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| Consumer Reports says even the best pre-ground coffee can't beat a good quality freshly ground when it comes to taste. |
Newbie’s Coffee Buying Guide
Getting Started
The story
that an Ethiopian goat herder discovered coffee when his berry-eating goats
became frisky is likely apocryphal, but it's generally believed that coffee
first came from that region.
When Consumer Reports tests coffee, we look
for smoothness and complexity with no off-flavors. The beans should be neither
under-roasted nor charred, and the brew should have at least moderate aroma and
flavor, and subtle top notes. Some sourness and bitterness are desirable, too,
to keep the coffee from tasting bland.
All
coffees consist of arabica or robusta beans, or a combination. Arabica beans
are more expensive and tend to make better coffee. And as with wine grapes,
where the beans are grown makes a difference. Coffee is cultivated across the
world in a belt generally bounded by the Tropics of Cancer and Capricorn.
Brazil is the top coffee producer, followed by Vietnam, Indonesia, and
Colombia.
Consumer Reports tests the coffees that its readers
are most likely to drink. “We've tested Colombian because it comes from one of
the most popular regions. We've also tested and tasted blends because they're
the best-selling type of ground coffee. Blends contain beans from at least two
regions or countries. We plan to test coffee from more regions, such as Kenyan,
Kona, Jamaican Blue Mountain, and Sumatran,” said CR.
The tastes
of coffee drinkers have become more discriminating in recent years and coffee
drinkers are demanding more flavor from the cup. Here are some things to
remember when buying your beans.
Consider How You Take It
Excellent
and very good coffees taste fine black. Milk and sugar can improve a mediocre
coffee, but not even cream is likely to help the lowest-scoring coffees.
Choose a Good Coffeemaker
The best
coffeemakers reach 195 degree to 205 degrees F during brewing, the temperatures
required to get the best from the beans and avoid a weak or bitter brew.
Consider Grinding for Fresher
Flavor
Even the
best pre-ground coffee can't beat a good quality freshly ground when it comes
to taste.
Caffeine Cravings By Type
Arabica
and robusta are the two main types of beans for all coffee. Robusta beans are
less expensive and easier to grow. Arabica beans tend to make better coffee.
Roasting is what turns green beans into coffee that is ready to grind and brew.
The type of roast is often listed on the label--you may have to experiment
before finding the one you prefer. And different brands may characterize their
roasts differently. Here are the types of coffee to consider.
Light Roast
Light
roasting produces beans that are light brown and have a more sour taste.
Medium Roast
Medium
roast coffees have medium brown beans. The beans do not have an oily surface in
this roast. The coffee beans can have a bright acidity, but specific varietal
aromatics (e.g. floral, fruity, vegetable, berry, etc.) of the coffee are still
apparent.
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| Italian (dark) Roast |
The beans
in this roast have some oil on the surface and the color is rich and darker.
The characteristics of the coffee are complemented by caramelization notes such
as nutty, bread or baked goods, or chocolate, and the acidity has faded
somewhat, bringing out a slightly bittersweet aftertaste. French roast is a
good example.
Darker Roasts
The
darkest roasts have shiny black beans with an oily surface. In a good/well done
dark roast, there is still some good acidity to liven the cup. Dark roasts run
the gamut from slightly dark to extremely charred. Italian roast and French
roast are darker roasts. Features With
the popularity of coffee rising, it helps to become familiar with some of the
features that appear on the label or in the cup. Here are some of the coffee
features to consider.
AA
Denotes
the second-largest beans on a Kenyan grading scale; usually sold at a higher
price than any other grade.
C.A.F.E.
A
Starbucks term, standing for Coffee and Farmer Equity. According to the
company's website, those guidelines, developed with Conservation International,
"help our farmers grow coffee in a way that's better for both people and
the planet."
Caffeine
The amount
of caffeine in a cup can vary greatly, depending on factors such as blend,
method of brewing, and type of bean.
Decaffeinated
Caffeine
is removed from green coffee beans before roasting. The green coffee beans are
steamed and then the outer layers containing the caffeine are scraped off. The
decaffeinated coffee beans are then returned to their normal moisture content
levels, ready for roasting. The processing almost always affects the flavor and
decaffeinated brews may taste flat or dull.
Fair Trade Certified
Part of a
nonprofit, international program that advocates sustainable production and fair
prices for small farmers. TransFair USA, the certifying organization, also
works for safe working conditions (and no forced child labor), limits the use
of harmful pesticides, and supports credit plans and training for farm workers.
Flavored
Brews with
the taste and aroma of Hazelnut, Vanilla, Irish cream, and others are made by
adding flavoring agents to the roasted beans.
Growing Region
Coffee is
grown throughout the tropics worldwide. Regional influences have created a wide
variety of coffees with unique tastes and smells. Coffee connoisseurs tend to
favor one region over another.
Organic
Means that
the coffee was grown without synthetic fertilizers and most industrial
pesticides.
Rainforest Alliance Certified
This
nonprofit group has determined that chemical pesticide use was limited, water
and soil were conserved, and workers were treated fairly.
Coffee-Growing Regions
Like wine,
coffees can come in different varietals, which means from different country,
region or even a single mountain. While blends are still the best-selling
coffee, more and more people are sampling varietals from regions such as the
ones below.
Colombian
The coffee
could have slight to moderate floral aromatics and could have barely
perceptible to slight fruity character. It could have barely perceptible to
slight-moderate green/sharp notes and earthy base notes.
Kona
The coffee
could have slight to moderate floral aromatics and could have barely
perceptible to slight fruity character. It could have barely perceptible to
slight-moderate green/sharp notes and earthy base notes. A high quality Kona
should further have a winey, spicy character distinctive to the varietal.
Kenyan
Desirable
top-notes for a Kenyan coffee may encompass a variety of characteristics and
may include fruity (specifically various types of berry or citrus aromatics),
green/sharp notes, earthy base notes, and a slight to moderate body, which
provides the feeling of fullness in the mouth. A high-quality Kenyan coffee may
also possess a fairly high positive acidity or "brightness," without
being so acidic as to produce a jarring or unbalanced character. High-quality
Kenyans are also associated with clear, distinct flavors.
Sumatran
Desirable
top-notes for a Sumatran coffee may encompass a variety of characteristics and
may include fruity, vegetable (e.g. cucumbers, fresh peas), green/sharp notes,
and earthy base notes. The coffee may also possess aromatics particularly
associated with the varietal, such as aromatic woods (e.g. cedar or pine). A
high-quality Sumatran coffee should possess moderate body to full body, which
provides the feeling of fullness in the mouth.
Storing Coffee
Decorative
glass canisters may look great on your countertop, but they are not the best
way to store coffee. To maintain freshness and flavor, coffee must be kept away
from moisture, heat, light, and strong odors. Coffee can pick up strong odors
from other foods stored near it. Refrigerating your daily supply of coffee is
not ideal because moisture will quickly deteriorate its quality. Instead, try
these tips.
Keep it Airtight
Invest in
an airtight ceramic, glass, or non-reactive metal container. If you buy coffee
in large amounts, divide it between two containers, keeping the larger, unused
portion airtight until it is needed.
Keep it Cool
Store your
coffee in a dark, cool location away from the oven. Don't pick a cabinet on an
outside wall if it gets a lot of sun during the day.
Purchase Smaller Quantities
Coffee
loses its freshness quite quickly after it has been roasted. Buy fresh roasted
coffee in amounts that will last one to two weeks to preserve its freshness and
flavor.
Java Jargon
Connoisseurs
have terms for describing the characteristics of a brew. Generally, subtle
flavors and aromas are described as "notes." Top or base notes are
good, off-notes are bad. Knowing the lingo can help you analyze and appreciate
your coffee (and impress your coffee-drinking friends).
Astringent:
Dry, puckering feel of unripe fruit or over-brewed tea.
Balanced:
Ideal blend of sour and bitter; not dull or flat.
Body:
Feeling of fullness and weight in the mouth.
Cereal or
Grainy: Like a cooked wheat cereal.
Cooked:
Like coffee that has been heated too long.
Earthy:
Hints of aromas and flavors similar to potato skins or root vegetables. (But
dirty is a harsh off-note.)
Green: Has
two meanings. A green/sharp or bright coffee is clean and light, with pleasing
acidity. A green/under-ripe coffee suggests unripe beans.
Nutty:
Like fresh toasted nuts.
Papery:
Like damp cardboard.
Woody:
Like damp popsicle sticks.
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SOURCE:
https://www.consumerreports.org/cro/coffee/buying-guide
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