The secrets to recognizing quality coffee

It is estimated that around 1.5 billion cups of coffee are drunk every day on the planet. This cereal, very popular in different parts of the world, is a lifeline for a large part of the population to wake up and start a new day.

The coffee ritual is not only concentrated in the morning, but extends throughout the day: mid-morning, after eating or in the afternoon, during a solitary or shared ceremony.

Thousands of bars offer different flavors

Business adds to this custom. Thousands of bars are opening their doors according to people’s tastes. They are becoming more and more refined, offering another variety or using “gourmet” brands. There are also a lot of professionals who deal with this product. They know details, new ways to prepare them or special names with different aromas and qualities.

An expert barista shares his tips for recognizing good coffee

One of these experts is the San Jorge Café del Bueno Account Manager. He is a barista from Zaragoza and has over 50,000 followers on Instagram. Their videos have become popular for their explanations on how to make that infusion something round or knowing what to look for so that it doesn’t cause you problems.

Signs to spot for quality coffee

“You may have had disgusting coffee on occasion. There are some tips to know before ordering it and you can look for another place where they will prepare it much better,” comments the specialist in one of these posts. “The first is to look at the coffee hopper [el recipiente donde se guarda]. We see, if the hopper is transparent, if the beans have a burnt roast and the coffee is black or even shiny, this means that they have been roasted. “That will be a pretty clear indication of whether or not you can drink coffee,” he adds.

Beyond looking at where it is stored to recognize what type it is, there is another indicator, “the most important of all”. This would be to look at something as simple as the way the coffee comes out of the coffee maker: “If you see that it comes out in a stream, in a tail, very quickly, that means they don’t have the grinder calibrated,” he emphasizes. Finally, the Instagrammer indicates that “if every time they go to pick up the holder to clean the coffee, it is not perfectly clean, the pan, they will put your coffee on the ground of the previous coffee.”

Things to check about milk

Another fundamental aspect is what usually accompanies coffee: milk. “Let’s talk about milk, because you throw it away [o el tubo que hace el vapor para calentarla] with which we prepare it are the ideal breeding ground for certain bacteria and, if we manage to detect them, we will avoid going to the toilet. So if the spear has a crust, it is not clean,” he illustrates.

And there are more details. This time he reacts to the sound. For the author of the recording, certain noises would make him run. He would leave immediately. “If you hear a noise like this when they’re making milk for another customer, I recommend you don’t drink coffee in that place,” he says, while listening with an excruciating groan. “Note that the barista uses a cloth to clean the spear, and it is only used for that, not to clean the table or the jug as well. The sound of the spear should be a little music that sounds good, it should be pleasant to the ears, a gentle intake of air”, ditch.