Tips for Preparing a Perfect Coffee

After all the production process, the coffee goes through the stage of preparation for consumption.

Proper preparation is crucial as it is in this step that every effort to produce a quality coffee culminates. The preparation, which consists in extracting the flavor and aroma of coffee roasted and grinded through hot water, have cultural variants that determine different preparation processes, but must follow some basic rules for good coffee.

Types of Preparation

Adding hot water to the ground roasted coffee, producing coffee drink, so it’s a process called infusion, and can occur by filtration, percolation, pressing or pressure, each of these produces types of distinct beverages

Filtering:

The powder is packaged in a filter, paper or cloth, with addition of boiling hot water over it.
This method is widely used in brazilian culture, staging through homemade strainers and electric coffee makers, giving rise to the traditional coffee.

Percolation:

Method where you put the ground coffee into the center of a moka, which equipment positioned in a stove makes water go into boil and press net cafe for a container.
Is the most used for coffee consumption in Europe.

Pressing:

in a glass container you put coffee grounds mixed with boiling hot water and then injects a filter that is pressed by a plunger that separates the coffee powder ready for consumption.
The method, which has become fashionable among Americans, is known as French Press.

Pressure:

known as espresso, in preparing the freshly ground coffee and packaged in a filter that undergoes a pressure of water at 90ºc and 20 pounds of pressure for 30 seconds on average, generating a creamy and aromatic beverage. Created by the French, the espresso coffee is considered the most appropriate method for consideration of all the nuances of this drink.

Fundamental Rules of a Good Preparation

The better the coffee, the greater is the extraction and better the flavor of the drink. See date of manufacture of the coffee. Freshly roasted coffee has more flavor. The ground coffee deteriorates easily in air, moisture, heat, time and contact with strange odors. So he must be kept always apart of those risks. Store unused coffee in a container with good seal, in the fridge.

The water used must be neat and clean. Always use filtered or mineral water in coffee preparation.

Prepare only the amount of booze that will be consumed immediately or, at most, during the next hour.

The contact time between the water and coffee must be:
For grinding fine-until 4 minutes
For medium grind-4 to 6 minutes
For coarse grinding-6 to 9 minutes

This time varies depending on the equipment and personal preference.

Use the correct measure. Use of 80 to 100 grams (approximately 5 to 6 tablespoons) to 1 litre of water. If the drink work without taste, increase the amount of coffee. If she be bitter, harsh or unpleasant, decrease the time of contact of the water with the coffee, decreasing the amount of dust.

The water used must be heated only-cannot boil because the loss of oxygen changes the acidity of coffee. The ideal temperature is close to the staging 90oC.
By the ground coffee must pass only hot water, never to drink. Recirculation makes the drink too bitter, harsh and unpleasant.

The used coffee (used coffee grounds) is the worst enemy of flavor, aroma, coffee and your health. Throw him out. Never reuse, even mixing it to fresh coffee. To ensure optimal quality, coffee used and prepared should be always separated.

Enjoy with pleasure a cold drink, a cup of coffee prepared in time, or the most recent possible. The characteristic of espresso is to go slowly deteriorating and therefore a coffee prepared for more time doesn’t have the same pleasant taste of fresh coffee.

Drink coffee in porcelain cups. The flavor is highlighted and the constant temperature.

In the case of the use of vacuum flasks, these must be very clean and for the exclusive use of the coffee. Never prepare or store the already sweetened drink because if will form a caramel crust of bad taste on the walls of the container.

Preparation in Cloth Strainer

Use medium grind or fine cafes.

Use a standard measure for the quality of the powder. Use the correct measure. Use of 80 to 100 grams (approximately 5 to 6 tablespoons) to 1 litre of water. The correct measure should be tried until you find the one that best meet your taste.

The water used must be neat and clean. Always use filtered or mineral water in coffee preparation.

Put the ground coffee in hot water before boiling (about 90 degrees). Stir with wooden spoon until a cream on the surface of the container. The wooden spoon should be for the exclusive use of the coffee. Do not use the same spoon in spices, sauteed or other foods.

You can also put the ground coffee into the colander, moistening all the powder and pouring water into wire.
If you want some hot coffee, blanch the container, pot or thermos, before making the coffee.

When new, the cloth filter should be boiled in water with coffee to remove gum or other residues and so that they acquire the aroma of coffee.

After being used, the cloth filter should be washed only with water and never with detergents, bleaches, or even with coffee that’s left.

Preparation in Colander, Paper

Use medium grind or fine cafes.

Use a standard measure for the amount of dust. We recommend 80 g to 100 g of powder to one litre of drink (5 to 6 tablespoons). The correct measure should be tried until you find the one that best meets your taste buds.

The paper filter must have the same size and shape of the filter holder.

Place the powder into the filter, spreading it evenly. Do not compress, or tighten the layer of coffee.
The water used must be neat and clean. Always use filtered or mineral water in coffee preparation.

Just before the boil (90° C), pour the water over the powder, moistening it all. Start watering the ground coffee from the edges to the center of the strainer/filter. Then pour the water slowly (in) right in the Centre of the filter, without mixing with a spoon.

The more slowly pour the water, darker will result the coffee. However not exceeding 4 to 6 minutes, so that excessive extraction does not render the bitter coffee.

For a hot cup of coffee, scald the pot or thermos just before brewing.
Throw away the filter and coffee used. Do not pass the drink again for coffee sold out because she will be bitter and unpleasant taste.

The preparation in electric coffee maker uses the same type of coffee and the same measures. To make large quantities (more than 12 small cups), the long preparation time can result in bitter taste. If this occurs, make fewer cups at a time.

Preparation of Espresso Coffee

Espresso is the exclusive coffee, prepared under pressure, in individual portions to be savored in the moment of extraction. Is a coffee resulting from combination of the most intense aromas and flavors.

To prepare it is best to use fresh, high quality grains, with intense aroma and flavour, ground properly and correctly tablets where water passes under pressure.

The machines must allow operation with 9 pressure atmospheres (atm), temperature of 90° C, in a time that varies from 25 to 30 seconds. These are ideal conditions for obtaining an excellent espresso.

The espresso coffee is concentrated-7 grams of powder for up to 50 ml of water-intense aroma and flavour with a good body and persistence on the palate, covered with a dense Hazel cream (light brown) across the surface of the Cup, whose thickness must be between 3 mm and 4 mm.

Coffee Cream

Espresso the thick and rich cream layer serves to temperature maintenance and preserving the aroma of espresso before being consumed. Under these conditions, the espresso retains a portion of sugar for a few seconds.

The cream (and not the foam, which disappears rapidly) remains in the Cup for a long time. It marks and adheres to the wall of the Cup.

The thick cream and lasting is the most important signal that the espresso was well taken. The trainer should always be attentive. If the cream is not formed because the grind is thick, the extraction time was short and the coffee has not been well taken (will be very weak).

The espresso well taken has thick cream, with homogeneous color and retains a portion of sugar (sugar test) for a few seconds.

Staging Tips

The espresso must be prepared freshly roasted beans preference. Grind the coffee just before the preparation.

The espresso roast is lighter (average for clear). The aromatic oils are preserved. Roasted grains become greasy, losing aroma and flavor and leaving the espresso bitter.

The first Providence for the perfect espresso is to find the ideal grinding dust. The recommended milling is the average. If it is too thick, the water passes through the filter faster and gets weak, without the formation of cream. If it is too fine, the water takes longer to get out, leaving the bitter drink and white spots in the cream. In addition, the powder should be compressed properly.

Numbers for the Correct Preparation of An Espresso Coffee:

50 ml water (espresso); 30 ml of water (short)
7 grams of coffee
90oc in temperature for the water
9 bar pressure for the espresso machine
30 seconds of time to drink infusion

The cream should be consistent-to consume the drink the cream gets stuck on the wall of the Cup. To your color should be dark beige.

The cream to keep the temperature of the drink and preserve your scent. Even if the person does not add sugar or sweetener, coffee should be tweaked so that their aromas can be felt.

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