Answers to various questions about coffee

What is caffeine?

Caffeine is a substance found naturally in the leaves, roots and fruits of 100 plant species and is a group of methylxanthine assimilates. Caffeine generally comes from coffee, cola and tea. Caffeine is also used in "energy drinks" and medicines for colds and flu.

Coffee and tea also contain theophylline, another dimethylxanthine. Theophylline has similar properties to caffeine and theobromine, but its pharmacological effects are far inferior to caffeine and theobromine. The amount of caffeine in the product is determined by the type of product, total amount of product and preparation. For example, 190ml of tea contains 50mg of caffeine, which is less than 1/3(75mg) of the same amount of coffee. The table below lists caffeine levels in other beverages.

We consume an average of 3.98 milligrams per kilogram of body weight per day, e.g., a 60-kilogram person consumes 239 milligrams of caffeine per day.

What is monsoon coffee?

Monsoon coffee (wet season maraba) is a unique coffee from southern India processed using typical air-drying techniques, stored in open warehouses and exposed to the monsoon for the purpose of increasing viscosity and reducing acidity.

Monsoon coffee is stored in special warehouses until the monsoon arrives, often designed so that the wet monsoon flows through the beans, even expanding in size and presenting a mellow but strong musty smell. The monsoon process is labor-intensive: coffee is spread out in specially ventilated warehouses, raked or turned over by hand to expose the beans to moisture from the humid wind. The whole process takes 12 to 16 months, during which the beans expand to twice their original volume and have a dull golden color. Then through additional processing to pick out the volume of incomplete coffee beans, the rest of the coffee are to be exported.

This dried coffee is not very strong, but when mixed with water, a combination of strong roasted firm (dry roasted peanuts), caramel and sweet tobacco aromas come to the nose.

What is Shadow Coffee (or Bird Friendly Coffee)?

Shadow coffee is coffee developed in the shade of a canopy (shade formed by locally assimilating trees). Traditional Arabica coffee grows in Mexico, Central America, Colombia, Peru and Venezuela and other countries around the world, including India and Indonesia and many parts of Africa in shady places, other Arabica coffee is developed in sunny or near sunny areas.

Because these shade canopies also provide habitat for migrating birds from Central America, coffee developed under local canopies is also known as "bird-friendly coffee." Most shadow coffees adapt to conditions more easily than coffee grown in the sun, and most of the best Central American coffees grow in the shade.

What is Bobang Coffee?

A plant variety of Arabica coffee, Coffea bourbon was first produced on the island of Bourbon, and now on the island of Reunion. These refreshing coffees are exported to Latin America and Africa on the island of Panama. Some of the best Latin American coffee comes from the bourbon tree, and bourbon coffee grows best at altitudes of 1,000 - 2,000 meters.

What is a pea coffee bean?

Pea-type coffee beans (also known as Caracol) are small round beans shaped unsightly, the general shape of coffee beans are mostly in two halves, but this bean is a whole grain, long in the center of coffee unsightly. Pea coffee beans are usually separated from large beans and sold as distinct coffee beans. They are popular in the Japanese market at high prices. They come from the same plant as the popular coffee bean, but sift through the brighter, more acidic, crisper, more aromatic beans.

What is wet coffee?

This coffee is processed while the beans are still wet, peeling and breaking up the unsightly meat. Most of the world's best-known coffees are wet-processed to enhance acidity. In traditional wet processing, the coffee skins are separated and the coffee beans with the skins are placed in containers where enzymes loosen the sticky skins or mucus (fermentation) and the loose skins are washed away (cleaning). A more modern method is to remove unsightly slurry or slime mechanically.

The beans thus processed still have a layer around them. When dried, this layer is called parchment. The beans are sold commercially as coffee with a parchment outlet. This layer is peeled before grinding and roasting.

Hard bean coffee is coffee developed at relatively high altitudes, while coffee developed at lower altitudes is generally considered soft bean coffee. Higher altitudes and lower temperatures slow the ripening of the beans, resulting in harder, less porous beans. Hard bean coffee generally has higher acidity and more flavor, although there are exceptions. The distinction between hard and soft beans is often used to grade Central American coffee.

What is hard and soft bean coffee?

What is chicory coffee?

Chicory is an evergreen plant from Europe that was brought to North America around 1700. The new young leaves can be eaten raw in salads, while the older leaves are bitter and can be boiled in water. But it is known for its intimate relationship with coffee, which has historically been difficult to obtain or expensive. In these days, chicory is often roasted as a coffee substitute.

Chicory's roots are long and thick, like the dandelion's taproot, and when dried and roasted they make an excellent coffee substitute. There is no caffeine in chicory, which produces more roasted flavor than coffee, and many coffee producers use up to 30% chicory to assimilate a door's caffeine content into coffee.