On this occasion we are talking about one of the most important aspects of the science of coffee extraction and that is often largely forgotten: grinding. We deal with the general aspects and their importance, and we mention some types of mill.
Remember the most important thing is to grind what is necessary just before preparing your coffee.
Click HERE to download a PDF with the degree of grinding according to some extraction methods
Today we talk and I show you roasted coffee, its origins and some of its peculiarities.
I leave you the link of the ministry of consumption – Spanish Food Safety Agency, which I mention in the video
http://www.aesan.gob.es/AECOSAN/web/seguridad_alimentaria/subdetalle/acrylamida.htm
We answer this question that we are frequently asked. And we discussed some of the problems that this format represents. I hope my position makes you reflect a bit. Thanks for seeing me.
In this video we talk in general terms what coffee varieties are and how they arise.
If it creates confusion for you to enter our store or go to your favorite specialty coffee shop and see unusual names such as caturra, Gesha, moka or castillo, this video will help you understand where they come from and why there are so many varieties of coffee.
Download the diagramhere .
