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Does the roasting affect the coffee taste?

When choosing coffee we recommend to pay attention to the roast levels. This bean processing step is very important and can either reveal and balance the flavors or ruin them. Choose lightly roasted coffee if you want to try the real taste from nature. Usually, light roasts are made from high quality beans, for the purpose of highlighting and bringing out its all finest qualities. Medium roasts are very popular in blends, when the goal is to balance the taste of different types or beans that are grown in different regions. Dark roasting can result in a dark color and chocolaty bitterness, that is why it is especially suitable for italian, belgian, french type coffee blends. Though, dark roasts should not be mistaken with burnt coffee beans. Very oily and pungent coffee beans have nothing in common with high quality dark roasts. This type of product can be found at a very low price, however their taste will not be as pleasant.

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How does the coffee origin impact coffee?

It is important to mention that the best conditions for growing coffee are near the equator, that is why the number of countries where you can find coffee plantations - is very limited. This area is called the “Coffee Belt”. However, due to the soil and climate peculiarities, local farmers tend to choose the most yield giving plant varieties (there are about 150 Arabica types in the world, Robusta - about 50). Due to this reason, coffee in each region is very different. For instance, coffee originated from different American regions tends to have a fairly universal taste. The majority of them have little sourness (fruitiness), the dominant flavors are nutty, it is possible to feel slight bitterness, flower aromas. It is also important to mention that the majority of the whole world coffee is grown in Brazil, that is why the coffee from there is considered to be a classic taste standard. Coffee that is grown in African regions is more fruity, its flavor can have a softer or stronger acidity. This coffee is medium intensity and is especially liked by coffee experts. The richest flavored coffee of this region is often from Ethiopia, so to get acquainted with this region's flavors choose coffee from this country. Meanwhile the coffee that is grown in Asia is usually the “heaviest”. When this coffee is made it has a dark, intense color, and the aftertaste can be felt for a long time. Dominant notes - chocolate, spices, and can even have soil or wood aromas. For example, coffee grown in Sumatra region due to its region of origin, as well as special local processing has almost no acidity. Brown sugar, cinnamon and caramel can be felt in this type of coffee. If you prefer a classic coffee taste - coffee grown in Sumatra can become your starting point in the journey of getting acquainted with quality coffee.

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How to identify high quality coffee?

The highest quality coffee is usually lightly roasted. Consequently, its color tones will always be light brown. High quality beans will be in a classical form, healthy, without any significant damages. The aroma will always be pleasant and resemble natural, in nature existing scents - flowers, fruits, wood, soil. Whereas low quality beans are oily, can have dampness, mold scent. Burnt beans are also identified as a low quality coffee. They have a pungent taste not only after opening the package, but also after making the coffee. Only in low quality coffee bitterness and unpleasant sourness can be felt at the same time. This, during processing developed sourness, has nothing to do with the fruity lime, raspberry, cranberry or other fruits and berries sourness.

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Caffeine: What kind of coffee does have the most of it?

Most caffeine is found in robust coffee beans - twice as much as in arabica beans. Therefore, a blend that includes robusta, or 100% robusta coffee, or instant coffee (which is mostly made from robusta) will have more caffeine than 100% arabica coffee. The amount of caffeine also depends on the method of coffee preparation. Caffeine is soluble in water, so the longer the coffee to water ratio, the more caffeine there will be in the coffee. So comparing a small cup of espresso to a cup of coffee in which water was simply poured on ground coffee, the adviser will have more caffeine. Although in the sense of taste it may turn out the other way around.

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What are the main types of coffee?

There are many types of coffee, but the most common and popular are these three: Arabica, Robusta and Liberica. Arabica: Arabica coffee trees are much more difficult to grow than Robusta or Liberica. They are particularly sensitive to cold, temperature differences, they need shade and higher altitudes. However, the palette of flavours that develop in ripening Arabica coffee berries is the richest. There are numerous of Arabica subspecies and they all have their own special taste characteristics. Dominated by sweet and sour, fruity berry notes. Robusta: Robusta coffee trees are not as delicate as Arabica. They are much more resistant to climatic conditions and pests. Therefore, they are much cheaper and easier to grow. The palette of flavours is narrower. Robusta has twice as much caffeine as Arabica. Mostly used in coffee blends and less often on its own. Robusta provides thickness in body, stronger caffeine kick and bitterness to the coffee blend. Dominated by bitter, intense flavour notes. Liberica: Liberica is the least popular of these three species because it does not have such flavour characteristics as Arabica or Robusta. Liberica is used to make instant coffee. How to distinguish Arabica, Robusta and Liberica? Arabica, Robusta and Liberica beans can also be distinguished visually. Arabica beans are oblong in shape and have a wavy stripe in the middle. Robusta beans are round in shape, smaller, the strip in the middle is straight. Liberica beans are much larger than Arabica or Robusta.

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