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How to use up old coffee beans

Posted on April 2, 2014 by Sara Walker

Once roasted, coffee beans quickly lose their flavour and should be used as quickly as possible for a fresh-tasting cuppa. If you’re running a catering business, though, it’s not always possible to estimate quantities correctly all the time and you could end up with some roasted beans left over. These can be stored in the short term in an airtight container, but after a few days shouldn’t be used for brewing, as they’ll taste stale and inferior. There’s no reason to throw them away, though – even stale coffee beans are still useful.

As long as the beans aren’t too old, you can still grind and brew them and use the resulting coffee for cooking with. Coffee is great for adding flavour to savoury dishes, desserts and baked goods alike.

As coffee beans are so porous, a small dish of ground coffee placed in the fridge will absorb any unwanted odours and replace them with the smell of fresh coffee. Replace the dish daily.

If your beans are too stale to use, grind them and use them as plant fertilizer. Ground coffee mixed with soil will gradually release nitrogen. Alternatively, brew the coffee grounds with plenty of water and use the resulting liquid as a plant food. Once you’ve poured off the liquid, you can use the wet grounds as a pest repellent in the garden. Spread thickly around plant stalks, it keeps off slugs and snails without the use of harsh chemicals.

Here at the Wholesale Coffee Company we’ve got a full range of coffee beans, suitable for all commercial and domestic purposes, and you can choose from ready-roasted or green coffee beans, and a variety of blends. All our coffee beans are available in catering-sized packages at great wholesale prices, and we’re always happy to help with any suggestions or advice. For more information, please visit the coffee beans page of our website.

How to cold brew coffee

Posted on March 24, 2014 by Sara Walker

Iced coffee is a delicious drink in the warmer weather, maybe with a scoop of vanilla ice cream, some crushed ice or a few spices added. Traditionally, cold coffee is brewed as hot coffee, then allowed to cool. However, it’s possible to brew the coffee using cold water in the first place – it takes longer, but has the advantage that the jug can be stored in the fridge immediately without waiting for it to cool so that it stays fresher, and also the finished coffee has a mellower flavour as there are no acidic overtones.

Put your normal ratio of freshly-ground coffee and cold water into a large jug or bowl. Give everything a good stir round, then cover the jug and put it in the fridge for at least four hours, or preferably overnight, stirring a couple of times during the process. The following morning, filter out the coffee grounds and taste the finished brew. If it’s a little strong, add some crushed ice , cold milk or more cold water. For a decadent cold summery cocktail, add crushed ice and a measure of Tia Maria, Kahlua or other coffee liqueur, or Irish cream liqueur, and sweeten to taste with icing sugar which will dissolve readily in the cold liquid. For a non-alcoholic version, add a measure of flavoured syrup such as caramel or chocolate.

This cold-brewed coffee is ideal for keeping in the fridge for a refreshing drink in the summer, or using in recipes.

Here at the Wholesale Coffee Company, we’ve got a full range of coffee beans for sale, all at great wholesale prices and suitable for a range of uses and brewing methods. We also stock a wide variety of flavoured syrups, such as Amaretto, cinnamon and gingerbread, to add a little zing to your coffee recipes. For more information, please visit our website at www.wholesalecoffeecompany.co.uk.

Five simple steps to the perfect cup of coffee

Posted on March 22, 2014 by Sara Walker

As a dedicated coffee drinker, the chances are you’ll already have a domestic coffee machine and be brewing your own fresh coffee at home. We’ve got a few simple tips to improve the taste of your daily cuppa and raise it from delicious to absolutely perfect.

1. Use the best quality coffee beans you can.

Here at the Wholesale Coffee Company, we source and supply the best, freshest coffee beans at great wholesale prices. So whether you need espresso beans or roast-your-own green beans, we’re sure to have something you’ll love.

2. Grind your own coffee beans

Coffee beans taste better the more freshly ground they are. After grinding, they start to deteriorate and lose their flavour quickly, so for the best results grind them immediately before using. Grind for the type of brewing method you have in mind, for example espresso requires a very fine grind, cafetieres normally require a coarse grind, filter coffee machines need a medium grind and for your vacuum machine you should use a fine grind. Try to grind the beans fresh each time, but if you do have any left over they can be stored in an airtight container for a short while.

3. Keep your coffee machine clean

Whatever type of brewing method you use, keep your machine clean. Wash it thoroughly with warm soapy water at least once a week, and if necessary disassemble it and clean the constituent parts.

4. Use purified water

To remove any minerals from tap water that could affect the taste of the finished drink, pass the water through a water purifier before boiling it. This can be a simple jug system, or a more sophisticated system fitted to the tap itself.

5. Use a natural filter

If your coffee machine requires a filter, try to source natural filters rather than those made from bleached paper, for the ultimate pure taste.

Making jewellery from coffee beans

Posted on March 20, 2014 by Sara Walker

If you’ve got a batch of coffee beans that have been overlooked in the cupboard and are past their best, you can still make the most of them. Although they won’t be top quality for drinking, you can make them into jewellery.

You’ll need a quantity of coffee beans, some jewellers elasticated cord, a darning needle, some Plasticine and some clear nail varnish or lacquer spray.

Place the first bean on small ball of Plasticine to hold it in place, on a chopping board. Carefully push the needle through the bean. This takes a bit of practice as the bean is quite brittle, so make sure you have plenty of spare beans handy. Pierce the next bean in the same way, and continue until you have enough for your necklace or bracelet.

Cover the chopping board with a layer of aluminium foil, and paint each bean with clear nail varnish or spray them with lacquer spray. Leave them to dry completely before turning them over and coating the back in the same way. Painting the beans in this way will give them am attractive, glossy finish as well as sealing in the coffee smell and making the beans waterproof rather than porous. Dip the end of the elastic cord in the nail varnish as well, and leave it to dry. This will help when stringing the beans.

String the beans together as you wish, either on their own or interspersed with other beads such as glass, metal or ceramic. Tie the ends of the string together as tightly as you can, trim off the loose ends and pull a bead over them to hide the knot.

At the Wholesale Coffee Company, we supply a wide range of coffee beans suitable for every purpose, from green beans to espresso beans. To find out more, please visit our coffee beans page.

Removing coffee stains from silverware

Posted on March 18, 2014 by Sara Walker

The growing popularity of coffee in the late 19th and earlier 20th centuries meant the appearance on the market of many beautifully crafted coffee sets, consisting of fine porcelain cups and saucers, silver pots, milk jugs, sugar basins and spoons. Many antique collectors and coffee connoisseurs appreciate these sets for their attractive appearance and history, and continue to use them for serving coffee on special occasions. As every coffee lover knows, though, coffee does tend to stain pots and spoons in regular use, and with antique sets it’s even more important to keep them in good condition.

The outside of silver coffee pots can be cleaned with silver polish. If possible, use a brand recommended for antique silver and clean according to manufacturer’s instructions. For spoons and the inside of pots and for spoons, though, silver polish would leave a taint that could affect the taste of the drink, so a different cleaning method is called for.

Put on protective gloves, and mix a solution of one teaspoon of borax with 600 ml of hot water. Domestic borax, otherwise known as sodium tetraborate decahydrate, is a mild alkali and looks a bit like bicarbonate of soda. If you have trouble tracking down borax, it can be found online or you could use Borax Substitute, a natural alternative available from larger supermarkets or chemists.

Fill the pot with the solution, and let it stand for about an hour. Occasionally swish the mixture round the pot, taking care not to get any on your skin. When the hour is up, pour out the borax solution and wash the pot with warm water and a dash of washing up liquid. Dry the pot carefully with soft towelling, and when thoroughly dry, buff to a shine with a clean cloth. For spoons, immerse them in the borax solution for an hour then wash and dry.

At the Wholesale Coffee Company, we’re experts on all things coffee. To find out more about us or to browse our range of coffee beans at great wholesale prices, please visit www.wholesalecoffeecompany.co.uk.

Removing coffee stains from textiles

Posted on March 16, 2014 by Sara Walker

Here at the Wholesale Coffee Company, we love all things coffee – with the exception of coffee stains. If you like your coffee strong and black, the chances are that a few drops spilled on a white tablecloth or shirt will defy the best efforts of the washing machine. Here’s how to tackle those stains.

If the fabric is suitable, the item should be treated with a specialist stain removing liquid. If you refer a more natural approach and the stain is still damp, make up a solution of 30g of borax to 500 ml of lukewarm water, put on some disposable gloves and sponge the stain. Domestic borax, otherwise known as sodium tetraborate decahydrate, is a mild alkali and looks a bit like bicarbonate of soda. If you have trouble tracking down borax, it can be found online or you could use Borax Substitute, a natural alternative available from larger supermarkets or chemists.

If the stain has dried on, put a few drops of glycerine onto a clean cloth and gently rub it into the stain. After an hour, rinse through with clean water. If the fabric is machine washable, put it through a wash cycle then let it dry naturally.

Specialist fabrics such as silk and satin should only be tackled by an expert dry cleaner.

These tips should also work to remove coffee stains from upholstery. If your chair or sofa is antique, though, you’ll need to call in a reputable cleaning company to remove the marks as older fabrics are often not colourfast. If you do decide to tackle it yourself, test the cleaning solution on a small patch on the back or underside of the chair, and stop if the dye starts to run.

Removing coffee stains from ceramics

Posted on March 10, 2014 by Sara Walker

If you’ve got a favourite ceramic coffee pot or a mug or cup that’s too delicate for the dishwasher, it will inevitably become stained if you use it constantly. Such stains not only look unsightly, but if allowed to build up for long enough they may even start to affect the flavour of your coffee, so it’s worth having a through clean at regular intervals. Here’s how to get rid of even the toughest stains.

Start by pouring fresh lukewarm water into the pot or cup and leave it to stand for about an hour to loosen the stains. Next, put on protective gloves and mix a solution of 50g borax to 500ml of lukewarm water. Domestic borax, otherwise known as sodium tetraborate decahydrate, is a mild alkali and looks a bit like bicarbonate of soda. If you have trouble tracking down borax, it can be found online or you could use Borax Substitute, a natural alternative available from larger supermarkets or chemists.

Pour your solution into the pot or mug and let it stand for an hour, occasionally swirling the liquid round to make sure it covers the sides. If you get any on your skin, rinse immediately with lots of water. After an hour, discard the solution. Then, mix a solution with one quarter bleach to three quarters water, and pour than into the pot or mug. Let it stand for an hour then pour the liquid away. Wash the item carefully in warm water with a little washing up liquid, rinse thoroughly with fresh water and dry.

Mix a solution of one part household bleach to three parts lukewarm water, and pour it into the pot. Let it stand for an hour. During this time stir it occasionally with a brush.

How do vacuum coffee pots work?

Posted on March 8, 2014 by Sara Walker

Vacuum coffee pots are probably the most visually appealing way of brewing fresh coffee, as the process is clearly visible at each stage and there’s a lot of movement involved. What actually happens when you put that pot on the heat source, though?

The vacuum pot consists of two glass globes, sitting one on top of the other. When assembled, the lower chamber, which contains the water for brewing, is more or less airtight. As the chamber shouldn’t be filled to the brim, the space above the water will contain a mixture of water and air vapour.

When you introduce the heat source, the pressure exerted on the walls of the container and the surface of the water increases with the temperature. When the pressure exceeds the external air pressure, the water is forced up the funnel into the upper chamber which contains the coffee.

Eventually most of the water in the lower chamber is forced through. Once the liquid level drops below the end of the funnel , the system is no longer closed and the pressurised gas in the lower chamber starts to escape through the funnel and ‘gurgle’ through the coffee, which is when the brewing process occurs.

When the coffee has ‘gurgled’ for a minute or so, depending on how strong you like it, removing the pot from the heat will stop the process. The gases in the lower chamber will start to cool, the volume of air will decrease and the internal pressure reduce, forcing the liquid in the upper chamber back down as brewed coffee.

As the pressure between the upper and lower chambers won’t be completely equal, when you remove the upper globe before serving the coffee you’ll need to use a little effort to break the seal.

Here at the Wholesale Coffee Company, we supply a range of coffee beans at great wholesale prices, suitable for every brewing method. For more information, please visit our coffee pages.

How to brew coffee in a vacuum coffee pot

Posted on March 6, 2014 by Sara Walker

Vacuum pots are a brewing method used by coffee connoisseurs to produce a fresh-tasting, sediment free cup of coffee. If you’re new to vacuum pot brewing, here’s our guide to how to brew the perfect cup. As all vacuum pots are slightly different, remember to read your manufacturer’s instructions first.

1. Take the coffee mug you want to use, and use it measure water into the lower globe of the vacuum pot.Count how many mugfuls you need to fill it to at least half full.

2. When the globe is half full of water, put it on the heat source over a high heat, which could be the hob or a gas burner (this will vary by individual model).

3. Put the filter in the upper globe – you may need to lock it into place, depending on the model you have. Your filter could be paper or cloth, and could use clips or springs to fasten so check with your instructions.

4. Measure your favourite ground coffee into the upper globe, allowing two level tablespoons per mug of water used.

5. As the water in the lower globe begins to simmer, put the upper globe on top and give it a good press down to seal it.

6. As the water in the lower globe begins to heat, the pressure of the vapour will force it into the upper globe. Keep an eye on things, and when half of the water is in the upper globe turn the heat down a little.

7. As the water level in the lower globe touches the bottom of the funnel, vapour will rise up the tube making the coffee bubble and gurgle. The length of time you leave this to happen will dictate the strength of the brewed coffee, so leave it from one to three minutes depending on your taste.

8. Take the pot off the heat. As it cools, a vacuum forms and pulls the brewed coffee back down into the decanter. When this process has finished, carefully pull away the upper globe and serve the coffee.

For a full range of coffee beans at great wholesale prices, suitable for use with all brewing methods, please visit our coffee beans page.

Vacuum coffee pots

Posted on March 4, 2014 by Sara Walker

In the 1840s, engineer James Napier developed a method for brewing coffee via a siphon and vacuum system. His method was extremely popular, as it resulted in a cup of coffee that contained no sediment. His apparatus was expensive and fragile by the standards of the day, but modern manufacturing methods mean that vacuum coffee makers are still in use and readily available today.

Napier’s original design was manufactured into the early part of the 20th century, when it began to be overtaken by electric coffee machines. Beautiful versions were created, bound with silver and mounted in metal, to try and counteract the fact that the glass had a tendency to crack when carelessly heated.

The machine consists of two glass globes sitting one on top of the other with a filter in between, water in the lower globe and ground coffee in the upper. When placed on a heat source such as a hob or spirit lamp, steam is forced into the upper chamber and through the coffee. When the machine is removed from the heat, a vacuum is created which draws the now-brewed coffee into back into the lower chamber.

Coffee connoisseurs consider this method superior to many others, as it extracts the full range of flavour from the coffee. Results vary a little according to the type and grind of the coffee, but on the whole there’s less margin for error than with cafetieres and other methods.

If you haven’t tried the vacuum method of brewing fresh coffee, why not give it a go? Aficionados claim it gives a richer, fuller flavour, there’s no sediment or bitter ‘boiled’ taste and no need to buy paper filters. Don’t forget we can supply all your coffee bean needs at great wholesale prices from the coffee pages of our website at www.wholesalecoffeecompany.co.uk.