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Typically, the coffee cherry, or fruit, that forms on a coffee plant contains a bean that forms two halves.  These typical beans are flat on one side.  Sometimes only one of the two seeds becomes fertilized.  In that case, the coffee cherry contains a single bean.   This single bean is round or oval in shape, similar to a pea.    Hence, such individually formed coffee bean is known as a “peaberry,” or less often as a “caracol.”  Roughly five percent of all coffee beans are reported to be peaberries, so there is no question that peaberry coffee is rare.

In high grade Arabica coffees, peaberries are generally separated from regular “flat” coffee beans.   A coffee labeled as a “peaberry” should contain only peaberry beans.   Peaberry coffees — in contrast  to regular coffee beans — are claimed to provide a superior taste.   One school of throught argues that peaberry beans are superior to regular beans due to the roasting process.   Since the peaberries are oval in shape, they roll easily in the roasting chamber, thereby providing a more evenly roasted bean.

Another argument for the superiority of peaberry coffee is the flavor of the bean itself.   The single peaberry bean is smaller and more dense than the two typical beans.  As only one bean is formed, the sole bean is frequently reported to be more robust in flavor and more acidic (generally good for taste) than regular Arabica coffee beans.   Still others argue that the superiority of peaberry coffee beans comes from the rigorous selection process whereby regular beans are separated out from the peaberries.

Peaberry coffee is also designated by their geographic origin.   For example, one of the most popular peaberry coffees is Tanzanian Peaberry.   Even the most expensive coffees such as Kona and Jamaica Blue Mountain come in Peaberry varities.  So the next time you purchase a single origin coffee you may want to try a peaberry variety to see if you can taste the difference.  Though still hard to find at traditional retail establishments, premium peaberry coffees are now readily available through online stores.

A coffee is just a coffee, right? … But then why so many kinds of coffee? Just leave your coffee machine at peace for a couple of days and try these traditional recipes of coffee,  just to start your day better!!!

1) COFFEE WITH MILK

4 tbsps  coffee

3 cups milk

3 tbsps sugar

In a pot, boil the milk with the sugar. Add the coffee and leave it to cool a little bit. Serve with cocoa powder on top.

2)COCOA COFFEE

3 tbsps cocoa powder

3 tbsps powdered sugar

3 cups milk

3 cups  coffee (already made, concentrated)

100 g whipped cream

a pinch of salt

Boil the milk. In a bowl, mix well the sugar and the cacao powder, and add bit by bit the hot milk, stirring carefully. Continue until all the milk is incorporated, add a pinch of salt and start boiling the mixture at a small flame. After 10 minutes remove the pot from the fire and whip it well until it has a foam texture. Add the hot concentrated coffee, stir well, and serve in big cups with whipped cream on top.

3) MOCCA COFFEE WITH MIL K

3 cups milk

3 tbsps coffee

3 tsps grated chocolate

4,5, tsps sugar

Prepare 3 cups of very strong coffee. While it is still hot, mix it well with 3 cups of the grated chocolate melted in hot milk. Add sugar to taste. Serve hot.

4) CHOCOLATE COFFEE

150 g chocolate

1 cup coffee (already made, very strong)

3 cups milk

100 g whipped cream

sugar to taste

Melt the chocolate in the microwave until it becomes creamy. Add it to the hot coffee, stirr well, and then add the milk. Add sugar to taste and serve it  hot with whipped cream on top, and a chocolate chip cookie.

5) COFFEE CREAM

500 ml milk

150 g sugar

2 cups of coffee (already made, very strong)

4,5, tbsps cream