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Gaggia Espresso-Pure Semi-Automatic

The Gaggia Espresso-Pure Semi-Automatic Coffee Maker features a special semi automatic engineering design which allows the stainless steel boiler to heat the temperature to just the perfect temperature to be forced through the Espresso-Pure Semi-Automatic machine's powerful fifteen bar pump in order to produce the ultimate cup of Italian style espresso coffee topped by a golden layer of thick and scrumptious crema. The Gaggia Espresso-Pure Semi-Automatic portafilter can be utilized with ground coffee or your choice of ESE coffee pods, and features a steam wand pannarello attachment which froths the thickest milk foam to top lattes and cappuccinos to utter perfection.

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Coffee Chronicles, Part 10

There are various physical characteristics of coffee which can be identified as defects for variations from the optimal bean: shape, consistency, color and density. These are the primary various characterizing formats for the defects of coffee beans, however the ones that are most widely used are the ones adopted by the New York coffee exchange as official.

Malformed grains have abnormal shapes which seem almost to be blown up in the middle. These are due to defects that occur during the formation of the bean because of physiological varying factors. A parchment bean is covered either partially or totally by the dried husk. This is primarily due to an improper washing process after harvesting. A dried bean shows a reddish two brownish color and seems to have a dryer more wrinkled up appearance. It is also generally lighter than a proper bean. The cause of this defect is the fermentation of ripe beans which are harvested too late, or they are beans which had fallen to the ground and were left there for an extended period of time, effectively ruining them.

Broken beans are bean fragments which are primarily caused by an improper drying process and a poor regulation of ventilation and humidity control during the coffee storage. Worm holed beans are beans which have been perforated by insects and may have holes which look like Swiss cheese of up to 1.5 mm in diameter. The Hypothenemus Hampey is the insect which is known as the coffee "caruncho" or "broca" insect and it is primarily responsible for the boring the holes in coffee.

Green immature beans have a surface of a slightly greenish gray tinge which may have an extension of color all the way to dark brown and even a more blackish tone. These beans have a density which is considerably inferior to perfect beans and it is primarily due to the fact that the beans were harvested too early without having been given enough time to ripen on the plant.

The black bean is appropriately named as it has a surface that is either partially or totally black. Some of these beans may also show slight tumor like growths of brown or gray. These defects are caused by a late harvest or beans which were picked up once they had already fallen on the ground.

Ear-shaped beans are exactly what the name indicates, they are beans somewhat shaped like a human ear. This is a malformation which is due to various physiological and genetic factors and is quite undesirable; therefore a great deal of attention has gone towards breeding out this particular genetic fault.

There are also various other elements which can be counted as defects within a 300 g or 2/3 pound typical and traditional sample of coffee at such a small pebbles, pieces of soil and even little shreds of wood, branch or husks.

Continued in Coffee Chronicles, Part 11

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