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Coffee & Wine

5 Aug 2009

Expect to see a fair bit about coffee and wine over the next few weeks as I’ve “discovered” that there are a lot of similarities between the two and maybe learning about coffee will give me a different perspective on wine.

Rather than a post this time, here is an AudioBoo I posted earlier.

Listen!

If you are interested in some of the things I’m planning (even if I have not told you what these might be), leave me a comment here.

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This entry was posted on Wednesday, August 5th, 2009 at 4:23 pm and is filed under wine culture. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

  • For John, at his request: Arabica coffee is considered more suitable for drinking than robusta coffee; robusta tends to be bitter and have less flavor but better body than arabica. For these reasons, about three-quarters of coffee cultivated worldwide is C. arabica. However, canephora is less susceptible to disease than arabica and can be cultivated in places where arabica will not thrive. Robusta coffee also contains about 40–50% more caffeine than arabica. For this reason, it is used as an inexpensive substitute for arabica in many commercial coffee blends. -----------------------------------------------------------------you’re welcone. Kyle, The Expresso Guy
  • It is difficult to get a decent cup of coffee in this city, despite the plethora of outlets. Does the same apply to wine, I wonder.
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