Coffee trees grow in many countries with a tropical climate. However, some manufacturers are especially famous for their varieties and amazing properties of grains. A brief tour of the famous coffee regions in the material Forbes Life.
Guatemalan volcanic coffee
In this country, coffee is grown in eight regions with different climates. The weather conditions of each of them have a special effect on taste, so Guatemala boasts a large variety of coffee notes. Sometimes trees grow here right on the slopes of volcanic mountains, so that one of the most famous Guatemalan varieties was named "Volcanic antigua". This coffee has a spicy and smoky aroma, as well as a small bitterness.
Another famous local variety is cobanonamed after the province in which it is produced. Despite the heavy rains that prevent the grains from drying out in natural conditions, Coban is famous for its high quality. Unlike antigua, a drink made from grains of this variety has a soft and delicate taste, as well as a pleasant aroma of dark hazelnuts and cocoa.
The most expensive drink from Indonesia
Indonesia resumed coffee production quite recently - in the middle of the last century, but already managed to become a prominent supplier in this industry. Jumpamp - A famous variety of Indonesian coffee from the island of Java, whose grains are dried under the open sun. Thanks to such processing, coffee acquires a pleasant earthy flavor and bright chocolate aftertaste. Fruit lovers will love the soft and sweet variety. torquay with a slight sourness. And for real gourmets, Indonesians make coffee. copy-luvak, recognized as one of the most expensive in the world (its cost can reach $ 1000 per kilogram). It differs by a specific method of processing: musangi, small animals, feed on coffee beans, but in the process of digestion the grains remain intact and undergo fermentation with gastric juice. They are collected, and then used to make aromatic, thin and soft coffee with a rich consistency.
Ethiopia is the birthplace of coffee
Coffee plantations in this country can be found everywhere, because Ethiopia is the supposed homeland of Arabica. In a humid tropical climate, trees grow without human intervention, so Ethiopian coffee is considered organic. The most famous local variety is sidamo. It has a delicate fruity aroma with a wine taste and a long aftertaste. Ethiopian mocha It is known to grow at altitudes from 2000 m to 5000 m and is harvested by hand. Unlike the soft sidamo, mocha has a richer and stronger chocolate taste and low acidity. Interestingly, in Ethiopia, the taste of coffee differs depending on the time of year. The most enjoyable drink is made from grains that were collected immediately at the beginning of the season.
In Ethiopia, the coffee ritual is taken very seriously and arrange real ceremonies on this occasion. Grains are fried in a cozy family circle or in the presence of guests. After that, ground coffee is placed in a special vessel and brewed. The first brewing is done by a man, the second by a woman, and the third by a child. Then the invigorating drink is poured into small cups without handles. By tradition, each guest should drink at least three such portions, otherwise he will offend the owners of the house.
What you should remember when ordering coffee abroad
In Italy, coffee is also special. It was there that appeared cappuccino, latte, macchiato, frappuccino and other recipes. However, they are ordered in the morning. After lunch it is better to choose ristretto or espresso. It should be noted that the Italians are famous not only for the variety of drinks, but also for roasting. It is believed that Italian roast is one of the best. When processing grains, they acquire a pleasant taste with pronounced bitterness, and coffee made from them is excellent for a lunch break.
In France you should forget about latte or cappuccino. In order not to introduce local waiters in a stupor, it is better to order a coffee-o-le (with milk). You can also offer coffee gourmet - a set of mini-cakes with espresso.
In Turkey, coffee is prepared, bringing it to a boil over low heat. Then generously sprinkle with spices. It turns fragrant spicy and sweet drink with an oriental flavor. Often coffee is served along with Turkish Delight.
How to try everything at once
Not so long ago, an updated eco-boutique Nespresso was opened in Moscow, where you can not only try coffee from Ethiopia, India, Colombia or Brazil, but also learn more about the technology of its production. The kinetic installation of Kati Bochavar is also installed there, which clearly demonstrates the path from the coffee berry to the finished blend. Themed events are held in the boutique, for example, the brand recently organized a literary evening, during which the “Chosen Ones” project was presented with the participation of Tatiana Tolstoy and Yevgeny Mironov.
Country of origin
First you need to understand the difference between coffee grown in different countries. All these countries are located between tenths of north and south latitude. This area is called the coffee belt. The main producers of coffee are as follows - Vietnam, Brazil, Colombia, Indonesia. The conditions there are different (humidity, altitude, soil), and therefore the taste and aroma of the drink are different from each other.
Brazilian coffee, for example, is stronger than others and has a nutty flavor. Guatemalan connoisseurs will smell spices and floral notes. Indian coffee smells like chocolate. In Kenya, make a slightly sour coffee. Try coffee from different countries to find the one that will become your favorite.
Botany knows about 80 species of coffee tree. Two of them are suitable for drinking coffee - Arabica (Arabic coffee) and Robusta (Congolese).
Arabica grows at an altitude of 600-2000 meters above sea level. Its taste is softer, and the aroma is saturated. Robusta tastes stronger, more bitter and less aromatic. Two varieties are often mixed in different proportions. The ideal combination, according to most experts, is 60% arabica and 40% robusta.
More roasted grains have a richer flavor and lower caffeine content. Different varieties behave differently when roasting. Types of roasting:
- Cinnamon (Cinnamon Roast)
Fry at a temperature of 195 degrees. Grains at the same time become light brown, and the taste acquires a noticeable sourness and bread aroma.
- New english(Light or New England Roast)
Temperature - 205 degrees. Color - light brown, taste - the acidity here is more pronounced than the previous species.
- American (American Roast)
Roasted at 210 degrees. Grains become light brown, and the aroma gets chocolate notes.
- City (City Roast)
220 degrees. Color - deep brown. Classic coffee smell.
- Full city (Full City Roast)
Frying occurs at 225 degrees. The smell turns out chocolate and caramel.
- Vienna (Vienna Roast)
Grains are fried at a temperature of 230 degrees. The color of such grains is dark brown. Caramel flavor organically combined with sour. Often used for espresso.
- French (French Roast)
240 degrees. Dark brown grains get sour and burned taste. Also often used for espresso.
- Italian (Italian Roast)
245 degrees. Dark dark brown color. Classic espresso roasting. Sour and burning notes.
- Spanish (Spanish Roast)
- Almost black grains. Taste is an amateur.
There are three of them - large, medium and small. Small exists for brewing in the Turk. In this coffee a lot of tiny particles, because of what the drink turns thick and viscous. Medium ground coffee is used in coffee machines - so that the filter does not clog. Coarse coffee is needed for a French press. Brewed a coffee longer - at least 6 minutes.
The secret of fragrant drink. How professionals choose coffee
The taste of coffee is highly dependent on where and how the coffee tree was grown, how the raw materials were subsequently processed. Even roasting ready-made grains has its own rules and features. That is why coffee lovers need to learn to understand the varieties, characteristics and properties of the drink.
What sorts of coffee are
Professionals believe that a cup of your coffee is as tasty as you deserve. This means the more you pay attention to choosing a coffee and making a drink, the better it will be.
There are 4 types of coffee trees: Arabica, Robusta, Liberica and Coffea Dewevrei (Excelsa). If you follow strict scientific terminology, these are exactly the types of coffee, not varieties. And each has many subspecies. It is these varieties that are classified as varieties. They differ mainly in the geographical location of the plantations and the method of grain treatment.
Plantation varieties are grains collected from a single plantation. The name usually includes the country or area in which the coffee is grown, less often the botanical classification is added. Examples of varieties are Brazil Santos, Indonesia Sulawesi, Colombia Magarojip, Tanzania Piberri, etc. Elite varieties are rare varieties of coffee. Features of this coffee - a limited number, stable taste and aromatic qualities, high cost. These include, for example, "Jamaica Blue Mountain", "Galapagos", "Ecuador Vilcabamba". Elite coffee does not buy in a regular supermarket, it is sold only by specialized stores and Internet companies. The lower limit of cost is 3-5 thousand rubles. for 1 kg. As for the maximum, for example, the variety “Indonesia Luwak” costs about 21,000 rubles per 1 kg. Another type of coffee is called “Specialty”, i.e. special varieties. The packaging of such coffee contains carefully selected beans of the same size, collected from one plantation. The raw material passes at least 10 stages of selection and is delivered to the buyer within 2 days from the moment of roasting.
When purchasing pre-packaged grains, estimate their size. The optimal parameters - 6-8 mm. Too small or heterogeneous grains show that they sell you not a pure variety, but a mixture of unknown origin with the addition of cheap raw materials.
In addition to the correct form, the beans should be velvety to the touch, without chipping and other defects. Fresh grains have a strong coffee aroma, and without any hint of bitterness, acid and rancidity. Impurities in the smell of ordinary non-flavored coffee indicate that the shelf life of the grains has long passed.
I must say a few words about flavored coffee. People have been engaged in improving the taste of a drink by adding spices, fruits, flowers and other components to it from ancient times. Modern technology has put this process on a qualitatively different level. Today, manufacturers offer hundreds of flavored varieties, and the technology of flavoring grains are improving every year. Chocolate-nut and alcohol tastes are the most popular. What kind of noble drinks do not flavor coffee beans - here you can find “Amaretto”, Irish liqueur “Beilis”, cognac, rum, and whiskey.
How does the right roast
Coffee roasting is another indicator of quality and taste. The less time passes between the roasting process and the time it is brewed, the tastier and more aromatic the coffee. Self-respecting producers and sellers of grain coffee try to reduce this period to a minimum.
For example, the Moscow company KO & FE starts roasting grains only after an order to purchase coffee arrives. This approach enables consumers to enjoy the perfect taste of fresh coffee, the beans of which do not lose any of their inherent natural properties.
Also important is how roasting takes place. Professionals know what the temperature and duration of the process should be. Even the cooling of the roasted grains affects their taste.
If you buy coffee in a regular store, be sure to pay attention to the date of roasting the beans, usually it is indicated on the seam of the package. If more than a month and a half has passed since the moment of roasting, pass by - the taste of such coffee will disappoint you.
For the same reason, do not buy ground coffee with a large stock. The maximum period during which you can store grains without losing their fragrant qualities is 7-10 days.
Coffee grind selection
Choosing the degree of grinding of grains, be guided by the method of preparation. How will you make coffee - in a Turk, a coffee maker or a coffee machine?
Ultra fine grinding is ideal for cooking in the Turk. Fine grinding - for coffee makers, which act on the drip principle. Middle and coarse grinding - for brewing in piston type coffee makers.
Remember that after grinding coffee quickly loses its aromatic and taste properties. Therefore, it is not recommended to store packaging ground coffee.
Experts say that there are no trifles in the process of making coffee. For example, for taste, it matters even how timely you remove coffee from the fire when you cook it in a Turk.
Modern technology simplifies and simultaneously improves the process of brewing. In coffee machines, boiling water is not allowed, which means that you do not lose a single drop of taste and aroma of your favorite drink.
Where can I buy real quality coffee? Only in specialized outlets, for example, the online store «KO & FE». The company has an impeccable reputation and ensures that customers enjoy year round freshly brewed coffee grown on the world's best plantations.
Find out how coffee is different from different countries.
Coffee is produced by countries located in the so-called coffee belt of the Earth. It is located between 10 ° south latitude and 10 ° north. There are four main coffee exporters: Brazil, Vietnam, Colombia and Indonesia. Since the climate, soil, altitude and cultivation technologies differ in each country, the taste of the same coffee will differ depending on the manufacturer.
Brazilian coffee is usually strong and has a nutty flavor. Guatemalan has a taste of flowers and spices. Indian - strong and chocolate. Kenyan gives sour and berries. Find out what you like, you have to empirically.
Find out what types of coffee are
There are more than eighty types of coffee tree, and only two of them are suitable for making coffee: it is Arabica, or Arabian coffee, and Robusta, or Congolese coffee.
Arabica grows at an altitude of 600–2,000 meters on mountain slopes and plateaus. It has a mild flavor and aroma. Robusta is stronger, bitter and less aromatic. It grows in equatorial forests at an altitude of 600 meters. It is used to make instant coffee. Also, it can often be found in coffee blends with arabica. It is believed that the ideal proportion of grains in the mixture is 60% Arabica and 40% Robusta.
Understand the different degrees of roasting
Light grains have a sharper and more sour taste, while dark grains have a richer flavor and they contain less caffeine. Refried grains have a coal flavor. However, the taste and aroma of the drink depends not only on roasting, but also on the type of coffee. Different grains react differently to the roasting process.
The table contains the main types of roasting coffee.