Coffee 101
Open your eyes and smell the coffee
It's time we wake up to the fact that we have been drinking stale, poorly prepared, and improperly stored coffee for quite some time now. Stale coffee is coffee that has been sitting on a shelf for an eternity. It grows dull and lifeless. The long periods of greater than a month or more has virtually sucked the taste away by oxidative deterioration. What you are left with is simply a carcass by which when ground up and soaked with water, merely becomes a vehicle to deliver a pungent, dull caffine dose.
It's time we wake up to the fact that we have been drinking stale, poorly prepared, and improperly stored coffee for quite some time now. Stale coffee is coffee that has been sitting on a shelf for an eternity. It grows dull and lifeless. The long periods of greater than a month or more has virtually sucked the taste away by oxidative deterioration. What you are left with is simply a carcass by which when ground up and soaked with water, merely becomes a vehicle to deliver a pungent, dull caffine dose.
The Nine Bar is born
I founded "The Nine Bar" after realizing the above. I sought out to create coffee blends, freshly roasted, to satisfy even the most discerning coffee fanatic.
On the "coffee 202" page, you can find out how to brew an exceptional cup of coffee.
I founded "The Nine Bar" after realizing the above. I sought out to create coffee blends, freshly roasted, to satisfy even the most discerning coffee fanatic.
On the "coffee 202" page, you can find out how to brew an exceptional cup of coffee.
History has gone astray
Thanks to some coffee companies efforts, some people, especially on the western half of America, have been lead to believe that black, oily beans are the best. NO. Not necessarily.
Thanks to some coffee companies efforts, some people, especially on the western half of America, have been lead to believe that black, oily beans are the best. NO. Not necessarily.
Essence of Life-force
Think of the oils as the lifeblood of the bean. If you see a been like that, realize that you are looking at small briquette of near charcoal quality, with all of it's essence, aroma and flavor bled out onto the surface of the bean.
Now, don't get me wrong. The darker roasts will produce some oils on the surface, but in the world of roasting, there is a finite sliver of time between a scrumptious dark roast, and a charred coffee bean.
Think of the oils as the lifeblood of the bean. If you see a been like that, realize that you are looking at small briquette of near charcoal quality, with all of it's essence, aroma and flavor bled out onto the surface of the bean.
Now, don't get me wrong. The darker roasts will produce some oils on the surface, but in the world of roasting, there is a finite sliver of time between a scrumptious dark roast, and a charred coffee bean.
Sensory perception
Nothing can replace the keen awareness of our senses (sight, smell, taste, etc.). Therefore we have great tools to appreciate the creation of the perfect cup. In other words, don't place your complete faith in an "automatic"' machine. You must place it in yourself. This is the beauty of coffee. Each individual taste receptor on your tongue will send the message to your brain telling you what it senses. Your brain will identify the individual nuances of coffee described in the literature hundreds of ways. You brain has probably been telling you for quite some time, "Is this all there is to taste?"
Nothing can replace the keen awareness of our senses (sight, smell, taste, etc.). Therefore we have great tools to appreciate the creation of the perfect cup. In other words, don't place your complete faith in an "automatic"' machine. You must place it in yourself. This is the beauty of coffee. Each individual taste receptor on your tongue will send the message to your brain telling you what it senses. Your brain will identify the individual nuances of coffee described in the literature hundreds of ways. You brain has probably been telling you for quite some time, "Is this all there is to taste?"
Freshly roasted coffee is the key
Look deeper into quality freshly roasted coffee, look into roast dates. Look into shelf time. Order and consume only as much freshly roasted, and immediately freshly packed coffee that you can consume in two weeks. And reorder it again, and once you have done this, you will never settle for less.
Look deeper into quality freshly roasted coffee, look into roast dates. Look into shelf time. Order and consume only as much freshly roasted, and immediately freshly packed coffee that you can consume in two weeks. And reorder it again, and once you have done this, you will never settle for less.
How do we find out about real good coffee?
Well, you taken the first step by coming to "The Nine Bar". First, find a coffee that you think that you would really like by our description, (all of our coffees are unique custom blended creations). Once the order is received, it is fresh roasted and delivered to your doorstep. Then learn the protocol required to make an excellent cup of coffee or espresso. Read-try-read some more, then try again. Keep following this procedure till you develop the taste that pleases you the most.
Well, you taken the first step by coming to "The Nine Bar". First, find a coffee that you think that you would really like by our description, (all of our coffees are unique custom blended creations). Once the order is received, it is fresh roasted and delivered to your doorstep. Then learn the protocol required to make an excellent cup of coffee or espresso. Read-try-read some more, then try again. Keep following this procedure till you develop the taste that pleases you the most.
Knowledge is key
With some knowledge, and a little bit of practice ,you can make the perfect cup of coffee.
With some knowledge, and a little bit of practice ,you can make the perfect cup of coffee.
Listen to your mouth
Simply follow your own particular tastes. There you will find true bliss.
Simply follow your own particular tastes. There you will find true bliss.
Avoid the most common mistakes
Look, I love the people in the coffee industry. I really do. They really are the cool type of person that you would want to hang out with. But I am a man on a mission to expose the truth about coffee. Dodge the coffee section in the supermarket, unless you can find a coffee that you like that has been roasted in the last two weeks.
Look, I love the people in the coffee industry. I really do. They really are the cool type of person that you would want to hang out with. But I am a man on a mission to expose the truth about coffee. Dodge the coffee section in the supermarket, unless you can find a coffee that you like that has been roasted in the last two weeks.
Get started already
What is the best way to undress coffee, so you can taste it in its native form? Eat the bean? While I've been known to eat my roasted beans, I wouldn't suggest it to just anyone. There are, however, some really good chocolate covered coffee beans out there. I truly believe that when done right, the best way to taste coffee is with a french press, or quality espresso machine. These methods will extract most of the flavor compounds of coffee. Professional roasters perform cupping rituals every morning. It consists of simply pouring near boiling water over the exposed coffee, waiting a few minutes, and slurping the coffee to evaluate the taste nuances. I do this too, but I also prepare coffee every day with my espresso machine and french press to enjoy it like my customers do.
What is the best way to undress coffee, so you can taste it in its native form? Eat the bean? While I've been known to eat my roasted beans, I wouldn't suggest it to just anyone. There are, however, some really good chocolate covered coffee beans out there. I truly believe that when done right, the best way to taste coffee is with a french press, or quality espresso machine. These methods will extract most of the flavor compounds of coffee. Professional roasters perform cupping rituals every morning. It consists of simply pouring near boiling water over the exposed coffee, waiting a few minutes, and slurping the coffee to evaluate the taste nuances. I do this too, but I also prepare coffee every day with my espresso machine and french press to enjoy it like my customers do.
