Cause We're All About Those Beans, Those Beans, no Powder
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By Beth Garrison, CEO, Operant Coffee
So as discussed in this blog, we know coffee is not made from "beans," however; this week, we pay homage to the common vernacular, and discuss the two types of coffee bean, and two types of roasting methods.
1) Two types of Coffee: Arabica and Robusta
As discussed in this Roaster's Pack blog, there are two common types of coffee: Coffea Arabica and Coffea Robusta. Coffea Arabica makes up for 75% of the world's production, while Robusta makes up 25%. Interestingly enough, Robusta costs less to produce. As far as taste, arabica is more preferred with a higher lipid and sugar concentration, with robusta's taste often leaving a charred burned taste in your mouth. Robusta wins on the caffeine content by having more than double the caffeine of Arabica.
2) Roasting methods
The two common roasting methods are light roast and dark roast. Light roast tends to have a higher acidity taste in the coffee, while dark roast tends to have a richer, bolder taste. Typically, a light roast will maintain most of the taste of the original coffee bean, while a darker roast will develop its taste from the actual roasting process.
At the end of the day, it doesn't matter the bean or the roast, in our opinion, beans are always better than instant powder!
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