Coffee Seed Types

The older of the two main species of the coffee plant, Coffee arabica is thought to be indigenous to south western Ethiopia.  Whilst more susceptible to disease, it is considered by most to taste better than the second species, Coffea canephora (robusta).  Robusta, contains about 40-50% more caffeine, can be cultivated in environments were arabica will not thrive and probably originated in Uganda. Compared to arabica, robusta tends to be bitter and has little flavour with a “burnt rubber” aroma and flavour. 

Good quality robustas are used in some espresso blends to provide a better “crema” (foamy head) and to lower the ingredient cost.  In Italy, many espresso blends are based on dark-roasted robusta.
Arabica coffees were traditionally named by the port of exportation, the two oldest being Mocha, from Yemen and Java from Indonesia.

Once beans are ground, the flavourful oils are exposed to the damaging air.  As these oils dissipate, so will the flavour of the coffee.  Once ground, coffee begins to lose its flavour virtually immediately. Different methods of brewing require different grind consistencies.  Coffee used for drip brewing should be ground to a consistency similar to granulated sugar.  Espresso requires an extremely fine grind.  The key to proper espresso grind is the extraction time.  After the proper dose and tamp, 29gms of espresso should be extracted in approximately 25-30 seconds.

Never store coffee in the refrigerator.  Coffee will absorb flavours and aromas from other food products in the refrigerator.  Freezing coffee can also have a damaging effect.  Coffee should ideally be stored in a clean, dry, airtight container in a cool dark place.

Espresso in the Home

When selecting a machine for home or office, look for one that will drive the water through the coffee with the aid of a pump vs. a steam driven machine. A good pump machine will cost in the region of, but the investment is worth it if you are serious about enjoying good espresso.