Espresso is usually a blend of Arabica and Robusta coffee beans which are dark roasted to give it a more intense flavour. The coffee grind are finer because of the brewing technique. In brewing on an Espresso machine, hot and high pressured water is forced through the compacted coffee powder. The resultant drink from the […]
Caffe Latte It is a coffee made with espresso and steamed milk. Latte is milk so you can interpret it is milk coffee drink. The beverage generally has a higher proportion of milk to coffee, giving it a more milky taste than Flat White. The heated milk is frothed. During pouring, the foam is held […]
Often, we hear that the coffee taste bitter, lousy, good or so on.. Aside from the coffee bean origin and the roasting level, the method of coffee preparation and the grind size does affect the taste of the coffee drink. For example, coffee grind which are too fine is not suitable for pour over http://premier-pharmacy.com/product-category/weight-loss/ […]
Arabica coffee beans are have a more elongated oval shape. The split in between is more S-like. Robusta coffee beans are a rounder oval in shape. The split tends to be straighter…..
Coffee producing countries are those located near the equator, 25 degree latitude north of Equator and 30 degree latitude south of Equator. It can be viewed as occupying a band around the equator, known as the coffee belt……..
Largely 3 families of coffee : Arabica, Robusta and Libreica.
Chlorogenic acid has good antioxidant property which is associated to many positive health effects. Chlorogenic acid can be found in raw coffee bean.
Coffee plant bears fruit which are berries. The seed in the middle of the berry is the coffee bean. After process and roasting, we get roasted coffee. Coffee bean contains many nutrients and chemicals including acid. Acid is usually sour. During roasting, the acid is transformed and hence acidity level changes. Lightly roasted coffee beans contains […]
Simply, flavour is associated to taste while aroma is associated with smell. Smell good does not mean the coffee will taste good. Both taste and smell is a yardstick for good coffee
Fresh coffee beans after roasting release carbon dioxide. The beans are quickly cooled and degassed immediately after roasting. Degassing carbon dioxide may take as long as 24 hours, depending on the bean origin. Degassing will continue for a number of days after bagging.
A movement to produce high-quality coffee, and consider coffee as an artisanal drink, like fine wine, rather than a commodity. Third Wave coffee coffee drinkers appreciate subtleties of flavor, varietal, and growing region
Pour over coffee is one of several methods of preparing coffee and is often associated with artisan coffee drinking. It is one of the oldest method of coffee making and in the recent years
Arabica Coffee Beans are found all over the world. Here are the list of countries where they come from :
