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Espresso
Coffee production has much in common with the wine industry. A particular grape variety grown in a certain region will give rise to a certain flavoured wine; grow a grape in a different region or country, and the flavour will change. Only two coffee varieties are commercially grown - Arabica and Robusta.

Both these varieties thrive in the equatorial regions sandwiched between the Tropic of Cancer and the Tropic of Capricorn, taking in countries from South America, Africa and Asia. Arabica coffee from Kenya may produce ‘winey’ citrus flavours, whereas, Arabica coffee from Colombia may be distinctly different, with nutty flavours.

Arabica (native to Ethiopia)

Arabica coffee thrives in mountainous areas, usually growing at altitudes between 2000 to 6000 feet, where the colder climates slow the development of the beans allowing fuller flavours to develop. Arabica coffee is generally seen as better quality than that of Robusta. It also tends to be more expensive due to the difficulties in harvesting the crop on the high mountainous slopes. The shape of the beans tends to be oval and the colour either green or pale green.

Robusta (native to Uganda)

Robusta was not discovered until the late nineteenth century, growing wild on the sides of Lake Victoria in Uganda. Robusta has up to twice the caffeine content of Arabica coffees, making it much hardier to disease. It grows at lower altitude, generally below 2000 feet, and gives higher yields. Due to this it is a cheaper coffee to produce, and commonly used for instant and commercial grade coffee. Robusta tends to have an earthy favour and a heavier body. Its shape tends to be rounderand the colour leans towards brown tones.

Coffee Facts:

A typical cup of coffee takes around fifty beans.
Coffee bushes can grow up to 20 feet high and can be recognised by their rich, dark green foliage.
Ideal growing conditions are 68-75 degrees Fahrenheit, with 60 to 80 inches of rain throughout the year.
Too much direct exposure to the sun is also undesirable, so shade from the likes of hillside slopes, mountain mists and taller trees is welcome.

Blends.

Blending is the mixing of a number of coffees from different origins, to produce a final drink that is hoped will have a balanced flavour with the strengths of the individual coffee varieties showing through. It also helps in getting a consistent flavour every time. Through blending it is hoped to produce a coffee with the required

FLAVOUR
AROMA (the smell)
ACIDITY (the level of sharpness)
BODY (often called the mouth feel, or texture, of the coffee)Because the espresso process is very efficient at extracting the flavour from the coffee it is more common for a blended coffee to be used, rather than a single coffee type. If only a single coffee was used, the strengths and weaknesses of that coffee would be magnified, and could result in an unpleasant, unbalanced drink. It is common to find at least three varieties of coffee in a blend prepared for making espresso.