If one of the first things you think about when you wake up is that first sip of coffee, you are one of many caffeine, or in some cases decaffeinated, fanatics around the world. Besides knowing that it can provide a little extra fuel, and knowing your favourite type of coffee, what else do you know about the brew?

Legend says that coffee was stumbled upon by an Ethiopian goat herder when he noticed that his goats became especially energetic after eating a particular berry. He then took the berries back to his monastery where the monastery monks concocted a brew which they discovered kept them alert for long hours of meditation and prayer. 

Ethiopia is the origin of both arabica and robusta beans but now they grow in a variety of different countries across the world map, especially in Latin America, Central America, Africa and parts of Asia. 

It takes three-to-four years for a coffee seed to grow into a tree that produces coffee beans. Small white blossoms grow which develop into berries after nearly a year. These berries contain coffee seeds.

All commercial coffee comes from two main types of coffee beans: robusta and arabica. Each type has its own unique qualities – Arabica is a less caffeinated but more aromatic and is more expensive to cultivate; Robusta, on the other hand, contains more caffeine but is cheaper to produce and is often used in instant coffee or coffee blends. 

The quality of the end product is not only linked to the kind of bean but also the roasting process.  Coffee is said to be an extremely complex beverage, boasting over 800 flavour and aroma influencing components. Wine, by comparison, has only 150.

One of the most important considerations when looking for the best cup is to buy your coffee in its un-ground form and grind it yourself before brewing. 


How many types of coffees exist is a matter of debate, it seems the number is currently around 40. And while we may all know classics like Cappuccinos and Espressos, have you heard of the Ristretto or the Vienna? 
A ristretto is an espresso shot that is extracted with the same amount of coffee but half the amount of water. The end result is a more concentrated and darker espresso extraction. 
A Vienna is made by adding two shots of particularly strong espresso together before whipped cream is added as a substitute for milk and sugar. 


New to the South African coffee scene is Miele’s very own brand of coffee – The Black Edition N°1.
For Miele's Black Edition N°1, four types of high-quality Arabica beans were selected from the uplands of South America. 


“Every palate experiences aromatic notes differently. So it was Miele’s aim to create a coffee that pleases and convinces everyone. Black Edition N°1 is characterised by its soft, silky and creamy aroma. The result is a full-bodied, slightly fruity flavoured coffee blend. During the roasting process of Miele's Black Edition N°1, the untreated coffee beans are poured into a pre-heated roasting container. This dries the beans and pre-warms them. Then they are roasted, during which the first aromas begin to develop at approximately 150°C. At the end of the roasting process, the coffee is at least 180°C before it is cooled down.”


“Miele’s coffee originates entirely from one fair trade cooperative. Grown and processed organically and made with only approved substances, Miele’s Black Edition N°1 has also earned the USDA Organic Seal.”


Miele's Black Edition N°1 coffee range comprises four different coffee types, including:
Black Edition – ONE FOR ALL:
Black Edition – ESPRESSO
Black Edition – CAFÉ CREMA
Black Edition – DECAF

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