ABCs of coffee

If your 7 am espresso made of 7 g coffee and a tiny bit of water is too strong, dilute it with some boiling water and you’ve got an Americano. This is what American soldiers did during the Second World War in order to enlarge a portion of an invigorating drink. The name Americano was invented by Italian baristas who did not recognize diluted espresso. Try our Americano Crema from Jardin collection to have a taste of an ideal Americano.

Arabica is not an Arabic coffee, but a type of coffee tree from which a drink of the same name is made. 70% of the world's grown coffee is Arabica, and the remaining 30% is another variety called Robusta. It is very difficult to cultivate Arabica, but the taste of the sort justifies the difficulties - it is thin, complex and versatile.

When you brew fresh coffee and sense invigorating smell of orange or languishing nut overtones, you experience a coffee aroma. Thanks to these aromas, coffee experts easily distinguish Maragogipe from Yirgacheffe and coffee lovers get up in the morning.

Great coffee starts with socializing. This is how the Association Specialty Coffee or ASC came into being. This non-for-profit organization unites thousands of coffee lovers from the Americas to India. Inspired experts lead training, research, bring in innovation into the process of coffee production and preparation.

Those who buy an AeroPress go under the nick-name «Selfmade Barista». This machine resembles a flask with a paper filter. Coffee that goes through this filter turns out clear and transparent. It’s easy to figure out if someone is a coffee lover - just ask if they have an AeroPress.

Coffee is called balanced when various tones of coffee aroma supplement each other and the coffee itself leaves a pleasant aftertaste. This kind of coffee immediately energizes you with positive attitude for the whole day.

Barista is a coffee sommelier or barman. If you want to endear a barista, close your eyes briefly after the first sip and then smile slowly. A good barista will smile back and draw a Taj Mahal on your next cappuccino crema.

Every coffee sort is unique and distinctive but together they create a symphony of taste. Mix from coffee beans of different sorts is called a blend and is prepared by professional tasters. The Jardin blends are composed by the best coffee experts; they highlight strong points of every sort.

This term comes from the lexicon of real coffee lovers. It means density and intensity of taste. The body depends on the roasting, grinding, COOKING METHOD and place where the coffee beans have been growing.

This type of coffee was invented by an Austrian barista when he ran out of milk. He added a scoop of Vanilla ice-cream into a cappuccino. A client liked the recipe so much that the drink soon became a hit of the menu. Ice-cream coffee is served in a glass cup and decorated with toppings.

This is an everyday ritual of a coffee lover. Everything becomes an object of tasting: the size and aroma of the beans, taste and smell of a coffee drink, its bitterness, height of a cappuccino foam and even the size of coffee grounds!

Once, a Turkish sultan promised a price if someone were to invent a coffee making method that would not allow for a single drop of coffee to be spilt on the fire. One of the handymen brought a copper pot with a thick bottom and another handyman – a vessel with a narrow top and a wide bottom. The sultan ordered to join the two inventions. This is how a cezve came into being: a copper vessel with thick walls, long handle and a narrow head. It is also called a turka or a dalla. The whole Jardin collection ideally suits for preparation in a turka. Choose a fine grind in order to get a bright drink where coffee transfers its taste and aroma to the water.

In the modern coffee world a cupper is a professional taster. If you just need one sip to determine the sort and region of your coffee, congratulations! You are a real cupper. But in order to appreciate the taste of Jardin coffee you don’t need to be a cupper. Simply make yourself a cup of coffee and enjoy your day.

A distinguishing trait of cappuccino is a thick milk cap on top of the drink. It was Capuchin monks, whose cloths resembled milk foam at the top of the coffee cup, who arrived at the idea to whip cold milk with hot steam. They drank cappuccino from a pre-heated cup so that the drink stayed warm as long as possible. Add hot milk and as much milk foam to your espresso and you get a cappuccino! Jardin professionals recommend using Bravo Brazilia with a thick creamy texture to make cappuccino.

One day, Ida Batlle, a fifth-generation coffee maker from El Salvador, came to the plantation to taste some coffee. In the room where coffee husks were drying, she sensed a smell of hibiscus and took a sample to taste. The next day she was calling her clients offering them a new drink, cascara, which means husks in Spanish. Cascara resembles a drink made of dry fruit, which does not contain caffeine. Coffee lovers call it “tea” as a joke and drink instead of lemonade in the summer.

If you insert a funnel into a laboratory flask and put a paper filter in there, you will get the perfect device for brewing coffee. So thought a German chemist Peter Schlumbohm, when he invented Chemex in 1941. Only freshly roasted coffee is used and dosage is controlled: to obtain 250 g of a drink, you need 15 g of coffee, and in order to get 500 g, take 30 g. The water is gradually filtered through coffee and the beverage is at the bottom of the flask.

If brewing coffee is an art to you, try the method called cold brew. In a liter jug pour 150 g of coarse ground coffee and fill it with water of room temperature in a ratio of 1: 4. Let it brew for 8 hours and then filter your coffee through a fine sieve. This is the basis for your cold brew. Now mix it up with ice or cold milk, because the caffeine content in the cold brew is three times higher than in a regular cup of coffee!

It is exactly caffeine that invigorates after every cup of coffee. There is a legend that says the invigorating qualities of coffee were first noticed by an Ethiopian shepherd. He observed how goats were eating red berries from an unknown bush and bouncing for excitement. The shepherd also tried the berries and unexpectedly began to dance. He brought a small bag of those berries to a monastery, but the abbot called the fruit “the devil’s berry” and threw them into the fire. This was how the coffee was first roasted. When one of the monks secretly poured the powder from the grains into a jug of water and let it brew, took a few sips before a night vigil, the first coffee lover was born.

Coffee lovers shake their heads with disapproval when they hear the word “foam”, because a coffee foam has its special name, crema. In order to find out if a barista made good coffee, have a look at the drink. Correct crema will be homogeneous and golden nut in color. If the espresso is already drunk and a bit of crema is left in the cup, then boldly order another batch - this barista knows what coffee is about.

Are you afraid that you will not cope with the grinding and forming of a coffee tablet for a carob coffee machine? Especially for you there are chialda, ready-to-use portions of espresso coffee wrapped in filtered paper. They go well with chialda and espresso machines that have a special hook up for chialdas.

Since 1988, a competition for the most perfect grain has been held in the countries of Central and South America. Every year, farmers send the best representatives of their crops to the court of coffee experts. And they appreciate the taste and aroma of the product, choosing the best of the best on the tasting dictionary. It contains 1200 terms for assessing the quality and flavor of coffee. Rigorous selection ensures that the winner grain will make a real cup of excellence.

The only sort of a coffee tree that naturally does not contain caffeine. It was named after the professor André Charrier who devoted 30 years of his life to studying of wild coffee and selection of its new sorts.

Coffee lovers use the terms "coffee bean" and "coffee grain". It is funny that in reality coffee is neither the first nor the second. In fact, this is a ossicle of a once juicy coffee berry. Fresh coffee berries are sweet in taste and not at all like coffee. Experts use pulp for making healthy juices, extracts and even vitamins.

In 1903 a german Ludwig Rosemus transported sacks of coffee beans by sea. The ship was hit by a storm; the coffee was soaked in salty sea waters and lost its invigorating qualities. However, even without caffeine the beans turned out suitable for usage. Rosemus patented his method, which soon received the name of decaffeination.

If you want to enjoy espresso completely, use a special cup – demitasse. It is made of porcelain with thick walls and holds the drink temperature longer. Espresso made of Jardin coffee in a cup like that looks especially exquisite.

When Italians wish to obtain a drink two times stronger, they order a doppio - double portion of coffee. The term is usually applied to espresso, but a good barista can make a doppio ristretto, a doppio lungo and a doppio cappuccino if you do not forget to smile.

In the language of coffee experts, this mysterious word means extracting of the coffee substances during its brewing. The magical process, during which the coffee powder and water turn into a single whole with a delicious taste and alluring aroma. Extraction likes precision: if the coffee is not quite brewed, the taste and aroma will not have the time to reveal completely; if the brewing was overdone, the drink will have a bitter taste.

This small but proud friend of all coffee lovers and equal parent of practically all coffee drinks was born quite recently. Espresso began to be brewed in Italy in the middle of the 20th century. You don’t need much for creation of this masterpiece: 7-11 g of coffee, 25-35 ml of water, temperature of 90 degrees and pressure in 9 bars. For the perfect espresso, try Espresso Di Milano from the Jardin collection.

This is an Australian style of latte-art. Can't create a drawing with a coffee spout? Take any available tool (toothpick, skewer or even cinnamon stick) and sculpt as a free artist.

Some coffee beans have their special fate. They are grounded into fine powder and boiled under pressure. The steam of the essential oils is preserved with a special device. Then the coffee mass is vacuum frozen and all liquid in it disappears. After that, the coffee is shredded in crystal bits. At the last stage, the crystals acquire the most important ingredient – the essential oils. Therefore, instant coffee in Jardin jars has that aroma that makes every day better than the previous.

How to preserve the taste and aroma of freshly roasted coffee? Ask Jardin specialists! The whole process in our factories from roasting to packing takes place in oxygen free environment. That is why each cup of Jardin has intense and deep taste.

By importance, coffee experts put fermentation in second place after roasting. This is a complex and mysterious process, during which the taste of coffee changes, it becomes deeper and more multifaceted.

This story began in 1904, when Melitta Bentz prepared a coffee using a blotter from her son’s copybook. On June 20, 1908 an enterprising housewife obtained a patent for her coffee filter model. It differs from other methods of coffee brewing only because the water is filtered due to the force of gravity. The filter-coffee makers are designed in a simple fashion: hot water poured in the top reservoir goes through the filter slower. A ready-to-drink coffee is distilled into a cup drop by drop.

A long time ago in the faraway New Zealand there was a curious barista who dared to experiment. He reduced the quantity of milk in a latte (110 ml) and added a little more of espresso (60 ml). The resulting drink maintains a delicate milk taste, but the coffee had a more pronounced and intense taste.

The most popular coffee drink in Greece, on Cyprus and in any other corner of the world when it’s hot outside. To get a frappe, mix a double espresso, 100 ml of milk, syrup, a scoop of ice-cream and ice. You get a desert, energy and coolness in one cup!

No coffee machines at work? No problem! Bring along your French-Press. It’s the most simple and compact coffee maker for all occasions. A French-Press consists of a flask with a filter-net and a piston inside for wrangling. The recipe of pleasure cannot be any simpler: pour boiling water over your favorite coarsely ground coffee, brew it for 3-5 minutes and lower the piston. The coffee is ready to be enjoyed!

This coffee maker was invented by an Italian Alfonso Bialetti in 1993. Hot water is pushed from the lower into the upper section of the machine under pressure and coffee is brewed in boiling water. A Geyser coffee maker marked a Guinness record as the most popular coffee maker in the world. The whole Jardin collection is best suited for preparation in a Geyser coffee maker.

Those are non-roasted coffee beans. There is an opinion that there are more nutrients in it. In reality, though, the effect of green coffee is almost imperceptible, whereas its taste is far from the scrumptious drink we are used to. Only after roasting do the green beans acquire their magnificent rich flavor. But the result is affected not only by heat treatment, but also by the quality of the product. Jardin carefully selects the best beans to convey to customers its passion for coffee.

Method with exquisite Japanese roots and an incredibly aesthetic brewing ceremony. It begins with pouring water into a cup through a filter. A barista pours some hot water through the funnel of the filter. The water warms the vessel and liberates the filter of its paper taste. A minute later the water is poured out. Next, coffee, which is ground to a condition of non-refined sea salt, is poured into the funnel. Water is slowly poured from an elegant tea pot with a long spout right into the centre of the funnel. Coffee gradually increases in size and gives off all the taste. The procedure is really aesthetic, but very simple. Even a novice will handle a hario! The taste of the drink will always be wonderful.

Have you ever noticed how a barista removes a small detail from a coffee machine with a handle in which he then pours coffee? This item is called a holder. Boiling water is passed through it under pressure and here you have your fragrant coffee as a result.

A cocktail based on coffee with a splash of whiskey was first tasted by the passengers of the air flight Faynes-Newfownland in 1942. When one of the passengers complained about being cold, the captain of the seaplane ordered the bartender to make coffee and added a little whiskey from his own bar into the cup. A minute later, the passenger called the captain again and asked him: “What brand is this wonderful coffee? Brazilian, perhaps?” “No, proudly replied the captain, This is Irish coffee!” Since then an annual feast of Irish coffee is celebrated in Feynes, and the International Association of Barmen included this cocktail in its menu. Coffee, Irish whiskey, whipped cream and cane sugar– this is the simplest recipe to warm up on a cold autumn evening.

Sweet overtones predominate in Vienna roast, but a certain bitterness leads in Italian roast. This kind of roast is ideal for making espresso. Italian roast coffee is best in the afternoon to reboot and get on with the day.

When there is no time to make a coffee, a cup of instant coffee will do the trick! Coffee beans are treated during a complicated technological process. The only thing you need to is to pour hot water or milk over fragrant granules and enjoy your favorite taste. Our collection of instant coffee Jardin is represented by sublimated Arabica from Colombia, Guatemala and Kenya – try each of them to appreciate intensity of taste and aroma.

Who first came up with the idea to draw patterns on coffee creme is unknown, but David Shomer, the founder of Espresso Vivace, popularized the art. According to Schomer, the secret of a pretty sketch is in thick milk that is poured into coffee while slightly shaking the wrist. If this method seems complicated, take a toothpick and try to draw a heart on the crema. Experienced baristas can draw reproductions of the world masterpieces and compete with each other at various championships.

Once an Italian barista poured too much milk into a cappuccino, he got a latte. It is not so much a coffee, but rather a dairy drink. Latte consists of one part espresso and two parts milk and crema. It is a custom to serve the drink in a tall transparent glass, in order to see all three layers. As a base for latte try our Espresso Di Milano from the Jardin collection. Its intense taste is perfectly balanced by milk tenderness.

If Arabica and Robusta are known to all, Liberica is known only to coffee lovers. This sort is so bitter that after tasting it even radish tastes like sugar. On the other hand, the aroma of a blend with a bit of Liberica makes your head spin faster than any other sort, even Robusta.

This is something in between espresso and Americano. Lungo means long in Italian because it is prepared like espresso, but with a large spill of water through the coffee mass. Coffee lovers call Lungo "lingering espresso" and drink it to prolong the pleasure. Any sort of coffee with a fine aroma and a delicate taste is suitable for Lungo preparation, for example Mont Blanc and Ethiopia Euphoria from Jardin collection.

If you have a drop of milk, but you feel like cappuccino, treat yourself with a cup of macchiato. Macchiato is prepared the same way, but has a smaller volume and stronger intensity.

This sort is known as “elephant’s grain”. Its fruits are two or even three times larger than regular coffee berries. The flavor of maragogipe cannot be interrupted by any additives, and by this it resembles Liberika - once you smell maragogipe, you will remember it for a lifetime.

By adding some chocolate into milk you get a Mochaccino. This drink is called “Mokko” in North America. Coffee lovers close their eyes after the first sip of this drink and speak with aspiration “Chocolat-t-ta”.

We are talking about a coffee sort grown in one place. It is always 100% Arabica. Each monosort has its own recognizable character and coffee lovers can recognize it by its aroma alone. Monosortes are presented in Jardin collection by Colombia Supremo and Mont Blanc, аs well as by exclusive Arabica Ethiopia Euphoria and Bravo Brazilia.

When coffee only began to spread the world, it had already been actively grown in India. The grains were transported to Europe by sea and as the ship reached its destination, coffee changed its taste and even even its color. Then the Indians decided to store the beans in the open air, where thanks to a humid monsoon wind they acquired their specific aroma. Soon it turned into a tradition and coffee lovers got a new reason for joy – a cup of strong monsoon coffee.

This classic method was used by inhabitants of Ethiopian mountains. The farmers placed coffee beans under the scorching sun on concrete floor or palm leaves and let them dry up to 4 weeks. When the fruit dries, it transfers its sweetness to small grains inside. This processing is called dry processing.

Normally, a coffee bean contains two oval grains. But sometimes, during the process of fertilization only one seed ripens. The bean is larger and has a round shape. Unique beans are collected as a separate premium sort at the stage of harvesting. It makes up only 3% of all coffee beans in the world and is called a peaberry. It is believed that a peaberry has a brighter taste and more sweetness in it.

A long, thoughtful and an absolutely manual method of harvesting. Only aged coffee berries are being selected during picking, when they are ready to share all their taste with the future cup. Unripe berries are left until the next harvest, and spoilt berries are eliminated, so they do not spoil the taste of the neighbouring ones. Picking is a long process that is used for harvesting of specialty coffee. But its result is above all praise: the taste of hand-picked berries is simply amazing!

This is the best friend of a barista! It is a small milk vessel for whipping of the delicate milk crema.

Preserve your coffee in the right way and it will respond with mutual love! After opening of a coffee package, transfer your beans into a sealed and non-transparent container. Do not let your coffee get bored, as the taste and aroma will only wait for you for 4 weeks.

After roasting, coffee beans acquire the aroma for which coffee lovers get up in the morning. The taste of coffee depends on the intensity of roasting. If it is light, the drink will have a slightly sour taste. If it is strong, you will taste a pleasant bitterness and rich taste. Coffee Jardin offers all types of roasting in its collection so you can appreciate each and every of them and enjoy the kaleidoscope of tastes.

Did you know that Raf was invented in Russia? It is the most delicate of all existing coffee drinks. It received its name in honor of a loyal customer of a coffee house named Rafael. Raf has creamy vanilla taste and is made of espresso, vanilla sugar and cream.

Want to earn the respect of all Italian baristas? Casually order a ristretto. It’s a small portion of coffee, resembling a shot in volume. Its 20 ml of water contain 7-11 g coffee and the drink turns out incredibly intense and fragrant.

The second name of this type of coffee - cheerfulness! There is much more caffeine in Robusta than in Arabica. And it has a strong aroma and a slight bitterness in the taste. Robusta is often mixed with other coffees to give the drink a multi-faceted taste.

A coffee bean goes through many trials on its way to the perfect taste. Most of them take place in a roaster, a device for roasting. The beans are blown with hot air and slowly reveal their character. Jardin professionals know that the final taste of coffee depends on the roasting. Therefore, for each class, we have developed an individual roasting profile, which is supported by an automatic quality control system. Thanks to this approach, the taste of coffee in each new pack does not differ from the previous one - the favorite drink remains unchanged.

In 2013, the method of making Turkish coffee in the sand was added to the UNESCO Intangible Cultural Heritage List. Coffee prepared this way has unforgettable aroma and a thick crema. Cezve is heated throughout during the preparation and the essential oils from the beans are released. A long time ago, potential fiancés assessed their future wives by her ability to make coffee on sand. Even now, when a girl meets the potential parents-in-law, traditionally she treats everybody with a coffee she cooks herself.

The father of many modern coffee machines and a popular way of alternative brewing coffee. It was invented in the 19th century, when heat-resistant glass did not exist. Such devices did not last long - it is believed that the fragility of siphons caused the appearance of instant coffee. Today siphons are more stable, and coffee lovers appreciate this brewing method for a harmonious and balanced taste.

This is the kind of coffee that is worth trying at least once in your lifetime. Its taste is invoked by Arabica that has been grown at the height of 1000 meters. In such difficult conditions, coffee trees literally fight for survival, giving all its juice to its berries. Ripe coffee berries for specialty coffee are always carefully sorted and processed. The labels on the packages usually indicate the country, region and plantation. Coffee experts can easily tell, which package goes for which drink.

The easiest way to manually harvest the coffee. With one hand, you hold a branch with ripe berries, and with the other hand, sharply hold it from top to bottom, clenching your fist. Fruits and leaves remain in the palm of your hand. Then the berries are manually separated from the leaves and sent on a long way to the future cup.

This is a method of roasting that combines a convectional and drum methods. It takes half the time of the regular one – only 7 minutes. The bean receives an incredibly powerful stream of heat and is roasted throughout.

A taste of coffee is determined by a region of the bean harvesting. For example, Brazilian or Ethiopian coffee has a rich profile with light fruit notes, whereas Latin American and African profiles are distinguished by light sourness and floral aroma.

This is an important tool in the arsenal of a barista. This small hand press compacts ground coffee to a form of a tablet. Water pours slower and more evenly through the compacted coffee. The coffee mass has time to be soaked and transfer its taste to the future drink.

It goes well with Vienna waffles covered with chocolate. Thanks to this roast a coffee bouquet looses its sourness and acquires sweet overtones with a pleasant slightly bitter aftertaste. Vienna roast is sometimes called velvet.

It is done within 24 hours after harvesting. Refined beans soaked in a tank of water in order to remove gluten. Then the beans are driven through water sluices where mature beans sink to the bottom and green ones float to the surface. What distinguishes the bean of wet processing is its slightly sour, but balanced taste.

This is not an Indian tribe, but a coffee sort from the highlands of Ethiopia. Yirgacheffe is grown at the altitude of 1000-2000 meters above sea level in the jungle and is fertilized only with natural products. This sort is quite capricious when roasting, but it gives a delightfully rich bouquet of flavors. Russian coffee lovers even came up with a name for such a coffee - Irgachev's wine.