Well it’s no secret I’m a fan of coffee. A pretty loyal fan.
But I’m not one of those coffee drinkers. You know who I mean.
Me? I drink mine plain Jane black and as regular as I can have it. If I go to a fancy coffee shop (at someone else’s suggestion of course) I generally won’t go much further than an Americano. I know, right? So I’m a bit of a simpleton but I’m happy so why bother with flavours and milk and sugar and the like?
Recently some acquaintances started up their own coffee roasting company and are quite passionate about the whole endeavour. And I think it’s pretty neat too. Every now and then I even get to sample their “hybrid” roasts—usually a mixture of different beans coming from different parts of Latin America.
To be honest? I can’t really tell the difference between the KINDS of beans I’m drinking. But I sure can tell when they’re roasted right.
In being in a position of light observation I’ve learned five very interesting facts about coffee, which I’d like to share with you. The bonus fact being coffee beans are green before they’re roasted.
Top Five Interesting Facts About Coffee
- Before coffee is a green bean it is a red berry. That’s right. And it grows on trees. You have to pick the red berries, then dry them out and strip them until they’re a green bean. Maybe it’s like a caterpillar turning into a butterfly. Maybe
- Beans are roasted at 500 degrees Fahrenheit. After about 10 minutes you start to smell the coffee aroma and after they pop twice they’re ready
- Espresso is not a bean. It’s a roast (did that totally blow your mind?)
- Although there are over 50 types of coffee only two really make it into mass consumption: arabica and robusta
- The lighter the roast, the more caffeine. I knew this before but I still think this is the most interesting thing about coffee that I’ve ever learned. I can’t remember when or where I picked this up but sometimes I feel like I’m the only one who knows this. But that can’t be right. I’m not alone, am I?
As well I’m going to experiment with my coffee grounds as I’m starting to learn about what a wonderful fertilizer and slug-deterrent they can be. Already I have a bucket of grounds soaking in a 5kg pail of water and will soon test it on my giant deck tomatoes. And once that task is complete I’ll mix some sugar in the concoction and see if it will really bring my poor sick tree back to life like it’s supposed to. We’ll see.