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Coffee Buying Guide

What makes coffee one of the most popular beverages in the world? Most likely it is the caffeine. These days, the demands of the world are many and great, and in the fast-paced environment of just-about-anywhere, this quick, easy, and cheap pick-me-up is a must have breakfast accessory. Read the subsequent sections to discover how to roast, grind, and brew your way to the perfect cup.

Roasting

Coffee is usually sold in a roasted state, and all coffee is roasted before it is consumed. Coffee roasting is a chemical process which--if done correctly--should augment the flavour, acidity, after-taste, and body of the coffee as desired by the roaster. Depending on the colour of the roasted beans, they will be labelled as light, medium light, medium, medium dark, dark, or very dark. Darker roasts are generally smoother, because they have less fibre content and a more sugary flavour. Lighter roasts have more caffeine, resulting in a slight bitterness, and a stronger flavour.

Preparation

Grinding

Coffee beans must be ground and brewed in order to create a beverage. Grinding the roasted coffee beans is done at a roastery, in a grocery store, or in the home. They are most commonly ground at a roastery and then packaged and sold to the consumer, though "whole bean" coffee can be ground at home. Coffee beans may be ground in several ways such as with a burr mill,  an electric grinder,  or a mortar and pestle. 

The type of grind is often named after the brewing method for which it is generally used. Turkish grind is the finest grind, while coffee percolator  or French press  are the coarsest grinds. The most common grinds are between the extremes; a medium grind is used in most common home coffee brewing machines. 

Brewing

Coffee may be brewed by several methods: boiled, steeped, or pressured. 

  • Brewing coffee by boiling was the earliest method, and Turkish coffee  is an example of this method. It is prepared by powdering the beans with a mortar and pestle, then adding the powder to water and bringing it to a boil in a pot called a cezve or, in Greek, a briki. This produces a strong coffee with a layer of foam on the surface. 
  • Machines such as percolators  or automatic coffee-makers  brew coffee by gravity.
  • Coffee may also be brewed by steeping in a device such as a French press  (also known as a cafetière or coffee press). Ground coffee and hot water are combined in a coffee press and left to brew for a few minutes. A plunger is then depressed to separate the coffee grounds, which remain at the bottom of the container. Because the coffee grounds are in direct contact with the water, all the coffee oils remain in the beverage, making it stronger and leaving more sediment than in coffee made by an automatic coffee machine.
  • The espresso  method forces hot (but not boiling) pressurised water through ground coffee. As a result of brewing under high pressure, the espresso beverage is more concentrated. A well-prepared espresso has a reddish-brown foam called crema that floats on the surface.
  • Coffee may also be produced via a cold brew process, in which the water used is not heated beforehand. This preparation typically involves steeping coarsely ground beans in cold water for several hours, then removing the grounds with a filter. 

Coffee Makers

Espresso Machines

Coffee Grinders

Taste

Typical coffee flavours and the coffees associated with them:

  • Bright, Dry, Sharp, or Snappy - typical of Costa Rican,  Guatemalan,  Kenyan. 
  • Caramel - candy like or syrupy, typical of Colombian Supremo. 
  • Chocolaty - an after-taste similar to unsweetened chocolate or vanilla. Typical of Costa Rican, Colombian Supremo and the House Blend. 
  • Delicate - a subtle flavour perceived on the tip of the tongue.
  • Earthy - a soil-like characteristic, typical of Sumatran. 
  • Fragrant - an aromatic characteristic ranging from floral to spicy, typical of Costa Rican , Sumatra Mandheling  and Kenyan.
  • Fruity - an aromatic characteristic reminiscent of berries or citrus.
  • Mellow - a round, smooth taste, typically lacking acid, typical of Colombian,  Sumatra Mandheling, and Organic Mexican. 
  • Nutty - an after-taste similar to roasted nuts, typical of Colombian and Organic Mexican.
  • Spicy - a flavour and aroma reminiscent of spices typical of Guatemala Huehuetenango. 
  • Syrupy - strong, and rich, typical of Sumatran.
  • Sweet - free of harshness, typical of Colombian.
  • Wildness - an unusual, game-like flavour, typical of Sumatran.
  • Wine - an after-taste reminiscent of well-matured wine, typical of Kenyan, Guatemalan.

Storage

Once roasted, coffee beans must be stored properly to preserve their fresh taste. Ideally, the container must be airtight and kept cool. In order of importance, air, moisture, heat, and light are the environmental factors responsible for deteriorating flavour in coffee beans. Folded-over bags, a common way consumers often purchase coffee, are generally not ideal for long-term storage because they allow air to enter. A better package contains a one-way valve, which prevents air from entering.

Selecting Beans by Region

Brazil is the world leader in production of green coffee, followed by Vietnam and Colombia the last of which produces a much softer coffee. Here are some of the most prominent coffee cultivating regions and a description of their coffee's properties:

  • Brazil : A medium to moderately dark roast that goes down sweet and smooth. 
  • Vietnam : A dark "French" roast with a bold flavour and occasional hints of vanilla and cocoa (dependent upon the type of roasting process used). 
  • Colombia : Full-bodied, fruity and acidic, with a dark roast.
  • Arabica : Often called mocha, this coffee is one of the most ancient, with a medium to full body, rich flavour, dry after-taste, and chocolate tones.
  • Costa Rica : Dry and medium-bodied, with a dark roast.
  • Ethiopia : Sweet, medium-bodied and fruity, with a dark roast.
  • Hawaii : Delicate, dry, slightly sweet and subtle, with a medium to moderately dark roast.
  • Kenya : Dry and acidic, with a moderately dark to dark roast.
  • Sumatra : Full-bodied and slightly fermented, with a dark roast.
  • Indonesia : Dark and robust with good acidity, medium body, sweet taste and aroma, and a smooth finish.
  • México : Typically light bodied and nutty, but can have a heavier body, brighter acidity, and overtones of chocolate.
  • India : Typically mild and only slightly acidic, with a full-bodied taste and pleasing aroma.
  • Perú : The medium roasts have a sweet nutty flavour, while the darker roasts have a simpler chocolate infused taste (Perú is popular for their organic coffees).
  • Guatemala : Guatemala produces seven distinct arabica coffees from different regions of the country. These roasts, which vary according to region, generally maintain the original typica and bourbon flavours.
  • Honduras : Honduran coffee has a mild intensity, with nut tones, cocoa powder, and a light body.data_info

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