.png)
There are 6 main properties that are taken into account with every kind of Arabica and Robusta coffees:
Strength
Acidity
Bitterness
Sweetness
Sourness
Body
Strength
The rule is simple - more coffee you put in your machine and longer you brew your coffee - the stronger it will be. However our coffee collection has coffees that tend to be stronger than others. Strength shouldn't be mixed up with the level of caffeine or bitterness - strength is the amount of flavors you get while using the same amount of coffee grind and same time of brewing.
Our strongest coffees are the Italian Espresso blend, French Roast, Kilimanjaro and Indonesia-Sumatra. All these coffees have a very different flavor profile, but are highly recommended especially if you want a great strong cup of espresso.
However, if you rather enjoy weaker coffees, India Bola and Guatemala may be a great choice!
Acidity
Tangy, sharp, wine-like notes that are found in fruity coffees, especially our light roasted coffee.
It is important not to mix up acidity and sourness. Acidity is that special "pop" you feel in your morning coffee and can be compared to that exciting fruity note.
If you enjoy coffees with high acidity we recommend our Burundi Kayanza - even as a medium roast you will feel these exciting fruity notes. You may also try our specialty coffees that are medium-light roasts with sweetness and high acidity.
Bitterness
Generally undesirable in coffee, except in low doses. However you can find great coffees that have more bitterness - our "bitter" coffees tend to be less acidic and sour, more mellow and have as well more strength and body. Dark roasted coffee will usually have more bitterness - however dark roasts can have a weaker body (less texture in the mouth).
If you like bitter and strong coffees, Brazil Cerrado is for you - you can order the dark roast to get extra strength!
Sweetness
Indicates the amount of sucrose or fructose in the coffee, which gives notes of chocolate, fruit, or caramel. Sweetness doesn't make coffees less strong - our sweeter coffees tend to be less bitter, more acidic but can still make a strong espresso.
Our sweeter coffees are Papua New Guinea with a hint of cacao or Ethiopia Sidamo with berry sweetness.
Sourness
Important not to confuse sourness with acidity. Sour notes are more harsh and biting, like tasting vinegar or lemons. Usually sourness is more often found in fruity coffees - but it is not an ultimate rule.
If you enjoy your coffee with exciting citrusy notes we highly recommend our Colombia coffee. You may also try our specialty coffee from Honduras which has black currant sourness notes. Our Honduras is a medium-light roast which helps bring out the fruity notes - if you like a more sour coffee you can try the Colombia light roast.
Body
Body indicates the texture you feel in your mouth — thick like whole milk, or thin like water — plus any aftertaste it leaves. If your mouth feels uncomfortably dry after a couple sips, that coffee is called astringent, which may be less desirable. Coffees with a strong body tend to make a creamier espresso as well.
If you enjoy full-bodied coffees we recommend our blend Milano, based on Brazilian coffee. You may also try our strong Indonesian coffee or India Bola which is a little bit weaker.
We hope that this Blog can help you choose your coffee! Bellow you may find usual questions customers ask when choosing their coffee:
Do you have hazelnut coffee?
Our Guatemala, India Bola or Brazil have a nutty side to them. They tend to be more mellow and less sour or acidic. Many ask for Hazelnut coffee. Note that hazelnut is not a natural flavor found in coffee, it is usually added with chemicals and oils. Our coffees are all naturally delicious the way they are.
Which coffee has more caffeine?
Robusta is a type of coffee plant with less exciting flavors but it is rich in caffeine and crema. Out of our coffee selection we recommend our blends that are usually mixed with 10-20% Robusta. Our strongest blend is our Italian Espresso with 50% Robusta and dark roasted Arabica.
If you like to stick to Arabica - generally dark roasts have more caffeine, because when they are extracted, they are more porous (sponge-like) - so your extractions will have more caffeine.
The level of caffeine depends a lot on the method you use to extract your method. A pour-over made in a clever-dripper or cold brew will have more caffeine than a coffee from an espresso machine or makineta. The longer your coffee is being brewed, the more caffeine will be extracted.
Out of our Arabica coffee collection, we recommend Burundi Kayanza or our Natural Honduras that give you a stronger caffeine quick.
How do I know what coffee is right for me?
Finding the right coffee for you can be a challenge. Our website provides an easy way to discover the perfect brew for you. You can use our filter options to narrow down your search based on taste, type, roast, and more. You can also read detailed product descriptions to learn more about the coffees we offer. With our wide selection of high-quality beans, you're sure to find the one that's just right for you.
How do you start drinking coffee if you don't like it?
Start by trying a light roast coffee with a mild flavor. The lighter roasts are known to have less of a bitter taste and some people find them easier to drink. You can also try adding some milk or cream to your coffee to help cut the bitterness. If you don’t like the taste of coffee, try adding some sugar, honey, or syrup to make it more enjoyable. Lastly, you can always opt for a flavored coffee blend like hazelnut, vanilla, or mocha to make your coffee drinking experience more enjoyable.
Comments