Blenz Coffee shops throughout BC are reintroducing their Americano as an alternative to drip coffee, promising the freshest, most perfect perk-up.
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Blenz Coffee Offers their Americano as the Freshest, Most Perfect Perk -Up
Tuesday, January 5th, 2010How do you make your coffee?
Monday, September 7th, 2009
Making the perfect cup of coffee is something different for everyone. It is an art and a science, that is not only affected by the coffee that is used, but also the equipment. The water, the water temperature, the time the water is in contact with the coffee, the grind, the type of filter, all play an important role in determining the flavor. Fine tuning these aspects is the art of making the ultimate cup of coffee.
Here are the three main principles :
1- The Water: It is important to use fresh water that you like. Since coffee is 98% water the taste of the water will come through in the coffee. The better the water you start with the better the flavor of the coffee.
2- The Coffee: Choose premium fresh whole beans suited to your taste. There are two principal species of coffee: Arabica and Robusta. Arabica beans are the choice beans with more flavor and less caffeine. Robusta beans have more caffeine and are more « robust » and are usually used in blends. At Blenz we only use premium Arabica Beans. The origin of the beans and the roast will determine the flavor. Roasts vary from light to very dark. Light roasts have a smooth, delicate aromatic taste, medium to medium dark roasts are slightly stronger, with a full-bodied balanced taste, and dark roasts are bold with smoky undertones.
3- The Grind: Use the proper grind finesse and grind just prior to brewing. The variation in the grind depends on the type of filter you use. We prefer paper filters because they allow you to use a finer grind, thus allowing a full extraction and more contact time with the water. Permanent filters require a slightly coarser grind therefore the extraction rate is reduced. A general rule of thumb for grinding is the longer the brew process the coarser the grind.
For more information on this and other coffee visit the BlenzStore
A little info on coffee from Brazil…..
Sunday, April 19th, 2009Coffee was introduced in Brazil by Francisco de Mello Palheta in 1727 from Cayenne, French Guiana. Today, Brazil is the world’s largest coffee producer and is becoming a significant player in the specialty coffee industry. Bourbon, Typica, Caturra, and Mundo Novo coffee varietals are grown in the states of Paraná, Espirito Santos, São Paulo, Minas Gerais, and Bahia.
Today, Brazil coffee beans are not only used for coffee blending. We carefully select beans that will complement and amplify their diverse characteristics. This creates a smooth and mold roast with a noticeable tang that lends itself to the perfect after dinner brew.
For more information on this and other coffee visit the BlenzStore
How to make the perfect cup of coffee
Wednesday, April 15th, 2009Making the perfect cup of coffee is something different for everyone. It is an art and a science, that is not only affected by the coffee that is used, but also the equipment. The water, the water temperature, the time the water is in contact with the coffee, the grind, the type of filter, all play an important role in determining the flavor. Fine tuning these aspects is the art of making the ultimate cup of coffee.
The three main principles :
1- The Water: It is important to use fresh water that you like. Since coffee is 98% water the taste of the water will come through in the coffee. The better the water you start with the better the flavor of the coffee.
2- The Coffee: Choose premium fresh whole beans suited to your taste. There are two principal species of coffee: Arabica and Robusta. Arabica beans are the choice beans with more flavor and less caffeine. Robusta beans have more caffeine and are more « robust » and are usually used in blends. At Blenz we only use premium Arabica Beans. The origin of the beans and the roast will determine the flavor. Roasts vary from light to very dark. Light roasts have a smooth, delicate aromatic taste, medium to medium dark roasts are slightly stronger, with a full-bodied balanced taste, and dark roasts are bold with smoky undertones.
3- The Grind: Use the proper grind finesse and grind just prior to brewing. The variation in the grind depends on the type of filter you use. We prefer paper filters because they allow you to use a finer grind, thus allowing a full extraction and more contact time with the water. Permanent filters require a slightly coarser grind therefore the extraction rate is reduced. A general rule of thumb for grinding is the longer the brew process the coarser the grind.
For more information on this and other coffee visit the BlenzStore
