Difference between revisions of "How to choose beans"

From Whole Latte Love Support Library

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=Flavor Terminology=
 
=Flavor Terminology=
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When selecting a coffee you will want to see what kind of flavor notes the coffee is supposed to have. You may find that lower quality coffees do not list a flavor profile on their container. This may be a sign that the coffee is poor quality and should be avoided. Many mass produced coffees do not have the quality control or product consistency to be able to provide this information with certainty. Once you understand what these flavor terms mean you will understand what flavors you like/don't like, so that you know what to avoid when purchasing. Many of the flavor descriptions you'll find on coffee bags are self explanatory, such as chocolaty or smoky, but others are more specific. Listed below is a glossary of common flavor descriptors and what they mean in regards to coffee.
 
When selecting a coffee you will want to see what kind of flavor notes the coffee is supposed to have. You may find that lower quality coffees do not list a flavor profile on their container. This may be a sign that the coffee is poor quality and should be avoided. Many mass produced coffees do not have the quality control or product consistency to be able to provide this information with certainty. Once you understand what these flavor terms mean you will understand what flavors you like/don't like, so that you know what to avoid when purchasing. Many of the flavor descriptions you'll find on coffee bags are self explanatory, such as chocolaty or smoky, but others are more specific. Listed below is a glossary of common flavor descriptors and what they mean in regards to coffee.
  
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=Robusta vs. Arabica=
 
=Robusta vs. Arabica=
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Robusta and Arabica are two species of the Coffea genus, and comprise most of the modern coffee market. Robustas are usually characterized as lower quality, frequently having defects, and undesirable or harsh flavors. Robustas do produce a lot of crema, so high quality robustas are frequently used in espresso blends. Robustas do not have a lot of varietals.
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Arabica on the other hand.
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https://www.youtube.com/watch?v=eadHZdzeM5U
 
https://www.youtube.com/watch?v=eadHZdzeM5U
  
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=Preground Vs. Whole Bean=
 
=Preground Vs. Whole Bean=
 
="Espresso" Beans=
 
="Espresso" Beans=
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=Milk Drinks=

Revision as of 14:54, 6 February 2017

Overview

When considering how to select a bean there are two really important factors to consider: quality, and personal flavor preference. The main focus of article is to understand the main components of coffee that makes it what it is. Armed with this knowledge you'll be able to make an informed decision to get coffee that suits your palette and make sure you are getting a quality product.

Flavor Terminology

When selecting a coffee you will want to see what kind of flavor notes the coffee is supposed to have. You may find that lower quality coffees do not list a flavor profile on their container. This may be a sign that the coffee is poor quality and should be avoided. Many mass produced coffees do not have the quality control or product consistency to be able to provide this information with certainty. Once you understand what these flavor terms mean you will understand what flavors you like/don't like, so that you know what to avoid when purchasing. Many of the flavor descriptions you'll find on coffee bags are self explanatory, such as chocolaty or smoky, but others are more specific. Listed below is a glossary of common flavor descriptors and what they mean in regards to coffee.

  • Acidity - This is not a measurement of acidic a coffee is, but is instead more of a measure of how much of a fruity tang or wine-like flavor a coffee has. It can be compared to the pleasant tartness and crispness of a good dry wine.
  • Aftertaste - The lingering flavor after the the coffee is swallowed. Sometimes the aftertaste of the coffee will be quite different from the initial flavor. A coffee can taste good initially, but then leave an undesirable flavor on the palette.
  • Aroma - How the coffee smells. Smell has a large effect on the perceived flavor of food. How the ground and brewed coffee smells will affect the taste. You may notice a distinct difference in the aroma of the ground coffee vs. the brewed coffee. Changing the brew process will cause different compounds in the coffee to extract at different rates, which will result in a different aroma profile.
  • Balance - This is the ratio of different basic flavors such as bitterness, sweetness, acidity, etc. A balances coffee will have a relatively equal ratio of these flavors, with no one flavor being particularly strong/overpowering.
  • Bitterness - This is a strong unpleasant taste that usually leave a lingering aftertaste. It can be described as a medicinal flavor. This is typically a sign over over-extraction.
  • Body - This is how the coffee feels in the mouth - the density/viscosity on the tongue. A thin bodied coffee will typically have less dissolved solids in it, and feel watery. A full bodied coffee will be creamy and have a thick texture to it. At an extreme, some coffee are described as syrupy, resembling a very thick body like maple syrup.
  • Brightness - This is sometimes used interchangeably with acidity. More specifically though this refers to a tangy flavor, such as what is found in citrus fruit.
  • Complexity - This an encompassing term that describes how the different flavors of a coffee or blend work together. Complexity is not inherently a good or bad attribute - it really depends on how well the flavors work together. A coffee can be complex, but have bad flavor, because the different flavor profiles don't work well together. A common reason for coffee blends is the pair different flavor profiles together to build complexity. When done right the coffee will have a fuller/varied flavor experience that is clean tasting.
  • Cleanliness - This is a measure of how free the coffee is of defects and unpleasantly overpowering flavors. Also a measure of how clearly defined the flavors are - a clean coffee will have flavor notes that can be distinctly picked out when tasted.
  • Crema - A frothy foam that is a result of the carbon dioxide within an espresso bean being trapped in bubbles as a result of the espresso extraction process. Crema is not a sign of good or bad flavor - bad beans can produce a lot of crema. Crema is a good measure of how fresh a bean is though, because older beans will have outgassed all of their trapped carbon dioxide already.
  • Earthy/Natural - Coffees described as earthy or natural will tend to have a flavor like soil or dirt. This can be perceived as a negative - especially if it is strong, such as mold/mildew/potato flavors. But like good earthy cheese, an this flavor can provide balance to the overall taste of the bean. This flavor is particularly subjective to the taster, but generally a disproportionately strong earthy aroma is not desirable.
  • Finish - This refers to specifically the flavors that are perceived in the aftertaste of the coffee.
  • Floral - Flavor notes that are perceived as being flowery/plant-like, and a perfume-like aroma.
  • Fruity - A fairly non-descript term that just denotes sweetness/tartness of fruit. Typically a specific fruit or fruits are listed which are more specific.
  • Smoothness - How easily the flavors of the coffee flow together as it is drank. A smooth coffee will not have sharply pronounced flavors or surprises.
  • Sourness - A very sharp flavor that causes the palette to clench - leaves a biting sensation like vinegar does.
  • Sweetness - How sugary a coffee tastes, such as caramel and honey notes.


In addition to these items there are some defects to be aware of as well. Please review the terms here that describe frequently encountered undesired traits and how to identify them.

Robusta vs. Arabica

Robusta and Arabica are two species of the Coffea genus, and comprise most of the modern coffee market. Robustas are usually characterized as lower quality, frequently having defects, and undesirable or harsh flavors. Robustas do produce a lot of crema, so high quality robustas are frequently used in espresso blends. Robustas do not have a lot of varietals.

Arabica on the other hand.

https://www.youtube.com/watch?v=eadHZdzeM5U

Varietal/Cultivar

Common Subspecies

Origin

Growing Altitude

https://www.youtube.com/watch?v=jfAD0dbw6Pg

Processing

Roast

Blends

Caffeine Content

https://www.youtube.com/watch?v=uq_dZ4P8BcU https://www.youtube.com/watch?v=fB1fXM5Ozd4

decaf

Flavors

Preground Vs. Whole Bean

"Espresso" Beans

Milk Drinks