Is there a difference between coffee beans and espresso beans?
One of the top ingredients of our Cowboy Coffee Rub is espresso. So, I did a deep dive to really understand this ingredient.
To answer the above question. All coffee, including espresso, comes from coffee beans. When coffee is first harvested and dried, the color of the beans is a light greenish-beige color very similar to pumpkin seeds. Then when the beans are roasted, there are generally three levels of roasting (light, medium and dark) depending on the flavor desired. A light roast tastes delicate with fruity or floral flavors. The medium roast could still have some fruity taste, but now has the addition of chocolate, nuts and caramel. The dark roast introduces a bittersweet dark chocolate that’s smoky and a bit spicy.
Espresso goes a step further. The secret of the richer flavor comes from the roasting techniques. The roaster chooses the more fruity, light roasted beans with the chocolate and nutty ones and roast them slightly darker.
Like wine grapes, coffee beans from different parts of the world have their own unique taste depending on the terroir. For example, Brazilian coffee beans have a creamy taste of chocolate, caramel and nuts. Guatemalan coffee beans have a deeper chocolate and nutty flavor but none of the cream as the Brazilian coffee. Ethiopian coffee beans have a slightly sweet acidic taste added to the chocolate and nut flavors.
Coffee beans destined for espresso go a step further. They’re roasted longer to add more caramel and chocolate flavor. Additionally, this longer roasting produces a heavier and creamier body.
These complex flavors of coffee, including espresso are almost likened to descriptions of red wine—chocolate, toasty, smoky, fruity. And this is why we use both wine and coffee in our recipes. They both add great depth of flavor to dishes.
The espresso in our Cowboy Coffee Rub is balanced with a touch of sweetness, the rich flavor of onion, and the kick of paprika and cayenne. Perfect as a steak dry steak rub, as well as in beef stew or chili.
Bon Appetit,
Pam
To answer the above question. All coffee, including espresso, comes from coffee beans. When coffee is first harvested and dried, the color of the beans is a light greenish-beige color very similar to pumpkin seeds. Then when the beans are roasted, there are generally three levels of roasting (light, medium and dark) depending on the flavor desired. A light roast tastes delicate with fruity or floral flavors. The medium roast could still have some fruity taste, but now has the addition of chocolate, nuts and caramel. The dark roast introduces a bittersweet dark chocolate that’s smoky and a bit spicy.
Espresso goes a step further. The secret of the richer flavor comes from the roasting techniques. The roaster chooses the more fruity, light roasted beans with the chocolate and nutty ones and roast them slightly darker.
Like wine grapes, coffee beans from different parts of the world have their own unique taste depending on the terroir. For example, Brazilian coffee beans have a creamy taste of chocolate, caramel and nuts. Guatemalan coffee beans have a deeper chocolate and nutty flavor but none of the cream as the Brazilian coffee. Ethiopian coffee beans have a slightly sweet acidic taste added to the chocolate and nut flavors.
Coffee beans destined for espresso go a step further. They’re roasted longer to add more caramel and chocolate flavor. Additionally, this longer roasting produces a heavier and creamier body.
These complex flavors of coffee, including espresso are almost likened to descriptions of red wine—chocolate, toasty, smoky, fruity. And this is why we use both wine and coffee in our recipes. They both add great depth of flavor to dishes.
The espresso in our Cowboy Coffee Rub is balanced with a touch of sweetness, the rich flavor of onion, and the kick of paprika and cayenne. Perfect as a steak dry steak rub, as well as in beef stew or chili.
Bon Appetit,
Pam