Coffee beans are the key to making a good pot of brew. In order to purchase the best coffee beans, you need to understand the characteristics of the bean. There are four factors that you should use to examine the bean’s quality. These factors include: flavor, aroma, acidity and body.
The flavor combines the aroma, acidity and body on your taste buds. If the coffee has a good flavor, it may taste nutty or chocolaty. If it has a bad flavor, the taste may be described as rubbery. When choosing beans by flavor, there are certain aspects to consider. For instance, you will want to know the region that the bean came from. Along with that, you will also want to know the bean’s species and blend. Coffee beans are typically made from two species of plants. The most sought after one is the Arabica. The other plant is known as the Robusta.
Information on the aroma is essential when it comes to the best coffee beans reviews. Good coffee beans give off three times more fragrance than inferior beans. When coffee beans have been roasted, they release fragrant oils. These fragrant oils are the part that creates the aroma. One of the best coffee beans to get is the South American bean. These beans give off a significant amount of aroma.
The acidity is the part of the coffee bean that most people forget about. When purchasing coffee beans, make sure that you remember this crucial element. Otherwise, your pot of brew may end up tasting bland. If the coffee has a good acidity, it will taste bright. The taste should have a pleasant sharpness. If it is a Kenyan coffee, the acidity can even taste fruity. When the beans do not have a good acidity, the coffee will taste flat.
The final factor is referred to as the body. This word is used to describe how the coffee feels in your mouth. If it is a full-bodied coffee, it will feel rich and thick. Most Kenyan and Ethiopian coffee is full-bodied. When the coffee has a medium blend, it will feel lighter. Coffee beans from South and Central America usually create a medium blend. One of the best ways to evaluate the body is by running your tongue along the top of your mouth. It may feel thick, thin, syrupy or dry.
The best coffee beans tend to come from the shrub coffea arabica, which is indigenous to Ethiopia but has been cultivated in Java, Arabia, the West Indies and South America. Coffee isn’t grown in the continental United States, though some is grown in Hawaii. Other species of coffee are coffea robusta, which is more frost tolerant than arabica and coffea liberica, which is disease resistant but isn’t drunk much outside of Africa.
The pretty, deep red cherries of the coffee shrub are still picked by hand. Inside they have two locules or chambers, and each locule contains a seed covered in a parchment-like tissue. The seeds, or beans, are ovoid, flat on one side and have the familiar small trench down the middle. Coffee beans can be harvested in the dry way, where the cherry is allowed to shrivel, then the dried beans are shaken onto cloths lain on the ground. In the wet way, the cherries are put into machines that remove the pulp, allowed to ferment in tanks, then put in machines that wash them. According to best coffee beans reviews, coffee beans cultivated by the wet method are considered to have a finer flavor than beans collected through the dry treatment.
Unroasted coffee beans don’t smell or taste anything like coffee. However, when the coffee bean is roasted, it shrinks from 16 to 20 percent and doubles in volume. Caramelization turns it from pale green to dark brown and only then is it recognizable as a coffee bean. The shrinkage is caused because the bean loses moisture, but the increase in volume happens because it pops and expands because of the heat. The person who roasts the beans has to make sure they don’t burn, or become “tipped.”
People still don’t understand all of the chemical changes that turn the nondescript green bean into the sought after dark brown coffee bean. Caffeine mostly remains in the bean during roasting and the caramelized carbohydrates add to the flavor, as do the creation and destruction of other compounds, but no one knows quite how.
The best way to select the best coffee beans is to taste their brew, cup by cup. The only ingredients at a coffee-tasting are the measured coffee, clean white cups and fresh boiled water. People who taste-test coffee judge the aroma, then the taste. A tiny amount of coffee is placed in the cup, sucked up in a way that aerates it, then spat out. It’s surprisingly like tasting wine!