How much coffee for a 25 cup percolator?
This mail prompts me to respond to three different issues:
1. The 'recipe' for coffee:
The correct recipe for coffee is 1 part grounds to 6 parts water.
In other words, if you are making coffee with 6 oz. of water, then
you use 1 oz. of freshly ground coffee, or 2 Tbs. This will produce
about 5 oz. of brewed coffee.
I know I've gone into far to great a depth on this issue in other
postings, so I'll just leave it at that here ;->
2. The measures on coffee pots:
If a coffee pot claims to make '25 cups' it probably actually only
makes a little more then 15 'true' cups. This is because a standard
measure for a 'cup' when you are talking about either coffee or tea
is directly related to those small little cups that come with your
china sets (that never have a large enough finger hole for me :-).
And which only hold 5 oz of coffee comfortably, leaving a little
room for milk, sugar, and stiring. Now maybe there is a little more
history for a '5 oz. cup', but the point here, is that a 'cup' is
not necessarily a Cup, and just because you make a "6 Cup Pot Of
Coffee", doesn't mean you will get 6 'Mugs' (which normally hold a
full cup) of coffee from it...
3. Can you really make good coffee in a percolator pot? :
A true percolator pot is 'almost' the worst way to make coffee that has
yet been invented. Actually, it is number two on the list. Hobo Coffee
comes in first :->
There are two cardinal rules of making good coffee that percolators
break:
1. Once coffee is brewed, never let it boil.
This causes bitter coffee.
The very backbone of a percolator pot, is that it 'boils' the water in
the bottom of the pot to push it up the spout and over top of the grounds
in the upper container. While it is possible to get this temperature to
be just slightly under the boiling point and still perform its function,
it is rare to find a percolator that is this highly tuned. And even so,
this temperature is still too high to keep coffee at for more then 5
minutes or so.
2. Never brew coffee 'with' brewed coffee.
This 'over extracts' coffee, and increases the bitterness.
Again, the very definition of percolators is that it pushes the 'brewing'
coffee up and over the grounds time, and time again.
So, if you have a choice, never, ever buy or use a percolator pot for
brewing coffee. If you do, it would probably be best to not even bother
trying to use a gourmet coffee, there is no way the quality of the
coffee would be apparent in the final results.
If you 'must' use a percolator pot, and you want to try to make a
decent cup of coffee. Here are some pointers:
- Make sure the brew basket and pot is well cleaned and rinsed.
- Always start out with fresh cold water.
- Carefully measure the coffee grounds. Using 2 Tbs of grounds for every
6 oz. of water that you are using.
- If you have any control over the 'temperature' that is used for brewing,
experiment a little with only water in the pot. You want the water to
come to a temperature of 200'F. A minimum of 195 and a maximum of 205.
- Make sure that the water level in the pot doesn't touch the underside
of the brew basket.
- Once the pot starts percolating, start timing. It must brew for at
least 6 minutes, and never longer then 8. I would recommend that
you turn it off at 7.
- Once the brewing process is finished. Promptly remove the brew basket
and stem.
- If at all possible drain all the coffee from the pot promptly. Use
pre-heated thermal carafes if necessary.
> Finally, the term 'caffè' is Italian for coffee (what Americans
> call espresso).
Deletia
>Moka/Mokka ......... The kind of coffee you get when you use a stove top
> espresso maker. "It's not quite espresso, so it
> doesn't really fall under that category."
But most folks in Italy just call 'Moka' (which actually might
be a trade name owned by Bialetti) 'caffè'. Things are clear from context.
If you're in a bar or resturant and ask for 'caffè', you get espresso.
If you are spending the night with Zia Rosina and are offered
'caffè', you will get moka--unless Cesare struck it rich and owns a fancy
espresso machine. Either way, don't forget to add the sugar!
--jcd
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*** LIST OF SPECIALTY COFFEE/ESPRESSO DRINKS ***
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It is not possible to present such a list as this without
explanation and a bit of perspective.
There is great variation from region to region (and sometimes
even from shop to shop) in the definition of specialty coffee drinks.
Please keep in mind that the following information is highly
subjective.
Barry Jarrett emphasizes:
"Getting a *precise* definition of espresso drinks is not
possible, just as getting precise definitions of cocktails
isn't possible.... Proportions vary and individual baristas modify.
[for example] Generally, a capp is 1/3,1/3,1/3... although this
becomes blurred when a 'latte' has foam on it. The line between
latte and capp is very vague, and the exact meaning of any of these
terms can vary from shop to shop. E.G.: our regular latte has a
double shot, little or no foam. In Seattle, that's a 'double latte'.
In Australia, a Seattle latte, one shot & no foam, is called
a 'flat white'. "
David Ross adds:
"These lists are pretty useless, since conventions differ by
different parts of the country, and by particular shop within
cities. (The same is true for other coffee conventions - for
example, in Seattle French Roast is considered darker than
Italian Roast, the opposite of the New York convention.)"
As one contributor to the coffee newsgroups perhaps best put it,
if you are fussy about such definitions, then it is better to
order the drink the way you really want it than to rely on the
definitions given below (e.g. order "a single shot of espresso
with equal milk, no foam").
The point here is that when you travel, don't expect the definitions
you are used to to be the same definitions everyone else uses --
again, order it the way you want it and you'll avoid both
confusion and disappointment.
In addition, any of the drinks listed below can have a variable amount
of flavoring syrup added to them. Such syrups are available
in a wide range of fruit, nut, and sweet flavors. Many brands of
syrups have Italian names, though several are manufactured in the US.
With the exception of caff_ mocha, such variations are not listed below.
Finally, the term 'caff_' is Italian for coffee (what Americans
call espresso). The term 'latte' is Italian for milk.
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Espresso ........... [ess-PRESS-o] A 1-2 ounce drink made in by forcing
(caff_) hot water under pressure through finely ground
coffee beans. Typically, espresso beans are
darkly roasted but this is not a requirement.
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(Caff_) Americano .. Espresso diluted (after brewing) with an equal
portion of hot water. Not everyone agrees:
"Not necessarily. In many places an 'Americano'
may be a 'regular' coffee from a coffee maker."
Some definitions of Americano claim it is
espresso being diluted with 'regular' coffee.
But wait:
"...a shot of espresso in a regular cup of coffee?
This is called an 'Early Shirley' at my local..."
"we've had the espresso/coffee combo referred to
as a 'Hammerhead'."
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Breve .............. Espresso with steamed "half & half" (or cream)
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Cafe au Lait ....... Coffee and heated milk in latte proportions,
but using 'regular' coffee (a.k.a. "American
filter coffee") instead of espresso.
The 'regular' coffee should be brewed 'double
strength' to better reflect the heavier brew
ratio used by Europeans (in some places double
or triple the dose used by Americans). Still
another contributor writes "espresso with scalded
milk is a unique prep. Someone here recently
called this drink cafe au lait".
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Cafecito ........... A Cuban coffee drink made from espresso
and sugar.
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Caff_ Corretto ..... Espresso with a dash of an alcoholic beverage,
e.g. sambuca
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Cappuccino ......... [cap-uh-CHEE-no] A shot of espresso with the remainder
being 50% steamed milk and 50% milk foam/froth. An
alternative description is 1/3 espresso,
1/3 steamed milk, 1/3 foamed milk. But again,
this depends very much on the maker. Many places
use more steamed milk and less froth. "Cappuccino
is essentially a latte topped with milk FOAM."
Another contributor states "The foam should
follow the milk to the cup naturally. [if] It is
added with a spoon then [it] is _no_good."
But just the opposite is true in other places.
"I just started working as a barista, here in Berkeley,
about a month ago. When I was shown how to make
Cappuccino's, I was told that a Cappuccino has no
steamed milk - only foam. The place I work is in a
Hotel near UCBerk, and a lot of my customers are
European. One Italian gentleman ordered a cappuccino
from me, and I hadn't let the foam sit long enough
and a *tiny* bit of milk seeped into the shot of
espresso. He asked for another cappuccino,
saying I hadn't made it right, so I asked him how
it was done. He made another one, and it was a jet
black shot of espresso with more than just a dollop
of foam on top."
Referring to the above description, Geoffrey Maugham
writes: "We have always referred to this kind of
cappuccino as a "dry" or "light" cappuccino. You can
tell the difference between a good 1/3-1/3-1/3
cappuccino and a latte by their weight.
Finally, some interesting history on the word
cappuccino, according to the American Heritage
Dictionary:
"The history of the word cappuccino exemplifies
how words can develop new senses because of
resemblances that the original coiners of the
terms might not have dreamed possible. The Capuchin
order of friars, established after 1525, played an
important role in bringing Catholicism back to
Reformation Europe. Its Italian name came from the
long, pointed cowl, or cappuccino, derived from
cappuccio, "hood" that was worn as part of the
order's habit. The French version of cappuccino
was capuchin (now capucin), from which came English
Capuchin. The name of this pious order was later
used as the name (first recorded in English in 1785)
for a type of monkey with a tuft of black, cowllike
hair. In Italian cappuccino went on to develop
another sense, "espresso coffee mixed or topped with
steamed milk or cream" so called because the color of
the coffee resembled the color of the habit of a
Capuchin friar. The first use of cappuccino in
English is recorded in 1948 in a work about
San Francisco."
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Cold Brewed ........ Coffee brewed using cold or lukewarm water.
Usually brewed double or triple strength and
the diluted with water and heated. This
concentrated 'coffee mix' is created by
allowing grounds to steep for several hours.
Said to taste quite different than hot brewed
coffee. (Note: This is not considered to
be espresso.)
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Espresso Con Panna [ess-PRESS-o cone PA-na] Espresso with a dollop
of whipped cream.
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(Caff_) Latte ...... [caf-AY LAH-tay] Espresso with steamed milk and
in some shops, a small cap of foam. It has less foam
than a cappuccino. Definitions blur easily here.
In Australia: " 'Latte' gets you a _glass_ with
a shot of espresso and lots of milk and
some foam - half way between a flat white and a cap.
Seems to have originated as the breakfast drink of
Sydney commuters. Has become infinitely fashionable
due to the need for brass glass holders, which
only the fashionable coffee houses have (the rest of
us wrap the glass in a napkin)"
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Lattecino .......... Espresso with steamed milk and about a half
inch of milk foam on top. (NOTE: This is
commonly served as "latte" in some parts of the
country.) Some enthusiasts feel this name
is a pretentious invention by overly imaginative
coffee shops. On the other hand...
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(Caff_) Lungo ...... A 'long pull' espresso. It is an espresso
diluted by allowing a longer extraction
thereby resulting in a weaker drink.
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Macchiato .......... [mock-e-AH-toe] Some say this is espresso with about
(caff_ m.) a half inch of milk foam (no steamed milk). But some
(espresso m.) strongly disagree. One enthusiast writes of
the above definition: "Surely not. Macchiato
(lit. "marked") is a dash of milk or cream
in espresso." Another writes "the chap who
serves me espresso, and who has been roasting
coffee and selling and leasing machines for
several years ....tells me that Macchiato is
made with half-and-half."
From Australia: " 'Macchiato' has two variations
here - long and short. 'Short' is an espresso (in
the mandatory micro cup) with just a dash of
milk. This is the default at most trad. Italian
mum & dad restaurants. 'Long' is a _glass_ with
two shots of espresso, and small amount of
milk. The peak of macchiato making is to pour the
milk in so slowly that it never makes it to the
bottom of the glass. The resulting layered drink
has been known to inspire fear in the novice drinker.
This the default at coffee houses. Both of these
_seemed_ to have started out in small glasses (about
175ml) but the fashionable have demanded ever larger
glasses - of about 375ml.
Starbucks defines Espresso Macchiato as "1 shot of
espresso in a demitasse [topped with] a small dollop
of foamed milk.
Finally, this somewhat similar variation: "The
coffeehouse I work at serves as Macchiato, a layered
cappuccino. 1/3 steamed milk, 1/3 espresso sitting
on that (not mixed), and finally 1/3 milk foam. When
served in glass, it is quite elegant, and
when drunk, the foam insulates the coffee for
temperatures sake, the espresso hits the palate
first, and finally, the slightly sweet steamed
milk washes the palate. a fine beverage, though
perhaps not the standard."
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(Caff_) Mocha ...... [caf-AY MO-kah] A term of no small controversy.
Depending upon where you are, ordering a 'mocha' might
get you a 'latte' or a cappuccino with chocolate syrup
or hot cocoa. On the other hand, it might just send
the barista thermonuclear -- especially if the
word 'mocha' is not on the menu.
Mocha was a port in Yemen -- a major coffee-growing
country located in southwest Asia at the southern tip
of the Arabian peninsula -- and "it has NOTHING to
do with chocolate!!!!!"
One contributor states "However, my dictionary lists
Mocha as 'a flavoring obtains from a combined
infusion of coffee and chocolate' usage as dating
from the early 19th century (circa 1815 it says)"
For the record, the American Heritage Dictionary
gives the following 5 definitions:
mo+cha n. 1. A rich, pungent Arabian coffee.
2. Coffee of high quality.
3. A flavoring made of coffee often mixed
with chocolate.
4. A soft, thin, suede-finished glove
leather usually made from sheepskin.
5. Color. A dark olive brown.
[After Mocha, a town of southwest Yemen.]
One reader comments "I still don't see why a
Chocolate Latte has a special name when a
Raspberry Latte doesn't."
Starbucks defines caff_ mocha as "enough good quality
chocolate syrup to cover the bottom of the cup,
1 shot of espresso [...] fill with steamed milk
[...] top with a dollop of whipped cream [...] and
lightly sprinkle with cocoa powder".
Finally, one reader sends us "When I was in
New Zealand a popular coffee was a 'mochachino'
which was made by adding hot chocolate to espresso,
it was quite foamy (as foamy as the hot chocolate). "
The term 'mochacino' is apparently also used some
places in the US.
The best advice here is to check the menu before
ordering or ask for a "cappuccino/latte with
chocolate syrup".
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Moka/Mokka ......... The kind of coffee you get when you use a stove top
espresso maker. "It's not quite espresso, so it
doesn't really fall under that category." Don't
confuse this with 'mocha' (listed above).
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(Caff_) Ristretto .. A 'short pull' (stronger) espresso. "A ristretto is
an espresso made with less (half?) the water used
for a regular espresso.
"It is a 'ristretto' or restricted shot, where the
flow of water is turned off early giving a .75 to
1 oz shot instead of a 1.5 to 2 oz shot. VERY stout."
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