All about Coffee writing

Coffee writing

Coffee has incredible powers. It has the ability to jump-start our day and create amazing conversations with people. In fact, coffee and bacon are the two things you need to change the world. But a coffee mug has more superpowers than meets the eye.

3 Ways Coffee Boosts Creativity and Makes You a Better Writer

Coffee also has the ability to make you more creative and thus make you a better writer. Don’t believe me? I will prove it!

First, a few quick notes about creativity. Have you ever stopped to wonder where creativity comes from? me neither. So I had to google it.

Creativity is a state of mind that has three constraints:

• Initiative
• Commitment
• Self-doubt

Breaking down these barriers unlocks endless creativity. That is, until you get tired. Like finding a star on Super Mario Bros. You are invincible until the glow wears off.

Let’s talk about how coffee breaks down these barriers and makes you more creative.

1. Coffee gives you initiative.

I’m pretty sure we’ve all experienced the energy boost of coffee. This is why most of us need a cup of coffee to get going in the morning.

Not only does coffee get you moving, it helps jumpstart your brain so you can overcome the first hurdle of unleashing your creative juices.

Ideas are vital to creativity. I have found that ideas beget more ideas which ultimately lead to creative breakthroughs. It is difficult to create this flow of ideas without initiative.

On days when I don’t feel like writing (who’s been there?) a cup of coffee is like magic. Caffeine triggers something in my brain, and I snap out of it and get to work.

2. Builds enough commitment.

Coffee is a stimulant. There is some science to this, but the important thing to note is that the caffeine in your coffee blocks the part of your brain that says “I’m tired.”

Coffee may not help your social media addiction, but the steaming caffeine in your mug will postpone fatigue so you can commit to the task at hand. For creatives, this means going through the phase of coming up with bad ideas.

Let’s be honest, no one wants to sit down and come up with bad ideas. The good thing is that enough bad ideas eventually lead to good ones.

3. Coffee inspires confidence.

The biggest obstacle to limitless creativity is self-doubt. When you think your ideas are silly or stupid you stop coming up with ideas or worse, don’t start at all.

Since coffee creates initiative and commitment, confidence naturally builds.

I’m not saying that coffee will turn you into Iron Man or Wonder Woman (that would be awesome!), but you’ll absolutely get out of your head to generate some great ideas.

Be more creative, be a better writer.

Writing has always been scary to me because it is my art. I have never been a great musician like Jeff. I can’t paint or draw like my wife. I certainly can’t make beautiful software. But I can write and I believe what Seth Godin says:

If you create art, you have to share it.

Although it’s not the only factor, coffee has helped me be more creative and a better writer. Ideas seem to flow more easily, words connect faster, and the creative juices appear when I need them.

Many of you already drink coffee when you write and that’s great. Some of you don’t and that’s fine, this post is not a recipe.

The goal is to make you aware of the creative benefits you experience when you consume coffee. There is tremendous power in our ability to recognize what is going on in our heads and then act on it.

You can find some amazing calligraphy inks at specialty shops, but my favorite “inks” are available at the supermarket: coffee. You can use coffee to write calligraphy that has a warm, antique-like hue. Today, I’ll explain how to achieve the perfect coffee: water ratio, provide tips for successful “coffee calligraphy,” and show you how to protect your work from the elements.

Method of making coffee for use as an ink

If you plan to use coffee for calligraphy, I highly recommend using instant coffee or espresso. Heat a small amount of water (about 1/4 cup), then dissolve at least 4 teaspoons of coffee in the hot water. Stir, then use your dip pen to write with coffee on a piece of paper. If you’re happy with the opacity of your strokes, great! If not, stir more instant coffee into the “ink,” then keep testing until you like the look of the ink.

It is best to make coffee ink in small quantities as it has a short shelf life.

As a side note, I have tried making coffee for calligraphy in both a French press and a traditional coffee maker. If you use these brewing techniques, it’s very difficult to get a blend that’s strong and almost mud-like, which is what you’re going for. Instant coffee makes it easy!

You can use coffee like any other ink! Just dip your nib into the coffee, then write your calligraphy. that’s it. However, remember that there is more to stain than just ink. Since it is very watery, you may want to test it on a scrap piece of paper before starting a project with it! High-quality papers with tightly woven fibers can handle substantial calligraphy. Cheap papers probably won’t do very well with this.

You can write on watercolor paper, 32# laserjet paper, or nice envelopes with coffee.

If you think your coffee is too watery, you can always stir in some gum arabic. In my experience, sharp-tipped nibs, like the Nico G and the Brows EF66, write best with coffee. Nibs that are a bit wider at the tip (like a brow rose) don’t do so well with this. Coffee upstrokes made with these types of nibs look clumsy!

How to protect your work

Surprisingly, there is not enough permanent ink. If it gets wet, it becomes almost illegible.

This calligraphy said “Scribblers” before it got wet.

If I use coffee to write calligraphy on envelopes, especially, I always waterproof the paper. Normally, I don’t worry about applying a fixative, but a small drop of rain can challenge the legibility of a leaf written with coffee, so I always apply micro glaze to protect my work!

Additional thoughts

I appreciate coffee as a calligraphy ink because it has a soft, vintage look. Walnut ink is usually my go-to ink when I want to achieve an antique effect, but I will say that the coffee aged looks a bit older than the walnut ink!

How to use coffee to write calligraphy

This Caitlin style calligraphy offers a comparison of these two inks.

While I think it’s fun to play with coffee ink, I wouldn’t use it for a formal project like wedding envelopes. I think you could, but you would have to apply the microglaze to each envelope, which would take a lot of time!

How to write calligraphy with coffee.

You can learn how to create this advanced calligraphy style in the Intermediate Modern Calligraphy online course.

Finally, remember that the high water content of this “ink” means it won’t give you super smooth lines on many papers. I noticed that some of my strokes were fanned on the envelope art I created, which is fine because it adds to the overall vintage effect. If a little feathering bothers you, however, be sure to write on watercolor paper or use gum arabic to thicken your coffee!

How to write about coffee

Writing about coffee requires some thought and attention to different coffee cultures.

How to tell the taste? A smell? A mouth feel? How do you tell someone what your taste buds are telling you who is not with you, not even in your country or on the same continent as you?

It seems impossible. And in reality it is impossible to describe what one has to taste in all its complexity. But we try anyway.

To write about coffee is to describe it.

 Explaining yourself to people who have never tasted coffee like you. Maybe some people who have never had the chance to try a similar coffee. Writing about food, and coffee in particular, is a difficult task. Coffee has different flavor profiles, more so than wine; It goes without saying that the most difficult aspect of writing about coffee is making the taste understandable to readers. But before that, it is important to clarify a few aspects of coffee and coffee culture.

What is “good coffee”?

Anyone from a multi-billion company to your grandmother claims they make “good coffee.” Some claim they make it “the best”. But what does that mean?

Defining “good coffee” is fraught with obstacles and misconceptions. Unlike other types of beverages, coffee varies considerably among the different cultures that have adopted it as an everyday beverage. What is considered “good coffee” in Italy is very different from “good coffee” in Seattle, and the best cappuccino made in Barcelona may be “bad” to a Canadian or Chinese. Culture plays a huge role in the perception of what good coffee is.

Therefore, one of the first tasks of a good coffee writer is to respect these differences and not to claim that a particular coffee, brewed in a particular way for a particular public, is objectively superior to someone else. And better than the place, it is drunk and tasted. It depends. Which are two words that I personally hate, but I admit that they are needed on many occasions.

Writing coffee with espresso for help

Coffee critics have their own methods and classifications for deciding what constitutes “good coffee.” They are trying to be scientific about it and any coffee drinker should respect their work in the field. But, as for wine or beer, just because critics consider it to be better coffee than what you’re drinking doesn’t mean your coffee is disgusting and you should stop buying it. If it suits your tastes and your lifestyle, it is “good coffee” for you. And as a coffee writer, you should respect that too.

The bottom line is that there is “good enough” according to certain standards and there is a general agreement of some people, the experts. This definition may or may not match yours. Writing enough is difficult. You have been warned.

Essential ingredients of a good cup of coffee

One thing we can all agree on is that any type of coffee needs the best processing to express all its qualities and potential. It starts with farming, where soil, climate and farmer care play a huge role in the flavors that coffee cherries will have. Then in its processing, natural, washed and so on, but without forgetting the selection of the ripest cherries and how they are stored and preserved later by external agents. Then roasting, which should respect the intrinsic qualities of the green coffee beans to enhance their flavor, not hide their flaws.

And, last but not least, the barista’s job is to grind, set the right water temperature, choose the right brewing method and put it all together to make the “perfect” cup of coffee.

An espresso is on its way.

Coffee goes through so many processes, is handled by so many different people, and is modified by at least 4 major events (growing, cherry-to-bean processing, roasting, and actual brewing) that it’s no surprise. Not that the final aromatic profile of a particular bean can be unlike another, even of the same origin.

The goal of a good barista or home brewer is to know the whole process and use it to make the right cup of coffee for the beans they have. These “ingredients” are too important to be discussed by any coffee writer. Knowing isn’t enough, describing them and their potential effects on coffee is critical to informing readers why that particular coffee is “better” than another. A good food writer must be aware of all the processing that precedes the dish, just as a coffee writer must know all the ingredients behind a great cup of coffee.

Examples of Marketing Slogans

• The best start to the day!
• Aromatic coffee for every taste.
• Enjoy every coffee moment!
• Coffee is more than just a drink, it’s a lifestyle!
• Coffee makes you feel good!
• There is enough art!
• Coffee – your new way of life!
• Coffee can make everything better!
• Feeling good starts with a cup of coffee!
• Coffee has never tasted so good!

Every day is better with coffee!

Coffee – the best thing in the morning!

Fill your coffee cup and enjoy all your moments to the fullest – everyday – with Bonaqua coffee!

Examples of product descriptions.

The coffee beans are roasted in an environmentally friendly way. This coffee is particularly light and aromatic. The beans are made from 100% Arabica and are available in many different varieties with a particularly strong aroma.

With our coffee, you can fully enjoy every cup of coffee! Whether mild, strong, classic or decaffeinated – decide for yourself. High quality beans are processed using the latest technology. The product descriptions above are very factual and try to convince the reader that he has found the solution to his problem in the product description. Also, because of so much text, it’s much easier for the consumer to see what kind of item they’re buying and imagine how it will look and taste in practice. The following is a product description for decoration with example pictures. This product description is also text-heavy, but the pictures show the features of the decor, so the customer has an idea of ​​what they are buying.

Coffee is said to be the second most popular beverage in the world after water. And we here at JuraCoffeefair.com know why: the coffee tastes simply amazing! If you’re looking for a specific type of coffee, you’ll find it here. Whether mild, strong, classic or decaffeinated – decide which type you like best. You can choose from a wide range of different types of beans: Arabica or Robusta? Dark or light roast? Ground beans or whole beans? And whether you want pre-ground or whole coffee beans – decide for yourself. You can find all this and more in our online shop! How does a product description like this look on Amazon? For the sake of completeness, we present them here as well: you can be sure that your products also appear in context on Amazon! We always display your product description with product image and add your products to relevant search terms as well as categories.

The process of making coffee (in a coffee maker)

Coffee is a caffeinated beverage that is enjoyed by people around the world. It is prepared in the coffee maker in the following way. First, coffee seeds are bought from the market. Then they are fried for 12 to 15 minutes.

After that, they are grounded. After that, the required amount of water is added to the coffee maker. A paper filter is then prepared and placed inside the coffee maker. The required amount of ground coffee is then added to the paper filter. Next, the coffee is brewed in a coffee maker and the liquid is collected in a vessel. The coffee liquid is then poured into a cup or mug. After that sugar, milk or cream is added according to your choice. Then the coffee is ready to serve.

Question: Study the following points and write a paragraph on how coffee is made (on the stove).

Points: Buying coffee beans from the market – Roasting – Grinding – Adding water to the saucepan – Putting the pan on the stove – Turning on the heat – Boiling the water – Adding the coffee grounds – Turning off the heat – Brewing – Sifting – Pouring the coffee into the mug – Serving

Coffee processing (on the stove)

Coffee is a caffeinated beverage consumed by people around the world. It is also used to enhance the flavor of a variety of desserts. Coffee is prepared on the stove in the following manner. First, coffee seeds are bought from the market. Then they are fried for 12 to 15 minutes. After that, they are grounded. After that, the required amount of water is added to a saucepan. Then the saucepan is placed on the stove and the flame is turned on.

Then, once the water begins to boil, the desired amount of coffee grounds is added to the saucepan and the heat is turned off. The coffee is then allowed to sit and drink for a few minutes. Next, the liquid is passed through a sieve into a cup or mug. After that sugar, milk or cream is added according to your choice. After that, the coffee is ready to serve.

Cinnibird coffee writing

For those of you interested in cool accessories to complement your coffee art, you’ll be crying at the thought of what Cinnibird can do. Cinnibird is basically a pen for writing/drawing on your coffees – only, it doesn’t use ink, it uses spices. Cinnamon, paprika, chocolate powder and even that green stuff can be used inside this little pen.

So of course, when I saw the crowdfunding project for this pen, I just had to go after it and I thought of:

First impression

Right out of the box you will notice how beautifully designed this pen is. It’s very well presented and packaged – almost Applesque – and when you pull it out to hold it you feel how smoothly it fits in your hand like a custom. The need pens.

Unfortunately, for me, that’s where the surprise ended and the disappointment began. As I wanted to use it primarily for coffee art, this review was done using chocolate powder. Results may vary with other spices.

Cinnibrid pen white in clear plastic stand

Is the Cinnibird pen a baristas dream tool or just another $45 paperweight?

Filling the Cinnibird

The first thing I noticed when I opened the back to fill the chamber with chocolate, was that the batteries were tucked inside right next to the powder receptacle. There was no cover for the batteries, they sat there sharing the same box as the chocolates. Even if you don’t understand physics very well, you can easily guess that placing directly heated electronics with chocolate powder is not ideal. To top it off, the channel you need to fill with powder is only 5mm wide, so if you don’t position your teaspoon just right, and you have the hands of a neurosurgeon. If you don’t have the stability, you will perish. With lots of chocolate powder with batteries.

Getting the right ingredients

You can’t just use any old chalk powder, some powders are too greasy or contain sugar granules. If you try to use regular chocolate powder, you’ll just clog your pen and then go through the tedious task of cleaning it up. I found this out the hard way and learned a valuable lesson (again): RTFM – read the F**N manual.

So, after a short trip to the shops to get some Cinnibird-approved Nesquik chocolate powder I returned home to complete the task of filling it. However, before you can add the powder to the pen, you need to prepare the chocolate powder. That’s right, as if it’s not hard enough already, you need to get all the lumps out first.

Well, now that you’ve done that you’ll need to open the chamber (which is nice and easy) and then carefully spoon in the prepared chalk powder. There’s no way to tell how much chocolate to add, but you can probably stop when it starts to run all over the place. It would be great to have a marker on how much to put in or a marker that says “Fill to max” because you can’t really tell how full it is until it’s too late.

Using it for the first time

I started strong and the pour was like a well-flowing calligraphy pen, that is, at least until I hit a lump. I’m not sure if the heat of the pen made it jiggle again, or if I jiggled it while I was packing it, but it stopped midstream and I had to knock it on the table to get it going again. . This lasted about 5 seconds before I hit another clump. And another. And another. And just before writing “self” guess what? I ran out of powder. Apparently reception doesn’t hold much after all. So after whipping up some more chocolate powder and refilling the pen, I made it to the end of my design (see main photo) band that lasted me a day. Cinnibird – 1. Ryadan – 0. I put the pen back in its case, and I’m sad to say I haven’t picked it up since.

Coffee and your health

Is coffee good or bad for you?

Coffee contains many beneficial nutrients including vitamins B2 and B3, potassium, magnesium and various antioxidants. Some experts believe that these and other compounds in coffee benefit the human body in a number of ways, including reducing the risk of type 2 diabetes, Parkinson’s or liver cancer, preventing heart failure, Avoid sugar etc.

Studies show that people who drink more coffee have a 23-50% lower risk of developing type 2 diabetes. A comprehensive review of 18 studies involving a total of 457,922 people found that each cup of coffee a day reduced the risk of type 2 diabetes by 7 percent.

In addition, Italian researchers found that coffee consumption reduced the risk of liver cancer by about 40 percent, while some results suggested that people who drank three cups a day had a 50 percent lower risk. Is.

But the benefits don’t stop there—the caffeine in coffee can help control movement in people with Parkinson’s, and consuming about two 8-ounce servings a day can protect against heart disease. At the same time, a 2011 Harvard study found that women who drank four or more cups of coffee a day had a 20 percent lower risk of developing depression.

The most common debate between coffee and your health concerns French press coffee. You can find all the details of our research by looking at our findings write-up.

Be aware though – there are some challenges to keep in mind. The researchers added that coffee consumption is not safe for pregnant women as well as women who are more prone to bone fractures. Consuming large amounts of caffeine can also increase the risk of anxiety, especially in people with panic disorder.

So you want to publish your own coffee table book. Now what?

Learn about the process, from pitch to publication, from some of today’s biggest designer-writers.

Getting your work published in a dedicated monograph can feel like the ultimate way to advance (and validate) your career. Whether it documents your firm’s recent projects, or includes your opinion on a particular design topic, a book can give exposure to your practice as well as clients—and some enviable coffee table eye candy. can make But where to start? Two experienced editors and five established designers (all with recent and upcoming books) share their advice on when and how to get organized.

Wait for the right time.

“Everyone wants to write a book because it serves as a great calling card,” says Carlton Varney, president and owner of Dorothy Draper & Company, “but it has to be the right time in your career.” Although the veteran decorator has authored many books over the years, his latest—Rooms to Remember: A Designer’s Tour of Mackinac Island’s Grand Hotel (Shannongrove Press)—was 40 years in the making and explores the iconic Michigan resort. Also states the date of incorporation of the firm.

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Several authors suggest that designers also need to maintain a backlog of high-level work from which they can draw. “Wait until you have enough book-worthy projects to show what you do best. Don’t push it,” says architectural and interior designer Tom Shearer, who wrote his second book, Released by Tom Scheer: More Decorations (Vendome Press). in September.

But even if you think you’re ready, a publisher may not always think so. “We’re looking for designers who are established in their field, who have a lot of work to show,” says Kathleen Geese, senior editor at Rizzoli, one of the most respected publishers of design books. are “We look for designers who are recognized by the industry as notable.”

Get the concept and pitch correctly.

“The subject has to feel really right, and it has to feel like you,” says Doug Hoar, cofounder of Hoarshot Landscape Architects, who recently published Movement and Meaning: The Landscapes of Hoarshot (The Monacelli Press ) published. On the contrary, of course, the book should have a wider appeal. “We’re always thinking about why a reader would want to buy a book,” says Jez. “What needs do they fulfill?”

How you get that story in front of editors and publishers is also important. Having a literary agent can help with outreach, contracts and pitch development, but it’s not always necessary. When preparing books at Rizzoli, Jayes looks for “a short pitch letter that grabs my attention.”

Understand your timeline.

“It’s not the best time to write a book,” says Hor. “You’re always going to be busy.” The solution, he says, is to organize tasks and teams like you would any other work project. Timelines for completing a book vary, but most picture books will take at least a year to complete.

Professional coffee tasters have an extensive coffee vocabulary, and connoisseurs have many words to describe this essential beverage. For this reason, we have decided to share some of these words with you.

These words to describe coffee will help you express your experience with coffee like a pro, so let’s take a look:

Coffee usually has a very prominent aroma, and it is one of the first things you will notice before tasting the coffee. Here are the eight best words to describe the aroma of coffee:

01.Caramelly

Caramel falls into the sugar browning category of coffee fragrances. It is good to use when the coffee smells like caramel or a lot.

If you’ve never smelled caramel, it smells very sweet, like candy or syrup. Here’s a way you can describe it:

• Like “My favorite part of the day is going to Brown’s Coffee House so I can breathe in all the sweet smells. My favorite smell is caramel coffee.”
• Chocolate shake with ice cream crepe on the table
• Photo of Melanie Wurster on re-shot.

02.Chocolatey

Chocolatey coffee is also found in the sugar browning category of coffee aromas. The result is a chocolate-like amura.

It doesn’t necessarily smell like the chocolate bars you can buy off the shelf. In fact, coffee can smell like unsweetened chocolate, cocoa, or even vanilla.

Like “There’s nothing like a strong, chocolatey-smelling coffee to wake up your senses in the morning.”

03.Citrus

Coffee aromas can also be enzymatic, meaning they are herbal, fruity or floral. A lemony coffee smells like citrus fruits like lemons or fresh apples.

04.Fragrant

Aromatic coffees fall into the enzymatic category. An aromatic coffee is one that has an aroma similar to coriander seeds, cardamom or caraway.

If you think your coffee is off-flavored, here’s one way you can tell:

Like “I love the aroma from this blend. It reminds me of my mom’s spice cupboard.”

05.flowery

Fruity coffee aromas also fall into the enzymatic category. However, this does not mean that coffee smells like tulips or lavender.

Fruity coffees usually smell like coffee flowers or tea roses. Here’s how you can say it:

Like “Where did you buy that coffee?” Its fruity aroma makes me long for a cup.”

Portrait of a woman with pink flowers covering her eyes.

Image by JC Lareau under Pixels license

06.Nutty

Nutty coffee falls under the browning sugar category, and will smell like roasted peanuts or walnuts. It is somewhat earthy and hard to ignore.

• Like “The faint aroma of this cup of coffee is making me salivate!”
• Nuts in white round bowl on ceramic table top
• Photo by David Disponet under Pixels license

07.resinous

Resin coffees fall under the dry distillation category. They smell like terpenes or like some medicines.

With these wines, you can expect to smell pine or blackcurrant, or you might smell camphoric or cineole.

Like “I wasn’t sold on the resin aroma on this blend, but I found it quite pleasant after a few sips.”

08. spicy

Spiced coffee also falls under the dry distillation category. It can be hot like pepper, cedar, or spicy. It may smell like cloves or thyme.

Mixture ratio

The main purpose of trying to understand what strength really means is, of course, to help you make coffee at whatever strength you enjoy. Since strength is basically the ratio of coffee solids dissolved in water in your finished drink, the easiest way to change it is to change the ratio of coffee grinds to water in your recipe.

We refer to this as the blend ratio, and we note it in terms of how much more water we’re using than coffee. For example, a mixture of 25 grams of coffee to 400 ml of water would be a ratio of 16 to 1. Now, if you’re using 25 grams of coffee per 400 ml of water in a French press and you like the flavors you’re getting but need more intensity, bump it up to 30 grams of coffee. Is this 13.3 to 1 mix ratio a stronger recipe than I usually recommend? Indeed! But that’s the fun of making coffee for yourself at home.

Now it’s an oversimplification to say that just changing the alcohol ratio will change your strength and nothing else. In brewing methods where water has to flow vertically through the coffee grounds (such as pour-over or, especially, espresso), changing the dose can affect how long it takes for the water to pass through. . And large changes in drinking ratio can make it harder for the water to extract these flavor compounds from the soil (think of it as heavily saturated water). Still, especially in small increments, if you want to make your coffee weaker or stronger, changing the blend ratio is the easiest way.

Extraction percentage

That’s not the only way to go, though. Instead of changing the amount of coffee you’re using, you can simply try pulling more or less of these flavor compounds. About 30 percent of coffee is water soluble (which is why, unless you’re making instant coffee, you’ll always have some leftover). How much of it we successfully dissolve and extract (these words mean the same thing) is determined by variables such as grind size, brewing time, and water temperature.

Coffee is extremely complex and produces different flavors at different times during the brewing process. If you extract a low percentage of compounds from this coffee, you will get a coffee that is sour and not quite as sweet. If you extract too high a percentage, you’ll get coffee that’s too bitter.

We usually aim for an extraction of 18 to 22 percent, which gives you a good balance of sweetness, acidity, and bitterness for almost all coffees. So, while we want to be efficient with our coffee and not waste its delicious content, if we don’t want bitter coffee we have to leave some of these compounds in the coffee grounds.

Reduce and bypass brewing

When we write about brewing adjustments, we’re usually referring to things you can do with your next brew, but if you’ve brewed some coffee and want to make it different without drinking anything else are, so you’re not completely out of luck.

If the coffee has the right flavor balance but is too strong, you can dilute it by adding water after the fact. This will not change the extraction, only the power. Many large coffee makers at coffee shops are actually already doing this in a process called “bypass”, in which a small amount of water is run around the sides of the grinding basket. It’s also a more subtle version of what’s happening if you’re making a flash-chilled iced coffee (adding water after it’s been ground to form ice) or an Americano (making espresso, and then (watering down) it is at the strength of regular coffee).

If you’ve had coffee and need to make it stronger, you’re out of luck as far as quick fixes go. You can’t extract water from your coffee without dissolving it in the coffee. You will have to make adjustments on your next mix.