Myths about coffee

Have you ever had coffee with the feeling that you don't even drink coffee, but a coffee substitute? There are many myths about coffee in our society, which are very funny from our point of view, but we are not surprised that they are still rooted in society. Together we will refute some of them today and we firmly hope that after reading the article you will already know that coffee can either be drunk or evaluated. Then let us know if you believed some myths as well, or if there are others around you that would need to be refuted in the next article.

Quality coffee does not always have to be sour

We notice today and every day that many people are of the opinion that if the coffee they drink is not sour enough, it is not quality coffee at all. This brings us to the first myth and we would like to dispel it. Quality coffee should be balanced, harmonious. If we have coffee with higher acidity, other sweet tones should also be felt from the coffee.

There are many types of coffee and the final taste of the variety is influenced by several factors - the climate, the region in which the coffee tree grows, the method of processing or roasting. So you don't have to be surprised (just pleasantly) that the coffee you drink has a sweet taste with fruit tones such as mango, cherries, blackberries or peaches.

Our coffee is a good example Ecuador – The Terraces Of Pisque. This coffee is a blend of several varieties of coffee trees, which were processed by the washed method, and even though it is mixed from several types, it appealed to us with its complexity. Pleasant and fresh acidity is complemented by the high sweetness of the coffee, which is pleasantly harmonious and balanced as a result. In the taste of this coffee you will find tones of black cherries, apples, blackberries and chocolate.

On the other hand, our next coffee Ethiopia Suke Quto Natural, which is processed by the dry method (natural), has the following taste profile: plum, mandarin, jasmine. The coffee is suitable for preparing filtered coffee, but also espresso. In both of these ways, its beautiful floral aroma of jasmine, lower acidity and high sweetness of ripe plums develop. So you can expect a different fruity taste profile in both coffees, although it should be noted that their taste profile is different based on their processing. In general, therefore, in the case of washed coffee, you can expect a more fruity taste profile and a sweeter taste profile from coffee processed by the dry method.

       

Espresso usually contains the most caffeine

Have you had a hard night, so on the way to work you order the only thing you think could give you more energy? Sure, it might seem that a tiny, black shot of espresso is inflated with a lot of caffeine, but that may not always be the case. How strong a given coffee will be, ie how much caffeine it will contain, is determined not only by the type of coffee, but also by the length of its extraction itself.

Thus, most caffeine is traditionally contained in filtered coffee, which hides, for example, coffee preparation using V60, French press and other alternative methods. It follows that the longer the extraction time of a given coffee, the higher the caffeine content, ie the stronger the coffee, you can expect. But nothing should be exaggerated, along with time, so does the amount of substances that, on the contrary, do not benefit the body or the coffee itself in taste.

Milk and sugar do not belong in coffee

You have also heard more than once that putting sugar or milk into your coffee is an inhuman crime and these people should slowly not even have the right to drink coffee and thus "destroy" it? This is another myth that we encounter very often and we will surely please all coffee lovers - it is not true! If you are going to evaluate the coffee served, it is of course inadmissible for you to sweeten it or add milk to it in the first place. However, if you want to enjoy your coffee in a cafe with friends, there is no need to be ashamed! Taste it to your heart's content and enjoy it! So always follow a simple rule that if you do not rate coffee, prepare it according to your preferences.

As we mentioned at the beginning of the article, there are two levels within coffee that need to be fundamentally distinguished. We can either drink the coffee or evaluate it. In the case of evaluation, it is definitely not permissible to taste the coffee with sugar or pour milk into it. The evaluation process takes place in such a way that the evaluated coffee is weighed (specifically 9 g per 150 ml in our country) and then artificially ground to medium roughness. The coffee is then placed in the prepared cupping cups. You can already explore its dry aroma. Meanwhile, the water is heated to 96 ° C and the cup is filled with the required amount of water. The coffee is left to stand for 4 minutes and in the meantime the evaluation process of the wet coffee aroma takes place again. After the set time has elapsed, carefully break through and stir the coffee crust layer with a spoon. As soon as the crust is disturbed, the foam is withdrawn with two teaspoons and the floating particles are so-called cleaned of the cup. When the whole crust is removed, it is necessary to wait for the coffee to cool down for a while - about 9 - 10 minutes after pouring the cupping bowl, the right moment comes to evaluate the taste of coffee. The coffee is scooped up and the evaluator sips sharply from the spoon so that the taste and aroma are spread throughout the tongue and the whole spectrum of flavors can be identified. The texture of the flavors is then examined and the findings recorded. We evaluate coffee according to the model SCAA cupping form. We will discuss the whole process in one of the next articles. The sample can either be swallowed or spit out. The coffee is then scored. Only coffee that reaches 80 or more points out of 100 in the final total is considered to be selected coffee. Our selected coffees traditionally reach a point range of 84 - 89 points.

However, if you do not attend a coffee tasting or you are a lover of pure flavors and you just want to enjoy your espresso - add sugar and milk as you like and drink it exactly the way you like it! You definitely don't have to feel bad in this case.

Coffee dehydrates

This myth is simply not based on truth. Why exactly? The next time you make coffee, look into your cup. Did you notice that watery consistency? You can attribute this property to all the water in the cup. The amount of H2O in the cup compensates for the dehydrating effects of caffeine. It is true that caffeine dehydrates from fresh coffee, but the water in the coffee will playfully replace this deficit. Rather, health problems can be attributed to excessive amounts of caffeine. Therefore, in the interest of your health and well-being, do not be afraid to add a few cups of delicious coffee to your drinking regime, now you know where the truth lies.

We believe that we have dispelled some myths about coffee today, and the next time someone judges you that you enjoy sweetened coffee with milk, you will be able to explain to them that this is what it is all about - that you are just enjoying coffee. And if you run out of coffee - replenish its supplies and try something from us.