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Buy A Stovetop Espresso Maker

Updated on January 3, 2010

Bialetti Stovetop Espresso Maker

The Bialetti Stovetop Espresso Maker is a complete departure from more expensive and complex standalone espresso coffee makers as it does not need to incorporate a heat source. This Stovetop Espresso Maker is able to make a total of six cups of espresso of two ounces each with ease and a minimum of time. This Stovetop Espresso Maker has a double chamber design which allows it to pressurize the water to a high level to permeate the coffee grounds, providing a very rich, dark, and flavorful cup of coffee which is easily the equal of the standalone machines. The Bialetti Stovetop Espresso Maker coffee has to be tasted to be believed. You'll think it's from a standalone!

Buy A Stovetop Espresso Maker Online

Coffee Chronicles, Part 6

During the coffee harvesting process, if the total ripeness of the coffee bean on the plant itself is awaited there is the possibility that the beans themselves will begin to ferment and become acidic. The entire operation of harvesting is extremely costly and quite complex specifically in the zones of coffee growing which are at high altitudes and on steep mountain sides. There are many philosophies of determining when it is the proper time to harvest a coffee bean and in order to speed up and ease production there has been a tendency in the industry to harvest greener and less ripe beans. This is to facilitate the actual harvesting process as well as transportation.

There is another reason why there has been a turn towards earlier and earlier harvesting of coffee beans and it is to avoid the attack by the Stephanoderes coffea coleopter which tends to favor riper beans. The quality and variety of the harvest varies from zone to zone but one hectare of land, which is equivalent to 2.47 acres, can produce anywhere between 200 kg (441 pounds) and 700 kg (1,543 pounds).

The Roasting of Coffee

The roasting of coffee is not only a science, it is actually an art which has been developed over many centuries to a point where the current roasting processes, when executed by a master coffee roasters using state of the art technological equipment, can bring out the ultimate flavor and aroma of any particular bean.

There are endless number of factors which must be considered whenever roasting beans including the agitation of the beans during the roasting process, the temperature of the air which roasts the beans and the rapidity at which the roasted bean is brought back to room temperature. Hot air jets of approximately 240 degrees C (464 degrees F) are utilized in large roasting areas where the beans are agitated gently so that the hot air is able to come into contact with the entire surface area of the bean.

The principal structural modification that the bean undergoes during this phase is that it loses some of its weight to the evaporation of its water content and various volatile substances within the bean. There's also an increase in volume in the roasted bean versus the raw bean and the formation of a dark brown to almost black surface appearance which is due to the carbonization of the cellulose within the bean and the caramelization of its sugar content.

Continued in Coffee Chronicles, Part 7

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