Five Rules for Recognizing a Good Coffee
                     I T ' S  A  G R I N D  
C O F F E E  H O U S E
FIVE RULES 
FOR 
RECOGNIZING 
A GOOD 
COFFEE
Like the Italians, Californians are big 
consumers of coffee. A recent study tells 
us that 92% of respondents drink it at 
home and 72% like to drink it at the bar. 
58% of Californians say they drink it to 
find the energy they need to face the 
day, and 77% drink it in the morning 
when they wake up. But what are the 
criteria that distinguish a coffee from a 
very good coffee?
C O F F E E  B E A N S  A N D  
G R I N D S
If you drink your coffee in the coffee cafe San Leandro, 
choose brands that directly grind the coffee beans 
themselves. Remember that after only 15 minutes of 
grinding, it loses about 65% of its aromas. This is why it 
is advisable to use only coffee beans ground on the spot, 
taking care to keep them in the coffee bean machine as 
short as possible.
Even if stored in beans, coffee should be stored in special 
containers that need to be cleaned regularly, as the oil in 
the beans can oxidize on contact with air and become 
rancid.
E X T R A C T I O N  O F  T H E  
D R I N K
The contact time between the water and the coffee 
conditions the extraction of the aromatic 
components inside the bean. The greater the 
extraction, the greater the quantity of water-soluble 
substances in the drink. However, this is not 
necessarily a good thing, as some of these 
substances are not pleasant, so the ultimate goal is 
to find the right balance.
THE AROMA
If we feel the need to add sugar, it means that it was 
not prepared correctly. The aroma should be pleasant 
and intense, the full taste pleasantly bitter and never 
astringent. Improper cleaning of the machine and old 
grinding of grains can have a negative influence on 
the machine. Choose your coffees according to their 
style : trendy, quiet,… Personally, I like to meet at the 
San Leandro coffee cafe because you will find very 
comfortable chairs there. In others, I like to invite 
customers there for lunch, because the food is good.
T H E  V O L U M E  O F  C O F F E E
The volume of coffee in the cup 
should be between 13 and 26 
grams at a temperature between 
90 ° C and 96 ° C. Coffee is 
preferably served in porcelain cups 
whose bottoms are narrower than 
the mouth, and thick enough to 
maintain the temperature.
THE FORM
To be considered as such, traditional Italian espresso coffee 
must be presented with a uniform and persistent cream for at 
least two minutes, after the end of the distribution of the 
drink.
THANK YOU
H T T P S : / / I A G S A N L E A N D R O . C O M /