Are you from the class who loves to spend a coffee at home? So know that it is necessary to follow a series of steps to ensure the maximum freshness of the drink.
You need to pay attention to every step when preparing the beloved coffee. For example, washing the coffee maker with soap after each use is not recommended as it may leave detergent residue and change the delicious flavor of the drink.
Check out 7 errors when preparing the special coffee:
1. To wash the coffee maker too much
Even the Lower remnant of detergent You can ruin your next cup of coffee.
It may seem strange, but wash your coffee maker or soap preparation equipment after each use is not required. Scented detergent residues can leave an undesirable taste and compromise the purity of your coffee.
The natural oils of the grain accumulate over time. For deeper cleaning, Opt for a neutral detergent and without fragrance. In everyday life, just rinsing with hot water is enough. So you save time and avoid the undesirable “taste of soap.”
2. Buy more coffee than you can consume
It is not worth buying coffee in abundance . Although buying in wholesale can be advantageous for other products, it is not a good idea for special coffee. Prefer to acquire small portions, especially if you consume little or live alone.
Stay tuned to the toast date on the label. Ideally, it should be recent, preferably up to two weeks.
Does not confuse the expiration date with that of roasting, since the first does not indicate freshness. And remember: Store your grains in an airtight container, away from the refrigerator to preserve the flavors.
3. Want to put into practice all the tutorials you watched on social networks
The key to the perfect coffee is in simplicity. Before diving into tutorials that recommend scales, filters and other techniques, start with the basics: Use two tablespoons of ground coffee for each cup of water.
Adjust the grinding according to your preference, the thinner the more intense the taste.
If you still look too weak or too strong, change only the amount of coffee, keeping the rest of the process the same. Small changes at a time make sure you know what is really impacting the taste.
4. Use water directly from the tap
The water you use matters a lot. After all, it makes all the difference in the final taste of coffee.
Tap water, even treated, may contain chlorine and other by -products that interfere with the result. Invest in a filter to ensure clean extraction and without unwanted flavors.
5. Forget of smelling coffee
The scent of coffee is the quality thermometer. When opening a pack of grain or ground coffee, that striking aroma of roasting should be evident. If there is no smell, the taste will also be dull.
Old coffee is not bad for your health, but it may not be so pleasant pure. Try making a cold coffee or using a prolonged infusion method, such as Cold Brew, to extract more flavor.
6. Ignore the organic seal
Organic coffee is worth the investment. Coffee plantations, especially large -scale ones, are usually very sprayed with pesticides. Unlike an apple that you can wash or a banana you peel, coffee beans do not offer this protection.
The organic seal ensures that grains were cultivated with less chemicals preserving quality and taste. It is a detail that makes a difference for both your health and the planet.
7. Always have coffee “for travel”
Coffee is much more than morning fuel. In Brazil, Coffee is almost a ritual . It is not just about caffeine, but about the moment of pause, connection, pleasure. Contrary to the American culture of the grab-and-go, here, having a coffee is synonymous with slowing and sharing moments.
Dedicate a few minutes to taste your cup at home or in a coffee shop. Create a ritual that values ​​the moment, whether lonely or accompanied. Coffee has much more to offer than just energy, it is an invitation to live now.
*The texts published by the insiders and columnists do not necessarily reflect the opinion of CNN Viagem & Gastronomia
About Caio Tucunduva

Civil Engineer, Caio Tucunduva is also a specialist and master in sustainability from USP (University of São Paulo). He fell in love with the coffee world when the wave of specialty coffees was starting to guys in Brazil – a trend he was already watching abroad, after all he was always aware of gastronomic trends.
Already expert in hospitality, Caio, determined that would be embedded for this area, began with the courses of Senac Barista and Management of bars and restaurants. Then he graduated as a tasting and coffee classifier. He also became a master of roasting, took courses with great masters and coffee experts.
With all this luggage, it was to Australia to offer Brazilian coffee roasting consultancy and, of course, learned new techniques, such as Green Coffee Blendar, one of Caio’s registered brands. Attentive and creative, he developed a very interesting technique of maturation of specialty coffees in wood and distillates. Today, regularly, the country goes behind good producers.
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Can the post wash the coffee maker? Check out 7 errors in the preparation of your Special Coffee APPEARED FIRST ON CNN BRAZIL V&G.
Source: CNN Brasil

Johanna Foster is an expert opinion writer with over 7 years of experience. She has a reputation for delivering insightful and thought-provoking articles on a variety of subjects. Her work can be found on some of the top online news websites, and she is currently lending her voice to the world stock market.