Meaning & laquo; real coffee & raquo;, we are talking about natural coffee beans obtained from the processing of coffee tree fruits. The world coffee industry uses only a few plant species belonging to the genus coffee & ndash; mainly Coffea arabica and Coffea robusta & ndash; although more than 90 are known.
There are coffee plantations in Brazil, Ethiopia, Colombia, Kenya, Costa Rica, Vietnam, Mexico, Guatemala. In general, coffee trees grow in all countries along the equator. They are called & ndash; & laquo; countries of the Earth's coffee belt & raquo;.
Arabian coffee & ndash; arabica
Coffea arabica is considered the best & nbsp; coffee in grains produced on an industrial scale. Its volumes reach 70% of the total world crop, despite the fact that coffee trees of this species are capricious and sensitive to fungal infections and temperature changes.
Arabian coffee trees grow in mountainous areas up to 2000 meters above sea level.
The higher the tree grows, the more valuable its fruits are, characterized by a more refined noble aroma and a lower caffeine content in grains, in contrast to the low mountain; Arabic.
The finished Coffea arabica grain drink has a rich, multifaceted aroma, easily recognizable by coffee gourmets, as well as a mild, subtle taste with sour notes.
Coffee Congolese & ndash; robusta
Robusta is grown on flat terrain or on mountain plantations up to 700-800 meters above sea level.
Most robusta stands in Southeast Asia, Central Africa, and Brazil.
A rounded robusta grain with two spots along the groove easily differs from an oblong, even and glossy arabica bean with a central S.
To taste, the robusta drink also differs from arabica in a specific taste with strong bitterness and high strength, so in its pure form such coffee still needs to be looked for.
However, arabica and robusta complement each other perfectly, allowing professionals to create unique coffee masterpieces.
Expert opinion
All coffee blends are composed mainly of arabica and robusta coffee beans.
There is no single ideal proportion: each coffee company has its own secret recipes.
Experienced coffee lovers recommend changing the coffee variety every 2-3 months so that the taste buds do not have time to adapt & ndash; then each cup will delight with a bright palette of taste, as for the first time.
Coffee by roasting grade
Coffee in grains & nbsp; must be fried, going through complex chemical processes & ndash; it is the roasting that creates the final taste of the coffee drink. Basic roasting:
- Scandinavian. & nbsp; The easiest to obtain cream-colored grains. The drink is weak, with a slight coffee aroma.
- American. & nbsp; Beans turn a thick brown color. With medium roasting, essential oils do not have time to appear, so the saturation of taste and aroma is felt only in a subtle hint, although the drink is dark in color.
- Viennese. & nbsp; The most balanced, allowing essential oils to open up in the grain. Malt notes appear in the taste due to the caramelization of the released sugar, the aftertaste is pronounced.
- Spanish or Mexican. & nbsp; Along with the thick dark color of the beans, a bouquet of intense aroma of roasted coffee with smoky notes and a rich taste with a pronounced bitterness is manifested.
- Italian. & nbsp; The strongest, coloring grains in a thick black color. To taste, a drink of this roasting will be viscous, tart and velvety & ndash; just what you need for espresso.
How do I choose delicious beans?
It is very difficult to navigate all coffee mixes, especially considering that in addition to arabica and robusta, the blend may also include liberica or excelsa to get a savory taste.
Each blend is unique in its own way, so we offer & nbsp; to buy coffee in the online store & nbsp; & laquo; Russian Tea Company & raquo;: any type of & ndash; it is a unique composition with exquisite taste and aroma. We recommend trying them all and finding your favorite coffee blend!
