There's a trail of coffee dominos that need to be in place to deliver a good brew. If, somewhere along the trail, a corner is cut the result in the cup will be effluent. The following articles examine the steps needed to make a great cup of coffee through cultivation, sourcing great green beans, roasting, cupping, and preparation. They also look into aspects of the history, ethics and economics of the coffee trade.
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There are many different ways of roasting the beans. Most coffee roasters roast in large batch roasters of 250kg+ using computer profiling to control the temperature and degree of roast. A few comedians have stuck videos of themselves burning coffee on You Tube. |
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Cupping is how we standardise the tasting of coffee. We all taste, but we don’t have the vocabulary to precisely describe our perceptions. Moreover, each person has a different ability to taste and different preferences. |
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Blending is an art that is mastered after years of cupping. A blend will consist of two or more coffees and can contain any number of beans. |
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For a decent espresso coffee I rank the grinder as more important than the espresso machine. A good grinder will set up you up for the all important puck formation and give you the best chance of getting the maximum coffee out of the grinds before the sour and bitter compounds begin to extract. |
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