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Coffee Basics: Tips For Good Coffee Preparation


 Let´s start with five tips for a good coffee preparation

1. When you buy coffee pay attention to the origin, roasting and freshness of the coffee. It is more important to buy a good specialty coffeeYou don’t need an expensive coffee machine to make a great coffee for you. 

2. Grind just the quantity of coffee you are going to brew. Ground coffee quickly loses its aromas. In the whole bean the aromas are protected and you will have a better coffee in the end. Try it out!

3. To protect the coffee from oxygen and from losing its aroma it is best to use the resealable original packaging.

4. Keep your coffee in a dark, cool and air protected storage. However, to store the specialty coffee in your fridge is not a good idea. Here the coffee can absorb flavors of other food products, such as cheese, fish …

5. Don‘t burn the coffee. When boiling water, let it cool down a bit and use water with a temperature of 92 degrees celsius.


ground coffee Specialty coffee




Even if coffee is a product of our daily life, we don’t know much about it. Here are some facts we would like to share with you:

Specialty coffee refers to the entire process from farming to cupping using single origin coffees. It refers to the process the coffee is roasted and how it is extracted. The term of specialty coffee was first used in 1974 by Mrs. Erna Knutsen (1921 - 2018) in an issue of Tea & Coffee Trade Journal

The coffee, or to be more precisely the caffea arabica, originally comes from Ethiopian region of Kaffa.

According to a legend, coffee and its effects were discoverd by a goatherd who noticed that his goats behaved more hyperactively after they ate the cherries of a coffee plant.

The Europeans transported the coffee, which grew in Africa, and started to cultivate the plant in South America and Asia.

In the 16th century the first coffee house opened in Constantinople, today's Istanbul. About 100 years later, the first coffee house opened in Venice.

In 1783, wild coffee was discovered on the island of La Reunion, in 1790 in Mozambique and a short time later, in Sierra Leone. Approximately 100 years later, a new coffee was discovered near Congo, the caffea canephora var. robusta.

Today more than 70 varieties of coffee are known. More than 90% of coffee belongs to the two main coffee types we know: arabica and robusta.

The caffeine in coffee has a positive effect on our body when consumed regularly. It acts as a wake-up agent, and promotes performance and concentration.



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