As finals are fast approaching, it is convienent to consider the second topic in the Collegian’s snob series: coffee.
Like wine, one does not have to buy the most expensive beans, or visit the trendiest coffee houses to be considered among the best of the coffee snobs. You simply have to know what you like and why you like it.
In order to help you on your venture to coffee snobdom, therefore, we offer you some valuable information and tips on the types of coffee and how to order the best cup of joe in the world.
So sit back, relax and enjoy this adventure to snobdom. But first, make yourself a cup of coffee.
A guide to Joe’s language
You may find, as many do, upon entering the local coffee shop that you’ve walked into a whole new world. A world where coffee comes in 35 forms, and you just can’t keep all of the names straight.
Here is a short guide to coffee language that will help you determine and communicate exactly what you want next time you step through that coffee house door or stroll through the coffee aisle of the grocery store.
Coffee production
Coffee production is seperated into three categories that explains the differences in growing altitude and preperation. This, in turn, affects the taste.
High-grown milds -- Grown in well-watered, moutainous regions. This type of plant is usually used in specialty coffees.
Brazils -- Grown in low altitudes and is mass harvested. At its worst, these beans taste harsh and fermented, while at its best their flavor is neutral and flat.
Robustas -- Often preferred by manufacturers because they resist disease and can be grown at low altitudes. These are also the lowest priced beans and are often used for instant coffees.
Coffee names
Darker coffees usually have European names -- French coffee, Italian coffee, etc. This refers to the degree of the roast.
Similar color coffees often have more exotic names such as Kenyan coffee, and these names refer to the region the beans were grown.
Flavored coffee beans bear names describing the added taste.
Tasting vocabulary
Acidity -- Analogous to dry wine. This refers to a tartness combined with an underlying sweet taste. This is common in beans grown in Latin America.
Body -- Refers to the heaviness of thickness of the liquid.
Finish -- This refers to the immediate tasting sensation after the coffee is swallowed.
For more information visit www.coffeereview.com
Moderation is key in coffee
According to the Harvard Health Publication drinking coffee in moderation can offer health benefits. It can lower the risk for type II diabetes, liver damage and gallstones.
Research has also shown that spreading consumption throughout the day, rather than all at one time, can help increase the level of alertness.
Keep in mind these figures when trying to stay awake to study:
I cup of coffee -- 150 milligrams of caffeine
1 shot of espresso -- 80-120 milligrams of caffeine
1 12 ounce soda -- 40-60 milligrams of caffeine.
Remember that excess caffeine can have ill effects.