The two most common types of coffee are robusta and arabica, both of which have different characteristics and levels of substances. Arabica has a less bitter taste because of its lower caffeine content, but its taste tends to be acidic. Robusta tends to be bitter because it has higher caffeine, but the aroma is sharper and does not taste sour. If you are a beginner and want to try how to brew coffee with manual brewing, it is recommended to use and also buy coffee of beans arabica seeds. Robusta taste is more bitter, so to make good coffee requires more experiments.
Quality of Coffee Beans
To make good coffee, cafe style requires good quality seeds, because poor quality seeds not only taste different but can destroy taste.
In order to taste and smell more delicious, it is recommended to buy coffee beans and grind just before brewing coffee. The seeds in question are roasted coffee beans instead of green beans.
The quality of coffee beans has several levels, these levels are divided based on the number of defects or defects. Defects in coffee beans are caused by many factors, conditions of planting, picking, pests, etc.
According to SCAA standards, the grade of coffee is divided into grades 1 to 5. Grade 1 is the highest quality coffee beans with a total defect <5 seeds per 300 gram. While grade 5 is the lowest quality coffee beans with a total defect> 86 seeds per 300 grams.
Of course, grade 1 seed has the best taste quality, because the high-quality coffee stores only use grade 1 selected seeds.
The first step in how to brew delicious coffee in the style of a cafe, you need to pay attention to the size of the milled. Milling size affects contact, extraction time, and flow.
Be careful, the finer the results of the mill, the faster the extraction process but the taste produced will be even bitter. It’s because the flow of water will be hampered and the longer the contact time (water and coffee) and over-extraction.
The milling size of coffee beans is extra coarse, coarse, medium, medium fine, fine, and ultra fine, sequentially from coarse to finer.