, 35g):  131 cal, 5g fat, 2g protein, 11g complex carbohydrates, 8g sugar, 39mg cholesterol, 88mg sodium, 27mg potassium, 54 RE vitamin A, 1 mg iron, 30mg calcium, 35mg phosphorous.

Pistachio-Cherry Biscotti  (Yield 16 to 18 biscotti)

Golden-green, mildly salty pistachios and deep red, sweet and tangy dried cherries complement each other beautifully, both in color and flavor.

1 recipe Essential Biscotti (Italian-Style, or American-Style)
2 drops strong cherry flavor (optional)
1 cup chopped pistachios
1 cup sweet or sour dried cherries

(1) Preheat the over to 350 degrees F.  Lightly grease (or line with parchment) a large (18 x 13 inch) baking sheet.
(2) Prepare the biscotti dough of your choice, substituting the cherry flavor for the vanilla, if desired.  Stir in the pistachios and cherries.  Shape and bake the biscotti as directed in the recipe you've chosen.  If the cherries are very fresh and moist, the biscotti may be fairly soft at the end of the baking time.  For crunchier biscotti, bake for an additional 5 to 10 minutes.
 

Cranberry-Orange Biscotti  (Yield 16 to 18 biscotti)

This classic muffin and quick bread flavor pairing translates beautifully to biscotti.  These make a lovely dessert at Thanksgiving, if you can tear folks away from the pumpkin pie.  Measure the orange zest into the tablespoon without packing it.  It takes about half a large orange to yield a tablespoon of zest.

1 recipe Essential Biscotti (Italian-Style, or American-Style)
2 tablespoons orange juice
1 tablespoon grated orange rind (zest)
1 cup dried cranberries
1 cup chopped walnuts, toasted

(1) Preheat the over to 350 degrees F.  Lightly grease (or line with parchment) a large (18 x 13 inch) baking sheet.
(2) Prepare the biscotti dough of your choice, adding the orange juice and zest once the egg/sugar mixture is fully beaten. Stir in the cranberries and walnuts along with the flour. Shape and bake the biscotti as directed in the recipe you've chosen.

Brown Sugar-Cinnamon Biscotti  (Yield 16 to 18 biscotti)

These comforting biscotti remind us of cinnamon toast.  If you can't find cinnamon chips at the supermarket, substitute butterscotch chips.

1 recipe Essential Biscotti (Italian-Style, or American-Style)
2/3 cup brown sugar
2 teaspoons cinnamon
1 cup cinnamon chips
1 cup chopped walnuts, toasted (optional)

(1) Preheat the over to 350 degrees F.  Lightly grease (or line with parchment) a large (18 x 13 inch) baking sheet.
(2) Prepare the biscotti dough of your choice, substituting the brown sugar for the granulated sugar.  Stir in the cinnamon, cinnamon chips, and walnuts along with the flour.
Shape and bake the biscotti as directed in the recipe you've chosen.

Excerpted from The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook, © 2004 by King Arthur Flour Company, Inc. Reprinted with permission of the publisher, The Countryman Press/W.W. Norton & Company, Inc. To order, call 1-800-245-4151.