Coffeeloversan

Hello there, The weather isn't inviting to go for a walk o something like that, so we've to stay at home... But it's time of experiments :). Coffee is not all the world, we can start to find new tastes, for example in tea. Well, sincerely, I am not a fan of tea, but when is so cold, this idea of dried fruits in hot water in my mind is warming up all my body. I don't want to review a tea, because I don't drink it so much, but I want to encourage you to search the new ways of drinking, not only methods, but all kind of propositions. I mean, for example, now is pumpkin's season, so I've decided to bake a pumpkin cake. Well, it wasn't so delicious, but hey it was only an experiment, it good to say that as addition to coffee it was quite eatable. Another thing is butter beer or hot chocolate with whipped cream and cherry in the top. Why not? This year is passing slowly, so we have to do something new to accomplish it good. I'm not saying about something

Hello there, Today, I want to give you a short review of coffee which I recently bought. Well, exactly I've bought two different coffees, first one is a blend of robusta (Indie Cherry AAA) with another blend of arabicas (Colombia Finca Rafael, Brazil Alfenas Dulce, Guatemala Finca Carolina, dark roasted one. Its destination is be brewed by express machine :). Ratio is 40 to 60 (robusta to arabica), according to robusta it has a sweeter taste. I've done it in my machine with factors: Dose 17 g, Ratio 2:1, Temperature of  out-coming water: 91°C, Time: 26 s. I'd drunk it before and I wanted to do an experiment with a new one recipe, so that looks on a diagram: That is only my opinion, I'm not a professional coffee tester. Well, that what impressed me was a crema, because was very rich and so fluffy :). The taste that I feel is caramel and chocolate. It's a very good morning coffee if we need a very quick wake up. The other one that I chose, but in this case to a

Hello there,  Like I promised, today I'll write about pour-over methods of coffee brewing. Well, how we know from last post: the most important thing to get the best taste of coffee is unite all the factors: temperature, pressure, dose, size of grounded beans etc.  At first, in this type of methods it's very important to get a good coffee grinder (cheaper option, but not always worse: hand one; more expensive: electric one). So, if we've a coffee grinder, we've to set it. For example in case of good electric grinder 1/4 of first regulation is reserved for espresso/mokka (10 of 40 grades), it's mean that we can experiment with all the rest. In case of hand coffee grinder is not so simple, because in marketplace are only few models which can ground coffee for espresso and cost of them it's similar to electric one, so it depends of your model which grade is the best. Why grinder is so important? First, pour-over methods need the same size of grounded coffee. Sec

Hello there,  I want to explain you: what is coffee brewing and describe a few of basic methods to do it. So, what exactly is a coffee brewing? Well, it seems to be pouring a water trough the grounded beans of coffee... and that's all. The taste of good coffee depends of factors like dose, temperature, pressure, ratio or brewing time. In the coffee world "the philosopher's   stone" is to find a perfect connection between all the factors. There exist a lot of school with their owns theories, like for example to brew the perfect espresso according to the Italian Espresso National Institute ((l’Istituto Nazionale Espresso Italiano) you need to complete exigence like: Portion of grounded coffee: 7g Pressure: 9 bar (possible higher)* Temperature of water in coffee machine: 88°C  Temperature of infusion: 67°C Extraction time: 25 ~ 28 sec Amount of infusion: 25 ml * It's very hard to buy a new one coffee maker with only 9 bar pressure, nowadays manufacturers a