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   Factors influencing coffee quality from seed to cup
   General Information about coffee

Arabica and Robusta
There are two types of coffee, Arabica and Robusta. The Arabica varieties are known for their premium quality and their distinct aroma. The Arabica fruit is relatively large, elongated and has a flat shape. The best Arabica varieties come from Latin America and Africa.
The Robusta varieties present less aromatic...

   Actions for the preparation of a perfect cup of coffee (filter & espresso)

Actions for the preparation of a perfect cup of coffee (filter & espresso)
1.Actions for the preparation of a perfect cup of filter coffee
According to the procedures followed by the Golden Cup, the preparation of a perfect cup of filter coffee is the following:

1. The ideal coffee to water equivalence is 50-65gr of coffee for 1 liter of water.
2. The brewing time is 4-6 minutes for 1,8 liters using a standard coffee machine...

   Coffee Extraction

Coffee extraction describes the transfer of taste compounds from solid to liquid form and includes solubles and non solubles particles.
In solubles we find solids and gas that define the taste and the aroma of the coffee respectively.

In the non solubles we find solids and oils that combined characterize the body, the flavor and the aftertaste of the coffee.

Only 18-22% of the coffee bean is transferred to the cup and is “translated” in 1-1,5% of strength (acceptable concentration limits of solid coffee in 98,5-99% of water).