Types Of Coffee Beans - Coffee Basics
So Many Coffee Beans! Which ones To Choose?
If you're a coffee enthusiast, you know that choosing the right coffee beans can make or break your coffee brewing experience. With so many varieties available, understanding some key basics and unique characteristics can help you select the best option for your preferred brewing method, whether it's filter coffee, espresso, moka pot or your classic cafe style flat white coffee.
In this article we will walk you through the different types of coffee beans and how to choose them for your perfect brew.
WHAT ARE COFFEE BEANS?
Despite their name, coffee beans aren’t actually beans—they are the seeds of a cherry-like fruit. Once harvested, these seeds undergo fermentation and roasting to develop their distinct flavor profiles. The roasting process plays a crucial role in determining the final taste, making it essential to select beans that align with your brewing method and taste preference. Whether you're grinding coffee beans for your morning pour-over or crafting a specialty coffee drink, the right choice can extend your appreciation for coffee basics.
THE 3 MOST POPULAR TYPES OF COFFEE BEANS
There are many Species of coffee beans and thousands of varieties of coffee beans, each with their own unique flavour profile and genetic make up.
The three most popular coffee species are: Arabica, Robusta and Liberica. Each have their own unique characteristics and flavour profiles resulting in different brewing methods that best suit these coffee species.
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Arabica is the most widely consumed and highly prized coffee species, known for its smooth, complex flavors and aromatic qualities. Originating from Ethiopia, Arabica thrives in high-altitude regions with cool temperatures, producing beans with bright acidity, floral and fruity notes, and a naturally sweet profile. It contains less caffeine than Robusta but is more susceptible to pests and diseases, making cultivation more labor-intensive. Representing around 60–70% of global coffee production, Arabica is the cornerstone of specialty coffee, valued for its refined and nuanced taste.
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Robusta is a hardy, high-caffeine coffee species known for its bold, bitter taste and earthy, nutty flavors. Native to Central and West Africa, it is primarily grown in low-altitude, hot climates, with Vietnam being the largest producer. With nearly twice the caffeine content of Arabica, Robusta is naturally resistant to pests and diseases, making it easier to cultivate. It is often used in espresso blends for added body and crema, as well as in instant coffee due to its strong, intense profile. While less prized in specialty coffee, high-quality Robusta can deliver rich chocolate and spice notes when carefully processed.
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Liberica (Coffea liberica) is a rare and distinctive coffee species known for its large beans, unique flavor profile, and resistance to pests and diseases. Native to West Africa but primarily cultivated in Southeast Asia, particularly the Philippines and Malaysia, Liberica has a bold, complex taste with woody, smoky, and fruity notes, often described as having a jackfruit-like aroma. Unlike the more common Arabica and Robusta species, Liberica thrives in low-altitude, humid environments and plays a niche role in the coffee industry, appealing to adventurous drinkers and those seeking alternative coffee experiences.
HOW TO CHOOSE THE RIGHT COFFEE BEANS
When selecting coffee beans, consider the type of coffee you enjoy brewing. Each process required different roast types, the 3 simplest ways to think of roast types are as Light Roast, Medium Roast and Dark Roast.
As coffee is roasted from Green coffee beans they undergo many chemical and physical changes that transform the colour, density and flavours of the coffee. One of the most commonly refered to change in coffee roasting is known as ‘First crack’ and ‘Second crack’, these refer to audible cracking sounds that the coffee makes (similar to a popcorn kernel popping as it heats up).
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Light roast coffee is roasted to an internal temperature of approximately 195–205°C (385–400°F), typically just past first crack, the point where beans audibly pop as moisture escapes. At this stage, the beans retain most of their original acidity, floral and fruity notes, and delicate complexity, making light roasts popular in specialty coffee and filter brewing. The lighter roast preserves the coffee's origin characteristics, emphasizing terroir and varietal differences. The beans appear dry, as they haven’t reached the point of oil migration, and they have a denser cell structure, often requiring finer grinding and careful extraction to avoid under-extraction and excessive brightness in the cup.
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Medium roast coffee is roasted to around 205–220°C (400–430°F), reaching the end of first crack and sometimes approaching second crack. This roast level strikes a balance between acidity, body, and sweetness, making it one of the most versatile choices for both espresso and filter brewing. Medium roasts develop deeper caramelization, reducing acidity while enhancing sweetness and body, with flavor notes often featuring chocolate, caramel, and nutty tones alongside residual fruitiness. The beans remain mostly dry but may begin to show slight oil development as they near second crack. With a more open cell structure than light roasts, medium-roasted beans extract more easily, offering a well-rounded and balanced cup.
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Dark roast coffee is roasted beyond second crack, typically at temperatures of 220–240°C (430–465°F), where the internal oils begin to migrate to the surface, giving the beans a shiny, oily appearance. At this stage, most of the original acidity and delicate origin characteristics are lost, replaced by bold, smoky, and bittersweet flavors from the breakdown of sugars and cellulose in the beans. Common flavor notes include dark chocolate, toasted nuts, and even smoky or spicy undertones, making dark roasts popular for espresso and traditional European-style coffee. While dark roasts tend to be easier to extract due to their more porous structure, they also risk over-extraction, leading to bitterness if not brewed carefully.
Roast Types For Different Brew Methods
Generally speaking this is a grey area, anyone who tells you coffee should be enjoyed a certain way clearly doesn’t have wide enough experience in the industry. In saying that, there are some facts and commonly agreed upon tendencies that aren’t based around flavour preference.
Light Roasts: Generally lighter roasted coffees are best for when enjoying coffee without milk. This would include brew methods such as pour over coffee, batch brew, french press. Lighter roasted coffee typically has more acidity present and will present more of the flavours associated with the coffees origin and processing rather than the roasting process.
Medium Roasts: Medium roasted coffee beans are best suited for espresso coffee drank without milk or for other brewing methods when you enjoy less acidity and a ‘stronger’ tasting cup of coffee.
Dark Roasts: Dark roasted coffee beans have very little flavour from origin or processing and mainly have burnt, ashy taste that can be muted with milk and sugar to make a tasty cup but may come across as too bitter when drinking on its own as a black coffee.
DOES ( GRIND ) size MATTER?
Yes! … well, mostly yes!
Coffee Grind Size is important as it controls different outcomes for different brewing methods. Grind size is not always the same for each grinder and can be quite temperamental for some brewing methods, because of this coffee grind size remains one of the biggest hurdles that beginner brewers have to overcome.
Here’s what you have to know:
Grind size usually refers to the final size of the coffee particle once it has been ground, the most accurate way to measure this is in microns. However most people refer to the grinder they used measurements to communicate grind size.
Particle distribution: The difference between a shit coffee grinder and the best that money can buy coffee grinder is the particle distribution. This essentially refers to the difference in size between a sample of coffee that has been ground at one grind size.
The reason why this is important is because a consistent grind size will extract evenly but if your coffee has a larger range of grind sizes then the small grinds will extract quicker and ‘over extract’, while the larger grind sizes will take longer to extract and ‘under extract’.Some Brew Methods are less influenced by coffee grind size: Brewing pour over coffee can still taste fantastic within a 5-10 grind size differential (this will be different for every grinder) but an espresso with 1-2 adjustments on a coffee grinder can mean the difference between the best espresso you will taste and something that is undrinkable.
Woah, we got pretty nerdy in that last section, let’s simplify this into just the basics:
Fine Grind Size: Best for espresso, Ibrik and bean to cup machines.
Medium Grind: Ideal for pour over, batch brew, AeroPress, French press, Moka Pot and automatic coffee makers.
Coarse Grind: Perfect for Cold brew and coffee cupping.
Grind Size Distribution = the range of small and large coffee particles.
Small Grind Size Distribution = More even coffee extraction.
Large Grind Size Distribution = Less even coffee extraction.
Grind size = The size of particle
Smaller particles extract quicker
Larger particles extract slower
What Is Specialty Coffee?
Specialty coffee is a term used to describe the highest quality coffee available, distinguished by its exceptional flavour, meticulous sourcing, and careful processing. Unlike commodity coffee, which prioritises mass production and consistency, specialty coffee is graded at 80 points or above on the Specialty Coffee Association (SCA) scale, ensuring superior taste and minimal defects. This high standard begins at the farm level, where producers focus on cultivating high quality (usually) Arabica beans under optimal conditions, often at higher altitudes. These beans are then carefully processed whether washed, natural, or honey processed to highlight their unique characteristics, resulting in a more complex and vibrant cup profile.
Beyond just the beans, specialty coffee is deeply connected to the craft and expertise of those involved in every stage of its journey, from farmers to roasters to baristas. Roasting plays a crucial role in bringing out the coffee's inherent flavours, with a focus on precision and small-batch techniques rather than mass roasting. Baristas, too, contribute significantly by dialling in precise brewing parameters such as grind size, water temperature, and extraction time to ensure the final cup reflects the coffees true potential.
This level of dedication and attention to detail sets specialty coffee apart, offering consumers a more refined and immersive coffee experience.
Specialty coffee also emphasizes ethical sourcing, sustainability, and transparency. Many specialty coffee producers engage in direct trade relationships with farmers, ensuring fair wages and better working conditions while fostering long-term partnerships.
This focus on sustainability extends to environmentally friendly farming practices, such as shade-grown coffee, organic cultivation, and reduced water consumption. As a result, specialty coffee not only delivers an elevated taste experience but also supports a more sustainable and ethical coffee industry, making it a preferred choice for conscious consumers and coffee enthusiasts alike.
What Is Exotic Coffee?
Exotic coffee is the pinnacle of coffee quality, surpassing specialty coffee with rare, innovative beans that achieve 90+ SCA scores. Defined by exceptional complexity, these coffees stem from unique cultivars, experimental processing methods, and distinct terroirs, resulting in vibrant floral, fruity, and fermentation-driven flavours. Highly prized by competition baristas, collectors, and connoisseurs, exotic coffee represents the cutting edge of craftsmanship, sustainability, and sensory excellence, offering an unparalleled tasting experience at a premium price.
Try Specialty Filter Roasted Coffee Beans
Aji Filters
For those who appreciate specialty coffee, using high quality coffee gear can enhance the quality of your brew. Filtering brewed coffee is essential to remove sediments and enhance flavour clarity. Aji Filters are reusable cotton coffee filters, which provide a unique option to brewing pour over coffee while being environmentally friendly.
Available in multiple sizes Cone 01 / 02, Aji Circle Filter, Trapezoid No.1, and Trapezoid No.4
Reusable Cotton Coffee Filters like Aji Filters enhance the taste of your coffee by allowing natural oils to pass through while preventing excess sediment. This results in a unique coffee taste that has a certain creaminess in each cup.
