The original flavour of coffee is related to...
a. Origin and type of green coffee beans
b. Roasting status
c. Grinding methods
d. Equipment used to extract the coffee
e. Water quality and type
f. Mixing proportions of ground beans to water
g. Temperature of the Coffee |  |
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a. Origin and type of green coffee beans
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b. Roasting status
Generally medium-roast coffee has been distributed except special coffee shops due to distribution difficulties, but dark roast is highly recommended if tasting acidity and bitters of coffee. New generation has preferred light and medium roast, American style coffee. If you are a coffee mania, please find the real taste of coffee by dark roast coffee that has not been available due to distribution problem. For example, Stabux becomes favorite coffee in U.S.A by dark roast. The taste of coffee greatly depends on roasting process and therefore the coffee beans should be roasted suitably to my own taste |
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c. Grinding methods
Even well-roasted coffee should decide how to grind under the types of coffee makers. Generally for Espresso coffee and a coffee-brew maker using a paper filter coffee beans should be ground fine, and for Percolator coffee and a coffee maker using a metal filter beans should be ground coarse. |
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d. Equipment used to extract the coffee
For extracting apparatus an electric coffee-brew maker that uses a paper filter, heats quickly and drips is recommended. It is available in the market. For coffee manias Espresso machine for home is recommended. |
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e. Water quality and type
Tap water makes coffee with superior taste rather than spring water or mineral water. |
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f. Mixing proportions of ground beans to water
The final factor to decide the coffee flavour is mixing proportion of coffee and water. The mixing proportion suitable to your own taste depends on your significant experience. Americans mix 3-4g coffee(1 spoon, 15ml) in 150cc water, Europeans do 5-6g coffee(1 1/4 spoons, 20ml). CR-100 made by Imex makes the coffee with same flavour even if roasting only one half of the conventional amount used. Please feel the original flavour of coffee made by using 2/3 of the conventional amount. |
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g. Temperature of the Coffee
The most suitable temperature is 85¡É~90¡É for good coffee and you can drink more tasty coffee if warming up the cup of coffee previously. If the temperature on extracting coffee goes up over 100¡É, the coffee becomes more tasty with bubbling. Espresso coffee and Cappuccino coffee are to be extracted by steam with applying the above theory. |
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Keeping the flavour
Coffee beans keeps the supreme flavour and aroma from next day after roasting until ten days, ground beans retain it for three to four hours. Please grind and drink just before extracting if possible.
The flavor and aroma of coffee are to disappear if grinding when duying green beans. If you enjoy the taste of coffee beans, you have to possess a coffee maker and a coffee grinder together.
When buying a coffee grinder, an automatic or manual burr grinder which can control a grinding particle is more convenient.
So as to make sure the newly-roasted coffee beans, the more transparent coffee is more fresh, when seeing the coffee in the spoon before putting cream or milk. The more muddy it is, the older.
Notes on how to store coffee |
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