For committed coffee drinkers, the day may not truly begin without that first sip of the warm familiar taste of coffee from our favourite cup in the morning. Coffee regulars no doubt appreciate the aroma filling the air, and the boost of feeling slightly more awake that follows a few sips of caffeine. And though many are accustomed to the coffee-drinking ritual, you may not have given much thought to the main ingredient that makes up this beloved beverage: the coffee bean.
In this article, we’ll look at the two main types of coffee beans that are found on the market today, and explain the flavour profile, differences in price and best brewing methods for each. By the end of this, you’ll be well-versed enough to confidently select the right kind of coffee beans for your needs, sure to please the coffee drinkers who value taste as much as the buzz.
The Arabica Bean: The Smooth Sophisticate
Arabica is one of two primary types of coffee beans on the market, and makes up a majority of the coffee sold in the world. It is a bean that has made its way across the globe: named after the Arabian Peninsula, where it was brought from its place of origin in Ethiopia, then cultivated in Yemen, and from there spread throughout the world. Today, Brazil is the largest producer of Arabica coffee beans.
The Arabica bean, when brewed as coffee, is known for a fruity or tangy taste. Part of this is due to where the bean is grown, high in the mountains, up to 2500 metres above sea level, in the crisp, clean air. Arabica beans also contain between 1-1.5 percent caffeine, slightly less than other popular beans, though that may not be enough of a difference for drinkers to notice.
The most discerning palates might detect cherries or berry fruit, or floral flavours, like orange blossom or jasmine. Arabica has notably more sugar content than other coffee bean types, which makes it easy to drink and accounts for its widespread popularity. Depending on how it is roasted, Arabica bean coffee can even lean toward toasted, nutty flavour undertones. All of these characteristics make up a flavour profile that pleases a wide variety of coffee drinkers, especially purists who tend to drink their coffee black.
The Robusta Bean: Notes of Smoke and Spice
Robusta is a bean with a flavour a lot like its name indicates: robust. This bean’s taste is just right for those who prefer their coffee bold. The Robusta bean’s origin is from central and western Sub-Saharan Africa. It was first cultivated in Congo, then spread to Indonesia, and Brazil in the early 1900s. Today, Vietnam produces most of the world’s Robusta crop.
The Robusta bean is grown at lower altitudes than the Arabica bean, from sea level to about 800 metres. This makes it a hardier bean to grow, and therefore less expensive to cultivate, when compared to Arabica.
Growing at a lower altitude makes the Robusta bean take on a stronger, more intense flavor. The taste is most often described as woody, spicy and even bitter dark chocolate. Some detect an earthy or slightly burned flavor to Robusta coffee. Robusta has about twice the caffeine content of Arabica, which makes for an intense cup of espresso.
Uncommon Brews: Lesser-Known Coffee Beans
Though most of the coffee we drink today comes from either Arabica or Robusta beans, there are other, less common coffee beans for coffee drinkers who want to explore a wider variety of flavours.
Another variety is the Excelsa bean, grown in Southeast Asia. This bean can vary widely in taste. A darker roast can bring out woody flavour whereas a lighter roast produces a slightly tart and fruity taste. Either way, this bean can be different from what drinkers normally expect of coffee. It has a lower caffeine content than Arabica and Robusta. Excelsa beans represent about 7% of coffee produced worldwide.
First, the Liberica bean is a larger, tougher bean, with a complex, smoky taste and occasional notes of fruit. This bean is grown in Asia and West Africa, but produced in Malaysia and the Philippines. The punchy, dark flavor isn’t as popular for coffee drinkers. This means the demand for the Liberica bean is much more limited, representing only 2% of the coffee produced today.
These less popular beans show that there is indeed some diversity beyond the familiar Arabica and Robusta coffee beans. So even if you’ve established what your favorite bean is, there are still opportunities to branch out and explore other coffee tastes for variety.
Brewing Methods Matter
Choosing the right bean largely depends on taste preference. But it also depends on the way you intend to brew coffee. For a French press, the more delicate, floral flavors are brought out in the Arabica bean. The same is said for filter coffee or cold brewing, which both bring out the sweeter side of the Arabic bean, and soften the acidity.
The brewing method that is most commonly preferred for Robusta beans is an espresso machine, since the bold and woodsy undertones make for a powerful shot. Cold brew also works well for Robusta beans if you prefer a stronger concentrate for iced coffee drinks, or to be mixed with flavoured syrups.
Overall both beans can be brewed any way you like to brew coffee, however it's worth noting that Arabica is more popular for brewing that emphasizes lighter flavors, while Robusta is traditionally brewed in a way that highlights its boldness.
The Price Factor
Just like flavor, cost is also a consideration when deciding which bean variety to purchase. Arabica beans are a more premium product, and usually cost between 20 and 50% more than Robusta beans. This has to do with the difficulty of growing and cultivating Arabica beans. Robusta is a good choice for the more cost conscious buyer. Robusta tends to be a good value, especially if most of the drinks made will be mixed with milk, like lattes and cappuccinos.
The Best Coffee Bean For Your Office
To choose the right coffee bean for your office, consider how your colleagues most enjoy their coffee. Do they tend to drink it black? If so, Arabica's smooth flavor profile might be the perfect choice.
However, if your office has an espresso machine or if drinkers tend to add milk, sugar or flavored syrups, then Robusta's bold character could be ideal.
Better yet, you could always stock both. Keeping two options will allow everyone to experiment with both beans, and find their perfect choice. You might be surprised by which bean becomes the office favorite.
So what’s your experience with varieties of coffee beans? Have you done a taste test yet? We’d love to hear your thoughts on what your preferred coffee bean is. Let us know how you prefer to get your caffeine buzz!
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