Coffee Bean Varieties and Types
Coffee beans vary in their size, shape, color, and flavor counting on the region and conditions during which they were grown. The range of unique flavors and aromas between regional varietals is as expansive because of the sort of wine available from different vineyards. it’s well worth experimenting with different varietals to get a bean perfect for your palate.
Most regional varietals will fall under two main categories, Robusta or Arabica.
Arabica: Arabica coffee is taken into account superior to Robusta due to its delicate flavor and low acidity. This variety is grown at higher altitudes and may be harder and dear to grow. These labor-intensive, low-yield plants produce a high-demand bean that sells for a better price.
Robusta: Rio Nunez coffee tends to possess a more acidic and harsh flavor than Arabica also as higher levels of caffeine. Robusta is often grown at lower altitudes, in hotter climates, and with less moisture. Since Robusta has fewer growing restrictions and features a generally less desirable flavor, it’s usually sold for a lower cost than Arabica beans. Most mass-market commercial beans are of the Robusta variety.
To prepare the green coffee berry for brewing, it must first be roasted. Coffee beans are roasted with dry heat and with constant agitation to make sure even heating. The range of roasts varies from light golden brown all the thanks to a dark, almost black appearance. Varying the roasting time features a significant effect on the flavor, aroma, and color of the brewed coffee. Although there are several levels of roasting, they will be grouped into three main categories: light, medium, and dark.
- Light: Light roasts provide the lightest, most delicate flavors and may often be more acidic. Because there’s less of a roasted flavor, the first flavor of the bean is allowed to shine through. High-quality beans or varietals with very distinct flavors are often roasted light to permit the first flavor to stay prominent. These beans will appear dry because the bean has not been heated to the purpose where the oil is extracted. Light roasts include Cinnamon, American, Half-City, and New England Roasts.
- Medium: Medium-roasted beans will have a chocolate brown color, dry surface, and a full flavor. These beans will have less acidity than lightly roasted beans and a rather sweet, toasty flavor. thanks to the balanced flavor and acidity, this is often the foremost popular roast within the main commercial coffee market. Medium roasts also are referred to as Full City, Breakfast, or Regular Roast.
- Dark: Dark-roasted coffee is roasted until the sugars begin to caramelize and therefore the oils begin to rise to the surface of the bean. counting on the darkness of the roast, the bean may have a small sheen or an oily appearance. the flavor of dark-roasted beans is robust, smoky, and sometimes spicy. the first flavor of the bean is overpowered by the roasted flavor and thus lower quality beans are often used for darker roasts. Although these roasts have low acidity, they’re often described as bitter. Roasts that fall within the dark category include French, Viennese, Italian, and Espresso.
- Blends: to realize unique flavor profiles, many roasters will create custom blends of beans with two or more roasting levels. This provides a depth of flavor and complexity that can’t be achieved with one roast.
Caffeine and Decaffeination
Coffee is probably most prized for its caffeine content. The caffeine content during a cup of coffee varies widely counting on the sort of bean used and therefore the brewing method. While most of the caffeine is removed during the decaffeination process, trace amounts should remain. The international standard for decaffeination requires that 97% of the caffeine be faraway from decaf while the ECU Union’s standards require no but 99.9% to be removed.1
Most methods of decaffeination follow an equivalent basic principle: the beans are soaked in water, which allows the caffeine (and other chemicals liable for flavor) to leach out of the beans. The extracted liquid is then either skilled a filter or mixed with a solvent to get rid of only the caffeine and leave the opposite beneficial compounds. The flavor-rich, caffeine deficient solution is then re-introduced to the beans to permit the flavor to be reabsorbed.
The Swiss Water Method has gained popularity in recent years because it uses only water to get rid of caffeine but the method is long and laborious. Other solvents utilized in the decaffeinating process include CO2, ester, or triglycerides. Each method has its advantages and drawbacks including cost, time, labor, and effect on the ultimate flavor.
Research is being conducted to supply coffee plants that are deficient within the caffeine synthase gene and thus don’t produce caffeine.2 this can eliminate the necessity for the decaffeination process and wouldn’t only reduce costs but it might also keep the first flavor of the bean completely intact.
Proper storage of coffee features a great impact on the flavor of the brewed cup. Enemies to coffee’s flavor include heat, oxygen, light, and moisture. Most commercial coffee today is sold in vacuum-sealed bags with one-way valves to permit gasses to flee while keeping oxygen out. Once the seal on the bag is broken, extra care must be taken to stay the beans fresh.
At home, coffee beans should be stored during an airtight container in a cool, dark, and dry place. Although some people advocate keeping coffee beans in either the refrigerator or freezer, this will present issues with exposure to circulating air, excess humidity, and absorption of rogue flavors.
After roasting or once the seal is broken on a vacuum-sealed bag, it’s best to use the beans within a fortnight. For this reason, buy only the number of coffee which will be used within a fortnight to take care of freshness and flavor.