Drinking coffee is supposed to be sophisticated. People pride themselves on being connoisseurs who know the difference in coffee beans and brew the best blends.
So why, most mornings, do I find myself turning the crank on my coffee bean grinder with the smooth sophistication of a late night drunk fumbling their keys into the front door, whilst creating the soothing tones of a digger fighting through a pavement and exhibiting the juddering motion of an octopus having a seizure?
Because it tastes good.
It’s also a legalised method of getting a powerfully effective liquid stimulant coursing through your veins, but let’s look beyond that.
The difference in coffee beans: Type, roast and grind
There are a number of factors that affect the taste of your morning coffee. Not just how much effort it was to get out of bed and what you had for dinner last night.
The type of beans, duration of the roast, size of the grind and length of brew has a bearing on how your coffee will taste. Focusing on the beans; some beans have a smoother flavour and some taste a bit courser, for those who like their coffee like they like their petrol.
As well as this, some types beans are used in isolation and some are combined as a ‘blend’.
How the types of coffee bean affect the taste
There are four common types of coffee bean used to make your cup of coffee: Arabica, Robusta, Liberica and Excelsa.
Each bean differs in the region it is grown, the flavours it produces and the levels of caffeine it contains.
This affects the taste in different ways and affects the decision as to whether a bean should be used in isolation or as a blend.
The two most popular types of beans: Arabica and Robusta
Arabica beans are often sweeter but more expensive, given the strenuous requirements of the growing process. They’re often grown in South America and are seen as higher quality with superior flavour. Thumbs up all round, South America.
They’re the most common bean and account for over 60% of the coffee beans produced in the world, which puts McDonald’s boast of only using “100% Arabica beans” into perspective. But if you’re reading this then you’re probably not visiting McDonald’s for your coffee.
Robusta beans are more earthy in taste and higher in caffeine so perfect for smaller espressos. They are often found in Africa and Asia. If you want your coffee cheap and dirty then this is for you.
If you’re looking for your coffee to politely punch you in the face then this is for you.
The less common beans
Liberica beans aren’t particularly common but are known for their Smokey tones. They lack the intensity of high caffeine content and are often blended with other beans to add another level of flavour outside.
Excelsa beans are similar to Liberica beans and also found mostly in South East Asia. They provide a fruity flavour with an earthy grit so again, like the Liberica, are often used to add another dimension to a blend partly because they lack caffeine.
Where to buy them
Supermarkets are now stocking an increasing range of beans as interest in coffee increases. They’ll display the type of beans that are used in the blend, as well as other flavour profile.
However mass-market supermarket brands are less likely to search solely for the ideal flavour, instead putting a greater focus on the most profitable product lines.
Independent coffee retailers need to find a competitive advantage against the major supermarkets so are prepared to sacrifice their profit margin and search further and wider for a product that tastes superior. They’re also coffee nerds so they know what they’re doing.
You can find these retailers stocked in your local coffee shops and markets, in specialist stores and online.
The difference in coffee beans
There you have it. Arabica are smoother but more expensive, robusta have more of a kick, liberica and excelsa add different notes to a blend.
Support your local independent retailer and get a better tasting coffee in the morning armed with your new knowledge and their expertise.