Coffee. Additives (types, varieties, producers)

From a certain time I switched to decaffeinated coffee, but I see it only in the departments by weight, and the quality of it does not quite suit me, if anyone is in the subject of decaffeinated coffee in beans, what brands are there, which ones should be taken, and which ones are really to be found in chain stores?

My husband persuaded me to completely abandon decaffeinated coffee after reading that despite the manufacturers' claims that caffeine is washed out only with water, in fact, chemical preparations are used. And that the use of such coffee leads to a deterioration in some indicators, in particular, blood sugar.
I don't know how correct this information is, but I just started drinking less coffee in quantity, but usually with caffeine.

My husband persuaded me to completely abandon decaffeinated coffee after reading that despite the manufacturers' claims that caffeine is washed out only with water, in fact, chemical preparations are used. And that the use of such coffee leads to a deterioration in some indicators, in particular, blood sugar.
I don't know how correct this information is, but I just started drinking less coffee in quantity, but usually with caffeine.

I will take into account, and in this case, how can you soften the effect of caffeine, or can you choose some soft varieties, with a low roast, does this somehow wake up to influence the intensity of caffeine?

[Yantar-s]

... how can you soften the effect of caffeine, or can you choose some kind of mild varieties, with a low roast, this somehow wakes up to influence the intensity of caffeine?

Yantar-s
What kind of coffee do you drink, instant coffee, from a coffee machine, from a Turk? There are many options. What worries you, pain in the heart, increased excitability and nervousness? The fact is that properly brewed one or two cups of coffee a day will not harm your health. It is not advised to drink instant coffee, longo coffee. And I know on my own "skin" that it is really bad for the heart. I also do not tolerate Turkish coffee, I think because it is rich coffee, and this is almost lungo coffee, because all the extracts of coffee beans, both good and bad, go into the drink. One cup of coffee contains less caffeine than any cup of tea, whether black or green.
Light roasted coffee is really much softer, try it.

[Yantar-s]

Yantar-s
What kind of coffee do you drink, instant coffee, from a coffee machine, from a Turk? There are many options. What worries you, pain in the heart, increased excitability and nervousness? The fact is that properly brewed one or two cups of coffee a day will not harm your health. It is not advised to drink instant coffee, longo coffee. And I know on my own "skin" that it is really bad for the heart. I also do not tolerate Turkish coffee, I think because it is rich coffee, and this is almost lungo coffee, because all the extracts of coffee beans, both good and bad, go into the drink. One cup of coffee contains less caffeine than any cup of tea, whether black or green.
Light roasted coffee is really much softer, try it.

Now sometimes, either decafened soluble, or some kind of grain decafened Nadine, and before I saw Lavazza in grains, I don't remember exactly which one, my friend and I bought half a kilogram pack for bars in a blue package, after that heart pressure began to jump, but in general love Kenya Viennese roast. I thought with milk cappuccino will not beat the pressure? Yes, I have been brewing for a long time in a geyser coffee maker, I have several of them, other options are not at all mine.

if you believe what the consultants of the Nespresso company say, where my colleagues and I buy capsules of grain coffee for a coffee machine of the same name and drink at work - the degree of roasting has nothing to do with the amount of caffeine. Due to it, the coffee becomes more bitter and, in comparison with another with the same amount of coffee, gives a richer taste during brewing, which they call coffee strength. And the lower decaf of the variety has intensive, lungo (for a large cup) and ordinary - they differ in taste and strength, but at the same time all decaf
milk, if you believe a number of publications, gives the loss of some salts that are difficult to remove from the body, so if you worry about your health. then just drink less intense coffee (less in the amount of brew for the amount of water) and less in general, but without milk. I drink a cappuccino once a day, once or twice an espresso and don't bother, I follow the pressure in any case.

[dandelion]

dandelion
Congratulations! Let it serve you long and delicious coffee!
I have almost the same car, in principle, all Delongees are the same, the only difference is in the external design, which includes additional amenities. For eight months I was not at all disappointed in the coffee machine, on the contrary.
Milk is whipped very easily, and at first I could not learn this at all, now I just wonder why the main thing is to use the right milk, I finally quit experimenting, now I use only Parmalat, and a cold (better ice) milk pitcher.
Good luck to you!

Margit, you're just smart. I know that fresh roasting is best. and you need to take the green stuff, BUT how do you get it to fry? I've never bought it via the Internet, and I don't know how. And the prices are almost 2 times cheaper, but it seems to me that I will send the money, but the goods will not be sent.

[dandelion]

dandelion
I wrote links to the store to you in a personal. I really liked the store's service, they work clearly and efficiently, with great respect for the client. The goods will definitely be sent, do not even hesitate!
I fry in cast iron 4 liters. spherical cauldron. In a cauldron it is fried much better and more evenly than in a frying pan, IMHO. Roasting takes only 20-25 minutes, a lot of husks, but I found a way out, after the end of frying, I cover the cauldron with the grains with a round metal mesh colander, and through it I collect the husks with a vacuum cleaner. The grains remain in place - the whole husk flies into the pipe. I fry until the second crunch, maybe this is a feature of frying in a cauldron, but after the first crunch, the grains are not yet completely fried, so I do not take them off the heat before. When I tried home-roasted coffee for the first time, I thought that such a taste simply does not exist! In the taste you can feel chocolate, vanilla, some kind of fruity notes, I can't even explain in words, you must try it!

Margit, thanks for the idea of ​​collecting the husks, otherwise I have been roasting coffee for 15 years already, but I could not think of how to get rid of the husks without heavy littering.

[P.S.]

I've been roasting coffee for 15 years

I have never done this in my life, I will say more, with great difficulty I can imagine how this can be done at home ...

P.S. I remember somewhere I saw a video on roasting coffee in HP ... What I saw was impressive !!!

[Tanyusha]

Tanyusha, but can you find out where you buy green coffee? And what varieties?

[Margit]

Margit- Ritochka, what does it mean "fry until the second crack"- what kind of animal is this"crack"

[Nut, Margit]

Nut, Margit, and what kind of cars do you have ??? I'm ripe for buying .... FFFFSEEE! I must give my husband something to the DR ... to myself ...

[Margit]

Margit- Ritochka, what does it mean "fry until the second crack"- what kind of animal is this"crack"

Irish, when we fry sunflower seeds, at some point the seeds begin to burst - shoot, the same thing happens with coffee beans, this sound is called crack. This is probably due to the fact that the temperature inside the grains reaches the maximum temperature, and the steam, breaking the shell of the seeds, makes this sound.

Nut, Margit, and what kind of cars do you have ??? I am ripe for purchase ....FFFFSEEE! I must give my husband something to the DR ... to myself ...

Irina is a cat
We have different machines with a nut, albeit from the same company. I don't even know which one to advise ... Probably the main criterion is the price. It all depends on the amount for which you decide to buy a coffee machine. If up to one hundred thousand, then in my opinion, the best choice would be, I think, the new Prima Donna from DeLonghi or Accademia Gaggia.

Tanyusha, I join Alexandra's question; Buying and roasting green coffee for 15 years is respectable.

Alexandra, it might come in handy, just in case. Here is a link where I bought coffee for the first time. I liked the service, at the highest level, as in Europe (probably)!

🔗

I have never bought it in this store, but the range is impressive!

🔗

[Margit]

Margit
Thanks a lot for the tips,

I also found a reference
🔗

It is important for me to find out first-hand where it is better to buy and which varieties are best to take if I like varieties like Julius Meln Grande Espresso and Lavazza red pack
- that is, not bitter, not sour and medium strength

I still don't quite understand the roasting algorithm - in the oven or on the stove, with or without a lid, with or without steam injection, which is considered a "second crack" About the first one seems to be clear, the first time the skin cracked as if it had shot; and the second, it seems to me immediately after him the second grain ??? or on the first time everyone shot, and then went on the second round to shoot back ???

Maybe a separate Temka about roasting green coffee with a guru at the head ???

[Alexandra]

Alexandra
I think that each manufacturer has its own blends, and each of them has its own name.
What sorts of coffee the blends consist of is known only to them, as they say, this is their know-how (I mean your favorite coffee sorts). Both sourness and bitterness depend on the roast, not just the type of coffee. African varieties are very good. I wrote out only three varieties, these are Ethiopia Mocha, Kenya AA, and Nicaragua. All are delicious. I have no particular experience in roasting. I fry on the stove, without a lid, the crack starts in my case at 13-17 minutes, lasts a minute, then silence and again after 3-5 minutes. But to be honest, the time is always different, this is understandable, it is not the roster that fries, but the person. I act by intuition, then I diminish, then I add fire; after the first crunch, I decrease significantly, trying to stretch the time until the second crunch, then add again, and so on, until the coffee evenly and beautifully turns a matte brown color, but does not overcook. Stir continuously without leaving a single step. At the same time, do not forget that after the end of roasting, the grains must be immediately transferred to a cold bowl, I quickly pour them into another cauldron and stir until cooled. Since I fry a little, 100 grams each, it takes a little time for everything. When frying, I try to keep within 20-25 minutes. The first time I roasted for an hour !!! But not overcooked!
Alexandra, is there a roaster in your profile? Did you roast coffee with it?
Yes, it would be nice to create a new theme, but what kind of guru do you mean? Hopefully not my humble person. There are many things I do not know, I can be wrong in many ways, I learn every minute of my life everything that can be learned. About a lot, including about coffee machines, I learned and became interested quite recently on our forum, I first heard about lavazza coffee from you, in the topic about tiramisu from Chuchelka. But I have a very respected person in mind, he is also registered here. Knowledgeable, intelligent, tactful, and highly educated person. It would be great if he agreed! I'll try to write to him!

[Margit]

Margit, thank you very much for the detailed story!

I named the guru Tanyushaoverwhelmed by 15 years of experience in this creative process

And you are my First Teacher
I have an ordinary roaster for frying, with a quartz heater on top of Russian production in the early 90s. I don’t think it’s suitable for coffee, the distance between the lamp and the baking sheet is small, it’s impossible to stir at the same time
I guess the coffee roaster is a completely different machine ...

I’m not a guru, but I began to fry the girls out of despair, because in the early 90s there was no other coffee in the store.I always buy Alexander in one store Coffee Cantata, although there is always one sort of Nicaraguan coffee. I keep my green coffee in the freezer in a well-sealed bag. I buy fresh roasted coffee only in Caffeine.

[Tanyusha]

Tanyusha, don't argue - you are the Guru

I, too, in the late 80s - early 90s, out of despair, bought and roasted this very green coffee, and even injected steam as advised then. But I didn’t get anything except just a tolerant taste, and as soon as roasted coffee appeared again, I returned to it.

And to fry for 15 years, when there is an alternative to buying even freshly fried - this is no longer from despair, but from skill!

Well, girls - I ordered 3 types of wintergreen (there was no AA Kenya)
Waiting ...

[Alexandra]

Well, girls - I ordered 3 types of wintergreen (there was no AA Kenya)
Waiting ...

Alexandra Fine! Congratulations! Try these varieties, then Kenya will appear, and you will want to try others as well. If you want to mix varieties, then they are already fried, and in any proportion to your taste. I will repeat myself, but I will say it again. After roasting, cool the beans as quickly as possible, since the combustion reaction occurs inside the beans even after removing the dishes from the fire. They even use spraying with water, although I did not.
I pre-expose the dishes to the frost, in which I will cool the grains, it gets super fast cooling. A private house has its advantages.

[Margit]

Margit, Thank you

I thought to hold a bowl or colander in the freezer

I had to order a millstone coffee grinder in another place, otherwise mine had already begun to refuse to turn on for some time.
I don't know what they will bring before
I know how to look for my own care

Good in Moscow .... times and delivery. And in the Stavropol Territory .... how will it look?

while I try Julius Meinl Espresso Special Coffee Beans. The reviews are not bad.

well, before the holidays "times and delivery" is fantastic

From Julius Meiln, I like Grand Espresso most of all, however, due to sabotaging my coffee grinder, I recently bought ground in 250 g packs

Coffee lovers, tell me pliz, is it worth buying loose coffee in coffee and tea shops (where they sell it in grams)? Or is it better in packages? I just really want to try it, but I'm afraid it's not what they write on the labels and the date of roasting. And what about different flavors can I use in CM?

To be honest, it is natural that no one remembers the opening date of the coffee package in such coffee houses ... But you can take a little for a sample ... I dabbled in it even before the coffee machine. We didn't drink a lot of coffee .... before the car .....
The instructions say that you can't use the flavored one, I used it. But, since the time for using this kitchen item is small, I will not say anything about this. For myself, I just bought "Irish Cream" - liqueur, brandy, rum, a couple more liqueurs ... and from time to time I drip into a cup - the effect is no less pleasant. At first, I wanted to buy coffee syrups, then changed my mind ...

Coffee lovers, tell me pliz, is it worth buying loose coffee in coffee and tea shops (where they sell it in grams)? Or is it better in packages? I just really want to try it, but I'm afraid it's not what they write on the labels and the date of roasting. And what about different flavors can I use in CM?

Flavored is not allowed period. Ditch the CM. Is it worth the risk?

[Margit, Tanyusha]

Girls, Margit, Tanyusha
I will report. My coffee and coffee grinder arrived.
I spoiled the first portion of Ethiopia mocha. In my opinion, she stirred too zealously and thereby lowered the temperature. The husk never separated, there were no cracks, it just stopped frying when the grains darkened a lot. They stayed firm unlike the finished coffee I was comparing with (espresso brought from Vienna)
The second portion, Nicaragua, was more fortunate. The husk immediately began to separate and both cracks were, but I undercooked it.
I decided to use the third green one - I read that green coffee is drunk for weight loss.Unusual herbal flavor with a nutty and coffee flavor, and the ground coffee is softer and similar to crushed nuts

In general, the idea was born to use green coffee in sweets - I added ground green coffee to the white truffle and brewed in milk and just
To be honest, I was more fortunate here ...


Green Collection: Truffle "Green Coffee and Lime"

[Dandelion]

Good in Moscow .... times and delivery. And in the Stavropol Territory .... how will it look?

while I try Julius Meinl Espresso Special Coffee Beans. The reviews are not bad.

Dandelion, I ordered coffee in a Moscow online store. The parcel arrived in a week.

And Lavazza coffee can be bought at METRO.

Alexandra, with your initiative!

[Tanyusha]

Tanyusha, Thank you!

Can I ask you to do a debriefing, what did I do wrong?
Heated on the largest burner (double) with a divider in a cast-iron brazier (she did not regret Creuset). Stirred with a spatula for the first time constantly, the second time every few minutes. The first time the grains darkened strongly without cracks. The second time, after the second crack, she turned it off and cooled it in a bowl removed from the freezer.

[Margit, Tanyusha]

Girls, Margit, Tanyusha
I will report. My coffee and coffee grinder arrived.
I ruined the first portion of Ethiopia's mocha. In my opinion, she stirred too zealously and thereby reduced the temperature. The husk never separated, there were no cracks, it just stopped frying when the grains darkened a lot. They stayed firm unlike the finished coffee I was comparing with (espresso brought from Vienna)
The second portion, Nicaragua, was more fortunate. The husk immediately began to separate and both cracks were, but I undercooked it.

Alexandra, I could not understand how you roasted the beans. What temperature was, poured coffee on hot cast iron or cold, how many minutes they roasted.
I roasted the first batch out of inexperience for an hour, that's a lot, but the look of the beans was good and tasted great. Even tastier than the purchased Lavazza. Although the guys at Prokof said that such roasting loses the body of coffee, the sourness disappears, but on the whole they praised it. They advised to fry more boldly and not be afraid to overcook the grains. You were probably afraid to overcook it, so I think you did not finish the frying. Let there be as many cracks as you like, the main thing is to learn and find that golden mean when the grains become exactly the way you want to fry them when roasting. If there is a desire and opportunity, then of course it is better to purchase a real roaster than to suffer with roasting on the stove. A good roster of Gene Cafe, there are not so many of them produced for home use, and this roster, as I understand it, is considered very good. There is also the I-Roast roster, which is also quite good, and it is also cheaper.

[Margit]

Margit, thanks for the help!

My family has already banned the roster - I wanted to buy a cheaper one in some overseas online store, they dissuaded me - I drink coffee at home 1-2 times a week, the rest of the time - 1 cup (rarely two) at Nespresso's work

I fried the first portion for 45 minutes, starting with hot, but not hot and not very hot cast iron. She changed the fire arbitrarily without much success.
The second immediately after the first, that is, the cast-iron brazier was coldly heated, about 25-30 minutes
The fire was quite strong at first, weak after the first crack

Holiday greetings!

[Margit]

Margit, thanks for the help!

My family has already banned the roster - I wanted to buy a cheaper one in some overseas online store, they dissuaded me - I drink coffee at home 1-2 times a week, the rest of the time - 1 cup (rarely two) at work Nespresso

I fried the first portion for 45 minutes, starting with hot, but not hot and not very hot cast iron. She changed the fire arbitrarily without much success.
The second immediately after the first, that is, the cast-iron brazier was coldly heated for about 25-30 minutes
The fire was quite strong at first, after the first crack it was weak

Holiday greetings!

Happy New Year, Alexandra and all the girls and boys reading this topic !!
Alexandra, I'm surprised, do you drink coffee at home 1-2 times a week, and decided to do home roasting? This is just an additional burden for you
I think your mistake when frying is that you have greatly reduced the heat, the heat should have been uniform, and only sometimes, when the temperature rises, reduce the heat, and then turn it up again. From intensive stirring, the coffee will only roast more evenly, the main thing is to adhere to the temperature regime. I somehow feel the uniformity of the temperature and therefore I turn down and turn up the fire in time. I really want to buy a roster, but with overseas stores I'm still on you. I roasted coffee starting with a cold cauldron and preheated one. I liked the taste more than the coffee that was poured and roasted in a cold cauldron. It is better to fry small portions at first, 50 grams is enough, the frying will turn out faster and more evenly. Good luck, Alexandra, do not be discouraged, you will succeed in roasting as well, it is not difficult at all, as it seems at first.

[Margit]

Margit, thanks for the New Year's greetings and for debriefing
I am a researcher by nature, so it doesn't matter that I rarely drink - it was interesting to taste the coffee better. than Lavazza
Well, but I tried green coffee with a completely unusual taste. And in sweets no one could guess what kind of taste it was - it is clearly unfamiliar and very unusual
Probably, after a while I will try again, especially since there are many days off. It's a pity to burn an expensive French cast-iron brazier, I'll take something simpler and I'll be more confident in experimenting with the temperature

Coffee lovers, the question suddenly arose: how do you store coffee beans, those that are used? I have them in a purchased bag with a clip and stand, but somehow I got tired of opening it, unfold it, wrap it up, close it, and I decided to buy a glass container for it. And the amount of coffee is visible. And it seems more convenient to me. But still I decided to ask you, maybe you have better ideas?

I wonder why everyone doesn't want to buy coffee abroad? recommend: 🔗
Some background information:
We look at a bag of coffee, as a rule, the following information is indicated on them:

1. Country of origin
For example, "Costa Rica, Arabica Tarrazu". Sometimes the name indicates the mountainous area in which the plantation is located: "Guatemala Antigua SHB" or "Sumatra Lintong".

2. Degree of roasting
There are 4 most common roast levels for coffee beans. For the preparation of espresso are intended: "Viennese", "French" and "Italian" roasts.

Characteristics of the most common varieties in the world.

BRAZIL: medium strength, moderately sour, oxygenated.

COLOMBIAN: very strong, with a rich taste, light wine flavor.

COSTA RICAN Arabica Tarrazu: aromatic, strong, hearty.

ETHIOPIAN Arabica Harrar: unusual, highly aromatic, winey.

GUATEMALAN Antigua SHB: highly acidic, smoky, very aromatic.

INDIAN Arabica Mysore: aromatic, not very strong, slightly sour, juicy sweet and not spicy.

JAMAICAN Arabica Blue Mountain: aromatic, low-strength, juicy-sweet, mild wine taste.

JAWAN: Strong, rich, sour, smoky.

KENYAN Kenia AA: sour, dry, with a winey aftertaste, very strong.

KONIAN: medium strength, mild wine taste, sweetish, aromatic, after drinking the spicy taste remains.

MEXICAN: aromatic, weak, slightly acidic.

SUMATRI: dry and rather strong, slightly acidic, juicy-sweet, with a rich taste.

TANZANIAN Tanzanian Peaberry: spicy, winey, sour, medium strength, rich in taste.

YEMEN Arabien Mocca: after drinking, the mouth retains a chocolate flavor, tart-sour, spicy.

Girls, finally today I fried IT. Gathered for a week. Fried in a cast-iron skillet. It all took 40 minutes. The tile is electric, so it is not possible to smoothly reduce / increase the temperature, or burns, or does not puff, does not calve. The whole apartment is in a daze.There is not so much husk, it was freed from it with the help of a sieve from IKEA, I just pushed it back and forth - conveniently. I tried it with a vacuum cleaner - it did not suck anything from me. Then I just realized that you can blow it out with a hairdryer. I smell it - it doesn't smell. In short, I was upset. So many body movements and for what ??? I poured it into a jar with a hole to breathe, and closed it for 12 hours. But itching to do the same .. went to smell ... paaaaahnet !!!! But not like the store one, more subtle. I do not understand why the store has such a smell ?? In general. we will taste it tomorrow. I would like to like it. Although I understand that I could have overcooked ... Ufff skoka bukaffff.

[Omela!]

Omela! And try, sweep it, and then smell it - a drug

Lena, try boom tomorrow !!! They are resting so far !!

Once, in the distant and hungry 90s, my husband, in order to survive, was engaged in the resale of coffee. We then lived in a hostel in Uzhgorod. The land is coffee, everyone is drinking kavichka. Well, my husband and a friend bought 10 bags of coffee in Kiev (robusta, arabica). And I asked to bring me green coffee (in the days of the USSR it was sold in a grocery store for 25 rubles). I bought it and brought it. I fry it in the common kitchen, and then the whole two-story hostel comes to us for coffee - there was such an aroma that it interrupted all the ambre of the hostel. After dinner, we sit down, sip a fragrant drink, and then I started to have an incomprehensible activity - either I was scrubbing the kitchen at night looking, then the common corridors, in the spring I dug flower beds in front of the hostel, and I think, why would it sewn up?
So if, after drinking freshly roasted coffee, you suddenly zafe, for example, the whole apartment, then you should know - this is HE

Mistletoe, the real aroma of coffee appears on day 3, and it is advisable to brew it only after 4-5 days, and then the smell will be a full bouquet. Although, the smell will begin to appear on the sly tomorrow, but still quite weak, of course. And yet, on an electric stove, I would turn on two burners at once, let the heat be weaker on one, and stronger on the other, and I would rearrange the pan when it is necessary to reduce the heat.

[Hrithik]

Hrithik, with two burners is problematic. But for the sake of such a thing, you can make out the barricades !! And I made the pan down, and then put it back. My frying pan is not frail, cast-iron 28cm. No, maybe nothing, I will adapt .. And as for the scent, something from me is ready, this infa flew out, which will not happen right away. I remember what to cook not right away, but not about the aroma.

So if, after drinking freshly roasted coffee, you suddenly zafe, for example, the whole apartment, so you know - this is HE

Now, if it would have had such an effect on her husband !!!

[Omela]

Omela, we are waiting - from testing coffee

[Ksyusha]

Ksyusha, well, you are a hero !!! I still have to kick and kick myself to this ... I'm waiting with the rest of the girls to take a sample and your impressions !!!

Girls, I'll tell you. Today we decided to leave it for ripening.

I wonder why everyone doesn't want to buy coffee abroad? recommend: 🔗

I often buy coffee at 🔗
pros:
- organic coffee
- liberal prices
- delivery to Russia
- the choice is wide enough

+ chocolate-cocoa there is generally fantastic

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