It seems that we simply cannot get enough of that brown liquid and I predict that there will be even more new coffee houses opening during 2012. Despite all the doom and gloom, sales of coffee do not appear to have been damaged and in some cases are on the increase. As consumers we are, however, becoming much more demanding, and that is great news as it will lead to a much better range of coffees and properly trained baristas (coffee making professionals ). Until quite recently it was deemed acceptable to install machines that, while using whole beans, only required an operator to press a button and, hey presto, real coffee. Not any more, and while I accept that they have a place in the market, the cost of a cup from these should not be any more than €1.
To enjoy a properly made cup of coffee it takes time, skill, and well chosen fresh roasted beans, properly serviced machines, attention to temperature of both the coffee and any milk being added, plus little things like using warm cups, and of course cups that are the right shape and size. When you get all that the price is never an issue, but if it is rubbish always send it back. The next phase of coffee preparation we should see is an expanded choice of beans. There should be a choice of region, ie, Africa, Arabia, Latin America, Asia, Indo Pacific, and also a choice of roasts. A great way to experience this is to buy a Nespresso coffee maker and you will be able to buy an outstanding range of gourmet coffees at a cost of about 45 cents per cup. It is a great way of educating yourself and perhaps your family about the diversity of coffee available.
In countries like Australia and parts of the USA, where gourmet coffee consumption has been alive and kicking for several years, we are starting to see people getting really serious about coffee and food matching. This is the same kind of thing as wine and food matching and can be great fun and rewarding. The obvious pairings are the ones most of us know already, chocolate, donuts, biscotti, Danish pastries, carrot cake, and oatmeal cookies, but if you would like to experiment I suggest you google ‘coffee and food matching’.
Here in Ireland we have a great tradition of knowing when a barman has pulled a perfect pint and a really well made coffee is not that different, it will have a great head (crema ) it will be the right temperature, it will have a certain body, and the first sip will bring a smile to your face. Wouldn’t it be great if we could create a reputation for our coffee that was as good as our reputation for Guinness? See how closely a good espresso resembles a pint of Guinness in the picture.
In the past there has been a lot of publicity about the fact that caffeine can be bad for you, and sure enough, it is a mild addictive stimulant. It does have modest cardiovascular effects such as increased heart rate and increased blood pressure, however you do need to consume a lot every day to put you at risk. There are also studies that show health benefits to moderate coffee consumption, ie, two or three cups a day. Studies have shown that the risk of type 2 diabetes is lower among regular coffee drinkers, also there is less chance of developing gallstones, and it reduces the risk of Parkinson’s disease. These words of wisdom were gleaned from a Harvard Medical School publication. Still on the subject of health, I have often been asked if decaffeinated coffee is bad for you. There are two methods used to make decaffeinated coffee in the industry, one uses a chemical called methylene chloride and the other is called the Swiss water method. There is no evidence that methylene chloride causes any health issues, however people just do not like the sound of it and, if given the choice, most will opt for decaf that has been made by the Swiss process. Maybe it is the fact that methylene chloride is used as a paint solvent, among other things.
I heard a comment on a radio show that said “going out for coffee is the new going out for dinner”, and there may be a fair bit of truth in that statement. People need to meet their friends occasionally, and if they cannot afford dinner, well, perhaps they can afford a really good coffee and their favourite cake. If that is so then really good coffee houses should do well in 2012, and maybe I will be writing about the explosion in gourmet coffee by 2013.
Happy New Year.
