First Morning Cup of Blog!

2006-08-20T02:42:00.001-05:00

Newport Coffee House (of Illinois, USA)

Name:	NEWPORT COFFEE HOUSE
Web:	Your Here !
Email:
Phone:	847-940-7134
Fax:
Address:	1121 Half Day Rd.
City, ST, Zip:	Bannockburn, IL 60015-1207
Country:	US

This page is always brewing.....

Newport Coffee House is also home to local Lake County artists, the same artists' works on display at other venues and galleries such as College of Lake County's Artcetera and:

as well as Riverwoods' Daniel Wright Gallery at Sites & Sounds,

but, are for sale here:

But, you won't be able to have only coffee! You will need to have some of these fine victuals:

"Dedicated to fostering coffee excellence through education and information exchange." SCAA credo.

GIVING THE GIFT OF GIFTS...

Newport Coffee House is also known for its unique gifty items...you know...brick-a-brac and knick-knacks! They do not endorse nor sell paddy-whacks, however.

Here are just a few pictures of the wonderful, thoughtful items to choose from:

Newport Coffee House knows beans about beans about more beans than anyone else I know. Started in 1996 by a loving couple of kids (at heart) and now owned by a loving Korean family, NCH continues to be a most excellent place to sip the brew.

Who am I? I am Dan and I drink a lot of coffee. I can quit at any time. Coffee, perhaps I can quit, but I just cant seem to quit buying my coffee that is roasted at Newport almost very day; that would be an addiction worth studying!

Speaking of studying, lots of students from the nearby schools are often seen working their latest challenges and problems with or without each other. By "without", I mean that once sitting down with your coffee, you can communicate with people whom aren't really there with you - on line!

You can communicate online with OR without one of Newport's specially designed computers! By "without", I mean you can go online with your own computer...wirelessly (that's Wi-Fi). I prefer the Belkin Pre-N card - its a monster! (a laptop is preferred by management - please don't bring your AlienWare Modded-Game-Box in just yet)

COFFEES OF THE WORLD UNITE AT NEWPORT.

But first we will need to identify,

Coffee and Espresso Terms

Acidity - Gives coffee a sharp, lively pleasing flavor. Acidity may be high, medium, light, low or lacking altogether in coffees, which leaves the coffee taste flat and dull.

Altitude - Coffee grown at high altitudes enjoy a lighter, more delicately balanced flavor. Low altitudes produce the full-bodied coffees.

Aroma - The fragrance of coffee. Some regions produce a more aromatic cup.

Body - Coffee may be thin, light, medium, full, heavy or even syrupy in body. Richness in flavor is the impression of weight and texture in the mouth.

Bright - Refers to the brisk, high-level of acidity present in the cup.

Earthy - Suggest a slight, sully yet smooth taste.

"Downtown" - A common roast where the oils are just starting to break on the surface of the coffee bean.

Pungent - Strong, full-flavor. A pleasing bite you'll find stimulating to your senses.

Rich - Full and mellow in flavor. Terms used to indicate depth and complexity of flavor.

Spicy - Strong aroma and flavor giving zest to coffee.

Tangy - A sharp, distinctive, often lingering flavor.

Wild - An exciting flavor with new sensations for your mouth to experience and savor.

"Winey" - Denotes an exhilarating wine-like acidity. Also may indicate a thick body and mellow quality.

Regional Coffees that Newport carries
The Coffee	Decaf ?	The Short Description
Brazilian	N/A	Pleasing aroma, medium acidity, smooth body and flavor
Celebes	N/A	Exotic and delicious...Highly prized flavor.
Colombian	Decaf	Well balanced flavor, clean aftertaste, medium bodied.
Colombian	N/A	Well-balanced flavor, superlative aroma with medium acidity.
Costa Rican	Decaf	Hearty richness enhanced by a robust and medium-bodied flavor.
Dark Colombian	Decaf	Colombian beans are dark roasted to produce smoky overtones, a rich flavor and an exceptionally clean taste
Dark Guatemalan	N/A	Guatemalan Antigua beans are dark roasted to showcase a delectable, mellow brew, punctuated with crisp flavor.
Dark Mexican	N/A	Dark roasted, bold and tantalizing taste. Refreshingly sweet undertones delight the palette.
Dark Sumatran	N/A	Sumatra beans are dark roasted to showcase the fruity undertones, vibrant body and intoxicating aroma.
Ethiopian Mocha	Decaf	Lively, "winey" pungency, piquant aroma and wild taste.
Guatemalan Antigua	Decaf	A bright, distinctive, well rounded cup. Aromatic and finely balanced with fruity undertones.
Java Estate	N/A	Spicy aroma, vibrant flavor with a rich, deep cup.
Kenya AA	Decaf	Attractive dry aftertaste and penetrating flavor
Mexican	N/A	Sweet and smooth with an excellent bouquet and satisfying flavor.
Sumatra	Decaf	Delightfully syrupy and spicy flavor.
Tanzanian (Pea berry)	N/A	A lively coffee with a tangy taste, good body and pleasing aroma.
Zimbabwe	N/A	Full flavored, zesty and medium to heavy bodied cup.

NEWPORT COFFEE HOUSE

Espresso

Espresso was first introduced at the Paris Fair, by the French inventor Edward Loysel de Santais. An Italian seized the idea, and the rest is history. The literal meaning of the word espresso is, "made at the spur of the moment."

To brew espresso, a burst of hot water is pushed through finely ground coffee. The result is one and a half ounces of very strong brew, topped with a layer of crema - the very heart of espresso. Very few Americans enjoy a shot of espresso as Italians do. Instead Americans tend to prefer espresso in a cappuccino, latte, or mocha. American specialty coffee roasters generally use the mild Arabica bean for a more mellow espresso.

To make espresso, follow these simple rules: Grind your coffee extra fine. You will know you have reached the correct grind when you can make a finger print in a small amount held in the palm of your hand. Put 8-10 grams of ground coffee per 2 ounce shot in a stovetop espresso maker. Put 7 grams of ground coffee per 1.5 ounce shot in an electric espresso maker. Brew and enjoy great espresso!

Coffee

From the 17th century until the early part of this century, coffee was generally made by placing the ground coffee in water and boiling it. You may have heard of some of the tricks people used to make the coffee grounds settle into the bottom of the pot, such as dropping an eggshell or bread crust into the coffee pot. People boiled coffee and tea during that time more for their health than any other reason.

Water was often contaminated and boiled water was safer to drink. People didn't know that, of course, but they did know that they did not get sick as often drinking boiled coffee or tea. In fact, it was considered by some to have curative powers.

In the early 20th century, however, it was discovered that the taste of coffee was much better if you added the water to the coffee grounds after the water had boiled. That discovery was the start of coffee brewing. Today there are many methods for grinding, measuring and brewing coffee.

How Much Coffee to Use? Select a good measuring scoop using the same scoop each time, make your measures level and you will be able to accurately repeat the measure each time. Rule of thumb: use 2 tablespoons of ground coffee for every 6-8 ounce cup of water. Adjust to taste. Refer to our section on grinding to determine the proper coffee to water ratio for your specific brewing method.

Water! The single biggest ingredient by volume in coffee is water! So it only stands to reason that the quality and taste of the water you use to brew your coffee will have a major impact on the final product. Start with fresh, cold water. Bottled waters are often too acidic and plain tap water is also often loaded with unpleasant tasting elements. For many the best choice is filtered tap water. Tap water has the advantage of being highly oxygenated and filtering eliminates the impurities that can harm the coffee's taste. Investing in a good filtration device is another must for the true connoisseur. If you don't want to use filtration, then use fresh, cold water that is pleasing to your taste.

Grinding We strongly recommend that you invest in an electric coffee grinder. Starting with whole beans, ground fresh is the secret to really good coffee. There is no substitute! You will be amazed at the added flavor and aroma you will experience from grinding your own coffee beans before each brew. Blade grinders are the most common and most popular. While blade grinders work well, it is necessary to make certain the coffee is ground evenly, and that the grinder doesn't run too long because the blades will heat up and rob the coffee of some of its flavor. The real connoisseur should buy a grinder that can be set for specific grinds like those in supermarkets and coffee specialty shops. If you use a blade grinder, the best method is to count seconds. You will quickly learn just how long to run your grinder to obtain the correct degree of grind. Counting is the most accurate method to operate a blade grinder. Counting keeps you from over grinding or under grinding your coffee. Grinding effects the amount of surface area exposed to the water and the flow rate of the water through the coffee. It's important to get the grind right for the type of brewing equipment you are using.

French Press: Grind your coffee coarse, use a tablespoon of coffee per 10 ounce cup. There are many sizes of French presses.
Espresso: Grind your coffee extra fine. You will know you have reached the correct grind when you can make a finger print in a small amount held in the palm of your hand. Put 8-10 grams of ground coffee per 2 ounce shot in a stovetop espresso maker. Put 7 grams of ground coffee per 1.5 ounce shot in an electric espresso maker.
Conventional Electric Brewers: Grind your coffee medium to fine. Use 3/4 to 1 cup of coffee per 10 cup pot.
Manual Cone Systems: Grind your coffee medium to fine, in a basket-type brewer, Use 3/4 cup of coffee per 10 cup pot.
Percolator: Grind your coffee coarse. 4 ounces of specialty coffee will yield 15 10-ounce cups of coffee. 8 ounces of specialty coffee will yield 30 10-ounce cups of coffee. 1 pound of specialty coffee will yield 60 10-ounce cups of coffee.

Brewing Methods

General Hints

Keep your brewing equipment clean. Clean brewing equipment means that the final cup will not have unpleasant odors and tastes from old coffee and sediment.
Make certain the water is the right temperature, 195ºF - 200ºF degrees. Never boil your coffee.
Never re-pour over used grounds, the coffee will not become stronger, only more bitter.
Stir your coffee after brewing, this assures an excellent mix.
Serve coffee immediately after brewing. If this is not possible, hold in a thermal container to maintain freshness and flavor.

Electric Drip - This is the most popular method in use today. There are a number of good models. Pick one that suits your taste and style but look for one that can heat the water to the required 195ºF - 200ºF degrees. If the water temperature isn't high enough, you will not get the best brew.

Manual Drips - The advantages to a manual drip brewer are that the brewer can control the flow rate by how fast they pour the water into the filter and the water can be properly heated to the right temperature before starting the brewing process.

French Press - This is a good method to use for quality coffee. Just be certain to purchase a good unit made from hi-quality glass. Some people may not like this method because of the sediment that can remain in the final cup but it does provide an excellent brewing method. Two keys to making good coffee using the French Press method are: 1) remember to preheat the container with hot water prior to making the coffee and 2), failure to clean the container. If you pour boiling water into a container that is not preheated, your water temperature can drop as much as 20 degrees and this seriously effects the final cup. Likewise, failure to clean the container effects the final cup taste.

Vacuum Method - The vacuum method is distinguished for producing excellent brewed coffee. In this method, water boils and goes into an upper chamber where it is held for a few minutes. The device is removed from the heat and as the water cools, a vacuum is created which pulls the coffee through the grind. Advantages to the vacuum method are that the water reaches boiling temperature and the method does not require quite as precise a grind as some of the others, making it easier for many to use.

Percolators - There are still many of these around. They are not recommended. Percolators boil the coffee which is not a method that gives good results for the final cup.

Filters

Gold Filters - Great at keeping sediment out of the final cup but you will need to adjust your grind to their flow rate. Also, gold filters need to be kept very clean and must be hand-washed because they are so soft.
Paper Filters - Paper filters are designed to be fast flow because the filter industry is aware that most brewers use electric drip machines and that they tend to over grind their coffee. Slowing the flow down is a good way to improve the final cup's taste by lengthening the extraction time. There are some filters available which are designed to do this.
Natural vs. White Paper Filters Oxygen whitened paper filters are environmentally preferred over bleached filters. Natural paper filters tend to have a taste that can be detected in the final cup by some people. There is no difference in the flow rate between bleached and unbleached filters however, select the one you prefer.
Final Note - If you really want to know what is happening in your brewing process, examine the spent grounds. They can tell you a great deal about the brewing process and help you solve problems.

Decaffeination Process

Chemists have identified several hundred chemicals in coffee. Removing caffeine without ruining the flavor balance of all the other chemicals isn't easy.

So how do they do it? Caffeine is removed from the green coffee beans before they are roasted. First they are steamed, which brings most of the caffeine up to the surface, and then the caffeine is removed by washing with a solvent, which absorbs the caffeine. To be called "decaffeinated", a coffee must have more than 97%ºº of its caffeine removed. Methylene chloride or ethyl acetate (an organic solvent) are typically used to remove the caffeine, while preserving the delicate oils which give coffee its aroma and flavor. Coffee is decaffeinated at decaffeination plants located primarily in Germany and Vancouver, British Columbia. There are two different decaffeination methods: direct and indirect.

The Direct Method In the direct method, the beans are first steamed or soaked in water. Then a solvent solution is mixed directly with the beans to remove the caffeine. After the beans are air dried, they are ready for roasting.

The Indirect Method In the indirect method, sometimes called the "water method", the caffeine - together with many desirable flavor and aroma components - is first extracted into water by soaking the green coffee beans. The resulting solution is drained off, and the caffeine is removed from the water using an either a solvent or a filtration process. The now caffeine-free solution, with all the remaining desirable flavor components is returned to the beans and dried on to them. The solvent itself never touches the beans, hence the name "indirect". Many processes employ this "indirect" technique. We offer quality beans that have been decaffeinated in the following ways.

Swiss Water Process In this indirect method, coffee beans are thoroughly soaked in water. The caffeine-rich water is then passed through activated charcoal filters to remove the caffeine. The decaffeinated beans are then soaked again in coffee oils and caramels to replace the rich bean flavor. Our decafs employing this method are designated "SWP" in the description.

German Water Process This indirect method extracts the caffeine differently than the Swiss process. The caffeine-rich water is drawn off and chemically treated with a solvent to remove the caffeine. The decaffeinated beans are then soaked again in coffee oils and caramels to replace the rich bean flavor. Unless specified, this is the method the majority of our decafs use.

Natural Coffee Oil Process This indirect method removes caffeine by bathing the coffee beans in natural coffee oils, which are then drawn off and decaffeinated.

Did you know? The German decaffeination process is so complete that the purified caffeine is sold to cola companies.

Since the turn of the century when a German chemist named Ludwig Roselius lost a lot of sleep over how to remove the caffeine from coffee, methylene chloride has been the solvent of choice. It dissolves other components minimally and vaporizes easily, so it's remaining traces can be driven off by heat. But in the 1980s, methylene chloride came under fire as a carcinogen. It is still used for decaffeinating, but the FDA limits its amount in the finished product to 10 parts per million. Industry sources point out that the actual trace amount is typically less than a hundredth of that.

Basics of a Good Cup of Coffee

Use fresh, high quality coffee
Start with fresh, quality, whole bean, Arabica (known to possess superior flavor and aroma) coffee (which in future you can order at http://www.nch.com). Coffee beans that are ground fresh are the secret to really great coffee. There is no substitute! You will be amazed at the added flavor and aroma you will experience from grinding your own coffee beans before each brew.

Grind your coffee just prior to brewing
We strongly recommend that you invest in an electric coffee grinder. Grind only as much whole bean coffee as you will need for immediate brewing purposes. Coffee begins to loose flavor and aroma within one hour after being ground. Match the grind to the specifications of the brewing method you will be using. For drip brewing, a grind similar to the consistency of granulated sugar will usually achieve a good result. If you do buy your coffee already ground, use the recommended storage location and containers in order to keep it as fresh as possible.

Good quality, fresh, cold water
Always use good quality, fresh, cold water. Brewed coffee is approximately 98% water, so good water quality is essential. If your water tastes unpleasant or heavily chlorinated, use bottled or filtered water. Never use softened water for brewing coffee as it will slow down the extraction/dilution process, resulting in the over extraction of your coffee.

Temperature
The coffee brewer should produce a brew water temperature of 200ºF (+ or - 5 degrees). Boiling temperatures, continued heating, or reheating drives off flavor essences and breaks down other chemicals in the coffee, causing the flavor to deteriorate. Don't overheat the coffee or leave it on a warmer for a long period after brewing.

• Too low a temperature = under extraction = weak coffee
• Too high a temperature = scalded and/or bitter flavor characteristics

Containing brewed coffee
Continuous heating is the principle cause of flavor loss after brewing. After the coffee is brewed thermal containers are recommended as they are insulated and airtight preventing evaporation, and will retain the aromatic compounds of the coffee. In thermal containers the coffee is not subjected to continuous heating and, therefore, can be held for as long as 45 minutes before flavor characteristics will begin to change and dissipate. If your brewing equipment cannot brew directly into a thermal pot, immediately transfer the brewed coffee to a thermal container.

If coffee is held in uncovered, heated containers (a glass pot on a warming burner), it will lose its freshness after 20 to 30 minutes. Continuous heat will break apart the organic materials, and the coffee will develop a sour or bitter taste with smoky overtones. Heat will also evaporate the water, condensing and cooking the flavoring compounds that remain.

Storage

In a perfect world you would roast your coffee, grind it and then brew it immediately. However, we know that most people don't have either the time or the facilities for that, so the real key is to store your coffee in the best way possible. If possible, we recommend buying whole beans and grinding them yourself as you need it.

We suggest that coffee be kept in an airtight container (we ship all of our coffee in re-sealable bags at no additional cost) and stored in a cool, dark, dry place. Coffee should not be kept in the refrigerator or freezer even if you use an airtight container because the coffee will actually sweat when taken out, which will expose the coffee to moisture and can damage both the flavor and aroma. Refrigerators also have a tendency to have odors which can taint your coffee. If you really need to keep your coffee in the refrigerator or freezer, of the two options, freezing is better, but only if the container is totally airtight and the freezer topnotch. Dark-roast coffees do not freeze well as the oils that give the coffee its flavor has been driven closer to the surface of the bean and when frozen, they congeal and dull the flavor of the coffee.

Do not store coffee beans in regular plastic bags at any time. The petroleum oils found in plastic bags tend to be soaked into the coffee bean. We recommend keeping them in our re-sealable bags or putting them in a glass jar with rubber seal if for some reason you don't want to use the bags.

Length of storage time - We also recommend only storing coffee for a week before you start consuming it. Any coffee kept for three weeks or more is just like the bin coffee found at your local grocery store and defeats the purpose of buying fresh roasted coffee.

Buy Whole Beans Buying whole bean coffee is the key to maintaining freshness for the maximum amount of time. And, if you can't drink the coffee you purchase in a week, then buy less coffee more often.

First of all, what do Penn & Teller think of coffee? Hot Coffee

I'm sorry, wrong "Hot Coffee" issue, that was more of a "Hot Water" issue!

Is coffee addictive to humans?

Do animals drink coffee?

Will animals drink coffee when forced to? (like a horse to water - not at gunpoint for gosh sakes - there's no sense in getting PETA all upset at us).

A Good site by Jerry Wilson, called Over Coffee

Also try One Good Move

LIVE ENTERTAINMENT? JUST A RUMOR. But, if it were true, it might go something like this...

Email:

nch-bands@fingertipaudio.com

Address:

1121 Half Day Rd.

City, ST, Zip:

Bannockburn, IL 60015-1207

Country:

Days:

Saturdays only

Hours:

START 8pm END 11pm

Capacity:

60 (comfortably)

Pay:
Average Take-Home First-Time Artists

US $35

Openness To New Talent:

Must have a crowd that follows you anywhere!

Genres:

Acoustic
Americana
Bluegrass
Cabaret
Celtic
Children's
Comedy / Humor / Parody
Improvish?
Jam Band (think String Cheese)
Jazz
Jewish
Klezmer (wait, isn't that Jewish, too?)
Old-time-radio bits / music
Piano
Poetry / Spoken Word (no Slam, pls)
Ragtime
Singer-Songwriter
World Beat
experimental

Production:

Sound:	Yes	No
Lights:	Yes	No
Technicians:	Yes	No

Notes: Call Agent Dan, at 847-421-4578 for band or booking info, Coffee House for coffee info -

TRUE: BANDS DID STOP PLAYING as of 2002, HOWEVER, the current (2nd) owners are looking to open a 3rd coffee shop to be located somewhere in Lake County North Area, then they might be willing to restart the Bannockburn Saturday Nite Entertainment. This is not official. Just solicited and " [ to be considered ] ".

"No Lights" means = LX Not needed. IF YOU MUST have LX: Bring only up to 8 PAR36 cans (NO LARGER) or equal and no more than 4000w total for ALL lights loaded in. There must be a minimum of 2 circuits in your light rig. Please only use tripod or round large base floor stands for LX, OR you can safety-cable (only) pre-hung z-trusses from ceiling grid (16' high) - BRING OWN 12' Step LADDER - not a straight ladder - for safety of hanging anything here. Allow 3 hours setup if bringing own LX. Must use only 3-prong - ground prong intact, not missing ! - Edison plugs on House Power end.

Artist Pre-Sells Tix and/or at door / PLUS Tip Can DS (Down Stage) is allowed

35.oo is PER PERSON PERFORMING and LISTED as band member on contract. 15.00 fine for each contracted member missing at ShowTime.

Bands can Start later at 8:30pm then stop by 10pm ONLY IF THEY PLAY STRAIGHT THROUGH - NO BREAK (Convenient if you have later Chicago gig)

CAPACITY:
20 more people can sit lo-chair while some 20 more sit hi-chair and about 20 standing, some (6) sitting on cleaned cloth beanbag chairs provided.
LEGAL CAPACITY = 80 persons

Acoustics:

Tile floor, foam-sprayed ceiling 16' high, glass store front and rear (front is traditionally good setup space for band facing almost to rear) - most bands with drumsets will bring small carpets (ala Grateful Dead)

Noise:
MACHINE DRINKS NOT MADE DURING PERFORMANCES. SMOOTHIES ARE BLENDED in Covered QUIET Blender (ala Starbucks).

Newport Coffee House

Oh, pancakes!

The Coffenut or the Donoffee?

Odeo uses Plaxo - not a mouthwash, but somewhat of an apology?