The comprehensive guide for coffee enthusiasts: To prepare the green coffee bean for brewing, it must first be roasted. Coffee beans are roasted with dry heat and with constant agitation to ensure even heating. The range of roasts varies from light golden brown all the way to a dark, almost black appearance. Varying the roasting time has a significant effect on the flavor, aroma, and color of the brewed coffee. Although there are several levels of roasting, they can be grouped into three main categories: light, medium, and dark.

Cortado – An espresso shot served with just a small splash of milk. It’s a Spanish drink also known as cafe manchado in some parts. Cortadito – Cafe Cubano added with warm milk in 1:1 ratio is Cortadito. This term is often confused with Cortado but they have a slight difference. Cafe Bombon – Espresso with sweet condensed milk is referred to as Cafe Bombon. For sweet tongue, this is a great drink to try. Cafe Con Leche – An espresso shot served with separate hot milk. Usually, hot milk is added in 1:1 ratio of espresso. Carajilo – Espresso served with alcohol and no milk is Carajilo. It’s a Spanish form of coffee popular over there, but now some other parts of the world too. Espresso Romano – An espresso with some twist of lemon is called Romano. A proper way to best taste this drink is – add some lemon juice at the bottom of your cup and rub the lemon around the rim. Then drop the espresso shot to taste the different side of coffee.

Let’s discuss about percolator coffee makers. Mr. Coffee Automatic Dual Shot Espresso/Cappuccino System (ECMP50): This neat espresso and cappuccino hybrid is extremely cheap while still delivering a top-notch drink. From a dark and full espresso through to frothy latte and cappuccino, you’ll be spoiled for choice with this great little machine. The standard 15-bar pump system is common to most home coffee machines and provides ample pressure for your needs. Be warned that you will need to manually stop the machine so be careful when you are brewing to sidestep unwanted overflow.

Excelsa is technically a member of the Liberica family, but its species is actually incredibly distinct. Like the Liberica coffee described above, Excelsa is grown primarily in Southeast Asia and represents only a small fraction of the world’s coffee production. Excelsa does boast a tart, fruitier flavor and is known for showing attributes of both light and dark roast coffees to create a unique profile that is frequently sought out by coffee enthusiasts. We’ve said it before and we’ll say it again, drinking coffee is about finding what you enjoy and sticking with it. Knowing that Arabica and Robusta the most prevalent and affordable options you’ll encounter on a regular basis, think about how you actually like to drink your coffee – hot, iced, with/without creamer? Typically, if you’re more of a coffee purist who enjoys a simple fresh, hot, black coffee then a light Arabica bean like our Ethiopian Yirgacheffe product would be an ideal choice. If you generally prefer pouring your coffee over ice or enjoying it with some additional flavor add-ins, then we might recommend giving our Knockbox Espresso a shot. The main thing to remember is that it’s all about finding what works for you, so try different things and enjoy the process! Find extra information at this blog.

Excelsa is actually a sub variety of Liberica; however, the two types have very different profiles, so many people still consider them two completely different types. Liberica beans peaked in popularity in the 1890s when coffee rust destroyed 90% of the world’s Arabica crops. The Philippines were the first to start any kind of serious production and thus became a major supplier. These beans were (and are when you can find them) known for having a distinct, woody or smoky flavor with a full body and floral or fruity aroma. However, after the Philippines declared independence, trade between there and the United States was cut off. So by the time a crop of Liberica could be reestablished, Arabica had already reclaimed the top spot for coffee production. It has remained that way since then.