How I Make the Excellent Cup of Colombian Espresso

I'm no knowledgeable on coffee. I am unable to tell you all of the differences between varieties and the international locations of origin. Nobody would call me a connoisseur. So why am I writing this article? My mates come to my house, drink my espresso and inform me that it is the greatest they've ever had. So, I decided to place down what I learn about coffee and how I make it. I hope you discover it useful. A great cup of coffee must have three issues: a high quality espresso bean, good water, and a superb brewing process. Mess with any of these three elements, and you have a cup of hot, vile, bitter brew. No marvel so many people inform me they don't like coffee. Coffee Beans Many of the coffee that I drink within the USA (I live in Colombia many of the yr) is weak and bitter. It is a direct consequence of letting accountants rule our lives. Remember just a few years ago while you stayed in a lodge and made espresso in your room? They'd just a little filter packet that you just opened and put into the coffee maker. Some accountant figured if manufacturing may simply take out a teaspoon of coffee, nobody would know the difference, thereby saving his company thousands over the course of the year. Another accountant did the same thing years later. Then it occurred again. Now, I have to put two packets into the espresso maker to get a good brew. This similar course of has occurred in eating places, airlines, and offices. Plenty of firms use these similar kind of packets for their industrial drip espresso makers. Most of the cups of espresso I get within the US are so skinny that I can see nearly to the bottom of the cup. Now, this results in a vicious cycle. This sizzling, bitter water that almost all institutions promote as espresso causes many to proclaim, "I do not like robust coffee. It is too bitter." So that they reduce down the amount of espresso grounds they put in their coffee makers. And the result's even worse. So, the primary rule of getting a good cup of espresso is to make use of enough coffee. This takes some experimentation. Put in enough coffee to get a rich dark brew. That brings me to the second point about coffee. Brands are different. Some are bitter, some are smooth. My favorite is Colombian coffee. The home Colombian manufacturers are the best. They are not as bitter and they appear to have less caffeine than the American brands, even after they say 100% Colombian. There may be one exception, Community Coffee. They don't have a nationwide distribution, but when you dwell inside a thousand miles of New Orleans, you need to be capable of find it. These home Colombian coffees, specifically "Oma" and "Sello Rojo", might be brewed darkish and rich without becoming bitter. Water I'm amazed that people will spend fourteen dollars for a small package of ground coffee from some exotic location, and then fill their espresso  高雄 美術館咖啡館 maker with faucet water. What are they pondering? Spring water or reverse osmosis water is best. But faucet water that is filtered by way of a GOOD filter is OK. Be sure to check your filter to see that it removes chlorine in addition to the stable and bacterial nasties. A Berkey filter that removes the entire above plus fluoride is the best.