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Coffee quality: how do you know it?

What is meant by the quality of coffee?

Coffee quality: what does the term mean? The difference between a delicious espresso and a watery one, or worse still a burnt one, is subtle but at the same time very clear to even the least experienced palate. How many times have you also happened to think “in this bar they make a delicious cup”, or “with my new coffee machine I make super espresso, it’s better than the one I’ve had before”.

Here, keep in mind that at the moment of dispensing, from this dark powder that we love, 1500 different aromas are released.

Modern technologies have made our lives easier: at home, you can use premium single-dose capsules and coffee tablets at home, with your own machine, containing the ideal weight of powder already packed and ready to be enjoyed.

But there are a lot of people, both at home and – above all – at the bar, preparing coffee in the classic way. And did you know that there are certain characteristics that coffee must have, the same traits that act as a common denominator to determine if it is good or not? Let’s find out what they are.

Check here for the High Quality Professional Coffee Maker

Coffee quality: how do you know it?

There are people who, just like bartenders, make espresso tastings for a job. We like to call them espresso bartenders. But you don’t need to be a pro to distinguish a good cup from a cup that has everything but the taste of coffee.

First of all, the smell: it should be intense, and different depending on the mixture that the powder is made of. It can be floral, fruity, or reminiscent of notes of chocolate, toast, vanilla or spice. All perfumes are very positive. On the other hand, a poor quality cup will bring hints of jute, straw, burnt, smoke, or even rot to the nostrils. Avoid!

As for the taste, it should be firm, but not aggressive. Also in this case we must take into account the type of bean, be it Arabica or Robusta, but in general a good quality cannot fail to be round and nice, with a classic bitter note that softens within a few seconds.

What about the famous cream that forms on the surface? It is not only good: it also has the function of storing and retaining all the volatile particles in the cup which creates that wonderful bouquet of flavors and fragrances, which you will appreciate while tasting.

It shouldn’t be too light or too dark, and it shouldn’t have spots: the ideal foam is about 3-4 millimeters thick, compact and free of bubbles, and tends to stick to the edge. It has a beautiful color that varies from hazelnut to more intense brown tones. Arabica is slightly lighter, and predominantly Robusta has some streaks that transition into dark brown chrome.

If they offer you a cup without foam, do not drink it: it will certainly be unextracted coffee and therefore watered or worse burnt. There is no good espresso without cream.

Get a detailed views about coffee at: El Progresivo Website

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