The Coffee
We can’t have coffee without the coffee bean, now can we? But will just any bean do? There are many choices you have when picking your beans.
The process of making a good cup of coffee begins long before you scoop the grounds into your coffee maker. The bean itself is the most important variable when choosing your java. There are many choices when choosing where your bean comes from and what happens to it after it is picked. Since everyone’s taste is different, it is important to explore the options before selecting a favorite.
Location, Location, Location.
Many people believe that location is one of the most important factors when selecting a bean. Jamaica, Kenya and Hawaii have become synonymous with good coffee. The county of origin, however, is more a matter of personal taste than a definitive symbol of quality. Since bean flavors can differ drastically within a single growing region, it is inaccurate to make generalizations about any particular region.
While you can’t judge a good coffee by its region, county of origin does play an important role in the subtle nuances of the bean’s flavor. The best way to determine your preferred region is to try coffee from many different areas. The specific technique for sampling coffee is called “cupping.” Cupping, like wine tasting, allows you to sample several different coffees in succession to identify the subtleties between roasts. While it takes a while to develop your personal technique and be able to pick out differences between coffees, it is an excellent way to find a new favorite.
Reaping What You Sow.
The most noticeable flavor differences are determined by the coffee plant itself. There are two main types of coffee plants: Arabica and Robusta. Arabica makes up over sixty-five percent of coffee grown, although this is not to say that all of it is quality coffee. The Arabica plant is very sensitive to environmental factors such as altitude, temperature, and pests, and if not handled correctly may produce harsh or pungent flavors. Robusta, on the other hand, is more resilient and is often lower-priced. Each plant has benefits and drawbacks. Arabica, while generally considered higher in quality, is often quite acidic in taste and does not produce a high volume of crema, which is an especially important factor in espresso. Robusta is lower in acidity and produces more crema, though it contains twice the amount of caffeine as Arabica. Each plant produces good and bad varieties, and finding a quality grower is of the utmost importance.
The Heat is On.
When a coffee bean is first picked, it is quite small and green in color. The bean is then put through several stages of roasting to expand and dry the bean and produce varying degrees of strength. Depending on how far the bean progresses into the roasting cycle affects its color and characteristics. Since roasting releases the subtle nuances of the bean, the optimal roast level can vary from batch to batch. This chart details the color and characteristics of each degree of roasting, as well as common opinions of each stage.
| Roast Degree | Characteristics |
|---|---|
| Light | Light brown to cinnamon color. |
| Medium - Light | Medium light brown color. |
| Medium | Medium brown color. |
| Medium - Dark | Rich brown color. |
| Dark | Deep brownish/black color. |
| Very Dark | Black surface covered with oil. |
| Chart from: http://www.coffeeresearch.org/coffee/roast.htm | |
Deciding on a roast is a matter of personal preference. It is interesting to note that the American espresso is typically a very dark roast, though coffee experts almost unanimously agree that the important flavors are lost at this stage. In fact, the main benefit of this roast seems to be that it masks the less-than-desirable tastes caused by poor blending, dirty machines, and stale beans.
The Daily Grind.
Freshness is an important factor in maintaining coffee’s flavor. Coffee beans will stay fresh for approximately 2-4 weeks, whereas ground coffee begins to lose its flavor in a matter of hours. For optimal flavor, coffee beans should be ground immediately before brewing. There are several styles of grinding, and the fineness of the grind it dependent on how the coffee will be brewed. For more detail see Brewing.
If you choose to grind at home, you are presented with a choice. There are two main types of home grinders: blade and burr. Blade grinders are inexpensive, but are notorious for producing unreliable results. Burr grinders are much more consistent, although factors such a noise level and ease of cleaning will vary among brands. The basic moral is “you get what you pay for,” although a quality burr grinder is one of the most rewarding investments a true coffee connoisseur can make.
