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Contents
By
Ru Chen
Key Takeaways
Coffee is the world’s most popular beverage, with 1 in 8 people drinking a cup (or more) daily. But have you ever stopped to think about where your coffee beans come from? Were they hand-picked in Colombia or roasted in Ethiopia? The roast level and origin of your coffee batch can greatly impact how good the coffee tastes to you.
Let’s explore the humble coffee bean’s early origins, roasts around the world, and new trends that are paving the future of coffee.
Coffee was first discovered in Ethiopia. According to the famous legend, Kaldi the goat herder discovered that when his goats ate a certain type of berries, they would become energetic. Kaldi shared this with the local monastery. From there, they brewed an energizing drink that spread far and wide.
The Arabian Peninsula started trading coffee beans. By the 16th century, it had become well-known throughout Persia, Egypt, and nearby countries. Many societies adopted coffee as a part of social bonding and activities.
A raw, unroasted coffee bean is also known as a green bean. Green beans have been processed from coffee cherries, but still lack the distinct aroma we associate with coffee. Roasting coffee beans unlocks the flavor within them.
The coffee roasting process is both an art and a science. The coffee beans get heated to high temperatures (356 to 482 F°). Let’s dive into the stages of coffee roasting.
Each roasting stage plays a pivotal role in determining the flavor, texture, and quality of the coffee. Stages include:
Drying phase: Green beans need to be dried first before they can enter the next stages of roasting. The green beans turn yellow as the moisture is removed.
Browning phase: The yellowed beans begin to be heated during this phase, AKA the caramelization process. The Maillard reaction serves to create that distinct coffee flavor and aroma we know and love. During this reaction, sugars and proteins are heated up and react with each other.
First Crack: You can hear an audible crack or popping noise, signaling the pivotal stage as coffee begins start becoming edible. There can be two loud cracks, and darker roasts require you to hear two cracks. If you wait too long, though, the coffee beans will become burnt.
Development phase: This is the period after the first crack and all the way until the roast. The best developed coffee tends to have balanced body, sweetness, and acidity. This requires precise development.
Coffee roasters often employ their own practiced techniques. Here are some notable roasting techniques and how they affect coffee characteristics.
Temperature control: Determines the roast level of the bean. The longer and hotter the roasting, the darker the roast. Roasters need to be careful to not char the bean.
Airflow control: Managing the airflow is crucial for regulating heat and moisture. Inadequate airflow during the roasting process can lead to a burnt and ashy taste.
Cooling technique: Cooling the beans down to 86°F quickly enough is critical to ensure the beans don’t get overcooked. Different techniques have been used, such as quenching and air cooling. Nowadays, fewer roasters use quenching as it can create a leathery, flat flavor.
Drum vs fluid bed: In drum roasting, the beans get roasted over a rotating drum. This is popular for artisanal, specialty roasts. On the other hand, fluid bed roasting machines blows heated air through the roaster bed, making a drum unnecessary.
A batch of lightly roasted beans tends to produce bright, floral, and acidic coffee. If you want crisp and clean coffee, light roasts are for you.
Medium roasts are the choice for those who want a balanced coffee taste. Anything between the first and second crack during the roasting phase will typically give you a medium roast.
Dark roasts are bolder and richer. They usually need to be roasted for longer after the second crack.
Specialty coffee roasters often use experimental roasting methods to cook up artisanal, unique roasts for coffee enthusiasts. Each batch of specialty roast generally undergoes higher quality processing and roasting.
Every country has its own relationship with coffee. A coffee that is considered single-origin can be clearly traced to a single region, and is generally considered to be of higher quality and sustainability than coffee without a single origin.
Let’s go over how different regions discovered or were introduced to coffee beverages.
According to the legends of Kaldi, Ethiopia is where coffee was first discovered. Coffee spread from Ethiopia throughout Africa. Ethiopian coffee is often enjoyed in traditional coffee ceremonies that emphasize social interaction and bonding.
Kenya also has a strong relationship with coffee. The country has cultivated unique tasting coffee thanks to its altitude, climate, and unique soil characteristics. Kenyan coffee has a bright, fruity taste.
Latin America produces some of the most coffee in the entire world. Brazil is the largest coffee producer, producing around ⅓ of coffee globally. Brazilians tend to prefer their coffee as pure as possible.
Colombia has an ideal climate for coffee, leading many coffee companies to source their beans from there. Colombia started farming and hand-picking coffee in the 18th century. Coffee drinkers who are just starting their specialty coffee journey often choose to try brewing Colombian coffee as a starting point.
Indonesia has rich, intense coffee produced using the Giling Basah (wet-hulled) process. Coffee from Java and Sumatra have dark, earthy, and chocolate notes. The full body, long-lasting aftertaste makes it memorable for many coffee drinkers.
Vietnam is famous for its cà phê sữa đá (Vietnamese iced coffee) and egg coffee. Vietnamese coffee has a nutty, bold flavor, and primarily uses Robusta beans as opposed to Arabica. Egg coffee is a traditional Vietnamese coffee that uses egg yolk, condensed milk, sugar, and Robusta beans.
Luigi Bezzera first created espresso in Venice, Italy in the early 20th century. Since then, espresso and coffee have become a cornerstone of Italian culture.
In Sweden, fika is a cherished custom. Coffee and kanelbulle (Swedish cinnamon buns) are often consumed together while enjoying quality time with friends, family, and colleagues.
New flavors of coffee are constantly being developed. Look out for the following specialty origins that have gained more popularity in recent years:
Rwanda coffee often has hints of spice, such as clove, cinnamon, and rose florals. The aftertaste is buttery, creamy, and delicious. Many restaurants opt for Rwandan coffee to accompany sweet desserts.
Panama coffee is considered one of the best quality in the world. It’s expensive compared to other roasts and is a hot pick for international coffee competitions.
China is relatively new to the coffee world, only starting to cultivate coffee in 1988. Most Chinese coffees are specialty, artisanal coffee with a fine, clean taste.
Coffee culture around the world is as fascinating as it is diverse. Variations occur due to numerous factors, such as cultural and geographical differences.
In Japan, cafes are no longer only for coffee beverages. You can find specialty cafes of all kinds. Cat cafes, maid cafes, and even capybara cafes exist! These cafes are great places to socialize and relax, especially after a grueling day of school or work.
In Australia, you’ll have trouble finding chain coffee stores. Instead, there is an emphasis on artisanal coffee.
Japan is one of the only countries that uses the siphoning method to brew coffee frequently. Japanese coffee makers also emphasize quality and precision when brewing coffee. Traditional kissaten (coffee houses) tend to treat coffee preparation as an art and ritual, similar to how tea ceremonies are formal and commonplace in Japan.
In Tanzania, coffee is often boiled in simple kettles that accentuate the bold, fruity, wine-like profiles of East African beans. Tanzanian coffee is delicious and coveted in the specialty coffee sector.
Ethiopia has traditional coffee ceremonies that involve brewing coffee in a jebena (clay coffee flask) over charcoal. Jebenas are also used in Sudan and Egypt.
In Turkey, Turkish coffee is prepared by simmering fine coffee grounds in a cezve (long-handled, small pot). Tasseography, the Turkish coffee readings and divinations, involve fortune-telling using the patterns in coffee grounds.
Italy, the birthplace of espresso coffee, treats coffee as something to be consumed quickly multiple times a day. Cappucinos are only ordered in the morning, whereas espresso is consumed after meals.
Darker roasts tend to have tastes that are richer or bolder. On the other end of the spectrum of roast levels, light roasts are brighter and more acidic.
Terroir refers to the environmental factors that influence coffee bean taste and quality. Terroir includes a region’s:
A good terroir can produce more consistent and flavorful coffee beans. Learning more about a region’s terroir helps the coffee industry create more sustainable, climate-friendly, and effective practices when growing coffee crops. Predicting the climate each year can also improve the chances of a successful coffee harvest. Terroir can influence a coffee’s:
If you drink a cup of coffee in the Philippines or visit a coffeehouse in Italy, it will taste very different. Even within a country, coffee flavors can vary greatly due to differences in terroir and culture.
The Third Wave coffee movement has encouraged an artisanal perspective on coffee, as opposed to treating coffee as a commodity. This is especially notable if you’re traveling in Japan or Australia.
Specialty coffee has become more popular and accessible as well. Many coffee enthusiasts join coffee clubs that offer a new type of single-origin coffee every month. It’s easier than ever to try a brew from a different country every month.
Coffee farmers and roasters are constantly refining their processes to produce better and more sustainable coffee. Here are some examples of new roasting techniques.
Low-temperature roasting: Some roasters experiment with roasting coffee beans for longer periods of time at lower temperatures. This tends to create more delicate and lighter roasts.
Infrared roasting: Infrared roasters use infrared to internally heat up the coffee beans. This method may be able to help prevent beans from getting burnt or unevenly roasted.
Smart roasting: Smart roasters use machines equipped with AI and high-tech sensors to make precise adjustments in roast profiles. This has resulted in more consistent roast profiles, allowing roasters to easily replicate the most desired batches.
Unfortunately, sustainability is an issue in the coffee industry. Some roasters use inefficient equipment and have high carbon footprints.
In the past decade, more coffee companies have chosen to place an emphasis on sustainability. They source from sustainable coffee farms, offset their carbon footprint using non-plastic packaging, and devote resources to sustainable and ethical plans.
Art, drink, science, artisanal craft, cultural phenomenon. Coffee started as a humble energizing Arabica berry in Ethiopia, and evolved into the world’s most beloved beverage. Different cultures are constantly developing different drying, roasting, and brewing methods. Enjoy coffee’s unlimited potential in the types of flavor, aroma, and roasts.
Understanding how coffee is cultivated, roasted, and brewed is a fantastic way to deepen your connection with coffee. Join coffee clubs, learn barista lingo, or compete in fun coffee challenges to broaden your caffeinated horizons.
Ru Chen
Content Writer
Ru Chen is a content writer with several years of experience in creating engaging and well-researched articles. She mostly writes about coffee, business, digital marketing, and law. In her free time, she can be found watching horror movies and playing board games with her partner in Brooklyn.
Ru Chen is a content writer with several years of experience in creating engaging and well-researched articles. She mostly writes about coffee, business, digital marketing, and law. In her free time, she can be found watching horror movies and playing board games with her partner in Brooklyn.
