Making delicious coffee is an easy task for the lover and barista. Without experience, it is easy to waste time, dirty dishes, disappointed and left without a tasty drink.
The preparation process is quite simple, but it is important to know some details that affect the taste of the finished drink.
Varieties of coffee and the degree of roasting of beans
The number of varieties is about a hundred. Each country, each locality may have several. But all of them can be attributed to a few species. The most popular is Arabica. It has a mild and rich taste.
The second most popular Robusta. It contains significantly more caffeine, which gives an additional bitterness. Most of the grown Robusta is processed into freeze-dried coffee. There are few grain and ground Robusta in stores.
On sale you can find blends consisting of Arabica and Robusta in different proportions.
Arabica and Robusta occupy more than 95% of the coffee market. The remaining share remains on rare species, which are mainly used as additives to some varieties. The most famous among such wonders are Liberica and Excelsa. As independent drinks, they are very bitter and not popular even among the population involved in their cultivation.
The roasting degrees have different classifications; they distinguish from 4 to 10 basic degrees:
- light - medium - dark - higher;
- Scandinavian, the weakest (cinnamon) - American (New English) - urban (partial) - full city - Vienna (velvet, velveteen, business) - French (Turkish) - continental (European, New Orleans) - Spanish (Mexican, Cuban) - Italian , the highest (Indian, Neapolitan).
As the degree of roasting in taste increases:
- varietal features, acidity weaken;
- enhanced aroma, saturation, bitterness.
Knowing the described varieties and patterns, it is easier to navigate in the abundance of offers. The choice depends on personal preferences, which you can learn about only through tasting.
Types of grinding coffee beans
There are three main grindings:
- rude, it is large, similar in structure to granulated sugar;
- average - the particle size is comparable to semolina;
- thin - small, smaller than semolina.
Fine grinding, in turn, can be ultra-thin and dusty.
There are recommendations regarding the choice of grinding for each type of coffee maker.
Grinder for carob coffee maker
Traditionally, medium-sized powder is used. It is well pressed into a tablet and does not clog the opening of the horn.
Coffee makers with high pressure steam jets (15 bar) allow the use of an ultrafine grinding pulver. The drink is particularly rich and aromatic.
Important! For effective compression of the tablet in the horn, the powder must be uniform.
Grinder for drip coffee maker
When using a strainer, the grinding should be coarse so that the particles do not fall into the cup and do not get stuck in the holes of the filter.
Paper filters reliably hold grains of any fraction, allow you to brew raw materials of any size. The larger it is, the lighter the taste, the sourness is more pronounced. The finer - the higher the saturation, the bitterness in taste is more pronounced.
Grinder for a geyser coffee machine
Medium and large grinding is suitable. Such coffee does not prevent the ingress of water from the bottom to the top. The taste is moderately saturated, not bitter.
If you want to get a richer drink, fine ground powder is acceptable. However, the drink will be thick, coffee particles can fall into the cup.
Coffee roasting and grinding experiments
For certain models of coffee makers, fine grinding is contraindicated due to the possibility of the formation of an excessive obstacle to the passage of water, this is written in the operating instructions. The rest of the experiments are limited only by your imagination.
Existing coffee recommendations take into account the most popular taste preferences. In search of your ideal taste, you can try various combinations of the above characteristics.
Important! Regardless of the type of coffee chosen, its roasting and grinding, the taste and aroma of a powder drink ground immediately before preparation compares favorably with pre-ground. If it is not possible to grind the grain before each preparation, the pulver should be stored in a tightly closed container.
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