What types of coffee and coffee drinks can be ordered in Prague coffee shops? How to brew the perfect coffee at home How to make coffee in a coffee shop

Espresso, latte, ice frappe, iced glass and much more. Who said coffee shops make them better?

Aromatic and invigorating coffee is one of the most popular drinks around the globe. Some people can’t imagine a day without a cup of espresso, while others treat themselves to a latte with syrup on the weekends. One thing remains constant: coffee.

Today, the range of most coffee shops is not limited to a couple of items. Caramel mocha, chocolate latte, Irish coffee have long become familiar, and their absence from the menu is now considered bad manners.

These drinks can be easily prepared at home. We offer several interesting variations of the most popular coffee drinks.

ESPRESSO WITH SPICES

Espresso is the strongest and most invigorating coffee that exists on the planet. Most other coffee drinks are prepared on its basis. Therefore, you should definitely master the technique of preparing classic espresso.

And if you want to make your espresso even more delicious, try adding spices. An interesting taste is guaranteed.

Ingredients:

Ground coffee - 7 g
Water - 30 ml
Ground nutmeg - a pinch
Ground anise - a pinch
Ground ginger - a pinch
Liquid transparent honey - to taste

Cooking method:

Espresso can be prepared either in a coffee machine (there is a special program for this) or independently. Pour small, freshly ground coffee beans into a pot and add 30 milliliters of cold water.

Cook over medium heat until foam appears, but under no circumstances boil.

If you decide to make coffee with spices, then some time before the foam starts to rise, add spices and honey and mix well.

Continue brewing the espresso until foam rises.

Pour into coffee cups and serve.

AMERICAN WITH HONEY

As the name of this drink suggests, it was very popular in North America. Today Americano is drunk all over the world. It is less strong and concentrated than espresso, but just as effective in invigorating.

Ingredients:

Coffee beans - 7-9 g
Hot water - 15 ml
Liquid honey - 1 tsp.
Lemon - 1 slice
Sugar - a pinch
Egg yolk - 1 pc.

Cooking method:

We brew Americano. To do this, prepare classic espresso (as in the first recipe). For 7-9 grams of coffee beans you will need 30 milliliters of water. Once the espresso is ready, add another 125 milliliters of hot water to the drink.

Grind the egg yolk with sugar until the mixture turns white. Add honey and grind thoroughly again.

Place 2 teaspoons of egg-honey cream in a cup. Pour in the Americano in a thin stream, stirring constantly.

Add a slice of lemon and serve.

CAPPUCCINO "BLANCO"

Cappuccino is perhaps the most common coffee drink. It tastes quite delicate and soft and to some extent neutral. This means that almost everyone likes him, with rare exceptions.

Ingredients:

Natural coffee - 56 g
Milk - 1/2 cup
Vanilla pod - 1 pc.
Sugar - 1 tsp
Cinnamon - to taste
Water - 240 m

Cooking method:

Heat the milk in a small container. After a while, add vanilla crumbs and, continuing to heat, bring the milk to a boil. Cool and let sit covered for a few minutes.

Add sugar and boil again. Cool quickly, then strain and separate out any remaining vanilla.

Beat the drink with a blender until a solid, strong foam forms.

Prepare espresso as in the first recipe. Pour halfway into glasses. Add milk foam to the edges.

Before serving, garnish with a cinnamon stick.

WHITE CHOCOLATE LATTE

White chocolate latte is a recipe that will please all lovers of sweets. Here's a simple way to sweeten your life. With white chocolate, the latte turns out even tastier and more interesting.

Ingredients:

Ground coffee - 2.5 tbsp. l.
Water - 320 ml
Milk - 700 ml
White chocolate - 120 g

Cooking method:

Pour coffee into a French press and add hot water. Cover with a lid and leave to steep for 3-4 minutes.

Pour milk into a saucepan and place over medium heat. Bring to a boil and add chopped chocolate.

Stir for 2 minutes until the chocolate has melted. Then beat until thick foam forms and remove from heat.

Pour coffee into tall glasses. Use a spoon to add foam from the milk on top and pour in a small amount of the milk itself. Serve immediately.

GLACE WITH EGG YOLK AND VANILLA ICE CREAM

Glace is coffee with the addition of ice cream. This coffee, by definition, cannot fail to taste good. And if you add egg yolk to the list of ingredients, it will be almost impossible to tear yourself away from the glasse.

Ingredients:

Ground coffee - 3 tsp.
Cocoa - 1/2 tsp.
Egg yolk - 1 pc.
Sugar - 2 tsp.
Vanilla ice cream - 50 g
Water - 150 ml

Cooking method:

Pour coffee, cocoa and 1 teaspoon of sugar into a Turk. Pour 150 milliliters of cold water and place on low heat.

Meanwhile, thoroughly grind the egg yolk with 1 teaspoon of sugar.

When the coffee starts to boil, remove the Turk from the heat and after half a minute put it back on the heat. Repeat this 3 times. Then remove the coffee from the stove.

Carefully pour the brewed coffee through a strainer into the egg-sugar mixture. Stir constantly so that the yolk does not set.

Pour the coffee into a glass. Place a scoop of vanilla ice cream on top. Sprinkle with cinnamon or cocoa if desired. Serve immediately.

CARAMEL MACCHIATO

Caramel Macchiato is one of the top and most sold drinks of the Starbucks coffee chain. Try making it at home. The recipe is not that complicated and even beginners who have just embarked on the coffee path can do it.

Ingredients:

Milk - 3/4 cup
Ground coffee - 4 tbsp.
Water - 1 glass
Vanilla syrup - 20 g
Caramel syrup - to taste

Cooking method:

Pour the milk into the Turk and bring almost to a boil (the temperature should be 70 degrees).

Fill the head of a regular geyser coffee maker with coffee beans using a tamper. Secure it in the desired position. Add vanilla syrup on top.

Pour in the heated milk almost completely and froth well until foam forms.

Pour coffee into cups. Drizzle caramel syrup over the foam.

COFFEE WITH BRANDY VIENNESE STYLE

Viennese coffee is a fairly popular drink. To make it even tastier, just add not only whipped cream, but also chocolate syrup and grated almonds.

Ingredients:

Dark chocolate - 120 g
Cream - 1/4 cup
Strong coffee - 3 glasses
Whipped cream - to taste
Chocolate syrup - to taste
Grated indal - to taste

Cooking method:

Mix dark chocolate and cream in a bowl. Place in a water bath. Melt, stirring, until smooth.

Add strong coffee (espresso or Americano). Mix well.

Pour into cups and garnish with whipped cream, chocolate syrup and grated almonds to taste.

IRISH COFFEE WITH TWO TYPES OF CHOCOLATE

The ingredients in this recipe include whiskey. So Irish coffee is perfect for weekend get-togethers with friends.

INGREDIENTS:

For white chocolate:

White chocolate - 90 g
Cream 30% - 25 g
Milk - 125 ml
Whiskey - 10 ml

For dark chocolate:

Dark chocolate - 70 g
Cream 20% - 25 ml
Milk - 125 ml
Whiskey - 10 ml

For foam:

Instant coffee - 5 g
Cream 25-30% - 150 ml
Coffee beans - for decoration
Cocoa powder - a pinch

Cooking method:

Break white chocolate into pieces. Pour in milk and cream. Heat over low heat until the chocolate is completely dissolved. Let cool, add whiskey and mix well.

Prepare dark chocolate using the same procedure.

Whip the cream with coffee until thick foam forms.

Pour white chocolate into glasses first, then milk chocolate, and place a layer of foam on top.

Before serving, sprinkle with cocoa powder and garnish with coffee beans.

MOCCO WITH VANILLA

Mocha or mocaccino, just like a classic latte, is made from espresso and hot milk. At the same time, mocha has a more pronounced chocolate flavor. Add vanilla to mocha and enjoy a delicious drink.

Ingredients:

Sugar - 3 tbsp. l.
Cocoa powder - 3 tbsp. l.
Ground coffee - 3 tsp.
Water - 1 glass
Milk - 3 glasses
Vanilla - 1/2 tsp.
Whipped cream - to taste

Cooking method:

Heat sugar, cocoa powder and ground coffee in a Turk. Add water and brew coffee.

Pour the coffee into a small saucepan. Gradually pour in the milk and continue heating over medium heat until the drink has a smooth consistency.

Add vanilla and top with whipped cream if desired. Sprinkle with a pinch of cocoa powder.

FRAPPE

Frappe, or iced coffee, is the absolute hit of the summer season. If previously it was prepared only in rare and selected places, today frappe can be found on the menu of almost every coffee shop. Better yet, make frappe in your kitchen on a hot summer day.

Ingredients:

Ready-made black strong coffee - 150 ml
Milk - 150 ml
Sugar - 1.5 tbsp. l.
Ice - 350 ml
Vanilla syrup - 3 tbsp. l

Cooking method:

Pour cold coffee of your choice into the blender (Americano or cappuccino are great, depending on whether you like your coffee stronger or milder). Add milk, sugar, syrup and ice. Beat ingredients for 1 minute.

Add more ice before serving.

Making espresso coffee

Espresso can be brewed in a regular pot, but you need to know a few secrets:

• Do not allow the contents to boil, otherwise the drink may become bitter.
• As soon as the foam begins to rise, the Turk needs to be removed from the stove. The foam will settle, then put the coffee on the fire again. We perform the procedure at least 5 times. The more, the stronger the drink.

Preparing milk foam

Beat the preheated milk until thick foam using a mixer, whisk, blender, or French press.

Combine coffee with milk

• The drink is best served in a porcelain or ceramic cup.

Both the milk with foam and the coffee itself must be hot at the time of connection, as is the cup into which they are poured.

• Before pouring coffee, the cup must be heated by rinsing it with boiling water. Now pour espresso into it, and use a spoon to add airy milk foam on top. Coffee and foam are taken in a 1:1 ratio. Don't mix!
• For a more delicate taste, in addition to foam, you can add milk to the drink. In this case, the cup is filled ⅓ with each ingredient (coffee, milk and foam). First, pour coffee into the cup ⅓ full, and then fill another ⅓ cup with milk into the center in a thin stream. You need to pour it out of the container in which it was whipped, then first the unwhipped milk will carefully pour into the drink, and then a smooth milk-foamy cap will lie on top.
• Depending on the pouring technique, you can prepare a white or black cappuccino. The preparation of black cappuccino was described above. The white drink is prepared by first pouring milk and only then coffee into a heated cup.

See three recipes for cappuccino with chocolate, cinnamon and egg yolk.

Raf coffee: homemade recipe

Ingredients:

• Coffee - 1 tsp;
• Water - 40 ml;
• Cream - 100 ml;
• Sugar - 1 tsp;
• Vanilla sugar - 1 tsp.

How to make raf coffee without a coffee machine

1. If you have a coffee machine, prepare 1 cup of espresso; if not, brew it in a Turk.
2. We filter.
3. Warm up the cream.
4. Add heated cream and sugar to hot coffee.

Viennese coffee

Ingredients:

• Sugar - 6 tsp;
• Sugar - 1 tsp;
• Cream - 150 ml;
• Cocoa powder - to taste;
• Powdered sugar - to taste;
• Cinnamon - to taste

Watch the video recipe for making Viennese coffee.

Frappe at home

Ingredients:

• Espresso or strong coffee - 50 ml;
• Ice - to taste;
• Sugar or honey - to taste

How to make frappe at home:

1. We prepare espresso in a Turk or coffee machine.
2. Strain the drink.
3. If desired, add sugar or honey to it.
4. Let the coffee cool down.

How to make latte at home

Ingredients:

Milk - 2 glasses;
Strong hot coffee - 1/3 cup;
Cinnamon or nutmeg - to taste;
Sugar - to taste

Recipe:

1. Pour milk into a saucepan and heat over medium heat.
2. Using an immersion blender or mixer, beat the hot milk into a fluffy foam. This will take approximately 1-2 minutes. If you don't have a blender, pour the heated milk into a heatproof jar with a lid and shake vigorously until foamy. Make sure you use a container that is large enough and has room for foam to form.
3. Pour freshly brewed coffee into cups, filling them about a third full. Then slowly pour in the frothed milk.
4. Sprinkle the latte with ground cinnamon or nutmeg. Add sugar as desired.

First of all, a few basic rules. No matter what kind of coffee you like, be it Indian or Guatemalan, you need to buy it in beans in factory sealed packaging, because the aroma quickly dissipates if the beans are kept open for a long time, and after grinding it disappears within a few hours. So you need to grind coffee immediately before brewing.

If you don't want the aroma and taste of roasted beans to compete with chlorine, iron oxide and about half of the periodic table in your latte or cappuccino, forget about tap water. The same goes for mineral water – it’s better to drink it just like that. Coffee should be brewed in clean drinking water with minimal impurities.

And, of course, a lot depends on the method of preparation.

For Turki (cezve) you need grains ground into dust, then you will get a strong, thick and spicy drink. Drink it without adding milk or cream (sugar, on the contrary, is welcome).

You need to brew pure varieties (not mixtures) in a French press: three to five minutes - and you’re done; real connoisseurs recommend this method. This coffee should also not be diluted with milk, and sugar is inappropriate here.

Italians prepare coffee in a geyser-type coffee maker (also called a moka), believing that the best espresso is obtained in it - aromatic and moderately strong, you can drink it in its pure form, and make a latte or cappuccino based on it.

Manual methods are, of course, good, but they require considerable skill, attention and patience. And it’s a dirty business, washing all these coffee pots and Turks. It's a matter of the coffee machine.

The simplest machines are the drip type. The water in them slowly passes through a filter filled with ground coffee. The drink, alas, turns out cloudy, without much taste or smell, and very diluted.

Another type of coffee maker is the carob type. The most important thing here is the pressure: the higher it is in the machine, the better the espresso. The pressure must be at least 7 bar, otherwise the coffee will not be able to brew properly. But, of course, the higher the indicators, the higher the price. A good coffee machine may cost a thousand dollars, but it produces excellent coffee.

A modern and fashionable variety of carob-type coffee machine is Nespresso. Almost all Nespresso is produced by the Swiss company Eugster/Frismag, which supplies its products to well-known brands such as Krups, DeLonghi or Siemens. These machines use sealed capsules with different blends of coffee - Nescafe offers 16 varieties, and several other companies also produce capsules that are compatible with the Nespresso system.

The advantages of such units are, first of all, that the coffee in them is always of the same quality and is made quickly. Besides, there’s nothing to wash afterwards—you just throw away the capsule and that’s it. The disadvantages follow from the advantages - the drink turns out great, but it’s always the same, and you have only 16 options to diversify your morning diet.

In coffee shops

Of course, many people love chain establishments. The label is familiar, the quality is guaranteed or at least known. But here too there are subtleties. One of them is that most chain coffee shops have their own blend (a unique mixture of different varieties). It is used to prepare espresso and drinks based on it. And if you suddenly get tired of, say, a Starbucks blend, the barista will still make a cappuccino from it. Of course, they can offer you several more varieties - pure and mixtures, but they will prepare it in a French press, and you could do this yourself at home.

Why don’t chain coffee shops use existing expensive coffee machines for this? Obviously, for the same gourmet reasons that I wrote about above: real connoisseurs prefer French press, and espresso is considered a mass drink, for which a proprietary blend is enough. So you, like all of us, have only one option - go to those coffee shops whose blend you like.

Against this background, one chain stands out - the Austrian Coffeeshop Company, which has coffee shops in St. Petersburg, Moscow, Ufa and other Russian cities. It is distinguished by several features.

Firstly, they don’t have one signature blend, but three – Strong (the strongest), Intense (medium strength) and Regular (the softest). Secondly, there are also quite a lot of drinks prepared on the basis of these blends. There are not only standard lattes, cappuccinos and macchiatos, but also Viennese melange (the Italian name is espresso con panna), white and black mochaccino with chocolate whipped cream, and a special barista.

But their main secret is in special coffee machines produced by the Schärf group of companies, owner of the Coffeeshop Company. In these piston-type machines, the espresso is not bitter, as usual, but soft, but remains strong. When creating his car in 1954, Alexander Scherf wanted to achieve the taste characteristic of traditional Austrian melange. Melange - coffee with cream - the Austrians drink much like we drink tea. In the evenings, during long conversations and with various pretzels and cakes, so a good melange should be such that you can drink a lot of it - not bitter, not sour or tart. But you can’t tell us how to choose pretzels and company in the “Technique” section.

From the boulevard cappuccino

Even if you don't have a machine that can froth milk, you can make a delicious cappuccino yourself. To do this, you just need to meet a few mandatory conditions. First: the coffee must be very good, preferably Italian. Second: the cream (10%) must also be real, and not from powder (take Finnish ones, you won’t regret it). Finally, the base of the cappuccino, espresso, must be prepared so that a foam of coffee oils - cream - appears on the surface of the drink.

And now, actually, the cooking sequence. Pour cream into a cup (about 1/3-¼), add a spoonful of cane sugar (if you like) and put the cup in the microwave for 20-30 seconds. Then whip the cream with an electric whisk (sold at IKEA, it costs a penny) - the foam should be homogeneous, without air bubbles and rise to the edges. After this, pour a portion of espresso (brewed in a coffee machine or geyser coffee maker) into a cup. All.

TEXT: Ruslan Shebukov

How is coffee prepared in restaurants and bars? This question interests all restaurateurs who care about the reputation of their establishments, and visitors who know a lot about coffee and for whom the quality and taste of the drink are important. Without a doubt, the menu of any elite restaurant must include coffee - a drink without which the vast majority of people cannot even imagine their lives. Good coffee is an important condition for the popularity of a coffee shop, restaurant or bar. No self-respecting coffee lover will choose a restaurant that serves low-quality coffee, but will prefer to have a pleasant time with a cup of an amazing drink in a decent establishment. The choice of coffee must be approached with all responsibility, and restaurateurs who skimp on coffee are stupid people.

So, how do they prepare coffee in restaurants and bars? Today, there are three main ways to prepare this famous drink.

Method 1 - coffee from a carob coffee machine

Carob (classic) coffee machines are a professional type of device, as they fully meet the needs of an elite restaurant. This coffee machine works on the following principle: hot steam under pressure enters the horn, and then the finished drink enters the cup through ground pressed coffee. Accordingly, to prepare coffee in this machine, the owner of the establishment must additionally buy a coffee grinder, a tamper for pressing ground coffee, as well as a water softener, since ordinary tap water, “rich” in chlorine and other impurities, is not suitable for brewing an excellent drink, and, of course, , good bean coffee. It is advisable that the water undergoes a purification stage before entering the coffee machine - this guarantees the good quality of the resulting drink and a long service life of the device. Another prerequisite for preparing excellent coffee is the rich experience of the bartender-barista, who must be able to properly handle the machine.

Making coffee using a carob-type coffee machine is the most popular method among professionals. In an establishment that uses this approach when brewing coffee, the client will be served a good drink with an excellent bouquet. Since one serving takes about 8 grams of ground coffee, the cost of a cup of such a drink ranges from 7 to 12 rubles, provided that the owner of the establishment purchases a quality product costing from 800 to 1,500 rubles.

We bring to your attention visual photos of all stages of the process of preparing a drink in a carob-type coffee machine, including grinding the beans, pressing the coffee powder and the brewing process itself.

Cone in coffee machine when coffee spills

Method 2 - coffee from a fully automated coffee machine

The demand for this coffee is very high, and this method of preparation is especially popular in fast food restaurants. An automatic coffee machine differs from the device described above in that it has a built-in coffee grinder and practically does not require human intervention. The machine carries out all the processes independently, and the bartender only needs to press the appropriate button. The main feature of such coffee machines is their rather high cost, but they are more difficult to care for and maintain than classic carob machines.

Despite the obvious ease of making coffee in automatic devices, real professionals in their field choose exclusively classic carob-type machines. The fact is that the quality of the finished drink from a fully automatic machine depends on the settings of the machine, and not on the skill of the bartender. In Italy, a country with a rich coffee culture, where people have an excellent knowledge of coffee and where competition between restaurants and coffee shops is strong, the most common coffee is coffee from a carob coffee machine. Such a machine is a mandatory attribute of any Italian coffee shop where the staff knows what real high-quality coffee is and where they know how to brew and serve it correctly.

Method 3 - coffee from a pour-over coffee maker

Another common method of preparing coffee that is popular in fast food establishments is pour-over coffee. Very often, in cafes and bars that serve breakfast and lunch and where the flow of customers is very large, the staff prepares coffee in so-called pour-over coffee machines. These machines are equipped with special filters and require the use of ground coffee, which is considered cheaper and of lower quality than grain varieties. The finished drink is poured into a flask, which is heated by a special plate during the preparation process. Depending on the volume of the flask, the establishment’s staff can prepare 10 or more servings of the drink at a time. Of course, this simple device cannot please the fastidious gourmet with a wonderful drink with a rich taste, since the water in it does not flow under pressure, but only under the influence of gravity. Of course, a lot depends on the quality of the coffee, but we would venture to assume that fast food establishments are unlikely to pamper their customers with elite varieties of coffee products. The device itself costs an order of magnitude cheaper than classic carob machines, and you don’t have to spend money on a coffee grinder. On average, the cost of a cup of coffee from a pour-over coffee maker is 6 rubles.

If the taste of coffee fades into the background for the owner of a bar or cafe, then he most often uses an inexpensive pour-over coffee machine. However, one must understand that his clients will never include true connoisseurs of coffee products.

Method 4 - Turkish coffee

The method of preparing coffee in a Turk (or cezve), one of the oldest in coffee history, is not widely popular in Russia, but is quite common in the Middle East and CIS countries. Brewing coffee using a Turk is one of the most difficult methods, and the barista’s reward in this case is the praise of satisfied customers. However, a lot depends on the skill of the bartender. If you are opening a high-class restaurant, then in addition to coffee from a carob coffee machine, it would be useful to include coffee brewed in a Turk in the menu.

To prepare good coffee, the master must master the art of coffee brewing using a Turk. This is an extremely labor-intensive process, as it requires constant attention and good reaction from the bartender. The cost of such coffee is the highest - about 10-15 rubles per cup, but there is no doubt that your customers will be delighted. In the modern restaurant business, establishments offering Turkish coffee are one, two, and too many. Therefore, by supplementing the menu with a Turkish drink, you will certainly attract the attention of gourmets to your restaurant and earn regular customers.

To prepare Turkish coffee, you can use both classic blends and exotic coffee varieties. In addition, cezve provides a unique opportunity to experiment with varieties and varieties of coffee. If certain changes need to be made to the settings of a carob coffee machine for brewing a particular type, then the Turk is completely undemanding in this regard.

If we compare the average selling prices of coffee prepared in different ways in different metropolitan establishments, the most expensive will be Turkish coffee - the cost also varies from 150 to 300 rubles per cup. In second place is coffee from a carob coffee machine: the average price of espresso in Moscow is 80-150 rubles, that is, the most popular price is 100 rubles, and cappuccino is 100-200 rubles (120 rubles).

So, you have become familiar with the most common methods of preparing coffee in a restaurant. There are two more well-known methods of preparing the drink using capsule and pod coffee. They are often practiced by small restaurants and bars, but these methods are absolutely not suitable for a decent establishment. The flavor of the drink, born from a capsule, cannot be compared with the original coffee from a Turk or carob machine. However, if you are not going to serve your guests high-quality drinks and do not plan to pay special attention to the coffee theme, then you should not flatter yourself with the hope that someday your establishment will be on the list of the most popular restaurants.

The most popular products in the category - Coffee beans

1167 rub.	676 rub.	700 rub.	1926 rub.	2999 rub.
569 rub.

Drinking coffee in a good coffee shop is very tasty, but it can be expensive for some people every day. Black coffee costs 100-200 ₽, cappuccino rarely costs less than 250 ₽. It’s not for me to teach you about economics or finance: you can’t live without a good cappuccino from Covorcafe - great, you work three times better after a cup of flatwhite from DoubleB - super. But spending money on “freshly brewed coffee” from Starbucks, in my opinion, makes no sense. It’s very easy to make both at home and in the office, both tastier and cheaper. Here, for example, for the AeroPress:

Both options are cheaper than even coffee from a machine.

Remember about coffee shops

Good coffee shops offer excellent coffee and it’s delicious to drink. If it’s expensive or far away, brew your own coffee.

7. Where to buy coffee: coffee shops and shops 

Good, freshly roasted beans are the key to delicious coffee, everything else is not so important. If you have an expensive coffee grinder, a good espresso machine and you do everything right, but with bad beans, the result will be catastrophic. Conversely, simple but fresh coffee is enough to get a decent drink.

No need: in a supermarket, Komus or abroad

There are some places where you often buy coffee, but where you shouldn't buy it.

Do not buy in Auchan, Perekrestok, or the supermarket near your home. I'm talking about regular coffee packages: Black Card, Jockey, Paulig, Egoist (I'm writing from memory). I haven’t tried them, but half of these reasons are enough for me not to buy this coffee:

• It is not known what kind of coffee there is: where it comes from, when it is collected, when and how it is roasted.
• Most likely this is mass-produced coffee of not very high quality with Robusta. In order for at least some taste to appear, the coffee is roasted heavily - a noticeable bitterness appears, but there is still little other taste.
• It is unknown when it was ground and how. Once I saw on a pack that the grinding was suitable for a Turkish coffee maker, a drip coffee maker, and a French press. This cannot be, grinding can be either for Turkish or French press, but not at the same time.
• Usually this coffee is old. Can be roasted and ground 5-7 months ago.
• It's also not cheap. For the same money you can buy good fresh coffee. Here are two budget options: classic taste from Brazil or Colombia with sourness.

Don't buy from Komus. Companies can buy coffee for the office along with office supplies and printer paper. It’s convenient: everything is in one place, one supplier, order and invoice. Don’t do this, buying coffee in Komus has exactly the same problems as buying coffee from a supermarket.

Do not bring from abroad. I have several friends who specially import coffee from Europe. It’s not that they are very wrong, but this is rarely justified:

• The coffee culture in Moscow and St. Petersburg is no worse, and most likely stronger, than in many European countries.
• The same requirements apply to coffee from Europe: good grain, fresh roasting. If you don't check it before buying, don't buy it.
• You need to know the places, but not everyone has time to look for shops and coffee shops, try the coffee there to choose the most delicious one.
• Coffee from Europe can be more expensive.

Trying coffee at an iconic Italian coffee shop and buying a pack of fresh beans from them is wonderful. It’s not worth bringing strange old coffee from Europe just because it’s from Europe. Promoted and “rare” coffee varieties, for example: Kopi Luwak from Vietnam or Blue Mountain from Cuba (James Bond coffee), I guess, are greatly overrated (I haven’t tried it myself).

You can: at your favorite coffee shop

Start with your favorite coffee shop. Many coffee shops sell beans from which they prepare their own coffee. If you like a drink made from this grain, then everything is fine with the grain. You can also check with the barista whether it is suitable for your brewing method and write down the recipe. It is quite possible that the taste of this particular grain is better revealed with a slightly different grind or cooking time - the barista will tell you this.

Possible: in a coffee shop

If you buy coffee in a store (or online store), here's what to look for:

• fresh roast,
• coffee has a clear and detailed description of the grain,
• indicated where the grain comes from (country, preferably region and farm, time of collection), what kind of processing,
• taste, descriptors are described (for example: “syrupy fruit and berry espresso, quite sweet and with noticeable acidity”),
• some characteristics of the grain are given (grade, screen and potential of the grain),
• The store can make the grind to suit your brewing method.

I've labeled the important parts on the grain page in Torrefacto:

Which grain to choose:

• Decide on the brewing method. For Turkish, mocha and espresso, you need a darker roast, for others - lighter. Good stores write about which method the grain is best suited for.
• For espresso, mixtures (blends) are usually used, and single-origin coffees are used for other methods.
• Choose the flavor you want: chocolate, nut, fruit, berry, caramel.
• If you have somewhere to grind, take the grains; if not, ask to grind them right away.

After purchasing, store the bag of coffee in a dark place, do not open the bag for a long time and do not pour the coffee into another package.

Coffee drunk during this time at work

The coffee I tried (always bought straight ground):

• store.artlebedev.ru/coffee-shop/coffee
  In the French press, Ethiopia (first), Brazil (first) - more or less, Kenya - very well. Kenya in Aeropress is excellent.
  Coffee blends 340 and 345 in moka are good, but I didn’t notice a difference between them.
• tastycoffeesale.ru
  In the French press, Brazil Ipanema Duce and Epiopia Irgacheffe are good, but Brazil is not to my taste, it lacks acidity. Well, the French press itself gives a slightly cloudy taste.
• Drinkit
  In the Aeropress, Ethiopia is good. They ground it a little finer than needed, so we had to adjust the dosage and time.
• torrefacto.ru
  In the Aeropress, Ethiopia Bale Forest (137), Ethiopia Yirgacheffe (6) and Rwanda Ngoma (106). All three are excellent, Rwanda was my favorite. When I first ordered, the store made a mistake in the grinding (they ground it coarser), but they solved the problem well, well done.
• tastycoffeesale.ru
  In the AeroPress Rwanda Ngomu - for lovers of coffee with pronounced acidity.

I haven’t bought it here yet, but I plan to try:

• Camera Obscura,
• Cooperative Black,
• Osom.coffee,
• Coworkcafe,
• Smart Coffee.

8. What's next?

• Go to the coffee shops on the list of good ones and get coffee. Take different ones all the time: cappuccino, black in hario, flat white, raf. Don't add anything extra like sugar or extra milk. Drink as they do. Walk around with a notepad and write down what you drank, how it was brewed, what you liked and didn’t like, and give it a rating.
• After a week, take out your notebook, flip through it and see what you like.
• Think about how you can prepare what you like and what you need for it: buy a Turk, AeroPress, funnel or espresso machine.
• Start experimenting and find the taste you like.

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