Percolator coffee makers and more coffee info: The Swiss Water Method has gained popularity in recent years because it uses only water to remove caffeine but the process is long and laborious. Other solvents used in the decaffeinating process include carbon dioxide, ethyl acetate, or triglycerides. Each method has its own advantages and disadvantages including cost, time, labor, and effect on the final flavor. Research is being conducted to produce coffee plants that are deficient in the caffeine synthase gene and therefore do not produce caffeine. This would eliminate the need for the decaffeination process and would not only reduce costs but it would also keep the original flavor of the bean completely intact.
Espresso – Espresso is the base for other coffee drinks and is prepared by forcing nearly boiling water into tamped fine ground coffee under pressure. The result is thus a concentrated liquid of dissolved and suspended flavors of coffee with a little crema on top. The size of a basic espresso is 25 ml which can be further classified as single, double or triple shot(25 ml,50 ml or 75 ml) according to the strength required. As it was further stated, it is the base of other coffee beverages like; Cappuccino, Latte, Mocha, Macchiato and Americano. Espresso gained its popularity in the 1980s but at that time it was just available in the stores only. Lately, home brewing equipment were made to ease the coffee lovers have their favorite drinks at home. Now days, many equipment are available online as well as in the stores.
Let’s talk about coffee percolators. The Evoluo is a new version of the original VentuoLine, which has the same basic features but several upgrades. The Evoluo has a removable water tank with a capacity of 54-oz vs. the original 40-oz and the used capsule container holds 17 pods against the original’s thirteen. The new model now brews at a higher temperature to ensure the satisfaction of those who want their coffee scalding hot. In addition, the external design of the Evoluo slightly changed, since it no longer has the rounded head of the original VentuoLine machines.
More often than not, when we think of how coffee is categorized and marketed, we’re usually thinking of things like roasting profiles or source of origin. This information is certainly helpful in identifying what to expect with a given coffee, but it doesn’t tell the whole story. Let’s take a closer look at what types of coffees are out there and what makes each of them unique. There are four primary types of coffee beans we’ll be discussing here: Arabica (Coffee arabica), Robusta (Coffee caniphora), Liberica (Coffee liberica), and Excelsa (Coffee liberica var. dewevrei). Let’s discover what differences define these various types of coffee. Discover more info on https://coffeeinformer.com/.
Typica is your “typical” Arabica. It’s a variety that encompasses a number of the most popular and most sought after regional coffees including Kona, Java, Jamaican Blue Mountain, and more. This variety started in Yemen before being spread far and wide through trade. It first made it to Malabar India and Indonesia before eventually reaching the West Indies. Some subvarieties of Typica include Sumatra, Bergendal, Rume Sudan, Amarello de Botancatú, Blawan Paumah, and Java Mocha. Also, there are a number of Typica mutations, including Mokka*, Pluma Hidalgo, Creole, Ethiopian Harrar, Blue Mountain, Villa Sarchi, Ethiopian Sidamo, Ethiopian Yiragacheffe, San Ramón, and Sidikalang (just to name a few). Bourbon is probably one of the most common sub varieties of Typica. It got its start in the early 1700s when the French brought an Arabica Typica plat to the island of Bourbon (now Reunion). A slight mutation occurred and the variety eventually spread across Central and South America. These plants are popular because they produce more coffee cherries than other Typica varieties. Sub-varieties of Bourbon include French Mission, N39, Mayaguez, Arusha, Jackson, K20, Kenya Selected, and SL35 ; and Pointu, Semperlorens, Caturra, SL34, Tekic, and Pacas are mutations from this variety.