How to choose coffee beans?

You came into the store for coffee beans. Immediately, bypassing the counters with ground and instant, go to roasted coffee beans and... I Think I've narrowed my choices down? Not much. There are a few things that you should pay attention to choose the coffee beans you need.

Regardless of whether you are buying coffee in specialized stores sold by weight or going to the supermarket for pre-Packed coffee in front of you the question arises.

1.Manufacturer country. Of course, a true coffee lover will be able to distinguish, varieties grown, for example, in the Caribbean as those brought from India!

2.roasting, it also depends on the taste of coffee, you in the end, this choice will have to drink.

Coffee from Central America and Colombia, is likely to be sour and light taste. This grade is well suited for preparation in a French press, but the basis for espresso, unfortunately, can not make (it's all about over-easy, not suitable for strong espresso). Coffee from Colombia is best mixed with more "heavy" varieties to achieve the perfect taste of cooked espresso
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Coffee from the Islands of the Caribbean. The taste is similar to Central American coffee, perhaps with less acidity – this kind leaves a nice sweet epilogue. If you are going to select the best varieties, look for manufacturers such as Jamaica, Puerto Rico, Dominican Republic, Cuba – then you will not go wrong in choosing!

Brazilian coffee is usually dry processed, so sour to his taste was missing. On the contrary, drinking high-quality Brazilian coffee can experience not only the intense flavor and strong sweet aftertaste. These varieties are very well revealed in blends for espresso.

Coffee from Yemen and coffees from East Africa. In Yemen is a popular form of coffee beans called mocha, or mokka (the visual difference is that the grains of this variety are of an oblong shape). In the taste the palette felt light fruity notes – perhaps this is due to the fact that plantations of coffee surrounded by fruit gardens, giving a unique aroma. Varieties of East Africa (such as Kenya AA, AA Tanzania, Burundi, Rwanda) are perfectly manifest themselves in the form of monosort, including in espresso and different drinks based on it. The taste of these beans a bright, deep and rich, which is not to be confused with coffees from other regions. By the way, some of them are noticeable acidity.

Coffee from India and the Pacific Islands. The best varieties have complex, multifaceted taste, which allows you to use them as monosort, and in mixture with other varieties. Acidity is missing, there is only softness and slight tartness of the finished beverage. Interestingly, coffee in this region can undergo various methods of primary processing – perhaps this can be explained by the richness of its flavor. The most famous and respected are the following Indonesian coffee: Kalossi, Mandheling, Lintong, Java, etc.

Exclusive

There are also some very rare coffees intended, because of its unavailability and high prices, only few coffee drinkers. So:

Coffee from the island of St. Helena.
In General, the trees brought to the island are the same species grown in Yemen and Ethiopia, but a special flavor of the taste is achieved by the local Maritime climate and volcanic soils. Incidentally, the rarest in the world. Among the fans of this coffee – Napoleon Bonaparte.

Coffee from New Caledonia.
New Caledonia, a remote island in the Pacific ocean that few people have heard (about the island, not the ocean, of course). However, among true coffee lovers of local coffee, some varieties of which was recognized as the best in the world, is not the same unknown as the place of its growth. Quality coffee trees with an exotic name subbed the Bourbon was imported from France. The taste of the beans bright, memorable and, judging by the reviews, very nice.

Coffee from Papua New Guinea. Is grown in one of the highest mountains in Oceania is mount Wilhelm. The taste is non-traditional and diverse due to the fact that the grain is mixed when sorting, belong to different subtidal Arabica. In the end, milled coarse grains you can get the original drink with a soft taste and inviting aroma.

Coffee from Hawaii (Kona Hawaii). One of the most expensive views in the world, hence the quality control and very careful sorting. Grains have impeccable taste characteristics – light acidity leaves a long and pleasant aftertaste.

Roasting

It is worth saying that there is another indicator of taste – roast coffee. In General, we can say that the stronger the roast, the harder it is to detect the unique flavor notes and the less caffeine. Gradation as follows:

Mild roast the beans be roasting have a sourish taste and a little watery consistency, and the next drink is especially good with milk and cream. Also, this coffee is suitable for coffee machines.

Medium roast – regular or American. Grain fried a very long time and results in a strong flavor and a bitter aftertaste.

Vienna roast – a characteristic symptom is the appearance of dark brown spots on the surface of the grain. Taste is bitter, but the aroma is still truly luxurious.

Strong degree of roasting – Spanish or French. Taste is even more bitter because of the coffee stands out all the more oils.

Continental roast – strong double frying.

Italian roast – this coffee is called "espresso" roast is happening at a very high temperature.