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Coffea Arabica is descended from the original coffee trees discovered in Ethiopia. These trees produce a fine, mild, aromatic coffee and represent approximately 70% of the world's coffee production. The beans are flatter and more elongated than Robusta and lower in caffeine.

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Arabica tends to have a smoother, sweeter taste, with flavour notes of chocolate and sugar. They often also have hints of fruits or berries. Robusta, on the other hand, has a stronger, harsher and more bitter taste, with grainy or rubbery overtones.

Depending on the variety, it will take approximately 3 to 4 years for the newly planted coffee trees to bear fruit. The fruit, called the coffee cherry, turns a bright, deep red when it is ripe and ready to be harvested.

There is typically one major harvest a year. In countries like Colombia, where there are two flowerings annually, there is a main and secondary crop.

Coffee grows in around eighty countries in South and Central America, the Caribbean, Africa and Asia.

Arabica coffee accounts for about three-quarters of coffee cultivated worldwide. It is grown throughout Latin America, Central and East Africa, India and, to some extent, Indonesia.

After harvesting the next step is to remove the coffee seeds from the ripe fruit and dry them. This can be done in two ways: the dry and the wet methods

Instant – or soluble – coffee is made from coffee beans that have been roasted and ground. The ground beans are then extracted with hot water to recover the coffee flavour and aroma. The process is similar to using a coffee percolator at home. The coffee extract is then dried in one of two ways

Yes, because coffee is the liquid extracted from the bean, not the preparation. You can get a good cup of espresso through a specific preparation of arabica coffee beans.

Decaffeination is the removal of caffeine from coffee beans, cocoa, tea leaves, and other caffeine-containing materials. Decaffeinated drinks contain typically 1–2% of the original caffeine content, and sometimes as much as 20%. Decaffeinated products are commonly termed decaf

Purchase coffee as soon as possible after it’s roasted. Fresh-roasted coffee is essential to a quality cup, so buy your coffee in small amounts (ideally every one to two weeks). Check out our helpful tips on how to store coffee to keep it as fresh and flavorful as possible.

And please, never reuse your coffee grounds to make coffee. Once brewed, the desirable coffee flavors have been extracted and only the bitter ones are left. Instead, check out these six ways to recycle your old grounds.

A coffee's aroma is also related to the coffee's flavor and acidity. For example, if a coffee is very rich-flavored, then the aroma will also reflect that richness, and if a coffee is acidic it will smell acidy.

Some of the more subtle flavor notes (e.g., high, fleeting notes) of a coffee appear most clearly in the aroma. Since human senses tend to work in concert, the aroma may also affect the coffee flavor characteristics/taste sensations, which may be very subtle.

During roasting, the characteristic coffee taste aroma components are formed, along with the typical brown colour of the beans. More than 1000 different aroma components of coffee are known. By variation of the roasting conditions it is possible to achieve the specific flavor profile of the final coffee according to the preferences of the consumer. Green coffee beans are heated to between 180ºC and 240ºC for 1.5 to 20 minutes. Stronger roasting will generate darker colour and more intense aroma and flavour.

Scientifically speaking, brewing coffee is the process of extracting the soluble material in roasted and ground coffee. As this coffee is brewed in hot water, hundreds of unique compounds are extracted from the ground beans – creating brewed coffee

There’s nothing quite like living a century-old coffee tradition. Now you know the big difference between coffee and espresso, you’re ready to dive into the rich and wonderful varieties of this specialty brew.

A general guideline is called the "Golden Ratio" - one to two tablespoons of ground coffee for every six ounces of water. This can be adjusted to suit individual taste preferences.

Check the cup lines or indicators on your specific brewer to see how they actually measure. And remember that some water is lost to evaporation in certain brewing methods.

When brewed properly, the actual espresso under the crema will have a unique, rich taste, velvety mouthfeel, and aromatic scent. The shorter period of water exposure draws out less acid than other brewing methods while still retaining 60% to 70% of the caffeine in the final cup.

So even though espresso takes only 30 seconds to brew, it still provides a significant amount of caffeine. The process also preserves more volatile and aromatic coffee oils that you won’t find in your regular cup of coffee.

Microfoam is finely textured milk used for making espresso-based coffee drinks, particularly those with latte art. It is typically made with the steam wand of an espresso machine, which pumps steam into a pitcher of milk.

Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. ... A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue.

Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. ... A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue.

Specific aroma and flavour profiles are described by sensory experts, to differentiate different types of coffees and roasts. Aroma and taste, are the overriding factors determining coffee preference12. Coffee aroma descriptors include Flowery, nutty, smoky, herby, while taste descriptors include acidity, bitterness, sweetness, saltiness and sourness (see Coffee Flavour Wheel).

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