|The secret to brewing the best coffee starts with fresh-roasted beans. But water and brewing method come into play as well.
Two generations ago people purchased “coffee” at the grocery store; one generation ago brands proliferated at the supermarket as people debated preferences for Chock Full O Nuts, Eight O’Clock Coffee, Maxwell House and other brands.
In 1959, the National Federation of Coffee Growers of Colombia upped the ante, convincing millions of Americans that coffee from Colombia was the best. It created the character of coffee grower Juan Valdez, a fictional coffee grower. Television and print ads explained how Juan worked hard all year to grow coffee good enough to be selected by the export agent “El Exigente” (The Demanding One). [Factoid: Carlos Montalbán, brother of actor Ricardo Montalbán, portrayed El Exigente.]
Today, we’re asked to go beyond country choices (Costa Rica, for example), to the regional choices (the Terrazu area of Costa Rica), and even the particular estate where it is grown (such as La Minita).
It’s a long road to produce a good cup of
|But while country, region and estate do provide coffees with specific flavors, they are relatively meaningless in terms of the quality of the final brewed coffee. How the beans are handled after they’re harvested makes the difference. You can prepare a bad cup of coffee with beans from a top estate.
The water-to-coffee ratio, appropriate grind, proper brewing equipment, method of brewing and filtration are all important.
So what do you need to know?
Finally, check out these eight steps for brewing professional-tasting coffee.
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