Coffee prices have seemed to go up between sips in the last several weeks.
Prices again surged on commodities markets yesterday after a weekend frost in Brazil wiped out 10 to 15 percent of the coffeecrop. A more severe frost wiped out 40 percent of the crop June 25-26.
On the Coffee, Sugar & Cocoa Exchange, September coffee prices rose 47 cents, to close at $2.35 a pound. Retailers said coffee prices, already up 40 percent in the past few weeks, are likely to rise again, whether the bean is from Brazil or Kenya.
Sunday, June 20, 2010
Saturday, June 5, 2010
Coffee Dictionary
•Acidity-Gives your coffee that snappy, lively flavor. It does not mean it is bitter or sour.
•Affogato-Espresso over gelato. Literally means ‘drowned’ in Italian.
•Aftertaste-The vapors released by the coffee in the mouth.
•Americano-Espresso with hot water added (not more water run through the espresso), usually making a full 6 oz. cup.
•Aroma-Is the fragrance that is released from the bean. It will tell you how fresh your coffee is, as well as some of its traits.
•Barista-A person who is a master of the Espresso machine and makes coffee as a profession.
•Bitterness-Is a sharp biting taste, usually affected by the roasting and brewing procedures.
•Body-Is the weight and texture of the coffee on your tongue. It can range from full to light to thin.
•Borgia-A single espresso poured into a tall glass filled with steamed milk and a spoonful of chocolate syrup stirred in. Top with whipped cream, fresh ground nutmeg, and orange peel.
•Breve-A drink made like a Caffe Latte, but using half `n half instead of milk.
•Caffe Corretto-Traditionally made with espresso and Grappa. Can be made with any liqueur.
•Caffeine-A natural stimulant found in coffee. The darker the roast, the less caffeine - the caffeine burns off during the roasting process.
•Caffe Latte-Espresso poured slowly into a tall glass filled with steamed milk and foam. There are many variations of the proportion of the ingredients, but the most common variation is 20% espresso, 20% foamed milk, 60% steamed milk.
•Cappuccino-A classic blend of coffee and steamed milk named after the brown robes of the Capuchin monks. Approximately equal proportions of espresso, steamed milk, and foamed milk.
•Classic Cappuccino-Also known as a Black & White. Regular Cappuccino topped with vanilla, chocolate, or coffee ice cream.
•Crema-The caramel colored layer on top of a well-brewed espresso. The crema helps preserve the aroma and flavor of the espresso and indicates the quality of the shot.
•Cupping-The process used by coffee tasting specialists to judge and evaluate coffee.
•Espresso-A dark, rich, full-bodied coffee made when finely ground dark-roasted coffee is processed with a special machine that forces a small amount of water at high pressure through a special filter. Contact time between coffee and water is only about 25 seconds. A well-brewed shot of espresso will be known by the crema formed on the surface.
•Espresso Anise-Espresso with a touch of anisette syrup.
•Espresso Doppio-Two full shots (approximately 3 ounces) of espresso. Literally means ‘double’ in Italian.
•Espresso Lungo-American-style, with more water brewed through and a less concentrated result. Literally means ‘long’ in Italian.
•Espresso Normale-An in-between version of Espresso Ristretto and Espresso Lungo. Literally means ‘normal’ in Italian.
•Espresso Ristretto-The Italian way - short and strong. Literally means ‘narrow’, ‘restricted’ in Italian.
•Espresso Romano-Espresso with a twist of lemon.
•Espresso Royal-Also known as Espresso con Panna (espresso with cream). Espresso topped with whipped cream.
•Espresso Solo-A single shot (approximately 1.5 oz.) of espresso, usually quaffed in a single gulp while at its flavorful peak, before it cools.
•Flavor-Is the combination of aroma, acidity and body. It can be balanced, or dominated by one quality.
•Fragrance-The smell of beans after grinding.
•Fruity-Indicates a sweet, aromatic flavor like citrus or berries.
•Green Coffee-Unroasted coffee. •Iced Espresso-One or two shots of freshly brewed espresso poured over ice.
•Igloo Espresso-A single espresso with sugar and ice, blended at very high speed and topped with whipped cream.
•Lachino-Also known as a Wet Cappuccino. Espresso topped with approximately 50/50 foamed milk and steamed milk.
•Macchiato-Espresso topped with a dash of steamed milk.
•Mild-Means the taste is smooth and mellow.
•Mocha-Hot steamed milk mixed with two teaspoons of cocoa or chocolate syrup until dissolved. Add a single espresso and top with whipped cream and chocolate shavings or powder.
•Nose-The vapors released by the coffee in the mouth.
•Organic Coffee-Certified by independent agencies as organically grown, processed, stored, and roasted. This means that no synthetic pesticides, fertilizers, cleaners, etc., have come into contact with the coffee trees or beans at any point in the manufacturing process.
•Pungency-Often describes strong, full flavor that can be very pleasant.
•Rich-Means full and mellow flavor. It also describes complexity and depth.
•Specialty Coffee-Specialty coffee is defined as a coffee that has no defects and has a distinctive flavor in the cup.
•Spicy- Indicates the flavor of wood-spice (cinnamon bark) or clove.
•Stale-Coffee tastes old. This is usually caused by over-exposure to air and moisture.
•Taste-The flavor of coffee.
•Affogato-Espresso over gelato. Literally means ‘drowned’ in Italian.
•Aftertaste-The vapors released by the coffee in the mouth.
•Americano-Espresso with hot water added (not more water run through the espresso), usually making a full 6 oz. cup.
•Aroma-Is the fragrance that is released from the bean. It will tell you how fresh your coffee is, as well as some of its traits.
•Barista-A person who is a master of the Espresso machine and makes coffee as a profession.
•Bitterness-Is a sharp biting taste, usually affected by the roasting and brewing procedures.
•Body-Is the weight and texture of the coffee on your tongue. It can range from full to light to thin.
•Borgia-A single espresso poured into a tall glass filled with steamed milk and a spoonful of chocolate syrup stirred in. Top with whipped cream, fresh ground nutmeg, and orange peel.
•Breve-A drink made like a Caffe Latte, but using half `n half instead of milk.
•Caffe Corretto-Traditionally made with espresso and Grappa. Can be made with any liqueur.
•Caffeine-A natural stimulant found in coffee. The darker the roast, the less caffeine - the caffeine burns off during the roasting process.
•Caffe Latte-Espresso poured slowly into a tall glass filled with steamed milk and foam. There are many variations of the proportion of the ingredients, but the most common variation is 20% espresso, 20% foamed milk, 60% steamed milk.
•Cappuccino-A classic blend of coffee and steamed milk named after the brown robes of the Capuchin monks. Approximately equal proportions of espresso, steamed milk, and foamed milk.
•Classic Cappuccino-Also known as a Black & White. Regular Cappuccino topped with vanilla, chocolate, or coffee ice cream.
•Crema-The caramel colored layer on top of a well-brewed espresso. The crema helps preserve the aroma and flavor of the espresso and indicates the quality of the shot.
•Cupping-The process used by coffee tasting specialists to judge and evaluate coffee.
•Espresso-A dark, rich, full-bodied coffee made when finely ground dark-roasted coffee is processed with a special machine that forces a small amount of water at high pressure through a special filter. Contact time between coffee and water is only about 25 seconds. A well-brewed shot of espresso will be known by the crema formed on the surface.
•Espresso Anise-Espresso with a touch of anisette syrup.
•Espresso Doppio-Two full shots (approximately 3 ounces) of espresso. Literally means ‘double’ in Italian.
•Espresso Lungo-American-style, with more water brewed through and a less concentrated result. Literally means ‘long’ in Italian.
•Espresso Normale-An in-between version of Espresso Ristretto and Espresso Lungo. Literally means ‘normal’ in Italian.
•Espresso Ristretto-The Italian way - short and strong. Literally means ‘narrow’, ‘restricted’ in Italian.
•Espresso Romano-Espresso with a twist of lemon.
•Espresso Royal-Also known as Espresso con Panna (espresso with cream). Espresso topped with whipped cream.
•Espresso Solo-A single shot (approximately 1.5 oz.) of espresso, usually quaffed in a single gulp while at its flavorful peak, before it cools.
•Flavor-Is the combination of aroma, acidity and body. It can be balanced, or dominated by one quality.
•Fragrance-The smell of beans after grinding.
•Fruity-Indicates a sweet, aromatic flavor like citrus or berries.
•Green Coffee-Unroasted coffee. •Iced Espresso-One or two shots of freshly brewed espresso poured over ice.
•Igloo Espresso-A single espresso with sugar and ice, blended at very high speed and topped with whipped cream.
•Lachino-Also known as a Wet Cappuccino. Espresso topped with approximately 50/50 foamed milk and steamed milk.
•Macchiato-Espresso topped with a dash of steamed milk.
•Mild-Means the taste is smooth and mellow.
•Mocha-Hot steamed milk mixed with two teaspoons of cocoa or chocolate syrup until dissolved. Add a single espresso and top with whipped cream and chocolate shavings or powder.
•Nose-The vapors released by the coffee in the mouth.
•Organic Coffee-Certified by independent agencies as organically grown, processed, stored, and roasted. This means that no synthetic pesticides, fertilizers, cleaners, etc., have come into contact with the coffee trees or beans at any point in the manufacturing process.
•Pungency-Often describes strong, full flavor that can be very pleasant.
•Rich-Means full and mellow flavor. It also describes complexity and depth.
•Specialty Coffee-Specialty coffee is defined as a coffee that has no defects and has a distinctive flavor in the cup.
•Spicy- Indicates the flavor of wood-spice (cinnamon bark) or clove.
•Stale-Coffee tastes old. This is usually caused by over-exposure to air and moisture.
•Taste-The flavor of coffee.
Sunday, May 23, 2010
Where Did Coffee Originate?
The first record of coffee as a beverage takes us back to Ethiopia in the 9th century. Legend has it that a shepherd observed how his goats experienced a sudden burst in energy and appeared to dance after eating the cherries of the coffee plant.(That’s why you’ll occasionally find coffee shops and coffee blends with the words “dancing goat” in their name.)When people first figured out that coffee was best consumed after the beans were roasted and ground, I really don’t know.By the 15th century coffee was being enjoyed across the Middle East, from North Africa to Turkey and Persia. Soon after, the Venetians imported coffee to Venice, from where the practice of drinking coffee slowly spread across Europe during the 17th century.Coffee was slow to gain in popularity in North America. It wasn’t until the war with Britain in 1812, and the accompanying restrictions on the import of tea, that coffee really became a popular drink.
Sunday, May 16, 2010
No Worries SW Roasters will not raise prices
While many coffee roasters are rasing prices due to the beginning effects of the oil spill we at SW Roasters are not raising prices.
NEW ORLEANS (AP) - The calamitous oil spill in the Gulf of Mexico isn't just a mess for the people who live or work on the coast. If you drink coffee, eat shrimp, like bananas or plan to buy a new set of tires, you could end up paying more because of the disaster.
The slick has forced the shutdown of the gulf's rich fishing grounds and could also spread to the busy shipping lanes at the mouth of the Mississippi River, tying up the cargo vessels that move millions of tons of fruit, rubber, grain, steel and other commodities and raw materials in and out of the nation's interior.
Though a total shutdown of the shipping lanes is unlikely, there could be long delays if vessels are forced to wait to have their oil-coated hulls power-washed to avoid contaminating the Mississippi.
Some cargo ships might choose to unload somewhere else in the U.S. That could drive up costs.
NEW ORLEANS (AP) - The calamitous oil spill in the Gulf of Mexico isn't just a mess for the people who live or work on the coast. If you drink coffee, eat shrimp, like bananas or plan to buy a new set of tires, you could end up paying more because of the disaster.
The slick has forced the shutdown of the gulf's rich fishing grounds and could also spread to the busy shipping lanes at the mouth of the Mississippi River, tying up the cargo vessels that move millions of tons of fruit, rubber, grain, steel and other commodities and raw materials in and out of the nation's interior.
Though a total shutdown of the shipping lanes is unlikely, there could be long delays if vessels are forced to wait to have their oil-coated hulls power-washed to avoid contaminating the Mississippi.
Some cargo ships might choose to unload somewhere else in the U.S. That could drive up costs.
Thursday, May 13, 2010
GOOD NEWS FOR COFFEE DRINKERS
Recently the Harvard Womens Health Watch completed their study on the health effects of coffee. The results show that the risk for type 2 diabetes is lower among regular coffee drinkers than among those who don't drink it. Also, coffee may reduce the risk of developing gallstones, discourage the development of colon cancer, improve cognitive function, reduce the risk of liver damage in people at high risk for liver disease, and reduce the risk of Parkinson's disease. Coffee has also been shown to improve endurance performance in long-duration physical activities.
Sunday, May 9, 2010
Making The Perfect Roast
How does SW Roasters ensure that each roast is perfect? It's all about the Cupping Cupping is the technique used by tasters to evaluate the flavor profile of a coffee. At SW Roasters, samples of green coffee are cupped before it is purchased, after it travels to North America, and after it hasbeen roasted. And the cupping doesn't stop there! Once the coffee has been purchased and roasted, each small batch is cupped to ensure perfection. If the coffee is being further processed, or ground, the finished product is cupped again. The quality of the coffee and the precision in roasting is paramount to SW Roasters great coffee, and the last step to great coffee is ensuring freshness. Freshness is essential for a great cup of coffee After coffee has been roasted, it begins to lose its freshness immediately. Whencoffee is exposed to air it deteriorates, loses its flavor and aroma, and eventually becomes stale. Exposure to oxygen must be minimized once coffee has been roasted. SW Roasters coffee is packaged immediately after roasting, or immediately after being ground. A one-way valve bag is the best way to package coffee to lock in freshness and flavor.
You can click on the image to learn more!
Saturday, May 8, 2010
An unusual name but one of our top sellers! Highlander Grogg Flavored Coffee is the perfect full-bodied treat that has spicy and buttery undertones with rustic and authentic Scottish flavors. With one sip of Highlander Grogg Flavored Coffee, you will be transported to the Scottish Highlands.
Highlander Grogg is a Scottish coffee, known for daring waterfalls and gushing rivers, which are best replicated within this bold and robust flavored coffee.
Click Image for more information!
Subscribe to:
Posts (Atom)
