Mostrando entradas con la etiqueta Machines. Mostrar todas las entradas
Mostrando entradas con la etiqueta Machines. Mostrar todas las entradas

jueves, 31 de mayo de 2018

TCR Presents: History of Coffee Houses


When you want to share some exciting news with your friends, inspire new ideas, or get advice, you are likely to go to a coffee shop. It has been that way for centuries. Coffee shops had been places of learning; making business; as well as scientific, literary, political, philosophical, and economic debates; and of course, the typical gossiping here and there.

The Early History of Coffee Houses
Coffee was grown in Africa as early as the 9th century, but it didn't arrive to Europe until the 17th century. However, when it did, it was received with varying opinions. It still became popular, even with the people that detested its very existence.

The 18th century London coffee house was the center of much controversy, even to the point of the king trying to ban coffee from all over London and close these firsts establishments. For being the place for political discussion, some of the primal policies of our newly formed country might have been born in one of these places.

Coffee didn't come from a direct route from Africa, but slowly found its way to Britain through Mediterranean commercial routes with the Muslim world. Queen Elizabeth I, instigated her European neighbor’s wrath by opening up diplomatic relations with her newly discovered Moroccan and Ottoman friends, making up good trading relations and sea-faring agreements.

This trade allowed goods such as tea from Asia, coffee, and chocolate to enter England. The Middle East had coffee houses over a century before they appeared in England.

In 1652 Pasqua Rosee, a commoner, servant of a merchant trader and an immigrant from Ottoman Smyrna, opened the very first coffee-house in London, which later became known as "The Turks Head." Rosee’s coffee-house was located in St. Michael’s Alley, Cornhill, his first clientele were sailors of the Levant Company, the trading house that organized and regulated trade with the Ottoman Empire.

In 1662, the "Great Turk Coffee House" opened. According to popular belief, inside could be found a bust of Sultan Almurath IV himself, the most despicable tyrant that ever ruled the Ottoman Empire. The customer could purchase not just coffee, tea, and tobacco, but also chocolate. Some people even began to wear turbans in the coffee houses.

Possibly because of the Islamic culture, coffee-houses were perceived as a place for renegades of Christianity. The new interest in other cultures (and religions) continued past the fascination of the Middle East all of the ways to the "exotic" Orient.

Coffee-houses became popular very quickly, by 1663 there were around 83 coffee-houses in London. By the beginning of the XVIII century, there were as many as five or six hundred of them. Some very famous companies started as coffee-houses. An example of this is Lloyds of London, an insurance brokerage company, it began as Edward Lloyd’s coffee-house on Tower Street around 1688.

The coffee-house, which originated in the Middle East around 1511, was just a place to enjoy an exotic drink, but soon evolved into an establishment that helped to change the course of history. Before coffee-houses were built in London, the common gatherings took place at a pub or tavern. The first attraction to coffee might have been its newness or the excitement coming from the caffeine, but soon it became another reason to meet, and the coffee-house became a place for socializing.

FACT: some men spent so much time with their friends there, that their mail was delivered directly to the coffee-house instead of their home.

Another interesting fact is that almost every coffee-house allowed only male patrons (or clients), while women were relegated to the home or elsewhere for coffee. Not letting women into these coffee houses started a few problems, which were remarked in the "Women’s Petition Against Coffee" published in 1674. Which was just a mock petition, but rumors and claims against coffee drinking could have been taken seriously at the time, whether or not they were true.

Soon there was noticed a distinct difference between the pub and the coffee-house, rumors of the health benefits of coffee were in abundance, and most importantly, coffee-houses encouraged sobriety, rational thought, and a clear political discussion, whereas taverns merely provided a haven for excess and intoxication.

This wasn’t a place to escape the world and numb the senses, but rather a place to inform and debate current events and to create new ideas for how life should be. Until this time there didn't exist a "forum" of sorts for the merchant or trading class to have said discussions.

Then came the London Stock Exchange, with this atmosphere of bringing buyers and sellers together, setting standard market prices. The insurance mentioned above underwriter, Lloyd’s of London, began in 1688 in a small coffee-house with Lloyd providing a free information service on shipping, published as "Lloyd’s List." It prospered as a place for marine insurance, and as far as politics are concerned, men met in the coffee-house to discuss the latest political topics, even instigating fear in the king himself.

Some of our very own founding fathers may have sat in these early coffee-houses, discussing the future of the colonies or how our government should be, noting the pitfalls or failures of the monarchies of England and France.

Trivia: In 1675 King Charles II of England wrote an edict to have all of the coffee-houses shut down; however, after a long, hard-fought struggle with the owners of the coffee-houses and other businessmen, the proclamation was overturn.

The history of coffee is vast and deep, like a brown, hot, caffeine-filled sea. That Coffee Roasters brings you its past, but also the hot topics of the presents. Follow us on our social networks and write your comments on the section below.



Phone Number: (305) 821-8811

miércoles, 20 de septiembre de 2017

The Importance of Keeping Your Coffee Equipment Functioning

Your coffee equipment must remain clean and ready to use if you want a good brew.
A clean set of utensils will make the difference when you serve coffee. 


Making a good coffee cup requires high-quality ingredients, but also it depends on a neat workspace and a good equipment. Most of the machines need a lighten maintenance once in a while. Whether passing a cloth on its surface or applying special products on its internal parts, espresso machines require constant maintenance for its efficient operation.
For a former barista, tools are like a third hand. Without proper supplies, the final drink could be adulterated by harmful substances to the customer's health. That's why, if you own an espresso machine and a grinder, surely you know how important it is to keep them clean.  

Why should you do a backflush?

Using the pressure valves, backflushing forces water mixed with cleaner travel through the machine's system to remove any particles and leftovers.
It's recommended to do a backflush once a week. Although your daily routine doesn't allow you with enough free time, you should do a backflush at the end of the working day, while you're calculating your earnings.
Doing a backflush is simpler than it looks. First, you need to make sure your machine is turned on and that the pressure valves are not clogged. After this, check if the drift tray is empty. Remember, your machine should be filled with clean water.  
Next, put a blind filter into your portafilter adding a special cleaner. When it's ready, insert your portafilter and start your machine. Experts recommend to do it 5 times in a row. That way, you'll be sure that there is no dirt on the system.

Are there other processes you can do to maintain your espresso machine?

  • To keep your workspace dirtless, always have close a cloth exclusive for your espresso machine. Clean it every time you use it to maintain its particular glow (also, this habit makes your work more hygienic for customers security!).
  • Brushes are a great way to clean these difficult spots in your espresso machine. Use them according to your device's model. Usually, the companies that manufacture the machines sell the brushes separately.
  • Once every three months, check out the rinser spare parts. It's recommended to change it once in a while to avoid bad functioning. Also, inspect the valves, even if you don't have any problem with pressuring.
  • Once every year, disarm your espresso machine rebuilding steam assembly, the water tap, and the boiler level probe to clean the dust and putting some oil if it's needed.
Just as you like to make the best coffee, you should also be aware of the needs of your machine. Here at That Coffee Roasters, we work to prepare you for the coffee industry. Read more of our entries to get the latest info about coffee and the wonders of this delicious beverage. Tell us your experience!

Your coffee equipment requires maintenance once in a while. Make sure they're always ready to use.
Keep all your machines and equipment under constant maintenance to ensure everything works properly.




Phone Number: (305) 821-8811

Instagram: thatcoffeeroasters

lunes, 11 de septiembre de 2017

Coffee Grinding: Different Types of Grounds

grounds coffee specialty grinding gourmet mechanics machine
Learn more about the types of grinding machines for your coffee and which is better for the taste you seek.

The main factor that makes coffee so special is the many different ways you can use a set of beans. Slight details like roasting, brew methods, and even temperature affect the results of your coffee. Today, we’ll talk about one factor that is often overlooked when making coffee, and that is the grinding of the grounds.
In order to understand the types of coffee grounds and grinding principles, it is necessary to know why the beans are grounded first.

Coffee grounds

Essentially, coffee grounds are the final product of coffee. After the beans are selected and roasted, these beans are then grounded following certain parameters. Each type of ground is used for a specific brewing method, and the results in terms of taste and extraction vary.
For example, coarse grounds tend to be hard to extract and result in a weak flavor, whereas fine grounds are overly extracted and result in bitter brews. Here’s a list of each size description depending on each type of grind:
Coarse: Chunky, thick and distinct pieces of coffee beans. Ideal brew machines for these grounds are French press, percolator, and vacuum coffee pot.
Medium: Sandy and gritty texture with some visible flakes. Drip coffee makers are ideal for this type of grind, and they need to have flat bottom filters.
Fine: Smooth texture. It feels just like table salt but finer. The best machine for these grinds is drip coffee makers with cone-shaped filters.
Extra fine: These grounds are barely discernable. These are actually finer than sugar, and they’re excellent for espresso machines (pump based).
Turkish: Flour-like texture with absolutely no grains. Obtaining these grounds with blade grinders is impossible.
As you can see, coffee grounds have their own uses in the process of brewing depending on how they’re grounded, making them unique on its own. Keep this in mind for future preparations, so whether you’re a barista or a home practitioner, you’ll be able to tell the difference.
That Coffee Roasters is a specialized team that sources and roast a wide variety of coffees throughout the world. They can deliver not only the best service but custom-made products that will definitely please you. Contact them and get the products you seek!

The ground bean refinement confers the texture and the fragrance to the drink, turning it into a different experience for every grind.




Phone Number: (305) 821-8811

miércoles, 6 de septiembre de 2017

More Coffee Words: From Acidity to Smokey

Expand your vocabulary about coffee with the following list of words.


When it's about drinking coffee, one cup seems as it is not enough. Same happens with knowledge: we love to discover and investigate things we are passionate about, that's the beauty behind curiosity. As the phrase says “the more, the merrier,” we bring you the second segment of coffee words to feed your cravings for coffee!

If you feel like having a good cup of coffee while reading, you can always contact That Coffee Roasters to get the best specialty products in the market. Now that we've offered you what you need, we can resume our task at hand: the widening of your knowledge in coffee along with the following words.

Acidity: One of the main indicators of coffee, usually attained to a strong beverage. Acidity, along with characteristics like body and flavor, defines what professional tasters can evaluate from a specific batch of coffee. Acidity is also referred to the pH present in the drink.

Aged coffee: Just like the name says, this is coffee that's left in warehouses, sometimes by mistake or deliberately. The effects of leaving coffee to “age” are in the reduction of acidity and an increase of body. Some coffee industries do a process that sorts of accelerates aging to obtain batches of this aged coffee.

Aquapulp: A procedure that removes the mucilage (fruit pulp of coffee) from coffee beans by scrubbing them in machines.

Batch: Term referred to quantities (from small to large) of coffee that undergo specific procedures.

Bird-friendly: Term referred to coffee grown under a shade canopy. Shade canopies are perfect supply habitats for Migrating songbirds in Central America, which earned this concept of growing coffee as “bird-friendly.”

Coffee blends: A term used when two or more single-origin coffees are mixed.

Kopi Luwak: Also known as civet coffee, refers to a different coffee that is partially digested and defecated by the Indonesian civet cat. This coffee is processed afterwards and its flavor lacks the acidity of the standard coffee.

In Parchment: Used to describe wet-processed coffee that is shipped with the parchment (dry) skin still adhering to the beans. Before the roasting process, the parchment is removed.

Machine drying: A drying method that is trying to replace sun drying and works with rotating drums or cascading silos. Machine drying can be either superior or inferior to sun drying, as it depends on drying temperature, maintenance of the equipment, weather conditions, and other factors.

Roast date: A print label that includes the roast date on bags of coffee. Generally, the ground rule is that coffee beans shouldn't be sold if they have more than a week after being roasted.

Seasonal coffee: Related to the different times of the year where coffee beans are ripening, in different regions. As the name suggests, they are often limited to certain seasons in the market.
Slow dripper: Devices imported from Japan that feature a glass sphere and tubes used to make coffee with cold water in a 12-hour period. This is a method attained to cold brews, so it shouldn't be confused with iced coffee.

Smokey: One of the characteristics of taste in coffee. After going for an espresso roast (dark roast), the beans are exposed to some smoke in the process. This is absorbed by the beans and when finally brewed it adds this smokey and burnt character to the drink.

After learning so many new words about the coffee world, doesn't it feel like you can go out and just share that knowledge? That's what we want to see in you; the driving energy to spread the coffee word.
There's no doubt you want a second round of a good coffee right now. So why not order some? Like we said, That Coffee Roasters should be your trusted choice. If you don't believe it, you can ask them for a free sample! Then you'll understand what we were talking about.



Now that you're filled with these words of wisdom, why not spread the word? Let others know and discover just how deep the world of coffee really is.




lunes, 14 de agosto de 2017

Coffee Origins: Espresso

Espresso is a strong roast that was born due to the need for speed in the making of coffee.

There are many different profiles of coffee out there. Professionals are capable of distinguishing each source and taste, but for newbies, it is hard to detect certain characteristics of coffee at first. But no matter if you’re new or experienced on the subject, you can tell the taste of an
espresso everywhere. But where does this unique way to prepare coffee come from? Here you’ll get a look at how this drink was born.
The first attempts of developing an express coffee are dated back in the late 1800s when coffee was already a popular beverage among Europeans. It was until 1880 that an Italian named Angelo Moriondo submitted a patent for a device that required steam and water to brew coffee (in large batches). The machine didn’t quite make it, and it was quickly forgotten.
Two decades after, two Italians built a machine that brewed a single cup of coffee in a manner of seconds. Luigi Bezzera and Desiderio Pavoni were the minds behind this invention; the resulting beverage was called “caffe espresso,” and it was the first time coffee was made expressly for people. The reception of the machine didn’t quite make it either back in the day.
World War II reached a breaking point for espresso with the development of a lever-driven machine. Massive boilers were no longer necessary, and size was standardizing of the drink. Later on, a motorized-pump machine was developed by Carlo Ernesto Valente.
Today, people can easily make their own espresso by brewing it on a French Press, which provides the same results.
With more than two centuries in the cups of everyone, espresso still proves to be an enjoyable, strong flavored coffee. That Coffee Roasters work in the development of the best profile for their coffee products; their only goal is to provide specialty coffee you won’t be having anywhere else. Grab your cup and call them to get a flavor that will stay in your taste buds and memory!
This instanteneous preparation is dated back to 1884 when Angelo Mariondo patented a steam-driven cofee beverage making device.



Phone Number: (305) 821-8811

How are Raw Coffee Beans Treated?

Treatment for your beans Raw coffee beans are not coffee-worthy. Ok, let’s rephrase that: with raw coffee beans, there’s not much you c...