Topeca Coffee

I have many friends who swear by Topeca Coffee.  They say it is the most delicious, most satisfying cup of coffee around, and sadly I have not tried it.  Topeca coffee shops are currently located in EL Salvador and Tulsa, Oklahoma.  Their products are also available online.

I did a bit of research and read Topeca Coffee is a family-owned roasting company with over 150 years of experience.  They coffee they produce is El Salvadoran coffee from the slopes of the Santa Ana Volcano.  Their motto is to focus on a “seed-to-cup” process.

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Coffee beans are not true beans; they are in fact the seeds of the coffee plant. The berry of the coffee plant is where the bean is found and it is usually found in pairs. If there is only one coffee bean it is called a peaberry. The coffee bean is what makes the wonderful, hot beverage enjoyed around the world every morning. It is also where the caffeine is found that makes people want coffee. 

Although there are over 90 species of coffee bush, there are two beans that make up the majority of the coffee in the world. Coffea Arabica and Coffea Robusta are the two most popular coffee beans and comprise nearly all of the coffee that is grown and roasted. Coffee Robusta supplies approximately twenty percent of all coffee while Coffee Arabica supplies seventy-five to eighty percent.

Coffee Beans on the Branch in Kauai, Hawaii

The Robusta bush is easier to grow and cultivate than the Arabica bush and typically costs less than the Arabica bean. It also has more caffeine than the Arabica bean. The Arabica bean is preferred by many people for its taste and aroma. Many coffees on the market are a blend of the two beans.

Although the Arabica and the Robusta bean are the two major players in the whole coffee bean world, there are other species that are being used for coffee production. These include Coffea congensism, Coffea excels, Coffea mogenti, Coffea stenophylla and others. These are specialty coffee beans that are not as readily available as the Arabic and the Robusta but for can be found with some research on the Internet. Each one has its own unique flavor. If these beans become sought out by consumers they will become more widely available.

Gourmet coffee beans are simply Arabica or Robusta beans that have been cultivated and grown in ideal circumstances that create a unique tasting bean that is superior to others in its class. Examples of these include Jamaica blue mountain beans, Kona beans, and volcanica beans. Volcanica beans, for example, are only grown at altitudes of 3,000 to 7,000 feet volcanic mountain slopes. The volcanic soil, cool climate and moisture create the perfect conditions for growing and the resulting bean is a delicacy.

Whole coffee beans are one of the best ways to insure freshness when brewing coffee. Consumers can purchase beans and grind them as needed rather than buying ground coffee that quickly loses its flavor. There are many varieties of coffee beans to choose from starting with Robusta beans and going up to the exclusive Kona bean. Consumers can research whole coffee beans and find the one that suits their budget and their taste.

-Sharon Chapman

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The area in which Kona beans are grown is what makes it have a richer flavor than any other coffee. The volcanic soil and afternoon cloud cover create ideal growing situation for coffee beans.  These coffee beans are revered around the world.

Unlike other countries where the coffee bush is a native plant, Kona coffee is not a native plant of Hawaii. It was brought to the Island by an Englishman coming back from Brazil. At one point, the coffee prices hit rock bottom and Hawaii’s coffee plantations almost became extinct. Hawaiian coffee farms became smaller and eventually would be only two to five acres. This smaller size allowed the coffee bushes to receive more hands-on care by the owners than larger plantations. The resulting coffee is one of pure delight and rarity.

100% Private Reserve Kona Coffee beans. This is from an older tree, around 110 years. Photo by Bob.

These smaller sized coffee plantations also make it possible for every aspect of the coffee bean growing process to be manual, which means the beans are not bruised by machinery like other coffee plantations around the world. From the picking of the beans to the cleaning and sorting, every step is done by hand. This also plays into the cost of Kona coffee. However, once the coffee lover tries Kona they will no doubt be hooked for life.

Consumers who wish to purchase Kona coffee should go straight to the source and order their Kona from a plantation directly or order it from a distributor who can certify that the coffee is truly Kona. Otherwise, the consumer runs the risk of being sold a blend that has very little Kona coffee in it.  There are no Federal laws concerning the labeling of Kona coffee and some distributers have only 10% or less Kona beans in what they are selling as Kona coffee. Hawaii does have laws on the labeling which helps consumers know if the product they are purchasing is true Kona coffee or not.

The high demand for Kona coffee, coupled with the high price makes it tempting for unscrupulous distributors to cash in on. Consumers must be wary of Kona coffee with a price that is too good to be true. Purchase only from true Kona plantations and ask for a certificate of authenticity or other proof that the coffee is truly Kona coffee from the Big Island.

-Sharon Chapman

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Many people have begun to roast their own coffee beans. This is not a new process but it has undergone many changes due to the invention of different types of home roasters. In order to roast coffee at home, consumers must first find a supplier of green coffee beans. The Internet has many options and can point consumers to the perfect coffee plantation from which to order their green beans.

In order to roast coffee at home there are some crucial elements that must be present, regardless of the type of roaster or equipment used to get the job done.

Green and Roasted Coffee Beans

First, the beans have to reach temperatures ranging from 370 degrees Fahrenheit to 540 degrees Fahrenheit. The faster that the air current is moving through the coffee beans, the lower the temperature can be.

Next, the coffee beans must be in motion continuously to prevent them from burning or having an uneven roast.

Once the roasting process is complete the coffee beans must be quickly cooled down to stop the roasting and prevent them from accidentally burning.

Home coffee roasting must be done be properly ventilated to allow the smoke that is created during roasting to escape.

Lastly, at the end of the roasting process the beans will have shed their outer skin and left a messy substance called chaff that must be cleaned up.

Home roasting might sound as though it will be complicated but it really isn’t. There are many different methods and even commercially made coffee roasters that will do the job quickly and with less work than some of the more primitive methods.

Roasting coffee without an expensive roaster is as simple as pulling out the stovetop popcorn popper. These are older pots that have a handle on the top for stirring and can get as hot as needed. The temperature should be measured using a candy or deep fry thermometer to maintain a constant, steady temperature and prevent scorching. Make sure to turn the stove’s exhaust fan on to help eliminate the smoke that will appear in four to eight minutes after starting the process.

The coffee beans will begin to make cracking sounds about the same time the smoke appears. This is when it is important to check the bean about every minute, as they will change colors fast and frequently. The darkness of the roast is up to the individual.

When the desired roast has been reached the coffee should be removed from the heat immediately, placed in a metal strainer or colander, and allowed to cool. Tossing the beans will help to cool the beans and separate the chaff from the beans for easier removal.

Home roasting allows coffee drinkers to roast their coffee to their exact level of darkness and have more control over the flavor of the coffee. Finding a good supply of green coffee beans and getting either a commercial type coffee roaster or a stove top popcorn popper are all that is necessary to roast coffee beans at home.

-Sharon Chapman

Also, you can read more on green coffee beans at Coffee Beans 101.

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The actual process of getting the coffee bean from the plant to the coffee cup is a long, slow process that Mother Nature and many years of growing traditions influence the most. Coffee beans come from the coffee plant, which is grown in many countries around the world. The area that the coffee is grown in plays a huge part in the ultimate flavor of the coffee.

Coffee beans that are considered by many people to be the absolute best come from countries with humid, moist soils in high altitudes. The soil in these areas tends to be more acidic than other regions, which adds to the flavor of the coffee bean and locks in the moisture. Brazil and Columbia are too of the top producers of coffee, most likely due their high elevations and moist, warm climates that are ideal for coffee growing.

Coffee Berries on the Tree

Areas with volcanic activity also produce excellent coffee beans. Hawaii, producer of the Kona coffee bean, is a region that is located in a volcanic area and produces one of the most popular and sought after coffee. The amount produced isn’t nearly as much as other countries, which make it even more sought after.

The main two types of coffee beans grown are Arabica and Robusta, with the Arabica been the more popular of the two. The Arabica bean is sometimes known as mountain coffee due to being grown in higher, cooler regions. These higher regions do cause the growth process to be slower and one bush only produces about a pound of coffee, which means that the coffee plantations must be large in order to produce large amounts of coffee.

Even though Brazil and Columbia are the most popular growers of the Arabica bean, Ethiopia and Yemen are the original home of the Arabica coffee bean and still today these countries produce some outstanding coffee beans.

Arabica coffee has become the coffee of choice in many coffee shops. It is also the main ingredient in the pre-ground coffee that is purchased in supermarkets; however, these pre-ground coffees are often a mixture of Arabica and Robusta.

Getting to the bottom of a good cup of coffee often means starting at the top of a tall mountain in a far away country. The beans found here will help create an eye-opening cup of coffee that is brewed day after day.

-Sharon Chapman

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This is why coffee is one of the most drank beverages in the world, in fact, once people become accustomed to the caffeine in coffee they don’t want to drink any other hot beverage and balk at the thoughts of drinking decaffeinated. The power of the bean of the coffee plant is so strong that many people feel they can’t function without their first cup of coffee in the morning.

Coffee Berries on the Tree

The same people who love coffee also have their favorites and although they might not realize where their coffee comes from, the coffee bean is what makes the coffee either loved or hated. The art of creating the perfect cup of coffee starts with using the best coffee beans. The history of the coffee bean goes back hundreds of years to Ethiopia and spread throughout the world.

As the popularity of the coffee bean spread so did the growing of the coffee plant. Some countries were able to perfect the art of growing the coffee plant and in harvesting the beans that are used to make coffee while other countries were not and their coffee is not considered to be as tasty.

The top countries for producing coffee are Columbia, Costa Rica, Ethiopia, Africa and Ecuador. These countries export more coffee than other countries and have some of the most sought after varietals. The top two types of coffee beans are the Arabica and the Robusta. The Arabica is well known for its flavor and the high quality coffees it is able to produce. The Robusta is well known for being a vigorous plant that can grow in less than perfect conditions and still produce a quality coffee.

In addition the growing of the coffee plant, processing the coffee bean is the second most important step in producing a high quality coffee. There are two methods, the wet method and the dry method, each with their own special characteristics.

The wet method of processing the coffee bean is typically used in Africa and Central America. This process involves soaking the beans for several days to remove any pulp and then air-drying them before sending them to the roasting process.

The dry method is a less expensive processing method and is used in some parts of Africa and in Brazil. In this process the beans are allowed to dry for several weeks in the sun. During this time they are turned often for even drying. At the end of this time, the dried pulp is removed and any twigs or other objects. The beans are then ready for roasting.

The coffee plant is an important commodity for many countries, simply due to the intense popularity of the beverage. Coffee beans are available in the local market or in gourmet shops and are the beginning of a beautiful morning for millions of people.

-Sharon Chapman

Also, visit Coffee-Beans-101.com for more on different varieties of coffee beans.

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Although the Arabica and the Robusta are the two most popular species grown, each of these have differing tastes depending on where they are grown, processed and roasted. The resulting cup of coffee is dependent on these factors with premium coffees being grown and processed under the best conditions.

The Arabica bean is the most popular coffee bean even though it has less caffeine than the Robusta. Arabica drinkers say that it is the more flavorful of the two. Arabica coffee beans come mainly from Latin America and Western areas of Africa. Within these countries there are different Arabica flavors created depending on the area where the Arabic bush is grown. For example, coffee beans from the Ethiopia area are known for their smoothness and floral after tastes while coffee from northern areas are slightly stronger than the Ethiopian versions.

Coffees that come from Latin America and Brazil tend to be bitterer, nuttier, and slightly richer than other coffees. One of the most popular coffees comes from Columbia and is a richer, bolder coffee than many of the other coffees. It is usually thicker and darker colored than others with a walnut aftertaste. These examples show how the Arabica bean can be many different tastes depending on where it is grown.

The Canephora bean is grown primarily in Asia and is more acidic than the Arabica bean. These coffees are typically grown on the island of Komodo and in Sumatra. Robusta coffees are stronger more acidic coffees that have an almost herbal finish.

The areas where the beans are grown play a major role in how the resulting coffee beans are going to taste. The amount of rain and sun are two of the factors as well as the acidity of the soil. Once the beans are grown the flavor of the coffee beans depends on the processing and roasting methods used.

There are various steps in the process that can alter the coffee, such as the infusion of different flavored oils to make gourmet flavored coffees. These are treasured by many people around the world for their distinct flavors and unique aromas that get their day started.

-Sharon Chapman

Also, visit Coffee Beans 101 for more on coffee bean types, roasting tips, and more!

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Once upon a time in America there was drip or instant, milk or sugar. Folger’s was the name of the game. Then, from Australian Skybury to Kenyan Peaberry, from Kona to Barcelona, the world exploded with options. Today there’s enough variety in choices of blend, country and style to boggle the greatest coffee aficionado.

Brazil is the world's largest coffee producer!

Of course there is Brazil, the world’s largest producer for more than a century. Not surprising considering a third of its landmass is suitable for coffee tree growing. This South American powerhouse produces wonderful aromatic blends from Bahia and Minas Gerais.

Colombia, perhaps even better known – even though second in volume – makes a light, sweet delight that comes in ‘supremo’ or ‘excelso’. The coffees made from Popayan or Narino are surpassed nowhere.

Columbia boasts some of the finest coffee in the world.

But beyond these two giants of coffee bean production there lies a world of different blends that add their own distinctive colors to the spectrum of choices.

Mexico refuses to bow down to its better known South or Central American cousins. The small beans grown there produce a delicate body and light acidity, giving the coffee a mellow flavor. And Cuba, with its extremely strong cafe cubano – drunk like a shot of tequila – joins its Spanish relatives for a jolt.

Indonesia is well-known for its finely aged coffees, where the warm, damp climate slowly produces a drink with deep body and less acidity. As the fourth largest producer it isn’t likely to run out soon.

Malaysia won’t be cowed by its more famous neighbor, though. The venerable practice of brewing in a muslin bag, used to filter grounds, produces a strong cup. Even the lesser grade Liberica should be experienced at least once.

Thai coffee with ice and condensed milk = YUM!

Even tiny Thailand weighs in with a chicory-tinged blend served with ice and condensed milk, for those who enjoy their coffee cold.

The Kona from Mauna Loa is sweet, medium-bodied and aromatic, while the Java from Sumatra is full-flavored and rich. Even the Beanya from Kenya, grown at 17,000 feet is smooth and deep, with a slight aftertaste that defies description.

But the practice of roasting and crushing beans then filtering through hot water, born in the 15th century, has produced many more delights for the coffee addict.

Naturally, the Europeans won’t take second place to anyone. France still favors its cafe au lait – half-coffee, half-milk. And Austria still values the two-thirds dark, one-third regular that has been a traditional Viennese blend for centuries.

Good ole pure black coffee does the trick for many American coffee lovers!

Thanks to Luigi Bezzera in 1901 and later M. Cremonesi in 1938, there are Italian espressos to die for. And since they contain less caffeine than others, you can have two and not feel guilty. For those for whom that’s still too strong, there are the weaker latte and cappuccino (named for the hood on a monk’s habit).

But for my money, the good old American black is the coffee, the whole coffee, and nothing but the coffee.

Have a cup!

II

There are as many beans and coffees from around the world as there are grapes and wine – and as much delight to be had in sampling them.

The Colombian is, rightly so, world-renowned. The La Esperanza from Tolima, for example, is grown at almost 6,000 feet and the effect shows. High-toned with a delicate aroma and cherry-like it has hints of milk chocolate and pipe tobacco. Who knew such a mixture could actually taste wonderful?

Of course, the world’s second largest producer has much more to offer. The Supremo makes a complex brew with vanilla notes and hints of semi-sweet chocolate. Be sure to drink hot, as it fades fast.

Hopping over to Hawaii, the hand-picked Kona comes in both medium and dark roast. The latter has a very light acid with the medium making for slightly more. But the espresso roast remains a favorite, where the minimally acidic, dark and strong character really shines.

Coffee Beans on the Branch in Kauai, Hawaii

Jetting off to Africa we find a Tanzanian Peaberry, grown on the southern slopes of Mt. Kilimanjaro. Peaberries have a distinctive shape, making a single oval bean rather than the usual pair of flat-sided beans. One consequence is a higher acidity and lighter body. Climbers of the famous mountain can find a warming cup on their way up.

At the top of Mt. Kilimanjaro.

And while there, take a side jaunt to the legendary home of coffee – Ethiopia. The Yirgacheffe region is home to a citrusy brew that combines ginger, orange peel and lemon that’s both tart and chocolaty.

Trekking east to India we rest to take in another famous landmark – the Monsoon Malabar. The product of three months of the well-known wet winds, the puffy yellow beans make for a pungent brew with hints of apricot. But don’t leave without sampling one of the Jumboors, with its sweet raisin tones.

Continuing east to Indonesia we find ourselves in Sumatra, long known for the product from the Lake Toba region. A light roast, the cup is sweet and flowery. The original jasmine-like coffee flower has been retained to produce an astringent cup with cherry overtones.

And while there don’t forget about the northern provinces where the traditional dark roast gives a spicy, tropical fruit brew with hints of cedar and grapefruit.

Coffee plantation in Vietnam

A short flight to Vietnam puts us in a position to enjoy a Robusta from Lampung. The washing-drying-polishing process makes for a woody, astringent cup that competes well with its more high-toned Arabica cousin.

On the way home, a stopover in Jamaica provides an opportunity to discover an unusual source. The Jamaican peaberry, showing its African origins is a single bean. But the effect is altogether different. Full-bodied, sweetly acid, and full of floral notes this cup comes on strong.

Weary from the journey, but satisfied and satiated, we close our book of ‘Travels Around The Globe’ then turn out the light and switch off the coffee pot. Even with all that caffeine we should have no trouble sleeping.

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Some bean processors use a wash to remove the fleshy fruit from the bean and to separate different kinds of beans. Density differences in the bean will cause some to float higher, making for easier removal or separation. Others use a slower, more expensive dry-process.

Dry-processed beans will have a more subtle acid profile, while the acidity of wet-processed beans is more striking. Some acidity in coffee is desirable. The alternative is a flat, lifeless cup.

What happens to beans as they heat up during roasting?

During the process aromatics and acids, along with other flavor compounds, are produced in varying concentrations.

During the first stage the beans absorb heat and the green beans are slowly dried to a yellowish tinge. ‘Green’ doesn’t refer to the color, per se, but simply to the beans being unroasted or raw. Properly done, the beans will have an odor reminiscent of toast or popcorn.

From about 170°C-200°C (338°F-392°F) sugars in the bean will begin to caramelize, aided by the increase in temperature of the moisture enclosed by the skin. That’s just one reason it’s important that beans have the proper moisture content, which comes from correct drying. Caramelized sugars are less sweet, so reaching the proper amount is important for the final brew.

At about 205°C (400°F), beans will expand to about double their original size and become light brown, simultaneously losing about 5% of their original weight. As the temperature rises to about 220°C (428°F), beans will lose about 13% more weight and release some CO2.

When the temperature increases to around 230°C (446°F), the roasting beans become medium-dark brown and take on an oily sheen. Often there will be a loud pop as the beans enter the ‘second crack’ phase.

Here roasters have to be very cautious not to overdo it. Volatile aromatic compounds are boiled off and the oils on the outside of the bean can combine with oxygen in the air. That process can strip the bean of desirable flavors and lead to a burnt taste.

The goal is to arrive at just the right balance of bitterness, acidity and a host of other attributes making up the final flavor profile.

In tasting guides coffee connoisseurs will sometimes see the term ‘body’, as if its meaning were self-evident. ‘Body’ despite what it suggests, does NOT refer to the actual thickness or viscosity of the liquid. That attribute is the result of the kinds of proteins and fibers in the brew.

Used as tasters do, it refers to the feel on the tongue when rubbed on the roof of the mouth. It’s the result of the fat content in the drink and that – apart from growing conditions that home roasters can’t control – is determined largely by the roasting.

Too light a roast will leave too high a concentration of bitter compounds in the final product. Too dark will produce an excessively chocolatey, burnt taste. Experiment until you find the balance that suits your taste.

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