Coffee is no longer just coffee anymore. Today, we know it by many names: a cuppa joe, java, jitter juice, morning jolt, cupped lightning, and many more. More than that, specialty shops and baristas are continuously reinventing our favorite morning drink to the point of evolution. From ready-to-drink mixes to espresso shots, coffee has become many things – with each one catering to people’s different preferences and tastes. And one of these variants is called filter coffee or drip coffee. As the name suggests, this type of coffee (or method of brewing coffee) entails pouring water over ground coffee beans. After a while, the resulting liquid is allowed to drip into a cup and served hot, like your favorite lly coffee in Saudi Arabia. Here, we’ll teach you all about filter coffees, including the brewing methods and different things you need to make that perfect cup of delicious morning jolt. 2 Methods of Filter Coffee Brewing Also called “pour-over coffee,” you can make filter coffee using two different methods: 1. Flow-Through This is the traditional method of making drip coffee. The mechanics are just as they sound – you let water flow through the coffee grounds and catch the dripping brown juice in a cup. Although disposable coffee filters can be used to make flow-through coffee, some brewer models incorporate this method into their mechanism. One example is the elegant Chemex, which uses a double-bonded paper filter to get that clean, crisp coffee flavor. 2. Immersion Immersion is a method of coffee brewing where both coffee and water come in contact freely within the same space before being filtered. Though uncommon, this method has been used to brew full-bodied coffee using an Aeropress, French press, and V60. 6 More Things You Need to Know About Filter Coffee Besides the coffee brewing method, it also pays to learn the six important things necessary to get your desired flavor and body in a filter coffee, including: 1. The Gear You don’t need that full barista coffee collection while you’re still learning the ropes of brewing. A few essential tools should suffice to get a good, consistent quality of pour-over coffee. These include: A burr grinder A slow-pouring kettle A gram scale Thermometer (if your kettle doesn’t have a built-in temperature display) 2. The Grind Different methods of brewing require varying levels of coffee bean coarseness. This means knowing the right grind to use for your methodology and equipment will help you get the best possible outcome. Using your burr grinder, you can get the coarser coffee grounds required for the flow-through brewed coffee using a Chemex. But if you prefer a more full-bodied coffee, use the immersion brewing method (via a V60 and Aeropress) with finer coffee grounds. 3. The Ratio How much water is needed to brew the perfect drip coffee? If we’re talking specialty coffee standards, you should stick between a 1:15 and 1:17 coffee-to-water ratio. Of course, you can always adjust this according to your taste and create your very own signature coffee recipe. Just remember that even the slightest adjustment can drastically affect the flavor and body of your caffeinated drink. 4. The Water The quality of water used in brewing is crucial not only to achieve the correct flavor and boldness but also in keeping your equipment and tools in good condition. While you don’t need to have your own in-line water filtration, the water you use for coffee brewing must be clean and free of colors, odors, and off-flavors. It also must have the following ideal chemical make-up: pH level – neutral (neither basic nor acidic) Dissolved mineral content – about 150 milligrams per liter Hardness – 4 grains Sodium content – about 10 milligrams per liter Total alkalinity – 40 milligrams per liter 5. The Temperature Coffee can be brewed at any temperature. (There’s even something called a “cold brew.”) Because of this, there’s not a single universally applicable ideal temperature for brewing – just some recommendations by different organizations. Below are a few popular examples: Near boiling: 195 to 205 degrees Fahrenheit (90.5 to 96 degrees Celsius) Boiling: 212 degrees Fahrenheit (100 degrees Celsius) Hot: 176 degrees Fahrenheit (80 degrees Celsius) What coffee experts agree on is the importance of temperature stability. No matter what temperature you decide , the brewer must stay within the same temperature range throughout the process. This is why preheating your brewer is necessary, as it helps prevent sudden heat loss. 6. The Brew Time Brew time describes the duration at which the ground coffee and water are in contact. It is also affected by the method of brewing and the equipment used. In general, brewing time can be determined by considering the following factors: Size of the grind: The coarser the coffee, the more permeable it is. The grind size can reduce or increase the time it needs to be in water for flavor extraction. The coffee filter permeability: This depends on the filter’s thickness and the size of its pores. The filter creping and inside ridges on the brewer’s wall: These allow airflow in an upward direction outside the filter, increasing its permeability. The coffee bed saturation: This also affects permeability and is probably why drip coffee is allowed to bloom. For example, a Chemex brewer used for flow-through filter coffee brewing requires four to five minutes for six-, eight-, or 10-cup batches. For V60, brewing can be anywhere between three minutes to six minutes for 400-milliliter to one-liter brews. Perfecting the Brew Drip or filter coffee offers a convenient alternative to traditional coffee brewing. Whether you want a full-bodied cuppa joe or a clean and crisp beverage, this article can help you advance your knowledge of perfecting the brew. As one of the most reputable beverage companies in Saudi Arabia, we can help you get all the supplies you need for that perfect cup of filter coffee.

Although the veal industry has faced changes in the United States market, it remains a popular choice outside the country, especially in the United Arab Emirates (UAE). Veal is one of the most nutrient-rich meats for consumption in the world, after all. According to the US Department of Agriculture (USDA), a three-ounce serving of cooked and trimmed veal offers more than ten percent of the daily required niacin, zinc, protein, and vitamins B6 and B12 for an average person. The B-vitamins provide an energy boost, while zinc plays a critical role in immunity and cognitive growth and development. This article covers meat cuts, how to best serve them, and everything a commercial kitchen needs to know about the meat, from veal suppliers in the UAE. What is veal? Veal is a kind of meat taken from a young cow, raised through 16 to 18 weeks old. A veal calf can weigh up to 450 pounds and is usually male. Male dairy calves are preferred over females because the latter serve as dairy cows that continue to produce milk and breed more calves. Only a small percentage of males are raised to maturity for the purpose of breeding. Veal calves are raised differently from other beef sources – inside group pens where they can stand, stretch, groom, and lie down naturally instead of enclosed boxes. They are also housed indoors to protect against the weather and ensure that they are regularly cleaned, fed, and given water. 5 Veal Cuts and What They’re Best For Veal remains a favorite choice for chefs and home cooks alike because of its flavorful meat and lower caloric content than regular beef. It also has a more delicate texture that makes for a wonderful steak. Below is a quick rundown of some of the most common veal cuts and what they’re best used for, according to meat suppliers in Dubai: 1. Chuck Extending from the neck to the fifth rib, the chuck is one of the tastiest cuts because of its thickness. Since it includes the shoulder blade, it also offers added flavors from the connective tissues that keep the meat moist and thickens stews. However, chuck veal can be tougher than other cuts that get less muscle movement. Best for: Fricassee of veal Veal chuck boiled with vegetables in a broth and flavored with egg yolk and cream makes for a hearty stew. The fricassee left on the stove for hours to cook can also gradually fill the kitchen and the rest of your restaurant with appealing aromas that will draw more people in. Experts recommend cooking chuck veal with low-key flavors, like creamy sauces with sage, dill, and white pepper. 2. Neck and Clod Neck and clod veal cuts offer more flavor than others, though they require longer cooking times. They are also relatively less expensive. Clod veal can be cut without the bone to cook piccata in place of veal tenderloin. With its relatively high collagen and fat content, this part of the veal can also be minced for burger patties. Generally, all veal meat is still milder and more tender than beef. Best for: Stews and casseroles Neck and clod have enticing flavors and a smooth mouthfeel, thanks to the collagen, fat, bone, and marrow they come with. When boned, this cut can also be minced or ground and made into burger patties. 3. Ribeye Considered the finest, most tender front part of the veal, ribeye marbles wonderfully and is an excellent choice for grilling or frying. However, it has less fat content than beef, which means you have to be careful not to overcook it. Otherwise, you will have a grainy or dry steak. Best for: Roasting, frying, or grilling Ribeye can be roasted as a whole in the oven or as slices in a pan. It can be marbled over the grill with the bone included. 4. Chops Also called “short loin,” veal chops are among the most tender and expensive veal cuts on the market. This cut covers meat from the thirteenth (last) rib down to the small of the back. It has excellent texture, though not as much flavor as the tougher cuts. It also has less fat than beef, so it’s best cooked rare to avoid drying out the meat. Best for: Frying Tender, crispy fried chops are best served with Italian seasoning, with juicy tomatoes and vegetables. Fry it with white pepper, salt, and butter (or olive oil) to retain its natural flavors. Chops can also be grilled, though you may miss out on the added fat from frying. Since it’s lean meat, you’ll want to fry and bread this veal cut. 5. Sirloin Another tender cut of veal, the sirloin is best roasted with the layer of fat intact. However, veal meat in these parts is less tender than the short loin because of the major muscle movement, though they make up for it with the added flavor. Best for: Roasting or frying Try to roast one piece inside an oven and serve it cut into elegant, equally sized steak slices. You can also fry it in thin slices but do it very quickly as the meat dries out fast when overheated. Know Your Meat In-depth knowledge of the meat you use for your commercial kitchen can do wonders for your menu and restaurant as a whole. Make sure you’re well-versed in veal cuts with the help of this article and reach out to us for your meat requirements.