The main active ingredient in coffee is caffeine. Caffeine is found not only in the seeds of the coffee bush, but also in more than 60 other plants such as the tea bush, the mate tree and the kola nut.

Coffee is valued for its stimulative effect on the body’s cardiovascular system and for its ability to relieve tiredness. While Arabica coffee beans contain 1% to 1.5% caffeine, Robusta beans contain between 2.5% and 4.5%.

For comparison:

  • An espresso (50ml) contains around 50mg of caffeine
  • A cup of coffee (90ml) contains about 60-100mg
  • A cup of filter coffee (125ml) contains about 80-100mg of caffeine
  • A cup of tea contains up to 50mg of caffeine
  • Chocolate also contains caffeine: milk chocolate contains around 15mg per 100g and dark chocolate approximately 90mg per 100g
  • Energy drinks contain around 80mg per can.

It’s no secret that coffee and chocolate are a match made in heaven. Each product enhances the unique qualities of the other. That’s why coffee is often served together with chocolate in bars and restaurants.

Coffee beans and cocoa beans have a lot in common. For example, both types of bean share many of the same aromas. Roasting is a key stage in the preparation process, as this unlocks the aromas. Naturally, the growing region, soil conditions and climate all have an effect on how a particular bean will taste further down the line.

Bitter  –  This refers to a basic flavour type which is detected primarily at the back of the tongue.

Earthy – Refers to a herb/humus/mushroom note of a coffee. Predominantly found in Indonesian varieties.

Exotic – Refers to a coffee with unusual aromas and flavour notes (floral, berry, etc.).

Fruity – Coffee with berry-like or tropical fruit aromas is said to be fruity.

Body – Refers to the thickness of a coffee. The body can be light, medium or full.

Brisk – A coffee with high acidity is often described as brisk.

Mild – A coffee with mellow flavour characteristics.

Mouth feel – The sensation perceived in the mouth when you ‘cup’ (taste) a coffee.

Nutty – A flavour that reminds you of nuts.

Vibrant – This term refers to coffee with a brisk acidity that dances on the tongue before quickly disappearing.

Acidity – Refers to the acidity or briskness of a coffee. A certain amount of acidity is required in a coffee.

Flat – Coffee that comes into lengthy contact with oxygen loses its freshness and becomes bland.

Sweet – Is a desirable property of coffee, associated with a pleasant flavour and mouth feel.

Mellow – Coffee with low acidity and a mild flavour is described as mellow.

Spicy – An aroma that reminds you of a certain spice.