coffee nz

Analyze the espresso cream (it's the first impression). Because of the 9 bar pressure generated on top of the ground coffee, espresso is the only system for making coffee with cream.  The color of the cream indicates the type of roasting applied by the coffee, the temperature of the water,... The consistency and persistence of the cream is an indication that the extraction is done correctly by a barista and the coffee is fresh from roasting. Bring the nose closer to the cup to perceive the aroma. If you want to perceive the aromas better, remove the espresso with a spoon while you smell the vapours that come out under the cream.  Aromas of fruits, nuts, chocolates appear and tell us how the flavor will be. Savor espresso when it's hot. Sip the coffee with a sip without and (if you want) with a little sugar to know how most people will perceive this coffee.  Sugar will diminish the bitter and excess acidic taste we sometimes find in badly roasted/prepared coffee

A new danger threatens the future of coffee: the disappearance of bees. Although it seems to be a lie, the flying insects are in extinction. And without pollination, the world would go through a food crisis (reminder: pollination is the process by which pollen grains travel from the male sexual organ of a flower to the female sexual organ of the same or another, that is, the way plants are fertilized). Flowers, fruits and seeds are in danger of reducing their production due to the lack of pollen-carrying agents, such as bees. The lack of this process could leave the population without coffee, but also without beans, chili, tomato, pumpkin, plum, mango, apple, guava, vanilla, cocoa, tequila or mezcal, among other products. Why are bees disappearing? For many reasons, but the main ones are the deterioration and loss of their habitats, the diseases and parasites that directly affect them, the dumping of toxic substances into the environment, such as pesticides and insecticides used in