Famous across the globe for its high quality, Colombian coffee is known for its smoothness and aroma. There are many secrets to our success but our geography is undeniably one of them. Coffee grows best in volcanic soil, at altitudes of 1,200 to 1,800 meters, in places that are free of frost but receive around 80 inches of rain a yearColombia’s coffee zone or eje cafetero (Coffee Cultural Landscape) in the center of our country, produces most of our coffee however, we produce it all over the country: Colombia basically has a bean to suit every taste. Our beans. The world’s most important species of coffee shrub are the cofea arabica (arabica) and the cofea canephora (robusta) and everyone knows arabica has the best flavor. Colombian coffee is 100% arabica. Our harvest is a main difference as well. Some countries favor strip picking, in mountainous Colombia, our norm is to “cherry pick” or select only the fully ripe cherries. Our Destination Expert Santiago, teaches us how to make a delicious espresso from home.
“The espresso is the base for many of my favorite beverages just like cappuccino, latte, mocha etc.
Its flavor is concentrated and its preparation seeks to exalt the properties of the grain. Contrary to popular belief, it usually has a lower caffeine content respect other types of preparation. Many machines for domestic use are available on the market and are available at prices between $ 60 and $ 150 US dollars.
Key aspects to consider:
þ The quality of the water: Should be mineral with a low sodium concentration.
þ The quality of the coffee: Choose wisely taking into account its notes of flavor, its roasting and finally its type of grinding.
þ The Milk: Preferably regular dairy milk to get a good cream and foam.
Espresso
1. These machines take a couple of minutes to heat, so the first step is to turn it on. Doing this, we make sure that it is ready when we start preparing.
2. Get your favorite coffee variety and fill your espresso machine filter, it’s recommended to have a little mound on it (During time you’ll get to find the appropriate amount, this is a trial and error process, so don’t worry).
3. Now it’s time to tamp the coffee, these machines usually come with a plastic tamper inside; But for better results I suggest you to use one made of metal (Usually available at an estimated price between $ 5 – $ 10 USD). Tamper gently without making circles or anything like that. (You’ll get to find the appropriate amount of pressure needed, If you put too much pressure, it will be difficult for the water to penetrate all the coffee, this is also a trial and error process). Clean all the grounds around the rim and you are set!
4. Put the filter back on the espresso maker, make sure it is tight and fully sealed; this will prevent water leaks and lack of flavor. Put your espresso cup under the filter and press the brew button on your espresso machine.
Milk Frothing
1. This function also requires a few seconds so the steamer can heat, please make sure it’s on, so it will be ready to start frothing.
2. Choose your favorite milk, but keep in mind our suggestion to get a creamy beverage. Put it into an elongated jar (My suggestion is to use an electroplate jug) and
3. Hold the jug with the milk right under the steamer, turn it a little to make sure the steam reaches the bottom of the milk.
4. When you get to see a good amount of froth, your milk is ready!
Now that you have an espresso cup and your frothed milk, it’s time to get creative and make your favorite beverage. Coconut, cinnamon, caramel, cocoa and chocolate would help a lot to increase flavor and stimulate creativity”.
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