FREQUENTLY ASKED
QUESTIONS
We get quite a few emails and calls, asking
about various aspects of coffee and coffee making...if you have any questions,
feel free to contact us...here are some of the more common questions...we will
add to this list from time to time.
Q - What
sort of grind do I need for my plunger/espresso machine/percolator/stove top
pot?
A - As far
as your espresso machine goes, a fine grind is what you need, though you will
find that different machines like different degrees of 'fineness'. If your espresso machine is having trouble
with the extraction, eg 'choking', or giving a fast, weak extraction, let us
know, and we will discuss the grind requirements of your machine. Generally, a plunger pot will take a medium
grind, a percolator will use a coarse grind, and the venerable moka pot (stove
top pot) will take quite a fine grind.
Q - Sometimes, my short
black tastes bitter! Am I over-extracting
the coffee?
A - Well...the accepted 'normal' espresso shot time is between 25 and 30 seconds...Less
than this will give you an under-extracted cup with a distinctly sour taste. If you let the shot run for longer than 30
seconds, you will over-extract the coffee, and introduce bitterness into the
cup. This assumes that your tamp
pressure, load and grind are correct for your machine. A good rule of thumb is to watch the
extraction, bearing the normal timings in mind, and stop the shot at the point
where the colour of the pour changes from brown or hazelnut, to a pale
flow. This pale extraction is known as
'blonding'.
Q - I
normally keep my coffee in a sealed container in the refrigerator, but I have
noticed that the beans get damp and shiny...is this correct?
A - As the
coffee beans age, you will notice some surface moisture or oils, though if you
have a dark roast, the beans may look oily from the start. Newly emerging moisture or oil is normal, and
an indication that you probably need some fresh coffee soon! The moisture that you are seeing on your
refrigerated beans is probably due to condensation. It's best to keep your coffee in a cool, dry
area in a sealed container, and not in the 'fridge.
Q - Why
don't you vacuum seal your bags? In the supermarket, some of the beans are in
hard, vacuum sealed packs...
A - Methods of coffee packaging have evolved over the years, but the fact is, when
coffee is roasted, the beans develop a load of Carbon Dioxide gas (the gas we
breathe out). This gas is slowly
released by the bean as it ages. The
function of the 'one way valve' used by Highridge Coffee and other good coffee
suppliers is to allow the CO2 gas to escape from the bag, but not allow the
Oxygen (O2) within our atmosphere, to enter the bag and hasten the deterioration
of the coffee...If the bag is vacuum sealed and hard, I guess there is no CO2 left in the beans...that's the same bag with the
12 or 18 month 'use by' date, I imagine...That coffee has lost most of it's
primary freshness...
Q - This
may sound stupid, but how do I make a 'long black' with my espresso machine?
A - That's quite a common question, and at the risk of being shot down by the barista mafia, our method is to use between one half and two thirds of a normal (210-220 ml) coffee cup of fresh, hot water (not boiling), and pull a single or double espresso shot over the top. This will give you a long black with crema on the top. If you are serving this to your guests, you may want to give them a little jug of hot water as well.
Q - I
just don't like a short black! It tastes
incredibly bitter or sour, however many times I try it!
A - The
good thing with coffee is that there are many ways to enjoy it! You can have a
short or long black, ristretto, cappuccino, latte or whatever. There is sure to
be a style you will like...As far as a short black goes, it can be an acquired
taste. If you are not used to the
pungent sweetness, you may find the short black to be an assault on your taste
buds! Often though, if you persevere,
you will find your palate adjusting, and you will be able to enjoy the essence
of espresso coffee. There is no shame in
drinking lattes all your life though, if that's what you prefer. I am told that even some Italians drink
their short blacks with sugar, so
enjoy your coffee whichever way you
like it!
Q - Do
you sell flavoured beans? Is it OK to
use flavouring?
A - We
don't sell flavoured beans. We roast and
sell fresh coffee, and if you want to flavour it, then you can enjoy the full
range of flavoured coffee syrups available from specialty food shops, and the
coffee sections of produce markets. It
is better to individually flavour the cup, rather than the beans. If you flavour a batch of beans, you are
restricted to that flavour, and flavoured beans can also leave a sticky residue
in your grinder or espresso machine. Coffee drinkers have been enhancing their coffee with spices and
flavourings from ancient times. For the ancients it was often part of the
ceremony, but for modern coffee drinkers, it is largely a matter of taste...
If you
want to experiment with syrups, some of the more popular flavours are vanilla,
hazelnut and chocolate...but use them carefully! Start up with a few drops, and adjust to your taste...Some of those syrups are quite powerful, and can
easily overwhelm the coffee flavour. If
you are really into flavoured
coffee and want to experience some bizarre, sweet milky beverages, then you
could always try one of those 'coffee' chain shops who specialize in that sort
of thing...
