Barista Rayyan

29/11/2023

Bean Battle: Arabica vs Robusta! 🌍☕️️ Dive into the world of coffee with our breakdown. Arabica, with its sweet, delicate flavors, hails from the highlands of Ethiopia, making up 70% of the market. Robusta, on the other hand, offers a bold kick from the heart of Congo, boasting a stronger taste and double the caffeine. Whether you prefer the smooth sophistication of Arabica or the robust intensity of Robusta, there’s a bean for every palate.

1. ARABICA:

• Origin: Ethiopia
• Time to blossom: 7-9 months
• Taste: Sweeter and softer
• Caffeine content: 0.8% - 1.5%
• Altitude of growth: 800-2200 meters
• Market share: 70%

2. ROBUSTA

• Origin: Congo
• Time to blossom: 9-11 months
• Taste: Stronger and harsh
• Caffeine content: 1.7% - 3.5%
• Altitude of growth: 0-900 meters
• Market share: 30%

29/11/2023

Roast Levels: The Spectrum of Coffee

1. Light Roast: This category includes Light City, Half City, Cinnamon, and New England roasts. These beans tend to have a light brown color and no oil on the surface, characterized by a higher acidity and a more complex flavor profile.

2.Medium Roast: This roast level covers Regular, City, American, and Breakfast roasts. The beans have a medium brown color with more body than light roasts, but still no oil on the surface.

3. Medium-Dark Roast: Includes Full City, After Dinner, and Viennese roasts. The beans are a bit darker, with some oil on the surface, offering a more balanced flavor, retaining some of the lighter roast’s flavors and the sweetness of darker roasts.

4. Dark Roast: This includes Espresso, Continental, Italian, and French roasts. These beans are dark brown to black, shiny with oils, and have a reduced acidity profile but pronounced roast flavors.

The art of roasting! Each level of roast unlocks unique flavors and characteristics from the beans – from the citrusy notes of a Light Roast to the rich, chocolatey undertones of a Dark Roast. Which roast level stirs your senses?

27/11/2023

1. Under Dosed: There are too few coffee grounds in the basket, which will cause the water to pass through the coffee too quickly, potentially resulting in a weak and under-extracted shot.
2. Over Dosed: The basket is filled with too much coffee, which can cause the water to flow through the coffee too slowly. This could lead to an over-extracted shot, which may taste bitter.
3. Uneven Dose: The coffee grounds are distributed unevenly in the basket, leading to “channeling” where the water finds the path of least resistance, usually creating a poor-quality shot that’s unevenly extracted.
4. Perfect Dose: The coffee grounds are evenly distributed and the basket is filled correctly. This allows the water to extract the coffee at an optimal rate, resulting in a well-extracted espresso with a smooth, even flow.

Dosing is a critical step in making a perfect espresso shot. It involves measuring the right amount of coffee grounds to ensure a balanced extraction. The ideal dose depends on the basket size and the desired strength of the espresso. A standard single espresso shot typically uses about 7 grams of coffee, while a double shot uses around 14-18 grams. Precision is key; even a small variation can alter the taste of the espresso. After dosing, it’s important to distribute and tamp the grounds evenly to prevent channeling, where water passes through the grounds unevenly. The aim is to achieve a perfect dose, where the coffee is extracted at a slow, smooth, and even flow, resulting in a shot that’s rich, complex, and satisfying.

11/11/2023

01/10/2023

Let's take a coffee break!
International Coffee Day is an occasion that is used to promote and celebrate coffee as a beverage, with events now occurring in places around the world.