A natural coffee? Funny expression ... There would be synthetic coffees? And a washed coffee what does that mean, a washcloth soap and rubs?

Behind these somewhat mysterious formulations are in fact the two main methods of drying coffee: an essential step in extracting the coffee bean from its envelope, the coffee cherry.

THE HARVEST OF COFFEE CHERRIES

In the specialty coffee sector, cherries are harvested manually and only at maturity: yes, depending on the regions and the weather, the latter do not ripen all at the same speed. The agricultural workers are thus made to make several passages in order to pick only the ripe cherries and in good condition, which is why the crops spread more or less long depending on the country. Once picked, the cherries will be sent to washing or drying stations to remove the coffee beans inside. This process is carried out mainly in two ways: by dry method or by washed method. 

DRY METHOD: NATURAL OR NATURAL COFFEE

The dry method is to let the whole cherries ferment on the grains. For 10 to 30 days depending on the region, the coffee cherries are spread out in the best case on raised African beds, failing on a concrete floor and dry quietly in the open air. In order to protect them from the nocturnal humidity, they are protected at night with tarpaulins. The cherries are finally peeled to keep only the green beans. 

What result in cup  : the long fermentation of cherries on the grain offers tasting notes of very pronounced, lively, ripe or more jammy fruit depending on the coffee. We will also detect a more marked sweetness and a denser body. A natural coffee can also be easily identified in the nose with an intensity of red fruits sometimes referring to the middle of the wine.

WET METHOD: COFFEE SAYS WASHED

The washed or wet method proceeds in three stages. The first step is to de-pulp the coffee cherries (the skin and a large part of the pulp are removed) using a device called a "pulper". A stream of water then allows to take the grains in large tanks where they ferment for 6 to 72 hours - and more generally between 12 and 36h: the fermentation is made possible by the temperature (40 ° C max) coupled to the fine layer of pulp still present on the wet grain and called mucilage. The second step is then to wash the grains after fermentation: they pass through water channels and are stirred for several tens of minutes with large rakes to remove the remaining pulp. 

This step also allows a first sort: the floating grains, of lower quality, will be sidelined. Finally, depending on the country, the grains are dried on African beds, on patios or in wind-blowing sheds for 1-3 weeks in order to reduce the humidity rate to 10 or 12%. ideal for good conservation. 

What outcome cup  :  in general, a washed coffee will provide a clearer cup a coffee with a natural acidity stronger.

Purgator at Hallo Fuafate car wash, Ethiopia - photo taken during our trip 2018

Fermentation tanks at the Dimtu washing station, Ethiopia - photo taken during our trip 2018

Drying of grain on African beds at Hallo Fuafate car wash, Ethiopia - photo taken during our trip 2018

MIXED METHOD: THE HONEY PROCESS

The honey process is a method combining the characteristics of the dry and washed methods: it associates the pulping of the cherries used in the washed method and then directly the drying in the open air used in the dry method. There are different degrees of honey (white, yellow, red, black) that correspond to the percentage of mucilage left on the grains. The grains are then dried for 7 to 25 days. 

What a cup result  : a technique that tries to offer the best of both methods. The cup is clean enough and has more body and less acidity than a washed coffee, all closer still more than a natural coffee. 

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Do you dream in secret of a big bowl of red fruits although it is not the season? Hambela Dimtu, our new natural Ethiopian, will please you.

The Dimtu washing and drying station, located in Hambela in the Guji region , was created by Aklilu Kassaat a time not so distant where there was still no road in the region. Aklilu's family has worked in coffee for three generations: it was his grandfather who received a subsidy several decades ago to buy 500 hectares of land. Then his father who marked the coffee history of Guji by creating the first private washing station. Aklilu and his brothers and sisters all worked there and for many years even worked to build roads worthy of the name to preserve the integrity of the cherries during their transport. Since then, Aklilu has followed the family's destiny and now manages several washing stations hand in hand with ... his son, Biniam. A family story we tell you! 

Hambela Dimtu is a natural Ethiopian coffee grown at 2100m altitudeby about 6500 small producers and composed of old and wild varieties, commonly called "Heirloom". The nature of the soils, of clay type, gives the grains specific characteristics, especially  a pronounced body . Dried naturally for 12 days, this coffee offers a powerful body, intense berry notes and a nice sweetness typical of so - called "natural" coffees. A treat for the taste buds in search of a coffee of character! 

Fermentation Tables at Dimtu Station, Ethiopia - Trip 2018

Cherries covered before dark - trip 2018

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I cup, you cup, he cup. Okay, according to the Bescherelle it does not really combine. However, you are sure to have heard that in the mouth of a good coffee buddy. But what is a cupping?

WHAT IS A CUPPING? 

Under this sexy anglicism hiding is actually the main method of tasting coffees. Responding to a precise and detailed protocol by the Specialty Coffee Association, an association that promotes specialty coffee in the world, cupping is the essential way for green coffee buyers and roasters to evaluate with the utmost precision the quality and aromatic profile of a coffee. Each coffee has its own identity which is the result of a multitude of factors: variety, region, altitude, climate, nature of the soil, fermentation method, roasting profile ect. Composed of several stages, the cupping allows to discover the personality of a coffee, both its olfactory properties that taste. But if the cupping seems to be something reserved for the pros, it is not the case: this practice is accessible to all and is even a great way to work your palate and discover the great aromatic diversity that exists between coffees.

CUPPING: THE DIFFERENT STAGES TO ENJOY A COFFEE

Cupping is an art, or almost. To discover and appreciate a coffee at its fair value, it is necessary to respect some basic rules. If you wish to make a cupping at home, you will need: a bowl of cupping or a glass of about 20cl, a cupping spoon (4-5ml) or a round spoon, d a scale, a mill and a chronometer. 

Let's go :

• First, roughly mold 12g of coffee in a cupping bowl or a glass
• Smell the freshly ground coffee: this stage is called the "  dry nose  ". It helps to identify the aromas that emerge from coffee and must be carried out immediately because of the volatility of the aromas. You can lightly tap the cup if you wish. What do you feel? Floral, herbaceous or rather spicy notes? Note everything, there is no wrong answer. It can even be memories, like a Proust madeleine.
• Pour 94 degrees water over the entire grind and up to the edge of the bowl or glass. A crust will then form on the surface. This is normal, and forget your aversion to the word "crust", we will use it more than once in this article.
• Let infuse 4 minutes .
• Once 4 minutes have elapsed, break the crust with the back of the spoon by "pushing" it three times towards the bottom of the bowl or glass and place your nose just above to inspire the gases released by the grind.
• Part of the crust will then fall to the bottom of the bowl, remove the moss and excess grind remained on the surface and smell again: this is the stage of the "  wet nose  ". Which flavors do you identify? The same as during the dry stage or new ones?
• Now wait 6 to 8 minutes for the coffee to cool down and "open": too hot, you will not be able to detect its aromatic profile again (and you could burn your tongue with the name!)
• After this moment of patience, the tasting can then start: fill your coffee spoon and suck it strongly in order to diffuse aromatic molecules throughout the palate and taste buds. To avoid an excess of caffeine, do not hesitate to spit in a cup, or so on the ground but we advise you, you could slip.
• Make at least 3 passes to "cupper" at different temperatures (a few minutes of patience between each pass is enough). Cafes often reveal new facets of their personality when they warm up and some may even be very nice when they are almost cold. You can now compare your feelings with dry nose, wet nose and tasting. Do not worry if you do not always find a match, there are not always. Coffee remains a living product that can sometimes be full of surprises.

HOW TO DESCRIBE YOUR COFFEE: TASTING GUIDE

We just saw the methodology pure and hard to achieve a cupping but all that does not tell us how to really meet the coffee that comes to us, discover it, describe it, analyze it briefly, know it. Coffee is a rich and complex product offering over 800 different aromatic compounds. Here is a short guide to learn how to describe your coffee during a cupping.

The aromas

The aromas are the perfumes identified with dry nose and wet nose. They are derived from terms of everyday life such as fruits, flowers, food and so on. The Specialty Coffee Association and World Coffee Research also updated in 2016 a rich tool of qualifiers to describe the aromas and flavors of coffee: the Coffee Tasters Flavor Wheel , called in French the "wheel of flavors", iconic resource and recognized in the world of coffee. 

The flavours

Once the aromas are determined, one can begin to taste and identify the flavors present in the coffee. We also speak of "flavor", namely the synergy between the aromas and flavors of coffee. The idea here is to measure the levels of acidity , bitterness and sweetness and to associate them with concrete terms. It is also the harmonious combination of these three flavors that contributes to obtaining a balanced cup . This balance depends on the types of coffee (regions, nature of the soil ...) but also methods of treatment (washed, nature, honey) and roasting selected. The acidityis often associated with the term "bright" and contributes to the vitality, sweetness and fresh fruit notes of a coffee. 

One can for example find notes of citrus, apple or red fruits referring to a positive acidity which gives all its character to the coffee in question, without it taking precedence over the rest and turns to the sour. Bitterness is also positive when it refers to notes of cocoa or grapefruit, for example. As for the sweetness , it is for example characteristic of so-called natural coffees (but not that), offering notes of sweet and matured fruits typical of this method of fermentation. Again, the wheel of flavors is useful to put in words what you detect in a cup.

The body

The body refers to the tactile sensation in the mouth, the texture that the coffee leaves on the palate and on the tongue. Is it a rather creamy, viscous, light, syrupy texture? Are you facing a juicy coffee, with a texture close to that of a tea? Or, on the contrary, in front of a silky coffee, with a velvety and generous body? For example, a Sumatra coffee will usually offer a thick texture, a certain consistency when an Ethiopian coffee will rather leave a feeling of lightness in the mouth. 

The final

This term refers to the persistence of coffee in the mouth, the after taste that remains on the palate and tongue once the coffee swallowed (or spit). Indeed, the coffee remains on the taste buds with the oils it contains and depending on the coffee, the final can be powerful as delicate, lasting many minutes as disappear almost instantly.

CUPPING: A TOOL TO DISTINGUISH SPECIALTY COFFEES

The Specialty Coffee Association has developed an evaluation grid to determine if a specialty coffee can be said. Evaluated first visually according to different criteria, importers of green coffees and Q graders then evaluate the taste qualities of coffees through cupping.

The rating system is as follows:

• 90-100: Outstanding - Specialty
• 85-89.99: Excellent - Specialty
• 80-84.99: Very good - Specialty
• <80.0: Below Specialty Quality - Not Specialty

At Belleville, for example, we only buy coffee rated at least 84/100. That being said, if ratings remain quality indicators, do not be overly concerned about them. Because what really matters is the pleasure you will feel when you sip your mug of good sock juice. 

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The value does not wait for the number of years. This quotation from Corneille could as well concern David Flores, promising young farmer of the province of San Ignacio in Peru (extreme north of the region of Cajamarca). David is part of a group of 11 producers aged 17 to 23, all passionate about each other. This new generation, from the hamlet of Diamante, is the first to revolutionize the practices that have prevailed so far and pursue only one goal: the constant search for quality, at all levels of production.

Coffee has never stopped being part of David's life since his family moved out of the city of Cutervo in the 1970s to buy land near San Jose de Lourdes. But unlike previous generations, David and other producers of his age are the first to favor quality and long-term relationships, always seeking to improve their practices by participating in many workshops and investing in more qualitative structures (vats fermentation, drying beds, adapted warehouses etc.)

David's farm,  located at 1750m above sea level, is called El Morito and extends over two hectares. David cultivates the varieties Caturra and Bourbon and makes a point of honor to use practices respectful of the environment. It uses no pesticides but instead of compost that acts as a natural fertilizer. He implements water management techniques and seeks to maintain a diversity of fauna and flora on his land: shade trees such as inga (on which a fruit called guaba grows) rub shoulders with cedars and tangerines and it is not uncommon to see a monkey wander among the coffee trees. In 2018, he obtains the organic label but does not particularly seek to communicate on it, the quality of his coffee expressing itself for him.

This yellow caturra from the 2018/2019 harvest smells like bilberry on the nose. In cup, this coffee is both juicy and rounder while cooling, offering notes of licorice, molasses and dried apricots.

We are therefore pleased to introduce David's coffee for the first time as a result of the collaboration between our importer Collaborative Coffee Source and Origin Coffee Lab (OCL). Founded in 2017 in Jaen in Peru by Alex Julca and José Rivera, OCL accompanies producers in the Cajamarca region who want to focus their work on quality. The result ? Delicious coffees paid at premium prices, ie above market prices (35% on average, and up to double for the top rated micro-lots). For a long time, the purchase of coffee and transparency have not been paired in Peru but thanks to the work of passionate professionals such as the OCL team, Peruvian specialty coffees can finally find their market, and this for our greatest pleasure!

David Coffee Origin Coffee + Drying Coffee Beans

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If doubt persisted for a few days, we now have confirmation: summer has arrived. And with him is the whole cohort of dresses with straps, striped tank tops and denim shorts that resurfaced to help us overcome these hot temperatures. 

At Belleville Brûlerie, in addition to privileging the wearing of sandalettes, we also have something unstoppable in case of strong heat: sip a good icy filter! 

And that's good, cafes in July are perfect. Discover without delay our two unique new origins, Gute Sodu from Ethiopia and Wanjegi AB from Kenya, both excellent in sock juice hot or cold!

GUTE SODU - GUJI, ETHIOPIA

It is in the famous coffee region of Guji that we take you, and more precisely in the district of Hambela Wamena near the village of ... Gute Sodu.

 In this corner of southern Ethiopia, the forest is recovering its rights. And this to the delight of coffee trees. Indeed, in this area, Ethiopia has a very particular function: the "forest coffee", the coffee that grows naturally in the forest, is protected by the Ethiopian government. This means that producers must apply for permission to cultivate the land. They are not owners but renters, which is accompanied by rules. The advantage? Coffee that grows 100% natural in a fully preserved ecosystem. 

 Gute Sodu coffee is therefore a forest coffee of varieties Dega and Heirloom, the latter grouping in fact a multitude of old and wild varieties, not all listed. It is cultivated by several small producers whose farms are between 1900 and 2100 meters above sea level and do not exceed 13 hectares. The harvest took place between November 2018 and January 2019 and once the ripe cherries were delivered by the farmers to the Guduba washing station. 

This resort, located near the village of Gute Sodu, is run by Eyasu Worasa, a former coffee-loving priest. In Guduba, the coffee cherries are treated by washing: they pass between 48 and 72 hours in fermentation tanks, soak in concrete channels for 5 hours to remove the last traces of pulp and they are dried for 10 hours. days on raised beds.

And if you have the chance to discover this great coffee it is also thanks to our exporter Snap Coffee based in the Ethiopian capital, Addis Ababa. Led by Negusse, a passionate coffee entrepreneur, the Snap team is very committed to sustainable development in the region. They invest heavily in educating their farmers by offering training in best practices for processing and sorting. They also invest in waste recycling systems and seek to have all their organic coffees certified by 2021. In addition, even if they are not (yet) certified organic, they follow all methods of biological cultivation and treatment. .

WANJEGI AB - MURANGA, KENYA

Wanjegi AB Coffee is the result of the work of the Kahuhia Farmers Coop Society Cooperative. Founded in 1959, it brings together 1,550 producers from around Karuri. On their volcanic soil, the varieties SL28, SL34 and Batian grow to more than 1600m, a new coffee variety launched in 2010 by the Coffee Research Foundation and highly resistant to diseases such as rust and anthracnose in coffee cherries.

Once harvested, the cherries are brought to the Wanjegi Wash Station, one of four stations managed by the cooperative with the Kahuhia, Ngwethe and Gathinja stations. The cherries are washed and then dried for two weeks on African beds.

Located near Karuri, between Mt. Kenya and Aberdares National Parks, Wanjegi Station is proud to have the highest paid coffee producers in the country, a result of the exceptional quality of the grains grown.

As for the mention "AB", it is not an indicator of quality but simply the size of the coffee beans. In Kenya, the AA category includes grains ranging between 17 and 18 inches when the category AB concerns grain size 15-16 inches. Thus, it is quite possible that a Kenyan AB is better and more complex than a Kenyan AA. 

We hope you enjoy these new cafes, hot or cold version. And here's a reminder of the iced filter coffee recipe.

HOW TO MAKE A GOOD ICED FILTER COFFEE?

For 500ml of iced coffee, respecting the famous ratio 60g of coffee for 1L of water, use: 

• A coffee maker (Chemex, Kalita, electric coffee maker)
• 30g of freshly ground coffee
• 250g of ice cubes (ideally made with filtered water or Volvic) to put in your coffee maker
• 250ml of hot water (same remark as before)

Then do your extraction as you usually do. Once the ice cubes are melted, you will find your water / coffee ratio. And for an iced coffee even more iced, do not hesitate to add a small ice cube in your cup.

Good tasting !

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Munyinya is a natural Burundi coffee produced on the hill of the same name and dried at the Bukeye car wash, owned by the Long Miles Coffee Project. We've already told you about the story of the Carlson family, behind the project. For the reminder, Ben, Christy and their three children are American and arrived in Burundi in January 2013 with the desire to give reality to their dream: to accompany coffee producers passionate about their profession in order to highlight in the eyes of the world all the richness and complexity of Burundian coffees, still too little known. They then founded the Long Miles Coffee Project. In the spring of 2013, a first washing station was created in Bukeye and a second in 2014 on Gitwe hill, in the Kayanza region. But if the story could be written, it is first thanks to their favorite for Munyinya Hill.

Indeed, it is by discovering there superb micro-lots that the Carlson realize the full potential of Burundian coffees. Munyinya is located on the edge of Bukeye commune. The coffee trees bloom on its steep slopes offering a breathtaking view of the valleys below. However, despite the beauty of the landscapes, the Long Miles project almost did not see the light of day because the first years, the quality of the cherries still left to be desired. But when a hill has as much potential as Munyinya, it seems unthinkable to give up. The Carlson have decided to deploy even more effort day after day, including relying on a program of support and education of producers: Lydie, David and Innocent, In particular, the program's "scouts" taught farmers how to pick cherries, shade trees, mulches and the size of their farms. The result ? Five times the production of cherries, not to mention the increased quality of the crops year after year!

The big challenge now is delivering cherries to the Bukeye car wash. The Munyinya hill is quite far from the resort and the trails that lead to it are hard to reach: indeed to bring their cherries to the station, producers have to travel between 5 and 13km on winding roads, impassable during the rainy season. The construction of a new washing station, closer to the Munyinya farmers, would be the ideal solution and the Long Miles Coffee Project teams hope to complete this project in the near future.

Munyinya therefore takes its name, like most Burundian cafes, from the hill on which it is grown. This natural red bourbon is produced by 385 producers whose farms are between 1700 and 2100m above sea level. On the nose, the 2018/2019 harvest will offer you notes of red fruit jam and grape candy. On the palate, a rich but very clean coffee with notes of exotic fruits, papaya and ripe mango.

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Buying your coffee beans and grinding it at home means enjoying good fresh coffee at all times. Indeed, when you buy your coffee at a roaster or in a coffee shop and you ask to grind it on site, we advise you to consume it very quickly, usually within two weeks. Why ? When a coffee is ground, it oxidizes faster because the contact area between air and coffee is greater than for coffee beans. The aromas fly so much faster, which is a shame when choosing a quality coffee! To grind your coffee as you eat it is therefore ideal to preserve the freshness of its aromas. It remains to be seen now which coffee grinder to choose to fulfill this mission.

WHAT IS A GOOD MILL? 

A good mill must deliver a sufficiently precise grind for the extraction method chosen and sufficiently homogeneous with each use. Indeed, if your grind is not the right size or has too many particles of different sizes, your coffee will not be properly infused. That said, the perfect mill with 100% homogenous grinding does not exist, but many models on the market are still good options for those who want to enjoy a good cup of home ground coffee. But then, which mill to choose?

BLADE MILL OR GRINDER MILL?

Then there is not even a match: always prefer a grinder mill. We explain why. 

BLADE MILL

The grinder mill of your grandmother is pretty, but it has two major drawbacks: 

• It does not make it possible to adjust the size of the grind in a precise way: the idea is that the more you grind a long time, the more the grind refines but you navigate entirely by sight. And vagueness has never given a good coffee.
• The milling lacks homogeneity: the blades slice the coffee beans into several parts resulting in uneven particle distribution, some being very small and others much larger.

The blade mill will therefore make it difficult for you to vary the extraction methods and you will end up with an irregular grind, sometimes fine in places, sometimes more coarse. The result ? An unevenly brewed and super bitter coffee.

The choice of a grinding wheel is therefore a first real criterion to take into account. After that, there is no need to worry too much about the type of wheels - flat or conical - and the material in which they are made - steel or ceramic - both are suitable for use in the home. But for the most curious of you, we quickly explain the specificities of each. 

GRINDING MILL

As opposed to the blade mills, there are mills with grinding wheels, one fixed and the other active connected to a motor. Rather than slicing the coffee beans as a blade mill would, the grinder crushes them: the force is not concentrated on a specific point, the grinding tends to be more regular. You will always find finer particles than others but the general homogeneity will remain largely superior to the milling obtained with a mill with blades. Grinding mills may be equipped with flat grinding wheels or conical grinding wheels. But what is the difference?

FLAT GRINDER

Advantages  : homogeneity and freshness of the grind because little ground coffee remains stuck in the grinder, speed, quieter 

Disadvantages  : These mills are usually more bulky and a little more expensive

CONICAL MILL

Advantages  : good milling quality thanks to a slower wheel rotation than for flat grinding wheels, which has the advantage of avoiding overheating of grinding, affordable price, compact mill 

Disadvantages  : these mills are a little noisier and slower. Also beware of the freshness of the grind that remains stuck in the grinder, well think about expelling if the mill is not used in the next ten minutes. 

These two types of grinding wheel have each their strengths, but know that for domestic use, both will be just as suitable. And if you want to push a little further, we can also compare the two types of materials in which are made grinding wheels: steel and ceramics.

STEEL OR CERAMIC WHEELS: WHAT'S THE DIFFERENCE?

The main difference is related to the thermal conductivity. Steel is a good thermal conductor, which means grinding wheels will heat up and cool down faster, an important criterion for industry professionals. Ceramic grinding wheels have lower thermal conductivity; they will need more time to warm up but also to cool down.

In contrast, ceramic grinding wheels are almost indestructible but they are also more expensive and more fragile. That said for home use, their greater fragility will not be a problem unless you send something else in your hopper than coffee beans (like a big stone for example, but it is unlikely that it happens). And to be perfectly honest, the choice of one or the other material will not affect the taste of your coffee.

Thus, the choices between the types of grinding wheel or material concern mainly professionals with large flow, for which the conductivity or the risk of breakage are important criteria. For your home mill however, no need to dig the cabbage to compare these elements because the result will be the same. By cons, the real question to ask you rather about the type of mill: manual coffee grinder or electric coffee grinder?

THE MANUAL COFFEE GRINDER

When we talk about the manual coffee grinder, we immediately think of the Peugeot coffee grinder that we regularly find on the flea markets. Launched in 1840 before the company started to sell cars, these cubic-shaped wooden mills quickly gained notoriety and became the symbol of the domestic coffee grinder. Since then, many improved models have emerged with several advantages: 

Advantages : 

It's economical :  no need to sell a kidney to buy a manual coffee grinder whose prices start at around thirty euros for a plastic model.

It is practical : light and relatively small, a manual coffee grinder is easy to use and is carried everywhere with you, in weekend at the sea as in hiking. 

This is ideal for making filter coffee : the manual coffee grinder is suitable for all filtering techniques, from Bialetti to French Press. 

Disadvantages:

Not suitable for espresso : the manual coffee grinder does not allow to obtain a sufficiently fine grind to obtain a good espresso.

Limitation in the amount of coffee that can be grinded : this depends of course on the models but the receptacle of a manual coffee grinder does not grind a very large amount of coffee unlike electric mills with a large reservoir .

Our favorite manual coffee grinder at Belleville: 

The Hario Slim manual grinder is ideal for making filter coffee at home, whatever the method, and will even allow you to work your arms: grinding a dose of coffee will take you between one and two minutes. And two minutes of sport while making coffee is always won. 

The plus: no need for balance with the mill Hario Slim, fill it to 2cm from the edge and you will get about 30g of coffee (left photo). Any battery for a Chemex or a 500ml Kalita. And for 15g, pour coffee to the edge of the arches (photo right).

THE ELECTRIC COFFEE GRINDER 

The electric coffee grinder was born almost a century after the manual mill, the spirit of Jean Mantelet, future founder of ... Moulinex. The electric coffee grinder has two main advantages over the manual coffee grinder:

Advantages :

It allows a greater accuracy of grinding : the electric coffee grinders offer a greater amplitude in the fineness of the grind. Some models have adjustment "notches", others offer a continuous calibration system with cipher marks, allowing even more precision in the degree of finesse.

It preserves your biceps : as the name suggests, the electric coffee grinder is ... electric. Ideal for those who do not have the time in the morning, and for the slackers.

Disadvantages:

The price: the purchase of an electric coffee grinder represents a greater investment than the purchase of a manual coffee grinder.

The noise : the humming of an electric mill is likely to wake up your half in the morning (especially if you start your day at 6am). But unless you want to grind coffee for a regiment, the sound of the engine will not wait more than ten seconds.

HOW TO CHOOSE YOUR ESPRESSO GRINDER 

All electric mills do not make espresso, at least a good espresso. Indeed, some mills do not offer sufficient amplitude to obtain a sufficiently fine grind. So be sure to check this point if you plan to buy a mill to make espresso at home.

Our favorite electric coffee grinders at Belleville:

The Encore Baratza Electric Mill is a good option. Its entry-level conical wheels offer 40 different adjustment steps with a graduation system that will allow you to adapt your grinding size to all filter methods. However, it is not advisable to make espresso because the degree of finesse leaves something to be desired, unless you have a pressurized filter (with a single exit hole unlike the conventional filter).

The Barazza Sette 270 Electric Mill represents the range above: approaching a professional mill, it offers a more efficient engine and a more precise and homogeneous grind, allowing you to enjoy a good espresso and n any filter method. Thanks to its control panel, it also allows you to program different weights according to the methods you use: a welcome time saving in case of a busy morning!

So, to choose your home coffee grinder:

• Flee the windmill
• Do not dwell on the comparison between the types of wheels (shape or material)
• Choose a manual coffee grinder if you only make filter coffee, have a limited budget and want to make coffee everywhere, even in the mountains.
• Choose an electric coffee grinder if you make espresso, if you do not want to waste time in the morning or if you want a super precise grind (and your wallet allows you).

Great, you are now ready to make some fresh coffee at home! But by the way, do you know that the water you use is also an important criterion? .

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Whether during a meeting with friends or after a lunch break, while working on a project to finish for tomorrow or during your revisions, a cup of coffee with full-bodied aromas is always welcome. For many people, the day does not start without a cup of coffee. If you recognize yourself in this description, you are in the right place!

This article is for coffee lovers who want to know the names of different types of coffee in English.

"I prefer latte"

Here are several ways to make a coffee. You've probably heard of it before, but now you'll know how to use it in English.

Cappuccino

This type of coffee is a good option for those who do not like the intense aromas of coffee. A cappuccino is a coffee served with milk and milk froth. The expert baristas (those who make the coffee) often draw pretty patterns in the milk froth to serve you a nice cappuccino. It almost makes you want to not touch it! Like other types of coffee, cappuccino is native to Italy.

lath

Latte coffee (or coffee with milk) is another option appreciated by those who do not like their coffee too much. Latte coffee contains even more milk than coffee. Its taste is therefore sweeter than that of a cappuccino.

Espresso

Espresso is particularly appreciated by those who love their strong and intense coffee. The coffee is concentrated and served in a small cup. To make an espresso, hot water must be passed under pressure through finely ground and roasted coffee.

Americans

An american coffee is a coffee made with espresso and hot water. This type of coffee gets its name from its popularity in the United States.

Iced coffee

All the types of coffee we have mentioned so far are served hot. But what if you want coffee during a summer day?

The solution ? An iced coffee! The "iced coffee" is prepared by adding cold milk and ice cubes to a classic coffee, so you can enjoy a good coffee even when the mercury climbs.

Decaf (decaffeinated coffee)

Deca ( decaf ) is a coffee without caffeine, particularly appreciated by those who like the taste of coffee but who are careful with their diet or have a light sleep. Coffee purists, on the other hand, do not really like deca!

Caffeinated coffee

A coffee with caffeine is a regular coffee, the opposite of a deca. It's the one that wakes you up in the morning, which helps you concentrate and recharge your batteries in the afternoon. An excellent way to avoid falling asleep.

Instant coffee

Instant coffee is in the form of a powder to be mixed with hot water. Very handy when you can not prepare a traditional cup of coffee but you need a boost.

Coffee aficionado

This term refers to coffee lovers who can not live without their favorite beverage. They are real experts. They know a lot about coffee, and they usually know how to choose a good coffee.

Barista

This is the term for the person who prepares your coffee when you order it at a coffee shop or brewery.

Aftertaste

The after-taste ( aftertaste ) is the taste that remains in the mouth after drinking coffee. Different types of coffee have different after-tastes. This term does not apply only to coffee, but can be used for any type of food or drink.

Order coffee in a cafe

Here are some of the questions the barista may ask you when ordering your coffee.

Do you take it black?

Meaning: Do you take your coffee without sugar or milk?

Do you prefer skim milk?

Meaning: Do you want skim milk in your coffee?

If you prefer whole milk, you can use the term "whole milk".

Example: I prefer whole milk, thanks.

Do you prefer half-and-half?

Meaning: Do you want 50% coffee and 50% milk and foam?

Coffee makes us stern, serious and philosophical.

Richard Lidell

See you soon ! Stay motivated to learn English ... with a good cup of coffee!

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Who does not know the famous CoffeeShop Starbucks? The Starbucks adventure began in the 70s in Seattle, with 2 key words:  celebrate coffee and its rich tradition and promote human relationships.The CoffeeShop spirit is born! This winning recipe has enabled the opening of 30,000 outlets worldwide  since. A real success.

The Map Of Coffee Drinks To Find At Home

Beyond a place, a universe ultra plebicity, Starbucks is also now recognized for its drinks card. Gourmet drinks, coffee drinks, the menu is varied and interesting. Espresso, ristretto, long coffee, americano, ... have no secrets for the Baristi of these CoffeeShops. Moreover, the main strength remains the care given to the choice of coffee, origins and roasting.

That's why, at MaxiCoffee , we were very curious about the new Starbucks  2019 products ! On this major project, the reference brand of CoffeeShop  has teamed up with Nestlé, which brings its know-how Nescafé® and Nespresso®, to meet all the coffee expectations: ground coffee , coffee beans , capsules  NESCAFE® Dolce Gusto® and Nespresso® capsules .

So we had the chance to preview all Starbucks products before their scheduled release in the fall.

All the experts lent themselves to the game:

Ground Coffee And Starbucks Coffee Beans

We first tested the coffee beans, as well as the ground coffees: the range consists of 3 coffee beans and 3 ground coffees. The 3 coffee beans with 3 different roasts: Blonde, Amber and Brown (ie Claire / Medium and Dark). I tested the coffee beans on a standard espresso coffee grinder to be at the ready of the result you will get at home.

For my part, I preferred the roasting clear that I find less bitter than the others. Medium Roast is nice if you like intense coffee. For the "Espresso Roast", I find it really too roasted for me (for you to see).

For ground coffee, we tested it with a standard electric coffee maker with paper filter . The result rather convinced us. Rich in aromas, the coffees are rather intense and will suit all palets.

Starbucks By Nespresso ® And Dolce Gusto Capsules

The range of capsules is much wider and complete. 6 STARBUCKS by Nespresso® capsules and 5 different drinks for NESCAFE® Dolce Gusto® capsules . 

We are still testing the capsules by Nespresso®, but the first tests are conclusive in terms of crema and intensity. I particularly enjoyed the Sumatra capsules . A subtle taste and aromas revealed.

As you know, I'm not a fan of too intense flavors so the "brown" capsules are a little less to my taste. I have not tested all sorts of capsules yet, especially long coffees. I'll tell you more later;)

Finally, the last capsules to be tested were NESCAFE® Dolce Gusto®. The best for the end? The big advantage of DolceGusto capsules is that you can replicate the gourmet drinks you usually eat at Starbucks. In any case, it's the promise on paper!

After testing, I confirm that the tastes are quite close to those of my memories, especially on cappuccino . But frankly, I tried a presentation with caramel syrup on top and I'm really not talented!

So, if you are interested in these products, you will have to wait a little longer: planned release in Autumn 2019!

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What's better than enjoying a coffee ... in ITALY? An enchanting decor and flavors out of this world will definitely be at the rendezvous. First, it would be important to tell you how to order these drinks in order to drink a coffee like a real Italian!

Italian coffee is totally different from ours. Indeed, their names do not always mean what we think. Take for example the story of a traveler in Italy: as she was familiar with the "Italian" jargon of American coffee, she enters a local cafe and proudly orders a latte. The waiter looks at her with a funny look and answers: "Latté? Caldo o freddo? Which means hot or cold. She spoke a little Italian, so she looks at him funny, saying, "Caldo, of course." He disappears for a moment, comes back, and hands him a cup of what she asked for - hot milk.

A little embarrassing is not it? Fortunately, we are here to share some Italian customs and introduce you to the most popular coffee drinks in Italy!

For starters, in Italy, a "bar" is a café. The number of places labeled with the word "bar" would make you think that all Italians have an alcohol problem. In addition, you should know that most Italians drink their coffee standing at the bar and this, always in the morning. Conversely, Italians never drink in the afternoon to not hinder their digestion.

In addition, for a faster and cheaper service, I advise you to drink your coffee like the Italians: at the bar! Unless you need to rest your feet, do like the locals and order your coffee at the bar. It will cost you half or a third of the price of a coffee ordered at a table.

Recognized as the European country most specialized in coffee, Italy is full of different recipes of coffee. Here are the most popular ones:

Caffè 

In Italy, the word "caffè" naturally refers to an espresso. So when you want an espresso, no need to specify it. Just say "caffè" and you will be served an espresso in a porcelain cup called "tazzina" with a saucer and a stirring spoon.

Cappuccino 

Cappuccino is probably the most famous and loved coffee in Europe. It is an espresso, hot milk and mousse served in a large porcelain cup.

Caffè Latte 

Order a latte in Italy and you might be surprised with a big glass of milk. What we call in Canada a café au lait is a "caffè latte" in Italy. It is composed of ⅓ of espresso, 2/3 of heated milk and some foam. Because of its large amount of milk, this type of coffee is only tasted before 11 pm, like cappuccino.

Caffè macchiato 

In Italian, "macchiato" means spotted, since there is a small stain of milk. This coffee is composed of an espresso in half a cup, stained with hot foamed milk. Not to be confused with a mini-cappuccino.

Moroccochino 

In some areas of Italy, it is also called "Espressino" or "Mocacchino". It is a shot of espresso with foamed milk served in a half-cup of glass for aesthetic reasons. This coffee is also accompanied by a pinch of cocoa added before or after the milk, sometimes both!

Shakerato 

The "Shakerato" is undoubtedly the Italian version of American iced coffee. There is nothing as tasty as a "Shakerato" on a hot summer day, always before 11 am, of course. This drink is an espresso lengthened with sugar, all shaken with ice to give a delicious foamed coffee.

Caffè americano 

The "caffè americano" is also called "acqua sporca" by the Italians, which means "dirty water". Moreover, the "caffè americano" or "American coffee" is lower in caffeine than an espresso, but has a more pronounced taste than a regular coffee. This drink consists of an espresso to which hot water is added only after the espresso has run out. In addition, it is served in a large cup or a glass.

Caffè alla nocciola 

In Naples, you can enjoy a "caffè alla nocciola" or "coffee with hazelnut". This coffee is simply an espresso with hazelnut cream. In some cases, you can even add chocolate sauce or whipped cream.

Caffè con panna 

"Caffè con panna" means in Italian "espresso with cream". This coffee contains a single or double espresso, which is topped with whipped cream. In other places, it is also called Vienna coffee or Viennese coffee.

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