It's countless the combinations that can be done with coffee in the meals, deserts and some drinks. On all of these cases it's pretended that the fragrance of the coffee must be the dominating fragrance when it's time to taste it. Only for example we included some recepees:
The Spanish coffee market it's divided into two great sectors: FEEDING (stores, supermarkets, hypers, etc.) and HOTEL (cafeteria, restaurants, hotels, etc.). On the first case it's calculated around 50, 000 establishments and on the
Maybe one of the hystoric reasons in our country, we are not very demanding when it comes to taste a coffee. We understand that to taste a cup of coffee in the mornings, then after eating or at any time, has an objective to enjoy of the excellent taste, like the effect that it producces.
The production of coffee it's located on the countries between the Cancer and Capricorn tropic, that means, countries of Central and South America, India, Indonesia, Philippines, Hawaii, and Africa.
The tree plantations are done by seed or by little trees developed. The crops are
The ways to prepare coffee on most of the countries are very different. Definitively the end is to extract the soluble part and most aromatic from the grinded, but without a doubt this extraction depends on many factors, such as: water temperature, contact time, amount of coffee per cup, volume of water used, type of coffee, and many other factors.
The coffee production has four sections and five fundamental steps, which are connected between each other, for a correct production.
* First Step
Storing and reception of the unprocessed coffee (raw material) the dry up section, to be loaded on the dehydratation machine,
Due to historical reasons, coffee it's consumed in different ways in the European countries and also in some part inside the Spanish consumers. In Spain the approximate demand is 3.7 Kg per habitant per year, this is approximately half the demand of some other European countries.
The coffee conservation influences in a definitive way upon the final quality in the cup. This conservation depends that the coffee has to be in contact with oxygen or not, since the essential oils react quickly to oxygen producing a spoil. This can be noticed by simple smell at the bag or at the cup.