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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.

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 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.

Coffee break treat for St David’s Day

Posted on March 2, 2014 by Sara Walker

March 1st is the feast day of St David, patron saint of Wales. Legend has it that he died on that day in the 6th century, and so 1st March is a national holiday in Wales.

Inject a little Welsh flavour into your coffee break this week with these homemade Welsh cakes, a crumbly, moist variety of scone that’s fried rather than baked.

You’ll need:

225g self raising flour
110g butter or margarine, softened, plus extra for greasing
90g sugar
icing sugar for dusting
3 tablespoons sultanas
a freerange egg

You’ll also need a griddle pan (a flat, heavy iron pan) for the cooking. If you have a range or Aga-style cooker, you can also cook the Welsh cakes directly on the simmering plate.

What to do:

Sieve the flour into a large bowl, and add the butter or margarine.
Rub the butter into the flour with your fingertips until the mixture looks like fine breadcrumbs.
Stir in the sugar and dried fruit.
Beat the egg lightly with a fork, and mix it into the dry ingredients. Combine to form a soft dough. If the dough is too dry, add a drop of milk until it just combines.
Flour a worksurface, and turn the dough out. Roll it out to about 1cm thick, then cut it into rounds with a biscuit cutter.
Heat the griddle pan over a medium heat, and rub it evenly with butter. Put the Welsh cakes on the pan and let them cook for two or three minutes each side.
Take them off the heat, sprinkle with icing sugar and serve while warm with a large mug of your favourite coffee.

For a full range of coffee beans at great wholesale prices, suitable for making all kinds of coffee drinks, please visit the coffee beans page of our website.

Coffee hygiene

Posted on February 28, 2014 by Sara Walker

While coffee has many great qualities, one disadvantage it’s known for is staining. While it’s easy to see the effects of this if you spill your drink on a white tablecloth or shirt, the staining building up on your coffee equipment could be more subtle. Over time though, your equipment could become tainted with stale coffee which could start to affect the taste of the drink.

Every so often, it’s a good idea to give your equipment a thorough clean and overhaul to keep your coffee tasting fresh.

For a filter coffee machine:

At least once a week, and more often if you drink a lot of coffee, take the plastic lid off the jug and clean both elements thoroughly with hot water and washing up liquid. Wipe the filter basket and outside of the machine with a damp cloth soaked in hot, soapy water then squeezed out. Rinse the cloth, wipe the machine again then dry it with a clean cloth. If you have a particularly bad build-up of residue, you can run the coffee machine through with hot water with two tablespoons of vinegar added. Afterwards, run it through again twice with water only.

For a cafetiere;

Disassemble the cafetiere completely, including unscrewing the plunger and removing the mesh filters. Wash everything thoroughly in hot soapy water, and dry it all thoroughly before reassembling.

If you’re using the same mug to have a second cup of coffee, it’s better to rinse it out with hot water and washing up liquid before pouring, to make sure there’s no stale residue.

Performing this simple maintenance regularly will stop coffee deposits building up, and keep your favourite drink tasting fresh. For a full range of coffee beans and coffee accessories all at great wholesale prices, please visit our website at www.wholesalecoffeecompany.co.uk.

Jacu bird coffee

Posted on February 6, 2014 by Sara Walker

We recently blogged about Kopi Luwak coffee, a rare and apparently sought after delicacy famous for being processed through the intestinal tract of a palm civet, an animal which looks a bit like a racoon. The civet eats the whole coffee berries, digests the sweet, pulpy outer layer and excretes the coffee beans themselves, which apparently emerge with a mellower, less acidic flavour. The beans are then thoroughly cleaned before being packaged for sale.

Very much in the same vein, we’d now like to introduce you to the Jacu bird. This native of South America looks a little like a pheasant, and has a penchant for picking the sweetest, ripest coffee berries, even flying between different coffee plantations to do so. This differentiates it from the palm civet, who loves coffee so much it’s happy to eat any quality of berry.

As the Jacu bird is so discerning in its appetites, when it excretes the coffee beans it leaves a pile of pre-sorted, top quality beans that are then just collected and cleaned ready for processing. Aficionados say that the coffee bean’s bizarre journey leaves no lingering flavour or aftertaste, and just results in a smooth, high quality brew.

If you’re feeling brave, the best way to try Jacu bird coffee is to order it online. It’s available for sale in small quantities, at prices that match its rarity value.

If you don’t fancy the thought of your coffee beans passing through some form of wildlife before they reach your cup, but you are a fan of great quality coffee, then why not take a look at our coffee bean range? We’ve hand picked the best varieties and blends from a range of countries, all at great wholesale prices – and no wildlife in sight.

For more information, please visit our coffee beans page.

Vietnamese iced coffee

Posted on February 4, 2014 by Sara Walker

Also known as ca phe da, meaning literally ‘ice coffee’, this drink is a traditional recipe in Vietnam. Although it’s normally served black, there’s also a version with milk known as ca phe sua da.

Coffee was introduced into Vietnam in the late 19th century by French colonists, and has since gone from strength to strength due to the favourable growing conditions. It’s particularly well-suited to the Vietnamese highlands, and Vietnam is now one of the major players in the world coffee market.

As fresh milk is limited, traditional Vietnamese coffee is made with sweetened condensed milk, which produces a thick, rich drink.

If you’d like to recreate Vietnamese coffee yourself, you’ll need a Vietnamese coffee filter, available from online retailers. This little metal cup sits on top of the coffee mug, and has dozens of tiny perforations in the bottom to act as the filter and remove the grounds.

Put three good tablespoons of sweetened condensed milk into a measuring jug, and add some crushed ice. Put a few teaspoons of coarsely ground coffee, made from freshly roasted coffee beans, into the top of the filter, sit the filter on the jug and add boiling water. Wait for the water to drip through, then stir vigorously to mix the thick condensed milk and the coffee together. Pour into a glass or mug, and drink. If you like, you can also pour the mixture through a sieve to remove the crushed ice.

This makes a great cooling drink for hotter days, and works perfectly with our Super Forte coffee beans, a blend made from 100% Vietnamese beans. This intense, full blend is already roasted to perfection, but when you grind it, choose a coarser grind that usual for the most authentic results.

For more information about our range of coffee beans and coffee accessories, please visit our main website at www.wholesalecoffeecompany.co.uk.

The story of Colombian coffee

Posted on January 16, 2014 by Sara Walker

Situated in the north west corner of South America, Colombia has had a long relationship with coffee. It’s thought that the beans were first brought to the country in by Jesuit priests, although the date of the importation varies from the 1500s to the 1800, according to different sources.

What’s sure is that the plant acclimatised very well, giving the native coffee beans a rich, smooth flavour. Colombia first exported its own coffee to the rest of the world in 1835, with a tiny offering of just 2000 bags. Now, millions of Colombian beans travel all over the world every year, and form a significant percentage of the global total.

Colombian coffee is exclusively Arabica, as the volcanic soil, dry climate and high altitude of the growing conditions provide a perfect environment.

The country boasts two main coffee growing regions, eastern and central. The central region is sometimes referred to as ‘MAM’, an acronym for ‘Medellin, Armenia and Manizales’. The eastern area is the more mountainous region round Bogota, and the beans from this area tend to be lower in acidity.

In 1927, the Federación Nacional de Cafeteros de Colombia (National Federation of Coffee Growers of Colombia) was founded to help support the small estate growers, and provide uniform controls and guidelines. Under their guidance, Colombian coffee growing has gone from strength to strength.

Although, as with any other product, commercialism has seen the advent of cheaper, lower quality grades of coffee being exported, pure Arabica Colombia coffee is still seen as one of the best in the world. It’s a very versatile coffee that can be blended to make a espresso blend, or drunk as it is.

At the Wholesale Coffee Company, we’re proud to supply expertly-blended beans from a variety of countries. To browse our range, please visit our coffee beans page.