How to choose the right coffee beans
Roast levels, origin and roast date: what they mean and how to choose.
When you stand in front of a bag of beans labelled with an origin and a roast level, it is not always clear what the words mean. A few basics help you choose beans that suit your taste and your brewing method.
Roast level directly affects flavour. A light roast keeps the bean's acidity and its floral and fruity notes, and suits pour-over. A medium roast balances sweetness and acidity with caramel and chocolate notes, and works for most methods. A dark roast gives deeper flavours, more noticeable bitterness and a heavier body, and is often used for espresso and milk drinks.
Origin gives a general idea of character. Ethiopian beans are often floral and fruity, Colombian beans are balanced with caramel sweetness, Brazilian beans lean towards nuts and chocolate, and Kenyan beans are known for bright acidity. These are generalisations rather than rules, as beans vary from farm to farm and season to season.
Look at the roast date more than the expiry date. Beans are at their best from a few days after roasting for up to a few weeks. Keep them in an airtight bag away from light and heat. There is no need to put them in the fridge, as moisture harms them.
Finally, buy a small amount that lasts a few weeks and try different kinds. Your taste has the final say, and the best coffee is the one you enjoy.
