Five Rules for Recognizing a Good Coffee

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IT'S A GRIND COFFEE HOUSE
FIVE RULES FOR RECOGNIZING A GOOD COFFEE
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Like the Italians, Californians are big consumers
of coffee. A recent study tells us that 92 of
respondents drink it at home and 72 like to
drink it at the bar. 58 of Californians say they
drink it to find the energy they need to face the
day, and 77 drink it in the morning when they
wake up. But what are the criteria that
distinguish a coffee from a very good coffee?
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COFFEE BEANS AND GRINDS
If you drink your coffee in the coffee cafe San
Leandro, choose brands that directly grind the
coffee beans themselves. Remember that after only
15 minutes of grinding, it loses about 65 of its
aromas. This is why it is advisable to use only
coffee beans ground on the spot, taking care to
keep them in the coffee bean machine as short as
possible. Even if stored in beans, coffee should
be stored in special containers that need to be
cleaned regularly, as the oil in the beans can
oxidize on contact with air and become rancid.
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EXTRACTION OF THE DRINK
The contact time between the water and the coffee
conditions the extraction of the aromatic
components inside the bean. The greater the
extraction, the greater the quantity of
water-soluble substances in the drink. However,
this is not necessarily a good thing, as some of
these substances are not pleasant, so the
ultimate goal is to find the right balance.
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THE AROMA
If we feel the need to add sugar, it means that
it was not prepared correctly. The aroma should
be pleasant and intense, the full taste
pleasantly bitter and never astringent. Improper
cleaning of the machine and old grinding of
grains can have a negative influence on the
machine. Choose your coffees according to their
style trendy, quiet, Personally, I like to
meet at the San Leandro coffee cafe because you
will find very comfortable chairs there. In
others, I like to invite customers there for
lunch, because the food is good.
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THE VOLUME OF COFFEE
The volume of coffee in the cup should be between
13 and 26 grams at a temperature between 90 C
and 96 C. Coffee is preferably served in
porcelain cups whose bottoms are narrower than
the mouth, and thick enough to maintain the
temperature.
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THE FORM
To be considered as such, traditional Italian
espresso coffee must be presented with a uniform
and persistent cream for at least two minutes,
after the end of the distribution of the drink.
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THANK YOU
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