COFFEE VARIETALS

The Different Types of Coffee Beans

Contents show Whenever you need to buy
coffee, whether in a store or a café, you’ll be
faced with a choice. Usually, you’ll be able to
choose between Arabica, Robusta, a blend of
the two, or something less common. However,
do you know the difference between the types
of coffee beans?
Coffee is a drink prepared from roasted
coffee beans. Darkly colored, bitter, and
slightly acidic, coffee has a stimulating
effect on humans, primarily due to its
caffeine content. It has the highest sales
in the world market for hot drinks.
Seeds of the Coffea plant's fruits are
separated to produce unroasted green
coffee beans. The beans are roasted and
then ground into fine particles that are
typically steeped in hot water before being
filtered out, producing a cup of coffee.
 It is usually served hot, although chilled or
iced coffee is common. Coffee can be prepared
and presented in a variety of ways (e.g.,
espresso, French press, caffè latte, or already-
brewed canned coffee). Sugar,
sugar substitutes, milk, and cream are often
used to mask the bitter taste or enhance the
flavor.
A.Arabica Coffee
Arabica is the most popular type of
coffee in the world, coming from
the beans of the Coffee Arabica
plant. Today, the majority comes
from the South American area with
Brazil producing most of the
Arabica beans. Originally, however,
it came from southwestern Ethiopia
Arabica is the most popular coffee bean in the world,
making up 60% of all global coffee consumption.

The upper-quality Arabica should have a sweet flavor

with a bit of a chocolate-like, caramel, and fruity
aroma
B. Robusta Coffee Beans
Robusta coffee is the second most produced
coffee in the world, making up around 40% of the
worldwide coffee production. Most of the
Robusta beans are grown in Vietnam, but there
are also plenty of fields in Africa, where these
beans originally come from.
C.Liberica Coffee Beans
Even if Arabica and Robusta take up almost all
of the worldwide coffee consumption, there is still
room for some lesser-known types. Liberica’s name
comes from Liberia, its country of origin, and it
makes up most of the remaining 2% of produced
coffee.
 While it has a similar taste to Robusta, Liberica is
even stronger and has a smokey aroma. In fact, some
compare the taste of Liberica to” liquid tobacco.” It has
a slightly lower caffeine concentration than the two
most popular coffee types and, in some instances, even
the lowest of all varieties.
Liberica in the Philippines it is the variety used for
kapeng barako.
D. Excelsa Coffee
Excelsa was considered an individual coffee type
until 2006 when it was re-classified as a type of
Liberica by Aaron P. Davis, a British botanist (7).
It also grows on tall trees, has a similar bean shape,
and is used in combination with other coffees to add
extra thickness and flavor. It has a mix of light and
dark roast aroma and makes up 7% of the global coffee
production.
The Different Coffee Bean Roast
Coffee roasting is not just a masterful craft, it’s
an art form which can make or break the taste of
your favorite brew. And it’s not just about taste.
Roasted coffee beans
Roasted beans – from green, to light, to medium,
to dark (the shiny ones)
A.Light Roast (The First Crack)
Better known as a light roast,
first crack got its nickname
because the beans are in the
initial stage of cracking and
expansion. In general, the beans
look dry and pale and provide a
light-bodied coffee. The taste
shouldn’t reveal any traces of the
roasting and is somewhat more
acidic.
Light roasts are roasted for the least amount
of time. Lightly roasted beans generally
reach an internal temperature of 356°F –
401°F, right after the first crack occurs.
These beans tend to not have the oils on
them because they haven’t been roasted at a
high enough temperature.
The longer a bean is roasted the more the heat pulls out the
caffeine and the acidity. This means light roasts have the most
caffeine (by volume) and the most acidity. Light roasts can
have a different taste profile because the shortened roasting
process prevents some chemical changes from occurring inside
the bean. Origin flavors of the bean are more recognizable in
light roasts since the flavors that come from the roasting
process often aren’t prominent. The acidity in light roasts is
often accompanied by a citrus or lemon tone which some
people find pleasing to the palate.
B. Medium Roast
Medium roast beans still look
and feel dry, but there is a much
sweeter profile. To be exact, the
longer roasting brings more
flavors to the beans and results in
less acidity compared to the first
crack variety. You get a fuller
body, though the flavor profile
tends to be more condensed.
Medium roasts work great for those whose palate
craves for distinct bitterness. This roast has the
perfect balance of aroma, acidity, and flavors. In
fact, this roast is the preferred type for most
Americans and the varieties that utilize it include
Breakfast, City, and, of course, the American.
As for the looks, the beans are medium brown,
they have a stronger smell, but there is still no oil
on the surface. This roast is obtained at 428°F and
the beans lose about 13% of their weight during
the process. At the same time, pyrolysis (thermal
decomposition as a result of roasting) affects the
beans’ chemical composition and is partly
responsible for the stronger flavor.
C.Medium Dark Roast
Medium Dark Roast Medium dark beans are
characterized by a dark brown color and some
oil on the surface. When it comes to the flavor
profile, the extended roasting destroys all the
acidity and allows most of the beans’ aromas to
come up on the top.
Overall, the flavors can be described as deep
with a touch of bittersweet aftertaste. Some
would argue that the medium dark body is
heavy. However, it may give a wrong negative
connotation to the rich, full profile of the
medium dark roast.
D. Dark Roast
Second Crack Second crack or
dark roast is something you can
recognize. The beans are black,
shiny, and quite oily, which
hints at their unique flavor
profile. If you are in for
pronounced bitterness, this
roast type might be a perfect fit.
On top of the bitterness, you can taste that second
crack has been roasted well. The notes are thick and
a bit spicy on the tongue. You can also feel traces of
oiliness as the coffee oozes down your throat.
Generally, dark roasts are not acidic, and the rule of
thumb is – the darker the beans, the less acidic they
are.
Dark roasts have sweeter flavors because the
sugars in the coffee beans have time to
caramelize. The longer roasting process helps it to
develop a richer flavor and full body, which often
leads to it having a buttery finish. They also have
the least acidity of all coffee roasts. Dark roasts
have the least amount of caffeine because they’re
roasted the longest.
IMPORTANT FACTORS
IN BREWING COFFEE
1. The coffee bean. Freshness of the
coffee beans. One of the most important
aspects of a good coffee is the bean itself.
The fresher, the better! After roasting, the
coffee beans start to go stale with exposure
to oxygen. Coffee roasters usually try to
prevent the oxidization process by
packaging coffee beans in gas-flushed bags
to prevent oxygen getting in but allowing
carbon dioxide out.
Great coffee starts with great beans. The quality
and flavor of your coffee is not only determined by
your favorite brewing process, but also by the type
of coffee you select.

Some of the flavor factors include:

•The country and region of origin
•The variety of bean - arabica, robusta - or a blend
•The roast type
•The texture of your grind
2. Right grind of coffee.
Freshness of the grind Once whole
beans are ground, they will only
last one hour before going stale.
Grinding coffee makes it more
vulnerable to the elements that
cause it to spoil, so it’s important
to only grind your coffee as and
when you need it.
Coffee grind size using the right coarseness of the
grind has an important effect on coffee quality.
Brewing coffee that is too coarse can result in
weak, highly acidic coffee. Coffee that is ground
too finely will have the opposite effect and can
cause an overly bitter coffee.
The size of the grind is hugely important to the
taste of your coffee. If your coffee tastes bitter, it
may be over-extracted, or ground too fine. On the
other hand, if your coffee tastes flat, it may be
under-extracted, meaning your grind is too coarse.

Different brewing methods require different grind

sizes, so it’s important to find the right size for how
you are preparing coffee for your customers.
3. Right amount of coffee. The
gram throws (or dose) refers to
the weight of dry, ground coffee
used in the porta filter. Whilst
the amount can vary from 7g up
to 22g, the most important thing
is to keep the dose consistent to
ensure great coffee is served to
your customers.
4. Water quality. Water makes up
to 98% of the components found in
a cup of coffee, so it’s pretty
important when it comes to making
the perfect cup! It’s always best to
use filtered water for the ideal taste
and it can help to keep your coffee
machine in better condition. Use
fresh water or treated water, don’t
use distilled water, it will produce
coffee that taste flat.
5. The right temperature of brewing
coffee. Pressure in the coffee machine
‘Espresso’ refers to a method of brewing
coffee where water is pushed through a
compact puck of ground coffee using an
espresso machine. In order to compact the
ground coffee, a consistent amount of pressure should be applied – coffee
should be brewed 195 to 205 degrees Fahrenheit or below the boiling
point. Water should not be in boiling point for it may affect the quality or
taste of coffee and coffee cannot be drunk immediately thereby losing
some of its flavor while waiting to cool it down.
6. Equipment. Cleanliness of your
coffee machine. Your coffee machine is producing a
consumable product, so for hygiene
and health & safety reasons you need
to clean your coffee machine on a
daily basis. A sparkling clean machine will ensure you serve the
best quality coffee; it will be free
from any residual milk, old coffee or other spillages which can
contaminate the end product.
7. The Roast. Using the
right roast of coffee for a
particular type of drink and
preference.
8. Coffee must be served fresh. Brewed
coffee starts to evaporate immediately and
start to lose some of its
flavor after brewing and
a noticeable loss of flavor
after 20 min. in hot cup.
GRIND SIZE
GRIND SIZE
The backbone of great coffee = the
perfect coffee grounds. Don’t
underestimate the importance of
grinding:
The coffee grinder is a supremely
important link in the chain that extends
from the coffee cherry to an exquisite
espresso!
1. Extra Coarse Grind (Cold Brew Grind) extra coarse
ground. As large as you can go on most popular conical
burr grinders – similar to ground
peppercorns. Suits these brew
methods: ​Cold brew coffee
brewing (e.g. using your Filtron
or Toddy Brewer) Cowboy
coffee
2. Coarse Grind (French Press
Grind) coarse coffee grounds If you
brew with a French Press, you
should know your coarse grind. It
should look similar to sea salt.
Suits these brew methods:
French press coffee brewing
Percolators Coffee cupping/tasting
3. Medium-Coarse Grind
Coffee Not quite medium but
not quite coarse – similar
looking to coarse/rough sand.

Suits these brew methods:

Chemex , Clever Dripper
Cafe solo brewer
4. Medium Grind Coffee
The happy medium of grind sizes;
a great starting point for testing your
grounds. Similar to the consistency
of regular sand.
Suits these brew methods:
Flat bottomed drip coffee makers Cone-shaped pour-over
coffee makers The Aeropress (With 3+ minute brew time)
Siphon brewers
5. Medium-Fine Grind (Pour Over
Grind) medium fine coffee grind If
you love your pour over coffee like
us, you will need a medium fine
coffee grind size. It’s finer than sand,
but not as fine as an espresso grind.
Suits these brew methods:
Cone-shaped pour-over brewers (e.g. Hario v60, Kalita
wave, etc) The Aeropress (with a 2-3 minute brew time)
6. Fine Grind (Espresso Grind) fine grind coffee
on a flat surface - also known as espresso grind
The most common grind size you’ll come across.
When you buy pre-ground coffee, it’s usually a
fine grind size (unless otherwise stated). In terms
of consistency, it’s a little finer than table salt.
Suits these brew methods:
Espresso Brewing (with or without a machine) The
Aeropress (with a 1-2 minute brew time) Stovetop
espresso
7. Extra Fine (Turkish Coffee Grind)
extra fine grind of coffee - best for
turkish coffee You’ll rarely use an extra
fine grind and you need a Turkish coffee grinder
to achieve a fine and consistent grind like this. It’s
similar to flour or powder in texture.
Suits these brew methods:
Ibrik (Turkish coffee)
Your grounds are too coarse = Under extraction. This is when
you have not extracted enough flavor out of your ground coffee
Your grounds are too fine = Over extracted. This is when you
have extracted too much flavor out of your coffee – and it
becomes overpowering and unpleasant