There are a number of coffee producing countries with new regions converting their crops to coffee beans as the demand for more and more varied coffee increases. We are also adding more exotic flavourings to our coffee. It comes as no surprise that the number of coffee shops and stores that sell coffee beans and all the associated paraphernalia to be able to make our own perfect coffee at home.
Your local independent coffee shop is a great place for us to go and relax with friends and family over an expertly made fresh cup of coffee. We often ignore how much effort has been put into our drink by the roaster that roasts the beans then grinds them (either at the roasters or in the coffee shop) and then uses the exact quantity required to brew a satisfying cup of coffee for us. There are a number of techniques involved in making a cup of coffee and a lot of us are happy to leave someone else to make it for us. The equipment used is only part of the story; you also need to practice with various quantities of coffee and water until it reaches your optimum strength.
We are almost overwhelmed by the huge variety of types of coffee that are available. Not only does the coffee taste different depending on the country and region that the beans were grown in but also from year to year. This is due to the changes in weather from one coffee growing season to another.
If you go to a specialist coffee shop you are likely to be confronted with a huge selection of flavourings that you can add to your coffee to make it even more to your liking.
The strength and bitterness of the coffee can be adjusted by using different quantities of water and coffee, and adding sweeteners/sugar/sweet syrups and/or milk. If brewing at home one tip for lowering the bitterness level is to never use boiling water as this scalds the coffee and gives it a bitter taste. Always use water that is just below boiling temperature when making your coffee.
Everyone has their own opinion about what makes the perfect cup of coffee but you will find your own technique through trial and error.
Photo by Nathan Dumlao on Unsplash