A lot of people drink coffee. It is one of the most commonly consumed beverages in the world and there is no surprise to that. Everybody has to have his or her dose of caffeine and for a lot of people, coffee is their go-to drink. So if you’re among those who can’t start their day without coffee then you are definitely not alone.
With the rise of coffee shops and cafes, people can just grab a cup and go. But there is actually more to coffee than the delicious aroma. There is a lot more to coffee brewing than we think. And if you love coffee, here are a few interesting facts you might want to know about coffee brewing.
Light or dark coffee. The choice is actually yours. But it would be good to know what is the difference between the two. Coffee that is lightly roasted actually has more caffeine compared to dark roasts. You may have thought that because it is called light coffee that it doesn’t have much flavor or caffeine. It is the opposite. Coffee that is roasted for a long period of time burns more caffeine in the process. Plus, aside from having more caffeine, light roasts have high acidity and brightness, have a toasted grain taste, have no oil on the surface of the beans, and you can taste the original flavor of the beans such as strong floral, berry, and the like. Dark roasts, on the other hand, have less caffeine, have a bitter, smoky or burnt taste, have a fuller body, has more oil on the surface of the beans, and they lose their original flavor and take on the flavor of the roasting process.
Cold Brews. Go for cold brews as they have less acid and leave a soft flavor. The low acidity is the result of cold brews not coming into contact with heated water. You simply have to let the coffee grounds steep into cold water for a long time. And don’t filter it too soon as this can result in a weak flavor in your coffee.
Dark roasts have more oil on the surface of the beans. This is because they are roasted at higher temperatures for a long time. Dark roasts also are easier on the stomach as they have less acid. Take note that because they gather oil, they can easily go rancid. The best way to make use of dark roasts is to use them at once or within two weeks after they have been roasted.
Espresso. If all this time you thought that espresso contains a lot of caffeine and is the strongest form of coffee, then you got it all wrong. Espresso has less caffeine than your average cup of coffee. A shot has only 1/3rd the caffeine. Also, espresso is a coffee preparation method and not actually a bean or a type of roast. Using finely ground coffee, water is pushed, with a high pressure of around 30 to 40 pounds, to the grounds and this creates a concentrated shot that is typically 1-2 ounces. This then is responsible for the layer of crema or a thick, creamy layer of foam on top of the espresso shot.
Kopi Luwak. This is considered as the world’s most expensive coffee because of the uncommon method that is used to produce the coffee. A palm civet or a civet cat is crucial to the process as this animal selects the ripest coffee cherries and then eats them. The civet excretes the beans and this then is collected, dried, filtered, and roasted. What is amazing about the process is that during digestion, natural enzymes in the stomach of the civet cat break down the beans and this results in a more enhanced bean flavor. Although they say it is cat poop coffee, it still tastes great and is worth a try.