Topic: Mugsys

Gifts for the coffee lover in your life

By Ray Huot | November 9, 2007 |

With the holiday and gift-giving season quickly approaching, it is time to start thinking about gifts for the coffee lover in your life. How about a gift basket filled with delightful coffee notions and potions? You can shop online or go to your favorite coffee shop and buy a pre-packaged gift basket. However, putting together a coffee gift basket is fun and easy, and it has a nice personal touch.

Start by selecting a container in which to put your items. You might choose a wicker basket, a keepsake tin, or a nice gift bag. You can even decorate a shoe box and make it really special. Line the bottom of the container with a cloth liner or tissue paper before you start. A decorative dish towel is a great choice because it can be used later in the kitchen.

Next, you will want to consider the recipient and the items he or she might enjoy. Something especially good this time of year is the seasonal flavored coffees such as pumpkin spice, apple jack, almond, butter pecan or eggnog. These are more memorable and festive than non-flavored coffee. You might include several small packs of gourmet flavors. «Read the rest of this article»

Sections: Business | 2 Comments

Making that perfect cup of coffee: science weighs in over art

By Ray Huot | September 22, 2007 |

There is much to be said about the perfect cup of coffee, and yet so much is clouded by old wives’ tales and misinformation. What counts is simple math and physics, and as long as you understand the chemistry of coffee you can produce a perfect cup every time.

Grind
The finer you grind the coffee beans, the more character you will get from each bean. In other words, more flavor can be extracted from the same amount of beans if they are ground finer. But it’s the type of coffee making equipment you own that will determine what grind you can get away with.

The reason is due to the flavor compounds present in a coffee bean. “Good” flavors are extracted early in the brewing process, while “bad” flavors come out later. Allowing the grounds to come in contact with too much water will lead to over-extraction and a nasty tasting brew. Your equipment will determine how much water comes into contact with your grounds and for how long. «Read the rest of this article»

Sections: Arts and Leisure, Business | No Comments