Gourmet Coffee - Brew the Best and Taste the Difference
Over the past 40 years there has been a revolution in the way Americans drink coffee.
It has gone from a mundane wake-up aid to a pastime for enjoyment's sake.
Once you learn the secrets to brewing gourmet coffee, you may find yourself unable to settle for the gross excuses you find in the break room and in diners.
Two Types - Arabica vs.
Robustica Robusta is the common type of bean found in most coffees.
It has almost twice the caffeine of the Arabica and is therefore highly acidic.
So it is not surprising that it is cheaper and also the go-to for almost everyone who thinks coffee should just be to help keep you going.
Too much of this stuff is certainly more likely to give you a headache (caffeine crash) and stomach pains (high acidity).
While slightly more expensive, the returns for switching to Arabica pay for themselves in better taste and overall health.
Two Styles - Beans vs.
Ground Without delving into the science too much, it is important to understand why beans are better.
Every second that ground coffee is exposed to air, it loses flavor.
So if you buy beans and wait until the last possible second to grind and then brew them, you will be saving all the intense flavors and aromas for your mouth and nose.
Grinding is another important aspect - cheaper grinders will grind at a higher speed and hotter temperature - this again causes flavor to be lost.
A more expensive "burr" grinder will grind more slowly and coolly, again this is done to preserve flavor.
Storage - Keep It Out of the Fridge! Whether you go with beans or ground, the most important storage tip is to make it air-tight.
Don't let those precious flavor molecules disappear into the air.
An ideal container is glass and has a rubber seal and top that can be fastened to keep the air out.
If you happen to buy a lot of coffee that you are not going to be consuming right away, keep it in the air-tight packaging it came in and store it in the freezer.
The Importance of Water People take for granted the second ingredient that goes into making great coffee - good old H20.
Make sure to use a filtered pitcher or buy natural spring water in bottles.
This may seem extreme, but your taste buds will thank you.
Try the difference all of these steps makes by taking a swig of regular coffee from your local diner or workplace.
Then brew a cup yourself according to the tips above.
See if you can taste the difference, but be careful: once you taste great gourmet coffee like this you may never go back.
It has gone from a mundane wake-up aid to a pastime for enjoyment's sake.
Once you learn the secrets to brewing gourmet coffee, you may find yourself unable to settle for the gross excuses you find in the break room and in diners.
Two Types - Arabica vs.
Robustica Robusta is the common type of bean found in most coffees.
It has almost twice the caffeine of the Arabica and is therefore highly acidic.
So it is not surprising that it is cheaper and also the go-to for almost everyone who thinks coffee should just be to help keep you going.
Too much of this stuff is certainly more likely to give you a headache (caffeine crash) and stomach pains (high acidity).
While slightly more expensive, the returns for switching to Arabica pay for themselves in better taste and overall health.
Two Styles - Beans vs.
Ground Without delving into the science too much, it is important to understand why beans are better.
Every second that ground coffee is exposed to air, it loses flavor.
So if you buy beans and wait until the last possible second to grind and then brew them, you will be saving all the intense flavors and aromas for your mouth and nose.
Grinding is another important aspect - cheaper grinders will grind at a higher speed and hotter temperature - this again causes flavor to be lost.
A more expensive "burr" grinder will grind more slowly and coolly, again this is done to preserve flavor.
Storage - Keep It Out of the Fridge! Whether you go with beans or ground, the most important storage tip is to make it air-tight.
Don't let those precious flavor molecules disappear into the air.
An ideal container is glass and has a rubber seal and top that can be fastened to keep the air out.
If you happen to buy a lot of coffee that you are not going to be consuming right away, keep it in the air-tight packaging it came in and store it in the freezer.
The Importance of Water People take for granted the second ingredient that goes into making great coffee - good old H20.
Make sure to use a filtered pitcher or buy natural spring water in bottles.
This may seem extreme, but your taste buds will thank you.
Try the difference all of these steps makes by taking a swig of regular coffee from your local diner or workplace.
Then brew a cup yourself according to the tips above.
See if you can taste the difference, but be careful: once you taste great gourmet coffee like this you may never go back.
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