OUR HOMES Special Advertising Feature
COFFEE IN OUR HOMES
Whether it is enjoying a cup of coffee in bed on a lazy Sunday, or sitting on the porch sipping a coffee before going to work, coffee is a big part of our homes. OUR HOMES Magazine caught up with David Wilding-Davies at his Ashanti Café to find out the secrets of making that perfect cup of coffee at home. David not only makes great coffee at his café, he farms the coffee in Africa, roasts it, and distributes it under the name of his farm, Ashanti Coffee Estate.
OH: David, to start with, what type of beans should one use?
DWD: There are a lot of coffees to choose from and it is worthwhile trying lots of different ones until you strike upon the one you really like. Here are some guidelines to get you started.
There are two very distinct types of coffee grown commercially: Arabicas and Robustas. The Arabicas are grown at higher altitudes and are “wet processed” to remove the bean from the fruit. The beans are fermented, washed, and dried. They are referred to as “washed” or “milds”. They produce the gourmet and specialty coffees. Robusta are grown at lower altitudes and the bean is dried in the fruit. This process is referred to as the “natural process” and the coffees are called “harsh” or “unwashed”. They are lower quality and sell for less money. If a blend is not described as 100% Arabica, it will probably have a Robusta component.
Coffee, a lot like Scotch and wine, is usually sold in a blended form. The blend may be several different coffees from different origins. This enables the roasters to keep costs down by using some less expensive coffees and achieve a consistent taste by substituting different coffees if one type becomes difficult to source.
Next are single origin coffees. They are from very specific areas and have distinctive characteristics. Probably the best known being Jamaica Blue Mountain which is grown in only three parishes in Jamaica.
Finally, there are the estate coffees. They are from a single farm or estate and have unique and distinctive characteristics. They are the most rare to source and are usually only found through specialty roasters.
The type of roast plays a big part in the taste of the coffee. Some coffees are at their best at a light or medium roast whereas a darker roast suits others. As the green coffee heats up in the roaster the natural sugars in the coffee caramelize resulting in the bean becoming darker. A light or medium roast produces a bright cup and a big range of distinct flavours. In a darker roast, the cup flavour becomes bolder but loses some of the nuances and intricate flavours. The same beans will taste very different at two different roasts.
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OH: When you get the beans home is there any trick to storing them?
DWD: Coffee keeps well in its green form but once it is roasted it starts to lose quality. It reacts with the air and through oxidation becomes stale. Ground coffee has more surface area exposed and will keep less well than whole beans. The big trick is to reduce the exposure to air. The simplest way to do this is to keep rolling down the bag after you use the coffee. Keep it shut with a clothes peg. Temperature has little effect on keeping it fresh and there is always the risk of condensation and the picking up of taints from the fridge and freezer. It is best to buy smaller quantities more frequently.
OH: What is best way to brew coffee at home?
DWD: There are many different brewing methods available and all of them can produce a great cup of coffee. A coffee maker that uses a basket or filter is great for home use. They have the added advantage of often coming with a timer you can preset to have the coffee ready when you wake up. Avoid coffee makers that brew into a glass container that sits on a warmer. The warmer will continue to cook the coffee and within a short time alter the taste. Coffee keeps fresh much better in a thermal server. Some coffee makers come with a built in grinder. Good grinders are expensive and often the built in grinders are of poor quality. It is worth spending more to get one with a good grinder or buy a good separate grinder. Some people claim that the filters capture some of the natural oils. I personally have not noticed it.
On Ashanti Farm, our cook uses a French press to prepare coffee. It produces a great cup of coffee but the coffee tends to get cold quickly. She wraps a tea towel around it which helps. She grinds the coffee with a pestle and mortar and the coarser grind suits the French press.
Stove top percolators that sit on the stove and bubble away bring back memories to a lot of people. I have had some great coffee from them, but remember the process of extraction is continuing as long as it is percolating. The end result can be a very strong, bitter cup of coffee.
Stove top espresso makers can make a superb coffee. Water is put into the bottom, coffee in the middle section, and as the water heats up it passes through the coffee into the top section. The result is a rich, strong cup.
Making espresso and espresso based drinks (lattes, cappuccinos) at home requires a real passion. The machines are expensive and it is hard to reach the level of proficiency that baristas making espresso based drinks all day achieve. I have some friends that make a great home latte but most people would rather go out to get their morning latte.
OH: What about adding cream and sugar to coffee? How do true coffee aficionados have their coffee?
DWD: When coffee buyers “cup” or “liquor” coffee, the coffee is sampled black so it can be tasted without any flavour distractions. Often these professionals wince when they see people adding cream and sugar to the coffee. I personally enjoy my coffee in different ways depending on how I feel and on the time of day. First thing in the morning I love my coffee black. I taste the full range of flavours and savour the intricacies and nuances of the cup. Later morning, especially if I am fading a bit, I have cream and sugar with my coffee. The cream produces a nice mouth feel and the sweetness picks me up. In the evenings after a meal, a strong black coffee with sugar rounds out the meal. Of course, after skiing with friends, nothing beats adding a little Kahlúa or Carolans!
A little esoteric coffee knowledge: cream is added to coffee but milk is put in before tea. Coffee is grown by farmers in fields and is picked by coffee pickers. Tea is grown by planters in gardens and is plucked by tea pluckers.
OH: Thanks David, I am looking forward to going home and brewing some coffee.
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OUR HOMES Special Advertising Feature
The Black Tusk Design Home: The Approach - The Black Tusk Raison d’être
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Welcome to the fourth installment of the Black Tusk Design Home. We now focus exploring the layout of the building and flow of the space.
The Street Elevation articulates our vision. A 2880 sq. ft. home: with a story and a half design (the upper floor roof comes down to the eaves of the main floor). This home combines amazing functionality, privacy, comfortable spaces and unique entertaining areas with 4 fireplaces throughout, a main floor master and ensuite, 3 bedrooms/2 baths on the second level with a separate family room.
The Plan - Let’s “tour’ the floor plan and see how the space reveals itself.
The Entry area is large enough to be inviting yet not overwhelming in size. This is the transition between outside and inside, a place to decompress before moving into the main house. The ceiling is single story and comfortable yet the space is large enough to greet guests, take care of coats and boots, and give a hint of things to come. The Gallery, which connects the Gear Room / Laundry to the Garage as well as the Entry to the main living area is articulated with interior stone detailing, and a metal stair railing to the upper level. The ideal powder room is tucked out of view, near the Entry.
Walking through the Gallery the view gradually expands to take in the long view to the Great Room and Dining area (with views to the outdoors beyond). Entering this space the viewer will see the fireplace anchoring the far end of the Great Room and gradually reveal the Kitchen with its spectacular “roasted” maple cabinets. Only when you get into this space do you realize that there is an incredible Covered Porch, complete with its own wood fireplace, just off the Dining Area.
The Great Room has a soft vault to the ceiling and the floor drops down two steps. Both elements add volume to this space. Glass in this room is expansive and sliding terrace doors connects the space to the outdoors.
Special attention has been given to the main floor Master, which is slightly separated from the Gallery area. The Master Bath and Dressing Room help separate the bedroom further from the remaining house. The Master also has its own fireplace and gorgeous ensuite.
The functional Gear Room and laundry provide space for all the stuff an active family needs. Floors are heated for comfort and to dry melted snow. Natural light is plentiful. The adjoining oversized garage is insulated and heated.
The Upper Floor
The three remaining bedrooms for children and guests are on the upper floor. The Guest Bedroom has partial views of Georgian Bay its own bathroom and is separated from the remaining bedrooms by the shared Family Room. This “hang-out” space has its own fireplace and is a wonderful and private alternative to the main Great Room downstairs. The children’s bedrooms are large enough to accommodate various bed configurations with excellent storage and a shared bath.
The interior finishes will push the envelope again … more news to come soon!
