Before you reach for your old standby or a favorite mug, take a moment to consider if it's the right vessel for your drink. Extracting espresso into a cappuccino cup or drinking drip coffee out of a latte cup won't do the beverage any favors. Each type of drink has its own set of unique characteristics that greatly benefit from proper service.

In short, different drinks call for different cups. If you're not sure whether you should be pouring your beverage into a mug, cup, or demitasse, read on for a primer on best practices.

Drip Coffee
One of America's favorite beverages, the cup of Joe is as easygoing as they come. Typically served in a mug or thermos, the ultimate goal is to prevent heat loss. Ideal serving temperature falls between 180-185 degrees Fahrenheit and the National Coffee Association USA recommends preheating your cup for best results.

Espresso
A true classic on its own and an irreplaceable base for many specialty beverages, espresso is a concentrated drink that's celebrated the world over. The World Barista Competition (WBC) insists that a shot of espresso be served in a 2-3 fl. oz. demitasse with a handle. The cup's diminutive size helps minimize air exposure and preserve drink temperature. Most espresso cups are narrower at the bottom and wider at the rim. This design is believed to be best for flavor concentration and crema presentation.

Cappuccino
Prepared with a single shot of espresso, steamed and frothed milk, all in equal parts, the ideal cappuccino should be topped with at least one centimeter of foam. WBC standards prescribe a 5-6 fl. oz. cup with a handle for proper presentation. Cup and drink volume must match for proper aesthetics. Like espresso cups, most cappuccino cups narrow at the bottom and are accompanied by matching saucers.

Cafe Latte
The cafe latte is most commonly served in a wide cup resembling a bowl. Again, as is in the case of a cappuccino, content and cup volume should be equal -- that is to say, the cup should be filled to the top. The wide rim lets baristas easily pour steamed milk over the espresso to create latte art.

Now that you know the basics, consider trying your hand at designing a mug. Submit an entry in our Father's Day Design a Mug for Dad Contest for a chance to win a Handpresso Auto.

Vinegar is an incredibly versatile product and has become a household staple as it is cheap, widely available, and can be used for just about anything. One misconception about vinegar is that it is a good way to clean and descale coffee machines. While it may sound self-serving, here’s why it is a bad idea to use vinegar:

1. The vinegar leaves a strong odor (as everyone knows) that can co-mingle with coffee oil, turning your fresh brew into a “fresh ew.”
2. It does not clean! While vinegar might be able to gently break down some hard water deposits, it does not effectively clean your coffee machine or remove oils.
3. It takes forever to rinse: our tests show that vinegar takes 3.5 times longer to rinse out of a drip brewer or capsule machine than does Dezcal,Full Circle Descaler, or other Urnex Brands, Inc. products.

There you have it: vinegar is great for almost anything. Rather than waste water trying to rinse out your semi-cleaned and now-smelly coffee machine, use a professionally formulated coffee machine cleaner or descaler.

And to prove that we at Urnex do not hate vinegar, here are a few of our favorite places to use vinegar (just some of the 1,001 ways to use vinegar):

1. Wacky cake—quick rise cake made without yeast, eggs, butter, or milk
2. Easter eggs—vinegar is an important component for coloring!
3. Window cleaner—simply combine vinegar, water, and some elbow grease!
4. Salad dressing—it’s as easy as olive oil and vinegar!
5. Pickling—come on, who doesn’t love pickles?

Most of us have heard that a new car can lose up to 10% of its retail value the minute you drive it off the lot. Though the new-car smell and the allure of being the automobile's first owner does come with its own perks and advantages, increasingly value-conscious customers are flocking the used car lot in record numbers. Pre-owned shopping habits are trickling down to everything from electronics to clothing.

Here, at Whole Latte Love, we're noticing a lot of interest in refurbished machines. Just like buying a pre-owned vehicle, the decision to purchase an outlet or refurbished item comes with its own set of considerations. But, shop well and you'll reap the rewards of getting a great machine and saving much more than a couple of cents.

Birth of a Refurb
Every new espresso machine available through wholelattelove.com is backed by a hassle-free 30-day return policy. Within the first month of ownership, customers can return machines for any number of reasons, as detailed in our Terms and Conditions. We've had people change their minds about the type of machine they want or unpack the unit only to find it does not fit a predetermined space. One gentleman sent back a Gaggia super-automatic espresso machine because it was "too small" for his yacht! We never leave a good machine behind. When a customer returns a next-to-new machine, it is always welcomed back with open arms; thus, refurbs are born.

Machines that have major performance issues are sent straight back to the manufacturer. Likewise, products that show excessive wear-and-tear will never be resold. On the other hand, espresso machines that have a lot of life left in them and look next to new, will be discounted and have a second chance to find a good home...If they can make it past our gate keepers...

The Inspection
With the exception of Jura-Capresso and Cuisinart machines, which are refurbished by the manufacturer at their facilities, all outlet items refurbished by Whole Latte Love undergo a thorough inspection process in our tech shop. Our certified technicians start by checking the package to ensure that all included accessories are accounted for before doing a preliminary visual inspection of the machine. They'll look for things such as dents, large scratches, or broken components, which may significantly impact the aesthetic appearance of the machine. We do not accept the return of machines that have been customized, so you'll never get a model engraved with someone else's initials or plastered with bumper stickers.

After a machine has passed the "first impression" inspection, the real work begins. A technician will go through a detailed check list to ensure that the machine is working properly. Electrical components and wiring, monitors, Teflon lines, valves, connectors, nuts and bolts have to be accounted for and inspected. Any malfunctioning or underperforming parts will be replaced so that the machine can work like new. The boiler, solenoid valves, steam wand and controls are main points of focus for our techs. After the necessary components have been repaired or replaced, the machine gets put through the ringer before it is approved to be resold.

Passing the Tests
In order for a refurbished semi-automatic or super-automatic machine to earn the green light, it must be in perfect working condition. Our techs are responsible for complete diagnostics; they test every machine to ensure that it brews and steams at the correct temperatures, heats up within the proper time frames and dispenses hot water as needed. In the case of super-automatic machines, they'll inspect the grinder to ensure that it has been appropriately calibrated and the settings the yield the correct results. Clogs, leaks and loose parts are sure to get any machine tossed into the rejected pile.

Last, but not least, every machine gets a complete cleaning and polish before it's cleared for sale. Refurbished units will also get a steep discount, of up to 50% off the original retail price, once they're posted in the Outlet section of our Website. Not too shabby, for a machine that's all but new. Best of all, when you purchase a reconditioned espresso machine with us, you'll get the benefit of a 15-day return policy. Change your mind within 15 days of the shipment date? Send the machine right back to us; no harm, no foul. Our espresso machines even come with six-month warranties for your peace of mind. Next time you're in the market for a great deal, do yourself a favor and shop out Outlet section!

Anyone with a college experience similar to mine will be in for a number of late nights and early mornings. Now, whether you’re in a dorm, or in an apartment, getting that first cup of coffee can be essential to keeping you alert and productive for the rest of the day. I know that time and money are kind of a big deal for most college students, and I know you’re going to want to find a fast and affordable source of coffee. Don’t worry; we’re here to help.

When it comes to quick, convenient coffee, single-serve machines work very well. No mess, no hassle, and you never need to worry about brewing too much. If you’re worried about price, don’t be. We have a number of affordable single serve options like the Keurig B31 Mini Plus, and if you do go with a Keurig, you might want to check out the My K-Cup Filter Basket, an innovative accessory that allows you to use your own pre-ground coffee in your machine in addition to K-Cups.

While a single serve machine is likely to become a much worshiped and permanent fixture in your place of residence, necessity will sometimes require that your coffee be mobile and when that’s the case, few things work better than the Bodum French Press Travel Set. Not only is it an actual French press for brewing coffee, it’s a stainless steel mug that you can take anywhere, how’s that for dual functionality?

Now the coffee. It’s true that you could go to any local grocery store and probably find some super cheap drip with remarkably clever names like “Brewer’s Choice” or “Happy Mountain Coffee,” and sure it’s kitschy and character building. But, when you don’t feel like drinking something that tastes like diesel fuel every morning, that’s when you check out our coffee instead. Even without a really expensive machine, good coffee is still good coffee.

You might be thinking though that you’re limited to pre-ground, well think again. The Bodum Bistro Blade Grinder is a compact and affordable option for budget conscious bean lovers and is available in four colors.

No matter where you go, or what your major may be, remember that back to school doesn’t have to mean back to bad coffee!

Brewing Espresso – Science or Art? Part One

Could you make brewing espresso a science experiment?  I think you can and should. As with any science experiment, if you can control the variables it is the key to getting what you want in your results. I say why not look at espresso in the same way. In part one I will talk about some of the tools to help you make a great espresso scientifically. In part two, I will discuss some of the equipment that will help.

It is very easy to control variables in the espresso making process especially with all the great equipment and tools available to our customers.  The reason you buy all these great products is because it gives you the ability to create something you like repeatedly.  You should be able to brew a better more consistent espresso then you can get in over 90 percent of the places now currently selling espresso!

That is why we spend all of our hard earned money for great espresso brewing equipment.  We know it gives us the chance of making a great espresso drink 90 percent of the time if we are careful and understand our equipment and methods. This is opposed to the woeful 10 percent chance we have buying it from others.

How can we do this? – Lets start by looking at all the things we can control; and I will point out some products I like that you should consider if you really want to taste great espresso repeatedly.

The amount of coffee used to brew an espresso. This is an easy one, just weigh the amount of coffee you are using. You should always brew with the same amount of coffee. Some people will weigh the coffee before they grind it. This gives them the same amount of coffee each time, but if weighing out each dose of coffee is not your style, then acquire a grinder that weighs the ground coffee dose for you like the Baratza Vario W Coffee Grinder. It will stop grinding at exactly the weight you set. It doesn't get any easier than that!

The amount of water per dose. This can be measured using a variety of methods. Your machine may have programmable cup sizes for volumetric dosing which adjusts the amount of hot water forced through the coffee grounds.  That's the easy way; however, if you have a machine with no cup programming, then use a measuring device to determine how much water you are using. This one works great as it is clearly marked so you know exactly how much you are brewing: Rattleware 3oz Shot Glass Pitcher.

The Tamping pressure – In my opinion this is one of the toughest to do consistently.  One of my favorite products professionally speaking is a calibrated tamper. It enables you to tamp with precisely the same pressure each time.

In a professional coffee shop or at home tamping correctly is one of the hardest skills to master. The key is to tamp using the same amount of pressure repeatedly. We have a tamper, (and I love it!), that will allow you to tamp at thirty pounds of pressure each time. If you get one it will help you be more exact in our science experiment. Here is a link: Espro Calibrated Flat Tamper, (and I really like this product in case you can’t tell!)

In part two we will go into more detail about the equipment and how all of this will get you to the end goal of creating a delicious espresso.

It seemed so fitting to follow up the Red Rose Day blog with more about gardening and so, today I'm recognizing National Weed Your Garden Day. Anyone who gardens can tell you what a hassle weeds can be, they look bad and hinder the growth of plants we actually want to grow, like COFFEE for example. That's right; weeds are a threat even to our beloved beans!

	So, in honor of the diligence of coffee growers everywhere, and for the good of your garden, set some time aside today to remove the unwanted residents in your garden. A little bit of regular maintenance can go a long way.
“A time to clean?”	On the topic of regular maintenance, your coffee machine really isn't too different from your garden. Regular cleaning and descaling can do wonders for its longevity and performance in the long run. As a matter of fact, Dan, one of my co-workers posted an informative piece on cleaning your machines that you can find here.

While it might be a bit of extra work, at the end of the day, if you weed your garden, and clean your machine, you'll be doing yourself a favor in the long run. Oh, and when you're all done, you might as well reward your hard work with a delicious mocha shake!

Hi everyone and happy Red Rose Day! If you were planning on sending some roses to that special someone today, you might want to send them some coffee too. A fun part of working at Whole Latte Love is searching the Internet for interesting things to talk about and I happened to find that adding coffee grounds to your compost helps amend the soil for growing roses.

The science behind it is that roses grow best in soil at a pH range between 5.5 and 7. When the grounds decompose in the compost they raise its acidity. By monitoring the pH level of your compost you can add coffee to increase its acidity to make it more suitable for growing roses. Keep in mind that adding too many grounds can make your soil too acidic so be sure to keep track of how much you're adding.

When I found out that some customers were having difficulty with their Gaggia for illy machines I knew I had to do something about it. People who drink coffee brewed with iperEspresso capsules expect it to be a quick and hassle free experience. That's exactly how it should be. In this blog I'd like to address the issue some customers have had with priming their machines before brewing.

The Gaggia For illy Plus Single Serve Espresso Machine is similar to other coffee machines that use capsules, cartridges, k-cups or E.S.E. pods in that it can't brew without first priming its water system. This simply means that it needs to take a bit of water from the reservoir before it can brew. You will know that the machine needs to be primed if the hot water and brew button lamps on top of the machine are flashing.

If your Gaggia For illy needs to be primed, simply follow these steps to get it ready to brew again:

1. Fill the water reservoir located on the left side of the machine with fresh clean water and replace it. Be sure to push firmly from the bottom of the reservoir to make sure it's inserted all the way. If you push from the top, there is a good chance that it will not be inserted properly.

2. On the top of the machine, the espresso and steam button lamps should both be blinking.

3. Place a cup underneath the hot water wand and turn the dial on top of the machine to the steam position. Be sure to turn the dial until it clicks.
4. The machine will begin siphoning water from the reservoir into the boiler and through the wand.
5. Once enough water has been siphoned, the steam button lamp will shut off and the espresso button lamp will stop blinking.
6. Return the dial to the off position.
7. Your machine is now primed and ready to brew.

If you want to use your Gaggia for illy to make steam, follow these simple instructions:

1. Press and hold the steam button for a few seconds and release it, it should start blinking.
2. Once the buttons' lamp stops blinking, the machine is ready to steam.
3. To begin steaming, turn the dial to the steam position until it clicks.

4. Please note that before steaming, the machine will purge the remaining water in the boiler through the wand so it is important to purge into the drip tray or an empty cup before steaming so that the water does not go into your milk.

5. When you are done steaming, return the dial to the off position and press and hold the steam button for a few seconds. When you release it, the steam button and espresso button lamps should both be blinking.
6. Turn the dial back to the steam position until it clicks, the machine will siphon water from the reservoir to prime itself again.
7. Once the steam button lamp turns off and the espresso button lamp stops blinking, return the dial to the off position.

8. Your machine is now primed and ready to brew.

If the steam or espresso button lamps are ever blinking on your machine, it is important that you either turn it off or prime it. While the button lamps flash, the machine's boiler is heating up and if left unattended, it can easily blow a fuse if allowed to do so for too long. Also, to ensure that the water you are using is fresh, whenever you are finished using the machine, remove and empty the water reservoir and purge the remaining water in the boiler through the steam wand.

By following these steps, you can keep your Gaggia for illy machine brewing without a hitch.

Summer is a great time to enjoy iced coffee, one of my favorite drinks. It is so refreshing, especially with weeks like these, where temperatures will be well into the 90s. But, there is more to making iced coffee than just pouring the coffee over ice. Of course, it could be done that way and often is; but if I get a drink like that at a coffee shop I’d get pretty upset. When coffee is simply poured over ice, you get less coffee and more ice. In the end, you pay more to get a drink that tastes and looks like iced tea. If you want to avoid diluted-coffee syndrome, read the rest of my blog for some tips and tricks of the trade.

Preparation Techniques & Choosing your Coffee
I like to brew my coffee for iced coffee stronger than I would normally prepare a regular, hot coffee. I tend to increase my drop weight by about 25 to 30% to make sure the coffee tastes like coffee when it is poured over ice. I also believe that certain coffees make a better iced coffee, due to their composition. Brighter coffees, such as certain Brazilian, Kenyan or Tanzanian Peaberry coffees tend to stand out better in iced beverages. These coffees will also taste just a little more refreshing, because they are naturally a little sweeter than their peers.

Serving Iced Coffee & Recipes
The trick to serving ice coffee is to ensure that it retains its full flavor and aroma. I like to take some coffee and freeze it in ice cube trays. When it is time to serve the iced coffee, I will fill the glass with the frozen coffee cubes. It is a nice touch to serve guests or customers and always gets noticed.

You may also want to try adding a variety of ingredients to your iced coffee. Here are some suggestions to get you started:

• Add an espresso to your coffee to make a “Red Eye” for that little extra zing.
• Add a scoop of ice cream to make a delicious coffee float. I like to sweeten mine by adding simple syrup made of sugar in the raw and water. Simple syrup is actually very easy to make. Just heat 2 cups of boiling water and add one cup of sugar in the raw. Stir until the sugar is dissolved and allow the mixture to cool before adding it to your beverage.
• Fill ¼ to ½ half of your glass with sweetened condensed milk then add filtered coffee to taste; this will make an authentic Vietnamese Iced Coffee.
• Prepare a Vietnamese Iced coffee (see above); top it off with cinnamon and add cayenne pepper to create a Thai coffee.
• Add vanilla and caramel syrup. I use a shot of espresso then add coffee until the glass is about ¾ full. The rest of the glass gets filled with whole milk or light cream to complete the beverage. 

Sit back; relax and enjoy one of these great beverages. If you have any questions or comments, feel free to post them on my Spot!

Mark
Whole Latte Love