Article Coffee Tip

Bins of coffee beans stretch out in seemingly endless rows. The grinder has too many settings and you are not sure of the difference between a French roast and an Italian one. How do you know which beans make the best espresso?

It is best to start with the basics. Cappuccinos and lattes are variations on espresso. They differ only in their ratio of espresso to steamed milk. Neither requires its own separate kind of bean.

The uneducated consumer could easily be overwhelmed by trying to chose from the multitude of beans on the market
but do not despair. Sellers sometimes take advantage of the common misconception that there is a multiplicity of beans to give the impression of a large and varied inventory. In reality
only two kinds of beans are available commercially: Arabica and Robusta.

Arabica is grown at high altitudes
a minimum of 2
400
feet above sea level
and has a smooth
slightly acidic taste. It is generally grown in eastern Africa and Central and South America. Robusta is grown in lower altitudes and has a more forceful
slightly bitter taste. It can be found in Southeast Asia
central Africa and Latin America.

All roasters subscribe to their own methods and beliefs about roasting
but in the basic process the green
raw coffee bean is exposed to temperatures of 480 degrees Fahrenheit or higher
usually for seven to 12 minutes. The heat tampers with the natural acidity and bitterness of the bean. The longer the roasting time
the more bitter and the less acidic the beans become.

There is no one right way to roast or grind beans for espresso. In fact
espresso is usually made with a blend of beans of different colors and consistencies. It is not uncommon for different geographical areas to favor a specific blend. For example
in northern Italy
they prefer espresso roast in the medium range
while California tastes lean toward the darker
French roast.

The chances of getting fresh beans in a supermarket are slim to none
and that is a fact when talking about pre ground coffee. Your best bet is to pay close attention to the expiration date on the package. When buying from a coffee house
the best way to guarantee freshness is to get the most popular
fastest-selling bean. The quicker the bean sells
the faster more will have to be roasted
increasing your odds of getting the most freshly roasted beans. Ideal freshness results from grinding your own fresh roasted beans immediately before brewing.

It is also important to consider the time lapses in the roasting-grinding-brewing time cycle of coffee. The condition of the equipment used and the quality of the water are also important factors. No doubt the debate over what constitutes the best beans will be endless
but in the end it is only a matter of taste.