Coffee beans are not actually beans. They are in fact the seedlings of a red or purple fruit, similar to that of a cherry, from a certain coffee species. Coffee beans are only referred to as beans due to their appearance and resemblance of a traditional bean. The raw coffee bean is green in colour and appears fresh.
There are two main types of coffee beans: Arabica and Robusta. Do you know the difference? Typically, (although not always!) Arabica coffee beans are of higher quality, contain less caffeine, and tend to be more fragrant with more flavors than the Robusta coffee bean.
Roasting coffee beans
From the young green bean to the glossy brown bean we’re all familiar with, coffee beans go through a rigorous transformation process when roasting, altering both the physical and chemical make-up of the coffee bean.
Coffee beans are roasted to extract the bean’s truest flavors. However, the coffee roasting processes are unique, complex, and often tailored to produce the roaster’s own preference. Varying the timeframes and temperatures of the roasts, allow roasters to meet the needs of many different flavor pallets.
Although we’d love to tell you all about the roasting process, we are going to leave that for another’s day post! We don’t want to make a 5-hour-long post, right?
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