Coffee banana smoothie

On this Wikipedia the language links coffee banana smoothie at the top of the page across from the article title. The drink is made from the seeds of the coffee plant, called coffee beans.

Coffee is usually served hot, and is a popular drink in many countries. Coffee contains a chemical called caffeine, a mild drug that keeps people awake. To make a drink from coffee beans, the beans must first be specially prepared by drying the beans and then roasting. The beans are dried a short time after they are picked. This preserves them and makes them ready to be packed or roasted.

Coffee contains a number of useful nutrients, including riboflavin, niacin, magnesium, potassium, and various phenolic compounds, or antioxidants. There are two main types of coffee plants. The Coffea arabica, the most common. Most of the world’s coffee is made from Arabica beans, and the Coffea robusta, which is easier to grow in places where Arabica will not grow. Robusta is cheaper and has more caffeine than Arabica and it is used in many commercial coffee products. But Robusta tastes bitter and acidic, so people only drink it with other things. In the past, people gave names to new Arabica coffees from the port they came from.

The two oldest Arabica coffees are “Mocha” and “Java”. They tell us the country, region, and sometimes even the property where they come from. Some sorts of coffee taste better if the beans are “aged”. This means that after they are picked, the beans are dried and then kept from three to eight years.

This “aging” gives the coffee a less acidic taste. Coffee that has been aged is often mixed or “blended” with other coffee that is not aged. Roasting” is one of the important stages in making coffee beans into coffee. When a coffee bean is roasted, it grows nearly two times bigger and changes from green to yellow to brown. The length of time that the coffee beans are roasted makes the coffee taste different. Some types of coffee, such as Mocha and Java, are roasted for a short time. It is easy to tell from the flavour where the coffee is from.