| The coffee plant has two main species. There is the | | | | since the beans were normally shipped and purchased |
| Coffea Arabica, which is the more traditional coffee | | | | still in their green state. You simply poured the green |
| and considered to be superior in flavor, and the | | | | coffee beans in a frying pan and roasted them in the |
| Coffea Canephora known more commonly as | | | | kitchen. This process took a great deal of skill to do |
| Robusta. Robusta tends to be higher in caffeine and | | | | in a consistent manner. Fry pan roasting became |
| can be grown in climates and environments were | | | | much less popular when vacuum sealing pre-roasted |
| Arabica would not be profitable. Robusta is also | | | | coffee was perfected. However, in order to vacuum |
| typically more bitter and acidic in flavor. Because of | | | | seal roasted beans, you had to wait for them to |
| this Robusta tends to be less expensive. High quality | | | | stop emitting CO2, as roasted beans do for several |
| Robusta is also used to blend espresso for more bite, | | | | days after the roasting process. What this meant |
| and to lower costs. | | | | was that vacuum sealed coffee was always just a |
| A little known fact is that some coffee beans | | | | little stale as the flavors begin to turn bitter and |
| improve their flavor with age. It is the green | | | | deteriorate in just about a week after roasting. |
| unroasted beans which are aged; the typical length of | | | | Home roasting is once again becoming popular with |
| time is 3 years, though there are some houses which | | | | the creation of computerized drum roasters which |
| sell beans aged to 7 years. Aged beans have a fuller | | | | help simplify the process. There are some people |
| flavor and are less acidic. | | | | who have found methods of effectively roasting |
| Growing conditions, soil types and weather patterns | | | | beans using their hot air pop corn makers. |
| during the growing season all contribute to the flavor | | | | The region the bean is from as discussed before is a |
| of the bean, creating the differences in flavor from | | | | primary factor to the type of flavor you can expect |
| points of origin, such as Kenya or Brazil. However, | | | | from the brew, though it is very true that 'new' or |
| roasting adds its own flavor, sometimes to the point | | | | unexpected tastes come from every region. |
| that it is difficult to tell where the beans originated | | | | Arabia and Africa grow their coffee beans in high |
| from, even by experienced cuppers. | | | | altitudes in the rich black soils of Kenya, Zimbabwe, |
| The lighter the roast the more the natural flavor of | | | | Ethiopia and Tanzania. The flavors of these beans are |
| the bean remains. This is why beans from regions | | | | distinct and of legendary status. |
| such as Kenya or Java are normally roasted lightly, | | | | The Americas coffees are grown in near rainforest |
| retaining their regional characteristics and dominate | | | | conditions in areas such as Colombia, Costa Rica and |
| flavors. There is a method of roasting in Malaysia | | | | Guatemala. Coffees of the Americas tend to be very |
| which adds butter during the roasting producing a | | | | well balanced and aromatic. |
| variety called Ipoh White Coffee. | | | | The Pacifics includes coffees from Sumatra, Java, |
| Beans roasted to darker browns begin to taste more | | | | New Guinea and Sulawesi, which are as various in |
| like the method of roasting than the original flavors. | | | | flavor as the islands they come from. |
| Dark roasts such as French or Vienna Roasts tend to | | | | Then there are the exotics such as certified Jamaica |
| completely eclipse the original flavor. Roasting to | | | | Blue Mountain and certified Hawaiian Kona. These are |
| whatever degree, while adding stronger flavor does | | | | rare indeed and can go for as much as $60.00 per |
| not effect the amount of caffeine of the bean. | | | | pound. |
| Fry pan roasting was popular in the 19th century, | | | | |