Category: Specialty coffee

According to the National Coffee Data Trends Market Research from 2024, 14% of Americans prefer espresso for its flavor and strength, with espresso drink consumption increasing by 50% since 2015. The concentrated intensity and distinct characteristics of espresso coffee set it apart from other brewing methods, making it a revered ritual for coffee lovers worldwide.

Some arabica coffee beans have significantly less caffeine than others, offering a lighter and more flavorful experience. Around 1.2% to 1.5% caffeine is in most arabica beans.

Over 60% of the world's coffee production comes from the Arabica species, so when coffee is 100% Arabica, it guarantees the bag contains only beans from this specific plant. However, this label does not automatically signify superior quality, as factors like growing conditions, processing, and variety play a crucial role.

Light roast coffee beans typically contain slightly more caffeine than their darker counterparts when measured by volume due to their higher density. So, what is the best light roast coffee for a bright, flavorful cup that truly showcases the bean's origin?

Globally, over 2.25 billion cups of coffee are consumed daily, but a significant portion of this is not considered 'real' or authentic coffee by connoisseurs. This pursuit of authentic flavor often leads people to question the legitimacy of what they are drinking, distinguishing pure, high-quality coffee from cheaper, mass-produced alternatives.

Caffeine is a mild euphoriant, and one online coffee blog notes that it can increase dopamine levels in the brain, contributing to feelings of happiness and well-being. This chemical reality has inspired several distinct coffee businesses and products to adopt the aspirational name "Euphoria Coffee."

Over 60% of the world's coffee production comes from Arabica cultivators, yet many coffee drinkers still wonder, what is the difference between regular coffee and Arabica coffee? The distinction often lies between the specific species of bean used, with "regular" frequently referring to a generic blend that includes the cheaper, more bitter Robusta bean.

While the beverage we love is called 'coffee,' the "bean" that produces it is actually the processed and roasted seed of a fruit called the coffee cherry. The fruit and the seed are fundamentally different products, each with its own flavor profile and purpose.

While most decaf coffee undergoes a processing method to remove caffeine, some rare coffee plants possess a genetic mutation that results in naturally low or even no caffeine content. These naturally occurring low-caffeine beans offer a unique alternative for enthusiasts seeking a milder experience without chemical intervention.

Did you know that Arabica coffee accounts for over 60% of the world's coffee production, dominating the global market? This overwhelming preference is no accident but a result of distinct qualities that make it a favorite for coffee connoisseurs and casual drinkers alike.