Tips and Tricks I Learned at a Course at The Local Coffee Shop Part II - Fix a bad cup of coffee with a spruce of salt

An update of my previous post

I was invited to at the local coffee shop earlier this month to learn a little about coffee. And I'm not lying when I say I've been looking forward to being a little child for Christmas Eve! I certainly also went from there, not just high on caffeine, but high on the experience, which was truly a "wow?" One of the kind.

I really love good coffee. And I love the vibe at a coffee shop. But until now I have not known so much about coffee. SO! When I spent 2 hours at the local coffee shop, it was like a new world opened for me.

Coffee is so interesting because it is a drink that is consumed in so many amounts of so many people worldwide. But before the third coffee wave (more about it in a later post), coffee was just coffee.

And many do not know terribly about the processes that precedes a good cup of coffee. And it's a bit bad, right? At least I will try to share a little bit of my newly acquired knowledge from my visit to the coffee shop

I put out some facts that you probably did not know about coffee:

• Did you know that salt removes the bitter taste of the coffee, making the coffee more round and soft in taste - without the extra calories you get from sugar and / or milk. But I would not recommend it if you drink good quality coffee or if you like the coffee for its bitterness.

• Did you know that the cheap coffee in the supermarket is made of a mixture of immature, ripe and overripe as well as directly spoiled coffee beans? Yep. Most often, the more you pay for your coffee, the better and more uniform beans (and coffee) you get. And who wants to drink half-spoiled coffee? The best guarantee for good beans is if you buy them all from a retailer who understands the beans and can tell you something about them (or if the packaging tells you something about the quality and the manufacturer)

• Did you know that crema (the creamy top foam) did not really (tastefully at least) is a good thing? Crema occurs (typically in dark chocolate coffee eg espresso). of oils, insoluble substances, proteins, etc., and really taste quite bitter and dusty. Try the next time you make a cup of coffee to taste the crema, and then remove it from the top with a spoon and then taste the coffee without.

• Did you know that plain tap water makes the coffee bitter because there is so much lime in? Filter (if possible) the coffee, use the source water from the supermarket (but not too often, remember to take care of the environment), or drip slightly (about ½ teaspoon to 1 liter) lemon in the water (it equals the lime) before making the coffee .

• Did you know that when the coffee cools, it opens and shows its true I ". Good quality does not get bitter or rancid in the cold; only more fruity and sour in taste. Try to brew a good, fruity Kenyan, style it in the fridge and serve the next day - possibly. with a little bit of sugar (only 10g to 1 liter) and plenty of ice.

• Did you know that virtually all Arabica coffee in the world, besides Brazil, is picked by hand.

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