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Getting the Best out of the Beans the Secret of the Perfect Coffee

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Getting the Best out of the Beans the Secret of the Perfect Coffee WITH A FINGER ON THE PULSE OF COFFEE CULTURE EDITION 02/07 / ¤ 2,40 Getting the best out of the beans The secret of the perfect coffee Valerie interview: The former “Saint Privat” lead singer on her first solo album and her love of coffee. TRADITION AND ELEGANCE The “Deco” by Gaggia combines tratition and modern design. Espresso culture at th highest level combines with Attractive looks and the best quality. The “Deco” meets the expectations of real coffee experts. TRADITION WITH FUTURE www.gaggia.com / l s t a i n r e o t t n i o d C E 04 New from Julius Meinl Catering innovations 06 Quality-check The steps towards a perfect coffee 08 Top quality coffees From cultivation to preparation “Coffee is a passion, 12 Celebrity interview an attitude to life!“ Interview with singer Valerie JEANNETTE SKRBENSKY-MEINL 14 The quality trend The new experts 18 18 International partners Cafés in Budapest & Hamburg 20 Tips & tricks How to achieve coffee enjoyment 22 Partners in Austria Cafés and hotels in Austria 24 Recipes: coffee desserts From the cook of the year 2007 26 Trendy teas Healthy and hot 27 Life Ball 2007 Looking back EDITORIAL Dear partners and friends of Julius Meinl, we are proud to present the first international issue of Meinl Lifestyle - a magazine dedicated to the vibrant Viennese coffee house culture. This culture combines tradition, experience, the Viennese way of living and the world's best coffees with outstanding customer service for very special moments. Since its founding in 1862 Julius Meinl has been providing finest coffees which to this day are personally selected by members of the Meinl family and a team of dedicated coffee sommeliers. At Julius Meinl we continuously strive to provide our customers with top quality products and service. As ambassadors of the Viennese coffee house culture we are passionate about our work and our professional partner- ships; Meinl Lifestyle was created to foster these partnerships and continually contribute to our partners’ expertise in premium coffee. The magazine offers comprehensive expert support, interesting and entertaining articles, technical know-how and special gourmet tips. In collaboration with you we would like to serve our consumers pleasurable and inspirational time-outs. Join us and plunge into the cultivated world of the “black gold” and enjoy this issue of the Meinl Lifestyle. Get meinlized and indulge yourself with a good cup of Julius Meinl. Kind regards, Marcel Löffler Brigitte Maier CEO Julius Meinl Industry-Holding Marketing manager PUBLICATION DETAILS: Publisher: Julius Meinl Austria GmbH, Brigitte Maier, A-1160 Vienna; Publisher & production: Gastrowerkstatt GmbH, A-1060 Vienna; Editorial office: Anna-Nina Kare, Sebastian Leitner, Elias Kornfeld, Felicitas Herberstein, Daniela Pötzl, Christina Andetsberger; Art direction: Gottfried Moritz; Fotos: Julius Meinl, Conny de Beauclair, Rainer Fehringer, Kurt Heinz, Andreas Hofer, Gerhard Nohava, Christian Stoces; Print: Druckerei Berger, A-3580 Horn. meinlkaffee.at | Nr. 02/07 | MEINL 3 s t c u d o r P New from Julius Meinl ORANGE CHOCOLATE MOCCA 2cl Cointreau in a Meinl milk glass. Coat the inside with a thick chocolate cream layer. Add hot milk froth and one espresso. Sprinkle with cocoa or cinnamon. Be inspired! MOCCA NOCCIOLA LATTE BAILEYS 2cl hazelnut liquor in a Meinl 2cl Baileys in a Meinl latte glass water glass, one espresso with an espresso, covered with with milk froth. hot, creamy milk. New Creations for VANILLA HOT SHOT “Moor” enjoyment 2cl Galliano vanilla liqueur in a Meinl water glass. Add an espresso carefully with a spoon and cover with lightly whipped cream WHITE RUSSIAN MOCCA BLACK RUSSIAN MOCCA Cold espresso with coffee liqueur, Cold espresso with vodka and topped with whipped cream coffee liqueur and vodka 4 MEINL | Nr. 02/07 | meinlkaffee.at Welcome to Exclusive www.meinlkaffee.at Meinl coffee tamper The coffee sommelier’s or barista’s favourite tool is used to press the ground coffee into the filter holder. The stamp-like form ensures the right level of pressure is applied (15-20 kg is ideal). For totally professional coffee making! You can read more about how to use the tamper on page 20. Julius Meinl goes online with its new gastronomy website www.meinlkaffee.at. Looking for the latest information on Julius Meinl products, the special Viennese coffee roasting and preparation process, or the company, the founding father of Vienna’s coffee house culture? Look no further – everything you need is now available 24 hours a day. We also bring you news on our current partnership programmes, and details on coffee machines and other accessories. Visitors to the new-look homepage www.meinlkaffee.at will also find prizes up for grabs – just answer the question for a chance to win one of 20 exclusive Julius Meinl coffee tampers (valued at ¤ 69.90). Entries close on 31 December, 2007. www.meinlkaffee.at Meinls Limited … the new winter collection! Meinl Limited Jams bring something magical to the breakfast table with four unusual new varieties. Like “Orange-almond-cinnamon” with the captivating taste of finest almonds, or “Cherry-Amaretto”, the perfect blend of sweet, tart cherries and the subtle bouquet of Amaretto. “Strawberry- Chocolate-Cherry” offers a unique mix of delicate chocolate and straw- berry flavours in a fine cherry liqueur. And gingerbread fans will love our “Apricot-Gingerbread” variety – the taste of gingerbread rounded off with sweet, ripe apricots. Meinls Limited… the unique taste of Meinl. meinlkaffee.at | Nr. 02/07 | MEINL 5 e e c c i i v v r r e e S s The new coffee quality check from Julius Meinl 3 2 Better quality – for better turnover! 1 4 6 MEINL | Nr. 02/07 | meinlkaffee.at m Julius Meinl Guaranteeing the best coffee for your cu- stomers is a complicated job. But help is at hand – your Meinl coffee consultant can now conduct a quality check on the spot. 1 _ CLEANLINESS & VISUAL APPEARANCE Cups preheated to around 40°C on the coffee machine are a ba- sic requirement for any professional café – but without the help of a tea towel, of course. This can result in the build up of heat and is anyway forbidden under HACCP guidelines. A clean grinder is es- sential and coffee bean holders should also be cleaned regularly, as mould can build up in the oily residues found there. Check the dosage unit for residual coffee, as this can prevent the correct amount of coffee being used. Finally, empty (!), clean filter holders should always be left mounted in the distribution unit and not allowed to cool down beside the machine. 2 _ TECHNIQUE MATTERS It is important to clean the machine regularly, also during use. The distribution unit should be rinsed several times a day using a blind filter or rubber washer to remove residues which can in- fluence the taste of the coffee. Make sure the filter holder is cle- an and dry before use. Compress the coffee, preferably with a tamper, by applying 15-20 kg of pressure; this will provide the necessary level of resistance and the water should take 20-30 seconds to run through, which ensures that enough aroma is extracted from the coffee. Always remember to wipe the filter holder before mounting to avoid damage to the sealing on the distribution unit. 3 _ THE PERFECT MILK It is important to keep milk jugs and steam nozzles as clean as possible. Steam nozzles should be ventilated and wiped with a damp microfibre cloth before and after each use. With cold, fresh milk and the right technique (draw in air and roll the milk) you can produce the perfect, fine foamed milk. However, the milk should never be heated to above 70°C. Rotating the jug keeps the milk smooth and tapping it on the counter removes any larger bubbles and makes for a thicker foam. 4 _THE PERFECT PARAMETERS For the perfect espresso, you need 30ml water at a pressure of 9 bar and a temperature of between 89°C and 94°C, depending on the variety of coffee. As a result, the water will extract the desired aromas from 7 grams of ground coffee in 20-30 seconds. The cre- ma or coffee foam should be 2-4mm thick, fine pored and should always reform after being stirred.The shade of brown depends on the blend and darkens, so a hazelnut brown tone is not necessa- rily the main thing to look out for.Also, dry leftover coffee grounds are not a sign of perfect taste. 5 _ LAST, BUT NOT LEAST Taste also depends on the correct water hardness, which should be 6-8º dH. If the water is too soft (below 4º dH), this can re- 5 sult in poor quality crema. Knowledge of the technical side of grin- ding and the grinder is also important. However, the only way to judge the taste is by trying it yourself, so to begin with every bari- sta should make a test cup to check the setting of the grinder,wa- ter temperature and pressure. Only well-trained staff will be able to spot problems with the machine from the taste of the coffee and then make the necessary adjustments. Register at www.meinlkaffee.at y r o t S r e v o C Getting the best out of the bean Meinl buys its beans from coffee plan- tations in Brazil, Nicaragua, Honduras and Guatemala. Coffee berries and flowers on the branch (below) From the choice of location for planting to roasting and preparation – high quality is a priority to ensure that every cup of coffee is a pleasure to drink.
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