What is the difference between coffee and coffee drink, which is better, why?

What is Washed Kenya?

There are two main ways to process grain: washed and natural (natural or dry). The processing method affects the taste of the beans, but many are still confused when asked to choose a bean and hear the phrase “washed Kenya”. With the natural (or dry) processing method, the berries and pulp are dried directly on the ground, on concrete slabs or on a patio. The main feature of this method is that the bean is in contact with the sweet coffee berry for a long time, so the coffee of this processing is dense, with pronounced sweetness and rich taste, in which you can find shades of nuts, caramel, chocolate and baked goods. However, beans dried in this way often develop an earthy taste that many people do not like.

Washed processing is more valuable: with this method, the grains are peeled, placed in tanks with water and aged until the gluten comes off the grains. This coffee is valued for its sourness; the bean contains berry and citrus notes, and the coffee turns out less rich, but softer.

Coffee composition

Natural coffee grows as green beans. It is picked, processed and transported. Before anyone brews coffee, it goes through the following processing:

1. Green grains are sorted.
2. They can be fried.
3. Roasted beans are placed either in coffee machines, which grind them themselves, or are given for grinding.
4. The finished product is packaged.

To make coffee without a coffee machine, you should use a coffee maker or Turkish coffee maker. In this case, coffee begins to be processed at low temperatures, and only then reaches high ones.

The residue does not dissolve. No matter how finely the coffee is grinded, after brewing by any method there will definitely be sediment left.

How is specialty coffee different from regular coffee?

Specialty coffee is Arabica coffee beans of the highest category. Such coffee is rated on a 100-point Q system even at the green bean stage. It can be considered as such only if its score is not lower than 80 points. The best varieties are rated at 90 points or more. To evaluate coffee, there are Specialty Coffee Associations (SCA) - as a rule, each country of origin has its own association, but the two largest are in America and Europe. Experts evaluate not only the quality of the grain itself, but also study its aroma, sourness, sweetness, aftertaste and balance.

On specialty coffee packages you can find the most detailed information about a specific bean: as a rule, the manufacturer indicates the processing process, variety, harvest date, height of growth, region and even farm. The price of specialty coffee is higher than regular coffee, firstly, because it is selected grain of the highest category, and secondly, there is much less such grain, it is not produced on an industrial scale, therefore, a pack of such coffee costs more. For comparison: 500 grams of Lavazza coffee in a supermarket costs about 500–600 rubles, and a 250 gram pack of specialty coffee will cost between 900–1,300 rubles in Doubleby coffee shops.

Nikolay Chistyakov

co-owner and roaster of Camera Obscura Coffee

Professionals use a 100-point assessment of grain quality and potential, but it is not universal. It allows an individual taster to evaluate coffee before purchasing and compare the ratings of several coffees if the task is to choose from a large number of lots. The assessment is made subjectively and in a given context. They usually say: “Last time this coffee scored 86 points for me.” This does not mean that the same 86 points are in your cup now. This means that the grain has good potential. Some roasters put the score on the packaging, but it's weird, they don't seem to understand the score. Good coffee scores from 80 points. We all try not to go below 85. Highly rated coffee is brought to Russia, but it is very expensive coffee. It is rarely prepared for mere mortals, but is usually used at championships and drunk by staff for cultural enrichment.

How is cupping carried out?

In English, to cup is a professional term that defines coffee tasting. Cupping consists of several parts: first the aroma of the coffee is assessed, and then its taste. To do this, coarsely ground beans are poured into a cup and slowly poured with boiling water, which causes a kind of foam and pieces of coffee to form in the upper part of the glass. The cap is broken after four minutes, and the smell of coffee, held back by this foam, is finally released. At this point, the aroma of the coffee is assessed. After this, the foam is removed, the coffee is allowed to cool slightly, and then tasted with a spoon, sharply sucking the drink into yourself. Here the taste qualities are already assessed: sourness, richness, density. As coffee cools, its taste also changes, so you can taste the drink from one glass several times. Moscow coffee shops regularly hold cuppings, which you can join, for example, at the Black or Doubleby Cooperative.

What should the roast be?

It is believed that coffee should be brewed using freshly roasted beans. Typically, these are beans that have been roasted for at least four days, but not more than six weeks. If more than 40 days have passed since roasting, then the aroma begins to fade, the taste becomes less full and multifaceted, and the type of coffee and its origin ceases to play such an important role.

There are no uniform roasting standards; specialists are guided by their taste and global trends.

Coffee is roasted in special roasters, and the taste of the beans greatly depends on the degree of roasting. A very dark roast is considered a conservative Italian style; such grain has a pronounced bitterness and a very primitive palette of flavors, since the longer the grain is roasted, the more oils are burned. The lightest roasting style is considered Scandinavian - this is how specialty grains are usually roasted. This coffee is characterized by sourness, balance, and a less intense but more multifaceted taste. Simply put, the darker the roast, the lower the acidity of the coffee, the more pronounced bitterness and narrower the flavor palette.

What syrups are suitable for coffee?

Before you start experimenting with the taste of cocktails, you need to study which coffee syrups are best to choose. Not all of them are equally well suited in taste and consistency to coffee drinks.

Syrup is concentrated juice of fruits, citrus fruits with added sugar. It is very sweet (due to the high sugar content), sometimes even cloying. They started adding it to coffee to soften its taste in Europe and the USA, and then their example was followed in other countries.

Many unusual recipes with syrups have been invented based on coffee.

Syrups are divided into flavor categories:

• fruit - apple, pear, orange, tangerine, lemon, etc.;
• berries - raspberries, strawberries, blueberries, etc.;
• spicy - cinnamon, cloves, vanilla, etc.;
• dessert - tiramisu, ice cream, chocolate, cream, etc.;
• nuts - cedar, hazelnut, nutmeg, almonds, etc.

World-famous brands of coffee products (from coffee machines to raw materials for preparation) produce their own lines of toppings. Lavazza offers a wide range of flavors, from Amaretto to blood orange, in 950 ml bottles. Among Russian manufacturers, Spoom stands out. The company produces concentrates of traditional (vanilla, caramel, Amaretto, chocolate, etc.) and refined (Irish cream, maple, marzipan, sugar cane, etc.) flavors. The brand's products meet all European standards.

Which syrup is best to drink coffee with depends on the taste preferences of the coffee drinker. The main criterion for preparing a cocktail is compliance with the proportion of coffee and topping: 5 ml of syrup is consumed for 50 ml of espresso. If the recipe contains additional ingredients, the sweetener is added taking into account the total volume of the finished drink.

To grind or not to grind?

Buying ground coffee is considered bad manners: the oils erode too quickly, and the grain loses its taste and aroma, so you should grind the coffee immediately before brewing. There are two types of coffee grinders - blade and burr. The main difference is that burr coffee grinders allow you to adjust the grinding, while knife grinders can only grind finely, which is not suitable for all preparation methods - the grinding is adjusted separately for each. For example, for espresso you need a finer grind, to brew a Chemex - coarse, and for cezve, or simply put, the Turks, grind the coffee to a sandy state.

Coffee with ice cream and topping

This recipe differs from the previous one in its complexity, but believe me, when you bring it to life, you will be rewarded for your efforts. So, you will need:

• 2 teaspoons ground coffee;
• 150 ml chilled milk;
• 80 g ice cream;
• 20 ml syrup;
• Ice;
• Whipped cream for decoration.

Prepare espresso according to the usual recipe. Next, take a blender and grind a few ice cubes until crumbly. Add coffee, milk, syrup, ice cream to ice and beat all ingredients until smooth. This coffee is served in a tall narrow glass, garnished with whipped cream.

Tip: play with flavors! The traditional recipe uses creamy ice cream and caramel syrup. You can diversify the taste if you prefer other options. For example, chocolate ice cream and mint syrup. The only thing that is not recommended is to use ice cream with natural additives, for example, berries.

What should be the right espresso and cappuccino?

The main method of preparing coffee in coffee shops is espresso-based. To obtain it, about 7-10 grams of ground beans are used, through which water under pressure passes, which allows the required amount of coffee to be extracted. For this operation you need an espresso machine. As a rule, they are expensive: prices start from 700 thousand and can reach several million rubles. Of course, you can’t install such a coffee maker at home, and there are a number of small espresso machines for home use, including capsule ones, but how good a drink they produce is a subjective matter.

Espresso is used to prepare both black coffee (for example, Americano) and milk-based coffee (cappuccino, latte, raff, flat white). Proper milk foam is as important a component of the drink as the coffee itself. The foam should be properly whipped, dense, not overheated, and without large bubbles, because the foam on top of the drink acts as an insulator and helps keep the temperature high longer. Not all milk is suitable for making coffee drinks: fat content, protein and lactose content greatly affect the quality of the foam, which is why it is much more difficult to whip up the right foam from plant milk. Making coffee with milk is a difficult job that requires knowledge of technology; it is not without reason that the concept of latte art and even special championships exist in the coffee industry.

Classic espresso recipe with syrup

To make the espresso perfect, you will need a whole range of auxiliary equipment and utensils to prepare it. It will not be superfluous:

• jigger, blender;
• pitcher, long bar spoon;
• shaker, spray;
• special tableware for coffee, cappuccino glass, espresso cup, etc.

You can prepare syrups yourself, or buy them in hypermarkets - at your discretion.

In order to prepare espresso with nut syrup, you need to take the following products:

• finely ground coffee beans - 19 g;
• syrup - 22 ml;
• milk - 125 ml;
• ice - 26 g

Preparation:

1. Brew strong coffee in a Turkish coffee pot for a rich aroma. To do this, you need to cook it according to all the rules - bring it to a boil three times and remove it from the heat in time.
2. Take a shaker and put ice in it and pour in all the other ingredients.
3. Beat the resulting mixture thoroughly.

Pour the contents into a coffee glass. Serve the finished mix cold.

You can decorate it with fruit and drink from a straw. A bamboo skewer is also suitable for decoration.

What is an alternative?

An alternative is anything that allows you to make coffee without using a coffee machine. Alternative brewing methods tend to produce a less rich, dense brew, but often with a higher caffeine content due to a longer extraction time. For example, coffee brewed in a Turk, in a geyser or in a French press is also considered an alternative, but today more sophisticated methods are associated with this brewing method.

One of the most popular alternative brewing methods is Hario, or V60, or pour-over, which takes its name from the Japanese brand of the manufacturer. Essentially, coffee here is prepared using the drip method: a filter is placed in a special ribbed funnel, into which about 22 grams of coffee per 360 grams of water is poured, but, again, it all depends on your preferences or the barista’s recipe.

Similar to the brewing principle, the incredibly beautiful Chemex is a glass funnel that has been recognized as an outstanding piece of American design. As a rule, for a Chemex you use a slightly coarser grind than for a regular funnel, but the main advantage of this method is, of course, aesthetics and volume: in a Chemex you can brew up to a liter of coffee, depending on the size of the flask.

Another method using a funnel is wicket. This is most often a flat-bottomed metal funnel with holes in it to help ensure a more even extraction. More rare methods of brewing coffee are bonavita and clover; These funnels have a valve that allows you to adjust the extraction time.

One of the most popular alternatives is the Aeropress. A special device in the form of a flask allows you to extract coffee under pressure, while the device itself is quite miniature and can be taken with you when traveling. You can also prepare coffee in a siphon, but it is rare that a coffee shop undertakes this process.

Coffee does not have to be brewed with hot water. By the way, in alternative brewing methods the water temperature is usually lower than in an espresso machine, hovering around 96 degrees. You can also brew coffee with cold water; this method takes a little longer and is called cold brew. The Village has already written about how to brew coffee using an alternative method at home.

Manufacturers of syrups

Supermarket shelves with various syrups. For every taste and any manufacturer. The leaders are the French.

• The French company Monin is already celebrating its centenary. The range of products is great. There are many varieties of syrups here. In addition to those we described above, the manufacturer offers syrups with taste sensations that are provided by famous liqueurs, tropical fruits, and coconut milk. All this variety is provided to customers in liter bottles, with a cost of 390 - 750 rubles.
• The French company Teisseire began its activities back in the 18th century. The assortment is wide. You can buy regular berry ones or try complex bouquets of banana muffins or vanilla chestnuts. Packaging varies, ranging from 250 ml (from 180 to 200 rubles) and up to 1 liter (from 540 rubles).
• Original packaging with sizes of 470 ml and ending with one cup serving with toppings is presented by the USA, Delight company. They are low in calories - 27 kcal/100 ml.
• The French manufacturer Giffard produces thick, viscous, fruit-type toppings with a high concentration of sugar. And also vanilla, nut, chocolate, but there are fewer of them. In total, about 60 items in liter glass packages, with prices starting from 600 rubles.

Important! Blackcurrant and strong espresso will delight you with an unusually bright and fresh taste.

How to distinguish good coffee from bad?

Before ordering a drink at a coffee shop, check with the barista what he brews with today. If the establishment has good beans, then most likely they will be happy to tell you what blend is in the espresso (for example, a mixture of “Brazil” and “Ethiopia”), and if the coffee shop brews an alternative, they will offer several types of beans to choose from.

Feel free to ask questions, find out which variety is more sour or sweeter, and choose what you like best. If the barista’s answer is clear, for example: “We have 100% Arabica coffee,” then most likely it is better to refuse the cup.

When buying coffee beans, it is better to purposefully go to coffee shops or order online. As a rule, coffee in supermarkets, even of large brands, is of rather low quality and has been roasted for a long time, and only freshly roasted beans are suitable for making coffee.

When purchasing specialty coffee, pay attention not only to the country of origin, but also to the region, plantation height and roasting date. Most often, the balance of sourness, bitterness, and richness is indicated on the package, but if you are not yet sure of your choice, you can always ask the barista or seller for advice. As a rule, the websites describe the taste qualities of the grain as accurately as possible, so the choice should not be difficult.

conclusions

A coffee drink is not the same thing as coffee. It contains other ingredients and additives that make it similar to coffee.

However, not all drinks are so harmful. They can serve as less harmful coffee substitutes. If you choose a coffee drink, choose one that does not contain aromatic or flavoring additives. Remember that you can always add sugar and milk to it to improve the taste. Such a drink will not have a large amount of caffeine, and the natural additives will not be harmful.

Knowing the difference between coffee and a coffee drink, you can choose the right one.

11 months ago

How is coffee different from a coffee drink, what's the difference?

Which drink is healthier and why?

How to distinguish coffee from a coffee drink by taste?

Which coffee is better?

Coffee or coffee drink?

How much coffee is in a coffee drink?

3 answers:

Coffee is a hot drink known since ancient times, but its “coffee” friend appeared during the First World War. Coffee is made from coffee beans that are dried, roasted and ground, and then boiled to obtain the product.

There are many varieties of the coffee plant itself and roasting options. Which one is better is up to each coffee lover to decide for himself. Germany, blocked by the Entente, did not receive these grains, but wanted coffee. They calmed the people with ersatz coffee, which included chicory, barley or ordinary acorns. Since 1941, this “drink” was given instead of breakfast to teenagers and women deported to work in Germany. The war ended, ersatz coffee was renamed “coffee drink”, and the oak version was banned. In order to buy a product with a dubious reputation, they said that, unlike coffee, it is safe for the heart. If coffee is not suitable for health reasons, drink tea/kvass/milk.

Sometimes coffee drinks are called natural coffee with the addition of, for example, milk. This is wrong, because then pure coffee is only that without even sugar. All coffee options with additions have original names: cappuccino, frappe, macchiato.

all products that contain natural impurities are now called “products”, for example: not cheese, but a cheese product, not milk, but a dairy product, etc. especially coffee or cocoa, the price for them in the world is only growing, it’s so tempting to mix something with them! therefore, read carefully and choose correctly, if it’s a “product”, then it’s fake, if it’s “pure”, then it’s natural, whole.

Some brewing methods have been known for a long time in Eastern and African countries. A significant part of the recipes owes its origin to Italy, the trendsetter of coffee fashion.

Content

Mocha (mochaccino)

A chocolate-milk-coffee four-layer cocktail for those with a sweet tooth, served in tall glasses decorated with foam and chocolate chips. A complete nutritious dessert containing 260 kcal per 100 g.

Is it harmful to drink coffee?

The debate about how harmful coffee is and how many cups a day you can drink continues. Caffeine does increase blood pressure and also has mild diuretic properties, so to avoid dehydration, you should drink a glass of water after a cup of coffee. It is also believed that if you drink more than half a liter of coffee a day, there is a risk of osteoporosis, so avid coffee drinkers should take calcium.

However, coffee has a number of beneficial properties, such as improving attention and mental alertness. It is believed that coffee can also reduce the risk of Parkinson's and Alzheimer's disease. In any case, as with other products, it is important to know a sense of proportion and monitor the body’s reaction.

Photos: cover - Ksenia Kolesnikova, 1 - nimon_t - stock.adobe.com, 2 - bonga1965 - stock.adobe.com, 3 - PixieMe - stock.adobe.com, 4 - anastasianess - stock.adobe.com, 5 - Nizoli - stock.adobe.com

How to make a latte with sweet syrup

For a hot drink with milk, it is better to use caramel coffee syrup or vanilla syrup. These two flavors will please all those with a sweet tooth. Because they have a delicate, sweet aroma, which harmonizes so well with the smell of bitter coffee and warm milk. It is these two toppings that can complement lattes and cappuccinos with delicate shades of aromas.

Ingredients for hot latte with syrup:

• espresso - 65 ml;
• milk - 195 ml;
• syrup - 24 ml

Preparation:

1. Prepare your espresso.
2. Whisk the milk.
3. Pour syrup into the bottom of a tall coffee glass.
4. Then pour in warm milk, spoonful at a time.
5. Add the next layer of whipped milk foam.
6. Pour espresso in a thin stream.
7. You can also put frothed milk on top.

Decorate the top of the latte with chocolate shavings or cinnamon. Drink the finished product of cooking with a straw.

The syrup can also be used as a topping to decorate the top surface of the coffee.