Five Coffee Questions You are too Shy to ask at a coffee shop

webmaster | March 21, 2014 | Coffee | No Comments

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1. What’s the different between Light Roast and Dark Roast?
The real difference is water content of coffee beans
– If you took 2 bean off the same tree, one go for light roast, the other one for dark roast, they would pretty much have same caffeine in single coffee bean.
– Dark roast loses more moisture, therefore, dark bean is less heavy than light roasted bean.
– If you grabbed same weight, say 100gm of dark roast, it would have more bean than light roast coffee.
– If you measure both dark roast and light roasted coffee by scoop, dark roast will have more scoop compare to light roasted due to its less dense and less heavy, this is why you get more caffeine in dark roasted coffee.

Conclusion: Beans are roasted for a longer period of time and at higher temperatures in a dark roast. Dark roasted coffee is lighter due to its roasted process.

2. Different between Arabica AND Robusta

Arabica
– Half as much caffeine as Robusta
– 70% of the world’s coffee is Arabica
– Sweeter and softer taste

Robusta
– Twice as much caffeine as Arabica
– 30% of the world’s coffee is Robusta
– Stronger, harsher taste

Summary: Arabica and Robusta are two different species of coffee, and your coffee drinks fall into one of these two categories. Robusta coffee plants can grow at lower altitude and produce fruit more quickly than Arabicas. Robustas mostly come from Africa and Indonesia, while the more expensive Arabica beans primarily come from Latin America.

3. Espresso AND Drip

Espresso Brewing

– Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans.
– Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids.
– This high pressure produces a “crema,” which is a creamy, golden layer floating on the top of an espresso. Combining the crema with steamed milk is what creates the texture and flavor of latte.
– As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated.

Drip Brewing

– Drip brewing, or filtered coffee, is a method which involves pouring boiling water over roasted ground coffee beans contained in a filter, creating the beverage called coffee.
– Water seeps through the ground coffee, absorbing its oils and essences, solely under gravity, then passes through the bottom of the filter.
– The used coffee grounds are retained in the filter with the liquid falling (dripping) into a collecting pot.
– Lower concentration of caffeine than espresso

Espresso = fine grind, high pressure, has a crema.
Drip = coarse grind, no pressure, no crema.

4. Cafe Latte AND Cappuccino

Cafe Latte
Made primarily from espresso and two-thirds of steamed milk and a quarter inch of foam. The milk is poured down the side of the cup causing the two liquids to swirl together, creating an almost marbelized appearance.

Variations on Ingredients: The coffee can be replaced with another drink base like mate or matcha, tea and other types of milk, such as soy milk.
– A little bit of foam on top
– Contains more steamed milk than a cappuccino
– Creamier flavor

Cappuccino
Coffee-based drink that is traditionally prepared with a shot of espresso, hot milk and milk foam of equal parts. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid, allowing it to stay hotter longer.
Variations of the mixtures are: Cappuccino chiaro (light cappuccino, also known as a “wet cappuccino”) with more milk than normal. Cappuccino scuro (dark cappuccino, also known as a “dry cappuccino”) with less steamed milk than normal.
– Lots of foam on top
– Contains less steamed milk than a latte
– Flavor is more dry