Write by Anja Olsen
Actually it is a very good question, because many don’t know. Oh, yes they know that they will have milk and sugar in the coffee, or a latte with a lot off milk, even with the skinny milk, that do
n’t match the coffee, at all. But that’s about choices. And the good news is more and more people are interested in coffee. We all have our own choices and taste for coffee.
When it comes to coffee, it´s complex as wine is. It´s a palette full off different tastes, magnificent, intensive, strong,
deep, bitter and sweet. I discovered that, when I had my own and only coffee shop back in the 00´s. A dream I had for many years and suddenly it came true. I spend five months to research and taste coffee from all over the world.
As wine, the coffee is about agriculture, environment, earth, highs and light. If you know just a little about coffee, you maybe have heard about the two most popular beans the Arabica and the Robusta. The
Arabica is the most fragile beans and the hardest one to grow. It is a delicate bean, that is tender and need lot of attention, the tree grows on the highlands and it represent ¾ of the coffee
trees in the world. Arabica is the oldest coffee tree and most important in the world. Robusta beans live up to the name. Robusta is a lowland tree, strong for changing climates and illness, and is the largest tree of t
hem all. There are so many coffee trees in the world, around 100 different kind, but Arabica and Robusta is the most important ones. It takes 3-4 years before the first berry will show and the coffee tree is alive for between 20 – 30 years. Coffee trees worst enemy is dryness and frost. Right now the Kenya Arabica coffee trees are under very big changes, because of the dry climate in the highlands of Kenya. If they don’t get water, the trees will die. The climate changes reaches also all the way to your coffee.
The coffee experts around the world when classifying the best coffee, is often given to the beans that had grown at the highest places. But also the art in the coffee is about the delicate roasting of the green coffee beans and it is here the flavour and aroma comes to light. The roasting is generally in high temperatures between 200 – 250 degree and between 8 – 15 minutes.
Right after, the beans get showered in cold water, for stopping the burning process. As mention before, the
burning are where the art and passion shows. Some, but few, are specialists in double roasting.
If I take the helicopter perspective, the generally coffee beans in the world will take me to places like;
Latin America; Sweet, high on sorrel, light in taste, roasting from light to medium in long time
Africa and the Middle East: middle high sorrel, syrup texture, roasting dark, the notes are chocolate and citrus and with a spice flavor.
Asia: Rich and warm flavour, flower smell and the burning process is dark and very dark, for keeping the rich and warm flavour.
So, if you ask how I like my coffee, my answer is black, pure black coffee. I love Kenya coffee, that’s my favourite. Sometimes I drink a cappuccino, if they know how to “make” the milk, or a macchiato or cortado. I like when I really can feel the taste of the coffee beans and not as when the milk taking over the coffee taste. But that’s my taste. What´s yours?
My advice if you don’t. Keep tasting, all the various sorts and make your notes until you find out.
Coffee is about spoiling yourself, enjoying and relaxing with one of our most irresistible and sensual soft drinks we have.
Like agent Cooper from “Twin Peaks” will say “This is a fine damn good cup of coffee.”
Will he still be saying that, now 25 years later in the new episodes of Twin Peaks?
(Twin Peaks first two episodes have premiere today in Cannes. Twin Peaks can be streamed from HBO Nordic.)
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