The Coffee “Chain of Events” for a Great Cup
Jul 16th, 2010 by addicted2espresso
You ever wonder what is in a cup of coffee aside from the chemical content? It starts with mother earth and ends with a culinary delight if all goes well. The chain of events necessary to happen for the elusive perfect cup are staggering. If one of the links are weak the entire process suffers and the end result is compromised to a degree that may be minor or major depending on the significance of the event. There are somethings that are out of the roasted coffee consumers control that happen at the farm or mill level that we can only hope go well. Processing faux pas usually result in an over- fermented coffee profile. That’s why when purchasing roasted coffee to smell it first for a cherry or slightly rancid aroma and pass on it if so identified.
Let’s zero in on a little identified nuisance-coffee oil, specifically aged oils. Cleaning your coffee equipment from the coffee cup to the grinder is essential to realizing the maximum potential of your favorite brew. Coffee oils when fresh liven up a cup but when old can have a significant negative impact. Keep your coffee cup clean and the brewer clean at the spray head and in the carafe. When storing coffee clean your container between refills, wiping old coffee oils with a damp paper towel and using no soap or detergent that may leave a taste residue.
Coffee oils can be a delight or a curse, it’s just the timing that set them apart.
All this being said, there is still nothing you can fix about bad coffee short of a clothes pin.
