Howelling Coffee

Did you know:

-As a coffee bean is roasted, it loses weight and CAFFEINE?  That's right, not only does a coffee bean lose approximately 20% of its weight during the roast, it also is less caffeinated the darker it gets.  There is a very common misconception that darker coffee's have more "Go Juice" (Caffeine).  The most common coffee roasting levels are as follows (from lightest to darkest):

• LIGHT ROAST-Light City, Cinnamon and New England.  This is the "First Crack" of the roasting process as it expands during roasting.  A coffee (single origin or blend) that is roasted at this level will have a very light body, and a high acidity level.  There is more caffeine in a light roasted coffee than any other roast level.  The surface of the bean will be a dry or flat brown.
• MEDIUM ROAST-Full City, Medium, Brown, American, Breakfast Roast.  As the bean roasts, it loses acidity and produces a more complex aroma and taste balance.  As mentioned, the bean is losing caffeine and weight as it roasts to this level past the light roast.  There is a slow afterglow in many Medium Roasts, but not as pronounced as most Dark Roasts, see below.  The surface of the bean is getting a bit darker and is starting to shine as it carmelizes.
• FULL or DARK ROAST-Viennese, High Roast, Continental, Espresso, Italian.  This is the "Second Crack".  The bean is near the edge of its roastability.  The full taste of the roast is more evident when brewed.  There is much less acidity, also less sweetness.  Again, the bean has lost more caffeine and more weight.  There is a significant "Afterglow" with this roast.  "Afterglow" is a retro-nasal effect.  After the coffee is swallowed, the oils that have entered the back of the throat past the nasal passage entrance create an aroma back up the nasal passage that creates a more pronounced aftertaste.  The surface of the bean is almost black and is very oily.
• DOUBLE or FRENCH ROAST-The very last stage of a coffee roast.  Almost all of the acidity has been drawn out of the bean.  Most Double or French Roasts have less body and more bitterness.  The "Afterglow" of this roast is more pronounced than any other.  The surface of the bean is now black and very shiny.

-Espresso has less caffeine than coffee.  That's right, again we have another common misconception.  When you order a cappuccino or latte, you are getting less caffeine than you are when you order a cup of coffee.  That is unless, of course, you order your cappuccino or latte with three or four extra shots of espresso in it!  So the next time you need an extra lift, keep these facts in mind and try a coffee with a shot in it!  At Howelling Coffee, we call this one our "Bark at the Moon". 

While we are dismissing some of the mis-conceptions in coffee (i.e., lighter roast = more caffeine), lets put another common mistake to bed., shall we?

• Never pur your coffee in the refrigerator.  You heard it right, putting your coffee in the fridge is one of the worst things you can do for storage.  Water molecules that are present in a refrigerator or freezer all attach themselves to the bean or ground and ruin your coffee. 
• Coffee absorbs everything.  Consider each coffee bean or ground as a small (or very small) vacuum.  Anything that bean or ground touches will either ruin it, or end up in your coffee beverage as undesirable.  If you store your coffee in the fridge where maybe you had a partially sliced onion in a baggie, or a sliced block of cheese wrapped in plastic, you will eventually have cheese and/or onion flavored coffee.  Think about all of the items in your fridge.  Would you want bacon flavored coffee?
• The best way to store coffee is in a ceramic or dark glass, air tight cannister.  Keep the coffee in a temperature stable environment, such as a cupboard or pantry. 

Enemies of coffee are:

• Water- The only time you want water to touch the coffee is when you brew it.  Water is the biggest enemy otherwise.  Humidity affects coffee negatively.  If you live in a humid climate, you should use air tight storage only.  Your refrigerator is very humid and therefore one of the worst places in your house to store your coffee. 
• Light- Keep your coffee in a ceramic or dark glass container.  Light is bad, it heats and stales the coffee by releasing many of the properties that you want in your drink.
• Oxygen- Again, you want to use an air tight container to keep air from staling the coffee.  When you smell coffee, the aroma you are smelling is the taste literally leaving the coffee before you have a chance to drink those flavors.  You only truly want to smell the coffee when it is brewed and in your cup. 
• Heat- Keep your coffee in a temperature controlled environment, if possible.  With coffee as dark as it is, it attracts light and therefore will heat up just with daylight.  Even if the room is 70 degrees, if your coffee is getting direct light, it will heat up beyond the ambient temperature.

• As mentioned on the "OUR TEAS" page, White and Green teas are considered to have a long list of benefits that aid with treating ailments such as arthritis and many more.  However, if steeped incorrectly, these benefits can all be sacrificed.  White or green teas steeped at a temperature over 175 degrees may taste similar, but do not carry the same benefits that a properly steeped tea will.  Water temperature over 175 degrees literally kills the beneficial enzymes that are present in the green and white teas.  Be careful at home to use a liquid thermometer and ensure that your water is not too hot for the tea you are making when you place your tea in the cup.  If you are ever curious, just call us.  We may be able to give you the steep time and temperature based on the tea you are enjoying.  If you do call, please have the type of tea leaf ready, that is the first question we will ask you. 
• CLICK HERE for a list of the powerful attributes of tea that include increased metabolism, boosts in the immune system, possible anti-cancer properties, increased mental alertness, etc.