The best coffee needs the best coffee beans!!
Purchasing coffees as whole beans and grinding them just before brewing is by far the best alternative for espresso lovers who are serious about coffee quality. Buying whole-bean coffees and having them ground at the store is perhaps the second-best alternative.
Whole-bean coffees offer almost infinitely more aroma and taste choices for espresso brewing, and produce (in most cases) a richer, fresher and more fragrant beverage.
Here you can find my coffee and coffee tastings. Cafés I like to test in Zurich, because I live here the last 15 years and Zurich is a delicious coffee city.
I introduce you to roasters and their high-quality handwork art. I also focus on how the noticed coffees taste and how they are best prepared. On this page you will find my tips for buying gourmet coffee online.
If it was so easy to buy and prepare coffee, everyone would do it. As a matter of fact – everybody does it. But there are many coffee beans cases online, where the coffee beans are selling are not in every situation these you really need for a decent coffee preparation.
Sure, coffee is a matter of taste!!!
But there are some objective criteria with which coffee can be evaluated and tested. Of course, I’m only a human being and sometimes I put my own preferences and experiences into the tests reports.
There are many methods for making coffee, which I have already presented to you. For tastings, I usually use my French Press from Bodum or the hand filter from Hario. For the great Espresso test, I use my La Pavoni Professional – so I have a lot manual work to do too.
I also test some coffee machines the same time, for example from Delonghi or Krups.
In the case of coffee beans tests, I have my own “standards”, on which I then deviate when necessary. For example the degree of grinding, the temperature or the time of drawing.
I will inform you in each coffee test about which preparation method and which parameters I have used. When I had enough time and creative mood, I also tested food together with the coffee and can tell you if a certain chocolate, a cheese or a fruit fits well to the tested coffee.
Such “Perfect Pairings” are seldom online and you just have to discover them. However, there are also catastrophic combinations too.
Which coffees do I have to test?
I like to test coffee and espresso from small “Coffee Roasting Shops”, who love their work and customers. But I also take well-known brands in my “test laboratory”. However, supermarkets have only well-known “traditional” Coffees as Illy, Lavazza and others. I only purchase whole beans and I grand them by myself to have always fresh coffee at home.
Here in Coffeenation.co site I’m not handling with the average taste and the coffee from the discounters, which can satisfy you somehow only because of the small caffeine kick. I test the best coffees in the world, and I encourage you to spend more money on good coffee.
The right coffee cups are very important too because sometimes using the wrong cup, even the most expensive coffees looks cheaper than expected. In coffeenation.co, I have also a category with coffee recipes, where you will learn everything about the preparation of coffee specialties, such as Cappuccino, Late Macchiato, milk coffee and the many other coffee delicacies and drinks.
If you want to start with the tasting of coffee, I recommend performing comparative tests too. Try to compare a new coffee directly with a well-known one (you already know) and trying to train your taste skills to the differences.
First of all, I collect general information about the coffee to be tested:
Then I smell one coffee and then the other coffee and try to recognize differences and write them down to remember.
Then I taste a little bit coffee and connect it with a lot of oxygen, as I do with the wine tests too. Use between the 2 different coffees drinking water to neutralize the coffee taste.
Lastly, I drink a portion of coffee and let it pass from my tongue slowly to determine the viscosity.
Now I am able to test and evaluate coffee according to the following criteria:
In the end, of course, the question is whether I can recommend the coffee from the test or not. Because I am aware that my readers are gourmet lovers.
My test criteria at a glance
You can really find all conceivable aromas. There is nutty and earthy coffee, which smell of wet moss and has a rich, spicy, nutty, espresso bliss. There are coffees that smell like a bouquet of flowers and others like a petrol station. You can tell just by looking at them and smelling these coffees if that company or coffee roasting shop really takes care with roasting their beans.
There are very sour coffees which don’t taste good. This is specially noticeable when they get colder and the chlorogenic acid comes out. But there is also the good coffee acidity and this tingling on the outer sides of the tongue, like carbonic acid and can be wonderfully fresh and delicious. These coffees often fit very well with citrus fruits.
Body of the coffee and Taste:
Not every coffee feels the same on the tongue, some are watery and others full flavored. Some have a viscosity that reminds you water, while others are thick like milk or even cream. The taste quality Umami is not known to everyone and describes the “fleshiness” of a food or a drink. A good beef fillet is especially umami and a rich flavor coffee is too. A coffee can also have a natural sweetness. You can specifically taste the tongue tip. Some coffees have a natural and after roasting a honey-like aroma.
Surely coffee tests have many similarities with the wine. But how long the taste of coffee remains on the tongue and how does its perception change? Is it a pleasant experience or not? My theory is that in many restaurants serve a small glass of water with the espresso because the owners know how terrible it tastes.
The second part of the article coming soon…