19/12/2019
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How to learn to understand the coffee
A Life / / December 19, 2019
What you need to know about the culture of coffee in the world
Coffee first came The History of Coffee in America and Europe in the XVI century from Ethiopia. Believers Europeans rejected it and called the "bitter drink of Satan." Then the papal throne was occupied by Clement VII, who liked the taste of coffee. He said All About Coffee"Since this is the drink of the devil, I should baptize him." After this ceremony the Catholic world took coffee. Further coffee culture developed waves - there have been three.
The first wave - coffee becomes a mass
- In a nutshell: pour boiling water over instant coffee. Add milk and sugar until it is delicious.
Since the beginning of the XIX century the popularity of coffee is actively growing. There are vacuum drying and packaging technology and crushing coffee beans. In 1809, Brazil produced The Three Waves of Coffee30,000 bags of coffee, and in 1871 - two million. Variety of grains and the degree of roasting no one was interested. Coffee quality was low, but it can be quickly prepared in your own kitchen.
The second wave - there is a whole-bean coffee and coffee
- In a nutshell: visit with friends in a coffee house known network. Book of cappuccino.
Since the late 1990s, the coffee industry began to criticize. People like to drink a quality drink and know more about it. Steel producers indicate on the packaging grades. Increased demand for coffee beans and milk-based espresso, prepared by professional baristas. Coffee has become part of the culture - its drinking at business meetings, dating and friendly gatherings in a cafe.
The third wave - there is a specialty coffee
- In a nutshell: buy a good home espresso machine. Regularly order the fresh Kenya's closest roasters.
the third wave of the countdown began in 2002. Previously prized coffee for social function - the reason for the meeting, and now found himself in the spotlight. drink lovers interested in his character, the locus of the grains, the method of roasting, freshness, cooking method.
Coffee production has turned into an art akin to a private wine-making or brewing beer crafting. A new term: specialty coffee - special coffee. This must be grown at the correct height and the soil conditions in the ideal humidity. Grains are collected only at the peak of ripeness, and drying and roasting occurs in compliance with all quality standards. Due to the demand for fresh coffee around the world has increased the number of rosters - professionals, regularly delivering new roasting.
My husband and I are very interested in the third wave coffee and always go to the coffee shop with specialty coffee. There will choose which beans make coffee, tell you when and how they were roasted. In Russia, a lot of stores have a third wave in Moscow and St. Petersburg. In other cities may be only a couple of places, or nothing at all. In Finland and Sweden, specialty coffee is found at every turn. And for example, in Italy, we look at the third wave of coffee, rather to the order. They have their own coffee culture, and it is better to just go to the bar and drink a cup of bitter espresso at the bar with the locals. Old barista can even roll his eyes when he heard, "I flat white on the Kenyan Arabica."
Anastasia Belousov. A photographer, a fan of coffee, and the third wave
Since the days of instant coffee, when everyone drank about the same drink, there was a lot of different options. They are based on the change in the proportions of milk, coffee and milk froth.
- Espresso - shot of strong coffee. Drunk two or three vigorous sips.
- ristretto - espresso minus one sip. Taken the same amount of coffee as for espresso, but a drop of less water.
- Lungo - espresso plus one drink.
- espresso macchiato - espresso and a little milk froth. Macchiato in Italian means "marked" - coffee with milk tag.
- Americano - espresso, diluted with hot water.
- latte macchiato - espresso cup warmed milk, 1 centimeter milk froth. Simply called latte all over the world, except for Italy - where it means "milk". Poured into a glass-tumbler.
- Cappuccino - Espresso, a little warmed milk, 2-3 centimeters milk froth on top. It is poured into a small circle wide.
- flat white - espresso or a double espresso with milk froth 0.5 centimeters.
- Mokkachino - cappuccino with taste of hot chocolate. The espresso is added teaspoon of cocoa powder, sprinkle with grated chocolate.
- affogato - in normal or double espresso adds a spoon of vanilla ice cream.
How to make coffee
It all depends on which option you like and how much time to spend. Tells the story of the classic ways of brewing coffee and the alternative of the third wave.
Turk - Copper bulb with pen for making Turkish coffee. Milled grains are filled with water and cook until the coffee foam begins to rise. To taste a drink reminiscent of the US, but in fact much stronger due to the fact that water is a long time in contact with the coffee itself.
Moka - Italian espresso device. Water is poured into the bottom of Moki and ground coffee in the filter is applied in the middle. The device is placed on the plate, and the water is heated under pressure leaves the upper portion, collecting a coffee taste and aroma.
Coffee Machine - an electronic gadget that can cook different coffee drinks. The extent of your involvement in the process depends on the type of machine: with one, just press the button with the other hand will need to fill the coffee filter and whipping milk.
Aeropress - easy portable device. The hot water with the coffee is poured into the cylinder and is pushed manually in a plastic flask special piston.
Hario V60 - Japanese apparatus for preparing filter coffee. The ground coffee is filled into the funnel with a paper filter, the hot water is poured from above and moves along the inner spiral. Beverage collects in the bottom of the flask.
Kalita - a mechanism that operates on the principle hario. But both compartments Kalita not spiral, and a flat bottom. The filter itself is adjacent to the funnel loosely. Due to this water lingers longer in contact with the coffee, and the coffee longer interacts with the air.
Kemeks - glass flask and a funnel connected by a rim made of wood and leather. Water likewise poured through the filter with coffee. The beverage is almost indistinguishable from cooked using Kality and hario.
Cold Brew - milled grains per day infused in cold water, and then filtered.
At home, I do coffee with our locust bean coffee machines. Aeropress - cool thing to travel. We took him to Iceland to drink fresh espresso in the mountains. The main thing - to collect with boiling water in thermoglasses. In the summer I like to drink Cold Brew and tonic, very refreshing. It should be coarsely grind coffee filter is too small fractions, then add water and let stand day. When the time passed, shed through the filter, and then dilute the coffee concentrate and tonic - I love one piece of Cold Brew into two parts tonic.
Anastasia Belousov
How to choose a coffee machine
Alternative ways to brew - it is a kind of self-indulgence to coffee connoisseurs. For example, when you hit the hiking conditions and wanted something new. The most convenient and popular way of cooking are coffee machines. In choosing such a device, too, has its own nuances.
automatic
- In a nutshell: to drink delicious coffee, you just need to press the button.
This is the best option if you value good taste and love variety, but do not want to waste time on cooking. Modern coffee machine will do everything for you. Some devices even know how to cook simultaneously two cups of coffee - perfect when all the morning rush to work. For instance, Maestosa from the Italian company De'Longhi.
With Maestosa can make different kinds of coffee at the touch of a button. And other beverages too - the car is able to prepare hot chocolate with different densities, foaming and espresso ice cubes into a refreshing coffee and cream to create a cold milk froth for coffee ice in the summer.
For every cup of Maestosa namalyvaet grains just before cooking, so you get the most fragrant and fresh coffee. In the coffee machine two containers, they can be filled with different blends of grain and choose the appropriate option for drinks. For example, to make a strong bitter espresso blend of dark roast and light cappuccino on a light Arabica. Under the different drinks, you can save your settings, and the machine will automatically stick to them.
Taste settings are just one touch of the interactive screen. You will be able to select the degree of grinding grain and flavor intensity, strength, milk froth density ratio of coffee and milk. Set the fine tuning to your favorite beverage and get tips on how to care device can be in a special mobile application for the coffee machine owners.
mechanical carob
- In a nutshell: You barista myself, but will have to brush up on the coffee materiel.
This device, specializing in the preparation of espresso. They have a portafilter-horn, which you yourself fill with ground coffee and put into the car. You will need to warm up the coffee machine mechanical, grinding grains, set pressure and temperature settings. To make a cappuccino or latte macchiato, you need to whip up your own milk and proportioning.
Espresso on such machines is obtained magnificent, and you become a true barista. But as long as you understand the device, it is possible (just) mess up the first few dozen cups.
capsule
- In a nutshell: you can drink a good coffee, even if the kitchen a little space.
Usually capsule machines quite small, so it will be able to put this even on a desk. The more that you do not have to grind and fill coffee. You just have to pour water into the tank and insert a special capsule. Capsule coffee is not bad, but the quality is much lower than that prepared with automatic or locust bean coffee machine.
For me to make coffee - is a favorite ritual. Namalyvat beans, heat the coffee machine, fill the portafilter fresh coffee. Now here I dream of a profiled coffee machine! Saw such Portugal, in which the system is installed, which allows to control every step of the water passage. That is, to make coffee is completely the same as you want - a balanced, intense. However, there are such machines as the unicorn. But it is the highest degree of zagnannosti. Usually, people just want a cup of coffee, but not here it's everything. For example, my mother - she does not have time to understand the device of the machine and grind grains. She just loves coffee. So we bought her an automatic espresso machine, there is only need to press a button and the coffee is ready - it is very pleasing.
Anastasia Belousov
How to pick up the grains
View of the bush
Coffee are two kinds of coffee bush: Arabica and Robusta. Arabica grows on a tree, she has a more oval beans, and coffee based on it felt a pronounced acidity. Robusta grows on a bush, she had a round dark seeds, but the main flavor nuance - bitterness. Robusta Arabica cheaper, it has more caffeine.
Coffee arabica can be used wholly or mixture of Arabica and Robusta - coffee blend. One hundred percent Robusta also occurs, but this drink is not for everybody - for its severity and the bitterness is difficult to feel the taste of coffee. Specialty coffee is based on Arabica, as it is more whimsical and sophisticated production.
Geography
Coffee grows in humid tropical climate on soils rich in fertilizers. Depending on the climate in different countries grow different varieties of Arabica and Robusta. For example, in Central America is dominated by varieties katurra and Cautano. They are characterized by citrus and nutty flavors.
In West Africa, there is a production of Robusta unpretentious. In East - growing another grade Arabica bourbon, with floral notes. Apart is the coffee from Ethiopia - it may have aromas of bergamot and jasmine. In Asia, crossed with robusta arabica katimor grade - rich coffee and wood notes.
In each class and region its flavor profile. The only way to find your coffee - experimenting with grains from different countries.
Roasting
There are three main degrees of roasting: light, medium and dark. With light roasting on the palate retains all the shades and bright acidity. A good medium roast should give a balance of bitterness and acidity. Dark adds rich bitterness. The stronger the roast - the darker it becomes grain.
This is a very important factor for the taste of coffee. If you roasted grains to the state of embers, it does not matter whether the Ethiopian Arabica to you or Ecuadorian blend.
Grains are considered fresh two months after roasting, so it is best to buy a little. Or freeze - so will preserve the taste and aroma for a longer period. We order the seeds every month from local roasters. I personally - a man Arabica coffee like sour, so my theme - it is Ethiopia, Kenya and Colombia svetlenkie such obzharochki.
Anastasia Belousov
Bad roasting can not be fixed, so if you want to drink delicious coffee, buy fresh seeds from professional roasters. Especially if you have a good coffee machine that can reveal its full potential.
Until the end of July Layfhakera readers a 10% discount on De'Longhi coffee machines on the promotional code lifehacker.
choose a coffee machine
Author: Antonin Rubtsov
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