A Guide to Coffee: Here’s What Goes into Our Cups
Indeed, not all coffees are the same. Surely, if you’re like us, you’ve noticed that the coffee from the cafe downstairs at the office gives you an immediate boost, while the coffee at your aunt’s on a Sunday feels almost like a delicate infusion.
You’ve probably also experienced how a packet of a certain brand bought at the supermarket sometimes tastes ‘burnt’.
The truth is, coffee isn’t just a ritual: it’s a jungle.
If you think ‘one coffee is the same as another’, get ready, because we’re about to debunk quite a few myths.
Just as we saw with sugar, today we’re diving into the world of beans (and grounds) to understand what really ends up in our cups.
I won’t talk about the history of coffee because I’ve seen that others have already covered it comprehensively on the Lavazza website.
Arabica and Robusta: The ‘Who’s Who’ of Caffeine
There are various botanical species of coffee in the world, but in Italy, you’ll find almost exclusively two species commercially. But be warned: they are as different as night and day.
Arabica Coffee: The Fragrant Queen
This is the most prized variety and accounts for about 70% of global production. It grows at high altitudes (above 1,000 metres) and is very delicate.
- Taste: Sweet, with a pleasant hint of acidity (a slight aftertaste reminiscent of citrus fruits).
- Aromas: Nuances of flowers, fruit, and chocolate.
- Caffeine: Reduced content (around 0.9% – 1.7%). This is the ideal coffee for those who want to enjoy the aroma without their heart racing.
A trip around the world in a cup: Where does your Arabica come from?
Not all Arabica is the same. The soil, altitude, and climate drastically change its aroma.
Here are the three major geographical areas that dominate the Italian market:
- Brazil (The Giant): It’s the world’s largest producer. If your blend has a round flavour, with notes of chocolate and hazelnut, it almost certainly contains some Brazilian beans. It’s the perfect base for the espresso we love in Italy.
- Central America (Colombia, Guatemala, Costa Rica): Here, Arabica becomes more ‘elegant’. Expect distinct sweetness and notes reminiscent of caramel or fresh fruit. These are very well-balanced coffees.
- East Africa (Ethiopia and Kenya): This is where coffee originated. These are the most surprising: they often taste almost like teas or floral infusions. You’ll detect strong notes of jasmine, citrus, and red berries. They are favourites among Specialty Coffee lovers.
Robusta Coffee: The Muscle of the Blend
As the name suggests, it’s a strong plant that thrives even at lower altitudes. It’s what ensures the ‘survival’ of many plantations due to its resilience.
- Taste: Bold, bitter, with notes reminiscent of wood or earth.
- The secret touch: It’s this bean that creates the dense, hazelnut-coloured crema that we love so much in espresso.
- Caffeine: A real energy bomb (up to 2.8% caffeine), almost double that of Arabica.
The strength of Robusta: The lands where vigour is born
While Arabica seeks altitude, Robusta grows happily at lower elevations (below 600-800 metres), where humidity is very high.
Here are the regions that supply our roasters:
- Vietnam (The World Leader): It’s the world’s largest producer of Robusta. If you’re drinking a full-bodied coffee with a strong scent of wood and earth, it’s very likely from here. Vietnam has revolutionised the market by making ‘strong’ coffee accessible to everyone.
- India (The ‘Gentle’ Robusta): This region produces one of the most prized variants, the famous Robusta Cherry or Kaapi Royale. Unlike others, Indian Robusta can be surprisingly clean on the palate, with notes of dark chocolate and spices. It’s a favourite among high-end Italian roasters for their cafe blends.
- Central Africa (Uganda and Ivory Coast): This is the wild homeland of the plant. Ugandan coffee, in particular, is known for its neutrality and immense body. It’s the secret ingredient for achieving that dark-brown crema that doesn’t dissipate even if you shake the cup.
- Indonesia: Often grown in volcanic soil, Indonesian Robusta has an almost ‘smoky’ and very dense profile. It’s used to add a touch of mystery and depth to darker blends.
Blend or Single Origin? Let’s Read the Label
In Italy, we are masters of the blend. Roasters combine different origins to create a consistent flavour that remains the same all year round.
- 100% Arabica Blends: Often considered the best for quality, they offer a complex sensory experience.
- Cafe Blends (e.g., 80/20): The classic Italian mix. Arabica provides the aroma, Robusta adds body and character.
- Single Origin (or Specialty Coffee): Here, nothing is mixed. You’re tasting coffee from a single plantation (e.g., Ethiopia, Brazil, Colombia). It’s the best way to experience the ‘character’ of the land of origin, just like with a fine wine.
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Beans, Ground, or Capsules: What’s the Right Format?
Coffee is a fresh product. As soon as it’s ground, it starts losing its essential oils due to oxygen.
- In Beans: Straporito’s gold standard choice. Grind it just before brewing and the aroma explodes. It’s the only way to retain the original quality.
- Ground: The classic vacuum-sealed ‘brick’. Convenient for the Moka pot, but it should be consumed quickly (within 2 weeks of opening) and stored in an airtight container away from light.
- Capsules and Pods: The modern revolution. They work well because the coffee is sealed, but be aware: you often pay much more for convenience and marketing than for the actual quality of the coffee inside. If possible, choose E.S.E. pods (the paper ones), they are much more environmentally friendly!
The Trick to Not Getting Ripped Off: The Roast Colour
Take a good look at the colour of the beans or the information on the packaging:
- Light Roast: Cinnamon colour. It enhances acidity and floral aromas. Typical of Nordic countries.
- Medium Roast: This is the perfect balance between aromas and body, ideal for our Moka pot.
- Dark Roast: Almost black beans. Typical of Southern Italy. It gives a very bitter and ‘toasted’ taste. However, be careful: excessive roasting is sometimes used to mask the defects of low-quality beans.
And you, are you a 100% Arabica person, or can’t you give up the crema from Robusta?
Do you love the convenience of pods, or do you prefer to prepare your own blend?
Write it in the comments!
