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Breakfast or morning blends are generally a lighter roast, but there is no industry standard for how light of a roast. As for differences between breakfast and morning blends, the key is in the word "blend". It is entirely up to the producer to blend different beans and different roasts and call it what they want. Edit: There are some differences in ...


6

Chicory was added to coffee in order to stretch the supply of coffee because it was in short supply and expensive. Though it doesn't taste exactly like brewed coffee, chicory has a similar flavor profile and for some the flavor is complementary. Today, chicory use is predominately due tradition, as is the case here in Louisiana where many, especially in the ...


3

Many of us continuously discuss origins on this site. I searched through the site, interestingly cannot find a short, precise definition. Sometimes, variety is confused with single origin. So, I would like to start with this. Taxonomically, Coffea genus has several species and we consume three of them as the coffee drink. These three species have several ...


3

The basics of blending consists of finding the lost flavors of one specific single origin bean in another bean. Therefore perfecting both (or many) beans in the same cup. As a result, a good blend mostly has many axes. For example, the timing is important. Palate has a base, mid flavors and finishing flavors. When you taste the cup you first taste the base,...


2

This is highly dependent on the market, I think. Still, based on my observations regarding corporate Italian espresso blenders, I would like to write a short answer. If you purchase packaged coffee, which is not labeled as 100% Arabica, you are mostly buying from 10% to 30% Robusta. Still, I would like to add, some quality Robusta's (especially Africans) ...


2

I think it simply develops with experience. Bear in mind that typically those cupping notes are often written down as they carry out (hopefully) systematic cupping sessions. I wouldn't expect those distinct note descriptions to match up entirely unless you were going through the same cupping technique. Various brew methods will accentuate (dare I say alter) ...


2

A well sourced coffee that has been properly roasted and brewed can be amazingly sweet. It's not the same kind of sweetness of cane sugar, but maybe milk is a better example. Milk is not entirely sweet when cold, but as soon as you heat it to around 130F, it's turns deliciously sweet. In any event, you will want a lighter roasted coffee. I think it can be a ...


2

As far as actual speed, that based mainly on the barista working shift, the load, and amount of available equipment. Starbucks does not have any patented magic equipment that lets them pull shots faster than any other coffee house (that I am aware of). If you enjoy their beverages, then there probably isn't any reason you shouldn't continue to drink it. ...


1

I still think this is very subjective. Still, some facts may help. Brazilian Santos is the most commonly used beans in Turkey for Turkish coffee. However, it is not my favorite. Other people may like it a lot. Santos is something like a mixture of many varieties, though its taste may fluctuate a lot with respect to your sources. The main reason that it is ...


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