A barista coffee at home

The preparation of an excellent coffee is based on several factors: the choice of bean according to its aromatic profile, its terroir and the type of drink desired, the roasting, the grinding, the right equipment – ​​espresso machine or filter coffee maker – and, finally, technique and know-how. Impossible mission ? No way ! Here are some tips for achieving barista-quality results.

It may seem obvious, but the first thing to determine when looking to master the art of making great coffee is the desired end result. Full-bodied or subtle flavors? Fruity or smoky notes? Roundness or acidity in the mouth? Tasting with or without milk? According to Hind Kaddouri, representative and barista at Édika, the best way to see clearly is to taste, ask questions and compare. A revealing exercise to do at the corner café, at an experienced local roaster or in a shop specializing in the sale of quality espresso machines. Overview of factors to consider.

Filter coffee or espresso, a decisive choice

The desired brewing method will influence the choice of coffee type, roast level, and even grind. In summary, espresso coffee is the result of a very rapid infusion of pressurized hot water through a fine or very fine grind. The result: a full-bodied coffee topped with crema, the light caramel-colored foam formed by the combination of fine air bubbles and soluble oils released by the beans. A prolonged medium to dark roast allowing the aromatic compounds to develop is often preferred for this drink, which can be enjoyed plain or with milk (latte, macchiato, cappuccino).

Filter coffee, on the other hand, is brewed by gently pouring hot, but not boiling, water over the grounds previously deposited in a paper or metal filter. As the contact with water is longer than for an espresso machine – we are talking about three minutes – it is preferable to use coffee with a medium grind, while a coarser grind is recommended for brewed coffee. with a Chemex carafe or French press. A light to medium roast, which reveals the finesse and aromatic clarity of the coffee, is often preferred for this type of infusion.

Terroir and origin of coffee: what you need to know

Arabica or Robusta? These two large botanical species present well-marked profiles. Robusta, which comes mainly from Africa, India and Vietnam, contains about twice as much caffeine; it is more full-bodied, more bitter, and its aromatic profile is less elaborate. That said, it produces a nice crema, which explains its presence in many classic espresso blends. Arabica, which is more subtle, is grown in the majority of coffee-producing countries. It is recognized for its finesse, its beautiful acidity and the complexity of its aromatic profile, which makes it a natural choice for filter coffee. These peculiarities are due to the fact that coffee trees of this species grow at higher altitudes, where the temperature is cooler and there are fewer pests. Since caffeine is a self-defense weapon against these, the tree can reduce its production and devote its life force to concentrating the flavors in each bean.

Roasting and flavor profile

Like cooking in the kitchen, roasting brings out the full aromatic potential of coffee beans in order to transform them into flavor bombs. It is this very delicate step that will give the coffee its full character. The beans, which start out green and odorless, undergo different degrees of roasting – light, medium or dark – which are determined according to origin, flavor profile and type of infusion. What to remember: the more advanced (or darker) the roasting, the more the cooking aromas intensify and the more the bitterness increases. Conversely, a shorter roasting at a lower temperature, which gives a dark or semi-brown coffee, will allow the fruity and floral flavors of the coffee to express themselves and will give it liveliness and a nice acidity.

Acidity and bitterness

Far from being faults, acidity and bitterness, which are part of the four flavor groups (if we exclude umami) alongside sweet and salty, play a role of primary importance in the aromatic profile of coffee ; this is also sometimes indicated on the packaging. The coffees with the most acidity are lively and fruity, and they stay true to their terroir of origin. A light acidity evokes fresh fruit, such as green apple, while a medium or pronounced acidity will give the coffee notes of candied or fermented fruit. As for the bitterness that characterizes chocolate coffees and round in the mouth, it intensifies with roasting time. A light bitterness is expressed by nutty notes, a balanced bitterness can be characterized by a cocoa scent and, finally, a pronounced bitterness will evoke caramel.

The right grind at the right time

Coffee grinds as it is brewed, regardless of the method used. The reason: the oils and components of the coffee, which are released during the grinding, oxidize very quickly. This is why we prefer coffee beans rather than already ground coffee. As for the choice of grinder, we forget the models with blades, which heat the beans and crush them unevenly, which alters the taste of the coffee. Instead, opt for a burr mill, which grinds the beans without overheating and ensures a more uniform grind. This type of mill is more expensive, but the investment is definitely worth it. Note: the vast majority of quality automatic coffee machines are equipped with a burr grinder.

Decoding packaging

In a world where coffee is omnipresent, Édika stands out for its know-how and its respect for tradition. Behind every cup are dedicated people who share their experience and passion so that every step of the process provides a special moment at home, in the office or in the restaurant.

This content was produced by Le Devoir’s special publications team in collaboration with the advertiser. Le Devoir’s editorial team had no role in the production of this content.