Tips for switching from instant coffee to fresh bean coffee. Daniela Marín, Villa Rica, Peru
Instant coffee is easy to prepare, you put the granulated coffee in a cup, hot water and done.
However, fresh bean coffee requires a little more care. You need to grind the bean although they also sell it already ground, besides of having a filter to prepare the coffee, and finally, the same hot water and you already have everything. But, this action of preparing it opens up a world of possibilities: coffee varieties, filter machines, measuring the water hardness or degree of temperature, coffee rest, and you start falling in love with fresh-grained coffee.
And when we talk about fresh-grained coffee, we are talking about single-origin coffee, specialty coffee, organic coffee, which have been freshly roasted.
Above all, it is very interesting when you try both types of coffee and find great differences. If you want to drink coffee with fresh beans, but you don’t know where to start, in this interview, our expert Daniela Marín is going to help us in finding the perfect cup of coffee. She has a complete experience that starts from the coffee plantation to the cup, is also a barista, and together with her family, she owns the Finca “Ave Fénix” and “Origen Marín” cafeteria – laboratory, in Villa Rica, Pasco, Peru.
By Fabiola Gálvez
What are the characteristics of single-origin coffee?
For example, you say, origin coffee from the central zone, or coffee from the north, or from the south of Peru, each of them is different. In the north, because of the height, they are more complete coffees, with more fruit attributes and intensity in the body, balanced acidity and a variety of aromas, more like flowers. Coffee from the central or southern zone is more acidic, has a medium body, and from lower areas, the coffee has notes between herbs and wood. That is when we talk about single-origin coffees, of their origin, where they come from.
It is like coffee that comes from Villa Rica, because of its origin it has a medium acidity and a medium body, but apart from its origin, it has its process, they are washed, which does not develop much the body of coffee and the first thing you will feel is acidity.
At the time of purchase, what do we look at in a coffee container?
In the information, the more information, the better. For example: Who produces it? Finca Ave Fénix; What variety are you drinking? Caturra; What process does it have? Natural.
Some of them have fermentation information: 14 to 16 hours in cherry; drying beds or sun drying: 15 to 20 days; notes and attributes they perceive in that coffee; the roasting time, at most one month because later that bean has begun to age.
Speaking of prices, we also have the myth that if we buy the most expensive product is better
Many times, you find in the supermarkets very expensive coffee of 25, 30, 35 soles [from 6 to 10 euros], and they are not special coffees, the prices are because of the “brand”. Now, you can find special coffees from 17 soles or 25 soles [from 4 to 7 euros], according to who is selling it. The price does not influence the quality, rather it will depend on what you can know in its packaging, the whole story, and finally, if you could grind the bean, you can know the quality.
What method of preparation would you recommend for a beginner? Or if you have always prepared a filtered coffee, what is the next step?
You have to choose a good fresh bean, and that does not have much roasting time, and know where it comes from.
The first thing, too, is that if you are going to drink coffee for the first time, you should buy a French press if you don’t want to drink filtered coffee anymore. I do not recommend Italian mocha because it makes it much more bitter, more acidic, it has no balance in its flavors.
How to store it? Is it okay to keep it in the same bag?
Do not have it there, the ideal would be that we store it in airtight glass containers, in a place that does not have a lot of humidity and also does not get much light.
And if you have the opportunity to buy coffee beans, the better, your drink will improve a lot.
And the cup? Does it also matter where it is served? Is this clear glass cup okay?
There is a lot of controversy with that. The cup where you served your coffee is fine. A study was made with the theme of coffee cups and there it said that many like to see the drink and the color of coffee, because that makes them feel more motivated, and also others who say that the best is a cup with a dark background because it makes everything have harmony.
Thank you, Daniela, for guiding us to enter the world of coffee, we wish you all the best from Cook Concern.
To visit the Ave Fénix Finca, it is located 40 minutes from Villa Rica district, in the area of Santa Herminia Palomar, you can contact them at +51 996780050, +51 994559357 or write an email: email@example.com
Also, university interns, cooperatives or anyone interested in studying the processes of coffee and organic agriculture are welcomed. As well as coffee tastings both on the Finca, and in Origen Marín. Other services they offer are the following: the sale of seeds Costa Rica 95, Red Caturra and Catuay, as well as technical advice for the certification of sustainable organic coffee.
Ave Fénix Finca y Origen Marín Cafeteria – Laboratory
The Ave Fénix Finca has a long family history, it begins in 1987 with Armando Marín Zegarra, one of the pioneers in planting coffee trees in the plantation in the area of Santa Herminia Palomar. Later, the legacy passed to his son Sadler Marín and his wife Narda Ciriaco, who, along with their children Anthony, Gino, Daniela , and Vittorio, have continued producing coffee, and grows to 12 varieties and processes, washing, natural and honey. Likewise, they work with coffee by-products for infusions, such as the coffee husk, with a greater contribution of caffeine than the bean itself and the coffee flower, which contains relaxing properties, for resting. With all this, two years ago, they decided to open Origen Marín Cafetería- Laboratory, with the idea that a client can live the whole experience: from talking about production and traceability issues until they finally reach the cup. It is becoming more common for the customer to be interested in this whole process.
Facebook: Finca Ave Fénix
Facebook: Origen Marín cafeteria- laboratorio