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the Art of Espresso


Lili Popper

on 28 December 2012

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Transcript of the Art of Espresso

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 know 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 3 Did you know that tastes differ COFFEE TASTING region by region? 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
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
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 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
Dining Room,
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
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