28/09/2016 - We’re spilling the beans on the ultimate coffee lovers’ guide to choosing the right beans. Taste is subjective, so there’s no right or wrong!

We’re spilling the beans on the ultimate coffee lovers’ guide to choosing the right beans. Taste is subjective, so there’s no right or wrong!

Variations in each coffee makers’ soil, altitude, location and processing methods produces a different bean and flavour. Arabica and Robusta are currently making up the largest share of coffee consumed in the world.

There’s something for every palate…

Mainly grown in Vietnam, Brazil and Indonesia, the Robusta bean is at it sounds – robust! It’s smooth and full-bodied delivering a bitter, woody, smoky and toasted flavour. This bean is characterised by a strong-note and strong body with little acidity – producing more caffeine and a velvety crema.

Superior Arabicas are founded in a host of countries, including; Brazil, Columbia, Central America, Indonesia and East Africa. Each is distinctive to its birth place. For those that adore espresso, the Brazilian Arabica bean is for you – as it provides a ‘peanut-y’ quality that makes a common component in the acclaimed shot of espresso. 

Not only does roasting beans help to release oils but also prolongs freshness so beans keep for longer. Using a bean-to-cup coffee machine allows you to experiment with the vast variety of beans available and enjoy freshly-roasted coffee at home.