"The coffee plant"
The coffee plant grows in the band between the tropics and the equator, and is a ever-green, evergreen shrub that favors hot and humid climates. Its flowers are white with intense scent that reminiscent of jasmine and the fruits are oval berries like cherries, which greens after 7-9 months mature becoming red. The berry consists of an outer peel and a pulp that protects the two inner seeds (called grains), placed opposite each other with a convex side and a central furrow.
"Collection and Processing"
In most producing countries, harvesting is still carried out manually. This is still considered to be the best picking method (called "Picking") and consists in picking one to one perfectly mature cherries by hand, letting the rough and over-mature ones on the plant.
Then it goes to the treatment of "coffee washing". Appropriate machines break the soft skin of freshly harvested cherries, releasing seeds that are immediately fermented in special pots. The perfectly clean seeds are then dried in the sun or in the dryers.
"The bases of coffee blends"
Every barman knows he is using a coffee blend, but what exactly is mixed in the coffee? Small trip between the two main types of coffee with which blends are usually composed: Arabica and Robusta. We talk about differences, because comparing these two species is the easiest way to know them.
Arabica and Robusta are the two types of coffee beans used to make the blends that are normally on the market. Their main differences are to look for taste and where they are cultivated, and the first major difference is genetic:
Arabica has 44 chromosomes and Robusta 22, Robusta also contains a higher level of caffeine than Arabica, even double. This factor is important to consider for those who have difficulty sleeping after drinking more coffee.
Arabic (which in parentheses is 70% of the world-produced coffee) is most cultivated in South America, Central America and Africa's "reefs", Kenya, Ethiopia and East Africa in general.
The robust, on the other hand, is produced on average by West Africa (Cameroon, Ivory Coast, etc.) and in the Far East (Vietnam and Indonesia for the first time).
In addition to this, Arabica grows at high altitudes, over a thousand meters and needs a lot of rain, while Robusta grows even at lower altitudes and under conditions, say, less ideal in terms of humidity and soil type.
The grains of Arabica and Robusta are distinguishable. The arabic ones are elongated, oval, but robust ones have a rounded shape and have a more or less straight groove.
All these elements are useful as curiosity, but we come to two very interesting elements for bartenders; One of the taste and one of the wallet. For taste it is important to consider that Arabica has a more delicate, less bitter taste with a more or less pronounced acidity and with the intense aromatic feelings of Arabica's best qualities. Robusta, on the other hand, has less vigorous taste sensations, a strong sense of bitterness and above all a great body.
Portfolio Consideration: Although it is not always possible to say that Arabica is better than robust (both because there are excellent Robusta and because tastes can be different and you can enjoy very full-bodied coffee such as those of southern Italy), Arabica Still has higher prices. Keep it in mind when you want to evaluate a good coffee blend.
"Toasting and Coffee Mixing"
Roasting or roasting coffee is an art that turns neutral green beans into swollen, crunchy, full-bodied and full-bodied, brown-colored orchid grains.
Through roasting, raw coffee beans, subjected to heat action, undergo significant changes in color, weight and volume and acquire aromatic wealth. The same quality of coffee can produce different characteristics depending on the way, time and degree of roasting. With temperature, in fact, not only varies the amount of aromas, but also the ratio between bitter taste and acid taste. The characteristic of each coffee quality in a proper blend should not prevail over the others, but merge into a harmonious complex of extreme pleasure to achieve the right balance of bitter-sweet-sweet and an aroma characterized by many positive notes. Making a blend of coffee is a real art that requires sensitivity and experience: each roaster has secretive recipes that make your coffee unique and recognizable. After mixing, coffee is ready to be consumed.
"The Coffee Blend Filter"
It is not easy to find in Italy the true blend of "Coffee Filter", commonly called "American Coffee", which revives those smells and flavors that are on holiday.
The blend of true American Coffee must be light and not too bitter. Speaking in general of Robusta's body-to-coffee, Arabica tastes it.
The American Coffee or Coffee Filter does not need much body, so the ideal blend ranges from 70% to 100%, but of course we are talking in a very general way. Blend Busters, with the presence of Arabica at 85%, guarantees the right balance of bitter-acid-sweet, to satisfy even the most experienced palates.
It is certainly preferable to use a good percentage of Central American washed Arabs, which often have a sweet taste and a good natural freshness.
The American Coffee has to be light toasted, to give the fresh, acidic feeling to the bitter taste that is obtained with such roasting. The coffee also needs to be milled sufficiently large to allow the water (with a temperature around 92/96 °) to "filter" in a rich and continuous way.
"The American Busters Coffee"
It is a particularly sweet blend of soft taste.
Emana likes floral and fruity notes
Particularly high in "washed coffee".
Composed of 85% Arabica coffee with provenance
From BRAZIL, NICARAGUA, HONDURAS, appropriately
Mixed in the correct quantities.
"The Espresso Busters Coffee"
It's a blend that resumes the balanced base,
The balance of flavors and the degree of pleasantness,
From the chocolate aftertaste.
Composed of 80% Arabica coffee with provenance
From GUATEMALA, BRAZIL, INDIA HONDURAS, appropriately
Mixed in the correct quantities.
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