Wake up and smell the DIY coffee
August 12, 2013
It’s hot, it’s sweet and it sure is great to wake up to.
Coffee that is…sadly, Brad Pitt is off the market.
If you’re one of the 10.4 million weekly coffee drinkers in Australia that require a caffeine hit to kick-start the day, the following tips for making a killer cup of coffee will have you more pumped than a triple shot latte on an empty stomach.
2009 AustralAsian Specialty Coffee Association Barista Champion Tim Adams recently spilt the beans on how to perfect your daily brew.
1. Remember, fresh is best
Unlike a good Pinot or – dare we say it – George Clooney, coffee is not one of those things that gets better with age. Appropriate storage is an integral part of maintaining your coffee’s freshness and flavour.
Tim says it is crucial that coffee beans are stored in an airtight container in a cool, dry place.
“To preserve the flavour and quality of your beans, it’s best to keep exposure to air, heat, moisture and even excessive light to a minimum. This will ensure the full-bodied flavour comes through when the time comes to brew your coffee.”
“It’s also advisable that you purchase coffee beans in small batches so they don’t age beyond their optimum brewing point,” Tim says.
2. Embrace the daily grind
Most of us self-confessed coffee addicts are willing to drive out of our way for a great coffee, but sometimes it’s also easy to simply hit the kitchen.
Tim says if you’re keen to create a DIY coffee, be sure to grind your coffee beans fresh each day.
“Grinding coffee beans just prior to brewing a coffee will ensure the beans’ rich flavour comes through.”
3. Don’t scrimp on quality
While purchasing quality, freshly-roasted coffee beans may be a no-brainer, Tim says many coffee-lovers tend to overlook the importance of using high-quality milk in their beloved beverage.
“The best coffees are the ones that are made entirely from first-rate produce. Full cream milk in particular is a key element of a great coffee as the fats in this (otherwise known as lipids) ensure the coffee has a glossy and creamy surface and a great texture.”
“I like to source my milk directly from Maleny Dairies because it’s a great product and you can bank on it being fresh.”
Tim says it’s also important that milk is prepared correctly.
“Milk should never be heated beyond 65 degrees Celsius. In fact, the natural sugars present in milk are best in a coffee when heated to between 55 and 60 degrees.”
All you need is a kitchen thermometer and you’ll be drinking first-rate coffee ‘til the cows come home!
4. Pick your personal profile
Just as the no-fuss business professionals inevitably order flat whites and Gen Y hipsters tend to gravitate towards macchiatos as their drink of choice, Tim claims there is a roast profile to suit everyone.
“Look for a roast profile that suits your brewing method; a light roast works best for plunger and filter coffee and a medium roast is a good choice for espresso and stove top brewing.”
“If you’re more of a Turkish coffee drinker, a dark roast is the way to go.”
5. Turf the tap water
There’s nothing less…erm…mouth-watering than water that tastes of chlorine.
Tim recommends using filtered or bottled water when brewing a coffee as some tap water imparts a strong odour or taste.
“Considering water makes up 90 per cent of an espresso shot, it’s essential that you avoid using water that will change the flavour of your coffee,” Tim says.
Tim Adams has been a barista for more than a decade, and possesses a thorough knowledge of the coffee harvesting, roasting and brewing processes.
He has recently launched Lamkin Lane Espresso Bar in Caloundra, which is rated as the number one coffee outlet on the Sunshine Coast on the Beanhunter website. His seasonal specialty coffee espresso blend is available for purchase in store.
For more information about Lamkin Lane Espresso Bar or Tim Adams Specialty Coffee, visit the Facebook page at www.facebook.com/lamkinlane.
// Ends.
Media contact
Kristen Roder, Fresh PR & Marketing
P: 0406 546 461
E: kristen@freshprm.com.au
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