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A Little Bit About Coffee Beans Do you enjoy a good cup of coffee? Face it. Did that flavorless brownish brew that you picked up from the local convenience store leave you a little bit dissatisfied and on the search for something much more robust and full-bodied? Do you buy the latest and greatest brewing machines, the ones that allow that inner-barista to come out and create your signature caffeinated masterpieces? Does your supply of beans rival collections of imported wines and fine artwork? Ever think about that variety of coffee? Do you understand the distinction between robustas and arabias? If you are serious about increasing your coffee skills, this information will help ease that often stressful decision between ordering your normal morning cup of Joe and venturing off to try something a little new. Did you know, as an example, that centuries ago coffee was purportedly first tasted by a monk who observed goats in an Ethiopian desert that seemed far livelier after ingesting the berries of the coffee tree? To his profound joy, after sampling the fruit himself, during evening prayer he learned he was far more attentive. It has been said that the monk shared his pleasant experience with the others in the monastery, consequently spreading the word. The outcome was the Arab nations were recognized as the first people who farmed coffee beans for consumption. We may think that Starbucks invented the coffeehouse, but the simple truth is that in Arabic society, coffee quickly became the drink of choice and eventually coffee houses sprouted from the desert floors in order to keep up with the brew’s booming popularity. Though many people may think of coffee as that archetypical brown seed or bean, pre-harvested beans are much different looking while still on the branch. The pre harvested "cherries" are relatively plump, with a red vibrant skin. Once gathered, which is generally still carried out by hand, coffee beans undergo a drying method, either under the sun to wick away moisture or by way of a ”wet method”. The latter method will involve removing the pulp by cleaning the beans under water and gradually to a machine that separates the skin and pulp. Next, the remaining bean are washed even more and the separation process is completed when the lighter beans float to the top while the heavier beans remain on the bottom. Fermentation takes anywhere from one to two days before the beans excessive layers are shed at which point they may be dried. It is important to note that even in this period of the process, the beans are not what is consumed at the local coffee shop as they are regarded as "green" and have not yet gone through the roasting process. The coffee procedure also includes one vital step which is the actual roasting process. Using high heat for this step, the oils from the beans are released during the roasting process which gives the beans their particular rich and savory flavor, at which time can then be quickly shipped all over the world for drinking. So the next time you are waiting in line, you can smile smugly when you watch the patrons in front of you shrugging their shoulders about the roast they select. While you would never be like Juan Valdez, an expert coffee bean grower in his time, you now have a bit of knowledge about how these beans can provide a fantastic cup of coffee. Doing a search online will instantly lead you to the best gourmet coffee beans you could wish to Landmark Coffee

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A Little Bit About Coffee Beans find. For more info on Landmark Coffee, go to their web site at

Document Tags: arabica coffee beans, hazelnut coffee beans

Landmark Coffee

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A Little Bit About Coffee Beans  

Doing a search online will instantly lead you to the best gourmet coffee beans you could wish to find. For more info on Landmark Coffee, go...

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