Unlike traditional methods of roasting, grinding, and extracting raw coffee, instant coffee undergoes a more complex industrial treatment that involves processes such as freeze-drying and atomization, which help the coffee obtain higher quality and flavor. In this article, I will tell you all about the production process of instant (or soluble) coffee and analyze whether …
It must have happened to you as it did to me that sometimes in coffee shops and supermarkets, I find coffees that have an unpleasantly strong, burnt, and bitter taste. On the other hand, sometimes, the coffee tastes watery and flat in flavor. This article will explore the possible causes behind these errors and how …
Learning how to drink an espresso coffee like a professional and appreciate all its aromatic nuances is an art. It is not only enough to prepare the beverage correctly but also to know how to taste it. All this involves attention to details such as the environment, aroma, flavor, and texture. ➡️ In this article, …
The water temperature is one of the most important factors to consider when preparing coffee. The ideal temperature is between 195ºF and 205ºF, depending on the extraction method, the coffee bean you use, its grind, and the degree of roasting. Although the temperature is very important during extraction, I consider it a controlling factor, not …
Coffee cupping is a process through which the organoleptic characteristics of a coffee are analyzed and evaluated. It is carried out through a series of steps and specific techniques to determine the qualities of aroma, flavor, acidity, body, and aftertaste of the coffee, among others. In this article, we will delve into the specifics of …
More and more people enter a coffee shop and ask for a “stronger coffee” or a “strong coffee.” However, it is not understood what the client means by this because what the term “strong” means for them, speaking of coffee, the barista can interpret it in another way. The strength of coffee does not depend …
How many times have you had a coffee that tasted watery, without body or flavor? I am not referring to over-extracted, purely bitter coffees but to those that taste more like water with a coffee flavor than anything else. Many times this happens at home when we prepare it ourselves, but other times it can …
In a previous article, I talked about bitterness in coffee, so now I will talk about acidity, which is a little more complex than bitterness. After that article, we concluded that bitterness is a negative characteristic of coffee and that if it is present, it is because something along the entire coffee chain (from the …
This is the first of several articles I would like to write exclusively about espresso. To know and understand espresso, you must first acquire theoretical knowledge. As this may be a bit extensive, today, I will only deal with the concepts of dosage, ratio, grind, and temperature. What is an espresso? Espresso is a coffee-making …
