Some General Coffee Tips

Did you know that there are three different coffee plants?

*Coffea Arabica

The best and most tasteful. Originally from Ethiopia but grown on many places around the world. Arabica generally grows on high altitude, i.e. above 1500 metres, and are of higher quality then the other two. Arabica is also more fragile than the other two and requires more care.

*Coffea Robusta (or Coffea Canephora)

This plant will produce a less characteristic taste and is also less expensive. Robusta, best grown at altitudes below 900 meters, is the main component in canned coffee in order to keep the price at an affordable level. As the name indicates, the plant is more robust than Arabica and requires less sophisticated handling. Comes originally from Zaire.

*Coffea Liberica

Only a few percent of all coffee comes from this rather unusual, west-African plant.

Genuine stuff

Depending on where the coffee has grown, the taste will differ. The cleaner flavours of Arabica beans may taste strange to a novice but are much appreciated by experts and coffee lovers.

Coffee grown in South and Central America, often considered the best, has a clean and lively taste, with light to medium body. One of my personal favourites can be found in this family; Guatemala Antigua. Other coffee-producing countries in the region are Colombia, Costa Rica, Honduras, Nicaragua, and Jamaica. By the way, one of the most famous coffee beans in the world is the Jamaican Blue Mountain. Though coffee is grown in many regions of the island, it is only one special area of these mountains that yield the outstanding flavour known as Blue Mountain. The high altitudes and low temperatures is said to cause the crop to take a longer time to come to maturity thus enhancing the flavour and aroma. Unfortunately, I have not had the opportunity to try it.

East-Asian coffee from Java, Sulawesi, and Sumatra, is usually smooth and earthy with low acidity. Coffee from New Guinea is the exception with much brighter acidity and its spicy flavour. To many of us, even non coffee drinkers, Java has become synonymous with coffee. A 19th century blight destroyed virtually all of the old Java coffee trees, so most of Java's coffee acres are today planted with the less-tasting Robustas. However, the Dutch, who first brought coffee to Java, have replanted true Estate Java, resurrecting one of the world's truly splendid coffees. Unmatched for aromatic spiciness and rich, smooth, full-bodied character, these Estate Javas are produced by five principal old Dutch plantations. While other areas of Java grow "Java Arabicas," none is said to compare with the deep flavour and character of Estate Javas from the traditional old Dutch plantations. Be sure to buy Estate Java if you feel like trying real Java.

(East-)African and Arabia coffee, including coffee from Ethiopia, Kenya, Tanzania, etc., is often said to have rich flavour, sometimes referred to as winey or floral, with pronounced acidity and full body. There are of course variations.

Flavour

Coffee flavour is more than just taste and it is described in terms of acidity and body.

* Acidity is a pleasant, desirable, snappy quality that makes coffee lively. It is how the coffee washes over your taste buds. If it's crisp and refreshing, then it has high acidity. If it lingers on your tongue and tastes almost sweets, then it's lower in acidity. Acidity has nothing to do with being bitter. It is one of the characteristics that makes coffee refreshing.

* Body is how the coffee feels in your mouth and it can range from thin and watery to very heavy. Does it feel light, or buttery, or almost syrupy? Does it feel like a full-bodied merlot or dry, light wine? Heavy bodied coffees are rich in flavour.

Processing

My grandparent's coffee tree produces its first full crop after three to five years. After the tree has blossomed, the flowers are replaced by small clusters of fruits. These fruits are first green before turning red, and each fruit usually contains two beans. Each tree holds approximately 2,000 fruits, which is just about enough to make one pound of roasted coffee.

The flavour of the bean will vary depending on where the tree has grown, but also on the size of the bean, the density, and the water content. After the harvest, which is mainly a manual work, the beans are classified by density by putting them in water and see how quick they sink. More developed beans will sink while the lighter beans will float. After being washed, the beans are spread out to (sun) dry. The beans are then aged in bags from 90 days up to several years (!) The green beans, as it is called, is now sorted by size once again to ensure ideal uniformity. The beans are now ready to be exported (or roasted). Green beans will hold for up to a year if kept cool and dry.

Roasting

Roasting is the process of turning a green bean into a brown bean. This is done by exposing the beans to high temperature in a rotating chamber. During the roasting, starches are broken down to simple sugars, which then are caramelized back to complex sugars. Temperature range from about 190° C to 220° C. The beans will lose some of their fruit acids, floral aromatics, and caffeine during the roast process. They will also lose up to 20% of their weight. However, they will gain smoothness, a caramel taste, and a bitter edge. They also nearly double in size. You can roast your own beans at home, either in the oven or by using an ordinary frying pan. When using a frying pan make sure you keep stirring or the beans will get burned on one side. I usually roast the beans on high temperature until the first crack (5-6 minutes). Then I turn the heat down and continue another two to six minutes, depending on the beans used. When the beans are done, cool them down quickly.

By blending and roasting different beans together you can create your favourite flavour but take the time to get to know the each individual sort before starting blending. Remember that roasted beans should be kept cool and dry and consumed within a week. Never grind until brewing time!

Grinding and brewing

Before you can brew your java you actually have to grind your beans. Don't grind more than you need because once grinded, the coffee loses its unique flavour within a week. Remember that oxygene is coffee's worst enemy - if you have to store grinded coffee, keep it dark and cool, preferably in the freezer. I'm not going to talk much about grinding since it is quite straight forward. Just make sure that you grind it quite coarse, especially if you are using a French press (which is highly recommended).

To make a nice cup of coffee you need two things: coffee and water. Since water makes up roughly 98% of the cup it's important to use fresh, clean, cold water. If the water is bad your coffee will taste badly. Period. Make sure all your equipment (the grinder, the French press, the cup) is cleaned carefully.

There are many ways of brewing a nice cup of coffee. The percolator is not one of them since it boils the coffee. The French press is the preferred method by many in the coffee industry but if you rather use a paper filter that's quite alright. However, you can benefit greatly by gently rinsing the filter until the papery smell is gone. That will also speed up the filtering process which generally is a good idea.

The most common mistake is to use too little coffee. The rule of thumb is to take two tablespoons per 6 ounces of water. Start there and experiment to find what is best for your beans, your grind, your brewer, your water, etc. After all, if you don't like it, it isn't a good cup of coffee. Pre-heat the brewer by filling it with hot water from the tap. Boil some water, grind your beans, pour the water from the brewer, and add the grounds. Pour hot (but not boiling) water over the grounds and stir for a couple of seconds. Let the coffee brew for some minutes and then press down the plunger and serve.

Amusing facts

-Coffee was banned in Sweden during several periods -- for the sake of our national economy (!). The first time was in 1756 and the last was 1817-1822. None of these were very successful.

-Figures from 1997 states that an average Swede drinks 13 litres of coffee per year. The leading domestic supplier is Gevalia.

-You need approximately 2,000 fruits to make a pound of coffee.