From Black Insomnia to the Dying Wish: a review of the strongest types of coffee

More than 80 countries grow coffee trees. Coffee varieties are classified according to different parameters: the quality and type of beans, the type of processing of the fruit or the degree of roasting. Arabica grows on 75% of the plantations, the remaining fields are occupied by robusta. South America remains the leader in coffee bean exports, with Asia and Europe taking second and third places.

Coffee is one of the most invigorating and aromatic drinks.

The world's main suppliers of coffee products

In 2021, more than 130 million bags of coffee (60 kg each) were harvested in 50 coffee-producing countries. The main suppliers of products were the following countries (million bags):

• Brazil (35.5);
• Vietnam (27.9);
• Colombia (13.5);
• Indonesia (8.3);
• Honduras (7.1).

Brazil is the main supplier of coffee.
Ethiopia is among the world's top ten largest exporters, with a market share of 4% (up to 4 million bags).

Most of the Arabica coffee here grows in the wild. The most elite varieties of coffee are Sidamo, Harar and Yirgacheffe.

The strongest instant coffee

The concept of “strength” is poorly applicable to instant coffee, since the content of natural beans in this ersatz does not exceed 18-20% even in the best varieties. In cheap brands the grain content is 13-15%. Therefore, the natural caffeine component in such a drink is much lower. However, we have tried to compile a small list of strong instant coffee varieties.

1. Bushido Red Katana . According to reviews, the strongest of the entire Bushido line.
2. Egoist . The entire assortment here is rich in richness.
3. Carte Noir . A French brand that consistently maintains a high strength.

Want advice on how to make any instant coffee strong? To do this, just add another spoonful of powder to hot water.

Classification of coffee, what is it

Coffee is classified by type of tree, type and hardness of beans, processing method, country of origin, degree of roasting. Marks that indicate these parameters are always placed on product packaging.

By type of coffee tree

There are the following main types of coffee trees:

1. Arabica. Its homeland is Ethiopia. Trees with red or red-violet fruits grow up to 5 m. Highlands (900-2100 m above sea level) are suitable for plantations. The light brown grains are shaped like an oval, up to 1.5 cm long. Arabica does not tolerate cold well and is susceptible to disease.
2. Robusta. Congolese coffee can be distinguished from Arabica coffee by photographs. Trees that reach 10 m in height are grown at altitudes of up to 900 m. The beans are round in shape with a dark red shell.
3. Liberica. On tall trees (up to 20 m), oval fruits up to 2.5 cm long appear. Due to its weak taste, it is not of great industrial value.

Arabica is the most popular type of coffee.
Arabica has a sweetish taste. Robusta is characterized by bitterness due to its high caffeine content (2.7%).

By type of coffee beans

There are large, medium, and small grains in size, but different countries have their own labeling. Indonesian manufacturers use the letters L, M, S. In Africa they mark AAA (large), AA (medium), AB (small). Depending on the hardness of the grains, the following markings are accepted:

• SHB - Arabica of the highest degree of hardness, growing at an altitude of 1400 m above sea level;
• HB - hard grains from plantations at an altitude of 1200-1400 m;
• MHB - fruits with medium hardness, growing on the plain;
• LGA is a soft bean used for low-quality coffee.

Elite Arabica coffee has the highest hardness.

According to the method of processing coffee beans

After harvesting, the fruits are subjected to dry or wet processing. In the first case, the grains are washed and left to dry for 3 weeks. They are then peeled and winnowed to remove any remaining skin. Wet processing involves placing the grains in water for 24 hours. Primary fermentation of the fruits occurs, so they become softer. After washing, the grains are cleaned using machines.

Coffee beans vary in how they are processed.

By grain quality

Labeling varies from region to region. The letters A, B, C are often used, which correspond to high, medium and low quality. Some manufacturers have the following designation:

• AA - the best variety;
• AB - good;
• BA - average quality coffee;
• BB is a low quality product.

EP (European preparation) means that up to 8 defects have been removed from 300 g of coffee.

AP (American) involves removing up to 23 defects from a similar quantity of goods.

By degree of freshness

There are 2 types of coffee beans. New crop means packaging immediately after harvesting and processing, old crop means last year's harvest. The mature label is placed on coffee that has been stored in a warehouse for 1 to 3 years. For more mature varieties (6-10 years), the designation vintage/aged coffee is used.

Coffee beans can be from last year's harvest or fresh.

By strength

The strength is influenced by the variety, grinding, roasting and brewing method. The following types of strong coffee are distinguished depending on the caffeine concentration (mg/ml):

• espresso - 2;
• in Turkish - 0.8;
• filter coffee - 0.6;
• Americano, cappuccino - 0.4.

Sometimes the strongest is called ristretto - black coffee prepared in a coffee machine.

This drink has a richer taste due to the presence of essential oils, but contains less caffeine than espresso.

By degree of roasting

Depending on the intensity of heat treatment, there are the following degrees of roasting:

1. Easy. The process lasts until the first click. The grains become dry and acquire a light brown color.
2. Average. The beans turn out darker.
3. Strong. The grains become dark brown and caramelize.
4. Highest degree. The fruits are glossy due to the essential oil and acquire a black-brown color.

The grains have different intensities of heat treatment.
Light processing is suitable for high-mountain varieties with a loose structure. Strong coffee is used to make coffee from Cuba, Guatemala, and Africa.

By country of production

South American varieties have a mild flavor with medium intensity. Grains from Ethiopia, Burundi, Zambia, and Uganda are famous for their strength. Congo grows Robusta with a tart flavor, while Kenyan Arabica has a mild aftertaste.

There are classical Arabica plantations in Yemen. Robusta with a pronounced sweet aroma is common in Vietnam.

Types of coffee according to biological characteristics

Coffee is one of the most numerous beverage preparation methods. And all because its history goes back several centuries, and it goes well with a large number of additional ingredients. In addition, many regions of the world have developed their own traditions of roasting, grinding, preparing and serving coffee, which have become the so-called coffee classics - the basis on which all other drinks are based.

There are several dozen types of coffee, if we consider it as a product, but only 3 of them are of interest as an industrial product. These are Robusta, Arabica and Liberica.

The highest position is occupied by Arabica - a short tree, quite capricious and not very productive, but producing fragrant fruits of high quality. It is Arabica beans in any type of coffee that give the drink its characteristic rich aroma, pleasant soft taste and good golden foam. The most popular Arabica varieties are Brazilian Bourbon and Santos. Arabica beans are oblong, uneven, with a caffeine content of 1-1.5%.

Robusta accounts for approximately 30% of the total coffee production. Its trees are much taller, its beans are more rounded and have a high caffeine content. Robusta drink is recognized as the strongest coffee with pronounced bitter notes. Robusta is almost always combined with Arabica to give the mixture strength, body and a slight bitterness. Instant coffee is produced primarily from robusta. Despite disease resistance and unpretentiousness, Robusta trees are grown on a limited number of plantations.

You can distinguish Arabica from Robusta by appearance

Liberica is the rarest of all coffee varieties grown. Its trees are tall, low-yielding, with average grain quality. Used as an additional variety in blends.

What types of coffee are there based on the supply on the market?

• Coffee beans.
• Ground.
• Soluble (sublimated, powder, granular).

A few years ago, the so-called Milicano coffee appeared, combining the properties of instant and ground coffee. New technologies have made it possible to enclose ground Arabica beans in instant coffee granules. This made the drink quick to prepare, but with a pronounced taste and aroma of natural grains.

On the market you can also find both single-origin coffee and mixtures or blends. The first are intended for a narrow segment of the market - professional cafes and restaurants that develop their own blends and offer signature drinks. Ready-made blends are widely sold and are ideal for preparing a drink at home, in the office, in a cafe, and so on.

Rating of coffee producers

The list of the largest producers of beans and ground coffee includes the following companies:

1. Lavazza.
2. Paulig.
3. Kimbo.
4. Malongo.

Lavazza is an Italian coffee company.

Jardin coffee is popular. The company sources Arabica from Kenya, Ethiopia, Indonesia, Colombia, and Guatemala.

Health benefits of coffee with chocolate

If you use natural, high-quality ingredients, coffee with chocolate prepared according to any recipe is not only tasteful, but also beneficial for your health.

One or two glasses during the day improve the functioning of the stomach. The calorie content of the drink will provide you with the necessary boost of strength and energy.

The tandem of coffee and chocolate, in addition to vigor, gives a feeling of pleasure, because the second produces a pleasure hormone in our brain.

How to make chocolate coffee. Video

The best coffees

South America, Ethiopia and Yemen are considered to be the producers of the best products. Most plantations are located at an altitude of 1000 m above sea level, so the grains receive an unusual taste and rich aroma.

Brazilian Bourbon Santos

It received its name in honor of the island of the same name in the Caribbean Sea. For him, the first 3 crops are collected from the trees. The coffee turns out buttery and sour. The drink has a rich taste with a nutty-chocolate aroma and notes of orange.

Brazilian Bourbon Santos is one of the best coffees.

Maragogyp

A distinctive feature is large grains, which are 3.5 times larger than standard Arabica. This drink has a complex taste: spicy with an admixture of wood, wild berries, nougat, and flowers. There is always sourness, the aroma includes tobacco notes.

Medellin

The Colombian variety grows at an altitude of 1800 m above sea level. The beans are lightly roasted to preserve the soft wine-fruit sourness with a caramel aftertaste. The description of the smell is dominated by a light nutty aroma.

Medellin - Colombian coffee of the highest quality.

Colombia Excelso

Coffee plantations are located at an altitude of 900-1800 m in the Cordillera mountains. Columbia Excelso beans are medium in size, have a dense structure with light fruity sourness and sweetness. The aroma includes citrus or nutty notes.

Maracaibo

The photo of this Venezuelan variety shows the main difference from other types - yellow grains. Maracaibo, with a slight taste of dry white wine, grows in the states of Trujillo, Tachira, and Merida. The low quality of the raw materials is compensated by the grape aroma.

Maracaibo is one of the highest quality and delicious varieties of coffee.

Costa Rica

This coffee is considered elite. It has a spicy aroma and high strength. It has a multifaceted taste: cocoa is combined with fruit, vanilla, and honey notes.

Decaf

Decaffeinated coffee is made by treating green beans with solvent, steam, activated carbon or liquid carbon dioxide. This drink is more sour and soft compared to the others. In Russia, decaf has blue or green packaging, while abroad it is orange.

Decaf is produced by extracting caffeine from coffee beans.

Supremo

For this type of coffee, the highest quality beans with a length of more than 7 mm are selected. The variety is grown on the northern slopes of the Cordillera in Colombia. There is almost no acid in it, but the chocolate tastes good. The aftertaste contains apple and almond notes.

Dalat

This Arabica variety grows in the central part of Vietnam at an altitude of 1400-1600 m above sea level. Dalat is a strong coffee with fruity, caramel, and nutty undertones. The aroma includes notes of rosehip, lemongrass, and orange.

Dalat is a Vietnamese Arabica from a highland plantation.

Altura

Coffee beans are grown in the Sierra Maestra region of Cuba at an altitude of 600-800 m. The variety has little acid, but is strong. The drink is famous for its bitterness, which is combined with a tobacco flavor. The aroma is sweet, tart with an almond-caramel undertone.

Antigua

Elite coffee from Guatemala has a dense texture with slight sourness and sweetness. When characterizing Antigua, attention is paid to the thick, spicy aroma with notes of smoke. The drink smells of cocoa, prunes, and fruit.

Antigua is an unusual spicy coffee.

Oksaka

The plantations are located in the southern states of Mexico. The Oksaka variety is distinguished by its light consistency, slight bitterness, and delicate aroma. Depending on the degree of roasting, the flavors of caramel, maple syrup, vanilla or hazelnut appear.

Antigua and Cobano

While the Antigua variety is characterized by the aroma of fruit and prunes, Cobano coffee from Guatemala is characterized by light floral notes. It is strong with a slight sourness and has a rich nutty taste. Grains are more expensive due to difficult care.

Kobano was named after the city where it is now grown.

El Salvador Chalatenango

Arabica grows on the Los Plains plain (altitude more than 1500 m above sea level). The drink of this variety has a thick structure with sweetness. At first you notice almonds, later a floral aftertaste appears.

Ethiopia Sidamo Mocha

Premium coffee plantations are located on the plateau of Sidamo Province (southwest Ethiopia). The drink has a velvety texture with rich fruity sourness. The taste reveals dark chocolate, nuts, cinnamon, cardamom. The aftertaste is reminiscent of jasmine. The aroma is dominated by chocolate and wine notes with an admixture of blackberries and apples.

Ethiopia Sidamo Mocha - forest grains.

Yemen Mocha

Yemeni coffee is grown in highland plantations (above 1000 m above sea level). With strong roasting, the flavor of cocoa with spices appears, with weak roasting - citrus. The aroma is dominated by fruit notes.

How to choose coffee for cappuccino

Historically in Italy, baristas used dark roasted Arabica and Robusta blends to prepare espresso and espresso-based drinks. In this case, milk softened the bitter taste.

But everything changed with the light hand of the queen of specialty Erna Knutsen, who introduced the fashion for the natural fruity taste of coffee. Coffee shops began to brew espresso using pure Arabica, and their visitors began to learn to detect subtle notes of chocolate, spices, cherries and apricots.

However, don’t worry if you don’t like sourness in your coffee. For cappuccino, everyone also uses blends of Arabica or Arabica and Robusta with a neutral taste, since high acidity does not combine well with milk. The best beans for cappuccino with notes of nuts, cocoa and caramel come from Brazil, Vietnam, Honduras, etc.

Elite coffees

The elite list includes the following species:

1. Jamaica Blue Mountain. It combines notes of tobacco, caramel, pepper, and flowers.
2. Old Java. The grains are stored in bags for 2 to 6 years to obtain a rich taste and aroma.
3. Kopi Luwak. A special feature of the production is the fermentation of beans in the Luwak stomach.
4. Kenya Ruiruiru (Kenya AA Ruiruiru). The drink has a cherry flavor with a tobacco aftertaste.
5. Yellow bourbon. Brazilian grains give a taste of chocolate, peanuts, almonds, and the aftertaste is tobacco with earthy notes.

Jamaica Blue Mountain is a Jamaican subspecies of coffee.
The premium class includes the soft Australian Skyberry and the exotic Ecuador Vilcabamba.

Which varieties are the strongest?

It is important to note that the strength directly depends on the number of coffee beans that were used to prepare a portion of the drink. It is no coincidence that at the amateur level, ordinary people regulate the strength of the drink by adding more to each cup or each pot when brewing. But to be real “coffee lovers”, it is worth understanding not only the number of spoons, but also the types of drink and special mixtures for its preparation.

Arabica coffee tree with ripening fruits

The strength depends primarily on its variety. The most common varieties are beans called robusta and arabica. By the way, there are four types of coffee trees: Robusta, Arabica, Liberica and Excelsa. But coffee, which is called Liberica and Excelsa, is not so common, and this is due to significant features: they are distinguished by their low prevalence, availability only in the growing regions and a very tart taste.

Liberica, which grows in Africa, is very bitter and can be used in the preparation of coffee blends and other drinks only as an additive, but not in its pure form. Excelsa is also not found as a separate species, but this species is very rare due to the difficulty of collecting it.

Coffee trees are tall, and fruit harvesting begins only from a height of fifteen meters and above, which makes the process labor-intensive.

Coffee drink recipes

Coffee beans of varying degrees of roasting are mixed with milk, alcohol, cold water, honey, and spices. The result is new types of drinks.

Espresso

The strong drink was invented in Italy at the beginning of the 20th century. For classic espresso you will need 2 ingredients:

• 7 g medium ground coffee;
• 30 ml cold water.

Espresso is a method of preparing coffee by passing hot water through a filter.
The drink is prepared in a coffee machine or manually using a Turk. In the latter case, the raw material must be filled with water and placed on medium heat.

You must wait until foam appears. In a coffee machine, water is passed through the beans for 25 seconds.

Romano

This is espresso with the addition of lemon juice. For 30 ml of drink - 5 ml of fresh lemon juice. You can use the zest for decoration.

Ristretto

The drink is considered a subtype of espresso, but differs from the latter in its smaller volume and amount of caffeine. It contains the following ingredients:

• 7 g freshly ground coffee;
• 15 ml water.

Ristretto is one of the ways to prepare black coffee.
Ristretto is prepared only in a coffee machine. Coffee is poured into the holder horn and pressed with tempera. Then turn on the water flow for 20 seconds. A dense foam of uniform brown color forms on the surface.

Mocha

Classic mocha consists of the following components:

• 1 tsp coffee beans;
• 50 mg dark chocolate;
• 50 ml milk (3.2% fat).

You need to brew espresso. Melt the chocolate on the stove and pour it into a tall glass. Then add warmed milk and coffee. Top with whipped cream.

Latte

The peculiarity of the drink is the foam up to 1 cm thick. According to the classic recipe, frothed milk (180 ml) is poured into coffee (50 - 60 ml). For lattes, medium or finely ground beans are used.

Latte is a coffee drink originating from Italy.

Macchiato

The picture shows the distinctive feature of a macchiato - fluffy foam. To prepare the drink, whisk 15 ml of chilled milk. It is then poured in a thin stream into a shot of espresso. You can add sugar, caramel syrup, cinnamon.

Cappuccino

The Italian drink is a mixture of a double portion of black coffee (60 ml) with the same amount of milk. First, beat it with a cappuccino maker until it doubles in size and carefully add it to the invigorating drink, holding the foam.

Cappuccino is a mixture of espresso and foamed milk.

Viennese coffee

The traditional recipe includes the following ingredients:

• 30 g ground coffee;
• 225 ml water;
• 115 ml milk.

Prepare espresso in a Turk and leave to cool for 10 minutes. The milk is heated to 70 °C, whipped with a mixer until thick foam is obtained. Mix with coffee. Foam is added on top.

Irish

Alcohol is an essential part of this drink. It includes the following components:

• 80 ml black coffee;
• 30 ml whipped cream (20-30% fat);
• 40 ml Irish whiskey (Baileys liqueur);
• 1 tsp Sahara.

Irish is a cocktail consisting of hot coffee, whiskey and sugar.
The drink is poured into a tall glass with a handle. Sugar and warm alcohol are added to the liquid. Gently add whipped cream in a thin stream.

Americano

When preparing it, a portion of espresso (30 ml) is diluted with hot water (from 90 to 400 ml) in a large glass. This drink is weak due to the low concentration of caffeine. Fine or medium grind grains are suitable for Americano.

Frappe

The frappe requires the following ingredients:

• 1-2 tsp each instant coffee and sugar;
• 100 ml cold water;
• ice cubes.

Frappe - coffee with foam, whipped with ice.
Mix coffee with sugar in a container, pour 2 tbsp. water. Shake everything with a shaker. Place ice at the bottom of the glass and pour the finished coffee foam on top. Then add the rest of the water.

Glyase

To prepare the drink you will need 150 ml of coffee and 50 g of ice cream, which is placed on top. The use of rum, cognac or other alcohol is allowed. You can add vanilla, cinnamon, grated chocolate.

Honey raf

The drink recipe includes the following components:

• 50 ml black coffee;
• 100 ml cream (15% fat);
• 1 tsp light honey.

Honey raf is a whipped mixture of coffee and cream.
Dissolve the remaining elements in the brewed coffee. Whisk the resulting mixture and pour into a glass goblet. Sprinkle cinnamon on top.

Torre

An Italian cocktail is prepared with 30 ml of milk and 150 ml of coffee. The first component is whipped until a dense foam is obtained. Sugar is added to the finished coffee and poured into a tall glass. Place milk foam on top and sprinkle with cinnamon.

A classic that will always be in fashion

According to baristas, cappuccino will never go out of style due to its versatility. This drink is a compromise between the bright, brutal expressiveness of espresso and sweet coffee drinks such as latte or raffa, which is fashionable in Russia.

The taste of cappuccino is influenced by two components - coffee and milk, and the milk must be of really high quality and suitable fat content. Good milk can “pull out” grain of average quality (but this relationship does not work the other way around).

Cappuccino with cow's milk

Cappuccino with cow's milk is a classic that can be found in any cafe from Moscow to Kamchatka. A traditional cappuccino, balanced in taste, cannot be sour or bitter, but it should have a sweetish taste without added sugar due to the natural sweetness of milk.

The ideal foam should be elastic, silky, consisting of microbubbles without large air bubbles, not scalding hot, but not cold either. The sweet taste is provided by lactose, which, when heated, breaks down into monosaccharides - glucose and galactose, and the proteins contained in milk are responsible for the pleasant texture.

For proper cappuccino, a high percentage of protein content is required. But high fat content is not necessary (and even harms the taste).

Cappuccino with plant milk

New times dictate new rules, and for those who for some reason do not accept cow's milk in their coffee, baristas have begun making cappuccino with plant-based milk. For example, coconut, soy, almond or even oatmeal. Each of these products has its own nuances of use: soy and coconut products should not be poured into a freshly prepared drink, as their protein coagulates due to high temperatures (above 60 °C), and almond products begin to taste bitter due to excessive heating.

Read more about plant milk in coffee in our article.

Additional questions and answers

About 1.6 billion cups of the invigorating drink are consumed around the world every day. Therefore, it is useful to know a few interesting facts about coffee.

How new varieties of coffee appear

To obtain new coffee trees, two methods are used - cuttings and planting seeds. In the first case, you can cross 2 species to get a hybrid. Cuttings take root quickly, so they can bear fruit in the first season after planting. The seeds take 6 weeks to germinate. With the second method, you need to wait about 5-6 years to get the first harvest.

New varieties of coffee appear through planting seeds.

How many types of coffee are there?

From 2 to 3 thousand varieties are cultivated in the world. Most of them are located in Ethiopia, where some of the trees grow in the wild. Only about 12 varieties are grown in other regions.

What is the most popular type of coffee

The most common is Bourbon Santos from Brazil. Residents of North and South America and Scandinavia drink weak Americano or mochaccino. Muslims make black coffee with spices. Asians love coffee cocktails with ice cream and fruit. The Greeks prefer frappe, the Italians prefer Romano. Western Europe loves espresso.

Bourbon Santos is the most common coffee variety.

What type of coffee is the strongest?

Robusta has a higher strength because it contains a lot of caffeine. The mixture called Death Wish Coffee consists of beans brought from Indonesia and Vietnam. The alkaloid content is 1.5-2 times higher than normal.

What is the most expensive type of coffee

Black Ivory (Thailand) is considered the most expensive. The entire small harvest is exported, so for 1 kg they ask for $1000. A cup of drink costs at least $50. A special feature of the production is the fermentation of grains in the stomach of elephants.

You need to know this to shine over a cup of cappuccino

Some statistics. In October 2021, the analytical company Nielsen, together with IT, conducted a study of the “portrait” of the average visitor to Moscow coffee shops. As a result, it turned out, firstly, that the peak of coffee sales occurs from 6 a.m. to 12 noon, and secondly, that the leader among drinks is cappuccino. It is preferred by 45% of visitors. It is followed by a latte with 20%, an Americano with 10%. Raf scored 8%, and the most popular espresso in Italy in Russia is preferred by only 4% of coffee lovers. The remaining positions were taken by flat white and other drinks.

In Italy, cappuccino is a breakfast drink; for the rest of the day, there is espresso. For a long time it was believed that asking a Roman barista to make a cappuccino in the afternoon was an almost mortal insult. They say that the barista will refuse, passionately explaining in Italian why this cannot be done. In fact, nothing bad will happen, and this rule does not apply to tourists. The Italians themselves really do not drink dairy drinks after lunch, considering them hard on the stomach.

There is a popular meme in the coffee community that when a coffee shop visitor eats cappuccino foam with a spoon, somewhere a barista is crying. It’s not a matter of professional snobbery (although there is that too), but the taste of cappuccino is determined precisely by the first sip, when the silky texture of the still intact foam, sweet milk and coffee act in tandem. But, on the other hand, our experts have repeatedly said that the best coffee is the one you like.

Finally, about serving the drink. Cappuccino is not served in glass containers. If the material is ceramics or thick-walled porcelain that holds heat well. If the shape is a classic demitasse with rounded edges, volume 150–180 ml. The temperature of the drink should be 60–65 degrees.

How many cups of cappuccino do you drink a day?

Strong Coffee Recipes

It is not at all necessary to choose strong varieties of coffee to make an invigorating drink at home. A tonic ristretto can be prepared in a coffee machine. The grain content is standard (7 grams), but only 25 milliliters of water is needed. After just 15 seconds, the ristretto will be ready.

The only thing that is taken into account is the degree of grinding of the grains. Large fractions will not be suitable, since they simply will not have time to transfer the necessary aromas into the water in such a short period of time.

The result is a weak, watery liquid. Grinding grains too finely is also not suitable. This will make the drink overly bitter. Ideally, use fractions that are slightly smaller in size than those used for espresso.

If you want to make a stronger ristretto, you need to use a drip coffee maker. In this case, cooking will take longer. Accordingly, it will acquire a richer taste.

Coffee called “Black Insomnia” is also characterized by increased strength. To prepare it, you need to put three teaspoons of ground grains in a Turk and pour in a glass of water. When the cooking is finished, you need to strain the liquid, add the same amount of coffee to it and put it on the fire. At the final stage, three tablespoons of crushed grains are poured into the sieve. The prepared liquid is passed through them. After this, “Black Insomnia” is ready for use.

Selecting and preparing a coffee drink with the proper strength is not difficult. The main thing is to know what affects the degree of saturation and which varieties to give preference to. An invigorating effect will certainly be achieved. In addition, you will be able to enjoy the taste and aroma of the prepared drink. You just need to choose the appropriate recipe.

Classification by place of cultivation of raw materials and production of finished products

Coffee trees grow in approximately 80 countries around the world, 50 of which export beans. To simplify the classification, experts divide coffee into groups, depending on the country in which they were grown:

• South America. This is where the largest number of coffee trees grow. For example, Brazil is considered one of the largest suppliers of grains on the world market. Mostly the varieties are hybrid, but Arabica beans of good quality are also found. Colombia grows exclusively Arabica beans with a soft, rich flavor. Ecuador and Peru are countries where high-quality single-origin coffees are grown. Venezuela, Chile, and Paraguay are also known for their coffee plantations.

Some gourmets believe that South American coffee does not have a very expressive taste.

• Central America. Mexican varieties have a slightly rough taste, so they are often used in mixtures, but in Cuba, Costa Rica, and Guatemala, coffee trees grow, the fruits of which produce a rich, aromatic drink.
• Africa. Ethiopia produces coffee with authentic, natural flavors. Kenya grows smooth, light-tasting Arabica beans, while Uganda is famous for beans with a rich, rich finish.
• Asia, Oceania. In Yemen, Indonesia, Java, and India, excellent single varieties are grown, which are distinguished by their unique, rich taste.

If the trees grew in the mountains, the package is marked SHG, in the foothills - HG, on the plain - CS, MG.

Countries in which coffee plantations are located are often only exporters of the beans. Global companies that produce finished products deserve special attention. Large companies cooperate with global suppliers of raw materials, and thanks to modern innovations they offer consumers a wide range of high-quality coffee.

One of the most expensive and unusual varieties is Luwak coffee. The grains for its production are first fermented in the intestinal tract of animals

Read more in this article: The most expensive and unusual Luwak coffee

Which countries produce finished products?

Types of popular Italian coffee:

• Costadoro;
• Danesi;
• Diemme;
• Illy;
• Lavazza;
• Klimbo.

Coffee in Spain is not just a strong, invigorating drink, but a real tradition. They drink it morning, noon and evening, enjoying every sip. Types of Spanish coffee:

• Torrefacto;
• El Abra;
• Cornella;
• Valienti;
• Oquendo.

Coffee in Greece is loved and enjoyed at any time, hot or cold, often with famous local desserts.

Famous brands of Greek coffee:

• Lumidis;
• Nektar;
• Dandali;
• BRAVO;
• Artius.

In Russia, the well-known company from St. Petersburg “Orimi Trade” is the official representative of the Swiss plant Jardin Cafe Solution SA. It uses world experience and modern technologies to produce high-quality coffee products. The entire range is made from 100% Arabica coffee, without dyes or preservatives.