This week is all about coffee, on the blog. Anyone who has been following me for a whole knows that I am a big lover of coffee. Drinking coffee has become a beloved ritual of mine and even though I don’t like to think of myself as a person who can’t leave the house in the morning without having had a cup, I don’t like doing so. Not out of a feeling of needing to drink coffee, but because it has become an absolute indulgence doing so.
This hasn’t always been the case, more than a year ago I thought I had to give up on coffee altogether, it didn’t make me feel very good. What I didn’t know then, but thankfully I have learned since, is that it’s not the actual consumption of coffee, but the kind of coffee I buy, particularly the quality of the roast.
Why Drum Roasting?
Conventional coffee is usually roasted in big quantities using the so-called hot-air method, this means the beans are roasted at a very high temperature, ranging from 400°C to 600°C, within 1-2 minutes. This leads to the chlorogenic acid which is responsible for the bitter compounds in the beans to not decompose properly. The beans also can not unfold their aromas to the full extent using this method.
J. Hornig has specialized in a different method, drum roasting. With this method, the beans are being roasted at much lower temperatures, from 200°C to 250°C, in 12 to 20 minutes. This is not only helpful for the decomposition of the bitter compounds in the coffee but also allows the beans to unfold their full aromas. This means you can not only taste the difference between commercial coffee beans and the J. Hornig roasts, but you can also smell and fell them. Ever since I have started to pay attention to the quality of the coffee beans I buy I have been able to enjoy my coffee so much more and any stomach pains or discomfort has completely vanished.
J. Hornig obtains their beans partially through Direct trade and some other roasts are ORGANIC; FAIR-TRADE or Rainforest Alliance Certified. What makes Direct Trade special is that the beans are being purchased directly from the farmers, which leaves out the middleman. Which means fair trading deals for the farmers, a direct line of communication between farmer and roaster which benefits the quality of the beans and also reassurance for the consumer.
Cold Brew Coffee
A coffee trend that has been everywhere lately is Cold Brew. The difference between cold brew and regular coffee is that it doesn’t require any heat in the brewing process. The beans are infused in cold water for a long period of time, at J. Horning for 18 hours. This method produces a very wholesome coffee because the lack of heat doesn’t allow as many bitter compounds to be formed. Cold Brew also has a much sweeter taste, which makes it so very popular. Cold Brew can be enjoyed purely on ice or, which is my favourite, with some ice cold coconut milk, which goes perfectly with the sweet Cold Brew.
Because I don’t just like to drink my coffee, I also like making all kinds of desserts with it, I always keep a couple of bottles of cold brew in my fridge. It is perfect to use in a variety of recipes.
And because this would not be a complete blog post without a recipe, here is one for some delicious Cold Brew & Chocolate Bliss Balls made with J. Hornig Cold Brew.
Cold Brew & Chocolate Bliss Balls
Ingredients for 12 Bliss Balls:
• 1 cups oats
• 1 cup almonds
• 1 1/4 cup dates (pitted)
• 1 tbsp coconut oil (melted)
• 6 tbsp J. Hornig Cold Brew
• a pinch of salt
• 120g 70% chocolate
- Place the oats and Almonds into a Food Processor and grind to a fine meal. Then add dates, Cold Brew, coconut oil and salt and blend until it forms into a large douglike ball.
- Form 12 little balls with your hands and place them in the fridge for 1 hour to chill.
- Then melt the chocolate and cover the balls with the melted chocolate. Place them again in the fridge for the chocolate to harden.