Everyone has different tastes. Strong, weak. Dark, light. How do you know, then, what is the best coffee?
Most coffee is made from one of two types of beans – Arabica and Robusta. Arabica is considered a high quality coffee bean and produces almost 75 to 80 percent of the world's coffee. Robusta has a much lower quality of beans and produces 20 percent of the world's coffee. The primary growing areas for coffee are Africa, South America or the Pacific. Beans from different countries or regions can usually be distinguished by differences in flavor, aroma, body, or acidity.
Roasting coffee transforms green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by changing the beans in color, taste, smell, and density. As the bean absorbs heat, the color shifts to yellow and then to varying shades of brown. During the later stages of roasting, oils appear on the surface of the bean, making it shiny. The roast will continue to darken until it is removed from the heat source. If roasted lighter, you will be better able to taste the flavors created in the bean by the soil and weather conditions in the location where it was grown. Coffee beans from famous regions like Java, Kenya, Hawaiian Kona, and Jamaican Blue Mountain are usually roasted lightly so their signature characteristics dominate the flavor. As the beans darken to a deep brown, the origin flavors of the bean are overpowered by the flavors created by the roasting process itself. In darker roasts, the roast flavor is so dominant that it can be difficult to distinguish the origin of the beans used in the roast.
And, let’s not forget the importance of brewing. Fresh roasted coffee is essential to a great cup of coffee. Purchasing whole bean coffee and grinding them as close to brewing as possible will give you the best tasting brew. Clean machines and quality water also will be important in how your coffee will taste.
All of the above factors contribute to how a coffee tastes: beans, regions, growers, roasting and brewing. No wonder there are so many different varieties and opinions. So what is the best? The answer is that it depends on your taste. Here are some helpful guidelines:
1. Dark Roasts. Dark roasted coffee is exactly what it sounds like – it is coffee that is roasted longer so it tends to be darker, smokier flavored and sometimes spicy. If you are the type of coffee drinker that loves a deep, dark, and rich roast, look for names such as French, Espresso or Italian roasts. Some French roasts also can be classified as medium to dark roasts.
2. Medium Roasts. These roasts are typically complex, full flavored and with balanced acidity. Usually referred to a Viennese, American or City roast, this is the most preferred of all of the roasts, especially in the U.S. You will also find most Breakfast Blends in the category.
3. Light Roasts. Lightly roasted coffee has more caffeine but less taste and body than the above roasts. They sometimes will also be called American but are more commonly known as New England or Cinnamon roasts.
The bottom line is that no one can tell you what coffee is the best except for you. Some people swear by Kona coffee, produced in the Hawaiian islands, or by Jamaican Blue Mountain. Some people prefer the African or European blends. However, there are many different producers, roasters and retailers out there with a wide variety of roasts and blends for you to try. All you can do is experiment and choose which one is the best for you.
- Rachel Nielson
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