"Basic knowledge of coffee beans" is a quick introduction for beginners and a must-read for advanced beginners!

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What is the key to a good cup of coffee? Good brewing techniques and equipment are indispensable, but high-quality coffee beans are the most important element. Do you have no idea about coffee beans, or are often confused by a bunch of coffee terms? It doesn't matter. In the following article, we will introduce the important knowledge about coffee beans in the most simple and easy-to-understand way.

Good coffee comes from high-quality coffee beans

In China, drinking coffee has gradually become an indispensable enjoyment for many people. More and more people choose to make coffee at home, not only for interest, but also for better coffee quality. If you have already done this, or are planning to do so, then the first thing you must know is: good coffee comes from high-quality coffee beans.

This is the same as most foods. No matter how fancy the cooking method is, an unfresh fish will not taste good. But a fresh fish with some ginger and steamed will taste very good. The same is true for coffee. No matter how good the brewing techniques or utensils are, poor quality coffee beans cannot be saved. You are destined to brew bad coffee. It may be possible to turn decay into magic, but you certainly can't do it~

So, what are high-quality coffee beans? Think back to the coffee you have tasted in the past. They probably have two characteristics: the first is the charming aroma, and the second is the good taste. Different varieties of coffee beans have different tastes, and personal preferences are of course a matter of opinion, but the so-called high-quality coffee beans are those that can retain the aroma and taste of the coffee as much as possible and fully release it when brewed.

The aroma of coffee comes from coffee roasting

The aroma and taste of coffee are produced after roasting. During the roasting process, the moisture of the coffee beans is slowly released, the weight is reduced, the color is darker, the volume is expanded, and the oil containing aroma is slowly released. In addition, the large amount of chlorogenic acid originally contained in the beans will gradually disappear during the roasting process, releasing pleasant fruit acids, and the taste varies with the length of roasting time. In the picture below, you can see the changes in the appearance of coffee beans during the roasting process.

We will slowly elaborate on the details of roasting. What you must know is that the special flavor of coffee is roasted, which is related to how to choose good coffee beans next.

Coffee beans vs. coffee powder

After deciding to make your own coffee, the first decision you face when buying coffee is whether to buy whole coffee beans or ground coffee beans. Putting aside other personal equipment and time factors, our advice is only one: buy coffee beans, just buy coffee beans.

There is a reason for such a strong recommendation. Remember what we said before? The aroma of coffee comes from the oils that are roasted. These oils are sealed in the pores of the coffee beans. After grinding, the aroma and oils begin to evaporate, and the flavor of the brewed coffee is naturally greatly reduced.

In addition, the powder has a larger area exposed to air, making it more susceptible to moisture or deterioration. Under the same conditions, coffee beans can be stored nearly twice as long as coffee powder.

The only benefit of coffee powder is convenience. Especially if you always oversleep in the morning and don't have time to grind coffee slowly, or you haven't purchased the tools to grind coffee beans yet, coffee powder can make you enjoy a cup of good coffee quickly. If you decide to buy coffee powder, we have the following two suggestions: (1) buy about two weeks' worth of coffee at a time to preserve the flavor as much as possible, and (2) store the coffee powder in a good sealed container.

Is grinding your own coffee beans a hassle? It’s actually fun and can maintain the flavor!

Coffee beans are the form that best preserves the flavor of coffee and ensures the freshness and original taste of coffee. Some manufacturers mix coffee from different sources in the same bag of coffee powder, making it difficult for consumers to ensure the source of the coffee.

Although grinding beans is a science, trust us, once you start grinding your own beans, you will never go back to the days of coffee powder. Trying different flavors brought by brewing different powder coarseness is definitely a great pleasure of brewing coffee yourself.

The best tasting period of coffee

Do you still look at the expiration date on the package before buying coffee? We want to tell you another important thing: the best tasting period of coffee is not equal to the expiration date. What you should pay attention to is the roasting time.

The roasting date of coffee beans represents their freshness. Usually fresh coffee beans roasted within 2-3 days are a good choice. However, freshly roasted beans are not the best flavor when purchased. In addition to the smoke from roasting and the smell of the beans themselves, coffee beans will continue to emit carbon dioxide (exhaust) for about 48 hours after they are roasted. Therefore, brewing coffee beans right after roasting will not taste good.

It is recommended to purchase about 2 weeks' worth of coffee beans at a time. It is also recommended that coffee beans stored indoors be used up within 2 weeks as this is when the flavor is at its best and most fragrant.

Coffee bean types

There are more than 100 types of coffee in the world, the two most common ones are Arabica and Robusta (Canephora). These two types of coffee are very different in taste, composition and growing conditions. Below we will compare the differences between the two.

Arabica: Expensive, smooth flavor, low caffeine

Coffee advertisements often emphasize that they use 100% Arabica coffee. Yes, judging by the price alone, Arabica is indeed more advanced. Generally, the price of Arabica coffee beans is twice that of Robusta.

In terms of ingredients, Arabica has a low caffeine content (0.9-1.2%), 60% more fat than Robusta, and twice the sugar content. Therefore, overall, Arabica tastes sweeter and softer, with a slightly sour plum-like flavor.

In addition, Arabica has a lower chlorogenic acid content (5.5-8%), and chlorogenic acid is not only an antioxidant, but also an important component for resisting pests. Therefore, Arabica is more susceptible to pests and climate. It is generally planted at higher altitudes and bears fewer fruits more slowly. The fruit is oval.

Currently, the largest Arabica grower is Brazil, while Colombia only produces Arabica coffee.

Robusta: cheap, bitter, high in caffeine

In comparison, Robusta, which has higher caffeine (1.6-2.4%) and lower fat and sugar content, tastes bitterer and stronger, and some even say it tastes like rubber.

Robusta has a high chlorogenic acid content (7-10%), is not easily affected by pests and climate, is generally planted at lower altitudes, and produces more fruits quickly. The fruit is round.

Currently, the largest grower of Robusta is Vietnam, and it is also produced in Africa and India.

Price does not equal quality

Because of its low price, Robusta is often mixed into commercial coffee powder to reduce costs. Currently, most of the cheap instant coffee on the market is Robusta, but price does not mean quality. Good quality Robusta beans are often used in espresso because they have richer crema. Good quality Robusta beans taste even better than poor quality Arabica beans.

Therefore, the choice between the two coffee beans depends mainly on personal preference. Some people may think that Arabica has too strong an aroma, while others prefer the mellow bitter taste of Robusta. The only thing we want to remind you is that if you are sensitive to caffeine, you should pay special attention to the caffeine content. The caffeine content of Robusta is twice that of Arabica.

Of course, there are more than just these two varieties of coffee. You can also try other varieties such as Java, Kona, Sumatra, etc. to add new flavors to your coffee experience.

What coffee beans do you recommend buying?

The flavor of coffee beans is affected by the origin, planting, processing, packaging, roasting and other processes. How do you choose good quality coffee beans and how do you identify the flavor you might like? You must first start by understanding coffee beans.

Coffee flavor

Before we get into the topic, let’s first get to know a few terms that describe the flavor of coffee:

Acidity : The stimulation you feel on the edge of your tongue when you drink coffee. It is different from the sourness of lemon, but a refreshing and refreshing feeling that coffee brings to your taste buds. It is sometimes called brightness. Acidity is a very important quality of coffee. Coffee without acidity will taste bland.

Aroma : The aroma of brewed coffee is more diverse than the taste that the tongue can sense. Adjectives commonly used to describe the aroma of coffee include fruit-like, earthy, smoky, flowery, berries, nuts, etc.

Body : The taste of coffee in the mouth, ranging from light like water or skim milk to thick like milk or cream or syrup.

Aftertaste : Similar to the concept of wine tasting, it refers to the taste that remains in your mouth after drinking coffee. Some coffees have an aftertaste of cocoa or chocolate, while others have an aftertaste of fruits, berries, nuts, etc.

Balance : This is an evaluation of the overall taste of coffee. Good coffee beans have a balanced, layered taste and soft aroma; bad coffee beans usually only have a single flavor.

In addition to the above proper nouns, there are several common adjectives used to describe high-quality coffee:

Mellow : refers to coffee with low to medium acidity and good balance.

Mild : Indicates that the coffee has a harmonious and delicate flavor, usually referring to high-quality South American coffee grown at high altitudes.

Soft : refers to coffee with low acidity and a slightly sweet taste, usually Indonesian coffee.

Now that we know the nouns that describe the flavor of coffee, let’s take a look at the factors that affect the taste of coffee.

1

Coffee Bean Origin

Coffee experts know that when drinking wine, look at the year; when drinking coffee, look at the origin. The soil, climate, and altitude of the origin are the most fundamental elements that shape the taste of coffee. Coffee grown in different origins naturally tastes very different. Here we have compiled the flavor characteristics of coffee from several major origins for you:

Brazil: Some of the coffee produced is Robusta, which has a strong taste and a chocolate aftertaste. Large quantities of coffee products usually come from Brazil.

Colombia: Lighter in flavor, well-balanced, low in acidity, with a fruity aftertaste; more popular in the United States.

Indonesian Mandheling: It has an earthy or smoky aroma, a bitter cocoa aftertaste, and a full body.

Ethiopia: Coffee origin, with a high diversity of varieties. Many are described as syrupy, citrus-sweet and sour with a strawberry or blueberry aftertaste.

Kenya: Clean, berry-flavored flavor with a hint of tomato acidity.

Jamaican Blue Mountain: balanced sweetness, sourness and bitterness, mild, mellow, smooth, with dark chocolate flavor.

2

Coffee bean cultivation and processing

In addition to the origin, the method of coffee bean cultivation (whether it is shade-grown, organically cultivated, fertilized), and the coffee bean picking process (whether the working conditions of farm workers allow them to have good work quality) also affect the taste of coffee. Good coffee trees may also produce bad beans.

The processing of coffee beans after harvest is also very important. There are three common post-processing methods: sun-dried, washed, and honey-treated. Sun-dried coffee beans have rich fruity aroma, sweet aftertaste, and high body. Washed coffee beans have fruity or floral aroma, moderate acidity, and low body. Honey-treated coffee beans have a sweeter aftertaste, delicate fruity aroma, and high body.

Natural sun tanning

Sun drying is a traditional method of primary processing of coffee beans. First, the ripe or half-ripe beans are spread out on a bean drying field for natural drying. The specific time depends on the local climate conditions and generally takes two to four weeks.

When the moisture content of the coffee beans is reduced to 12%, use a shelling machine to grind off the dry and hard pulp and silver skin.

The sun-drying method has very high requirements for the climate. If it rains during the sun-drying process, the beans will become damp and moldy. The color of sun-dried beans is yellowish when they are raw, and the center will be brown after roasting, instead of the white color of washed beans.

Sun-dried beans have a better sweetness and body, and less acidity, but the quality is less stable and can fluctuate greatly. As the cost of sun-dried coffee is lower, it is widely used not only in Ethiopia and Yemen, but also in Robusta coffee grown in Africa and Indonesia.

Water washing method

The washed coffee method began in the mid-18th century. The washed process first removes the pulp of the coffee fruit (red cherry), then uses a fermentation tank to remove the mucous membrane remaining on the inner skin, and then washes the beans and dries them. The difference between the non-washed method and the washed method is that the non-washed method removes the pulp after drying, while the washed method removes the pulp before drying.

The washing method can remove impurities (stones or garbage, etc.) and defective beans through each step, so the appearance of the green beans is uniform, generally considered to be of high quality, and the trading price is higher than that of coffee beans refined by the natural drying method.

In addition, the equipment cost of the coffee washing method is relatively high, and the washing step is also quite laborious, which increases the production cost relatively.

Honey Processing

The so-called honey process (Miel Process in Spanish) is said to refer to the process of making green beans with mucous membranes and sun drying. After removing the outer layer of the coffee beans, there will be a layer of sticky gel. The traditional water-washing process is to wash it off with clean water, but due to water resource restrictions in some high-altitude production areas, this direct sun-drying method has emerged.

The honey processing process is susceptible to contamination and mildew, and requires close supervision throughout the process, constant turning, and accelerated drying to avoid the production of unpleasant fermentation flavors. Its advantage is that it can best preserve the original sweet flavor of ripe coffee berries, giving the coffee a light brown sugar flavor and sweet stone fruit, while the berry flavor also supports the aroma of the red wine base, and is considered a very elegant product.

According to the different proportions of retained pectin and drying methods, it can be divided into:

White Honey 80%-90% of the pectin has been removed.

Yellow Honey retains 50% pectin and is not fermented.

Red Honey basically retains all the pectin and is not fermented.

Black Honey basically retains all the pectin. It is dried at a slightly higher temperature at low altitudes. It is covered and slightly fermented for the first 24 hours. The rest of the drying process is transferred to the African drying beds for drying.

Gold Honey basically retains all the pectin, is dried at high altitude and low temperature, and prolongs the drying time.

At present, there are various international grading methods based on the size of coffee beans, the quality of post-processing, and the altitude of planting, which can also be used to judge the quality of coffee beans. In addition, some coffee packaging will have certification labels such as fair trade, sustainable management, organic cultivation, and high altitude. Most of the coffee beans with these labels are of good quality. Although some certifications may not be directly related to quality, they indicate that these coffee beans have been carefully processed.

3

Storage of Green Coffee Beans

Green coffee beans are very stable before they are roasted and can be stored for a year under good conditions. However, if they are placed in a place with high humidity, bacteria may grow and the coffee beans will also be contaminated with bad smells in the air.

It is worth mentioning that the so-called aged beans refer to coffee beans that are stored in a low-humidity, high-altitude environment at the place of origin, and are regularly turned over to keep fresh, so as to cultivate a particularly mellow taste. This type of coffee beans tastes good, but is also very expensive. Coffee beans stored in ordinary warehouses are not aged beans, so don't be fooled.

4

Coffee roasting

The time the beans are roasted will affect their appearance and taste. The simplest way to judge is that the longer the beans are roasted, the lighter the acidity and the lower the caffeine content. Below we briefly list the coffee flavors produced by different roasting times for your reference.

Very light roast : It has a strong grassy flavor and lacks aroma, and is rarely used for tasting.

Light roast (cinnamon roast) : high in acidity, slightly aromatic, often used to make American coffee.

Medium roast : It has a sour and bitter taste, moderate aroma, and retains the original flavor of the coffee beans. It is often used to make American coffee or blended coffee.

Medium-dark roast (high roast) : The taste is rich, the sour and bitter taste is balanced, and it is slightly sweet, with good aroma and flavor.

City roast : It has a lower acidity than medium-dark roast and perfectly displays the flavor of coffee. It is the standard roast level and is the most popular among the general public.

Dark roast (full city roast) : The bitterness is stronger than the sourness, the aftertaste is sweet, and the aroma is full. It is mostly used to make iced coffee or black coffee.

French roast : Strong bitterness, strong flavor, not much sourness, and has a smoky aroma.

Heavy roast (Italian roast) : The surface of the beans is oily, the bitterness is strong, and there is a burnt taste. It is mainly used to make espresso.

From the above introduction, you can get the basic knowledge of identifying coffee beans. By tasting different coffee beans, you can find out the taste you like. After reading this article, congratulations, you have entered the world of coffee. Let us repeat it again, good coffee beans are the beginning of a good cup of coffee.

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