A World of Flavor (INeedCoffee.com) (#)
„You are unlikely to find Kona as a Coffee of the Week offering, but can instead find it at gourmet shops or from specialty roasters. True Kona is “medium-bodied, fairly acidy, with some subtle winey tones, very richly flavored and overwhelmingly aromatic when fresh,” says Davids. Like Jamaican Blue Mountain (see above), some inferior coffees sometimes purport to be Kona, and it is worthwhile to find out whether you are drinking the real product. Be especially wary of coffees that are "Kona blends" or "Kona-style," both allowing for the possibility that little or none of the coffee is true Kona.“
http://www.ineedcoffee.com/03/worldflavors/ - Cached
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„Most coffee roasters have their own special blend of beans. This is usually a mix of arabica beans but may also include some robusta beans to give unusual flavor nuances to their espressos. The bean designated for an espresso is roasted just slightly longer than regular coffee beans so that the rich oils in the coffee are brought to the surface the bean.“
http://www.sallys-place.com/beverages/coffee/ expresso_machine.htm
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„The importer will then send the coffee to coffee roasters around the country. Coffee roasting is the most important process for flavor development. Depending on how the coffee is roasted the flavor, body, aroma, and acidity are affected. Lighter roasts will portray more flavor, aroma, and acidity. Darker roasts will portray a heavier body and a more complex cup. Unfortunately, darker roasts are typically used to attain consistency or even worse to hide defects.“
http://www.coffeeresearch.org/tour10.htm
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The Coffee Review - the world's leading coffee buying guide
„Ecuador. At best, Ecuador coffees are medium-bodied and fairly acidy, with a straightforward flavor typical of Central and South American coffees. “
http://www.coffeereview.com/ glossary.cfm?alpha=e
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Coffee weird news, articles, letters magazine clippings and others.
„Sweet Flavours - Withincreasing global interest in flavored syrups, every segment of the coffee industry has anopportunity to benefit: flavor manufacturers, syrup companies, roasters, retailers andconsumers. Curious as to what influencesaffect the growth and use of flavored syrup, several interviews with industry expertsaround the world give their global perspective.“
http://www.koffeekorner.com/koffeewierdnews.htm
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„With increasing global interest in flavored syrups, everysegment of the coffee industry has an opportunity to benefit: flavor manufacturers, syrupcompanies, roasters, retailers and consumers. Same is true for tea and confectionindustries.“
http://www.koffeekorner.com/sweet.htm
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Archived in Kona