Coffee Blends With Mushrooms For A Natural Energy Boost

WHAT IS MUSHROOM CAFÉ?

While regular coffee has recently been associated with a number of wellness benefits, it can still have some drawbacks. Adding mushrooms to coffee can help protect the body from these drawbacks as well as introduce other benefits that you cannot get from coffee alone.

We are always working to offer our customers cutting edge wellness products to support their health goals. Here you can learn more about how mushrooms can support your overall well-being and explore the variety of Mushroom Coffee Mixes we’ve recently added to our website!

Mushroom coffee

MUSHROOM COFFEE BLEND WITH LION’S MANE & CHAGA

Four Sigmatic’s Organic Mushroom Coffee Blend + Lion’s Mane Packets are perfect for a natural, instant boost. This delicious blend is the perfect alternative to your boring regular cup of coffee. It’s a unique blend of lion’s mane and rhodiola root for natural mental stimulation as well as chaga mushrooms for antioxidant support. This mushroom coffee is perfect for those with an on-the-go lifestyle and can fit right into your daily routine.

MUSHROOM COFFEE BLEND WITH CORDYCEPS & CHAGA

The Organic Cordyceps + Chaga Mushroom Coffee Blend from Four Sigmatic stimulates the body for a natural energy boost and on the move. This unique blend combines cordyceps and chaga mushrooms to not only provide natural antioxidants to support your body’s natural defenses, but also a natural energy boost all in one on-the-go drink. This mushroom coffee can fit perfectly into your daily routine.

BLEND OF COFFEE MILK AND MUSHROOMS WITH MAITAKE & CHAGA

Four Sigmatic Organic Milk & Mushroom Coffee Blend is a keto & vegan option for a quick energy boost in the morning or midday. This creamy treat delivers maitake and chaga mushrooms as well as adaptogenic herbal mucuna to aid the body’s natural stress response with a sweet latte taste – no added sugar. This mushroom coffee is perfect for those with an on-the-go lifestyle and can fit right into your daily routine.

Setas coffee

MOCHA MUSHROOM COFFEE BLEND WITH CHAGA

Four Sigmatic Organic Mocha and Chaga Mushroom Coffee Blend Sachets are perfect for a supercharged energy boost. Chaga mushrooms have natural antioxidants, which support overall immunity. This mushroom coffee is perfect for those with an on-the-go lifestyle and can fit right into your daily routine.

THE IMPORTANCE OF ORGANICALLY GROWN MUSHROOMS

Mushrooms that are not grown organically could absorb harmful pesticides and other chemicals from the soil in which they are grown. This is why it is important to consume organically grown mushrooms , and what makes Four-Sigmatic Mushroom Coffee blends so potent.

From coffee grounds to mushrooms

How does your 5 mushroom coffee creamer taste?

Since this product is designed to blend with your favorite coffee, tea or latte, this product has a very subtle taste with a slight hint of coconut.

How should I store the 5 mushroom coffee creamer?

We recommend that you store all Landish products in a cool, dry place, below 20 ℃.

Mushroom Coffee? The New Health Drink!

Does the idea of ​​dipping your breakfast toast in mushroom coffee revolt you? We understand you! And yet, this new drink that comes to us from across the Atlantic could land in our latitudes and become THE essential healthy drink for next fall!

Rest assured, we’ll tell you everything about this spore coffee, you’ll love it!

Coffee with mushrooms, but not just any!

Today, we do not suggest you make coffee with porcini mushrooms, morels or other chanterelles (too bad!). The mushrooms we are talking about are not usually used in cooking. They are in fact medicinal mushrooms with many benefits such as cordyceps, which we have already told you about here.  Among these mushrooms, we also find reishi, chaga or lion’s mane, or hedgehog hydne.

Cordyceps is known to tone your body and increase your physical stamina. Chaga is a natural anti-inflammatory and helps in healing. Reishi is excellent for preventing cardiovascular disease and it stimulates cognitive functions! Finally, the lion’s mane is indicated to stimulate your memory and help you against anxiety and depression.

Usually, therefore, these magic mushrooms are consumed in capsules, like medicine. But a British brand has decided to give them pride of place at breakfast. For a good dose of health every day!

Mushrooms powder, mixed with your ground coffee

At Prêt à Pousser, we grow good mushrooms on coffee grounds . Here it is the opposite, the powdered mushrooms are mixed with your coffee grounds. You then enjoy them directly in your breakfast drink.

It is in particular the brand Four Sigmatic which offers sachets of ground coffee mixed with cordyceps or lion’s mane powder. Ideal for the morning espresso.

And if this coffee with amazing medicinal properties has not yet landed in France, it is already making a lot of noise and followers in the United States and England.

AND WHAT IS MUSHROOM COFFEE MADE OF?

All of their coffee beans are certified organic and fair trade.

Organic mushrooms are produced, harvested and processed 100% locally in Montreal.

The transformation consists of a triple extraction to maximize its medicinal properties.

These three coffees are therefore unique, custom roasted and designed to offer the best experience with your cup of coffee.

Whether you prefer brown, medium brown or full-bodied coffees, there is something for everyone.

And we reassure you, MushUp coffee does not taste mushroom 🙂

WHAT MUSHROOMS ARE USED?

CORDYCEPS

(CORDYCEPS SINENSIS)

This mushroom is known for its stimulating and toning properties – both for physical energy and for libido.

Cordyceps can help the body use oxygen more efficiently and improve blood circulation. This can be especially useful for athletes or those who train regularly.

This fungus has been shown to not only improve exercise and athletic performance, but also speed up muscle recovery after training.

SO WHAT EFFECTS DOES THIS AMAZING MIXTURE HAVE?

The recipes for coffees allied with MushUp mushrooms reduce the natural acidity of coffee, considerably reduce the palpitations caused by its consumption, while enhancing the original flavors of the bean.

All this in addition to being an overall better drink for health, stimulating the immune system, cognitive functions and / or physical capacities.

A little mushroom in your coffee?

Mushroom revolution

Medicinal mushrooms like reishi or cordyceps are popular today, but they are not used yesterday, especially in Chinese medicine and in several other traditional medicines. In Quebec, many people have discovered in recent years chaga, a fungus that grows in our forests and that can be eaten like a latte. As a result, we find more and more by-products featuring these mushrooms: DavidsTea has marketed a chai herbal tea with chaga; at Machina SmartBar, in the Mile End, we suggest adding reishi mushrooms or cordyceps to their “Super Lattes”. This is without counting the medicinal mushroom powders which are more and more present on the market, like those of Mush Superfood, an Amsterdam company.

Combine coffee and mushrooms

Where MushUp sets itself apart is by incorporating medicinal mushroom extracts directly into the coffee beans. The two founders of the company, Maëva Costedoat and Rachèle Pouliot, are first coffee lovers and wanted to launch their small business in this very competitive sector. While thinking about their project, they left for Colombia to do an internship in herbalism and mycology. It was there that they discovered medicinal mushrooms. “We were really passionate about it! Medicinal mushrooms have virtues that have been used for thousands of years by other cultures, but not ours, ”says Maëva Costedoat, met at the vegan restaurant Tendresse. An idea was born: why not combine the two?

“By mixing mushrooms with coffee, we succeed in countering the harmful effects of caffeine, such as palpitations, while adding properties to the drink,” explains Maëva Costedoat.

A unique triple extraction

It was when the two women met the seasoned mycologist Geoffroy Renaud-Grignon that the project came to fruition. With him, the duo developed their extract recipes. “Our recipe is quite unique, because we are the only ones to do a triple extraction of the mushrooms, which allows us to extract all the active properties”, assures the one who was “disappointed” by the taste of the mushroom powders ( generally double extractions) offered on the market. According to the fungus, MushUp will combine alcohol and oil extractions, decoctions and calcinations, the final step to “fetch whatever is left”. Ultimately, the liquid extraction takes the form of an oil “very similar to natural coffee oil,” explains Maëva Costedoat, which is naturally absorbed by the coffee bean. “What we want is to offer people to integrate the consumption of mushrooms into their daily lives, to make it hyper accessible, without changing their habits. “

A local product

All of the mushrooms in MushUp coffee blends are organic, locally produced, harvested and processed – four of the five varieties (cordyceps, reishi, voriolus, and lion’s mane) grow in culture, in the lab, and chaga, which feeds on of white birch essence, is responsibly picked by seasoned pickers.

For its coffee beans, the company works with various Montreal roasters. “Our coffees don’t taste like mushrooms. We have done “reverse engineering”, starting with our mushroom extracts and then choosing a roasting that combines with the taste. Our extracts have a slightly sweet taste, which is reminiscent of cocoa, peanut butter, ”explains Maëva Costedoat. To have tasted them, we confirm: MushUp coffees taste… coffee!

Coffees

MushUp currently offers three types of coffees, Vital, Spark and Vigor, infused with medicinal mushrooms. Each has its properties: the first would invigorate the immune system thanks to chaga and coriolus; the Spark would support the neurological system, would help concentration and improve memory thanks to the lion’s mane; as for Vigor, it would be particularly indicated for athletes who want to improve their performance and physical endurance thanks to cordyceps. All coffees contain reishi, nicknamed the “King of Mushrooms,” an adaptogenic mushroom widely used in Chinese medicine that is believed to help support the immune system, promote sleep and relieve anxiety.

If the virtues of medicinal mushrooms do not achieve consensus among the scientific community and it is obvious that some brands are riding the wave of the trend, some studies still tend to demonstrate their health benefits. “We have great testimonials from our customers who are feeling the effects, who have stopped drinking coffee and can drink MushUp! “, Enthuses for her part the young entrepreneur.

MushUp products are available online and at several points of sale in the Montreal area. You can also drink MushUp coffees at Tendresse, in the Village, and at Les Impertinentes, in the Mile End.

Mushroom coffee or the healthy coffee made with mushrooms that is currently agitating:

Kefir, fermented tea, ginger beer , bone broth , golden milk … the list of healthy drinks to sip in any season is so long that one could write a book. However, a new beverage comes to join it. Mushroom coffee! Sorry !? A coffee made with mushrooms? Yes, you got it right! After being all the rage on the other side of the Channel and the Atlantic, the first healthy coffee arrives in France! And although it doesn’t really make you want much, mushroom coffee is good for boosting your body, especially during this period of the coronavirus pandemic .Mushroom coffee or the magic potion with a thousand and one virtues that will make you forget your coffee.

Does the idea of ​​dipping your homemade cookies in a mushroom coffee put your stomach on strike? We understand you! And yet, spore coffee, coming from across the Atlantic, is shaping up to be THE new “healthy” drink to add to your morning routine to replace caffeine. Rest assured ! It is not a beverage made from chanterelles or porcini mushrooms. We are talking rather about medicinal mushrooms with many virtues for the body where each of you can find something for it. Already interested? Deavita.fr tests mushroom coffee for you and takes stock of its health benefits!

As already said, the mushrooms needed for the preparation of the new trendy drink are not the mushrooms you use in cooking. These are mushrooms of a medicinal nature. Among them, you will find reishi, chaga, cordyceps, “lion’s mane” and more hedgehog hydne. Very interesting, they all have healing properties for the human organism. Reishi, for example, is very beneficial for the heart system. It considerably reduces the risk of cardiovascular accidents . Cordyceps tones and stimulates the immune system by improving sports performance. Chaga, on the other hand, relieves inflammation, promotes healing and regulates blood sugar levels.. Finally, the “lion’s mane” fights against anxiety and depression, while promoting concentration and memory. It also reduces the degeneration of brain cells.

Before the appearance of mushroom coffee, the consumption of these miraculous mushrooms was done by taking special capsules, like food supplements . However, a big British brand decided to invite them to the breakfast table. She created mushroom coffee sachets. Each sachet contains approximately 500g of ground spores mixed with 40g of coffee. Of course, there are sachets that only contain cordyceps or “lion’s mane” powder. To combine gluttony and health, the brand has also launched cocoa bags with ground mushrooms.

Still, you can’t help but wonder if coffee with ground mushrooms gives your coffee a little taste of undergrowth when you wake up? Well the answer is NO! Medicinal mushrooms have a subtle, sweet taste that pairs beautifully with that of roasted coffee beans. They also fall into the category of alkaline (or alkalizing) foods . That said, they balance out the acidity of coffee making it less aggressive on the stomach. This is great news for people who tend to drink their coffee with milk and sugar.

So, if you’re looking for a way to make your coffee healthier and more beneficial, why not add some ground medicinal mushrooms to it? Rich and sweet, mushroom coffee offers several nutritional benefits that should not be overlooked without losing its energizing effect that you normally find in your first cup of coffee of the day. For a nice dose of daily health, opt for spore coffee!

Make The Perfect Cup Of Coffee At Home

Anyone can make coffee, or not? We have already explained how to make an espresso with an espresso machine, but there are so many other brewing methods available at home. We will go through a few with you, so that you can also make the perfect cup of coffee at home. You will know most equipment, but may not use it. We challenge you to try something new, do you participate?

PERCOLATOR

This Italian classic is the percolator, a kitchen item that is already well known. It is also renamed namely mocha pot or bialetti (which is a brand name). The percolator is a great way to make tasty tasting espressos as the basis for latte’s, cappuccinos and flat whites. The disadvantage of the percolator is that it is quite intensive and that a second cup is often just a little less easy.?

How do you use a percolator?

Fill the lower part with hot water, exactly below the steam valve.

Put the filter basket on top and fill it with ground (not too coarse, not too fine) coffee. lightly press on the coffee and screw on the upper part.

Place your percolator on a medium heat, about 5 minutes, or until your coffee is in the upper part.

Remove your percolator from the heat, stir briefly and pour in.

Tip: use just boiled water in your percolator. With cold water your percolator becomes too hot and that damages the taste of the coffee.

AEROPRESS

The Aeropress is the way to make good coffee when you are on the move. The Aeroporess is small and compact and therefore easy to take with you. It is a good, somewhat crazy way to make a delicious cup of coffee. If you have mastered the technique, it is super fast and easy. According to the experts, the Aeropress is one of the best ways to make coffee. partly for that reason there are even Aeropress championships around the world. This should not be missing when you go camping!

How To Make Coffee With An Aeropress

Prepare your Aeropress

Insert the filter into the disk and wet it with hot water.

Put 1 scoop of coffee in your Aeropress, fill it with enough water for 1 cup, stir a little and then let it stand for 1 minute.

Screw on the cap and the filter, place your kophe over the top and turn it over completely.

Push down (not too hard), remove your Aeropress and enjoy your delicious cup of coffee!

Cafetière

A cafetière, also known as French press, is another well-known method of making coffee. It is the best way to make several cups of coffee quickly. Perfect for 5 or 6 people. A cafetière is also useful for experiencing cold brew yourself. The biggest mistake people make with a cafetiere is that they use the wrong grind and don’t get the right extraction. Make sure you use coarse grind, somewhat similar to breadcrumbs!

How to make delicious coffee with a cafetière

Heat your cafetiere with hot water, you don’t want your cafetière to be cold. Discard the water when you start step 2.

Fill your cafetière with coarse ground coffee. Pay attention; use approximately 60 grams of coffee per liter of water. So calculate exactly how much you need!

  • Add hot (from the boil) water and stir briefly.
  • Let your coffee stand for 4 minutes so that the coffee comes in good contact with the water, let the lid off.
  • Use a spoon to scoop off the coffee roast that has come up and then place the lid on it.
  • Push down slowly and pour a nice cup of coffee.

Drip filter coffee

We all know the coffee makers of the past, on which the coffee often has a long time and gets less flavor. There is an alternative, a Mocca Master , the best filter device in the world. But there is an alternative, something cheaper and simple. The Chemex and the V60 from Hario, for example, are examples of pour over filter coffee methods that are easy and give you fantastic results.

How to make filter coffee in a Chemex or V60

Insert the filter

Let hot water flow through the filter, this ensures that the paper taste disappears. Really!

Discard the water

Grind your coffee beans to a fairly coarse, bit like sea salt. Then put it in the middle of the filter.

Carefully and slowly pour a small amount (30 ml) of water over the coffee. Do it in a spiral form, start in the middle and move outside.

After 1 minute pour hot water over the wet coffee. Start again in the middle and then go outside in a circle. Keep pouring until you have reached the right water level, or your water has run out.

The brewing is done when the drip from the filter goes slower.

Remove the filter and enjoy.

How you make the perfect cup of coffee at home

A coffee in a restaurant or bar usually tastes just a bit better than at home. That is not due to the fact that you may have just eaten or paid more for it. A real barista knows exactly how to make the perfect cup of coffee. With these tips you can hang out at the barista yourself and spoil yourself with the tastiest cup of coffee.

Choose the right coffee

This is (obviously) the basis for a nice cup of coffee. There are two types of coffee beans, namely the Robusta and the Arabica. The Robusta is seen as the ‘average supermarket coffee’. The Arabica bean is known for a wonderfully refined scent, a soft, full flavor and a low caffeine content. The acidity (the acidity) is also higher in the Arabica bean. Which is good in the case of coffee.

Putting the perfect cup

If you work with a real espresso machine, make sure that the ground coffee is evenly distributed over the filter holder. This ensures optimum extraction. Then press the coffee firmly and place the filter holder in the machine. Switch the device on immediately! Because if you wait too long, the coffee will burn, giving it a bitter taste.

The correct lead time

You may never have thought about it, but the lead time is enormously important in making the perfect espresso. A lead time of 25 seconds ensures the tastiest cup that you will drink in ages. This creates the perfect mix: being as black as the devil, as hot as hell and as sweet as love. A lower lead time will make your coffee weak, while a higher lead time will make your coffee too bitter. You can recognize a good espresso by the ‘tiger print’ on the coffee. However, it is important that you stir well before you drink. This ensures that the flavor elements mix well together.

How do you make a good cappuccino?

If you want to make a cappuccino, frothing milk is an art in itself. However, practice makes perfect! Pour the milk jug up to the belly of the pouring piece. Insert the steam nozzle diagonally into the container and turn it fully open. Let the milk come on and slowly lower. When the milk carton is 70 degrees Celsius – and you can no longer hold the container – then close your steam nozzle again. Briefly tap the container on a flat surface and wthen in a wavy motion until all the air bubbles have disappeared and the foam gets a nice shine. Pour the milk froth slowly over the coffee, constantly reducing the distance between them. For the last layer, keep the cup straight so that the top layer on the inside is nicely white and surrounded by a brown border.

Storing the coffee

You prepare the perfect coffee with freshly ground beans. Make sure that you do not use more than you need for your cups of coffee. This is because the quality of the beans deteriorates considerably if they are eligible for air. And keep it in a cool place out of the sunlight.

Keep your coffee maker clean

Every time after you use the device again, it is a small effort to clean it. In this way you prevent old (roasted) coffee from getting into your cup. Because if you don’t remove these leftovers, your coffee can get a burnt / bitter taste. After brewing a cappuccino, it is important that you clean the foam pipe with a wet cloth. Even before you want to make your new coffee, you must clean the filter holder every time. You simply do this with hot water from the device. This is a small effort with a major impact.

No barista skills?

Even if you don’t have a real espresso machine, you can easily enjoy a perfect coffee at home. With the capsules and machines of the illy Iperespreso line you become a real barista at the touch of a button.

As you make more coffee, taking into account these tips, you will make the best cup of coffee at home!

How to Prepare the Perfect Cup?

How to prepare the perfect cup? Question that does not leave the head of # PassionateForCoffee.

But in order to answer we need to take into consideration 3 items: your Preference, the Grain and the Method of Preparation!

It seems that preparing the perfect cup is almost impossible, but calm down, let’s start with the easiest and tastiest taste that pleases your taste buds! There are several types of coffees, fruity, more or less full-bodied, more bitter, soft, try all our specialty coffees and choose your favorite.

With the quality of the grain you need not worry, for this we have a Taster, Roaster and Barista, who offers their customers the best grains, ensuring the quality of your drink.

Now I only miss the last question and for him we prepare a brief description of some methods of preparation that will ennoble the perfect cup!

But before that, be aware of some important tips:

Use mineral or filtered water because the chlorine interferes with the aroma? of drink;

Do not boil water, the ideal temperature is 93 ° C to 98 ° C (so it starts to bubble ??);

If using paper filter, scald it first to remove the taste of the material;

Pre-infuse, soak all the powder before straining and then pour the rest of the water slowly, without stirring;

And finally, scrape the cup before serving, to keep the coffee hot for longer.

MOKA –  The coffee prepared at Moka is more full-bodied. When heated, the water comes in contact with the coffee powder, which is pushed under pressure to the top of the moka, forming a light crema, similar to that obtained in the espresso coffee method.

CLAY COATER –  The cloth colander is the classic way to make coffee. It allows the solids to pass, accentuating bitterness and resulting in a full-bodied drink.

TURKISH –  Put the ground coffee, water, in this order in Ibrik and bring it to the fire. It can break the “never boil coffee” rule. Here it is forbidden to stir the drink so as not to mix the dust that has accumulated in the bottom of the cup.

FRENCH PRESS  –  This method extracts the full flavor of coffee. Heat the coffee maker and add the powder; add hot water, stirring, and leave for 5 minutes. Then push the plunger down serving directly into the cup.

ESPRESSO –  Espresso prepares a creamy and aromatic drink, it is considered the most appropriate method to appreciate all the nuances of the drink.

CLEVER –  Clever is a brewing method that allows you to control brewing time. Coffee made with Clever can be compared to the French Press method, where it is possible to control the extraction time, without the inconvenience of the presence of particulates by using the paper filter.

HARIO V 60 –  Developed in Japan, this ceramic colander is very different from the traditional one. The tapered shape, large opening at the base and internal spiral lines allow accurate extraction of the coffee, resulting in a clean and tasty drink.

AEROPRESS –  Method that produces strained coffee using manual air pressure through a paper filter. The result is a soft drink that has a strained coffee texture but the complexity of an espresso.

CHEMEX –  Invented by a chemist in 1941, its unique and tapered shape, where colander and container are interconnected, helps maintain the temperature. The triple layer filter results in a cleaner drink.

SYPHON –  Its cylindrical shape unites art and science. Created in 1840, it is an infusion preparation method, which works by means of the Thermal Transfer Principle.

GOLD FILTER –  The filter is made with 24 carat gold that does not absorb the oils like paper and cloth, meaning resulting in more flavor in your coffee.

For baristas: the determining factors for a successful cup of coffee

The freshly purchased coffee beans are eager to be renamed into a delicious cup of coffee. Time to make coffee! As a barista you want to make optimum use of the taste potential of the coffee bean. But you too know that making coffee involves more than pouring hot water over ground coffee beans. How do you prepare a cup of coffee that will make every coffee drinker feel hot?

In this blog we will discuss the factors that determine the aftertaste that people will get from your coffee. Of course we only discuss the factors that you as a barista can influence. Read along and improve your own coffee in all areas!

Make the coffee supplies

Device / tool for making coffee. Most baristas use an espresso machine.

Coffee grinder (manual or electric)

Boiler / kettle

Thermometer

Stopwatch

A flat scale (preferably a digital one)

Spoon or stir bar

Ingredients

Fresh coffee beans (see the following paragraph)

Preferably filtered water with many minerals.

Fresh milk (for cappuccino etc.)

The quality of the coffee bean

Of course the quality, or rather: the taste potential of the bean, plays an important role in the final result. But high-quality coffee beans give no guarantee. Ultimately, it depends on the barista whether the taste potential of the coffee beans is used to the maximum or not. That is why we do not want to dwell on the quality of the bean for too long, but rather give handles that enable you as a barista to get the most out of the coffee bean.

The barista has no influence on the quality of the coffee beans, but it does have on the purchasing policy of the coffee bar. Someone who wants to buy quality coffee beans must have knowledge about the different coffee beans and must recognize the best coffee beans from thousands. You can learn this by practicing, trying out different types of coffee and / or following barista courses.

In short: where should you pay attention when purchasing coffee beans?

Note the roasting date: the coffee is best 1 to 2 weeks after the roasting.

Note the fire profile: lightly roasted for filter coffee and darkly roasted for espresso.

Arabica coffee beans (gives no guarantee), mainly from Brazil, Colombia, Mexico, El Salvador and Costa Rica.

High-quality vacuum packed.

Coffee beans with a natural process: are hand-picked, carefully selected and dried in the sun.

The choice for the coffee making method

Until recently, the espresso machine was used the most by baristas worldwide. That is still the case, but more and more baristas are also starting to use other coffee making methods, such as the French press, chemex and drip coffee. With most of these brewing methods, the ground coffee is filtered, which influences the lead time (extraction). With paper filters it is important that they are rinsed first, otherwise the paper flavor is delivered to the coffee. Earlier we wrote an article about the different coffee making method. You can find it here (place a link).

The different brewing methods can be distinguished on the basis of the pressure with which the water flows through the ground coffee. The height of the pressure is important when selecting the coffee (type of coffee bean + roasting profile), determining the best grinding degree and ultimately has a major influence on the quality of the coffee. With brewing methods with a low pressure, it is better to opt for a coarse grinding degree and vice versa. This has to do with the extraction time, which we will tell more about later.

With an espresso machine, the pressure with which the water flows through the ground coffee is easy to adjust, but this is not the case with all other coffee making methods. The height of the pressure will therefore differ per brewing method. This is definitely something to delve into when you start working with different brewing methods than the espresso machine. In the remainder of this blog we only pay attention to the espresso machine, because most baristas work with this brewing method.

The quality of the coffee bean

Of course the quality, or rather: the taste potential of the bean, plays an important role in the final result. But high-quality coffee beans give no guarantee. Ultimately, it depends on the barista whether the taste potential of the coffee beans is used to the maximum or not. That is why we do not want to dwell on the quality of the bean for too long, but rather give handles that enable you as a barista to get the most out of the coffee bean.

The barista has no influence on the quality of the coffee beans, but it does have on the purchasing policy of the coffee bar. Someone who wants to buy quality coffee beans must have knowledge about the different coffee beans and must recognize the best coffee beans from thousands. You can learn this by practicing, trying out different types of coffee and / or following barista courses.

In short: where should you pay attention when purchasing coffee beans?

Note the roasting date: the coffee is best 1 to 2 weeks after the roasting.

Note the fire profile: lightly roasted for filter coffee and darkly roasted for espresso.

Arabica coffee beans (gives no guarantee), mainly from Brazil, Colombia, Mexico, El Salvador and Costa Rica.

High-quality vacuum packed.

Coffee beans with a natural process: are hand-picked, carefully selected and dried in the sun.

How do you set up your espresso machine?

There are a number of settings that you do not have to change over time. Although these institutions are generally known, many coffee makers are already missing out on this. These settings are constant and you do not have to change:

The pressure of an espresso machine (around 9 bar).

The amount of water for an espresso (between 25 and 35 ML).

Water temperature (between 88 and 93 degrees)

The amount of coffee (between 7.0 and 10.0 grams)

The force with which the coffee is pressed in the filter carrier (25 and 30 KG).

The extraction time of the coffee

The extraction time, also called the lead time, is the time that the water is in contact with the ground coffee. The duration of the extraction time lasts as long as the water runs through the ground coffee. During the extraction process, the substances from the ground coffee extract with the hot water and change the color, aroma and taste of the coffee. Other substances are released at the start of the extraction period than at the end of the extraction period. In the beginning mainly fresh, sour / sweet flavors and aromas come from the coffee. At the end of the extraction time, the bitter flavors and smells appear.

The extraction time or lead time depends on the amount of ground coffee, the amount of water, the filter and the grinding degree of the coffee beans. As we have just read, the amount of ground coffee and water is already fixed. The barista will therefore have to play with the grinding grade to get the perfect lead time of 25 to 30 seconds. That is why it is important that you have a stopwatch with which you can measure the lead time.

The grinding degree

The grinding degree is a variable factor that must be adjusted by the barista depending on the circumstances. The following rule always applies: the finer the coffee is ground, the shorter the extraction time will be. The humidity also plays an important role in setting the grinding degree. The meal must be adjusted if the humidity changes. The air humidity can change due to the steam development in cappuccinos, for example.

Fortunately, the grinding degree is easy to adjust. With the adjusting ring on the top of the machine you can easily adjust the grinding degree. A small tap can make the difference between a good and a bad cup of coffee.

Serving the coffee

You might not expect it soon, but the way the coffee is served also influences the taste experience of the coffee. The following points are important when serving coffee:

Hygiene is always paramount

The coffee is served in a clean cup. In addition, it is important that the top edge is not touched by the barista or the server.

The choice of head is important. 60 to 90 ML for an espresso and 150 to 235 ML for filter coffee.

Always pre-heat the head. Coffee drinkers like to drink from a warm cup.

Serve the coffee with a glass of water and a small spoon.

Finally, it is important that you keep the espresso machine and all other attributes you have used clean. This may seem obvious, but it can quickly come to the fore during rush hour (if you work in a coffee bar / restaurant). It is also important that you serve the coffee with a smile. A cup of coffee should be made with love and also served with love. A smile does more with the taste experience than you would have ever thought.

5 GOLDEN RULES FOR A PERFECT COFFEE AT HOME

Espresso coffee made in the BAR is the quintessential coffee, the way that exalts the taste and aromas to the maximum. The preparation of Espresso coffee is a true art. To get an excellent result also at home it is advisable to follow these rules:

1) Water quality: Use natural mineral water instead of tap water. Concentration of limescale can prevent perfect machine operation and influence coffee quality. Every two months it is advisable to use an anti-limescale for domestic espresso machines.

2) The right dose: For each cup use 7 grams of coffee for Segafredo Zanetti espresso machine . For your guidance, be aware that the size that comes with the machine equals approximately 7 grams.

3) A professional hand : once the filter holder is filled, lightly tap the table or the palm of the hand to evenly distribute the coffee powder. Tighten the coffee firmly using the press that comes with the machine: a flat surface is critical to getting a good Espresso coffee.

4) The right time : the coffee should leave the canal forming a continuous and homogeneous thread. Pay attention to the extraction time: if the coffee comes out very fast, try to press it harder; On the contrary, if the output is too slow, review the pressure in the opposite direction.

5) Careful maintenance : When making a coffee, remove the residue from the previous filter to avoid unwanted flavors. Once in a while, let the water run into the empty filter, as if you were making coffee. Before making another, wait 2/3 minutes, making sure there is no water residue inside the filter holder. Proceed in the same way every time you wash the filter holder with tap water.

Little trick: it can happen that the coffee in the cup is not hot enough. Try to let the water flow through the filter holder as shown above. Then, without removing the filter holder from the machine, operate the steam until the light comes on. It is a simple and fast way to increase the water temperature.

6 tips to prepare a quality coffee

Several criteria come into play in the preparation of a quality coffee. They are not mandatory but if you want to increase the quality of your cup try to be attentive to these 6 criteria.

1. Quality coffee

It may seem obvious but the quality of coffee is paramount. Always choose quality beans and properly roasted .

2. Freshly roasted coffee

Once roasted the coffee is degraded very quickly. It is therefore necessary to always buy your coffee in small quantities as close to roasting.

3. Grind just before preparation

Ground coffee is degraded even faster (in just a few hours). It is therefore best to buy your coffee beans and grind it just before you prepare your coffee.

4. Good grind for the right method

The thickness of the grind (medium, coarse, fine …) depends on the method of preparation. If the coffee stays in contact with the water for a long time (piston coffee machine), use a coarse grind, this will reduce the surface of contact between the coffee and the water and thus avoid obtaining bitter coffee. For the methods of pour-over or espresso, the water “crosses” the coffee, the time of contact between the 2 is weaker. You must therefore use a finer grind.

5. Water at +/- 90/95 ° C

Avoid using boiling water. Your coffee would be bitter. Use water at 90/95 ° C just before the boiling point.

6. Filtered water

A cup of coffee is 99% water. Its quality is therefore paramount. The ideal is to use filtered water (with a carafe Brita for example).

Tips For Preparing A Perfect Coffee

After all the productive process, the coffee goes through the preparation stage for consumption.

The correct preparation is fundamental because it is at this stage that every effort to produce a quality coffee culminates. The preparation, which consists of extracting the flavor and aroma of roasted and ground coffee through hot water, has cultural variations that determine different preparation processes, but must follow some basic rules for obtaining a good coffee.

Types of preparation

The addition of hot water to roasted and ground coffee, then producing the coffee beverage, is a process called infusion, and may occur by filtration, percolation, pressing or pressure, each of which produces different types of beverages

Filtration:

The powder is packed in a filter, paper or cloth, with the addition of hot non-boiling water on top. 

This method is widely used in the Brazilian culture of preparation, through homemade strainers and electric coffee makers, giving rise to the traditional coffee.

Percolation: 

Method where the coffee powder is placed in the center of a moka equipment, which is positioned on a stove causes the water to boil and press liquid coffee into a container. 

It is the most widely used form of coffee consumption in Europe.

Pressing: 

in a glass container the coffee powder is mixed with hot, non-boiling water and then a filter is inserted which is pressed by a plunger which separates the powder from the coffee already ready for consumption. 

The method, which has become fashionable among Americans, is known as the French Press.

Pressure: 

known as espresso coffee, in this preparation the coffee is milled at the time and conditioned in a filter that undergoes a water pressure at 90oC and 9Kg of pressure for 30 seconds on average, generating a creamy and aromatic drink. Created by the French, espresso coffee is considered the most appropriate method to appreciate all the nuances of this drink.

Fundamental rules of good preparation

The better the coffee, the greater the extraction and the better the taste of the drink. See the date of manufacture of the coffee. Freshly roasted coffee has more flavor. Ground coffee deteriorates easily due to air, humidity, heat, weather and contact with foreign odors. Therefore, it must always be kept away from these risks. Store unused coffee in a well-sealed container in the refrigerator.

The water used must be pure and clean. Always use filtered or mineral water in the coffee preparation.

Prepare only the amount of drink that will be consumed immediately or at most for the next hour.

The contact time between water and coffee should be: 

For fine grinding – up to 4 minutes 

For medium grinding – 4 to 6 minutes 

For coarse grinding – 6 to 9 minutes

This time will vary depending on equipment and personal preference.

Use the correct measurement. Use 80 to 100 grams of powder (about 5 to 6 tablespoons) for 1 liter of water. If the beverage is tasteless, increase the amount of coffee. If it becomes bitter, rough or unpleasant, decrease the contact time of the water with the coffee, decreasing the amount of powder.

The water used should only be heated – it can not boil because the loss of oxygen changes the acidity of the coffee. The ideal preparation temperature is around 90oC. 

For the coffee powder you should only use hot water, never drink. The recirculation makes the drink very bitter, rough and unpleasant.

Used coffee (exhausted coffee, dregs) is the worst enemy of taste, aroma, coffee maker and your health. Throw it away. Never reuse it, even by mixing it with fresh coffee. To ensure optimal quality, the coffee already in use and the prepared beverage should always be separated.

Enjoy a cool drink, freshly brewed coffee, or the latest possible. The characteristics of the coffee drink is that it is slowly decaying, so a longer brewed coffee does not have the same pleasant taste as a fresh coffee.

Drink the coffee in porcelain cups. The taste is highlighted and the temperature constant.

When using thermos bottles, they should be very clean and for coffee use only. Never prepare or store the already sweetened beverage as a bad tasting caramel crust will form on the container walls.

Cloth Strainer Preparation

Use medium or fine ground coffees.

Use a standard measure for dust quality. Use the correct measurement. Use 80 to 100 grams of powder (about 5 to 6 tablespoons) for 1 liter of water. The right measure should be tried until you find the one that best suits your palate.

The water used must be pure and clean. Always use filtered or mineral water in the coffee preparation.

Place the coffee powder in hot water before boiling (about 90 ° C). Stir with a wooden spoon until you make a cream on the surface of the container. A wooden spoon should be used exclusively for coffee. Do not use the same spoon in seasoning, sautéed or other foods.

You can also place the coffee powder in the colander, moistening all the powder and pouring the water into the yarn. 

If you want a very hot coffee, scrape the container, teapot or thermos, before making the coffee.

When new, the strains of cloth should be boiled in coffee water to remove the gum or other residues and to give them the aroma of coffee.

After use, the cloth percolators should be washed only with water and never with detergents, bleach or even with leftover coffee.

Paper Strainer Preparation

Use medium or fine ground coffees.

Use a standard measure for the amount of dust. 80g to 100g of powder is recommended for one liter of drink (5 to 6 tablespoons). The right measure should be tried until you find the one that best suits your taste.

The paper filter should be the same size and shape as the filter holder.

Put the powder on the filter, spreading it evenly. Do not crush or squeeze coffee grounds. 

The water used must be pure and clean. Always use filtered or mineral water in the coffee preparation.

Just before boiling (90 ° C), pour the water over the powder, moistening it all. Start by wetting the coffee grounds from the edges to the center of the strainer / filter. Then pour the water slowly (into a wire) right into the center of the filter without mixing with the spoon.

The slower the water, the darker the coffee. However, do not exceed 4 to 6 minutes, so that excessive extraction does not make the coffee bitter.

For a hot coffee, scald the teapot or thermos just before making the coffee. 

Throw away the old filter and coffee. Do not pass the drink again through the used coffee because it will become bitter and unpleasant.

The preparation in electric coffee makers uses the same type of coffee and the same measurements. To make large amounts (more than 12 small cups), the long brewing time can result in bitter taste. If this occurs, make fewer cups at a time.

Espresso Coffee Preparation

Espresso is the exclusive coffee, prepared under pressure, in individual doses to be savored at the exact moment of extraction. It is a coffee resulting from the combination of the most intense aromas and flavors.

To prepare it, it is best to use fresh, high quality grains with intense aroma and flavor, properly milled and compressed properly where the water passes under pressure.

The machines must allow operation with a pressure of 9 atmospheres (atm) and a temperature of 90º C, in a time that varies from 25 to 30 seconds. These are ideal conditions for obtaining an excellent espresso coffee.

Espresso coffee is concentrated – 7 grams of powder for up to 50ml of water – of intense aroma and flavor with a good body and persistence in the palate, covered by a dense hazelnut cream (light brown) on any surface of the cup, whose thickness must be between 3mm and 4mm.

The Coffee Cream

Espresso The thick, rich layer of cream serves to maintain the temperature and preserve the aroma of espresso before it is consumed. Under these conditions, the espresso retains a portion of sugar for a few seconds.

The cream (not the rapidly crumbling foam) stays in the cup for a long time. It marks and adheres to the wall of the cup.

The thick and long lasting cream is the most important sign that the espresso has been well taken. The preparer must always be attentive. If the cream has not formed it is because the grinding is thick, the extraction time was short and the coffee was not well taken (it will be very weak).

The well-drawn espresso has a thick, homogeneous cream and retains a portion of sugar (sugar test) for a few seconds.

Preparation Tips

Espresso coffee should preferably be prepared with freshly roasted beans. Grind the coffee just before preparation.

The espresso roast is lighter (medium to light). Thus the aromatic oils are preserved. Heavily roasted beans become oily, losing aroma and flavor and making the espresso more bitter.

The first step to perfect espresso is to find the ideal powder grind. The recommended grinding is the average. If it is too thick, the water passes through the filter faster and the drink becomes weak without the formation of cream. If it is too thin, the water will take longer to leave, leaving the drink bitter and white spots on the cream. In addition the powder must be compressed properly.

Numbers for the correct preparation of an espresso coffee:

50 ml of water (normal espresso); 30 ml of water (short) 

7 grams of coffee 

90oC of temperature for water 

9 bar of pressure for espresso machine 

30 seconds of time for infusion of beverage

The cream should be consistent – when consuming the cream sticks to the wall of the cup. Its color should be dark beige.

The cream serves to maintain the temperature of the drink and preserve its aroma. Even if the person does not add sugar or sweetener, the coffee must be stirred so that its aromas can be felt.