The process of

Making coffee

Bean types

Just like wine, choosing the right bean depends on your palette. That’s because coffee beans have different flavour characteristics depending on which part of the world they’re grown.

Altitude, temperature and soil – even the harvest – also play a part. While roasting the coffee beans produces even more flavour nuances and pops of taste.

When it comes to the coffee in your cup, there are only two types of beans which matter: Arabica and Robusta.

Arabica

The champagne of coffee, Arabica beans have a gorgeous aromatic richness, producing a taste that is mild and deep at the same time.

Robusta

The caffeine queen of coffee, Robusta beans contain roughly double the stimulant than Arabica beans. This gives the coffee a strong, slightly bitter taste.

Kopi Luwak

For an unusual gourmet experience, try the highly-prized beans extracted from the droppings of the Indonesian civet cat. This mongoose-like creature feasts on coffee cherries before pooping out the pits. The digestive process the cherries undergo lends the beans their distinctive flavour.

Bean Aromas

There’s a reason why we love the smell of freshly-ground coffee beans. It’s because each bean contains approximately 800 different volatile aromas and flavours. Think: spices, herbs, nuts, vegetables, flowers and fruit.

The art of making coffee is in extracting the treasure sealed inside each one. By grinding the beans, the water can draw out more of these solubles. They are responsible for the taste and aroma of what ends up in the cup.

The 15-minute rule

After 15 minutes, ground coffee loses about 60% of its aroma.

That’s why we recommend you:
• Store your coffee beans away from air, light, and moisture
• Consume them 6-8 weeks after roasting
• Always grind your coffee directly before brewing

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