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Breville Cafe Roma Espresso Machine

During the development stage for the Cafe Roma Breville Espresso Machine, the engineers realized that one of the main aspects which makes espresso coffee from a fine Italian bar so incredibly luscious is the extremely high pressures which are generated by the coffee machine's pump to force the water through the coffee grounds. That is why they engineered an extremely high quality Thermoblock pump for the Breville Espresso Machine which functions at an elevated pressure of fifteen bars to provide an espresso shot of exceptional richness and is topped by that delectable light brown crema which distinguishes a great espresso from an also-ran. The Breville Espresso Machine truly is the next best thing to going to Italy.

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Coffee Chronicles, Part 3

These previous four species have been the most important in the international marketplace due to their popularity with consumers around the world. However, there are many other species of coffee which are nowhere near as widespread as the big four, such as Stenophylla, which is cultivated in Sierra Leone, Ivory Coast and Guinea. It's also highly resistant to drought conditions and has an aroma and flavor that it grants to its coffee beverage which has often been paralleled to that of tea.

Mauritiana is a better quality and considerably quite powerful coffee beverage. Racemosa has leaves which in the dry season are able to survive long enough to collect a great deal of water for its root system during times of monsoon conditions. It provides a coffee which is very light in caffeine content and which is also very aromatic.

Congencis comes from the shores of the rivers of the Congo and produces a high quality coffee however the plant does produce and yields very little coffee as compared to many of the other brands. The Dewevrei comes from the forests of the Belgian Congo area; the Neo-Arnoldiana was purely from Congo stock and yields a great quantity of coffee per plant; the Abeokutoe is cultivated on the Ivory Coast and has beans which are similar to the Arabica brand; and Dybowskii is from inter-tropical Africa.

However, the production and trade of all of these variants of coffee do not come even close to matching the slightest percentage of production and consumption that is reached by either Arabica or Robusta. After all of the analysis, the interesting fact remains that although these different coffee variants each possess considerably unique personalities and characteristics, the world seems to have a taste primarily for the big two kinds of coffee and is not likely to change in the near future. So much can be done with these two types of coffee that through variances in the way it is harvested and processed, it can produce a coffee beverage that is bold enough and strong enough to cater to the most insistent preferences for a powerful cup of coffee, or so mild that it produces an extremely mellow, and low caffeine cup of coffee to please the consumers who demand a light and easy drinking beverage.

Continued in Coffee Chronicles, Part 4

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