household
These are the most common mistakes when making coffee
A lot can go wrong when making coffee.
© Rawpixel.com / Shutterstock.com
When making coffee, mistakes can be made that result in a disappointing taste experience. An overview.
Making the right coffee is not as natural as many think. Anyone who dares to try a new variation is often disappointed because the taste experience does not turn out as hoped. This could be due to the wrong preparation. These mistakes are to be avoided.
Cheap beans in the expensive machine
Many believe that an expensive coffee machine in the household compensates for deficits in the quality of the coffee beans purchased. The mistake is obvious – rather, single-origin coffee beans and the type of roasting are the be-all and end-all. They influence the quality of the coffee more than the price and also make the use of ceramic filters, Chemex carafes and the like possible.
Ground coffee reserve
Ground coffee beans generally lose their aroma after a short storage period. The whole bean protects the aroma optimally, coffee beans are best stored in the original packaging and only freshly ground when needed.
Incorrect storage
The original packaging is the best coffee store. A small opening is enough to remove beans as required. If you pour your beans into a can, you are exposing your coffee to oxygen that destroys the aroma unnecessarily. If it wanders into the refrigerator, it is exposed to the aromas that predominate there. If you don't want coffee with cheese or smoked aromas, store it dry and protected from light at 10 to 18 degrees.
Water and pressure
Coffee water should be 93 to 95 degrees after boiling in order to exclude bitter substances and burnt taste due to over-extraction. Your favorite coffee tastes sour when the water is too cold. In espresso machines, tamping affects the quality. It is important that the powder used has a uniformly straight, compacted surface so that the water can flow through evenly.
Grind and time of extraction
A wrong degree of grinding destroys the aroma. If the powder is ground too coarsely, the water runs too quickly and the taste becomes bland and thin. It runs too slowly through powder that is too finely ground – the result is a bitter and tannic acid-dominated drink.