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How to recognize a good coffee

Updated on December 3, 2010

Coffee, like wine, whiskey, chocolate and snuff can be surprisingly pleasant when it is of good quality, well processed and packaged.

Tree basic indicators

As expected, a first indicator of the quality of coffee is its price, not because the most expensive coffees are automatically good, but because the coffees are more expensive but good throughout the process: Bocamonte, for example, selects hand only the ripe grapes at harvest, turn your coffee also hand every half hour during roasting and pays the best experts and the best materials.

A second indicator of quality is the packaging. If, after roasting, coffee has been in contact with oxygen, has definitely lost qualities and may even lose the flavors that set it apart. The glass and aluminum are good barriers to prevent the reintegration of oxygen if it has been properly removed.

In conventional packages, the coffee bean resists oxygen better than ground coffee, so worth grind coffee just before use. However, as the packaging is virtually Bocamonte anaerobic and our coffee is ground with great precision, it retains good flavor for a long time.

Roasting coffee is a critical factor. If roasted coffee is not enough, their natural sugars are not caramelized and the oil adhered to its structure does not allow passing the appropriate amount of water during preparation. If the coffee is too dark, are burning its sugars, most of the oil expelled and lose their characteristic flavors.

In recent years they have become fashionable coffee milk drinks such as lattes and cappuccinos. Many coffee roasters have changed the profile of roast known as "Vienna", which is extremely dark. The intention is to enhance the taste of coffee so that it can protrude through the milk, no matter if you lose the subtleties of milk going to hide in any way. While the dark roast meets this purpose, produces a coffee that is not nice to make pure. To taste the coffee are not recommended and highly shiny black seeds.

Surely you've seen packages that say "100% Arabica." That has no bearing on the origin of coffee, but with the type of shrub that generated it, but still a good indicator of quality.

Thinks to lo for in the label

here are two main species of coffee: Arabica (Coffea arabica) and Robusta (Coffea canephora) and a third known as Liberica which represents less than 1% of world production. The first is recognized as the best quality and flavor. The second is more productive but has a distinctive musty aroma, twice as much caffeine and less fat, so its flavor is less popular. The difference is so marked that the international prices of sale are clearly different. In Costa Rica, robust planting is forbidden by law to protect the quality of the national production of Arabica coffee. 
The height at which it grows coffee is another factor. The coffee grown above 1,000 meters above sea level benefits of moderate temperatures that prolong the maturation process and help provide a denser grain. In the coffee cup that will translate as more intense flavors. 
The composition of the soil also affects the taste of coffee. Typically, the grains from volcanic soil, rich in minerals, get the best results in international competitions. 
If you have purchased an excellent Arabica, high altitude, volcanic soil, only mature grain and no defects, manually processed, sun dried, roasted to perfection and packed properly ... is almost ready to take an exceptional rate of coffee .


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