Wine Article

How coffee beans are judged is the profession of a barista
a coffee maker. Coffees taste is judge by a cupper
a professional taster. All this expertise is combined to help buyers get the best beans to make the best cup of coffee. However
the barista is the person you see at your coffeehouses. They note every comment
good and bad
to judge the failure or success produced by cappuccino machines and other coffee brewing methods.

About 70 countries grow coffee beans in a band from the Equator to about 25ฐ north or 25ฐ south. Plantations are found in Africa
the Middle East
South America
the Caribbean and even Hawaii. It is the barista's job to decide which region supplies the best beans as influenced by their customers.

Due to varied climates
altitudes
machinery and techniques
each country's beans have different qualities. Each plantation will also have individual variants of the two main types of beans
robusta and arabica. Robusta is the bean of choice due to lower caffeine levels. It is used for the best coffees
supplying better flavor and aroma.

Arabica beans are best grown at above 3000ft. Brazilian arabica beans are less preferred
being grown at lower levels. Ultimately
the final decision is down to if you are roasting your own beans or getting pre-roasted beans. Green beans normally smell like vegetables and are soft. Choose them if you are doing your own roasting. If you want roasted beans
the varieties are seemingly endless.

Roasted beans come in many flavors. Cinnamon or light beans refer to the color only. They are very acidic and very high in caffeine. American roast or medium is fractionally darker and used by Folger and Yuban
but not the best quality. City roast or dark is a specialty item with less caffeine and the taste is acidic
but the final cup is not so bitter. It is an average type espresso. French roast is very dark and oily in appearance
but not burnt. They give a full-bodied flavor. Italian roast is used for the best espresso drinks. It is the darkest colour
a strong aroma
the least amount of acid
has the lowest caffeine and is much sweeter. This sweetness results from the carmelization of the beans' sugars during roasting. The lower caffeine levels result from being burned away during roasting. The result is a mellow cup of coffee.

Therefore
when you go coffee bean shopping you can play the amateur barista. You have the basic knowledge
but without the long line-ups of customers and a store full of machines.