A Comprehensive Guide to Coffee Beans: Types, Characteristics, Grinding, and Roasting

Choosing the right type of coffee bean can be overwhelming with the vast variety available. If you're feeling lost, don't worry, you're not alone! In this blog post, we'll be explaining the characteristics of some of the most popular coffee bean varieties. Additionally, the taste and usage of coffee can vary depending on the grinding and roasting level, so we've compiled a comprehensive guide to cover those topics as well. We hope this article will serve as a valuable reference to enhance your coffee experience. Enjoy!

Three Major Coffee Bean Producing Regions and Typical Types | Types of Coffee Roasts: A Guide to Roasting Levels | Types of Coffee Grind | Types of Coffee Brewing | The Bottom Line |

Three Major Coffee Bean Producing Regions and Typical Types

There are three major species of coffee beans: Arabica, Robusta, and Liberica. Arabica and Robusta make up 99% of the coffee bean market. In this blog post, we'll focus on these two species and take a closer look at the three major growing regions and representative varieties. Let's dive in!

South America

• Brazil

Grown in Brazil, this variety is known as the "standard" by which other coffee beans are measured. It has a well-balanced flavor profile with a light body, pleasant aroma, and a mild, smooth taste.

• Colombia

Grown in Colombia, this coffee is also well-balanced with a mild, pleasant flavor. It is often used in blends and as an espresso, and is recommended for beginners due to its easy-drinking qualities.

• Blue Mountain

Grown in a designated area of the Blue Mountains in Jamaica at elevations of 800-1200 meters, this premium variety is sometimes referred to as the "king of coffee". It has a high aroma and a balanced taste with a moderate level of bitterness and acidity.

• Guatemala

Grown in various locations across Guatemala, this coffee has a rich, full-bodied flavor with a fruity acidity that is well-balanced. Although there may be slight variations in taste from region to region, the overall profile is characterized by a deep, bold flavor with a fruity acidity that is prominent.

Asian

• Mandheling

Originating from "Sumatra Island, Indonesia," this high-end brand has a small production volume. It is recommended for those who prefer a strong and rich flavor with almost no acidity and a strong bitterness.

• Toraja

Originating from "Sulawesi Island, Indonesia," this coffee was once interrupted in circulation due to the devastation of farmland during World War II. It is also called the "phantom coffee" due to its rarity caused by the lack of mechanization and all processes being done manually. The flavor is characterized by a light acidity, strong bitterness, and a rich, flavorful taste.

• Kopi Luwak

Originating from "Indonesia," this specialty coffee is made by collecting coffee beans that were not completely digested by the Asian Palm Civet, which feeds mainly on coffee fruit. The Asian Palm Civet naturally prefers bitter coffee beans, and the unique flavor and aroma with added sweetness are highly evaluated due to the bacteria and digestive enzymes in its intestines.

Africa

• Mocha

The origin of Mocha coffee is from Yemen or Ethiopia. It is considered the "oldest coffee brand in the world" and is divided into different types such as "Mocha Mattari" and "Mocha Sidamo". Mocha coffee has a well-balanced sweetness and richness, with a unique fruity acidity.

• Kilimanjaro

The origin of Kilimanjaro coffee is from the Kilimanjaro region in Tanzania. The coffee is harvested at an altitude of 1,500 to 2,500 meters and is famous for its strict ranking criteria. The most distinctive feature of Kilimanjaro coffee is its excellent acidity, along with a rich flavor and a refreshing aftertaste that makes it easy to drink.

Other areas

• Kona

Kona coffee is one of the world's top three coffee varieties and is exclusively grown in the Kona district of Hawaii. This coffee is highly regarded as a souvenir from Hawaii, known for its rich aroma and delicate balance of mild bitterness and a refreshing aftertaste that complements the warm climate of the region. The coffee cherries are hand-picked, sun-dried, and roasted to perfection, resulting in a smooth and well-rounded flavor profile that coffee lovers can't resist. Whether enjoyed black or with cream and sugar, Kona coffee is an excellent choice for those who prefer a milder coffee taste with a delightful aroma.

Types of Coffee Roasts: A Guide to Roasting Levels

Coffee roasting is the process of roasting green coffee beans to bring out their flavors and aroma. There are three main types of roasts, which can be further subdivided into a total of eight different roasting levels.

• Light Roast

This roast has a weak taste and body with strong acidity. There are two subtypes of light roast: "light roast," which has a slight brown color, and "cinnamon roast," which is a light tan color. This is a great option for those who don't like the bitter taste of coffee.

• Medium Roast

This roast strikes a balance between taste and body. There are three subtypes of medium roast: "medium roast," which has a slightly stronger taste and body than light roast, "high roast," which is popular in regular coffee and has a balanced taste and body, and "city roast," which is popular in America and Japan and has a harmonious balance of acidity, bitterness, and body. This roast brings out the original taste of coffee beans and is generally recommended as the most popular roast.

• Dark Roast

This roast has a strong bitterness and aroma. There are three subtypes of dark roast: "full city roast," which has a stronger bitterness than medium roast, "French roast," which has no acidity and is extremely bitter, and "Italian roast," which leaves a smoky smell. This is a great option for those who don't like acidity but want to enjoy bitterness.

Types of Coffee Grind

Once coffee beans are roasted, they need to be ground using a coffee grinder. The method of grinding varies depending on the intended use and is a crucial step that affects the taste and other aspects of the coffee.

• Extra Fine Grind

This is a way of grinding coffee beans into a powder-like consistency. When coffee beans are ground finely, bitterness and flavor become stronger, and it is used for making "espresso," which is quickly extracted in a short amount of time due to the large surface area of contact with hot water.

• Fine Grind

This is a way of grinding coffee beans to the size of granulated sugar or caster sugar. It is used for "water drip" coffee, where components are extracted over time with water.

• Medium-Fine Grind

This is a standard grind size used for commercial coffee. It is the most suitable for home use, such as with a "paper drip" or "coffee maker."

• Medium Grind

This is a way of grinding coffee beans to the size between granulated sugar and demerara sugar. To avoid unwanted bitterness during the extraction process, the coarser particle size is recommended, and it is used with methods such as "siphon," "pour-over," or "French press."

• Coarse Grind

This is a way of grinding coffee beans to the size of demerara sugar. It is suitable for "percolator" coffee, which is extracted over a longer time, as the coarse particles do not pass through metal filters. It is also suitable for methods such as "pour-over" or "French press.

Types of Coffee Brewing

• Pour Over

A drip method where hot water is poured over coffee grounds in a filter-lined dripper. This is the most popular and affordable method that can be easily done at home. For beginners, drip bags that come pre-filled with coffee grounds and only require hot water to be added are also recommended.

• Nel Drip

A drip method that uses a cotton filter that has been brushed to create a fuzzy texture. Unlike paper filters, this can be used repeatedly after washing off the grounds. Since the filter is less fine, oils are more easily extracted resulting in a mellow and smooth taste with less impurities.

• Espresso

A method that extracts coffee by using an espresso machine to force hot water through finely ground, dark roasted coffee beans at high pressure for a short amount of time. This produces a rich, strong, and low impurity coffee. In Italy, the traditional way of drinking espresso is by adding sugar to a small cup called "demitasse."

• AeroPress

A method where coffee grounds are placed in a plastic container and stirred, then pressed with air pressure. The equipment is minimal and can be easily and quickly used by placing the AeroPress over a cup. The pressure helps to extract the full flavor of the coffee, resulting in a crisp taste.

• French Press

A French coffee maker also used for making tea. Coffee grounds and hot water are placed in a pot, then a filter-lined plunger is pushed down to extract the coffee. Unlike the AeroPress, this method takes more time and the coffee is brewed in a separate container before being poured into a cup. The advantage of French press is that it can extract a larger volume of coffee.

• Syphon

A method where steam pressure from an alcohol lamp or other heat source is used to force hot water from a flask in the lower part of the device, up into a pot in the upper part of the device. This looks like a science experiment and requires more advanced knowledge and equipment. However, the advantage of this method is that if you keep the extraction time consistent, you can enjoy the same flavor each time.

The Bottom Line

What did you think? Coffee offers infinite variations in taste depending on the type of beans, roasting level, and brewing method. I encourage you to try different combinations and discover your favorite. Enjoy the journey of exploring the world of coffee and finding the perfect match that suits your taste buds. Don't be afraid to experiment and have fun with it!