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 many differences between two most popular, commercial coffee species, Robusta and Arabica. The first one is more resistant to different temperature changes and easier to maintain. Arabica grows best on altitudes between two hundred and eight hundred meters, and its plant is more sensitive. Even so, because it has much higher quality, less caffeine, lower acidity and better taste, Arabica is more appreciated and grows in Latin America, Asia and Africa.
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.
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.
Coffees grown in different countries mostly have different characteristics. Some people are real experts in designing new and exciting blends. They combine these characteristics of different coffees to achieve special aromas and tastes. Nicely balanced acidity, body, fragrance and sweetness create really appealing blends that are popular all over the world.
The process of roasting selected blends lasts for about fifteen minutes, on 200 degrees of Celsius. During this roasting process, beans become about sixty percent larger, but lose about eighteen percent of their weight. The have to become brittle and rich brown. Air cooling is the next step. It stops cooking and helps preserving the ideal balance of aroma, sweetness, acidity and bitterness.
Light brown layer of foamy cream painted with dark brown stripes, that's how a real espresso should look alike. Aromas of caramel and honey, a kind of chocolaty aftertaste, rich, complex and sweet taste in your mouth, in one word, irresistible. Brazilian high quality coffees have intensive aromas and full, velvety body, recognizable sweetness and chocolaty notes.
Distinctive sweetness of Guatemala blends is highly recognizable. Lovely aroma includes hint of caramel and just a touch of citrus fragrance. Ethiopian coffee has very light floral fragrance, while Rich and inspiring Colombia has medium body and very distinctive cacao note. Interesting one comes from Costa Rica. This delicious blend has a complex mixture of aromas that include honey and vanilla.
There are many differences between two most popular, commercial coffee species, Robusta and Arabica. The first one is more resistant to different temperature changes and easier to maintain. Arabica grows best on altitudes between two hundred and eight hundred meters, and its plant is more sensitive. Even so, because it has much higher quality, less caffeine, lower acidity and better taste, Arabica is more appreciated and grows in Latin America, Asia and Africa.
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.
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.
Coffees grown in different countries mostly have different characteristics. Some people are real experts in designing new and exciting blends. They combine these characteristics of different coffees to achieve special aromas and tastes. Nicely balanced acidity, body, fragrance and sweetness create really appealing blends that are popular all over the world.
The process of roasting selected blends lasts for about fifteen minutes, on 200 degrees of Celsius. During this roasting process, beans become about sixty percent larger, but lose about eighteen percent of their weight. The have to become brittle and rich brown. Air cooling is the next step. It stops cooking and helps preserving the ideal balance of aroma, sweetness, acidity and bitterness.
Light brown layer of foamy cream painted with dark brown stripes, that's how a real espresso should look alike. Aromas of caramel and honey, a kind of chocolaty aftertaste, rich, complex and sweet taste in your mouth, in one word, irresistible. Brazilian high quality coffees have intensive aromas and full, velvety body, recognizable sweetness and chocolaty notes.
Distinctive sweetness of Guatemala blends is highly recognizable. Lovely aroma includes hint of caramel and just a touch of citrus fragrance. Ethiopian coffee has very light floral fragrance, while Rich and inspiring Colombia has medium body and very distinctive cacao note. Interesting one comes from Costa Rica. This delicious blend has a complex mixture of aromas that include honey and vanilla.
No comments:
Post a Comment