The coffee plant is the first link in the long chain to a cup of espresso.

Coffee beans begin as waxy, white, strongly perfumed flowers (of the Jasmine family) which covers the shrubs branches in clusters. The fruit, known as cherries, begins as small, green berries which grow larger and turn bright red as they mature. Within each cherry there are two seeds. The coffee we drink is made from the dried and roasted seeds of these ripe berries.

Coffee belongs to the Rubiaceae family of which there are two major species commonly known as Arabica and Robusta. Both grow in a belt around the world between the Tropics of Cancer and Capricorn.

Arabica prefers altitudes above 600 metres while Robusta grows on the lower slopes. Due to higher altitudes and lower temperatures Arabica is a delicate plant that requires intensive cultivation and is generally handpicked due to the hillside terrain. The beans are denser and far more intense in flavour that their lower grown siblings.

Robusta, as the name suggests, is more resistant to the tropical climate and its accompanying diseases and parasites. It’s growth cycle is shorter. It therefore arrives on the market at a much lower price than Arabica. Robusta is the base for most instant coffees.

Arabica constitutes about three quarters of the worlds total production and is the source of the worlds great coffees.

Arabica coffee has a very pronounced aroma, is mild, well rounded, slightly acidic and often features a hint of chocolate. It produces a hazelnut brown crema with a pleasing touch of bitterness.

Robusta coffee is more astringent, not very aromatic and much more bitter. Its crema is brownish grey.

The caffeine content of Robusta is about twice as much as Arabica.

The two most important coffee markets are New York (Arabica) and London (Robusta).