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the Art of Espresso
Transcript of the Art of Espresso
12 meters high! but farmers normally cut it 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
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 tounge 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? planting (So they are able to pick the fruit) these here So the question: BIG the perfect = After reading all the boring stuff, it's finally time to drink coffee! In case you still feel patient, join us tomorrow after lunch for a professional coffee tasting seminar! March 29, 2012
Prezi office If you are too busy making Prezi the best company in the World, don't worry, we understand... :) You can also do coffee tasting at home. Here's a little help... The four steps of coffee tasting 1) Smelling 2) Slurping 4) Create your own 3) Locate on your tongue (+1) Food pairing description of the coffee Thank you for your time! And hopefully I see Lili - the assessment weeker - at 3 pm! you tomorrow