About Us
I wanted to give you some information about who we are.
J'Zoe's is owned by Allan and Ruth Pearson. we live in the beautiful NorthWestern part of Tasmania, Australia in a lovely smallish city called Burnie.
We also own YouSelect Home Loans - a Mortgage Broking Service that operates both in Tasmania and Queensland; plus we own Nancy's B&B in Rosebery, Tasmania. In addition to this, we are pastoring a small Australian Christian Church (Assemblies of God)in Burnie.
We both love a mild roasted coffee - Allan a Flat White, and Ruth a Caramel Latte. So to help assist you in your coffee experience I have included the following information for your perusal. Stop and enjoy!!
J 'Zoe's Coffee Information
Base Coffee Knowledge
Espresso and Cappuccino are well known coffee drinks even if you are NOT remotely familiar with coffee drinks at all. Ever since Espresso machines became popular in homes and cafés, there are now newer coffee drinks becoming popular and offer so many choices to the traditional and/or new coffee lovers.
The Basic Coffee Drink is the...Espresso Coffee.
It is also known as a Short Black. This is strong, dark coffee having chocolate-brown layer of crema on the top. For rich and thick espresso, the coffee beans should be roasted to dark brown and finely ground. Espresso is usually poured in small cups that will just contain the 25 - 30 ml shot of espresso.
How to make an Espresso coffee?
Making Espresso coffee using an Espresso machine is quite simple. Here are the steps for making a standard Espresso coffee:
- Get coffee beans of good quality and roast them until they become very dark (We use 'Monte' Arabica coffee - a milder coffee that better suits the Tasmanian palate!).
- Once you got the dark roasted Espresso beans, grind them so that they become fine powder.
- Fill the handle of the machine with finely ground coffee beans.
- Before you turn on your espresso machine, place the cup under the handle.
- Now, you get creamy, espresso coffee.
The best known Coffee Drink is the...Cappuccino.
'Cappuccino' is derived from the Italian word 'Capuchin'. The Catholic Capuchin monks wear a headdress that bears a likeness to the frothy layer of cappuccino. The standard Cappuccino is prepared by pouring steamed milk and frothed milk into an espresso with chocolate flakes sprinkled over the top. Usually the froth should be thick enough to stay over the rim of the cup.
Cappuccino is made of equal shots of espresso, steamed milk and frothy milk. To make good cappuccino, the ratio should be 1/3 espresso, 1/3 very hot milk and 1/3 thick foam of milk. The hot milk is added with espresso coffee and finally, some sugar.
How to make the Cappuccino coffee?
Here are the steps for making a traditional Cappuccino coffee:
(Please note that we use 'Monte' Arabica coffee - a milder coffee that better suits the Tasmanian palate!)
- Get coffee beans of good quality and roast them until they become very dark.
- Once you got the dark roasted Espresso beans, grind them so that they become fine powder.
- Fill the handle of the machine with finely ground coffee beans.
- Get very hot milk and also heat foam.
- Add steamed milk and milk froth with espresso.
- Sprinkle chocolate flakes over the top, if you like.
Types of Coffee Drinks
It can sometimes be daunting walking into a Coffee Shop (House) and seeing the long list of coffee varieties and drinks on the menu board, and not having a clue what it means.
What's the difference between a latte and an Au lait? How does a cappuccino differ from an Americano? We'll try to make it all clear for you below:
Americano: A single shot (30 ml) of espresso with about 210 ml of hot water added to the mix. The name for this coffee drink stemmed from an insult to 'uncouth' Americans who weren't up to drinking full espressos.
Affogato: An affogato (from the Italian, "drowned") is a coffee-based beverage or dessert. "Affogato style", which refers to the act of topping a drink or dessert with a single shot (30 ml) of espresso, and it may also incorporate caramel sauce or chocolate sauce.
Black coffee: A drip brew, percolated, or French press (Plunger-Pot) style coffee served straight, with no milk.
Cafe au Lait: Similar to Caffe Latte, except that an au lait is made with drip brew, percolated, or French press (Plunger-Pot) style coffee instead of espresso. Additionally, the ratio of milk to coffee is 1:1, rather than a 3:1 ratio for a Caffe Latte.
Cafe Breva: A cappuccino made with half and half milk (that is... Half Cream & Half Milk), instead of whole milk. The theory is that the mix gives a richer, creamier flavour. You should be aware, before trying this for yourself, that half and half is much harder to foam.
Caffe (Cafe) Latte: Essentially, a single shot (30 ml) of espresso in steamed (not frothed) milk. The ratio of milk to coffee should be about 3:1, but you should be aware that latte in Italian means 'milk', so be careful when ordering one when in Italy because if you do not add Caffe to your Latte all you will get is a glass of milk!. In Italy, caffe latte is almost always prepared at home, for breakfast only. The coffee is brewed with a stovetop Moka and poured into a cup containing heated milk. (FYI - The Moka does not produce true espresso, but rather a double-strength coffee. Also, unlike the international latte drink, the milk in the Italian original is not foamed. Outside Italy, a latte is typically prepared with approximately one third espresso and two-thirds steamed milk, with a layer of foamed milk approximately 5-7 mm thick on the top). This coffee drink is similar to a cappuccino, the main difference being that a cappuccino consists of 1/3 espresso, 1/3 steamed milk and 1/3 foam, whereas a latte has more steamed milk and less frothed milk. Another popular variant of the Caffe Latte is the Flat White, which is served in a smaller ceramic cup with the creamy steamed milk poured over a single-shot of espresso, holding back the lighter froth at the top to achieve a frothless coffee or at worst a coffee with no more than 1-2 mm of foam on top.
Cafe Macchiato: A shot of espresso with steamed milk added. The ratio of coffee to milk is approximately 4:1 (or about 150 ml in total).
Cappuccino: Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top. Some coffee shops will add more milk than that so that the customer will get a bigger drink out of the deal, but that makes the coffee itself far weaker (Hint: so if you want a larger Cappuccino - without losing the coffee flavour - ask for it to be made with a double shot of espresso).
Doppio: Doppio is Italian, meaning "double", and by implication, this drink is a double shot espresso served in small cups. More commonly called a double or standard double, it is a standard in judging the espresso quality in barista competitions.
Double, or Double Shot: Just as it sounds, this is two shots of espresso mixed in with the regular amount of additional ingredients. So, for example, if you were going to make a double hammerhead, you would put two shots of espresso into a coffee cup, and fill it with the drip blend, rather than the usual single espresso shot.
Drip coffee, or filter coffee: is a method for brewing coffee which involves pouring water over roasted, ground coffee beans contained in a filter. Water seeps through the coffee, absorbing its oils and essences, solely under gravity, which then passes through the bottom of the filter. The used coffee grounds are retained in the filter with the liquid falling (dripping) into a collecting vessel such as a carafe or pot.
Dry Cappuccino: A regular cappuccino, only with a smaller amount of foam, and no steamed milk at all.
Espresso Con Panna: Your basic standard espresso with a shot (30 ml) of whipped cream added on top.
Flavoured coffee: very much an ethnic tradition, where syrups, flavourings, and/or spices are added to give the coffee a tinge of something else. Chocolate is the most common additive, either sprinkled on top or added in syrup form, while other favourites include cinnamon, nutmeg, and Italian syrups.
Frappe: A big favourite in parts of Europe and Latin America, especially during the summer months. Originally a cold espresso, it has more recently been prepared putting 1-2 teaspoons of instant coffee with sugar, water and ice. The brew is placed in a long glass with ice, and milk if you like, turning it into a big coffee milkshake.
Flat White (see also Caffe Latte): is a coffee beverage prepared by pouring the creamy steamed milk from the bottom of the jug over a single shot (30ml) of espresso. The drink is typically served in a small 150-160ml ceramic cup. To achieve the "flat", non-frothy texture the steamed milk is poured from the bottom of the jug, holding back the lighter froth on the top in order to access milk with smaller bubbles, making the drink smooth and velvety in texture. A Flat White differs from a Latte in that it is served in a smaller ceramic cup with NO froth - resulting in a more intense flavoured coffee.
Hammerhead (Also known as a Shot in the Dark): A real caffeine fix, this drink consists of a shot of espresso in a regular-sized coffee cup, which is then filled with drip coffee; although many cafés rename the drink further to suit their own needs.
Iced coffee: A regular coffee served with ice, and sometimes milk and sugar.
Indian (Madras) filter coffee: A common brew in the south of India, Indian filter coffee is made from rough ground, dark-roasted coffee Arabica or Peaberry beans. It's drip-brewed for several hours in a traditional metal coffee filter before being served. The ratio of coffee to milk is usually 3:1.
Instant coffee (or soluble coffee): These grounds have usually been freeze-dried and turned into soluble powder or coffee granules. Basically, instant coffee is for those that prefer speed and convenience over quality. Though some prefer instant coffee to the real thing, there's just no accounting for taste.
Irish coffee: A coffee spiked with Irish whiskey, with cream on top. An alcoholic beverage that's best kept clear of the kids, but warms you up plenty on a cold winter night.
Kopi Tubruk: An Indonesian-style coffee that is very similar to Turkish and Greek in that it's very thick, but the coarse coffee grounds are actually boiled together with a solid piece of sugar. The islands of Java and Bali tend to drink this brew.
Latte Macchiato: is a glass filled with hot frothed milk, into which a serving of espresso is slowly dribbled. The coffee colors, or stains the milk in faint, graduated layers, darker at the top shading to light at the bottom, all contrasting with the layer of pure white foam at the top.
Long Black: is a style of coffee, most commonly found in Australia and New Zealand, which is made by pulling a double-shot of espresso over hot water (usually the water is also heated by the espresso machine). A long black is similar to an Americano, which is made by adding hot water (120 ml rather than 210 ml) to espresso shots, but it retains the crema and is less voluminous, therefore more strongly flavoured. The order in which a long black is made (water first, espresso second) is important; reversing the steps will destroy the crema from the espresso shots.
Lungo: One for the aficionados, this is an extra long pull that allows somewhere around twice as much water as normal to pass through the coffee grounds usually used for a single shot of espresso. In technical terms, it's a 60-90 ml shot.
Melya: A coffee mixed with 1 teaspoon of unsweetened powdered cocoa and drizzled honey. Sometimes served with cream.
Mocha: This popular drink has enough good quality chocolate syrup to cover the bottom of the cup, 1 shot of espresso, then fill cup with steamed milk, top with a dollop of whipped cream, and lightly sprinkle with cocoa powder". The resultant drink is a sweeter, not as intense in coffee flavour - Coffee. Mocha is a good 'gateway' coffee for those who don't usually do the caffeine thing.
Oliang/Oleng: A stronger version of Thai coffee, Oliang is a blend of coffee and other ingredients such as corn, soy beans, and sesame seeds. Traditionally brewed with a 'tung tom kah fe', or a metal ring with a handle and a muslin-like cloth bag attached.
Ristretto: The opposite of a Lungo, the name of this variety of coffee means 'restricted', which means less water is pushed through the coffee grounds than normal, even though the shot would take the same amount of time as normal for the coffee maker to pull. If you want to get technical, it’s about a 20 ml pull.
Turkish Coffee (also known as Greek Coffee): Made by boiling finely ground coffee and water together to form a muddy, thick coffee mix. In fact, the strongest Turkish coffee can almost keep a spoon standing upright. It's often made in what's known as an Ibrik, a long-handled, open, brass or copper pot. It is then poured, unfiltered, into tiny Demitasse cups, with the fine grounds included. It's then left to settle for a while before serving, with sugar and spices often added to the cup.
Vietnamese style coffee: A drink made by dripping hot water though a metal mesh, with the intense brew then poured over ice and sweetened, condensed milk. This process uses a lot more coffee grounds and is thus a lot slower than most kinds of brewing.
Vienna: A long black topped with whipped cream and sprinkled with chocolate.
White coffee: A black coffee with milk added.