A few "what is" in boutique coffee?

What is caffeine? Caffeine is a substance found in the leaves, roots and fruits of 100 plants found in nature, and is also a group of methylxanthines. Caffeine generally comes from coffee, cola nuts and tea leaves. Caffeine is also used in "energy drinks" and medicines for colds and flu. Coffee and tea also contain theophylline, another dimethylxanthine. Theophylline has properties similar to caffeine and theobromine, but its pharmacological effects are far inferior to caffeine and theobromine. The amount of caffeine in a product depends on the type of product, the total amount of product and the method of 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 and stored in open warehouses exposed to the monsoon to increase viscosity and reduce acidity. Monsoon coffee is stored in special warehouses until the monsoon arrives. The ventilation structure is designed to allow the humid monsoon to circulate between the coffee beans, so that they expand in size and take on a rich but strong musty smell. Monsoon processing is labor-intensive: coffee is spread out in specially ventilated warehouses, raked or turned over by hand so that the beans absorb moisture from humid winds. The entire process takes 12 to 16 months, during which the beans expand to twice their original volume and have a dull golden color. After additional processing, the beans that are not fully expanded are picked out, and the rest of the coffee is ready for export. This dried coffee is not very rich, but when water is added a combination of intense roasted nuts (dry roasted peanuts), caramel and sweet tobacco aromas comes to the nose.

What is Shadow Coffee (or Bird Friendly Coffee)? Shadow coffee is coffee that grows in the shade of a canopy (the shade is formed by a native blend of trees). Traditional Arabica coffee is grown in Mexico, Central America, Colombia, Peru and Venezuela and in many shady places in other countries around the world including India and Indonesia and many parts of Africa. Other Arabica coffee is grown in sunny or near-sunny areas. Because these shady canopies also provide habitat for migrating birds from Central America, coffee grown under native canopies is also known as "bird-friendly coffee." Shadow coffees are for the most part significantly more adaptable than sun-grown coffees, and the best-tasting Central American coffees tend to grow in the shade.

What is Bobang Coffee? A plant variety of Coffea arabica, Coffea pombonica first appeared on the island of Pompon, now Reunion. These refreshing coffees are exported from Popan Island to Latin America and Africa. Some of the best Latin American coffee comes from the bourbon tree, which grows best at altitudes of 1000-2000 meters.

What is a pea coffee bean? Pea-type coffee beans (also known as caracoles) are small round bean-shaped fruits, the shape of coffee beans are usually two halves, but this bean is a whole grain, long in the center of the coffee fruit. Pea coffee beans are usually separated from the regular beans and sold as distinct coffee beans. They are popular in the Japanese market at high prices. They come from the same plants as regular coffee beans, but sift through brighter, more acidic, crisper, aromatic beans.

What is wet coffee? This coffee is peeled and pulped while the beans are still moist. Most of the world's most famous coffees are wet-processed to enhance acidity. In traditional wet processing, the coffee skins are separated and the beans with the skins are placed in containers where enzymes loosen the sticky skins or mucus (fermentation), after which the loosened fruit is washed off the skins (washing). A more modern method is to remove pulp or mucus by machine. After this processing, there is still a layer around the coffee beans. When dried, this small layer is called parchment. The coffee beans are traded as coated coffee with parchment outlet. This small layer is peeled before grinding and roasting.

What is hard and soft bean coffee? Hard beans are coffee grown at relatively high altitudes, while coffee grown at lower altitudes is generally considered soft beans. Higher altitudes and lower temperatures cause the fruit to ripen more slowly, forming harder, less porous beans. Hard bean coffee usually has higher acidity and more flavor, although there are some exceptions. The distinction between hard beans and soft beans is often used to grade Central American coffee.

What is chicory coffee (coffee substitute)? Chicory is an evergreen plant from Europe that was brought to North America around 1700. Fresh young leaves can be eaten raw in salads, while older leaves are bitter and can be eaten boiled in water. But it is famous for its close relationship with coffee, which was historically difficult to obtain or expensive, and in these times chicory was often roasted as a coffee substitute. Chicory's roots are long and thick, like the taproot of dandelion, 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 in coffee blends with a lower caffeine content. People also use roasted acorns, yams and some other local grains to make coffee.