A Convenient Guide for Coffee Grinding
There is a lot to consider when looking for the perfect home-brewed cup of coffee. Even when you buy the best beans from your favorite coffee company (Lola Savannah!), other factors influence the result. There are different brewing techniques, ideal water-to-coffee ratios, water temperature, etc.
But have you considered the consistency of your coffee grounds? With 79% of Americans choosing to brew coffee at home, many underestimate the importance of getting the proper grind, or particle size, to their coffee beans. Let's uncover the importance of coffee grounds consistency and why it's a vital step in making great coffee at home.
While some households prefer buying pre-ground coffee beans, others prefer to grind their coffee beans at home right before making a pot or cup.
When coffee beans are ground, they are broken into much smaller pieces, and thus there is more surface area where oxygen can react with the cells and bring out that distinctive smell and lively flavor. Without the grinding step, proper extraction does not occur, and coffee tastes muddy, dull, and soapy. By grinding your beans at home, not only do you not risk losing any essential qualities of freshness but in fact you enhance the likelihood of getting the best-tasting cup.
And there's more: You can also adjust the coffee grind and experiment with different brewing methods that require different consistency of coffee grounds.
The type of coffee grounds you need for your brewing method can determine the extraction of your coffee. The two ways your coffee brewing can go wrong with the incorrect grind size are under-extraction and over-extraction. Under-extraction can occur when grinds are too coarse and results in a sour, acidic, or salty taste. With coffee grounds that are too fine, your coffee can be over-extracted, resulting in dull, bitter, or a dark cup with no distinct features.
A balanced extraction will produce well-rounded, sweet, and crisply acidic tastes. That's the goal!
Follow this simple guide to learn the main types of grinds and which ones we recommend for each brewing method.
Extra coarse coffee grounds resemble the consistency of kosher sea salt. This consistency of coffee grounds is used for French Press and percolator and is also great for the cold brewing process.
Medium-coarse and medium grounds resemble the look of table salt, respectively. This consistency is best for drip coffee brewing methods.
Fine coffee grounds resemble powdered sugar and are used for espresso brewing, Aeropress, and Turkish coffee.
When you know your preferred brewing method, dial in the consistency of your coffee grounds and keep your household stocked with the best quality coffee from Lola Savannah.
It may take some experimenting, and even a not-perfect cup of coffee is still pretty great.
At Lola Savannah, we work hard to ensure that you experience a consistently excellent cup of coffee, and we want to help make sure your cup of brewed coffee is as good as can be!
What is Coffee Cupping?
Most coffee lovers usually have a "go-to" coffee, whether it's a particular roast, brewing method, or -ahem- favorite coffee company. So what is it that draws you more to one coffee over another? The art of coffee cupping, the term for coffee tasting, is a complex skill to master. Producers and buyers around the world widely use the technique of coffee cupping to check the quality of a batch of coffee. In cupping, coffee's aspects include cleanness, sweetness, acidity, mouthfeel, and aftertaste. Besides being a quality control method, cupping is an excellent way to increase your knowledge about coffee. With practice, you can develop a palate for all the different hidden components within a simple coffee cup and distinguish what flavors draw you in most.
To start developing coffee cupping skills, we will begin with the basic guidelines to identify flavor profiles.
So why is this method called "Cupping?" They named this practice after the specialty deep bowled spoons that professionals use to sample the coffee. First, they grind coffee beans to a coarse consistency, in which they pour over water that's just off the boil in a small bowl. After the grounds steep for three to four minutes, the infusion is mixed, and the foamy layer of coffee grounds is removed from the top of the cup using spoons. The coffee needs to cool before tasting, to allow the flavors to emerge fully.
It's a good idea to focus on typical flavor notes such as nutty, chocolate, or fruity when you are just beginning. Similar to wine, there are endless flavor notes since each harvest can be different. Flavors can be directly affected by weather, altitude, soil, and cultivar.
For a more casual cupping experience, brew up a batch of your favorite coffee using a French press or your preferred method of brewing and pour it into smaller cups. Take your time to appreciate how the coffee smells and the unique flavors on your tastebuds. You can discover nuances you never thought existed in a cup of coffee. If you feel daring, maybe try a new blend of Lola Savannah to put your new coffee knowledge skills to use!
Do you consider yourself a coffee connoisseur? The world of coffee is quite extensive. From the different types of coffee beans and countless creations you can make with coffee, sometimes it's hard to keep up. Here is a list of coffee vocabulary words you can add to your repertoire to talk up any coffee snob.
Acidity: This describes the sharp, snappy quality that makes coffee refreshing, a characteristic of high-altitude-grown coffee beans. Acidity is experienced mainly at the tip of the tongue and is not bitter or sour, as some people assume.
Affogato: Affogato is an Italian term that translates to "drowned." Typically prepared by pouring espresso over vanilla ice cream.
Aroma: This is the scent of brewed coffee, whereas the fragrance of coffee grounds before brewing is called a "bouquet."
Bag: Within the coffee industry, this refers to a burlap sack filled with coffee beans. The weight of a "bag" varies from country to country, but 132 pounds is quite common.
Barista: This term has gained widespread recognition through Starbucks but is an Italian word that refers to all people who make coffee as a profession.
Bitter: This is a characteristic of dark roasts but can also be the cause of over-extraction, too fine of a grind, or low coffee to water ratio when brewing. Bitterness is experienced at the back of the tongue and is a flavor studied among others within the coffee community.
Blend: This is a mixture of two or more different coffee types, typically from one region. This mixture adds depth and complexity to the flavor composition.
Body: This is known as the coffee's texture, the tactile weight in the mouth, and how it feels on the palate. You will see the body listed as a characteristic of different coffee blends; it can range from thin to medium, full, buttery, or syrupy. Discover which is your favorite by experimenting with different blends.
Briny: The refers to the salty sensation that can come from excessive heat after brewing. This characteristic is well known as "Truck-stop coffee," which occurs after a fresh coffee pot is continuously heated for a prolonged period after brewing.
Cappa (or Cappu): This is a short-expression for "cappuccino."
Crema: This is the caramel-colored foam that forms on top of an espresso shot; this occurs when colloids and lipids are forced out into emulsion with the pressure of an espresso machine. The cream acts as a "cap" that retains the flavors and aromatics within your espresso shot. Pro-tip, crema indicates a proper brew. Drink before the crema dissipates, or else you have waited too long!
Dark Roast: This is the term used to describe coffee beans roasted for an extended period to produce a more robust flavor.
Demitasse: A French term that translates to "half cup." Demitasse is a 3-ounce cup used for macchiato or espresso drinks.
Doppio: This is Italian for "double" and is used to order two shots of espresso.
Drip: This is a method of brewing coffee, where you pour hot water over coffee grounds using a French press or filter.
Earthy: This is a term used to describe coffee that refers to the damp earth or soil-like flavors. Earthy elements are typical in Indonesian coffees and have a fresh, smooth quality.
Exotic: This term refers to exotic flavors, often undertones or subtle notes in a coffee's overall flavor, such as "floral" or "berry" qualities.
Fair Trade: This is an economic program that ensures that coffee growers earn a proper minimum wage.
Flavor: When speaking of the flavor of coffee, it is describing all parts of the coffee experience, the aroma, acidity, body, and taste. It is the combination of all sensual elements when drinking coffee.
French Roast: This refers to dark roasted coffee beans, also described as a double roast. Produces a light body yet intense brew that has smoky-sweet characteristics.
Green Coffee: These are coffee beans that a coffee roasting company purchases; the seeds have a green color after being processed and dried. Once roasted, the coffee takes on a dark brown coloring.
Half Caf: This is when you mix half regular brewed coffee with half decaffeinated coffee.
Roast: Roasting is the process that involved heating green coffee beans till they darken and develop rich, complex flavors.
SCA: This stands for Specialty Coffee Association, the roasting institution and baristas' parent organization that upholds standards and practices in the coffee industry.
Spicy: This is similar to spice in other foods and drinks, spice flavors in coffee offer district and different tastes. Spices for coffee such as cinnamon, vanilla, chili, and chai can be detected in different coffee flavors.
Stale: When the coffee is left exposed to oxygen for too long, it becomes flat and loses its flavor. Leaving a bag of coffee open can cause coffee to go stale. Airtight containers stored out of sunlight is recommended to avoid stale coffee.
Sweet: This is a term to describe coffee that means smooth and free from any harsh flavors. This characteristic depends on the coffee bean's actual flavors and the specific roasting technique; it is more subtle than what we typically think of sugary sweetness.
Why we CRAVE coffee!
Did you know that Americans are the world's leading consumers of coffee? We consume up to 400 million coffee cups every day. That's more than 146 billion cups of coffee per year!
What makes this elixir so popular and magical? Beyond the familiar aroma and the sophisticated taste, there are real medical and scientific reasons why your body craves coffee.
Coffee boosts energy:
Caffeine also causes our pituitary glands to kick in; this in turn affects our adrenal glands. When stimulated, our adrenal glands produce Adrenalin, commonly known as the fight-or-flight hormone, which also gives you a burst of energy.
Strengthens your DNA:
Stimulates the central nervous system:
Coffee could be a lifesaver:
Brightens mood and vigilance:
Improves short-term memory:
A significant source of antioxidant:
It's not hard to see why people love coffee! With the various medical benefits and the countless creations you can consume, you can't grow tired of this drink! And with Lola Savannah by your side, we will make sure you enjoy every single cup!
History of Coffee
Coffee has become such a staple in our modern-day lives that it's almost impossible to imagine a time before and without coffee. Coffee beans are the second-most traded raw material worldwide, second only to crude oil in value, generating sales over $55 billion a year. How did these unique beans become such a popular, recognizable part of our lives?
Coffee originated from plants in Ethiopia. These plants are evergreen, meaning that they have green leaves year-round. After three to five years, coffee plants start their flowering process, where small white flowers produce green berries. These berries mature over a year, ripen, and turn red.
Legend has it that, many hundreds of years ago in the Ethiopian highlands, a young goat herder named Kali saw his goats eating some berries they found on a tree, and he noticed that the goats then became so energetic they did not sleep that night. The young man decided to collect some of these berries and share his encounter with the local monastery. The monks became intrigued and experimented with the berries, roasting them and mixing them with water to create a delicious beverage.
By the 15th century, news of the energizing effects of coffee beans had spread from Ethiopia to the Arabian Peninsula. Initially met with controversy and banned on religious grounds, coffee finally got some respect when it was adopted to aid long prayer and study sessions. The popular beverage they called "qahwah" was consumed both at home and in the first coffee houses, public spaces for people to gather, socialize, listen to music, and talk about politics.
With greater travel from Europe to the Middle East in the 17th century, returning Europeans brought coffee back home with them. Once again, coffee was met with fear, and some priests even called it "the bitter invention of Satan." But when Pope Clement VIII tried coffee for himself, he found it so delicious that his approval resulted in its being made available to all Catholics. Soon after, coffee houses were opened in Western Europe and became centers of social activity.
In 1714, the Mayor of Amsterdam gave King Louis XIV of France a young coffee plant; the King added the plant to the Royal Botanical Garden in Paris. Eleven years later, a naval officer named Gabriel de Clieu decided to steal a seedling from the King's coffee plant and took it on a voyage to Martinique in the Caribbean. Gabriel's journey was quite treacherous, and he had to defend himself from attacks by fellow crew members trying to destroy the small plant. The trip was also interrupted by an ambush from pirates, and the crew had to spend a whole day defending themselves. Then a terrible storm nearly sank the ship, and the sailors lost most of their freshwater supplies. Gabriel had to share his water rations with the small seedling for the rest of the journey for them both to survive.
After Gabriel arrived in Martinique, he grew the plant and spread its seed. The coffee harvests that resulted brought such a profit for the French that King Louis forgave Gabriel for his theft and appointed him Governor of the Antilles. Within 50 years, over 18 million plants were on the island, and all the coffee plants across the Caribbean, South America, and Central American (now several hundred million at least) all originated from Gabriel's one stolen seedling.
In 1727 the Brazilian government sent Colonel Francisco de Melo Palheta to French Guiana to acquire some of these moneymaking beans for their economy. The story goes that the French Governor did not want to share the crop, but his wife was rumored to have had an affair with the Colonel and gave him flowers sprinkled with fertile coffee seedlings upon his departure back to Brazil. Brazil's coffee industry took off shortly after that and is now the globe's largest coffee producer, responsible for 30% of the coffee produced worldwide.
Coffee first came to New York, known as New Amsterdam at the time, from Europeans in the 1600s, but the settlers did not take to the drink rapidly. Tea was more predominant until the Boston Tea Party in 1773, where angry protestors boarded ships and destroyed a whole shipment of tea in response to King George III's expensive tea tax. The protest was one of the first events in the American Revolution and the War of Independence and paved the way for coffee to become an American staple.
Coffee continues to inspire and motivate our modern world, and its widespread popularity has made it the world's second favorite drink, second only to water. With such an extensive and rich history, coffee is likely here to stay. And we at Lola Savannah couldn't be happier or more proud to serve some of the world's best beans to you!
Hot Chocolate Coffee Recipe
Looking for Valentine's treats to spoil yourself or someone you love this season? Well, we've got the perfect treat for the coffee lover in your life! Better yet, you get to prepare this recipe with your favorite Lola Savannah coffee blend to make it truly unique and customized.
Here's your list of ingredients:
Add all ingredients except whipped topping to a saucepan over medium-low heat. Stir occasionally until Nutella® melts and components are properly mixed. Serve, top with whipped cream, and enjoy!
We hope this "creamy caffeinated concoction" can spread some joy this season, and comfort you like a warm hug from someone you love.
* Nutella® is a product of Ferrero SpA.
Zen and the art of Coffee Machine Maintenance
We are committed to providing you with the best quality coffee (whole bean beans or ground) so that you can have a fresh cup every time. On our "Coffee Knowledge" blog, we've discussed brewing practices and methods, but have you ever considered how maintenance affects a coffee machine's efficiency? Over time, your coffee maker can collect hard-water buildup, mold, bacteria, or clogs. Here's a no stress cleaning schedule that can help you with regular maintenance, which will help keep your coffee machine germ-free and working better to provide a better-tasting cup of joe.
Brewing leads to the buildup of coffee oils and grounds, and if they aren't removed regularly, your coffee may start to take on bitter or burned flavor-notes. Just like you wouldn't want to drink your coffee out of a dirty cup, we recommend cleaning your carafe and filter basket after every use. It should take only a minute of your time, but cleaning this one thing with some water and a mild detergent frequently can improve coffee quality.
Once a month, you should clean the filter basket holder and any parts that collect coffee grounds and buildup. We also recommend cleaning the water tank of your coffee machine once a month thoroughly. Empty the carafe and filter basket of leftover coffee grounds, and use a soft brush or paper towel to wipe down all areas. If there are removable parts to your carafe, disassemble them and hand wash these pieces with mild detergent. Wipe down your unit with a soft, damp cloth, allow to dry, reassemble, and you'll be ready to brew.
At Lola Savannah, our goal is to make safe, quality products that you'll be proud to serve to your family and friends, and we want to keep it that way!
Coffee Roasting 101
When Lola Savannah started in 1995, we had a simple vision: Roast high-quality coffee beans and have fun doing it. We take pride and pleasure in roasting quality beans daily in our Texas facility to make sure that you get the freshest cup of coffee possible. On today's blog, let's discuss the basics behind the mastery of roasting coffee beans.
Fresh green coffee beans have none of the characteristics of the dark brown, fragrant coffee beans we know and love these days. Green, unroasted coffee beans are rock hard and smell grassy. Unroasted coffee beans, when stored, lose flavor quality at a slower rate than roasted coffee beans, but it is roasting these beans that truly brings out the aroma and flavor.
When green coffee beans are brought to very high temperatures, they transform chemical and physical properties. Fun fact, roasted coffee develops 800 up to 1000 different aroma compounds!
Roasted coffee beans change in color ranging from a light brown, similar to brown sugar, to a rich black, and weigh up to 20% less after the moisture has evaporated. Properly roasted coffee beans are crunchy and ready to be ground up and brewed into a fresh cup of coffee.
Although some people still enjoy roasting their own fresh green coffee beans, commercial retailers started the distribution of roasted coffee products in the early 1900s. It takes a skilled eye to "read" coffee beans during the roasting process, and mere seconds make the difference between a ruined batch and a perfectly roasted batch of coffee beans.
Trust us in knowing we appreciate both the art and the science of coffee, and yes, we're still having a lot of fun doing it!
Coffee and Tea could boost life expectancy
As if we needed another excuse for drinking coffee, this new study shows that extended life expectancy could be achieved by drinking coffee and tea every day. For years research has shown the many health benefits of coffee and tea, individually. Still, this new study shows how enjoying these two beverages throughout your day could lower the risk of premature death.
You might have heard some of the benefits of drinking coffee and tea in moderation. These drinks have shown that they can help regulate weight, optimize metabolism, and boost brain health. New research from the Fukuoka Diabetes Registry ran this study for five years. The researchers observed diet and lifestyle topics, including exercise, whether participants smoked, how much they slept, and their daily coffee and tea intake.
The study concluded that those who drank one cup of green tea every day had a 15 percent lower chance of early death, and those who drank two to three cups had a 27 percent lower chance, whereas drinking four cups had a 40 percent lower chance of premature death.
The people with the lowest odds of early death drank four cups of green tea and two cups of coffee every day.
Best Coffee Storage Tips
There are a couple of misconceptions and myths when it comes to coffee storage. We're here to set the record straight with the best coffee storage tips!
Coffee beans are best stored in dry, cool spaces away from extreme heat and extreme cold. Perhaps you've heard that keeping your coffee in the fridge will keep it fresh longer, but in fact that's not true. Storing your coffee in the freezer or fridge does not promote ideal temperatures. Likewise, keeping coffee on a counter that gets catches sunlight isn't ideal, either.
We recommend storing coffee beans in a dry place, like a cupboard, in an opaque, airtight container. Unlike a clear or transparent container, an opaque container will block out sunlight and protect coffee beans from heat. Using an airtight container, you can protect your beans from oxidization, which can lead to staleness. The less oxygen, the longer your coffee will stay fresh.
And while you can control the humidity and light levels by storing coffee in your fridge, the temperature swings when you open and close the door accelerate the aging process, causing your beans to go stale faster. Another side effect of storing coffee in a fridge is that coffee beans tend to absorb other smells, which means that your coffee might take on different aromas and flavors from other items stored in your fridge. Garlic coffee? No thanks.
The general rules are: watch out for heat, light, air, and moisture to keep those beans fresh because when you're brewing Lola Savannah coffee, you know you're always getting the best!
Festive Holiday Coffee
Here's a fun adult drink for our coffee lovers out there. The best part, you can customize this with your favorite Lola Savannah flavored coffee blend and serve it up hot or cold. Follow along for an easy Lola Savannah twist on the classic cocktail White Russian.
You will need:
However you may be spending the holidays, may they be merry and bright! Happy Holidays from Lola Savannah.
How to repurpose used coffee grinds
Do you prefer fresh coffee that comes from grinding your coffee beans? Well, before you throw out those old used coffee grounds, consider some of these ingenious life hacks on how you can repurpose this precious resource!
-As a deodorizer-
-In your garden-
-As an exfoliant-
It never ceases to amaze us the wonderful world of coffee and how it can improve our lives! Whether you try one of these hacks or not, we've always got you covered for the perfect cup of coffee at www.Lolacc.com.
Coffee Around the World
If you love coffee and traveling, this blog is for you! Coffee around the world looks quite diverse, characterized by different brewing methods and flavored with various ingredients. Today on our "Coffee Knowledge" blog, let us take a trip around the world exploring coffee drinks and be inspired to try something new!
In Austria, a popular coffee drink is Kaisermelange. This drink is prepared by adding a fresh egg yolk and honey to black coffee.
In France, Café Au Lait translates to precisely what it is, black coffee with hot milk.
In Germany, Eiskaffee is a tasty treat where vanilla ice cream is added to coffee.
In Hong Kong, Yuan Yang is a milky coffee drink made with a ratio of ¾ Hong Kong-style milk tea and ¼ coffee.
Italy has a delicious dark drink named Marocchino; this is made with espresso, cocoa powder, and a bit of milk foam.
Ireland, known for this popular coffee version, Irish Coffee is when cream and whiskey is incorporated into black coffee for an adult kick.
In Mexico, coffee is traditionally prepared as Café de Olla. This coffee beverage is brewed in a clay pot and has cinnamon sticks and piloncillo (unrefined sugar) for flavoring.
In Portugal, Mazagran is an iced coffee drink served with sugar and lemon juice.
In Spain and Vietnam, a popular drink both cultures share is coffee mixed with sweetened condensed milk. In Spain, this is called Café Bombón, also known as Ca Phe Da in Vietnam.
Where ever you travel, coffee is always a good idea! And when you can't travel, try one of your favorite Lola Savannah coffee blends in a new way with one of these globally inspired beverages!
Which home brewing method is right for you?
With so many different options today, the choice can seem daunting. Each home brewing process offers distinct advantages for different types of coffee drinkers. Whether you are exploring new possibilities, looking for an upgrade, or want to brush up on your coffee knowledge, let us walk you through the basics! Different brewing methods offer different results; some provide more control, while others offer convenience. Some are more suited for black coffee connoisseurs, and others offer various beverage choices with the click of a button.
First, let's talk about Home Espresso Machines. Espresso machines, first invented in Italy in 1884 became a staple in cafes throughout the 20th and 21st centuries, and are now widely available for home purchase. Smaller and more user-friendly options are appropriate for home use. Espresso machines usually break down into three categories: manual, semi-automatic, and automatic. Most home espresso machines are semi-automatic, meaning you grind the coffee, load the portafilter, tamp, and press a button to start the shot. These machines give you a variety of control that can customize your espresso. Automatic machines are basically the same, but only require you to press the button once to start the process. With a home espresso machine, you can make beverages such as cappuccinos, lattes, and americanos. Although mastering this method takes time and practice, it allows you to experiment with coffee in new ways.
Then there are
Pod and Capsule Machines. If you still want to enjoy an espresso-style coffee experience but prefer more convenience, a pod or capsule machine might suit your needs.
For those who enjoy a less intense brew than espresso,
Filter Machines and Batch Brewers are excellent choices. They offer a completely different type of coffee, are easy to use, and can provide a large amount of coffee in a short amount of time. Batch brewing is excellent for families that drink a lot of coffee because you can brew a whole pot at once and keep it warm for some time. Although this brewing process can sometimes take up to five minutes to extract, the longer brew time will also bring out the more complex and delicate flavor while offering a lighter and cleaner coffee than espresso. Filter- and batch-brewed coffee makes an excellent choice for those who prefer black coffee.
Manual brewing methods, such as pour-over filter coffee and full immersion brewers, require more skill and technique but can unlock different cup profiles. Pour-over brewing extracts crisp, clear notes, more tea-like textures, and generally less acidity.
No matter how you choose to brew at home, we have you covered for all your coffee and tea needs at Lola Savannah!
Recycled Coffee Ground Clothing
For the last few years, innovative companies have been finding new ways of creating textiles to transition the fashion industry to a greener future. Plastic bottles, pineapple leaves, seaweed, and yes, even used coffee grounds are being transformed into functional, eco-friendly clothing items. From jackets to activewear, this trend has many benefits, and not just for the environment.
The coffee grounds used to create the yarn are taken and recycled from some of the world's largest coffee vendors, like Starbucks. This process gives a second life to coffee grounds that would have otherwise ended up in the trash, and the clothing created can be composted at the end of their life, giving it a circular lifestyle.
To create these garments, coffee grounds are processed in a low-temperature, high-pressured environment and made into yarn; this is then woven into a naturally high-tech fabric. The combination offers excellent natural anti-odor qualities, in addition to UV ray protection and quick drying time. It is naturally anti-bacterial and dries 200 times faster than cotton.
This innovative way to create textiles will surely delight coffee enthusiasts worldwide while also eliminating waste globally for a better, brighter future!
"Witch’s Brew" imitation cold brew coffee
We’ve decided to share an imitation version of cold brew for Halloween that you can prepare with your favorite Lola Savannah coffee!
Begin by preparing your coffee in your preferred brewing method, then let sit to chill till completely cooled. Add coffee to a large Pyrex measuring cup to add your flavoring and sweetener. This is the part where you can get creative and customize your coffee to your liking by adding vanilla extract, a creamer of choice, condensed milk, sugar, stevia, simple syrup, cinnamon, caramel, or even chocolate! Mix up this mixture to your liking, whether you prefer a strong coffee drink or something sweet to sip on, then fill the ice cube trays and carefully place in the freezer.
After the coffee has frozen, remove coffee ice cubes from the tray and add it to a glass. Serve with your choice of chilled coffee or with your choice of milk or creamer. As the ice cubes melt, your drink will transform into a magical, tasty, caffeinated treat! Enjoy and Happy Halloween!
Is decaf tea and coffee bad for you?