Lesson 6: Selecting Speciality Coffee‏

Speciality coffees differ from one another for a variety of
reasons, including the way in which they are cultivated, the area
where they are grown, the altitude, the soil and even the way in
which the farmer cares for his crop; for instance, if he grows
organically or not.

Just like fine wines, speciality coffees vary according to country
and region of origin, and even from year to year. The way the
roaster treats the coffee also has a big impact on the final taste.

We looked at Arabica and Robusta, the two major species of coffee
in lesson one. It is now time to consider them specifically in the
context of their place within the world of speciality coffee and to
delve further into the varieties, grades, individual
characteristics and naming of beans as we seek to select the right
coffees for us.


Arabica

Arabica beans are the most sought after in the speciality market
and are utilised in blends or available as single origin coffees.
They receive special care and attention throughout the process of
growing, milling and roasting. Arabica coffee usually grows at high
altitudes of above 1000 metres (3200 ft). This type of bean
provides us with the best tasting coffee.


Robusta

Robusta is a poorer quality, less expensive variety of coffee bean
grown at altitudes below 1000 metres (3200 ft). It is traditionally
associated with the production of cheaper blends, and is often used
to 'cut' a blend containing Arabica. Drunk on its own, Robusta
tastes poor, with a slight flavour of rubber. However, we should
not dismiss Robusta entirely out of hand as many roasters use it to
perk up a blend. Indeed for the masters of the espresso, the
Italians, this is a very common practice and used correctly it can
add to crema production (crema is the silky froth on top on an
espresso) and indeed to the taste. Unfortunately, if used
incorrectly, it can ruin a good coffee and spoil the taste in the
cup.


Varietals

We know that Arabica and Robusta are both species of coffee, but
that is not all. Within those species exist varietals. Knowing the
varietal of a coffee also offers vital clues as to how it may
taste. Some examples of Arabica varietals are Bourbon, Catucai,
Catucaiaçu, Caturra and Pacamara. There are many more. Going into a
lot of detail about something as complex as coffee varietals is
beyond the scope of a basic overview of coffee, though it may be
something that I will return to and cover in more depth at a later
date. For now, the important thing is simply to remember the
varietals that have attributes you enjoy most and the things that
drive you away from other varietals.


Something Different

There are also maragogype and peaberry coffees. Maragogype is
actually a varietal, though it is simply identified by most people
as being the 'giant bean' that is much larger in size than normal
grade coffee. Peaberries, smaller and rounder than typical beans,
are simply the product of coffee cherries that have yielded one
rather than two seeds. This phenomenon occurs in about ten percent
of all cherries as the two seeds fail to form properly, growth is
stunted and they meld together into one smaller seed. It is a
commonly held view that both maragogype and peaberry beans can
often produce a more flavoursome, better tasting brew.


What is in a Name?

Now that we have looked at the species of beans, it is time to
consider the way coffees are named. The trend of late, particularly
in the speciality world, is to name a coffee after the farm or
region of origin. For example, a coffee will not just be sold,
let's say, as 'Kenya AA' (where AA is simply the grade of the
bean), but it will be named after the farm it came from, or after
something particular to the region where it was grown. This is very
relevant as we have already noted that the region of origin, soil
and altitude are important to the final taste, so naming the farm
allows us to trace the history of the bean. The name can also give
consumers information about the variety of coffee and even an
insight to the processes that the coffee has been subjected to
during milling.




Time to Read the Cupping Notes

Don't be afraid to try new coffees! On the Has Bean website we have
full sets of cupping notes on all the coffees we offer. These offer
a great insight into what flavours and attributes might be found in
the coffee.

http://clicks.aweber.com/y/ct/?l=DG6K3&m=1jubvDL7zwEU2i&b=b30vcPpTkJE6bPi_PqoxBw



Use the 'Has Bean Steve' Coffee Assistant

Not sure which coffee to choose? Don't worry. The 'Has Bean Steve'
coffee assistant can help you find your perfect cup. Just type in
your ideal combination of flavours and it will provide you with
some helpful suggestions. You can then have a look at the cupping
notes for those coffees and all that is left to do is place your
order. You can then sit back as we roast your beans freshly to
order for same day dispatch!

In conclusion, the world of speciality coffee can be quite daunting
for the newcomer. However by buying from a quality supplier like
Has Bean and taking the right advice from the many reputable
sources available via the internet, you can enjoy a very rewarding
journey around the continents, experiencing the many and varied
tastes that speciality coffee has to offer.

http://clicks.aweber.com/y/ct/?l=DG6K3&m=1jubvDL7zwEU2i&b=eXwUePbtXZ8rf6Y0d8YptQ


Next time, I am going to tell you how to brew superb coffee for
very little money and in a really easy way. No £1000 espresso
machines or commercial grade equipment required!
Quality tastes! Coffee101.co.uk