Coffee

Coffee has a fairly secure history when in comes to details, although there are a few controversies as to actually who was the very first to grow it. One fact that is not disputed, however, is that Arabian coffee is the finest in the world.

It is accepted that Arabia was most definitely the first country to commercialize coffee growing – so hence its name coffee Arabica. There are in excess of 40 different types of plants in the coffee family but only two of them can be used for coffee; the first being coffee Arabica and the second, somewhat inferior species, Robusta.

Variables that go into making good coffee including Arabian coffee are so many that one little alteration and it can change the quality and taste dramatically. This is one of the factors that makes coffee so intriguing and yet can make it a little frustrating when trying to find that personal perfection in your coffee tastes. There is little doubt though that you will find what you desire within the Arabian coffee selections.

Arabian coffee is such a desired commodity that it makes up for about 80% of the coffee sales in the entire world. It is somewhat harder to grow then Robusta so that partially accounts for the extra cost that is associated with buying Arabica coffee as opposed to Robusta.

Very specific growing conditions are demanded by Arabica coffee beans and where those needs are met then that’s where the most superior coffee in the world is produced. It must have high elevations for optimal growth, which is between 3,000 to 6,500. The consensus is the higher the altitude is the longer it takes for Arabian coffee plants to grow and mature. This is beneficial because it allows for a longer time for the characteristics it possesses to materialize and permeate.

Every coffee has its variations and coffee Arabica basically has three major varieties being Typica, Caturra and Bourbon has well. Although they all have the same origin, they each have subtle differences that make for different variances in the final cup. Most avid coffee lovers that really know their coffee would be able to identify these differences, but many others probably would not. There are small differences in the body and balance for example.

As we, mentioned Arabica coffee can be somewhat fragile to grow, but by having these sub types developed, it has also hardened them up somewhat without jeopardizing the quality and the taste.

What it comes down to coffee Arabica is still great in its worst form but when it is prepared at its best its difficult to put into words just how superior it really is. One of the problems that can happen is if you have had the joy of getting a superior cup of coffee Arabica then go back to what you usually consume you are just not going to be happy with the brew that you have always enjoyed in the past.

For more up to date information on Coffee and all its fantastic benefits, please visit http://www.coffeebeansroasting.com.

Author: Carl Da Costa
Article Source: EzineArticles.com
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Coffee is the seed of a berry-like cherry from a tree. Coffee grows from sea level to approximately 6,000 feet, in a narrow subtropical belt around the world. Coffee trees are evergreen and can grow to heights of 20 feet although many varietals average 8 to 10 feet only. Coffee cherries ripen at different times. They are picked primarily by hand.

Do you know that it takes approximately 2,000 Arabica cherries to produce just one pound of roasted coffee? In terms of beans, the same one pound of roasted coffee is derived from 4,000 coffee beans since each cherry contains two beans. The average coffee tree produces only one to two pounds of roasted coffee per year. It takes about four to five years for a coffee plant to produce its crop.

The coffee plant has a flower with delicate clusters of white blossoms, resembling jasmine in shape and scent. The blossoms have a very short life and are beautiful, particularly when entire coffee plots blossom. The coffee cherries that first appear on the branches are green, they ripen to yellow and finally to a dark red. It takes from six to nine months for this cherry color transition and ripening to take place.

Once the coffee cherries are picked, they go into processing. The fruit is removed from the seed by one of two methods.

• One method is called “natural or dry process” where the cherries are dried in the sun or in dryers.
• The fruit is separated from the bean through a mechanical husker.
• Another method is known as “the wet process” which produces “washed coffees.”
• After processing, the beans are dried, sized, sorted, graded and selected.
• They are then bagged and ready for shipment to roasters around the world.

There are two commercially important species of coffee beans: Coffea Arabica and Coffea Robusta.

• Arabica beans grow best at altitudes over 3,000 feet. Arabica beans produce superior quality coffees than Robusta beans.
• Robusta coffee usually grows at lower elevations. Robusta trees are easier to grow, produce higher yields, and are more disease resistant than the Arabica species.
• Robusta beans produce a woody, astringent flavored coffee and command lower prices than Arabica beans.
• There are many other factors that contribute to the overall quality of coffee beans. For example, soil conditions, altitude, weather condition, fertilization, cultivation, harvesting, water availability, and processing methods are just a few.

Two very important steps in the production of gourmet specialty coffee for the consumer market are the roasting and the blending.

• A good roaster is essentially a scientist and an artist who has to maintain quality and consistency during the roasting process.
• Roasting is a very important phase in the coffee trade: it is during the roasting process that the sugars and other carbohydrates within the bean become caramelized creating what is known as “coffee oil.”
• Technically speaking, this is not “oil” in the traditional way. Instead, it is a fragile chemical that gives coffee its aroma and flavor.
• However, the amount of oil drawn to the surface of the bean is proportionately related to the length of roasting time.
• Once roasted, the roaster cannot change the results. Timing and experience in knowing the right roasting duration is a very valuable skill to have in the coffee trade.
• Drum-type roasting machines roast the coffee beans as they tumble inside a rotating drum that is typically heated by gas or wood. Some beans will be under-roasted, others will be over-roasted or scorched. Also, some broken roasted beans are normal with this method.
• When the desired roast level is achieved, the beans are then poured into a cooling hopper to keep them from overcooking.
• The convection roasting process roasts the coffee beans as they “tumble” on a current of hot air for the appropriate amount of time to attain the desired level for the specific varietal or blend. This method uniformly roasts beans for each batch without a scorched or burnt taste.
• Lightly roasted beans range in color from cinnamon to a light chocolate tan. Generally speaking, lighter roasts are not used for espresso because the lighter roasted coffee produces a sharper, more acidic taste than do darker roasts.
• In contrast, darker roasts have a fuller flavor. Some coffee lovers refer to this as a bittersweet tang flavor. Caffeine and acidity decrease proportionately as the roast darkens.
• You will taste the char of the bean rather than the flavor of the bean the darker the roast turns out to be. Extreme dark roasts have a smoky flavor and are very suitable for espresso coffees.

Some terms commonly heard concerning the degree of roast include: cinnamon, medium high, city, full city, French, Espresso, Italian roast and others. The terms are used to describe the degree of roast not the place where the coffee is grown or roasted.

One of the best ways to enjoy freshly roasted coffee to order and to experience the many flavors and tastes of coffee from around the world is through a coffee club membership. Why? Because membership in a specialty gourmet coffee club delivers coffee selections roasted to order and delivered to your home fresh every month or more frequently as desired.

What about tasting a delicious cup of Sumatra Mandheling Grade # 1?

Timothy (“Tim”) S. Collins, the author, is called by those who know him “The Gourmet Coffee Guy.”
He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author’s website: http://www.ourgourmetcoffee.com
Also visit: http://www.squidoo.com/coffee-lensography-TheGourmetCoffeeGuy

Copyright – Timothy S. Collins. All Rights Reserved Worldwide

Author: Timothy S. Collins
Article Source: EzineArticles.com
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