HOW TO CHOOSE A SPECIAL COFFEE?

That coffee is an essential part of everyday life for most people, we already know. After all, we are part of that group! But this universe is full of small details, and not everyone understands the particularities that surround our favorite drink.

To help you understand each of these aspects and choose the most suitable coffee from Press Room Coffee Shop for your taste, we have developed this complete guide. So, grab your cup and come with us on a journey of knowledge! Ready?

Coffee classification: traditional vs special

Let's start by talking about the different ways a coffee can be classified. In general, coffees are commonly made up of beans of two species. The Arabica species has more aroma and flavor, while Robusta has a higher caffeine and bitterness content.

A coffee considered traditional has regular quality, up to 20% defective beans and excessive roasting; it's even the reason why a cup of traditional or extra strong coffee requires added sugar. Its score ranges from 4.5 to 6. The superior, in turn, is a quality coffee above the traditional ones that accepts up to 10% of defective beans, and its score ranges from 6 to 7.5.

A similarity between the categories is in the composition of the beans: both classifications allow blends (mixtures) between Arabica and Robusta beans. The traditional one accepts up to 30% of the composition by Robusta, while the superior one only accepts 10%. In addition, the two also accept drinks classified as Hard, whose quality is lower than the Soft ones.

The Gourmet category comprises coffees above 7.5 points and only accepts coffees made from 100% Arabica beans, without defects. This composition is also required in specialty coffees, and is justified by more elaborate flavors and aromas and careful selection processes of the beans.

Specialty coffee features

Finally, let's talk about specialty coffees. What makes this category worthy of a section of its own? A specialty coffee should:

- Be 100% Arabica;

- Have a controlled origin;

- Have a quality control and storage that record temperature, humidity and defect levels;

- Have no defects.

Right now you may be asking yourself: what does flawless coffee mean? It is a coffee whose sample does not show broken, burned, shelled, brocaded, green or black beans.

Another important point to know is the roasting process, which is nothing more than the heat process that transforms green coffee into roasted coffee. It is at this time that the main characteristics of special coffees are intensified: aromas, degree of acidity, bitterness and body. For example, the darker the roast, the less aroma and more bitter taste is perceived in the coffee.

Unlike traditional coffee, a specialty coffee usually has degrees of sweetness that make it pleasant to taste even without sugar. This is because this type of coffee has a unique flavor and aroma.

1. Tips when buying your specialty coffee

2. When buying specialty coffee , it is interesting to follow a few steps:

3. Check the 100% Arabica information on the packaging;

4. Pay attention to the name of the producer of that coffee;

5. Inspect the package for the existence of an air release valve;

6. Buy from suppliers and distributors specialized in specialty coffee;

7. Pay attention to the date of manufacture (ideally consume the coffee within 90 days after roasting).

Another suggestion to consider is, as soon as possible, to start purchasing coffee beans. This way they stay fresh longer, in addition to preserving the coffee's characteristics and sensory notes for longer.

Specialty coffee and its variations in flavors and aromas draw attention for a number of factors, which establishes a much more demanding pattern of consumption in the market.

Coffee sensory notes

Each coffee has unique characteristics. In specialty coffee, these characteristics are taken to the extreme; after all, all the processes carried out from planting to roasting are extremely careful and aim to emphasize each of the so-called “sensory notes”. These are some of those notes:

Fragrance – olfactory perception caused by gases released from roasted and ground coffee;

Aroma – olfactory perception caused by gases released by roasted and ground coffee after being immersed in water;

Flavor – is the sum of coffee tastes and aromas;

Sweetness – quality or sweet taste of coffee;

Acidity – is the dry and marked sensation perceived on the sides of the tongue, which gives life to the coffee;

Body – sensation caused in the mouth by the persistence on the palate; a “sticky” or “heavy” coffee characterizes a full-bodied drink;

Residual Flavor – is the sensation perceived after the coffee is drunk, a striking feature.