Practical Project Management

• The darker any coffee is roasted, the stronger it will taste.
• The darker the roast the lower the caffeine.
• Regular coffee contains less than one calorie per 8-ounce serving, without cream or sugar.
• The correct ratio for producing a perfect extraction using high grade arabica coffee is based on 0.33 ounces of coffee to 6 fluid ounces of water.
• Espresso is any coffee that is brewed quickly under pressure to create a concentrated and heavy-bodied brew.
• The shelf life of green coffee beans is indefinite. Coffee starts loosing its freshness as soon as it is roasted.
• Only 1 to 1.5 pounds of green coffee beans per year is harvested from each tree.
• Arabica coffees from different regions have distinct flavor characteristics, which are enhanced by the time of harvesting, method of processing and the degree of roasting.
• Soil, climate and altitude affect the flavour of the coffe bean.
• Almost all coffee is grown between the tropics of Cancer and Capricorn.
• A coffee bush yields it's first crop of beans after five years
• There are approx 4,000 beans in each pound of ground coffee
• The fruit of the coffee tree resembles a cherry and it normally contains two seeds, coffee beans. These two beans are of a round-oval shape, convex on the outside and flat inside. If only one seed is produced it grows the shape of a pea which is known as the 'Peaberry'; or 'Elephant' if the bean is oversize and of a convoluted shape.
  They are classified as defects but they can demand premium prices if bagged separately because they tend to produce a distinctly flavored coffee.
• In general, the faster the brew cycle, the finer the coffee beans should be ground. Fine for espresso, coarse for the plunger pot.
• The best way of flavoring a coffee is to add a natural flavor extract to the cup just after serving the coffee.
• The best way to adjust strength of already brewed coffee is to add hot water.
• Flavour deteriorates when coffee is left on a heat source, drink it freshly brewed or store it in a thermal carafe.
• Coffee should be brewed at 90 - 96 deg C
• The ideal temperature for steamed milk used in coffee is 66 - 76 deg C.
• An espresso macchiato is an espresso 'spotted' with a dollop of steamed milk foam
• Cappuccino coffee gets it's name from the foam topping which resembles the hooded robe of the Roman Catholic Capuchin Friars.

Jeb Riordan (c) 1999

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