Exploring the Rich World of Coffee: From Instant to Barista Brews

MIDDLEDALE COFFEE ROASTERY

COFFEE 
Did you know coffee is one of the most popular beverages on this planet? Indeed it’s getting more popular by the day.

So what is important to know is that the coffee you get from the barista shop or restaurant is different from the instant variety that you buy from your local supermarkets.

WHAT IS THE DIFFERENCE?
Good question! The answer is thus: instant coffee is made from brewed coffee that has been freeze dried to remove the water. Next a starch is added to be what we would term a filler. The filler is meant to add texture to your coffee.

Silicon dioxide is put in to improve powder flow, that is, it stops clumping. Sometimes emulsifiers are used to improve the coffee’s mix with water.

This is, in the main, the way it is. However, this is the general way coffee is manufactured.

What about a welcome cupcake at the coffee shop? 
Coffee that’s been roasted, is fresh. It’s either medium or dark. But it’s the real thing!

Here is another difference, you get coffee from different regions around the world.

SOUTH AMERICA is a region where coffee grows. Countries such as Chile, Guyana, Columbia and Brazil. These countries have coffees that have chocolatey notes, which means that when you taste it without milk, you could get to thinking cocoa was in it! 

Central American countries such as Dominican Republic, Costa Rica, Honduras and Nicaragua also grow and sell coffee. These tend to have a chocolatey flavour with additional floral and fruity notes.
Brazil is the biggest producer of coffee seeds in the Americas.

AFRICA also grows coffee and in fact is the original home of coffee growing.

In the 18th century, an Arabica coffee plant was taken from Ethiopia to South America and grown there, the rest as they say is history.

Ethiopia has many fine coffees that it grows. Uganda, Burundi, Rwanda, Tanzania and Ivory Coast also grow coffee.

These coffees are mainly citrusy, fruity, berry or floral tasting, with some having more of an acidic flavour. Sometimes even surprising with a chocolatey or caramel undertone.

Always be aware that like wine these are always undertones in the flavour and the only way to get an actual taste such as vanilla, is to put Essence of vanilla into the mix purposefully.

We are in what is called by the coffee connoisseurs as the “Third Wave.”

This means there is a movement that emphasizes high quality beans and the focus by those in the movement is to find good speciality coffee.

Remember to treat you palate to decent, enjoyable, coffee.

Your tastebuds deserve to be passionately treated to the Best!

Barista coffee is BEST!!

‘Til next time 😊