What are the 4 main types of coffee beans explained

Coffee lovers often wonder, "how many types of coffee beans are there?" While there are numerous varieties and hybrids, there are different types of coffee beans that form the foundation of the coffee world. So, "how many types of coffee beans" are we talking about? The answer is four. Let's dive into the different types of coffee beans and explore their unique characteristics. Psst…. Stick around till the end…. We have a bonus tip for every coffee bean to bring the best brew to your table!

1. Arabica: The Beloved Classic

Origin Story

Arabica coffee, scientifically known as Coffea arabica, originated in the highlands of Ethiopia. Legend has it that a goat herder named Kaldi discovered coffee when he noticed his goats becoming energetic after eating berries from a certain tree. This discovery led to the cultivation and spread of Arabica coffee throughout the world.

Cultivation

Arabica plants thrive in high-altitude regions with rich soil and steady rainfall. They're typically grown between 3,000-6,000 feet above sea level. These plants are more delicate than other coffee species, requiring careful attention and ideal growing conditions. Arabica trees are susceptible to pests and diseases, making them challenging but rewarding to cultivate.

Flavour Profile

Flavour Attribute	Description
Overall Taste	Smooth and sweet
Notes	Chocolate, nuts, caramel
Hint of fruitiness	Berry-like flavour, sometimes with citrus or stone fruit undertones
Acidity	Pleasant acidity that adds brightness to the cup
Complexity	Rich and layered flavour profile, contributing to its status as the preferred choice for specialty coffee
Body	Medium to light body, often described as silky or tea-like
Aroma	Fragrant and complex, often floral or perfume-like
Aftertaste	Clean and lingering, with a slight sweetness
Varietal Differences	Flavours can vary significantly based on varietal (e.g., Typica, Bourbon, Gesha)
Terroir Influence	Distinct flavour characteristics based on growing region and elevation

Best Brewing and Roasting

Pour-Over Method:

• Heat water to a toasty 195-205°F (around 90-96°C). Give your filter a quick rinse in the dripper – a clean start for a clean cup!
• Aim for a medium-fine grind, similar to caster sugar. Add about 2 tablespoons per 6 ounces of water to the filter.
• Pour just enough hot water to saturate the grounds. Let it sit for 30 seconds, releasing those delicious coffee aromas.
• Slowly pour the remaining water in a circular motion, ensuring all the grounds get a good soaking.
• Watch that beautiful coffee drip through. Once the water's drained, remove the filter and enjoy your freshly brewed masterpiece!

French Press Method:

• Boil your water, then let it cool down to 195-205°F (90-96°C). While it cools, grind your beans coarsely – think sea salt size.
• Pop those grounds into your French press (about 2 tablespoons per 6 ounces of water).
• Pour the hot water over the grounds and give it a soft stir.
• Place the plunger on top and let it sit for 4 minutes, allowing the flavours to blossom.
• Slowly press down on the plunger, separating the coffee from the grounds. Pour yourself a cup and savour the rich, full-bodied brew!

Espresso Method:

• You'll need a super fine grind for this method, like powdered cocoa.
• Measure out 18-20 grams of coffee into your portafilter (the filter holder) and distribute it evenly. Then, tamp it down firmly with a tamper.
• Lock the portafilter into the group head of your machine.
• Extract the espresso for 25-30 seconds, aiming for a 1:2 ratio of espresso to water (e.g., 1 shot of espresso to 2 shots of milk for a latte).
• Stop the extraction at your desired amount and enjoy that incredible espresso right away!

Popular Coffee (bonus tip)

Many specialty single-origin coffees are made from Arabica beans. A prime example is Ethiopian Yirgacheffe, known for its bright, floral notes and clean taste.

1. Robusta: The Bold and Powerful

Origin Story: 

Robusta coffee, or Coffea canephora, was discovered in the late 19th century in the Belgian Congo (now the Democratic Republic of Congo). It quickly gained popularity due to its resilience of the crop and high caffeine content.

Cultivation: 

Robusta plants are hardy and can grow at lower altitudes compared to Arabica. They thrive in hot climates with irregular rainfall and can withstand temperatures up to 30°C. These plants are naturally resistant to many diseases and pests, making them easier and cheaper to cultivate. Robusta trees can grow up to 30 feet tall and produce larger beans than Arabica.

Flavour Profile

Flavour Attribute	Description
Overall Taste	Strong and full-bodied
Aroma	Distinct earthy aroma
Primary Notes	Grain-like overtones, peanutty aftertaste
Comparative Flavour	Often described as harsh or bitter compared to Arabica
Caffeine Content	Approximately twice the caffeine of Arabica
High-Quality Notes	Chocolate and rum notes in premium varieties
Body	Heavy and creamy
Bitterness	Pronounced, often described as astringent
Acidity	Low acidity compared to Arabica
Aftertaste	Lingering, sometimes described as woody or rubber-like
Creme	Produces thick, dark cream in espresso
Blending Potential	Often used in espresso blends for body and cream
Regional Variations	Flavour can vary based on origin, with some regions producing smoother Robusta

 

Best Brewing and Roasting: 

Espresso Machine Method:

• For a classic espresso taste, grind some Robusta beans nice and fine, like powdered sugar.
• Measure out 18-20 grams of your finely ground coffee into the portafilter (the filter holder). Distribute it evenly and tamp it down firmly with a tamper for optimal extraction.
• Secure the portafilter into the group head of your machine.
• Extract the espresso for 20-25 seconds, aiming for a 1:2 ratio of espresso to water (think one shot of espresso for two parts milk in a latte).
• Stop the extraction at your desired amount and enjoy that creamy espresso right away – freshness is everything for that perfect crema!

Moka Pot Method:

• Fill the bottom chamber of your moka pot with hot water for a faster brew.
• Grind your beans to a medium-fine consistency, similar to coarse sand. Add them to the filter basket and level them out – no tamping needed here.
• Screw on the top chamber and place your moka pot on medium heat.
• The magic happens in 2-3 minutes! You'll hear a gurgling sound – that's your cue to remove the pot from the heat.
• Pour and enjoy your coffee immediately for the best flavour and body. The longer it sits, the more bitter it can become

Popular Coffee (bonus tip)

Traditional Italian espresso blends often incorporate Robusta beans for added strength and cream. Vietnamese coffee, a strong brew often served with condensed milk, typically uses Robusta beans.

1. Excelsa: The Mysterious Tarlume

Origin Story: 

Excelsa coffee, now classified as a variety of Liberica, was discovered in Africa in the early 20th century. It was named after the Latin word "excelsus," meaning high or lofty, due to the tall nature of its trees.

Cultivation: 

Excelsa trees grow primarily in Southeast Asia, particularly in Vietnam and the Philippines. They can reach heights of up to 50 feet, making harvesting a challenge. These trees are adaptable to various climates and altitudes but prefer well-drained, sandy soils. Excelsa plants are known for their drought resistance and ability to withstand high temperatures.

Flavour Profile: 

Flavour Attribute	Description
Overall Taste	Unique combination of light and dark roast characteristics
Primary Flavour	Tart and fruity
Undertones	Distinctive woody or cereal-like notes
Complexity	Mysterious and intriguing character
Fruit Notes	Dark fruits (e.g., plum, dark cherry)
Acidity	Medium to high, contributing to its tart profile
Body	Medium to full, similar to dark roast coffee
Aftertaste	Complex, lingering with a mix of fruit and wood notes
Aroma	Unique, often described as perfume-like or floral
Rarity	Less common, adding to its intrigue in the coffee world
Flavour Balance	Harmonious mix of bright and deep flavour notes

 

Best Brewing and Roasting: 

French Press Method for Excelsa:

• Excelsa beans love a coarse grind – think sea salt size for optimal brewing.
• Use a 1:15 coffee to water ratio. This might sound weak, but trust the process! Add your grounds to your trusty French press.
• Pour hot water (around 195-205°F) over the grounds and give it a gentle stir to ensure even saturation.
• Place the plunger on top and let it brew for 4-5 minutes. This allows the full flavour of the Excelsa beans to develop.
• Slowly press down on the plunger, separating the coffee from the grounds. Pour yourself a cup and enjoy that unique Excelsa taste!

Cold Brew Method for Excelsa:

• Just like with the French press, a coarse grind is your friend for cold brew.
• Up the coffee concentration! Use a strong 1:5 coffee to water ratio. Combine your coarsely ground Excelsa beans with cold water in a large container.
• Stir the mixture well to make sure all the grounds are saturated with water. Then, cover it up and pop it in the fridge for a slow and flavourful brew – 12-18 hours is the sweet spot.
• After that long wait, it's time for the reward! Strain the cold brew mixture using a cheesecloth or coffee filter. You can dilute it with a bit of water or milk to your taste preference.
• Serve your cold brew Excelsa over ice for a refreshing and flavourful pick-me-up!

Popular Coffee (bonus tip)

Excelsa beans are rarely found in pure form but are sometimes used in blends to add complexity and depth. Some specialty roasters offer limited edition Excelsa coffees for adventurous coffee enthusiasts.

1. Liberica: The Rare Delicacy

Origin Story: 

Liberica coffee, or Coffea liberica, originated in Liberia, West Africa. It gained prominence in the late 19th century when coffee leaf rust decimated Arabica crops in Southeast Asia, leading to the widespread planting of Liberica as an alternative.

Cultivation: 

Liberica trees are impressive, growing up to 66 feet tall in the wild. They're adaptable to hot climates and low altitudes, thriving in areas where Arabica cannot grow. Liberica plants produce larger cherries and beans compared to other coffee species. Today, Liberica is primarily cultivated in Indonesia, Malaysia, and the Philippines, with limited production making it one of the rarest coffee types.

Flavour Profile:

Flavour Attribute	Description
Overall Taste	Bold and smoky
Body	Full and robust
Aroma	Woody or floral
Fruit Notes	Reminiscent of jackfruit
Uniqueness	Polarising flavour, often described as foreign or exotic
Intensity	Strong and distinctive
Aftertaste	Lingering, often with a wild or earthy quality
Acidity	Low to medium, less pronounced than Arabica
Bitterness	Can be perceived as harsh by some drinkers
Sweetness	Less sweet compared to Arabica, with a more savoury profile
Complexity	Multi-layered flavour with unexpected taste combinations
Roast Response	Holds up well to dark roasts, developing deep, smoky notes
Brewing Versatility	Performs well in traditional Southeast Asian brewing methods
Rarity	One of the least common commercially available coffee species
Regional Influence	Flavours can vary based on growing region, particularly in Southeast Asia

 

Best Brewing and Roasting: 

French Press Method for Liberica:

• Liberica beans love a bit of breathing room. Grind them coarsely, like chunky sea salt, for the perfect French press brew.
• For a robust cup, use a 1:12 coffee to water ratio. Add your grounds to your French press.
• Pour hot water (around 195-205°F) over the grounds and give it a gentle stir to ensure even saturation.
• Let it brew for 5-6 minutes. This extra steeping time allows the bold flavours of the Liberica beans to really come through.
• Slowly press down on the plunger, separating the coffee from the grounds. Pour yourself a cup and enjoy that intense, Liberica goodness!

Traditional Southeast Asian Method (Kopi):

• This method takes a different approach! Grind your Liberica beans very finely, almost like powder.
• Place your finely ground coffee in a sock filter or a muslin bag – think tea bag for coffee!
• Steep the filter bag in boiling water for 3-4 minutes. Give it an occasional stir to help release those flavourful oils.
• Once steeped, remove the filter and let it drain completely. This helps prevent a bitter taste.
• Traditionally, Kopi is served hot with condensed milk to balance the coffee's intensity. You can adjust to your taste preference!

Popular Coffee (bonus tip)

In Malaysia and the Philippines, a popular coffee called "Kopi Luwak" sometimes uses Liberica beans. While not as common as Arabica or Robusta in most parts of the world, Liberica is highly valued in regions where it's traditionally grown and consumed.

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