Anyone who truly loves coffee can tell you many ways, because true connoisseurs of this magical drink consider this brewing option to be the right one. Is there a single right way, or is it really possible to brew Turkish coffee using a variety of techniques? You can, of course, talk a lot about this topic by studying specialized literature or looking for information on the Internet, or you can try to make several types of coffee yourself and draw your own conclusions about which coffee is really real and most delicious.
How to brew aromatic coffee in a Turk: choosing the right Turkish
Sometimes you can also find another name for the Turks - "dzhezva", some argue that it came from Egypt, and the actual "Turk" - from Armenia. But regardless of the origin of the word, it denotes a special dish for brewing coffee - a vessel with a wide bottom, a narrow neck and a long handle. When choosing a Turk, take the purchase seriously, do not opt for cheap aluminum products. Turn to a specialized store where there is a wide selection of Turks, and there you will certainly choose what you need - a copper Turk with a long wooden handle.
Some connoisseurs of coffee brewing argue that the Turk should be inside coated with silver, well, there is a rational grain in this - silver "purifies" the water, gives it healing properties. It is possible that a drink prepared in such a Turk will also have magical properties that can heal - if not the body, then the soul.
The Turk can have different sizes, but its shape is the same - expanding downwards, graceful, reminiscent of the outfit of Turkish whirling dervishes. The size of the Turk is the number of cups that can be brewed in it, the manufacturers indicate this number as a number on the bottom.
How to brew coffee in Turkish according to all the rules
The Turku is heated over low heat, only after that coffee is poured. How long do you need to heat the Turk? Time is determined only empirically, and if you start brewing coffee according to all the rules, then you will determine the temperature "by eye", professionally. The amount of coffee poured is on average one heaping spoonful per cup, there may be a different amount, depending on preferences, whoever likes it - stronger or softer.
After the coffee has warmed up, pour water at a rate so that no coffee powder is visible on the surface. Water is taken not boiled, but not tap water, purified, filtered, and always cold is best. Together with water, sugar and spices are added, depending on the type of coffee being prepared, and everything is thoroughly mixed, preventing the formation of lumps and thickening. It is best to stir with a silver spoon - remember the benefits of silver?
The Turk with the contents is heated, stirring occasionally, and when a dense foam of a light shade forms on the surface, the Turk is removed from the heat. Refrigerate, allowing the foam to fall off. Heat again until foam appears, and cool again, repeat this several times. How much exactly? First, try once or twice, then determine how many times you need to do this procedure to achieve the exact aroma and taste of coffee that you need. When heating the cezve with coffee, you will notice that the liquid with the foam began to rise, and here it is important not to miss the moment and not let the coffee “run away” - the foam retains the aroma of coffee and if it spills, then the aroma will be lost. Remove the Turk from the heat, stir with a spoon - as you remember, silver! - and can be poured into pre-warmed cups.
It goes without saying that coffee is not brewed “in reserve”, it should only be freshly prepared, otherwise there will be no unique taste And the flavor is nothing to say.
How to brew coffee based on turkish coffee
- Cappuccino
To prepare a cappuccino, you need to whip the milk into a thick foam, let the milk stand a little and during this time brew coffee in a Turk. Milk foam is quickly poured into fresh coffee - the drink is ready!
- Mexican coffee
During the cooking process, a little cocoa powder is poured along with the coffee powder, then the coffee is brewed as usual. Coffee prepared in this way is served with milk or whipped yolks, which are laid out on top of the coffee.
- Italian coffee
His main feature consists in the fact that milk is taken instead of water, the liquid is not brought to a boil, removed from the heat, and strained. A cup of coffee is scalded with boiling water, only then coffee is poured, sugar can be added.
- Czech coffee
After the coffee is brewed, it is poured into cups, filling them two-thirds. The rest of the volume is topped up with milk, sugar can be served separately.
- Viennese coffee
Sugar is added to coffee to taste, poured into glasses, filling three-quarters, it can be in special glasses, it can be in ordinary ones. Whipped cream is spread on top in an artistic manner, cocoa, grated chocolate, vanillin are placed on top of the cream. Mandatory requirement - the cream should be quite fat, about 30-35%, and only cold.
- Turkish coffee
This coffee is prepared in a Turk, heating it slowly, traditionally - on the sand. The foam must be removed, and when the coffee is ready, they let it settle, while gently whisking the yolk, but so that no foam forms. The yolk is poured into the cups, then coffee, you can add sugar to taste.
- French coffee
To make French coffee, you need to slightly salt the finished brewed coffee, and then add cognac - one teaspoon.
- Roman coffee
During the preparation process, cinnamon is added to coffee, just a little, so as not to spoil the unique coffee taste. Ice cubes are placed in a glass, filling about a third of it, ice is sprinkled with powdered sugar and coffee is poured. In conclusion, add a little cognac.
- Arabic coffee
The peculiarity of this coffee is that very dark, heavily roasted beans are used for its preparation. Coffee beans need to be ground, pour coffee, sugar on the bottom of the Turks and heat over low heat. When the sugar begins to melt and turns brown, hot water is added, heated, set aside three times, and allowed to settle. Ready coffee is irrigated with splashes of cold water so that the grounds settle to the bottom.
- Hollywood Coffee
Regular coffee is prepared, cocoa is combined in a separate bowl, two spoons powdered sugar, a little bit of milk, stir until cocoa and powder are dissolved. Then another 100 g of milk is added, sprinkled with a pinch of salt and put on fire. Stirring, heat for ten minutes, then remove from heat and beat until foam forms. Ready coffee is decorated with whipped cream and chopped roasted almonds.
Tell me what kind of coffee you make and I'll tell you who you are
Every coffee recipe is different. It is impossible to observe all the subtleties of brewing this unique drink with an accuracy of a milligram or a second in the same way as, for example, your friend or a professional barista does, a specialist who prepares coffee from the nearest coffee shop. Everyone brings their individuality, their character traits to the sacrament of making coffee - a person can be a sweet tooth, a lover of strong, rich aromas, a connoisseur of good varieties cognac - this is reflected in the composition of the ingredients used in brewing coffee, and in the manner of serving ready drink. Based on your own experience and taste preferences, unique, exclusive varieties are created, create your own coffee too!
Coffee beans are carefully prepared - they need to be ground into very fine crumbs, almost into dust, and it is advisable to grind just before you start preparing the drink. The fact is that coffee beans contain a lot of essential oils that determine the taste and aroma of the finished coffee, so it is better to store the beans whole - this way the oils in them will be preserved better, and the coffee prepared later will be more saturated.
Anna Krachek | 01/10/2015 | 1150Anna Krachek 10.01.2015 1150
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Without fragrant freshly brewed coffee, many of us cannot imagine our morning. We will reveal to you the secrets that will help make this drink even more tasty and healthy.
Natural ground coffee is a healthy drink in itself if you drink it in moderation. First of all, it gives a feeling of cheerfulness, which is sometimes so necessary for a full morning awakening.
Not only does coffee itself contain "disinhibiting" components, it also stimulates the production of mood-improving substances in the body.
Who benefits from coffee?
Some people have low blood pressure in the morning, which is accompanied by weakness, slight dizziness. Coffee quite successfully helps to overcome this "morning bliss".
There are studies according to which this drink can prevent diseases of the kidneys, liver, intestines, respiratory organs, and even the formation of poor-quality cells. In diseases of the joints and muscles, coffee is good for its stimulating effect, which helps to get rid of stiffness.
But this drink, even if it best quality, good in moderation! It is enough to drink 2-3 cups of coffee a day (black or with milk - as you like). Preferably not at night, so as not to cause insomnia. And you should be especially careful with the drink for hypertensive patients and people with individual intolerance to coffee.
5 secrets to making delicious coffee
1. To make the coffee taste richer and brighter, fill the powder with cold instead of hot water and put on a big fire.
2. Piece butter(at the tip of the knife) will give the brewing coffee a soft, velvety taste.
3. If you roast coffee in a Turk without water, you will emphasize the aroma of roasted beans. The powder needs to be heated for 30-40 seconds.
4. Coffee will delight you with a caramel flavor if you add half a teaspoon of cane sugar to the powder and warm it up a little, and then add water.
5. Rich and strong drink it will turn out if, when boiling, when the coffee rises, remove the cezve from the fire, remove the foam and mix the liquid. You need to repeat this procedure three times.
Spiced coffee
Coffee with spices - refined and noble hot drink, which reveals all the subtleties of coffee beans. Spices emphasize the taste of the drink, make it richer and more unusual. We bring to your attention a simple recipe that will add zest to your favorite drink.
Ingredients:
2-3 coffee spoons of ground coffee
1/3 of the same spoon of ground spices: ginger, turmeric, cinnamon and cardamom
1 st. very hot water
1 tsp honey
thin slice of lemon
Cooking:
1. Pour hot water over coffee and spices and bring to a boil twice over low heat: the drink should rise, and foam should form on its surface.
2. Let the coffee rest for a while.
3. Put lemon and honey at the bottom of the cup, pour the drink.
The bright rich aroma of coffee brewed in the morning can cheer you up, drive away the remnants of sleep, awaken, as they say, to life. There are many options for brewing a popular drink. How to make Turkish coffee at home, if you don’t have a coffee maker, read this article.
Turkish coffee at home - an individual approach
Every self-respecting institution, be it a restaurant or a cafe, has its own signature recipes for making a truly unique drink. There is an opinion that there is only one way to make Turkish coffee at home. However, there are a great many recipes and they depend on the imagination of the consumer and his taste preferences.
So, the recipes for making an amazing drink, loved for refined taste and unique features.
1. Do you want to treat yourself to delicate aromatic coffee in the morning? Then prepare a drink with foam. This will require water, coffee beans and sugar. Pour the grains (about a teaspoon) into the Turk, add the sweet ingredient, water (100 ml) and place everything on a slow fire. Note that when the mixture begins to boil, foam will form. Wait for it to rise to the edges of the container, then quickly remove the cezve from the stove, let the drink cool down a bit and, after waiting for the foam to settle again, put the bowl with the drink on a slow fire again. So repeat several times, then pour flavored drink in a cup and enjoy the original taste.
2. Make coffee in a way you may never have heard of. So, prepare a gourmet drink as follows: warm the Turk (without water) over the fire. How would you burn it. Pour grains, sugar (quite a bit) and cinnamon (a pinch). Pour everything with water and place on a slow fire.
Stand nearby and wait until the composition comes to a boil (in no case do not boil!) And pour a part into another container. Put the rest back on a slow fire. Do this 3 times and as a result you will get a drink that is outlandish in its aroma and taste.
Espresso (not espresso)
Coffee, which has long been called "little double". Coffee is good for those who do not have enough of the traditional Americano, who love the bitter rich taste, who appreciate the shocking effect on the taste buds. Popular lattes and cappuccinos are made with espresso. Try to cook it yourself.
To do this, mix a couple of teaspoons of coffee beans with sugar (to taste) and 60 ml of water. Put the Turk on the fire and warm it up well. Then pour water into the container ( room temperature), wait until it boils and immediately remove the Turk from the heat. Mix everything well and place it on the stove again, waiting for the boiling process. In conclusion, pour the composition into a cup and, having covered the drink with a lid, let it brew. Espresso is ready! Enjoy the wonderful aroma and rich taste of an invigorating drink!
Turkish coffee from copper at home.
The recipe for a drink that came to us from Turkey. By the way, copper rods are able to quickly heat up and store heat for a long time. Therefore, coffee prepared in such containers is especially piquant. The proposed recipe uses coffee and sugar in a special way, resulting in an exquisite drink with a hint of caramel flavor.
Put a couple of teaspoons of sugar into the cezve and put the cezve on a slow fire. Then, shaking the container, melt the sugar. It is important to ensure that it does not burn, otherwise it will not taste like caramel, but taste of bitterness. Next, pour the melted sugar into a glass of water and add a couple of tablespoons of finely ground coffee. Bring the mass to a boil, wait for the foam to appear and remove the Turk from the heat. Coffee is ready! Pastries and dark chocolate are ideal for a caramel flavored drink.
Caribbean coffee
Suitable for those who are fed up with traditional coffee and want something unusual. Pour a teaspoon of Arabica coffee (finely ground) into the Turk, add a little orange peel, cinnamon, vanilla sugar and quite a bit of ground cloves. Pour the resulting composition cold water, heat well, wait for the first foam to rise, remove from the stove. So repeat several times. After all, Caribbean coffee should stand (just a couple of minutes). versatile fragrance, unusual taste, cheerfulness - all this gives coffee prepared in this way.
Ice cream coffee
It will please fans not only in hot summer, but also in winter. original drink prepared as follows: pour a pinch of salt into the Turk, add sugar and ground coffee (a teaspoon each). Heat the mixture over low heat (a couple of seconds) and add water. Boil the composition until the foam rises, which must be removed and placed in a cup. Next, boil the coffee until ready. In conclusion, add a cube of people to the composition.
Whip heavy cream (20g) and vanilla sugar (a teaspoon) separately. Place a ball of ice cream in a tall bowl (preferably transparent), pour chilled coffee over it, and garnish with whipped cream on top. Do you want it to be even tastier? Sprinkle grated dark chocolate on top.
7. Oriental Turkish coffee at home. To avoid unpleasant squeaking on the teeth, use grains ground into powder. This will result in coffee with thick foam. So, take cezve, 1-2 teaspoons of freshly ground coffee, purified water (about 50 ml), sugar, spices. To give the drink a more bitter hue, do not use sugar.
Put all the ingredients in the Turk, pour cold (ideally ice) water and put on a slow fire. Wait until foam forms, remove the cezve, wait another minute. Do these manipulations 3-4 times.
Arabic coffee
tart taste, pleasant aroma, cheerfulness for a few hours is coffee in Arabic. The recipe for the preparation of the drink is as follows: pour cold water (100 ml) into the Turk, throw in ground coffee (amount to taste) and bring the composition to a boil. Move the cezve aside, add a pinch of dry ginger to it, cover with a lid and let stand for a couple of minutes. After that, put the semi-finished drink back on the fire and, when foam appears, remove the cezve to the side. Arabic coffee is ready!
Interesting. In the east, it is believed that if the coffee in the Turk boiled, its taste was spoiled. In this case, the self-respecting owner prepares a new portion of the drink.
latte
If you prefer light and delicate taste coffee, prepare a latte - a cocktail consisting of espresso, milk and milk foam. To give the drink a unique taste, you can add any of the syrups to it: chocolate, nut, vanilla, etc. Only orange syrup is prohibited. It contributes to the souring of milk - an important component of the latte.
First, prepare the milk by heating it not too hot. Then brew coffee in a Turk. Separately, beat warm milk until a gentle, stable foam forms. How to do it? Just! Use whisk, mixer, blender. Then prepared milk product pour into coffee using a container with a narrow neck. Aim straight for the center of the dish.
Cappuccino
Another espresso-based drink loved by many. Pour ground coffee (a couple of spoons) into a preheated cezve, pour cold water over it, heat slowly until foam forms, remove from heat and allow to cool slightly. Do this procedure several times. Then pour the drink into a glass or cup, but do not forget to leave room for milk.
Make a milk cap using the same whisk, blender or mixer. Just whisk the heated milk, and then use a spoon to move the milk foam into a cup of coffee. Top with cinnamon, grated chocolate, nutmeg. Enjoy the light aroma of an invigorating drink!
Some subtleties of making Turkish coffee at home
For real cooking quality product you should know some subtleties.
1. Try to use freshly roasted beans. Do not be lazy to find out from the "experts" or google information about the nearby roastery. Buy grains every week, store in a closed glass container. Unfortunately, roasted coffee beans are a product whose smell is very short-lived. The most pronounced aroma of grains of medium roast.
2. Use traditional Arabica.
3. Grind the grains right before preparing the drink. Turkish coffee requires a very fine grind. It is also called grinding "to dust".
4. Use high quality purified water. The taste of the prepared drink largely depends on it.
5. Remember that good coffee is not brewed, but brewed. The temperature of the water should be below the boiling point, so that those very delicate essential oils that give the drink a special charm do not collapse. At the same time, the low temperature of the water will not allow the aroma to open.
Fresh grains, pure water, fine grinding - these are the “three pillars” on which the preparation of a unique drink is based, giving the body vigor and strength.
6. One of the values of coffee is its aroma. In order for it to spread throughout the room, place a piece of sugar or a pinch of salt on the bottom of the Turks.
7. Follow the correct proportion: there should be 2 teaspoons of ground coffee per 100 ml of water.
8. Want to improve the taste of your latte even more? Use only whole milk. From it, the foam turns out to be especially tasty and resistant.
9. To obtain a quality product that would please you and your loved ones, constantly mix the contents of the Turks during cooking. This will avoid unwanted lumps.
10. Pour the finished coffee into cups, which are pre-dipped in boiling water.
Turkish coffee at home - choose the right dishes for cooking
Coffee gurus believe that the best cezve for making a drink should have a narrow throat. Through it, the aroma does not come out so quickly, the saturation and uniqueness of the drink is preserved. Preferably the Turk, which has a bottom size 2-3 times larger than the size of the neck. The thicker the walls of the container, the longer the drink will stay hot. This is an axiom.
As a rule, copper, ceramic, clay Turks are used to make coffee. Which one to choose to make coffee especially tasty? Copper Turk allows you to warm the drink evenly from all sides. The main “feature” of ceramic coffee ware is a porous material that can easily pass oxygen, thereby enriching it with coffee particles. Clay cezve makes it possible to prepare a drink with a particularly rich aroma.
For daily fast food coffee ideal copper cezve. Other types of Turks require a leisurely approach to the preparation of the drink, which not everyone can afford.
Particular attention should be paid to the handle of the Turks. It must be made of heat-resistant material. Modern industry offers push-in and screw-in handles. The second option is more preferable.
Light and rich, bitter and delicate... Coffee can be completely different. It's all about the ability to cook it. We hope that now your morning will always begin with a smile of anticipation of a good start with a cup of your favorite drink.
True admirers of this notorious drink never buy instant coffee. For them, the very action around receiving a life-giving cup that fills the whole house with fragrance is a kind of ceremonial that requires not only theoretical knowledge, but also a spiritual impulse. If in your heart you are already ready to conjure over a cezve, then check out some tricks that allow you to get an unsurpassed result.
First-class raw materials are the key to success
It is hardly possible to get something worthwhile from imperfect raw materials. To make the drink tasty, you need to look for only premium coffee. Such grains contain more essential oils that provide relish and a bouquet of smells. So that the grains do not lose their inherent features, they must be stored in a practically sealed container, at a respectful distance from spices and moisture. Ground coffee instantly loses its properties, so it is necessary to crush the grains literally only before putting them into use. Another element of the drink is water. To get decent coffee, you need to take excellent water: the liquid provided to us by running water will “kill” even the most valuable coffee variety.
Utensils for cooking
To get decent coffee, you need special dishes. Cezva must be the bearer of a tight neck, a vast bottom and massive walls. For home use, it is better to look for a copper cezve with a wooden holder, finished inside with a food-grade pewter safety sheath. Copper is endowed with a much higher thermal conductivity, which guarantees uniform heating. The ideal size for dishes is 100 ml. In large vessels, the drink will come out less aromatic and less saturated.
Foam coffee
The first thing that catches your eye when you see a miniature coffee cup filled with spirits is a thick foam on the surface. The secret to getting it is simple. Another empty Turk needs to be slightly warmed over the fire, then put sand-ground coffee into it and again place the vessel on the stove for a few seconds. Then water is poured into the cezve - it must be really cool, icy. Further, the obtained is actively mixed: already at this stage, one can observe the initial signs of future foam. The fire must be very quiet: the longer the heating process lasts, the more concentrated the foam will be. At the moment bubbles appear on the surface, the dishes must be removed from the fire, kept away from it for about 30 seconds and returned to the stove again. This action is repeated twice, avoiding boiling. In order for the foam to be on the surface of the coffee moved to coffee cup, the latter should be warmed up ahead of time (you can scald it with boiling water), and after that, delicately separate the heaped foam and unload it into the processed dishes. Pouring coffee should be along the edge of the cup - so the foam will be on top and beautifully crown the delicious drink.
Spiced coffee
Entertaining yourself with a new taste and arranging a small holiday is easy, you just have to ennoble your favorite drink with spices. You can indulge in experiments every day, constantly discovering something new. Try adding a few grains of salt during brewing - it enhances the aroma of coffee and slightly nails the bitterness. Throw a balloon next time allspice or one clove. Coffee with ginger comes out with a very interesting taste, and cinnamon or vanilla is perfectly consistent with dessert. Admirers of a concentrated taste are advised to put a small piece of chocolate into the coffee during brewing: such a move will not only ensure the density of the taste, but also help the coffee acquire a more noticeable foam. Softness in taste can be brought by adding a miniature (on the edge of a knife) slice of butter.
Sugar
To use sugar here or not is a matter of preference. If you brew coffee for yourself personally and cannot imagine a drink without a sweetener, then add sugar at the same moment you pour water. True connoisseurs prefer brown sugar. It is customary for guests to serve an unsweetened drink, assuming that each of them takes care of himself.
Of course, it takes time to master the art of brewing coffee. But perseverance and desire will bring the expected result closer. With each new cup, the drink will delight you more and more.
Do you want to learn how to turn an ordinary coffee break into a real and pleasant ceremony? You can find out more about this by visiting the Teagreat online tea and coffee shop. Here you can find the most refined and fragrant elite teas and coffee beans.
People are divided into two types: those who are indifferent to coffee, and those who cannot imagine their life without it. We are among the latter and do not get tired of declaring our love for this invigorating drink.
It has been scientifically proven that coffee increases efficiency, strengthens the immune system, improves brain function, reduces the risk of developing and developing diabetes, Parkinson's disease and a number of oncological diseases. And coffee creates around itself a boundless atmosphere of comfort and happiness. How can you not love this drink?
KitchenMag asked professionals how to learn to understand the world of coffee and what you need to know in order to choose the best and most aromatic coffee.
It is difficult to name the exact number of varieties of coffee. There is an opinion among people that there are 2 varieties of coffee, Arabica and Robusta, but this is not so. Arabica and Robusta are not varieties, but varieties of coffee, which are grown on an industrial scale. How do they differ from each other? Arabica has a brighter aroma and milder flavor than Robusta and contains less caffeine. Robusta is stronger, bitter and astringent.
Then what is a type of coffee? Manufacturers often name coffee varieties after the names of the regions in which coffee beans are grown. For example, among the grains grown in Africa, the most popular are grains from Kenya and Ethiopia, in South America - from Colombia and Costa Rica. Coffee varieties are different t friend not only by region, but also by taste. Kenya is a truly berry coffee, sweet taste and hints of caramel, and Costa Rica - bread and nutty tones in the aroma, the taste goes from bright citrus and nutty to a caramel aftertaste.
So how do you choose from such a variety the variety that suits you? The answer is simple - it all depends on your preferences. Most importantly, buy top quality coffee at specialized stores not to be disappointed. Traveler's coffee gives you the opportunity to purchase Specialty coffee right in the coffee shop, where experienced baristas will help you choose the right taste for you.
To fully discover the taste and aroma of coffee, try alternative ways brewing coffee. I love monosort Ethiopia Guji Sasabo brewed on apple juice with cinnamon and lime juice. Don't be afraid to experiment and open coffee from different angles!
Natalia Smirnova
coffee bar owner O!KOFE
To choose and prepare the perfect coffee for yourself, you need to understand a few questions: coffee bean quality, roast degree and The right way brewing.
The most famous types of coffee trees are Arabica and Robusta. Robusta is unpretentious in care, it has more caffeine, its taste component is natural bitterness. Arabica needs care better conditions grown, it is softer, with natural acidity and bright aromatics. Further, the types of coffee trees are divided into varieties or mono-sorts - these are coffee beans grown in a particular region or even on the same plantation. Each single variety has its own unique taste and aroma.
World giants, suppliers of roasted coffee beans most often offer us blend, that is, a mixture different varieties Arabica, and more often - Arabica and Robusta. It is both simpler and cheaper, but not as interesting, since the bitterness of Robusta can overshadow the unique and inimitable flavors of pure Arabica.
It is better to go to the fascinating coffee world with 100% Arabica, and then experiment. Try monosorts - each of them is able to give different taste sensations, different emotions. In one you can catch the sourness of citrus fruits, in the other - the sweetness of a red apple, in the third - the spice of almonds.
Which roast to choose? It all depends on how the coffee is supposed to be brewed. There are three types of roast: light, medium and dark. The stronger the coffee is roasted, the more difficult it is to discern the flavor difference between the varieties. In a professional coffee machine, it is better to brew a medium or dark roast; at home, in an alternative - a cezve, an aeropress, a geyser coffee maker - a light roast will show itself brighter.
Try for example aeropress. Coffee brewed with it is dense and rich, it can be enjoyed for a long time. As it cools, it reveals new flavors and becomes more and more interesting.
To name a fewsimple stepsto help you choose best coffee.
1. Where?
It is best to buy coffee in coffee shops, because, unfortunately, I do not yet know stores where almost the entire range of coffee would not be "old".
2. Freshness
Coffee should be roasted no more than 4-5 weeks ago. After this period, the coffee changes a lot in taste, rancidity appears, and we can no longer get a great cup of coffee. And all this despite the fact that roasted coffee usually has a shelf life of 18 months. Therefore I advisedrink coffee from local roasters, although this is not a panacea. If you manage to bring coffee from other countries within the specified time, then why not!
When buying coffee, you should at least see where the coffee was brought from, as well as the region where the beans grew, the method of processing and the year of harvest. For example: Ethiopia Nano Chala, Agaro zone, height 2000 meters, harvest November-December 2015. If, for example, when choosing coffee, you see, for example, only the inscription Ethiopia or Colombia, then keep in mind that most likely you will get a drink with a weak bouquet and taste.
