Doubts resolved for coffee growers: Is coffee beneficial for health? How do you have to wash an Italian?

Experts say that Spain is experiencing, with respect to coffee, a third wave. Apparently, the coffee-producing country in which we live did not value this product as it should, and indiscriminately threw away the cheapest thing it could find in the supermarket to save the first stumbling block of the day: getting up early. Now it seems that things have changed and more and more consumers value the quality of coffee and live drinking this drink as an experience. Or several, since we Spaniards drink, on average, four coffees a day.

Coffee, which in Spain began to be democratized as a mass consumption good from the 1960s, and was almost always consumed at home, gave rise to the first wave. Already in the seventies and, above all, in the eighties, cafeterias began to plague the streets of Spanish neighborhoods, thus achieving, among other things, being the country with the highest density of bars in the world. And the second wave came in full force; although the quality of the coffees, no matter how much an average Spaniard began to get into his veins, was not a priority.

We have refined ourselves and are looking for other things. And the number of regular coffee growers continues to grow, as indicated by the most recent studies, which reveal that 63% of those over the age of fifteen drink at least one coffee a day. Thus, the readers of Sabe Bien have sent us those doubts that prevent them from sleeping more than caffeine (you can leave any question in the mailbox gastronomia@lavoz.es) in order to be clear about the basic notions that surround what is already a cult product. Take the reins of the article Augusto Morales, originally from one of the regions with the best coffee in the world and owner of the mythical Café Veracruz.

No. We have to understand the term "intensity" of coffee as "pleasantness". In the basic flavors, the solution to train bitterness is made with caffeine, which is why many people associate intensity with bitterness. The Canephora variety (better known as the Robusta subvariety), for example, contains more caffeine because it is grown at lower levels. Living with higher temperatures and humidity develops more caffeine to protect itself from pests and fungi, but its rapid maturation will result in a less aromatic and complex coffee; that is, less Intense. Perhaps this aspect justifies that caffeine, in its proper measure, is beneficial to health.

The goal of washing a coffee pot; Italian or any other, is that there are no residues from wells that contaminate the new extraction with fresh coffee. Preferably, it should be washed only with water, but if soap is used, we must make sure that there are no product remains afterwards.

A few minutes, like all forms of coffee extraction with water and temperature; this is because the coffee oxidizes after it is brewed. This information led to the invention of the espresso machine, which allows coffee to be extracted at the time a customer requests it.

Basically for preserving all the qualities of the origin of the coffee and avoiding its oxidation. But I also recommend buying the coffee in a specialized store, on a weekly basis. In these establishments they have a mill that will give the ideal point of grinding for the coffee maker that will be used at home.

From the point of view of freshness, all the importance. But from the point of view of improving the quality of coffee, the truth is that little. A master roaster knows his coffees from their origin and knows his roasting; therefore, you should only find the ideal roasting curve where the coffee expresses the best of its origin (variety, soil, climate and process).

Of course it does, and in fact, there are studies that support it. However, I would like the benefit to be obtained for the mere pleasure of tasting a coffee, a matter that should be pleasant and exciting. This will mean that the search for unique coffees due to their origin of fresh harvests, ideal roasting, precise grinding and extraction to taste will generate the benefit of enjoying a healthy drink.

The months we don't drink real coffee either

It is a small consequence, but the butterfly effect of the covid-19 crisis even changes the taste of the coffee we they serve us to take away in bars

There's nothing cool about it anymore. All those who believed in the first 2000 that walking around a cardboard cup with a lid was the great idea of ​​success, did not know what was coming their way twenty years later. Starbucks did its job well romanticizing what for many baristas is sacrilege. The company created concoctions with caramel, cinnamon, and various syrups that were then hung as props by celebrities on the other side of the Atlantic. From the most grunge to Paris Hilton. That is why many adolescents of the time ended up seeing in a 15-centimeter cellulose container the object of all aspiration. And so reality, once again, slaps dreams. No need to say why.

Continue reading

Voting