Like a fine wine
As with wine, different countries produce beans with different characteristics. Ethiopia, which is the birthplace of coffee and where the Arabica bean was first discovered, often produces beans with floral notes. Brazilian coffees are often cocoa-y, with hints of dark and milk chocolate, and sometimes hazelnut and peanut.

What is a Flat White?
It's an interesting one. They were created in Australia and New Zealand, to try and re-create the original intensity of a cappuccino. In Italy, the latter is served in a very small, five ounce cup, with a shot of espresso, a little milk and a little foam, for an indulgent but very coffee-driven drink. 

It’s all in the bean 
There's two types of coffee bean: Arabica and Robusta. Arabica is grown at high altitude, it grows slowly and it's packed with wonderful, complex flavours. Robusta grows lower, and faster, and it is more caffeinated – that's because the plant produces caffeine to ward off insects, which there are more of, due to it being closer to the ground. 

Optimal temperature
Different temperatures bring out the best flavours. Boiling water will burn coffee and impairs flavour. Water that is not hot enough will not properly extract the flavour. The optimum temperature for coffee is between 91°C and 96°C. 

Roast strength
There’s so much that impacts on flavour: the climate of the country the beans are grown in, the species and variety of the bean, the way that it's roasted. Adding more or less coffee to your drink will not only change the flavour but the aroma intensity too. The nominal amount of coffee for one espresso is 7 grammes to maintain the right flavour balance.