Author: Julia Kopylova , tea and coffee expert.
Overview
To begin with, varietal and species differences are based on two different comparison criteria.
In the first case, we are talking about hybrid mixtures that are the result of selective selection, while in the second, & mdash; about the types of plants cultivated in individual countries and giving the best grains for making espresso.
Perhaps they are worth starting with.
Liberica
The fruits of the Liberian coffee tree are rarely exported.
Most of the crop is consumed within the countries in which it grows & mdash; these are primarily the states of western and central Africa, as well as Malaysia, Venezuela, Brazil and Colombia.
Whimsical culture is considered the third most common in the world.
The original taste is characterized by a slight touch of sharpness and bitterness, which leads to the use of this species mainly in mixed compositions, due to the addition of more pronounced and rich aroma.
Excelsa
One of the rarest species, first discovered in 1903 in the vicinity of Lake Chad. Second name & mdash; & laquo; high coffee & raquo; & mdash; associated with the height of the trees on which it grows, often reaching 20-25 meters.
The grains are harvested manually and do not have a pronounced smell or taste on their own, resulting in the absence of pure monocorts on the market.
However, the addition to the mixture allows you to rediscover the taste of the blend & mdash; a sweet tropical hue, enhanced by fruity notes, creates a fullness and depth of perception of excelza-based coffee drinks.
Arabica
When talking about what varieties and varieties of coffee there are, most ordinary people will definitely remember the fruits of the Arabian tree, which are distinguished by their multifaceted taste and aroma.
The culture is rather capricious, and requires a particularly favorable climate for growth, excluding frosts.
Long grains, which are neat and even in shape, contain a relatively small percentage of caffeine. Drinks brewed with this type of grinding are characterized by characteristic acidity.
Robusta
The constant satellite of arabica, discovered in the Congo back in the XVIII century, and complementing it with a high caffeine content and strength.
The combination of species leads to a small shade of bitterness characteristic of popular blends. The yield of trees is 3-4 times higher than the average, which determines the affordable cost of production.
Externally, the grains are small in size, as well as the presence of spots located on the sides of the central groove.
What kinds of coffee are there
The list of existing species has only four main items, while variances & mdash; many times more.
The most popular products include products from South American and African countries.
If you believe the statistics & mdash; the most common coffee product in the world, grown at an altitude of 900-1100 meters above sea level in the Sul de Minas region, located south of the state of Minas Gerais.
The annual harvest is mechanized and the grains are dried and sized.
Prepared drinks have a balanced aroma, as well as a mild taste with shades of hazelnuts and cocoa.
Mragojip
The most famous variety that comes to the world market mainly from Mexico, Nicaragua, Brazil and Guatemala.
This coffee is also called & laquo; elephant grain & raquo; due to the size of the fruit, which is almost three times larger than regular arabica.
Coffee based on Maragojip Nicaragua and Maragajip Mexico , presented in our online store, is characterized by a rich smell and a sweetish chocolate flavor, as well as a thicker consistency.
Medellin
The purest Colombian product exported around the world, which in itself is already a good business card.
Products from Medellin, Colombia's second most populous city, are considered the best in their region for a reason.
High production volumes provide affordable value, and the quality of selection & mdash; determines the recognition of the characteristic velvet nut taste with a subtle fruity aftertaste.
Excelso
Another representative of the South American country, belonging to the category of washed arabica, and growing 1.2 km above sea level. The taste of the drink is initially identified as a combination of citrus and cocoa, and in the aftertaste & mdash; shows astringency of spices and prunes. Recommended for milk-based cocktails.
Maracaibo
No reference book that describes different varieties and types of coffee, their photos, varieties of recipes, characteristics and names used in bars and coffee shops is complete without mentioning a unique product from Venezuela. Named after the port through which it travels around the world, Maracaibo is considered one of the most delicious and intense options in existence today. The original taste of dry white wine, subtle grape aroma and piquant sourness & mdash; characteristics that lead to the regular sale of harvested yellow or yellow-green grains at elite auctions.
Osaka
Grown on Mexican plantations, the variety is multifaceted in taste. An espresso or Americano made on its basis will have a vanilla-nut aroma, as well as a slight bitterness characteristic of a noble blend.
Antigua and Coban
Strong and invigorating drinks that can provide energy even in gloomy and cloudy weather are often made with coffee fruits supplied from Guatemala. Despite the common for all varieties & laquo; smoky & raquo; bouquet, the differences in taste are quite noticeable. So, Volcanic coffee is distinguished by spicy notes and goes well with confectionery, while Koban is characterized by a soft and unobtrusive taste of cocoa and hazelnuts.
El Salvador Chalatenango
A harmonious combination of berry shades and a walnut-chocolate aftertaste reminiscent of grilling & mdash; something that makes the Salvadoran variety one of the most unusual options definitely worth the attention of connoisseurs of the noble drink.
Ethiopia Mocha
Premium varietal category, the value of which gourmets explain with a pleasant fruit-wine taste. Coffee trees have retained the traditional properties characteristic of the original varieties, which determines the delicacy and balance of aroma. One of the most popular varieties of & mdash; arabica Sidamo. Which is also presented in our online store: Coffee Santa Fe & laquo; Ethiopia Sidamo & raquo; or Coffee Santa Fe & laquo; Sidamo Gold Ethiopia & raquo; .
Yemen Moxa
Plantations located on volcanic slopes & mdash; an ideal place for growing fruits, the processing of which results in drinks with a slight sour and sweet aroma. It is easy to guess fruit shades.
Typical
One of the most whimsical and difficult crops to grow, justifying the effort with the ability to create truly elite raw materials. Natural sweetness, fullness of texture and lack of bitterness determine the demand for fruits among producers in Jamaica, Java, Guatemala and Sumatra.
Main types of coffee grains processing
For the end user, the collection and preparation techniques are generally out of sight.
However, they largely determine the final result, significantly affecting the taste of drinks.
Dry (natural)
One of the easiest options to make the process as cheap as possible.
Berries are laid out on a concrete or brick surface, and dried in the sun until they begin to look like raisins.
After removing the outer layer, you get a marketable grain, coffee from which is distinguished by a sweet fruit-berry taste.
Washing
A technology that uses special equipment to extract the inside of berries. At the same time, the adhesive coating remains, participating in the fermentation process, lasting from 24 to 48 hours. The raw materials brought to the required condition are washed with water and dried.
Honey
Experimental method, different depending on the country where the production is located. Difference & mdash; in reducing the amount of water resources used. In addition, finished drinks taste sweeter.
Natural coffee types: the difference in roasting methods
The final taste characteristics are determined both by natural factors, such as the variety and conditions in which the raw materials are grown, and by the heat treatment procedure & mdash; frying. There are quite a few options, the differences between which are due to regional specifics, but within the framework of the general classification, three main categories can be distinguished.
Bright
The process continues & laquo; until the first cod & raquo;. The grains acquire a light brown tint, do not have oil spots on the surface, and retain their natural natural taste. Important aspect & mdash; the quality of the raw materials used, since the technology can not only give the desired condition, but also emphasize the characteristic disadvantages. Among the varieties of methods belonging to this group, light, cinnamon, New English and others are distinguished.
Medium
Universal way. Frying is carried out at a temperature in the range of 210-225 degrees, as a result of which the grains acquire the usual chocolate color. No oil is observed on the surface. Ideal for connoisseurs of traditional coffee taste. Among the types of & mdash; American, urban, and so on.
Dark
Raising the temperature regime to 235-250 ° C allows you to hide the shortcomings of the raw materials, but prevents the taste from opening up. This option is suitable mainly for making espresso. French, Viennese and Italian frying techniques are distinguished.
Grind classification
The differences between strong and tasty coffee are also determined by this characteristic, since different methods of preparation require an appropriate starting material.
The extraction rate directly depends on the size of the fractions & mdash; the smaller the faster.
The most radical option & mdash; & laquo; to dust & raquo; & mdash; suitable for brewing in a regular cup.
Fine powder is also recommended when using Jezwa, but its consistency will more closely resemble wet sand.
The average value is used in coffee machines and geyser coffee makers, while coarse grinding is best for French presses.
How to make coffee
The main factor determining which drink will be obtained from coffee beans & mdash; selected recipe.
There are a lot of options, but if you apply the basic classification to them, it turns out that there are only two main categories, and the main distinguishing criterion is the use of special technical equipment & mdash; coffee machines.
Brewing methods
The first apparatus, which became the progenitor of all modern technology used in coffee houses and in everyday life, was invented in 1901 by Luigi Bezzera & mdash; an Italian engineer who created the concept of a carob coffee maker. The fact that today popular types of coffee and ways to make it exist in such large quantities & mdash; the legacy of a simple connoisseur of a noble drink who wanted to speed up the usual process.
The standard set of recipes that can be found in any thematic institution includes:
- Espresso & mdash; a classic drink, also serving as a base for cocktails and mixes. To obtain one cup of standard volume, it is necessary to pass through a holder filled with ground powder (7 grams), 30 ml of hot water under high pressure. A sign that everything is done correctly & mdash; a dense foam of a light brown shade (cream) formed on the surface of the liquid.
- Americano & mdash; larger version with a lower strength, for the preparation of which 90 ml of water is required for the same amount of coffee as for espresso (7 grams).
- Lungo & mdash; a type of espresso with an extended extraction time, which causes a slight mustard in the taste.
- Ristretto & mdash; speaking about what kind of coffee and coffee drinks are, many forget the name of this cooking option & mdash; meanwhile, it is one of the most saturated and strong, characterized by a minimum amount of water used (up to 20 ml).
- Cappuccino & mdash; a standard portion to which milk foam is added, whipped with cappuccinator steam or in a French press.
- Latte & mdash; warmed milk to which a serving of espresso is added. When serving in a glass glass, it is recommended to pour the liquid in a thin stream & mdash; in this case, due to the difference in density, coffee will evenly separate the base and the foam.
- Raf & mdash; a relatively new recipe whose popularity peaked in the past decade. It is a combination of coffee part, liquid cream and sugar syrup.
- Makiato & mdash; Another type of coffee and milkshake, the preparation technology of which involves laying out milk with a spoon, which forms a circular pattern.
- Glasse & mdash; regular Americano with ice cream. There is also an alternative variation of & mdash; affogato, in which the ball is poured with a portion of espresso.
Similarities and Differences
The main common feature for most recipes is the use of a classic small cup of coffee, which becomes the basis for further action. The flow charts provide a detailed description of the methods and methods of processing milk, syrups and extracts, the order of mixing or sequential addition of components.
Cooking appliances
The traditional oriental recipe involves the use of jezwa, which was buried in hot sand. Today, similar devices can also be found in coffee shops and bars & mdash; only the contents of the sandbox are no longer heated by the sun, but by ordinary electricity. Otherwise, the standard set of equipment, in addition to a coffee machine and a French press, includes various metal containers used to heat milk and beat foam, as well as mix ingredients.
To summarize
Understanding all the intricacies and nuances of coffee is not as difficult as it might seem at first glance. There are different types of coffee & mdash; and, knowing their description, you can make the perfect drink, the aroma and taste of which will exactly match your expectations.
We have prepared a video of how coffee is roasted: