Coffee 101

Have you ever walked by a coffee shop and see glass boxes full of coffee beans, each with its very own name label on the front side, and wondered what they mean? Or do you ever feel that the cup of coffee you bought today from a shop down the street is so different from what you had at Starbucks yesterday? This differences are brought about thanks to what sort of beans they are using, and also how the beans are processed before they go into coffee cups.

Arabica is perhaps the most popular type of coffee around the world. Arabica beans, as the name suggests, originated from Arabian peninsula, and account for the largest among the various types of coffee consumed daily. The bean typically is long, has an oval-shape and contains 2 flat seeds inside. Though growing Arabica beans vary in flavor depending on the region they are grown in, it typically has a hint of sourness in its taste, accompanied by some fruity sweetness and strong coffee aroma. Their ‘winey’ acidity is what makes it so pleasant and favorable by foreigners. The plant itself is also more fragile and more prone to illnesses, which calls for more cultivation, and ultimately a higher price in the market.

Robusta is considered the specialty of the Eastern hemisphere, especially in Vietnam. Robusta plants are more resistant to pest and illnesses, and are suitable for growing in Vietnamese central highlands on basalt soil. Coming second to Brazil in terms of coffee export, Vietnam is famous for bringing Robusta out to the world. As coffee beans, Robusta give out a harsher, stronger taste with less fragrance. Their sourness is replaced with bitterness, which is preferred by the Asian market. These beans also have double the amount of caffeine compared to their Arabica counterpart, which is perfect for anyone who looks for an extra kick in their morning coffee.

Culi, despite not being recognized as its own type of coffee, is a sub-group of the other two. Culi beans refer to coffee beans that have only one seed in each of the beans due to genetic mutation. Culi beans are rare, accounting for only 5% of the total amount of beans harvested. Culi is special thanks to its intensification and concentration in taste and smell depending on the coffee variety it comes from. Culi Arabica has a sourer and even stronger aroma than normal Arabica, whereas Culi Robusta is extra bitter with a darker color in comparison with normal Robusta.

Moka is often referred to as the queen of all beans. The plants are extremely fragile, requiring both pitch-perfect conditions and proper care to grow. Although Moka is cultivated around the world, its presence in Vietnam is restricted to Cầu Đất, Đà Lạt where it can be grown. Being a sub-group of Arabica, Moka inherits all of its qualities and makes them even better. The smell of Moka is often described as “intensely strong but charming and elegant”, and its coffee water is less sour than usual Arabica.

People who seek for acidity in coffee often find themselves hooked by Cherry. Thanks to its good pest-resistance nature, these plants have no difficulty living in the harsh conditions of daylight heat and dry wind, requiring little water and care. Cherry beans are bright and shiny, giving out a mild taste with lots of tartness.

As most coffee shops need to cater for a wide range of customer, there comes a wide range of blending recipes that help extract the best of many worlds. A 6Robusta: 2Culi: 2Arabica blend, for example, will result in a caffeine-rich, densely black with a hint of sourness coffee cup, while a 7Robusta: 3Arabica is a lot more fragrant, producing brown coffee when brewed and more suitable for coffee machines.

The next time you are at a coffee shop with a big grinding machine, try taking a look at the beans, smelling one or two of them and you will be surprised with how distinct these beans are from shop to shop.