The Best Coffees in the World

Each country has its best locally produced coffee, but it is true that there are many world-class coffee shops.

The best coffees can be classified according to several criteria such as taste, ensuring that they have an excellent balance between acidity and bitterness; the smell, uncluttered from a freshly ground coffee, and the perfect roasting of its beans to ensure the best aromas during the tasting.

The criteria are as follows:

  • Fragrance
  • Aroma
  • Acidity
  • Body
  • Flavor
  • Sweetness
  • Cleanliness
  • Balance
  • Aftertaste

You can see the few criteria that specialists use to determine whether coffee is exceptional or if it remains unsealed. Here is a selection of the 5 best coffees in the world that have managed to stand out from the rest.

1. Kopi Luwak (Indonésie)

It is in Indonesia that this coffee is produced, where we find coffee trees producing the famous coffee seeds that interest us. These small red fruits (cherries) attract a small animal: the civette or the luwak in Indonesian. It is these small animals that will be responsible for the production of coffee beans! That’s why we give the name Kopi Luwak to the café (coffee is called “kopi” in Indonesian)!

Luwak loves the fruits of the coffee tree and selects the best coffee cherries! He feasts on the flesh of the fruit but also swallows the seed that he will not be able to fully digest. The coffee seeds are fermented in the animal’s stomach. It is thanks to this that the end result will give a much less acidic coffee!

The droppings of the luwaks are then collected by the coffee growers to be cleaned and left in the sun for several hours. Do not worry! It is only the cleaned and dried seeds that go into roasting.

Despite its rather surprising preparatory mode, if not little stewing, the result is incredible! You get a coffee with a very balanced aromatic profile, very sweet. Neither too acidic nor too bitter, which propels it to the rank of the best coffee in the world!

One of the production problems is that Indonesians quickly realized that luwaks and coffee seeds could be their golden egg hens. As a result, the luwaks began to be caged to facilitate production. Which is obviously very limited from an ethical point of view…

2. Blue Mountain (Jamaica)

Blue Mountain coffee is, as the name suggests, grown in the Blue Mountains of Jamaica. These mountains, in addition to offering a beautiful landscape for tourists, have all the factors necessary for the proper picking of coffee beans.

The crops are high, at an altitude of nearly 2,250 meters, a cool climate with heavy precipitation and a volcanic soil rich in minerals. All the conditions are in place to get an exceptional coffee!

Blue Mountain is renowned for having a perfectly balanced taste between acidity and bitterness, while giving off floral smells.

3. Kona Coffee (Hawaii)

Kona Coffee is grown on the island of Kona which is located in Hawaii. The volcanic soil and climate of the island allow coffee trees to grow in conditions conducive to the preservation of aromas and the flavor of the beans.

Indeed the climate of the Hawaiian island is very hectic, you can find a beautiful sun in the morning, heavy rains the rest of the day and end with a mild night. These climatic changes coupled with the volcanic soil offered by this small paradise island allow to recover and produce a coffee rich to taste while having a low acidity.

4. Black Ivory (Thailand)

Black Ivory coffee is probably the most expensive coffee in the world: between 1000 and 1800 euros per kilo!

How can a coffee be so expensive? This is mainly due to its rarity, less than 200kg are produced each year, but also because of its rather unexpected production method…

Coffee seeds are first consumed by elephants (hence the packaging) of northern Thailand which, thanks to the digestion of enzymes and the acidity of the stomach, will expel the beans without assimilating them. This digestion can last up to 3 days!

You’ve got it right! The seeds are recovered from the elephants’ feces! Once the beans are recovered, they are washed and dried in the sun, then carefully selected, to ensure that the beans are as evenly uniform as possible before roasting.

It is therefore the digestive enzymes mixed with other foods in the elephant during its digestion that will give this particular flavor to this Thai coffee!

5. The Pointu Bourbon (Reunion)

The Bourbon Pointu is native to reunion Island, which was once called Bourbon Island. It is the leaves of coffee trees used, sharp, that gave its name to this coffee.

This coffee with a unique taste is distinguished by a good acidity, a low bitterness but above all a low caffeine level. Bourbon Pointu also distinguishes itself from other coffees by a floral aroma and a fruity taste. The product is treated naturally, without chemicals.

Today the Bourbon Pointu has gained an international reputation and is highly regarded, especially in Japan.…

5 Most Popular Coffee Beans To Buy Today

Coffee beans are the raw material of any coffee preparation. It is the essential element of any cut, cappuccino, or espresso. These special and well-known seeds are obtained from a bush called a coffee tree. In this article, we tell you about the most popular coffee beans you can buy today along with this kicking horse coffee review so that you can decide which coffee suits you the best:

Hawaiian Kona Coffee Beans

As the name implies, these coffee beans come from the Hawaiian archipelago, and more precisely, from the island of Kona. It is the largest in the archipelago. This island is world-famous for the quality of the coffee it produces. The coffee beans of the island of Kona are the best in America, according to the famous Forbes magazine. The microclimate of the island of Kona and its archipelago offers a perfect mix between sun and rain. Furthermore, the soil of this volcanic island is very fertile, allowing perfect growing conditions for coffee beans. The Kona coffee bean has a unique origin!

Kenyan Coffee Beans

Africa is a fertile land, offering rare quality green coffee. But it is in Kenya where you can find one of the best coffee beans in the world. This is AA coffee. Coffee growers are working hard to clean, process, and sort the coffee beans. And these efforts pay! Kenyan producers produce very clean, high-quality coffee. These beans are also known for their very subtle aromas. It is true that this Kenyan coffee will convince you. The coffee beans AA are the largest coffee beans in the country, but also the fruitiest. It also has a syrupy body and some acidity in the mouth. Its aroma is fresh and floral.

Jamaica Blue Mountain Coffee Beans

Every year Jamaica produces a small number of coffee beans, and some of them come from the Blue Mountain. Coffee beans are grown at very high altitudes, and production is limited. It is estimated that 80% of the production of this excellent coffee bean is destined for consumption in Japan. The growing conditions are very harsh and are allowed by cold temperatures. Coffee beans benefit from very rich volcanic soil and especially suitable for cultivation. The coffee beans Blue Mountain are grains of Arabica. Its aromas are very sweet, and its tasting notes are floral. Ideally, Blue Mountain coffee is consumed ground and for drips coffee makers.

Yirgacheffe Coffee Beans From Ethiopia

We return once more to Africa, but this time to Ethiopia. The coffee Yirgacheffe is considered sacred by enthusiasts and lovers of good coffee. In fact, we consider this African country as the cradle of coffee. Yirgacheffe is a true national emblem.

Geisha Coffee Beans From Central America

If you want to try the best coffee beans in the world, America is a continent that you should be interested in. In fact, Geisha coffee beans are among the richest and most unique in the world. In theory, they can be grown everywhere. But it is in Costa Rica and Panama where they develop best. Originally from Ethiopia, the grain of this variety of coffee arrived in Panama in the last century. Geisha coffee has a natural body reminiscent of tea. But it also includes bright, clear, and sparkling flavors. Therefore, we find fruity notes: peach, mango, jasmine, citrus. Vanilla and bergamot notes can also be found in this unique variety of coffee. If you like light coffees, its floral and lemon tones are clearly for you!…

How to Make a Cappuccino – The Easy Method

Here is the recipe for a maker of cappuccino worthy of a good barista straight from the experts:

Ingredients:

  • 1 espresso coffee (7-12gr of freshly ground coffee)
  • 120 ml of fresh and cold whole milk
  • 1 25cl milk jug to make the foam
  • 1 cup of cappuccino of about 175 ml
  • 1 espresso machine (using purified water)
  • 1 coffee grinder
  • 1 tamper (coffee compressor)

Preparation:

  1. – Prepare the espresso

Choose a good coffee bean of high quality, and that is fresh, the closer the date of the roast the better. Ideally, you shouldn’t use roasted coffee for more than three weeks as the coffee begins to lose its aroma. The freshness of the coffee is of paramount importance. With the coffee pot preheated to around 89-93ºC and always using purified water. Place the coffee in the filter holder, and if you have followed all the other steps it will take 5 to 8 seconds for the first reluctant drops of the coffee cream to appear hazelnut and honey-like in texture, and 25 to 30 seconds to get the perfect espresso.

2.- The milk foam

Press the steam button on your espresso machine. Open the steam wand briefly to get rid of residual moisture on the wand. Pour 120 ml of fresh whole milk into a metal milk jug, and the level reaches just below the spout. You have to use fresh whole milk because it makes the best cream.

How To Make A Perfect Cappuccino

If necessary, place a thermometer in the milk jug. The milk for a cappuccino should be between 65 and 68 º C when the vaporization process ends.

Put the steam nozzle inside the milk jug until it is just below the surface of the milk and then release the steam.

Listen as you make the milk cream. You should hear a constant ch-ch-ch sound if you have the wand in the correct position. If you hear a groan the steam wand is too far into the milk jug, raise the tip of the steam wand a little bit, but if you see large bubbles the tip of the steam wand is too high slightly raise the jug.

Up to 38 º C the foam is created, then you only heat the milk. Turn off the steam nozzle when the cream reaches the desired temperature, which will be 68ºC when stopping the steam at 68ºC the temperature will still rise to 70ºC.

Set the milk jug aside, while making the espresso, you can remove the bubbles by lightly tapping the milk jug against the table and to keep the cream, keep turning the jug slightly.

  1. – Make the Espresso and assemble the cappuccino

Place your cup of cappuccino under the espresso dispenser and start the brewing cycle. The first part of the extraction is a dark liquid followed by a rich golden foam called the cream. We remind you that the extraction should take between 25 to 30 seconds.

Pour the cream milk over the espresso coffee and if you have skills, make Latte art. The cappuccino should be around 1/3 espresso, 1/3 milk steam, 1/3 milk cream.…

Essential Tips To Prepare The Best Coffee Drinks At Home

There are many ways to prepare quality coffee, depending on the customs of each culture, the coffee maker used and personal tastes. It is clear that having a good machine is an important first step, and we can invest the entire budget that we want to allow ourselves, but it is not the only thing to consider. In fact, our country is full of coffee shops full of professional machinery that produce drinks that are more purgative than coffees. Don’t let the same happen at home!

Buy good natural coffee and forget the roast.

There are different varieties of coffee, but the most consumed worldwide are two: Arabic and robust. Arabica contains less caffeine and provides softer coffee with fruity aromas. The robust ones have more body, are somewhat more bitter, concentrate a greater amount of caffeine and are usually perceived as stronger in flavour. You can also find mixtures of both varieties in different proportions.

Bet on coffee beans

Coffee beans are a delicate raw material that begins to lose properties the more processed they are. That is why it is convenient to buy coffee beans to grind at home, either with an automatic coffee machine or with a grinder that we buy separately if it is manual, much better, although a good electric grinder will always be better than buying ground coffee.

Always look for the freshest coffee.

Not only should you grind the beans at the moment, but it is also advisable to buy the freshest coffee possible when less time has elapsed since it has been harvested, dried, transported and roasted, much better. That is why it is better to trust professionals who are real specialists who treat the coffee they sell with the care they deserve.

Adapt the grinding grade

To adjust perfection much more, it is necessary to pay attention to the degree of grinding. With the grinding of coffee beans, what we are looking for is to facilitate the extraction by infusion, so it should be different according to the method of preparation. The great professional baristas know its importance and dominate it perfectly since a variation of the setting in coffee makers can dramatically change the quality of the cups.

Pay attention to water.

The other fundamental ingredient in making coffee is water, and we shouldn’t drink it lightly. It is the basis of the infusion and should be of the best possible quality since bad water can spoil any preparation. And you should never use hot water to speed up the process, and it should be heated gradually so as not to affect the natural infusion process.

Adjust the water-coffee ratio

Here it depends a bit on the particular tastes and coffee culture of the region, but it is not a proportion that should be left to chance. It also depends on the type of coffee maker we are going to use; For example, with the Italian one, it is recommended to fill the valve with water, without submerging it. It is clear that the higher the proportion of water, the more “claret” the coffee will come out, with less body and less aroma.…

What Water Should I Use To Make Coffee At Home?

Although I don’t know your particular case, I’m going to play it with the following statement: when you make coffee at home, you don’t give it the importance it deserves to water. At most, you worry about filtering tap water or choosing to buy bottled mineral water, which is a great conquest. Still, you may not analyze the water with a hardness test, or contact the local water company to make sure that the chemical composition of your home’s running water is optimal.

Water can alter the personality of our coffees. Substances such as calcium, magnesium and bicarbonate can accentuate its acidity, or otherwise neutralize it. Water can increase or decrease the body of coffee and affects both the way of roasting it and, what concerns us most, its infusion at home.

If you take into account that 98% of the filter coffee is water (between 90% and 95% in the case of espresso coffee), when you prepare coffee at home, the flavour will depend greatly on the water you use. Pay attention to the following tips to correctly use the water in each of your preparations.

Difference between hard and soft water

Technically, other factors contribute to the hardness of the water in addition to the minerals that compose it. Still, the following classification table is very illustrative to understand what we mean when we talk about hard water and soft water.

Better water to make coffee

  • No bad flavours or smells.
  • Conductivity of 200 to 800 micro Siemens.
  • Total dissolved solubles or TDS of +/- 150 ppm.
  • pH or ideal acidity equal to 7.
  • Ideal sodium equal to 10 mg / L.
  • Total hardness (volume of salts) between 8º and 15º dGH (German grades).
  • Temporary hardness (carbonate volume) between 4º and 6º KH (German grades).

Knowing the quality of the water, you consume at home is much easier than it seems. You can do it with a water hardness test (you can buy it on Amazon here ), which consists of introducing a test strip in a glass of tap water, see what colour appears in it, and compare it with the colour code of the test to know what kind of water you have at home.

As we have already said, tap water is usually of poor quality, especially if you live in a city. It can taste like chlorine, have a lot of lime (which also spoils your coffee maker) or be too alkaline.…

How To Make Cold Coffee At Home (Cold Brew Coffee)

The summer months, accompanied by high temperatures, do not invite to boil water to prepare a coffee. If you sweat in the kitchen making coffee or ask the waiter accompanied with a glass of ice, read on to discover how to make a delicious cold coffee at home. Known in English with the name cold brew coffee, this coffee has the peculiarity that no heat has been applied in its preparation and that in its infusion process it has only been left in contact with water for the necessary time (normally between 12 and 24 hours) to retain the aromas and flavours of lifelong coffee. Sounds great, right?

Cold coffee vs iced coffee

 If the infusion process is not done completely well, the coffee can leave an acid or bitter aftertaste in our mouth when mixed with ice, which we usually neutralize by adding milk and sugar. In addition, if the ice we use is of poor quality and melts quickly, it can be excessively watery.

If you have to grind a very large amount, you have several options to save time: ask to have it grilled at your favourite coffee shop, at your local barista with the coffee grinder, or do it yourself with an electric one. Whichever method is chosen, try to make the grinding coarse, similar to that of the French press to extract all its aromas.

  • In the case of using a Filtron, pour the 250 grams of ground coffee on filter paper large enough; or add coffee directly to the infusion bucket if you have a Toddy, OXO Cold Brew or similar container.
  • For users of French press or immersion coffee maker simply proceed to prepare coffee regularly. That is, add the amount of coffee suitable for cold brewing respecting the 1: 3 or 1: 4 ratio; and if you choose to use a glass jar or jar, also consider its size to calculate the quantities.
  • Place the filter paper with the coffee inside the Filtron and slowly add 1 litre of water at room temperature. Be sure to plug the hole (bottom) of the container with the rubber stopper and the filter to prevent it from penetrating any type of soil or sediment during the extraction process.
  • For immersion coffee maker or glass canister, calculate the amount of water well and stir the mixture with a spoon until the lumps on the surface disappear.
  • If you want a cold infusion with more vivid flavours, let the mixture rest in the refrigerator to attenuate the oxidation process. If you are looking for a flavour with more chocolate notes, leave the mixture at room temperature. In one way or another, the key is to let the coffee and water mixture sit for at least 12 hours so that the infusion takes place over time.
  • After this time, it is only left to place the infusion bucket on a decanter to extract the concentrated coffee little by little when removing the cap (Filtron, Toddy). This may take up to 45 minutes, depending on the amount of water used in the recipe. The resulting coffee liquid, when concentrated, must be diluted with water or milk in a ratio of 1: 1 or 1: 2, that is, a part of coffee concentrated by one or two parts of water or milk according to the taste of each.
  • If you have chosen to use a jar, you will have to filter the coffee and water mixture already settled by placing a paper filter previously rinsed on a strainer, thus preventing coffee grounds from falling.

It is advisable to keep coffee concentrated in the refrigerator for a maximum of two to three weeks. If you prefer to keep it diluted with water so that it is ready to drink, it will last a week.…

6 Coffee-Based Drinks That Will Refresh You Instantly On A Hot Day

No amateur or coffee lover can be without his favourite drink, even on a hot day. But it is not necessary to prepare a coffee, as usual, you can make a coffee-based drink. It doesn’t matter if you don’t have a mixer or shaker: a simple fork can perfectly cope with the task. Professionals recommend filling no less than a third of the container with ice.

Bright Side gathered six recipes for coffee-based refreshing drinks, which will help you, not only to start the day but also to enjoy a break in a busy day and high temperatures.

A classic frappe

  • Chop the ice with a suitable blender. You can also wrap it in a towel and tap it with a roller.
  • Add the crushed ice in a glass.
  • In another bowl, mix the coffee with the syrup and milk with the help of a fork or using a cocktail shaker.
  • Pour the mixture into the glass with ice.
  • Garnish with the grated chocolate and some coffee beans.

A pleasure of chocolate and mint

  • Over low heat, melt the chocolate in the coffee passed through a strainer.
  • Let the mixture cool slightly and add the syrup.
  • Pass it all through the blender.
  • Chop ice and add it in a glass.
  • Pour the drink into the glass with ice.
  • Add the ice cream.
  • Garnish with grated chocolate.

Coffee with banana for the sweet tooth

  • Prepare the coffee, pass it through a strainer and let it cool slightly. Add the ice cream.
  • Crush the banana, add it to the coffee with ice cream and pass the mixture through the blender.
  • Put crushed ice in a glass and add the drink.
  • Sprinkle with cinnamon and grated chocolate.

Orange bomb

  • Grate the peel of oranges and squeeze the juice.
  • Pour the zest in a pot, add a glass of water and icing sugar. Over low heat, boil the mixture for about 5 minutes. Pass the syrup obtained through a strainer and let it cool.
  • Mix the cold coffee with the orange juice and syrup. Stir with a fork.
  • Pour the drink into a glass with ice, add the whipped cream and garnish with crushed cookies and chopped nuts.

Coffee smoothie with berries

  • Prepare the coffee and let it cool.
  • Chop ice and pour it into a glass.
  • Yogurt, banana, berries, coffee, cocoa and cinnamon pass through the blender.
  • Pour the drink into the glass with ice.
  • Garnish with whipped cream, syrup and sliced ​​almonds.

Frappé coffee with strawberries

  • Prepare the coffee and let it cool.
  • Pour crushed ice into a glass.
  • Cut the strawberries into four parts each and put them on top of the ice.
  • Add syrups and coffee.
  • Garnish with a layer of whipped cream.
  • Add a scoop of ice cream.
  • Sprinkle with cocoa powder and add some coffee beans.

Why Does My Coffee Taste Bitter?

Although studies circulate that the bitter taste of coffee is related to the level of stress, the reason is really much simpler: you don’t prepare it well. As nobody said that making coffee at home with a manual preparation method was going to be easy, we have tried to gut the most important factors that influence the more or less acidic, or more or less bitter taste of our coffees.

Sub-extraction vs over-extraction of coffee

When we talk about extraction, we mean the process by which water soaks the ground coffee particles by dissolving all its components to a greater or lesser extent. If we do it well, and we reach the optimum extraction point, our coffee will have a sweet and pleasant taste with a balanced acidity note.

If, on the other hand, the taste does not seem appropriate, one of the following phenomena has occurred: under-extraction or over-extraction of coffee.

As the specialist explains, under-extraction occurs when the water has failed to extract enough flavour from our coffee. Normally this happens because the extraction has been of short duration or the grinding too coarse, causing the water to take longer to emulsify the ground coffee.

When this occurs, the coffee leaves in our mouth an unpleasant acid aftertaste with salty notes — nothing to do with the pleasant acidity point we want to get in our coffee preparations.

Over-extraction, on the contrary, usually occurs because the grinding is very fine or the total extraction time is longer than it should. The coffee has in these cases a bitter aftertaste (as if burned) because the water has been infused too long taking unwanted flavours of the soluble elements that make up the coffee.

Coffee grinding

One of the most determining factors for your coffee to come out round is the grinding. If you buy the coffee already ground, warn your local barista about the type of coffee maker you use to adjust the grinding properly.

If instead, you have a grinder at home, you should regulate it until you find the ideal ground coffee. Keep in mind that the size of the ground coffee particles will influence your contact with water. The smaller these are, the contact with the water will be greater and, as a consequence, the faster the extraction because the coffee dissolves earlier.

As a general rule, the longer the water needs to remain to infuse the ground coffee (methods of preparation by immersion and dripping), the thicker the grinding should be to avoid over-extraction of the coffee.

The proportion of coffee and water

Surely when you make a cake at home, you put the amount of flour, milk or sugar that you put in the recipe. More of the same happens with coffee: you have to take out the calculator and measure the exact amounts so that the coffee does not spoil us.

The best thing you can do is keep the proportion of water and coffee always constant. To accomplish this mission, invest in a digital kitchen scale. They are available at affordable prices, are easy to use and will let you know precisely how much coffee and water you use at any time.…

What Should I Know To Grind Coffee At Home?

Although it may not seem like it, coffee is a fruit that spoils over time. As with peeling and cutting an apple that becomes brown after a few minutes, the small particles of ground coffee come into contact with oxygen and quickly lose their aromas and flavour.

On the contrary, coffee beans better maintain their properties and freshness because they delay their oxidation considerably.

Therefore, try to buy the amount of coffee you are going to consume after a month from its roasting date. For example, a 250-gram coffee bag usually lasts up to 2 weeks. When I go to buy coffee to grind at home, I choose one toasted in the last two weeks.

The carbon dioxide (CO2) also plays a role in the oxidation process of coffee because it slows down. The CO2 accumulates inside the coffee bean during its roasting and is released little by little at the end of this. Once the coffee has been ground, the CO2 disappears in a few minutes, accelerating its oxidation.

Coffee also contains beneficial antioxidants for health such as caffeic acid and melanoidin. Both originate at high temperatures during coffee roasting and, as with CO2, these compounds become rancid when they come into contact with oxygen, especially if the coffee has been ground.

That said; try to keep the coffee beans for as long as possible. No matter what you paid for your coffee: if it has been previously ground, you will not take full advantage of it. It is enough with a decent coffee and a low-end manual grinder to leave with an advantage over any pre-ground coffee.

Conical vs flat wheels

Depending on the mechanism you use to grind coffee beans, the grinders can be conical or flat. In general, flat wheels have a more affordable price than conical ones. Both options are suitable for uniform grinding.

Finally, depending on the material used in the manufacture of the wheels, the grinder wheels can be made of stainless steel or ceramic. Both materials ensure that the grinder is not overheated during use.

How to adjust the coffee grinder

As we have already mentioned, each coffee maker requires a different grind. Try using a fine grind in a French press, and you’ll see what I’m talking about. To achieve this, the grinders have two methods that allow us to choose the thickness of the grind: the method with scales and the manual.

Grinders with scales have a predefined grinder selector to choose the one that best suits our coffee maker. There are grinders with 5, 12, 20 or more than 50 levels of grinding that normally range from a thinner thickness to a thicker one.

Manual grinders allow you to choose the degree of grinding by precisely adjusting the distance between the grinding wheels that grind the coffee. By not having grinding options, you will have greater freedom to choose the thickness of the grind and experiment with your coffees. However, you will need a higher mastery of the grinder and the preparation method you use.

Tricks to grind coffee at home

  • Never buy roasted coffee: use 100% Arabic fresh coffee to taste all its aromas and flavour.
  • Grind the coffee just before preparing it to prevent oxidation.
  • If the coffee has gone under-extracted and has a sour aftertaste, try grinding the beans finer. By grinding them too thick, the coffee infusion has not extracted all the coffee flavour, that is, the ground coffee has not been sufficiently moistened.

If, on the contrary, the coffee has a bitter aftertaste (over-extraction), you will have to grind thicker. In this case, the coffee particles have been soaked longer than they should.