Coffee, tea, and cocoa are together celebrated as the world's three major beverages. The coffee tree is an evergreen small tree in the Rubiaceae family. The coffee we drink daily is made by extracting the beans from the fruit of the coffee tree, roasting them properly, and then brewing them with various devices. There are many popular coffee varieties on the market, each with its own distinctive flavor. This article will go through classic single-origin coffees such as Blue Mountain, Cuba Crystal Mountain, Colombia Supremo, Brazil Santos, Mandheling, Mocha, Hawaii Kona, Java, Guatemala, and Kilimanjaro, as well as flavored concoctions like milk coffee, Viennese iced coffee, and iced latte, along with their suitable roast levels and taste characteristics, making it easy for coffee lovers to choose according to their preferences. Front Street Coffee will also provide you with a stable supply of beans and roasting recommendations.
Tea, coffee, and cocoa together form the world's three major beverage systems. Botanically, the coffee tree is classified as an evergreen small tree in the Rubiaceae family. The coffee we normally drink is made by first obtaining the beans from the fruit of the coffee tree, then roasting them appropriately, and finally preparing them with different brewing devices. Below is a rundown of the more popular coffee types currently on the market, so you can see which one suits your taste better.
Blue Mountain Coffee: The three flavors of acidity, sweetness, and bitterness are balanced quite well, and both flavor and aroma are outstanding. It is suitable for drinking as a single-origin coffee, and a medium roast is recommended.
Cuban Coffee: Represented by the famous "Cubita" from Cuba Crystal Mountain, it has always adhered to the philosophy of making perfect coffee. Crystal Mountain is geographically close to Jamaica's Blue Mountain range and has similar climatic conditions, so its quality can be mentioned in the same breath as Jamaican Blue Mountain coffee. It was later designated as the coffee for the Cuban embassy and is known as "a unique Caribbean-flavored coffee."
Colombia (South America) Supremo: It has a unique aroma, with sweetness returning amid bitterness, a smooth and comfortable mouthfeel, and a fascinating fragrance that leaves a deep impression.
Brazil (South America) Santos Coffee: It has a mellow taste and a neutral style. It can be brewed and drunk directly, and it is also suitable for blending with other coffee beans into a composite coffee, making it a very good choice.
Colombia (South America) Mandheling: The mouthfeel is full and solid, and the acidity is pleasant. The aroma is rich, the acidity is moderate, and the sweetness is abundant and thought-provoking. It is suitable for a deep roast, which can release a rich fragrance.
Milk Coffee: Black coffee and hot milk each make up half, and sometimes whipped cream is also added. It is usually served in a large coffee cup. This is the authentic blending method that has been passed down since the Turks besieged Vienna in the seventeenth century.
Cream Coffee: Similar to espresso, with prepared cream placed on the surface of the coffee. Whether to add sugar can be decided according to personal taste.
Viennese Iced Coffee: Add vanilla ice cream and prepared cream to cold coffee. Use a tall, long-stemmed glass as the vessel. The amount of sugar depends on personal preference.
Creamy Hot Cocoa: Add prepared cream to hot cocoa.
Mocha Coffee: It has a unique aroma. At a medium roast, the acidity is mild; at a deep roast, it gives off a rich fragrance. It is occasionally used in mixed drinks as well.
Salvadoran Coffee: The three flavors of acidity, bitterness, and sweetness are balanced. The optimal roast level is medium to deep.
Hawaiian Coffee: The acidity is strong and the aroma is unique. Medium-roasted beans have a prominent acidity, while deep roasting takes the flavor to an even higher level.
Brazilian Coffee: The acidity and bitterness can be adjusted through roasting. At a medium roast, the aroma is mild and the taste is moderate; at a deep roast, the bitterness is strong, making it suitable for blending into composite coffee.
Mamba Coffee: Mandheling paired with Brazil, with a pleasant aroma and strong intensity, it can be called the perfect match in coffee.
Kona Coffee: Coffee beans grown from volcanic lava in Hawaii's Kona region, with a slight wine-like aroma and an extremely unique flavor.
Santos Coffee: Mainly produced in São Paulo, Brazil. The three flavors of sweetness, acidity, and bitterness are neutral. The acidity is moderate, and the taste is distinctive and elegant.
Java Coffee: Produced on Java Island in Indonesia, it belongs to the Arabica species. After roasting, the bitterness is extremely strong, but the aroma is very light, with no acidity.
Guatemala Coffee: It has first-rate acidity and sweetness, is smooth and easy to drink, and is the best material for blended coffee. It is suitable for a deep roast.
Kilimanjaro Coffee: Acidity, sweetness, purity, and aroma are all top-grade. After a medium roast, it gives off sweetness and a light acidity; after a deep roast, it produces a mild bitterness. It is suitable for blending into composite coffee.
Iced Latte Coffee: By mixing fructose with milk to increase the milk's specific gravity so that it will not mix with the lighter coffee, it forms two clearly separated layers of black and white, bringing a wonderful visual effect like a cocktail. Paired with ice cubes, it gives a refined and romantic warm feeling.
Large Coffee/Small Coffee/Espresso: These belong to Italy's premium coffees, with a little cream or milk added. The amount of sugar depends on personal taste.
Front Street Coffee suggests that no matter which bean you choose, you should adjust the roast level and extraction method according to its flavor characteristics in order to present the ideal taste to the greatest extent.
The above content is compiled by CoffeeHunters, a coffee news website.
