Coffee Facts

  • Coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the Americas, Southeast Asia, India and Africa.
  • Coffee was banned in Ottoman Turkey during the 17th century for political reasons, and was associated with rebellious political activities in Europe.  Be a rebel.
  • Green (unroasted) coffee is one of the most traded agricultural commodities in the world.
  • It is believed the capuchin friar, Marco d’Aviano, was the inspiration for the cappuccino.
  • The espresso was introduced at the General Expo of Turin in 1884, where it was awarded the bronze medal


ACIDITY—This does not equate to bitterness and stomach problems. During the roasting process, flavorful acids are formed. This gives a coffee life and sparkle, or snap.

AMERICAN ROAST—These beans are roasted to a dark cinnamon color with no oil on the surface. This allows all the best characteristics of each bean to appear, producing a fine cup of coffee. This is the preferred roast at Brady’s Coffee.

ARABICA BEANS—One of the two main coffee species. All the delicate, prized flavors possible in coffee are found in arabica, although not every arabica is fine. Arabica beans, which produce the best flavors when grown in high altitudes in semitropical climates near the equator, naturally contain about half the caffeine of robusta beans.

BLENDS—These are combinations of fine select beans designed to compliment the unique characteristics each varietal brings to the blend. Allows you to design a coffee that suits your individual tastes.

BODY—A term used to describe the weight of coffee on the palate.

BRIGHTNESS—A term that tends to describe coffees of slightly higher acidity and lighter to medium body.

BURR GRINDER—A type of coffee grinder that has one stationary and one moving burr. By adjusting the distance of the burrs, you can achieve the best consistency of grind, leading to consistently better coffee. This is the preferred type of grinder in our opinion.

DECAFFEINATED—These coffees are the same high quality arabica beans that have gone through the European decaffeination process. This remove 98+ percent of the caffeine.

ESPRESSO ROASTS—These beans are darker roasted for the quick infusion process used in an espresso machine.

FLAVORED COFFEES—Usually a high quality medium bodied arabica coffee bean roasted to perfection, then gently touched with flavor oils that coat the bean.

FRENCH ROAST—Dark roasted beans with oil completely covering the surface of the bean and a color of bittersweet chocolate. At this stage, one bean more or less tastes like another.

PROPELLER GRINDER—This type of grinder uses two to four propellers to chop the coffee beans. The grind consistency is very hard to control, leading to easy inconsistencies in brewing.

ROBUSTA BEANS—Unlike the high grown arabicas, robusta beans are grown at sea level. Easy to grow, and low cost make it attractive to growers. Robusta is often used by big commercial packagers to fill out their blends, allowing them to sell cheaper. Tends to produce a more bitter cup of coffee.

STYLE—Indicates a blend of fine coffees to offer a rendition of coffees such as Jamaican Blue Mountain or Kona. This allows you to enjoy a taste similar to the high cost varietals without the cost.

VARIETALS—Varietal coffees consist of coffee beans grown in specific countries or even states or areas within a country.

VIENNA ROAST—Slightly darker than the American roast, just starting to show oil on the surface of the bean. Espresso Ramundo is an example as well as our suggestion for espresso beverages.