How to learn to understand the coffee as good barista

Food / by admin / December 19, 2019

Find out the difference between a coffee from different countries

Coffee producing countries in the so-called coffee belt of the Earth. It is located between 10 ° S and 10 ° N. Major coffee exporters are four: Brazil, Vietnam, Colombia and Indonesia. Since the climate, soil, altitude and growing techniques are different in each country, and taste the same coffees will vary depending on the manufacturer.

Brazilian coffee is usually strong and has a nutty flavor. Guatemalan different flavor of flowers and spices. India - a strong and chocolate. Kenyan gives acidity and fruit. Find out what it is like you have empirically.

Find out what are the types of coffee

There are over eighty kinds of coffee trees, and only two of them are suitable for making coffee: Arabica is, or Arabian coffee, and robusta, Congolese or coffee.

Arabica grows at an altitude of 600-2 000 meters on the slopes and plateaus. It has a mild taste and aroma. Robusta more strong, bitter and less flavorful. It grows in the equatorial forests at an altitude of 600 meters. It is used for making instant coffee. it can also often be found in coffee blends with Arabica. It is believed that an ideal proportion of grains in the mixture - 60% and 40% Arabica Robusta.

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Get familiar with the different degrees of roasting

Bright grains are more sharp and sour taste, while darker flavor is more intense, and they contain less caffeine. Refried beans have a charcoal flavor. However, the taste and aroma of the drink not only depend on the roasting, but also on the coffees. Various grains react differently to the roasting process.

The table summarizes the main types of roasting coffee.

View roasting	temperature roasting	Features
Cinnamon (Cinnamon Roast)	195 ° C	Light brown seeds with a small full-bodied taste, noticeably pronounced acidity and delicate bread scent.
New England (Light or New England Roast)	205 ° C	Light brown grains. Taste with a pronounced acidity, but without grain notes.
American (American Roast)	210 ° C	Light brown color. Roasting popular in the eastern United States and is used during the professional tasting coffee.
Urban (City Roast)	220 ° C	Rich brown color. Roasting popular in the western United States, for tastings.
Full city roast (Full City Roast)	225 ° C	Rich brown color. On the palate is dominated by caramel and chocolate notes.
Vienna (Vienna Roast)	230 ° C	Dark brown. Sweet, bitter caramel notes, a minimum acidity. Sometimes this is used for roasting espresso.
French (French Roast)	240 ° C	Dark brown grains. Minimum acidity, zhzhonye notes. Hot roast espresso.
Italian (Italian Roast)	245 ° C	Very dark brown. Taste more pronounced than in French roasting. The conventional roasting espresso.
Spanish (Spanish Roast)	250 ° C	Almost black seeds. Such frying can withstand a few coffees.

Get familiar with the grinding

There are three main types of grinding: small, medium and large. Fine for brewing coffee in Turku. A distinctive feature of this coffee - a large number of suspension, due to which the beverage is thick and viscous.

Average grinding is designed for coffee bean types: to not clogged filter holes.

Coarser need for French-press: coffee bean particles get stuck in the grid French-press and do not fall into the cup. Coffee, meal brewed at least six minutes.

Cook differently

There are plenty of traditional and alternative methods of brewing coffee. Here are the main ones.

way of	milling	Features
Turk	Small	Ancient and affordable way of brewing Turkish coffee. If you do not miss the bus the boil, it turns thick and full-bodied beverage with foam.
Coffee machine bean type	Middle	Expensive and automated way. The output is a good espresso, but not always such a quality as in our stores.
capsule coffee	Middle	The method for the lazy: it is not necessary to wash the coffee maker on the grounds and ground coffee. The main drawback: capsules are expensive.
Geyser coffee	Middle	Fast and affordable way to brew. The drink turns like espresso.
French press	Large	Economical way to brew coffee. So as simple as brewing coffee, but much tastier. The taste is soft, a kettle is enough for the whole company.
Kemeks	Large	Kemeks coffee machine, similar to the flask, put up in the Museum of Modern Art in New York as an outstanding object of contemporary design. In this coffee maker turns gentle coffee.
Hario	Middle	Japanese way of brewing, like kemeks. The only difference - the presence of a groove for the passage of air. With this coffee is a more fragrant.
Aeropress	Small or medium	A method similar to the french-press, but because the paper filter is clean drink without suspension. Aeropress can take a hike.

Drink coffee right

A really good coffee does not need milk and sugar: as well as aged whiskey - in the stake.
Do not drink hot coffee. The taste is better felt in the warm drink.
Pay attention to the texture of the beverage. Coffee tight? Sweet? There is a sour taste? Or zhzhony?
Experiment with different roasting, varieties, producing countries and ways of brewing. Write down your feelings, not to forget.

How to choose a coffee beans

The packaging should contain comprehensive product information.
Packaging must be free from defects.
Check the date of roasting and packaging. If possible, smell the beans.
Do not take more than 200 g zeron at a time. Coffee loses flavor, if a long time is.
Keep in mind that the seeds collected in the valleys contain many times more caffeine than the mountain.