C
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.
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.
CremaCoffee lovers shake their heads with disapproval when they hear the word “foam”, because a coffee foam has its special name, crema. In order to find out if a barista made good coffee, have a look at the drink. Correct crema will be homogeneous and golden nut in color. If the espresso is already drunk and a bit of crema is left in the cup, then boldly order another batch - this barista knows what coffee is about.
CaffeineIt is exactly caffeine that invigorates after every cup of coffee. There is a legend that says the invigorating qualities of coffee were first noticed by an Ethiopian shepherd. He observed how goats were eating red berries from an unknown bush and bouncing for excitement. The shepherd also tried the berries and unexpectedly began to dance. He brought a small bag of those berries to a monastery, but the abbot called the fruit “the devil’s berry” and threw them into the fire. This was how the coffee was first roasted. When one of the monks secretly poured the powder from the grains into a jug of water and let it brew, took a few sips before a night vigil, the first coffee lover was born.
Cold BrewIf brewing coffee is an art to you, try the method called cold brew. In a liter jug pour 150 g of coarse ground coffee and fill it with water of room temperature in a ratio of 1: 4. Let it brew for 8 hours and then filter your coffee through a fine sieve. This is the basis for your cold brew. Now mix it up with ice or cold milk, because the caffeine content in the cold brew is three times higher than in a regular cup of coffee!
ChemexIf you insert a funnel into a laboratory flask and put a paper filter in there, you will get the perfect device for brewing coffee. So thought a German chemist Peter Schlumbohm, when he invented Chemex in 1941. Only freshly roasted coffee is used and dosage is controlled: to obtain 250 g of a drink, you need 15 g of coffee, and in order to get 500 g, take 30 g. The water is gradually filtered through coffee and the beverage is at the bottom of the flask.
CascaraOne day, Ida Batlle, a fifth-generation coffee maker from El Salvador, came to the plantation to taste some coffee. In the room where coffee husks were drying, she sensed a smell of hibiscus and took a sample to taste. The next day she was calling her clients offering them a new drink, cascara, which means husks in Spanish. Cascara resembles a drink made of dry fruit, which does not contain caffeine. Coffee lovers call it “tea” as a joke and drink instead of lemonade in the summer.
CappuccinoA distinguishing trait of cappuccino is a thick milk cap on top of the drink. It was Capuchin monks, whose cloths resembled milk foam at the top of the coffee cup, who arrived at the idea to whip cold milk with hot steam. They drank cappuccino from a pre-heated cup so that the drink stayed warm as long as possible. Add hot milk and as much milk foam to your espresso and you get a cappuccino! Jardin professionals recommend using Bravo Brazilia with a thick creamy texture to make cappuccino.
