Spot On Bean: Explore & Enjoy Your Coffee with SOB

Can you even comprehend how many brewing methods there are.. ? Magic happens in a ☕️

Good Monday!)

Hi! I’m Nadia from Estonia! I am an aspiring coffee enthusiast.
My journey started when I was a kid admiring my mom brewing coffee in a Turkish pot (ibrik) on an a gas stove. I loved that unfolding aroma. My mom is a true coffee lover.
After there was uni were I was obliged to drink lots of coffee in order to remain a bright and energetic student.
I studied in London, where I was introduced to a coffee roasting and brewing culture. It was something magical. I tried different varieties of coffee beans and different coffee brewing methods.

Once in the morning while indulging my morning drink I have decided I need to start learning about coffee, explore local rosters, master different brewing methods and recipes and share my knowledge.

I hope you will join me on my journey.

1. Coffee is a potent source of antioxidants
Green tee and cocoa have less.
2. Caffeine provides short term memory boost
3. Coffee may help protect against cognitive decline
Associated with Alzheimer’s and other types of dementia
4. Coffee supports heart health
Protecting against arterial damage
5. Might help to chew some cancers
Due to certain antioxidants
6. May help to keep diabetes at bay
7. Coffee is good for liver
Additionally lowers risk of liver cancer
8. Enhances exercise performance and endurance
9. Coffee curbs depression
By indulging dopamine and serotonin
10. Reduces risks of gout
Thanks to antioxidants again

Wish you an easy Monday ☕️

Roasting is a complex process where beans are transformed from green to brown. There three main stages of roasting: drying, browning and roasting.

Raw coffee bean (green) has a humidity of approx. 10% and it has to be dried before actual roasting. Drying stage duration is around 4-8 min. Then there is browning process where coffee gets its color. At this point beans start to smell like toasted bread and hay. During the browning process (Maillard reaction) reducing sugars and amino acids react creating a lot of different aroma and color compounds (melanoids). By the end of the second stage roasting slows down in order to develop flavor.

Throughout first two stages bean collecting energy within. By the end of second stage and in the beginning of the 3rd one beans start to crack releasing that energy. At this step the wanted aroma compounds are developing. Roasting (development) stage duration is approximately 15-25% of the total roasting time depending on desired flavor profile and roast degree.

Roast degree is one of the essential indicators of the roast. It can be measured by color or by tasting. More about this I will tell you in a future.

Procaffeinating my way through first days of a new year.

Best beans for coffee are freshly roasted.
Coffee gets its peak of taste on fourth to seventh day.

What about mass market coffee then? If you buy grounded coffee from a super market there is no chance of getting real taste of coffee as it becomes flat with notes of bitterness. Story with beans is a tiny bit better. Roasted beans must be stored in a non transparent package with degassing valve.

Anyway, I decided to try a few popular brands from mass market. Recently I had a chance to try Lavazza Oro beans.

Lavazza Oro is a good all around coffee with a nice aroma and a smooth woody taste. Medium roasted 100% Arabica. Light bodied nicely balanced coffee.

The one I would recommend.

Did you know that simply by smelling coffee you can reduce stress and anxiety levels.

Liberica

Liberica coffee tree is huge, with big leaves and giant coffee seeds. The plant itself is very strong and resistant, can grow at low altitude. The tree is rare and is quite close to extinction, sadly.

It has 1-2% of world production and is mostly consumed in Malaysia and Philippines. Yet originating from Liberia in West Africa.

Liberica coffee flavor is unique. It has smoky, nutty with a hint of a dark chocolate and some fruity and spicy undertones. Some say, Liberica has sweet taste others describe as manly coffee.

(Added to my bucket list)

Have you ever wondered what journey coffee bean made before reaching your cup?

Before it became a bean it was a coffee cherry/berry/fruit and on grew on a coffee tree somewhere in tropics. Once ripe, fruit is being harvested by hand or with help of machines. After that it goes through complex process of threshing, cleaning and finally hauling.

Then raw coffee beans must be roasted. It is another artistry which I wish to master one day. Then coffee goes through grinding and finally brewing.

By the way coffee cherry is edible. It has sweet taste and a quarter of caffeine actual coffee has. By the way, cherry pulp has direct impact on a coffee taste.

Arabica and robusta are very different visually, in taste and in the way they are being planted and grown.

Robusta is less whimsical than Arabica and more hardy. Robusta harvest more than arabica.

Robusta has more caffeine and chlorogenic acid, less sugars and lipids. Robusta is a good energy drink.

Important! The taste of coffee differs significantly from the quality of the grain, from how it was cared for, fertilized, harvested and processed. Good Robusta, which is monitored and looked after, will taste better than neglected Arabica.

Freshly grounded coffee does magic in a cup ☕️

Do you know when is the best time to drink coffee?
It isn’t morning! The best time to have your first cup of the freshly brewed heaven is a couple of hours after awakening.

There are plenty varieties of coffee plants around the world, yet arabica and robusta are the main ones that being used in production in on an industrial scale. Share of arabica is around 70% and robusta - 30%.

Arabica is a very capricious and whimsical plant which grows on the slopes of mountains at an altitude of more than 1000 meters above sea level. Trees need constant care and fertilization of the soil.

Taste.

Arabica beans are rich in sugars and lipids, they make the Arabica drink aromatic and acidic.

Important! The taste of coffee differs significantly from the quality of the grain, from how it was cared for, fertilized, harvested and processed. Good Robusta, which is monitored and looked after, will taste better than neglected Arabica.

About robusta and other types of coffee beans you will find out in future posts.

#кофе #свежийкофе #кофейныезерна

Precious coffee pause

#кофе #свежийкофе #кофейныезерна

Coffee drinkers tend to leave longer. Любители кофе живут дольше

#кофе #свежийкофе #кофейныезерна

Every coffee cup starts with a bean ☕️

Нет такого понятия, как идеальное кофейное зерно. Все они разные и совершенны по-своему. Суть в том, что кофейные зёрна — это лучший компонент для перфектной чашечки кофе.

#кофе #свежийкофе #кофейныезерна