Brewing up a good cup of java for coffee lovers<\/p>\n
Maria Endah Hulupi, The Jakarta Post, Jakarta<\/p>\n
The variety of different coffees is seemingly endless. There
\nis the good old original, spicy coffee and a myriad of exotic
\nflavored coffees, such as vanilla nut cream, butter crunch,
\ncaramel and vanilla.<\/p>\n
But for coffee lovers, nothing compares to the wonderful aroma
\nof a cup of freshly brewed espresso using freshly ground beans.
\nIt is a rare pleasure that can only be experienced in good coffee
\nshops.<\/p>\n
The word \"espresso\" is Italian for express, referring to the
\nfact that espresso should be served immediately after brewing. A
\ngood cup of espresso should have a potent aroma and a flavor
\nsimilar to freshly ground coffee beans.<\/p>\n
But there is more than just aroma and flavor when it comes to
\na cup of joe.<\/p>\n
A passionate coffee lover, Hendrik Suhardiman, explained that
\nthere are four elements used to define the quality of a cup of
\ncoffee: aroma, flavor, body and acidity.<\/p>\n
The aroma gives a hint to the characteristics of the coffee
\nbeans used to brew the coffee. It can be nutty, smoky, fragrant,
\nspicy or chocolaty, among others.<\/p>\n
The aroma can be savored when the coffee lingers in the mouth
\nand the smell penetrates the nasal passages. This is because most
\nof the flavor in a coffee is the result of its aromatic
\ncompounds.<\/p>\n
The flavor depends on the aroma, the acidity and the body of
\nan individual coffee but, generally, the varieties of flavor
\ninclude light, intense and spicy.<\/p>\n
The body of a coffee concerns how it feels in the mouth. The
\nbody refers to its consistency, richness, heaviness and
\nsmoothness.<\/p>\n
The acidity is the tartness of a brewed coffee bean. It is
\ndefined by the kinds of coffee beans used and depends on the
\nroasting process.<\/p>\n
\"A dark roast coffee bean has less acid than medium and light
\nroasts. Acidity is highly valued in America,\" Hendrik explained.<\/p>\n
He added that preparing a good espresso was an art requiring
\nprecision, and coffee lovers had to pay careful attention to the
\ndetails.<\/p>\n
\"It requires quality ingredients and the use of an espresso
\nmachine that uses a specific pressure to force out the crema, a
\ncaramel-colored froth on the surface. If the brewing process
\nfails (to bring out the crema), it means that the process has not
\nbeen properly carried out and will surely affect the taste,\" he
\nadded.<\/p>\n
Hendrik said the ingredients of an espresso should include
\ngood quality and properly roasted coffee beans and pure mineral
\nwater (to avoid the possibility of tap water altering the
\nflavor).<\/p>\n
\"Roasting is important. Beans that has been roasted for too
\nlong may have a stronger bitterness and ruin the flavor,\" said
\nthe owner of DCoffee Connection and Kana Restolounge.<\/p>\n
He also emphasized that freshly ground coffee would provide a
\nbetter taste and aroma, while the acidity and body depended on
\nthe kinds of beans used.<\/p>\n
\"It's better to grind just enough beans for immediate brewing
\nand serving,\" Hendrik said.<\/p>\n
He advised buying a small quantity of professionally roasted
\nbeans for practicality.<\/p>\n
\"Once the coffee package is open, it should be kept in an
\nairtight container in a cool, dry place to prevent contamination
\nfrom other items with a strong smell,\" he added.<\/p>\n
Here are some espresso-based drinks that can be served either
\nhot or cold during informal and intimate gatherings.<\/p>\n
These special drinks will surely lift the spirit and warm up
\nlong nights with special friends.<\/p>\n
Espresso: A rich full-bodied coffee made with an espresso
\nmachine, where a specific pressure is used to force hot water
\nthrough finely ground coffee beans. This process effectively
\nbrings out the flavor of coffee.<\/p>\n
Cappuccino: One-third espresso, one-third milk and one-third
\nfrothy milk, made by passing steam over the milk.<\/p>\n
Cafe Latte: Espresso combined with milk. The ratio is 40
\npercent coffee and 60 percent milk.<\/p>\n
Machiato: A shot of espresso splashed with a dash of milk.<\/p>\n
Coffee Percusso: One-quarter ounce Bacardi, Creme de Cacao and
\nKahlua, one demitasse espresso, topped with whipped cream.<\/p>\n
Coffee Mocha: One-third espresso, one-third steamed milk, one-
\nthird hot chocolate.<\/p>\n
Strawberry Iced Coffee: Ten fresh strawberries, a dash of
\nsimple syrup, enough milk to fill a goblet, whipped cream, ice
\nand enough espresso for flavor and garnish.<\/p>\n
Almond Mocha: One shot of espresso, one ounce of Amaretto.<\/p>\n
Italian Coffee: Half an ounce of Galiano and Amaretto, one
\nshot of espresso and whipped cream.<\/p>\n
Irish Coffee: One ounce Irish whiskey (Old Bushmilles or John
\nJameson), espresso, whipped cream, served in a glass whose rim
\nhas been dipped in simple syrup and then dipped in brown sugar.<\/p>\n
French Coffee: One ounce Brandy, one shot of espresso, topped
\nwith whipped cream.<\/p>\n
Spanish Coffee: Half an ounce of Kahlua and Tia Maria, a shot
\nof espresso, whipped cream.<\/p>\n
Corretto: One shot of espresso with an ounce of Sambuca (or
\nBrandy).<\/p>\n
Calipso: Half an ounce of Meyer dark rum and Tia Maria, one
\nshot of espresso, whipped cream.<\/p>\n
Recipes courtesy of Kana Restolounge in the Landmark Building,
\nJl. Sudirman, Jakarta. Tel: 252-0077, 571-0909.<\/p>",
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