Arabica Coffee Beans – Growth Conditions and Properties

• These beans are grown in the Arabian peninsula, the mountain region of Yemen. It is also called as mountain coffee. It is a much better coffee when compared to coffee Robusta.
• It has less caffeine content in it. They can grow to about 9 to 12m tall and have a branching system that is open. The leaves are ovate, elliptic, long, broad with dark green color. Flowers are white and have a diameter of 10 to 15mm. The fruit is called as berry and when it matures it turns to red or purple color. The berry has two seeds in it.
• It takes about seven years for the coffee beans to grow fully. They are cultivated at a very high altitudes. They are best grown if the temperature is around 20 degrees. It can also survive in low temperature but cannot grow in frost.
• When the beans change to red color, we can say that they are ready to be picked. They should be picked at the appropriate time to obtain the best ones.
• Arabica coffee bean has two important components cafestol and kahweol in it. These are diterpenes that cause health problems. Kahweol is known to elevate the liver enzymes. Cafestol is responsible for increasing bad cholesterol level. This substance is also present in robusta beans but high in Arabica coffee. However, filtration process removes these compounds and makes it safe to drink. These beans can also trigger migraines and ulcers. So, it is better that you limit your coffee intake.
• On the other note, this coffee is beneficial as it is rich in antioxidants. These antioxidants help in preventing cavities, heart arrhythmias and kills bacteria.

Characteristics of Light Roast Coffee

• Light roast coffee refers to a coffee type that is roasted only for a short period of time. This coffee beans are roasted until there is absolutely no oil or hint of oil on the bean surface.
• These roasts provide a wide variety of flavor possibilities. This coffee type has a citrus flavor with flowery aroma. It is known for its delicate flavor. It has high caffeine content in it.
• It was known that darkly roasted beans cause cancer. The reason for cancer development is because of the prolonged roasting time. Roasting for a longer time causes the production of acrylamide, a carcinogen. This acrylamide is much toxic than chloroform and benzene. The more the roasting is more is the acrylamide produced. However, this is not the case with lighter roasts. In case of lighter roasts, acrylamide is not produced as it is less roasted.
• Light roasts help the bean to retain its original flavor. This flavor is created within the bean by the weather and soil conditions of the place its grown. Coffee varieties grown in Kenya, Kona region and Java are lightly roasted to retain the original flavor of coffee.
• Lighter roasts decrease bean shrinkage. The beans show 8 to 10% lower shrinkage than the beans that are darkly roasted.
• The lighter roast is acidic and sharper when compared to darkly roasted coffee. Light roasts are also called as half city or new England or cinnamon roasts.
• The lighter the roast is, more is the quality of the bean.

Advantages of Shade Grown Coffee

• They protect the coffee plants by creating a suitable growing environment.
• The expenditure that the farmer spends in producing this coffee is very less. This is mainly because of the less use of chemical pesticides and fertilizers.
• It protects the coffee plants from wind.
• Root system of the shade trees helps in protecting from soil erosion.
• Shade trees help in providing the necessary moisture for the soil.
• Trees help in the recycling of nutrients. Thereby, the content of microorganisms and nitrogen is high in this soil.
• They serve as a natural habitat for birds and wild life.
• The coffee grown under shade is environmental friendly and serves the criteria of organic coffee.

Disadvantages of Shade Grown Coffee

• One of the major disadvantage of coffee grown under shade is the improper growth conditions. Generally the coffee yield is very less.
• In commercial coffee farms one a single type of a tree is chosen to provide shade to the coffee plants. Therefore, it does not promote the biodiversity of plants.
• Fungal problems are most common in these coffee plants. Generally, the trees grown in sunlight dry faster and there is no moisture on the surface of the plant. But in case of plants grown in shade moisture is present and therefore plants are prone to fungal infections.
• It takes a very long for fruit production. It is known that the coffee produced per acre is less than 50 percent when compared to other coffee growing methods.

Side Effects of Decaf Coffee

• This coffee possesses higher acidity when compared to other coffee varieties. Therefore, taking this coffee causes ulcers and acid refluxes in the body. It is associated with the development of symptoms such as heart burn. So, it is better that you quit this coffee when such symptoms occur.
• Decaffeinated coffee increases the risk of heart disease. It enhanced the amounts of non essential fats in the body, these fats in turn enhance the production of bad cholesterol in the body. The amounts of apolipoprotein B also increased. This protein is associated with cardiovascular disease.
• Decaf coffee is prepared from robusta beans that have higher levels of fats called diterpenes in it. These diterpenes have the ability to produce fatty acids in the body. Certain oils present in coffee elevate the level of liver enzymes and inhibit the liver from regulating serum cholesterol.
• This coffee is not suggested for people who are suffering from glaucoma. Glaucoma is caused by the increase of intralocular pressure within the eyes. So, when you take this coffee pressure inside the eyes is increased further and causes damage to the eyes.
• Decaffeinated coffee contains methylene chloride in it. This chemical is most commonly used in decaffeination process. Some amount of this chemical remains in the coffee and damages the liver, central nervous system and lungs. Prolonged exposure to this chemical can cause damage to the organs.
• Decaffeinated coffee also causes osteoporosis. The acid content generally causes the demineralization of bones and alters the bone cell function.

Different Types of Coffee Flavors

• Chocolate flavored coffee is one of the best. As we hear the word chocolate our mouth starts watering, so is the taste of this coffee. Most people opt for this coffee due to its rich flavor. It is bitter or sweet.
• French vanilla is the most preferred flavor. It is a blend of vanilla and cream that makes it a perfect coffee drink. It is the second most preferred coffee flavor next to chocolate.
• Hazelnut is another coffee flavor that is known for its delicious flavor and is now becoming an fast favorite coffee drink for many. It has a creamy taste with slight sweet flavor and most preferred morning coffee drink.
• Dark roasts is an other important blend of coffee. When the coffee beans are darkly roasted it brings out the flavor of coffee. Its high caffeine content and rich taste makes it a coffee that is most served in restaurants.
• Kona blend is known for its low acidic content in it. It has a slight citrus flavor and is the most preferred breakfast coffee drink.
• Espresso is the most widely preferred coffee in Europe and is generally served in small cups. It is a strong, deep and dark coffee.
• Amaretto is also called as almond amaretto. It has a taste that is similar to Italian liquor.
• Some coffees are available in fruit flavors. Some most common fruit flavors include orange chai coffee, apple flavored coffee and blueberry flavored coffee. Spice based coffee flavors are also available. So, it is our choice to choose the perfect flavored coffee.

Kona Peaberry Coffee – Characteristics

• Generally, kona coffee cherries contain two coffee beans in it. However, certain cherries have a single oval shapes bean. These are called as pea-berry beans. Pea-berry accounts to about 3 to 5 % of the total kona coffee beans produced. Pea-berry is smooth, full bodied, less acidic and is known for its flavor. It has a cylindrical shape and is known to posses different roast properties.
• Kona region provides suitable conditions for growth of coffee beans. This region has an ideal climate with misty afternoon, sun drenched mornings and mild nights. The coffee is generally grown on the slopes of mountain Hualalai. These coffee beans survive in frost free temperatures and volcanic rocky land. These two conditions are provided by the kona region.
• Kona coffee beans are grown with tremendous care at every step. As it is grown with extreme care, it produces a coffee which is flavorful with rich aroma. It is a coffee that is most valued throughout the world and is of high quality.
• It is delicious, complex, winy and has a spicy taste. French press coffee vessel is used for preparing this coffee. Preparation of coffee by this way ensures rich flavor and concentrated coffee. Generally, kona pea-berry coffee is very tasty and if it is brewed by using French press coffee vessel the flavor is enhanced much more.

Therefore, opt for kona pea-berry coffee as it is rich in flavor and aroma.

Italian Roast Coffee

• This coffee is most commonly referred as darkly roasted blend. It shows a Turkish influence in the color and flavor of coffee. Espresso and Italian roasts are most loved in Italy. Their roasting style is also the same. But the only difference between the two is, for espresso finely grounded coffee is used and for Italian roasts medium grind is used.
• Most people opt for Italian roast coffee as it is less acidic and sweeter when compared to other darker roasts. When coffee beans are roasted for a longer period of time it produces a coffee with less caffeine content in it.
• For producing good coffee, there is a need to choose the right bean, right blend and the proper roasting process. For producing Italian coffee, arabica coffee beans are chosen most commonly. Arabica beans are known for their flavor and lower caffeine content. Most often arabica beans are blended with robusta coffee beans.
• Roasting of the coffee bean produces rich brown color. Roasting time is dependent on the type of the blend. Generally, robusta beans have to be roasted for a longer period of time than arabica variety. A coffee roaster can be used. Ensure that you don’t roast for a longer time. The roasted beans are then allowed to cool. This ensures the retainment of flavor within the beans.
• Grinding should be done before brewing to obtain a fresh flavor. Coffee in Italy is generally made by using moka, a steel coffee maker. Other method that is used is napoletana. It is same as moka coffee maker but shows slight variations.

Some Most Popular Coffees in Italy

• Espresso: It is stronger in taste and has froth called as crema on the top.
• Ristretto: It is much more concentrated than espresso and makes use of less water.
• Cappuccino: It is prepared by mixing equal quantities of steamed milk, foamed milk and espresso.

Preparation of Espresso Coffee
It is pressure brewed using 6 to 7 grams of grounded coffee. Brewing is carried out for 30 seconds. A proper brew will generally have a layer of crema on the surface. Formation of crema is an indication of good quality espresso coffee. Sugar can be added to it for taste. Therefore, espresso coffee is a real joy to drink.

Best Coffee Beans for Espresso

• Espresso flavor is dependent on the type of coffee bean. Any coffee bean can be used for preparing espresso. The coffee berries are generally grown at higher elevations. These beans are either mechanically picked or hand picked. Hand picked berries are preferred because of their good quality. Further the coffee beans are processed.
• Roasting is carried out for these coffee beans. A good coffee is produced if roasting is done just before brewing. Roasted beans generally have a very short shelf life and they last only for two weeks. After two weeks the quality of beans is deteriorated. There is loss in aroma and taste.
• Even for espresso coffee, roasting of coffee beans is important. The beans are roasted at 450 degrees in rotating drums for about 20 minutes. Roasting temperature and time are adjusted. This adjustment is referred as roasting profile. Darkly roasted beans are more preferred for preparation of an espresso.
• Once roasting has been carried out, degassing is done for about 12-36 hours. Several gases that are produced during roasting process are readily released during degassing. Roasting process is often associated with the chemical changes within the bean. About 1500 chemicals present in beans interact and produce a distinct flavor.

Therefore, choosing the best coffee bean for espresso and its processing play a vital role in the flavor of espresso.

Sumatran Coffee Varieties

• It is one of the smoothest, heaviest and complex coffee. This coffee is dry processed or semi washed. This coffee is mostly produced in the west and south coast region of Sumatra. The coffee beans grown in the west of Sumatra is sweeter than the other coffee varieties.
• Other coffee variety that is grown in Sumatra is manheling. It is the most loved coffee variety. It is produced in the south coast region. It is named after the Indonesian people who started the production of this coffee.
• Manheling is one of the most finest coffee variety in the world. It has a complex and distinct flavor. The reason for the flavor is its growth conditions. This coffee is grown on slopes with rich volcanic soils. Warm climate serves to provide a truly unique flavor to the brew. These are some of the factors that contribute to the flavor of coffee. When these beans are roasted the flavors are even more developed and acidity is less noticeable.
• Generally, these beans are high priced due to their distinct appearance. They are generally green and asymmetrical. Drying techniques used for this coffee beans is also responsible for coffee distinctiveness.

How is Sumatran Coffee Processed

• These beans are partially washed and the layer surrounding the beans is stripped. The bean is then dried till it attains a dark green color. Roasting does not produce much color to this coffee bean.
• In other areas, skins are removed and placed in bags overnight. Placing of these beans overnight helps in fermentation of the bean. The next day pulp is removed and beans are dried. In this method drying is carried out for three times. These processing methods affect the quality of the coffee.

Low Acid Coffee

• Coffee is the culprit behind the production of acid in the stomach. It is responsible for causing symptoms such as heart burn, nausea, burning sensation and indigestion. However, these problems can be overcomed by taking a coffee that is less acidic.
• Acidity is influenced by the amount of roasting. Generally, darker roasts have low acidity. Other way to produce a less acidic coffee is by choosing coffee beans that are less acidic. Other approach could be the addition of neutralizer to the acidic beans. However, this is a least efficient approach and is less practiced.

How to Prepare a Low Acid Coffee

• A cup of grounded coffee powder is taken into a steel bowl. To it ¼ cup of water is added and stirred gently.
• Now add 13/4 cups of water to the same bowl and avoid stirring. Try to gently disturb the grounds. Using a lid or aluminum foil or plastic wrap to cover the bowl. Allow this mixture to remain at room temperature for about 12 hours. Do not disturb the bowl.
• Strain this coffee concentrate with medium sieve first and then strain second time with a fine mesh. At this stage, your coffee is ready to be prepared. You can prepare it either hot or preferably iced.
• For preparing low acidic cold coffee, fill ice cubes in a glass and add a cup of milk and coffee concentrate to it. sugar is added according to individuals taste.
• For preparing low acidic hot coffee, heat milk in a microwave oven and pour it into a glass. To this add coffee concentrate and stir. Sugar is added according your taste.