Coffee Arabica is grown in southwest Ethiopia for over a thousand years. People still drink teas made from its leaves there, but the first records of drink made of roasted coffee beans come from Arabia, where scholars of that time noticed that it gave them higher level of concentration. Today, it would be hard to imagine functioning without this widely popular drink, and it is possible to buy various qualities of Arabica coffee online as well.
There are two main commercially grown species, Robusta and Arabica. Robusta is more resistant and grows at lower altitudes, but it contains more caffeine and has higher acidity and bitterness. Arabica loves higher altitudes, and is more sensitive, but contains less caffeine and more appealing taste. The majority of world's productions is this type, thanks to its higher quality. Today, it is grown in different parts of the world, including Asia, Africa and Latin America.
Some of the most popular subspecies are Costa Rica, Guatemalan Antigua and Jamaican Blue Mountain. These blends are mostly used for preparing really good espresso. Coffees from Java and Sumatra are also highly appreciated, thanks to their full body and low acidity. Generally, different coffees grown in East Africa and Central America mostly have higher acidity.
You can easily recognize a good espresso. It has to be aromatic, with pleasant, mild taste, rounded and full bodied. It shouldn't have too much bitterness or acidity, and the foam has to be thick and creamy, golden brown with brown stripes or spots. Blending different types of coffee it is possible to achieve very appealing combinations of taste and aroma.
Some coffees that come from different origins are carefully blended to achieve desired taste and aroma. Each type has its own balance of sweet, body and bitter characteristics. It means that good quality blends are made carefully combining these natural characteristics. Achieving perfect combination is sometimes quite complicated, and some people became real experts in that.
The whole process of roasting in special rotating drums takes up to fifteen minutes, on approximately 200 Celsius degrees. The beans slowly turn golden brown and finally dark brown. During this time, their volume increases for maybe sixty percent, while their weight decreases for maybe eighteen percent. After roasting is finished, beans get air cooled, to stop the cooking processes and to preserve their new characteristics.
Light golden or caramel brown creamy foam with darker stripes and beautiful aroma and sweetness are just the beginning. Aromas are usually quite complex, and different types are easily recognizable by their qualities. Most high quality coffees have light chocolate aftertaste. Brazilian coffees, for example, have really intensive, sweet aroma. The body is full and velvety.
Coffees from Guatemala are very rich, with recognizable sweetness and lovely aroma that even has a slight hint of citruses, besides caramel. Ethiopia Coffees are mild and delicate, aroma is slightly floral and really appealing. Medium bodied Colombia is rich and aromatic, with distinctive note of fine cacao. Costa Rica coffee is really delicious, with complex taste and aroma that includes orange, vanilla and honey.
There are two main commercially grown species, Robusta and Arabica. Robusta is more resistant and grows at lower altitudes, but it contains more caffeine and has higher acidity and bitterness. Arabica loves higher altitudes, and is more sensitive, but contains less caffeine and more appealing taste. The majority of world's productions is this type, thanks to its higher quality. Today, it is grown in different parts of the world, including Asia, Africa and Latin America.
Some of the most popular subspecies are Costa Rica, Guatemalan Antigua and Jamaican Blue Mountain. These blends are mostly used for preparing really good espresso. Coffees from Java and Sumatra are also highly appreciated, thanks to their full body and low acidity. Generally, different coffees grown in East Africa and Central America mostly have higher acidity.
You can easily recognize a good espresso. It has to be aromatic, with pleasant, mild taste, rounded and full bodied. It shouldn't have too much bitterness or acidity, and the foam has to be thick and creamy, golden brown with brown stripes or spots. Blending different types of coffee it is possible to achieve very appealing combinations of taste and aroma.
Some coffees that come from different origins are carefully blended to achieve desired taste and aroma. Each type has its own balance of sweet, body and bitter characteristics. It means that good quality blends are made carefully combining these natural characteristics. Achieving perfect combination is sometimes quite complicated, and some people became real experts in that.
The whole process of roasting in special rotating drums takes up to fifteen minutes, on approximately 200 Celsius degrees. The beans slowly turn golden brown and finally dark brown. During this time, their volume increases for maybe sixty percent, while their weight decreases for maybe eighteen percent. After roasting is finished, beans get air cooled, to stop the cooking processes and to preserve their new characteristics.
Light golden or caramel brown creamy foam with darker stripes and beautiful aroma and sweetness are just the beginning. Aromas are usually quite complex, and different types are easily recognizable by their qualities. Most high quality coffees have light chocolate aftertaste. Brazilian coffees, for example, have really intensive, sweet aroma. The body is full and velvety.
Coffees from Guatemala are very rich, with recognizable sweetness and lovely aroma that even has a slight hint of citruses, besides caramel. Ethiopia Coffees are mild and delicate, aroma is slightly floral and really appealing. Medium bodied Colombia is rich and aromatic, with distinctive note of fine cacao. Costa Rica coffee is really delicious, with complex taste and aroma that includes orange, vanilla and honey.
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