Starbucks Barista On the differences of flavor of the varieties and special technique of preparation of a drink.
The final taste of coffee is influenced by two factors: the grain-growing region and tricks that have turned the barista for a new tone of flavor. Avid coffee gourmets should learn how to make their drink perfect.
Soft and invigorating, rich and acidic or full of exotic nuances. The basic flavor of the drink is not formed by additives, but by the type of grains. The taste of coffee varies according to the climate and the landscape of the area where it grew.
Most of the world’s coffee harvest is grown in Latin America, Africa and the Asia-Pacific region.
In Latin America Wet processing method used. Coffee lovers can distinguish the varieties grown in Mexico, Central America and South America, for its distinctive flavor and invigorating persistent and deep (Antigua Guatemala) flavor.
Africa and Arabia Homeland of exotic varieties. In this continent, two processing methods are used: natural and humid. Because of this, the palette of taste sensations is enriched with floral and citrus notes and the sound of spicy cinnamon, nutmeg, vanilla and figs (eg Ethiopia Yergacheffe with an intense fruity aftertaste).
This coffee is nice to taste with honey or nuts.
The most interesting varieties grow. in the pacific islands. Here, coffee is treated with a semi-moist method.
One of the unique varieties of the region is Sumatra with a rich flavor and texture of syrup.
Drink ground coffee, add purified water, stir a few seconds before boiling and strain before serving. The recipe for cooking the drink is well known to everyone. The question is how to improve the taste and make coffee useful.
Strong coffee with a sour taste is prepared according to the same recipe as usual, just a little more. In this case, the coffee should be boiled several times: as soon as the drink boils, remove from heat, separate the foam, stir and then put on fire before boiling.
Repeat these steps three times.
To make velvety coffee, add half a teaspoon of butter during the cooking process.
To make espresso, combine the ground coffee with half a teaspoon of cane sugar and heat the mixture over low heat, then add water. The caramelized sugar will give the coffee a sweet flavor and a unique aroma.
To emphasize the sound of roasted coffee in the drink, previously calcine the beans in Turkish for one minute without pouring water.
Add a swig of spicy notes, you can use ginger, cinnamon or nutmeg. Grind the resulting dough, mix with ground coffee and put over medium heat.
Expect the rich aroma of spices. Now it can be diluted with water.
Pour ground coffee in a Turkish (if you are not ready, grind in a coffee grinder or blender), pour cold water and place over high heat. The preparation time of the drink will increase, but the flavor will be smooth and rich.
To serve coffee quickly and without sediment, add a teaspoon of cold (filtered) water to Turkish and wait a minute. The coarse will settle to the bottom, and the drink can be served without a sieve.