Light, medium and dark roast are not different kinds of coffee beans. They describe how far the coffee has been developed during roasting. As roasting progresses, the bean changes physically and chemically. Those changes influence: flavor; aroma; acidity; bitterness; body;...
Arabica and Robusta are the two coffee species most people encounter when buying coffee. They are genuinely different. They tend to differ in: caffeine concentration; sugar and lipid composition; growing conditions; disease resistance; flavor; body; bitterness; and how roasters use them in...
Single-origin coffee and coffee blends can both produce exceptional espresso. But they are designed to do different things. A single origin gives you the character of coffee from one defined place. A blend allows a roaster to combine coffees deliberately...
Coffee begins changing as soon as roasting ends. Although that process cannot be stopped completely, it can be slowed. Good coffee freshness and storage practices help preserve more of the coffee’s aroma, flavor and espresso performance by protecting it from...
Choosing coffee for espresso becomes easier when you stop looking for one universally “best” bean. The right coffee depends on the espresso you want to drink. Start with flavor, then narrow your choice using roast, blend or single origin, freshness, and...
Decaf coffee starts as ordinary coffee. It does not come from a special “decaf bean.” Instead, most of the caffeine is removed from green coffee before the beans are roasted. The basic sequence is: green coffee → decaffeination → drying → roasting → brewing Different...
When it comes to choosing your daily cup of coffee, you’ve likely encountered the terms “espresso” and “coffee.” But what’s the difference between these two popular beverages? Understanding the distinctions and similarities can help you appreciate their unique qualities...
