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How does one make a latte at home with an AeroPress and AeroLatte?

A cup of latte is the best way to start your day. It’s a great mood booster too as you can try it in the evening if you had a tiring day. Even if you don’t have the best espresso machines at home to prepare a delicious cup of latte, you can simply make it through your AeroPress or AeroLatte. We provide you the step by step instructions of preparing homemade latte using AeroPress and AeroLatte.

Making Latte at Home with an AeroPress

You can quickly make a cup of latte through AeroPress by following the simple method below:

Step 1 – Use an Aeropress to Boil Water

AeroPress is a coffee making device particularly used to make the coffee stronger. Boil 1 to 2 cups of water for some time until you reach an ideal temperature between 175 degree and 195 degree Celsius which will help you make the perfect latte.

Step 2 – Filter the Aeropress

Add two AeroPress scoops of coffee and grind it using an electric grinder. Make sure that the grind is as fine as table salt or you won’t have an authentic taste. You have to grind it perfectly so that the grind doesn’t sticks together and make a clump. First assemble and later wet the filter in the AeroPress. Filtering will help to remove paper taste from the coffee and enrich the aroma.

Step 3 – Make the Coffee

Third step is to add the ground coffee using the funnel and hot water up to the fill line on the AeroPress. You can use a spoon or paddle stirrer to mix the water and coffee properly so that they blend together perfectly.

Step 4 – Insert the Plunger

Use the plunger and insert it into the Aeropress and press it down. Stop when you hear a long hiss. This is the last step of the process and your latte is ready to be served which is made without using any of the best espresso machines. Read this coffee maker review and you’d be happy to have this great coffee maker by Breville.

Making Latte using Aerolatte

Step 1 – Add Hot Milk to the Mug

For making delicious latte at home using Aerolatte, the first step is to fill hot milk to a third of high sided mug’s height. Use the Aerolatte frother to whisk the milk three or four times.

Step 2- Turn on the Aerolatte Frother

In step 2, you need to place the Aerolatte at the bottom of the mug in a slight angle. Now turn on the aerolatte frother. After turning it on, you will see creamy foam forming at the top.

Step 3- Move Aerolatte Frother

Next step after the creamy foam formed at the top is to move the Aerolatte up and down slowly repeatedly. Follow this action a few times until you see the milk froth at the top. Move the Aerolatte frother at the top once the foam becomes thick.

Step 4 – Coffee’s Ready

Turn off the Aerolatte frother and take it out slowly from the mug. Your coffee’s ready to be enjoyed with your friends and family. You can also add black cocoa or cinnamon at the top of your latte to make it look more attractive and to enhance the taste of the latte.

The Last Words

These are two great methods with which you can make a delicious cup of latte at home. You just need an AeroPress or AeroLatte with you and it is very simple to make a cup of latte. With the help of these methods, one can enjoy the same taste and quality of coffee made using the best espresso machines.

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Kenya AA Fresh Roasted Coffee Beans

Kenya AA Wholesale Coffee Beans

Origin: Africa

This product: Seemingly sweet taste with a wine-like or fruity overtone. At a light roast, the peachy, fruity notes are very apparent. If you want a little kick, the dark roast level will be a little rough but the sweetness will be gone and replaced by a carbon-like taste a lot of people enjoy.

Coffee College 101:
Coffea Arabica is a species of Coffea originally indigenous to the mountains of Yemen in the Arabian Peninsula. It also traces to the southwestern highlands of Ethiopia and southeastern Sudan. The coffee beans are also known as Arabica coffee beans. Arabica is believed to be the first species of coffee to be cultivated, being grown in southwest Arabia for well over 1,000 years. It produces better coffee than the other major commercially grown species, Coffea canephora. It is also known as Robusta, but tastes vary. Robusta is a lower grade coffee used more commonly in traditional grocery store brands like Maxwell House and Folgers. Arabica contains less caffeine than any other commercially cultivated species of coffee. The plants grow to between 9 and 12 meters tall, the leaves are a glossy dark green, the flowers are white and the fruit is a drupe, commonly called a berry that contains two seeds we know as coffee beans. After harvesting, the raw products are known as green coffee beans

Coffee originated in Ethiopia where legend has it a goat herder named Kaldi noticed his goats not being able to sleep at night. After watching them, he discovered that this happened only after they ate an unusual berry from what is now known as a coffee tree.

The leader of an Ethiopian monastery used the berries to make a drink and discovered that it kept him up for the lengthy evening prayer. This discovery of the energizing effects of the berries spread east by way of the monks of the monastery and coffee reached Arabia. It than began a journey which would spread its reputation around the world.

By the fifteenth century, one could find coffee growing in the Yemeni district of Arabia. By the sixteenth century you could find it in Persia, Egypt, Syria and Turkey. At some point, someone decided to process the cherries by pulping them and shedding the fruit. Apparently they thought the drink would taste better if it were made from roasted coffee. Good guess and what a concept!

Coffee was not only drunk in homes. This was the beginning of what we now know today as the coffee house. Before they ever sold whole bean coffee, their popularity was equal to none. You would often find many different social activities inside. It was not only a place to drink coffee and converse, but also a place to listen to music, watch performers and play chess. Sounds familiar right?

Travelers brought back stories of the unusual dark black beverage to Europe. By the 17th century, coffee had made its way to Europe and was becoming popular across the continent. The clergy of Venice condemned coffee at first, as it was introduced to the city in 1615. Pope Clement VIII was asked to intervene because it was so controversial but before he made any decisions, he tasted the beverage. He found it so satisfying that he gave it his approval.

Coffee Geek Stuff

We DO NOT recommend grinding your coffee beans until you are ready to brew. Roasted coffee is porous and will stale very fast after grinding. We recommend buying whole bean coffee.

With Troubadour Coffee Roasting Co., you can buy the best fresh roasted gourmet coffee anywhere. In our opinion, there isn’t a better place to buy coffee or that will sell coffee wholesale.

Every order is roasted to order. Nothing is sitting around a warehouse waiting to be sent out. Be assured your satisfaction is important to us. We package and heat seal all of our gourmet coffee beans in a poly or foil bag with a one way valve to keep air out but also to let CO2 gasses out of the package. This helps to keep your product fresh.

In our opinion and we are slightly biased, Troubadour Coffee: where to buy wholesale coffee beans. The best place for fresh roasted artisan coffee.

When you buy our wholesale coffee bulk, there isn’t any difference in the quality as if you bought it in 1lb bags. It’s all fresh and high quality Arabica coffee beans. So, let’s do business! Be sure to enjoy within 30 days of receiving it. Coffee will stale if not stored properly or used within our recommended time frame. See our coffee storage tips.

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Guatemala Antigua Fresh Roasted Coffee Beans

Guatemalan Antigua Wholesale Coffee Beans

Origin: Central America

This product: Full, velvety body with a rich aroma and sweet taste. I suggest a light roast for best taste and enjoyment. This coffee roasted light will go great with most sweet deserts. Darker roasts in this origin tend to be carbony.

Coffee College 101:
If you are like most coffee drinkers, you probably think you are already getting an awesome cup of coffee. However odds are that you can probably still improve the quality by following these steps:

1. Purified Water at Precise Temperature

Fresh, clean tap water (purified is best) or quality spring water is recommended. Do not use mineral water, distilled water or tap water with any type of odor. It will make your coffee taste bad. The water should be between 195-205 degrees when ready to brew. At this temperature, the coffee will get proper extraction to optimize the flavor oils and caramelized sugars inside the coffee bean. This is hard to accomplish with most home brewers as the heating elements are not heat adjustable nor are they reliable to heat to the proper temperature at all. Good home coffee brewers will cost about $200 but are well worth it and last a lot longer. If you can, try the single cup pour over methods available or other brewing methods such as French press or siphon. The taste difference is remarkable. Google search each method for more information.

2. Brew Just Enough to Drink

Letting your brewed coffee sit waiting is not a good idea. And more so please do not let it sit on the hot plate! This is a good way to cook your coffee. Constant keep warm mode like this will make it taste bitter. If you have to brew more than one cup and are not going to finish is right away, get an air pot of air tight hot container to keep it in. Still drink it within an hour or so but it will buy your more time.

3. Let it Cool

By letting your coffee cool to about 170 degrees (for black coffee) you will not only avoid burning your mouth, you will also get a more enjoyable coffee experience because you will taste the true essence of what coffee is all about: the brightness, the chocolaty notes, the citrus notes, the spices. Its all there, get a little geeky! If you insist on pouring cream and sugar in your coffee, forget #7 and for #8 respectively!

4. Drink it Black

This is the coffee geek purist in me coming out! I used to drink my coffee with cream and sugar all the time until I got into the coffee business years ago. Society decided cream and sugar was the norm because of bad tasting coffee, not because coffee tastes bad. Coffee used to be bitter as a rule, but that was your fathers cup! Most likely the canned stuff from the grocery store. Ick! That is the old-school coffee made from Robusta beans, a low-grade coffee. Today the high quality coffee beans are called Arabica and you get them from coffee houses and artisan coffee roasters. When beans are blended and roasted properly black coffee is not bitter. It may take some getting used to but I assure you that you are missing a lot of great tasting coffee by adding cream and sugar!

5. Throw Out Any Leftover Brewed Coffee

This is part of 6 above, but deserves its own number. If you have brewed coffee left over past an hour in an airpot or air-tight container, throw it out. Brewed coffee has a life span as well and letting it cook itself in a container is not part of it.

6. Throw Out Any Leftover Coffee Beans

Ok let me clarify! By this I mean the coffee that is left over after 21 days. Coffee beans have a life span of approximately 21 days from the day it is roasted. I prefer to drink mine within 10 days but that is just the coffee geek again. If you can span your coffee for use within 21 days of the day its roasted you will get a better tasting and far more superior cup. I know, you are asking how do I know when my Seattles Best or Newmanis Own coffee beans were actually roasted Well, see #1 above for your answer.

7. Rinse and Repeat

That says it all! If you follow these steps I promise you will notice a more flavorful and tasty cup of brew!

Coffee Geek Stuff

We DO NOT recommend grinding your coffee beans until you are ready to brew. Roasted coffee is porous and will stale very fast after grinding. We recommend buying whole bean coffee.

With Troubadour Coffee Roasting Co., you can buy the best fresh roasted gourmet coffee anywhere. In our opinion, there isn’t a better place to buy coffee or that will sell coffee wholesale.

Every order is roasted to order. Nothing is sitting around a warehouse waiting to be sent out. Be assured your satisfaction is important to us. We package and heat seal all of our gourmet coffee beans in a poly or foil bag with a one way valve to keep air out but also to let CO2 gasses out of the package. This helps to keep your product fresh.

In our opinion and we are slightly biased, Troubadour Coffee: where to buy wholesale coffee beans. The best place for fresh roasted artisan coffee.

When you buy our wholesale coffee bulk, there isn’t any difference in the quality as if you bought it in 1lb bags. It’s all fresh and high quality Arabica coffee beans. So, let’s do business! Be sure to enjoy within 30 days of receiving it. Coffee will stale if not stored properly or used within our recommended time frame. See our coffee storage tips.

Read More »

Mexican Chiapas Fresh Roasted Coffee Beans

Mexican Chiapas Wholesale Coffee Beans

Origin: Mexico

This product: Light body with a bit of nuttiness. Suggest medium roast for best taste and enjoyment.

Coffee College 101:

England, Germany, Austria, Holland and France saw such controversy but coffee houses were quickly becoming quite popular. By the mid-17th century, London had over 300 coffee houses. In the mid-1600’s, coffee was brought to New York.

Coffee houses sprung up quickly in the New World but tea continued to be the favored drink. It was not until 1773 when the colonists revolted against a heavy tax on tea imposed by King George. This was known in history as the Boston Tea Party. This event changed the American drinking preference to coffee. How but that (Now you know why roasters today supply us with fresh roasted gourmet coffee. Someone else made us do it!) And it was not until the about 1960s that coffee houses began selling coffee beans.

In 1723, a young naval officer transported one seedling and planted it in Martinique. It is said to have thrived and is credited with the spread of over 18 million coffee trees on the island over the next 50 years. That is a lot of green coffee beans! The Caribbean, South and Central Americas trees bearing green coffee beans are said to have originated from its stock.

The emperor of French Guiana is said to have sent a man by the name of Francisco de Mello Palheta to the island of Martinique for the purpose of obtaining seedlings to bring to Brazil. Only thing was the French were not willing to share. It is said, however he was so handsome that the French Governor’s wife was captivated enough to give him a bouquet of flowers on his departure. Inside it is said that he found enough seeds to start what is today a billion-dollar industry in Brazil.

It took 100 years for coffee to establish itself as a commodity throughout the world. Many forms of travelers: traders, missionaries and colonists had continued to bring seedlings to new lands. New trees were grown the world over and coffee plantations were established. These plantations were in beautiful tropical forests and on rugged mountains. Some nations were born on these new economies and by the end of the 18th century coffee had become one of the world’s most profitable export crops.

Today, the gourmet coffee beans we all know are grown in many countries: Asia, Africa, Central or South America, the islands of the Caribbean or the Pacific. This also includes organic coffee. All coffee beans can trace their heritage to the trees in the ancient forests of Ethiopia. If it wasnt for Kaldi noticing his goats getting goofy, there just may not have been any fresh roasted gourmet coffee in the world today. Thank you Kaldi!

Coffee Geek Stuff:

We DO NOT recommend grinding your coffee beans until you are ready to brew. Roasted coffee is porous and will stale very fast after grinding. We recommend buying whole bean coffee.

With Troubadour Coffee Roasting Co., you can buy the best fresh roasted gourmet coffee anywhere. In our opinion, there isn’t a better place to buy coffee or that will sell coffee wholesale.

Every order is roasted to order. Nothing is sitting around a warehouse waiting to be sent out. Be assured your satisfaction is important to us. We package and heat seal all of our gourmet coffee beans in a poly or foil bag with a one way valve to keep air out but also to let CO2 gasses out of the package. This helps to keep your product fresh.

In our opinion and we are slightly biased, Troubadour Coffee: where to buy wholesale coffee beans.The best place for fresh roasted artisan coffee.

When you buy our wholesale coffee bulk, there isn’t any difference in the quality as if you bought it in 1lb bags. It’s all fresh and high quality Arabica coffee beans. So, let’s do business! Be sure to enjoy within 30 days of receiving it. Coffee will stale if not stored properly or used within our recommended time frame. See our coffee storage tips.

Read More »

Costa Rican Tarrazu Coffee Beans

Costa Rican Tarrazu Wholesale Coffee Beans

Origin: Central America

This product: Sweet, light and full bodied with a pleasant aroma. Costa Rican coffee is probably the most perfectly balanced coffee ever. Suggest light roast as this bean will be nice and sweet at this level. If you like a punch we can roast it dark but it will be much bolder, and the sweet will be pretty much gone.

Coffee College 101:
If you are like most coffee drinkers, you probably think you are already getting an awesome cup of coffee. However odds are that you can probably still improve the quality by following these steps:

1. Use Quality Coffee Beans

Stay out of the grocery stores! OK that is a serious statement, but seriously do not buy coffee beans at the grocery store. No one knows when it was roasted and that is a critical, key point in coffee freshness. These beans are known for being stale, whether they are in the gravity bins (especially stale!) or bagged (usually stale!). No one really knows how long the beans have been in the bins or bags. Buy your coffee from an area independent coffee shop or artisan coffee roaster that can verify the roasting date. This is the only way to know you are buying freshly roasted coffee beans of gourmet quality. Their reputation is on the line so they strive for the best quality coffee freshly roasted.

2. Store Properly

Remove your beans from the original bag and put in an airtight container like Tupperware or Glad Ware. The more opaque the container, the better to keep harmful light out. Extreme light like keeping coffee in a glass jar on the sink can cause deterioration of your beans, allowing your final cup of coffee to taste flat or stale.

Do not store in the freezer or refrigerator. Keep them in an airtight container in a cool, dry and dark place like a cupboard or pantry. Refrigerators harbor many odors and coffee is very porous. It will act like a sponge to odors whether it�s ground or whole bean. Freezers can cause freezer burn, and the flavor oils to crack and lose flavor. These oils are where the flavor is. Storing in the freezer freezes the surface condensation each time the coffee is taken out of the freezer.

Excess moisture will cause your beans to stale faster and shorten the life span of your coffee so a cool, dry and dark place it recommended for storage.

3. Proper Grind and Grind Just Before Using

The grind of the coffee matters. Your Flavored coffee bean should be ground for the type of brewing method you are using. Coarse for French press and single serve, fine for espresso. The in betweens matter but for most auto-drip makers your grind should be just finer than coarse meaning that when you rub it between your fingers the grinds should feel similar to typical bread crumbs. Espresso grinds should feel like somewhere between sugar and powdered sugar. Also, by using a burr grinder your coffee will receive less friction than a typical blade grinder giving your grinds less chance to get scorched during grinding.

Coffee is very porous and will absorb odors and air (oxygen) very fast. Oxygen will make your coffee taste really bad! So, the longer your coffee is ground and not used the longer it has to stale and make a bad cup.

4. Measure Properly

Weigh your coffee before you grind it. To make a good, well-rounded cup of coffee you should use approximately .75oz (22g) of coffee beans to every 8oz of cold water. You can +/- to taste but this is a good starting point.

Coffee Geek Stuff

We DO NOT recommend grinding your coffee beans until you are ready to brew. Roasted coffee is porous and will stale very fast after grinding. We recommend buying whole bean coffee.

With Troubadour Coffee Roasting Co., you can buy the best fresh roasted gourmet coffee anywhere. In our opinion, there isn’t a better place to buy coffee or that will sell coffee wholesale.

Every order is roasted to order. Nothing is sitting around a warehouse waiting to be sent out. Be assured your satisfaction is important to us. We package and heat seal all of our gourmet coffee beans in a poly or foil bag with a one way valve to keep air out but also to let CO2 gasses out of the package. This helps to keep your product fresh.

In our opinion and we are slightly biased,

Troubadour Coffee: where to buy wholesale coffee beans. The best place for fresh roasted artisan coffee.

When you buy our wholesale coffee bulk, there isn’t any difference in the quality as if you bought it in 1lb bags. It’s all fresh and high quality Arabica coffee beans. So, let’s do business! Be sure to enjoy within 30 days of receiving it. Coffee will stale if not stored properly or used within our recommended time frame. See our coffee storage tips.

Read More »

Where to Buy Coffee Beans

You ask where to buy wholesale coffee beans? Well, from Troubadour Coffee of course! We are artisan coffee roasters. Welcome to Troubadour Coffee Roasting Co! We roast coffee beans, plain and simple. When you buy wholesale coffee beans online from us, your order is roasted to order and shipped the same day.

Whether you are looking to buy roasted whole bean, organic or green gourmet coffee beans or wholesale coffee beans, we should be talking! We guarantee your satisfaction.

Now how do you take your coffee? Two creams, a dozen sugars? Nine Splendas? Lots of high fructose corn syrup in that latte?

Roasted Coffee Beans Start With a Cherry:

Maybe you are more of a purist that loves the delicate nut and chocolate notes of a Guatemalan. How about the sweet caramel finish of the best straight espresso shot in town? Well, before you can drink up Joe or buy roasted coffee beans at all, they first have to be removed from the cherry. Even organic coffee. That is done in a couple of ways depending on the country of origin and it is called the processing method. In addition to the growing regions effect on cup taste, each method of processing helps to give the bean a distinct flavor profile in the overall final taste of the coffee.

The wet process is the process in which the fruit is removed from the seeds (beans) before they are dried. The wet process method is also called washed coffee. In this method the fruit is removed in water and the beans are usually dried on patios in the sun.

Wet processed coffees are like those from South America, Colombia and some from Ethiopia. Most Central Americans like Guatemalan and Costa Rican are wet-processed as well. These coffees are cleaner, brighter, and fruitier. Most countries with coffee valued for its perceived acidity, will process it using the wet-process.

The dry process is another method, also known as unwashed or natural process. It is the oldest method of processing green coffee beans where the entire cherry is cleaned and then placed in the sun to dry on tables or in thin layers on patios, completely intact and the dried cherry is removed after it has dried. This will give the coffee a sweeter taste due to the fruit drying intact.

Most of the coffees produced in Brazil, Ethiopia and India use the dry method. In rainy areas however, it is not practical. However, there are many characteristics that are directly related to the way these coffee beans are processed as well. Dry-processed coffees are like those from Indonesia, Ethiopia, Brazil, and Yemen. The dry-process (also known as the natural method) produces coffee that is heavy in body, sweet, smooth, and complex. This processing method is often used in countries where rainfall is scarce and lots of sunny days are available to dry the coffee properly.

Another method used in Brazil mainly but also used on some farms in Sulawesi, Indonesia and Sumatra. These are known as semi-dry processed coffee (aka pulped natural or semi-wet process). The coffee is prepared by removing the outer skin of the cherry and drying the coffee with the sticky mucilage and the inner skins still clinging to the bean.

As for the pulped natural method of processing coffee beans, eliminating the fermentation stage that removes the silver skin allows for a coffee that has both wet and dry characteristics. Therefore, more sweetness than wet-processed coffees, some of the body of dry-processed and some of the acidity of a wet-processed coffee. This type of processing only happens in countries where there is relatively low humidity and the coffee can be dried rapidly without fermenting. The country that has made this process famous is Brazil. FYI fermentation occurs when the inner slimy mucilage is removed before drying. Pulped coffee beans are put into cement fermentation tanks with water where they are allowed to ferment for 16-36 hours.

Usually re-passed cherries, or floaters as they are also called are discarded but some particularly have a flavor profile that is sweeter than most pulped coffees. These particular cherries float in the water during wet-processing because they have dried too long on the tree before being collected allowing the bean to stay in contact with the mucilage for a longer amount of time before fermentation begins. These are sometimes called raisins as well. This method may be considered a fourth method of processing coffee. However, these coffees are usually very limited.

Artisan Roasted Whole Bean Coffee:

There are natural sugars inside whole coffee beans just waiting to come alive. This is what the roasting process does. Artisan roasted coffee is roasted in small batches (usually 30lbs or less). This assures a more even roast and better overall flavor. Artisan roasters believe that this method allows for more control over larger roasting methods and computer operated coffee roasters.

So, as the bean heats from the inside, the sugars naturally caramelize and permeate the surface. The degree of sweetness and other flavors are directly related to the length of the roasting period. That is why dark (French) roasted coffees usually taste burnt. Dark=burnt coffee sugars. In order to get every nuance and note out of a coffee, it must be cupped. That is, slurped from a spoon. By doing this, the coffee has a chance to literally cover the inside of your mouth and tongue therefore engulfing your taste buds. There really is not a better way to test coffee.

Buy Coffee Beans Direct From the Roaster:

Buying coffee beans direct from the roaster is really the way to go. You are virtually guaranteed freshness and quality. At Troubadour Coffee, we roast just about any type of coffee and you can buy coffee beans online from us. Please look around our site. If artisan coffee interests you, buy from us. You will taste the difference!…

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