Coffee: from sorts to choice

Coffee is the most favorite drink in the whole world, comparable in popularity only to tea.Despite the two basic varieties (Arabica and Robusta), the flavors of this drink are endless.

According to legend, the discovery of coffee beans belongs to the shepherd Kandy from Ethiopia, who noticed the nocturnal wakefulness of goats, who were tasting the red-brown fruits of the coffee tree during the day. Initially, the grains were not boiled, but grinded and combined with butter, made "pills for fatigue." In the XIII century, the coffee drink has found its classic look. Every day a billion cups are drunk in the world. Russia ranks 19th in drinking, but the number of coffee lovers is steadily increasing from year to year.

No more popular product to actively raise the tone than coffee. Body vitality ensures the presence of caffeine, its presence in the fruit is from 1 to 3%, depending on the variety.

Caffeine increases brain activity and stimulates nerve impulses. Coffee contains other important substances: alkaloids, theophylline, amino acids. Thanks to tannin coffee has a spicy bitter taste.

Vitamin P improves the vascular system. Chlorogenic acid helps protein metabolism. Essential oils give the drink everyone's favorite aroma and taste. A whole "chemical laboratory", more than a thousand types of active elements were recognized by scientists in a small seed. As can be seen, the effect of coffee on a person is not limited to caffeine. Theobromine stimulates heart rhythm, the respiratory system, this component helps to cope with pain and stressful situations. Cocoa and chocolate contain even more theobromine.

Coffee drink improves metabolism, has prerequisites for the prevention of diabetes. Scientists dispelled the myth of coffee addiction, rather, psychological addiction, supported by memories of pleasant moments over a cup of coffee. The drink has an indirect effect on lipid and fatty acid metabolism, reduces cholesterol levels. By consuming four cups of coffee every day, you can “slow down” the development of Parkinson's disease.

More than 70 types of coffee trees grow on Earth, but only a few of them are of industrial interest. Arabica and Robusta varieties account for 98% of world coffee bean consumption. The remaining two percent are Liberica, Coffea Dewevrei (excelsa), exotic elite varieties Kopi Luwak and Monkey Coffee. Liberika and Excelesa are purchased by confectioners and cosmetics manufacturers. Cups from the consumer get drinks from the coffee beans Arabica and Robusta.

Despite the global preferences of only two varieties, the taste of the drink is varied. Taste is influenced by tree species, the climate in which they grow, the soil. The characteristic acidity of the fruit depends on the location of the plantations above sea level; the higher, the more active it is.

Most often, the consumer offers a mixture of two varieties. Their taste depends on the ratio and degree of roasting.

More than 80% of the cultivated plantings of coffee trees fall on Coffee Arabica. Ancestor of the species consider Ethiopia. Today, about 50 varieties of Arabica are cultivated in Latin America, Asia, India, and Indonesia. Most often, the name of the coffee variety includes the region of growth, for example, “Arabica Dominicana”, “Arabica Brazil Santos”. Arabica trees are plants of small size, they are quite capricious and unstable to disease and cold. For their growth they prefer mountain plateaus, volcanic soils and temperature conditions from +15 to +25 degrees. Fruits ripen within 9 months and become suitable for harvesting after the rainy season.

The harvest of such a tender tree is always unpredictable. On average, one plant produces from 3 to 6 kg of fruit per year. Collected grains are carefully sorted, often by hand using stencils, the fruits of different sizes are painstakingly laid out.

As a result, about one kilogram of suitable products is obtained from one tree. This is due to the higher cost of arabica as opposed to robusta. The price of coffee depends partly on the size of the beans. The average grain of Arabica is 6–7 mm.

The major varieties include “Supremo” (Colombia), “AA” (Kenya), the record holder is the “Maragogype” (“Elephant Coffee”) variety. The oily grains (about 20% of aromatic oils) provide a gentle, mild Arabic flavor. The presence of caffeine is up to 1.5%. The pollination of neighboring plants may affect the taste of the fruit.

30% of the world's coffee production is of the Congolese variety. Robusta, unlike Arabica, is unpretentious in cultivation, resistant to diseases and temperature fluctuations, does not require a special height for growth (200–700 m above sea level is enough). The trees are larger than those of the Arabica varieties and produce greater yield. The ripening period is 11 months. The main difference between Robusta and Arabica is the high content of caffeine (more than 3%). It contains much less fragrant oils (8%). Robusta has a large chlorogenic and amino acid ratio, which causes the characteristic astringent bitterness of the product.

To give the grains the necessary softness, they are subjected to special treatment. Robusta is often used as an additional, enhancing strength, component to a more fragrant and refined arabica. Her presence in the mixture also reduces the cost of the product. Mixing both types of coffee in different percentages, you can achieve completely different taste results. Robusta has a sharp aroma, stably holds the foam, so it is added to the espresso, it produces soluble coffees.

Liberica is a rare type of coffee that is harvested from tall and low-yielding trees. Grain has an average quality. This variety is used in cosmetology, confectionery, as part of blends.

This type of coffee is a real exotic, only wealthy gourmets can enjoy it. Kopi Luwak is the most expensive variety in the world, the price per kilogram of grains reaches $ 1,000. It has an enchanting taste with a hint of chocolate. Every year around the world collect about 3 kg of such a delicacy. This is due to the fact that small animals of palm civet are engaged in the “production” of the wonder grains, they are called luvaks (chons).

They eat the ripest berries of coffee trees. Grains treated with gastric enzymes get rid of bitterness and acquire an incredible chocolate taste with a slight sourness. Coffee leaves the animal's stomach in a natural way, but it is difficult to confuse real gourmands. Purified and processed grains get to the consumer. Attempts were made to increase the valuable "harvest" by breeding small animals on coffee plantations, but in captivity the amazing qualities of Kopi Luwak did not work.

This exot was weak competition Kopi Luwak. The cost of its products is estimated at $ 50 per kilogram. He appeared not so long ago and in a completely unexpected way. Taiwanese farmers struggled with small monkeys living on the plateau of the Formoz Mountains and eating their crops. The best fruits were eaten by monkeys, and the seeds moistened with saliva were spat out. Entrepreneurial farmers collected and washed them. Having prepared the drink, they appreciated the pleasant vanilla flavor. Monkey coffee came to taste for tourists, so began the industry of a new coffee product.

In the world, about 70 countries are involved in the supply of coffee and only a little more than half - in industrial quantities. Many of them are located near the equator. The palm (55%) of exports in the world is occupied by Latin American countries. Brazilian grains account for about 35%.The same sorts of coffee, cultivated in different countries, give their unique taste, a special highlight, by which you can determine the region of growth.

Elite varieties use selected coffee beans. On the packaging bags should be as much information as possible about the country of origin, types of roasting, coffee sort. Famous coffees are produced in many countries around the world.

This country produces about 40 varieties of Arabica. By the elite is a variety of coffee "Yellow Bourbon" (Brazil Yellow bourbon). The grains are yellow in color, grown at the highest possible heights. The drying process takes place in a natural way - on the branches of trees. Coffee has a chocolate-almond flavor with a subtle shade of citrus sourness, a long and pleasant aftertaste, lasting aroma.

Colombia is a supplier of 15% of all world coffee products, its Arabica is considered to be the best. On a large scale produces a variety of Columbia, but fans of Colombian coffee prefer other varieties. Supremo is made from even selected grains, has a deep weeping taste with a velvety aroma. Extra slightly inferior in the elite of Supremo, but has a peculiar taste bouquet. Piko is known for its distinctive coniferous flavor.

The Australia Skyberry variety is made from tree grains growing at an altitude of 500 m. The fruit has pleasant fruit shades. Medium-strength coffee has a chocolate aftertaste and tender unobtrusive sourness.

The variety "Ecuador Vilcabamba" grows at an extreme height of 2300 m. The drink has a pleasant exotic taste with a balanced flavor of sourness and bitterness, aftertaste has a citrus shade.

This country is located in a mountain range, which favorably affects the cultivation of coffee. Height of growth affects the activity of acidity and tart taste. Variety Antigua Volcanic has a hint of grain and flavor with the aroma of tobacco. Species that grow near the sea, have a light taste with persistent sourness.

The coffee plantation on this island is located at a kilometer altitude. Variety Blue Mountain is translated as the blue peak, so called the growing area of ​​coffee trees. Blue Mountain is popularized in James Bond films as a favorite drink of agent 007. It has a strange mixed taste of sweetness, sourness, tart bitterness, pepper and floral aroma. Despite the incompatible sensations, the taste is consistent and pleasant.

Varieties CostaRica and Cashi have a delicate aroma, low acidity, rich nutty flavor. The volcanic plateau has become an ideal place for the cultivation of coffee trees.

This country was once a leader in the supply of coffee on the world market, but the pest destroyed the delicate plants. A lot of time passed before the plantations were restored and planted with a less whimsical robusta. Indonesia produces very little Arabica. Today, the country exports little of its products. The Old Java variety, called “old coffee” by the production method, is produced by the method of artificial aging.

Grains are left to dry for 3-6 years. The drink is thick and dense, has a sweet lasting flavor. Kopi Luwak is a type of coffee produced on the islands of Sumatra, Java and Sulawesi. From grains of this grade the most expensive exclusive drink turns out. It has a delicate pancake-chocolate taste, combined with honey and light bitterness.

In this area, coffee is produced without chemicals, the so-called organic. The popular variety Galapagos San Cristobal has a flavor of cocoa with a slight bitterness and fruity aroma.

Harrar is an excellent coffee with a unique taste. It is harvested and sorted by hand on small farm plantations. Drink with a pleasant wine tartness and a touch of spice.

Coffee trees grow at an altitude of more than two kilometers, on a plateau covered with ash from a volcano. The Yemen Mocha variety with a very unusual feeling of wine and smoke has a sharp acidity and a vanilla-fruity aroma.

Kenyan coffee is distinguished by its strong aroma and strong bread taste, often sold in green to preserve its unrivaled aroma immediately after roasting. Sort Kenya AA Ruiruiru has a cherry-chocolate flavor, felt notes of spices and tobacco.

Arabica is preferably grown in this country. Variety Arabica Mysore is widely known in the world, has a rich velvety wine taste.

Hawaiian islands are distinguished by the elite Arabica Kona coffee. Bright rich drink has a mild taste with sweet-wine notes.

The variety of high mountain seeds is called Tanzanian Southem Peaberry. It has a taste of brandy with hints of apricot and almond, after cooling it acquires a hint of jasmine flavor.

Zambia produces one of the world's best varieties Zambia AA Lupili. It has a caramel-orange flavor with a slight citrus bitterness and a grassy aroma.

A large percentage of global shipments belong specifically to low-cost varieties, they are produced by almost all countries involved in the coffee industry.

• Brazil - It is the largest supplier of budget arabica. The variety Santos is known all over the world. It is divided into eight species, six of which correspond to the first class. The drink combines the strength and delicate taste. It can be used separately and in blends with other species. A good quality is the Brazilian variety Conusta Robusta, which is used in blends.
• Salvadop has products of different quality. Cheap varieties include Jamaica and Martinique. Coffee has a neutral taste and light softness.
• Vietnam on the scale of the production of coffee is second only to Brazil. The quality of the grains is low, so it is sold in mixtures. Vietnamese suppliers to the world markets offer Robusta, the supply of arabica is quite insignificant.
• Mexico grows only arabica. This country as a producer is in fourth place in the world, but the quality of the grains leaves much to be desired. It has a weak flavor bouquet and an almost complete lack of flavor.
• Nicaragua. This country exports a lot. To taste the grain resembles the products of Mexico. And only one famous variety Nicaragua Maragogype has a deep active taste.
• Venezuela almost does not sell coffee abroad. Merida and Coro sometimes go to world markets.
• Uganda. This country grows both base coffee. Bugisu is Arabica with a high-quality chocolate flavor. Uganda exports inexpensive Robusta varieties.

The following brands have different price categories, they are popular and available in Russia, they can be found in almost all stores. These include the following:

• Jardin differs in bright deep taste, belongs to average degree of roast;
• Kimbo - This is an Italian company that has a large range of coffee supplies from budget to elite varieties;
• Malongo French-made has excellent performance for brewing in coffee machines;
• Larazza - It is an Italian company that supplies grain for blends;
• Gut! - this company produces high quality coffee both base varieties.

The variety of roasting is a non-empty whim of industrialists, in this way many tasks assigned to the coffee product are solved. With the help of heat treatment, you can enhance the taste of caffeine or preserve the delicate aroma of the grains, emphasize the eliteness of the drink, or hide a low-grade coffee surrogate.

The most delicious coffee is obtained from freshly roasted beans. There are several degrees of roasting.

• Initial - it is applied to expensive grades of coffee. It reveals the refined taste of the drink, while the maximum oil content is preserved in the fruit.The grains have a matte light brown surface with a slight cracking.
• Weak - able to increase the strength of the product, "bring down" acidity and aggravate the aroma. This type of heat treatment gives the coffee beans a slightly deeper brown hues and a slight expressiveness of cracks. Lightly roasted grains are preferred to be consumed in the Scandinavian countries and the USA.
• Average - common in the Mediterranean countries. Under the influence of temperature, acidity stabilizes, fragrant oils stand out, saturating the taste. The grains acquire a light Maslenitsa shine and rich color. They are used for espresso, brewing in a Turk or a French press.
• Strong - accentuates bitterness and completely removes the taste of acid. Coffee gives the impression of a strong and invigorating drink. The color acquires deep dark shades, the Shrovetide shine of the grains increases, and characteristic cracks deepen. With strong roasting it is difficult to understand the natural taste and smell of coffee, this type of processing is used for low-grade coffee products.

Pleasant tartness of grains is necessary for espresso. For its preparation used a mixture of a high degree of roasting. Sometimes the way of roasting is denoted by the names of the area or country with well-established heat treatment preferences: Scandinavian, American, Mediterranean, French. Recently began to pay attention to green coffee. The natural value of this product is not destroyed by high temperatures.

The popularity of green grains brought their fat-burning activity and high antioxidant properties.

Only two basic types of coffee - Arabica and Robusta - gave the world an infinite number of invigorating tonic drinks. The most popular way of brewing ground coffee without the machine is the eastern. Cezvea or Turku is used for its application, therefore it has the second name - Turkish coffee. On the basis of espresso created a lot of drinks produced by the coffee machine. They all have their differences.

• Espresso - This is the most favorite coffee drink among Europeans. Many people like strong dense coffee with a good stable foam. It is made from blended blends. To create a light viscosity using intensive roasting. To make coffee, 7 g beans per 35 ml of water is enough. It is served hot in small cups, the foam is stirred to achieve a uniform and "lush" taste. On the basis of espresso developed a lot of fine drinks, such as ristretto, americano, lungo.
• Turkish coffee. Real coffee lovers choose the oriental method of brewing. You can buy finely ground coffee, and just cook it in the Turk, but to get a real velvety taste, the whole process is better done independently. Selected grains of light or medium roast slowly chop using a manual coffee grinder, taking the flavor from each grain. Then 1-2 tsp of coffee pour 100 ml of cold water, add sugar to taste and heat, not boiling.

• Cappuccino - is a drink with a gentle soft structure, which has three equal components: double espresso, warm milk, whipped milk foam. It is not customary to add sugar in cappuccino, but you can decorate the cap of foam with grated chocolate or cinnamon. A serving of the drink is 150 g, it is often served with a sweet dessert. This high-calorie product provides saturation, so it is ordered between main meals.
• Americano suitable for fans of weak drinks. It is a portion of espresso (30 ml) with an additional run of water (90-100 ml). Sugar, cream and milk are added to taste.
• Glasse - This is an excellent option for those who even in the heat can not refuse coffee. The recipe is extremely simple: 100-130 ml of double espresso is cooled to a warm state and an ice cream ball is added to it. Served in a tall glass with a straw. Ice cream can be sprinkled with chocolate chips.

• Ristretto They are prepared according to the recipe of espresso, but the content of ground coffee is poured not 35 ml, but 25 ml of water, achieving a special strength and rich taste. Italians before taking coffee take a few sips of water to uncover the taste buds. Therefore, ristretto made file with water.
• Latte - This is a French drink, which consists of three equal parts of hot milk, well-whipped foam and espresso. Prepared without sugar, but with the addition of syrups. The drink is served in tall glasses as a cocktail. The surface of the latte can be decorated with a pattern.
• Latte Macchiato - This is an Italian variety of latte. It is prepared without sugar, hot milk is poured at the bottom of the glass, spread out a lush layer of foam and carefully pour espresso into the center. Coffee, passing through the thick milk froth, stratifies the drink, turning it into a beautiful striped dessert. They drink it through straws, without disturbing the integrity of the layers.

• Raf-coffee. This recipe was invented in Russia about 20 years ago. The girls liked the drink for its pleasant vanilla flavor. During its preparation, strong espresso, liquid cream and vanilla sugar are whipped with a cappuccinator or in any other way. The drink is served in a cappuccino volume. Honey Raf is a type of raff coffee. To make it, instead of vanilla sugar, honey is added, it turns out to be a dense, mellow drink with a fragrant characteristic aroma. Its surface is decorated with whipped cream.
• Torre. The name of the drink is translated from Italian as a tower. In the form of a tower for portions of espresso, dense milk froth is installed.
• Romano It is prepared with lemon juice: 30 ml of juice is needed for 40 ml of espresso. Decorate the drink with a slice or serpentine lemon peel. He coined for lovers of active pronounced acidity.

• Coretto is a coffee with added alcohol. The taste of the drink depends on the selected filler: it can be whiskey, brandy, gin, amaretto or grappa. It is necessary to connect 35 ml of finished coffee with 20 ml of alcohol additive.
• Frappe This summer drink came to taste the Greeks. Prepare it from double espresso and 100 ml of cold milk. The mixture is whipped in a shaker until a persistent foam appears. Add a few ice cubes. In the frappe, you can add sugar, and instead of milk, use water.
• Irish Coffee (Irish). This hot cocktail is made on the basis of coffee. It contains alcohol (Irish whiskey, brandy, or brandy) and whipped cream laid out at the final stage of preparation. The ratio of coffee and alcohol in the drink is 2: 1. You can add sugar or chocolate topping to the cocktail.

• Mocha served in glasses as a dessert drink. During cooking, the ingredients are filled with layers: coffee with liquid chocolate, milk and whipped cream. A cap of milk foam is sprinkled with powdered sugar. The gradual mixing of the components makes the drink fragrant, with a chocolate and creamy taste.
• Flat white (flat white). This recipe was invented by the Australians. During cooking, the milk passed through the hot steam is combined with espresso. On the strength of a flat-white stands between a delicate cappuccino and invigorating doppio.
• Doppio (doppio) - This is a classic strong coffee, which is prepared as a double espresso.

• Lungo suitable for those who do not like strong coffee, the percentage of caffeine is reduced due to the increased volume of liquid (60 ml of water per 7 g of ground beans). The cooking process itself is similar to classic espresso.
• Marochino (mokachino). This drink is a coffee, whipped with milk and sprinkled with cocoa powder. It is served in 150-gram glasses, filled to the brim.
• Thai coffee. Ice is placed in a glass, poured espresso and condensed milk.
• Cold brui (cold brew) - this is one of the rare methods of brewing, which is done by cold drawing. Ground beans are poured with water at room temperature and for a long time insist that coffee selects its components without exposure to steam and heat. There is another cooking option when cold water is digged through a portion of coffee.

• Viennese coffee. This drink appeared in Vienna several centuries ago. Today, it is brewed in espresso machines, covered with a volumetric cap of whipped cream and decorated with cinnamon, grated chocolate, ground nuts, coconut flakes.
• Shake - This is a dessert with a wonderful taste of coffee, ice cream and coconut. During the preparation of a portion of ice cream poured espresso. Decorated dessert coconut flakes.
• Bumble - this is a coffee cocktail with a pleasant peculiar combination. For its preparation use a tall narrow glass, on the bottom of which ice is laid out. Then carefully, so as not to mix, pour in all the ingredients: caramel syrup, juice of fresh orange and 50 ml of coffee.

Coffee is a happy find for humanity. Together with him, people bought a lot of different drinks. In addition to coffee and water, sweet ingredients, alcohol, dairy products, spices, and even eggs can be added to the recipe.

Ingredients include:

• coffee - 1 serving;
• cream - half cup;
• one egg yolk;
• sugar - 1 tablespoon;
• ground nutmeg - to taste.

The yolk must be actively rubbed with sugar and gently enter into the heated cream. The mixture must be put on fire and stirring actively, continue to heat. It is impossible to bring to the boil.

The following ingredients are required:

• ground coffee - 2 tsp;
• fresh ginger - a piece of 2-3 cm.

Peeled ginger should be chopped on a grater. In the Turk ground coffee is mixed with grated ginger, pour water to taste. And then, as usual, heat the drink until foaming (do not boil) and remove for a second from the heat, then put on the fire again and remove, thus doing it several times to form a delicious crema. It is better to keep the ethereal aroma and help a Turk with a narrowed top to achieve a good crema.

The following ingredients are required:

• coffee - 2 servings of hot drink;
• sugar - a quarter cup;
• hot water - three quarters;
• liquid chocolate - one and a half cups.

In a dry frying pan, slowly heat the sugar, stirring until it acquires a light caramel color. Remove from the heat and gently pour hot water, stirring actively until dissolved. Add coffee and hot chocolate to sugar syrup, bring to a boil.

Coffee is the world's favorite tonic. Over the centuries of consumption, every nation has developed its own tradition of taking this drink. For some, serving coffee is accompanied by a whole ritual, akin to the Japanese tea ceremony. For others, it's a quick sip of energy taken on the way to work. In order to thoroughly understand the rules of serving coffee, you should consider all the nuances: serving, etiquette, office requirements.

Everyone knows that a tasty drink is obtained from high-quality selected grains. If this is all right, you can proceed to the grinding. It should be done immediately before cooking. “Thrifty” barista, making coffee beans for the future, risks leaving the guests without a bright, characteristic aroma, since the essential oils in the ground fruit easily evaporate, and foreign smells are actively absorbed. According to the rules, the drink is poured into a heated cup and served during the first two minutes after brewing. Losing temperature, coffee begins to oxidize, forming a film, which negatively affects the quality of the drink.

Together with espresso, they offer a glass of water to uncover the taste buds before taking a strong drink and stabilizing the water balance after using it. Sugar enhances the strength and tonic properties of coffee, but a good drink can not complicate the sweet taste. To properly serve coffee, there is a certain etiquette; people who are used to doing everything by the rules can use it. It includes rules such as:

• coffee cups with dense porcelain should have a volume of from 30 to 90 ml, they are placed on small saucers to the left of the guest;
• a napkin is not put under the cup, but it is acceptable in the case of reasonable convenience;
• place a coffee spoon - to the right of the cup, under the handle, and the handle is parallel to the edge line of the table;
• put a piece of sugar on a spoon, and a portion bag - on a saucer; the guest may need more sweets, in which case it is convenient to use a container with a dosing unit or a sugar bowl equipped with a dry spoon or tweezers for refined sugar;
• first served a cup of hot coffee, and then put on the table milk, sweets and napkins;
• for milk and cream there are special milkmen; This figured type of dishes on the table looks nobler than factory portioned cream, which is more suitable for the office than as a treat for guests.

Office etiquette has small additions, such as:

1. the secretary offers drinks after 10–15 minutes from the beginning of the meeting;
2. the secretary gives and takes away the appliances, approaching the guest from the left side;
3. The order of serving coffee drinks is subject to subordination, from senior to junior.

It is necessary to dwell separately on containers in which coffee drinks are served, namely:

• espresso is traditionally offered in small porcelain cups; one classic drink is 30–35 ml, so coffee cups are not more than 90 ml;
• cappuccino, latte macchiato, americano and other drinks of moderate size are served in a teacup (200 ml); tea cups may be smaller volumes - by 130 ml;
• Irish - this glass is intended for Irish-coffee or drinks with the addition of alcohol; its volume is 250 ml;
• Catalina has a capacity of 250 ml, it is suitable for latte and mokachino;
• double is a branded mug that is used in the Coffee House chain for American or double cappuccino; its volume is 250 ml;
• Milkshake looks like a glass with a capacity of 350 ml, it is used for frappe;
• Hurricane is a large glass with a capacity of 450 ml, which is designed for cold drinks based on coffee.

In order not to be mistaken in choosing coffee, one should learn to read the packaging. It should be marked with a variety of coffee. If only Arabica is mentioned, the goods are not always true. Unscrupulous manufacturers can mix cheaper Robusta grains. In the package with transparent inserts, you can see the fruits: Arabica has a smooth color and large elongated beans, and Robusta - small, round and often unevenly colored during roasting. If the package contains both types of coffee, there should be information about the percentage.

The label also indicates the country of origin, the time of harvesting and the number of the plantation, the degree and date of roasting. If there is information about the fact that coffee is flavored, it means that it is supplied with natural spices. As for nuts, chocolate and alcohol, they are added in the form of artificial flavor enhancers. When choosing a product, you should check the packaging. She comes in the form of durable paper packs, vacuum in bags or cans.

Returning to the roasting method, it should be said that it actively influences the taste of coffee, and therefore its choice. The more actively the beans undergo heat treatment, the richer the aroma, but the natural notes and some useful properties disappear. On sale you can buy grains of completely unroasted green fruits, as well as beans of varying degrees of roasting, up to coal black, obtained by an intensive method. Light coffee is not suitable for everyone. Anyone who is accustomed to traditional grains will not appreciate the sour drink with the smell of bread, flowers and fruit, but without the characteristic coffee aroma and aftertaste.

Most consumers can choose medium grades. “Golden mean” has a balanced strength, sourness, pleasant chocolate shades. Industry on a large scale produces the product of this particular type of roasting. Fans of tart, bitter drink with a rich aroma should get the fruit of a strong degree of roasting. For those whose choice depends on the level of caffeine in the fruit, you need to know that it disappears when heated. Accordingly, in green varieties it is the most, and in the black ones it is almost absent. It is worth noting that in Robusta the caffeine content is 2-3 times higher than in arabica. Having a variety of information about coffee, this beautiful ancient product, it is easy to make the right choice and enjoy fragrant invigorating drink in the morning.

Interesting facts about coffee, see the following video.