Daily Bulletin

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  • Written by NewsServices.com


‘’We believe that coffee is more than just a drink: It’s a culture, an economy, an art, a science — and a passion. Whether you're new to the brew or an espresso expert, whether you prefer it with or without caffeine, there's always more to learn about America's favorite beverage.’’ (National Coffee Association)

Scientists have studied and discovered for several years that coffee stimulates the release of the neurotransmitter dopamine. Dopamine is a type of neurotransmitter that plays a role in how we feel pleasure that people often associate with their first cup of coffee in the morning.

People drink coffee because it keeps them awake and for the taste, obviously.

Coffee can give you a more energetic state, helps fat burning and improve physical condition, it may also lower the risk of several conditions, such as cancer and Alzheimer’s, type 2 diabetes and Parkinson’s disease.

People generally like the smell of coffee but there is a big difference between coffee’s smell and taste.

Not everyone loves the taste of coffee flavour, but those who love it, love it a lot.

Taste and aroma are the essential factors determining coffee preference. Coffee aroma descriptors contain flowery, nutty, smoky, herby, while taste descriptors contain acidity, bitterness, sweetness, saltiness and sourness (Coffee Flavour Wheel).

Good coffee has a natural sweetness that is completed by an invigorating acidity. Coffee always has a little bitterness, but it never dominates the cup.

The stimulating effect undoubtedly made coffee so popular.

Good coffee taste

There are two principal types of coffee: arabica and robusta.

Arabica is far more delicious in taste than robusta.

The process of roasting is incredibly important as it can make or ruin a coffee. High-quality arabica coffee bean is roasted to a light or medium roast profile, which maintains the coffee beans natural flavours.

The taste and sensation of coffee can be integrated into the following five categories: flavour and aroma, sweetness, acidity, bitterness, mouthfeel.

A good coffee must have these elements in balance. None should predominate in a cup of coffee, because it can make it unpleasant.

The FLAVOUR

Coffee offers a complex experience with a sophisticated blend of flavours, which creates a sensory experience.

One hurdle that all coffee drinkers face is differentiating flavors and determining preferences.

Sweetness is a good indicator that the coffee has gone through every step - from washing to drying and roasting to storage. Coffee beans contain natural sugars, so coffee sweetness is closely related to the ripeness of the beans.

Roasting changes the aromatic and aromatic contour of coffee. Some lighter cakes often bring out sweeter notes of plants and fruits, and some heavier cakes reveal a more bitter taste with smoky and burnt aromas. By analyzing the flavor wheel, you can begin to get an idea of ​​the complexity and nature of aroma and taste.

After an analysis of the science behind the aroma and the ability to describe the experience, it is crucial, when it comes to the perfect coffee, the tastes and preferences of each individual ultimately decide whether the coffee is in the perfect balance for him.

In less than 100 years, coffee has become a sought-after commodity worldwide. Plantations have been created and the economies are now based on coffee as an export crop.

This magnificent drink adored by the Arabs, celebrated by the Turks, consumed with curiosity and desire, coffee still writes the pages of his majestic story.

There is too little time to taste the full range of sophisticated coffee flavors. The new and refined types of the most favorite drink in the world surpass even the coffee professionals. The variety of delicious textures and flavors and the innovative taste never cease to arouse interest - so many of us continue to explore, consume and enjoy ourselves. We enjoy looking for that unique additional clue. People always want to see more about the different types of coffee and its unique features.

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