Encapsulated, ground, cold brew, flavored, with milk and even sparkling, there are so many ways to enjoy coffee… without knowing much about it. However, when you know a domain better, you know how to orient yourself better and go for the best. Besides, Gabriel is full of tips and advice “to help unlock the secrets of coffee and its industry, still very confidential. Besides, the subscription can be modified as knowledge and desires change!

Here are the myths around coffee that have been identified by the expert and which annoys him enough, it must be said!

1. Italian coffee is bound to be good. “This reputation is based on old and completely outdated consumption practices. Today, specialty coffee has turned away from these aromatic profiles that are more burnt than complex and delicate.”.

2. Strong coffee is high in caffeine. “Well no, it’s quite the opposite! The stronger the roasting (dark or even burnt bean), the less caffeine there is because everything disappears during the “cooking” stage of the bean: flavors, aromatic defects but also caffeine”.

3. Americans drink sock juice. “It has changed. The United States are 5, even 10 years ahead of us when it comes to specialty coffee (including grand cru coffee). Home to the best researchers, roasters and baristas in the world”. And besides, know that we no longer say “sock juice”, it’s has-been

4. Producing country on the package = aromatic profile. “You may like a Peruvian coffee once, but there is no guarantee that the next coffee from the same country will be as good or have the same flavor, it all depends on the practices of the producers, the type of fermentation and the roaster.”.

5. Good coffee can be found cheaply. “It breaks my heart, but no, if the coffee is cheap, it’s either that the producer hasn’t been properly paid, or that the product is simply bad: robusta (a variety of low-cost coffee), old grain… You are buying something bad too expensive”.

6. Organic coffee is better than conventional coffee. “False, as with everything, there is bad organic, and it is especially the one that you will find in the supermarket”.

7. Some supermarket coffees are good. “No, big box coffee is never fresh. A coffee should be consumed a maximum of 3 to 6 months after its roasting, that is to say the passage from the green bean to the edible brown bean”. And beware: a beautiful packaging does not necessarily contain a good product.

8. Specialty coffee is only for “coffee geeks”. Fake ! And it’s not snobbish either! “If hospitality were more present in specialty coffee, it would make the product much more inclusive,” resumes Gabriel de la Fournière quoting his sidekick responsible for the coffee-tours.

9. Decaf is not good coffee. “Yes, there are delicious ones, and more and more consumers for this kind of coffee”.

10. Keep your packet of coffee in the fridge. “Especially not ! Coffee hates humidity and foreign smells: the best way to store your coffee is to put it in an opaque airtight box in your kitchen”.

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