March 15, 2019
4 Tips to Pick the Right Coffee for You
Coffee is all about the plant, the blending, the roasting and the production. Although that all sounds quite complex, we’ve put together a handy guide so that you can learn more about the coffee dispensed from our office coffee machines:
Step 1 - Growing:
Coffee comes from grinding the seeds of the berries of the Coffea plant. Two plants are used to cultivate the coffee we know and love: Arabica and Robusta.
- 70% of world production
- Maximum caffeine strength of 1.4%
- Aromatic and soft on the palate
- Grown mainly in Brazil, Colombia, Mexico, Guatemala, Ethiopia and India
- Typically grows at altitude on a side of a mountain.
- High caffeine strength (1.7% > 4%)
- Less aromatic but characterised by a bitter aftertaste and strong body
- Its cultivation represents 30% of the world total
- Generally cheaper than the Arabica variety
- Grown mainly in Vietnam, Indonesia, India, Africa and Brazil on flatland.
Step 2 - Blending:
This is the process of merging different varieties of coffee, aimed at creating different flavours and intensities – this process is typically undertaken before roasting. There are two main types of blend:
- 100% Arabica: the acidity, the sweetness and the most refined aromas (for example, citric and floral) are highlighted.
- Arabica and Robusta: the robust quality adds body, a bitter note and the spicier hints of tobacco and bitter chocolate.
Step 3 - Roasting:
This is a crucial process in the production of coffee, as it determines its distinctive aromas. It consists of adding heat to the beans to create different intensities and flavours.
There are a variety of roasting stages, we’re going to focus on three:
- Light roasted coffee beans maintain a lot of the original taste of the coffee bean.
- At the medium roast stage, the coffee bean begins to lose some of its acidity.
- The dark roasting stage means that coffee bean oils begin to be released. The roasted taste is much more distinct. At this higher temperature, the coffee bean’s oils start to caramelize bringing in some sweetness. Coffee bean oil is much more prominent. Acidity is further cooked out of the coffee bean.
Step 4 - Production:
The coffee is then sold in four different forms:
- Beans, plain and simple, straight from the roaster
- Ground – coffee beans ground to different sizes depending on it’s use, for instance filter ground coffee is coarser than espresso ground coffee
- Soluble and instant - this is the dry product obtained by extracting water from roasted coffee beans and then dehydrating by freeze-drying or dry spraying.
- Single-dose - pre-set doses of coffee prepared into capsules and pods
At Lavazza Professional, we offer 10 roasted and ground coffee freshly packed for our office coffee machines, find out a little more: