Coffee a magical substance that wakes us up every day. The drink has become part of our lives and morning ritual. But how much do we know about it?

History of coffee

There are many legends about coffee and how it was discovered. According to some coffee comes from the Arabic word for strength and energy. Others suggest the word comes from the name of the Kaffa Province. It was a province on the southwest side of Ethiopia.

The most famous legend is about a shepherd called Khalid, who lived in the 3rd century AD. Khalid saw that when his goats eat the leaves and fruits of specific bushes they become very energetic and they have trouble sleeping during the night. Khalid was curious and so he tried these special fruits and he felt energized as well.

According to another legend, monks were the first to discover the invigorating effect in Christian monasteries in Ethiopia. They prepared a decoction of the coffee fruit, which removed the feeling of exhaustion during long religious ceremonies. They called the drink “Kava” – in honor of the Persian bishop Kavusa Kaya, who according to legend ascended to heaven in a winged chariot.

Whether this was the case or not, and which of these stories is more plausible, no one can say.

Variations

There are many different types of coffee drinks out there just waiting to be enjoyed by you. Let’s take a look at every type of coffee that exists so you have access to a convenient list when are you are ready to try something new.

Types of coffee beans

There are 3 main types of beans. The names of these beans are Robusta, Liberica, and Arabic. Arabica and Robusta are the two dominating types of beans in the world. So, if you’re drinking coffee at this moment, you’re probably tasting one of the two.

Arabica – This coffee bean with low caffeine and a smoother taste is aromatic and delicious. 80% of the coffee in the world is produced from these types of beans.

Robusta – This type of coffee, which contains 2.5% more caffeine than other types, has a pretty strong taste

Liberica – Liberica is a low yield type of coffee compared to Arabica and Robusta. Liberica beans are larger than the others, often asymmetrical. They are the only coffee beans in the world that has such an irregular shape. The beans are said to have a unique aroma, consisting of floral and fruity notes, with a full body that possesses a smoky taste. Those who have had Liberica say that it is unlike any coffee they have ever taste. With many saying it does not even taste like coffee, stating that it tastes too “woody”.

NOTE: Excelsa was considered an individual type until 2006 when it was re-classified as a type of Liberica by Aaron P. Davis, a British botanist

Roasting the beans

LIGHT BAKED

At this degree of roasting, the beans are light brown in color, with a light body and no visible oiling on the surface of the beans. Lightly roasted coffees have the taste of roasted cereals and pronounced acidity. At this level of roasting, the taste characteristics of the coffee itself are preserved to a greater extent than when the coffee is roasted to darker levels. Lightly roasted coffees also retain most of the bean’s caffeine.

When the internal temperature reaches about 205 ° C, the beans begin to crack and expand in volume. This process is known as “first popping”. The term “light roasted” is used for coffee that is roasted until the first crack.

MEDIUM BAKED

At this degree of roasting, the beans are medium brown in color, with a more body compared to light roasted coffees. Like lighter roasted coffees, they have no visible oiliness on the surface. Medium roasted coffees have a more balanced taste, aroma, and acidity.

At this level of roasting, the beans are roasted until the period between the end of the first crack and just before the start of the second crack. This degree of roasting is used in professional coffee tasting because it allows to best discover the taste qualities of the individual variety and origin/terroir.

MEDIUM-DARK ROASTED

Medium-dark roasted coffees have a richer and darker color, and drops of oil begin to appear on the surface of the beans. Coffee roasted to this level has a denser body than light or medium roasted coffee.

At this level of roasting, the beans are roasted until the beginning or middle of the second crack. The flavors and aromas of the roasting process itself begin to be noticed and the taste of the coffee can be slightly spicy with hints of caramel.

Among the most common names for medium-dark roasted coffees are Full-City Roast, After Dinner Roast, Vienna Roast, and Northern Italian Roast.

DARK ROASTED

At this degree of roasting, the coffee beans are dark brown in color (like dark chocolate) and sometimes almost black. The beans have a thin layer of oil on the surface, which is usually felt in the cup when the coffee is brewed. The individual taste characteristics of the coffee itself are overshadowed by the flavors as a result of the roasting process. The drink will generally have a bitter, smoky, or even burnt taste. The amount of caffeine is significantly reduced.

At this level of roasting, the beans are roasted until the end of the second crack, and in some cases even after the second crack. If the limit of 250 ° C internal temperature is exceeded, the coffee acquires a weak body and the taste is characterized by aromas of tar and charcoal.

If you are still not convinced this is your drik take a look at Black, White, or Green tea? Which one is Healthier?