Coffee Characteristics and How it Helps You Choose the Perfect Coffee for You!

Written by Randy Wilson

Coffee characteristics are sometimes thought to be something onlyrepparttar coffee connoisseur would be concerned with. However,repparttar 142737 following definitions of coffee characteristics will enable you to have a better understanding of what flavors, aromas and colors are beneficial and not so beneficial to your coffee drinking pleasure.

Acidity: is a pleasant quality that points out a coffees flavor and provides a liveliness, sparkle, or snap torepparttar 142738 drink. The acidity of a coffee may be assessed as lively, moderate, flat, or dull.

Aged: is a coffee bean that's been stored for at least a year or more before roasting. The coffee bean has then lost it's acidic coffee characteristics, becoming richly sweet and heavily bodied.

Aftertaste: isrepparttar 142739 sensation of brewed coffee vapors, ranging from carbon to chocolate and spicy to turpentine as they are released fromrepparttar 142740 residue remaining inrepparttar 142741 mouth after swallowing.

Alkaline: is a clawing sensation atrepparttar 142742 back ofrepparttar 142743 tongue caused by alkaline and phenolic compounds that have bitter but not necessarily displeasing tastes; coffee characteristics of dark coffees roasts and some Indonesian coffees.

Aroma: is an odor or fragrance of brewed coffees.

Bouquet: is a frequently used term, often used when referring torepparttar 142744 smell of coffee grounds. Aroma is often distinctive and complex. Some terms used to describe it include: caramel (candy or syrup-like), carbon (for a dark roast), chocolate, fruity, floral, malty (cereal-like), rich, round, and spicy.

Astringent: is a puckering, salty sensation felt onrepparttar 142745 front side ofrepparttar 142746 tongue when a cup of coffee is first sipped.

Baked: is a taste and odor contaminant that gives coffee a flat distinct and uninteresting taste. The corruption is caused by not enough heat over too long of a period during roasting "specifically, when roasts take longer than approx. 18 min.."

Balance: isrepparttar 142747 term to describerepparttar 142748 coffee flavor when one coffee characteristic doesn't intrude on another. Also whenrepparttar 142749 coffees taste is not plain so that it's flavor is still playful.

Bitter: a coffee characteristic of over-extracted brews as well as over-roasted coffees, and those with various taste defects. It's a harsh, unpleasant taste detected towardsrepparttar 142750 back ofrepparttar 142751 tongue and normally found only in Dark Roast's.

Bland:repparttar 142752 pale flavor often found in low grown robusta coffees. Also caused by under-extracted coffees.

Blend: is a mixture of two or more individual varieties of coffees.

Body: is an impression ofrepparttar 142753 weight ofrepparttar 142754 coffee inrepparttar 142755 mouth. May range from thin to medium to full, buttery, or syrupy.

Bright: is a tangy acidity, often described as bright.

Briny: isrepparttar 142756 salty sensation caused by excessive heat after brewing is complete.

Buttery: Isrepparttar 142757 rich and oily flavor and texture, qualities of some Indonesian varieties, for example: Sulawesi.

Caramelized: Is a sweet, almost-burnt, syrupy flavor not unlikerepparttar 142758 taste of caramelized sugar.

Creme: isrepparttar 142759 tan foam that forms when you brew espresso. The creme makes a "cap" which helps retainrepparttar 142760 smells and flavors ofrepparttar 142761 espresso withinrepparttar 142762 cup.

Earthy: Isrepparttar 142763 positive coffee characteristic when applied to dry processing;repparttar 142764 herbal, musty, mushroom-like range of flavors, characteristics of Indonesian coffees. For washed coffees, tasting "earthy" is a defect.

Exotic: is a characteristic ofrepparttar 142765 coffees from East Africal Exotic refers to unusual flavor notes, such as floral and berry-like (containing black currant or blueberry notes, for example). Contrary to Latin American coffees, whose coffee bean characteristic is clean, acidic flavors providerepparttar 142766 standard, and are generally not exotic.

How to cook perfect pasta everytime

Written by Shauna Hanus

Finally you can stop wondering how do I cook my pasta. There are a few simple rules to follow that will have you cooking pasta pleasing meals each and every time.

First and most important use plenty of water. Using too little water will make for sticky gooey pasta. You should start with about 4 quarts of fresh cool water. This means take out that big spaghetti pot and stop using your favorite sauce pan. As you portion outrepparttar pasta you should cook about 2 ounces per person. Bringrepparttar 142648 fresh cool water to a rolling boil. Oncerepparttar 142649 water is boiling, but before addingrepparttar 142650 noodles, add 1 heaping tablespoon of salt for every four servings. Always addrepparttar 142651 salt torepparttar 142652 water. If you wait untilrepparttar 142653 pasta is cooked you will end up with salty noodles. By addingrepparttar 142654 salt nowrepparttar 142655 pasta can absorbrepparttar 142656 salt and your pasta will taste better. Finally addrepparttar 142657 pasta, allowrepparttar 142658 water to softenrepparttar 142659 noodles and stir gently. Never allowrepparttar 142660 noodles to stick torepparttar 142661 bottom ofrepparttar 142662 pan.

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