Excessive gourmetization has ruined the pleasure of drinking coffee? – 02/21/2024 – Café na Prensa

Every other day, some new “technique” appears that needs to be observed if you want to make impeccable coffee.

First came the commandment of water at a precisely controlled temperature. Recently, they discovered that it is necessary to moisten the grains before grinding. Now they even say that the espresso must be extracted over a frozen sphere, so as not to lose the volatile compounds.

The news doesn’t stop. And so the simple preparation of a good coffee becomes a sequence of strenuous steps.

Coffee, it never hurts to remember, is a mass drink. Poor, rich, white and black, everyone drinks coffee in Brazil. The drink is present in almost 100% of homes, from the north to the south of the country.

It should not, therefore, be surrounded by so much bureaucracy. Just as good beans and rice do not require a multitude of difficult equipment and techniques, preparing coffee should not involve such pedantry.

Furthermore, coffee is a “recent” drink. It only began to be consumed on a massive scale around the world in the 15th century – unlike tea, beer or wine, which are ancient drinks.

The specialty coffee movement, which made people pay more attention to the drink’s sensory attributes, is half a century old.

Therefore, many of the “rules” necessary to make perfect coffee are frequently reviewed. There are few studies and experiments in this area, so as new data emerges, once “fashionable” practices are left aside.

Coffee shouldn’t have so many dogmas. It’s something recent and little is still known about this complex drink.

Therefore, let’s drink coffee without frills, without right or wrong.

Buy good coffee. If you can afford it, grind it immediately. Then strain according to the proportion of water/powder that most pleases your taste.

That way you’ll probably continue drinking good coffee while fads come and go.

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