The most common types of coffee are Arabica and Robusta. The first type is characterized by a mild taste: different varieties of Arabica can give floral, honey, vanilla notes. Robusta is valued for its high caffeine content and rich flavor. The rating of grain coffee with a description of its features will help you choose a quality product.
The main classification of the drink is carried out according to the degree of roasting of the grains:
Weak roast. Roasted at 200°C, coffee beans acquire a light brown color without an oily sheen. The drink is characterized by a high content of caffeine, pronounced sourness. Pair with milk or cream.
Medium roast. Brown grains with a dry, oily surface allow you to get a drink of medium bitterness. Tastes of chocolate or caramel. This coffee bean has a medium caffeine content.
Strong roast. When strongly roasted, bean coffee releases a lot of essential oils and acquires a dark brown color. Small cracks are acceptable on the surface of well-roasted grains. Ground beans with a low caffeine content and a bright taste are used to make espresso.
Dark roast. When processed at 245°C, coffee loses almost all of its caffeine. Bitterness is clearly felt in the taste. Such black grains are rarely used to make a drink in its pure form.
Products of the first or second degree of processing are recommended for brewing Turkish coffee. To prepare a drink in a coffee machine, options with more intensive processing are used. Buyers of Artish in reviews of various products note a pleasant taste, aroma, compliance with the declared properties, affordable prices.
Home-roasted coffee beans
You’d be surprised how far the coffee tree berry goes to become a fragrant drink! Collection, cleaning, processing, drying, sorting, roasting, grinding and directly preparing the drink are just the main steps. The quality of work with raw materials is of great importance at each stage.
Why is a coffee bean roasting service so important?
During the roasting process, chemical and physical processes take place inside the coffee bean, the result of which determines the taste and aroma of the finished drink. First, the amount of moisture in the grains decreases, they are dried. When the temperature rises to 145°C, the Maillard reaction starts, during which flavors are formed – fruity, chocolate, berry, caramel, etc. The aroma and taste of coffee reaches its peak within the first four days after roasting, and after 30 days all taste differences between varieties disappear almost completely, which is why freshly roasted coffee beans are so important. The service allows you to reveal the full taste potential of the drink, laid down by nature.
Coffee is our passion, which is why we treat coffee beans as a true art. Our team is responsible for the quality of roasting by certified specialists who have been trained at SCA Coffee Skills, Barista Hustle and other coffee schools. We have the most up-to-date and up-to-date knowledge at our disposal, which allows us to professionally perform industrial roasting of coffee beans. The head roaster of the coffee shop is a certified Q-grader. This gives him the opportunity to evaluate coffee from all over the world, choose the best raw materials and be sure of the quality of the finished product.
