We know how to store coffee? The home made coffee with the mocha it is the favorite of many, but it must be good to win the competition of the espresso machines. Which is difficult if the blend, even the best in the world, loses its aroma in the pantry. Let's see then how to store coffee, plus some tips to prepare a good one with the mocha.
The ingredients of a good coffee there are only two, water and coffee, so it won't be difficult for us to understand where we're wrong if a ciofeca comes out of our mocha. The water must be balanced, neither too hard nor too sweet, so as not to alter the flavor. Coffee, on the other hand, must be of good quality and stored well if we don't use it fresh.
How to store coffee
We are talking here about pre-ground coffee in powder, which is the most frequent to be found in Italian kitchens as a matter of practicality. The main enemies are air and humidity. For this reason, the coffee must be stored in an airtight container, preferably not made of glass. If you like the glass container, use at least a dark one and do not expose it to light.
Store the coffee ground in the freezer, which some do to extend its shelf life, is not a good practice. Low temperatures damage certain subtle aromatic components of coffee. Furthermore, every time it is removed from the freezer, the coffee undergoes a thermal shock that makes it 'sweat', exposing it to the humidity factor. The same applies to storage in the fridge. To avoid.
Regardless of how protected it is, coffee is subjected over time to internal chemical changes that alter its aroma. The oxygen that enters the container every time it is opened accelerates this process, which is faster in ground coffee. So ok to keep it well, but the mixture should be purchased as fresh as possible and consumed as soon as possible.
Store the coffee beans
On coffee conservation in powder there is nothing else to add, except for the invitation to try coffee beans (after having equipped yourself with a coffee grinder) which, as we said, is easier to keep and, if ground at the moment, it certainly has more aroma.
Keep in mind that coffee beans are considered to be at the peak of freshness and aroma starting at 18 hours and up to 10 days after roasting (it depends on the quality of the coffee). Immediately after roasting, the coffee beans release carbon dioxide and the emission is particularly intense in the first 24 hours. If consumed in this phase, the carbon dioxide that dissolves in the water gives the coffee an acid taste, making it bad. If you consume fresh coffee, if you smell acrid, let the gases dissipate before using it.
The importance of water
The quality of the water is fundamental for the preparation of a good coffee. We said it shouldn't be too much or too sweet. If the tap water has these problems, you can add a pinch of bicarbonate to hard water and a pinch of salt to fresh water. Or use non-carbonated mineral water, but not distilled water which is free of mineral salts and gives the coffee a bad taste.
Prepare a good coffee with the mocha
Should the powder in the mocha be pressed or not? Here we say no: the filter must be filled to the brim without compressing the coffee powder, which must be aerated by perforating it with the tines of a fork. To increase the aroma of the drink, you can add a few pieces of clean eggshell to the mixture in the filter.
How to flavor coffee
To have a cup of coffee with an unusual and enveloping taste, you can add a pinch of bitter cocoa, a pinch of ground cinnamon or a pinch of ground vanilla to the powder. For an original and fragrant coffee, you can get chemically untreated rose petals, dry them, crumble them and use them to flavor coffee according to an ancient Indian custom.
The quality of the raw material: coffee
There are basically two qualities of coffee, Robusta and Arabica, which differ in terms of caffeine content (an exciting alkaloid substance) and aroma. Robusta is grown mainly in Africa and Indonesia, contains more caffeine (2-3%), has less aroma and is the least expensive. Arabica is grown mainly in South America and Central America, has less caffeine (1-2%), more aroma and is offered in several different fragrances.
ps: nothing is thrown away from coffee, read how to recycle coffee grounds
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