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Coffee: Andrej Godina explains the cup flaw In the world of sensorial tasting there are some “objective parameters”, internationally accepted and shared like standards, which allow to establish if a cup of coffee is agreeable to the palate or if it contains some flaws. Andrej Godina helps us to understand which the processes of the aroma birth are and which the factors influencing the quality of the final result in the cup. Is the presence of a flaw in the cup due to the quality of coffee or to the working processes of the grains? «The plant of coffee is born in Ethiopia; its fruit are harvested one by one and are processed with different methods in order to obtain a maximum wetness of

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12.5%. The cultivators adopt a series of particular procedures in order to get the top quality product. The seed of green coffee after the processing phase in the plantation is not particularly aromatic: with these grains, you can prepare a warm drink, which is not satisfactory to the palate. It is the roasting phase, that allows modifying concretely and chemically the grains, by producing hundred new chemical molecules, which smell and taste aromatic and give pleasure to our senses. During the roasting phase the so-called Maillard reactions start – they are a complex series of chemical reactions due to the combination of sugar and proteins during the cooking phase. Then the caramelization reaction follows the first one. These two chemical reactions are a combination between the elements contained in the seeds during the harvesting and their transformation due to the heat of the roasting. The result is the best one if the roasting phase is correct and the grains are preserved in good conditions».

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La rivista dedicata a pasticcerie, caffetterie, gelaterie, tea room e bar top quality

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