1 THE COFFEE
Do you know what coffee you are having?
Coffee is a fruit and the bean we know is the dry and roasted seed of that fruit. Ground coffee is a dry, roasted, and ground seed.
Therefore, when it comes to quality coffees or specialty coffee, the first difference for a traditional coffee is precisely the beans that will be roasted. They can be perfect, almost without defects and with uniform size, or they can have many defects such as black, burnt grains, damaged by fungi, foreign materials, badly formed, broken, in short, the image below shows this difference well.
So, the first step to having a perfect coffee at home is to choose a good coffee, preferably 100% Arabica and specials, which have several notes of natural aromas and flavors, such as wine, for example, notes of chocolate, caramel, fruits, and even flowers.
2 THE ROASTING
We are used to a coffee with a very dark color that is sold as “extra strong” and is usually difficult to consume without adding sugar or sweetener.
But did you know that the same coffee, in different towers, will taste different?
Therefore, the darker the coffee roast, the less sweetness it will have, that is, the more bitter it will be. If you taste a coffee with the lightest roasting, usually the specialty coffees, you will see that it will have more sweetness and a softer flavor, and may dispense with the use of sugar!
3 METHOD OF PREPARATION
What is your favorite method of preparation?
In addition to the good old filter in the paper strainer (like Melitta and the Hario V60 ), you can vary the preparation at home with other methods such as the espresso and Italian coffee maker, if you want a more concentrated coffee.
Or methods where coffee is infused with water and allows the passage of coffee oils, such as the French press and Press.
There are also methods that you see at specialized coffee shops with Aeropress and Siphon.
4 THE GRINDING
If you buy ground coffee, you are used to always having the same grind as coffee. But did you know that if the grind varied, the coffee would taste different?
In addition, grinding the coffee on the spot releases a smell so delicious, it makes you want to eat pure coffee!
Again, for each method of coffee preparation, there is adequate grinding, but the general rule is: longer preparation times require thicker grinds and faster preparations finer grinds, but like everything in coffee, it depends.
5 THE WATER
- To prepare a good coffee, the water must be:
- fit for consumption
- taste fresh
- no visible impurities
As for temperature, the ideal is to use water between 92ºC and 96ºC, an interval that releases the aromatic components more quickly and allows the extraction of other soluble ones.
If you don’t have a thermometer, turn off the heat as soon as the water starts to boil and wait 1 minute before using it. While you wait, you can scald the filter or the container where the coffee will be.
6 AMOUNT OF WATER AND COFFEE
It depends a lot on the personal taste of each one.
There are people who prefer a “stronger” coffee, that is, more concentrated. In this case, you should use more coffee than water.
Those who prefer a softer coffee should use less.
But there is a proportion that leaves the drink with an ideal balance.
7 HOW TO SAVE
This is a very common question, how to store the coffee after opening the package?
The ideal is to leave the coffee in a closed, non-transparent container, it can be in the packaging itself, as long as it is well closed.
CAN I STORE THE COFFEE IN THE REFRIGERATOR?
The recommendation is clear: avoid keeping your coffee in extreme temperatures (heat or cold). According to the Master of Torras of Coffee Planet, Celia Junqueira, it is always good to avoid the fridge and freezer.
Humidity, light, heat, and air are the great enemies of your coffee.
Therefore, it is important to be extremely careful after opening the packaging. The beans are very sensitive after roasting and taking care where it is kept is important to maintain its good sensory characteristics from beginning to the end of the pack.
- Heat the water. It does not have to come to a boil: the ideal point to turn off the fire is at the stage of small bubbles (90ºC to 92ºC). If you can use mineral, the better, but filtered water works perfectly; just don’t use water directly from the tap, because of the excess chlorine.
- Scald the cloth strainer with hot water (hint: if you let the water boil, don’t bother: it will reach the ideal temperature while you heat the strainer). Discard used water.
- Put the coffee powder in the strainer.
- Start pouring hot water in the center of the strainer and make circular movements. This will help to stir the coffee powder and eliminates the need for stirring with the spoon. Allow the water to drain completely.