Roasted coffee beans
Roasted coffees are obtained mainly from two species of coffee trees, i.e. Coffea arabica (arabica coffee) and Coffea canephora (robusta coffee).
They are made by roasting raw, green coffee beans at different temperatures and lengths of time. Hence, there are so many types of coffee, depending on the degree of roasting and the proportion of the use of the above types.
Coffee drunk in moderate amounts (up to three cups a day) brings a number of benefits to the body, such as improving short-term memory, increasing concentration, improving blood circulation and improving the functioning of the digestive system, helping in the fight against obesity by accelerating metabolism, preventing neurodegenerative diseases, e.g. in the fight against certain cancers (e.g. bladder, bowel, liver, prostate), reducing the risk of type II diabetes, etc.
Coffee drunk in excess leads to caffeine addiction, which increases anxiety, inhibits neurogenesis (creation of new cells in the brain), makes it difficult to fall asleep (in most people), raises cholesterol levels (especially drinking unfiltered coffee and rather arabica, which has more caffeol). and cafestol), can contribute to fetal death during pregnancy, leaches magnesium and calcium, as it has a dehydrating effect on the body, etc.
Coffee contains a lot of carbohydrates, amino acids and fats, many chemical compounds such as alkaloids (caffeine, trigonelline), glycosides, aliphatic acids, terpenes (e.g. cafeol, cafestol), caffeic acid and chlorogenic acid from the phenylcarboxylic group, fragrances, some vitamins . from group B (niacin), potassium.
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As I mentioned earlier, there are many types of coffee offered, which differ in terms of the degree of roasting, the type of coffee used, the region of origin, but also the method of brewing.
Due to the method of brewing and serving, the following can be distinguished:
1. classic Italian espresso (approx. 30 ml of water, 10-20 g of coffee, brewing temperature approx. 95 °C) and its variants, i.e. ristretto, for which only approx. 15 ml of water is used and doppio/double espresso with double the amount of water i.e. approx. 60ml
2. cappuccino - a combination of espresso (approx. 25ml) with a large amount of frothed milk (approx. 125ml) and its derivative caffe latte (double espresso with a small amount of milk)
3. macchiato, which is made by adding a very small amount of milk (either cold or warm) to espresso, and its variant latte macchiato with a large predominance of milk
4. americano - longer brewed espresso served in approx. 150ml of water
5. mocha - a type of latte coffee with the addition of milk or dark chocolate
6. Viennese - espresso or otherwise brewed with the addition of sweet whipped cream
7. Turkish coffee - brewed in crucibles (usually copper) three times and with added sugar.
Coffee, preferably freshly ground, can be poured with boiling water, as is the case in most Polish households. But it is much better, for aesthetic reasons and taste sensations, to brew it in the Turkish way (as I wrote above) or in special coffee brewing devices, i.e. in ordinary or electric coffee makers (cafeterias), in Chemex, in a French press, in an aeropress (a product of the 21st century). ), in the siphon, in drip coffee machines (hot water passes through ground coffee beans), in pressure coffee machines (where hot water under high pressure passes through ground coffee beans).
As you can see, coffee can be prepared and served in many ways. Let's drink it with appetite and "Uhlan" fantasy :)