O melhor café do mundo é o café brasileiro, temos quantidade e também temos excelente qualidade. Trabalho com fazenda de produtores de café no Brasil, tenho conhecimento de tipos de café. The best coffee around the world is brasilian coffee. We have quantity, and also we have excellent quality. I work with farm coffee producers here in Brazil, I have knowledge about it. Excellent video and explanation, I follow your channel and I like it so much. Congrats from Brasil, my friend.
Thank you for your wise advice. I’m from Saudi Arabia, and hoping to open a small coffee shop. I would be grateful for any and all advice. Thank you again.
Oily beans?! I had no idea! I enjoy only one (large ;) mug of coffee in the morning and didn't understand why that one brew would be staining my coffee maker and my mug. Thank you for this detailed lesson on coffee :) I've greatly enjoyed you teaching this old lady new foodie tricks, as well as your lovely wife teaching me more about sewing etc. Next time I'm in Italy, I'll ask for your "Canadian" coffee and help the trend along! Thank you (both), again, for sharing of your time and knowledge with the world. I appreciate you both.
One thing to be aware of is that Robusta is what gives many Neapolitan coffees their intensity and flavor. Arabica beans will usually need a darker roast level (like the *$ beans) to give a darker and more intense coffee and can get overly oily. A Arabica/Robusta blend will be richer (also have more caffeine) and more intense without needing to be roasted quite as much. Maybe check out Kimbo Espresso Napoli which they rate at a 10/13 and tastes like it.
I am trying the Kimbo and pleased with the flavors. Regarding Lungo, my machine gives me a little "old coffee" taste when pushing more water through the grind than needed for an espresso shot. My machine has a hot water feature so by adding an equivalent amount of hot water on an espresso shot, bringing it up to Lungo size, I get much better flavor and a little less bitterness. And, like you said, I can sip on it longer.
There are a few things that can either positively or negatively affect your expresso result.... First,... the grind fine vs course, Second,... the packing pressure of the grind in the cup. and lastly the temperature of the water. The grind and pressure of the packing will dictate the amount of hot water and the time it takes to pass thru the grinds....
Now I know . A bag of coffee last me 1 year up to 1.5 year . I don't have a coffee maker , just a container can hold a paper filter , then I put 2 table spoon of coffee then I pour boiled water little by little & keep boiling the water . I get the most out of that coffee beans. After that I clean the container which I bought it years ago 😂 . A cup of coffee cost me 30 cent 🍀☕🧇🥞 But I drink 2 or 3 cups of tea a day .🥓🥚🥚☕😂
I like to roast my own coffee beans. My best overall was a generic green Peruvian. Very intense, with a wonderful aroma & taste. We prefer dark roasts. The beans are quite oily. My 2nd favorite was a Sulawesi Toraja Sapan Minanga. Even darkly roasting the beans it was a much milder coffee in taste only. It had an impressive kick of caffiene that surprised me. This past year, I've been drinking Cafe Bustello for my espresso for quite a while now, which is excellent. Bold in flavor, but not overly amping. We absolutely hate Death Wish, (I only bought it for the bag for my husband as a novelty.( Although it is supposedly the highest in caffiene, it has a horrible taste. We've been gifted 2 more bags this past year & fortunately I have a nephew that loves it. Any coffee I dont like, I use for colonics or simply enemas. The health benefits are astounding btw. But I prefer drinking cappuccino made with 1/2 & 1/2 much more than coffee anyday. I only use spring water, a fine grind & tightly packed in either a Krups espresso machine or a Jura Capresso.
Food Basics carries Kimbo brand espresso and in your area, Fortino's probably carries it as well :) It's a popular brand so your local store may have it as well
I'm sure a year later you know more. There are Robusta beans and Arabica beans. Arabica beans are generally thought to be a higher quality, especially in specialty coffees with a light to medium roast. You seem to be mostly interested in finding a rich, full bodied cup of Joe. Many, many expresso style coffees specificallyintentionally include the robusta beans in their blend not just because of price, but also for flavor (can add to body). Especially, european/Italian brands consumed by natives . I guess I'm just trying to say you are hung up on the wrong thing if you think going for 100% arabica automatically gets you closer to better coffee. The oily beans are over-roasted, and some people (sounds like you a little) like the smokey, slightly/almost burnt, dark chocolate taste. But that's coming from the roast, not from the flavor of the bean. Anyway, good luck in your quest for the perfect cup, but maybe the answer is to keep changing it up.
@@CookingwiththeCoias No prob, was not trying to be critical, just suggesting blends shouldn't necessarily be off your list. Good luck with the channel!
Coffee used to be easy to buy & be very satisfied. Since k-cups & very expen$ive brewing units, all downhill after 20+yrs = wonderful. Now I experiment blend. If a coffee is too strong/bitter (rare or french roast) it is saved to top off a less LaLlave or Lavazza brew. Sad it's come to this state of affairs (to sell 2x the coffee), $igh.
O melhor café do mundo é o café brasileiro, temos quantidade e também temos excelente qualidade. Trabalho com fazenda de produtores de café no Brasil, tenho conhecimento de tipos de café.
The best coffee around the world is brasilian coffee. We have quantity, and also we have excellent quality. I work with farm coffee producers here in Brazil, I have knowledge about it.
Excellent video and explanation, I follow your channel and I like it so much.
Congrats from Brasil, my friend.
Thank you for your wise advice. I’m from Saudi Arabia, and hoping to open a small coffee shop. I would be grateful for any and all advice. Thank you again.
Oily beans?! I had no idea! I enjoy only one (large ;) mug of coffee in the morning and didn't understand why that one brew would be staining my coffee maker and my mug. Thank you for this detailed lesson on coffee :) I've greatly enjoyed you teaching this old lady new foodie tricks, as well as your lovely wife teaching me more about sewing etc. Next time I'm in Italy, I'll ask for your "Canadian" coffee and help the trend along! Thank you (both), again, for sharing of your time and knowledge with the world. I appreciate you both.
Segafredo and of course julius meinl osterich. I live between italy and austria, they know their stuff😊
One thing to be aware of is that Robusta is what gives many Neapolitan coffees their intensity and flavor. Arabica beans will usually need a darker roast level (like the *$ beans) to give a darker and more intense coffee and can get overly oily. A Arabica/Robusta blend will be richer (also have more caffeine) and more intense without needing to be roasted quite as much. Maybe check out Kimbo Espresso Napoli which they rate at a 10/13 and tastes like it.
thanks for your feedback and Kimbo was my old favorite...had it many times :) :) :) Yes, it is good coffee :)
I am trying the Kimbo and pleased with the flavors. Regarding Lungo, my machine gives me a little "old coffee" taste when pushing more water through the grind than needed for an espresso shot. My machine has a hot water feature so by adding an equivalent amount of hot water on an espresso shot, bringing it up to Lungo size, I get much better flavor and a little less bitterness. And, like you said, I can sip on it longer.
Thanks for sharing your tip with us 👍👍 Enjoy.....in fact....I think I'll make myself an espresso right now 😊😊
Have you done a video on how you make your espresso coffee Mr. Coias? Would love to know. Thanks and have a great day!
We are mostly a Lavazza family
Love your channel!!
There are a few things that can either positively or negatively affect your expresso result.... First,... the grind fine vs course, Second,... the packing pressure of the grind in the cup. and lastly the temperature of the water. The grind and pressure of the packing will dictate the amount of hot water and the time it takes to pass thru the grinds....
Now I know . A bag of coffee last me 1 year up to 1.5 year . I don't have a coffee maker , just a container
can hold a paper filter , then I put 2 table spoon of coffee then I pour boiled water little by little & keep boiling the water . I get the most out of that coffee beans. After that I clean the container which I bought it years ago 😂 . A cup of coffee cost me 30 cent 🍀☕🧇🥞
But I drink 2 or 3 cups of tea a day .🥓🥚🥚☕😂
I like to roast my own coffee beans. My best overall was a generic green Peruvian. Very intense, with a wonderful aroma & taste. We prefer dark roasts. The beans are quite oily.
My 2nd favorite was a Sulawesi Toraja Sapan Minanga. Even darkly roasting the beans it was a much milder coffee in taste only. It had an impressive kick of caffiene that surprised me.
This past year, I've been drinking Cafe Bustello for my espresso for quite a while now, which is excellent. Bold in flavor, but not overly amping. We absolutely hate Death Wish, (I only bought it for the bag for my husband as a novelty.( Although it is supposedly the highest in caffiene, it has a horrible taste. We've been gifted 2 more bags this past year & fortunately I have a nephew that loves it. Any coffee I dont like, I use for colonics or simply enemas. The health benefits are astounding btw. But I prefer drinking cappuccino made with 1/2 & 1/2 much more than coffee anyday.
I only use spring water, a fine grind & tightly packed in either a Krups espresso machine or a Jura Capresso.
Thanks for sharing your tips 👍👍😊😊
Where do you buy the Kimbo coffee? I’m from Golden Horseshoe area also
Food Basics carries Kimbo brand espresso and in your area, Fortino's probably carries it as well :) It's a popular brand so your local store may have it as well
I'm sure a year later you know more. There are Robusta beans and Arabica beans. Arabica beans are generally thought to be a higher quality, especially in specialty coffees with a light to medium roast. You seem to be mostly interested in finding a rich, full bodied cup of Joe. Many, many expresso style coffees specificallyintentionally include the robusta beans in their blend not just because of price, but also for flavor (can add to body). Especially, european/Italian brands consumed by natives . I guess I'm just trying to say you are hung up on the wrong thing if you think going for 100% arabica automatically gets you closer to better coffee. The oily beans are over-roasted, and some people (sounds like you a little) like the smokey, slightly/almost burnt, dark chocolate taste. But that's coming from the roast, not from the flavor of the bean. Anyway, good luck in your quest for the perfect cup, but maybe the answer is to keep changing it up.
Thanks for sharing your feedback with us 👍👍
@@CookingwiththeCoias No prob, was not trying to be critical, just suggesting blends shouldn't necessarily be off your list. Good luck with the channel!
Coffee used to be easy to buy & be very satisfied. Since k-cups & very expen$ive brewing units, all downhill after 20+yrs = wonderful. Now I experiment blend. If a coffee is too strong/bitter (rare or french roast) it is saved to top off a less LaLlave or Lavazza brew. Sad it's come to this state of affairs (to sell 2x the coffee), $igh.
What town in italy are you from?
Pacentro Abruzzo 👍