coffee taste
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Posted: October 20, 2021Categories: The Bean
Read more »It’s easy to get overwhelmed by the endless choices when shopping for coffee beans. To help you navigate the coffee bean market, today we’re taking a step back to discuss the main differences between the two main types of coffee beans: Arabica and Robusta. But first, some quick facts. Arabica beans make up about 60% of worldwide coffee bean production. They grow at higher altitudes and thrive in cooler temperatures of 15 to 24ºC. Arabica beans are primarily grown in South America and Africa. Robusta beans make up most of the remaining 40% of worldwide coffee bean cultivation. They can grow at lower altitudes and thrive in warmer temperatures of 24 to 30ºC. Robusta is mainly grown in Southeast Asia, Africa and Latin America. So, which should you choose? Here are their top differences to help you decide which will suit your taste and lifestyle better.
Taste
Arabica coffee beans tend to have a smoother, sweeter taste with hints of fruits, berries, chocolate or sugar. They come in a wide range of varieties depending on where they are cultivated. Arabica beans can be sweet and soft but also sharp and tangy. The fun part is trying Arabica beans from different regions to see which you like best. [caption id="attachment_20132" align="alignnone" width="800"]
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Posted: September 22, 2021Categories: The Bean
Read more »You may know India as a tea-drinking nation, but you’ll be amazed to find out about the country’s rich history when it comes to coffee. The drink’s origin dates back to 1600 AD when Baba Budan, a legendary merchant and 16th-century Sufi, went to Mecca on a pilgrimage and smuggled seven coffee beans from Yemen into Mysore, India. Upon arriving in Mysore, Baba Budan planted the seeds in Chandragiri – a hilly region located in the Indian state of Karnataka. It seems like a strange tale, but that’s how India’s coffee culture was born.
Where and How It’s Grown
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India’s coffee farms are pretty small; most are less than 10 acres in size. Photo from Rodrigo Flores.[/caption] Today, many aren’t aware that India is one of the world’s largest coffee producers. Ranked sixth internationally, India accounts for more than four per cent of global coffee production. Coffee farms are found in eight regions, mainly in the southern states. Wet-processed or washed specialty coffees are grown in mountainous areas, such as Baba Budan (yes, Chandragiri became known as Baba Budan thanks to the incredible origin story), Nilgiris, and Shevaroys. Robusta is a lot more common than Arabica (it’s 30 per cent v
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Posted: August 11, 2021Categories: The Bean
Read more »Do you like your cup of coffee super caffeinated for that extra kick? Is that strong, nutty, earthy flavour important, or do you prefer fruity, slightly more delicate notes? How you answer questions like that will determine which team you’re on: Arabica or Robusta. If you’re in the camp of “less caffeine” and “light and sweet” tasting notes, then consider picking up these five awesome Arabica roasts, available in either (or both) Singapore and Malaysia. Don’t have a coffee machine just yet? Explore our range of De’Longhi coffee machines for top-notch, cafe-quality java, just the way you like it.
Aceh Gayo Arabica
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The Aceh Gayo Arabica is lauded for its aromatic floral taste that delivers a bright and pleasant mouthfeel. Photo from JJ Royal.[/caption] Straight from the Gayo Plateau in Northern Sumatra, Aceh Gayo Arabica is a specialty-grade Indonesian coffee that gives you a balanced, medium-bodied drink.
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Posted: August 04, 2021Categories: The Bean
Read more »Let’s face it, online shopping is unbeatable for today’s lifestyles, or what many are calling “the new normal”. Of course, there are plenty of good reasons why many still prefer making in-store purchases; you can see the item, feel the item, and at times, even try the item, thus greatly decreasing your chances of dealing with the dreaded buyer’s remorse. But when it’s not convenient to head out or you’re pressed for time, it’s natural to want to make purchases with a few clicks on the Internet. E-shopping is fast, easy, and you don’t even need to leave home. For hardcore java lovers, you’ll be glad to know buying fresh coffee beans online is 100% possible. You just need to know what to look out for.
Price
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The price of a packet of beans says a lot about its quality/cupping score, so pay attention to that. Photo from Bogdan Carmaciu.[/caption] Price isn’t just a number when shopping for coffee beans. It’s directly related to a coffee’s cupping score. So what is cupping, you ask? It refers to a standardised, globally recognised process in which a cup of coffee is evaluated based on aspects such as flavour, acidity, texture, sweetness – just to name a few. The score ranges between one to 100, and by determining a coffee’s quality this way, a price per kilo can be decided as fairly as possible. A score of around 80 is regarded as pretty decent, but since cupping scores aren’t usually listed on the packaging, you’re better off looking at prices and
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Posted: July 21, 2021Categories: Coffee 101
Read more »Coffee lovers — owning an espresso machine at home is like having a ticket to the glorious world of easy-to-make, homemade espresso-based drinks. But first, make sure you’ve mastered how to make the perfect shot of espresso.
From a classic latte to a fancy Dirty Chai Latte, here’s a list of our favourite coffee beverages made using espresso shots. Whichever drink you recreate, remember that it’s important to follow the exact order in which the ingredients are added into your cup.
Latte
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Posted: July 14, 2021Categories: The Tools
Read more »Like everything else out there, from cheese to wine and even furniture, there isn’t just one type of coffee. The beans they’re made from vary greatly, and more often than not, with great variation, comes decision fatigue. With an overwhelming amount of choices out there in the market, we get that a seemingly simple decision like choosing a type of bean to use for your machine might turn out to be rather daunting. Where do you begin with your De’Longhi bean-to-cup coffee maker?
Look at the Colour of the Roast
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The colour of a roast is a good indicator of qualities like oiliness, which matters depending on the coffee machine you’re using. Photo from Jakub Kapusnak.[/caption] Roasting coffee beans at a high temperature is a process (well, some say an art) that helps develop and boost aromas. If you don’t get this step right, the beans may lose their aromas and specificity. Here are some general guidelines: if the roast is very dark, the beans will be too bitter. If the roast is not dark enough, the coffee beans may end up tasting a little too acidic. A light roast is mostly best suited for filter coffee extraction. This is also known as a longer extraction aka slow coffee. With this filter method, what you’ll get is a fruitier coffee that’s more acidic. A medium/dark roast is ideal for espresso machines, and not so much bean-to-cup machines, otherwise, you’ll end up with coffee that’s, again, way too
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Posted: June 23, 2021Categories: Coffee 101
Read more »Being on a ketogenic diet doesn’t mean having to give up coffee. By making careful choices on what you add into your coffee, you can continue enjoying your daily brew while keeping to your low-carb, high-fat keto diet.
The biggest tip for coffee lovers on a keto diet is to avoid high-carb additions such regular milk, sweetened creamers, sugar, honey, and standard flavouring syrups.
If it sounds like all is lost, don’t worry! Here are eight easy ways to prepare keto-friendly coffee.
Drink it Black
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Posted: June 16, 2021Categories: Coffee 101
Read more »There are many factors that contribute to the quality of your coffee and pressure is a key aspect. Here’s what you should know about managing pressure to get your best brew.
When it comes to coffee, the ‘rules’ are not set in stone. While it’s important to learn the basics, it’s always up to you to make your coffee the way you want it. But what is pressure when it comes to coffee preparation?
In short, it’s a combination of the amount of force the water is pushed into your puck and the resistance produced by the coffee puck. The water pressure is what pulls the oils from the coffee grounds to create the desired taste profile. Together, these will determine how the coffee is extracted from the grounds and how it will eventually taste.
It Starts with a Good Tamp
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Posted: June 02, 2021Categories: Coffee 101
Read more »In the world of coffee, no two brews taste the same. Much like wine, coffee has many different varieties and complexities. Flavour, aroma, sweetness, bitterness, acidity and finish – these are just some of the characteristics of coffee that make each cuppa unique and infinitely desirable.
By learning how to do coffee cupping at home, you will better understand the distinctive qualities of each coffee variety. The result? You might just discover a whole new sensory experience.
What is Coffee Cupping?
Coffee cupping is a standard process carried out by producers, roasters and industry professionals to evaluate the quality and consistency of a coffee sample.
When a new batch of coffee beans reaches these experts, they will do a sample roast to assess the individual characteristics of the coffee (such as acidity or body) and its distinct flavour notes.
If you are a home brewer, all you have to do is focus on the taste categories below to excite your senses and taste coffee like a pro.
Getting Started
To ensure that your coffee cupping session is set up perfectly, there are a few essential gadgets you will need and things to take note of.
Use a Reliable Kettle
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Posted: May 26, 2021Categories: Coffee 101
Read more »Fermentation is a biological process where yeast, bacteria, and other microorganisms break down sugars into simpler substances. It is a key part of post-harvest coffee processing.
From seed to cup, you’ll be surprised at the role of fermentation and how its different stages open a new world of aromas, flavours, and depth to your coffee.
In this article, let’s learn about fermentation in a coffee bean’s journey and how it transforms your brew.
Coffee Processing – The “Regular” Fermentation
