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Coffee:production and preparation methods interfere with the quality of the drink. Understand

Dear of those who wake up early, thecoffee and thebeverage most consumed in the world afterWater, according to a survey commissioned by Jacobs Douwe Egberts JDE in partnership with Aocubo Pesquisa. And Brazilians are the biggest consumers: we drink, on average, 839 cups per year, which results in approximately 33.5 liters per person, according to data from Euromonitor International.l.
To celebrate the cultivation of the grain, the 24th of May represents the National Day ofCoffee. The universe of coffee it is fascinating and, once you know a little more about it, it is difficult not to want to go further, says barista Patrícia Gonçalves, who, along with Marcelo Ricci, is the owner of Soul Cafés & amp; Companies, from Blumenau, in Santa Catarina..
In this universe, there are varieties of grains and combinations that elevate and differentiate the flavor. Expert in the area, Patrícia helps us to understand more about types of toast and drink modalities.
The types ofcoffee
For the Brazilian Association of theCoffee (ABIC), there are three types of drink: extra-strong or traditional, superior and gourmet. Basically, they differ in relation to the percentage of acceptable physical defects and the percentage of blend of Arabica and Conilon grains, says the expert.a.
THEcoffee traditional
At themarket, a large number of shelves are filled with various types and brands of the drink. Starting with the basics, for classification ofABIC, Thecoffee may have a certain percentage of acceptable physical defects. This means that the production steps do not always arrive at the perfect composition. These can be made from Arabica, Conilon or Robusta beans, or can be mixed with different crops in the same package.e.
THEcoffee Special
Based on the parameters of the Brazilian Specialty Coffee Association BSCA, Patrícia points out that theo coffee special is without physical defects and with perceived quality attributes in sensory analysis. In other words, aroma, flavor, sweetness, acidity, aftertaste and other characteristics work in perfect harmony for the taste and smell. These sensory factors must be remarkable qualities.s.
To reach this category, there is the Sensory Evaluation Methodology, of the Specialty Coffee Association SCA. With a maximum score of 10 points, special drinks must reach at least eight points.s.
THEcoffee gourmet
Also according toABIC, Thecoffee gourmet must be composed of the whole Arabica grain. To ensure this, there is an assessment of raw grains, which should be avoided as much as possible, being too green, broken or hollow, badly grained and black. Finally, to achieve the gourmet title, the drink needs to have good sweetness, with minimal astringency and a top score of 8.2 points.
Roast x flavor
To get to your cup, thecoffee it goes through several processes that can vary: it is ground, roasted, fermented, dried, among other stages. The roast is developed according to each grain, according to the sensory potential of the coffee“, explains Patricia. In the production of specialty coffees, the perfect roast is one that reaches the best temperature variation over time. In this phase, all the necessary chemical and physical reactions must take place in the grain, so that it reaches its best performance during consumption.
This combination is not so easy to balance. Very simply, in a roasting too dark for a given coffee, the result of the cup will have an aroma and flavor that refer from a slight bitterness to an extreme like coal, burnt rubber, exemplifies the barista. In adverse situations, for towers that are too light for a certain type of grain, the drink can become astringent, with sensory notes that resemble vegetables..
Grains around the world
“There are two kinds ofcoffee tradable in the world: Coffea arabica and Coffea canephora. Of each species, there are dozens, hundreds or thousands of varieties, says Patrícia. Thus, across the four corners of the world, multiple types develop best in different regions, depending on the terroir, which is a combination of factors such as humidity, altitude, latitude and sunshine..
“The taste in the cup is a consequence of the work of the producer when choosing a certain variety for cultivation suitable for the terroir, post-harvest processes and grain processing, examine the owner of Soul Cafés & amp; Companies. The manipulations and choices performed by the roasting master are as important as the processes performed by the barista..
Expressed or strained
The most popular methods of preparing the liquid are espresso andstrained. In the first, there is a high pressure, which causes greater extraction of the more solid particles of the grains and their oils, which end up in the body, in the aroma and flavor of the drink. As for the strained, the absence of this step makes the final product less enchanted.
Contrary to what many people think, the pressure process does not cause the drink to have more caffeine or to be more potent in terms of waking up. In the strained version, the powder is in contact with water for a longer time, which results in a higher concentration of the active ingredient in the cup.
Source: Abic
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