Coffee 101: Part 1
I am excited to start a series of post on the basics of the coffee industry. Today I will be writing about the unique characteristics of coffee from different regions. Starting out I would like to introduce a few terms used in the description of beans.
Acidity: the dry, bright sensation tasted in a particular coffee. Acidity is determined by multiple factors including the type of soil the beans are grown in, the drying method and the level of roasting.
Body: The weight of the coffee, which can usually be sensed by allowing the coffee to rest on the tongue. Coffee body ranges from thin, to light to heavy. In general, darker roasted coffees have a heavier body. A heavy bodied coffee will also seem less acidic.
Aroma: Aroma is responsible for all of the attributes other than the mouthfeel. The aroma of coffee can be seen as the most important attribute since it also affects our perception of taste, stimulation and increase of flavor.
Flavor. Flavors can be described with many different characteristics. Including but not limited to: Dry, sweet, rich, smooth, smokey, winey, floral, musty, hints of chocolate, pleasant etc.
Roast: The length that beans are roasted is a huge factor that shapes the characteristics of the beans. Roast is usually specified in levels of Light, medium, meduim-dark, and dark. Each classification is determined by the roasting time. light being a shorter and dark a longer roasting time. Correct roasting is critical in achieving exceptional taste.
African and Arabian
African and Arabian beans generally have a medium acidity along with a medium body. Their flavor can be described as spicy, similar to that of wine, along with having hints of cocoa, berries and citrus. African beans are usually a darker roast and are paired well with dessert. African coffees from different regions have varied unique characteristics.
South and Central American
These coffees are typically high in acidity. Coffee from these regions have a sweet, tangy flavor and a light body. It is common to see a mild to medium roast of South and Central American coffees. Most breakfast blend coffees are made with these beans.
Asian, Indonesian and Pacific.
These coffees have a very bold, heavy body and are low on acidity. The flavor of these coffees are commonly described as earthy, bold, smooth, floral, and robust. A dark roast compliments the characteristics of these coffees. These coffees also go very well with dark chocolate and rich desserts.
Exotics:
Other locations that produce coffee are Jamaica and Hawaii. These coffees are highly sought after. They are full flavored and have a rich body. Kona, grown in Hawaii, is generally a medium or light roast and has a strong aroma with hints of cloves and cinnamon along with a winey flavor. Jamaican Blue-Mountain is a medium roast that is full bodied with a rich aroma and a balanced, lingering taste.
I hope that this was helpful. With your next cup, pay attention the origins of the coffee and see if you can distinguish the aroma, flavors and undertones. Make sure to leave a comment and let us know your favorite origin or roast.
The next post in this series will be covering different brewing methods.
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This posting provides an excellent intro to coffee. I have long enjoyed coffee and am now learning more. I am now drinking coffee with intent to distinguish the flavors. I am down for coffee tasting with food pairings in the Lafayette area.
Great work guys
Bryan