Types of Coffee
Coffee: “a Noble plant”
Only two of more than 80 coffee species are still relevant today
Arabica: about two thirds of the world coffee production come from the “Coffea arabica” plants. These develop particularly well at a height between 600 and 2000 m above sea level and are prevalent mainly in Central and South America, as well as on the East African coast.
The fruits of Arabica coffee ripen within 7-8 months and are processed mostly with the wet process. The Arabica coffee is very aromatic and delicate, with a full and pleasant taste.
Robusta: the “Coffea Robusta” accounts for about a third of the world coffee production. It is a fast-growing, high-yielding and more resistant plant than Arabica against heat and pests. Robusta coffee is grown up to about 600 m above sea level, especially in the tropical areas of Africa and Asia.
The fruits of Robusta coffee mature within 9-11 months and are processed in most cases with the dry process. Robusta coffee has a slightly stronger and more intense aroma. For this reason it is ideal for espresso mixes.
Coffee cherry texture:
A coffee cherry usually contains two coffee beans.
Only the best coffee cherries are selected and separated from the pulp so that they can begin to sprout in the earth.
The types of coffee
The unmistakable characteristics of the espresso:
The cream, the aroma, the body and the taste are the four unmistakable characteristics that differentiate espresso from other preparations, an art entirely Made in Italy.
Let’s look them specifically…
Cream: The first peculiarity of the espresso is the foam film that covers every good espresso. The cream has a thickness of 3-4 mm, a homogeneous color crossed by streaks and allows the retention of volatile substances. On the basis of a first visual analysis of the consistency of the foam and its color, it is possible to identify the dominant quality of coffee in the espresso.
The cream can be hazel-colored to reddish, with dark brown streaks, with a texture composed of fine meshes; these characteristics indicate an espresso made with Arabica coffee. If the cream is brown in color accompanied by gray tones and has a higher thickness than the mesh, with larger bubbles, then it is an espresso with a dominant component of Robusta.
Aroma: It is the intense olfactory sensation that the espresso diffuses in its aromas, given by the release of hundreds of aromatic substances which, by analogy, can be associated with aromas of: flowers, licorice, dried fruit, toasting.
Body: The body is determined by a sensation of density, due to the presence of oily emulsions and insoluble substances (called colloids) present in the extract. These substances give the drink a remarkable viscosity and a superlativity.
Taste: In the espresso we must find a taste: balanced, harmonious, in which a single flavor does not prevail, unless it is a targeted choice.
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