Coffee Cultivation a Barista Should Know

Coffee is typically grown by seeds. The conventional process of planting coffee is to put 20 seeds in each hole at the commencement of the rainy season; half are eliminated as you would expect. A more successful system of growing coffee, used in Brazil, is to raise seedlings in kindergarten that are then planed outside at 6 to 12 months later. Coffee is frequently intercropped with other crops, such as corn, beans, or rice through the first few years of cultivation.

From the two key types developed, Arabica coffee is usually considered higher than the Robusta strain of coffee. Robusta does often tend to have a more bitter coffee flavor and have less taste but a fuller body than the other kind of coffee, Arabica. For this reason around 3/4 of coffee cultivated worldwide is Arabica. Robusta breeds also contain around 50% more caffeine than Arabica. As a result it is used as a replacement replacement for Arabica in many commercial coffee blends. Good quality Robusta beans are used in many espresso mixes to give a full-bodied flavor, a better head also known as crema, and to lower the cost.

Having said that Robusta coffee is less vulnerable to infection than Arabica and can be grown in low altitude conditions and hotter climates where. The Robusta breed was originally found in 1890’s by the Lomani, a tribe of the Congo River and was then sent from Zaire to Brussels and then onto the more famous Java in the 1900’s. From Java, ongoing breeding ended in the institution of Robusta crops in many countries around the world.

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Source by Shabs Piercy

Post Author: MNS Master