Founded in 2016, South African company Black Insomnia shot to fame as producers of the ‘world’s strongest coffee’. Touting the product’s top spot on the caffeine scale, an official press release states: “None have been able to reach the unadulterated caffeine content that defines Black Insomnia, nor should any brand attempt to surpass this content in the interest of public health and safety.” The strongest roast available is at 702 milligrams per 12 oz cup – for perspective – a can of Coke only has 34 milligrams. The flavour of this constructed roast is best described as “indulgent, smooth, sweet and nutty”. Get yours now at amazon.com.
The next time you step inside your local cafe or roaster, look them straight in the eye and confidently place your order with a dash of knowledge and flair. Adding a few new words to your vocabulary could result in a whole new take on your favourite bean brew. Here’s what you need to know:
Arabica: The main cultivar of the coffee tree used for most specialty coffee.
Aroma: The smell of just-brewed coffee.
Bloom: Freshly roasted coffee is constantly releasing carbon dioxide. When ground coffee is combined with hot water, the release of gasses increases in what is called a “bloom”. “Blooming” essentially involves preparing coffee for extraction by sitting the ground coffee in hot water, forcing out that carbon dioxide.
Body: The weight of the coffee; how it feels in your mouth, from watery to oily to grainy.
Coffee snob: Folk who only drink specialty coffee and frown on those who don’t.
Crack (first and second): The sound made when coffee beans release gases during the roasting process.
Cup of Excellence: Although you may start referring to your own brews this way, technically it refers to the competition that determines the best coffee bean grown in a particular nation. It’s a not-for-profit program which directly benefits farmers from member countries, and the winners at Cup of Excellence fetch significantly higher prices at auction.
Cupping: The method used to judge the quality and characteristics of coffee beans. Coffee is coarsely ground, then exactingly steeped, scraped, sniffed and slurped.
Espresso: A short black, or 30 millilitre shot of coffee, extracted using an espresso machine.
Estate Coffee: Coffee that has all been grown in a certain region and processed in the same mill. Unlike single-origin coffee, estate coffee may be grown on several different farms.
Single origin: Coffee brewed from beans that have all been grown on the same farm, making it easier to generalize about flavour.
Smallholder farms: Small farms, mostly in developing countries.
Specialty coffee: Coffee that has been sourced with an extra focus on the quality of the bean, from crop to cup.
Third Wave: The new breed of coffee roasters who deal exclusively in specialty beans and who are totally devoted to getting the most out of them by whatever means, including varying roasts (particularly lighter roasts) and filter brewing.
Filter: Coffee that’s made by coffee grounds being steeped with water and passed through a filter to remove all the solid bits.
Green coffee: Un-roasted coffee beans.
Group: The handle of an espresso machine – the bit that holds the ground coffee and the conduit through which your espresso passes.
Micro-lot coffee: The most regulated of coffees. Micro-lot beans have all been grown in the same field, with minimal changes in altitude. All beans are picked on the same day.
Mouthfeel: It’s how the coffee feels in the mouth – maybe oily, bubbly or silky.
Peaberry: A coffee bean that hasn’t separated into two parts. It looks a bit like a football and is known to have an intensified version of the flavour profile of the rest of its crop.
Pull: Espresso shots are “pulled”. It’s a hangover from the days when machines were lever operated.
Coffee is more than just a vessel for caffeine. A wide variety of beans, mix-ins and machines have recently turned coffee brewing into a delicate art. In fact, depending on how you make your morning cuppa, you’re toying with the flavor, nutrition and caffeine content. Here’s a look at seven common brewing methods—in order of most basic to most time-consuming—and what actually ends up in your cup. Check out this gallery from Paste Magazine to see see what’s actually in your cup of coffee.
This year Nike began renovations to its headquarters in Beaverton, Oregon. Among the plans are improvements and expansion, including the installation of a barista station worth $175,000 in the Nolan Ryan building. Really though, coffee and sneakers – is there any better combination?
Location: Danforth Avenue & Carlaw Avenue (map it)
Recommends: Americano and a butter tart
5 Cup Rating: 4.5 cups
Did You Know: This is the second outpost of the rapidly expanding coffee shop. Their first location, which opened in Summer 2014, located adjacent to the Donland’s TTC station surprised all and was a welcome addition to the East end morning commute. The new address on Carlaw will no doubt also please Greektown regulars with the perfect morning cup or a post meal dessert.
All it takes is one. One idea, one entrepreneur and some inspiration. Now Wynwood, Miami’s Arts District is thriving thanks to Panther Coffee. This feature by Jimmy Sherfey on Eater shines a spotlight on the impact a great idea can have on a neighbourhood, its art and culture.
A recent survey on U.S. coffee consumption trends in the workplace by Dunkin Donut and CareerBuilder delivers to us the Top 15 Coffee Drinkers By Profession. Take a peek at this handy graphic Seattle-based illustrator I Love Coffee created to showcase the results.
Appliance City brings us this great read which features a backwards guide to the bean, a brief history of coffee and a review of machines and methods. To top it off, the age old rivalry of coffee vs tea is debated… be sure to check this one out!