Knowlege about

The food law requires on every package an expiration date. Specifying the Röstdatums would having coffee meaningful because coffee even after years of storage is hardly toxic and harmful.

We legislate conditionally 12 of months, which is not what our philosophy is! Example:. If the expiration date 01.12.2017 subtract 12 months and get the roastday: 01.12. 2016. 

Coffee is a fresh product and should optimally 3-6 weeks after roasting be in the cup in order to exploit all its characteristic qualities can. 

After roasting the coffee at least one week should, or longer in the airtight package at about 15 degrees (wine cellar) have time to outgas. In this process the beans CO2 eliminated. This gas displaces oxygen from the pack. So the coffee is in its own CO2, protected from oxygen, because the enemies of the coffee are heat, oxygen and time.

A swelling of the package is normal.

Can coffee frozen be? 

Yes, the best alternative if coffee is to remain preserved and fresh for a long time!

n addition to the temperature of the water, the coffee grinder is the most important ingredient in coffee preparation. As simple as it sounds, so complicated, it is in reality. The function of a mill is not easy hacking or mortars of beans. Their most important task is to make the beans to share exactly the same small pieces and to transfer as little heat on the ground material. 
Only then can take place an exact extraction, whether it is filter coffee or espresso. The extraction time is always determined on the surfaces of the individual coffee grains. The more uniform they are, the more precisely 
can prepare the drinks. When Espresso this fact is even more striking because the water always seeks the shortest route. At irregular Grist this shoot through the coffee passes without picking up the flavors. It always results in imprecise grinding a unterextrahierter coffee - in the sensory area this is acidic and has a bright, whitish Crema 
Produces the mill next to large particles also excessively many dusty microparticles (fines), 
is also not the cause. better. The chances of obtaining a überextrahierten and bitter coffee, are large. Most of the mill is attached too little importance, which is fatal for the quality of a good coffee.

Thus, for the preparation of a brilliant coffees two things are important: The crude and the mill.

Basically, we do not measure the coffee in ml or cl But in weight units . 
Each barista should therefore have a small electronic letter scale. 
That balance must be tared, we assume a mention on the result even more explicitly.

The freeness I defined on a "Ditting 903", a mill model, which is offered by most major retailers. Of course, the discs are identical them each mill, I go out of our newly revised mill. 
From experience grind older grinding discs in good condition slightly rougher (half a stroke on the Ditting scale), which means that the adjustment compared to new grinding discs can be somewhat finer.

Important: You should only vigorously forward pat on the mill to get rid of the old flour ago Mahlbeginn. Who wants the oxidized coffee antecedent customers in his cup 
Another little literature tips? The books of Johanna Wechselberger are an absolute must for every coffee freak. You can order it in our shop here.

A tamper must necessarily comply with the following characteristics: 
- exactly fit into the brew basket, maximum 0.2 mm clearance 
- heavy in the hand 
- The Tampergriff should be so short that the fingers the Siebträgerrand.. can touch, if these 
is in the palm of your hand. Included Plastiktamper belong to the waste.

Center the ground coffee by hand in the filter holder to a conical pile. Place the filter holder on the edge of the table, put the tamper and press down the coffee grinds with 10-20 kg pressure. Clean the edge of the filter holder by hand. Getampt is never in the air!

Tip: ask and press A scale on the table - this is 10-20 kg feel to.

Coffee: 18 g Doppelsiebträger / 10 g single-wire 
freeness: 2 (mealy texture) 
temperature: 92-94 degrees 
Water: 25 g / ml 
extraction time: {5 seconds

Preparation: 
The grind and amount of coffee yield the throughput time and thus the extraction quantity:

BEV * = DOS ** + GD *** + T 

Beverage * 
dosing, weight coffee ** 
Grinding density ***

Thus, the question of the right grinding can only be determined with a stopwatch and a digital scale. That sounds more complicated than it is. 
finer ground material has a different weight / volume ratio than coarse. Therefore, the scale is an important tool to identify at least one constant. The pressure of the coffee bar is always the same for 9.

We measure 18 g coffee powder and add it into the filter holder. Rope and harness. 
21-25 extract seconds. Check BEV-weight in the cup with the balance. 
18-25 g are desirable. (When Doppelsiebträger an outlet will be in vain.)

- When too much fluid (BEV) in the beaker, grinding fine . Set 
(mill always ausmahlen short since even coarse powder in the factory). Repeat procedure 
-. Insufficient BEV? Grinding coarser set to. Repeat the process. 
I adjust always those portafilter (eg Doppelausguss), with whom I often made re coffee.

Coffee: 30-40 g 
freeness: 7-8 (sandy texture) 
temperature: 93 level 
Water: 500 g 
extraction time: 4 minutes

Preparation: 
The paper filter only rinsen with hot water to wash away the taste of paper. 
The water pour away, put the pot on the kitchen scale and pour coffee. With a little hot water 30 swell seconds and pour in to 500 g-weighed weight.

Coffee: 30-40 g 
freeness: 7-8 (sandy texture) 
temperature: 93 level 
Water: 500 g 
extraction time: 4 minutes

Preparation: 
The jug on the kitchen scale filters, coffee powder fill and swell with a little hot water 30 seconds. by press pouring on 500 g. stamp by 4 Minunten. Then casting around coffee in a clean vessel to prevent further extraction.

Coffee: 12-20 g 
freeness: 5-6 (almost sandy texture) 
temperature: 92 level 
Water: 200 g 
extraction time: 30-60 seconds

Preparation: 
The Aero Press is my favorite plastic toy. The coffee is stronger in flavor and preparation succeeds even in the breakfast room of the hotel. Coffee powder fill and filter paper as always rinsen. The lid on the bottom screw and fill with water.

Set to the Mug, 30 seconds to wait, then slow down pressures. The overpressure of approximately 2 bar of coffee is wonderfully strong, without bitterness.

reeness: 3-3. 5 (not too fine)

Preparation: 
The coffee easy pour and smooth out.

Hot water in the bottom of fill, never on the pressure relief valve out! and make screwing on the stove. To avoid excessive flushing of bitter substances, take the pot off the heat as soon as possible - most yet to prevent the sub-extraction in the final stages of brewing. Due to the relatively large heat of the coffee has the trend to be bitter. (Not my favorite Alu-toy.)

Coffee: 250 g 
freeness: 7-8 (sandy texture) 
temperature: 3-10 level 
Water: 3000 g 
extraction time: overnight

Preparation: 
In this way of preparation is extracted with ice-cold water. In the top box we fill 3 liters of water, into the glass cylinder 200 to 250 g coffee. Subsequently, the ground coffee is well wetted by opening the small faucet water. Then the tap off to a drip-rate of approximately 2 drop per second. The extraction process needs in this area which is about 8 hours.

We distinguish between four different acids. On two of them, I'm a, since these are the easiest to taste. 
sour and bitter are often confused. Acid is taken forward true on the tongue, bitterness can be felt in the back of the mouth, the side of the tongue.

In English acid is defined either as "acidity" or "sour". This distinction I find accurate. Unfortunately, in the German language no distinction shall be made: Sauer's just sour - so we stick to the English definition!

Aciditiy are the good acids, fruit acids. These make a coffee only interesting, fruity, similar to white wine. An exclusively sweet Weisser without "acidity" is simply boring or even inedible! 
The fruit acids are among the citrus acids: The "citric acids". A green apple is acid, but is also sweet. In this direction have to search you to find a taste orientation.

Sauer is vinegar. Acetic acid is astringent and dominant, which neither the wine nor should occur in coffee. Vinegar belongs in the salad. Often we find in acetic inferior, industrially roasted coffees. 
Also incompatible Clorogensäuren are mostly present in industrially roasted coffees. 
Chlorogene acids build up slowly. By addition of oxygen and similar tricks coffee beans are roasted at 400 degrees in 2-3 minutes to the end color in the industry. Since all kinds of unwholesome Chlorogene acids remain.