Picking the right beans can feel like standing at a crossroads. So many choices, so many flavours. This guide breaks down the essentials of choosing coffee — from bean type to roast level — so your cup matches your taste and brewing style.
Two bean families dominate the coffee world: Arabica and Robusta. Arabica: smooth, complex, often fruity or floral. The darling of specialty coffee. Robusta: bold, bitter, higher in caffeine. Adds punch, but less nuance. When you’re buying specialty coffee, you’re almost always reaching for Arabica.
Geography
Origin shapes flavour. Think of it like terroir in wine — soil, climate, and altitude all matter. Latin America: sweet, nutty, chocolatey. Africa: bright, floral, citrusy. Asia: earthy, spicy, full-bodied. Coffee from Brazil tends toward lower acidity, while Ethiopian coffees often sparkle with fruit and florals.
Processing
Processing transforms what your cup tastes like. Washed (wet): clean, bright, crisp. Natural (dry): fruity, funky, heavier body. Honey: a balance — sweet, mid-richness. When choosing coffee, consider the flavour impact: Want clarity and brightness? Pick washed. Crave wild fruit notes? Go natural. Want a middle ground? Try honey processing. Roasters choose processing to highlight origin or bring contrast.”
Roast is where the magic happens — and where flavour shifts dramatically. Light roast: highlights origin flavours. Lively acidity, delicate complexity. Medium roast: balance of origin and roast. Sweet, rounded, versatile. Dark roast: roast flavours dominate. Smoky, bold, less acidity. Your brew method also matters: lighter roasts often shine in filter, while darker roasts suit espresso.
Examples
Here are some examples of how these elements come together:
- Lightly roasted washed Ethiopian coffee: Best for pour-over brewing. Flavours of lime, vanilla, and white tea.
- Dark roasted natural Indian coffee: Best for espresso brewing. Full-bodied flavours of dark chocolate and spices.
- Medium roasted honey processed coffee from Costa Rica: Best for AeroPress or French press brewing. Sweetness and medium body with subtle fruity notes.
Brew Methods
Choosing coffee doesn’t stop at the beans — the brew plays a huge role. Espresso: rich, concentrated, best with medium to dark roasts. Pour-over (V60, Chemex): clean and bright; light to medium roasts shine. French Press / Cafetière: full-bodied; medium roasts work well. Cold Brew: smooth, chocolatey; coarse-ground medium to dark roasts.
