Facts to know about coffee:
It begins with the bean . . .
Arabica (coffea arabica) - High altitude cultivated trees that produce superior quality coffees typically containing half the caffeine of robusta beans. About 70% of the world's production and commonly grown in Brazil, Colombia, Central America and Jamaica.
Robusta (coffea canephora) - More productive coffee trees grown at lower altitudes. The coffee has a woody, astringent flavor with additional caffeine.
Flavor comes largely from roasting
Medium Roast - may be called "full city roast" preferred for milder coffee varieties. No oil coating. Light brown in color.
Dark Roast - the color is dark brown, has some surface oil and still has a smooth aftertaste.
French Roast - may be called "double dark roast" the beans are shiny black, have an oily surface and pronounced smoky or bittersweet aftertaste.
Espresso Roast - the darkest coffee roasting. Beans are oily and nearly black. Typically, used in a coffee blend to add complexity and robustness to the cup.
Brewed Coffee - Flavor Killers
Heat releases bitter acids, oils and waxes from grounds. Oxygen causes a chemical reaction that triggers staling.