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How to choose the correct coffee: all secrets of a choice of qualitative drink
A variety of flavoring shades and the huge range of coffee set for admirers of drink quite complex challenge — search of a qualitative product. About subtleties of a choice of the correct coffee and its differences from substitute drinks the speech in our article prepared together with the largest producer of the most tasty coffee the German company Melitta will also go.
Grains, ground or soluble — what coffee is better?
Let's begin with that good coffee — is natural coffee. Various instant drinks in granules are a synthetic product with the high content of caffeine and at all deprived of useful properties of coffee grains. Therefore if you want to cheer up not simply, but also to benefit, we recommend to choose exclusively natural product — in grains or ground.
From these two options the preference should be given the first. Why? Yes because appearance and aroma of grains can tell about quality of future drink. So, oily and brilliant coffee beans "say" that the product already started spoiling. Fresh and qualitative grains have to be dry, integral and identical by the size. Besides, after a grinding of coffee starts losing the useful properties gradually. Optimum time of the use of meleny grains — 1 month. But if you after all prefer ground drink, choose production of the checked trademarks in extra tight packings, for example, as at the German Melitta brand.
On the appearance qualitative ground coffee has to be one color, dry and uniform. Consider that many unfair producers can mix foreign impurity to powder: chicory, barley, starch and even clay. To define quality of ground coffee directly in shop it will not turn out, but it can be made easily in house conditions. For this purpose fill a tablespoon of coffee powder in a tall glass with cold water. After a while all foreign impurity will settle on a bottom or will stick together while coffee remains on a surface.
As for a smell, the qualitative product has to have it fragrant, but not sharp. Well and, of course, good coffee has to possess characteristic taste with easy sourness and pleasant aftertaste. Existence of chocolate and fruit notes which at expensive grades are result of features of cultivation of grains is allowed. So, for example, on mountain plantations in Tanzania coffee bushes grow in a shadow of banana trees where they are reliably hidden from the burning African sun. Thanks to such natural protection, process of maturing increases, and grains find saturated fruit and berry taste with tangerine notes, to feel which it is possible, having tasted the limited Bella Crema Selection Des Jahres coffee from Melitta.
How to determine quality of coffee by packing?
First, to insure itself from fakes, best of all to buy coffee in specialized shops or to get on the Internet at large producers who can guarantee high quality of the production. For example, the huge choice of the first-class natural coffee can be found on the official site of the Russian representation of the German Melitta brand.
Secondly, it is always necessary to pay attention to tightness of packing. The matter is that coffee very quickly absorbs foreign smells and if the package is broken, and the product will strongly lose in quality. Best of all if packing will be supplied with the practical lock a gripper (zip-lock), as, for example, at Melitta Bella Crema LaCrema. Such convenient fastener allows to close repeatedly hermetically a package, thereby keeping useful properties of coffee.
Well and thirdly, surely pay attention to an expiration date, giving preference to fresh production. After all coffee, unlike wine, over the years loses the tastes.
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