Authentic Cyprus coffee is made from fresh finely ground beans. The coffee is brewed in special saucepans known as mbrikia traditionally made of copper.
Sugar is added to the cold coffee and water mixture. You need to specify whether you prefer glyko (sweet), metrio (medium), or sketo (no sugar). The mixture is heated to dissolve the sugar, then the coffee is boiled until a froth forms which begins to bubble up the pot.
Cyprus coffee is served in small cups along with a glass of cold water. As it is strong, sip it slowly between slugs of water.
Tip: Do not drink the dregs!
Fortune-telling with coffee
If you are invited to someone's house for coffee, they may turn the cup upside-down onto the saucer and allow the dregs to dry. Much like in the UK where some fortune-tellers read tea leaves, it's considered fun by Cypriots to read your coffee grounds.
Post: Nikki at http://pissouribay.com
Lovers of #CypriotFood will find recipes and information about traditional dishes in our collection at http://ow.ly/RO9ET
#cypruscoffee #coffeeshop #mbriki #glyko #metrio #sketo
Adventures in Popper Roasting
I'm new to home coffee roasting and I didn't want to spend a lot of money on a roaster before learning the basics of how the process works. Starting with an air popper has been very educational and fun for me, and so far I am very pleased with the results.
I figure that I will keep roasting coffee every week this way until I burn out the popper and then I will buy a very nice home roaster (if not a small-scale "professional" roaster).
Modding the popper (adding the temperature probe):
Rebuilding my espresso machine at the 10-year mark:
(a la David Schomer)
Music: "Afraid" by The Silent Alarm, featuring Shelley Harland
#CaffeLatteArt #CafeLatteArt #CoffeeArt #LatteArt #Barista
#Coffee #Espresso #CoffeeBeans #CoffeeRoasting #PopperRoasting #DavidSchomer #EspressoVivace
Or do I still need to elaborate?
Oh, I suppose I should mention that it's Guatemalan classic style single-origin espresso. =D
Well, since I have it handy... =D
Roast #7 with my HotTop Roaster :: Guatemalan Classic coffee beans
(scroll for links to background posts).
This is my first time roasting outdoors in the 54.3°F temperture, which affects the rate of heating vs. The 72/73°F indoor temps in the winter.
I am using an alternative approach to extending the time between first and second crack, as described here:
In my log, below, I found it easiest to take notes on temperature breakpoints, moreso than time, because the HotTop only has a countdown timer.
Ambient Conditions: 54.3°F / 29.18 InHg.
Target Temp: 435°F (maximum allowed by HotTop -- this is way high, but I want to manually eject, long before that temperature is reached, anyway).
Target Time: 25:00mins (more time than needed).
250°F: Pre-heated and 250g of beans added to the hopper, fan at 0%
325°F: Fan to 25% in response to an increase in smoke
360°F: Fan to 50%; Heat to 90% in anticipations of first crack
370°F: Fan to 75%; Heat to 70% in anticipation of first crack
379°F: First Crack begins
388°F: Fan to 75%; Heat to 40%
402°F: First Crack ends, Fan to 100%; Heat to 40%
415°F: Second Crack begins, Fan to 100%; Heat to 30%
428°F: Manual Eject (5 mins of 25 remaining on countdown timer)
#espresso #coffee #coffeeroasting #espressoroasting #homeroasting #coffeegeek #autoawesome
☕ First substance of the day, a good morning fuel adjustments begin for readiness to make hay every sip makes the eyes clearer.
☕☀ Its hot sensation makes the mind more alert and dresses the body with full preparedness That familiar scent, suits up mental faculty its bitter taste begins a sweet motion to work
☕ Little sugar, little milk, hoping the day’s cycle is also spiced a little.
☕☀Traveling the mug gently from table to lips stimulates schedules calculation running in thoughts.
☕ Its steam running up into the nose, each gulp begging for the next With or without accessories, breakfast is served.
☀ The day has started, a fresh new race and the whistle is blown when the last sip is taken.
GOOD MORNING FRIENDS
☕☀ ☕ ☀☕ ☀☕☀☕☀ ☕☀☕ ☀☕ ☀☕
#goodmorning #quotes #coffee #alternativebrewing #London #manmasecoffee #strictlyspecialtycoffee #perfectdailygrind #needs #heaven #tumblrgirl #marshmallow #idea #sugar #tumblr #morningvibes #newpost #tasty #vscocam #goodlighting #love #coffeeaddict #coffeetime #amuse #espresso #goodday #beamise #espressobar #beans #fun #amuseus #cranberry #cappuccino #theabbycoffee #momlife #toddler #hustle #happy #naptimehustle #repost #friday #Friday #aftermorningrun #flowers #roses #rates #starbucks #donutboyz #morning #donuts #macchiato #donut #doughnut
I've allowed the minimum two-days of "outgassing" after roasting the beans, so now I finally got to put them to the test. I'll say right up front that they've passed all my levels of scrutiny beyond my wildest expectations!!! =D =D =D
I judged my results based on the aroma of the grounds (sorry, you'll have to take my word for it), the color, the crema production, and ultimately the taste. As noted previously, my roast is a tad darker than intended, which is owing to my inexperience in identifying and timing the "second-crack" during the roasting. Even so, my roast is only slightly darker than the "golden standard" professionally roasted Espresso Vivace "Dolce" blend, having started from the green/unroasted Dolce bean blend in each case (though, mine is from weeks later).
To be fair, I have had the pre-roasted "Dolce" on hand for a few weeks now, so they're already beyond what David Schomer would call their maximum shelf-life of 10 days when stored in an air-tight container (as I do). :S
That said, David Schomer's roast is lighter and sweeter than mine, which I am inclined to blame on my aforementioned roasting a bit darker than intended...more so than his roast being past its prime (I would expect it to age toward more bitter not more sweet). :-/
In any case, I am VERY pleased with my result -- the aroma of the freshly ground beans was DIVINE.
They're only slightly darker than the professionally roasted, but not too dark and the taste was correspondingly only just slightly more bitter, which I don't mind at all. =D
By my back-to-back comparision, I would estimate that the crema production was indistinguishable for the professionally roasted beans vs. mine, while pulling the shots. =D
See the #autoawesome of the professionally roasted beans, which was from a few weeks ago when they were fresh, vs. the #autoawesome of my beans, shot today.
See caption on each photo for further details. Generally speaking I show the professionally roasted beans on the left when side-by-side, or first when pictured separately.
#espresso #coffee #coffeeroasting #espressoroasting #homeroasting #coffeegeek #EspressoVivace #DavidSchomer
Enjoying fine coffee, espresso and coffee roasting shops. Coffee makers, Irish coffee, coffee grinders, baristas, best coffee makers, instant coffee, decaffeinated, single serve, French press.
Ethiopian Harrar and Yirgacheffe coffees, Kenya AA, Sumatra, Sulawesi, Mocha Java, Brazil, Indonesia, Mexican coffee, Colombia, Peru, India, Yemen coffee, Zimbabwe, Kopi Luwak, Papua New Guinea, Venezuela.
Coffee machine reviews, green (raw) coffee, home roasting tips, Fair Trade and organic coffee, Italian, coffee roasters, espresso machines, crema and frothing, how to make coffee and cappuccinos, lattes, mochas, roasting coffee, coffee cups, coffee pods.
Jamaica Blue Mountain coffee, Tanzania Peaberry, Hawaii Kona coffee, Guatemala, Java Arabica, Nicaraguan, Costa Rican coffee.
Coffee companies: Starbucks, Gloria Jeans, Saeco, Caribou Coffee, Krups, Costa Coffee, Bialetti, Gaggia, Delonghi, Green Mountain, K-Cups. Grinding coffee tips, wheel and burr grinders, espresso drink recipes.