Page 18 fall 2014 By Amanda Goossen By Amanda Goossen Coffee The Best Cup of Kitchen In the The do’s and don’ts with Arcadia barista Suzy Lippmann and co-owner of Silent Flight Coffee • Don’t use water that is too hot. Water that is too hot bombards the beans with heat and doesn't allow the flavor to develop properly. Boiling water can actually burn the coffee. Water temperature should be between 195 F and 205 F. The closer to 205 the better. • Do: Use filtered water. Never fi ll up a kettle or coffee pot from the kitchen sink. When preparing your coffee you should think about all the ingredients, even the quality and flavor of the water. • Don’t keep coffee in the freezer. Keep coffee out of sunlight, preferably in a sealed jar in a cabinet. Keep coffee away from moisture and avoid dramatic temperature changes, which plays with the flavor. • Do: Pay attention to the roasting date. Freshly roasted coffee is best five or six days out of the roast, giving it time to degas and build flavor. • Don’t grind coffee until you’re going to make a cup. There is nothing you can do to keep coffee from starting to lose flavor once it’s been ground. Think of it like a seed. The shell keeps the flavor and aroma inside. Once you break it, you immediately begin losing the richness. Filling your mug with perfection Perfec Temp® 14-Cup Coffeemaker Looking for the quick pot of hot, yet rich coffee with the fl ip of a switch? The Perfec Temp® 14-Cup Coffee- maker uses state-of-the-art coffee making technology to achieve high temps with quality flavor. Nespresso VirtuoLine System Freshly brewed coffee and espresso at your fingertips! Nespresso has developed exclusive aluminum packaging and a hermetically sealed process to keep the flavor and freshness in each individual capsule. Convenience has never tasted so good. Bodum Brazil 8 Cup French Press With the Bodum, French press coffee lovers will find a bold and balanced start to their morning, as their coffee steeps in the richness of the beans before being pressed to perfection. Dark Roast Common names: Italian, French and espresso roast Color: Dark brown, similar to dark chocolate Flavor profi le: Flavor varies less from bean to bean and often has hints of smoke and charcoal. Some relate to a strong, bold coffee. Tidbit: Oils form on darker coffee and because of the oil, the beans go bad much quicker than other roasts. Medium Roast Common names: American roast, full city and medium Color: Light brown, similar to milk chocolate Flavor profi le: Contains many of the natural flavors of the coffee. A balance of flavors and acidity, as well as aroma. It’s easier to distinguish between the origins of the beans in a medium roast. Tidbit: There is a sweet spot to where the bean is taken during roasting. Medium roasts commonly fall within the sweet spot. Light Roast Common names: light city and half city Color: Caramel colored Flavor profi le: Toasted grain flavor and pronounced acidity. Tidbit: If the roast is too light the beans can have a vegetable taste. Coffee Roast 101 Color: Light brown, similar to Flavor profi le: Contains many of the natural flavors of the Light Roast Tracey Zemer 602.478.0607 Tracey Zemer 602.478.0607 $1,745,000 4954 E Lafayette Blvd Phoenix $383,000 4119 E Osborn Rd Phoenix $1,298,700 5617 E Montecito Ave Phoenix $798,000 7133 N. 40th St. Paradise Valley (desert lot) NEW LISTING $439,000 4528 E. Montecito Ave. Phoenix Phoenix Towers 10th Floor $399,000 2201 N Central Ave. 10A Phoenix $1,199,000 5302 E Doubletree Ranch Rd, PV (Al Beadle) visit azarchitecture.com EQUAL HOUSING O P P O R T U N I T Y PRICE REDUCED PRICE REDUCED PRICE REDUCED PENDING PENDING 100194 ArcadiaNewsAd_Layout 1 8/20/14 10:45 AM Page 1

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