Coffee is a versatile beverage that comes in many different forms and flavors. In this article, we’ll explore the four main types of coffee: Espresso, Latte, Cappuccino, and Americano.

Espresso: The Strong, Bold Brew

• What is it: Espresso is a strong, concentrated coffee made by forcing hot water through finely-ground coffee beans.
• Flavor: Espresso has a bold, rich flavor with notes of chocolate and caramel.
• How to drink it: Espresso is traditionally served in small, shot-sized portions and is often used as a base for other coffee drinks.

Latte: The Creamy, Smooth Sipper

• What is it: A latte is a coffee drink made with espresso, steamed milk, and a small amount of milk foam.
• Flavor: Lattes have a creamy, smooth flavor with a subtle coffee taste.
• How to drink it: Lattes are typically served in larger portions and can be flavored with syrups or spices.

Cappuccino: The Foamy, Balanced Brew

• What is it: A cappuccino is a coffee drink made with equal parts espresso, steamed milk, and milk foam.
• Flavor: Cappuccinos have a balanced flavor with a slightly sweet and foamy texture.
• How to drink it: Cappuccinos are typically served in smaller portions and can be sprinkled with cinnamon or cocoa powder.

Americano: The Diluted, Mild Sipper

• What is it: An Americano is a coffee drink made by diluting espresso with hot water.
• Flavor: Americanos have a mild, slightly bitter flavor with a smooth texture.
• How to drink it: Americanos are typically served in larger portions and can be sweetened with sugar or syrup.

The Bottom Line

No matter what type of coffee you prefer, there’s a brew out there that’s perfect for you. Whether you like your coffee strong and bold or creamy and smooth, these four types of coffee offer a variety of flavor profiles to choose from. So why not try them all and find your new favorite coffee?

The four main types of coffee – Espresso, Latte, Cappuccino, and Americano – offer a range of flavors and textures for coffee lovers to enjoy. From strong and bold to creamy and smooth, there’s a type of coffee to suit every taste preference. So next time you visit your local coffee shop, why not try a new type of coffee and discover your new favorite?

Image by Freepik

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Coffee is a staple in many households, and as a result, there is often a lot of coffee grounds left over. But what do you do with all of those leftover coffee grounds? Many people choose to use them in their gardens as fertilizer, but is this a good idea?

“The Pros of Using Coffee Grounds for Plants”

• Nitrogen: Coffee grounds contain nitrogen, which is an essential nutrient for plant growth.
• Acidity: Coffee grounds are acidic, which can be beneficial for plants that prefer a more acidic soil, such as blueberries and roses.
• Organic matter: Coffee grounds add organic matter to the soil, improving its structure and water-holding capacity.

“The Cons of Using Coffee Grounds for Plants”

• Salts: Coffee grounds can contain salts, which can build up in the soil over time and become toxic to plants.
• Mold: Wet coffee grounds can attract mold, which can be harmful to plants.
• Caffeine: While caffeine is not toxic to plants in small quantities, it can be harmful if used in large amounts.

“The Bottom Line” 

Using coffee grounds for plants can have its benefits and drawbacks. On the one hand, coffee grounds contain nitrogen and are acidic, which can be beneficial for some plants. On the other hand, coffee grounds can contain salts and mold, and can be harmful if used in large amounts. As with any type of fertilizer, it’s important to use coffee grounds in moderation and to do your research to determine whether it’s a good fit for your garden.

Using coffee grounds for plants can be a good idea, but it’s important to do your research and use them in moderation. Coffee grounds contain nitrogen and are acidic, which can be beneficial for some plants. However, they can also contain salts and mold, and can be harmful if used in large amounts. Before using coffee grounds in your garden, consider the benefits and drawbacks, and determine whether it’s a good fit for your plants.

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Coffee is one of the most beloved beverages in the world, enjoyed by millions of people every day. But how did this delicious drink come to be? This article takes a journey through time to uncover the story of coffee’s discovery and spread across the world.

“The Origins of Coffee: A Tale from Ethiopia”

The exact origins of coffee are shrouded in mystery, but most coffee historians believe that coffee was first discovered in Ethiopia. According to legend, a goat herder named Kaldi noticed that his goats became more energetic after eating coffee cherries. Kaldi tried the cherries himself and felt a boost of energy, leading him to share his discovery with the local monastery.

“The Spread of Coffee Across the Arabian Peninsula”

From Ethiopia, coffee spread across the Arabian Peninsula, where it became a staple drink among Sufi monks. The popularity of coffee grew, and by the 15th century, coffee houses, known as “qahveh khaneh,” had become a popular gathering place for people from all walks of life.

“Coffee Arrives in Europe: A Controversial Beverage”

In the 16th century, coffee arrived in Europe and quickly became a popular drink. However, its popularity was not without controversy. The Catholic Church saw coffee as a threat to wine, and some European rulers tried to ban coffee altogether. Nevertheless, coffee’s popularity continued to grow, and by the 17th century, coffee houses were a common sight in cities across Europe.

“The Global Spread of Coffee: A Story of Trade and Exploration”

In the 17th and 18th centuries, coffee was introduced to the New World and quickly became popular in the Americas. The global spread of coffee was a result of trade and exploration, as coffee plantations were established in countries around the world. Today, coffee is grown in more than 60 countries and is one of the most widely traded commodities in the world.

The discovery and spread of coffee is a fascinating story that spans continents and centuries. From its humble beginnings as a goat herder’s discovery in Ethiopia, coffee has become a beloved drink enjoyed by millions of people around the world. Whether you enjoy a simple cup of coffee in the morning or are a connoisseur of specialty coffee, this drink has a rich history that is worth exploring.

P.S. This article was written by an ai and read over to check the validity of the article.

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“The Benefits of Daily Coffee Consumption”

• Boosts energy and mental alertness: Coffee contains caffeine, a natural stimulant that can help improve energy levels and mental alertness.
• Reduces risk of certain diseases: Studies have shown that coffee consumption may reduce the risk of certain diseases, including Parkinson’s disease, type 2 diabetes, and liver disease.
• May improve physical performance: Caffeine in coffee can also improve physical performance by increasing endurance and reducing muscle pain during exercise.

“The Risks of Daily Coffee Consumption”

• Can disrupt sleep: Despite the energy boost from caffeine, excessive coffee consumption can interfere with sleep patterns, leading to insomnia or disrupted sleep.
• Can lead to acid reflux: Coffee is acidic and can irritate the lining of the stomach, leading to acid reflux and indigestion.
• Can increase anxiety: Although caffeine can improve mental alertness, excessive consumption can also increase feelings of anxiety and nervousness.

Moderation is key when it comes to daily coffee consumption. Most experts agree that up to 3-4 cups of coffee per day can be part of a healthy diet. However, it’s important to listen to your body and be mindful of any negative effects. If you experience negative side effects such as disrupted sleep or increased anxiety, consider cutting back on your coffee intake.

Drinking coffee daily can have both benefits and risks. While moderate coffee consumption can improve energy levels and mental alertness and may reduce the risk of certain diseases, excessive coffee consumption can disrupt sleep and increase anxiety. It’s important to find the right balance and listen to your body to determine the right amount of coffee for you.

P.S. This article was written by an ai and read over to check the validity of the article.

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It will depend on how much coffee bean is used and what method is used to extract coffee. According to USDA, 1 cup of coffee (237g) contains 94.8 mg of caffeine.

How many calories in coffee I drink?

There are 0 calories in black coffee. Calories in coffee comes from sugar, milk and other things that’s added to the coffee.

Which has more caffeine? Tea or coffee?

According to USDA, 1 cup of coffee (237g) contains 94.8 mg of caffeine
1 cup of Black tea (237g) contains about half at 47.4 mg

Does dark roast have more caffeine?

Not necessarily. Bitterness on darker roast mistakenly thought as more caffeine but same bean roasted darker / lighter does not change amount caffeine in the coffee

What are the different between Robusta and Coffee Arabica beans?

Those are the two main species of coffee bean.

Arabica is a more delicate plant and grows at higher altitude. Has smoother taste and are considered gourmet coffee beans. Over 3/4 of beans traded in the world are Arabica beans.

Robusta can grow in harsher condition and lower altitude. That is where the name “robust” comes from. Has higher caffeine level than Arabica beans.

What’s the difference between Decaffeinated Coffee (DECAF) and regular coffee?

To start, there is no such thing as Coffee grown without Caffeine. All coffee beans naturally contain caffeine.

The beans are warmed and soaked in liquid to dissolve and remove the caffeine in one of four ways:
using water alone (Swiss Water method), using a mixture of water and solvents (most commonly methylene chloride or ethyl acetate) applied either directly or indirectly, or using water and “supercritical carbon dioxide.”

All four methods are safe, and once the caffeine is removed (well, at least 97% of it), the beans are washed, steamed, and dried to evaporate all the liquids used in decaffeination.

The post Most asked questions about coffee – Part 1 appeared first on Timbertrain Coffee Roasters.

Imagine: you open the coffee beans that you haven’t brewed since last month, excited to explore their tasting notes once again. You brew the coffee, pour it into your cup, take that long awaited sip and… stale. Your coffee tastes lifeless and without those beautifully accented flavour notes lingering across your palate.

To avoid such a tragic coffee drinking experience, it really makes you wonder: How do you properly store coffee beans?

Air-Tight, Low Light – Heat & Moisture Free.

Coffee goes from a green bean to being roasted to its preferred roast. The coffee is then packaged and distributed and picked up by you to brew at home. Depending on when you open the beans, their roast date and how they are stored can really impact your coffee tasting experience as well as the condition of the beans.

Coffee is best stored in an opaque, air-tight container kept in a cupboard or somewhere with no light at room temperature. In order to keep the flavours of your coffee intact, it’s also important to keep your beans safe from air, heat, moisture and light.

Frequency: Less Can be More – Have you thought about a coffee subscription?

When buying beans, consider how often you will be brewing coffee – sometimes buying smaller quantities of coffee beans will leave you with fresher coffee than buying one large quantity at once if you are just brewing for yourself. A coffee subscription box is a great way to always have a steady flow of fresh coffee delivered on your schedule.

Follow these tips to keep those beans fresh and to have every cup you brew be full of amazing tasting notes.

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Do you miss going to coffee cuppings as much as we miss hosting them? Learn how to set up your own coffee cupping at home to enjoy for yourself and with your friends, family or housemates!

Follow along as Griffin walks us through both how to set up a coffee cupping at home as well as how to determine tasting notes in coffee and more.

In this video, we look at cupping three different coffees and the steps covered from dosing and grinding the coffee, to pouring the hot water, breaking the crust and so forth. Lastly, Griffin walks us through on how to slurp the coffee to fully cover your palate and taste the flavour notes of each coffee.

Be sure to comment below on how you found your at home cupping experience to be and the flavours you uncovered!

Materials Used in this Video:

Cupping Cups/Bowls (6 – 8 ounces)
Bonivita Gooseneck kettle
2 Spoons – on the larger side
2 Glasses for cleaning spoons
Acaia Pearl Digital Scale
Fellow Ode Brew Grinder

The post How to: Coffee Cupping at Home for beginners. Tasting Coffee At Home. appeared first on Timbertrain Coffee Roasters.

Coffee beans can be stored in a variety of ways. After roasting, some distributors choose to place the beans in packaging that features a one-way-out valve, which releases gasses emitted from the roasted beans (sometimes referred to as “breathing”). Others may choose to keep the package airtight, as all coffee beans will start to oxidize once they become exposed to air.

Some storage methods offer notable advantages in terms of preserving the overall quality of the coffee beans compared with others. At the end of the day though, it is usually a combination of storage methods and time that will determine how quickly your coffee beans become stale. 

So how do you know if coffee beans are stale?

Stale coffee beans are not necessarily indicative of coffee that has “expired”. The shelf life of unopened coffee beans is usually 6-9 months in dry storage and 2-3 years in the freezer. Despite their long shelf life, coffee beans can become stale long before they “expire” and these are some of the most common ways to tell.

Check the Roasting Date

The quickest way in determining whether coffee beans have gone stale or not is to reference the “roast date” on the package. Many coffee lovers consider the “sweet spot” for freshness to be between 3-30 days after roasting. While consuming coffee that has exceeded 4 weeks since its roasting date is fine, the beans by this point will have lost their essence of flavour, sweetness, floral notes, and more. 

Even the most exquisite of coffee beans—expertly roasted—will essentially be no more distinguishable at this point than your generic, preground, store-bought coffee.

Indulge in the Aroma

Another way to tell whether coffee beans are stale is to quite simply smell them. Coffee beans that have not gone stale should have a wonderfully fragrant aroma within the first few seconds after being ground. On the other hand, stale coffee beans would typically have little to no noticeable aroma in this same process. Coffee beans that have little to no aroma also signal little to no flavour.

Look for Surface Oil

Both freshly roasted and stale coffee can have a sheen of oil on the surface. This is due to the flavour oils and lipids slowly rising to the beans’ surface during and shortly after roasting. As these oils evaporate, this is usually an indication that the “clock is ticking” and therefore the window of optimal freshness is fading. 

Once all the oils have evaporated over time, the beans will no longer have any aroma and when ground and brewed, will most likely have a dry, bland, or even bitter taste. This is a solid indication the beans have gone stale.

Feel the Grinds

After grinding the beans, you can try rubbing the coffee between your fingers. You should be able to feel some moisture (oils) with fresher coffee beans. Stale coffee will feel grainy, dry, and not stick together at all, which is a good sign the coffee has exceeded its optimal freshness period.

Final Thoughts

The ability to truly experience and enjoy the aromatics and flavour of coffee is directly related to the time that has passed since the beans were roasted, the way in which they were stored, and their exposure to the air. For those seeking the most authentic coffee experience, these will be necessary factors to consider.

If you’re looking to replace stale coffee beans with something more fresh and flavourful, browse our unique selection of sustainably sourced and expertly roasted coffee beans and taste the world of difference.

The post How to Tell if Coffee Beans Are Stale appeared first on Timbertrain Coffee Roasters.

Defining Single-Origin

Single-origin coffee is beans that come from one source, whether that be a farm, crop, or region. This ensures that the beans we use are of good quality and from a trusted source. For us, and many other specialty roasters, using single-source coffee means that we know where our beans come from. It helps foster better relationships with our supply chain; from farm to cup. At a farm level, even within the same producer, lots are often mixed with different varieties to make a single batch.

The Basics of Blends

For any coffee fan, we know that not all beans are created equal. The region, climate, and even the harvesting process will shape the flavour profile. When we refer to a batch of beans as blended, what this means is that the different lots are blended during the roasting stage. The blending of varietals at the producing origin is a common practice and should not be confused with the practice of blending during the roasting stage.

This isn’t to say that blends are any less flavourful than single-origin, but rather that they tend to have a more balanced and approachable taste. Because these coffees comprise of multiple beans of different origins, they are often more consistent in taste. This is a result of being mixed and produced in larger batches. Whereas, a single-origin coffee will have a more distinct flavour, unique to its growing environment.

Three Differentiating Factors

When it comes to single-origin vs. blends, there are three main points of differentiation.

• The first is the flavour profile. A single-origin batch will largely have a more exotic or complex profile. Whereas, a coffee blend will a flavour that is more complimentary.
• Purity is another factor. It’s widely considered that single-origin beans will brew a clean and crisp cup. On the other hand, blends are better suited for milk-based beverages.
• And the last factor is consistency. Because no two harvests are exactly the same, no two batches of single-origin coffee will be the same. The seasonal changes year to year will have a tremendous impact on the taste of the coffee.

Strengthening The Relationship

One unintended consequence of the burgeoning interest in single-origin beans is the increased quality of the coffee. The relationship between roasters and producers become tighter, as both parties rely on the other to learn and shape what’s to come. Roasters can inform on market trends, while producers get a deeper understanding of the impact of their farming and processing on the beans.

The diversity and individuality of single-origin beans are what draws us into the coffee world. It’s about discovering the unique characteristics of beans from far-flung regions and how that translates into a freshly brewed cup.

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Decaf Coffee is a Science

Coffee companies themselves cannot decaffeinate coffee beans because chemistry is involved. Certified specialists from a decaffeination company such as Swiss Water are trained to strip the caffeine from the bean. Especially because it is time-consuming, done in bulk, and with special solutions that require the attention of a trained specialist. Timbertrain sources our decaf coffee beans from Swiss Water, a specialist decaffeination company to ensure the best quality decaf coffee beans.

It would be wrong to assume that it’s easy for any coffee company to decaf our coffee beans. It is a lot more complex because the process of decaf starts before roasting meaning the bean is green.

Different Methods to Decaf Coffee

There are several methods to decaffeinating coffee but the most used method is to wash or soak the beans in a liquid substance such as methylene chloride or ethyl acetate. Methylene chloride is typically used to strip paint and grease. But ethyl acetate is an element of natural fruit created from an ether acid. This element is also used in vinegar.

First, the beans soak in water and then coated in a solution containing either one of these substances. Through this process, the caffeine is extracted from the bean. Then the water containing the solution is used over and over again until it mirrors the flavour of coffee and compounds without the caffeine or solutions. Think of the solution by the end stages like a marinate for the bean and that it’s coating the beans with the flavour without the caffeine content because that marinate is also drawing out the caffeine.

The Swiss Water Method

Another method is the unique process of decaf beans with the Swiss Water method. This is how our beans are decaffeinated. How do they decaf coffee? The Swiss Water method is an innovative, 100% chemical-free decaffeination process removing caffeine for coffee roasters around the world.

The Swiss Water Process uses elements of water, temperature, and time to create an aromatic decaf coffee starting with green beans. When they arrive at the Swiss Water facilities the beans have been washed, cleaned, and hydrated preparing them for caffeine removal.

Their internally-developed Green Coffee Extract (GCE) is introduced to the beans and caffeine removal begins. Caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Caffeine and GCE flow continuously through their proprietary carbon filters until all the caffeine is trapped and separated from the GCE. Then the GCE is refreshed so that it can be used again and again to remove more caffeine. As you can tell, the decaf process to extract caffeine from the bean is similar but each method is different.

For the next 10 hours, the Swiss Water team continuously monitors the process and caffeine levels in each batch they are decaffeinating. They track time, gauge temperature controls, and check the levels on the GCE flow. The result is 99.9% caffeine-free coffee. It’s important to note that while the previous methods decaffeinate coffee they do not 100% decaffeinate them.

Finally, the decaffeinated green beans are shipped to the roasters and the specialty coffee brands Swiss Water company works with, such as Timbertrain, so that the beans can be turned into something special. Amazing coffee without caffeine from unique places all over the world and into your cup.

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