Blends
There are two species of coffee beans, namely Arabica and Robusta.
Gourmet coffee roasters use mainly Arabica beans, which are grown at higher altitudes and are of superior quality. Arabica beans produce a coffee that is aromatic and flavourful, with a low caffeine content. Robusta beans, grown at lower altitudes and with a higher caffeine content, are used in cheap coffee blends, and form the basis of many instant coffees.
Coffee can be judged on its:
ACIDITY
This refers to how crisp the coffee tastes. It should not be confused with bitterness, which is caused by coffee that is either been made too strong or over roasted.
AROMA
Before you even take your first sip, the aroma of a cup of coffee should be a wholly pleasurable sensation.
BODY
This measures the richness and heaviness of the coffee; and can range from full-bodied to medium and light-bodied coffees. Coffees with a heavier body tend to maintain more flavour when diluted.
FLAVOUR
This encompasses the complete impression of the coffee, taking into account its aroma, acidity and body.
PEACOCK COFFEES OF ORIGIN
- BRAZIL SANTOS
- Full bodied & smooth
Acidity:
Body:
Flavour: - COLOMBIAN
- Chocolatey, full bodied & smooth
Acidity:
Body:
Flavour: - COSTA RICA
- Heavy bodied, fragrant with high acidity
Acidity:
Body:
Flavour: - GUATEMALA
- Smoky with high acidity
Acidity:
Body:
Flavour: - HONDURAS
- Medium bodied with some acidity
Acidity:
Body:
Flavour: - INDIAN MYSORE
- Rich, sweet and full bodied
Acidity:
Body:
Flavour: - JAVA – CELEBES KALOSSI
- Rich, full bodied and deep toned acidity
Acidity:
Body:
Flavour: - KENYA
- Rich and sharp
Acidity:
Body:
Flavour: - MOCHA DJIMMA
- Good body, winey flavour
Acidity:
Body:
Flavour: - MOCHA LIMU
- Gentle, fruit-like & full bodied
Acidity:
Body:
Flavour: - MOCHA YIRGACHEFF
- Rich, teasing and mysterious on the palate
Acidity:
Body:
Flavour: - NICARAGUA
- Medium bodied, some acidity
Acidity:
Body:
Flavour: - UGANDA
- Full bodied, pleasing acidity
Acidity:
Body:
Flavour: - ZAMBIA
- Medium bodied, pleasing acidity
Acidity:
Body:
Flavour:
PEACOCK COFFEES BLENDS
- ARABIAN NIGHTS
- Unique spicy after dinner coffee
Acidity:
Body:
Flavour: - BLUE MOUNTAIN
- Smooth and delicate
Acidity:
Body:
Flavour: - CAFE BLEND
- Smooth, full bodied for all day enjoyment
Acidity:
Body:
Flavour: - CAFE CHARLOTTE
- Good Value, medium body and strong
Acidity:
Body:
Flavour: - CAFE IMPERIAL
- Central American blend, good body
Acidity:
Body:
Flavour: - CAFE MOCHA
- Smooth, full bodied for all day enjoyment
Acidity:
Body:
Flavour: - EASTERN SUNRISE
- Smooth and spicy coffee from the East
Acidity:
Body:
Flavour: - HOUSE BLEND
- Smooth, full bodied for all day enjoyment
Acidity:
Body:
Flavour: - MOCHA JAVA
- Full bodied, fragant and spicy blend
Acidity:
Body:
Flavour: - NEW ORLEANS
- Close your eyes and imagine the Mississippi
Acidity:
Body:
Flavour: - OLD VIENNA
- Continental blend, full bodied and strong
Acidity:
Body:
Flavour: - SELECT BLEND
- Ideal starter blend, smooth flavour
Acidity:
Body:
Flavour: - SUPREME
- Smooth Mocha Java and Colombian blend
Acidity:
Body:
Flavour: - TIM’S BLEND
- Tangy coffee with winey aftertaste
Acidity:
Body:
Flavour:
PEACOCK ESPRESSO BLENDS
- CAPPUCCINO TUSCANY
- Trendy, popular, best with foamy milk
Acidity:
Body:
Flavour: - ESPRESSO CASTINETTE
- Blend of five superb coffees, golden crema
Acidity:
Body:
Flavour:
PEACOCK OTHER COFFEES
- DECAFFEINATED COLOMBIAN
- Acidity:
Body:
Flavour: - FRENCH ROAST
- Dark roasted to blend with medium roasts
Acidity:
Body:
Flavour:
THE PERFECT CUP
Apart from the quality of the coffee beans you use, making the perfect cup of coffee requires:
Quantity – never use too little coffee, as the resultant brew will be weak and thin and will probably end up down the sink. A heaped coffee measure of 8-10g per cup is the minimum you should use, but always err on the generous side. You can add water if the coffee is too strong.
Water – if your water tastes bad, your coffee isn’t going to taste good. Generally, if you wouldn’t drink the water plain, don’t use it to make coffee. Use cold, fresh and preferably filtered water that is as free of impurities and alkalines as possible.
Cleanliness – having a clean brewer is essential. If coffee oil from past pots isn’t cleaned off, the accumulated oil will eventually make your fresh coffee taste stale. Keep your jugs clean and occasionally soak them overnight in bleach or detergent and hot water, and then rinse thoroughly.
Timing – use good quality coffee, preferably ground just before brewing. Once it’s made, don’t hold the coffee on active heat for longer than about 40 minutes. And never pour old coffee into a freshly made jug! Even better, use a thermo brewer, and keep the coffee fresh in a flask.
- METHOD
- Drip filter – Medium ground coffee is placed in a paper filter and near-boiling water is passed through this into a heated glass jug or thermos flask. This method is favoured by the health-conscious consumer because the filter paper keeps out some of the natural oil in the brew.
Plunger – Coarse ground coffee is placed in a preheated plunger or French Press, and boiling water is added. After a few minutes brewing time, the plunger is pushed down, separating the brew from the coffee grounds. This is a way to enjoy coffee with nothing taken away. Very often, coffee made this way will taste quite different from the same blend made through a drip filter.
Espresso – Fine ground coffee is processed through an espresso machine, and is then taken black, often with sugar. Espresso also forms the base for many speciality drinks such as cappuccinos, lattes, cafe au lait, chococino etc. Espresso coffee has less caffeine than filter or plunger coffee because of the much shorter time that the coffee grounds are in contact with water.
