Category: Uncategorized

Posted on
by
Unveiling the Secrets: What Exactly is Espresso?

# The Powerhouse of Coffee: An In-depth Look at Espresso

Espresso, a concentrated form of coffee, has been the cornerstone of coffee culture worldwide. It’s the base for many popular coffee drinks and boasts a unique taste and texture that sets it apart. This article will delve into the world of espresso, exploring its characteristics, uses, and the much-talked-about espresso crema.

## Understanding Espresso

Espresso is derived from the same beans as regular coffee but is significantly stronger, thicker, and higher in caffeine content. Its name can refer to both the brewing method used to produce it and the final product.

An espresso serving, often referred to as a ‘shot,’ is served in small cups known as demitasse. The caffeine content in espresso ranges from 10 to 20 mg per gram. To put this into perspective, a double shot of espresso contains between 100 to 150 mg of caffeine, approximately the same as a regular cup of coffee. However, an espresso serving is five times smaller than a regular cup of drip coffee, making it a highly concentrated caffeine source.

What sets espresso apart from other brewing methods is the use of pressure during extraction. This additional pressure alters the final cup’s flavor profile, making it easily distinguishable from other types of coffee.

## The Uses of Espresso

Espresso is particularly cherished in Italy, its birthplace, where it’s typically enjoyed plain or with a hint of sugar. The Italians savor their espresso in specially designed cups known as demitasse cups, which can hold up to three ounces of coffee.

In Italy, espresso is often consumed as a one-shot drink for a quick and intense caffeine boost. Some coffee shops serve double shots (also known as ‘doppio’) to maintain consistent quality and flavor. Additionally, espresso can be brewed into a ‘lungo’ or long shot using the same amount of ground coffee but twice the amount of water.

Espresso is also the foundation for many popular coffee shop drinks, including:

– **Americano**: A shot of espresso topped with hot water.
– **Latte**: Espresso topped with a generous amount of steamed milk.
– **Cappuccino**: Espresso topped with a small amount of milk, both steamed and frothed.

## The Role of Crema in Espresso

The crema, a lighter-colored layer on top of your shot, is one of the most distinctive features of an espresso. The presence or absence of crema can indicate several factors, such as the freshness of the coffee beans, the quality of the coffee, and whether the coffee was prepared correctly.

While a beautiful crema adds to the sensory experience of enjoying an espresso, it’s not a definitive indicator of quality. Coffee connoisseurs suggest that a great espresso should be defined by its flavor. Although a beautiful crema often indicates great flavor, it’s not always the case.

## Embracing the Espresso Experience

If you’ve tried espresso and didn’t enjoy it, don’t dismiss it just yet. Keep an open mind and give it another shot. Many people who have embraced this powerful beverage have found it hard to go back to other brewing methods like drip coffee or French press.

On the other hand, if you’ve tasted espresso and loved it, you’re likely to find no other brewing method compares. Whether you choose to invest in an espresso machine or frequent your local coffee shop, embracing espresso can open up a whole new world of coffee enjoyment.

Posted on
by
Uncover the Magic: Understanding How Espresso Machines Work

# The Mechanics of Espresso Machines: How They Brew the Perfect Cup of Coffee

Espresso machines are a marvel of modern technology, delivering a rich, intense coffee experience that is unparalleled by other brewing methods. But how do these machines work? What makes them so special? And what components are involved in the process? This article aims to demystify the inner workings of espresso machines, offering a comprehensive guide to their operation and components.

## The Espresso Process: Pressure and Precision

The magic of espresso machines lies in their ability to pump hot water through compacted, finely-ground coffee beans. This process results in a robust, richly flavored coffee drink that can be enjoyed on its own or used as the base for other espresso beverages when combined with textured milk.

The unique feature of an espresso machine, setting it apart from other coffee brewing methods, is its ability to generate pressure within the coffee bed. This pressure accelerates the extraction process, resulting in a more intense flavor profile.

### The Drive Mechanism: Piston, Pump, and Steam

Espresso machines can be categorized based on their drive mechanism: piston-driven, pump-driven, or steam-driven.

#### Steam-Driven Espresso Machines

Steam-driven espresso machines operate by heating water in a boiler until steam is produced. This steam generates the necessary pressure to push water through the coffee bed, resulting in espresso.

#### Piston-Driven Espresso Machines

Piston-driven espresso machines utilize a piston to create the required pressure to force water through the coffee grounds. This technology is commonly found in lever-operated espresso makers.

#### Pump-Driven Espresso Machines

Pump-driven espresso machines employ an electric pump to create 9 bars of pressure within the portafilter, where the extraction takes place. This method is widely used in today’s espresso machine manufacturing industry due to its convenience and precision, helping baristas achieve consistent results.

## Key Components of an Espresso Machine

Modern espresso machines are designed to perform two main functions: brewing espresso and texturing milk. To accomplish these tasks, they are equipped with several key components: a boiler, a pump, a brew group, a steam wand, and a portafilter. Additional components may include a water tank (common in domestic machines), a second boiler, a PID controller, a pressure gauge, and other parts depending on the machine’s level of automation and features.

### The Boiler

The boiler is a closed metal container where water is heated for both brewing and milk steaming. Despite its name, the water used for brewing isn’t boiled; it’s heated to an ideal temperature of around 200 °F. For milk texturing processes like steaming and frothing, the boiler heats the water beyond boiling point, reaching around 250-260 °F.

### The Pump

The pump plays a crucial role in the espresso-making process. It generates the pressure that forces the water through the ground coffee, pushing it through the coffee filter and into your cup.

### The Portafilter

The portafilter is a key component of the espresso machine. It consists of a handle and a filter basket. The filter basket holds the ground coffee ready for extraction and is inserted into the handle. The handle locks into the brew head of the coffee machine, allowing water to wash over the coffee grinds and extract their flavors into your cup.

In conclusion, espresso machines are complex pieces of machinery that utilize pressure and precision to brew an intense, flavorful coffee drink. By understanding their inner workings, we can appreciate the art and science behind every cup of espresso. Whether you’re a seasoned barista or a coffee enthusiast, this knowledge can enhance your coffee experience and deepen your appreciation for this beloved beverage.

Posted on
by
"Exploring How WDT Stacks Up Against Other Espresso Distribution Methods"

# The Weiss Distribution Technique: A Deep Dive into Espresso Extraction Methods

In the world of espresso brewing, one method has been gaining significant attention – the Weiss Distribution Technique (WDT). This method is becoming increasingly popular, particularly among home baristas who have more time to dedicate to the meticulous process of puck preparation. While it’s not universally accepted within the espresso community, it’s undeniable that its adoption is on the rise.

## Understanding the Weiss Distribution Technique

The Weiss Distribution Technique is a unique method for distributing ground coffee in the portafilter, an essential component of an espresso machine. This technique involves using a specialized tool to break up clumps and evenly distribute the grounds. The primary aim of WDT is to create a more uniform bed of coffee in the portafilter.

The uniformity achieved through this technique can lead to better extraction, resulting in a more consistent and balanced espresso shot. The WDT allows the barista to achieve a deep and even distribution of the grounds, something that can’t be achieved using manual techniques.

## The Role of WDT in Preventing Channeling

One of the main advantages of using the Weiss Distribution Technique is its ability to prevent ‘channeling.’ Channeling refers to the tendency of water to flow through specific paths in the coffee bed during extraction, rather than evenly extracting from the entire bed.

When channeling occurs, it can result in an unevenly extracted shot with variations in flavor and strength. By ensuring an even distribution of coffee grounds, WDT can help eliminate channeling, leading to a more balanced and flavorful espresso shot.

## Comparing WDT with Puck Raking

Puck raking is another method used for distributing and tamping ground coffee in a portafilter. This technique involves using a flat tool to scrape the surface of the coffee puck, creating a level and smooth surface. Puck raking can be a quick and easy way to distribute the grounds, but it does not address clumps or unevenness below the surface of the puck.

Both WDT and puck raking are methods of distributing ground coffee in a portafilter, part of the puck preparation process before tamping coffee in the portafilter. Each technique has its own benefits and drawbacks.

The WDT is known for providing a deep and even distribution of the grounds, but it requires the use of a specialized tool and adds extra time and complexity to your puck preparation. On the other hand, puck raking is a quick and easy way to level the surface of the coffee puck, but it does not address clumps or unevenness below the surface.

## The Choice Between WDT and Puck Raking

Both puck raking and WDT can improve extraction, but the choice between the two methods often comes down to the preferences and skill level of the barista. Professional baristas might choose not to use these techniques in their espresso preparation routine, as they add precious time, which baristas often don’t have in a busy commercial environment.

However, for home baristas who have the luxury of time, these techniques can be valuable tools in their quest for the perfect espresso shot. Ultimately, whether you choose to use the WDT, puck raking, or a combination of both will depend on your personal preference, skill level, and the specific demands of your brewing environment.

Posted on
by
Unveiling the Secrets: What Exactly is Drip Coffee?

# Understanding Drip Coffee: A Comprehensive Guide
## Introduction to Drip Coffee
Drip coffee is a popular method of brewing coffee that involves passing hot water through freshly ground beans. This brewing technique is one of the most common ways to make coffee due to its simplicity and ability to produce consistently good results.
The secret to creating excellent drip coffee lies in the quality of the ingredients used. Fresh, high-quality coffee beans, properly ground, are essential. The grind size should match the type of filter used in your machine – a medium-fine grind for a paper filter and a slightly coarser grind for a metal filter. The water should be fresh and free from contaminants like chlorine or minerals that could affect its taste.
Once your coffeemaker is ready with fresh grounds and clean water, it’s just a matter of turning it on and waiting for it to do its magic. Depending on your machine, this process can take anywhere from four minutes (for smaller machines) up to fifteen minutes (for larger models). When it’s done brewing, you’ll have yourself a delicious cup of drip coffee!
## What Sets Drip Coffee Apart?
Drip coffee is unique from other brewing methods because it relies on thermally induced pressure and gravity to produce the cup of coffee. This means that fewer of the soluble substances found in coffee beans are extracted than with other methods, such as espresso or French press. Additionally, paper filters are often used in drip coffee makers, which trap many oils and aromas that would typically be present in espresso or French press-style coffee.
Moreover, drip coffee makers tend to be user-friendly and relatively affordable compared to other brewing methods. Most machines allow you to set a timer so you don’t have to manually start it each time you want a cup of coffee. They can also produce consistently good results regardless of your skill level as a barista. All these factors make drip coffee an incredibly popular choice for many who just want an uncomplicated way to make themselves a cup of joe!
## Drip Coffee vs. Pour Over
Pour over coffee and drip coffee are two brewing methods that many people consider to be quite similar. However, there are some distinct differences between them. With pour over coffee, the user controls how fast the water passes through the grounds. This allows for a more customized cup of coffee than you would get with drip coffee, as you can adjust grind size and pouring speed depending on desired taste.
Drip coffee makers provide convenience and ease of use by automating some of the process. The machine makes it easier to achieve consistent results as all you have to do is add your ingredients and press a button. Furthermore, since paper filters are used with drip machines, fewer oils and aromas will make their way into your cup, resulting in a less full-bodied brew than if you were using a pour-over method.
## Is Pour Over Coffee Better?
Pour over coffee is often considered the superior method of brewing coffee, but is it really better than drip? Pour over coffee requires more hands-on control and attention to detail. This allows you to customize your brew by adjusting grind size and pouring speed depending on desired taste.
On the other hand, drip machines offer convenience and ease of use while providing consistent results. All you need to do is add your ingredients and press a button. Since paper filters are used with drip machines, fewer oils and aromas will make their way into your cup, resulting in a less full-bodied brew compared to pour-over.
In conclusion, both methods can produce delicious cups of coffee. However, if you’re looking for greater control over the brewing process then pour-over may be the superior option for you!
## A Brief History of Drip Coffee
The history of coffee dates back centuries, with its origins said to have begun in Ethiopia around the 9th century. It then spread through the Middle East, eventually making its way to Europe in the 17th century.
In the early 1900s, German entrepreneur Melitta Bentz improved upon existing coffee brewing methods by inventing her namesake paper filter and drip brew machine. This allowed for more control over how much water was used and how long the coffee grounds were exposed to it, resulting in a cup with less grit than other methods.
Today, drip brewing is one of the most popular methods for making coffee all over the world thanks to its convenience and consistent results. Whether you prefer pour-over or an automatic machine, you can thank Melitta Bentz for making your morning cup possible!
## Characteristics of Drip Coffee
Drip coffee is a type of brewing method that involves pouring hot water over ground coffee beans and allowing the liquid to pass through them. This process extracts the flavor, oils, and essences from the beans into an aromatic cup of coffee.
When it comes to taste, drip coffee tends to produce clear, light-bodied cups with subtle flavors. Since paper filters remove some of the oils and essences from the beans, pour-over methods generally yield richer cups than automatic machines that use metal filters. Additionally, since less flavor is available for extraction from the grounds as the brewing process progresses, you can expect stronger coffee at the bottom of your pot than at the top.
## Caffeine Content of Drip Coffee
The caffeine content of drip coffee can vary depending on the type of beans used and the amount of grounds added. Generally, an 8oz cup of drip coffee contains between 115-175 mg of caffeine. Robusta beans have a higher caffeine content (2.2%) than Arabica (1.2%), so using a blend that includes Robusta beans can increase the overall caffeine in your cup.
## Calorie Count in Drip Coffee
An 8 oz serving of plain black drip coffee contains just 2 calories, making it an ideal choice for those who are looking for a tasty way to stay energized without adding extra calories to their daily diet. However, it’s essential to remember that many people add creamers or sweeteners to their morning cups which adds additional calories and sugar content.
## Drip Coffee vs. Brewed Coffee
The difference between drip and brewed coffee is that the former is a specific method of preparation, while the latter refers to any type of coffee-making. Drip coffee typically has less intense flavor because it’s not steeped for as long as brewed coffee. Many people also find that brewed coffees have more body and richness than their drip counterparts. Ultimately, which type of coffee you prefer will depend on your taste preferences and what kind of experience you’re looking for with your morning cup!

Posted on
by
The Green Ocean Coffee Project Is Reviving Clew Bay

Watermark Coffee is working with the Clew Bay Oyster Co-Op to restore oysters and reduce coastal erosion by using coffee purchases to fund seabed restoration. 

BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT

Featured photo courtesy of Watermark Coffee

As the world grapples with environmental issues and climate change, it has become increasingly important for businesses to be more conscious of their ecological impact. One business that stands out in this regard is Watermark Coffee, founded by David Lawlor and his wife, Marguerite. The company takes a unique approach to sustainability by focusing on its Green Ocean Coffee initiative.  

David, the company’s managing director, has chosen the ocean as their primary cause to support, and has partnered with local change-makers to do so. The Green Ocean Coffee project has been focusing its efforts on restoring the oyster population in Clew Bay, located in County Mayo in Ireland. We reached out to David and asked him about Green Ocean Coffee and the importance of businesses taking meaningful environmental action. 

A large oyster shell is held out by human hands. The oyster is large, gray and white mottled, and bumpy in texture.
A keystone species is a vital organism that serves as a defining characteristic of an entire ecosystem. Photo via Unsplash.

Restoring the Ecosystem Through Reviving Oysters 

As a keystone species, oysters are a vital part of the local ecosystem and provide essential services, such as nutrient cycling and water filtration. The team at Watermark Coffee has made it their mission to revive the oyster population in Clew Bay.  

David decided to start the project as a direct response to the climate crisis. “I believe that every effort, no matter how small, makes a difference. … (We) are now at a ‘make or break’ stage where we need to take every opportunity to make better climate decisions. Businesses have an even greater opportunity to make a difference in terms of their available resources and influence. We don’t have time to waste.” 

But how can oysters help exactly? According to David, oysters help filter seawater. This allows sunlight to reach deeper into the ocean and promotes the growth of seagrass and other marine plants. ”Seagrass is a powerful carbon sink; according to the UN, seagrass absorbs atmospheric carbon at a rate of 35 times faster than the rainforest. The established oyster and seagrass/seaweed reef provides a perfect environment for juvenile fish to grow and avoid predation but also (reduces) coastal erosion.”

Alex and David drink coffee on a dock by the sea with a box of oysters and wear blue and yellow rain jackets.
Alex Blackwell, (left) manager and marine biologist with Clew Bay Oyster Co-Op, with David Lawlor. Photo courtesy of Watermark Coffee.

Watermark Coffee, from Bean to Sea 

Together with the Clew Bay Oyster Co-Op, the Green Ocean Coffee project carried out the first phase of restoration in July 2022 to capture the essence of the project. To help oyster larvae settle and attach to the sea floor, they applied a layer of broken shell called culch. Their goal? Create an oyster reef by spreading culch and letting it develop over a period of three to four years. 

Watermark Coffee is not only looking to help the local environment and revive Clew Bay’s oyster population, but they’re also committed to sustainability in their business operations. David explains, ”The link between coffee consumption and the restoration is simple. One square meter of seabed restoration is funded with each 1 kg bag of coffee purchased.”

Three blue bags of Watermark coffee lined up on a rock with oysters in front of them.
Each bag of Green Ocean Coffee results in the restoration of a square meter of the sea floor. Photo courtesy of Watermark Coffee.

The coffee itself is packaged in fully recyclable bags and purchased directly from farmers, giving Watermark a direct link between producers and the final coffee customer.

Local, Simple, Authentic Climate Action 

The Green Ocean Coffee project is a long-term commitment, and Watermark Coffee is dedicated to making it a success. David believes that businesses have an even greater opportunity to make a difference. Their environmental emissions are much higher than the individual, but they also have more available resources and influence.   

“The challenge for businesses is to engage in authentic climate action or carbon-reducing measures rather than being seduced by the allure of greenwashing, which tends to be vague in detail and grandiose in its claims. When it comes to climate action, authenticity trumps everything else,” he says. 

Marguerite holds up a cup and saucer while David looks on with a coffee bag in front of Clew Bay.
Watermark Coffee is a family-owned business established by Marguerite and David Lawlor in 2007. Photo courtesy of Watermark Coffee.

David thinks businesses looking to promote their sustainability initiatives should ensure they demonstrate the worth of their initiative and keep it local and simple. “It is also important that the climate action culture of the business reflects the ethos of the initiative, as this will greatly improve its chances of being noticed in a crowded media landscape,” he says.

The Green Ocean Coffee Project is continuing its restoration work in Clew Bay for the next two to four years. They’re also looking to expand to other locations around the Irish coast, adapting the nature of the restoration to fit geographical requirements. They hope that companies will partner with them by selecting their coffee products as part of a larger effort to fund and spread awareness about this important cause. 

ABOUT THE AUTHOR

Vasileia Fanarioti (she/her) is a senior online correspondent for Barista Magazine, and a freelance copywriter and editor with a primary focus on the coffee niche. She has also been a volunteer copywriter for the I’M NOT A BARISTA NPO, providing content to help educate people about baristas and their work. You can follow her adventures at thewanderingbean.net.

The post The Green Ocean Coffee Project Is Reviving Clew Bay appeared first on Barista Magazine Online.

This article was first published here.

Posted on
by

We uncover more of PDX’s specialty-coffee standouts: Keeper Coffee Co., Proud Mary, and Guilder Café.

BY EMILY JOY MENESES
BARISTA MAGAZINE ONLINE

Feature photo by Peter Bucks via Unsplash

In part one of our Portland Café Guide, we began our exploration of the city’s ever-expanding specialty-coffee scene with notable cafés Prince Coffee, Deadstock Coffee, Portland Cà Phê, and FUTURA Coffee. However, these four cafés make up just a small fraction of the list of PDX coffeehouses worth visiting—and so we’re continuing our journey through the City of Roses with Keeper Coffee Co., Proud Mary, and Guilder Café.

A hand holds a mug with a latte featuring a rosetta. The countertop underneath is covered in tiny hexagon tiles, spelling out Keeper in tile right above the drink in the photo.
Keeper Coffee Co. is a people-focused café where reigning U.S. Barista Champion Morgan Eckroth works as a barista. Photo courtesy of Brittany Huff.

Keeper Coffee Co.

Located in Southeast Portland’s Woodstock neighborhood, Keeper Coffee is notable for a multitude of reasons. Reigning USBC champ Morgan Eckroth, who currently works at Keeper, shared their thoughts on what makes the café stand out.

“Keeper is a really special café,” Morgan shares. “It’s tucked away within a dense neighborhood and has become such a community hub. On top of a great coffee program, we also have a fantastic baking team and an impressive showcase.”

Outside Keeper there are cafe tables and chairs, a painted all caps sign on the top of the building under a metal lamp, and painted lettering on the windows that read: "single origin coffee, specialty tea, house made pastries" and list the store hours with the word "welcome." The building it white with gray trim around the windows and a green garland hangs from the roof.
“We’re a café that’s people-focused, and we take a lot of pride in our hospitality,” says Keeper Coffee Co.’s Morgan Eckroth. Photo courtesy of Brittany Huff.

“Really, though, we’re a café that’s people-focused, and we take a lot of pride in our hospitality,” Morgan continues. “Whether you’re getting a bite to go or staying awhile, it’s a lovely spot with something for everyone.”

Proud Mary Coffee

Anyone with their toes in the Portland specialty-coffee scene knows that Proud Mary is a must-try. Husband and wife Nolan and Shari Hirte founded Proud Mary in 2009 in Melbourne, Australia, eventually opening locations in Austin, Texas, and Northeast Portland’s Alberta Arts District.

In the foreground, blurred, is a huge green palm. A barista in a ballcap works behind the espresso bar. Industrial lighting hangs from the ceiling, and coffee paraphernalia covers the end of the counter. Customers sit right by the bar to drink. More seating can be seen in the background, as well as square windows.
Nolan and Shari Hirte first founded Proud Mary in 2009 in Melbourne, Australia. Photo courtesy of Lindsay Goodrich.

Aside from their exceptional offerings (many of which are Cup of Excellence coffees), Proud Mary also has a great Aussie-inspired food program. The café offers all-day breakfast, lunch, tea, fresh juice and smoothies, and baked goods, made with fresh and sustainably, ethically, and locally sourced produce.

A customer sips a drink behind a beautiful plate of poached eggs and greens with meat.
Aside from their exceptional coffee, Proud Mary also has a delicious Aussie-inspired food program. Photo courtesy of Lindsay Goodrich.

“We blend the innovative spirit of Melbourne’s coffee culture with Portland’s adventurous taste buds,” reads the café’s mission statement. “The result is a refined yet experimental approach to our food, beverage, and service. We joyfully nerd out on the product, the people, and the process that brings it all together.”

Guilder Café/Junior’s Roasted Coffee

Founded by Caryn and Mike Nelson and partners Tony Roberts and Carrie Lind, Guilder Café gets its name from the movie/book The Princess Bride—a theme that’s present throughout the café’s menu, design, and packaging. The café has two locations: the “East” location in Northeast Portland’s Alameda-Irvington neighborhood and the “West” location inside of Powell’s City of Books. The East location features a micro-roastery—Junior’s Roasted Coffee—with its own café located on NE Prescott Street.

Another notable thing about Guilder/Junior’s: the founders’ dedication to ethically and sustainably sourced coffee. In 2018, Guilder’s founders launched the Cost of Production Covered Project to serve as their guide to green coffee-buying practices.

The inside of Guilder is a large open space with a wall of window, metal stools and chairs, a long metal bar, concrete floor, and staircase leading up to another floor on the right.
Guilder was founded by Caryn and Mike Nelson with partners Tony Roberts and Carrie Lind. Photo courtesy of Caryn Nelson.

Working with importers and exporters that they know and trust, they aim to identify farms that are willing to collaborate on long-term projects and hope that transparent coffee-buying practices will help inform consumers about the hidden costs of other food systems, and will motivate larger coffee companies to buy more sustainably.

“When (we) started Junior’s, (we) wanted to think deeper about what makes a good roasting company,” founder Caryn Nelson shares. They wanted sound environmental and social conditions at the farm level, as well as equitable trade practices between all supply stream partners. That includes how they operate their business in Portland and share their coffee story with consumers. “While quality is about roasting coffee to best suit its terroir, and brewing it to best represent all of the hard work and dedication that poured into that product from seed to cup, (we) wanted specialty coffee to mean more than just excellent taste,” Caryn says.

ABOUT THE AUTHOR

Emily Joy Meneses (she/they) is a writer and musician based in Los Angeles. Her hobbies include foraging, cortados, vintage synths, and connecting with her Filipino roots through music, art, food, and beverage.

The post The Portland Café Guide: Redux appeared first on Barista Magazine Online.

This article was first published here.

Posted on
by

Aromatic, floral, and delicately sweet, lychee adds a special touch to any beverage.

BY EMILY JOY MENESES
BARISTA MAGAZINE ONLINE

Cover photo by Jamie Trinh via Unsplash

Spring is here in the Northern Hemisphere. That means that fresh fruit and floral flavors are once again taking center stage in the food and beverage world. Looking for ingredients to brighten up your at-home beverages or café drinks? There’s a world beyond the typical go-to like citrus or strawberry. In today’s installment of “Know Your Ingredients,“ we’re exploring lychee. This aromatic, floral, and delicately sweet fruit has its roots in southern China. Its cultivation has become an international affair, and now the fruit is making itself known in the specialty-coffee world.  

Chinese Roots

In the modern world, lychee is grown throughout Asia, the Indian subcontinent, South Africa, Brazil, the Caribbean, and certain parts of North America. However, we can trace the fruit’s earliest roots specifically to southern China. Documented lychee cultivation dates as far back as the 11th century.  

Lychee fruit on a branch. The leaves are long, deep green and glossy with smooth edges. The fruits hang in small clusters, with a surface similar to a raspberry in color, but with a bumpy skin, almost like leather. One of the fruits is peeled to show the white flesh inside, which looks shiny.
Light and aromatic, lychee has a slightly floral flavor (most similar to rose), and its taste is akin to that of a pear or grape with a hint of citrus. Photo by Atul Somani via Pixabay.

The small, sweet fruit is often associated with Yang Yuhuan, a consort of Emperor Xuan Zhong from 713 to 756 A.D. Yang Yuhuan was known to love lychee so much that the emperor would have couriers travel for thousands of miles between the capital city and Guangdong, where it was grown, to have the fruit brought to her.

Lychee in the Western World

From China, lychee cultivation would spread over several thousand years to other parts of the world via trade and travel. In the 1850s, gold miners from modern-day Egypt transported trees with them to Australia. There, the trees experienced a wonderfully long season, producing fruit from late October to late March—the longest lychee production season in the world.

A woman in China looks over lychee bundles in a big market stall, holding up a big cluster. To her right is a stack of red plastic hand baskets, and people browsing are visible behind her.
Lychee originated in southern China, where cultivation of the fruit dates as far back as the 11th century. Photo by Chengwei Hu via Unsplash.

Lychee trees first reached the United States in the early 1900s, when a missionary named William Brewster imported them from China to central Florida. It is very much an internationally grown crop today, though its roots in China are still recognized.

Flavor Profile 

Beneath the rough skin of the fruit is sweet, succulent white flesh bursting with juice. Light and aromatic, lychee has a slightly floral flavor (most similar to rose), and its taste is akin to that of a pear or grape with a hint of citrus. Because its flavor is so delicate, the fruit loses a lot of its flavor when cooked—so, when incorporating lychee into recipes, it’s best to use the raw fruit and its juices.

A white paper bag labeled KUMQUAT and two lychee iced tea drinks with rose petal pieces sprinkled on top. The drinks are layered so milk sits at the bottom.
Kumquat Coffee’s Lychee Hongcha: an iced milk tea made with lychee syrup and black tea, all topped with dried rose petals. Photo by Emily Joy Meneses.

Lychee in the Specialty-Coffee World

Lychee has long been a favorite at Asian boba shops and teahouses. It has shown up recently within the specialty-coffee world as well. We love Los Angeles-based Kumquat Coffee’s take on the fruit: their seasonal Lychee Hongcha is an iced milk tea made with lychee syrup and black tea steeped from leaves grown in Korea, all topped with dried rose petals.

Beautifully floral and delicately sweet, lychee serves as a great alternative to your typical fruit flavors, and we hope to see more of it in the specialty-coffee world as time goes on.

ABOUT THE AUTHOR

Emily Joy Meneses (she/they) is a writer and musician based in Los Angeles. Her hobbies include foraging, cortados, vintage synths, and connecting with her Filipino roots through music, art, food, and beverage.

The post Know Your Ingredients: Lychee appeared first on Barista Magazine Online.

This article was first published here.

Posted on
by

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month.

BY J. MARIE CARLAN
BARISTA MAGAZINE ONLINE

Cover photo by J. Marie Carlan

For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC Qualifier of the competition season took place at Wings Over the Rockies Air & Space Museum in Englewood, Colo. Competitors raced against the clock and each other to grab qualifying spots. Those who qualified will have the privilege of moving on to the USCC national events in April.

Here are the competitors who came out on top in each contest; you can view a full list of competitors moving on to nationals here.

The three finalists pose with their wooden plaques. Kimhak gives a shaka hand or hang ten sign with thumb and pinkie extended, three middle fingers curled against the palm. He wears elbow crutches and a Kodak hoodie. Kiara in the middle wearsa gray sweatshirt and green beanie. Steve wears a beard, flannel shirt and snazzy brown cardigan.
Roaster qualifiers, from left: Mark Kove (who finished in seventh place and also advanced), Kiara, and Steve. Photo by Matthew Temple courtesy of U.S. Coffee Championships.

U.S. Roaster Top-Ranking Qualifiers

  1. Kiara Freysinger of Huckleberry Roasters in Denver
  2. Kimhak Em of Paircupworks in Mesa, Ariz.
  3. Steve Cuevas of Black Oak Roasters in Ukiah, Calif.
Thomas wears a half zip pullover and jeans. Sebastian wears gray and jeans and trucker hat. Mehmet wears white and khaki with a thin gray scarf. All hold wooden plaques.
The top Cup Tasters qualifiers, from left: Thomas, Sebastián, and Mehmet. Photo by Matthew Temple courtesy of U.S. Coffee Championships.

U.S. Cup Tasters Top-Ranking Qualifiers

  1. Thomas Chandler of Black Oak Coffee in Ukiah, Calif.
  2. Sebastián Legner of Coda Coffee in Denver
  3. Mehmet Sogan of Memli Coffee in San Diego
Piyapat is in a blue button up shirt, wenbo wears a side-zip hoodie, and Truc wears and brown turtleneck. They all wear jeans, two are holding up plaques.
Latte Art qualifiers, from left: Benjamin Parham (who finished in fifth place and also advanced), Flook, and Truc. Photo by Matthew Temple courtesy of U.S. Coffee Championships.

U.S. Latte Art Top-Ranking Qualifiers

  1. Wenbo Yang of Artly Coffee
  2. Truc Ngo of IOCoffea
  3. Piyapat ”Flook” Lapteerawaut of Coffee Project NY
A huge group of 18 competitors, many in bright colors, one cowgirl hat, and three wooden plaques held up by winners crouching in front.
Barista qualifiers, with top-three finishers (from left) Anthony, Seidy, and Isaiah up front. Photo by Matthew Temple courtesy of U.S. Coffee Championships.

US Barista Top-Ranking Qualifiers

  1. Seidy Selivanow of Kaflex Roasters in Vancouver, Wash.
  2. Isaiah Sheese of Archetype Coffee in Omaha, Neb.
  3. Anthony Ragler of Black & White Coffee in Zebulon, N.C.
11 competitors, three with wooden plaques crouched in front, all smiling.
Brewers Cup qualifiers, with top-three (from left) Jesus, Danesha, and Korachai up front. Photo by Matthew Temple courtesy of U.S. Coffee Championships.

US Brewers Cup Top-Ranking Qualifiers

  1. Korachai Silpavitanku of Amberson Coffee in Indianapolis
  2. Danesha Toro of Greater Goods Roasting in Austin, Texas
  3. Jesus Iniquez of Archetype Coffee in Omaha, Neb.
Three competitors in all neutral colors holding their wooden plaques.
Garrett, Natasha, and Edwin are the top-three qualifiers for Coffee In Good Spirits. Photo by Matthew Temple courtesy of U.S. Coffee Championships.

U.S. Coffee In Good Spirits Top-Ranking Qualifiers

  1. Garrett VanWambeke, Independent, of Atlanta
  2. Natasha Solowoniuk of Caffe Vita in Seattle
  3. Edwin Gorritz of Barista Squared in Orlando, Fla.

Every competitor brought their A-game, but only some will go on to the U.S. Coffee Championships in Portland, Ore; the championships are a big part of the Specialty Coffee Expo, which will take place April 21-23.

ABOUT THE AUTHOR

J. Marie Carlan (she/they) is the online editor for Barista Magazine. She’s been a barista for over a decade and writing since she was old enough to hold a pencil. When she’s not behind the espresso bar or toiling over content, you can find her perusing record stores, collecting bric-a-brac, writing poetry, and trying to keep the plants alive in her Denver apartment. She occasionally updates her blog.

The post Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver appeared first on Barista Magazine Online.

This article was first published here.

Posted on
by

The new program connects coffee producers to one another, provides them with educational resources, and more.

BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT

Photos courtesy of the Cocaerol, Comal & Amprocal cooperatives in Honduras

Since 2021, Digital Coffee Future (DCF) has been working on a digital training program to address the needs of coffee producers. In September and October 2022, the DCF team—together with the Neumann Foundation and the Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ)—guided 20 cooperatives from Central America through a pilot program.

Over the course of six weeks, participants had the opportunity to connect with other professionals. They worked on digital content, learned from their peers, and formed an online community. Today at Barista Magazine, we take a closer look at this innovative project and learn from the experiences of participants.

The exterior of a building at The Cocaerol Cooperative in Honduras. In the concrete patio outside the blue structure, coffee beans have been laid out to dry in the sun in several enormous piles. Another small green builfing and a pickup truck can be seen in the background.
The Cocaerol cooperative in Honduras saw the potential of this program helping to strengthen their business operations.

Equipping Coffee Producers for Digital Transformation

The Digital Origin Education Program (DOEP) is an online course designed by DCF to help coffee producers actors gain the skills they need to implement successful digital projects. Through lectures and hands-on exercises, participants learn how to assess their digital maturity, tailor digital tools to their needs, and develop a comprehensive plan for digital transformation.

The pilot program aims to equip cooperatives from Guatemala and Honduras with the skills to independently develop digital projects. The course offers a deep dive into digitalization and its potential for the sector. There’s an emphasis on understanding how to use existing tools and data to strengthen the cooperatives’ business operations.

A woman in a purple striped shirt and baseball cap works gathering coffee cherries in a basket around her waist and looks over at the camera.
Producers have begun to realize the potential of digitalization in coffee production through the Digital Origin Education Program.

Marisol Velásquez of the Honduran coffee cooperative COCREBISTOL says that the cooperatives have received interesting and innovative training through the program. “I believe that each coffee company will be strengthened in the different processes it carries out,“ she says. “We have learned a lot about digitalization and digitization, which if we apply (these lessons) will allow us to have the necessary information on time and also reduce working hours. Personally, it has helped me to learn many new and handy tools.“

Workers tend to coffee seedlings on a rasied platform. The plants are wrapped in plastic to retain moisture in their soil. One man is on his cell phone while two women are gathering seedlings into a plastic crate.
Streamlining their business operations with the help of this program, coffee cooperatives are now better equipped to tackle challenges such as traceability while increasing efficiency.

A Step-by-Step Approach To Digitalization

Arnold Alvarado from the cooperative Puringla Café, who participated in the program, says, “Digitalization is a process that is very important to be able to have positive results in each process of the companies. DOEP is a program that allows us to carry out these processes through digitalization using methods, programs, and applications with which we can streamline our processes.“

In the coming year, Digital Coffee Future will continue to expand its education process and foster growth as it seeks to assist small producers in over 70 countries. DCF’s aim is for the program to have a positive impact on coffee cooperatives and their journey toward digitalization.

A woman in a wide brimmed hat and plaid shirt gathers coffee cherries into a basket tied to her waist. She has a long braid and earrings.
Digital Coffee Future plans to expand its program in the coming year.
ABOUT THE AUTHOR

Vasileia Fanarioti (she/her) is a senior online correspondent for Barista Magazine, and a freelance copywriter and editor with a primary focus on the coffee niche. She has also been a volunteer copywriter for the I’M NOT A BARISTA NPO, providing content to help educate people about baristas and their work. You can follow her adventures at thewanderingbean.net.

The post A Look at Digital Coffee Future’s Digital Origin Education Program appeared first on Barista Magazine Online.

This article was first published here.

Posted on
by

The Australian roasting company helps to create opportunities for veteran communities. 

BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT

Photos courtesy of 3 Elements Coffee 

Brisbane, Australia-based 3 Elements Coffee, founded by Navy veteran Terry McNally in 2016, has a mission to support the transition of ex-military personnel into the commercial workspace. To help achieve their goal and raise awareness of related issues, Terry picked coffee as their product of choice, using funds generated to assist in the transition process. We reached out to Terry to find out how 3 Elements Coffee began, what the company has achieved so far, and much more.

Choosing Coffee to Support Veterans 

Knowing that many veterans face difficulties when trying to adjust to civilian life after service, 3 Elements works to ensure they are supported through this transition. One of their main goals is to raise funds for two charities: PTSD Resurrected and Australian Veterans’ Children Assistance Trust. These organizations provide veterans with job training, interview skills, and education scholarships for their children.  

A veteran in a wheelchair, missing one leg, holds up two bags of coffee near the 3 Elements coffee kiosk at the Invictus Games in Australia. Someone at the kiosk in the background gives a peace sign.
3 Elements Coffee was served during the Invictus Games, an international multi-sport event for wounded, injured, and sick servicemen and women, both serving and veterans. 

Terry, a Navy veteran himself, cares deeply about the post-service transition for veterans. “Often HR companies don’t understand what skill-sets military personnel have and how they translate to commercial speech. This is the same for the veteran during transition; they don’t know how to communicate what they have done to an HR company. (They may find) it hard to get employment and need a transition course to help them integrate into the commercial community.” By providing courses, coaching, and funds for veteran charities, 3 Elements Coffee hopes to make a positive change in the lives of those who have served their country.  

Terry picked coffee as the company’s product of choice because he believes it is a great way to bring people together. “Coffee is a great way to connect people and start conversations; it’s something we all can relate to,” he says. ”For us, it’s also about the taste and sourcing of premium beans from around the world, while ensuring that producers are being paid correctly to support their own families.” 

A gray-haired man in a suit, wearing glasses, shakes hands with a man in uniform. Onlookers smile near an Invictus Games banner.
The 3 Elements team attends various community events, where they serve up delicious coffees and educate people about their mission and how to support veterans. 

How 3 Elements Gives Back to Veteran Communities 

The company does several things to support veterans, such as developing custom roasts for charity organizations by mixing blends that they promote on their respective websites. In addition, a percentage of sales are given back to the charity. The charity can also purchase coffee at a reduced wholesale rate, with 100% of profits going back to them. 3 Elements also donates half-year and full-year supplies of coffee as prizes in auctions.

Coffee Carts

3 Elements will also loan out their coffee carts to veterans looking to start their own businesses. Terry explains that they don’t charge for the loan of the machine and the cart; these tools help veterans to see whether a coffee business is for them. “If it is for them, we then loan the cart ’til they save up enough money to buy/build their own cart so they become self-sufficient, allowing us to then re-loan out the cart to another veteran,“ he says. “If it’s not for them, it still gives the veteran opportunities to talk about themselves to the customer whilst serving coffee. … (They can) show potential business owners/companies who they are and talk about what they did in the military in the hope that person gives them a formal interview/job.” 

Many veterans have found success in 3 Elements Coffee’s transition programs, and Terry is proud of what the company has achieved. He hopes to see more veterans given the opportunity to pick up new skills and find meaningful employment after service in the military. “My advice to them is to think about their passion and how they can turn it into a business. Stick to what they know. Research what they want to do and if there is a market for it. Be prepared to work long hours to start with and go to as many network nights as they can,” he says. 

The line of Jack Reacher collab products. Two bags of coffee, one called Worth Dying For and the other One Shot, an all black travel mug with the words Down Under, a similar water bottle, and logo tote bags.
The collaboration with Lee Child is an example of the company’s commitment to creating meaningful partnerships with shared values. 

Jack Reacher Collab

3 Elements Coffee has also teamed up with Lee Child, the award-winning author of the highly successful Jack Reacher books, to create a special range of limited-edition blends for fans in Australia and New Zealand. The company plans to expand by offering even more veterans the opportunity to own their own coffee carts. Furthermore, they will be actively promoting their businesses in the community as a way of helping other communities, clubs, and organizations raise funds for their own initiatives that benefit the community through the love of great coffee.  

All these activities are aimed at continuing to give back to society while simultaneously growing the reach of the company’s business. If you wish to find out more or get involved with 3 Elements’ initiatives, check out their website! 

ABOUT THE AUTHOR

Vasileia Fanarioti (she/her) is a senior online correspondent for Barista Magazine, and a freelance copywriter and editor with a primary focus on the coffee niche. She has also been a volunteer copywriter for the I’M NOT A BARISTA NPO, providing content to help educate people about baristas and their work. You can follow her adventures at thewanderingbean.net.

The post 3 Elements Coffee: Supporting Veterans, One Cup at a Time   appeared first on Barista Magazine Online.

This article was first published here.

Posted on
by

Called Innovea, the network will aim to secure long-term supplies of coffee and improve climate resilience through breeding.

BY CHRIS RYAN
BARISTA MAGAZINE ONLINE

Photos courtesy of World Coffee Research

Last month, during the Sintercafe coffee expo in Costa Rica, industry nonprofit World Coffee Research (WCR) made an announcement with much potential to impact coffee’s future for the better.

The news: WCR has launched Innovea, a global breeding network of nine countries that will “transform global coffee breeding and accelerate the pace of genetic improvement,” per a press release from WCR. They chose the Innovea name by combining “innovation” with Coffea, the plant name of the coffee species, so the name loosely translates to “coffee innovation.”

“Coffee faces a crisis of innovation that makes the industry’s sustainability, quality, and supply assurance goals impossible to achieve if we stay on the path we are on,” says WCR CEO Dr. Jennifer (Vern) Long in the press release. “But as we have seen with COVID-19, incredible solutions to urgent, global problems are made possible with scientific collaboration.”

Close up of a man's hands. He holds coffee flowers gently. The petals are small, long and white, on a long skinny green stalk. The flowers grow in small clusters in a circle around the stem at intervals.
Collecting pollen from male flowers to make cross-pollinations to generate new plants. The Innovea network will aim to accelerate the pace of genetic improvements in coffee.

‘Coopetition’ Not Competition

Collaboration is indeed the name of the game for the Innovea network. Dr. George Kotch, WCR’s former research director, has decades of experience managing global breeding programs. He joined WCR in 2020 and knew he faced a challenge in shaping the new network: Coffee-producing countries are competing with one another, and asking them to collaborate on a breeding network is not an easy sell.

The resulting solution is a “coopetition” model—which Dr. Kotch developed using his experience with other commodities—that allows producing countries to collaborate on breeding but remain competitive overall. “We listened really carefully to our partners who communicated this reality that they face, which is that scientific collaboration sounds like a great aspiration, but it’s not always a realistic opportunity for them,” Dr. Long says in an interview with Barista Magazine Online. “And so this model is really designed to drive value for countries but also allow them to be competitive.”

The same man's hands, putting something in a plastic sample vial with a kind of Q-tip implement.
Creating new crosses through hand-pollination at WCR’s Flor Amarilla Research Farm in El Salvador. Innovea will seek to create new and unique genetic combinations that have not been seen before in coffee.

So what will the new network offer participating countries? According to the WCR press release, the network will give them “unrestricted access to new genetic materials, training in modern breeding approaches, and shared tools while also connecting researchers across national boundaries to achieve results that would be impossible for programs working in isolation.”

Fostering Opportunities

The opportunities afforded by the network may be transformative for producing countries. “The network brings together a wide diversity of high-performing varieties from Africa, Asia, and the Americas that have never been bred together before,” says Dr. Senthil Kumar, director of research at the Central Coffee Research Institute (CCRI), in the press release. “India is enthusiastic about the opportunities this network provides for us to develop varieties that address farmers’ needs and to ensure our success in achieving climate resilience.”

A group of people stand in a semicircle on a hill. There is a WCR banner in the background, trees on the outskirts of the hill, and more hills behind.
Members of WCR’s board of directors, guests, and researchers from the nine invited participating countries at the site of the Innovea breeding factory at CATIE in Costa Rica.

The new network will strengthen not just coffee producers, of course. The whole coffee supply chain stands to benefit from improved varieties—including specialty-coffee roasters, whose businesses depend on reliable supplies of high-quality coffee. James McLaughlin, president and CEO of Chicago-based Intelligentsia Coffee and the current vice chair of WCR’s board, says, “I think that Innovea is the single most exciting thing happening in coffee right now. We as an industry have under-invested in coffee agricultural research, and the threats that our industry is facing with climate change are really grave.” With the new network, James explains, “I believe we’re going to produce varieties that are next level in terms of quality, productivity, and climate resistance.”

Though the network is now in motion, the results will not be immediate, as breeding programs take time. WCR estimates that some countries in the network could release new varieties as early as 2033, though most will take several more years.

You can find more about the new Innovea network here.

The post World Coffee Research Launches Global Coffee Breeding Network appeared first on Barista Magazine Online.

This article was first published here.

Posted on
by

Welcome to winter in the Nordics, where comfort and coziness are sacred rituals.

BY JOSEPH PHELAN
SPECIAL TO BARISTA MAGAZINE ONLINE

Featured image courtesy of Joseph Phelan

The people of Northern Europe take Christmas particularly seriously. For those who reside in the Nordics, it is more than just an opportunity to take a few days off work and indulge in some hearty food; it is a time dedicated to embracing tradition, community, and an appreciation of the small things.

It is also a period during which coffee routinely takes center stage. The Nordics are coffee crazy at the best of times—Finland, Norway, Iceland, and Denmark are the four largest consumers of coffee per capita, with Sweden sixth — but at Christmastime, things step up a level. In this part of the world, coffee is as much a part of the festive season as Santa Claus, carol singing, and candy canes.

An outdoor market at night in Sweden. There are umbrellas and strings of electric lights clustered around Tudor style buildings, with greenery and snow on the ground.
A winter market in Malmö, Sweden. Photo by Alex Ghiurau via Unsplash.

A Cultural Experience

“If you’ve been here in the winter months, you’ll know how dark and cold it is,” says Klaus Thomsen, co-founder of Coffee Collective in Frederiksberg, Denmark. “I think we’ve historically needed some kind of warm liquid to heat us up, especially during the winter months when there’s only a few hours of sunlight. We often need that caffeine to keep us awake and alert!“

Klaus continues, “But it has also played a huge social role as a gathering point for people. In the religious parts of the countries, coffee was a more accepted beverage to serve to guests than beer or alcohol, and over time the appreciation of filter coffee, mostly brewed with Melitta paper filters and automatic brewers, also helped to highlight nuances in the coffee. This, in turn, provided the backbone to the Nordic specialty-coffee movement and our style of lighter-roasted coffees.”

A Christmas present, a warm drink in a festive mug, and shortbread cookies shaped liked snowflakes on a white tablecloth with tiny fairy lights on string.
In Nordic countries, coffee and baked goods go hand in hand.
Photo by Becky Fantham via Unsplash.

Over the last century, as coffee has become easier to import in bulk routinely, it has grown in popularity across the Nordics. What’s more, the countries in this region, especially Sweden and Denmark, have had a long association with sweet pastries—klenät, smultring, and tebirkes being three of the most popular—and once the humble coffee bean found its way to their shores, Nordic residents quickly discovered that coffee and sweet treats make for perfect bedfellows.

Today, the drink has become so culturally embedded that rarely will there be a social gathering without coffee being present. “It has taken over as the primary source of the liquid we gather around, at least before 6 p.m.,” says Jonas Gehl of Prolog Coffee Bar in København, Denmark. “This tends to be filter coffee. It has taken some years for the espresso machine to find its way to bars and households, but it is becoming more popular.”

A man smiles behind the counter at a cafe. There is a sugar skull with reindeer antlers on the counter, stickers galore on the back of the espresso machine, and a bouquet of pink flowers beside it.
A look at the holiday spirit inside Next Door Cafe in København, Denmark.
Photo courtesy of Next Door Cafe.

Christmas Coziness

Across the Nordics, coffee and being snug go hand in hand. Hygge, a Danish word that denotes a feeling of coziness, contentment, and warmth, is especially prevalent during the cold winter months, and coffee has a central role in how people attain it.

“Cafés are very popular in our culture largely because of the light and weather conditions,” says Skyler Rowland of Next Door Cafe in København, Denmark. “I suspect people are seeking refuge from the cold and dark. People go out holiday shopping and visit the Christmas markets, and then they warm up with a cozy coffee. It’s affordable entertainment—a coffee with a friend doesn’t cost much, but it’s fun!”

The post Christmas and Coffee in the Nordics: Part One appeared first on Barista Magazine Online.

Posted on
by

We continue our in-depth exploration of tea by looking at oolong, black, fermented, and herbal tea.

BY EMILY MENESES
SENIOR ONLINE CONTRIBUTOR

Cover photo by Drew Jemmett via Unsplash

Several weeks ago, we released part one of the ”A Beginner’s Guide to Tea” series, where we explored where tea comes from and two of the main types of tea: white and green. Today, we’re continuing our discussion by delving into the other main types of tea: oolong, black, fermented, and herbal.

A pile of oolong leaves. These leaves were rolled into tiny balls before being dried.
Oolong tea leaves are predominantly grown in China and Taiwan and harvested in the late spring to early summer. Photo by Petr Sidorov via Unsplash.

Oolong Tea

Oolong is a partially oxidized or semi-oxidized tea, which means that enzymes in the tea leaves are allowed to interact with oxygen, darkening the tea leaves and producing a stronger, earthier flavor. Grown mainly in China and Taiwan, the tea leaves for oolong are harvested in late spring and early summer. The leaves are then gently bruised, releasing the enzymes, and spread out in direct sunlight to dry. During the drying process, farmers will turn the leaves regularly to ensure that they’re evenly oxidized. After drying out in the sun, the leaves are pan-fired, bringing oxidation to a halt.

Oolong tea ranges in color from light yellow to dark amber, with flavors ranging from light, sweet, and floral to strong, smoky, and earthy. Light oolong teas have an airy body, while darker oolong teas have a thick mouthfeel.

Brewing Oolong Tea

To brew a 6-8-ounce cup of oolong tea, use about 1 teaspoon of tea leaves and water heated to about 175-200 degrees Fahrenheit. Steep the tea leaves for up to 5 minutes, depending on how strong you prefer your tea.

Two clear glass cups of black tea rest on coasters made of unfinished wood sliced out of the limb of a tree. Bark is still visible around the edges.
Black tea is bold and earthy, and requires more extensive production than the other types of teas. Photo by Akhilesh Sharma via Unsplash.

Black Tea

Out of all of the main types of tea, black tea requires some of the most extensive production. After harvesting, tea leaves are withered in direct sunlight, then processed using either the CTC method (crush, tear, curl) or the orthodox method. With the CTC method, tea leaves are fed through machines that crush, tear, and curl them, resulting in small brown pellets. Because the CTC method typically uses lower-quality leaves, it’s a common choice when producing tea bags.

High-quality black teas are typically produced using the orthodox method, which is more time-consuming and requires more human labor. In orthodox processing, tea leaves are produced in the traditional way—with plucking, withering, rolling, oxidation, and drying. This process can be done with machines or by hand and is carefully overseen by trained tea professionals to ensure that the best flavors are extracted from the leaves.

In terms of flavor, black tea is bold and earthy, sometimes showcasing floral or nutty undertones and a savory, “umami” quality with subtle hints of sweetness.

Brewing Black Tea

More delicate teas are best brewed with water that’s slightly below boiling point. Black tea, however, is best brewed with boiling water—the high temperatures draw out the strong flavors it’s known for. When brewing black tea, use about 1 teaspoon of tea leaves for every 6-8 ounces of water, and steep your tea for about 3-5 minutes.

Some fermented tea leaves spill from a decorative white jar with red interior onto the surface of a table.
Fermented tea is made from tea leaves that have been aged over time.
Photo by Petr Sidorov via Unsplash.

Fermented Tea

Fermented tea is made from aged tea leaves, and the most common form of fermented tea is pu-erh. While other teas undergo oxidation, fermented teas undergo fermentation (a process also used when making beer, yogurt, and kombucha). During fermentation, the tea leaves break down and decompose.

To produce fermented tea, tea leaves are harvested then dry-roasted, lightly bruised through rolling and rubbing, and dried in the sun. To begin the fermentation process, the tea leaves are then placed in a humid environment for months or even years. Some teas are aged over decades and go for up to thousands of dollars a pound. Depending on how long the tea was aged for, fermented tea shows great depth and complexity in flavor.  Fermented tea is typically woodsy and earthy with a full body.

Brewing Fermented Tea

Traditionally, fermented tea leaves are rinsed with hot water before brewing. For every 8 ounces of water, use about 1 teaspoon of tea leaves and water heated to about 195 degrees Fahrenheit. Brew your tea for 2-4 minutes.

A person pours tea from a white teapot into a clear glass cup and saucer placed on a wooden tray.
”Herbal tea” refers to tea that comes from plants outside of the Camellia sinensis plant.
Pictured: Constellation Coffee’s ginger guava tea. Photo courtesy of Kevin Kim.

Herbal Tea

No tea guide would be complete without including herbal tea. “Herbal tea” refers to any water-based infusion made from plants that are not the Camellia sinensis plant. Another common name for herbal tea is “tisane.“ Popular herbal teas are made from flowers like lavender or chamomile, herbs like peppermint or calendula, and spices like cinnamon or cinnamon. Herbal teas tend to be caffeine-free, and each one offers unique flavors and healing benefits.

Brewing Herbal Tea

When brewing herbal tea, about 1 teaspoon of herbs/flowers should be used for every 6-8 ounces of water. Water temperature and steeping time will vary depending on the type of herbs used, but most should be steeped for at least 5 minutes. Do some research to find the best brewing methods for the particular tisane you’re drinking.

ABOUT THE AUTHOR

Based in Los Angeles, Emily Joy Meneses (she/her) is a writer and musician passionate about culture and collective care. You can regularly find her at Echo Park Lake, drinking a cortado and journaling about astrology, art, Animal Crossing, and her dreams. Explore her poetry, short stories, and soundscapes on her website.

The post A Beginner’s Guide to Tea: Part Two appeared first on Barista Magazine Online.

This article was first published here.