An introductory guide to understanding coffee, from its origins to preparation methods.
The Basics: Where Coffee Comes From
Coffee originates from plants classified botanically as shrubs, typically grown between four to ten meters tall. The plants produce bunches of small round fruits known as cherries, and inside these cherries is a seed, which is what we know as the coffee bean.
Optimal growing conditions exist in subtropical equatorial regions including Indonesia, Colombia, Brazil, Vietnam, and Ethiopia.
Why Coffee Has Different Flavours
The variety of coffee plant significantly influences bean flavor more than location or elevation. Among approximately 120 coffee plant varieties, Arabica, Robusta, and Liberica are most commonly used commercially.
Arabica beans are particularly prized for their complex flavours, which are generally softer than most other varieties. These beans often present sweet, fruity, floral, or nutty characteristics and require intensive cultivation, primarily in South America.
Single Origin Beans
Single origin beans come from specific regions, countries, or individual farms, contrasting with blended coffees. Single origin beans produce a very distinctive flavour, which is put at a premium by true coffee connoisseurs.
Enthusiasts value understanding the location, climate, and cultivation methods behind each coffee type.
Preparation Methods
The preparation technique affects the drink's strength, flavor, and texture through variables like coffee-to-milk ratios, coffee concentration, and added ingredients such as chocolate syrup.