Tag: coffee research

Summer Kape

#summerkape #cocotosestate #shareyourkape

Those following me on Instagram (@shareyourkape) probably have seen that I was a tad bit too eager to pull the trigger on buying home brewing equipment, not to mention buying coffee beans frequently. Now that I’m working from home, I can’t rely on Baristas to prepare me good coffee anymore due to lockdown and the need to follow social distancing protocols. I also have more time to learn how to make coffee at home, thus I have no more excuses. So although I started the lockdown drinking instant coffee, I knew it wouldn’t be sustainable (and shouldn’t be). But here’s the thing: I’ve been doing this during one of the harshest summers  in the Philippines that I can remember, and I’m still drinking hot coffee – and I think it helps.

#shareyourkape #summerkape #flatbedchallenge

Ceramic V60, glass carafe, digital scale (a cheap one), and timemore c2 grinder all bought from Lazada.

Continue reading “Summer Kape”

Does Commercial Instant Coffee taste like expensive Specialty Coffee?

#shareyourakape #blindcoffeetastetest

This is something I have been thinking of doing since I started my first food blog: have people blind taste three different types of coffee and see what they think they like better. Specifically, will they know what the instant coffee is at least and will they like specialty coffee? Partly I also want to stop the saying that “all coffee tastes the same, no need to buy expensive coffee.”

shareyourkape coffee taste experiment

Can you tell which is the instant, pre-ground bought from the grocery, and specialty coffee?

After 6 years, I finally have three types together at one time: higher grade than usual (still bad tasting though) instant coffee; pre-ground coffee from the grocery; and a Syrupy and Fruity coffee from Kenya. Problem is, it’s still Enhanced Community Quarantine season and I only have two people who can help me with this experiment: my wife who is a coffee drinker but not as crazy as me; and my uncle (technically my mother’s cousin) who helps us out here in the house – he is a heavy drinker of instant coffee, 3-in-1 to be exact. So two people as your test population does not really give you solid, irrefutable findings from a study, but it’s the best I can do right now. Still had some good findings, though, so do read on.

Aside from the instant coffee – which I just took 1/3 of a teaspoon for each test, poured hot water on it, and stirred – I tried to make it as uniform of a brew between the pre-ground coffee and the specialty coffee as much as possible, even the grind.

shareyourkape brewing pre-ground coffee

This was the pre-ground coffee being brewed in a french press for the experiment. Aside from it looking like mud, notice that there is little to no bubbles on top

#shareyourkape #specialtycoffee#jameshoffmanfrenchpress

Now the Kenya brewed the way I prefer it after the experiment. Notice the difference?

Now as of this writing, my scale is still “being packed by seller” according to Lazada so I can’t tell you exactly how much coffee to water there is, but I have a system to yield as consistent of a cup of coffee each time in place. Eye balling everything in a shot glass and a small French press, I applied James Hoffman’s French Press technique to both the Pre-Ground and Kenya. Now, I have found that grinding the Kenya beans to medium (maybe even medium coarse) and using this technique yielded the taste of coffee I liked: Syrupy, tastes like brown sugar, with a slight acidity that helps accentuate the sweetness. That would immediately tell you this was specialty coffee so I tried to at least even it out by grinding the specialty coffee similar to the how the pre-ground were: medium fine.

I placed the coffee in three similar tea cups (yes, tea cups from a set of six), remembering exactly where I placed which, let them cool down so they can actually taste the nuances in their flavor (if there are any), and reminded my subjects to slurp the coffee when drinking each one. That is the test. Oh, if you were wondering, I use filtered water. Not sure just how soft it is, but I does not taste bad when you drink it on its own.

Of course the instant coffee, Nescafe Gold to be exact, tasted – well just bitter. I always have to add about half a teaspoon of sugar for every teaspoon of coffee to be able to drink this. For this test, I added no sugar whatsoever. The pre-ground coffee, Gourmet Farms’ Baraco Batangas, still assaulted you with bitterness upon sipping but at least had a chocolatey aftertaste and slightly better aroma – it actually smells like jackfruit (langka). It had no exact roast date but it did say a manufacturing date of 12/28/19 (I bought this April 2020, you really can’t expect much from this anymore) with an expiry date of 12/28/20 (eye-roll). The Kenya brewed this way became more acidic than usual but in a good way. In a way it tasted more fruity than sugary/syrupy. I still like it but I prefer it as syrupy with its body.

shareyourkape coffee taste experiment

This is how the store-bought coffee looked like, I tried to match the grind of the Kenya like this for the experiment

Now at the end of this experiment, I asked my wife to switch the cups around without me looking and I was still able to know which was which. It was easy to just spot the Kenya with its color but I had to taste the pre-ground and the instant to know which one it was. I’m not telling you I have the perfect palate, I just know what they taste like when I was preparing the coffee for the experiment.

Not surprisingly, both of them hated the instant coffee, helping my cause of saying that instant coffee isn’t Kape. My uncle immediately reacted to how bitter it was and my wife said it “bit” her tongue, something I also experienced. It was like the instant coffee “latched on” to my tongue for a brief moment. The bitterness also lingered. To be fair, it does taste more like milk chocolate as it cools further, but it still “bites” and still has a bitter aftertaste. It’s in the not instant ones where the results become interesting.

#shareyourkape #nescafegold #notagoodbrew

Looks fancy, tastes not so good

My uncle did not like the acidity of the Kenya. He just described it as “maasim” or sour. From what I read, this is a normal reaction of casual coffee drinkers to specialty coffee: they just lump acidity with sourness. I admit I didn’t brew the perfect cup with this eyeball method, but from my taste it still had a balanced, pleasant fruitiness. He loved the pre-ground coffee, and even asked to have the entire thing for himself. I offered to add sugar to it but he declined from any sweetener.

My wife took longer to decide on what she wanted between the pre-ground and Kenya. This was about 11 in the morning and she had to eat breakfast first before drinking any coffee, and she was still munching on a slice of white bread with chunky cookie butter spread when conducting the taste test. In the end she chose the Kenya as her favorite because of its fruitiness and it going better with her single slice sandwich.

So the findings from this informal experiment:

What could be a con from this experiment? If not done properly, like not as good as I could here with incomplete equipment, it could drive people away from specialty coffee more. Yes, you can stop them from drinking instant coffee, but you could just make a case for them to drink pre-ground coffee (the kind you buy from a grocery, still not that much help for the betterment of the coffee industry).

#shareyourakape #blindcoffeetastetest

Say what you want about my brewing method, I still added evidence to how not Kape Instant Coffee really is

Will I do this again? Absolutely – but better. I recently hit 500 followers on Instagram and to celebrate I went a little crazy on Lazada. I ordered a V60, a scale, and a gooseneck kettle with a thermometer. The scale and the kettle, not the best quality, but at least I can somewhat brew better. Watch out for more experiments!


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Imagine a perfectly cooked, juicy piece of steak. Now smother that with ketchup

Most people are scared of black coffee because they think it’s (absolutely) bitter.  Most people first tried coffee in its instant form. Therefore most people associate sugar and creamer as essential ingredients for a proper cup of coffee. Sugar, aside from the cons of consuming too much, I can understand. Creamers, and I’m talking about non-dairy creamers here, I just cannot.

Continue reading “Imagine a perfectly cooked, juicy piece of steak. Now smother that with ketchup”

Kapihan issue 3

ShareYourKape weekly coffee news Kapihan

Hello Kape Drinkers, how are you all? Seen a lot of coffee news online lately? No? Well I’m here to dole out some of the intriguing ones I’ve seen come upon this week (or today, it was a busy week).

ShareYourKape weekly coffee news Kapihan

Things you can now do with your smartphone: Book a ride; Order Food; Borrow a coffee cup – wait, what?

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Photo not related to Muuse or NextGen Cup – credit: FirmBee/pixabay.com

  • Muuse is an app that allows consumers to borrow their reusable cups, available inside the shop, when ordering their coffee
  • Each cup has a QR code that consumers scan with their phones (using the app).
  • The cups need to be returned within 5 days. If users lose the cup, the user will be charged an amount via the credit card information they used to register in the app.
  • The app is part of the NextGen Cup Challenge, a competition aimed to reduce single-use packaging waste. This challenge is backed by Starbucks and McDonald’s, among others.
  • It is currently being tested in select shops in San Francisco, none of which is a Starbucks.
  • It has some cons, but I’m actually excited for this app.

https://www.greenbiz.com/article/can-app-solve-our-coffee-cup-problem

https://sf.eater.com/2020/2/19/21144113/starbucks-mcdonalds-muuse-andytown-wendys-blue-bottle

https://www.nextgenconsortium.com/

Paying upfront to enjoy what you love to your hearts content? Movies, TV shows, Music, and now Coffee?

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Photo not related to Panera Bread – credit: Free-Photos/pixabay.com

  • Panera just launched a coffee subscription program in within its loyalty program.
  • Panera is a big brand in the US, more commonly called Panera Bread, a brand Starbucks actually views as a direct rival.
  • Customers get one refillable cup every two hours, all for $8.99 per month.
  • Panera did this because they saw a rise in fast-food breakfast visits in the last five years as more people are now eating breakfast on the go.
  • It’s still a sustainable model for them since subscribers in test markets visited Panera every other day, most of whom also bought food which is not part of the subscription – yet.
  • Lord knows how Panera, technically a second waver, treats its coffee but at least it’s a step for getting people away from instant coffee.

https://www.businessinsider.sg/panera-unlimited-coffee-subscription-cost-how-to-sign-up-2020-2?r=US&IR=T

https://www.bostonglobe.com/2020/02/27/business/netflix-coffee-panera-offers-an-899-month-coffee-subscription/

That coffee you drink every morning, that “expensive” cup of coffee? Yeah, it can apparently reduce the risk of some Cancers.

coffee-2238108_1280

Not related to IARC or its 2020 report, you get the point – credit: Engin_Akyurt via pixabay.com

 

  • The International Agency for Research on Cancer (IARC) has noted that coffee may reduce the risk of certain cancers in its World Cancer Report 2020
  • The IARC actually claimed that coffee may actually cause certain types of cancers, so the 2020 reports is a major positive for the coffee industry.
  • This just adds to many health benefits of drinking coffee.

https://www.insider.com/world-cancer-report-suggests-coffee-reduces-risk-of-certain-cancers-2020-2

https://www.nih.gov/news-events/news-releases/nih-study-finds-coffee-drinkers-have-lower-risk-death

https://www.iarc.fr/cards_page/world-cancer-report/


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Kapihan issue 2

ShareYourKape weekly coffee news Kapihan

Happy Valentine’s Day 2020 everyone! Here are some coffee stories you may use to break the ice with your date. Yes, it’s back:

ShareYourKape weekly coffee news Kapihan

Here we go!

Breaking News: Coffee can prevent bone fracturing when you grow old!

  • A study out of Hong Kong has determined that regular coffee drinkers had “significantly higher bone mineral density, a marker of strong bones”.
  • 12 metabolites (read the link below, I have no idea what this means) “were significantly associated with coffee intake, including 6 caffeine metabolites”.
  • Three of these were further associated with Bone Mineral Density (BMD). Simply put, these are “associated with both coffee consumption and strong bones that were less likely to fracture”
  • The study involved 564 adults who self-reported their coffee consumption.
  • Sources, including the published study itself, did not mention if the subjects consumed black coffee or with milk/cream. Wonder how many of the 564 only actually drank black coffee

 https://www.businessinsider.com.au/coffee-may-be-good-for-your-bones-study-2020-2

https://www.theladders.com/career-advice/study-the-diseases-prevented-by-having-a-cup-of-coffee-a-day

Link to the study: https://academic.oup.com/jcem/advance-article-abstract/doi/10.1210/clinem/dgz210/5637088?redirectedFrom=fulltext

Snails can help save coffee?

  • Zachary Hajian-Forooshani found bright-orange poop on the underside of coffee plant’s leaves in Puerto Rico, poop that oddly had the same color as coffee rust
  • Yes, I am now writing about poop. Read on, this is actually interesting
  • The poop were from the invasive Asian tramp snail and he observed that these little things were actually eating coffee rust without damaging the leaves themselves.
  • However, scientists and Hajian-Forooshani himself have reservations about utilizing these little pests on a large-scale to battle coffee rust. The small f***ers are notorious for eating anything.

 https://www.atlasobscura.com/articles/what-is-coffee-rust

Link to Haijan-Forooshani’s study: https://esajournals.onlinelibrary.wiley.com/doi/10.1002/ecy.2966

Actual Stove Espresso, can anyone test this please?

66419d482d83e97baf8088e505bf5748

Credit: 9Barista

  • Coffee brewed using a Moka Pot was said to be almost espresso like. This product from the UK, the 9Barista, is supposed to actually make espresso from a stovetop brewer.
  • It bears a lot of resemblance to the traditional Moka Pot, just taller (and more pretentious). It features a dual-boiler design able to accumulate 9 bars of pressure when heated.
  • The makers, led by Jet Engineer Will Playford, claims it can yield espresso “akin to what’s made on commercial coffee bars”
  • I’m just going to wait for someone to review this.

https://dailycoffeenews.com/2020/02/13/9barista-ushers-in-a-new-generation-of-actual-stovetop-espresso/

https://9barista.com/

Kapihan 2 02142020


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