Theory of Everything on Nostr: Third wave specialty coffee is something I have learned to appreciate. The first wave ...
Third wave specialty coffee is something I have learned to appreciate. The first wave of coffee was Arabic traders bringing beans to Vienna, And coffee culture was born, Hence the Arabica varieties. The second wave was estate coffee, Large mass produced coffee farms that supply Starbucks, Folgers and other large scale coffee corporations. Third wave coffee focuses on different varieties from different regions of the world, Where every step of the production chain is important.
When you brew coffee, The pour over, Or a cupping is the best way to notice the subtle differences in each variety. Some coffee needs a darker roast to appreciate its flavor, Like a Java or Sumatra from Indonesia. Other varieties need a lighter roast, Like a smaller bean Ethiopian variety, Or some coffees from Latin America, Where the oils are cooked off in a darker roast. Decaf coffee is just a very dark roast that cooks off most of the caffeine content, It still has about 3% of the caffeine it originally had.
When you drink your coffee, Wait for it to cool down between 90 and 70 degrees. Oils in the coffee that make the flavor profile are expressed in this temperature range. Coffee looses these oils after about a month from its roast date. One of the best and rarest varieties is an Ethiopian Gesha variety. Many farmers in Latin America have transplanted this variety and they are still very good, But this particular strain of coffee comes from one particular region in Ethiopia and is produced in a very small scale. It is normal to pay 40$ or more for a pound of Gesha beans, But the floral and earthy flavors are unlike any other. Don’t waste your health on cheap coffee.
When you brew coffee, The pour over, Or a cupping is the best way to notice the subtle differences in each variety. Some coffee needs a darker roast to appreciate its flavor, Like a Java or Sumatra from Indonesia. Other varieties need a lighter roast, Like a smaller bean Ethiopian variety, Or some coffees from Latin America, Where the oils are cooked off in a darker roast. Decaf coffee is just a very dark roast that cooks off most of the caffeine content, It still has about 3% of the caffeine it originally had.
When you drink your coffee, Wait for it to cool down between 90 and 70 degrees. Oils in the coffee that make the flavor profile are expressed in this temperature range. Coffee looses these oils after about a month from its roast date. One of the best and rarest varieties is an Ethiopian Gesha variety. Many farmers in Latin America have transplanted this variety and they are still very good, But this particular strain of coffee comes from one particular region in Ethiopia and is produced in a very small scale. It is normal to pay 40$ or more for a pound of Gesha beans, But the floral and earthy flavors are unlike any other. Don’t waste your health on cheap coffee.