Causes of Coffee Quality Deterioration

Filter coffee (also known as French press, using Melior)

This type of coffee is commonly known as French coffee, although the coffee maker was invented by an Italian and then sold the patent to a Swiss in 1933. Many people like to drink coffee brewed this way because it is very quick and easy, and at the same time extracts a lot of aroma from the coffee powder. The coffee maker consists of a glass cylinder (cylindrical glass container) and a filter that fits like a piston inside the cylinder. People put the coffee powder into the cylinder, pour in boiling water, stir well, and leave it for 4 to 5 minutes. Then people put the piston-filter in and press gently and slowly to separate the powder from the brewed coffee solution. The coffee is now drinkable and not too hot anymore. The advantage of this method is that you don't have to waste a paper filter every time you make coffee. Note, the coffee powder must be medium ground coffee, otherwise it is easy to drink coffee powder mixed in the coffee. About 1 teaspoon per cup of coffee is enough.

Turkish coffee

This style of coffee making is most popular in Türkiye, Greece, some Eastern European countries and the Middle East. People use a traditional tool called an "ibrik". A pot made of copper and brass, shaped like an upside down and truncated funnel, with a very long handle. First, people boil water to a simmer in the ibrrik, then they take the ibrik out and add finely ground coffee (about 2 teaspoons for 1 cup), sugar and sometimes some other flavorings such as cardamom or cloves. Then people stir the mixture well and put the ibrik back on the stove to boil again. When the mixture boils and the foam is almost overflowing, people take the ibrik off the stove and continue stirring. When the coffee has cooled down a bit, people put it back on the stove to simmer. Take it out and put it in 3 times to finish. The result is a thick, black, foamy coffee that cannot be poured into a cup and drunk immediately, but must be waited for until the coffee grounds have settled to the bottom and the coffee has cooled.

Norwegian Coffee

This type of coffee is popular in Norway and other Scandinavian countries. Similar to Turkish coffee, the coffee grounds are boiled for 10 minutes, except that coarsely ground coffee is used, and the coffee beans are only lightly roasted. About 2 teaspoons are used for 1 cup of coffee. The drinker must also wait for the coffee grounds to settle before drinking.

Freeze-dried coffee

Of course, this is the easiest type of coffee to make. Just pour a teaspoon of instant coffee into a cup of hot water, stir well and add cream or sugar as desired. However, this type of coffee can taste a bit sour, so you have to add sugar to make it drinkable. Many people who are sensitive to caffeine may feel their heart pounding and nervous when drinking instant coffee. In this case, you should use the type that has been

Decaffeinated, meaning the caffeine has been removed. Coffee bought from vending machines is usually this type of coffee. They contain pre-mixed coffee powder, sugar, and creme inside the machine. When you put a coin in, the machine will spray boiling water onto a predetermined amount of powder, which flows out into a paper cup for you to drink. To be honest, this coffee is not very tasty and you should only drink it as a last resort.

Espresso

Is the standard method of making coffee of Italian coffee. Unique and smart. The espresso machine is a true work of art created by Italians. Coffee is brewed at very high pressure. A pump pumps water through a copper coil. The water is heated quickly in the copper tube system to a temperature of nearly 100°C (not below 90°C). The pressure pushes the water through the coffee powder tightly compressed in a filter. The water flows quickly through the coffee powder, through a metal filter straight into the cup in just a few tens of seconds. The result is a cup of hot, full-bodied and condensed coffee full of aroma, but still not bitter but smooth and light like cream. To this day, this method of making coffee is considered the most superior for the following reasons: Grinding the coffee powder for each cup, the coffee retains more aroma, and the drinker can request adjustment to grind the coffee powder coarsely, medium or finely, depending on their preference. The hot water is very hot so the aroma of the coffee is extracted at maximum efficiency and does not evaporate.

Hot water is quickly passed through, the coffee grounds are not burnt so they are not bitter and the amount of caffeine dissolved in the water is not as much as when boiling coffee in water for a longer period of time. Fine filters can be used, thanks to the high pressure of the water, so there is no cloudiness in the coffee as when gravity alone pushes water through the coffee.

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Mocha Coffee - Convenient and delicious solution

Since the 1930s, Italian companies in Pavia, Milan and Turin have developed and perfected steam coffee making tools and created different types of coffee pots. The most successful coffee pot is called "Moka Express", copyrighted by Alfonso Bialetti in 1933 and to this day the Bialletti company still sells, and sells a lot of these pots, and they are still exactly the same pots sold since the years after World War II. Because of its convenience, cheapness and deliciousness, this coffee making method is loved by many people. No matter how poor an Italian's house is, you will find at least one mocha coffee pot. The mocha pot has 3 parts attached to each other. The bottom is a small pot containing water (boiler), in the middle is an aluminum filter that also presses the coffee, and the top is where the finished product is stored, all 3 parts are attached to each other with a rubber gasket to prevent air. People pour enough water for the amount of coffee they want into the "boiler", then put the coffee powder into the filter (fine or coarse ground coffee depending on preference, two teaspoons for a cup of coffee), then screw it on tightly and boil. When the water boils, the steam rises and meets the coffee powder, immediately condensing into boiling water, boiling distilled water, ensuring 100°C (or at least 99°C). The newly condensed water dissolves the coffee and the product is pushed up and condenses in the upper container. In less than 1 minute, the coffee is brewed, hot and ready to drink.

Bialetti mocha makes medium-bodied coffee, black in color, strong in taste, and very fragrant. If you use finely ground coffee, it will be more bitter and stronger than coarsely ground coffee. Needless to say, everyone can see clearly that the personal Bialetti pot, which makes 1 to 2 cups of coffee for about 5 USD, is compact and light, can be put in a suitcase on the way to travel or study, does not need an electrical outlet, adapter, etc., wherever there is an electric stove, stove and water, there we can drink coffee. And according to professional Italian coffee makers, coffee made with a mocha pot is only second in deliciousness compared to espresso made with a large machine that can cost up to 5000 USD. If you have the time, you can be picky and try different grinds of coffee (just read the paper bag coarse/medium/fine ground), different coffee varieties (robusta/arabica) and different roast levels (light, medium or well roasted) and you will find your own taste. After a while, you can tell by just sipping the coffee how it is roasted, ground and brewed.

Swiss Coffee

- 1 egg, two tablespoons of sugar

- 4ml plum wine and 1 cup of strong, hot coffee

Beat eggs + sugar + wine then pour into a cup of hot brewed coffee. Stir well and drink hot.

Egg coffee

- 1 egg, 1 tablespoon cold water

- 1 spoon honey, 1 packet of coffee creamer

- 1 cup of hot, strong coffee

Beat eggs with cold water. Melt coffee cream with honey, add beaten eggs. Pour mixture into cup, pour hot coffee in, stir well, drink hot.

Pharisaer Coffee

- 1 teaspoon sugar

- 1 tablespoon crushed chocolate, butter cream (the kind used for coffee)

- 1 small glass of rum

- 3/4 cup hot, strong coffee

Heat the rum, dissolve the sugar and chocolate in the rum. Add the hot coffee and stir well. Pour into a glass, top with a lot of butter cream and crushed chocolate, drink hot.

Special Mokka Coffee

- 50g soft dark chocolate, 4 tablespoons sugar, 4ml peppermint liquor

- 1 tablespoon butter cream, 2 cups hot coffee

Melt chocolate in a little coffee water + sugar and pour into a coffee pot. Beat peppermint wine + 1/2 tablespoon of buttercream until foamy then divide into 2 cups. Pour coffee into the 2 cups above, sprinkle the remaining buttercream on top and drink hot.

Chocolate coffee

- Sugar, Black coffee, Fresh milk, Chocolate cream

- Ovaltine powder, Shaved ice

Add the following to the glass: 4 teaspoons of sugar, 5 teaspoons of black coffee, 5 teaspoons of fresh milk, 4 tablespoons of chocolate ice cream. Then stir well. Scoop shaved ice to fill the glass. On top of the ice, add half a teaspoon of Ovaltine.

1.5.9. CAUSES OF DECREASED COFFEE QUALITY

Coffee roasters as well as machine manufacturers pay great attention to the professional way of working with coffee in restaurants or hotels. Just a small mistake will make the coffee lose its quality.

Weak or tasteless coffee:

Coffee roasted too weakly Grinded too large

Low pressure cooking

Give me some coffee

The temperature is not hot enough.

Coffee stored cold or hot for too long

Off-round, harsh or strange taste:

Dirty glass

Dishwashing liquid (dishwashing soap) Grinding coffee incorrectly Using too little coffee

Poor quality coffee beans Residue in the brewer

Dirty, stale coffee water Water with chlorine content Dirty hot water tank

Residual detergent in coffee maker

Bitter coffee:

Temperature too high

The blender blade is too blunt. The water has a high lime content.

Overcooked

Sour Coffee: Low Temperature Flat Roast

Non-foaming:

Water temperature too high (foam turns brown) Temperature too low (foam turns white)

Low pressure Dirty cup

Water has too much calcium

1.5.10. BENEFITS OF COFFEE

Sober as a whistle!

Why do people drink coffee? They believe that the caffeine in coffee helps to prolong alertness and prevent fatigue, especially when you have to work mentally or do a boring job. While driving, caffeine helps drivers react faster and see better. However, these effects vary depending on the sensitivity of each subject and are most evident in people who rarely drink coffee.

Non-fattening

Coffee contains very little energy - a cup of coffee provides only 2-5 kcal (without sugar). Moreover, the caffeine contained in coffee increases basal energy expenditure! With the presence of caffeine in the body, energy expenditure for breathing, maintaining posture and mental activity increases by 16%.

Stimulates digestion

The French are famous for their habit of sipping coffee after meals. This tradition comes from a real effect of caffeine, which is the ability to improve digestion, through increased secretion of saliva and digestive enzymes, stimulating intestinal motility. However, people with esophageal and stomach diseases should not use this drink.

Anti-headache

Caffeine causes constriction of blood vessels in the brain, thereby reducing the intensity and duration of headaches. Combined with paracetamol or aspirin, caffeine also creates a stronger pain-relieving effect.

Increase strength when playing sports

Caffeine acts on the nervous system, making you more alert and increasing your heart rate. In addition, during exercise, it stimulates the body to use fat as the main source of energy, allowing you to conserve muscle glycogen stores, making you tired less quickly. Caffeine also directly increases muscle contraction. All these effects appear after you drink 2-3 cups of coffee, so it is worth drinking a whole cup of coffee before entering the competition.

Anti-gallstones

According to a study of 7,800 American nurses, those who drank four or more cups of coffee a day had a 25% lower risk of gallstones. Other studies have shown a stronger effect of coffee on men: The beverage reduced the risk of gallstones in men by up to 45%.

Rich in antioxidants

In addition to caffeine, coffee also contains antioxidants. Polyphenols in coffee protect the body from aging of normal cells and mutation of cancer cells. Along with tea, coffee is ranked among the beverages with the highest antioxidant content.

Prevent Parkinson's disease?

Many scientific studies have shown that people who regularly drink coffee are less likely to get Parkinson's disease than others. The protective effect is about 30% for people who drink 2 cups of coffee a day. Some recent experimental studies have also confirmed that caffeine helps improve the mobility of Parkinson's patients, thanks to its direct impact on some parts of the brain responsible for body movement.

Note: All the above benefits of coffee only appear when this beverage is consumed in moderation. Drinking too much coffee will bring negative effects such as: anxiety, restlessness, agitation, insomnia.

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