Today I was passing through LAX (IATA, LAX, ICAO KLAX) and needed to have a coffee top-up. I’ve done a lot of miles long haul, across both the Pacific and the Atlantic, but I still find the flying hard on the body. However coffee will normally get us back working again (well enough to get back on the next flight).
Considered by many as the finest and most sought after coffee in the world, Jamaican Blue Mountain coffee is in a class all its own. The mild flavor of this perfectly balanced coffee is something that coffee connoisseurs will pay a lot of money for. Another thing that makes this coffee extra special is its name. Only coffee beans that have been harvested from certain parts of the Jamaican Blue Mountains and have been given the seal of approval by the Coffee Industry Board of Jamaica can have Blue Mountain added to their labels. Despite its reputation for being the “Champagne of coffees”, many coffee companies have been successful in packaging this fine, medium roast coffee and selling them in stores all over the US and the entire world; here are some of them.
Cuban coffee such as café con leche, colada, and cortadito have become increasingly popular among coffee aficionados. Unfortunately, Authentic Cuban coffee beans are impossible to find in the US because just like cigars, the importation of coffee beans from Cuba is considered illegal (although with recent moves this will sometime soon be changing).
In Italy, preparing a good cup of coffee is more of an art form than anything else. Dozens of coffee companies have tried to replicate the way Italians roast and prepare their coffee, but only few have succeeded in capturing the authenticity of a great cup of Italian coffee.
Coffea Arabica is a type of coffee that is indigenous to the southwestern highlands of Ethiopia, but is now grown around the world. This makes the arabica coffee the most popular type of coffee bean on the planet. Although one might dismiss the arabica because of its abundance, it’s important to note that some of the most sought after coffee beans, such as the Jamaican Blue Mountain coffee beans, are actually of the arabica variety. This type of coffee is very versatile. The way it tastes varies depending on how it is roasted. Slow roasted and dark arabica brings out a bold flavor without too much bitterness given off by more caffeine-rich coffee varieties. They can also be medium-roasted for a smoother and more balanced flavor. Whether it’s freshly ground or instant, the arabica is one type of coffee people cannot live without. Here are some examples of great products made with 100% arabica beans:
Turkish coffee is already the pinnacle of coffee-brewing techniques. Therefore, the best Turkish coffee can only be made by improving the existing recipes for Turkish coffee, spending more time on each individual step.
To Make the Best Turkish Coffee
The finest quality of ingredients leads to the finest quality of end products. By buying top-quality coffee beans and making sure that their ground consistency is approximately that of powdered sugar, the quality of the Turkish coffee already begins to improve. Purifying the water also increases the quality because there are no impurities to cloud the taste. Using only a wide-bottomed, narrow-necked metal pot and a metal spoon will also prevent contamination from inferior products.
Turkish sand coffee is very similar to ordinary Turkish coffee-which is to say, not ordinary at all. It involves using very hot sand to cook or brew the coffee, because the sand offers a more consistent, even heat.
To Make Turkish Sand Coffee
Turkish sand coffee requires many of the same tools that regular Turkish coffee requires, namely a pot with a wide base, a narrow mouth, a long handle, and one or two spouts to use in pouring. A metal spoon is needed for stirring, but a filter is not needed. The big difference between Turkish coffee and Turkish sand coffee is that Turkish sand coffee uses a hot bed of sand to heat the coffee. The sand can be heated using any method, as long as the heat is consistent. Once filled with water and coffee grounds, the pots are nestled a couple inches deep into the hot sand.
Turkish coffee is a smooth, sometimes sweetened delight. As one of the oldest coffee types in existence, it’s also one of the coffees that requires to most time, effort and special tools to make at home. It has innumerable varieties, depending on the coffee beans chosen, the decision to include sugar and how much sugar to include, any spices sprinkled on top of the foam, and the care taken when preparing it.
To Make Turkish Coffee at Home
You need a tall, wide-bottomed, narrow-necked pitcher, usually made of metal for its lack of reactions with the coffee. A metal spoon is a necessity, or particles get stuck on the bottom of the pot and begin burning. You will also need something that can be used to finely grind the coffee beans-an ordinary grinder will not work. This item can be omitted if Turkish coffee grounds were purchased in the first place.
Turkish coffee is not well known outside of its native regions-mainly the countries surrounding the Mediterranean. In modern times, the countries where it’s commonly served incorporate the country name into it, so instead of Turkish coffee it can be Moroccan coffee or Serbian coffee. It’s one of the more finely ground coffee types-almost powder-like in its texture- which adds an extra layer of delicacy to the preparation. There are a myriad of different styles and additives that can be enjoyed with the coffee, but there are also a myriad of ways for the brewing process to go wrong.
Popularity is one measure, but this is misleading, since most things that are popular are actually a good enough quality but not the best. Take anything, clothes, wine or cars. The most popular product is never the one that is the best quality, it is the one that has a stronger price to brand performance perhaps.
There are also many standards in coffee the two most common as far as quality of the raw bean grading is concerned are the African standard which is to list coffee as Grade 2 (since Grade 1 is not allowed to be exported), and AAA, AA or AB. Unless the coffees have been externally graded this actually means very little.
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