:: Descobertas no mundo do café



Outro dia, lendo o SCAA (Specialty Coffee Association of America), descobri algo que achei interessante. Sempre me referi ao aroma do café para descrever aquele perfume que sai da xícara, depois que o café moído já entrou em contato com a água quente (na tempetaruta média ideal de 94 graus para evitar queimar o "pó", que, assim, perde propriedades importantes). Então, fiquei sabendo que existe ainda a fragância, que é o perfume do grão de café antes de entrar em contato com a água. Vejam:

Fragrance
The fragrance is the smell of the ground coffee before the addition of the water. Evaluate the fragrance from weak (0) to strong and potent (3). Negative numbers reflect fragrance faults resulting from defects. Among these the fruity fragrance of a fermented coffee is the most potent

Coffee Aroma
Rate the intensity of the coffee aroma as the nose is first exposed to the wet grounds. The aroma can help you evaluate the flavor and brightness of the coffee. The aroma should be followed while the coffee brews, but it is most potent after breaking the crust of coffee.