Rus Articles Journal

How to choose coffee? Advice to coffee-achievers of

All coffee prepares from seeds of two species of coffee trees: Arabica coffee, or arabica coffee, and coffee Congolese, or robusta. And robusta is used only in mix with arabica coffee: in itself robusta is not tasty and less fragrant, but gives fortress I will draw coffee and costs cheaper.

What grade you prefer?

On the market several thousands of grades of coffee arrive! The matter is that in each district arabica coffee gains vkusoaromatichesky features of the soil, water etc. And therefore carries the name in which the name of the valley, its height above sea level, mountains, the cities, the countries, even port from which ship coffee is mentioned. For example, the most mass of the best grades is called Brazilian coffee Arabica Santos : that is it is the look coffee arabica coffee which is grown up in Brazil and shipped from port Santos.

Only two groups of coffee are called natural: in grains and ground. Ground coffee as cheaper in comparison with grains, will be coffee mix from the different countries or from different harvests.

Ground coffee happens:

with caffeine or without caffeine (the one fifth part of all coffee is the share of dekofeinizirovanny drink);

flavored or not flavored. Some grades are flavored in itself . For example, the grade Blu Mauntin develops the unique taste from - for the fact that it is transported in barrels from - under rum. The number of synthetic fragrances is huge. Most of all consumers love vanilno - nut aroma. The real judges of coffee buy only not flavored; three grades: the highest (it is made only from arabica coffee), the first and second (can be both from arabica coffee, and from mix with robusta).

Grinding subtleties

Alas, aroma and taste of ground coffee begins to worsen right after a grinding. Or after you opened vacuum packing. Ideally most needs to grind coffee before preparation. As coffee beans in house conditions begin to lose the quality in a week of storage, experts advise to buy no more than 200 grams of grains for time. Degree of a grinding of coffee depends on in what way you will train him:

ROUGH (OR LARGE) the GRINDING - are ground by 10 seconds (time is specified for the most ordinary electric coffee grinder without frills ) . Parts of coffee can be up to 0,8 mm in size. Such coffee is suitable for preparation in the piston coffee maker or for cooking in a coffee pot, a cezve. It is necessary to draw it 6 - 8 minutes.

the AVERAGE GRINDING - grinding time - 13 sec. Time of extraction (insisting) - 4 - 6 min. Universal, is suitable for many ways of a zavarivaniye.

the HIGH MILLING - grinding time - 15 - 20 sec., insisting - 1 - 4 min. It is used in coffee makers with filters. Strangely enough, the high milling is stored longer in total small parts lie more densely, worsening contact with air.

THIN ESPRESSO the GRINDING - such coffee is applied in coffee makers - espresso (through coffee pass a vapor jet).

the SUPERHIGH MILLING - such powder is similar to flour. From it make the Turkish coffee in the Turk.

How to distinguish quality?

At the price. the Most expensive grade which is on sale in our shops is called Jamaican coffee Arabica Blu Mauntin costs about 3500 rubles for 1 kg. Following at the price - Italian Lavazza : 800 - 1000 rubles for 1 kg. But only it is impossible to be guided by the price: coffee can be expensive just because it is low-yield or grows only in one limited place (for example in Java).

On packing. Coffee of more coarse grinding or made by cheaper and fast method, has the valve on vacuum packing: under transparent petal of the size of a nail the tiny opening is visible. It allows to come to light to gases, otherwise packing would be blown up. Good coffee is not packed in a plastic can: only glass or tin.

Appearance. can add clay, plastic, starch To coffee. It is necessary to look in literal sense in both. For this purpose put a coffee pinch on the sheet of white paper, level and look whether there are no particles of other color, structure. Can add in your coffee also chicory, beans, barley, peas, date or orange stones - looking in what country it is packed. But to define existence food additives in coffee it is possible (the truth, after its purchase). Put coffee powder in a glass with cold water. Pure coffee will float. Impurity will accumulate on a bottom after a while. Besides they will stick together and will paint water.

Expiration date. Swindlers can buy expired coffee, and to forge date of production. To distinguish second-hand articles it is possible only on aroma. Squeeze vacuum packing, having brought the final valve to a nose: strong aroma and lack of a pro-rancid smell - here signs of freshness of coffee.

Good choice!