Hortelano Coffee Roasters Blog

¿Es el café portugués realmente mejor que el español? Descubre la verdad En Andalucía, y especialmente en Huelva, persiste una creencia popular que ha sobrevivido al paso del tiempo: el café portugués es mejor que el español. Esta percepción, sin embargo, tiene sus raíces en una época muy diferente, cuando el contrabando en la frontera entre España y Portugal era una realidad cotidiana. En este artículo, desmontamos este mito y veremos cómo, gracias al auge del café de especialidad en España, nuestros tostadores no tienen nada que envidiar a nuestros vecinos portugueses o italianos. Orígenes de la creencia: El contrabando y el café portugués Hace varias décadas, en la posguerra española, el café era un bien escaso y costoso. En las pequeñas localidades fronterizas como Paymogo, la falta de productos básicos obligó a muchos a recurrir al contrabando como medio de subsistencia. El café, traído desde Portugal a través de rutas clandestinas, comenzó a ser percibido como un producto de mayor calidad debido a su acceso limitado y su origen internacional. Hace unas semanas, mientras corría por las tierras de Sanlúcar del Guadiana, me adentré en la historia de estas tierras de contrabandistas. Las rutas de contrabando se desarrollaban a lo largo de las orillas del río Guadiana, trayendo productos escasos como el café a España desde Portugal. Esta actividad clandestina fue el sustento de muchas familias en la provincia de Huelva durante la posguerra. En nuestro logo de Hortelano Coffee Roasters, podéis ver un burro, que simboliza las bestias que eran utilizadas para el contrabando de estas materias primas. Esta imagen rinde homenaje a aquellos tiempos y a las personas que, a riesgo de sus vidas, transportaban café y otros víveres por las rutas fronterizas. Una de las principales rutas de contrabando se establecía en Paymogo, un lugar clave desde el siglo XVI. Según el catedrático de Historia Moderna de la Universidad de Córdoba, Manuel Peña Díaz, en su reportaje 'Contrabando en la Raya', la actividad de contrabando era tan significativa que en 1559, Felipe II creó puestos aduaneros para recaudar impuestos. Sin embargo, ni la intervención de las autoridades ni la creación de cuerpos como los Carabineros lograron frenar el contrabando. En el siglo XIX, el café irrumpió como uno de los principales productos contrabandeados. Los contrabandistas se adaptaron a los cambios, y productos como el café llegaron a localidades como Valverde del Camino, desde donde se distribuía por toda la provincia de Huelva, incluso hasta Sevilla. Este comercio ilegal tuvo su origen en las colonias portuguesas en África y Sudamérica, como Brasil o Cabo Verde, cuyos productos llegaban a Lisboa antes de cruzar clandestinamente la frontera. Este comercio generó la percepción de que el café portugués, debido a su rareza y al hecho de venir del extranjero, era de mejor calidad. Sin embargo, esta idea estaba más vinculada a la escasez y a las circunstancias de la época que a una verdadera superioridad del producto. Hoy, la historia del contrabando sigue viva en la memoria de muchos, pero la realidad del café ha cambiado radicalmente con la llegada del café de especialidad.   La realidad actual del café de especialidad Hoy en día, el panorama del café ha cambiado drásticamente. Con el auge del café de especialidad, España ha visto emerger a numerosos tostadores artesanales que seleccionan granos de alta calidad provenientes de países de origen como Colombia, Etiopía y Guatemala. Este enfoque en el café de especialidad se centra en la trazabilidad, el cultivo sostenible y la creación de perfiles de sabor únicos, aspectos que marcan una gran diferencia con el café producido y distribuido en décadas pasadas. El café de especialidad, a diferencia del café comercial o del contrabando de antaño, sigue un proceso de tostado cuidadoso y controlado que resalta las notas de sabor intrínsecas de cada grano. Los tostadores de café en España ahora están al nivel de cualquier país cafetero, y muchos de ellos han sido reconocidos internacionalmente por su habilidad para tostar y destacar los mejores atributos del café.     El impacto del café torrefacto en la calidad Uno de los mayores obstáculos en el desarrollo del café de calidad en España ha sido la popularización del café torrefacto. Este método de tostado, introducido en tiempos de escasez, consiste en añadir azúcar durante el proceso de tostado, lo que crea una capa de caramelo alrededor de los granos. Esta técnica se utilizó originalmente para preservar el café durante más tiempo y ocultar defectos de granos de baja calidad. Sin embargo, el resultado es un café amargo, con sabores quemados y planos, que enmascara completamente las notas sutiles y complejas que encontramos en el café de especialidad.   El café torrefacto ha dejado una huella negativa en la cultura cafetera española, perpetuando el mito de que el café fuerte y amargo es sinónimo de calidad. No obstante, en la actualidad, el consumidor está comenzando a rechazar el café torrefacto en favor de opciones más naturales y saludables, como el café de origen único, que conserva las propiedades aromáticas y gustativas originales del grano. Mitos y realidades sobre el café portugués y español Aunque Portugal tuvo una gran influencia en el mundo del café debido a su relación colonial con países productores, hoy en día no hay razón para afirmar que el café portugués sea mejor que el español. Tanto España como Portugal, junto con otros países europeos como Italia, están desarrollando activamente el nicho del café de especialidad, y los tostadores artesanales en ambos países están alcanzando niveles de calidad comparables. Es fundamental entender que la calidad del café no depende del país en el que se tueste, sino de factores como la selección del grano, el proceso de cultivo, la recolección y el tostado. Los mejores tostadores de café en España trabajan directamente con los productores, asegurándose de que los granos sean de la mejor calidad posible, y aplican técnicas de tostado precisas para sacar el máximo potencial de cada lote. Conclusión: El café de especialidad en España no tiene nada que envidiar Hoy en día, el mito de que el café portugués es superior al español está completamente desfasado. Con el auge del café de especialidad en España, nuestros tostadores han alcanzado un nivel de calidad internacionalmente reconocido, ofreciendo cafés excepcionales que destacan por su complejidad y su trazabilidad. Ya no dependemos de contrabando o de métodos obsoletos como el torrefacto para disfrutar de un buen café. Ahora, podemos deleitarnos con cafés de origen único, sostenibles y llenos de matices, que son el resultado de un esfuerzo conjunto entre productores y tostadores comprometidos con la excelencia.  

El café de especialidad, aunque puede ser más costoso y difícil de encontrar, ofrece beneficios significativos para la salud gracias a su producción más limpia y a su conservación de antioxidantes

Introducción El café de especialidad ha ganado popularidad en los últimos años gracias a su enfoque en la calidad y el sabor. Sin embargo, hay una creciente demanda de cafés descafeinados que no sacrifiquen la experiencia de degustar un buen café. En este artículo, exploramos los diversos procesos de descafeinización, tanto químicos como no químicos, para entender cómo afectan al perfil de sabor y la calidad del café. ¿Qué es el Café Descafeinado? El café descafeinado es aquel del cual se ha eliminado la mayor parte de la cafeína. Generalmente, se considera que un café es descafeinado cuando contiene menos del 0.1% de cafeína en el grano verde. Existen varios métodos para lograr esto, y se pueden clasificar en dos grandes categorías: procesos químicos y procesos sin químicos. Procesos de Descafeinización con Químicos 1. Proceso con Cloruro de Metileno ¿Qué es el Cloruro de Metileno? El cloruro de metileno, también conocido como diclorometano, es un disolvente orgánico utilizado en diversas aplicaciones industriales y de laboratorio. Es conocido por su eficacia en la extracción de cafeína debido a su capacidad para disolver sustancias específicas sin dañar otras. Método Preparación de los Granos: Los granos de café verde se someten a un tratamiento con vapor durante unos 30 minutos. Este paso abre los poros del grano, facilitando la extracción de la cafeína. Extracción con Cloruro de Metileno: Los granos se sumergen en un tanque de cloruro de metileno. La cafeína se disuelve en el disolvente durante este proceso, que suele durar varias horas. Eliminación del Solvente: Una vez que la cafeína ha sido extraída, los granos se secan para eliminar cualquier residuo de cloruro de metileno. Este paso implica varios ciclos de vapor y secado para asegurar que el disolvente se haya evaporado completamente. Impacto en el Sabor El proceso con cloruro de metileno es eficaz para eliminar la cafeína y, cuando se realiza correctamente, mantiene la mayoría de los compuestos aromáticos del café. Sin embargo, algunos aficionados al café de especialidad pueden detectar ligeros cambios en el sabor y pueden tener preocupaciones sobre los residuos químicos, aunque estos están regulados estrictamente para que se mantengan dentro de límites seguros. 2. Proceso con Acetato de Etilo ¿Qué es el Acetato de Etilo? El acetato de etilo es un éster que se encuentra de forma natural en frutas como las manzanas y las peras. Debido a su origen natural y su capacidad para actuar como disolvente, se utiliza en la descafeinización del café como una alternativa más "natural" al cloruro de metileno. Método Preparación de los Granos: Similar al proceso con cloruro de metileno, los granos de café se vaporizan para abrir sus poros. Extracción con Acetato de Etilo: Los granos se sumergen en una solución de agua y acetato de etilo. La cafeína se disuelve en el acetato de etilo durante este proceso, que dura varias horas. Eliminación del Solvente: Al igual que en el proceso anterior, los granos se secan y se someten a varios ciclos de vapor y secado para eliminar cualquier residuo de acetato de etilo. Impacto en el Sabor El proceso con acetato de etilo es conocido por conservar mejor los sabores naturales del café en comparación con otros métodos químicos. Además, el hecho de que el acetato de etilo pueda derivarse de fuentes naturales lo hace más atractivo para los consumidores preocupados por el uso de químicos. Procesos de Descafeinización sin Químicos 1. Proceso Swiss Water ¿Qué es el Proceso Swiss Water? El proceso Swiss Water es un método innovador y libre de químicos que utiliza solo agua y un sistema de filtración avanzado para eliminar la cafeína del café. Este método fue desarrollado en Suiza en la década de 1930 y ha ganado popularidad por su capacidad para mantener la calidad y los sabores naturales del café. Método Remojo Inicial: Los granos de café verde se sumergen en agua caliente para disolver la cafeína y otros compuestos solubles. Filtrado de Carbón Activado: El agua que contiene la cafeína disuelta pasa a través de un filtro de carbón activado, que atrapa y elimina la cafeína mientras deja pasar otros compuestos solubles que contribuyen al sabor del café. Reutilización del Extracto de Café Verde (GCE): El agua descafeinada, ahora saturada de compuestos de sabor (conocida como extracto de café verde o GCE), se utiliza para tratar nuevos lotes de granos de café. Este paso asegura que los granos no pierdan sus compuestos de sabor durante el proceso de descafeinización. Repetición del Proceso: El proceso se repite hasta que los granos de café alcanzan el nivel deseado de descafeinación. Beneficios Sin Químicos: Utiliza únicamente agua y carbón activado, eliminando la preocupación por residuos químicos. Conservación del Sabor: El proceso Swiss Water es conocido por preservar muy bien los sabores naturales del café, haciendo que los cafés descafeinados sean casi indistinguibles de sus versiones con cafeína. Transparencia y Trazabilidad: La marca Swiss Water proporciona información detallada sobre sus procesos, lo que genera confianza entre los consumidores preocupados por la pureza y la calidad de su café. 2. Proceso Sugar Cane (Descafeinización con EA) ¿Qué es el Proceso Sugar Cane? El proceso de Sugar Cane, también conocido como Descafeinización con Acetato de Etilo (EA), utiliza etanol derivado de la caña de azúcar para extraer la cafeína. Aunque el acetato de etilo es un químico, en este proceso se obtiene de una fuente natural, lo que lo convierte en un método semiquímico, pero altamente valorado por su naturalidad. Método Remojo Inicial: Los granos de café verde se vaporizan con agua caliente para abrir sus poros y preparar la extracción de cafeína. Extracción con EA: Los granos se sumergen en una solución de acetato de etilo. La cafeína se disuelve en el acetato de etilo, que se obtiene de la caña de azúcar. Eliminación del Solvente: El solvente se evapora mediante un proceso de secado y vapor, eliminando la cafeína junto con el acetato de etilo. Repetición del Proceso: El proceso se repite varias veces hasta que los granos alcanzan el nivel deseado de descafeinación. Beneficios Origen Natural: Utiliza acetato de etilo derivado de la caña de azúcar, lo que lo hace más atractivo para los consumidores que prefieren métodos naturales. Conservación del Sabor: Mantiene los perfiles de sabor complejos y únicos del café, similar a los métodos libres de químicos. Menor Impacto Ambiental: El uso de un disolvente derivado de fuentes renovables como la caña de azúcar reduce el impacto ambiental comparado con otros métodos químicos. Comparación de Procesos Eficiencia y Sabor Swiss Water y Sugar Cane: Mantienen mejor el perfil de sabor y son más aceptables para los consumidores preocupados por los químicos. Sostenibilidad y Salud No Químicos: Son más amigables con el medio ambiente y preferidos por su percepción de mayor naturalidad. El proceso Swiss Water, en particular, es completamente libre de químicos, mientras que el proceso Sugar Cane utiliza un solvente derivado de fuentes naturales. Conclusión La elección del método de descafeinización puede influir significativamente en el sabor y la calidad del café. Los métodos no químicos, como el proceso Swiss Water y el proceso de Sugar Cane, son cada vez más populares entre los aficionados al café de especialidad por su capacidad para preservar los sabores auténticos del café. Además, estos métodos ofrecen beneficios adicionales en términos de salud y sostenibilidad, lo que los convierte en una opción preferida para muchos consumidores. Al entender estos procesos, los consumidores pueden tomar decisiones informadas que alineen con sus preferencias de sabor y sus valores de sostenibilidad. Palabras Clave: café de especialidad, tueste, descafeinado, proceso Swiss Water, proceso Sugar Cane, cloruro de metileno, acetato de etilo, perfil de sabor, sostenibilidad, salud.

En el mundo se descubrieron más de 130 especies distintas de plantas de café, aunque sólo se han podido cultivar y comercializar 4 de ellas, descubre cuáles son y que propiedades tienen cada una de ellas.

The Symphony of Coffee Roasting: Creating Unique Flavors Welcome everyone to the heart of the specialty coffee world, where alchemy meets the science of roasting to transform humble green Arabica coffee beans into the aromatic, flavorful elixir we all love. As a coffee roaster, you are not just an artisan; You are a curator of flavor, an ancient sage roasting coffee beans through a meticulous process that highlights their unique character. When I enter the roastery, where the magic happens, I only think about getting the most out of the green coffee beans that come to me, understanding them, learning how heat affects them and what they need to show their full potential. Roasting is not a unique process for all coffees, but you have to adapt the different parameters to each type of coffee; It is the coffee that guides you through its changes during the roasting process . The roast profile, meticulously crafted, determines the flavor, aroma and body of the final brew and can range from light roasts that preserve delicate floral notes to dark roasts with smoky characteristics, each profile is a symphony of flavors waiting to be tasted. The roasting process, from Green to Brown Green coffee selection The journey begins with the careful selection of green coffee beans. Single-origin beans, sourced from specific regions, provide distinctive flavors. As a roaster, you become an alchemist, choosing beans that embody the aromatic characteristics of their origin. Preheating You turn on the machine and the drum begins to rotate, the roasting chamber begins to heat up and the fan makes the air flow from inside to outside to spread the heat evenly, heat and precision make the induction act on the beans of green coffee. This step ensures uniform roasting and sets the stage for the transformation of the beans. Load the toaster You weigh the green coffee beans, loaded with potential, introduce them into the roaster in the rotating chamber and the art begins to emerge with a drop in the temperature of the drum due to the cold beans. But the force of the fire soon causes the temperature to begin to rise to give way to the beginning of a symphony, with each grain waiting for its solo in the orchestra of flavors. Drying phase The grains, still green, go through a drying phase. Here, the moisture evaporates and the grains become more malleable, changing their color to yellow tones as if it were dry straw. You can also smell how the green smells give way to cereal smells. This phase lays the foundation for the subsequent development of flavors. Maillard Reaction Where the reducing sugars, the carbonyl group and amino acids present in the grains begin to decompose due to the action of heat, giving rise to the browning of the grains. This caramelization produces a large amount of flavors and aromas in the coffee. First Crunch As the temperature increases, the grains experience a change in color and size, they seem to resist the change and contain the energy inside until it finally breaks through and the grains begin to explode. It is a crucial moment that signals the release of internal gases and the development of complex flavors. For a light roast, this might be the end point; for a medium or dark roast, the process continues. Development phase After the first crunches, the grains enter the development phase. The roaster's skill shines here, determining the balance between acidity, sweetness and body. Sampling, continuous observation of the grain and appreciation of smells are the tools we have at our disposal. Cooling period Once outside, we must cool these specialty coffee beans quickly so that their interiors stop developing and prevent flavor malformations. The roasted beans, having reached the desired profile, are quickly cooled. This stops the roasting process, preserving flavors and preventing over-roasting. Rest period Freshly roasted beans, like a good wine, benefit from a rest period where they expel the gases produced during roasting. This allows the flavors to harmonize and intensify, ensuring that each cup is a symphony of well-integrated notes. Packaging and distribution The final act involves carefully packaging the freshly roasted beans. The attention to detail, from the label to ensuring airtight seals to preserve the integrity of the roast, the perfect grind, until it reaches our coffee lovers' hands. Art of preparation Where your journey as a barista begins, coffee becomes something personal, something we all know how we like and what techniques to use to achieve our best cup. This is where all my effort is present and your hands create harmonies. Continuous learning The art of roasting is a perpetual journey of learning. New grains, techniques, evolution and a commitment to sustainability propel you forward, ensuring each batch is a testament to your passion and experience. In the world of coffee roasting, precision is your brush, and the roaster is your canvas. As you navigate the complexities of heat, time, and bean characteristics, remember that each batch tells a story: a story of flavor, aroma, and the craftsmanship of roasting. Types of Roasting We can find an infinite number of roasts and names given to them, this is because many roasters classify their roasts by degrees of color and temperature, but these parameters do not follow a strict rule and what for some may be a medium roast, for others it may be medium-dark. We classify the roasts into 4 large groups and we usually do a medium roast depending on the beans and their aromatic nuances. In this article you will find all the information about coffee roasting Arabica vs Robusta In the roasting room, you navigate the subtleties between Arabica and Robusta beans. Arabica, the darling of the Rubiaceae, is considered the true specialty coffee, offering unique and varied flavors with a lower caffeine content. On the other hand, Robusta, with its robust cereal flavor and a higher caffeine hit, until recently was completely outside of specialty coffee, but the progress in research on this plant suggests that in a few years we will be able to have some Robust with quite an aromatic quality. Do you want to know more about coffee and its varieties? Click here The Tasting Ritual The tasting sessions become my favorite part, the playground of the palate. In them, you meticulously evaluate the notes that you have extracted from the coffee during the roasting process, its imperfections and investigate how you can squeeze those green coffee beans while taking note of the acidity, body and sweetness and evaluating its balance. It's not just a ritual; It is a sensory exploration that guides your decisions, ensuring that only the best coffees reach the hands of your customers; and there you stay waiting for that feedback, that appreciation that gives you ideas of where to go next time. Sustainability as a growth philosophy On this journey, sustainability is not just an implemented idea; It is at the core of development. We roasters are very aware of the difficulties of our suppliers and that without them this culture would not be possible, therefore, we work with certified fair trade companies, we are interested in social and economic development projects and above all we try, with our choice , that our economic spending falls into good hands. At Hortelano Coffee Roasters, we use environmentally friendly roasting equipment, always trying to seek energy efficiency, recycled materials in our packaging and we work with partner companies of Klimaneutral (an association committed to the goal of 0 carbon emissions) and we try to guarantee a Fair compensation for farmers, your commitment to sustainability resonates in every cup. Conclusion In the world of coffee roasting, you're not just a roaster; You are a storyteller, weaving tales of craftsmanship and flavor, transporting the consumer to those remote places in the world. Each batch is a chapter that connects you to the people behind the coffee beans, each cup is a testament to the art and science of coffee roasting that attracts customers. Let the aroma of freshly roasted beans be the prologue to the sensory journey that awaits every coffee lover.

In recent months there has been a lot of talk about roasted coffee, following news about the control of the proportion of roasted coffee published on television, many people have wondered if it is really coffee that they consume every day. In this article we compare roasted and natural coffee so that we provide an overview of both so that you can choose which coffee to drink.

Why are more people joining this flavor and health revolution every day? Coffee has evolved from being a simple morning drink that helps us cope with everyday life to becoming a ritual, a sensory experience that captivates lovers of authentic flavors and exceptional quality. Currently, specialty coffee due to its properties, not only aromatic and its characteristic flavor, but antioxidants and enhancers of our concentration, has emerged as the protagonist of a revolution in the world of coffee consumers concerned about their health and well-being, lovers of natural, fresh, seasonal products, defenders of sustainable development and healthy lifestyle. In this article, we will explain why specialty coffee has gained such popularity among citizens ages 30 to 50 who are looking for a healthier, higher quality coffee experience. The Coffee Renaissance: From Routine to Revolution Specialty coffee is not just a drink; It is a philosophy that embraces excellence in every cup. This natural coffee attracts every day those who are looking for a healthier and higher quality option when drinking coffee. They find in specialty coffee an alternative to those roasted coffees, full of sugars and preservatives that we have traditionally consumed daily and that cause stomach disorders for many of us. From its origin to the cup, specialty coffee is grown, harvested and processed with care and dedication, transported in optimal conditions, highlighting its aromatic characteristics and unique flavors. Health and Flavor in Every Sip The nutritional quality and antioxidant properties of specialty coffee make it an attractive option for those who prioritize their well-being. By moving away from hypercaffeinated and sugary coffees, this coffee treats our body in a subtle way; also providing antioxidants, potassium, magnesium, calcium, phosphorescent and sodium. It also contains vitamins, in natural green grains, such as B1, B2, B3, B5, B12 and C. Although not all of them reach the cup like C and B1, others increase their number like B3. This coffee not only delights your palate, but can also contribute to a healthier lifestyle! From Farm to Your Cup: Sustainability in Every Grain The specialty coffee revolution is not just about taste; also embraces sustainability. We have to take into account that this industry is totally subject to climate change and therefore, for us, sustainability from the most efficient crop fields, at Origin, to our packaging is an absolute value. We are aware that improvement in crops, optimization in transportation, fair and responsible marketing provide the best framework so that this specialty coffee culture can continue to grow and develop so that we can continue enjoying the flavors and aromas of coffee. specialty, natural and fresh. We, coffee roasters, are just the small tip of the iceberg, behind - not below - this process begins with the cultivation of coffee trees. These coffee trees will not bear their first fruits until about 7 years after planting, a long process of development and maturation of the plant that leads us to the cherry harvesting period. These are collected at their optimal point of maturity. Selective harvesting is practiced in most crops, so this process can take months of arduous work. But the journey of the beans does not end here, these coffee cherries are transported to the processing plants where, through different methods, the fruit is separated from the beans that will later give rise to that elixir that everyone talks about. After drying and packaging, the coffee beans are exported to the purchasing countries so that they reach our hands as fresh as possible, practicing the conservation and potential principles established by the SCA (Specialty Coffee Association). Finally, these Arabica coffee beans are roasted with art and care , taking into account their properties to get the most out of them and produce a balanced cup. The Fundamental Role of the Conscious Consumer The growing demand for specialty coffee in our country is driven by consumers who demand higher quality in their cups, customers who want to know more about the origin of their coffees, and who seek transparency in the products they consume. In fact, transparency in the supply chain has become a key factor and consumers are contributing to the change by choosing products that support sustainable and social development practices. So specialty coffee is not only a cup of a rich elixir but also a constant effort by those who drink it to contribute their grain of sand to this commercial society of transparency with the aim of being able to continue enjoying all the flavor of a natural coffee cup being aware and knowing everything that happens behind it. Exploring the World of Specialty Coffee: Tips and Recommendations For those who want to immerse themselves in the world of specialty coffee, we will provide practical tips on how to select, store and brew this coffee to maximize the flavor experience. At Hortelano Coffee Roasters we want to promote this sensory experience and this product with the aim of being able to continue offering a better, healthier product that helps us and those at the beginning of the chain. [We recommend you choose the most suitable machine ] Conclusion: Join the Specialty Coffee Revolution Join the specialty coffee revolution where transparency, respect and harmony between cultures lays the foundations for fair trade so that tomorrow we can continue enjoying better coffee and a fairer and more proliferative world. Join a global movement towards quality, health and sustainability.

Learn about the different types of roasting and become familiar with specialty coffee, where aromas and flavors are important. Learn how the roasting process affects the beans and what flavors to look for in each of them.

Are you thinking about buying a new coffee maker and don't know which one to choose? At Hortelano Coffee Roasters we help you choose your ideal coffee maker! Let's start!! Well, in the market there are many brands and endless coffee machines of many and varied shapes but... And us? ? What kind of coffee drinkers are we? Quite an important question when deciding what type of coffee maker we buy since our style and way of drinking coffee will tell us if we prefer espresso makers or filter coffee makers . But we had said that there are endless coffee makers to prepare coffee! And it is true, throughout history numerous coffee making methods have appeared. From pot coffee to modern methods such as the Aeropress or V60. All of them created with the intention of savoring a good coffee. Well, I'm going to simplify things for you! I will tell you that no matter how many times I thought about it, there are only two ways to make coffee. Yes friends! For me there are filter coffees and espresso coffees . filter coffee Considering filter coffee those that do not use pressure when filtering your coffee, in these methods the settled coffee through which the water passes is called bed. The bed filters the water extracting all the intrinsic aromas and flavors in the ground coffee. Their grinds are coarser , as water comes into contact with the ground coffee particles for longer, to avoid unwanted flavors we must open the grinding level of our grinders. These methods provide us with less intense coffees, full of tasty aromas and nuances. Very juicy and many assimilate them as “tea type”. Espresso coffees Now, on the other side we have espresso coffees, which are therefore those that use pressure to pass the water over the coffee disc. Achieving more intense coffees, with a greater number of particles dissolved in water. This method uses very fine grinds and extracts all the flavors and aromas in a more concentrated way or with greater intensity so these coffees will have more body. What method do I choose? If you are one of those who make a certain amount of coffee and consume it throughout the morning, “ I do not recommend reheating the coffee once it has been brewed as its aromas and nuances are affected ” Still, filter coffee methods are best for you. A filter coffee maker with its heat-conserving tank or jug ​​may allow you to make that amount of coffee and drink it throughout the day without having to reheat the coffee. There are different types within this genre of coffee machines; Some methods use metal mesh cups that act as filters, however, these allow coffee particles to pass through, creating grounds in our cup. Likewise, you can always add a paper filter. I recommend conical filter coffee machines, these do not have that metal filter cloth, but must be accompanied by paper filters with the end result of cleaner cups. “ It is important to note that the best way to preserve already brewed coffee for longer is to use thermos jugs ” Now, if you are a coffee consumer who likes intense coffees, then let's look at the filtering methods called espresso . Within this genre we find everything from the Italian coffee maker, called Moka, to espresso makers or the new and modern super-automatic ones. All of them offer us concentrated coffees in terms of the number of dissolved coffee particles in the shot, they are coffees with more body and where we seek the pleasure of savoring those aromas in small quantities once or several times a day. Of the pressure coffee makers we can say that the best known is the Italian one, the traditional one, “ I personally prepare one every morning, it is my favorite method ” It is very easy to use, you fill the tank with hot water up to the valve, place the filter, add the coffee to the edge, settle it without too much pressure, screw on the top and put it on the heat. But if you are one of the most comfortable and just want to press a button, you can always opt for a super-automatic machine . This model allows you to buy fresh coffee beans and with the push of a button your coffee will be ready in a matter of seconds. The only thing I don't really like about them is that they are a bit noisy. You can also buy one of the many bar-type espresso machines that they are creating for home. In this model I would weigh the amount of coffee that I put in the portafilter, always leaving about 3-5 mm of separation to the edge. Based on that amount, put 15 grams; I would use the ratio formula to know the most appropriate amount of liquid coffee. “ If we use a 1:2 ratio, this means that for every gram of coffee there will be two of water. So for those 15 grams the optimal thing would be 30 ml of coffee ” In conclusion, Think about what type of coffee maker you are and how you prefer coffee. Based on this, choose the filtering method. Always choose natural, specialty coffee, much better because it is roasted fresh and not only that, but you can know its origin, when it was roasted and your roaster will also give you the appropriate instructions. Greetings Francisco Jose Hortelano Coffee Roasters.

Descubre cómo el café viaja desde el centro-este de África hasta centro América y el resto del mundo

The world of coffee is undergoing a real revolution towards the flavor and well-being of its consumers. And good coffee, specialty coffee, not only brings us better aromas and flavors, but it also comes loaded with antioxidants, vitamins and minerals that give us those droplets of clean energy that we need.

Conservation and Preparation of Specialty Coffee When we buy specialty coffee it is important to keep it away from humidity, intense heat and other foods with strong odors. All this so that when we open the coffee package we are invaded by that floral and attractive fragrance that tells us that the specialty coffee is optimal to drink. When we buy specialty coffee, like any other fresh product, we must pay attention to the keys to conservation and consumption by our regular coffee seller. Since it knows when the coffee has been roasted, its optimal consumption point and its longevity. The way in which specialty coffee, both grain and ground, is transported and preserved is very important so as not to damage the product and preserve all its potential and aromatic properties. It has been shown that specialty coffee, being 100% natural and free of preservatives, suffers quite a bit from the consequences of poor handling or incorrect conservation and ends up losing its aromatic quality. For us, Hortelano Coffee Roasters, it is very important that our customers understand and learn how to handle coffee well since we are offering a high-quality product; quality that can be affected by poor storage conditions, misuse or consumption outside the optimal times for it. Therefore, the maxim is to roast on demand, thus ensuring that the coffee reaches the consumer as fresh as possible and in the best conservation conditions. We must appreciate that the more transformed the coffee, the more volatile its organoleptic properties are, so proper conservation will help maintain the same aromas from the first cup to the last. What is the best way to preserve coffee? Many of us are concerned about how to preserve specialty coffee in the best conditions and that is why we look for different methods that allow us to obtain the best cup of coffee. Nowadays, there are vacuum containers, which allow us to extract the air from the inside and achieve an airtight seal; The only thing that we at Hortelano Coffee Roasters see is that these do not yet have a non-return valve , preventing the typical gases produced during roasting from escaping, which can affect the final flavor of the cup with sour and unpleasant tones. The non-return valve is one-way, it prevents outside air from entering the interior chamber, but interior gases can escape through its holes. For us it is very important that our customers can taste our coffees in optimal conditions, that they express all their flavor and aroma from the first cup to the last, which is why our packaging is designed to preserve specialty coffee in optimal conditions. These are made with materials similar to aluminum that offer high protection for the grains against oxidation. In addition, we try to influence the environment as little as possible, which is why we work with companies associated with Klimaneutral. Therefore, our bags are the ideal instrument to preserve coffee . But let's go to what concerns us, How long and how do I keep specialty coffee? Here, we must make a small differentiation between bean or ground coffees since, as we have mentioned before, the properties of specialty coffee are super volatile and depending on how we buy it, it will have one life or another. Specialty Bean Coffee When purchasing specialty coffee beans, our coffee roaster must tell us the roasting date and then take the appropriate measures. When we sell coffee beans, we know that said coffee takes approximately a week to degas, so the best thing, for the conservation and correct development of the coffee, is to keep it in its hermetically preserved bag, allowing the gases produced during roasting to escape through the exhaust valve which, in turn, prevents air from entering. After a week, the period considered optimal for coffee consumption begins, ending two months after opening the bag . And I say opening the bag because if we do not open the coffee bag, it can keep the beans in perfect condition even up to 6 months from the roasting date. We must keep in mind that the longer we have the coffee in contact with the air, the more it will oxidize, so it is important not to leave the packages open for too long and also remove all the air from the inside of the bag once we have taken the desired portion. . It is also important to separate the grains from areas that gain temperature and, above all, keep them away from the sun's rays. Here you will hear that about keeping in a cool and dry place ; and I will tell you that that is correct, we must keep the coffee in a place with a constant temperature that is not very high (ideally 10-15 degrees Celsius), it is better if the place is cool but we must also take into account that this is very capricious and The odors of the surrounding foods end up sticking to it, so it is best to isolate it completely from strong odors . In conclusion, our recommendation to preserve and consume specialty coffee beans is to wait a week from its roasting date and consume it within two months, keeping it in its bag. Ground Specialty Coffee When we purchase ground specialty coffee, its volatility increases exponentially . It is important to understand the action of oxygen on fresh foods. Let's take the example of an apple here; With its skin intact it is protected from oxidation, while when we peel it and leave its flesh in the air we see its deterioration almost with the naked eye. With specialty coffee, being 100% natural without additives or preservatives or sugars, something very similar happens. When the grains are broken in the crusher, they become very small particles , almost dust, so the number of surface areas in contact with air is multiplied; as there is more surface area in contact with oxygen, oxidation occurs at a higher speed. It seems to have been proven that coffee freshly ground outdoors loses most of its properties in a period of less than two hours, but not all of us can have a grinder at home, something our grandmothers did have (they knew about good coffee). For this reason, it is advisable to buy the right amount of coffee that we are going to consume in a period of no more than a month . We also recommend that upon receiving our ground specialty coffee, the ideal is to isolate it from the air as much as possible, so we can keep it in the bag or in airtight containers or vacuum jars, always eliminating excess air from the inside. A very common mistake is to keep coffee in the refrigerator since we have mentioned before that the aromas of other foods stick to it, and excessive humidity can deteriorate our product.   Keys to preparing coffee. To prepare a good cup of coffee after another we must control the different aspects that influence it, these range from the coffee itself to the water we use regardless of the filtering method, the method is the vehicle, each of us likes a model but the important thing is its components.   Grinding Traditionally we have bought bags of ground coffee and used that coffee in any machine regardless of the degree of grinding, but there is no worse practice than this. It is important that we adapt the grinding of specialty coffee to the filtering method. To do this, it is best to let our coffee seller know what type of machine we have at home and have him adjust the grinding specifically for our filtering method. Ratio It is the relationship between the grams of ground coffee that we are going to use and the liquid amount of coffee that we want to obtain, this is normally given in the form of a ratio; 1:2 for espresso; 1:15 for filter, although there are many variants. As always, it is best to consult our trusted roaster. To understand this better, let's look at an example: if we want to make a 40ml espresso and we are using a 1:2 espresso ratio, we must use twice as many grams of water and a little more than coffee. Knowing that I want a 40ml espresso, I will have to use 20g and about 52 ml of water. Temperature The temperature of the water is also important, it is important that we use preheated water when we use both Italian coffee makers and filter coffee makers, this will make it easier for the machine to acquire the temperature and reduce filtering time, which will lead to a better final flavor. . Water Something that we overlook is that a cup of coffee is made up of more than 90% water and the rest are the components that it carries with it. So water is the most important element in a cup of coffee. So that it does not ruin the flavors of the coffee, we must use water that is as pure as possible. In fact, the water in our cities is not the most recommended due to its high content of lime and chlorine.

Many of us have heard about good coffee but we do not know how or why it is called that. In our article we explain how the industry deteriorated coffee and how today it has been shown that coffee provides us with innumerable benefits for our body.

The SCA, Specialty Coffee Association, is a non-profit organization that creates standards, monitors and promotes specialty coffee throughout the globe.

The emergence of the term specialty coffee and the subsequent development of the quality coffee industry.

Is specialty coffee for everyone? or just a world of foodies and experts.