Choose the best coffee

Coffee varieties are not as numerous and difficult to classify as a beginner might think. They can be easily divided into types of coffee (arabica and robusta), countries of origin, processing methods and destination. This article covers the following questions: the best coffee beans, premium coffees, how to choose coffee for home brewing, and which coffee producing countries to look out for.

Coffee varieties

Types and varieties of coffee

Almost all coffee that is grown in the world can be attributed to one of two types: arabica and robusta. These are beans obtained from Arabian and Congolese coffee trees, respectively. The origin of the name Arabica is intuitive, and robusta means strong. This word in its original sense reflects the adaptability to growing in flat areas, and stronger immunity.

The total production of Arabica varieties is more than twice that of Robusta. Moreover, within each type there are many varieties, some of which are more valuable, while others are suitable for specific drinks. Almost all of the mined Arabica goes for sale in grains or in ground form. Robusta is mainly used for making instant coffee.

Arabica and robusta - what other varieties are there?

In addition to the two listed varieties, which account for about 98% of the total world production of coffee beans, such varieties as Liberica, Excelsa and Maragodzhip should be noted.

Liberica coffee beans, although they are in third place in terms of production in the world, are practically not found on sale anywhere in the world, except for Africa, where they are actually grown. This unpretentious tree produces grains that have a strong bitter taste. Because of it, Liberica is not cooked in its pure form, but enriches various varieties of Arabian grains with aroma.

Arabica and Robusta

Excelsa is one of the rare species of coffee tree, with a record height of 15-20 meters. The most famous variety of this coffee is mocha, from which, in fact, Mundo Novo, Marakaju, Caturra and other Indian varieties originate.

Many elite coffees in the world belong to the type of excelsa, but the most valuable among them is soft Colombian. It has a deep rich taste, memorable smell and excellent grain quality. Almost all stages of harvesting and processing are carried out manually, which also increases the cost of the product.

The most expensive type of coffee

Kopi Luwak coffee is both the most valuable (in monetary terms) and the most unusual coffee in the world. Its key difference from analogs is the processing technology. One of its stages is the fermentation of grains in the digestive tract of the musang animal, also called the Chinese badger.

Musang, first of all, has a good taste for the fruit of the walnut tree - it absorbs only the ripe and large ones. However, inside the animal's gastrointestinal tract, they are only partially digested and fermented with gastric juice and civet. The grain released with excrement is collected by people, washed, dried and fried.

Photo: the most expensive coffee in the world

It is characteristic that the valuable enzyme in the animal's body is active only in certain six months, so the collection of this variety occurs seasonally. Grains that have been digested by males are also more valuable.

Other elite varieties

• Chon. Vietnamese grand coffee with similar processing technology. True, the functions of Musangs in Vietnam are assigned to martens. Like their Indonesian counterparts, martens “give out” only about 7% of the feedstock. Some time ago, these animals lived in the status of pests, and today they are honorably grown on special coffee farms. The grains are washed from excrement and dried several times in a row, and only after that they are fried. A kilogram of Chon costs about $ 200.
• Black Ivory (Black Ivory) or "Black tusk" - another sport of coffee, produced not without the participation of our smaller brothers. Although, it is difficult to say "smaller" about elephants. Yes, this coffee is harvested from the excrement of elephants in Thailand, which consume the ripe berries of the Arabian coffee tree. After about 30 hours, the coffee "comes out of the elephant" devoid of bitterness (due to the dissolution of some proteins with acid). Black Ivory is not only devoid of bitterness even in its strongest performance, but also takes on fruity notes. It tops Vietnam's coffees at up to $ 1,100 per kilo.
• Coffee Yauco Selecto. Caribbean Arabica, selling for $ 50 a kilo. It is not fermented in the animal's body - just a rare variety with an unusual pleasant taste.
• Starbucks. Own variety of the global giant of the coffee industry. It is sold at $ 50-60 per kg, has a distinctive smell and memorable taste with a slight sourness and spices.
• Blue Mountain is a Jamaican variety highly regarded for its lack of bitterness in a mild, intense flavor. It costs from $ 100 per kilogram and for some reason is very popular among the Japanese.

Coffee beans: rating of the best varieties by country of production

1. Brazil is the unsurpassed leader in the quality of coffee beans in the world. This is not surprising, since most of the coffee in the world is produced here, and the local Arabica is represented by more than 40 different varieties.
2. Guatemalan coffee is not that common, as the size of the country limits harvest options. However, among gourmets there are many who consider coffee beans from Guatemala to be the most delicious at all.
3. Kenya is one of the leaders not only in tea, but also in the coffee industry. Amazingly, Kenyans manage to keep the quality of both products at a high level. Kenyan coffee is distinguished by currant flavor, slight acidity and high quality.
4. Colombia is another region from which the best coffee is exported. Locally sourced beans produce lighter and more fruity coffee drinks than Brazilian or Kenyan Arabica.

There are more than a dozen more countries in the world that produce good and unusual coffee, but the above four is a kind of standard of constant quality. There is a debate among coffee gourmets about the possibility of the presence of Yemeni, Caribbean and Cuban varieties at the top of this rating.

Varieties of coffee beans. Rating of trade marks in Russia

Planting and growing a particular type of coffee does not guarantee that it will yield the best coffee beans. The technology of harvesting and processing is of great importance. Therefore, we can say that some brands have both ground and whole grain products of consistently better quality than others.

All manufacturers listed in the following list offer quality products that meet current standards, so the difference between them is rather arbitrary.

The best coffee varieties in the Russian retail market:

• Jardin. High quality roasted Arabica with excellent aroma and taste. The manufacturer sorts the grain well before packaging, and also offers varieties in different price categories.
• Kimbo. Italian coffee is not well known among the general consumer. Fans celebrate its wonderful taste without unnecessary bitterness and acidity.The manufacturer sorts the grain in an exemplary manner before shipment and also offers the product in different price segments.
• Gut! It offers customers both robusta and arabica with an enviable varietal variety in both varieties. A consistently high-quality brand, which, unfortunately, is not as common in retail chains as its lovers would like.
• "Live coffee" represents a wide variety of commodity items, in which, as a rule, there are no blends, but only a single-variety product. There are varieties with additional aromatization. Good packaging, high-quality roasting and good grain - Live Coffee online store.
• Gaggia. This brand entered the Russian coffee market recently, but immediately gained a good reputation due to its high quality. Despite the modest varietal variety, Gaggia offers coffee with a rich aroma and pleasant taste.
• Malongo. French producer of coffee, primarily intended for espresso. High-quality processing and packaging preserve the deep taste of Arabica and do not allow it to lose its rich aroma during storage.
• Lavazza. One of the best Italian coffee brands in the premium segment. Many Russian gourmets recognize it as the best. A wide product line allows Lavazza to satisfy the tastes of lovers of different coffee, offering both single varieties and blends.
• EvaDia is an Italian manufacturer familiar to those deeply immersed in coffee culture. Has an impeccable reputation, but uses only the finest coffees. Therefore, it does not fall into the category of budget brands.
• Italcafe is an Italian coffee brand with exquisite taste and high quality beans. It belongs to the premium segment, but is recognized by gourmets as one of the best varieties.

List: coffee varieties and their characteristics

• Arabica Santos. Brazilian variety with a tart taste, slight bitterness and moderate odor.
• Arabica Medellin. Colombian coffee with a slight sourness and a pleasant sweetish taste.
• Arabica Tarrazu. Costa Rican variety with a nutty flavor, bright aroma and rich mild flavor.
• Arabica Blue Mountain. A premium variety from Jamaica with a strong pleasant aroma and a delicate rich taste.
• Arabian Mocco. Yemeni coffee with captivating chocolate notes, wine flavor and sourness.
• Arabica Kenian. Classic Kenyan Arabica is a good coffee with a powerful aroma and deep tart taste.
• Arabica Maysor. Aromatic Indian coffee with wine notes, light sourness and delicate taste.
• Arabica Kilimanjaro or Moshi. The best Tanzanian varieties. Quite sour, but they have an unforgettable aroma.
• Arabica Cona. Cuban coffee grandee with a tart taste, deep aroma and sweet aftertaste.
• Arabica Java. Java variety of Indonesian coffee. It is difficult to confuse it with others, since the variety has a sweetish smoky aftertaste.
• Arabica Sumatra. As a rule, it is very deeply fried, which is why it gets a sharp, rich taste.
• Arabica Ethiopian Harar. Ethiopian coffee with a strong strong aroma and wine taste, which is slightly currant.
• Robusta Indian Cherry. A popular variety of robusta, memorable for its sourness, decent bitterness, but surprisingly deep aroma.
• Arabica Australia Skyberry. "Young" variety from the green continent, which has already gained great popularity all over the world. It has a mild, slightly tart taste, slightly reminiscent of the Jamaican Blue Mountain.
• Arabica Guatemala Antigua. Bitter coffee from Central America with light citrus and prune aftertaste. The aroma has a chocolate spice.

Strong coffee varieties

Despite the immense popularity of Arabica among gourmets for its gustatory and aromatic depth, Robusta maintains its position in the coffee market quite confidently. The fact is that the strongest coffees are robusta varieties. And most of the consumers are chasing after strength and caffeine. That is why robusta is always relevant.

Yes, there is more caffeine in robusta than in arabica, but in practice it is difficult to objectively compare them. This product is almost entirely processed into granular or freeze-dried coffee. It is from Robusta that the best varieties of instant coffee are made. In the final product, the percentage of caffeine is naturally lower.

Moreover, extra-energetic restretto can be made from Arabica.When you use 7-9 g of ground grain per 20 ml of water, you will get a drink, the difference between the dose of the substance in which will be minimal, therefore, the effect is almost the same. Therefore, the problem of lack of grain robusta is easily solved by increasing the amount of Arabica per unit of water.

When looking for the best coffees for spirits, consider the following:

1. Robusta Uganda.
2. Monsoon Malabar.
3. Sulawesi Torah.
4. Cubito.
5. Yemen Mocha.
6. Blue Mountain.

Blend. Which coffee to choose for higher strength:

• Death Wish. The strongest coffee blend in the world that you can buy in only one New York coffee shop (or online). The composition is classified, and the caffeine content is one and a half times higher than in espresso. No wonder the name is literally translated as "Suicide Note".
• Espresso IR. A blend of Italian roast available in some Russian stores. It is characterized by a large dose of caffeine and pleasant nutty notes in the smell. May often be sold under the name Italian Espresso.
• Paganini. Another espresso blend available for purchase in Russia. It consists of about a quarter of robusta and is considered one of the strongest coffee blends.
• On supermarket shelves, you should pay attention to such commodity items as Sumatra Mandheling (Jardin), Espresso di Milano, Blaser Opera, Blaser Rosso & Nero, Grande Ristorazine (Lavazza).

Among the varieties of instant coffee, high-quality blends with a natural grain content of at least 18% have the highest strength. Among the assortment available on the shelves of chain stores, one can single out the brands Carte Noire, Egoiste and Bushido Red Katana.

How to choose coffee: what affects the taste

In addition to the form in which to buy coffee, you should pay attention to other factors that make up the taste, aroma and impact of the drink on the body. When choosing coffee beans, which is better and stronger, you can turn to a simple rule - the higher the country of cultivation is in relation to sea level, the softer and richer the taste and aroma of the drink, as a rule. We are talking here about Arabica, since Robusta and Liberica are grown in the flat area.

Before choosing a coffee, you should think about the desired roasting behavior of the beans. A shorter (lighter) roast keeps the product tender and soft without adding bitterness. This product is perfect for coffee drinks with milk, cream, ice cream, etc.

Coffee roasting and influence on taste

Medium roasting makes the beans more bitter and noticeably enhances their smell. This is the most popular choice among drink aficionados as it is well balanced between strength and delicacy.

A long roast, called Italian or French, makes the coffee very bitter, very strong and most aromatic. Such coffee is not to the taste of every coffee lover, since its taste is very bitter.

Grinding is another important parameter, since the cooking time depends on it. There are three grades in total: coarse, medium and fine. Particle size depends on how long the coffee grinder has been processing. Any grade according to this indicator can be achieved at home, if not too lazy to put a lot of effort for the sake of fine-grained ground coffee for a Turk.

Yes, coffee with the smallest particle size is used for brewing in a Turk or cezve. For the French press, on the contrary, it is the largest. A medium grind is suitable for most coffee makers, but can be successfully prepared in other ways as well. After all, the freshness of the product and its original quality are more important to taste.

How to choose ground coffee

Ground coffee

• Decide whether you need a decaffeinated product, or a truly tonic one.
• Examine the composition - ground coffee is often sold as a blended blend. However, this is more often an advantage, since strength and taste are combined.
• Determine the required degree of grind, depending on the purpose of the product, as well as the level of roast.
• Check the packaging for leaks. Ground grains are sold compressed without air inside the package. It is desirable that it be made of multi-layer foil.
• You should not buy for future use - after opening the pack, ground coffee will quickly deteriorate, losing its smell and taste.
• It is better to buy a product with a production date as late as possible.

How to choose coffee beans

• According to the recommendations described above, determine the preferred "homeland" of the grain.
• Examine the label. It contains information about the country of production, the degree of roasting, composition, date of packaging and the period until which the product is usable.
• Check Russian-made coffee for compliance with GOST.
• Examine the packaging. It must be tight, airtight. There should not be a lot of free air inside the package. It is possible to have a special valve for bleeding the evolved gases.
• The beans should be whole, evenly roasted, and equal in size.

How to choose instant coffee

Instant coffee benefits and harms

• Powdered or freeze-dried coffee must be sold in sealed containers, glass or metal. There should be no cracks, chips or scratches on the container.
• The information about the product must indicate the GOST of production, the date of manufacture and packaging, and the country of origin.
• The shelf life of the product is important.

What coffee to choose for a coffee maker

In general, the design and model of the coffee maker does not affect the rules for choosing coffee for it. In this matter, you should also rely on personal preference. According to personal preferences regarding the strength of the drink, the degree of roast and variety are selected.

A medium grind is best for coffee makers. It is quite versatile and manages to cook well in devices with different processing times. The recommended time for additional infusion after cooking is up to 6 minutes.

To select quality raw materials, you should rely on the advice already given above.

How to choose coffee beans for a coffee machine

Coffee beans for a coffee machine - how to choose

The device, which brews and grinds coffee without human intervention, greatly facilitates the process of preparing a drink. In this case, to say specifically which types of coffee are best suited for a coffee machine is not only incorrect - everyone has different tastes. However, some trends can be described:

• for fragrant - arabica, for strong - robusta;
• the higher the country of cultivation from sea level, the richer the taste and sourness is more pronounced in it;
• to highlight individual flavors, you should look for only Arabica single varieties;
• light roast - for aromatic and delicate drinks, medium - for moderate classics, dark - for "real" bitter coffee.

The taste of coffee drinks strongly depends on the age of the grinding of the beans. Within 15-20 days after processing, they are kept in perfect condition. Up to 2 months is still very good. After 4 months, the product noticeably loses its taste and aroma, so there is no point in hoping for subtle notes.

Learn more about the conditions and shelf life of coffee at home >>

Most espresso machines can brew not only espresso mixes, but regular roasted beans as well. The main thing is not to use seeds with aromatic or flavoring additives, caramelization and other modifications.

Try organic coffee from the world's best producers!

After buying a coffee machine, as a rule, the question immediately arises, which coffee to use? Many in the reviews are asked to recommend specific brands and varieties. But this is a thankless task - everyone has different tastes and you can only guess by chance. But I will give some "vectors" for the selection of beans for the coffee machine.

This week's variety in the online store of freshly roasted coffee Tasty Coffee is the Ethiopia Irgacheff Nat monosort (100% Arabica from Ethiopia). Up to 20% discount on it.

Arabica or robusta, what's the difference?

The fundamental characteristic is the ratio of Arabica and Robusta. These are different types of coffee beans.

Almost all flavoring shades are given by Arabica. Robusta - for richness, bitterness, strength.

The caffeine content in robusta is on average 2 times higher than in arabica. Robusta lacks sourness. Robusta is also responsible for the height of the cream's foam, therefore, robusta is usually added to espresso mixtures - with it the foam is higher.

Arabica can have many shades and facets, differences in the country of origin, and as a result - in the climate in which coffee trees grow. By the way, who did not know, coffee is a berry. The higher the variety grows, the denser the grains, the richer the taste, the more sour notes. Sour, by the way, gives a variety of taste, although in Russia, as a rule, they do not like it.

100% Arabica means that there is relatively little caffeine in the mixture, and the flavor variability is large. To highlight some specific shades (citrus, cocoa, floral notes), you need to switch to monosort. What it is?

A single variety is grains harvested in one country, on a specific territory, or plantation. And therefore, in one more or less uniform climate with characteristic flavor incarnations. Single varieties with the rarest exception - only arabica, in a pack there should be grains of the same harvest.

For example, grains from Kenya, Ethiopia and Mexico have the greatest acidity. Jamaica has a soft berry acidity with a peppery tint. Brazil - roasted nuts and cocoa. Guatemala and Uganda - bitter chocolate. The least acidic is Arabica from Cuba, the Dominican Republic and a separate variety from India "Monsoon Malabar". In the latter, the acidity is literally "eroded" by the strong monsoon winds that coffee is exposed to.

Personally, in the case of automatic coffee machines, I am more impressed by mixtures in the ratio 90/10 - 70/30.

There are also nuances in the processing method, growth height, grain size, but this, as a rule, is no longer relevant for buyers of automatic coffee machines and is beyond the scope of this material.

If you want to buy a few different coffee blends immediately after buying a coffee machine in order to decide on "your" grain, then a good option from the inexpensive ones is to take several packs of different blends from Lavazza. Lavazza Crema e Gusto is, in terms of its composition, 30% Arabica and 70% Robusta, a classic Italian espresso, with a strong bitterness, but for Russian taste it can be bitter out of habit. Crema e Aroma is a little "weaker" - 80/20. Caffe Espresso and Qualita Oro are different blends of pure Arabica. That is, with a great sourness.

The recipe for "Italian espresso": strong, invigorating, thermonuclear charge

By the way, if you do not like bitterness (read - robusta), perhaps you just did not try good mixtures with it. Then, for an experiment, I can recommend buying Caffe Selezione Nobile Espresso from Saeco (well, not from themselves, of course, this is repackaged coffee under the Saekovsky brand from a small Italian factory). This is one of the brightest examples of "factory" coffee, which gives an espresso on a home automatic coffee machine, similar to the one that is loved and prepared in Italy itself on professional horns. They respect mixtures with Robusta and know a lot about them (and know how to cook them). The shop was closed; Saeco no longer supplies this coffee to us.

Then another option is to try a good blend with robusta. It is not so easy to find a ready-made composition, so that they would not be spared on Robusta (well, that is, not the most shameful one), and Arabica without a pronounced sourness above-medium roast is not so easy. Therefore, I can suggest making such a mixture yourself:

1. You buy 1 kilogram of a mixture codenamed "Italian Roast" - 100% dark roasted arabica from Brazil and Colombia.
2. Buy 250 grams of 100% robusta from Uganda.
3. Pour everything into a large bowl, a plastic 5-liter bottle of clean water works well, close and mix evenly. As a result, you get a freshly roasted, balanced blend in the Italian style "80% Arabica + 20% Robusta".
4. It is better to set the grind not to the minimum (there will be a bust of bitterness), but closer to the average, I do not recommend spilling more than 30 ml. The temperature in all machines, except for Delonghi, is the highest, in Delonghi it is better to cook on medium.

If we talk about 100% delicate Arabica with a delicate, full-bodied taste, then the starting point could be, for example, Espresso Wiener Art by Julius Meinl. By the way, buyers from Moscow may find it convenient to order with other products in Utkonos.

How to choose the degree of roast of coffee beans? Or just take the middle one?

Coffee beans for a coffee machine can be of any roast: light, medium, dark - a matter of taste. In fact, there are more gradations:

Light roast: Scandinavian (200-210 ° C), American (roasting temperature 210-220 ° C). It allows you to reveal the nuances of taste, since it preserves the sourness as much as possible.It is not very popular in Russia, but in vain. There are flavors of herbs, sweet notes. The Scandinavian espresso roast is, of course, worse. In principle, a light roast in an espresso machine is very acidic.

Medium roast: Vienna (225-230 ° C). Most common, typical for espresso blends. I recommend starting your tests with it. If you want more strength, bitterness, saturation, go to the next step. If you're looking for new flavors, try the Light Roast.

Dark roast: French (240 ° C), Italian (245 ° C), Spanish (250 ° C). Bitter aroma with caramel notes, acidity disappears. As the temperature rises, the situation gets worse. Basically French and Italian are used in this group. Spanish roast (aka Cuban) is almost charcoal. Allows you to completely get rid of sourness and add a noble burntness with a very long aftertaste. Dark roasted coffee should be oily and shiny. If this is not the case, then the roasting is old and in front of you are crackers. But at the same time, pay attention to the price category, because "frying until half to death" bad grain is the best way to max out its mediocre taste characteristics.

Roasting, like the variety and grinding (more on this below), is one of the most important factors when choosing grain to suit your taste and method of preparation. Dark roasts are generally not suitable for alternative brewing methods; light roasts are generally not suitable for espresso. This does not mean that such combinations cannot be used, just the result is not for everybody.

A striking example, let's take a specific Cuban monosort from TastyCoffee. As I wrote above, Cuban Arabica is one of the most acidic in the world. But Taysy roasts it according to the manufacturer's statements "medium", but I will determine the roast by eye along the border of light and medium. As a result, we have a bright sourness in espresso even on the most "bitter" coffee machines, which are Delonghi machines. And the manufacturer correctly writes that they have this grade "for the filter" - this is precisely because of the roasting.

The main thing is freshness!

If, for example, the beginning of 2015 is in the yard, then the red price of such biscuits is 300 rubles / kg

In fact, all shades of taste of specific varieties, types, species are relevant only in the case of freshly roasted coffee. In the professional world, it is believed that coffee is best consumed within 2 weeks of roasting. Two months is the deadline, after which the grains lose most of their flavor characteristics and begin to turn into average rancid crackers. After six months, the grains can be safely thrown away.

But professionals are somewhat fanatical people. For a simple consumer, you can outline something like this:

1. Ideal - 2-3 weeks after roasting
2. Excellent - up to a month
3. Quite good - up to 2 months
4. Acceptable - up to 4-5 months
5. Up to a year - you can drink, but hoping to distinguish some notes or shades is silly.
6. Further, the purchase of any coffee more expensive than the conventional "Jockey" is absolutely devoid of any reasonable sense - throwing money away.

What is the best coffee for a coffee machine, an espresso blend?

In almost every manual for an espresso machine, whether it is automatic or a rotor coffee machine, you can find a warning or recommendation from the manufacturer to use only special espresso blends.

Indeed, on sale almost every brand has corresponding varieties with the prefix "espresso". But this does not mean at all that other beans are not suitable for coffee machines.

This is solely the protection of the manufacturer "from the fool", so that you definitely do not use any flavored, caramelized and other modified beans that can break the grinder. In reality, you can use not only espresso mixes, but any beans (but of course, unflavored, etc.).

Espresso blends of different brands, as a rule, differ from “non-espresso blends” of the same manufacturer only by the selection of parameters suitable for any lover of classic Italian espresso on average: Arabica / Robusta ratio, roasting. In the version of ground coffee, the grinding is also important, where it is specially selected for espresso coffee makers.

But in fact, the answer to the question "which coffee is best for a coffee machine" comes down to taste preferences and freshness, which I wrote about above.

All reputable coffee brands have special "sharpened" varieties for espresso and coffee machines. As an example, the Kimbo Espresso Bar series

How do I adjust the flavor when cooking?

After you have bought beans for the coffee machine, opened the package and poured them into the grinder, you can adjust the flavor shade within certain limits:

• Grinding... First, there is a different grind for each type of coffee preparation. For example, the largest is needed for a French press. In the case of espresso machines, the grind is usually medium or finer.
  The finer the grind, the stronger, bitter and richer the coffee is and the higher the creamy foam.
  Another general guideline is that the darker the roast, the coarser the grind will usually be. But in any case, usually the lower half of the values ​​\ u200b \ u200bare used in the settings of coffee grinders for machines.
• Beverage volume... The smaller the volume of coffee, the more sour and other notes in the taste, the greater the saturation, and the less caffeine. Conversely, the more water passes through the coffee pill, the more all shades are neutralized, less acidity, less bitterness, but more caffeine and actual strength.
• Fortress... The more "grains" or divisions are selected in the setting, the stronger and richer the drink will be. Strength in terms of any coffee machine means the amount of beans ground per serving. The coffee machine itself estimates the total amount not only by the exposed strength, there are special adjustment technologies, but the general meaning is always the same: more strength - more coffee in a coffee pill through which hot water is poured in the brewing chamber. The setting is always independent of the beverage volume.

On this page, in the comments, I propose to share about which brands / brands / varieties you personally like, about their shades, strength, saturation, sourness, in which drinks you prefer to use the tested grains. This information will be an additional reference for other coffee lovers looking for something new.

P. S. In this article, I did not write anything about coffee for capsule coffee machines, because almost all of them are rigidly tied to the capsule manufacturer. Variability is only among a small set of predefined flavors. There is absolutely nothing to write about them. Unless for Nespresso systems, there are exceptions in the form of alternatives and even with ground coffee from freshly roasted beans.

Even an expert with a lifetime of experience will not undertake to choose the best product on the coffee market. Every year, global brands offer new blends or open mono-varieties of coffee, which means that fresh competition is created for the old ones. What criteria help you to choose coffee, and which brands can you trust?

The best coffees

There is no dispute about tastes, but when it comes to the question of which coffee is the best, it is important to listen to the professionals. And they always give first place to the product in grains. And that is why it costs an order of magnitude more expensive than ground, and all the more soluble, with the exception of sublimated, which, by definition, cannot be cheap due to the complexity of the manufacturing technology.

In the world, it is considered the best Arabica coffee, but inside it there is a division into several hundred types depending on the region of growth, taste, grain size and other characteristics. Another variety of coffee trees is Robusta, without which the coffee market cannot exist either. Although these grains are less valuable, they give the drink a pronounced strength, bitterness and a pleasant aroma. That is why most of the well-known brands always complement it with Robusta when blending Arabica.

A whole cycle of transformations is waiting for the coffee berry until it gets into a pack of coffee

The countries of South and Central America, Africa and other regions are engaged in the cultivation of coffee trees. There are about 50 of them, but the most popular suppliers of the grain product are Brazil, Colombia and Costa Rica. They offer good coffee at affordable prices, just like you can buy in a supermarket.

What are the most popular Arabica varieties?

• Brazilian Santos (Bourbon) - has a slight sourness, slight bitterness and pronounced sweetness.
• Maragodzhip - one of the varieties that gives the largest coffee beans, is distinguished by a pronounced bitterness.
• Manisal - gives a balanced taste with a distinct sourness and bitterness, is grown mainly in Colombia, is considered a strong coffee.
• Colombian Ixelso is one of the strongest varieties with large grains and a light wine note.
• Maracaibo - grown in Venezuela, has a recognized good taste with notes of dry wine, does not have sharp sour and bitter notes.
• Cobano and Antigua are the best varieties from Guatemala, they have a pleasant taste, good strength and aroma.
• Mocha is the most popular type of Arabica, it tastes good, gives a chocolate and nutty aftertaste, has almost no sourness.
• Tarazu - has a pronounced aroma, amazing strength, loved in Italy - the country of espresso.
• Carrar is a medium strength coffee, very soft and sweet in taste.

You can distinguish Arabica from Robusta with the naked eye by the size and shape of the grains.

Good manufacturers practice working with several suppliers in order to be able to create new blends and offer them to the market. The best production of roasting and packaging coffee beans are concentrated in Italy - a country that is especially passionate about coffee. They supply Europe with a high-quality grain and ground product, which can be considered a standard for the harmony of taste. Connoisseurs of this invigorating drink claim that only Italian baristas make the best coffee in the world.

Top brands

The best coffee does not mean the most expensive. Everyone has their own taste preferences, which are found in the packaging of not always popular brands. But there are manufacturers in the world who offer a wide range of coffee that can satisfy the tastes of many lovers of this drink. Below is a rating of world brands that have deserved recognition and love of consumers in their history.

Lavazzo is a recognized market leader in most European countries

• Lavazza is the largest Italian producer of grains and ground coffee, popular in Europe and America. The basis of the production is arabica from Central America. The brand offers a wide range of products for professional use and home cooking. The most popular names are Lavazzo Oro and Lavazzo Super Crema.
• Malongo is a good and expensive coffee from France. The main products are varieties from Central and South America, Africa. The brand positions its product as strong and strong without any foreign notes.Perfect for a classic, invigorating espresso.
• Kimbo is a popular Italian brand that supplies coffee to more than 50 countries around the world. Offers different varieties, practicing different degrees of roasting. Has a well-deserved reputation and is gaining more fans.
• Jacobs is a German brand that has been on the market since 1895. Offers ground and instant product. The most famous name is Jacobs Monarch. The company also produces coffee under other brands such as Moccona, Gevalia, Tassimo and Senseo, while occupying a significant niche in the European coffee market.
• Paulig is a brand originally from Finland, which began its history in 1876. Offers both mono and blended coffee. It actively works in the CIS markets, where there are factories for roasting and packaging green grain to improve the quality of the product on the market.

Jacobs is one of the leaders of the Russian market

One can also note exclusive varieties, which are positioned as the best coffee in the world. Their offer on the market is small due to the special growing or processing conditions. So, grains from Indonesia, before being packed, pass through the digestive system of local animals called luwak, which eat the berries whole.

TEST: Tea or coffee - which suits you best?

Take this test and find out which beverage is best for you.

Start test

This coffee is called Kopi Luwak and, according to experts, can be considered the best. Its cost reaches hundreds of dollars per 500 grams.

Kopi Luwak is the most expensive coffee in the world

The elite niche of the coffee market is also occupied by a product from the island of St. Helena, where the emperor Napoleon lived after his exile. Its cost is $ 70-80 per 450 grams. Hacienda La Esmeralda beans from Panama, growing in the shade of the majestic Guava, have a pleasant exquisite aroma and taste. Cost from $ 100 for 450 grams.

You can enjoy good coffee in many parts of the world, the main thing is to find there the region where the beans are roasted and to purchase a freshly roasted product. Such coffee will have the brightest aroma, good taste and a pronounced invigorating effect.

Reviews

Ksenia: I prefer only Lavazzo Crema, it's good that its taste does not change over the years, which means that my every morning will start right and tasty.

Angelina: Coffee is the product I can't imagine my existence without. I love it, but I don't get carried away - 2, maximum 3 cups a day, and I'm ready to go again. This is how it acts on my body.

Irina: An ideal drink can only be tasted in a good coffee shop, where they use freshly roasted beans and know how to mix them correctly. You can't make such a drink at home, but I'm good at it with Jardine.

Matvey: I tried to fry green beans myself and only after that I realized how special this process is. No wonder he has been studying for more than one year. I prefer Lavazzo - a good brand, quality products.