The difference between gourmet and traditional coffee begins with grains. The first is often made with arabic grain. It has better aroma and less caffeine than the sturdy grain, the one also used on a daily basis.

Another point that also differentiates quality is production. This type of coffee presents excellent quality, which involves from the selection of the grain and the cultivation of the plant to the preparation of the beverage, making it possible to obtain a coffee with different nuances, which stands out for the most accented flavor and aroma.

A good roast, with precision of time and heat, results in an incredible product and differentiates one coffee from the other.

In a study, Abic (Brazilian Coffee Industry Association) concluded that Brazilian consumers still do not know how to distinguish Arabica coffee from robusta coffee, or what characterizes gourmet coffee, but they already know how to relatively good coffee. Arabica coffee is grown in Latin America, Africa, India and Indonesia.

It was not only the variety of coffees that increased in Brazil. The size of the dose too. While here, the common is to have a cup of coffee, in the United States, the normal is a glass. However, the emergence of new coffee shops has changed this concept and the Brazilian starts to experience the taste of having a long coffee.