Discover the secrets to prepare the perfect Colombian coffee: tips from coffee expert Liliana Palma

Colombian coffee is known in the international market for its quality and flavor. Imported to several countries and with a per capita consumption of 2.8 kilograms, according to the National Federation of Coffee Growers, Colombian production has registered a significant growth in recent months.

According to the most recent report of the National Federation of Coffee Growers, with a total of 11.4 million bags produced between January 2023 and January 2024. This increase of 355,000 bags in the production of Colombian coffee demonstrates the very high potential of the product, which shines in the national market as well as in other countries.

It is precisely to celebrate the variety of Colombian coffee that ‘Carulla es Café’ arrives in Bogota, a fair that seeks to highlight the national production and encourage the consumption of Colombian coffee with activities for young and old alike.

From September 19 to 22 of the same month, the fair will be held at the Paseo San Rafael Shopping Center in Bogota. In Medellín, the event will be held from October 3 to 6 at the Viva Envigado Shopping Center.

At the doorstep of this unmissable event, we spoke with Liliana Palma, a food engineer with more than thirty years of experience in the coffee sector and with a long trajectory that goes from her time at the National Federation of Coffee Growers of Colombia, to the creation of her own company and her role in Carulla es Café. Liliana revealed several secrets of this emblematic Colombian product.

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In Colombia a lot of coffee is consumed, but how can I know if I am preparing my coffee well?

Although in Colombia we consume a lot of coffee, Colombians should drink more and better coffee. The first thing we should learn is to choose the right coffee. This starts from the moment we arrive at a gondola. Sometimes, selecting a coffee is as confusing as choosing a shampoo: there are so many options that we do not know which one to choose. That is why it is essential to read labels. The industry has worked on showing, through the labels, key information about each coffee. They indicate whether it is a high, medium or low roast, and this is important because if you are a lover of strong coffees, for example, you will not like a medium roast coffee.

We should also pay attention to the flavor notes: if you prefer a Colombian Coffee with acidic notes, mild or with hints of nuts, this will help you to make a better choice. Once at home, it is essential to pay attention to some details. The water should be fresh, clean and of good quality, and should be boiled just to the boiling point.

If we are using the traditional method to prepare coffee, such as the filter coffee maker, we need to measure the proportions well. For a small cup of 100 milliliters of water, we will use one tablespoon of coffee. If we are going to prepare two cups, we add two tablespoons of coffee to the boiling water, stir and wait four minutes. A trick used by grandmothers is to add a splash of cold water at the end to help the coffee particles go down to the bottom.

The ideal is to prepare coffee only in the right amount; the amount that you are going to consume immediately. It is not advisable to make a lot of coffee and then store it in a thermos or in the refrigerator and reheat it. Preparing coffee should be a special moment, an active pause in which you enjoy the aroma and the preparation process, to finally enjoy a fresh and recently brewed coffee.

What can Colombian coffee lovers find at Carulla es Café?

This event is designed for both connoisseurs and those who are not familiar with coffee. The idea is for everyone to live an immersive experience: to be able to touch, smell, know and taste what Colombian coffee is. In addition to coffee, the guest of honor at the fair will be cocoa, specifically fine Colombian aroma cocoa. We want to break myths and demonstrate that the best of this country is not only exported, but is also available here.

In this event, attendees will be able to learn about the complete process of Colombian coffee, from its cultivation to its preparation. The work of the coffee growers on the farm will be explored, how they take care of the plant from the chapola to its maturity, and the entire process of harvesting, fermentation, washing, sun drying, and treatment in the industry before it reaches our hands.

There will also be the opportunity to learn about and correctly use different preparation equipment, from vacuum coffee makers to the French press. We will have a coffee maker museum where attendees will be able to see and learn about the history of these devices, how they work, and how coffee was prepared in each one. In addition, we will navigate the history of coffee, its origin and how it has been part of key events in humanity, such as its impact on warfare, when soluble coffee was born to meet the needs of soldiers. We will also explore how coffee influenced European society and was a catalyst for great revolutionary ideas.

What is the most adequate method of preparation for those who want to enjoy a good Colombian coffee without investing in expensive or sophisticated equipment?

Preparing coffee does not depend so much on the method, but rather on the practicality and the type of coffee that is desired. For example, an Italian coffee maker is perfect for those who enjoy a strong coffee, such as an espresso. It is easy to use: just fill the lower part with water, add the ground coffee, put it on the stove and, in a few minutes, you will have fresh coffee.

For those who prefer a milder Colombian coffee, the French press is an accessible option. However, many people do not use it correctly. It is important to heat the coffee pot with hot water before preparing the coffee, otherwise the beverage will come out cold. In addition, the French press coffee should have a coarse grind to prevent the grounds from passing into the beverage and affecting the final result.

Each method has its particularities and depends on the type of coffee that you want to enjoy. A V60, for example, gives a lighter beverage with a greater extraction of oils and flavors. In the end, the method should adjust to your habits and preferences, but it is always essential to use a good Colombian Coffee, since no method can improve the quality of an inferior raw material. If the coffee is not good, the final result will not be good either, regardless of the method used.

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I have already chosen the coffee I like and I know which specialty I prefer. Now, how should I store it once I have opened it?

Coffee is a perishable product and should be treated as such. Just as you protect fresh lettuce, coffee also needs to be cared for. The ideal is to store it in an airtight container, preferably glass. You can put it in its original packaging, but make sure it is well sealed, since coffee has the capacity to absorb odors from its surroundings. If you store it improperly sealed next to other foods, such as onions or cilantro, it will end up absorbing those aromas.

In cool places like Bogota, you can keep it in the cupboard, but if you live in a warmer area, it is preferable to store it in the refrigerator. If you have space, the ideal is to store coffee in the freezer. Coffee does not harden or change its texture because its moisture content is very low, between 2% and 3%, so it does not freeze. By keeping it frozen, you preserve all its aromas and flavors. Thus, when you prepare it with hot water, you will obtain a better extraction, ensuring that its full potential is reflected in the cup.

It is important to check the expiration date and buy coffee as fresh as possible. Although a coffee can last six months or a year without being damaged, the fresher it is, the better its flavor will be. If you buy coffee beans, much better, since grinding them just before brewing releases more aromas and attributes. Using a manual grinder is a rewarding experience, and many people discover what they were missing when they start grinding their own Colombian coffee.

Finally, it is always advisable to store coffee in the refrigerator or freezer and, if possible, prepare it as fresh as possible to obtain the greatest benefit in each cup.

Speaking of the combination between coffee and chocolate, what is the ideal type of chocolate to pair with different types of coffee?

Cocoa is not only valuable for its sweetness, but also because it generates endorphins that produce happiness, so we must begin to consider chocolate as a food because of the amount of antioxidants, vitamins and beneficial substances it contains. When accompanied with coffee, which is a completely natural drink, without additives or preservatives, the result is exquisite.

This mixture of chocolate and coffee is known as “mocha”, a unique and very enjoyable experience for the palate. Choosing the right cocoa is a matter of taste. We find dark cocoa, milk cocoa, cocoa with fruits such as cashew, lulo or passion fruit, unsweetened cocoa, cocoa for vegans and also for children, each one with its own particularities.

The truth is that when you put a small piece of chocolate in your mouth and then take a sip of hot coffee, the chocolate melts and mixes with the flavors of the coffee, creating an exquisite sensation on the palate.

Colombia has some of the finest cocoa, called “cacao fino de aroma”, as well as specialty coffees. Therefore, it is key to venture into trying new combinations and to enjoy the national product. The world of coffee and chocolate is ours, and we are recognized worldwide for its quality and variety.

How does the concentration of cocoa influence the taste of coffee?

Well, as they say, “to each his own”. The ideal is to consume cocoa with less sugar and milk. When combining coffee and cocoa, I personally prefer not to sweeten the coffee, since our Colombian coffee, especially in a cupping process, reveals a natural sweetness. In Colombia, we have sometimes perceived coffee as bitter, because it has traditionally been over-roasted. However, a good Colombian specialty coffee has a naturally pleasant taste.

For me, the perfect combination would be a Colombian specialty coffee with an 80% cocoa chocolate. Although some people prefer milk chocolate or chocolate with a lower concentration of cocoa, the challenge and the invitation is to consume more quality cocoa. Here in Colombia we are fortunate to have both coffee and cocoa of the highest quality, and we should take advantage of it.

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