Let’s look a little bit at morning coffee. I am sure that all of us at many times have had a cup of coffee in the morning to get our day going. In this article we are going to look at why we enjoyed coffee so much in the morning and the different flavors available.
TASTE AND AROMA
You’ll be able to taste coffee more knowledgeably if you understand the terms used to describe its flavor and aroma. As you sample different types of coffee, keep these characteristics in mind. Analyzing the aspects of your tasting experience will help you determine your favorites, and your knowledge will sharpen your guests’ enjoyment of the coffee you serve.
• ACIDITY: This refers to a sharpness or snappiness that you can feel at the edges of your tongue, and it’s a positive quality. Sometimes it’s also described as “brightness.” Coffees with less acidity are sometimes called “mellow,” but all coffees need some acidity in order to avoid being flat or dull.
• AROMA: Since our taste buds are only capable of discerning four flavor categories (sour, sweet, salty and bitter), our sense of smell provides all the other dimensions of flavor. Coffee aroma adds qualities such as smoky, flowery, fruit-like, earthy, or it may remind you of certain berries or nuts.
• BODY: Even though all coffee is brewed with water, some types feel physically heavier and denser in your mouth. A full-bodied coffee may remind you of having whole milk or cream in your mouth, while a medium or light-bodied coffee will be more like skim milk or water.
• ROAST: Described in detail below, the amount of time that the beans undergo heating has a big effect on their finished appearance and taste.
• BALANCE: This is a descriptive word for the way in which the above factors interact. Good coffee beans usually present a high level of balance between acidity and mellowness, and they include a complex and satisfying overall aroma and flavor. Coffee with a low balance level would be extreme in one aspect of taste, and the experience would feel shallower.
• FINISH: Taken from the world of winetasting, the term “finish” refers to the taste and sensation left in your mouth after you swallow. Some varieties of coffee have a cocoa or chocolate finish, others leave an aftertaste of fruit, berries or nuts.
There’s just something about that boost of caffeine that’s crucial for powering through the day.
The good news? These two kinds of beverages, coffee and tea, also offer great nutritional and health benefits, like lowering your chance of stroke and boosting your antioxidant intake. As long as you aren’t overloading either with spoonfuls of sugar or half and half, chances are that consuming coffee and tea isn’t such a bad idea after all.
Check out the infographic below to learn about all the ways coffee and tea benefit you — besides that extra jolt of energy!
The delicious taste, the comforting feel of a warm mug in your hands, the rich aroma, and of course, the energy it gives you to tackle the day. There’s a lot of conflicting information about coffee, however, and if you are a regular coffee drinker, you may have heard it can stain your teeth, make you jittery, and keep you up at night.
However, moderate coffee intake (1–3 cups a day) has been shown again and again to have numerous science-backed health benefits, including a decreased risk of many serious diseases.
Coffee affects everyone differently, but overall there are a few things to consider to make sure your coffee is keeping you healthy and not doing you harm.
• Look out for extra sugar or fat. Cream, high-fat milk, sugars, syrups, and other extras at the coffee shop can add significant calories. If you order a latte, order it non-fat. Skip the flavored syrups, and pass on the whipped cream, which can add a whopping 100 extra calories to your beverage.
• Keep your caffeine intake moderate. 1 to 3 cups of coffee a day is considered moderate, but caffeine affects everyone very differently. If you’re prone to anxiety or if too much coffee hurts your stomach, cut back. .
• Try to limit coffee after noon if it disrupts your sleep. Pay attention to your body and what works for you. If drinking coffee in the late afternoon keeps you up at night, don’t do it!
Different Coffee Types
As you can see there are large amounts of ways that coffee can be enjoyed and served.
There are just as many types of beans available and roasting techniques
You’re probably already familiar with this commonly produced coffee bean; it accounts for over 60% of the world’s coffee production. Arabica beans are grown at high altitudes, in areas that receive even rainfall and have a plentiful amount of shade. Arabica trees are easy to take care of as they are relatively small and easy to prune- they are normally no taller than 6′; their small stature also makes harvesting easier.
You’ve also probably heard of Robusta as it comes second to Arabica as the world’s most produced coffee.
Its name is no coincidence. The Robusta varietal is extremely tolerant of its environment and practically immune from disease. Robusta coffee can withstand a myriad of altitudes, but particularly requires a hot climate where rainfall is irregular. Robusta coffee beans have almost double the amount of caffeine that Arabica does- it is because caffeine acts as a means of self-defense that the Robusta plant has such a strong resistance to disease.
Liberica is harder to come by in the coffee world these days, but this varietal has an important place in the world’s coffee history.
In 1890, coffee rust decimated over 90% of the world’s Arabica stock. Scrambling to find a solution, farmers and government agents alike turned to the Liberica plant; the first country to try this was the Philippines (which was a U.S. territory at the time). This decision greatly helped the Philippines’ economy as they were the only coffee supplier for a time.
Although Excelsa has been recently re-classified as a member of the Liberica family, the two couldn’t be more different; it differs so much from Liberica that some members of the coffee community still think of it as a separate species. It was re-named as a genus of Liberica because it grows on large 20–30 ft trees like Liberica at similar altitudes and has a similar almond-like shape.
Excelsa grows mostly in Southeast Asia and accounts for a mere 7% of the world’s coffee circulation. It is largely used in blends in order to give the coffee an extra boost of flavor and complexity, better affecting the middle and back palate. Excelsa is said to possess a tart and fruity body- which are flavors reminiscent of a light roast- that also somehow has dark roasty notes. This mystery lures coffee drinkers from around the world to try and seek out the varietal.
Here are a few regional coffee generalities you should be aware of:
• CENTRAL AMERICAN AND COLOMBIAN coffees tend to be familiar to Americans, since most of our major brands are sourced there. They are mostly fairly light and well-balanced, a bit acidic, with good fruity undertones.
• BRAZILIAN coffees consist mostly of robusta beans, and they are used for many grocery store and espresso blends. They have a heavy mouth-feel, sometimes with chocolatey overtones, and they are often used in darker roasts.
• ETHIOPIA is where coffee plants originated. Here they have more biodiversity than other growing regions. Many of their coffees are described as syrupy, with strong overtones of strawberry or blueberry.
• KENYA features bold-tasting coffees that some people find tropical, with a black-currant quality and sometimes even a tomato-like acidity.
• INDONESIAN coffees have a dark earthy or smoky quality with a long aftertaste reminiscent of unsweetened cocoa.
• HAWAIIAN coffees have a sweet scent and a mild, floral mellowness.
Originally published at writersthatinspire.com on September 10, 2018.
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