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Most people believe that origin (including variety, processing method, etc.) is the most critical factor that determines the taste of coffee, but this view is not comprehensive. A dark roasted Yirgacheffe coffee can still have a pronounced bitter taste; and a light roasted Mandheling coffee can still have acidity.
Therefore, roast level, processing method, origin (variety and altitude) all influence the taste of a cup of coffee.
Part 1: Roast Level
Coffee comes from an evergreen shrub that flowers and bears fruit. The coffee beans we see daily are actually the pits of the cherry-like fruit. After the fruit is picked from the trees, it goes through processing and roasting to become the coffee beans we know.
As roasting time and temperature increase, the beans become darker in color. Taking the beans out at a lighter color means light roast; taking them out at a darker color means dark roast. The same green coffee beans can taste very different at light versus dark roasts!
Light roasts retain more of the inherent coffee flavor (fruitier), with higher acidity. Dark roasts develop more bitterness as the beans carbonize more deeply at higher temperatures, while muting acidity.
Neither light nor dark roasts are inherently better, it comes down to personal preference. But one key point is that light roasts better showcase a coffee's territorial and varietal characteristics. As roast level deepens, the carbonized flavors override the beans' original regional and varietal attributes. Only with everyone doing light roasts to preserve territorial and varietal nuances can we then discuss which origin has what taste profile.
Another important note: Whether light or dark roast, well-roasted coffee should have a hint of sweetness when drunk. Strong acidity and aggressive bitterness are unpalatable to most people, whereas sweetness is desirable to all and what coffee roasters should pursue.
Part 2: Processing Methods
- 1.Natural Process
The natural process is the oldest processing method, with the fruit evenly spread out to dry in the sun, flipped multiple times daily. This usually takes 2-3 weeks depending on weather, until moisture content within the beans drop to 10-14%. The dried outer layer can then be removed to complete processing.
Flavor Profile: High sweetness, full body, lower cleanliness
- 2.Washed Process
Washed coffee is seen as "premium grade", obtained by soaking and sieving the fruit, then mechanically hulling and removing mucilage. Washed process not only preserves the coffee's inherent qualities, but also enhances its "brightness" (acidity) and fruitier notes.
Flavor Profile: Bright acidity, clean flavor clarity, high cleanliness
Part 3: Origin
Origin and altitude also greatly affect the beans, but I suggest beginners start by buying beans of different processes from Ethiopia to compare. Taste for acidity differences, which cups are fuller-bodied versus thinner. Build your tasting knowledge from these aspects first.
After some experience, try beans from the Americas. I don't really recommend South/Central American beans for beginners since their flavor complexity is weaker, mostly nutty, woody, chocolatey attributes. Most beginners would only taste "standard coffee" and not the flavor notes described on the bag. You can then choose beans based on personal preference later on.
In summary:
First, understand what factors influence taste - dark roasts are bitter, light roasts acidic. Natural Process coffee yield thicker, funkier fermented notes for bolder palates, while washed coffee is clean and bright for lighter preferences.
Next, assess your taste - do you dislike bitterness or acidity more? Are you more of a bold coffee drinker? If you strongly dislike acidity, choose dark roasted beans at the start! If you avoid bitterness, choose light or medium roasts first!
Finally, I hope every coffee newbie gets to drink manually brewed coffee they love.
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Post time: Nov-30-2023