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The Art of Espresso

for HR iPad Wall
by

Lili Popper

on 2 July 2013

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Transcript of The Art of Espresso

planting
processing
brewing
enjoying
washed
process
semi-
process
washed
DRY
process
grinding
order
to
joy
your
cof
fee
to
the
ful
lest
en
In
you need to learn a
there
in
coffee has a nutty, earthy taste with a full body
Latin-America
coffees from
Africa
are citrusy, have light and clean aroma
coffees coming from
Asia-Pacific
are elegant and spicy, perfect for special occasions
regions
where coffee grows
Did you know that tastes differ region by region?
3
COFFEE TASTING
main
are
Also - according to the legend - that's where coffee was first discovered...
In the high plateaus of Ethiopia, a goat herder watched as his goats - upon nibbling on the red cherries of a shrub - began to dance.
He tried the berries himself, but no effect...With anger he threw the seeds into the fire, where those began to roast and pop. The goat herder could not resist the aroma and tried the dark roasted beans.
He suddenly felt full of energy and alertness and started to dance happily with his goats.
And the rest, as they say, is history!
Coffee cherries grow on a tree like this
They
can
grow
up
to
12 meters high!
but farmers normally cut them to a maximum
of 2 meters
it takes 9 months until the cherries develop
to look so beautiful as
it takes a long time and lot of effort to transform these little, red berries into the dark, tasty liquid that wakes us up in the morning
first of all, they need to be washed and get rid of the pulp
there are 3 ways to do it
the

this process is mainly used in Africa and some smaller farms in Latin-America
after picking, the berries dry on a big field together with their pulp
pulp is later removed by hand
mainly used in Indonesia
before drying, pulp is taken by locally made machines
after simple washing, beans are dried on the sun without machines
safest, most common process, mainly used in Latin-America
cherries are sorted by immersion in water, bad fruit will float and the good fruit will sink
after washing, beans are dried in machines
After they're ready to go, they have to travel a long way to North-America or Europe where they'll be roasted
LIGHTEST
DARKEST
Light Roast
Medium Roast
Full Roast
Double Roast
there are several ways to categorize roasting, the easiest is to measure by darkness
Cinnamon Roast
Half City Roast
Blonde Roast
roasting
American Roast
City Roast
Viennese Roast
Full City Roast
Italian Roast
French Roast
Spanish Roast
ROASTING TIME
what can be interesting here is how acidity and bodiness changes during roasting
ACIDITY
BODINESS
TURKISH
FRENCH
ESPRESSO
BREWED
COFFEE
PRESS
COFFEE
It is important to grind your coffee according to the machine you're using. Here are a few examples...
So, for example, a double roasted coffee is neither acidy nor full-bodied. They are normally very strong, but you can't feel their taste on your tongue for very long.
(very fine)
(coarse)
if it's ground too fine, your coffee will taste bitter
in case it's too coarse, it will be tasteless
So remember!
How to brew

cup of coffee?
You can hear
many things about it:
Some say the water temperature should be 90°C
Some say 95...
The pressure should be 8 bars!
No! It should be 15!!
Whatever you hear, just follow the manual of your machine. You can't be wrong with that...
But there is one
truth that never changes
The right proportion:
10 g coffee + 180 ml water

perfect cup of coffee
(Tip: if you want weaker coffee, add more water after brewing, not before! This way you won't lose quality)
little more about it...
and
Where does your coffee come from?
(So they are able to pick the fruit)
these here
So the question:
BIG
the
perfect
=
1) Smelling
2) Slurping
4) Create your own
3) Locate on your tongue
(+1) Food pairing
description of the coffee

by Lili Popper
Full transcript