THE DO’S AND DON’TS OF COFFEE

THE DO’S FOR GOOD COFFEE THE DON’TS FOR GOOD COFFEE

The brewing equipment to be kept clean Never re use coffee grinds

before and after every use.
The amount of coffee used should be as Never boil coffee. Boiled coffee is spoilt
per recipe or portion coffee
The coffee pot to be warmed by swilling The water temperature should be always
hot water at least 2oC less than boiling temperature
Always to use fresh water
Suitable grind to be used
The coffee to be drunk immediately
The optimum serving temperature -85oC

REASONS FOR BAD COFFEE

1.Weak coffee:
 May be due to the water not having reached boiling point
 The coffee used being insufficient
 The infusion time being short
 The coffee used being stale
 Usage of incorrect grind

2. Flat coffee:
 Caused due to all the above points and also
 The coffee being stored in the urn too long
 The equipment being dirty
 Water used not being fresh
 Reheated coffee

3. Bitter coffee:
 May occur due to excess of coffee used
 Too long an infusion time
 Incorrect roasting of coffee beans
 Presence of sediments in serving compartment
 The temperature of infusion being too high
 Coffee left in the urn for too long.