CAFFE 'ON THE SLOW

The Essentials of Making Great Coffee

101 coffee

Q. What is the difference between coffee and special because it is more expensive than regular coffee? A. specialty coffee is a different species called coffee Arabica. Arabica beans are collected and processed by hand, then freshly roasted to ensure optimal and constant. Why the attention and time to harvest and Arabica coffee beans is more expensive than commercial quality. Commercial-grade coffee machine is generally collected and processed, and made of lower grades of Robusta coffee call.

Q. What is the difference between the French roast coffee and fair? A. French Roast is a particular style of dark roasting that results in a dark room, bean oil. French Roast is stronger and more flavorful coffee normal.

Q. Coffee has less caffeine? A. dark roast has less caffeine than light roast. Because coffee beans are heated to high temperatures, evaporation of caffeine. The longer the beans are roasted, which have less caffeine (even if the difference between roast caffeine content is relatively low). I f you want to reduce the intake of caffeine, but I do not like the taste of decaffeinated coffee, try a dark beer. Or try a decaffeinated espresso shot glass or split half / half regular coffee produced. NOTE: Arabica beans contains about half the caffeine of coffee of inferior quality by the robust trade.

Q. And consumption of decaffeinated coffee harmful to health? R. There are no proven risks to health associated with consumption of decaffeinated coffee. Methylene chloride, a chemical used to decaffeinate coffee, vaporizes at 104 degrees Fahrenheit. Because the temperature of the roaster to reach over 400 degrees centigrade for a few minutes, it is prudent to assume that any residue burned during this process. If you're still interested, you can order a Swiss Water Decaffeinated Coffee process, which is not treated with chemicals.

Q. Is coffee fattening? A. Coffee is 98% water and therefore has virtually no calories. Calories from fat and sugar and milk is added.

Q. As the coffee is harvested and processed? A. Coffee trees produce fruit called coffee cherries. Inside the sweet, sticky paste of each cherry are two plates, green beans, which was against the other. Once the coffee cherries were collected, the hull of the fruit must be removed to get the beans. There are two methods used to extract the beans: the wet method and dry. The wet method requires a large amount of fresh water. Machine strips the surface layers of the skin and cherry wood, leaving the beans encased in a sticky inner pulp. The beans are then soaked for 24 to 72 hours in fermentation tanks to remove any remaining pulp. Coffee dry treatment usually have a lower acidity and deeper, more complex flavors.

Q. How is coffee roasted? A. Roasting is a delicate art that requires a delicate hand, split-second timing and an ability to judge whether the coffee bean flavor is at its peak. First, the roaster drops green beans in a barrel full of hot air, causing the temperature inside the drum to fall. Then, the roaster heats the beans until the beans in water begins to steam, making the beans swell and pop loudly. The heat causes the decomposition of complex polysaccharides, starches and sugars which caramelize. Aromatic oils in the beans boiling on the surface, giving an oily appearance. The expansion of oil causes a second audible "crack". Along the way, the beans darken their origin to a rich chestnut brown. The longer the beans are roasted, they become darker. Roasts are classified as light, medium, dark and darker. Despite the current fashion for roasted dark, they are not necessarily better. Some individual sources are better suited to a light or medium roast.

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