QUESTION: It’s important to me to buy coffee that’s pesticide free, but I’m not sure about whether this applies to organic coffee. Is organic coffee pesticide free? – Wilmetta O
ANSWER: You can count on organic coffee to be grown without using conventional chemical pesticides, but that doesn’t mean that absolutely no pesticides were used on the coffee beans. Organic farmers are permitted to use certified organic pesticides on their crops.
QUESTION: Do you drink coffee crema? Or should I be scooping it out or something like that? – Tiffany T. ANSWER: Over the past decade, a common debate among espresso …
QUESTION: I’m new to the whole world of coffee preparation. How many scoops of coffee should I be using per serving? — Gerald P.
ANSWER: There is a “golden rule” that one scoop of coffee should be one serving. It isn’t as simple as assuming that your cup of coffee is a serving and your spoon is a scoop, though. To put this rule to use, you need to know that a scoop of coffee equals two tablespoons. You also need to know that one serving of coffee equals six fluid ounces.
QUESTION: – Which type of coffee is less acidic? I am looking for a coffee that doesn’t upset my stomach. – Brandon G.
ANSWER: – If you have a problem with acid reflux, or tend to get heartburn right after drinking coffee, there are tons of low acid roasts available on the market that might be easier on your stomach. There are also several ways to lower the acidity of your coffee so that you can ease off the rolaids.
QUESTION: I love espresso and the coffee crema on top of it, but what is coffee crema made of? — Tanya N.
ANSWER: When most shots of espresso are properly pulled, the crema on top of the cup is the result. We’ll tell you exactly how coffee crema is made and what it is made of.
QUESTION: I just got my Aeropress and am learning how to use it. Do I need to grind coffee for my Aeropress? — Janine T.
ANSWER: Yes, you’ll need to use ground coffee in your Aeropress. However, you can either grind the beans yourself or use pre-ground coffee. That said, we always recommend grinding your coffee beans fresh if you can. You cannot just put unground coffee beans into your Aeropress. That won’t work. We’ll explain more about why, how to grind your beans, and how to use pre-ground coffee in this article.
QUESTION: I just learned about the crema on top of espresso shots. Should I stir the crema into my coffee? — Nelson L. ANSWER: Crema is the bubbly, rust-colored foam-like substance on …
QUESTION: I’ve heard some people talking about coffee crema and how it’s their favorite part of the espresso. I’m just not sure what it is. What is coffee crema? — Michael V.
ANSWER: Crema is a substance that’s a natural result of the process of making espresso—or at least of making espresso well. However, not all coffee drinkers agree that it contributes to the taste of a good espresso.
QUESTION: What kind of coffee is Ethiopian? It’s where coffee originated, right? So is it a certain type? – Brad D.
ANSWER: It is pretty much impossible to describe Ethiopian coffee characteristically, as the types of coffee that are grown (and growing wildly) across Ethiopia vary widely. Ethiopia is widely believed to be the birthplace of coffee cultivation, and it is also one of the few countries where coffee grows naturally in the wild. With a large number of coffee farms spread out across the different regions of Ethiopia, as well as all of the coffee that grows in the wild, there are well over 1,000 different varieties of coffee grown within the country’s borders.
by Matt Gibson
What climatic conditions make a location ideal for growing the highest quality of coffee beans? Well, high elevations, rich volcanic soil, a tropical to temperate climate, and plenty of shade is needed to grow the most flavorful and aromatic beans possible. Two coffee producing countries that are blessed with all of these environmental conditions are Costa Rica and Colombia.
Costa Rica is a small country, and they are only responsible for about one percent of the entire world’s coffee production. So, instead of churning out massive amounts of coffee, Costa Rica prefers to focus on overall quality instead of quantity. They even outlawed the production of robusta whole bean coffee within their borders, making it illegal to grow anything other than the high-quality arabica beans in Costa Rica. Talk about dedication.
