Regular ground coffee

Regular ground coffee is the result of crushing roasted coffee beans until a medium texture is achieved, ideal for preparing traditional infusions. This ingredient is fundamental in the cuisine and culinary culture of various regions, as it provides an intense, aromatic, and slightly bitter flavor, characteristic of a good cup of coffee.

Origin: Coffee originates from the mountainous regions of Ethiopia, although its cultivation is now primarily spread across countries in Latin America, Africa, and Asia. Regular ground coffee is obtained from roasting Arabica or Robusta coffee beans, which are then ground for use in traditional coffee makers, French presses, and other home preparation methods.

Properties: In addition to its distinctive flavor and aroma, regular ground coffee contains caffeine, a natural stimulant that helps improve concentration and increase energy. It also possesses antioxidants that contribute to cardiovascular health and have anti-inflammatory properties. In cooking, ground coffee is used not only for beverages but also to enhance flavors in desserts, marinades, and sauces.

Synonyms in Latin America: Depending on the region, regular ground coffee may simply be called ground coffee, crushed coffee, or powdered coffee. In some countries like Mexico, Peru, or Colombia, it is common to refer to this ingredient as café molido (ground coffee), while in others, like Argentina or Chile, the term café en polvo (powdered coffee) is widely used.