Make Better Coffee, Not Bitter Coffee

Eidolonai November 14, 2017

In general,  some  Millions of people drink coffee every day. The coffee habit is an American way of life. Many folks does not even leave the house until they have a cup or two of invigorating java. Lots of folks enjoy a flavored, sweet brew, while others are coffee purists who prefer a good, strong, black brew. If you are like me, then a high-quality coffee will do. You want flavor, not bitterness. The secret to an excellent brew, is not grinding your own beans. Although grinding your own beans is classy, it is also time consuming and in my humble opinion, it does not yield a substantially better brew.

The particle size of the ground coffee, used for particular coffee-makers, is very important. Most brands of ground coffee, are perfectly ground, and taste as good, or even better than many whole-bean coffees. The Companies that market whole-bean coffees, want consumers to believe that the grinding your own, makes for a better cup of Joe. This is true for cappuccino, and espresso coffee. The American coffee, however, is better brewed from commercial ground beans.

If your coffee is too bitter, you may find the following fact ironic. Using more ground coffee, rather than less, can yield a less-bitter brew. The “bitter” tannins in coffee are less soluble than the more flavorful, rich components. When more coffee is used, more flavor is extracted, and more bitterness is left behind, in the grounds. Simply using more coffee, will make a better cup of brew.

In recent years, coffee companies have stopped using highly caffeinated, robust a beans. They have pretty much all switched to 100% Arabic beans. Robust a beans have more caffeine, and less flavor, than Arabic coffee. Modern consumers are better informed about coffee these days, forcing coffee purveyors to produce a higher quality product. Robust a beans are still grown, mostly used for instant coffee products. Even discount ground coffees, now have the words “100% Arabic,” or “100% Colombian,” on the label. Just about any ground coffee, is of good quality. The brewing process, is the likely disparity, if you get a bad cup of coffee, these days.

Often coffee sits on the warming plate, in the coffee-maker far too long. It tastes burnt, bitter and downright horrible. A new type of machine, with a thermal caraffe, rather than a hot-plate, solves this burnt-coffee scenario. These machines can keep coffee hot for several hours, without “burning” it. They are waste less, while keeping the brew hot, and tasty for much longer. If you cant afford one of these, pouring freshly-brewed coffee into a thermos bottle, as soon as it is brewed, is an excellent way to keep it hot, without burning it.

The French press is somewhat of a novelty item for most, but makes an excellent tasting brew. It is harder to use, but makes a great conversation piece, when serving a small number of guests. Then Heated water, from a tea-kettle is poured in, along with the coffee and the piston is pushed through, straining the grounds out, and yielding a foamy and finally the aromatic brew. This is not a device for making coffee early in the morning, but is a nice addition to any kitchen.

Finally, cleanliness is very important for making a better cup of coffee! And try to follow the instructions correctly.

Jamaica Blue Mountain Coffee is the registered trade description for the coffee grown in the deep rural Blue Mountains of Jamaica. This coffee is noted all over the world for its distinctive aroma, mild flavor and lack of bitterness. Jamaica Blue Mountain Coffee is widely revered as the world’s best coffee.

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