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 two main commercially grown species, Robusta and Arabica. Robusta is more resistant and grows at lower altitudes, but it contains more caffeine and has higher acidity and bitterness. Arabica loves higher altitudes, and is more sensitive, but contains less caffeine and more appealing taste. The majority of world's productions is this type, thanks to its higher quality. Today, it is grown in different parts of the world, including Asia, Africa and Latin America.
Some of the most popular and also highly appreciated types are Jamaican Blue Mountain, Costa Rica and Guatemalan Antigua. They are all really tasty, delicate and mild, mostly used for preparing espresso. Central America and East Africa coffees have higher acidity, and some other varieties, such as Java or Sumatran ones, have lower acidity and especially full body.
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.
Some coffees that come from different origins are carefully blended to achieve desired taste and aroma. Each type has its own balance of sweet, body and bitter characteristics. It means that good quality blends are made carefully combining these natural characteristics. Achieving perfect combination is sometimes quite complicated, and some people became real experts in that.
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.
Coffees from Guatemala are very rich, with recognizable sweetness and lovely aroma that even has a slight hint of citruses, besides caramel. Ethiopia Coffees are mild and delicate, aroma is slightly floral and really appealing. Medium bodied Colombia is rich and aromatic, with distinctive note of fine cacao. Costa Rica coffee is really delicious, with complex taste and aroma that includes orange, vanilla and honey.
There are two main commercially grown species, Robusta and Arabica. Robusta is more resistant and grows at lower altitudes, but it contains more caffeine and has higher acidity and bitterness. Arabica loves higher altitudes, and is more sensitive, but contains less caffeine and more appealing taste. The majority of world's productions is this type, thanks to its higher quality. Today, it is grown in different parts of the world, including Asia, Africa and Latin America.
Some of the most popular and also highly appreciated types are Jamaican Blue Mountain, Costa Rica and Guatemalan Antigua. They are all really tasty, delicate and mild, mostly used for preparing espresso. Central America and East Africa coffees have higher acidity, and some other varieties, such as Java or Sumatran ones, have lower acidity and especially full body.
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.
Some coffees that come from different origins are carefully blended to achieve desired taste and aroma. Each type has its own balance of sweet, body and bitter characteristics. It means that good quality blends are made carefully combining these natural characteristics. Achieving perfect combination is sometimes quite complicated, and some people became real experts in that.
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.
Coffees from Guatemala are very rich, with recognizable sweetness and lovely aroma that even has a slight hint of citruses, besides caramel. Ethiopia Coffees are mild and delicate, aroma is slightly floral and really appealing. Medium bodied Colombia is rich and aromatic, with distinctive note of fine cacao. Costa Rica coffee is really delicious, with complex taste and aroma that includes orange, vanilla and honey.
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