Did you know this about coffee?

"If we are a civilization of coffee drinkers, the coffee we buy, brew, and drink should be as great as our civilized heritage. For though coffee may seem a small thing, it is a ritual that reflects the daily standards we set for ourselves throughout our lives. Whether the highest or the lowest, it is the standard we pass on to our children. And if we fail to pass on the highest standards, even in the smallest things, then how can we, as a civilization, hope to progress? Perhaps T. S. Eliot was right: Some of us do measure out our lives with coffee spoons. All the more reason to pay attention to the quality of the bean." — On What Grounds by Cleo Coyle

Never store daily coffee in the refrigerator.

Why? What happens is if it's stored in the fridge or freezer for daily consumption, it exposes the coffee to moisture in the air. When the container goes back in the moisture condenses and ruins the coffee.

A refrigerator or freezer should be used for long-term storage only. Store it in a vacumn-sealed bag in fridge or freezer and only opened when ready to be used. Once the bag is opened, the beans should be transferred to a proper container and not returned to the fridge or freezer.

Keep coffee away from direct sunlight.

Why? Exposure to light affects the beans' freshness and the coffee will lose its flavor.

Basic Coffee & Tea Storage Hints:

• Do keep coffee beans away from excessive air, moisture, heat, and light.
• Do not freeze or refrigerate your daily supply of coffee!
• Do store your coffee in an airtight container and keep it in a dark, cool location.
• Do by freshly roasted coffee often and buy only what you'll use in a the next one or two weeks since the smell and taste of coffee begins to decline almost immediately after roasting.

"Coffee makes a sad man cheerful, a languorous man active, a cold man warm, a warm man glowing. It awakens mental powers thought to be dead, and when left in a sick room it fills the room with fragrance...The very smell of coffee terrorizes death." —The Coffee Almanac

What is Espresso?

Espresso refers to the method of brewing and not to the bean so a quality bean will give you a good cup. We suggest a dark roast like French or Italian.

Grind them into fine particles, being careful not to overgrind! Beans ground too fine, into a powder, will make the brew bitter.

Once the proper amount is ground, place the grinds in the little basked provided with the machine, tamping it down tightly. The basket will sit above the water as you screw on the top part of the pot.

Now place the pot over low heat. In a few minutes, the water will boil and steam will rapidly force water up through the grounds and into the empty pot, filling it almost instantly.

This stovetop method will leave more grounds in the cup than the steam method. Grounds are essential for "readings."

A Quality Espresso

A quality espresso should consist entirely of rich, reddish-brown crema as it flows easily out of the portafilter spout. Crema, or coffee foam, is the single most important thing to look for in a well-made espresso. It tells you the oils in the ground coffee have been extracted and suspended in the liquid—the thing that makes espresso, espresso.

About Sugar

When adding sugar, it is important to remember is to use white granulated sugar—it dissolves much faster and smoother than cubes or brown sugar.

Making Greek Coffee

Three ounces of water and one very heaping teaspoon of dark roast coffee per serving. Water and finely ground coffee beans both go into the ibrik together. Bring the water to a boil over medium heat. The ibrik has no lid and is tall, tapered toward the top to keep the mixture from boiling over and has a lip to allow the coffee to be poured without the grounds following.

A good cup of Greek coffee will have a "face" on it — "face" is the foam and in Greece to serve coffee without face is to lose face.

What is Jamaican Blue Mountain?

A full-bodied yet mellow and aromatic bean grown on the 7,000-foot-high Blue Mountains. The harvest is limited, merely 800 bags compared to 15,000 bags of lesser Jamaican varieties such as High Mountain and Prime Jamaican Washed. While importers and roasters have used Blue "blends" to cut the price along with the quality, true Blue has sold for as high as $35.00 per pound and more.

Let's Make a Machaccino

Pour two ounces chocolate syrup into the bottom of the cup, add one ounce shot espresso, fill with steamed milk, stir once around lifting from the bottom to bring the syrup up, top with whipped cream, lightly sprinkle with sweetened ground cocoa and curls of shaved chocolate.