Classification and characteristics of coffee beans: understand the varieties, origins and roasting degrees of coffee beans

Classification and characteristics of coffee beans

Coffee is one of the most popular drinks in the world, and coffee beans are the key raw material for making coffee. Coffee beans can be divided into multiple categories according to their variety, origin, and degree of roasting. This article will focus on these three aspects and introduce the characteristics of different types of coffee beans.

1. Variety

Globally, there are two main coffee varieties: Arabica and Robusta. Arabica is the most common and popular variety, accounting for about 70% of the global market share. It has lower acidity, higher quality and more complex and rich taste. Robusta has higher intensity, bitterness and higher acidity.

In addition, some emerging varieties have emerged in recent years, such as Caturra and Catimor, etc. These emerging varieties usually have unique and complex flavor characteristics and are gradually favored by consumers.

2. Origin

The origin of coffee beans also has an important impact on their taste and characteristics. The world's major coffee producing areas include Brazil, Colombia, Vietnam, Indonesia and other countries.

Brazil is the world's largest coffee producer, and its coffee beans generally have a soft and balanced taste, suitable for blending. Colombia is known for its high acidity and strong flavor. Vietnam is the world's second largest coffee producer, and its Robusta beans have a strong bitter taste and high caffeine content.

In addition, some special geographical environments also give coffee beans in certain regions special flavors. For example, Ethiopia is one of the birthplaces of traditional Arabica varieties, and the Arabica beans grown there usually have floral and fruity aromas.

3. Roasting degree

The importance of roasting degree in determining the final taste and flavor cannot be ignored. Generally speaking, coffee beans can be divided into three main roasting degrees: light roast, medium roast and dark roast.

Light roasting usually retains the original acidity and floral aroma of coffee beans, and has a lighter taste. Medium roasting retains a certain acidity and flavor while adding some chocolate or nutty aroma. Dark roasting is one of the most popular roasting levels, which makes the coffee beans more bitter, richer in taste, and has a distinct cocoa or roasted wood flavor.

It is important to note that different varieties and origins of coffee beans are suitable for different degrees of roasting. For example, Arabica beans are usually suitable for medium to dark roasting to bring out their complex flavor, while Robusta is more suitable for dark roasting to reduce its bitter characteristics.

Summarize

By classifying and describing the three aspects of variety, origin and roasting degree, we can better understand the characteristics and flavors of different types of coffee beans. Choosing coffee beans that suit our taste will allow us to enjoy a more wonderful coffee experience.