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Gourmet Coffee 101:

D. What is the difference between the specialties of coffee, and because it costs more than regular coffee? A. Specialty coffee is a species of Arabica coffee sought. Arabica beans are collected and processed by hand, while freshly roasted to ensure consistency in quality. Thanks to special care and time needed to collect and process Arabica beans, the coffee is more expensive than lower-quality beans commercial. Commercial grade coffee machine is usually collected and processed, and reduced quality of Robusta coffee has requested.

D. What is the difference between French Roasting gourmet coffee and regular? A. French Roast is a dark roasting style that translates into a dark, oily bean. French roast is stronger and more delicious coffee regular.

D. Gourmet coffees have less caffeine? A. Dark roasts have less caffeine than light roast. This is because the gourmet coffee are heated to high temperatures, caffeine evaporates. The beans are roasted longer, have less caffeine (even if the difference between the caffeine content is relatively light roast). I desired to reduce the intake of caffeine, but not like the taste of decaffeinated coffee, try a dark beer. Or try a split shot or a glass half decaffeinated coffee / half regular coffee produced. NOTE: Arabica beans contain caffeine, about half of all quality-based gourmet coffee Robusta beans.

D. Do not drink decaffeinated gourmet coffee harmful to health? A. There is no health risk associated with drinking decaffeinated coffee. Methylene chloride, the chemical used for decaffeinated coffee, steam to 104 degrees Fahrenheit. Since the temperature in the roaster to reach over 400 degrees Fahrenheit for a few minutes, it is reasonable to assume that all waste burned during this process. If you are still interested, you can order a Swiss water process decaffeinated, which is not treated with chemicals.

D. E 'coffee fattening? A. Gourmet coffee is 98% water and therefore has virtually no calories. Calories from fat and sugar and milk is added.

D. How is collected and processed coffee? A. Gourmet Coffee trees produce fruit called coffee cherries gourmet. Inside the smooth, gum paste each cherry are two plates, green coffee beans gourmet lay against each other. Once the cherries gourmet coffee has been selected, the hull of the fruit must be removed to get beans. There are two methods to extract the beans: wet and dry method. Moist requires high availability of fresh water. A machine strips off the outer layers of the skin and the formation of ice, leaving the beans encased in a sticky paste. The beans are then soaked for 24 to 72 hours in fermentation tanks to remove any remaining pulp. Gourmet coffee processed dry usually less acid and deeper, more complex flavors.

D. How is the coffee? A. Roasting is an art that requires a delicate hand, split second timing and the ability to judge whether the gourmet coffee is at its peak flavor. First, the roasting, the beans fall into a barrel full of hot air, causing the temperature inside the drum to fall. Then, the roaster heats the grain until the water starts to steam the beans, grains that are designed and audibly pop. Heat causes of complex polysaccharides are broken down into starches and sugars which caramelize. Aromatic oils to boil the beans for the area, giving an oily appearance. The expansion of oil results in seconds audible "crack." On the road, the green beans themselves more of a rich dark brown. The beans are roasted longer, they become darker. Roasts are classified as light, medium and dark dark. Despite the fashion for dark roast, they are not necessarily the best. Some single source is best suited to a light or medium roast.