After understanding about the possible defects to be found in coffee, it is possible to highlight the differences between the coffees offered for consumption.<\/p>\n
Traditional and Extra Strong Coffee are coffees that use a raw material with many defects and are extremely roasted. Excessive roasting, together with the bad raw material, brings an unpleasant fragrance to the coffee and a very bitter taste. Therefore, most people need to add several tablespoons of sugar to be able to drink this type of coffee.<\/p>\n
Gourmet Coffee has a more careful selection of the raw material used. It features greater roasting control, not being as dark as the roasts of traditional\/extra strong coffees and above. However, it is a coffee that can still have a certain bitterness due to some defects found in the raw material used.<\/p>\n
Finally Special Coffee is a coffee that has a greater rigor in relation to the raw material. Roasting is performed with greater control, seeking to highlight the natural characteristics of the coffee. More than that, the specialty coffee goes through a sensory evaluation protocol, where 10 different attributes will be analysed. The attributes analyzed are fragrance and aroma, flavour, finish, acidity, body, balance, sweetness, absence of defects, uniformity, and overall result. For each attribute a score is given. To be considered special, the coffee must reach a minimum of 80 points, after adding up the score of all the evaluated attributes.<\/p>\n
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Understanding the Differences in Roasting and Grinding<\/strong><\/p>\n Traditional and Extra Strong Coffee have a very fine grind and a dark roast. Because it is very fine, the grinding also disguises the defects in the raw material used. Still, this makes the colour extraction higher in these coffees. That is, that aspect of coffee with a very dark colour (black) is enhanced.<\/p>\n Gourmet Coffee, on the other hand, has a grind that is not as fine and pulverized as traditional and extra strong coffee. This will reflect on the colour of the drink and also on the flavour after the coffee is extracted. Finally, Specialty Coffee will have a more controlled grinding, generally done according to the preparation method that will be used to extract the coffee. The colour of the final drink is a light brown, quite different from the black coffee extracted using traditional and extra strong coffees.<\/p>\n Understanding the differences between the different types of coffees that are available, helps you to choose more consciously the type of coffee you want to buy.<\/p>\n Coffee is taste, some will please you, others will not. However, you need to know what you are consuming and understand the different flavours\u00a0 you are tasting.<\/p>\n Coffee is naturally sweet, it doesn’t have to be extremely bitter. When you consume a special category coffee, you are also supporting the work of small producers. In addition, you will also be consuming a product that has traceability throughout the chain. Generally, specialty coffees are coffees that use micro-lots and belong to a single farm. More than that, you will be consuming a coffee that makes a difference to your health, as the care taken starts in the farming and extends until the coffee arrives at your house! Good coffee always!<\/p>\n