Gourmet coffee is usually made from 100% Arabica beans unlike the type of coffee you find in your super-market shelves which are generally made up from Robusta beans. Arabica is well-liked for brewing at home because the coffee created has a sharper aroma and deeper flavor.
Arabica beans are a type of coffee bean that is considered to be of higher quality and is more commonly consumed than other varieties of coffee beans. Arabica coffee is grown in high-altitude regions of the world, such as Colombia, Ethiopia, and Central America.
Arabica beans are known for their delicate and nuanced flavors, which can vary depending on where they are grown and how they are processed. They have a lower caffeine content than other coffee beans, such as Robusta beans, which makes them a popular choice for those who are sensitive to caffeine.
Arabica coffee is typically more expensive than other types of coffee due to its superior quality and the fact that it is more difficult to grow and harvest. However, many coffee enthusiasts prefer Arabica coffee because of its superior taste and aroma.
Some people roast their beans in he kitchen while others like to roast outdoors. Dry coffee beans typically roasts in about 20 mins at approxmately between 200 ° C in temperature. Different qualities of bean dryness and roasting temperature and length of time will determine difference characteristics in flavor. Since a gourmet coffee is highly individualized the end result will really depend upon what the roaster is seeking in search of his or hers idealistic conception. While some people use their ovens, frying pans and even rice-cookers I prefer to roast my own beans in my own kiln which I have set up in the garden to bake my own bread. There is something about the blend of wood and charcoal that add's to the aroma when choosing to roast your beans outside the modern home. I quite like to think of it as the way old explorers may have come to fashion their brews on cold winter days when treking across the vast plains of the Americas. There's quite a romance in that notion! Depending on my mood I would sometimes blend in the faintest flavours of liquorice, cinnamon, dried cherries (thats a favourite of mine in the winter) pine and vanilla. One always drifts with the seasons, day and time and so the end result is always going to be what you exactly need for that particular moment! Have a try yourself, but be patient, because your early failures at brewing coffee could merely serve as the stepping stones to something more greater down the line; achieveing brewing mastery and greatness takes a little bit of time you know.
