Coffee tips

I already wrote to you about tea, now I will write about the fact that I like coffee in the morning, without it I find it difficult to wake up. Therefore, I will tell you how to choose the right coffee in order to get pleasure from it, and not to prevail over yourself solely for the sake of the desire to cheer up.

Look at the date of roasting.
The roasting date is the most important criterion in choosing a coffee. Regardless of the brand, grade, color and shape of the package, if the coffee was roasted more than 3 weeks ago, it is unlikely that you will enjoy a variety of tastes. Coffee is an extremely perishable product, its chemical composition varies from exposure to oxygen, moisture and heat. Aromatic oils that give the most unique smell, you can find only in fresh coffee. And if you love espresso, then because of old coffee, you can not get the desired golden foam on top of the drink.
Therefore, if the date is generally unknown - do not buy this questionable product. The best "bouquet" is revealed on the 7th day after roasting. In general, coffee retains its flavor and flavor for about a month, but even after 2 weeks it is already "not the same."

Take into account the intensity of roasting.
The lighter the coffee grain - the more distinctly its unique taste will be felt. The darker - the more the taste of the roast itself will be felt, and not the coffee, and the less you will capture the coffee individuality.
And a few interesting facts about roasting:
Grains with a small level of roasting have a more pronounced sourness.
Less roasted grains are dry, and darker emits essential oils. In addition, with increasing intensity of roasting, the content of caffeine decreases.

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Varieties of coffee: arabica vs robusta. Which to choose?
Arabica accounts for 75% of the world's coffee production. It usually grows at high altitude, requires more complex care, is much more susceptible to disease and is sensitive to temperature changes. But it has an exquisite taste, often with sourness. Grain can be distinguished by oblong form.
Robusta is firmer, resistant to diseases and pests, grows at low altitude, contains more caffeine than arabica. But does not contain the same coffee "sour", a subtle flavor and taste of arabica. The grain has a round shape. Robusta is usually sold at a lower price

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The region of origin is important.
Coffee prefers to grow in certain warm latitudes. This latitude band is often called the "coffee belt". The climate necessary for proper growth is based on a number of criteria: height, rainfall, quality and composition of the soil, amount of sunlight, and all this affects the taste and aroma.
If you are looking for fruit flavors and floral shades, look at African varieties. For example, to coffee from Kenya and Ethiopia.
Coffee from South and Central America can be pleasant to you, if you are looking for something with a tender sweetness of sugar, similar to chocolate or butter cakes. Brazil is known for coffee varieties with a peanut flavor. Colombia is famous for its famous coffee with a light taste of caramel. But personally my favorite coffee is from Guatemala, it smells of chocolate! And notice, no flavors! Only natural taste! Aromatic additives are an outrage over coffee.
If you like strong bittersweet coffee then you may like the robusta varieties from India and Indonesia.
Of course, before buying, you need to try and smell coffee, the taste and flavor is influenced not only by the producing country. Even within the same country, coffee brands may differ.

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Ask the way to process coffee.
If the seller or label is able to report the way the coffee is processed, the growing conditions and the height at which coffee has grown are good signs.
There are 2 main ways of processing: when coffee beans are dried with the pulp that surrounds them, and when dried without pulp, after cleaning. Yes, coffee is a soft-coated berry.

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Coffee of natural processing (unwashed) is coffee, which was dried with a shell on air dryers. Thanks to this, the pulp feeds the grain with its taste, aroma and sugars. Result: "fruit bomb" with a spectacular aroma and bouquet.
When coffee is pre-peeled, this method is called "washed" or "wet processed". The shell is removed, then the coffee is placed in the fermentation tanks with water for 3-5 days, then washed and laid out for drying. The result: coffee with a pronounced taste, a bright complex sourness. By the way, the method leads to fewer defects, so the seeds turn out to be more beautiful in appearance.
Yes, yes, this is not gravel, and coffee beans are dried in the picture :)

The photo was taken with the permission of the copyright owner https://kofegood.ru

The height of cultivation is also important.
The height and growing conditions of coffee affect sweetness and sourness. When coffee encounters unfavorable conditions, it consumes a lot of sugar from its reserves. Logically and sensibly plants, but less taste for us. In general, the better the conditions for coffee - the more delicious for us.
Coffee prefers an average temperature between 18-23 ° C and a high altitude. Anything that grows above 1500 meters above sea level, as a rule, has a very refined and tasted taste and smell (for example, coffee from Kenya). Below - the saturation of taste becomes less. This is typical, for example, for Brazil and India.

And finally: the rule of the coffee triplet
Ground coffee remains fresh 3-5 minutes after grinding, fried grains - for 3 weeks after frying, and unrozen grains are stored up to 3 years!
Have a nice coffee! :)