Learn how to choose the best coffee

That coffee when you wake up, or after a meal, is a universal habit. But with the increase in interest in gastronomy , it is not surprising that coffee has moved from being an adjunct at the table to becoming the protagonist of sophisticated taste experiences. As with wine, and more recently with beer , knowing how to choose the best coffee has become almost an art.

But what does a coffee need to have, or how should it be produced, roasted, processed, to become the best coffee or at least a high quality coffee ? The answer is environmental photographer and speaker Marina Klink, who was so passionate about coffee that she became an expert on the drink and created the website.

As Marina teaches, that good coffee that ends up in our cup is the result of a whole process . ” Press Room Coffee Shop starts with a qualified agronomist, who prepares the soil to receive the seedling. Care continues with planting, plant growth, monitoring the weather, harvesting at the right time and careful selection of grains”, he explains. the expert.

And that’s just the beginning. Afterwards, you will need to deliver the harvest to a quality roaster. Proper storage, product distribution and the qualification of the master barista also count (a specialist in coffee as a sommelier is for wines). “This Professional is the one who will extract the coffee in the proper grinding and bring the perfectly prepared coffee to our hands”, adds Marina.

The best coffee is always unsweetened

Of course, in a refined establishment, where there is a barista, it is easier to enjoy, if not the best coffee, at least a high quality drink. It turns out that in everyday life it is not always possible to have tastings accompanied by an expert , so you will have to dare alone.

“I didn’t know anything about coffee either, until I started drinking it often and carefully. For those who are just starting to know coffees, my first tip is to eliminate the additional sugar, because good coffee is already sweetened from the foot.

So very bitter coffees are far from being good coffee. Marina advises training the palate to recognize flavors and nuances. “When the coffee is good, even without sugar, it’s because we are already starting to know the good coffees on the market. From there, it’s just a matter of realizing the taste preference and the preference for the preparation method”, she says. In other words, it is necessary to start with the simple and even try different brands and always reading and learning about the way coffee is produced.

But the good news is that there is no rule to get to the best cafes. “I’ve tasted coffees extracted in more than 19 brewing methods, and all are good. Each coffee stands out more in one method or another, so it’s also a matter of personal taste “, adds Marina.

The best coffee or the most popular?

With the arrival of coffee in capsules and the emergence of sophisticated coffee machines for domestic use, people came to believe that the “pretinho” prepared in simple methods was not of such good quality.

“I think Nespresso, for example, was a great driver for the world to understand that there is a lot of difference between coffees and that there are very good coffees that can be prepared in a simple and practical way, without the risk of losing quality due to a preparation inappropriate”, opines the photographer.

For the experts, no doubt more and more people come to understand that traditional methods of preparing coffees such as strained, filtered and French press are very good.

“Depending on the coffee, the sensorial notes come with much more intensity in the strained coffees, but this depends on the taste’s preference, which is individual of the consumer”, recalls Marina. In short, to know the quality and recognize a good coffee, it is necessary to taste many.