Try Gourmet Coffee Beans and Taste the Difference

Coffee has become one of the most popular beverages in the world. Most people drink it hot but coffee can also be drunk cold. Millions of people are very interested in what makes a coffee special. They experiment with different brands, textures and flavours. This enormous interest has led to a huge demand for gourmet coffee beans.

Gourmet coffee depends on the raw product that is coffee beans. To a coffee connoisseur the source of the beans used is very important. For example, a very small amount of coffee beans is grown in Jamaica. Due to the scarcity and high quality of Jamaican grown beans it is very expensive. Good quality coffee is also grown in Kenya. Much larger quantities of coffee beans are grown in other regions of Africa and also South America.

It is not only the location that matters but also exactly how the beans are treated. Gourmet coffee beans are carefully treated because the whole object is to end up with beans that have an excellent flavour and aroma. The process is as follows:

After harvesting, the flesh of the beans is taken out. The separation of flesh and seed is done by machine. It is the seed that is called the bean. The beans are fermented for a specific period. It is the fermentation that does away with a slimy covering. Next they are washed with water. The clean water gets rid of a bad smelling residue from fermentation. The beans are dried by sun or machine. High quality beans must only have a moisture level of ten percent. Dry beans called green beans are graded then stored then shipped across the world.

Beans can be further aged to get a flavour Europeans enjoy. The extra aging comes from the days when it took many months for beans to arrive in Europe and so Europeans became accustomed to that flavour.

Coffee beans must be roasted to the right degree. It is easy to burn the beans so great care must be taken. As soon as the beans are roasted they must be quickly cooled. It is the roasting process that determines how much flavour and aroma will be released.

Coffee beans must be ground. The exact texture is an individual choice. The coffee can be coarse or fine. Coarse would be brewed Turkish or Greek style. Finer coffee can be percolated. Espresso style requires very fine coffee.

The flavour of the beans is released over time. Both flavour and aroma peaks and then gradually starts to downgrade. Proper airtight storage containers must be used. As the coffee beans and ground coffee have a limited life it is better to only buy enough for shorter periods of time. This ensures you always get the best flavour and aroma.

It is usual for coffee lovers to buy their gourmet coffee beans from a specialist outlet and grind them at home. This standard of bean is determined by where it was grown and the precise care taken during the entire process from growing and harvesting to roasting and grinding. It is these factors that determine whether the flavour and aroma is superior to standard coffee.

Article Source: Articles Engine
Lawrence White

Seattle’s Best Coffee Henry’s Blend, Whole Bean, 12-Ounce Bags (Pack of 3) Reviews | Gourmet Whole Bean Coffee

Seattle’s Best Coffee Henry’s Blend, Whole Bean, 12-Ounce Bags (Pack of 3) Reviews | Gourmet Whole Bean Coffee:

Bags (Pack of 3)

• Pack of three, 12-ounce each (total of 36 ounces)
• Blend of Indonesian, Central, and South American coffees
• Sweet, nutty flavor with complex hearty aroma.

Seattle’s Best Coffee Henry’s Blend, Whole Bean , 12-Ounce Bags (Pack of 3) is a great full body, a slightly heavier texture and a deep dark brown color coffee. It comes from the perfect blend of Indonesian, Central, and South American coffees and is brought to life with a medium roast to bring out the “nutty” sweetness of the beans.

Cooking With Coffee

 

Tips from Bobby Flay!

-Francine Segan, Betty Food+Home Editor

You probably don't pour your morning cappuccino into a meat loaf or baked bean recipe - but top chefs, like Food Network's superstars Emeril Lagasse and Bobby Flay, do!

Coffee's hint of bittersweet chocolate, touch of berry, whiff of roasted nuts and red wine, make it a fantastic cooking ingredient.

Brewed coffee can substitute for stock or water in stews, sauces and even baked beans. Once you begin experimenting with coffee, you'll find hundreds of uses for it. You can even freeze leftover brewed coffee in ice cube trays or zip lock bags to use later as a seasoning.
The grounds make a terrific dry rub, as coffee seals in the meat's juices and help to caramelize it, which leads to a juicer, tastier piece of meat. Be sure to use finely ground beans, like those for espresso or Turkish coffee for rub recipes.
The ideal way to experience the depth of flavors coffee can add to beef is with Bobby Flay's Mesa Grill Coffee Rubbed Steak (recipe ; photo below) from his latest cookbook, Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen (Clarkson Potter, 2007). Flay, restaurant owner and star of award-winning cooking shows like Boy Meets Grill, Iron Chef America and Throwdown with Bobby Flay, is a master of perfectly flavoring and grilling meats.
Flay's rub calls for coffee grounds to be mixed with spices including coriander, oregano and chili powder. The first bite is sweet and smoky, followed by heat, which is perfectly tamed by the recipe's brown sugar. You'll love how the coffee grounds tenderize and add a hint of bittersweet chocolate to the beef.
Says Flay, "My inspiration for using coffee in a rub came to me when I was traveling in Texas for my Food Network show, Food Nation. I found a lot of coffee-rubbed beef dishes during my visit and when I came back to home to New York City, I experimented and decided to add espresso into a beef and rib rub recipe of mine. I find that the aromatic, bold flavor of coffee pairs nicely with the red chiles in the rub and adds a savory richness to grilled meats."

Bobby Flay's Mesa Grill Coffee Rubbed Steak
Serves: 4
From Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen (Clarkson Potter, ‘07) by Bobby Flay

 

 Ingredients:

Coffee Rub for Filet

1/4 cup ancho chile powder
1/4 cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons chile de arbol powder
4 filet mignons (or other steak), 12 ounces each
2 tablespoons canola oil

Directions:
1. Combine all spices in a bowl.
2. Season one side of each filet with a heaping tablespoon of the rub. Heat the oil in a large sauté pan over high heat until smoking. Place the filet in the pan, rub-side down and cook until a crust has formed, 2 minutes. Turn the steak over, reduce heat to medium and continue cooking to medium-rare doneness, about 6-7 minutes. Remove from the pan and let rest 5 minutes before serving.

Online Cooking Classes

Online Cooking E-course

If you want to improve your skills in the kitchen, or perhaps start making more adventurous food, then online cooking classes can help you to do so. There are a number of courses available, ranging from basic home cooking skills to gourmet meals. There are even cooking classes that specialize in a specific world cuisine like Italian food for example.

When you sign up to any internet class you should look carefully and what they will provide you with for the money you are paying. Some classes are free, but those that offer more study materials will charge a fee for their service. Look for online courses that give you a good base of recipes to use, provide you with easy-to-follow cooking guides as well as videos for you to follow at home.

Another important aspect of any online cookery course is to let you know a little about healthy eating. Although cooking is somewhat of an art, it also comes down to feeding you and your family the nutrients you need each day. Many courses will provide you nutritional information and simple methods you can employ to make your meals a little healthier.

The most important thing when it comes to online cooking classes is to be willing to put the work in. You must be self motivated to keep ahead of the cooking and theory tasks that you will be assigned. If you employ all of the resources available then you should improve your cooking skills in no time, providing delicious food not only for yourself but also for dinner parties, families and perhaps more!