There are some evidences that people grow coffee for more than thousand years up there in Ethiopia highlands. Although, they appreciated this plant primarily for its leaves, that were used for making tea. Arab scientists were the first ones that actually tried to roast its beans and drink aromatic beverage. Today, there is a large variety of different subspecies with beautiful aromas, and you can buy your Arabica coffee online.
There are two basic commercially grown species, c.Robusta and c.Arabica. Robusta contains twice as much caffeine and, thanks to that, has more intensive bitter taste. Today, Arabica accounts for up to seventy five percent of the world's production. It is grown in different parts of the world, in Africa, Asia, and Latin America and even on some Pacific islands. Robusta c. Can be grown on lower altitudes, while c.Arabica prefers highlands.
There are different subspecies of this plant, and some are especially appreciated. For example, very mild, sweet and aromatic varieties such as Jamaican Blue Mountain, Costa Rica or Guatemalan Antigua are widely used for making especially tasty espresso. Sumatran and Java coffees have heavy body and low acidity, while some variations that come from Central America and East Africa have significantly higher acidity.
Well prepared espresso made from high quality c.Arabica should always have rich, creamy foam, light brown with darker stripes and spots. It should have sweet fragrance and mild, rounded, pleasant taste, with only a slight hint of bitterness and acidity, just to make things even more appealing. You can also prepare your own blends using different characteristics, to make your perfect combinations.
Thanks to the fact that coffees that come from different parts of the world usually have different properties, combining them you can make new and exciting blends. Nothing is done using chemicals, if you want to achieve lower acidity in your blend, you simply add lower acidity variety in your mixture. Creating especially popular blends took many years of hard work, and some people are real experts on this field.
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.
Every cup of good quality espresso should be full of aroma and taste. Rich, golden brown foam, adequate sweetness and nicely balanced aromas of caramel, honey and chocolate. Some varieties have more intensive aroma, for example Brazilian coffees, known by their full body, velvety texture and sweet, chocolate notes in aftertaste.
Guatemala variations have distinctive sweetness and very rich, interesting assortment of aromas, including caramel and citrus notes. Delicate flavor and floral notes in mild Ethiopian blends make them highly popular, while rich and medium-bodied Colombia has surprising notes of cacao and toast, with slightly chocolaty aftertaste. In Costa Rica, they produce delicious coffee with slight hints of honey, orange and vanilla.
There are two basic commercially grown species, c.Robusta and c.Arabica. Robusta contains twice as much caffeine and, thanks to that, has more intensive bitter taste. Today, Arabica accounts for up to seventy five percent of the world's production. It is grown in different parts of the world, in Africa, Asia, and Latin America and even on some Pacific islands. Robusta c. Can be grown on lower altitudes, while c.Arabica prefers highlands.
There are different subspecies of this plant, and some are especially appreciated. For example, very mild, sweet and aromatic varieties such as Jamaican Blue Mountain, Costa Rica or Guatemalan Antigua are widely used for making especially tasty espresso. Sumatran and Java coffees have heavy body and low acidity, while some variations that come from Central America and East Africa have significantly higher acidity.
Well prepared espresso made from high quality c.Arabica should always have rich, creamy foam, light brown with darker stripes and spots. It should have sweet fragrance and mild, rounded, pleasant taste, with only a slight hint of bitterness and acidity, just to make things even more appealing. You can also prepare your own blends using different characteristics, to make your perfect combinations.
Thanks to the fact that coffees that come from different parts of the world usually have different properties, combining them you can make new and exciting blends. Nothing is done using chemicals, if you want to achieve lower acidity in your blend, you simply add lower acidity variety in your mixture. Creating especially popular blends took many years of hard work, and some people are real experts on this field.
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.
Every cup of good quality espresso should be full of aroma and taste. Rich, golden brown foam, adequate sweetness and nicely balanced aromas of caramel, honey and chocolate. Some varieties have more intensive aroma, for example Brazilian coffees, known by their full body, velvety texture and sweet, chocolate notes in aftertaste.
Guatemala variations have distinctive sweetness and very rich, interesting assortment of aromas, including caramel and citrus notes. Delicate flavor and floral notes in mild Ethiopian blends make them highly popular, while rich and medium-bodied Colombia has surprising notes of cacao and toast, with slightly chocolaty aftertaste. In Costa Rica, they produce delicious coffee with slight hints of honey, orange and vanilla.
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