Let’s get informed about coffee, coffee types and flavors. Cappuccino : Possibly the most popular type of coffee in the world, a cappuccino consists of three layers (kind of like a cake). The first is a shot of espresso, then a shot of steamed milk, and finally the barista adds a layer of frothed, foamy milk. This final layer can also be topped with chocolate shavings or powder. Traditionally, Italians would consume this type of coffee at breakfast. Espresso : To make an espresso, shoot boiling water under high pressure through finely ground up coffee beans and then pour into a tiny mug. Sounds simple right? Well, it’s surprisingly difficult to master. Espressos are the purest coffee experience you can get, and while they’re not for everyone, it can be a truly singular drinking experience when you find a good brew.
Two less common types are Liberica and Excelsa, which are rarely seen, especially in the United States. The former is grown exclusively in the Phillipines and is not imported at all into the States. On the other hand, the latter (which is often considered a genus of Liberica beans) only makes up about 7% of the world’s consumption and are grown in Southeast Asia.
Starting with a fan favorite among coffee connoisseurs, estimates for Arabica’s prevalence in the world production range from 60 to 75 percent. These plants are occasionally referred to as the mountain varieties because they are grown at higher altitudes with ample shade and steady rainfall. Overall, this is the most “delicate” or least hardy of the different types. That means that growing it in the wrong environment could severely and negatively the success of the crop. Also, they are more susceptible to diseases. (We mean plant diseases, not the flu). While there is obviously a high amount of variation among different localities, Arabica beans tend to have brighter bodies. Also, they usually have with more complex flavor profiles and aromas, which is why they tend to be more popular among serious coffee drinkers. These beans are showcased best by hot brewing, especially manual techniques like pour over. However, their depth and complexity can get overshadowed or diluted if you go for creamers and sugars or cold brewing methods.
Cafe Cubano – Originated in Cuba, this drink is also known as Cuban Espresso. This is actually an espresso shot sweetened with by demerara sugar whipped with first and last drops of espresso. Cafe con Hielo – Coffee in Espresso are some different and this drink is one among those. If you will order this coffee in Spain, you will be served a cup of espresso with another cup of ice cubes and sugar. To start with, add sugar to espresso as per preference, and stir to dissolve. After that, pour the coffee over ice and here is your Cafe con Hielo. Moka – A coffee brewed in a Moka pot is often known as Moka cup. Though it’s called an espresso, but in true words, it’s not. The pressure in the pot is very less as compared to that of an espresso machine. Read extra details at Coffee Shop.
