The Daily Ritual

Yimmies cafe coffee skokie chicago illinois

Eyes sensitive to light, you lift up that 20 pound sack you call your "arm" and slam the alarm clock to snooze so that you can dig your face into the pillow for just a few more minutes, which actually ends up being another hour. With great hesitation, we somehow find the strength and ability to pull ourselves out of bed, disregarding the mess of what we call our "room" and slug our way to the kitchen, where we immediately turn on the coffee or tea machine, yawning and rubbing our eyes. Impatiently waiting, we poor our cup of caffeine, though not 100% ready. We sip that warm beverage, instantly rejuvenating ourselves, almost as if we just pumped oxygen into our lungs. Things feel a lot easier now, we are no longer sluggish, we are now just sloppy, prepping for the rest of the day and getting ready for the wonderful day, unless it is a Monday. We all hate Mondays.

 

There is something about this, that warms our heart, or at least it does for me. The feeling of having that reliable cup of caffeine that will never disappoint you, the warmth that makes you feel relaxed, the energy that gets your gears turning and the drink that just is there for you, on your counter top waiting every day. I find it as a gift. I often find myself nose-deep into my warm cup of chai  (that's "American black tea" in Assyrian culture) just allowing the steam to give me a face massage and de-stressing me from a long day of work. It also is there for me at night, hustling through the bustle of typing in the dark, or in the afternoon for those awkward days where I had enough sleep but I'm still tired for some weird reason. Or even when we have our family over and we bring out that fancy tray of tea and coffee with all the snacks and desserts. It is a social beverage that is really it for any event.

 

The sheer idea of coffee and tea traveling all across the world just to land on my counter top for me to consume is the coolest thought. I guess I am trying to say, thank you coffee & tea, for being there for all the tough times, and the fun times. Cheers to all the good moments, both in the past, and in the future. Cheers to Yimmies café, and to all the warm smiles we can create, one cup of warm brew at a time.

Coffee of the Month - May 2018

Yimmies Coffee of the Month

 

Welcome to Roast of the Month, where every month we cover the coffee history, notes, and other key information on a major coffee cultivating region. We get down and dirty with dissecting the coffee bean, so that we can figure out whether you are a Colombian lover, and El Salvadorian extraordinaire or prefer to live the diversity of a blended roast. Sweet & savory, dry & berry like hint, chocolate & smooth, find out how we will describe this month's roast on Roast of the Month.

Heat cooking the skin filling in with vitamin D, with the mother nature doing it's work on soil, animals running rampant & water flowing the rivers of both tribal and city like areas - there is no land that better describes this perfectly set agriculture better than the gorgeous and worshiped African lands of Ethiopia. Today we are covering the famous Ethiopian roast, which is known as a gateway roast to a lot of other types of roasts and blends.

The Ethiopian roast dates back to 1671 and is widely known to be the mother of all coffee and debated to be the first ever appearance of coffee – competing with Yemen. The Ethiopian roast originates from the coffee plant coffea arabica (arabica bean) and carries a wide range of earthly tones. The cultivation and harvesting of coffee beans plays a big role in Ethiopian life style as they take pride and joy of this task. Their cultivation varies from regions far and wide and widely range and are diverse in tastes and flavors of coffee. A key point in growth for Ethiopian coffee culture is the Harrar region. Harrar coffee is wild growth of coffee means. This is where the coffee beans dry on the coffee berry itself (in case you didn't know, coffee starts out as a berry!) Because the roasts are wild the flavor notes are insane, they vary from cinnamon to blueberry or rich chocolate or silky textures or dry and bitter, the possibilities wildly vary. Understanding this, one can understand why they cherish and hold the growth and cultivation tradition dear. With this in mind, general Ethiopian roast carries the following standard notes:

Ethiopian Roast Notes

  • Pure and Full Bodied

  • Floral

  • Fruity

  • Fragrant Rich

  • Very Diverse

  • Earthy

  • Dark Chocolate

  • Hint of Tangerine

 

 Source: http://smelltheteaandcoffee.blogspot.com/2014/05/ethiopia-comparison.html

Source: http://smelltheteaandcoffee.blogspot.com/2014/05/ethiopia-comparison.html

With the notes above, keep in mind when drinking a cup of Ethiopian coffee roast (preferably medium for a balance of dark and light). Immediately the full-bodied tones will hit you and make it's way over the taste buds of your tong with the earthy flavors that belong to the nutrients of their land. The Ethiopian roast can be enjoyed in many ways. A Very Dark – Espresso type, as a regular warm or cold brewed cup of coffee or straight from the bean! (Crunch and yum!) We recommend you poor over and drink warm!

 

Coffee Notes: Keywords or terms used to describe the way the coffee roast tastes.

 

 

Cold Brew Vs. Iced Coffee

     Heading into April, we begin drinking our classy ice beverages again and enjoying the delicious sun will sipping on some smooth iced coffee or tea. Check out our read below on Cold Brew Vs. Iced Coffee to get a fine understanding of what separates the two.     


Now if you are like me, and you crave the strength of any caffeinated beverage but prefer a lighter tone/roast you will find that your taste buds have meet their match, especially if you sip the delicious El Salvador roast (my personal favorite). But when it comes to "Cold Brew" vs. "Iced Coffee", what separates them? The answer is very simple yet overlooked quite commonly. And that answer is the brewing process. Cold brew's have a very unique and quite fitting brewing process that I believe all cold drinking should maintain as an equivalent of a regular drip brewing.

Source: http://www.foodandwine.com/fwx/drink/why-cold-brew-coffee-may-be-better-you-hot-coffee

     As I mentioned, the cold brew process is quite unique and fitting for it's temperature. Majority of cold brew's are done in a single, whole 5 pound batch and the process is a timely one and must be prepared the day before. The whole bean medium roast batch (or size of your liking and roast of your liking) is grinded and put back into the original bag. A whole 5 pound bag of coffee contains around 375 - 400 tablespoons of coffee, equivalent 1,500 fluid oz's or approximately 12 gallons of water. The brewing process we use is a 1 tablespoon to 4 fluid oz ratio, so we transfer all 5 pounds of grinded coffee to a 15 galloon container. You first insert a coffee net into the 15 gallon container, this net separates the liquid from the coffee grinds. After the net is securely wrapped in the container, the grounds are dumped in and you begin filling cold water to the brim. After so, put in the fridge 12 to 24 hours to begin the slow but soothingly delightful process of a cold brew. Patience is our biggest enemy here. Now, keep in mind when coffee beans are ground down they lose about 1/2 of their size so combining all these into a 15 gallon container does seem plausible, especially when the coffee grounds begin absorbing the water. Cold brews usually aim for a temperature around 32 to 40 degrees fahrenheit where the process is most effective, and is standard FDA recommended refrigeration temperature. After 24 hours has passed, pull out your heavy 15 gallon container, carefully remove the net to not let any of the grounds make contact with the liquid, and dump the beans (or for you planters, you could mix it in with the fertilizer, but that’s another discussion). Now, cold brews are concentrated out of the container, so you have to cut it! We usually cut it 50/50 or 40/60 with cold water. The Cold brew should last anywhere from 24-72 hours. After 72 hours we recommend dumping. And voila, poor in a glass cup with some cream, vanilla syrup over ice and you have a delicious cup of sweetened cold brew on a hot summer day.

Source: www.huffingtonpost.com/2014/06/30/iced-coffee-tips-hawaii_n_5531724

     Now, back to the standard and world renown champion Iced Coffee. A lot of businesses brew a hot cup container of coffee, and refrigerate it until the beverage is cold, and other businesses only brew a strong, extracted amount of coffee, cut with ice water, then that makes a iced coffee. Most consumers are satisfied with just this, but the biggest issue which is often avoided and overlooked in this process is dilution. A lot of companies cut their coffee, with hot brewed extract, then dump over ice, and then cut again with water. The issue is, when you put hot coffee over ice, you produce water so you will get a very watered down taste which doesn't really taste good, and believe me, you can taste the difference once you compare. Besides that, the general process and concept of Iced Coffee is quite simple, and is most commonly drank.

     Now, the choice is yours, choose the very elegant and concentrated Cold Brew, or the world champion and family favorite Iced Coffee.