9 Rules for Making the Best Gourmet Coffee
Rule 1. Buy fresh specialty coffee beans
• Without a doubt, coffee is better when it was roasted a few weeks ago. Oxygen and bright light are bad for the taste of roasted coffee beans. Coffee beans packed by quality roasters and sold in sturdy bags, using valves, are often a better bet.
Rule 2. Keep coffee beans fresh
• Always store open coffee beans in an airtight container. Glass canning jars or ceramic storage vessels with rubber seals are good choices. Never refrigerate (the roasted coffee bean is porous and readily absorbs moisture and food odors). Experts strongly recommend never freezing coffee, especially darker toast.
Rule 3. Choose a good coffee
• An amazing world of coffee tastes awaits anyone willing to venture beyond mass-marketed commercial brands. Specialty coffees that clearly indicate the country, region or property of origin can provide a lifetime of tasting experiences. By all means, look for coffees that are 100% pure Arabica. Cheap alternatives may contain Robusta coffee beans, known for their higher caffeine content and severe flavors.
Rule 4. Grind your own coffee
• Coffee connoisseurs prefer to grind in mills (for example, Solis, Zassenhaus, Rancilio). Try grinding your own coffee for a superior taste!
Rule 5. Use good water
• Nothing can ruin a coffee pot other than tap water with chlorine or other flavors. Coffee lovers use built-in carbon or activated carbon / carbon filters on their taps. Note: Softened or distilled water makes coffee taste bad - minerals in good water are essential.
Rule 6. Avoid cheap filters
• Cheap paper coffee filters produce low quality coffee, according to experts. Look for "oxygen-free" or "dioxin-free" paper filters. Alternatively, you may want to invest in a long-lasting gold-plated filter. These have a reputation for providing maximum flavor, but can settle if the coffee is too wet.
Rule 7. Don't skimp on the amount of coffee
• The standard measure for preparing a good coffee: for each cup of water (150 ml), 1 tablespoon full of powder is used. Using less coffee and hot water to extract more cups per kilo tends to make fermentation stay more bitter.
Rule 8. Watch out for the heat
• Water that is too hot will extract compounds in the coffee that are bitter instead of pleasant. The proper temperature is 95 ° C, or about 45 seconds in boiling water. (Most good coffee makers regulate this automatically.) Once done, don't expect coffee to keep its best tastes for long. Reheating, or prolonging, will make the best coffee bitter and unpleasant.
Rule 9. Keep your equipment clean
• Clean storage containers and grinders every few weeks to remove any oily build-up. At least monthly, run a strong vinegar solution on special coffee equipment through your coffee maker to dissolve any mineral deposits. Rinse thoroughly before reuse.