Ethiopia Djimmah it is extracted from coffee plants, which are considered the origin of coffee in the world. Atmospheric factors and good seedling quality make Ethiopia Djimmah one of the most distinctive Ethiopian coffees. It is characterized by an unusual delicacy, which is dominated by spicy aromas combined with the taste of fresh green cucumber. It is a strong coffee, ideal for drinking in the morning.
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Coffee is familiar to us all: aromatic, dark-brown beans, smooth to the touch, releasing a bouquet of flavours and aromas when covered with hot water. Yet the fresh Arabica or Robusta beans that arrive at our roastery are not wonderfully fragrant — quite the opposite. Their coffee essence is hidden deep inside, and roasting is what brings it out.
Do you know the feeling of waking for work, closing your eyes and letting coffee's aroma carry your imagination somewhere warmer and more exotic than the office? We teleport ourselves to tropical hills where red Arabica cherries ripen. We love travelling, even when it is difficult, so today we invite you on a journey around the world — following coffee, of course.
Although the average Polish coffee drinker might feel they know everything about a drink they enjoy every day, coffee still holds many secrets. Which coffee is best? What might you choose in the morning or afternoon? Which has bright acidity, and which has chocolate notes? Read on for a journey through some well-known origins.
Many of us are used to the simplest way of making coffee: put grounds in a mug, add hot water and it is ready. Yet a little care can reveal much more of coffee's rich flavour and aroma. An espresso machine is one option, but not everyone has access to one. Can you explore a deeper flavour without professional equipment? Yes — try a French press.
At home, with friends or during an evening with a book, you can enjoy truly good, aromatic coffee. All it takes is a little knowledge, high-quality beans and a touch of care.
How can you recognise a good café? Order an espresso: if it is strong and concentrated and comes with a glass of water, it may be worth returning. Should you drink the water before or after the espresso? And why is it served at all?
Coffee is discussed and written about in countless ways. But what about the grounds left after brewing? They still contain various compounds, including antioxidants, and can have useful applications. It is not only the beans that invite creativity: what can you do with used coffee grounds?
