- Coffee Finder
- Bean lexicon
- About the Kaffeemanufaktur Bad Lauterberg
Sustainability has become a very spongy and inflationary used term and of course applies to all areas of the coffee path from the plant to the cup. This also means to help people to help themselves in the producer countries.
The Obermayer is a double mocha, in an inverted bucket liquid, cold cream (cream) is dripped.
PARAMETERS for good coffee
- Fresh roasted coffee
- Fresh water with a temperature at the pouring of 92 ° -96 ° C
- Grind fresh as possible
- Filter paper (moisten previously, leaves the paper taste disappear)
- Distribute water evenly over the coffee powder
- Coffee Quantity: 60g for 1LiterWasser
The quality depends on various factors. The origin for example, mounting height, soil quality, bean size and / or treatment methods.
One is the Robusta bean.
My country of origin is Uganda. At altitudes up to 800m and at temperatures between 22-30 ° C it does best. It occurs in tropical climates. The Niederschllagsmengen are to 2000mm in the most ideal. She likes high humidity, but is very sensitive to cold and is therefore grown north and south of the Equator only up to 10 degrees.
The Robusta bean is round and relatively small with a length of 5-8mm.
The longer the roasting time, the fewer unwanted acids, the more bitter. This results in the flavors. Beans with long roasting time are ideal for espresso.
The shorter the roasting time, the more aggressive the acid. Beans with short roasting time are maximum for filter coffee.
The filter holder keeps the coffee powder in the machine when pressed pressurized water through the coffee grounds.