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