When shopping for coffee beans, how do you decide which ones to get when there are numerous packages of roasted coffee beans seemingly indistinguishable from each other?
One of the simplest methods for selecting your preferred coffee beans is either to use the same ones as your parents, friends, or favorite barista, or to randomly choose amongst the available options with a game of “eeny, meeny, miny, moe”.
What’s the right way to choose a whole-bean coffee? Getting an education on coffee beans would be the initial step. Afterwards, you can decide upon the flavor of your coffee and be able to make a wise decision.
Gaining a knowledge of coffee beans will give you the assurance to make your way through the wide range of coffee beans.
Let’s get you started.
All About Coffee Beans
The flavor and features of coffee beans fluctuate contingent upon the sort of plants they are harvested from, the manner in which the plants are attended to, their place of origin, and numerous different components.
In most cases, there are just two kinds of roasted coffee beans found in supermarkets, specialty stores, coffee shops, or on the web: Arabica or Robusta. It is uncommon to find Liberica and Excelsa beans in the Western world.
Once you comprehend the distinctions between those types of coffee beans, let’s further examine places of origin, types of roasting, and other essential elements.
Arabica vs. Robusta Coffee Beans
Most of the scrumptious coffee you’ve had from an eatery or Starbucks was brewed from Arabica beans. Roughly three-fifths of the coffee beans grown around the world are of the Arabica variety, and Arabica coffee is commonly regarded as being richer in flavor and having more sweetness. Growing it is pricier, because it’s hard to produce and exclusive to high altitude locations.
Robusta beans can have a good flavor, however they tend not to be as enjoyable. Typically, they make a sharp, intense, and simpler coffee. However, Robusta beans contain almost twice the caffeine than Arabica beans, and they are favored by those who advocate espresso due to the intensity and richness of the crema they produce. Robusta is a less-expensive choice.
In summary, unless you are primarily focused on caffeine amount, have an affinity for espresso, or you wish to save money, you’ll most likely have a greater satisfaction choosing Arabica beans. In such a scenario, the ideal Robusta coffee would be derived from individual-region beans (cultivated by a sole supplier at one location) from a reliable firm.
Regions of Origin
Few countries produce both Arabica and Robusta coffee beans. A majority of the Robusta coffee beans found around the world are grown in Southeast Asia, mainly in Vietnam and Indonesia. A smaller amount comes from Brazil and India.
Arabica coffee needs to usually be grown at high altitudes, yet it is cultivated in different nations. Brazil is at the forefront of Arabica coffee production, with the majority of countries that produce large amounts of Arabica beans situated in Central/South America, Ethiopia, and Kenya. Nonetheless, more diminutive harvests are cultivated in other regions as well, such as Hawaii’s Kona Coast; finding those beans can be a chore, but the effort is worth it.
The taste and aroma of coffee beans can differ significantly not just between nations but even between individual producers. Most producers in each geographic area share the same characteristics.
Types of Roast
It is fair to say that coffee aficionados are more prone to talking about the different roasts of coffee than different varieties of coffee beans – this is because it is generally accepted that the beans used are Arabica. Also, it is important to be truthful, coffee roasters may play a greater role than growers in what is included in your cup of java.
Cooking at high temperatures increases the distinct taste and fragrances of the coffee bean that are normally not detected when it is unroasted. When beans are heated up, more than just their pigmentation undergoes an alteration; the chemical composition is also altered, leading to them taking on a unique flavor and aroma. The darker the roast, the more intense the flavor from the beans will be. Once the beans have been roasted, they can be ground into coffee.
Prior to talking about the normal types of roasting, it is essential to clear up one frequent misunderstanding. Roasts that are more intense colors do not necessarily imply that the beans possess more potency or a higher amount of caffeine. It often works the opposite way. Roasting beans causes the caffeine content to decrease; most light roasts are higher in caffeine than most dark roast beans.
Organic and Fair Trade Coffee Beans
The availability of beans from different areas will not remain constant and will shift depending on the time of year since the seasons change. The way the coffee beans have been cultivated is also very important to many people who buy them.
Investigating if coffee plants have been grown organically is a popular inquiry. The general public is aware of the rudiments of organic farming; no pesticides, chemical fertilizers, or other compounds are employed in the cultivation process. Produce labelled as “organic” or “organically-grown” is typically sourced from coffee beans that have been sustainably cultivated. The United States offers a certification process for foods deemed to be “certified organic”. Department of Agriculture (USDA) which is expensive to obtain.
Many coffee-growing regions are located in developing nations. Employees generally receive paltry salaries and are dealt with harshly, big coffee makers benefit from producers, and agriculturalists are unlikely to apply eco-friendly techniques to safeguard natural assets and the ecosystem. What methods can you use to ensure that no unethical practices have taken place in the area where your beans were cultivated?
Labels such as “direct trade,” “fair trade,” or “certified fair trade” may appear on some coffee beans. This is supposed to mean that workers and proprietors of the farm have been given decent compensation and have been treated properly, whereas sustainable farming techniques have also been implemented. The only way to be sure that fair trade practices are in place is to have a third-party organization audit the practices and records.
There are some opinions in the industry that are doubtful of the fair trade model, saying the objectives are commendable but do not always get properly monitored. It is argued that the message given is that consumers can expect better quality coffee, though this might not always be true. It is important to consider ethical considerations when deciding which coffee beans to purchase, such as whether they are certified as “fair trade”.
You will often come across “shade grown” on top-notch coffee beans. Such beans produce much better coffee because they are grown beneath a native woodland canopy. This implies that they take more time to mature, giving the diversified flavors of the sort a chance to form. Shade-grown crops are also good for the environment.
What About Specialty Coffee Beans
Buying specialty coffee beans shouldn’t be stressful or confusing. It should be an adventure.
In this ultimate guide, we’ll break down everything you need to know about coffee beans including:
- Why specialty coffee is different
- How light, medium, and dark roasts are tastier than ever before
- Why coffee genetics matter
- How processing methods impact bean flavor (hint: it’s dramatic)
- What coffee from different countries tends to taste like and much more
Our ambition is to furnish you with all the information that you require to select the ideal beans to fit your coffee tastes and habits.
Let’s begin by examining the primary element: why specialty coffee differs from other kinds… and why it’s superior.
The Rich Rewards of Specialty Coffee
Coffee has forever been a way to pause and relish in life’s luxuries, however, the specialty coffee trend has taken that experience to an entirely new level. Before, it was just about sipping a simple mug. But these days, coffee can be so much more.
For us, coffee is an opportunity to savor joy in the present.
Unsealing a sack of newly toasted beans and inhaling the sharp fragrances. Experiencing the beans being crushed as you grind them manually. Observing the grounds expand and become infused with flavor as you slowly add hot water to them. Drinking that cup of coffee which had a deep, intricate taste.
These steps give us an opportunity to take it slow, concentrate on something that we are passionate about, and enjoy the benefits of a properly made cup of coffee. Making coffee with your own hands and savoring the finished cup is a feeling that cannot be obtained with low-quality, stagnant predefined coffee.
Ultimately, there is something that makes it all worthwhile.
Strawberries, Spices, and Flowers — In Your Coffee
Coffee beans of an exceptional grade and which have been slowly and lovingly roasted by experienced artisans are especially full of flavour. It is not rare to detect hints of fruits, blossoms, and spices in the flavor.
Ever tasted sweet honey in your coffee? What is the taste and flavor of a red apple like? The rich aromas of blueberries? The deep, satisfying notes of milk chocolate or cinnamon?
I’m not referring to the flavoring agents that are spritzed over the beans while they are being roasted. I am discussing intriguing tastes that come about naturally, crafted by expert farming, roasting with precision, and preparing with great attention.
These rich, exotic flavors draw you in. They aid you to free yourself from your thoughts and concentrate on a period of tranquil and appreciation. You have an opportunity to recognize something incredible that was right in front of us all the while.
The 3rd Wave of Coffee
Coffee’s long just been a commodity. Traded, sold, and brewed like oil or cotton. Cooking the beans very intensely to get rid of flavors that come from subpar coffee beans. In the end, everything had a similar flavor: sooty, charred, and unpleasant.
The specialty coffee revolution has cast aside former practices in the quest to find something superior. And we’ve found it. A transition from an earlier time to a more modern one is often expressed through “cycles of coffee”. Let me break it down for you.
1st Wave Coffee
Cheap, unidentified coffee with no attention to detail during roasting and sold long past its freshness date. Consider large containers of Folger’s, Seattle’s Best, and Maxwell House.
2nd Wave Coffee
Greater focus should be placed on the high caliber of coffee, with even more attention given to creative coffee beverages, such as flavoured lattes and frappes. The better quality coffee yields a much more powerful flavor due to the extended roasting, although it leans towards a darker, more astringent taste. Consider Starbucks, Peet’s, and your standard nearby independent coffee shop.
3rd Wave Coffee
Very strong emphasis on specialty-grade-only coffee. Cooking by roasting has been reinvented to unlock all the delicious flavors, normally using either a light or medium roasting technique. The appreciation of the source of coffee has grown, and coffee aficionados are more in touch with the locations and countries where the beans are sourced than ever before. We strive to ensure the best quality in all that we do, from hand-made brewing to creating beautiful art in our lattes. Think Intelligentsia, Blue Bottle, and JavaPresse.
Ultimately, specialty coffee, commonly known as 3rd wave coffee, is a totally new concept of coffee. The whole procedure of provision, roasting, preparing, and administration has been reexamined and change with the intent to concentrate on value and openness. This is the future of coffee—and it’s worth exploring.
It’ll captivate your sense of wonder. It will give you the chance to experience the coffee produced by farmers worldwide who are producing excellent coffee. You will have the opportunity to get in touch with your inner self each morning.
Always Seek Freshly Roasted Coffee Beans
Coffee beans are an agricultural product. These are the seeds of a cherry that comes from a tree and not manufactured in some production facility.
Brewing coffee beans shortly after they are harvested will provide the best taste. Once the coffee has been newly roasted, the sugars are at their most delightful, the perfect oils and fragrances are noticeable, the acids mix together nicely and logically, and the bitter taste is almost nonexistent.
However, the beans start to decay quickly. Sugars vanish, oils disappear through evaporation, acids degenerate into sour substances and the initially definitive taste transforms into muddled and unrecognizable.
The lack of flavor and freshness in the coffee can ruin the entire experience, meaning it’s difficult to savor it and appreciate the pleasure of drinking it.
It should be noted that coffee beans are best consumed within 2-3 weeks of when they have been roasted. Pre-ground coffee? The peak freshness of those grounds only last for 20 to 30 minutes before losing their quality rapidly.
Here’s how to tell how fresh the beans are before you commit to buying a bag:
- Avoid “best by” dates on bags. The dates are always months in the future, which means the roaster’s trying to make you think that the beans are at peak freshness for months, not weeks (hint: they’re not).
- Look for “roasted on” dates. Roasters that publish the exact date the coffee was roasted aren’t afraid of telling you the truth. This is the mark of a transparent, quality-forward roaster.
Fresh is best. Always.