Jacu’s Coffee

The jacu coffee, first produced by a farm in Espírito Santo. The jaguar, who has nothing, is a big bird that loves coffee. Most coffee growers see it as a plague. But like the civet, the jacu understands to select the best grains, and also leaves a “present” in his excrement. Today, a pot of 250 grams of roasted coffee beans can be found for 150 reais. 

At COFFEELIFIOUS you will find all types of coffee and its grinders.

Cuíca’s Coffee

From the same Capixaba farm that arose the coffee of the jacu, comes also the coffee of the cuíca. Unlike the jacu, the cuicca is a mammal, and, with good will, it resembles the civeta there in Asia. The difference is that, instead of defecating, the cuícas spit the coffee after biting the beans.

Ahh, and do not forget that there is also a line for the care of the beard with a more than special smell of coffee . It is something that can not go unnoticed and the most fissured can stay all day enjoying a well-groomed beard and an unmistakable fragrance.

Kona Coffee

It gets its name because it is grown in the city of Kona, Hawaii. The local climate and the volcanic soil of the region are conducive to the cultivation of this exotic variety of arabica. If you are a fan of good gourmet coffee, then Kona coffee will be an unforgettable experience! For some people, this is the best coffee in the world!

Types of Coffee Roast

Roasting is one of the most important steps in making gourmet coffee. The good roast is one that highlights the best characteristics of flavor, aroma, and acidity of each type of grain. The roasting curve is defined by the time the coffee bean is at each temperature. It interferes with the aroma, taste, body, acidity, finalization, balance, in short, almost everything can be worked along the toast. The same gourmet coffee beans will have very different characteristics depending on the roasting point used.

THREE LEVELS OF ROASTED COFFEE BEANS:

Clear Torra

Accentuates acidity and aroma with softness of taste. It softens bitterness and body. Light toast preserves more aromatic oils (grains remain dry), but enhances the acidity of the beverage while producing less-bodied gourmet coffee.Ideal for espresso machines.

Middle Torra

Balance point between various characteristics like acidity, aroma and bitterness. It usually accentuates the body. However, gourmet coffee begins to get less full with darker toasts. Ideal for cloth strainer or paper filter.

Dark Torra

Coffee less acidic, more bitter and less full-bodied. Darker toast makes gourmet coffee more bitter which can be mistaken for “stronger” coffee. However, the very dark roast can “burn”, accentuating much the bitterness and practically eliminating the acidity and the body.

TYPES OF GRINDING:

Using the proper grind for the type of preparation is very important so that you get the best taste of your gourmet coffee. Below are the types of existing coffee grinding:

• Sprayed:Very thin thickness, used for Turkish coffee, because the powder is added in the water and is not filtered.
• Slim:Ideal for filtered coffee (paper or cloth) of thermos flask or electric coffee maker.
• Average:Used for espresso. As the espresso is extracted under pressure, it is necessary that the grind is thickened so that the coffee leaves at the appropriate concentration.
• Thick:Used in Italian (Moka) and French (French Press).