Coffee Resources

Now, sadly we don’t manufacture these products and we have to warn you that these have the least problems. It is almost depressing trying to find products that actually work as described. Well, we did our best to ferret out some decent products. Hope you find workable supplies on this Coffee Resources page.

Coffee Supplies & Equipment

Coffee Filters (Unbleached/Natural)

If You Care Coffee Filter Baskets 1x100 CT Melitta Cone Coffee Filters, Natural Brown, No. 2 Melitta Cone Coffee Filters, Natural Brown, No. 4 Melitta Cone Coffee Filters, Natural Brown, No. 6
If You Care Coffee Filter Baskets 1×100 CT Melitta Cone Coffee Filters, Natural Brown, # 2 Melitta Cone Coffee Filters, Natural Brown, #4 Melitta Cone Coffee Filters, Natural Brown, #6

Coffee Canisters (Airtight for freshness!)

BeanSafe (Black) BeanSafe (Mocha) BeanSafe (White)
BeanSafe “The Coffee Storage Solution” – Black BeanSafe “The Coffee Storage Solution” – Mocha BeanSafe “The Coffee Storage Solution” – White

Coffee Grinders (Hand-Held/Burr)

Pepper Mill Imports Traditional Coffee + Spice Mill Zassenhaus Coffee Grinder - Black Zassenhaus Coffee Grinder - Brown
Pepper Mill Imports Traditional Coffee+Spice Mill Zassenhaus Coffee Grinder – Black Zassenhaus Coffee Grinder – Brown

Coffee Drippers

Hario XGS-60TB V60 Range Server 600Ml Hario Coffee Pl. Dripper & Gl. Server 700ml Hario XGS-80TB V60 Range Server 800Ml
Hario XGS-60TB V60 Range Server 600Ml Hario Coffee Pl. Dripper & Gl. Server 700ml Hario XGS-80TB V60 Range Server 800Ml

Iced Coffee Makers

Filtron Cold Water Coffee Concentrate Brewer Hario Mizudashi Cold Brew Coffee Pot 600ml MCPN-7B Yama Glass 6-8 Cup Cold Drip Maker
Filtron Cold Water Coffee Concentrate Brewer Hario Mizudashi Cold Brew Coffee Pot 600ml MCPN-7B Yama Glass 6-8 Cup Cold Drip Maker

Cold Brew – Make Hot or Cold Drinks

Cool Brew® Fresh Coffee Concentrate - Original Cool Brew® Fresh Coffee Concentrate - Vanilla Cool Brew® Fresh Coffee Concentrate - Decaf
Cool Brew® Fresh Coffee Concentrate – Original Cool Brew® Fresh Coffee Concentrate – Vanilla Cool Brew® Fresh Coffee Concentrate – Decaf

Coffee Machine & Espresso Cleaners

Urnex Dezcal Activated Scale Remover Urnex Clearly Coffee Powder Durgol 0291 Swiss Espresso Decalcifying Liquid
Urnex Dezcal Activated Scale Remover, 3 Boxes of 4-packs Urnex Clearly Coffee Powder, 125 – 1/4 oz packets Durgol 0291 Swiss Espresso Decalcifying Liquid for Coffee/Espresso Machines 2-bottles

Gold/Gold-Plated Filters

ABLE KONE COFFEE FILTER 3RD GENERATION Frieling #4 Cone Coffee Filter, 23 karat gold plated Frieling Swissgold KF-2 Universal Cone
Able Kone Coffee Filter 3rd Generation Frieling #4 Cone Coffee Filter, 23 karat gold plated Frieling Swissgold KF-2 Universal Cone

Coffee Recipe Supplies

Basic Measuring Devices: Measuring Cups, Measuring Spoons, and a kitchen Scale?

Pourfect 9-Piece Measuring Cup Set Pourfect 12-Piece Plus Leveler Measuring Spoon Set Finesseur Kitchen Scale - Digital Food Scale
Pourfect 9-Piece Measuring Cup Set, Empire Red Pourfect 12-Piece Plus Leveler Measuring Spoon Set, Empire Red Finesseur Kitchen Scale – Digital Food Scale – High Precision Sensors

So, why do I need a kitchen scale? Long story short, I grew up in the states only using measuring cups and spoons. It wasn’t until I tried to make bread in the bread machine without a mix did I come face to face with disaster after disaster and then some. I was trying to be cute (well I thought I could save time by making a larger loaf so I would not have to make it as often) and bought a bread maker that had a larger capacity. A simple idea turned into a huge time suck and not to mention how much materials had to be thrown out. I was stumped.

OK, before the bread debacle a few years ago my British husband and I had a crazy discussion. Shortly after he first arrived we were going to make something and the recipe called for x-cups of flour, x-cups of liquids, and so forth. I did what I always did and brought out two Pyrex measuring cups (one for liquids and the other one for dry stuff). The look on his face was priceless; in fact he was flabbergasted that I was going to use the same type of measuring device for both liquid and dry. What’s the deal, this is how I’ve been doing this all of my life and it seemed to work.

Well, he grew up using British-Style Imperial Measurements fortunately, but here’s what he did: he used measuring spoons for spices and such, good, he used the measuring cup for liquids, good, but he always used a scale for dry ingredients. What, why have extra stuff lying around? Or, for me after two butt-kicking semesters of college chemistry I never wanted to ever see a gram scale again.

I was in denial. Being the Zen-gentleman that he is, he watched me with his sad baby blues; he never once said I told you so. After a SL of inedible disasters I kind of wish he had.

Then what was the problem, the flour measurement was not correct, since I was trying to use the measuring cup somehow it was too much or perhaps too little, but it was not the correct amount for the proportion of liquid. If I had used the scale then I would have had the exact amount each time.

Alright, the moral of the story is, cooking does not have to be very precise, but baking, especially the unforgiving things like bread, must be, as they say, spot on. Your best way to achieve this is to use the scale to measure dry ingredients, provided you can get a hold of recipes that have the dry ingredients in grams.

One thing you have to also remember, that not all things mean the same to all people (as you shall see below). According to Wikipedia, here’s a quick rundown on The British Imperial Measurements and the US adaptation known as The US Customary System:

United States customary units are a system of measurements commonly used in the United States. The U.S. customary system developed from English units which were in use in the British Empire before American independence. Consequently most U.S. units are virtually identical to the British imperial units. However, the British system was overhauled in 1824, changing the definitions of some units used there, so several differences exist between the two systems.

The majority of U.S. customary units were redefined in terms of the meter and the kilogram with the Mendenhall Order of 1893, and in practice, for many years before. These definitions were refined by the international yard and pound agreement of 1959. The U.S. primarily uses customary units in its commercial activities, while science, medicine, government, and many sectors of industry use metric units.

Here are some equivalents to help get you started.

Help with US vs. UK measurements:

http://allrecipes.co.uk/how-to/44/cooking-conversions.aspx (basic cooking conversions)

http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf (shows standardized vs. actual common measures)

http://www.digitaldutch.com/unitconverter/volume.htm (online unit converter)

This will give you an idea of some of the differences in US measuring vs. in the UK.

US UK Size Difference Approx. US Equivalent
1 fl oz 1.0408 UK fl oz 0.96076 fl oz
1 pint (16 fl oz) 16.653484 UK fl oz 20 fl oz
1 gallon (128 fl oz) 1.200 95 UK gallon 160 fl oz

Now for Some US Common Dry Measure Equivalents in Cooking:

3 Teaspoons 1 Tablespoon 1/16 Cup
6 Teaspoons 2 Tablespoons 1/8 Cup
8 Teaspoons 2 Tablespoons + 2 Teaspoons 1/6 Cup
12 Teaspoons 4 Tablespoons 1/4 Cup
16 Teaspoons 5 Tablespoons + 1 Teaspoon 1/3 Cup
18 Teaspoons 6 Tablespoons 3/8 Cup
24 Teaspoons 8 Tablespoons 1/2 Cup
32 Teaspoons 10 Tablespoons + 2 Teaspoons 2/3 Cup
36 Teaspoons 12 Tablespoons 3/4 Cup
48 Teaspoons 16 Tablespoons 1 Cup

These are two additional common terms of dry measure used in cooking:

Pinch 1/16 Teaspoon
Dash 1/8 Teaspoon

Common Liquid US Measurement Equivalents in Cooking:

1/2 fl oz 1 tbsp 3 tsp        
1 fl oz 2 tbsp 6 tsp 1/8 cup      
2 fl oz 4 tbsp 12 tsp 1/4 cup      
4 fl oz 8 tbsp 24 tsp 1/2 cup      
8 fl oz 16 tbsp 48 tsp 1 cup 1/2 pt 1/4 qt  
16 fl oz 32 tbsp 96 tsp 2 cups 1 pt 1/2 qt  
32 fl oz 64 tbsp 192 tsp 4 cups 2 pt 1 qt 1/4 gal
64 fl oz 128 tbsp 384 tsp 8 cups 4 pt 2 qt 1/2 gal
128 fl oz 256 tbsp 768 tsp 16 cups 8 pt 4 qt 1 gal

Legend:

  • fl oz = fluid ounce(s)
  • tbsp = tablespoon(s)
  • tsp = teaspoon(s)
  • pt = pint(s)
  • qt = quart(s)
  • gal = gallon(s)

Approx. Egg Numbers

  • 5 whole eggs = 1 cup
  • 12 egg yolks = 1 cup
  • 8 egg whites = 1 cup

Liquids (and Herbs and Spices)/Metrics

Liquids can be converted to liters or milliliters with the following table. Small volumes (less than about 1 fluid ounce or 2 tablespoons) of ingredients such as salt, herbs, spices, baking powder, etc. should also be converted with this table. Do not use this table to convert other non-liquid ingredients.

Volume Conversions: Normally used for liquids only
Customary Quantity Metric Equivalent
1 teaspoon 5 mL
1 tablespoon or 1/2 fluid ounce 15 mL
1 fluid ounce or 1/8 cup 30 mL
1/4 cup or 2 fluid ounces 60 mL
1/3 cup 80 mL
1/2 cup or 4 fluid ounces 120 mL
2/3 cup 160 mL
3/4 cup or 6 fluid ounces 180 mL
1 cup or 8 fluid ounces or half a pint 240 mL
1 1/2 cup or 12 fluid ounces 350 mL
2 cups or 1 pint or 16 fluid ounces 475 mL
3 cups or 24 fluid ounces 700 mL
4 cups or 2 pints or 1 quart 950 mL
4 quarts or 1 gallon 3.8 L
Note: In cases where higher precision is not justified, it may be convenient to round these conversions off as follows:
  • 1 cup = 250 mL
  • 1 pint = 500 mL
  • 1 quart = 1 L
  • 1 gallon = 4 L

Weight

Weights can be converted with the following table. Note that the ounces referred to in this table are not the same as fluid ounces.

Weight Conversions
Customary Quantity Metric Equivalent
1 ounce 29 g
4 ounces or 1/4 pound 113 g
1/3 pound 150 g
8 ounces or 1/2 pound 230 g
2/3 pound 300 g
12 ounces or 3/4 pound 340 g
1 pound or 16 ounces 454 g
2 pounds 907 g

Other non-liquid ingredients

Non-liquid ingredients specified in American recipes by volume (if more than about 2 tablespoons or 1 fluid ounce) should be converted to weight with the following table. If you need to convert an ingredient that isn’t in this table, the safest thing to do is to measure it with a traditional measuring cup and then weigh the results with a metric scale. In a pinch, you can use the volume conversion table, above.

Weights of common ingredients in grams
Ingredient 1 cup 3/4 cup 2/3 cup 1/2 cup 1/3 cup 1/4 cup 2 Tbsp
Flour, all purpose (wheat) 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Flour, well sifted all purpose (wheat) 110 g 80 g 70 g 55 g 35 g 27 g 13 g
Sugar, granulated cane 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Confectioner’s sugar (cane) 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar, packed firmly (but not too firmly) 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn meal 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Corn starch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice, uncooked 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni, uncooked 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous, uncooked 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Oats, uncooked quick 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Vegetable shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Chopped fruits and vegetables 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts, chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts, ground 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Bread crumbs, fresh, loosely packed 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Bread crumbs, dry 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan cheese, grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g

Length

Lengths may be converted with the following table. Keep in mind that 1 cm = 10 mm.

Length Conversions
Customary Quantity Metric Equivalent
1/8 inch 3 mm
1/4 inch 6 mm
1/2 inch 13 mm
3/4 inch 19 mm
1 inch 2.5 cm
2 inches 5 cm
3 inches 7.6 cm
4 inches 10 cm
5 inches 13 cm
6 inches 15 cm
7 inches 18 cm
8 inches 20 cm
9 inches 23 cm
10 inches 25 cm
11 inches 28 cm
12 inches or 1 foot 30 cm

AGPtek® Infrared IR Digital Thermometer

Now, with all of that you must also pay close attention to temperature. Seems simple enough – or is it? This is another area that is crucial to the success or failure of a dish. You need to reach the target temperature and maintain it throughout.

We have a Hamilton Beach electric skillet and that thing can vary anywhere from ±100°F – really, how can anything turn out right under those conditions? So, eventually we only used it to warm up leftovers and now we just don’t use it at all.

Check your temperature, get a good thermometer. We are using the AGPtek® Infrared IR Digital Thermometer with great success.

OK, so what does all of this really mean? How about some tips for better baking experiences:

  1. When it comes to baking, try to be as accurate as you can.
  2. Learn ways to increase your accuracy and consistency.
  3. Have the tools necessary for baking: appropriate mixing bowls, baking dishes in various sizes, a good thermometer, measuring spoons, measuring cups, a kitchen scale, a tape measure or ruler to measure heights/thickness of dough for example, a large cutting board (18×24 inches or better depending on your counter space), etc.
  4. Remember like goes with like, i.e. if you have a recipe from an American cookbook, try to replicate what they did by using similar ingredients and measuring devices; if your recipe comes from outside the US, then as best you can match what they did, look for similar ingredients, and use identical measurements/devices. If the recipe calls for 500g of flour then use the scale, do not try to use the measuring cup in this instance.
  5. Do not mix and match measuring methods; just do exactly what the recipe calls for as this is your best chance for a positive outcome.

To get some practice with metric measurements and cooking, please check out this fantastic site when you have a spare moment, find conversion basics and easy recipes.

PS Don’t forget to check out our BeMedFree.com® WYAU! Fair Trade Organic Gourmet Whole Bean Coffee before you go.


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