To wash the coffee maker so that it does not lose its aroma, it is not appropriate to use soap, a scourer or a kitchen cloth. We explain how to do it properly.
Coffee is without a doubt one of the most consumed beverages every day, after water and together with another natural liquid par excellence, tea. In fact, did you know that in our country alone, at least 22 million cups of coffee are consumed every day?
It becomes a drink full of properties and organoleptic qualities. And what are its organoleptic characteristics? Very easy: all those sensory qualities that we can appreciate in the coffee beans and in the cup of a brewed coffee by looking at it, smelling it and tasting it, and it refers to acidity, bitterness, body, flavor and sweetness. That we could perceive with a good cup of this wonderful drink.
The fragrance of coffee stands out precisely for its roasted aroma, although it can also be fruity, sweet, herbal, earthy… This aroma is made up of thousands of volatile substances, among which we distinguish ketones, aldehydes, esters and acids. Depending on its intensity and quality, they will help us discover the quality and freshness of the coffee.
Generally it is a slightly acid drink, a quality that we find especially in the Coffee Arabica L. variety, whose intensity is finally modified during the roasting process.
The body of the coffee is perceived on the tongue when we taste it, and its concentration can be higher or lower. It gives us the possibility of knowing if the coffee we have prepared is of good quality, since a cup of coffee made with good coffee has a balanced and complete body.
The impressive organoleptic characteristics of coffee
In a single cup of coffee we find more than a thousand different substances that are what gives it its aromatic and flavor qualities. For example, it contains amino acids, polysaccharides, nitrogenous compounds, volatile and non-volatile acids, and also triglycerides.
It is precisely during the roasting phase that its organoleptic properties develop, given that at the high temperatures it reaches (between 200 and 250º C) different physical-chemical transformations take place, giving it its qualities related to taste, smell and tonality. So characteristic.
For this reason, the higher the roast, the more its oils tend to spread outwards, and the coffee bean has less acid power, while its caffeine content or contribution will be much lower since during the process a part of it is burned.
Useful tips for washing the coffee maker every time we prepare it
The reason why we have started this note talking about the impressive characteristics and organoleptic properties that we find in a cup of coffee is simple: its aromatic qualities tend to remain impregnated in the walls of the coffee machine where you prepare it every day.
This means that every time you prepare a cup of coffee at home, it not only acquires the characteristics of the coffee beans with which you make it; it also acquires the aroma that the coffee maker possesses at that time.
For this reason, it is not a very good idea that, every time you go to wash the coffee maker, you use soap or dishwasher to clean it. Because in this way the walls of the coffee maker would be losing all the organoleptic qualities (especially aromatic) that it has been acquiring over time. On the other hand, it is also not useful to use a scouring pad to scrape or thoroughly scrub the coffee pot.
Obviously we are not referring to not washing the coffee pot. A suitable option is to wash it always -and only- with water. In this way we will have the coffee machine always clean, but with the qualities that it has obtained in the preparation of each cup.