How A Barista Makes Coffee

As a profession making coffee drinks is the job of a barista. Obviously, how beans are judged will shape up from the experience.

Company buyers and 'cuppers' (professional tasters or coffee contest judges) along with the barista share the goal of discovering beans from which a great drink is produced. The efforts immediate feedback leading to failure or success is however received by the barista each day while standing in front of the final consumer.

Therefore, what exactly is the bean and its product quality can be found from the barista.

Approximately 25 degrees south or north of the equator's band, beans are produced from coffee grown in around 70 countries from the Caribbean to South America, from the Middle East to Africa and over to Hawaii.

Naturally then, marked differences are shown on different countries beans due to the techniques, equipment, altitude and climate and countless other factors. So, radically diverse products will grow in varied plantations.

Robusta and Arabica are still two main categories the coffee plants come in. Solely used for the finest coffees the Arabica has half the caffeine in it compared to Robusta. Aroma filled and flavorful are its beans characteristics.

The Milds-arabica beans growing from plants at 3000 feet (915m) or higher are preferred as superior coffee grows at higher heights. On contrast grown in Brazil at a much lower height are Arabica beans called 'Brazils'.

The categories widen for those desiring roasted. 'Cinnamon' (named due to the spice color and not because of the flavor) or light are there. Highly caffeinated and acidic are their characteristics.

As the major coffee vendors (Yuban, Folger, etc.) uses the same degree the medium or 'American' roast is extremely popular and slightly darker. According to majority barista's standards not a quality cup.

Reducing the acid taste and caffeine, dark or 'city' roast is the process available in many specialty shops. Frequently, a less bitter but sweeter cup is resulted from this. For the regular espresso this is what's normally used.

As, more full-bodied coffee is preferred by the French, the 'French' roast which is next in line is thus named. Possessing a sheen or oily texture the beans are very dark brown in appearance. For not confusing these with beans which only have been burnt sniff and look carefully.

Regularly used in espressos of special kind, the 'Italian' roast is the darkest on the drinkable scale. Making a fine cup are its distinctive pungent aroma and deep brown color.

Standing daily with an arsenal of machines and an array of choices, the barista should be given a thought next time you shop for beans. Beans are something that person knows.

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About The Author, Raywalberg
Ray Walberg is writing most often for , an online publication about all about cappuchino . You might come across his comments on home cappuccino makers over at .