If there’s one thing common between the nostalgic sitcom F.R.I.E.N.D.S and stressful all-nighters during exams, it is coffee. Instant coffee, for many, is the morning Kickstarter. But much like the diverse world of wine and cheese, coffee has more to offer than a quick sachet of energy. So if you are tired of getting confused by a barista’s questions, then this guide is crafted solely for you.
Obviously, you cannot feel the authentic experience of coffee tasting without actually tasting, but you can always sound cool like an expert, a coffee connoisseur, on your next date. Contrary to popular belief, a coffee bean is not a bean but a seed. They are called beans due to their resemblance to actual beans.
Learn the Bean
Familiarising yourself with coffee is a vast journey. Let’s start at the root of it, or if we may, the bean of it. Two of the most common distinctions of coffee are Arabica and Robusta. Both of them have stark differences in the levels of acidity, taste, growing conditions, and prices.
Arabica
Softer, sweeter, delicate, and less acidic, Arabica is the popular sister among the two beans. Arabica occupies 60-70% of the world’s coffee production. Grown in higher altitudes, these beans require a lot of care when grown. These beans can only be hand-picked, and hence its plantations are labor-intensive.
But it all seems worth it! Its refined acidity, intricate taste profile, aroma, and peculiar notes make it an instant favorite of many. These beans are versatile and may taste different based on the environment of their cultivation. When mixed with water or milk, these notes might get diluted and allow other flavors to coexist. This is why most coffee houses use Arabica beans to brew their style of the energizing elixir.
Robusta
Low on acidity and mild on flavors, Robusta beans are much on the other end of the spectrum when compared to Arabica beans. Robusta gets its name from its sturdy nature. These beans are cultivated at lower altitudes. Coffee made from Robusta beans requires cream or sugar as they are inherently harsh in taste.
Its hardy essence allows it to grow in harsh climatic conditions, and its caffeine level makes it immune to pests. Robusta is much easier to cultivate with lesser labor as well. This makes it highly economical. Usually, Robusta or Robusta blended with Arabica is used to make instant coffee. A high-quality cup of Robusta is said to have hints of chocolate and rum.
Liberica and Excelsa
During the Nineteenth Century, a plant disease called “coffee rust” contaminated and wiped away plantations of Arabica. The loss of this dear coffee bean resulted in a void that substitutes tried filling. None of them came close to the marvel of the Philippines’ Liberica. The woody taste and fruity aroma of the coffee set it apart in the market. Its geopolitical history led to the decline of the bean in the market.
Excelsa, much like Liberica, was invented as a substitute for Arabica. Grown in South-East Asia, it has a fruity taste. Its complex flavor has characteristics of light as well as dark roast coffee. Despite its unique attributes, it is produced only in a small percentage of the world's coffee production.
Know Your Roast
Climate plays a major role in the note and structure of a coffee bean, but that’s certainly not where it ends. Roasts are just as important in enhancing the flavor and aroma of a bean. You might get caught in the assorted world of French, Italian, American, Vienna, England coffee roasts. Worry not! We have the training wheels for you.
Broadly, coffee roasts can be divided into four divisions. Each division changes the profile of flavors like the body and the levels of caffeine and acidity. Coffee beans are originally green in color. Roasting it brings out the signature smell of brewed coffee. From lemony flavors of light roasts to smoky flavors of dark roasts, there is room for all types of palettes.
Light Roast (Half City)
Self-explanatory. This batch of beans gets roasted for the least amount of time, just after its first crack, at the least temperature compared to the rest. Due to lower temperatures, these beans do not secrete oils and have the most caffeine and acidity among the rest. This roast allows the bean to retain its original flavor.
Medium Roast (City)
Medium roasted beans are roasted right until the second crack is about to occur. Said to be balanced, these beans have medium acidity. “Body” of a coffee bean is the physical structure of the bean, namely how grainy, heavy, or oily it is. This roast enhances the flavor and body of the bean.
Medium to Dark Roast (Full City)
Roasted a little more than medium roasts and until a little after the second crack. This roast releases oils from the coffee beans, making them look glossy. The longer a bean is roasted, the more its acidity and caffeine levels fall. These roasts are richer with more bodies and flavor at their apex.
Dark Roast (Espresso)
Finally! A familiar word, right? This group of coffee beans preserves the little original flavor of the bean and stronger tones of the roast itself. With the least amount of caffeine and acidity, these beans are generally sweeter as the sugar in them caramelizes throughout the process. While medium roasted coffee beans are more popular in the US, espresso is popular in Europe.
Get your hands on some of the roasted packs of coffee here.
Et Tu Brewed, Eh?
At some point, we have all come across the machinery used to brew coffee at fancy hotels and decided that carrying those packets of coffee at home would feel less intimidating. But trust us, brewing the perfect cup of joe is not as complex as the “chemistry lab-like” imagery that your thoughts paint.
French Press
The French really love coffee, don’t they? The French Press is the most common method of brewing coffee. Pressing coffee grounds produces a rich, robust and complex tasting coffee. Its unique characteristics are enhanced by the presence of essential oils and antioxidants. Despite being the easiest process, it does not compromise coffee’s complex taste.
AeroPress
This three-part instrument makes the process of brewing coffee visually aesthetic, or at least the internet has! A filter is placed at the bottom of the brew chamber. The beans are then placed in the chamber. Hot water is added to the brew chamber to immerse the coffee. The next time you have the urge to snack on coffee instantly on your way, you know what to go for.
Stovetop Pot / Moka Pot
This old-school method of making coffee is best-suited for robusta coffee. Much like the sturdy beans, this sturdy device does not require a lot of care. Steam from the lower chamber passes through coffee beans and gets collected as coffee at the top chamber.
Chemex
This drip-down coffee-maker is what we have watched in coffeehouses and diners of western sitcoms. The Chemex paper filter is heavier than other filters. Hot water, when poured over coffee beans, passes through the cone-shaped filter paper to the bottom flask. This process is perfect to brew a delicious cup of espresso.
Filter Kaapi
Filter Kaapi or Filter Coffee is Indian Filter coffee made with frothed and foamy milk and coffee powder. You might have stumbled across videos of filter kaapi brewed with art and performance. Filter Kaapi is popular in the Southern regions of India. Filter Kaapi is similar to drip coffee.
Want to know how to brew your favorite coffee without spilling the beans? Click here.
Some people love their coffee sweet and creamy. Some love their coffee black with a dash of hate against the former group. Coffee, much like other brewed beverages, is more an acquired taste than an innate taste. Picking out your favorite might be a process of trial and error. The journey gets trickier with bad cafes and older beans. But with the right knowledge, you can always start on a good note.