Sometimes we refer about coffee grinds, roast, and characteristics in an inappropriate way. First we need to understand basic terms about coffee ( See below)
A term that refers to everything that comes from the Asian peninsula called Arabia. The only coffee that could be properly named Arabic would be from Yemen, since this country is the only coffee producer in the Arabian Peninsula or Arabia. Over 70% of the worlds coffee is Arabica. One of the most-important producers of this coffee is Colombia, Brazil and countries in central America. Arabica berries are grown in cool tropical climates, lots of rich, moist soil. Arabica are more susceptible to damage from pests, cold and bad handling. The beans are of a more consistent shape and less bitter than Robusta coffee with half the amount of caffeine. Arabica beans is less bitter than Robusta beans. A good representative of Arabica beans is Kikos Colombian Coffee
Robusta beans are the smallest coffee beans, this bean is resistant and possesses a higher level of caffeine. It has 22 chromosomes and needs pollination since it is not autogamous like Arabica. It began to be cultivated and commercialized in the second half of the 19th century, after being discovered by Emil Laurent in the Congo in 1898. Until then it grew wild in many parts of Africa without anyone noticing it. Even today much of the production of African Robusta coffee comes from wild coffee in which man does no other work than harvesting. It is grown in Africa, Asia and Brazil. Even though Espresso is just a type of grind, Robusta beans are predominantly used for instant coffee and Italian blends of espresso. Robusta bushes grow in lower altitudes and produce more beans. The bean is more bitter and higher in caffeine than Arabica beans. also known as ‘Coffea Canephora’. A good representative of this is our Kikos Brazil Coffee
Body is the perceived thickness of brewed coffee on the tongue. Descriptions can range from “watery”, “thin”, or “light”; to “medium”; to “full”, “heavy”, “thick”, or “syrupy”. Generally a good coffee always has body. try Kikos Colombian Coffee
Aroma is the odor of the coffee and contributes to its flavor. Terms used to describe it include caramelly (candy- or syrup-like), carbony (for dark roasts), chocolatey, fruity, floral, malty, rich, round, and spicy.
Roasted coffee to which some flavoring substance such as mint, anise, hazelnut, almond, etc. has been added. This custom of adding aromas to the coffee originated in the USA and is practiced both adding the aroma to the roasted coffee and the infusion already prepared in the cup. It seems that in Europe this trend has not been very successful and coffee is still being consumed with coffee flavor only.
This is called an espresso coffee made with a lot more water than a normal one. American coffee has a higher caffeine content than a short coffee. A short coffee does not have the amount of water needed to dissolve the caffeine that contains the seven grams of ground coffee in the filter, however, by letting the water that carries American coffee, it dissolves practically all the available caffeine.
Bitterness is a harsh unpleasant taste detected towards the back of the tongue. Most of the time this would mean a bad coffee unless it was a very dark roast where the bitterness is intentional. Can be caused by a number of factors including burnt coffee or milk, incorrect grind, defective beans and over-roasted beans. Most of the times Espressos are more bitter than the rest because the beans were dark roast. You can still have espressos with Medium Dark roast for those who prefer a greater Aroma and smooth taste.
The coffees of the Arabica Species contain approximately 1% of caffeine while the Robustas reach double. The caffeine that you get in your cup is also related to the extraction method. This means, that the longer the water touches the coffee, the more caffeine you will get, always understanding that the total amount of caffeine is related to the coffee bean (berry) you are using.
What is then the difference between Strong coffee vs Bitter Coffee?
Now, understanding these basic terms, we can say that bitterness is the dark aftertaste while that a strong coffee represents a greater body and coffee taste without the bitterness. You can have a light bitter coffee if you are using a Robusta bean or you are using low quality arabica beans (Robusta will be much bitter). A good strong coffee can use a higher coffee:water ratio but will never be bitter if you use Arabica beans. Try our Best Seller Arabica Bean Coffee here