The Ritual of Coffee

If roasting coffee is considered an art, preparing a perfect cup is mastery. There are four secrets to the perfect cup : freshness, perfect grind, dose, and water.


The coffee must be protected from light, heat and moisture. Oxygen is coffee’s worst enemy and is one of the main factors for it’s rapid deterioration. Store coffee in an airtight container in a cool, dry place for up to two weeks. Coffee that is kept in the fridge will stay fresh longer. Ground coffee loses its freshness faster, hence the grains should be grounded only in quantities that will be needed for a few days.


The grinding process is extremely important. The goal is to transfer all the fine ingredients of coffee to the cup. In general, the faster the process of preparing the drink, the finer the coffee should be. Espresso which is prepared in 25 seconds, has a very thin grind, almost like sugar grains. Coffee pots that have a plunger (French press) takes about 4 minutes and uses thicker coffee than espresso. The electric coffee maker (drip machine) uses very thick coffee and usually takes 5 to 10 minutes.

For a delicious cup of drip coffee, use 2 teaspoons freshly ground coffee (7gr per cup). Then add hot, almost boiling water. The result will be an excellent cup of coffee full of aroma . For  Greek coffee, use 1 full teaspoon (4.5 grams), very finely ground. While for an espresso (7 grams) use ground coffee, depending on the machine being used.

For a successful process, we need to be sure that the water is fresh, cool and neutral, without salt and chlorine. The coffee is served hot (around 60 degrees Celsius) but not boiled, otherwise the result is a bitter and unpleasant taste. The coffee maker should be kept clean so that the quality of coffee is not affected and it always has the same delicious result in our cup. It is customary to clean the coffee maker regularly with vinegar to remove salts.

Decaffeinated Coffee

There are two different methods for removing caffeine from the beans before the roasting. The first method is with chemical solvents that is used as seeds pass through steam and are heated to the boiling point of the chemical  solvent. They are passed through steam until the solvent  is completely removed and then they are allowed to dry. The second method known as Swiss, uses water to soak the beans and the caffeine rises to the surface. Then, the outer layers of the grains are removed while the beans are dried. In our days, science was able to neutralize the gene responsible for caffeine and the first coffee tree  that will produce decaffeinated coffee has begun to be cultivated.

The grinding of coffee is a science