The coffee market offers a vast array of beans of every origin, in every degree of roast and grind. With so many options to choose from, how does one go about picking the best bean for making espresso?
First of all, it is important to note that cappuccino is merely a variation on espresso. The same is true with lattes. These drinks are simply varying ratios of espresso and steamed milk, and do not require a separate type of bean.
The inexperienced shopper could easily be fooled into thinking that there are countless assortments of beans to chose from and be overwhelmed. Sometimes, unscrupulous marketers with take advantage of this common myth so they seem to have a larger inventory. In reality, there are only two types of beans available commercially: Arabica and Robusta.
Arabica comes from a minimum altitude of 2,400 feet, and is usually found in eastern Africa and Central and South America. It has a slightly acidic, but smooth, taste. Robusta is found in Southeast Asia, central Africa and Latin America. It grows in lower altitudes and is know for its less subtle, more accosting flavor.
There are many methods and opinions about the best way to roast beans, but the basic process involves exposing green, raw coffee beans to high temperatures, usually about 480 degrees Fahrenheit, for seven to 12 minutes. The heat alters the beans, manipulating their natural bitterness and acidity. The beans become more bitter and less acidic the longer they are roasted.
There is no one right way to roast or grind beans for espresso. In fact, espresso is usually made with a blend of beans of different colors and consistencies. It is not uncommon for different geographical areas to favor a specific blend. For example, in northern Italy, they prefer espresso roast in the medium range, while California tastes lean toward the darker, French roast.
You are not likely to find the freshest beans in a grocery store, and you can bet on that when in comes to pre ground coffee. The best you can do in that situation is pay close attention to the expiration date. You should have better luck finding fresh beans in a coffee house, especially one that roasts in house. Naturally, they will need to roast more of the most popular, fastest selling bean more often, and it is probably the most popular for a reason. Perfect freshness comes from grinding your own just roasted beans immediately before brewing.
Though it is a great place to start, high quality beans do not guarantee the best espresso. Time lapses in the roasting-grinding-brewing process, the condition of the equipment and the quality of the water are also important factors. The debate over what makes the best espresso will likely be eternal, but no one knows better than your taste buds.
To read more of Cory Willins articles, visit The Coffee Site.com for articles as well as gourmet coffee forums, reviews, directories and more.
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