Have you ever bought a package of Red Honey coffee and wondered what we mean when we talk about honey or semi-washed coffee? Is it better than the natural process of coffee you bought last week?

Why is it called honey?

The three popular methods for processing coffee worldwide are: natural, washed and honey. Natural process coffees are dried with a cherry before threshing. Washed (or wet) coffees are pulped and then fermented to remove the mesocarp (also known as mucilage) before drying and threshing. The honey process is the bridge between wet and natural coffee. The cherry is pulped and then dried even with the layer of mucilage left on the parchment.

But wait. Where’s the honey?

The title “honey process “makes many people think that honey is used during the coffee processor that the taste of coffee has flavor notes similar to honey, but in reality, none of this is true. This process gets its name from the sticky feeling of the grain before drying, as well as the honey. After the grain is separated from the cherry, it is left covered with the mucilage layer, which, when dried, continues to absorb moisture from the air and becomes sticky.

Why is the Honey process popular with producers?

The Honey process originally became popular in Costa Rica, where they adopted it after seeing consistent improvements in grain quality since then its popularity has expanded.

But, why did Costa Rican producers decide to try the honey process? Well, a producer who wants to improve the quality (and consequently the price) of his coffee have only three options: he can change the type of variety he grows, change the land, or change the processing method. And like most of you who would change the grinding and dose of your mill before making volumetric, pressure, or machine temperature adjustments, most producers prefer to experiment with processes before going to extremes to move their farm or invest in a new varietal that may require years to be productive.

Honey process: A long and delicate work

It is not easy to produce honey coffees since it takes a long time and you must be very careful. So what does producing this type of coffee entail?

The first thing growers should do is collect the most mature cherries from the trees. The grains are then pulped, as mentioned above, and the mucilage layer is left behind.

You must take the time correctly, and it is important that you do not dry the beans too quickly. If you do, the flavors will not go from mucilage to grain. It is also important that you do not dry the beans too slowly, you must be fast enough to avoid the fermentation of the beans; otherwise, you will end up with a moldy coffee.

So how do you get to this balance? Well, once the coffee is put on drying beds or on concrete sheets, the beans should be moved or shaken several times every hour until they reach the desired humidity percentage. It’s extensive, right? Sun-dried honey coffee takes this time because each night the beans collect moisture from the air, requiring more drying time the next day.…

The enriching history of coffee has fascinated many. With the Third Wave of Coffee, enthusiasts now want to know every step of their process: the producers who take care of the cultivation, the workers who collect and benefit it and the roasters who seek the perfect roasting profile.

In the beginning, there were seeds, and everything was good

What starts as a seed, eventually becomes a tree that produces beautiful jasmine-scented flowers. Then the fruits become cherries and within these are the “grains” that we know so much about.

The Kew Botanical Garden in London is responsible for identifying between 120 different coffee species, many of them originating in Madagascar, Asia and Australia. Two of these species predominate Coffea Arabica and Coffea Canephora (Robusta) which are the ones we consume the most on a daily basis although there are others belonging to the Coffea genus until now it has not been proven that they are viable to produce.

What is Arabica?

The Arabica species represents 80% of world coffee production, is native to Ethiopia and generally grows at altitudes between 900 and 2100 above sea level, known as the “Coffee Belt” located between the Tropic of Cancer and the Tropics of Capricorn. This is a volcanic area where it rains frequently, and it has the soil and solar radiation that coffee needs to grow.

It is a species that requires special care since its trees are susceptible to diseases and pests. Rust is a fungus that appears as orange spots and damages photosynthesis. If not treated properly, it drops the leaves, killing the tree and destroying an entire crop. The Arabica species is also sensitive to pests such as the Broca ( Hypothenemus hampei ), a small beetle that lays its eggs inside coffee cherries. After this, the beetle has hatched the eggs; it eats the cherry, which drastically reduces the quality of the coffee.

Despite these drawbacks, the Arabica species is the preferred grain due to its pleasant and intense flavor compared to the Robusta species. A cup of Arabica coffee is aromatic and tasty with notes of flowers, fruit, citrus, butter, chocolate, caramel, honey, or sugar. The flavor can be between sweet and acid depending on the area where the coffee is grown and how it has been processed.

What is Robusta?

Robusta native to West Africa is grown at lower altitudes and higher temperatures. It represents the rest of the world production of coffee. Its grain is small and round but contains twice as much caffeine (hence its name) as an oval Arabica bean. Its caffeine content acts as a natural pesticide which helps protect it from most insects. Which means fewer costs to grow it and easier to maintain it, it also produces more cream and is frequently used for mixing.

Although it has positive qualities, it is not a popular type of grain. In fact, most coffee lovers find it bothersome to think of robusta primarily because it is used for instant coffee or blends with Arabica in order to produce a less expensive, lower quality product. After a Robusta coffee has been roasted and brewed, its flavor is described as bitter and harsh with a touch of wood and rubber. But while this species has traditionally been rejected by most consumers, as it is not the type of coffee they are used to asking for, a defence has arisen in their favour.…

We love coffee, we know it, and its stimulating effect, its enveloping aroma and its delicious flavor make it one of the most consumed beverages worldwide. But sometimes it gives us to rest from caffeine or simply a time of day comes when we no longer need to stay awake, and we look for an option to continue enjoying its aromas and flavors.

Decaffeinated coffee can be a very valid alternative for those who want to take that break or for other factors: caffeine sensitivity, beliefs, medical restriction, trends, etc.

Some clients have asked us to explain what this coffee is, how it is made, what effects it has and other questions that we seek to clarify in this article.

There are about 800 compounds that define the characteristics of coffee; one of them is caffeine; this bitter-tasting natural substance found in beans.

Not all coffee varieties have the same amount of caffeine; For example, Robusta like India Kerala is a coffee with a higher concentration of caffeine, while Arabica has a lower amount.

This substance is in charge of stimulating our system to feel awake and alert. So, when you are in the coffee bean, how do you get a drink without this characteristic? The decaffeination process is carried out by our trained producers on the farm after the harvest. Two main elements are used: Purified spring water with sand traps and boiled. No piped water is used since it contains chemicals that could affect the organoleptic qualities of coffee and a solvent made from sugar cane, obtained by controlled fermentation of sugar cane and refined to the highest degree of purity (99.9% purity).

There are six steps that are followed in the farm to be able to decaffeinate the grain:

1. The green bean undergoes an initial cleaning to remove dust, husks and other residues.
2. Once clean, the grain goes through a pre-treatment that consists of two stages: the first, the coffee is vaporized to soften the cuticle, which is removed by a fan in a very delicate way; the second, the grain is immersed in hot water.
3. Moistened coffee now enters the caffeine extraction process. This process involves adding the solvent and recycling it for a previously scheduled eleven-hour period. The solvent is removed from the extractor to the stills to separate the caffeine.
4. The coffee is now caffeine-free, and it is time to remove the solvent from the coffee. The bean is subjected to controlled extraction steam for a period of 3 hours; at the end of the coffee it is caffeine-free and solvent-free.
5. Now the coffee goes to drying, which is done by indirect steam heating through streamers. After approximately six hours, the coffee will have the desired humidity level (11.5%).
6. The decaffeinated bean is now ready to be packed and sent to the roasters.

It is normal to ask ourselves that, having gone through this process, coffee has changed its flavor. A secret to maintaining exquisite aromas and flavors is in roasting. A decaffeinated bean does not have the same composition as a normal bean since it is lighter, of a different shade, and all this must be considered when subjecting it to heat. Experts in this art make careful temperature management, so the process can take longer.

The perfect roasting level is verified through a subsequent tasting which results in a balanced coffee.

As for the preparation, the methods used in specialty coffee shops are similar to those for non-decaffeinated ones. At home, it is possible to enjoy a decaf in capsules taking into account the same recommendations as for the rest: the cleaning of the coffee maker, the purified water, inserting and occupying the capsules immediately, among other factors that our baristas recommend in this article.

In the cup, the decaf is usually lighter, with less body and less bitter, but this does not mean that you completely renounce its characteristic flavor or that it is a bad coffee since in any case, the quality will largely depend on the harvested grain. It is now possible to enjoy a decaffeinated specialty coffee.…

The coffee is one of the most popular drinks and most consumed worldwide. There are many varieties, depending on the grain used and the production process. The cappuccino or cappuccino is a type of coffee Italian origin (invented by the Capuchin monks, hence the name) prized for its mild flavor and characteristic foam.

If you have a capsule coffee maker at home, it is clear that you have it very easy, but, also, it is possible to make a “manual” cappuccino, with the help of a milk frother or even without it, putting into practice some another homemade trick, which works very well.

The cappuccino at home, step by step

Controlling the quantities and temperature of each of the ingredients is the secret of a great cappuccino. You have two options:

With espresso machine

Generally, these types of coffee machines include a milk frother or frother that will make you achieve your goal very easily. To make it work for you, coffee experts point out that the correct ratio of cappuccino should be: 1/3 espresso, 1/3 milk and 1/3 milk cream (foam).

First of all, you will have to make the coffee in the machine using about 7-8 grams of ground coffee. Next, it’s time to vaporize the milk, which should preferably be whole for a creamier result. About 120 ml. will suffice. Place the milk jug under the frothing tube and let the steam escape until the milk reaches a temperature of approximately 65º.  Separate the jug from the machine and tap on the counter, so that the foam remains on the surface and the liquid milk remains at the bottom of the container. Finally, you just have to slowly pour the milk over the coffee and add sugar to your liking if you want you can put your personal touch, for example, sprinkling your cappuccino with cinnamon, cocoa or instant coffee.

With a traditional coffee maker

It is also possible. Prepare your coffee as you always do and reserve. Meanwhile, put the necessary amount of milk (about 100 – 120 ml.) In a glass jar with a lid, this should be very cold. Shake vigorously for about 30 seconds, then microwave the uncapped jar. Heat a few seconds, until you see that the expected foam begins to form. Once the two ingredients are ready, you just have to mix them and savor your homemade cappuccino.

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As the post is not intended to give lessons to professionals who, on the other hand, do not need them, we will focus on making the basic elements to prepare a good espresso coffee known to those who enjoy them in bars, cafes, and other hospitality establishments.

We will also think of those who have a homemade machine to prepare an espresso, offering a friend, yes, whenever you allow us, some basic recommendations for obtaining a good espresso.

There are 4 essential elements to prepare a good espresso coffee:

1.  It is essential to have great coffee. The barista can be an artist, but he does not work miracles, from a bad coffee, you will never get a good espresso.
2.  The degree of grinding, since espresso coffee requires obtaining a fine grind of the coffee bean. Approximately the texture of the sugar grains. At Cafés Sabora we are always in favor of grinding coffee daily, so if you do it at home or you grind the coffee to a fine grain, you will get a better espresso.
3. The other great ingredient for a good espresso as you will suppose is water if the water is of quality your espresso coffee will be better than if the water has flavors or odours that attack the aroma and flavor of the coffee, your coffee will be a bad coffee.
4. Having a good espresso machine that delivers water with enough pressure and the right temperature to get the best out of coffee.

Let us now focus briefly on the express coffee machine, and its main component is the pressure pump, which is what differentiates these coffee machines from others that obtain coffee by dripping, using the gravity exerted by the earth so that the hot waterfalls to through coffee and with a filter.

Some recommendations in case you prepare your espresso:

Espresso machines do not use the coffee that we can normally buy in supermarkets, either soluble or ground coffee beans.

If the quality of the water that comes out of your tap at home is not good or the water is simply very alkaline, it is advisable to use mineral water or filter the water before to prepare the espresso coffee.

The Cream Obtained From The Process Of Making An Espresso Is Significant

The quality of the work can be average evaluating the final result of the coffee.

1. A dark color, with a white dot or a black hole in the middle, indicates that the espresso has been over-extracted because the coffee has been ground too fine, too much coffee was used to prepare the drink or the extraction time has been very long.
2. Light and inconsistent color indicates low coffee extraction. Possibly due to short extraction time or that the amount of coffee is less than required, a coarser degree of grinding of the idea, or even the combination of several of the above factors in the production of espresso coffee.

Remember that the machine requires maintenance and periodically you must clean and remove the remains that may have accumulated in the coffee maker.

It is convenient to clean it after each use in case it is a homemade machine that tends to have little use; otherwise, it runs the risk of spoiling the next coffee.

You should always store the coffee in a tightly closed container, and in a cool, dry and light-free place. Remember that coffee is one hundred per cent natural product and is affected by the environment, humidity, light, odors, etc.…