A little bit of education on coffee-making and enjoying your coffee.

To approach this subject, we can draw a parallelism with the relatively better
known wine industry, since the “schools of thought” are basically identical.

As we know, there are two ways of classifying wines: either regarding to the
type of grape used, called varietals (such as Merlot, Cabernet, Syrah, etc.)
or focusing on the geographical Denomination of Controlled Origin (DOC,
in general we observe blends of different grapes here).

These geographical restrictions are part of the Protected Geographical Status
framework enforced by the European Union, traditionally applied to wines
(Chianti, Champagne, Bordeaux, etc.) cheese (Camembert, Brie, Parmigiano,
etc.) liquors (Cognac, Armagnac, etc.) of European origin. Although in 2007
Colombia became the first extra-communitarian country to obtain protection
for its coffee beans.

New world wine makers, focus on the type of grape they are using for making their wines. Some of the best known examples
are Cabernet in California, Merlot in Chile, Malbec in Argentina or Syrah in Australia and South Africa.

Backed by the Protected Geographical Status framework enforced by the EU, on the other hand, European winemakers place
the focus on the region of origin of the wine, independently of the grapes used to make the wine. Here we can see Bourgogne,
Bordeaux, Champagne, etc., in France; Rioja in Spain; Chianti in Italy, etc.

Going back to coffee, we observe are 2 drivers for coffee quality: The Beans, with focus on the botanical species (Arabica or
Robusta) or with focus on the geographical origin of the beans, and The Roasting, which is basically associated to the way
countries roast their coffee (French roast, Italian roast, etc.).

As we said in the paragraph above, one way to classify the beans is using the species of coffee plants: the Arabica and the

Although Robusta presents several advantages relative to Arabica
such as resistance to diseases and growing in much lower altitudes
than Arabica, its main characteristics in terms of aroma, acidity,
body, flavor and finish are less intense than those present in
Arabica beans.

If we also consider that Robusta contains 30% more caffeine than
Arabica, we understand why Robusta is mainly used as a component
of cheap commercial coffees, including instant coffee. Marketwise,
Robusta beans are much cheaper in price than Arabica beans.

If we classify the beans placing the focus on the geographical
origin of coffee, here the approach is pretty straightforward:
coffee from Brazil, Colombia, Ethiopia, El Salvador, Vietnam, etc.

For our second driver of coffee quality, that is The Roast, the best way to describe roast is using nationalities: French roast is
the darkest, meaning that the beans spend more time in the oven.

Italian roast is less dark than French, but darker than Viennese roast which, at the same time, is darker than American roast,
which is the lightest of all. Caffè Bomrad roasts its beans in a facility near Torino, using the most traditional and artisanal Italian

In summary, and in parallel with wine, European coffeemakers focus on the botanical variety of coffee (Arabica or Robusta) and
on the degree of roasting, blending or not beans from different geographical sources.

Conversely, most but not all, of the coffeemakers based in the New World
principally focus on the geographical origin of coffee, and secondarily on the
type of roasting.

As a proud Italian roaster, Caffè Bomrad only works with 100% Arabica
beans, from different geographical origins, roasted “the old fashion Italian
way”, meaning that each origin is roasted separately.

This might seem anti-economical but ultimately guarantees homogeneity
among beans, since beans from different origins contain different levels of
humidity, and when roasted altogether, like in the big industrial companies,
the result is not the best.

Making your coffee

Prior to use, always store the coffee beans in a cool, dark place. Do not store in the refrigerator, because moisture and coffeol
(a fragrant oily substance where most of the characteristics reside) do not get along very well. However, storing coffee beans in
the freezer is perfectly fine.
For the preparation of coffee, we highly recommend using an espresso machine with a built-in grinder, or if not possible to use
an espresso machine, use a French press.
If brewed, fresh, cold water is very important in the preparation. The water must be brought to a boil before adding it to the
coffee, thus allowing the extraction of the substances that characterize the taste.
The best temperature for allowing the water to come into contact with the coffee is when is just removed from the heat and
boiling comes to a stop.

Enjoying it

Coffee tastes best when it has just been prepared. Drink it as soon as possible; the flavor of coffee deteriorates when kept for
more than one hour. Remember that coffee should never be reheated.
The following are the most important traits we should pay attention to when we drink coffee:

Some desirable flavor qualities

Some undesirable flavor qualities