Specialty Coffee : The Highest Quality Coffee

Specialty coffee is the term commonly used to refer to "gourmet" or "premium" coffee. Specialty coffee made from the highest-quality green coffee beans roasted to their greatest flavor potential by true artisan roasters. These beans are then brewed to perfection as defined by industry standards established long ago.

The specialty coffee story begins with the planting of a particular type of coffee into a certain growing region. Not all growing regions are created equal – there are regions that grow better coffees than others, due to altitude, soil, and other environmental factors. The plant must be given excellent care through harvest and preparation for export.

Specialty coffee starts in the green bean phase. It’s defined as coffee with no defects and a full cup taste. It isn’t enough that the coffee tastes good – to be crowned specialty coffee, a brew must be notably good. Premium coffee, which many perceive to be high quality, is actually one grade below specialty coffee, helping to define the term even more.

Roasting is the next phase and brings another opportunity to define specialty. Every coffee has the potential to express itself differently in combination with every roaster. A roastmaster’s job is to develop and bring out specialty coffee’s distinct flavor.

Freshness is another major factor. Only highly aromatic coffee is considered specialty – if the coffee is stale it cannot meet the standards of specialty coffees. It’s vital that the coffee remains lively and robust until the brewing phase.

And finally, the brewing phase. Brewing specialty coffee is an art. There are many different brewing methods but to achieve specialty coffee it must have the right ratio of coffee to water, the right grind suited to the coffee, proper water temperature and contact time, and a well-prepared coffee “bed” or “cake.”

Specialty coffee, in the end, can only be defined after it is poured and tasted. It takes many steps to produce a specialty cup of coffee and quality must be maintained throughout all of them. The specialty segment remains the most rapidly growing portion of the coffee industry and the Specialty Coffee Association continues to define specialty coffee. [source : Specialty Coffee]

The Advantages of Instant Coffee

Instant coffee, also called soluble coffee and coffee powder, is a beverage derived from brewed coffee beans. Instant coffee is commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated. At least one brand of instant coffee is also available in concentrated liquid form.

Instant coffee was invented in 1901 by Satori Kato, a Japanese scientist working in Chicago. Kato introduced the powdered substance in Buffalo, New York, at the Pan-American Exposition. George Constant Louis Washington developed his own instant coffee process shortly thereafter, and first marketed it commercially (~1910). The Nescafé brand, which introduced a more advanced coffee refining process, was launched in 1938.

Advantages of instant coffee include speed of preparation (instant coffee dissolves instantly in hot water), lower shipping weight and volume than beans or ground coffee (to prepare the same amount of beverage), and long shelf life, though instant coffee can also spoil if not kept dry.

Instant coffee is available in powder or granulated form contained in glass jars, sachets or tins. The user controls the strength of the resulting product, by adding more or less water (for a weaker or stronger brew). Instant coffee is also convenient for preparing iced coffee like the Greek frappé, which is popular in warmer climates and hot seasons. In some European countries such as Spain and India, instant coffee is commonly mixed with hot milk instead of boiling water.

In commercial processes the decaffeination of instant coffee almost always happens before the critical roasting process which will determine the coffee's flavour and aroma processes. Compared to overall health effects of coffee, instant coffee appears to be as efficient as filtered coffee in decreasing the risk of diabetes type 2.

Instant coffee is one of the ingredients in "Caffenol-C", a home-made, non-toxic black-and-white photographic developer. The other ingredients in the basic formula are ascorbic acid and anhydrous sodium carbonate; some recipes also include potassium bromide as a fog-reducing agent. The active ingredient appears to be caffeic acid. Initial experiments on Caffenol were performed in 1995 at the Rochester Institute of Technology; addition of ascorbic acid began around 2000, yielding the improved Caffenol-C, which is less likely to stain negatives than the original formulation. Experiments have shown that cheaper, less desirable brands of coffee work better for this application than more expensive brands. [source : Instant Coffee]

Discover A New Coffee Flavor Through Coffee Blends

A coffee blend refers to the combination of two or more types of coffee or flavorings as a single brew. This combination of flavors helps to give the coffee a more complex taste, as well as allowing individuals or restaurants to create their own signature blend. Blends can include various types of coffee beans, flavors, or even non-coffee additions that are added directly into the mixture.

There are two kinds of coffee bean, each with its own distinct characteristics. Arabica beans are grown at high altitudes and are the highest quality bean. They have a smooth caramel aftertaste and a rich aroma that has become characteristic with fine coffee. Robusta beans, by comparison, are grown at lower altitudes and have a much stronger flavor. This bean is generally used in making instant coffee and lower grade commercial coffees. Some coffee blends may combine both beans in the same brew to take advantage of both unique flavors.

The type of beans used is not the only factor in choosing a coffee blend's flavor. Various types of roasting methods produce very different flavors and aromas. American roast, for example, is a medium roast that has a mild flavor. French roasted beans are heavily roasted and have a very strong flavor. Often beans that have been roasted differently are combined to create a unique coffee blend.

Various other flavorings and ingredients can also be combined with the beans to create more coffee blend options. Often vanilla, cinnamon, or hazelnut will be added to give a hint of their unique flavors to the brew. Milk, either as a creamer or frothed, is also commonly added to create common coffee drinks found in cafes the world over.

Make a coffee blend at home by experimenting with various flavors and spices. This can include creamers and milks, as well as seasonings found in the pantry. Nutmeg, cinnamon, and caramel are all common additions to coffee beverages. The possibilities are endless with just a little imagination. 

Coffee beans can also be roasted or brewed together with flavorings, like vanilla, to create virtually limitless coffee blend varieties. When roasted with these flavors, the bean itself takes on a slight hint of the ingredient. This allows one to discover which flavors combine the best, as well as how to create the perfect strength.

Creating a new coffee blend is a great way to suit just about any taste, as well as to create a brand for a restaurant or café. Many chains have crafted a taste so unique, it has become the trademark of that business. Anyone can do this for themselves with a little patience and a willingness to experiment. [source : Coffee Blends]

Ethiopian Coffee: The Beginning of All The Story of Coffees

The story of coffee has its beginnings in Ethiopia, the original home of the coffee plant, coffee arabica,which still grows wild in the forest of the highlands. While nobody is sure exactly how coffee was originally discovered as a beverage, it is believed that its cultivation and use began as early as the 9th century. Some authorities claim that it was cultivated in the Yemen earlier, around AD 575. The only thing that seems certain is that it originated in Ethiopia, from where it traveled to the Yemen about 600 years ago, and from Arabia it began its journey around the world.

Ethiopia produces some of the most unique and fascinating coffees in the world.  The three main regions where Ethiopia coffee beans originate are Harrar, Ghimbi, and Sidamo (Yirgacheffe).

Ethiopian Harrar coffee beans are grown on small farms in the eastern part of the country. They are dry-processed and are labeled as longberry (large), shortberry (smaller), or Mocha (peaberry).  Ethiopian Harrar coffee can have a strong dry edge, winy to fruit like acidity, rich aroma, and a heavy body.  In the best Harrar coffees, one can observe an intense aroma of blueberries or blackberries.  Ethiopian Harrar coffee is often used in espresso blends to capture the fine aromatics in the crema.

Washed coffees of Ethiopia include Ghimbi and Yirgacheffe.  Ghimbi coffee beans are grown in the western parts of the country and are more balanced, heavier, and has a longer lasting body than the Harrars.

The Ethiopian Yirgacheffe coffee bean is the most favored coffee grown in southern Ethiopia. It is more mild, fruitlike, and aromatic. Ethiopian Yirgacheffe coffee may also be labeled as Sidamo, which is the district where it is produced. [source : Ethiopian Coffee]

Jamaica Blue Mountain Coffee : One of The Most Expensive And Sought-after Coffees In The World

Jamaican Blue Mountain Coffee or Jamaica Blue Mountain Coffee is a classification of coffee grown in the Blue Mountains of Jamaica. The best lots of Blue Mountain coffee are noted for their mild flavour and lack of bitterness. Over the last several decades, this coffee has developed a reputation that has made it one of the most expensive and sought-after coffees in the world; over 80% of all Jamaican Blue Mountain Coffee is exported to Japan. In addition to its use for brewed coffee, the beans are the flavor base of Tia Maria coffee liqueur.

Jamaican Blue Mountain Coffee is a globally protected certification mark, meaning only coffee certified by the Coffee Industry Board of Jamaica can be labeled as such. It comes from a recognised growing region in the Blue Mountain region of Jamaica, and its cultivation is monitored by the Coffee Industry Board of Jamaica.

The Blue Mountains are generally located between Kingston to the south and Port Antonio to the north. Rising to 2,300 metres (7,500 ft), they are some of the highest mountains in the Caribbean. The climate of the region is cool and misty with high rainfall. The soil is rich, with excellent drainage. This combination of climate and soil is considered ideal for coffee. [source : Blue Mountain Coffee]

Green Coffee Means

Green Coffee is coffee that remains unroasted. Usually, green coffee beans are picked, processed wet, dried and then milled. However, they are not roasted because that process is usually left to the end consumer. 

Green coffee can also refer to coffee cultivated and harvested in an environmentally friendly way, but this is a rare use of the term.

Green coffee offers several advantages to the traditional way coffee is delivered to the consumer. Green coffee is one of the freshest ways that coffee can be delivered to the consumer. The coffee beans stay fresher much longer in an unroasted state and, therefore, those coffee connoisseurs who are interested in having the freshest coffee possible will likely be more inclined to choose green coffee.

It should be noted that because green coffee maintains its freshness much easier in its native form, the best advice may be to not roast any more than may be consumed in a day or two. Therefore, the consumer is always guaranteed of having the freshest coffee possible. Green coffee will stay fresh in its unroasted form for months. However, once it is roasted, the beans have a much shorter time before they become noticeably less fresh. For the experienced coffee drinker, this will lead to a substandard coffee-drinking experience. [source : Green Coffee]

The Robusta Coffee Origins

The Robusta Coffee (Coffea Canephora) is a species of coffee which has its origins in central and western subsaharan Africa. It is grown mostly in Africa and Brazil, where it is often called Conillon. It is also grown in Southeast Asia where French colonists introduced it in the late 19th century. In recent years Vietnam, which only produces robusta, has surpassed Brazil, India, and Indonesia to become the world's single largest exporter. Approximately one-third of the coffee produced in the world is robusta.

The Robusta coffee plant is a hardier and more easily cultivated variety of coffee. It will grow at lower subtropical altitudes and is less susceptible to diseases and pests. It also has a higher yield than the Arabica.

The Robusta coffee bean lacks the depth of flavor of the Arabica bean but has a higher level of caffeine content. The Robusta variety is believed to have originated in Uganda, and is now widely grown in Africa, Brazil and Vietnam.

Robusta coffee plants

The value of Robusta beans is lower because it is easier to care for and cheaper to produce. This economic consideration has led to the common use of Robusta beans in coffee blends. Their lower price has also led to most instant coffee being derived from Robusta beans.

However, the higher caffeine content, the Robusta bean's role in creating the famous crema top found on a good espresso, and the sheer volume of demand for coffee, are other reasons for the popularity of Robusta coffee. Processing methods have been developed that can reduce the less desirable harsher "burnt rubber" taste of Robusta coffee. [source : Coffea Canephora]

Gourmet Coffee, Actually

Coffee is quite a popular drink all over the world and it is grown in many different regions of the world. Some people advertise their product as Gourmet Coffee. Actually  ‘Gourmet’ could be defined as a fine food or drink that has been adjudged by experts as excellent.

The method of cultivating coffee beans is similar all over the world. These beans are picked, dried and sorted in similar fashion everywhere. Only difference could be the climate and altitude of the place where the beans are grown or the fertilizer and pesticides used for growing the crop. Most important factor for producing coffee of good quality is the roasting process.

If the roasting is not done properly, either coffee produced would be weak or it would taste burnt. There are varieties of coffee which are not easily available, like coffee grown in Jamaican Blue Mountain which is quite well known for its rich taste and great smell. When they are properly roasted, the coffee produced might be the best tasting coffee in the world.

While roasting coffee beans, some roasters add flavorings like caramel or chocolate syrup. The coffee produced using such a roasting process is known as Gourmet Flavored Coffee.

Some types of coffee beans are known as gourmet coffee beans. These beans produce gourmet coffee with rich flavor. These gourmet coffee beans are cultivated in volcanic regions and on the mount slopes of a volcano. Coffee produced by using these beans is very smooth and full of flavor because of volcanic soil and high altitude. These beans are grown in tropical rainforest amongst exotic plants and animals.

When we buy coffee from a store, we are not sure about its quality and freshness. It could be lying on the stores shelf for a long time thereby losing flavor. Those people, who are accustomed to drink such coffee, might not be aware of the taste and flavor of gourmet coffee.

Gourmet coffee beans are freshly roasted and carefully packed so that no harsh element is stored inside the pack. To preserve the freshness of coffee, they are packed in one-way valve foil coffee bags which prevents air to come in contact with the beans.

Gourmet coffee is similar to wine. The taste and flavor of coffee would depend on the region where the beans were grown. By taking a sip of coffee, a connoisseur of coffee would be able tell the region where the bean for the coffee was grown. [source : Gourmet Coffee]

Coffee Bean

A coffee bean is the seed of the coffee plant (the pit inside the red or purple fruit). Even though they are seeds, they are referred to as 'beans' because of their resemblance. The fruits, coffee cherries or coffee berries, most commonly contain two stones with their flat sides together. In a crop of coffee, a small percentage of cherries contain a single bean, instead of the usual two. This is called a peaberry. Coffee beans consist mostly of endosperm that contains 0.8 - 2.5 % caffeine, which is one of the main reasons the plants are cultivated. As coffee is one of the world's most widely consumed beverages, coffee beans are a major cash crop, and an important export product for some countries. It is considered a regularly consumed beverage in the United States - as popular as soft drinks and even water - and because of the volume consumed, it is there that coffee is highest in demand.

coffee plant

Cultivation of the coffee bean originated in Yemen, in approximately 850 C.E. Farming of the coffee plant then spread to the rest of Arabia, where it was first mentioned in writing around 900 C.E. The Yemenites guarded it carefully, but some plants were eventually smuggled out to the Dutch, who kept a few plants for gardens in the Netherlands.

The Americas were first introduced to the plants around 1723. South America is now responsible for over 50% of the world's total coffee production.

The coffee tree averages from 5-10 m (15–30 ft.) in height. As the tree gets older, it branches less and less and bears more leaves and fruit. The tree typically begins to bear fruit 3–5 years after being planted, and continues to produce for 10-20 more years, depending on the type of plant and the area.

Coffee plants are grown in rows several feet apart. Some farmers plant fruit trees around them or plant the coffee on the sides of hills, because they need specific conditions to flourish. They require a warm climate (but not too hot, either) and at least 1.8 m (70 inches) of rainfall year. Heavy rain is needed in the beginning of the season when the fruit is developing, and less later in the season as it ripens. The harvesting period can be anywhere from three weeks to three months, and in some places the harvesting period continues all year round.

When the fruit is ripe, it is almost always handpicked, using either selective picking, where only the ripe fruit is removed or strip-picking, where the entire tree is shaken when most of the fruit has matured. Because a tree can have both ripe and unripe berries at the same time, one area of crop has to be picked several times, making harvesting the most labor intensive process of coffee bean production.

There are two methods of processing the coffee berries. The first method is wet processing, which is usually carried out in Central America and areas of Africa. The flesh of the berries is separated from the seeds and then the beans are fermented - soaked in water for about two days. This dissolves any pulp or sticky residue that may still be attached to the beans. The beans are then washed and dried in the sun, or, in the case of commercial manufacturers, in drying machines.

The dry processing method is cheaper and simpler, used for lower quality beans in Brazil and much of Africa. Twigs and other foreign objects are separated from the berries and the fruit is then spread out in the sun on cement or brick for 2–3 weeks, turned regularly for even drying. The dried pulp is removed from the beans afterward.

After processing has taken place, the husks are removed and the beans are roasted, which gives them their varying brown color, and they can then be sorted for bagging. [source : Coffee Bean]