Gourmet Coffee

Gourmet Coffee

Gourmet coffee can mean many different things to many different people. For the average coffee drinker, the term “gourmet” applies as well to a cup of Folgers or Maxwell House as it does to other, more exotic blends. For the real coffee connoisseur, however, gourmet coffee must have a certain rarity and exotic quality in order to be legitimate. The general consensus among experts is that, no matter which type of coffee drinker you are, certain aspects about the specific coffee plant, the beans, and the brewing method must be taken into consideration in order to make a true gourmet cup of coffee. Read on to learn key principles of the plant and the process in making truly fantastic coffee.

The Coffee Plant

Though coffee is typically thought of as all the same, there are actually two distinct types and dozens of different varietals of coffee beans that we use for consumption. In fact, those who have developed a keen taste for coffee often can tell the difference immediately. The two major types of coffee bean are Arabica and Robusta. Robusta, though often preferred by certain European cultures, is regarded as the inferior type. It has a higher concentration of caffeine, but is lower in acidity and therefore typically tastes bitterer, no matter which type of brewing method is used. When referring to gourmet coffee, beans of the Robusta type are generally excluded. Arabica, on the other hand, constitutes the vast majority of gourmet coffees. Specific flavors vary by the plant variety, but overall Arabica beans are described as high in acidity (which translates to low bitterness) and particularly rich in flavor. Because they have to be grown at high altitudes and more specific conditions, Arabica beans are generally more expensive than Robusta.

Arabica Strains

Since it’s now known that Arabica beans are the heart and soul of gourmet coffee, it’s time to delve into particularly good strains. First and foremost is the Colombian Arabica bean. It’s probably the most well known type in the world, and for good reason. The coffee that comes from Colombia delivers what is most accurately referred to as “classic” or “traditional” taste. It’s somewhat mild in flavor, but has excellent aroma and texture. The Caribbean, as well, produces great coffee. One particular variety worth noting is the Jamaican Blue Mountain bean. It’s grown at very high altitudes, and is known for a having a noticeably heavy feeling in the mouth (known among coffee drinkers as “body”). Africa, the birthplace of the coffee plant itself, has a few highly regarded strains, including Harrar Arabica and Moka Arabica. They’re unique because of their relative sweetness and almost wine-like essence. On the Asian continent, the country with the best coffee is India. Its Mysore bean is naturally very dark and low in bitterness, making it a favorite among many gourmet coffee drinkers. Lastly are the islands of Hawaii. They are home to both the Kona and Java varieties of the Arabica bean. They’re highly regarded for their alternately sweet and spicy nuances, and have developed a decent global following.