Where do coffee beans originate from in an espresso blend?

Espresso beans are almost always a blend, combining base coffees such as Kenyan, Mandheling, Mocha, Brazilian and Colombian beans. The choice comes down to whether the extracted taste matches personal preference, since different origins and roast levels combine into distinct aromas. Flavor, not appearance or grade, is the useful criterion.

Single origins behave differently in the cup: Kenyan beans bring fruity acidity and a hard texture that survives pressure, with blackcurrant notes regarded as high quality. Kenyan lots are graded AA or AA+, AB, PB, C, E, TT and T by bean size and appearance, though a large screen size does not guarantee a good taste.

Espresso means "fast" in the Italian context. It uses steam pressure to extract coffee liquid in a short time, which not only preserves the coffee oils for a longer period but also balances the acidity and bitterness, earning it the reputation as a work of art in coffee. It is also the common base for drinks such as lattes, cappuccinos, macchiatos, and mochas. To brew espresso at home, the key lies in choosing espresso beans—they are usually blended from multiple beans such as Kenyan, Mandheling, Mocha, Brazilian, and Colombian, with different origins and roast levels combining to create unique flavors and aromas. This article outlines the approach to selecting espresso beans, reviews the flavor characteristics of five common base beans one by one, and provides criteria for judging a good espresso, for coffee lovers' reference.

Espresso originated in Italy, where in Italian it means "especially fast." Through steam pressure, the coffee liquid is extracted instantly. Because this method can sustain the coffee oils for a long time, the flavor is rich and full-bodied, and the acidity and bitterness remain balanced, it is called a work of art in coffee. In addition, espresso often serves as the base for other coffee types, such as lattes, cappuccinos, macchiatos, and mochas, all of which are made with espresso as the base.

Selection of Coffee Beans

Espresso beans are a blend of multiple coffee beans, such as Kenyan, Mandheling, Mocha, Brazilian, Colombian, etc., which are often used as base beans for blending. Different varieties of beans from different origins, combined with varying roasting times, naturally create a unique taste and aroma after blending. When selecting coffee beans, the main criterion is whether the taste after extraction matches personal preference.

Brewing Espresso at Home: From Choosing Espresso Beans to Espresso Machines

1. Kenya

The coffee beans have a distinct fruity acidity and a relatively hard texture. Beans with a blackcurrant flavor are considered top-grade. The quality and yield of coffee beans from small farms far surpass those from large farms, whose quality can only be rated as medium. Kenyan beans are classified into seven grades based on bean size and appearance, with the highest being AA or AA+, followed by AB, PB, C, E, TT, and T. However, good appearance does not necessarily correlate with good taste.

2. Colombia

Belonging to the Arabica variety, the coffee has a moderately neutral body. After roasting, it carries a sweet aroma, with a relatively strong acidity and a hint of sweetness, and slight bitterness. It is often used in coffee blends. Among them, those with a sweet potato skin flavor are considered the highest-grade variety.

3. Indonesia Sumatra Mandheling

Produced in Sumatra, Indonesia, it is a base bean. Roasting brings out bitterness, and the taste is full-bodied and intense. It is the most commonly used coffee bean in coffee blends.

4. Ethiopia Mocha

Mocha produced in Ethiopia, Africa, all belongs to the Arabica variety. It has a unique and charming sweet and sour taste, along with a special chocolate flavor. During roasting, it carries a fruity aroma. When blended into coffee, it can enhance the aroma, and its rich taste further adds to its uniqueness.

5. Brazil

Belonging to the Arabica variety, its taste is slightly sour, slightly sweet, slightly bitter, and carries a light aroma. It is a coffee bean with a neutral taste, lacking strong distinctive flavors. Whether consumed as a single origin or blended with other coffees, it is very suitable.

Criteria for Judging Good Coffee

A good espresso can be judged by the appearance and color of its crema. First, the crema should ideally have a mirror-like glossy sheen (another description is tiger stripes, but if the amount of coffee powder is too little and causes over-extraction, white spots will appear), and its thickness should be around 3mm. The extraction amount for a cup depends on the cup's capacity, with 25–35ml being the optimal range. It is best to drink it within two sips to maintain the fresh flavor. Italians typically go to a coffee shop before work in the morning for an espresso, drinking it in one go on the spot without even needing to sit down.

The above content is compiled by CoffeeHunters, a coffee news website.