How to Identify the Difference Between Good and Bad Coffee? - 4 factors that determine coffee quality!

Arabica and Robusta are the two primary types of coffee that are available. The following is a breakdown of the amount of caffeine: the Arabica bean has roughly 1.2-1.5% caffeine, while the robusta beans contain around 2.2-2.7% of the stimulant. There are a number of variables that contribute to the robusta coffee plant's lesser vulnerability to diseases and pests. One of them is the greater caffeine content that the robusta coffee plant has. The plant's unpleasant flavour, which has the added benefit of inhibiting the growth of germs, is effective in warding off both disease and pests. As a result, robusta coffee has a higher concentration of caffeine; therefore, brewed coffee tends to have a more bitter flavour. The brewed robusta coffee offers roughly twice the amount of caffeine present in the arabica coffee cup. Next time you head out to coffee sellers like Damn Fine Coffee, check out the different varieties of coffee they offer. Compare the Robusta and Arabica and see for yourself. You might have to do a little research in order to find the best coffee in the world that suits your taste buds.

Checking to see if the coffee beans are oily is a quick and simple way to determine whether or not they are a high-quality kind of bean. Each and every coffee bean stores flavour, which is gradually extracted over time. As a result, it will turn into a film of oil on the beans, which will prevent the flavour from being removed, resulting in flavourless coffee. Use this guideline as a general guide, since there are certain circumstances in which greasy beans do not always indicate that the coffee bean is of poor quality.

If the coffee shot that you make looks like it is being extracted in a manner that is fast, wavy, and inconsistent, then perhaps the beans that you used may not be very good. A quality coffee shot will have the appearance of light honey and move at a steady speed. Check the roast date before concluding whether or not your coffee beans are spoiled. Since coffee that is also new may pour with similar qualities, you can try just letting the beans sit for one to three weeks before giving it another go. If, after several weeks of waiting, the beans continue to extract unfavourably, then it is probably safe to say that the beans themselves are flawed.

The quality of a coffee bean, judged only by one's own tastes and preferences, is the single most important aspect in establishing its overall quality. Experts frequently suggest that now the coffee industry should be handled more similarly to the wine industry. In the wine industry, there is a considerable emphasis on developing a palate in order to detect and discriminate the flavours of various kinds of beverages. As is the case with wine, you must do this with coffee in order to acquire an accurate picture of the particular aspects of the beverage that appeal to and turn you off. The roast, acidity, flavours, as well as finish of the coffee, are the individual components that you must look for!