The coffee market provides a vast range of beans of every source, in each degree of roast and grind. With so many choices to pick from, how do you go about choosing the best bean for making espresso?
It’s ideal to begin with the fundamentals. Lattes and cappuccinos are variants on espresso.
The inexperienced shopper might easily be fooled into believing that there are an infinite number of assortments of legumes to chose from and be overwhelmed. At times, unscrupulous entrepreneurs with take advantage of the common myth so that they appear to have a larger stock. In fact, there are only two kinds of beans available commercially: Arabica and Robusta.
Arabica is a high elevation bean, grown at 2,400 feet above sea lever or high, characterized by a smooth, yet slightly acidic, flavor. It’s usually grown in southern Africa and Central and South America. Robusta grows from the lower altitudes of Southeast Asia, central Africa and Latin America and has a stronger, sometimes bitter flavor.
There are a number of methods and opinions regarding the best way to roast beans, but the basic procedure involves exposing raw, green coffee beans to elevated temperatures, usually about 480 degrees Fahrenheit, for seven to 12 minutes. The heat alters the beans, manipulating their natural acidity and bitterness. The beans become more bitter and less acidic the more time they’re roasted.
There’s not any one right way to grind or roast beans for espresso. Actually, espresso is usually made with a mix of beans of various colors and consistencies. It’s not unusual for different geographical regions to prefer a specific blend. By way of instance, in northern Italy, they prefer espresso roast in the moderate range, while California tastes lean toward the darker, French roast.
You’re unlikely to obtain the freshest beans at a supermarket, and you can bet on that as it pertains to pre ground coffee. The best you can do in that circumstance is pay close attention to the expiry date. You should have better luck locating new beans at a coffee house, particularly one which roasts in house. Naturally, they will want to roast more of their most popular, fastest selling bean more frequently, and it is most likely the most popular for a reason. Perfect freshness comes from grinding your own only roasted beans immediately prior to brewing.
Quality beans are a fantastic place to start, but by no means is that the only element to consider when making espresso. Other things to consider would be the time lapse between brewing and grinding, the time lapse since roasting, the state of equipment and water quality. What makes the best espresso will probably be an endless argument, but the endless choices finally boil down to a matter of taste.