Anyone can jump in and start a cafe, but there are only a special few that have taken the time to study and explore the liquid gold that is coffee.
Coffee culture has exploded over the past 10 years and with no sign of slowing down, we thought it’d be smart to teach you one or two things we know about everyone’s number one morning craving.
Our coffee experience
Here at Cafe Catalina, we use the silky smooth Dimattina Grande Tazza blend that surrounds the mouth with a beautiful full-body taste, but that doesn’t just happen my friends. There are so many different steps that go into producing such a desirable liquid.
Arabica or Robusta?
Some of you out there may not even be aware that coffee starts out as a little cherry, with the green bean inside.
From the very start, the taste of that little coffee bean can be determined by where it is grown. If you have ever heard someone talk about an Arabica or Robusta bean they will be talking about where the coffee bean grew up.
Arabica beans are grown in higher altitudes and tend to have a sweeter, softer taste.
Robusta beans are easier to grow and are found in lower altitudes, some people enjoy the Robusta bean more because of its strong taste, but it basically just comes down to what your pallet enjoys the most.
But no that’s not the only factor to affect the taste that ends up in your cup. The next ball of knowledge we want to drop is all to do with the different processes.
3 techniques that matter
There are three techniques that can change the outcome of your coffee. There are pros and cons with all of these methods see below for a snapshot at each.
This is the most common processing method, it’s pretty self-explanatory, the flesh from the coffee cherry is removed and the coffee bean is put through multiple soaking periods. Pros: Clear acidity, easier to roast. Cons: Flavours can get lost in milky coffee, uses lots of water.
This process is simple, basically, all you do is leave the whole ripe cherry out to dry, depending on whether this can take anywhere from 1-4 weeks. Pros: Increased sweetness and fruitier flavour and no water wastage. Cons: Acidity characteristics can be lost and much harder to roast
This process is a little in the grey area between the two above. In involves removing the cherry flesh around the bean, but doesn’t undergo all the washing. Pros: Well-balanced for a milky or black coffee. Cons: Acidity will still not be as good as washed and won’t have the sweetness and fruitiness of the natural process.
Then there’s roasting but that’s a whole other thing that we won’t get into right now.
So next time a barista calls out your name for your morning treat, you can lick your lips knowing that you too are a coffee expert. Well done you!