Fun facts about coffee - BRASVENDING
The largest supplier of vending

machines in Brazil

Fun facts about coffee

Fun facts about coffee

Coffee is the second most consumed commodity in the world. Brazil, in addition of being the largest producer and exporter of coffee is also the second largest consumer reaching 97% of the population.

The most widespread varieties in the world are Arabica and Conilon

  • Arabic Coffee: is the species of greatest relevance in the market, producing a richer coffee flavor and finer quality, responsible for 80% of exportable coffee in the world. Brasvending always use 100% Arabica coffee on their machines ensuring a superior quality and full-bodied beverage. Floral aroma and fruit flavors sensation are perceived and highly valued in special coffees.
  • Conilon Coffee: variety also known as a sturdy coffee and its usually consumed in domestic market. It produces a lower and simple drinking quality. It is common to be mixed with Arabic coffee in the roasting and grinding industry in order to balance the attributes of coffee.

Facts about Coffee

  • Blend: just like wine, coffee can go through a blend process. Mixtures of grains of various regions in order to obtain a drink with the specific and desired characteristic. Fields at high altitudes generates coffee beans with the highest acidity and lightness, as well as moderate temperatures increase the maturation time, providing additional complexity to the drink.
  • Sieve: refers to the result of re-benefit the coffee, made by a set of sieves separating the grains by the shape and size. The sieves have different sizes and formats that separate the different sizes of coffee beans. This separation is important because it provides a more uniform roasting and therefore a better quality coffee.
  • The final quality of the coffee drink is closely related to the composition of roasted beans, which carries the characteristics of the raw material and the physical and chemical changes undergone during the postharvest processing (drying, storage, re-benefit, roasting and grinding) which the grains were submitted.

The sensorial description of coffee looks for the following attributes: fragrance and aroma, uniformity, absence of defects, sweetness, flavor, acidity, body, balance and a final definition.

  • Taste: reflects the combination of all flavors captured in tasting.
  • Acidity: when positive contributes to the vibrancy of coffee, enhances the perception of sweetness and gives fruit fresh characteristic.
  • Finishing: is defined as the persistence of flavor in the mouth.
  • Body: is the tactile perception of the liquid in the mouth, especially when perceived between the tongue and palate.
  • Sweetness: refers to the pleasant sweet taste, its perception being the result of the presence of certain carbohydrates.
  • Bitterness: is the counterpoint of sweetness. When derived from caffeine, it is acceptable when bitterness comes from fruit phenologic moment in the industrial process it is undesirable.
  • Roast degree: Determines the compounds. Funded and extracted during the beverage formation.

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