Barista Me Archives

1. BEANS
It may sound weird but coffee beans are the seeds of small berry.
Each berry has two green coffee beans. When the beans are
roasted, they expand and turn brown and pop open to give more
familiar look. They are only two types of commercial coffee beans
grown in the world today (Arabica and Robusta).
Types of Beans
Arabica: Named after the arabs, it was originally found in ethiopia
but now is cultivated in many other places like the America, Africa,
and Asia. Roughly 75% of all coffee grown today is Arabica.
Robusta: Mainly cultivated in Africa. Robusta has more caffeine than
Arabica which result in a more bitter taste. Robusta is considered
lower grade compared to Arabica and is cheaper to produce.
Altitude Affect
Milds are Arabica beans from coffee plants grown at high altitudes.
Higher grown coffee result in denser coffee beans which means that
there is more flavor packed into it.
Brazils are Arabica beans grown at lower altitudes. The quality of
this beans are lower than milds. However, they are also cheaper
than mild.
2. ROAST
Roasting is a very important step in the coffee process and if done
well, it will differentiate a certain branded coffee bean from another.
Roasting transforms the chemicals and psysical properties of the
green coffee beans into the familiar brown color you see in cafes.
You can take a coffee bean from the same origin and vary the
roasting step to produce a completely different taste. Some artisan
roast coffee beans in their own homes or shop but most of the
roasting is done in factories owned by the company because of the
cost to operate and maintain such huge machinery. The following
roast are generalizations and so ultimately it is important to judge
the coffee bean with your own eyes and scent!
Types of Roast
Below is a picture of a typical roasting machine. The most popular
types of roasting machines are: drum and hot-air. Drum roasting
machines use a horizontal roating drum to tumble the green coffee

beans in a heated environment. Hot-air roasting machines force

heated air through a screen or plate under the coffee beans. The
screen or plate continues to tumble and circulate heat to the beans.
Light/Blonde Roast
Roasted very little, these beans will produce an acidic, bitter, highly
caffeinated coffee. Only found in North America.
House/Medium/American Roast
Roasted a moderate amount, most coffee shops in America will use
this type of roast for they drip coffee.
Dark Roast
Darker roasts have less caffeine than lighter roasts. Since there is
less caffeine this roast is less bitter and acidic. This is the lightest
roast used for espresso.
French Roast
Darker than a dark roast, these beans are very dark brown and oily.
It is very easy to burn coffee with this type of roast.
Espresso/Italian/City
This is the darkest roast, typically used only for espresso.
Storing
Unroasted (green) coffee beans are stored in sacks or barrels and
can be stored safely for months. However, after roasting they are
more susceptible to losing their flavor and oils. It is generally belived
that grinded coffee stay fresh for about two weeks. The best way to
preserve the quality of the coffee beans is to but whole beans and
keep the whole as long as possible and grind them just before
brewing.
3. COUNTRIES
They are many different countries that produce coffee beans.
Depending on the region varying climate, altitude, methods, you will
see the different tastes get accentuated. Below are the top
producers in the world and differences in taste from each area.
Brazil
Brazil is the largest coffee producing country in the world, producing
both Arabica and Robusta. Coffee beans from Brazil are known to be
mild. Its taste is clear, sweet, medium-bodied, low acid.
Colombia
Colombian beans are grown in smaller farms which result in beans
grown with more care and delicacy. Its taste is mild with well
balanced acidity.

Costa Rica
Costa Rica only produces Arabica beans. Its taste is medium body
and sharp acidity, many people consider it a perfect balance.
Ethiopia
Ethiopia beans are known to be bold, full of flavor, and full-bodied.
Hawaii
Hawaiian beans a.k.a. Kona Coffee is high in demand because
they grown in volcanic soil with lots of shade and frequent rain. This
result in a rich taste, medium body, and pleasant aroma.
Kenya
Kenya beans are known for its quality and has its own system of
grading for both size and taste where are many of its beans are
grown by small, local farmers.
New Guinea
New Guinea beans are known to be fruity in flavor, low in acidity,
and complex.
Peru
Peru beans are bright in color and rustic in
supermarkets carry Peruvian coffee beans.

flavor.

Many

Puerto Rico
Puerto Rico beans are have a fruity aroma and balanced body.
Sumatra
Sumatera beans, as well as other beans from parts of Indonesia, are
known to have low acidity, and earthy flavor. It result in a dark, lowacid, earthy, heavily-bodied taste.
4. GRINDERS
Once ground, coffee should be consumed as fast as possible. This is
because once the beans are grinded there is more surface area
exposed to air and much of its flavor will be lost. Depending on how
you are brewing your coffee, you will want to have a particular type
of grind.
Types of Grinds
French Press
Uses coarser grinded coffee beans than normal drip coffee to make
sure the grinded coffee doesnt go through the plunger.
Drip

Consists anywhere between very coarse to somewhat fine. Coarse is

described as a little chunky and the particles are very distinct,
almost like heavy kosher salt. Medium is described as a little more
gritty like sand.
Espresso
Very fine grind big enough so it does not go through the filter. It
looks like fine sand. Many coffee shops use this grind when making
shots of espresso, hence the name.
Turkish
The most fine grind you can get. It is so fine that it almost looks like
powder of flour. Honestly this type of grind is used rarely.
Blade vs Burr
Blade grinders use a metal blade to chop up the coffee beans. You
can control the fineness by how long you let the grinder run.
However, there is a high chance that the resulting coffee grounds
are uneven in size and different surface area exposed from unevenly
cut beans creates inconsistent brew quality. Also, the metal blade
can create significant heat giving your final coffee a burned taste.
Burr grinders crush the beans between a moving grinding wheel and
a non-moving surface. The positioning of the burr controls how fine
the coffee is grinded. The evenly distributed separation between the
two parts is what gives a more consistent grind than blade grinders.
Burr grinders are more expensive than blade grinders but are worth
the price increase if you value a great tasting cup of coffee.
5. WATER
How important is water? Water makes up 99% of a brewed cup of
coffee but is often overlooked. There are two things to remember
about water: filtration and temperature.
Filtration
If possible, avoid using tap water and use filtered or bottled spring
water instead for brewing your coffee. If you use tap water, the
impurities and other ill tasting particles in the water may materialize
in the coffee, ultimately affecting its flavor.
Cafes may actually have hot water towers and filtration systems
built into their water lines to ensure that their coffee maintain their
full flavor and clarity. Water is taken seriously!
Temperature

It is recommended to heat water to approximately 195 to 205

degrees Fahrenheit (approx. 93 Celcius). If the water is not heated to
this ideal temperature, essential oils from the coffee will not be fully
extracted, resulting in a weak, light and sour tasting coffee. Many
home drip machines do not achive this temperature. This leads to
coffee that does not taste up to their full potential.