Gunsmithing, or color harmony, is the discipline of color and art. Today, it also arrives in the kitchen and involves everything related to food to focus on the emotional impact of a food (whether it is a food or a drink), where color is the main element.
Why are we talking about the café’s armory?
Because although it may seem strange, the world of coffee is made up of multiple colors encompassing every corner of the color spectrum.
Colors, in fact, are an integral part of both the fruit and the drink. It starts with the dark green of the plant, the leaves and everything surrounding the plantations where it grows. The flower is snow-white and reminiscent of jasmine, when transformed into a red amaranth fruit, called a drupe, similar to a ripe cherry. Inside are light green grains, usually oval in shape.
The four colors of coffee in the cup
If the color of the coffee is very similar at the origin, it is when it arrives in the cup that it takes on different shades.
So let’s take an overview of the main aromas, qualities and colors of coffee that we find in the cup to be enjoyed prepared with a moka or a pod or capsule coffee machine.
Arabica from Brazil: coffee with a delicate aroma. In the espresso version, it has a light brown color like a hazelnut shell;
Arabica Guatemala: with a full and intense taste, it has an intense brown color;
Arabica Kenya: delicate flavor and sweet notes, it blossoms in a very light cream coffee;
Robusta Indonesia: spicy and light aroma, color is dark brown
Additionally, the color of the coffee and its aroma can be determined by the aftertaste that one decides to give to the mixture during processing. Thus we will have a more intense color in a coffee with a “chocolate” aroma, which brings us back to the taste of dark chocolate, or even in a “caramelized” coffee; whereas it will be softer in a creamy coffee or a “fruity” coffee.
Now that you know that coffee actually has many colors and shades, it’s clearer why we can talk about coffee’s arsenal.
