A great cup of coffee originates from great beans. It wasn’t that long ago that finding good whole bean coffee was not very easy. Now we have many small, independent micro roasters - they source their beans at the "origin" and the roasting of their beans is an art & science - transforming a batch of raw, green coffee beans into a caramelized, aromatic state which can then be ground, brewed, and savored. This type of roasting unlocks the potential flavors that lie within the beans to achieve a balanced cup that best highlights the characteristics that make each particular bean unique - the "terroir" (French term - to denote the special characteristics that geography bestowed upon them) of the beans.
There are 2 kinds of beans: robusta & arabica. Arabica, accounts for approximately 70% of the world consumption. This is considered the high grade coffee, and requires stricter growing conditions: higher altitudes & lower temperatures than robusta. Most people refer to Arabica as gourmet coffee. It contains about half the caffeine of Robusta and has more desirable flavors and aromatic properties. Blue Mountain, Kenya AA and Kona coffee are all Arabica beans. What differentiates them is the geography of where they are being grown. It is more of a brand than a type. The cool & misty climate of the Jamaican Blue Mountains, for example, produces coffee beans with a mild flavor & a non-bitter taste. Although Arabica is the most desirable bean, there are many grades. As with grapes ( as previously mentioned the “terroir)”, the flavor and properties of the coffee bean depend on the region, soil, and growing conditions. At higher altitudes, and longer growing seasons, the tree renders a sweeter bean. Mountainous areas in Africa, India, Jamaica, and Hawaii, to name a few, are known for some of the highest grade of Arabica beans available.
Robusta grows at lower elevations, can tolerate greater swings in temperature, is more resistant to disease, and yields a higher amount of fruit. It is very hardy, but is also bitterer than Arabica. Many times the 2 bean types are blended together.
Roasted beans should be stored in airtight containers avoiding moisture, air, heat and sunlight - never in the refrigerator. If you are not using your coffee beans within 2 weeks, you can put the bag in the freezer. Once you remove it, do not put it back in the freezer! The constant changes in temperature will ruin your beans. The goal in freezing coffee is to keep it away from moisture. If you have a large bag of coffee beans to store, divide it up into weekly portions. Wrap those portions up using freezer bags and plastic wrap. The more air you can get out of the freezer bag the better, Remove the weekly portion when you need it, and store it in an air-tight container in a dry place like your pantry. Do not put it back into the freezer!
Purchase only freshly roasted coffee beans. Whole coffee beans are the best so when you go the grocery store (if the grocery store is your only option!), look for whole coffee beans, not ground. You should also check the manufacturing date and the expiration dates. Coffee beans that have expiration date are more likely to be fresh. Buying fresh roasted beans will provide the very best cup of coffee – if you don’t live near a coffee bean roaster (still not easy to find today) use the online resources in the Food411 directory (that is what Food411 is all about!) Buying from a local coffee roaster may be a bit expensive but if you want to enjoy the best coffee at home, this is your best bet. In the end you will love your coffee at home so much, you will actually save money by not running to a local coffee shop every time you want a good cup of coffee.
Recommended way to brew: A French Press!
The brewing method you use can be just as important as the fresh-roasted coffee. Coffee experts agree that the best way to brew coffee is to use a French Press. It is actually very easy.
You need 3 things to make coffee in a French Press: cold (filtered) water, coffee and a French Press.
- Heat the water.
- Grind 8 TBS of fresh, course ground coffee and place in the empty French Press.
- Just before boiling is reached remove from heat, pour over the grounds. Start the timer (4 mins)
- Stir the water and coffee just after you have finished adding the water.
- At 4 minutes depress the plunger- slowly. Once the plunger reaches the bottom, pour into your coffee cups.
- Relax and enjoy
Let’s recap:
- Buy whole beans directly from a coffee roaster if possible.
- Look for valve-sealed bags, not vacuum-sealed. Vacuum sealing is best for pre-ground coffee, which we know will not taste as good as fresh-ground coffee.
- Store your coffee beans in a sealed container in a dark place.
- If you freeze, never re-freeze
- Grind your beans just before brewing
- French Press is the recommend way to brew.
