Freshly brewed coffee has a pronounced tonic effect, so many people start their morning with it. To buy delicious coffee beans, the top 10 (rating) of the best varieties should be considered first. Many brands carefully control the quality of raw materials, so their products have remained popular among lovers of this drink for a long time.
There are many different types of coffee in the world.
Features of bean coffee
Despite the emergence of freeze-dried coffee on the market, the grain product still remains popular. There are many varieties of it. Some have a mild taste, others are quite strong. It is believed that such coffee is more beneficial for the body than freeze-dried coffee. When consuming the first, caffeine is absorbed and eliminated in just 120 minutes, and the second - after 10 hours.
Main advantages
The advantages of bean coffee include:
- high content of essential oils, antioxidants and microelements;
- more intense taste and smell;
- no chemical additives;
- Possibility of using a Turkish coffee pot and coffee machine for preparation.
Main varieties
The most common types of coffee are Robusta, Arabica and Liberica. They differ in taste, region of production and a number of other characteristics.
Arabica
This is a commonly found coffee variety in the market.
It is grown in:
- Honduras.
- Bolivia.
- Ecuador.
- Venezuela.
- Kenya.
- Ethiopia.
- Colombia.
Arabica is the most popular coffee variety.
Coffee bushes grow in areas from 900 m to 2000 m above sea level. Often gentle hillsides are cultivated for the plant. Good Arabica has a mild taste with a slight sourness. There is no bitterness. Due to the difficulty of cultivation, the price of the product is high.
Robusta
It has become less widespread. This variety is preferred in China and Asian countries. In Russia it is less popular.
The main suppliers of grains are:
- Guatemala.
- Vietnam.
- Angola.
- Tanzania.
- Liberia.
For the cultivation of robusta, areas are developed at an altitude of no more than 600 m above sea level. The variety has a high concentration of caffeine. The drink is strong and has a characteristic bitterness. Robusta trees are unpretentious and bear fruit more often, so the product is cheaper.
Robusta beans contain the highest amount of caffeine.
Liberica
This is an elite coffee that is grown in small areas of the African continent. It is almost never exported. This is due to the increased whimsicality of the variety, due to which it is not possible to obtain a large harvest. The beans are almost never used in their pure form due to their strong bitterness and high caffeine concentration. More often they are mixed with Arabica to enhance its aroma.
What determines the intensity of sourness?
Berries for elite varieties of sour coffee are produced in the highlands, where the lack of oxygen affects their ripening period, which, accordingly, increases. Thanks to longer cultivation, the berries get a richer and brighter taste. Moreover, the higher the area where coffee trees are grown, the more sourness will be felt in the coffee (if it is roasted and prepared correctly). It turns out that this feature is considered an indicator of the high quality of the drink.
The way coffee is processed can also affect its “acidity.” For example, "Washed" or "washed" processing will retain much more acid in the beans, compared to those that are processed in another way - "Unwashed" or dry method.
Roasting also creates its own sourness. Everything is simple here: the lighter the beans from roasting, the more acids remain in them, and when grinding and further preparation they pass into the drink itself. It is worth remembering that if the beans are dark during the roasting process, the coffee will be less sour, but, most likely, there will be hints of bitterness in it.
Selection criteria: what to look for
To determine the type of grains, you should first pay attention to their size and shape. In addition, when choosing, it is important to consider freshness and degree of roasting. These parameters affect the taste characteristics of the product.
Roasting
The degree of roasting affects the ratio of strength and bitterness:
- Light. Easy processing at temperatures +200…+220 °C. The drink made from such grains has a sweetish note. There may be a slight herbal taste.
- Average. Heat treatment is carried out at +225…+250°C. More often, such grains are used to prepare a drink in a machine. The coffee is moderately strong, without bitterness and with slight sourness.
- Dark. Treatment is carried out at +240…+250°C. The drink does not have a sour taste, but caramel notes are noticeable. There is a bitter aroma. The raw material acquires a dark shade with a characteristic shine.
Coffee beans have different degrees of heat treatment.
Freshness
The highest quality grain is roasted no later than 2-3 weeks after harvest. It has better taste characteristics and a rich aftertaste.
Beans that were roasted no later than 3-4 weeks after harvest are considered good. Processing from 2 to 5 months is acceptable: then the taste is less pronounced.
Grain size and shape
Arabica is distinguished by its oblong grain shape and S-shaped longitudinal stripe. Robusta grains are smaller. They have a round shape. The line on the cotyledons is more even.
Coffee machine or Turk
The beans often contain instructions on the best way to prepare the drink. More traditional is the use of Turks. However, modern geyser coffee machines can be used to prepare a high-quality drink. It is believed that Arabica is better suited for this method.
Top producing countries
The coffee tree is a heat-loving and rather whimsical plant, so it is grown only in countries with a tropical climate. The taste of the drink is affected by the chemical composition of the soil and the altitude of the area above sea level.
The highest quality raw materials are collected in:
- Ethiopia;
- Kenya;
- Mexico;
- Panama;
- Colombia;
- Tanzania;
- Ecuador.
The world's main importers of coffee products.
A selection of popular bean coffee brands
The number of drink lovers is not decreasing, so the quality and taste characteristics of coffee brands and their popularity are being studied.
Some brands have been receiving the highest ratings from experts and consumers for many years.
Lavazza Tierra Selection
This is an Arabica coffee with a rich flavor. The drink has a characteristic long aftertaste. The product is often used to prepare classic Italian espresso.
It is grown on plantations:
- Peru;
- Colombia;
- Honduras.
Raw materials are collected by hand and carefully sorted. The grains are subjected to special roasting, so they do not acquire a bitter taste. Due to the high caffeine content, after drinking the drink, the feeling of vigor remains for a long time.
Lavazza Tierra Selection is used to prepare classic Italian coffee.
Jardin Crema
This brand is a mixture of Arabica and Robusta in a ratio of 60% to 40%. The degree of roasting is medium. The product has a mild taste with creamy notes. There is no bitterness. When packaging, nitrogen is used, binding compounds that are released by raw materials during storage. This ensures the preservation of the product for a long time.
Raw materials are grown in Indonesia, Ethiopia and Uganda.
Thanks to special processing, the grains become fragile, so they are easy to grind, which makes the process easier. The main disadvantage of Jardin Crema is that it cannot be used to make cappuccino and espresso.
Dallmayr Crema d'Oro
This is a mid-price segment Arabica grown on high mountain plantations. The product is packaged in Germany. It has a rich, but rather mild taste with light creamy notes and a pronounced aroma. During cooking, a small foam forms on the surface of the drink. Dallmayr Crema d'Oro is used to make lattes, espresso and cappuccino. The packaging is made of multi-layer foil, which ensures long-term preservation of product freshness.
Paulig Espresso Barista
Finnish coffee. This Arabica is grown on Brazilian plantations. The degree of roasting is medium. The product has a mild taste. It is often used to prepare various coffee drinks.
Paulig Espresso Barista is made from a blend of selected coffee beans.
Molinari
This is an Italian producer of elite Arabica coffee. The product is distinguished by high-quality roasting. A drink made from such raw materials has no bitterness, and the sourness is weakly expressed. The coffee is aromatic and has a rich taste. The beans are suitable for coffee machines and for cooking in a Turk.
The product can form the basis for most coffee drinks.
Carte Noire
This Arabica is grown mainly in Asian countries. Thanks to a special roasting technology, the product retains its characteristic taste and aroma. The raw material has a high caffeine content.
Egoiste Noir
This is a premium product made in Germany. Raw materials are grown in Kenya and South America. Arabica was initially intended for the Chinese consumer, but relatively recently it began to be supplied to Russia. The product is packaged in dense foil bags that preserve the freshness of the grains for a long time. Egoiste Noir is highly appreciated by lovers of this drink due to its persistent aftertaste and light notes of chocolate.
Movenpick el Authentico
This is ground bean coffee, which is a mixture of several varieties of Arabica. Raw materials are grown in the highlands of Kenya, Ecuador, etc. The aroma is quite mild. The taste is rich with a slight bitterness. During cooking, thick foam forms on the surface of the drink.
Movenpick el Autentico is a medium strength ground coffee with a rich aroma.
Illy
This product has international certificates confirming its quality. The manufacturer carefully monitors this. There are no foreign impurities. The degree of roasting is medium. Coffee has a balanced taste and bright aroma.
Julius Meinl Espresso Premium Collection
Premium Austrian coffee, which has a rich taste and tart aroma. After cooking, a thick foam forms on the surface of the drink. More often the product is used to prepare a drink in a coffee machine.
Additional Information
A coffee pH value between 4.85 and 5.1 is considered average. At the same time, a product with this indicator will seem sour to most people. To reduce the richness of the taste, use the advice of experts:
- Use coarsely ground raw materials for brewing espresso.
- When cooking in a Turk, boil its contents for a minimum time.
- Keep the coffee in the French press for no more than 3-4 minutes.
- To infuse in a cup, choose the finest ground grains.
You can emphasize or neutralize the taste of coffee by drinking it with desserts. For example, espresso, Americano and ristretto have a bright taste and moderate bitterness. In order not to interrupt their aftertaste, you can serve the drink with chocolate brownie, marzipan, nuts or dark chocolate without additives. Multi-ingredient or berry desserts, on the contrary, hide the natural sourness of coffee.
Dairy options - latte, raf, cappuccino - are quite sweet. Desserts with a slight sourness are perfect for their delicate taste. A good addition would be cakes with moderately sweet berries - currants, lingonberries or raspberries, cakes with nuts or French macarons. The classic version is cheesecake with a curd base and sliced cheese. Desserts that are bitter or too sweet are not recommended to be consumed with any type of coffee.
Rules for preparing coffee beans
To make coffee, you first need to grind the beans, which should be done immediately before brewing, because... This will help preserve the taste and aroma. If the drink will be prepared in a Turk, you need finely ground coffee. The water must be purified, i.e. without chlorine impurities.
The ground product and liquid are taken in a ratio of 1:10.
First, put ½ water and coffee in the Turk. Then put the mixture on the fire and wait until bubbles stop appearing on the surface. After this, add the remaining water. Continue brewing the drink without bringing it to a boil. After 2-3 minutes, pour it into a heated cup and leave for 2-3 minutes for the grounds to settle.
Which one is better to choose?
Coffee lovers have the opportunity to purchase any of three types of coffee:
- Grain. The most traditional look, very convenient for storage. Does not lose taste and aroma for a long time.
- Powdery. Chalked grains are used for Turks, coffee makers, and coffee machines. It is not stored for a long time, loses its aroma and absorbs other people's odors.
- Capsule. Ground grains are placed in sealed packaging. Used in capsule coffee machine.
Capsule coffee is also used for brewing in a Turk. The contents of the package are poured into the cezve and cooked in the standard way.
Daniil Lobadin
Co-founder and head of the family manufactory Lobadin Coffee Roasters
Keep the method of making Turkish coffee from the family manufactory Lobadin Coffee Roasters:
You need a copper pot, 4 teaspoons of coffee, 160 ml of water (pour water from a filter, at room temperature). Important - coffee beans should be as coarsely ground as possible, like salt crystals. Not into the dust! Forget about this ancient misconception - after all, you are going to drink coffee, not eat!
