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The most popular types of coffee are two. Arabica and Robusta. Arabica is a delicate coffee with low acidity, while Robusta is definitely a sour and more bitter taste. Sometimes we see markings; coffee roasted light, medium or strong. What's it all about? Light roasted coffee is best for overflow coffee machines, roasted more strongly are ideal for brewing in a pressure machine or in a classic coffee machine.

When buying coffee, pay attention not only to the expiration date but also to the date of its roasting. Any coffee will be best up to three months from the date of its roasting. Then, up to half a year, it will still taste good, but after this time it will lose its taste every day.

Espresso gives a kick?

Do you think that espresso is the strongest coffee? It is true that espresso contains the highest concentration of caffeine, but this amount is small because we usually drink espresso in tiny cups. For example, in 30 ml of espresso there is about 50 mg of caffeine, and in 150 ml of coffee brewed in an espresso machine  there is about 150 mg. And instant coffee? A 150 ml cup of instant coffee will only have about 80 mg of caffeine.

And how to grind coffee? The thicker we grind, the milder the coffee will be
bitter and tart. The finer we grind, the more intense the taste, the more bitter and tart the coffee will be.

We have already purchased coffee, now it needs to be stored. Coffee hates light. He does not like moisture and high temperature. Do you think it's good to pour it into a jar and spin it well? However, this is not such a good idea. Coffee must be able to get rid of CO2 so the best packaging is one with an airtight string and impermeable to light.

Fancy a cup of aromatic tea?

Do not brew the infusion for too long, long-term soaking of the leaves increases the amount of fluorides and oxalates and this is not good at all. The taste of tea also changes.

What about those weird abbreviations on tea packaging? Of course, if we are talking about good tea, not about this handbag express. Such markings on the tea box are an abbreviation of English terms denoting the classification of tea by appearance and type of leaves.
FF- first flush congregation in March-April
Inbetween- "intermediate" tea harvested in April-May
SF- harvest in May-June.
Whole-leaf tea is:
FOP is made from the first leaf of the shoot and the final bud.
GFOP - this is a tea from the tips of golden-yellow buds;
TGFOP - is a tea containing large amounts of golden yellow donuts
OP is a tea with long, pointed leaves
P - tea with shorter, less delicate leaves than OP
FP -- these leaves are rolled into balls
PS - tea contains shorter and harder leaves than P
S - tea with large leaves, which is rolled longitudinally to receive uneven pieces.
And then we have teas with broken leaves and in their case we add the letter B to the markings
No matter how you choose the rest, it is important that you like it