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The seeds for coffee beans belong to the Coffea flowering plant genus which are fruiting plants in the Rubiaceae family. Two "beans," also known as cherries, are fruit of the coffee plant. These pips are what coffee producers collect to produce coffee beans. The coffee beans that are still in their embryos are left to soak for two days to extract the pulpy layer. They then roast them at different temperatures to make a light, medium or dark roast.

You can grind coffee beans to various consistencies before making coffee capsule/pod drinks, from fine powders to make concentrated espresso drinks, to coarse pebbly grindings for pour-overs, drip coffee and French press carafes.

Legend has it that the Coffea plant was discovered by an Ethiopian goatherder in 850 AD. The seventeenth century would see extensive cultivation of the plant by producers. At this point, the plant spread from Yemen and the Arabian Peninsula to East Africa, India, and Europe, eventually arriving in South America and the Caribbean in the early eighteenth century. The commercial availability of roasted beans would be delayed for an additional 100 years.

Where do coffee Plants Grow?

More than 50 countries are home to coffee plantations and the majority of them located within what is known as the Bean Belt. This area has favorable growing conditions. The region comprises sub-Saharan and tropical regions of Africa, like Ethiopia and Liberia; Southeast Asia, including the Philippines, Indonesia, and Vietnam and South America, which produces most of the world's coffee beans in areas like Brazil as well as Colombia.

Three Main Types of Coffee Beans

With over one hundred species, the Coffea Genus is extremely prolific, with many different types of coffee beans belonging to three categories:

Arabica (Coffea arabica)

The vast majority of the world's coffee production is produced by Arabica cultivars of the coffee plant. Arabica coffee beans were initially discovered in Ethiopia and coffee makers cultivate them at higher altitudes. They thrive at sea high. A lot of people consider single-origin beans to have higher quality than other varieties because of their smooth taste, lack of bitterness and superior quality. Typica, Bourbon and Caturra are among the most popular Arabica varieties. Brazil is the current largest producer of Arabica coffee in the world.

Liberica (Coffea liberica)

Liberia discovered high-caffeine liberica coffee beans. They've become extremely well-liked in countries such as the Philippines. The flavor profiles of coffee can be diverse, with some beans exhibiting an aggressive bitterness. Variants include Excelsa that grows in Southeast Asia.

Robusta (Coffea canephora)

Robusta coffee is native to the sub-Saharan African region. Because of their bitter taste they are frequently used in blends. Producers typically make instant coffee beans with robusta coffee beans.

How to choose coffee

Coffee drinkers who are serious and casual alike will benefit from a thorough knowledge of the coffee aisle. Here's what to know when choosing the next coffee bag:

Opting for single-origin versus blends

Single-origin beans are the best way of experiencing the full flavor of a premium coffee bean. Blends of coffee, in contrast, try to balance out pureness and utilize different beans to get that final result. Blends are a great method to achieve the dark, rich tones of a roast that is dark.

Choosing for flavor

If you are looking for a light, floral coffee that is almost lemony flavored coffee choose lighter roasts, as a minimal roasting time keeps the flavor profile of the bean in tact. If you prefer a more subtle acidity with hints of warm caramel, try a medium roast, like one called a "city," "American," or "breakfast blend." If you're a coffee lover who like intensity with little nuance, oily dark roasts like French, Italian, or New Orleans roast are ideal alternatives that have smoky or bitter notes.

Choosing for coffee information

Contrary to what many believe coffee made from dark roasted beans can have less caffeine than lightly roasted beans. Coffee beans that have been dark-roasted lose most of their density in the extended roasting process, as they expand and lose moisture, impacting caffeine content when measured scoop for scoop. Find out how to roast coffee beans.