According to statistics, one of the most popular and beloved by mankind drinks in the world is coffee. Indeed, probably, more than half of the world's population do not understand how to start and continue the day without it. After all, the first cup of coffee drunk in the morning is the key to productive work. Some coffee lovers know a lot about this drink, others prefer not to go into details, just continue to love it, enjoy the taste and aroma. But sooner or later, many questions arise regarding him, because it is interesting to learn something new. Especially when it comes to your favorite drink.
This article will focus on the classification of coffee. To date, more than 55 (or even about 90, according to some sources) varieties of wood and 2 main varieties are known. They have differences in certain characteristics, for example, taste, aroma, grain shape, chemical composition. This, in turn, is influenced by the climate in the area where the trees grow, the technology of collection and subsequent processing. And the coffee class depends on these properties.
History and description of the plant
Presumably, coffee was opened in 850 BC. e., although recognized much later. Initially, the method of use was completely different: raw grains were chewed. A little later, they began to extract the flesh, dry it and prepare a drink called geshir. This is a famous white Yemeni coffee. In the XI century, Ethiopians were expelled from the Arabian Peninsula, but the times of their reign were not in vain: the Arabs adopted the culture of this people as much as possible, which also affected the culture of drinking coffee. True, they ate him. The grains were crushed, mixed with animal fat and milk, and then balls were rolled from this “test”. They were taken with them on a long journey. Such balls were famous for their general strengthening property.
In the XII century, people began to brew a drink from grains, but from raw ones. The culture of collecting, drying, roasting and grinding came much later, after several centuries. So, gradually the habit of drinking coffee spread throughout the world. And not only drink, but also the ability to cook it correctly. Over the centuries, technologies have also improved that allowed people to not only classify coffee, but also make it perfect as much as possible.
When talking about coffee plantations, many people immediately imagine huge trees strewn with green berries. Actually this name is conditional. A coffee tree is, rather, a shrub that has a small height. By the way, the name comes from Kaffa - a province in South Ethiopia, the birthplace of the plant.
Geography of growing coffee
Until the fourteenth century, trees only grew in Ethiopia in the wild. The start of the spread of the culture of growing coffee shrubs was laid in the same century - the tree was brought to the Arabian Peninsula. Then it began to spread in the Ottoman Empire. And later, European merchants who specially came to Arab ports for this purpose also began to buy coffee. In the middle of the XVII century, a Muslim pilgrim secretly exported grain to South India. From there, a little later and also secretly, they came to Java and Sumatra. Thus, the culture of growing trees has spread to a number of countries.
Ideal conditions for the growth and ripening of berries is a tropical climate. And it is worth noting immediately that the classification of coffee by geographical location is one of the largest. Ideal conditions are:
- Hot climate - a constant air temperature in the range of 18-22 degrees above zero.
- High humidity - coastal areas located at an altitude of 600 to 1200 m above sea level.
Classification by geographical location
It implies a large number of types of coffee, different in origin. One and the same tree in different climatic conditions will produce different crops. This applies to both taste and aroma, and the appearance of the grains. Manufacturing regions:
- Central and Latin America;
- Africa;
- Oceania;
- Asia.
This also includes the classification of coffee by height of cultivation above sea level:
- If the grains grew in the mountains, there will be a SHG mark.
- If in the foothills - HG.
- If on the plain - CS and MG.
Why is alpine coffee valued? The fact is that places with high humidity, as mentioned above, are ideal for the growth and maturation of grains. And there are such only in the mountains, at an altitude of more than 1000 m above sea level. Here, the oxygen content is much lower than on flat terrain, because of which the grains have the ability to ripen and grow longer. This favorably affects the quality of the raw materials, since during this time they acquire the highest possible density and are endowed with special taste properties.
Classification of coffee by the quality of preparation of raw materials
The selection is made manually in order to remove low-quality berries, small stones and other unnecessary elements. There are two methods - American and European. The first is called American preparation (AP) and is considered the best, since more than 20 defects are removed from 300 g of grains. The second is called European preparation (EP). This method is worse - less than 10 defects are removed from a similar amount of raw materials.
Roast classification
The grains may be green or fried. To prepare a drink that most people are used to drinking, the second option is used. Heat treatment is different. Depending on this, there are several types of coffee roasting.
- Easy. Most often, berries grown high in the mountains are exposed to it. Since these grains are hard, but have a loose structure, such processing is best for them. Roasting is done until about the first click of the grain. Such coffee has an average degree of aroma intensity. The grains are light, the cracks on them are barely noticeable. Light roasting, in turn, is divided into 3 degrees: American, Scandinavian, incomplete urban.
- Medium. The technique is considered universal, as it is suitable for roasting most varieties of African, Central and South American origin. The coffee is roasted a little longer, until the second click, until oil marks appear. Two degrees - Vienna and full city.
- Strong It is produced until caramelization occurs, and the grains do not acquire a dark brown hue. Most often, the technique is used for frying certain varieties of Africa and South America, and is also suitable for Guatemalan and Cuban species. There is the first degree of strong frying, called Turkish or French, and the second - continental.
- Higher. In the process of roasting the grains become literally black. It is applied to grades of coffee native to India, Cuba and Mexico.
There is also an Italian roast, which has been identified in a separate group. This technique is used mainly for blends, robusta and espresso blends. It features a special technology when the grains are fried and then cooled with compressed air.
Classification by the method of preparation
Every day in the world uses a huge number of coffee mugs, it is even difficult to imagine this figure. There are a lot of cooking methods, but all of them can be reduced into 3 groups:
- in the east - cooked on an open fire;
- espresso - in an automatic or geyser coffee maker;
- alternative - it is prepared directly in a cup, insisted in a French press, as well as in Kemeks, purover and aeropress.
Types of coffee tree type
There are several dozen varieties of plants. The exact number is not indicated anywhere, but in different sources it varies from 50 to 90. But, speaking about the classification of coffee by the type of coffee tree, it is important to know that there are only two main varieties - Arabian (C. arabica) and Congolese (C. robusta) . It was they who presented the main coffee varieties, whose names, respectively, are Arabica (Arabian) and Robusta. Only these types of trees produce grains suitable for preparing an invigorating drink.
The homeland of Arabica is Ethiopia. This variety is the most popular in the world. However, the Arabian type of tree is very demanding on the conditions of existence and will not live where it "does not like". Therefore, it is very difficult to grow it, and the main number of plants from which the grains are obtained is located in Ethiopia under natural conditions.
Robusta is easier, of course, it also has its own character, but not as "business" as arabica. If Arabian coffee has a strong aroma, then this type is characterized by a bitter taste. Robusta is more resistant to diseases and unpretentious to climatic conditions.
Types of grain hardness
This parameter is also taken into account when rating the best coffee beans. Elite include medium (MHB) and high (HB) hardness. There are also grains of the highest degree of hardness (SHB) and soft (LGA).
Species by variety
The main ones are robusta and arabica, but also there are their hybrids, of which there are a lot, it is simply unrealistic to list everything. However, there is a conditional division into three groups. Each of them is a plant growing area. So, the classification of coffee by grades:
- African: Ethiopian, Kenyan, Guinean, Zambian;
- American: Costa Rican, Cuban, Colombian, Brazilian;
- Asian: Indian, Yemeni, Indonesian, Vietnamese.
As you can see, the place where the berries ripened matters here. It also happens that the same varieties are grown in different countries, which is why they can be classified as widespread varieties and exclusive monosorts. The first group is, for example, Bourbon, Supremo, Antigua and Santos. The second is Old Java, Monsoon and Malabay.
Types by type of grain processing
The actions following the collection and selection of raw materials are envisioned. Primary processing is also a subject of classification, it is wet and dry. In the first case, the grains are washed and soaked, and in the second (after washing) dried. After dry processing, coffee acquires a more natural taste, and after wet grains are fermented, become softer and more elastic.
Grinding Methods
The next type of classification is the degree of grinding of coffee. It happens:
- large - particles up to 1 mm in diameter;
- medium - universal degree, to the touch of coffee resembles river sand;
- small - usually used for coffee machines, grains are crushed, becoming almost like icing sugar.
Quality classification
This designation is used on packages. It may vary by country. Quality classification is as follows:
- A, B, C - higher, medium and low, respectively;
- AA, AB, BA, BB - the best, good, medium and low quality, respectively.
Fortress rating
There is no such thing as a classification of coffee by fortress. However, this parameter is evaluated along with other flavoring and aromatic properties. Strength depends on the level of caffeine in the beans. Hybrid varieties are not taken into account here, and we are talking exclusively about their "parents" - Arabica and Robusta. The second grade is considered the strongest. Although arabica, in turn, boasts a more pronounced aroma. Robusta contains about 2-4% of caffeine, and in Arabian - 1.8%.
Now many may wonder, what coffee from the assortment presented on store shelves is considered the best? What other lovers of this drink recommend choosing? Given the popularity of some brands, a rating has been compiled. The best coffee beans are given to the world by such manufacturers:
- "Jockey", Russia. Sold in all CIS countries. It is characterized by an average degree of roasting. Consists of arabica grown in 15 countries. Estimated cost from 60 to 110 rubles.
- Black Card, Russia. It also has an average degree of roasting, consists of mixtures of Brazilian and Colombian varieties. The price varies between 700-1400 rubles.
- Ambassador, Israel. The average degree of frying. It consists of arabica, sometimes it is mixed with robusta. The cost is 800-1200 rubles.
- Jardin, Russia. Belongs to the premium class, can consist of both one grade and mix. It has medium or strong degree of roasting. It costs an average of 1000 rubles.
- Paulig, Finland. Like the previous version, there may be several varieties and premium. It consists mainly of arabica. It costs between 1400-1800 rubles.
- Lavazza, Italy. Premium coffee. It can be monosorted, and may consist of exclusive blends. Mostly medium fry. It costs about 1,500 rubles.
The choice is actually huge, but it is worth remembering that good, high-quality coffee cannot be cheap. Therefore, if you want to really enjoy the taste and aroma of this enchanting drink, you should not save on grains.