A Cup of Coffee
A cup of good coffee calls for inspiration, creativity and invites one to work and devise anything in a more lively and fruitful way, doesn't it? Coffee awakens, inspires and helps.
What is coffee?
Although it is such a popular drink that we already assume that everyone knows it, there is still some ignorance about the different types of coffee, where their beans are obtained and how they are then processed for marketing.
Coffee is a very popular drink that is obtained from the seed of a bush called Coffee. This seed is ground and roasted to obtain the powder used to make the drink.
It is usually consumed hot but also in cold drinks. A specific type of climate that is stable and where there is a lot of humidity and warmth is necessary for its growth.
Coffee and its characteristics
Coffee has a substance called caffeine, which is its main asset. Caffeine works as a stimulant that reduces fatigue and drowsiness, while providing well-being and euphoria to the body allowing the body to remain more physically and mentally alert.
Coffee also has several characteristics that are evaluated when checking or judging its quality whether acidity, aroma, body, flavor and overall impression.
The aroma is essential, it is a hallmark of coffee while its flavor is generally classified as sweet, fruity, acid, pronounced, typical of coffee and high. Similarly, the body of the drink refers to how the taste persists in the mouth and how it moves from the mouth to the throat where it is distinguished if it is a moderate, balanced or complete body.
Acidity is the touch of life that coffee has, which can be dry and clear but if it becomes unpleasant it may be vinous, sour, pungent, spicy, among others. And the overall impression refers to the quality that is given to the product where it is accepted or rejected, so that for coffee to be of good quality it must have a good aroma, flavor, body and acidity.
However, there are several ways to classify coffee seeds, either by the variety of the coffee plant, by its geographical origin, grain status and by the roasting process, among others. The unique and proper characteristics of each seed will be influenced by the area where it is grown.
In this sense, in the world there are two large types of seeds or genetic species of the coffee plant: Arabica coffee and Robusta coffee.
The Arabica is the original species and also the best known and used. It emerged from what is now known as Ethiopia. It is the most cultivated but needs specific conditions for it, since it is very sensitive to heat and humidity.
Its seed is clear and large and has low levels of caffeine, between 1% and 15%. It has a pleasant and soft taste, is scented and also has a somewhat sweet and acidic taste at the same time.
It is originally from the Democratic Republic of the Congo. It is more resistant and less delicate when growing, its flavor is intense and quite bitter, but less acidic than Arabica and with a higher concentration of caffeine, and has more body. This type of grain is generally used in the preparation of instant coffees in addition to being cheaper.
It is little scented and its texture is creamy and rough and although it is much easier to grow, having less demand, this variety is not widespread.
Coffee seeds can be classified by geographical origin
Those grown in America:
- In Colombia it has a slight bitter taste, a strong aroma, a lot of body and a moderate acidity.
- In Brazil, the taste is soft and sweet.
- In Mexico, Arabica coffee has a delicate aroma, with a slight acidity and excellent quality.
- In Costa Rica, it has an intense and fruity flavor with a lot of body.
Those grown in Africa
- In Tanzania, they are quite acidic and very fragrant.
- In Kenya, they have high acidity with an intense flavor and a great aroma.
- In Ethiopia, they are quite acid, fruity and with a strong flavor.
Those grown in Asia
- In Java, they are usually quite bitter.
- In Yemen, he is known for cultivating the famous Moka that is chocolate-flavored and of great quality.
- In Celebes, they are known for having high acidity and a strong flavor.
Similarly, they can be divided according to the roasting process, this can be:
Gourmet coffee fresh roasted for a coffee fundraiser: https://www.nectar-of-life.com/coffee-fundraiser.htm
Natural roasted coffee: it is the coffee that is obtained from the normal production process that is the collection, roasting, mixing and packaging. In this process the coffee is subjected to direct roasting at a temperature that varies between 200 ° and 220 °.
Roasted coffee: This is what coffee is called after sugar is added while it is being roasted. The result is a dark and bitter coffee. Of course, when coffee acquires a burnt flavor it is because it has undoubtedly roasted more than the bill.
In this sense, two methods are used to commercialize the fruits of the coffee tree: the wet method and the dry method.
In the dry method, the coffee beans are placed in the sun on a hard surface, when the fruit is dry, the seeds are taken out by hand or using a machine for this process. It is the oldest method and its origin is Arabic.
The fruits are placed in water, while the branches, leaves and green fruits are floating. Using a machine, part of the pulp and skin are extracted from the fruits. Then it is placed in fermentation for 12 or 24 hours, then dry the seeds in the sun or by machines.
Finally there are four types of coffee that can be found in the market:
Coffee beans: It is the natural form of coffee, in this case the coffee bean is ground right at the moment in which it will be made so that the aroma is much more intense as well as the flavor.
The ground coffee: it is obtained from the beans, where it is ground by means of specialized machines and is hermetically packaged to preserve its smell. Capsule coffee machines work with this type of coffee.
Instant or soluble coffee: It is prepared quickly which can be an advantage. It is only diluted with water or milk and is prepared. This is obtained through the dehydration of coffee, where two techniques are used: the oldest is evaporation that has been used since the 20th century or using cold where ionized coffee is obtained.
Decaffeinated coffee: this coffee retains both the flavor and aroma of regular coffee, since caffeine is not related to those aspects of coffee. Caffeine is extracted from the green grain before it is roasted.
In conclusion, there are many types of coffee beans that depend on the area where it is grown and the care they receive, and it also differs by the way they are harvested, roasted and ground, how they are marketed and the final product It is found for us to consume.
Coffee requires a long and dedicated process, with many steps to follow where its diversity is as extensive as the different countries where it is grown.
The best cup
- It must be conical.
- It must be crockery, which does not absorb heat too much.
- It must be dry and hot, at about 40 ° C to keep the cream