According to different studies, we Spaniards do not know how to make perfect coffee. And it is quite simple. Experts guide us.
In Spain, preparing perfect coffee is like commenting on politics or speaking English. A national sport that everyone practices regularly without having very clear rules. And we do not say it. The data speaks for itself: according to a study carried out by the Coffee and Health Information Center (CICAS), 80% of Spanish adults consume coffee on a daily basis. However, only 10% of these individuals have basic notions about the concoction they drink daily.
Mix? Forget It: It’s Like Pouring Homemade Wine into A Good Wine
It is a very typical scene: going to the supermarket and picking up the first coffee we find on the shelf or going straight to the one we always buy without analyzing our tastes or the characteristics of the product we have chosen. “It’s a very common speech. I hear a lot of people say that they buy ‘mix’ because it’s the one they’ve always used at home, but they really don’t know what it means,” explains Diego López. “For optimal results, you have to use 100% Arabica coffee,” says Siffre Rabani, barista at Café La Bicicleta. Arabica is a low-caffeine type of coffee that has a certain acidity and leaves a sweet aftertaste.
Contrary to what happens with robusta coffee, which is very strong and bitter, Arabica is ideal to drink alone, without milk or sugar. If you still have half a package of mixed coffee (fusion of Arabica with robusta) left at home and you intend to put these steps into practice with it, forget it: “Using a mixture is like pouring homemade wine into a good wine,” says Diego López bluntly.
Heat The Water, But Do Not Boil It
The most common mistake when preparing perfect coffee is wanting to do it all at once. You have to follow the steps. “First you have to fill the water tank up to the valve and put it on the stove without the filter and without the top half of the coffee maker. In other words, putting only the part of the water tank,” explains Diego López. But be careful, we must remove it from the fire before the water boils. At this point, it is normal for one to ask: “But how do I know that the water is ready to be removed from the fire?” Calm down, Diego López gives us the key: “When the water begins with a slight bubbling, it is time to remove it from the heat.”
The Coffee Must Be In Grain And Must Be Ground At The Moment
Yes, you have to buy coffee in beans, because it preserves its flavor and aroma much better. And yes, you should buy yourself a grinder. An electric one in conditions can be found for about 15 euros. Forget about grinding the whole package of coffee at once to store it in the cupboard until the next time. Or even worse: don’t even think about buying pre-ground coffee. “The coffee must be ground at the moment, while the water is heating, to preserve all the aroma and flavor,” explains Diego López. For his part, the barista Siffe Rabani details the correct grinding point: “The texture that should remain in the coffee is very similar to that of beach sand. The coffee has to be fine, but with consistency”.
Make A Hole In The Middle When The Coffee Is In The Filter
To avoid physical damage, it is best to place the filter with the coffee and close the coffee maker using a cloth that prevents us from burning our hands. Because remember: the water has been heated before. “You have to fill the coffee filter to the brim, but without pressing or crushing it, and make a hole in the middle that matches the tube of the Italian coffee maker. In this way, the coffee comes out faster and helps to have more cream Siffre points out.
Once the filter and coffee are in place, the top is screwed on, the lid is left open and the pot is put back on the fire. Indeed, the lid opened. If it is closed, it limits the flavor of the coffee: “If the lid is open, the water heats up more slowly and is in contact with the coffee for long as it rises. This gives the coffee more flavor. If you do it with high heat and the lid closed, the water rises more quickly and is in contact with the coffee for less time,” says barista Diego López. When the characteristic noises of coffee machines appear and the coffee starts to come out – after a minute and a half, more or less, since we put it on the fire – the lid of the coffee pot is lowered and it is removed from the fire, “he continues. Lopez.
And Finally, Don’t Be Anxious and Let It Rest
Before you launch into the pouring of coffee, stop for a minute and enjoy the intense aroma of the concoction you are about to taste. “Once we have removed the coffee maker from the heat, we must let it rest with the lid down for 60 seconds so that the coffee settles,” says Diego López.
After this time, the time has come to enjoy that cup of perfect coffee that you have prepared yourself (and in less than six minutes). Starting the day well can be very simple.
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