Two Types of Coffee Beans

By Ten Leu Jaw

Today coffee is one of the most popular drinks in the world. As a stimulant drink, coffee is prepared from roasted beans. Coffee beans also have become one of the top agricultural exports for many countries.

From flower to cherry, the colour of the bean is first green and turns red when it is ripe. The fruit is sweet in taste and after biting off the fresh; each little red cherry contains two seeds. After being picked, the cherries are then processed and dried. The seeds are then roasted to different degrees depending on the flavour and there come our brown coffee beans. Generally there are two common types of bean: Arabica and Robusta.

Coffea arabica accounts for more than 70% of the world's coffee trade. Originated from Ethiopia and Yemen, it is known as 'mountain coffee' or 'coffee shrub of Arabia'. Arabica beans are more delicate and planted at higher and cooler ground; making them more costly. They grow at about 1000 to 2000 m above sea level; generally, the higher the altitudes, the harder the beans and the better the quality. So they are also called hard bean coffee. Arabica has a wider taste range and the roasted bean is more fruity in smell.

Coffea canephora or Robusta coffee has its origins in Africa, and also Brazil which is now surpassed by Vietnam as the largest exporting country. The plant grows at lower altitudes near sea level and requires little rainfall. Robusta plant is hardier and less susceptible to pest. So it could yield more fruit and the production cost is less. The beans are smaller and yellowish in colour. The taste of Robusta is more neutral and the roasted bean has a more burnt smell compared to Arabica.

Which types of bean you like is subjective. Although Arabica bean is pricier, there are different grades of bean. A high quality Robusta will taste much better than a low quality Arabica. It is best that you do some homework before buying coffee bean. It is also worth noting that Robusta contains higher caffeine compared to Arabica.

Ten, writer for brew1819, a cafe situated at one corner of 8 Shenton Way, Singapore. http://brew1819.com/blog/

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Award Winning Farm-Roasted 100% Kona Coffee, Whole Bean, Medium Roast 1 Lb

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Caffe Kimbo Gusto Dolce e Aroma Delicato (Beans) - 2.2lb.

Simpy translated, this coffee has a sweet taste and a delicate aroma.

Caffe Kimbo Gusto Dolce e Aroma Delicato (Beans) - 2.2lb.

The Mocha Coffee

Mocha Coffee: Learn About the Source and Try Our Recipes for Making Great Mochas

By Nicholas Webb

Depending on how we look at it, mocha coffee may be the tall drink made of coffee, cocoa and milk, often served with cream or, on the other hand mocha coffee may refer to the source.

Yemen is the source of true Mocha coffee. Some connoisseurs consider the Yemeni beans the best that money can buy. No doubt about it, for one reason or another, it is know the world over. Grown along steep terraced hillsides at an altitude of anywhere from 3,000 to 7,000 feet, the harvested fruit is a small, hard coffee bean.

The name itself originates from the Yemeni port town on the Red Sea. From the varieties available Mocha Sanani and Mocha Mattari are considered the finest. Due to the harsh hot dry climate, the coffee beans are as unique as its distinct taste. No doubt about it, authentic Mocha coffee is a pleasure to drink.

So, whilst many people may not be totally familiar with the origins of Mocha coffee, I think most people have heard about or tried and fallen in love with the drink.

Make your own Mocha coffee and enjoy the unique flavor and aroma

Mocha coffee is really easy to make and we are pleased to offer a couple of recipes to get you on your way. Basically all you need to do is add cocoa, sugar and milk to hot coffee, perhaps experiment with some other tastes and drink. Others prefer to actually mix the cocoa, sugar, milk and coffee in a saucepan and heat until it starts to simmer.

At this point, try adding a little vanilla extract. Pout into cups or glasses and top with whipped cream and cinnamon. The taste will surprise you, you will find the flavor wonderfully rich and very aromatic. In order to make things a little easier, these are the list of ingredients for two servings.

2 cups of coffee

1/3 cup of cocoa

2 cups of milk

1/2 teaspoon of vanilla extract

1/2 cup of whipping cream

dash of cinnamon

Prepare the ingredients as mentioned above and the results will be a fantastic Mocha coffee that will put any coffee house's version to shame.

For more aricles ranging from coffee beans to coffee making machines, just click over to http://www.AllAbout-Coffee-Beans.com Remember, coffee is more than just a passion!

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The Irish Coffee

The Original Irish Coffee

By Michael Sheridan

There are a number of Irish Coffee recipes available on the web and elsewhere. Most of them are close to the original, but I have yet to see one that is truly authentic.

What makes me such an expert? A branch of my family invented this wonderful mix of black coffee, Irish whiskey and cream which was always intended to resemble a glass of Guinness.

It was created by my distant relative Joe Sheridan in the earlier part of the last century while he was employed as a steward at Shannon Airport, Ireland.

He would have been an uncle some four times removed.

These days there are special glasses made for serving it, and there is even a commercial version called Sheridan's which I like to think was named in his honour.

This is the original, traditional, mix as passed on to me through my part of the family:

Put one teaspoon of demerara sugar in the bottom of a stemmed glass that is large enough to hold a cup of coffee.

Add a measure of Irish whiskey, which could be Paddy, Bushmills or Jamesons. The original is believed to have been Paddy from the County Cork distillery.

Pour in one cup of hot coffee, over the back of a spoon to avoid ending up with a cracked glass, and stir.

Now cool the spoon (or use a fresh one) and pour enough very cold double (heavy) cream over the back of it to come to the top of the glass. Do this carefully and you will have crystal clear coffee topped with ice cool cream.

Do not whip the cream, simply stir it a little, or shake the carton before opening, to ensure it pours evenly.

The effect will be just as if you had Guinness in your glass. Serve it with pride, it has a long and honorable tradition behind it.

Michael Sheridan is an acknowledged authority and published writer on cooking matters. His website at http://thecoolcook.com contains a wealth of information, hints, tips and recipes for busy home cooks.

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Turkish & Greek Coffee Recipes

By Karolos Tsiligirian

A lot of people know how to make a basic cup of Turkish coffee, but these are some not so common Turkish and Greek coffee recipes:

Greek Coffee Recipe with "Ouzo"

This is a traditional coffee recipe of the Greek monks in the sacred "Agio Oros". You will need:

2 teaspoonfuls of Greek coffee

2 teaspoons of sugar

1 teaspoon of "ouzo" (traditional Greek alcohol drink)

2*3oz cups water

After you prepare your coffee add the Ouzo inside, and serve.

With "Koniak"

This is a traditional coffee recipe of Greek seamen. It's the same as the previous recipe with the only difference that you use Koniak instead of Ouzo.

With "Honey"

This is an old Greek coffee recipe from Smirni. Prepare your Greek-Turkish coffee, and then add one teaspoon of honey. It's delicious!

With "Cardamom"

This is sort of Arabic version for Turkish coffee recipe. Use a dark coffee blend ground for Turkish. Get some cardamon, and grind it or use a mortar. 2 seeds per cup is enough.

Cardamon is used to spice up and give aroma to the coffee. You will need:

2 teaspoonfuls of coffee

1-2 teaspoons of sugar

as much cardamon as you want

2*3oz cups water

Prepare coffee as usual. You will get a delicious exotic coffee, which is very different from anything you've tasted before!

With "Mastich"

Same as the above recipe but instead of cardamom you must use mastich (only produced in Chios island, Greece)

Turkish Coffee Recipe with "Fennel Seeds"

Same as the above recipe but instead of cardamom you must use fennel seeds.

So, go ahead and enjoy great coffee!

Karolos Tsiligirian is the author of the Fresh Coffee Encyclopedia and the owner of FreshCoffeeShop.com

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