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Help, My Coffee Doesn’t Taste Good!

Is your coffee too bitter or sour, too bland or does it taste strangely burnt? A lot can go wrong when preparing a coffee. We present some of the most common sources of error.

Incorrect brewing temperature

The optimal brewing temperature is 88 to 92 degrees Celsius. Only then can the coffee aromas develop optimally. If your coffee tastes too bitter, then the set brewing temperature is too high. If your coffee is sour, increase the temperature because the water is too cold.

Poor water quality

Whether your coffee tastes good or bad depends not least on the quality of the water used. Good mineral water is best because the lime content is usually lower than in tap water. Alternatively, you can decalcify the tap water with a water filter before use. It is also possible that the coffee tastes bland and cannot develop any aroma if the water used is too soft. This can be remedied by carefully adding a very small pinch of salt to the water.

Ready ground coffee

Of course it is much more convenient to buy coffee already ground, because that saves time. However, ground coffee loses its aroma after a quarter of an hour in the air. If it has to be ground coffee, then you should only buy it in small quantities and use it up in a short time. Most importantly, always keep your coffee in an airtight container. Contrary to popular belief, coffee does not have to be stored in the refrigerator. On the contrary, coffee in the refrigerator can even take on the unwanted aromas of the food next to it.

old coffee

After three to six months, coffee beans have lost most of their aroma. So only buy as much fresh coffee as you need in a short time and not in stock.

Coffee from the discounter

Very cheap coffee is mostly made using the quick roasting process. Because the coffee beans are roasted here in huge drums within a few minutes at very high temperatures, the beans are brown on the outside, but still almost raw on the inside. However, in order for the coffee to develop its full aroma, the beans must be roasted slowly and completely at low temperatures. Of course, this process is much more complex and partly explains the higher price. But you will be rewarded with a coffee that doesn’t taste burnt or make your stomach acidic.

Wrong coffee blend

If you want a stable crema on your coffee, then a pure Arabica coffee is not ideal.

Too much or too little ground coffee

If coffee tastes bitter, then too much coffee powder was usually used. Eight to nine grams of ground coffee is the right amount for a cup of coffee. If you want to prepare several cups at the same time, use a little less per cup. It is best to use a coffee measurer, which is usually calibrated for seven grams, and overfill it slightly – this will give you the optimum amount of coffee powder. The notorious “Bodensee coffee” without any noteworthy aroma is obtained if too little coffee powder is used.

Wrong degree of grinding

An incorrect degree of grinding means that the coffee powder comes into contact with the water for either too long or too little. If the contact time is too long, your coffee will taste bitter. If the contact time is too short, the coffee will tend to be too acidic. With bitter coffee, you should therefore set the degree of grinding a little coarser so that the water can run through the coffee powder more quickly. Finer coffee powder, on the other hand, increases the contact time with the water.

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Lifestyle

Separating Waste Correctly: What Really Belongs in Organic Waste – and What Doesn’t

Can kitchen towels go in the organic waste? And what about meat? You can find out here what actually belongs in the biowaste and what absolutely shouldn’t be in there.

Organic waste: This can be disposed of in it

The following may go in the organic waste:
food leftovers
eggshells
Dairy products
Meat, sausage and fish leftovers
Fruit waste (also citrus fruits)
vegetable waste
Bread and pastry leftovers
coffee and tea filters
nutshells
fallen obs
cut flowers
potting soil
weed
Grass and shrub cutting
leaves
small branches
Plants attacked by pests
Biodegradable small animal litter
small animal excrement

Newspaper in organic waste: is that allowed?

Paper kitchen towels, newspaper or commercially available paper bags can usually be used to wrap the organic waste. Since there are no longer any heavy metals in printing ink, newspaper and printed cardboard can also be composted without any problems and can therefore be disposed of with organic waste.

That doesn’t belong in the compost bin

packaged food
Flower pots (also biodegradable)
Disposable plastic crockery and cutlery
Excrement from carnivorous domestic animals
candle remains
leather scraps
chipboard wood
textiles
cotton
Meat, fish and sausage leftovers (depending on the municipality)
The wastes listed are examples and are not binding, since the various waste products depend on the recycling possibilities of the plants on site.

Where can I get a green or brown residual waste bin?

The way residual waste containers are distributed varies from region to region. In many cities or districts, you can already apply for the bins using an online form. Otherwise, you can usually find the right contact person for waste disposal in your municipality. When it comes to volume, you can often choose between a few sizes, depending on how much waste is generated. In some districts, however, you also pay for any size of residual waste volume and you also get a bio-waste bin with the same volume.

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Food

Animal or Vegetable Protein? For Building Muscle it Doesn’t Matter

Muscles need protein to grow. The body, therefore, needs protein from food to build muscle. Researchers are now answering whether the protein source plays a role in this: When it comes to building muscle, it doesn’t matter whether the protein is of animal or vegetable origin.

Protein is necessary to build muscle. Many recreational athletes drink protein shakes after exercise and eat mainly quark and lean meat. They want to build up as much muscle mass as quickly as possible. But what about vegetarians, vegans, and those who just don’t want to eat as much meat or dairy?

Protein source plays no role in muscle building

Whether you consume animal protein from meat, for example, or vegetable protein from legumes, for example, makes no difference to muscle building. This is what researchers from the University of Massachusetts and the Hebrew Senior Life Institute found. A higher protein intake promotes muscle and strength gains, regardless of the source of the protein.

More protein, more muscle

Participants in a study were asked about their eating habits and divided into six food categories: fast food and high-fat diets, fish, red meat, chicken, milk, and legumes. At the same time, the muscle values ​​were recorded.

The result shows higher protein intake – more muscles and strength. However, no difference was found between the individual food categories with regard to muscle building. It is, therefore, possible to build muscle mass from animal protein in the same way as from vegetable protein.

Even if the protein source plays no role in muscle building, it does affect bone density. This is what another study found. People who eat more red, processed meat, therefore, have lower bone density and therefore a higher risk of osteoporosis.

Good news for non-meat eaters

The results prove: that muscle building is also possible with meatless diets. When it comes to building muscle, vegetarians and vegans have the same options and opportunities as meat-eaters. When it comes to muscle building, the primary factor is the amount of protein and not the protein source.

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