Crucial Knowhow To Enjoy The Best Coffee

Shelf Life

The food law requires on every package an expiration date. Specifying the roast date would be a lot more meaningful because coffee is hardly toxic or harmful, even after years of storage.

For this reason, our expiration dates are dated 12 months after the roasting date. Example:. If the expiration date 01.12.2017 subtract 12 months and get the roastday: 01.12. 2016.

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

The most important tool: The coffee grinder.

In addition to the temperature of the water, the coffee grinder is the most important ingredient in coffee preparation. As simple as it sounds, as complicated, it is in reality. The function of a mill is not just hacking or mortaring of beans. Their most important task is to grind the beans in to equally small pieces and to heat them up as little as possible.
Only then an exact extraction can take place, 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 the coffee can be prepared. With Espresso this fact is even more important because the water always seeks the easiest way. With irregular grains water shoots through the coffee without picking up all the flavors. Imprecise grinding always results in a underextracted coffee - in the sensory area this is acidic and has a bright, whitish Crema.
If the mill produces excessively many dusty microparticles on top of the larger particles,
it isn't any better. The chances of obtaining a overextracted and bitter coffee, are large. A lot of times the importance of the mill is unterestimated, which is fatal for the quality of a good coffee.

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

Coffee Brewing

Basically, we do not measure the coffee in milliliters but in grams. We measure the weight of the extracted coffee in the cup. Each barista should therefore have a small electronic scale.

Which espresso machine is the right one?

We distinguish between single-circuit machines for espresso preparation and dual-circuit machines for espresso and cappuccino preparation.
To prepare a cappuccino, you ideally need a 2-circuit machine, i.e. 2 separate brewing systems, one for the water, the other for the steam. This allows you to extract coffee and froth milk at the same time.
For mere espresso preparation, only 1 circuit is needed. (You can also foam milk with a single circuit machine, but you have to wait between coffee extraction and frothing until the temperature adjusts).
Another important component is a PID (electronic temperature control). Since "E61 brew groups" without PID like to overheat and coffee is known to taste very different at different temperatures, a PID is an advantage. Good machines offer this. So the temperature can be controlled to +/- 1 degree.

Tamper

A tamper must necessarily meet the following characteristics:
- Exactly fit into the brewing sieve, maximum 0.2 mm clearance.
- Fit snugly in the hand.
- The tamper handle should be short enough for the fingers to touch the edge of the portafilter when it is in the palm of the hand.

Portafilter Machine

Recipe for Espresso Doppio

Dosage of grand coffee: 16.0-18.0 g (8.5-10g for single espresso)
Temperature: 92-94 degrees
Extraction time: 20-34 seconds
Ratio of ground coffee to extracted coffee in the cup: 1 to 1.8-2.5

Tusk, Premium, India Delight: 36-50g per Doppio (18-25g for Single) with a flow time of 19-28 sec

Specialities: 45-55g per doppio (22-28g for single) with a brewing time of 23-34 sec

Drip Chemex, HARIO V-60

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

Preparation:
Rinse paper filter only with hot water to wash away the taste of paper.
Pour away the water, place the pot on the kitchen scale and pour in coffee powder. Let swell with a little hot water for 30 seconds and then pour on 500 g tared weight.

FrenchPess

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

Preparation:
Put the pot on the kitchen scale, pour the coffee powder and let it swell with a little hot water for 30 seconds. Pour up to 500 g. Press the plunger after 4 minutes. Then pour the coffee into a clean container to avoid further extraction.

Aeropress

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

Preparation:

The Aeropress is my favorite plastic toy. The coffee is stronger in flavor and the preparation succeeds even in the hotel breakfast room. Rinse the filter paper as usual and then pour in coffee powder. Screw the lid on the bottom and pour in water.

Place on the mug, wait 30 seconds, then slowly press down. The overpressure of about 2 bar makes the coffee wonderfully strong, without bitterness.

The Bialetti coffee pot

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

Preparation:

Loosely fill in the coffee powder and smooth it out.
Pour hot water into the lower part, never beyond the pressure relief valve! Screw up and place on the stove. To avoid excessive leaching of bitter substances, remove the pot from the stove as early as possible - preferably still in the final phase of brewing to prevent under-extraction. The relatively high heat causes the coffee to have a tendency to become bitter. (Not my favorite aluminum toy).

The Cold Drip Coffee.

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

Preparation:
In this method of preparation is extracted only with iced water. We fill 3 liters of water into the upper container and 200 to 250 g of coffee into the glass cylinder. Then, by opening the small tap, the coffee grounds are well wetted with water. Then turn off the tap to a drip rate of about 2 drops per second. The extraction process takes about 8 hours with this equipment.

Acidity: Acid is not the same Sour!

We distinguish between four different acids. I will deal with two of them, since they are the easiest to taste.
Acidity and bitterness are often confused. Acidity is perceived at the front of the tongue, while bitterness is felt at the back of the mouth, at the side of the tongue.
Fruit acids are the good acids. These are what make a coffee interesting, fruity, similar to white wine. An exclusively sweet white wine without "acidity" is simply boring or even undrinkable!
The fruit acids belong to the citrus-like acids: the "citric acids". A green apple has acidity, but is also sweet. You have to look in this direction to find a taste orientation.
Sour is like vinegar. Acetic acid is astringent and dominant, which should not be in wine or coffee. Vinegar belongs in salad. We also often find acetic acid in low-quality, industrially roasted coffee.
Incompatible chlorogenic acids are also usually present in industrially roasted coffees.
Chlorogenic acids degrade slowly. By adding oxygen and similar tricks, coffee beans are roasted in the industry at 400 degrees in 2-3 minutes to the final color. This leaves behind all kinds of unpleasant chlorogenic acids.

The roasting, the roast.

Simply put: The darker a bean is roasted, the more bitter it is, and the more roasted flavors she brings in the coffee. Roasted aromas can disguising poor bean quality.
are present, the more smoke flavoring, the less self-taste can be defined.

Roasted flavors can be tasted especially in coffee, therefore we roast "filter-roast" always bright.

In a clever bright roasts more own flavors dominate the taste of coffee.
In this variety of exciting aspect is in coffee. The fruit acids are preserved, sweet notes spührbar. Scents of bergamot, Yasmin, oranges or roses let the imagination run wild. These coffees are of course never drunk with milk and sugar. You now and remember even more tea than coffee.
Years of industrial abuse, has dominated our taste sensor side.
coffee in high quality actually tasted quite different from what we think, what we can learn in the difference between mass and class.

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