Category Archives: Arabica Coffee

Roast Level vs Steak

City Roast : Medium                                                                          – Medium brown
– The acidity continues to increase and the body becomes more potent
– First crack stage is finished
– Caramelization, acidity, varietal character of a bean can be tasted

 City Roast  (+) : Medium +
– Medium brown
– The acidity  increased and more body
– Between first and second crack
– Varietal character of a bean can be tasted with a bit of roast taste

 Full City Roast : Rich Brown
– Rich brown color

– Good Balance between sweetness, body and acidity
– Just into the first snaps of second crack
– Varietal character is present with decreased acidity and
bittersweet “roast taste”

 French Roast ()                                                                                          – Dark brown color, Middle of the second crack
– Acids are decreased
–  Bittersweet, Burnt undertones and Cafein levels are decreased


Comparing  Steak and Coffee is an easy way to understand roasting levels. Most of us prefer rare or medium to be able to taste the steak’s juice. Coffee is the same thing, drinking dark roasted coffee is like eating a well done steak. When drinking Brownish coffee you can taste and compare the differences among (highlight varietal character)  coffees produced in different countries of the world. 

“So there you have it — a short guide to the common coffee roasts from light to dark. To summarize the differences, in addition to the color gradations:

  1. As coffee roasts,it gets darker loosing the origin character of the beans and take on more flavor from the roasting process. Drinking Dark roasted coffee will make all different varieties and origins to taste alike: burnt ,charred flavor.
  2. The body of the coffee gets heavier, until the second crack, where the body again thins.
  3. Lighter roasts have more acidity than darker roasts.
  4. Light roasted beans are dry, while darker roasts develop oil on the bean surface.
  5. The caffeine level decreases as the roast gets darker. 

Part of an article written by Brian Lokker :


Video By Sweet Maria’s Coffee





Brewing and Freshness

Brewing :  Recommendationsfor a mug of coffee, that’s more like 8 ounces, and you’ll want to use 2 ½ to 3 level tablespoons of ground coffee. If you like your coffee a little stronger, you’ll soon figure out how much more coffee to add for each brew. Experiment a little and see what suits your taste the best. -Buy roasted whole beans or ground, but both, freshly roasted  -Use fresh, filtered water -Maintain a clean coffeemaker and drink the coffee  before one hour brewed.

Cold Brew Coffee: Delicious and refreshing way to enjoy coffee. You can buy different cold brewers but a simple French Press will do it. Pour a bottle of water(500ml) in a FP add two large spoons of coffee (or more), stir and let it rest for at least 12 hours in the fridge(slow extraction process). Press, pour in cup with ice , add your favorite creamer and its done. You can created your own recipe, adding whipped cream, milk, etc

Freshness – After coffee beans are roasted, it may take  weeks or even months for them to get to your home. That is a problem because coffee beans begin loosing flavor as soon as they leave the roaster. Much of the flavor of coffee is found in volatile oils which evaporate when they come into contact with air. Valves are very important.The valve allows the gases from inside to get out of the bag, but not air going into the bag. Quality coffee suppliers put the beans in bags with these one-way valves. These valves allow roasters to put beans into sealed bags as soon as possible after roasting.

Grind your own coffee – in doing so you preserve the flavor for a longer time. Buy a coffee grinder that allows you to vary the coarseness of the coffee grinds to suit the coffee brewer you are using. Using the correct grind is very important in how to make coffee you’ll really enjoy. Give preference for Burr grinder over the Blade Grinder.  Suggestion for a coffee grinder : Baratza Virtuoso

A Coarse Grind: This coffee grind is fairly large, suitable for French Presses and percolators.

Medium Grind: An all-purpose grind, suitable for most drip type brewers.

Fine Grind: This is the grind you would want for espresso.

More information read:

“How to Make Coffee” by Lani Kingston, published by Ivy Press

Brazilian and Colombian Coffee


Colombia Huila and  Modern Brazilian coffee plantation using irrigation

Brazil is the world largest coffee producer responsible for around 35% of all coffee grown and also the second largest coffee consumer. Minas Gerais is largest coffee producing State from Brazil.

Colombia comes in second, 10.000.000 bags (132 pounds bag). Department of Huila is located in Southwest of Colombia, and produce excellent quality coffee.

Brazil – Altitude around 2900 feet

Colombia – Altitude around 5800 feet.

Brazil – huge coffee plantations harvested by machines and also small ones (hand-picked), a continuous refining in all production stages is noticed, leading to high quality coffees.

Colombia – very small hilly coffee properties, picked by hand . Since coffee areas are  close to Equator allows 2 crops a year.D Huila colombia




Brazil:  chocolate flavors, low acidity, notes of dried fruit, floral aroma.

Colombia Huila:  there so many descriptions like well balanced acidity, initial sweetness with slight notes of fruit, caramel, etc.

My favorite: Clean and bright (acidity), generous sweetness and liqueur like character.

World coffee Production – Average 2011 to 2013

Arabica                                                       Arabica                                            

Brazil                                                            41800

Colombia                                                         9500

India                                                                5100

Ethiopia                                                           4400

Honduras                                                        4100

Peru                                                                4000

Guatemala                                                      3900

Mexico                                                            3700

Nicaragua                                                       2000

El Salvador                                                     1700

Costa Rica                                                      1575


Sloth coffee is 100% Arabica coffee , NO Robusta, which  has a slightly bitter taste that most gourmet specialty coffee drinkers try to avoid.

Many cheaper coffees sold in supermarkets contain robusta