Welcome To CoffeeAndTeaWarehouse.com Login
| Sign Up
Why arabica beans are preferred:
The two main species of the Coffee Tree are: Arabica and Robusta. Arabica beans are high-grade beans, grown in high areas (usually above 3000'). Robusta beans are low-grade beans, grown in low areas.
Coffee trees like warm days with temperatures never varying much above or below 75F (24C). Tropical climates suit the coffee tree where there is no danger of frost. The best beans (arabicas) come from trees cultivated in tropical countries at high altitudes (between 3000' and 5000').
Robustas are generally grown in low-lying areas. Coffee made with robusta beans can be described has having a flavor not unlike "motor oil, rubber and ashes", whereas arabica beans have a clean taste with good acidity.
Arabica beans command the highest prices whereas robusta beans are cheap and principally used as fillers. It's fair to say that whenever you see coffee sold in your local supermarket at a bargain price chances are the coffee contains a lot of robusta beans.
Which Coffee Roast to Choose ?
Medium Roast coffees produce a milder tasting cup of coffee; Dark Roast a stronger brew. So it really depends on what taste strength you prefer. As a general rule the medium roast is the more popular, although some coffee lovers prefer the stronger taste of the darker roasts. Coffee Explorers Society coffees come in medium, medium dark and dark roasts.
How to Brew the Perfect Cup of Gourmet Coffee
- Coffee beans begin to lose a lot of their flavor quickly once they have gone through the grinding process. This is because the surface of the small particles being exposed to the oxygen in the atmospheres is far greater than the surface of a whole coffee bean. The finer the grind, the quicker the staling process. This is why we strongly urge you to buy and use whole gourmet coffee beans and grind them immediately before brewing. If you are presently using pre-ground coffee we encourage you to buy a grinder. With an order of any of our whole bean coffees we offer you a top quality Braun Grinder (Model No. KMM30).
- Use a good grinder (Our September, 2002 Coffee Explorers Society Newsletter discussed grinders in detail, and recommends the best grinder to buy for everyday use). Here is an excerpt from this newsletter: "There are lots of good grinders on the market. I can personally recommend the Braun Grinder Model KMM30. I have used this grinder for over 3 years, without a moment of trouble. This grinder is a workhorse. At $49.99 you won't go far wrong."
- Use fresh, cold water. Because perfect coffee is over 98% water, filtered and bottled water is preferable. Some mineral content is desirable although this will depend on the quality of the water in your area. Harsh chemicals in your water source can seriously affect the quality of your cup of coffee.
- Use "oxygen bleached" filters. Not only do regular chlorine type filters pose a risk to the environment, they don't make for as good a result in the cup. We do not recommend using brown filters…they tend to add a "card-boardy" taste to the coffee. We do recommend the use of "gold" permanent filters, strongly favored by many coffee aficionados.
- A percolator will not brew good tasting coffee. Firstly, the brewing time is far too long. Secondly, there is constant conflict of temperatures: the first blip of the percolator is cold by the time it reaches the grounds, which, in turn, are cold. After a few minutes, the grounds are super saturated with cool water, which starts dripping through the mesh into the cool water below, where temperatures are constantly changing. The whole percolator process is really quite awful, producing an over extracted foul tasting cup of coffee.
- Try using a French Press. This is the perfect way to brew for those of you who drink their coffee black, and like it in small quantities. However, it's quite important to drink the coffee immediately after brewing. With the amount of grounds in the liquid coffee, and the micro fine particles fogging up the brew, it can great if consumed immediately, but iniquitous tasting if allowed to just sit there. The other drawback is the rather fast loss of temperature as no heat is applied whatsoever. Use a French Press Wrap which will help to keep it hot for up to 45 minutes.