Архивы ABCs of coffee

CherryCoffee lovers use the terms "coffee bean" and "coffee grain". It is funny that in reality coffee is neither the first nor the second. In fact, this is a ossicle of a once juicy coffee berry. Fresh coffee berries are sweet in taste and not at all like coffee. Experts use pulp for making healthy juices, extracts and even vitamins.

EtchingThis is an Australian style of latte-art. Can't create a drawing with a coffee spout? Take any available tool (toothpick, skewer or even cinnamon stick) and sculpt as a free artist.

EspressoThis small but proud friend of all coffee lovers and equal parent of practically all coffee drinks was born quite recently. Espresso began to be brewed in Italy in the middle of the 20th century. You don’t need much for creation of this masterpiece: 7-11 g of coffee, 25-35 ml of water, temperature of 90 degrees and pressure in 9 bars. For the perfect espresso, try Espresso Di Milano from the Jardin collection.

ExtractionIn the language of coffee experts, this mysterious word means extracting of the coffee substances during its brewing. The magical process, during which the coffee powder and water turn into a single whole with a delicious taste and alluring aroma. Extraction likes precision: if the coffee is not quite brewed, the taste and aroma will not have the time to reveal completely; if the brewing was overdone, the drink will have a bitter taste.

Charrier coffeeThe only sort of a coffee tree that naturally does not contain caffeine. It was named after the professor André Charrier who devoted 30 years of his life to studying of wild coffee and selection of its new sorts.

Cup of excellenceSince 1988, a competition for the most perfect grain has been held in the countries of Central and South America. Every year, farmers send the best representatives of their crops to the court of coffee experts. And they appreciate the taste and aroma of the product, choosing the best of the best on the tasting dictionary. It contains 1200 terms for assessing the quality and flavor of coffee. Rigorous selection ensures that the winner grain will make a real cup of excellence.

ChialdaAre you afraid that you will not cope with the grinding and forming of a coffee tablet for a carob coffee machine? Especially for you there are chialda, ready-to-use portions of espresso coffee wrapped in filtered paper. They go well with chialda and espresso machines that have a special hook up for chialdas.

Preserving of coffeePreserve your coffee in the right way and it will respond with mutual love! After opening of a coffee package, transfer your beans into a sealed and non-transparent container. Do not let your coffee get bored, as the taste and aroma will only wait for you for 4 weeks.

HolderHave you ever noticed how a barista removes a small detail from a coffee machine with a handle in which he then pours coffee? This item is called a holder. Boiling water is passed through it under pressure and here you have your fragrant coffee as a result.

HarioMethod with exquisite Japanese roots and an incredibly aesthetic brewing ceremony. It begins with pouring water into a cup through a filter. A barista pours some hot water through the funnel of the filter. The water warms the vessel and liberates the filter of its paper taste. A minute later the water is poured out. Next, coffee, which is ground to a condition of non-refined sea salt, is poured into the funnel. Water is slowly poured from an elegant tea pot with a long spout right into the centre of the funnel. Coffee gradually increases in size and gives off all the taste. The procedure is really aesthetic, but very simple. Even a novice will handle a hario! The taste of the drink will always be wonderful.