Types of Coffee Beans: How to Choose the Right Coffee

Coffee beans are the seeds of the Coffea genus of flowering plants, a fruiting shrub in the Rubiaceae family. The fruits of the coffee plant, known as cherries, produce two “beans,” or pips, which producers harvest as part of the coffee trade. They soak these immature green coffee beans for two days to remove an outer layer of sticky pulp and roast them to varying degrees to produce a light, medium, or dark roast.

You can grind coffee beans to various consistencies before using them to brew coffee drinks, from fine powders for concentrated espresso-based drinks to coarse, pebbly grinds for pour-overs, drip coffee, and French press carafes.

An oft-quoted legend has it that an Ethiopian goat herder first discovered the Coffea plant around 850 AD. Producers would not begin widely cultivating the plant until the seventeenth century. During this time, the plant spread from Yemen and the Arabian Peninsula to East Africa, India, and Europe, eventually arriving in South America and the Caribbean in the eighteenth century. It would take another hundred years or so before roasted beans became available for commercial sale.

Coffee plants thrive in more than 50 countries worldwide, primarily in what’s known as the “Bean Belt,” where growing conditions are favorable. This area includes the tropical and sub-Saharan regions of Africa, like Ethiopia and Liberia; Southeast Asia, like the Philippines, Indonesia, and Vietnam; and South America, which produces most of the world’s coffee beans in places like Brazil and Colombia.

With more than one hundred different species, the Coffea genus is incredibly prolific, with many different types of coffee beans falling into three main categories:

1. 1. Arabica (Coffea arabica): Cultivars of the Arabica coffee plant make up most of the world’s coffee production. Arabica coffee beans were first discovered in Ethiopia, and coffee producers grow them at high altitudes. (They grow best above sea level.) Thought by many to be higher quality than other varieties, thanks to their smooth flavor and lack of bitterness, single-origin coffees often feature 100 percent Arabica beans. Popular Arabica varietals include Typica, Bourbon, and Caturra. Brazil is currently the largest producer of Arabica coffee worldwide.
2. 2. Liberica (Coffea liberica): High-caffeine, potent liberica coffee beans were discovered in Liberia and have since become popular in places like the Philippines. Flavor profiles can vary widely, with some beans exhibiting an aggressive bitterness. Variants include Excelsa, which grows in Southeast Asia.
3. 3. Robusta (Coffea canephora): Robusta coffee is native to sub-Saharan Africa. These beans are a common sight in blends since their dominantly bitter flavors may be less desirable on their own. Producers often make instant coffee using robusta coffee beans.

Casual and serious coffee drinkers alike can benefit from a high-level understanding of the coffee aisle. Here’s what to know when choosing your next bag of beans:

• Choosing single-origin versus blends: Single-origin coffees are the best way to experience a quality coffee bean’s full expression. On the other hand, coffee blends seek balance over purity and combine different beans to that effect. To take advantage of the deep, smoky tones of a dark roast, look for a blend: A combination of beans will return some flavor and body to an otherwise bitter profile.
• Choosing for flavor: If you like a bright, floral, almost citrusy cup of coffee, opt for a light roast, where a minimal roasting time keeps the bean’s original flavor profile intact. If you prefer a lower acidity with hints of warm caramel, try a medium roast, like a “city,” “American,” or “breakfast blend.” For coffee drinkers who like intensity with little nuance, oily dark roasts like French, Italian, or New Orleans roast are ideal options that offer smoky and bitter notes.
• Choosing for caffeine content: Contrary to popular belief, coffee made with dark roasted beans can contain less caffeine than lightly roasted beans. Dark roasted coffee beans lose most of their density in the extended roasting process as they expand and lose moisture, impacting caffeine content when measured scoop for scoop. Learn how to roast coffee beans.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more.