Ground coffee: types, tips on choosing, cooking

Everyone knows that the most delicious and high-quality coffee is grain. It is ground and immediately boiled in Turk.With this method of cooking all its taste and nutritional qualities remain unchanged. However, the coffee grinder is not in every home, and sometimes there is no time to wait for a drink. In this case, ground coffee will come to the rescue.

Coffee is a favorite drink of many that allows you to quickly cheer up and tune in to the business mood. It is considered the second most popular after plain drinking water. A few years ago, most consumers were forced to acquire a soluble substrate, but nowadays, the quality has become rapidly to come to the fore, so our compatriots more and more often buy it in grains or ground. It is this kind of coffee that gives an unusual smell, a slight bitterness and the “same” taste.

For the first time, coffee began to be cultivated in East African countries. It is believed that it was discovered by simple shepherds, who noted that when eating the leaves of this plant, the sheep behaved more energetically. The first mention of coffee beans dates from the 15th century and was written in Yemen.

From there, coffee quickly entered North Africa and even Arab countries. A century later, the drink was introduced to Italy. They are interested in countries such as Spain, Austria, Germany, from where he came to other states of the Old World.

The history of the creation of ground coffee dates back to the middle of the XIX century. It was then that W. G. Bovi opened the famous enterprise, which first mastered the production of bulk product, packed in sealed tin cans.

An important role in the distribution of coffee throughout all countries was played by the invention of special vacuum packaging at the beginning of the last century, thanks to which it became possible to remove residual air from closed containers. This method was immediately introduced into practice by the leaders of the coffee company Hills Bros, thanks to which the company firmly established itself in leading positions in its segment.

Today, coffee production reaches 6,000 million kg annually, most of it is produced in Colombia, as well as in Vietnam, Uganda and Brazil. Ethiopia, Dominican Republic, Peru, Mexico and India are slightly behind.

Typically, firms engaged in the manufacture of ground coffee, buy dried beans, and then fry them and grind.

The taste of coffee is largely determined by its producers. Only firms operating in the market for a long time, produce a truly high-quality and useful product.

Let us dwell on the most popular coffee brands.

Jardin is a Swiss company that has its own production facilities in various countries, including Russia. Our issue of this brand is the Orimi Trade enterprise from St. Petersburg, and the raw materials are supplied directly from Ecuador, Guatemala and Colombia.

The assortment list of this manufacturer is quite wide. It offers a wide variety of flavors and aromas from the highest quality arabica, while the products are characterized by an optimal ratio of price and quality. According to the data of 2017, the packaging of Jardin coffee 250 grams cost about 250-350 rubles.

Camardo is an Italian brand that has been a family business for several decades. For the production of ground coffee, the highest quality blends of Robusta and Arabica are used here, and their ratio can vary from 50x50 to 10x90. The assortment list includes both 100% Arabica and caffeine-free beverages. This is a very expensive sort of coffee - the cost of a 250-gram canister is close to 600 rubles, so finding it on the shelves of chain stores is not so easy.

Mauro is another Italian whose main specialization is espresso, which is why the maximum number of blends in the product range of this brand is intended for fans of this type of coffee.Nevertheless, the brand is not limited to this drink at all - in the assortment you can find the names of the goods with the most diverse percentage ratio of both arabica and robusta.

Roasting grains is weak, but the fortress is average. This is a coffee from the premium segment, so its price is appropriate - a bank weighing 250 grams costs about 350-400 rubles.

Another well-known Italian brand is Lavazza. Today it is difficult to believe, but once this enterprise began with a small grocery store, and today it is a powerful international concern, in the assortment list of which there are more than 10 types of coffee. Each type has its own unique taste and aroma - for example, “Pieranoma” is optimal for making latte and cappuccino, and “Espresso” is used to create the eponymous drink, and Qualita Pro with its deep aroma and light honey aftertaste is considered a classic.

For 250 grams of Lavazza coffee in stores will have to pay from 300 to 550 rubles.

Another Italian brand offers elite coffee in a rather high price segment - Illy. However, the quality here is fully consistent with its cost, since none of the companies existing in the coffee market pays so much attention to scientific developments aimed at improving the taste characteristics of the product, so the grains undergo a threefold quality control - on arrival at the production, before frying, and after packaging. Drinks of this brand contains little caffeine, while their taste remains bright and rich.

At the heart of the product, only the most elite types of Arabica, so a 250-gram pack will have to pay at least 1000 rubles.

Russian coffee makers are not far behind. Among the domestic consumer is a very popular product of Living Coffee, which is a 100% Arabica with good roasting and innovative packaging. Under this brand are produced as monosorta coffee from various countries - from Guatemala to Kenya, and coffee with various additives.

The advantage of this product is its freshness, since the grains are ground, packaged and immediately put on the shelves. As for the cost, in this case it varies greatly from the type of coffee and can be from 250 to 600 rubles for a capacity of 0.25 kg.

It is worth mentioning about another Russian manufacturer - Madeo, which produces a medium-tart drink with a slight sourness and an exquisite smell. The cost is 450-500 rubles per 250 grams.

Finnish coffee Paulig for more than 25 years, pleases Russian coffee lovers. However, the history of this company is much longer - the enterprise began its work 140 years ago. Ground coffee of this brand is made only from 100% Arabica, and the grain is brought from Kenya and Ethiopia.

The company offers both classic coffee and drinks with the addition of vanilla, cardamom and chocolate. Standard packaging costs about 400 rubles.

Among the options for high-quality ground coffee, two leading ones stand apart: Arabica and Robusta. Each of them has tangible differences, and, as a result, its fans and ardent opponents. Let's get acquainted with these types of natural coffee a little closer.

Arabica is a well-known and loved by many kind of coffee, which has a particularly rich, bright and at the same time gentle aroma and deep taste.

Arabica beans are obtained from the Arabian tree, which is considered to be a rather demanding culture in the care. The ideal environment for its cultivation is the mountain tropics with a high level of humidity and temperature regime of 15-25 degrees Celsius.The tree grows only at positive temperatures, and at the first frosts it dies.

During the period of growth and development of the plant should be watered and fed fertilizer, the fruit can be obtained 2 times a year.

Robusta is not a well-known variation of ground coffee that has a rather bitter taste, so it is practically not used in its pure form - it is usually mixed with arabica in different ratios, and the higher the percentage of Robusta, the lower the price of coffee.

Fruits are obtained from the plant Kanefort Robusta. It requires much less attention than the Arabian tree. Robusta grows in a humid climate, the temperature of which is 25-30 degrees. Productivity - 10-15 times in 12 months.

In recent years, supporters of proper nutrition actively use green ground coffee - it is made from Arabica and Robusta grains that have not been roasted. Nutriciologists say that in this form the drink better retains its beneficial properties and vitamins. However, his taste is quite specific, so not everyone likes it.

Many people confuse ground and commonly sold instant coffee, meanwhile, these are two fundamentally different drinks that differ in both the method of preparation and taste.

The soluble composition is a powder or granules, which are made from a saturated extract of natural coffee. Between ground and soluble drink there is a big difference in composition and properties. Thus, in the process of making granules, most of the taste properties and essential oils of natural coffee are lost, so manufacturers are forced to resort to flavors and artificial flavor enhancers. In addition, the soluble drink is much less caffeine, so waiting for it to "cheer up" does not make sense.

However, instant coffee can be prepared in just a few seconds without a Turks or a kettle - this is the reason for its popularity. However, experts advise in cases where there is no possibility to brew ground or grain coffee, to give preference to sublimated. The general principle of its production technology is similar to soluble, it is also obtained from coffee concentrate, but to return it to the aroma, use natural essential oils of coffee beans, rather than artificial additives.

Differs ground coffee and grain. Ground, as the name implies, is produced by grinding coffee beans. However, despite this, there are large differences between the grain and ground composition. First, the taste and nutritional properties are lost almost immediately after grinding, this is especially true of the fine fraction grains. This is due to the fact that volatile compounds formed during the roasting of coffee beans, very quickly disintegrate, which causes a loss of flavor and taste.

Besides, ground coffee tends to absorb external odors, so if you leave a jar of ground coffee open, after three to five hours, most of its essential oils evaporate.

Of course, the coffee that is sold in stores is vacuum packed, so it can retain its characteristics for a certain period of time, but the smell leaves packs in the kitchen after unpacking very quickly.

In addition, ground coffee is often forged by mixing Arabica with other low-grade varieties. At best, it will be robusta, but unscrupulous manufacturers most often use liberika - this is a sort that is absolutely unsuitable for making coffee, since it has almost no taste or aroma. In this case, only a specialist can notice a fake, and even then not always.

Characteristic features, shelf life and storage rules for a coffee drink are due to the content of volatile substances and other active ingredients, the total number of which exceeds one thousand. The structure of coffee beans includes various alkaloids, phenol compounds, saccharides, amino acids, lipids, and proteins. The proportions of these substances are directly related to the type of soil in which the fruits were grown, and from the type of coffee tree.

The structure of coffee includes all the vitamins of group B, and in addition, there are useful trace elements such as magnesium, phosphorus, potassium, iron and sodium, as well as essential macro-elements niacin and riboflavin. A very important component is, of course, alkaloid caffeine.

There is a lot of talk about the benefits of coffee and its harm to human health. This is not surprising, since the drink has both its advantages and disadvantages.

To begin with, let's focus on the negative sides. Coffee has a slight diuretic effect and has a dehydrating effect. In addition, the drink can significantly increase the pressure, so it is contraindicated for use for people with hypertension.

When used in large quantities of coffee can create an excessive load on the heart, as well as lead to sleep disorders. Coffee is contraindicated for children under 10 years of age and for pregnant and lactating women.

However, all these negative properties are manifested only with the abuse of the drink, but if you drink it moderately, then there will be no adverse effects.

But the positive properties of coffee quite a lot. Drinking:

• improves performance;
• increases concentration of attention;
• helps to fight depressive disorders and stressful states;
• has a beneficial effect on the immune system;
• normalizes the digestive tract;
• improves lung function and reduces the severity of asthma attacks.

In addition, it should be noted that natural coffee has an antioxidant effect, therefore it inhibits the development of pathological processes in the body.

The first thing to keep in mind when working with ground coffee is that it is brewed, not poured with water. That is why you need a Turk or a coffee maker. By the way, the latter can be both vacuum and electric. Cook the powder in water 95-97 degrees. If you use boiled water with cereal, the acidity of the finished drink increases dramatically, and if the temperature is reduced, the drink will not be sufficiently concentrated. The container used to make coffee should not be used for other culinary works, as fats and oils adhering to its walls make the taste rancid and unpleasant.

Connoisseurs distinguish three basic rules for properly brewed coffee:

• Brew coffee in small portions. 15 minutes after preparation, the coffee loses a significant part of its aroma and taste characteristics, therefore, it should be consumed immediately, and not prepared for future use.
• Do not boil coffee. In this case, the taste of the drink deteriorates significantly, all the nutrients and vitamins break down, and the concentration of caffeine increases.
• Use purified water. Water has a special effect on the taste of coffee, so the filtered liquid from the tap can not be considered suitable, it is desirable to get bottled or spring water, then you can fully enjoy the soft and deep taste of coffee.

The classic recipe for ground coffee is simple.

Bottled water should be poured into cooked clean Turk so that its level is 2-3 cm lower than the neck. After that, the pots should be put on a small fire and brew until boiling. As soon as bubbles begin to form and rise from the bottom to the surface, you should immediately pour the coffee and bury it with a metal spoon. After a couple of seconds, foam formation begins. As soon as she rises, you should turn off the heat, cover the Turk with a towel and leave for a few minutes to insist.

Very unusual, but nutritious drink can be obtained from coffee with a regular ice cream - a glass. For its preparation, you will need 2 liters of ground coffee, about 100 ml of water and 50 g of ice cream or ice cream.

According to the recipe, you should brew a fairly strong coffee and then strain it, cool it a little and pour it into cooked wine glasses or glasses. Serving to the table, add to each scoop of ice cream and serve with a long straw or a regular teaspoon.

For lovers of strong and very strong drinks suitable coffee with liqueur. You will need ground coffee, water, milk or cream, sugar and vanilla liqueur.

To begin with, you should make a simple coffee, then strain it and pour in the cream, then bring it to the boiling stage again, remove it from the stove and whisk with a whisk until a foam is formed.

The resulting foam must be removed and placed in a cup, pour coffee and cool well. After the prepared drink reaches room temperature, add liqueur and whipped cream to it.

A very original recipe is Egyptian coffee. To do this, take 20-30 g of ground coffee and 120-140 ml of water, mix and boil until boiling, then remove the foam and repeat this manipulation three times. The resulting coffee with a dense sediment is poured and then consumed. This recipe allows you to get a strong and very concentrated drink, so not everyone will like it.

A softer option is coffee with cream. A simple black coffee should be boiled and poured into glasses, then you should pour in the cream and boil it again. If desired, milk can be served separately.

Another recipe that you should definitely try is mocha. It will require:

• freshly brewed black coffee - 100 ml;
• egg - 1 yolk;
• syrup - 50 g

First you need to make coffee, but while it is boiled, beat the syrup with the yolk and put in a water bath or a small fire until completely dissolved. When the sugar crystals melt completely, hot coffee should be introduced without stopping stirring. Then you just need to wait for the formation of foam and pour the drink into cups.

The original can get a combination of coffee with lemon or other citrus, while the vitamin C contained in them completely neutralizes the effect of caffeine, so the drink can be consumed even at night.

In case of chilly weather and a rapidly deteriorating state of health, it is worth adding a little cinnamon to coffee - it will warm and boost immunity, but to add antioxidant properties, milk is added to it.

Oddly enough, but coffee can normalize sleep - the secret here is simple: just add a little vanilla to it.

When choosing a drink in the store should pay attention to several important parameters.

As already mentioned, the overwhelming majority of manufacturers offer two types of coffee: Robusta and Arabica, while the higher the percentage of arabica, the better the product before you. However, Robusta also has its advantages - it contains a large percentage of caffeine, therefore its presence in the blend provides a special tartness to the drink.

Coffee tree grains are necessarily fried. This manipulation gives them a specific flavor.

The degree of roasting can be both weak and strong or medium, while even within the same brand roasting can vary. If you want to get a bitter coffee, then you should pay attention to the strongly roasted version of the grains, and if you like soft drinks, then you should prefer the medium or even weak processing of the grains.

The modern market offers the widest selection of coffee with a variety of notes - brandy, lemon, coconut, vanilla, amaretto and much more. Most often, such additives are artificial, so ideally you should buy pure coffee, and buy all sorts of additional components separately. As the reviews show, the drink prepared in this way is much tastier.

Date of production is important for any product, and coffee is no exception, moreover, coffee beans extremely quickly lose their basic taste properties, so freshness in this case is not just a guarantee of safe use, but also the main factor causing exceptional consumer properties. Of course, it is best to buy ground coffee in specialized trade sections, where the grains are ground directly at the buyers, but if this is not possible, try to buy packaging with a minimum prescription.

It is advisable to buy coffee in solid packaging, because it preserves the taste better than soft one. However, if the latter option is chosen, you should make sure that the package has a small built-in valve, pressing on which you can feel the aroma of the powder. Such a mechanism is used by all brands that for many decades produce a product of impeccable quality.

Of course, the well-known brand does not give 100% guarantee that the drink will be perfectly tasty. However, preferring popular brands, you can be sure that the drink is made from selected grains and does not contain any artificial impurities.

How to make ground coffee, see the next video.