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.
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.
When you make your espresso, you will instantly know that it is made from high quality Arabica. Rich, light brown foam, delicate and creamy, with stripes of darker brown, and sweet, invigorating fragrance, aromatic and friendly. It will have just a light hint of bitter in it, and very low acidity, but the taste will be full and rounded, mild and really pleasant. You can find your favorite blend, or design one by yourself.
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 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 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.
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.
When you make your espresso, you will instantly know that it is made from high quality Arabica. Rich, light brown foam, delicate and creamy, with stripes of darker brown, and sweet, invigorating fragrance, aromatic and friendly. It will have just a light hint of bitter in it, and very low acidity, but the taste will be full and rounded, mild and really pleasant. You can find your favorite blend, or design one by yourself.
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 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 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.
Aucun commentaire:
Enregistrer un commentaire