Walking into a coffee shop, do the dazzling array of single-origin bean names on the menu leave you at a loss? This article systematically sorts through more than twenty common coffee beans and classic coffee drinks, covering the flavors of well-known origins such as Brazil Santos, Colombia Mandheling, Blue Mountain, and Hawaiian Kona, and also introduces fancy preparations like Viennese iced coffee and iced latte. From the balance of acidity, bitterness, and sweetness to the choice of roast level, from single origin to blends, it helps you quickly build a framework for understanding coffee flavors. Whether you are a beginner just getting started or a seasoned enthusiast looking to refine your tasting skills, this guide can provide you with practical reference. Front Street Coffee will also accompany you in exploring the rich layers of the coffee world.
1. Brazil (South America) Santos Coffee: Santos
The flavor is mild and smooth, with balanced acidity and bitterness. It is suitable both for brewing on its own and as a base bean in blends with beans from other origins, making it highly practical.
2. Colombia (South America) Mandheling: MANDELING
It has excellent body and a pleasant fruity acidity. The aroma is full, the acidity is soft, and the sweet aftertaste is clear and layered. A dark roast is recommended to bring out its rich, mellow character.
3. Colombia (South America) Supremo:
It has a highly recognizable aroma, with a sweet aftertaste emerging through the bitterness on the palate, leaving a strong impression.
4. Mexico Coatepec, Huatusco, Orizaba:
Smooth on the palate, with a charming and pleasant aroma.
5. Blue Mountain Coffee:
The three flavors of acidity, sweetness, and bitterness achieve a good balance, and both flavor and aroma are of superior quality. It is suitable for drinking as a single origin, and a medium roast is recommended.
6. Grosser/kleiner Brauner/Schwarzer:
High-quality espresso-style coffee, with a small amount of cream or milk added. Sweetness can be adjusted according to personal preference.
7. Melange:
Made by blending equal amounts of black coffee and hot milk, with some versions also adding whipped cream, usually served in a large coffee cup. This method of preparation can be traced back to the period when the Turks besieged Vienna in the seventeenth century.
8. Cream Coffee (Einspaenner):
On a base of espresso, the top is covered with a layer of prepared cream. Sugar is added according to personal taste.
9. Viennese Iced Coffee (Wiener Eiskaffee):
Using cold coffee as the base, vanilla ice cream and whipped cream are added, and it is served in a tall stemmed glass. Sweetness is controlled to your own preference.
10. Hot Cocoa with Whipped Cream (Heisse Schokolade mit Schlagobers):
A hot cocoa drink topped with a layer of prepared cream.
11. Mocha Coffee:
The aroma is distinctive. At a medium roast the acidity is soft, while a dark roast releases a strong aroma. It is sometimes also used as an ingredient in mixed drinks.
12. Salvadoran Coffee:
The three flavors of acidity, bitterness, and sweetness are evenly matched. The best roasting range is medium to dark roast.
13. Hawaiian Coffee:
The acidity is prominent, and the aroma is utterly distinctive. Medium-roasted beans have a strong acidity, while a dark roast takes the flavor to an even higher level.
14. Brazilian Coffee:
The ratio of acidity to bitterness can be flexibly adjusted through roasting—at a medium roast the aroma is mild and the body is moderate, while a dark roast intensifies the bitterness, making it suitable for blending.
15. Mamba Coffee:
A classic combination of Mandheling and Brazilian beans, with a delightful aroma and a strong, powerful body. It is regarded by many as an excellent pairing in coffee blending.
16. Kona Coffee:
Produced in the volcanic lava soil of Hawaii's Kona region, it carries a faint wine-like aroma and has an extremely unique flavor.
17. Santos Coffee:
Mainly produced in São Paulo, Brazil. The three flavors of sweetness, acidity, and bitterness are balanced, the acidity is moderate, and the taste is distinctive and elegant.
18. Java Coffee:
Produced on the Indonesian island of Java, it belongs to the Arabica variety. After roasting, the bitterness is prominent while the aroma is light, with almost no acidity.
19. Guatemalan Coffee:
The acidity is of superior quality, and the sweetness is smooth and easy on the palate. It is an excellent choice for blended coffee and is suitable for a dark roast.
20. Mount Kilimanjaro:
Acidity, sweetness, purity, and aroma are all of superior quality. After a medium roast it presents sweetness and a light acidity, while a dark roast brings a soft bitterness. It is suitable for blending.
21. Iced Latte:
By mixing fructose with milk to increase the density of the milk, it forms a natural layer with the lower-density coffee, creating a two-layer effect of distinct black and white, visually as elegant as a cocktail. After ice cubes are added, the overall impression is one of elegant yet romantic warmth.
The above content is compiled by CoffeeHunters, a coffee news website.
