TYPES OF COFFEE

Coffee is grown around the world in many countries and climates. Although there are about 25 species, Caffea Arabica represents most of the beans used. Today there are two basic categories used by most people to describe coffee.  The first type are called Arabica beans, regarded by connoisseurs as the finest quality beans. They are grown at high altitudes, the best, usually referred to as  "hard bean coffee" for the hardness of the bean, are grown above 3500 feet, at the worldwide latitude of Kenya.  The best berries are always hand picked.  They do best with warm days and cool nights. The Arabica trees bear fruit less frequently than the commercial grade, or Robusta, trees.  Coffee begins as a flower, which is waxy and white, and strongly perfumed. The bean develops from the flower.  The bean (cherry) is first green, then yellow, then carmine red. The little red cherry contains two seeds or coffee beans.   It takes roughly 2000 berries to produce one pound of coffee.  The average tree will yield about five pounds of berries per year, and it takes about five pounds of berries to produce one pound of roast coffee.  So each tree produces about one pound of roast coffee each year.

Most premium Arabica coffees are named for the Port from which they are shipped. Some have retained their original names even though they are now shipped from other ports.

The second, and commercial type of bean is called the Robusta. It is a native of the Congo, and is named for its resistance to disease and parasites.  It has the ability to grow at low altitudes, in moist and hot climates.  Robustas, although considered less desirable than the Arabica beans, can produce a good cup of coffee.

ESPRESSO
 
Espresso is not a roast or type of coffee, but a method of making coffee. The method of preparation is unique. It is produced by forcing steam through ground coffee under pressure.  The coffee used for espresso is typically ground finer than all but Turkish style coffee.  The first Espresso machine was invented by a Frenchman around 1843, and was the hit of the Paris Exposition in 1855. The Italians developed the first commercial machines around 1900 in Milan.  Francesco Illy and Achille Gaggia  evolved the equipment through 1945, when the current process became dominant.  The best machines still come from Italy.  The espresso process creates a rich coffee, with a velvety foam head or "crema", which is not bitter or stronger in caffeine than a regular cup of coffee.  It simply has less water. The unique brewing process develops the freshest, and best tasting coffee available.   Espresso roast coffee is a style of roasting,  typically darker in roast, however, it can be made from any coffee in the world, and can be roasted in a lighter style.   Cappuccinos and lattes, and the other drinks start with espresso, and then add milk, cream , etc. to create a delightful array of specialty drinks.  The name Cappuccino comes from the Capuchin order of monks, prevalent throughout Italy.  The cappuccino was the hood of the Capuchin monks, reputedly of a drab brown color.  The steam developed by the Espresso machines was soon used to steam milk, with the resulting foam looking much like the muddy brown robes of the monks.  The milk used was not like the milk of today with all the cream removed, but a rich milk with a head of cream on top, a lot like our Half and Half.

ESPRESSO TERMINOLOGY

There are many terms associated with espresso drinks.  The Hard Bean Group has developed its' own versions of many of these drinks which are listed elsewhere. Some drinks and terms which are not on the typical menu are:

Barista: one who prepares espresso drinks.

Espresso Lungo: traditionally espresso is about an ounce of strong dark coffee.  If the barista forces additional water through the grounds, it is called a lungo (long). A Lungo tends to be more bitter and oily.  Hard Bean Group makes a three ounce espresso but does so by adding additional ground coffee, this would normally be called a "double".

Espresso Ristretto: a less than one ounce serving of espresso, where the barista stops the pour early.

Crema: the foam or cream on top of a well brewed espresso.

Cafe au lait: a French drink similar to a latte, except made with strong brewed coffee and milk which has been heated on a stove, it is usually served in a bowl.

Cafe Breve: an espresso with foamed half and half.  This is between the Hard Bean Group Cappuccino and macchiato.

Popular Terminology: when experienced people order their favorite drink, there is a standard method, or order in which it is done.   The first part is the number of shots of espresso /  the second part is the size of the drink /  and the last part is the name of the drink.  The customer wants a:

DOUBLE / TALL / LATTE
Two shots of espresso, in a tall cup, and a Latte for the drink.

TRIPLE / GRANDE / MOCHA
Three shots of espresso, a grande size, and a mocha for the drink, etc.  Always break the drink order down in this fashion.

TALL / LATTE
The espresso is understood as a single, the size is tall, and the drink is Latte.

CAFFEINE

Caffeine is a mild central nervous system stimulant.  It is found in over 60 species of plants and trees that have been cultivated by humans since the beginnings of recorded history.  The more expensive Arabica beans contain approximately seventy percent of the caffeine of the cheaper Robusta beans. Also, the darker the coffee is roasted, the more the caffeine is removed.  The method of preparation will also greatly influence the amount of caffeine in a cup of coffee.  A properly made espresso will in most cases have the least caffeine of any coffee drink.  The following chart will give some approximate caffeine contents of familiar items.

For more information about coffee, caffeine, and health, refer to the supplemental information in the back of the manual.

The serving size is smaller, however, approximately the same amount of grounds are used to brew an 8 ounce cup of coffee, or a 1 ounce cup of espresso.  The difference is in the type of coffee (Arabica versus Robusta), the roast, and the method of extraction.

CALCIUM

Cappuccinos and Lattes have between 200 and 400 mg of calcium, depending on the size, etc.  Skim milk has slightly more calcium.