How To Brew Colombian Coffee Like a Pro
The preparation of coffee has always been a controversial subject. The climate, the gastronomic tradition, the palate, the typology of the roasters in the area, the type of imported coffee beans, the quality of the roasters, the advertising campaigns, and many other factors that directly influence the type of coffee we drink and how we prepare it.
Tradition of Colombian Coffee
The history of Colombian Coffee is as rich as it is extensive. Its flavor, aroma and freshness take us back several centuries. Colombia has increasingly produced new varieties that set the bases for a coffee culture that is now present across the entire country. Because of this, Colombians believe that coffee should be prepared with passion and a lot of love. The brewing process is not difficult and once you succeed, you will not want to stop preparing it for yourself and for any of your loved ones.
The final quality of a good coffee depends on diverse factors. The following are essential to obtain a flavorful coffee just as it is consumed in Colombia.
Quality of the coffee
Producing a quality coffee demands numerous efforts from thousands of producers in Colombia. Thus, a quality cup depends on using a quality coffee. Quality allows us to achieve excellence. Making sure to buy a good coffee and know its origin will guarantee unique characteristics that otherwise could not be achieved.
Each brand of Colombian Coffee can have a degree of roasting that corresponds to the taste of a specific market. Therefore, Colombian producers have developed enough variability to satisfy more groups of customers.
It is difficult to recommend a specific roasting point since it directly affects the taste of the cup. If you want a coffee with more acidity, it is not recommended to use coffees with a high level of roasting. On the contrary, if you wish to taste a full-bodied coffee, then stay away from low roasting levels.
Coffee grinding and brewing time
The objective of grinding is to reduce the size of the roasted bean and facilitate the extraction of aromas during the preparation of the beverage. As a general rule, longer brewing times should be practiced with larger particles (coarser grind), and shorter times with smaller particles (finer grind).
In the first place, it is essential to maintain hygiene during preparation. All equipment must be washed thoroughly after every use. Coffee has a significant fat content and any residue quickly becomes rancid. Additionally, keep in mind that each preparation has particular conditions depending on the type of roasting and grinding.
Press coffee pot
We recommend using medium grind and dark roast coffee for this type of preparation.
First, the coffee pot should be preheated with hot water. Then, add freshly boiled water over the coffee in the glass container and mix a little with a spoon to moisten all the coffee. Leave to rest for about 6 minutes. When the coffee is ready, the plunger is slowly lowered towards the bottom to separate the beverage.
Automatic filter coffee maker
We recommend using medium grind and medium/dark roast coffee for this type of preparation.
The coffee maker consists of a water container, a filter holder, a decanter, and a heating plate. To prepare the coffee, first fill the container with water up to the size of the cups to be prepared. Then, place the filter with the coffee in the filter holder. The decanter is placed under the filter holder and connected to the current so that the extraction can begin.
It is recommended that the coffee maker has an anti-drip valve, to prevent the beverage from falling on the heating plate when the decanter is removed. Never remove the coffee before the extraction is completely finished.
Domestic espresso coffee maker (moka)
We recommend using fine grind and dark roast coffee for this type of preparation.
Unscrew the upper part of the coffee maker from the base, remove the filter and fill the base with fresh water up to the safety valve. Add the medium-fine ground coffee to the filter and place it back in the base. Then, tighten the upper part to the base and place the coffee maker over moderate heat. When boiling, the pressure will make the water rise through the coffee, extracting its flavor. When you hear the gurgling sound, the beverage is ready. Remove from the heat and serve.
Making it Colombian
If we want to give your coffee a Colombian touch, make sure to use El Dorado Café. First, boil water and add a small amount of panela, a traditional sweetener derived from sugarcane. Once the panela is completely dissolved, lower the fire without turning off the stove. Next, add a teaspoon of powdered cinnamon and a small star of anise. Finally, add the panela water and serve immediately. For those who do not like sweet coffee, skip the panela water. The important thing is to consume it right after it has been prepared. The freshness of the coffee is only maintained for approximately one hour, do not refrigerate and reheat it later because it loses its good taste.
As you can see, it is very easy to prepare the best coffee in the world. It will be even better if you accompany it with other local delicacies such as an arepa, an almojábana, an empanada or a pandebono. Remember sharing El Dorado Cafe with your loved ones because coffee always creates fulfilling connections.
- Is it recommendable to add sugar to my coffee?
Not really. There aren’t unbreakable rules when it comes to drinking coffee, but adding sugar can overpower the natural flavors of a good quality coffee. If your coffee tastes sour, it is a sign that the quality isn’t that great.
- How long does coffee stay fresh?
Once roasted, coffee begins to lose flavor when exposed to air and humidity. The longer you leave it out, the more flavor will be lost. We recommend buying coffee once a week, storing it in an airtight container, and grinding it just before preparing it.
- Does black coffee have more caffeine?
No. The more we roast coffee, the less properties it has, including caffeine. In fact, dark roasts tend to have less caffeine. This can be a way of disguising the defects of the coffee.