► ¿Qué café es mejor, en grano, molido o instantáneo?

¿Qué café es mejor, en grano, molido o instantáneo?

portada del posteo de agustin crok sobre los tipos de café
En el supermercado podemos encontrarnos muchísimas opciones, desde café instantáneo en polvo o granulado, molido, en grano y otras alternativas que parecen café, pero no lo son…

Seguramente vieron que en dos cafés con el mismo formato, por ejemplo, instantáneo, en uno decía “tostado” y en otro “torrado”. ¿Qué significa eso?

En general, existen dos grandes categorías, que a su vez tienen sus sub-categorías.

Torrado
En Grano
Molido
Instantáneo Granulado
Instantáneo en polvo

Tostado
En Grano
Molido
Instantáneo Granulado
Instantáneo en polvo

Torrado

En un café torrado, durante el tostado de los granos, se agregan azúcares que van a caramelizar dando color y aromas característicos.

Generalmente para tapar defectos, ya que los granos de café que se torran suelen de calidad baja. Es fácil de identificar porque los granos tienen un capita pegajosa y un color muy muy oscuro, por el azúcar quemado.

Originalmente se utilizaba para aumentar la vida útil de los granos, digamos, que duren más tiempo, ya que el azúcar los protege de la humedad y oxidación.

Pero como con todo hoy en día, la idea es vender más y más rápido, se empezaron a aprovechar de esto para bajar los costos y vender café de peor calidad maquillando los granos. Con este tipo de procesos, se logra un café con hasta un 15% de azúcar agregada y quemada.

Ojo, no significa que el torrado «engorde» por tener azúcar agregada (por porción su cantidad es despreciable). Pero estamos pagando por granos de baja calidad y azúcar quemada.

Sin mencionar que organolépticamente es un producto más pobre, y en general con un dejo amargo, por lo que después hay que agregarle más azúcar aún en la taza. Tiene un sabor fuerte y suele caer peor al estómago.

Si ponemos café torrado en un vaso con agua a temperatura ambiente, vamos a ver como se disuelve el azúcar quemada.

En las denominaciones de los productos pueden encontrarlos cómo:

Café tostado o torrado con…, café torrado soluble/instantáneo o café torrado concentrado en polvo o extracto de café torrado.

En todos los casos: «Con…», llenando el espacio en blanco con el nombre del azúcar empleado.

Tostado:

Por otro lado tenemos los cafés tostados, que son de una calidad mayor.

En un café tostado, el color y los aromas se logran mediante el tostado de los granos sin agregado de azúcar, simplemente con calor. Suelen ser granos de buena calidad, por lo que se busca mantener sus características.

De todas formas también tenemos diferentes calidades dentro de la categoría “tostado”.Y esto no necesariamente se ve reflejado en en los precios, por eso es importante aprender a identificarlos.

Cuanto más ligero sea el tueste y más uniformes sean los granos, mejor será la calidad. Esto se suele conseguir en cafés de especialidad.

Los que conseguimos en el supermercado no suelen ser de la mejor, generalmente son granos sobre tostados o con defectos físicos, como quebraduras o manchas.

Pero bueno, al menos comprando un café tostado, nos aseguramos que es SOLO CAFÉ, sin azúcar, ni nada. Si ponemos café tostado en un vaso con agua a temperatura ambiente, notamos que no hay rastros de azúcar ni nada, simplemente los granos flotando.

En las denominaciones de los productos pueden encontrarlos cómo:

Café tostado en grano o molido, café soluble o café instantáneo o extracto en polvo de café o café concentrado en polvo.

Molido:

Bueno, hasta ahora hablamos del café en granos, ¿pero qué pasa cuando ya viene molido?

Como vimos, también puede haber café torrado molido o café tostado molido.

El problema con estos, es que no sabemos desde cuando están molidos. Al moler el café se liberan todos los componentes volátiles que son los responsables del aroma y fragancia del mismo, que por supuesto, con el tiempo se van perdiendo. De hecho, luego de un mes ya se pierde bastante. Sin mencionar que puede comenzar a oxidarse y tomar humedad.

Entiendo que es una opción práctica ya que no todos tenemos la máquina para moler el café en casa.

Si querés ver más datos y curiosidades de alimentos y la industria alimenticia, seguime en instagram @AgustinCrok y suscribite a mi canal de YouTube!

Café Instantáneo

Y en el caso de los instantáneos hay mucho revuelo, todos se preguntan ¿Es realmente café?

La respuesta es, si. Como les mencioné hay dos formatos, granulado y en polvo.

Liofilizado

El granulado en general es un extracto de café liofilizado. ¿Liofili-que?

La liofilización es un método para secar productos sin someterlos a altas temperaturas, evitando la pérdida de nutrientes, características organolépticas y permitiendo una mejor rehidratación.

Básicamente se congela el agua del producto, después se somete a vacío y el hielo pasa directamente a vapor, (a menor presión, la temperatura de ebullición es menor) proceso conocido como sublimación.

En polvo

Por otro lado tenemos a los cafés instantáneos en polvo, que ahí en proceso es distinto, al menos al final. Vale destacar que se suelen usar granos de menor calidad que en el liofilizado.

El extracto que se obtiene luego de la infusión se hace pasar por una máquina que tira el café en forma de lluvia y en dirección opuesta (aunque hay diferentes modelos), una corriente de aire a altas temperaturas que seca muy rápidamente las gotitas. De esta forma se evapora el agua y quedan los sólidos del café en forma de polvo.

Pero recuerden que incluso en estos formatos pueden encontrar café torrado o tostado. Por eso siempre lean las etiquetas.

E incluso podemos encontrarnos con “falsos cafés” como es el siguiente ejemplo. Podemos ver que la denominación es “Polvo para preparar infusión a base de café y jarabe de glucosa con colorante.»

Si, leiste bien, CON COLORANTE. O sea, ni siquiera tiene suficiente café como para mantener el color oscuro, lo tienen que “teñir”.

También es el único «café» del supermercado que encontré con información nutricional, debido a su alto contenido de azúcar en relación al resto.

Como ya vimos, existen marcas de café instantáneo con azúcar agregado o café torrado (con azúcar por definición), pero no llevan información nutricional ya que, por porción, poseen cantidades no significativas de valor energético o macronutrientes.

En este caso, como dice la descripción del producto, nunca dijeron que sea café, sino un «polvo para infusión».

Obviamente, al tener todos esos agregados nos va a dar una infusión más dulce, cremosa y espumosa pero… no es café.

¡Así que atentos a estas cosas!

Ahora ya tiene todo lo necesario para elegir el mejor café. Recuerden, busquen siempre que el rótulo diga “café tostado” (suave o medio mejor) y que en los ingredientes no haya otra cosa que CAFÉ.

¡Bueno, hasta acá el artículo de hoy! ¡Espero que les haya gustado, nos vemos en el siguiente!

¡Saludos!

Crok.

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