"A customer would usually walk in the shop and tell us that they want strong coffee, and we would usually respond: 'strong in flavor and body or strong in caffeine?'"
Most people often mistaken darker and bitter coffee as strong coffee. While in reality or in the coffee world to be precise, that’s not the case.
The strength of the coffee is determined by the grounds to water ratio during brewing. The extraction process will either give you a strong or weak-tasting coffee.
Why is there bitter coffee?
There are two main reasons why the coffee you just drank is bitter:
1. Overextraction during brewing.
Overextraction happens in several ways. The coffee grounds were brewed or immersed in a longer period of time. The grind size of the beans could have been too fine, added with a higher temperature, can lead to bitter coffee.
2. Roasting Profiles.
Lighter to medium roasting profiles can give complex flavors such as citrus, floral, spices. While darker beans or those that are overroasted could give you a burnt, tobacco, ashy flavor profile. Darker roasts will give you a darker coffee but not a stronger cup.
If you want a cup that’s strong in caffeine, you can opt for a different species of coffee bean, namely the robusta.
Peaberry is a coffee cherry who's weakness is its strength! 🌱
A rare mutation makes this the most unique type of coffee berry in the World. While in most coffee cherries you will find have two coffee beans seeds attached to each other, peaberry has a round shape making it look different as well as to taste better, making these beans very exclusive in the world of coffee! ☕