Frequently Asked Questions

The coffee bean, which is actually the core of the red coffee fruit, is naturally raw, very hard, lack of a pleasant flavor, and indigestible in the human body. Roasting coffee is an operation through which coffee beans are exposed to heat and turn into fragrant beans that can be used to make different drinks.

The coffee plant has many species and subspecies. However, briefly speaking, Arabica and Robusta are the two main species of this plant with inherent and fundamental differences.

Arabica has fruity and complex flavors and its inherent sweetness is clearer. It has a silky texture, and about 0.8% to 1.5% of its weight is caffeine.

Robusta has nutty and chocolate flavors and is a little bitterer. It has a heavier texture, and about 1.7% to 3.5% of its weight is caffeine.

Sunlight and oxygen affect the freshness, aroma, and taste of coffee. So, to store coffee, be sure to close the package with a suitable clip or put coffee into a container that prevents sunlight and oxygen from penetrating.

Caffeine is a major component of coffee; however, some people experience allergy, heart palpitation, or other problems when consuming caffeine. To solve this problem, factories remove caffeine from the structure of coffee and decaffeinate coffee beans during a complex operation, including frequent washing of coffee beans, etc., so that no one is restricted to enjoy the aroma of coffee flavor!

Coffee fruits are prone to pests and insects; so, they produce a substance called caffeine to repel them. Therefore, the amount of this substance in coffee beans does not change after the fruits are separated from the plant. In general, the amount of caffeine in Robusta beans is about 1.7% to 3.5% of its weight. This amount is lower in Arabica beans, making up about 0.8% to 1.5% of its weight.

So, keep in mind that the bitterness and darkness of coffee is not a good measure of caffeine amount.

The structure of coffee as an organic bean includes some sugars, fats, acids, and other minerals that together form the aroma and taste of coffee. If you can analogize the sour taste of coffee – which is actually called acidity – to the taste of orange, green apple, pineapple, peach, etc., you have to say “bravo” to your sense of taste and the coffee you drink! Because these flavor memories comes from the combination of organic sugars and acids in coffee, and many people have worked hard to produce them through the stages of cultivation, processing, roasting, and extraction.

Coffee plant grows only in countries around the equatorial line. It may have a wide range of sensory and taste attributes depending on the plant species and the place where it is grown. The quality of coffee depends on several factors including the location and height of farm, type of soil, skill of farmer, storage conditions of coffee beans, skill of roasting, the time lapsed from roasting coffee, etc. So, to choose the right coffee, it is better to identify your taste first and then, pay much attention to factors affecting the quality of coffee since all coffee producing countries may produce coffee with good or bad characteristics.

Aroma and taste! After roasting, coffee should be consumed at the right time period so that the quality of its aroma and taste is not lost. So, if you do not find the production date of coffee on its packaging, check the quality of its aroma and taste to determine its freshness. The best time to drink coffee is 1 to 3 months after the date of roasting. Note that sunlight and oxygen strongly affect the quality of coffee. So, to store it, use suitable containers and pay attention to the type of packaging.

Coffee bean is the raw material of all beverages that we know in different names, as coffee. The difference between these beverages is in the manner and machine of their preparation. To prepare espresso, we need an espresso machine and relatively fine coffee powder, and to prepare French coffee or French press, we need a suitable coffee brewer and coarser coffee powder!

Coffee has varied species and subspecies, each of which has its own unique taste characteristics. Blending coffees requires knowledge, experience, and taste skills, and the goal of it is to create a new and complete taste and texture, because putting together the characteristics of different coffees, if done by skilled professionals, may cause extraordinary things to happen.

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