Selecting And Caring For Stove Top Kettles
By Ned D'Agostino
My kettle is always on the go - I drink tea all times of the day and night and my choice of stove top kettles sits waiting for me to fill it with fresh water and fire it up again.
Choosing the right stove top kettle is important. A cheap old aluminum kettle will do the job but it simply won't last very long. It depends too whether you are using gas or electric to heat it.
Kettles come in dozens of different materials, from glass to the best stainless steel. Consider if you have hard water as well, a kettle that's coated with lime scale will become less and less efficient and if you have gas and leave a kettle to burn that is coated in lime scale inside, you will probably have to throw it away as you'll never get that burned taste out of your water. If you do have hard water containing a lot of lime, it may be a good idea to look for a kettle that has a removable lid. That way you can check and see what the kettle looks like inside, and at the first signs of lime scale, you can simply remove the lid and treat it with one of the many lime scale remover products you can buy in the supermarket. Simply using a water and white vinegar solution regularly you can clean away any light coating of lime scale in any stove top kettles.
If you have gas, you are going to need a much heavier stove top kettle. Old fashioned cast iron ones look great if you have an old-fashioned country kitchen d�cor. Cast iron retains the heat, along with heavy copper bottomed stove top kettles, so if you use your kettle frequently as I do, you are not constantly wasting power, bringing the cold water back up to boiling, it will have stayed reasonably warm.
Glass and Pyrex glass kettles look great in a modern kitchen, but again, beware of lime scale and keep them clean inside; otherwise, they will quickly go from looking elegant to ugly. Glass kettles make me nervous and I just won't use one, though many people do.
High quality stainless steel is always the choice for durable and easy to clean cookware - most restaurant kitchens use stainless steel for everything, it is easily cleaned and looks smart. Check to see that the handle isn't going to melt or get hot, and if you have a gas stove, make sure your stove top kettle doesn't have a wooden handle or any kind of material that can burn or catch fire! My grandmother bought a wooden handled kettle once; it was hinged so you could remove the lid easily. Trouble is, she turned the gas on too high and the handle caught fire!
You need to keep the outside of your stove top kettle clean - they are prone to getting splashed by anything else that is cooking on the stove.Some stove top kettles are sprayed with attractive colored coatings but as soon as you use some scouring powder to remove stubborn grease splashes, the coating comes off, leaving your stove top kettle looking decidedly ugly.
As a tea drinker, one of the most essential parts of any kettle for me is a whistle. I work from home and get totally immersed in what I do, and if I didn't have a whistle on my kettle I am sure I would have gone through a dozen stove top kettles at least this year!
<a target="_new" href="http://whistlingkettles.org/">Whistling kettles</A> come in all shapes and sizes. To find great deals and a large selection of <a target="_new" href="http://whistlingkettles.org/stove-top-kettles/">stove top kettles</A>, be sure to visit our website at WhistlingKettles.org.
Article Source: [http://EzineArticles.com/?Selecting-And-Caring-For-Stove-Top-Kettles&id=6729302] Selecting And Caring For Stove Top Kettles
Saturday, October 20, 2012
Thursday, August 16, 2012
Kitchen Craft Le'Xpress Coffee Grinder with Stainless Steel Hopper
I received one of these as a gift. It took some effort to get it to work at all: The top handle would unscrew itself until I used a file to allow it to site deeper on the axle, allowing the connecting bolt to screw on for real. The handle knob unscrews itself when you crank. The grinding assembly at the core of the unit is held in place by screws which themselves are not solid in the wooden frame so if you aren't extremely careful it will come unstuck.
This seems like more of a novelty device than an actual kitchen tool. I wanted a hand grinder because I'm the only coffee drinker in the house, but it is just not worth the hassle.
James Martin by Wahl Mini Grinder 150W Stainless Steel ZX595
A coffee grinder is never going to be exciting, but one that doesn't work well is going to be extremely short-lived. Woe betide any gadget that gets between a 6am troll and his morning brew. I am that troll.
This James Martin branded grinder from Wahl does the job it is designed for, and does it consistently well. I recently used another grinder for a week, which has a dial to choose the fineness of the grind. It was rubbish. Even on the smallest setting it produced lumpy grounds which made a bad brew.
This grinder keeps it simple - press the button to grind, keep going until you are happy. The semi-clear lid lets you see what is going on and comes off with a short twist.
The blades, after 3 months, are as new and the whole thing gives the impression it will last for a couple of years, which in modern gadgetry is pretty good.
The design is vaguely pleasing to the eye and all-in-all this is a good grinder and, for the price, great value.
Four stars.
Andrew James Coffee, Nut and Spice Grinder - Powerful 150Watt, Stainless Steel Blades
I would rate this as probably the worst item I have purchased ! If you rotate the lever clockwise, the knob unscrews and drops off. The shutter over the bean hopper was extrememly stiff and difficult to move. And to grind enough coffee for two mugs is equivalent to a good work out in the gym I reckon !! Electric burr grinders are now so reasonably priced I would avoid this manual one like the plague ! I have given it one star purely because at least it looks nice !
Friday, August 3, 2012
Kitchen Craft Le'Xpress Cafetiere, Double Walled Stainless Steel, 8 Cup, 1 Litre
The only coffee makers that can possibly compete with this one is the Bodum (or similar makes that cost LOTS & LOTS more)! Look no further, as this is an unbreakable, double walled, fully insulated coffee maker that you will love & cherish forever. I have never seen ONE coffee ground in my steaming hot cup of coffee. The overall impression is one of top quality (the inner strainer mechanism is also very sturdy & well designed). I really cannot see how it could be bettered (and I AM fussy... OCD rules OK)!!!
This is clearly a popular line (as I had to order it 3 times (not solely off Amazon), to be told that "sorry" it was out of stock on the first two occasions. My persistance was worthwhile....
Get yourself one while the getting is good! Highly recommended!!!!!
Kitchen Craft Le'Xpress Tea Infuser, Stainless Steel
Prompt service.
This utensil was of a poor workmanship, as a result it is rarely used as the clasp is not adequate.
I think it is a case of you get what you pay for and I will be seeking a better quality perhaps more expensive infuser.
Saturday, July 28, 2012
Le Creuset Traditional Kettle with Whistle, Black, 2.1 L
Click to>>>>>>>>>>>>>>>Stove Kettles
Kitchen Craft Le'Xpress Coloured Whistling Kettle 2.0 Litres - 'Seashell Cream'
I received an enormous electricity bill, so decided to change fuels, hence the purchase of a gas kettle. After reading all the other helpful reviews, I opted for the Kitchen Craft Le'Xpress, the price was right and the colour perfectly matched my kitchen. I wasn't disappointed, it is like going back in time, no rushing to make tea after a few seconds with electric kettles. Life is much more relaxed with this method of heating water. The other plus is that the kettle is on hand on the gas hob for topping up steaming veg etc. Also the whistle reminds me if I am not in the kitchen when it boils, and the kitchen is warmer too. The only small downside is that the angle of the handle is a bit awkward when pouring out to the bottom of the kettle. I don't find that the handle gets hot like a previous reviewer. I love my new kettle!
Click to>>>>Stove Kettles
Tuesday, July 17, 2012
The History Of Making Espresso Coffee: From My Family To Yours
By Sarah Conte
An Italian tradition is drinking espresso being brewed with an espresso machine. Growing up in an Italian family drinking espresso and cappuccino daily was the normal. When company came, out came the stove top espresso maker. Milk was steamed on the stove and temperature watched. Years later, out came the electric home espresso coffee machine that sat on the counter.
Did you know that the first Espresso Maker were built and patented in Turin, Italy in 1884 by Angelo Moriondo? It was the first espresso maker made. It was at the Turin General Exposition of 1884 as an instantaneous confection of coffee beverage.
Here are four variants that exist in making coffee in a home espresso machine; the drive mechanism along with the fineness of the grind, along with the varying, amount of pressure used to tamp the grinds, the heat of the water, and the type of espresso bean used. Also make sure the home espresso machines and a frothing wand to heat the milk to make the cappuccino or hot chocolate
Some Baristas service put espresso in preheated demitasse cups or shot glasses to keep the temperature hot. A few at home use espresso machines have a heating base to keep cups hot.
There are four drive mechanisms:
Piston-Driven Mechanism
The two types of lever machines: Manual you the operator directly to push the water through the grounds. Spring piston design you the operator work to tension a spring, which delivers pressure for the espresso. This type of lever driven machine was developed in Italy in 1945.
Steam-Driven Mechanism
This design is used as for low-cost consumer machines as it doesn't need to contain moving parts. The mechanism forces water through a common boiler by using steam or steam pressure through four heads so four cups of coffee can be made at the same time.
Pump-Driven
Pump-driven machines were a refinement of the piston- driven mechanism that commercial espresso bars use. Some high-end home machines or commercial machines are often attached directly to the plumbing or for home use directly in built-water reservoirs.
Air-Pump-Driven
This is the new type of espresso machines that has been manufactured. This type of machines use compressed air to force hot water through coffee grounds. The compressed air comes for either a hand-pimp with N20 or CO2 cartridges or an electric compressor. This is a much smaller and lighter than electric machines. Often they are hand-held and portable.
Automation
*Semi-automatic: uses a pump instead of a manual force to deliver water through grinds.The basket has 3-way valve that releases the brew into the cups
*Automatic: brew volume as needed. You still have to grind and tamper the coffee grinds.
*Super-automatic: Grinds coffees, tamps it, and extract the espresso shot and adds water to reservoir. They have automatic frothing of the milk and dispensing device. You don't have to tamp and grind coffee manually, which is not good because you have no control how it may affect the quality of the espresso.
I have enjoyed espresso coffee for years and have been searching for a good espresso machines. It has been a family tradition for years.
Sarah Conte
Article Source: http://EzineArticles.com/?expert=Sarah_Conte
http://EzineArticles.com/?The-History-Of-Making-Espresso-Coffee:-From-My-Family-To-Yours&id=6960630
How To Make the Perfect Espresso
By Patrick D Summers
Espresso is a concentrated form of coffee found on the menu and is a requisite in making your favorite Latte, Cappuccino, or Mocha. While a simple process, it can take great experience, effort, and equipment to make a truly world class espresso. Espresso is a term that is often misused. The correct definition is forcing high pressure water over finely ground coffee. The idea of creating an espresso is to intensify the characteristics of whatever bean you select. And in most cases this will be a blend of some sort.
The Bean.
When making espresso, the first key is to choose the right beans. Most specialty shops have an espresso blend but remember there is no such thing as an espresso bean or roast. Typically espresso's are a blend of different types of beans. Robustas are the most common due to their higher caffeine levels but specialty shops do sell espresso blends made up of entirely arabica beans. Espresso blends are typically roasted medium-high to high. Although robusta are considered inferior to arabica beans, Many of the top producers of the world's best espresso roasts argue that you need to have some type of robusta in the blend for the right flavor and more importantly, the formation of the "crema." If you are experimenting with making your own blend at home, a simple blend of 50% fully acidic Costa Rican arabica with a full bodied robusta would be a good place to start. You can change the ratios and add other variety to suit your taste.
The Grind.
To make the perfect espresso getting the right grind is essential. If you grind the beans too course, the brew will be watery and thin, not having enough coffee. However, if you grind it too fine, the coffee will come out too thick and bitter. Espresso needs to been finely ground but not pulverized like with Turkish coffee
Tamping.
A tamper is used to pack down the ground coffee in the filter basket. The Italian term for this detachable filter basket is gruppa. The idea when tamping your coffee into the filter is to allow water to flow through the coffee at a precise rate. If you tamp (i.e. pack) the coffee to tight, water will not flow through but if it is tamped too lose you will not have the right amount of coffee.
The Crema.
If you ground the beans and tamped the coffee correctly, you should have the best part of the coffee coming out first. This is black in color and makes up most of the espresso. After the first extraction of black coffee you will see a lighter, caramel-colored crema. The crema is important as it affects the presentation of your espresso as well as the flavor. If you over-extract the gruppa, you'll see a thin crema. Ideally you'll have a think caramel colored crema evenly spread over your espresso.
The color of the crema will also let you know if you tamped the coffee correctly. Light crema indicates you tamped too lightly.
The color of the crema will also let you know if you tamped the coffee correctly. Light crema indicates you tamped too lightly.
Patrick D. Summers has been a connoisseur of fine coffees for over a decade. Come visit his website at
http://tovekettles.blogspot.com/ where he searches for the perfect cup of coffee and educates consumers on finding espresso as well as writes on everything and anything in the world of coffee! If you have a question, feel free to ask him anything.
Article Source: http://EzineArticles.com/?expert=Patrick_D_Summers
http://EzineArticles.com/?How-To-Make-the-Perfect-Espresso&id=5892126
Tuesday, July 10, 2012
Filter Vs Cafetiere Coffee
By James Grierson
What is the best way to brew coffee? Well I'm afraid to say I'm sitting on the fence with this one. Each brew method produces a different taste so in my book they're all good (well most of them). It's like cooking an egg: fried, poached, scrambled, boiled; they all taste different.
Today, I'm going to focus on filter (sometimes called drip) and cafetiere (French press), as they are the two simplest (and cheapest) ways to brew coffee at home.
Taste Differences
Body
The cafetiere produces a rich full bodied cup in comparison to the filter method. With a cafetiere the grounds are steeped in hot water (like brewing tea) and this extracts more compounds from the coffee. Steeping extracts oils, which add a creamy/buttery rich flavour to the cup. With the filter method hardly any oils are present.
So what is body and what difference does it make to the taste? Well body refers to the feeling in your mouth. Filter coffee, with its lighter body, just coats the tongue as it gently slivers down the back of your throat. Whereas, the fuller bodied cafetiere, coats the whole of your mouth making the flavour far more enduring.
Flavour
As a cafetiere extracts more compounds from coffee than a filter does, it means that there are much more flavours in the cup. All these flavours can become a little muddled or mixed by our taste receptors - not in a bad way. These flavours work in unison like an orchestra, but it's harder to pick out individual instruments.
Filter coffee has less flavours so each flavour has more clarity; (carrying on my musical analogy) like a rock band, you can pick out the individual instruments - vocals, drums, guitars etc. So typically, filter coffee produces a cup that is simpler, yet has a more defined flavour.
Sediment
There is no way of avoiding some sediment in your cup using a cafetiere. On a cafetiere, the holes in the mesh filter (on the plunger) are wide enough to allow partially dissolved coffee solids to pass through. Now most of these solids form what chemist call 'colloids'. They remain suspended in the brew and add flavour and texture. Unfortunately, some solids sink and become sediment in the bottom of your cup.
Filter coffee produces a much cleaner cup as the holes are much much finer. Paper filters produce no sediment whatsoever and metal filters produce little or none at all.
And the Winner...
I told you I'm sitting on the fence (well almost)! They both produce different tastes but if I had to pick only one, then I'd choose the cafetiere. Filter is good first thing in the morning and after a big meal, as it's less filling. But there's something deeply satisfying with a cafetiere.
James Grierson is the owner of Galla Coffee:
http://tovekettles.blogspot.com/ - online retailer of designer
stainless steel cafetiere
.
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To view this article in its full context please visit: Filter Vs Cafetiere.
Article Source: http://EzineArticles.com/?expert=James_Grierson
http://EzineArticles.com/?Filter-Vs-Cafetiere-Coffee&id=3897456
History of the Cafetiere
Cafetieres are probably the most commonly used method of brewing coffee. Many coffee lovers swear on the fact that the cafetiere is the best method, as it preserves the delicate flavours in the oils, giving a smooth, rich bodied coffee.
The exact history and origin of the cafetiere is not clear. Both the French and the Italians lay claims to its invention. What is known is that the first cafetieres appeared in France in the 1850s. These coffee pots were made of metal and fitted with a metal screen attached to a rod. The metal screen would be plunged down, using the rod, forcing the coffee grounds to the bottom of the pot.
One story of how the cafetiere was invented involves an old man from Provence. The story goes that the old man used to go for a walk up a hill everyday to get some peace and quiet from his nagging wife. No matter how bad the weather was, blistering heat or driving rain, the old man would make the journey. As he sought to escape his wife for as long a period as possible he would take with him a small amount of food, some firewood and his favourite old coffee pot. When he reached the top of the hill he would take an extended rest, taking time out to light a fire, eat his food and brew some coffee.
Now coffee back then was typically strong, bitter and tasted dreadful. It would be made by adding water and coffee grounds to a pot and then placing the pot on an open fire or stove until the water boiled. Little did they know back then that boiling water destroys the oil in coffee, from which coffee gains its flavour.
One day the old man was making his coffee as he always did. But this time he forgot to add his coffee grounds to his coffee pot. It was not until the water started boiling away in the pot that the old man realised his mistake. He quickly removed the pot from the flames and added in his coffee grounds. Of course the old man did not know that making his coffee this way would result in the coffee grounds floating to the top. Made the usual way, the coffee grounds would have sunk to the bottom of the pot by the time the water had boiled. The old man took one look at his coffee and thought, "I can't drink this. I'll end up swallowing the ground coffee."
As if by chance, as the old man contemplated going without his coffee (he had only brought enough water and coffee grounds for one pot), an Italian travelling merchant appeared on the horizon. Among the many goods the merchant was carrying was a metal screen. The old man saw this screen and quickly hit upon an idea. He swiftly brought a section of this screen from the merchant and carefully fitted it over his coffee pot. Using a stick which lay nearby, he plunged the metal screen down to the bottom of the pot, thus trapping the coffee grounds. He then took a sip from his pot and immediately a big smile broke out across his face. The merchant, keen to find out why the old man was smiling, asked if he could try some of his coffee. After taking a big gulp from the pot, the merchant gave the old man a knowing look. This was the best coffee either of them had ever tasted!
The story goes on to say that after trying this fantastic coffee, the two men decided to open a small factory manufacturing their new invention: a coffee pot with a fitted plunger. Their cafetiere made them both a small fortune.
Stories aside, we know that the first registered patent for a cafetiere was lodged in 1929 by a Milanese man called Attilio Calimani. Over the years, Attilio refined his 'apparatus for the preparation of infusions of coffee' to quicken the filtration of the coffee.
The next significant step in the history of the cafetiere came in 1958, when another Italian, Faliero Bondanini, was granted a patent for his version of the cafetiere. Bondanini's version became very popular in France, and by the early 1960s it was seen as a must have item for every French home. It was around this time that a British company, Household Articles Ltd, realised the potential for the cafetiere and introduced their version, the 'Classic', to the UK. Drawing on the French influences on this coffee maker, they marketed it as 'La Cafetiere' (The Coffee Pot). This is where the generic term 'cafetiere' for French-press or 'plunge-filter' coffee maker comes from.
James Grierson is the owner of Galla Coffee: http://kictagines.blogspot.com- Uk online retailer of designer coffee accessories. Through the Coffee Knowledge section of his website he aims to help people understand more about coffee and give them tips on how to make great tasting coffee in their home.
Check out Le'Xpress
Article Source: http://EzineArticles.com/?expert=James_Grierson
http://EzineArticles.com/?History-of-the-Cafetiere&id=152825
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