Type Of Coffee Beans – Choose Right Coffee Beans For Recipe
“Type of coffee beans” article. If you enjoy drinking coffee, you may have pondered how many various kinds there are and what makes each one special.
Have four varieties: Arabica beans, Robusta beans, Liberica beans, and Excelsa beans. Continue to read this post to know the origin and taste of each variety.
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Coffee beans type overview
The seed of the Coffee plant, which produces coffee, is known as a coffee bean. It is the pip that is found within the red or purple fruit that is frequently called a coffee cherry. The coffee fruit is categorized as a stone fruit, much as regular cherries.
The coffee beans are referred to as beans even though they aren’t actually beans because of how much they resemble real beans. Usually, the fruits – cherries or berries – contain two flat-sided stones next to each other. Only a small portion of cherry has just one seed, as opposed to the normal two. It is referred to as a “peaberry”.
Only 10% to 15% of the time do peaberries appear, yet it is a widely held (albeit scientifically unsubstantiated) assumption that they have greater flavor than regular coffee beans. Coffee beans mostly include endosperm, like white rice and Brazil nuts (a seed).
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Different type of coffee beans
|Main type||Origin||Flavor||Caffeine content||Use|
|Arabica||Native to Ethiopia||Variable – distinctly not bitter||1.5%||Brewed coffee|
|Robusta||Native to sub-Saharan Africa||Bitter – woody or nutty||2.7%||Coffee blends and espresso|
|Excelsa||Southeast Asia||Complex – tart, fruity and dark||1.2%||Brewed coffee and blends|
|Liberica||Southeast Asia||Unusual – nutty and woody||0.9% – 1.1%||Brewed coffee and desserts|
The majority of coffee farmed now, or around 60% of commercial coffee output, is arabica. It was created in Ethiopia, where it naturally grows. However, Yemen is where it had its start as a form of agriculture, and it is from Yemen that it gets its name.
Arabica coffee beans, as opposed to Robusta coffee beans, have sweeter and more nuanced tastes, which is why they presently predominate in the coffee industry, particularly in specialty coffee shops.
Arabica coffee beans have a medium body, lively acidity, and a complex taste profile. Pour-over fermenting is the best method for them since it brings out more of their intricacies than espresso or immersion fermenting does.
The second most popular variety of coffee bean is called Robusta. The reason you can grow robusta in a wider range of settings is because it is more robust than Arabica plants. As a result, it is less prone to illness. Nevertheless, despite these benefits, it is still less common than Arabica due to its unappealing smells and odors.
Robusta beans are frequently given a deeper dark roast in order to better match their natural character since they are noted for having a darker, earthier flavor. Additionally, Robusta beans contain almost twice as much caffeine as Arabica beans.
Espresso is the ideal way to process robusta beans. In fact, most espresso mixes in Southern Italy include at least some Robusta beans.
Their naturally dark and earthy taste is the ideal foil for sweet steamed milk in beverages like lattes and cappuccinos, where the subtleties of an Arabica bean would be lost. They produce a deeper crema than Arabica beans.
Only around 2% of the present coffee production in the globe are this bean. This kind was formerly far more important when a sickness wiped off a large portion of the world’s Arabica supply. Since then, production of Arabica and Liberica has mostly halted.
However, given that climate change makes it harder to dependably cultivate the more delicate Arabica plants, this may alter in the future.
Liberica coffee bean has a distinctive taste that combines fruity and flowery undertones with a robust smokiness that some people refer to as woody. It has a robust flavor that is similar to Robusta coffee. Even though it’s not for everyone, well fermented coffee beans may be amazing.
Compared to either Robusta or Arabica, trees grow higher, and the coffee beans they produce are bigger and more asymmetrical in form. They may grow in less fertile soil than Arabica and do well in mild shade and well-drained soil.
Although the Coffea liberica plant originates in West Africa, Malaysia and the Philippines are the main countries where it is farmed.
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Excelsa bean has recently been categorized as a variety of Liberica coffee since it grows a similarly tall tree and does well in the same environments. However, the coffee that it really produces is very different. Its fruitier flavor than and acidic acidity make it a favorite for enhancing the complexity of coffee mixtures.
Only roughly 7% of the present coffee market is made up of Excelsa coffee. Nevertheless, this looks likely to expand given its alluring flavor profile and the fact that it is almost as tough and prolific as Robusta.
Similar to Robusta, Excelsa coffee bean has a reputation for being of low quality, but this is more of a reflection of subpar cultivation and processing methods than the bean itself. Excelsa has the potential to become specialty-grade coffee with the right care.
Robusta and Arabica comparison
More than 90% of coffee plantations globally are made up of Arabica and Robusta beans. Arabica is valued for its flavor profile, which is sweet and rich, and is sometimes offered as single-origin or specialty coffee.
Arabica is susceptible to illness and does need certain growth conditions. Robusta is perfect for blending because of its high caffeine level and robust taste. The plants are simpler to produce since they are more resilient than Arabica and thrive at low elevations.
Robusta’s flavor is sometimes compared to that of burned tires or rubbery
Robusta has more caffeine than Arabica, which is one reason why the flavor isn’t as nice. This might seem good, but caffeine has a harsh flavor, making it an unappealing beverage. In actuality, the Robusta bean has 2.7% caffeine, which is nearly twice as much as Arabica’s 1.5%.
Lipid & Sugar content
As was already established, compared to Robusta, Arabica has over 60% more lipids and almost twice as much sugar. This aspect most likely plays a significant role in why humans favor the flavor of Arabica.
On the commodities market, Robusta green beans are around half as expensive as Arabica green beans.
The increased caffeine is a chemical defense for the coffee seed because the quantity in the Robusta is harmful to insects. Robusta is also simpler to care for on the farm, produces more, and is less susceptible to insects.
All of these elements contribute to increasing the supply and decreasing the cost of production for farmers. Many roasters back in the day would add Robusta to their mix in an effort to lower expenses and boost profits due to this more appealing price point.
Coffee’s quality progressively declined when it was first offered in the 1900s as businesses tried to make the most money possible.
Where you’ll find it
Robusta is no longer frequently included in coffee mixtures. When using instant coffee? That’s about all Robusta has to say. But I doubt that you give taste any consideration. in the coffee you blend? That is a smorgasbord. Literally.
Surprisingly, Robusta is still often used in espresso mixes, particularly Italian-style blends. It is said to enhance the Crema. Our judgment is that the priorities may be out of whack, but typically at the expense of taste.
One thing to keep in mind is that, despite the stereotype that Arabica is of greater quality than Robusta, this isn’t always the truth. Specialty Robusta coffee of the highest caliber typically tastes as well as or better than budget Arabica.
High end Robusta isn’t, however, frequently utilized or accessible. Robusta is typically used as a filler or to cut costs.
Arabica beans are more oval in shape, but Robusta beans are considerably more round.
Typically, Arabica grows to a height of 2.5 to 4.5 meters as opposed to Robusta’s 4.5 to 6 meters.
Chlorogenic acid (CGA) content
CGA is a substance that is truly present in coffee. It serves as a potent antioxidant and insect repellent. Arabica has 5.5–8% CGA and Robusta has 7–10% CGA.
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Robusta makes up around 25% of global coffee output, while Arabica makes up about 75%. The largest producer of Arabica is Brazil, and the largest producer of Robusta is Vietnam.
Liberica vs Excelsa
Both Liberica and Excelsa experience problems with knowledge and market infrastructure. As a result, they account for fewer than 10% of all coffee harvests.
Liberica is highly valued in the Philippines, where the country’s distinctive woody flavor plays a significant role in the country’s coffee culture.
Excelsa is frequently cultivated for use in blends, but when well made, it may have a pleasantly fruity flavor.
Choose the right coffee beans for the recipe
The best type of coffee bean to use in a recipe will depend on the precise flavor you’re going for because coffee bean flavor profiles may lend itself to a variety of culinary and beverage applications.
Each coffee bean has a unique taste profile that may be utilized in a variety of dishes, including sweets, marinades, dry rubs, baked products, and more. When selecting café beans, thinking about how the three basic roasting bean types – light, medium, and dark – affect the bean’s inherent taste notes is a useful method to examine various flavor profiles.
Light roasts preserve more of the inherent taste of the café bean since they are roasted for a shorter period of time. Light roasts typically have more acidity, fruity or citrus aromas, and caffeine levels.
To highlight the café bean’s natural taste in your recipes or fermented as a bright way to start your morning, choose light roast Arabica or Excelsa café beans.
The acidity of the café beans begins to decrease as the roasting temperature rises. Due to their balanced taste profiles, medium roasts are a popular choice for fermented café and go well with Arabica and Excelsa bean varieties.
Arabica works nicely with black roasts, which are a terrific way to give dishes a strong, rich flavor. Dark roasts can make bitter beans like Robusta or Liberica more palatable and are a common option for fermented café like espresso or as a component in baked goods, rubs, and other recipes.
The best way to brew coffee beans
Depending on the flavor and texture you want, there are many different ways to boil café beans. Making excellent café or experimenting with different meal and dessert recipes will be easier if you comprehend how different fermenting techniques operate.
The drip technique is the most typical way to make a café. How strong or mild the taste profile emerges while making café using an auto-drip machine or pour-over system depends on the water temperature and flow rate.
Making iced drinks or cafés with a low acid taste profile is a breeze when using the cold ferment technique of café preparation. The flavor is smooth and full-bodied as a result of this method’s lack of heat.
For single cups of café, one common immersion brewing technique for maximizing flavor extraction from your beans is the French press. The ground beans are exposed to boiling water for a longer amount of time than they would be using an auto-drip fermenting technique, producing a ferment with a robust and complex flavor.
What is the best type of coffee beans?
Answer: Arabica is the most widely produced kind and is thought to be of superior quality, making them one of the most well-known and well-liked varieties of café bean. In actuality, the Arabica type makes up more than 60% of all café beans produced globally.
What coffee does Starbucks use?
Answer: It can have fascinating body and acidity, which can be exploited, manipulated, and combined to create new, intriguing flavors, according to Robinson. Starbucks solely purchases arabica coffee beans because of this.
Which coffee beans are best for latte?
Answer: Arabica and Robusta coffee beans are some of the best for lattes. But because Arabica beans don’t have the rubbery flavor of robusta species, many people choose to use them instead. However, robusta is the one to choose if you’re more concerned with the amount of caffeine in your beverage.
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The study of the “type of coffee beans” spans a variety of disciplines, including biology, geology, geography, flavor, and scent. As many different cafés as you can from distinct sources should be tried. You’re likely to discover a few new favorites and pick up a lot of knowledge along the road.
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He has lived in Thailand for more than 2 years and in Vietnam for over a year to explore the coffee culture.
He is the Co-founder of Centralparkwestcafe With more than 20 years in coffee, he brings more subtle perspectives that you may find interesting.