Making Up

roasting

Only when roasting formed the typical aroma and roasted flavor. Temperature and time of roasting must be exactly matched. They depend on the raw coffee used and the ideas of taste, which is to meet the roasted coffee. Light roasted coffee is milder in flavor, dark roasted much stronger.

freeness

Is coffee powder ground too finely, so the drink can strictly taste, because the contact time of the water with the coffee very long. With too coarse grind a portion of the water run too fast through the filter. The coffee tastes then too thin.

dosage

The dosage is critical to the strength of the coffee and thus the taste. For a cup of coffee is expected 6 to 8 grams of ground material. In soluble coffee beverages is expected to about 12 grams of powder per cup.

water quality

Approximately 98 percent of the finished coffee is water. The salts and minerals contained in the water are important flavor carrier for the flavor of the finished coffee. It therefore goes without saying that the water quality is of great importance for the taste. Good water should be mineral- and oxygenated. The cold water should be heated as quickly as possible, so that is lost as little oxygen as possible during the heating. Hard, hard water and chlorinated water should be avoided, as both negatively affects the taste of the coffee.

brewing temperature

The water temperature for brewing coffee should ideally be 86-89 degrees Celsius, but not higher than 96 degrees Celsius. Merely espresso is prepared at a higher temperature which is usually between 90 and 95 degrees Celsius.


Life and storage

The freshly brewed coffee should be drunk as soon as possible and not long be kept warm, since the aroma may evaporate quickly and the coffee then tastes bitter. Even the coffee powder should be as fresh as possible used, stored in cool, airtight and soon consumed possible.