No More Bad Coffee’s barista, Caio Tucunduva, teaches you how to read coffee labels, choose the type of roast, store the powder and prepare the coffee
Black coffee is part of the Brazilian routine, at breakfast, in the afternoon, after a good meal, or to lift the spirits when sleep strikes.
The bean has already won the hearts of most Brazilians, but do you know how to make your coffee even more delicious? We called up No More Bad Coffee’s barista and coffee hunter, Caio Tucunduva, to give you some tips on how to make your black coffee taste great.
The choice of cereals
When buying coffee, avoid extra strong roasting, as, according to Tucunduva, these are coffee beans purposely burned to mask any impurities found inside the package. This makes the coffee very bitter and requires a lot of sugar. The indication of the professional is the choice of lighter roasts, as they have highlighted aromas and flavors, as well as having a natural sweetness, which allows you to use less sugar or even nothing.
Label analysis
Before deciding which coffee to get, check the label, because that’s where you’ll find what’s in that product. “The coffee package must contain coffee and nothing else. Quality coffee does not contain impurities”, says the expert, who also specifies: “coffee is not the same as wine, so it is important to check the roasting date The newer, the better,” he advises.
How to store coffee
Where do you keep your coffee when you get home from the market? “The ideal is always to keep this coffee in a cool, airy but dark environment. Leave the coffee inside the bag and place the package in an airtight container, but never in the refrigerator, as the coffee absorbs all food odors” explains Tucunduva.
It is worth noting that coffee is not a perishable food: «From the roasting date, which can be found on the package, the powdered coffee should ideally be consumed within three months, because after roasting it oxidizes and loses its property. the beans can easily be kept for up to 12 months, which is the shelf life of coffee by definition, but after grinding, the ideal is to make the coffee immediately”.
Capsule coffee routine
Today, coffee in capsules belongs to people’s daily lives, however, the barista says that it is the best option because of the rush. “The encapsulation of the coffee itself is done with ground coffee in a different atmosphere. And, in the process, you preserve a little more, but it’s not ideal. The capsule is fantastic when we think about the convenience and speed to have a coffee,” he opposes.
Tips for preparing coffee
What perhaps not everyone knows is that before starting to prepare coffee, “you need to put hot water in the filter to remove the residual cellulose taste, also called paper taste, which can interfere with the taste of your drink”, as Caio said Tucunduva says.
The time has come to boil the coffee, but without burning it. For this, the bartender always recommends that the water remains between the temperatures of 92ºC and 96ºC, or when the water starts bubbling. After that, he immediately turn off and filter.
When applying the powder, the specialist recommends the basic measuring cup: for every 10 grams of powder (1 spoonful) 100 ml of water (about an American cup) are used. On the other hand, he says it’s okay to improvise and vary according to method, grains and taste.
And finally, the barista gave us a curious tip on how to pour the water, which also makes a difference in the taste of the coffee. “A good way to start is to pre-brew. Simply add water until the powder is covered and wait 30 seconds. Pour the water slowly in a circular format, making sure you use all the powder that sits on the filter walls” , sign.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
