Coffee FAQ

The “best” coffee in the world doesn’t come from one specific place—it depends on individual tastes and preferences. The most expensive coffees are sold based on origin and quality. As of September 2025, recent auctions saw a kilogram of coffee sell for $32,000 to $36,000, from lots originating in Panama / Kenya.

There are two main coffee species from which many varieties descend:

• ARABICA: Generally grown at higher elevations, Arabica usually offers greater complexity and aroma than Robusta because it contains more lipids and sugars. Arabica is also more vulnerable to disease, requiring more care.
• ROBUSTA: Traditionally used in espresso blends, Robusta contains more caffeine than Arabica and is characterized by bitterness. Less finicky, Robusta plants can grow almost anywhere, which makes production larger and more accessible.

In specialty coffee, only varieties descended from Arabica are used. Within this category there are a multitude of varieties, such as Typica, Bourbon, Caturra, Catuai, Maragogype and Gesha.

Note that coffee varieties, even though they have an impact on the final product, are not independent of the techniques and soils in which they grow. For example, a Bourbon grown in Guatemala won’t have the same characteristics and aromas as a Bourbon grown in Colombia.

Biodiversity & geography

Coffee plants grow in diverse geographic conditions, from Guatemala’s volcanic soils to Brazil’s plains and Ethiopia’s forests. Producing countries sit in the “coffee belt,” between the Tropic of Cancer and the Tropic of Capricorn—tropical/subtropical climates ideal for coffee. Flavor is strongly influenced by terroir: climate, altitude, soil type, variety, farming techniques, and even crops grown nearby. Altitude affects bean density and the complexity/acidity of aromas, mainly due to cooler temperatures at elevation which slow cherry maturation. Slower development increases sugars and aroma compounds, yielding a more complex cup with brighter acidity and nuanced notes. Latitude mainly affects harvest timing.

The coffee cherry

Coffee beans come from a fruit similar to a cherry, growing in clusters like grapes on coffee branches. Cherries change color as they ripen. Because not all cherries ripen at the same rate, hand-picking is typically used to select only perfectly ripe fruit. The cherry has several layers (see the image on the next page) and usually contains two seeds. During drying, the skin and sometimes part of the pulp are removed to extract the green bean.

The coffee belt, also known as the Bean Belt, lies between the Tropics of Cancer and Capricorn. It is the area of the globe best suited to growing coffee.

Coffee beans come from a fruit called the coffee cherry. All the fruit is green at first and takes on warmer colours as it ripens. The riper the fruit when it is picked, the more sugars the beans absorb. However, some producers choose to pick the fruit before it is fully ripe, believing this technique gives the coffee greater complexity.

The cherry usually contains two beans at its centre. From the outside in, it is made up of:

• the fruit skin;
• the pulp;
• the mucilage;
• the parchment;
• the silverskin;
• the coffee bean, marked by a centre cut.

Specialty coffee refers to high-quality coffee, cultivated, harvested, and roasted with care to deliver a superior taste experience. It’s considered “specialty” when it scores at least 80/100 by Specialty Coffee Association (SCA) standards. Lots are typically isolated from a specific farm or region to showcase unique terroir.

By contrast, commercial coffee often blends multiple origins, yielding a more homogeneous, less distinctive profile. Specialty production demands more expertise: high-altitude cultivation in difficult terrain, selective hand-picking of ripe cherries, controlled fermentation, and rigorous sorting to remove defects. That’s more work and cost, but producers can receive higher prices and quality premiums. There’s no universal ethical standard, however: buying specialty doesn’t always guarantee equitable pay. Still, the model is far more sustainable than commodity coffee.

Commodity coffee—most of what you see on grocery shelves—scores below 80/100 (SCA). It’s often blends from multiple producers, with little sorting or selection; defects and size variation are common. Producer prices are set by the C-Market and don’t account for quality. Buyers often seek the lowest price without long-term relationships. This makes producer income highly unstable and dependent on global fluctuations they can’t control.

The difference often comes down to transparency and production processes. Specialty coffee involves more detailed work, with producers cupping and scoring samples. High-scoring coffees can earn premiums. Specialty tends to highlight terroir and producer work to reveal coffee’s subtleties—unlike commodity coffee, which is rarely traceable to a specific terroir or producer. Commodity is typically mass-produced with less emphasis on quality.

On specialty bags you’ll usually see the roast date, producer name, origin, altitude, processing, etc. Price is also an indicator; specialty coffees cost more than commodity. Commodity can seem increasingly attractive over time on price, but price remains one way to identify specialty.

The best method is the one you enjoy most. That’s what matters: that the person drinking it likes it. A filter coffee lets you better appreciate subtle notes—there’s a higher concentration of water in the brew.

The AeroPress is accessible and forgiving—it’s relatively easy to get a good cup and hard to mess up.

Absolutely. It all starts with good beans. An affordable tool like an AeroPress can produce a delicious cup.

Coffee isn’t bad for your health, but should be consumed in moderation.

Here are the Government of Canada’s recommendations.

Cow’s milk is best for lattes/latte art—its higher fat content creates better foam. Oat and almond drinks can also work, but quality varies a lot by brand.

Oat and almond are often the best alternatives for a good foam and latte art, but yield depends heavily on brand and formulation.

Plant milks often need pH adjustment to avoid splitting. Cow’s milk splitting in coffee is much rarer.

Cupping is the reference method for professional tasting. It standardizes extraction variables for better comparison.

Start with everyday food. Pay attention to what you eat/drink. Tasting different candies/chocolates can help build references. Fun fact: coffee has more aroma compounds than wine, making it very complex. Talk coffee with more experienced tasters to learn vocabulary.

A tool used across food/drink to describe aromas, both positive and negative. In coffee, the wheel maps potential aromas. Start from the center (broad families—fruity, roasted, spicy, sweet, floral, sour/fermented/vegetal), then move outward to specifics. Flavors combine smell and taste, influenced by tactile and thermal sensations. Aftertaste is what lingers once the product leaves the mouth—a neurobiological taste signal from receptors still resolving detected aromas. In coffee, a pleasant, long aftertaste is considered positive.

https://sca.coffee/research/coffee-tasters-flavor-wheel

Notes are subjective signposts. Cultural context affects references.

Acidity is a sharp sensation (think lemon/lime), giving coffee a bright, fresh edge. Bitterness is found in dark chocolate, citrus zest, even walnut; it can add balance and complexity, but too much is unpleasant and often astringent. On the palate, acidity and bitterness are opposing sensations.

It depends on personal preference.

It’s tied to terroir—altitude, variety, processing, etc.

Body refers to mouthfeel/texture. It’s influenced by processing, terroir, variety, and extraction concentration. Espresso typically has more body than filter. Even with the same method, some coffees feel creamier/rounder while others are lighter and livelier.

Light roast: shorter time/lower end temperature; showcases terroir; generally more acidic. The lighter the roast, the more vegetal notes remain.

Medium roast: developed longer than light, further sugar development while still revealing terroir.

Dark roast: longest time/higher end temperature; more roasted notes, lower acidity. Over-development yields charred notes.

Like any food that is cooked, coffee beans undergo what is called the Maillard reaction. Based on the same principle as a slice of bread gradually browning in a toaster, coffee goes through this reaction, which activates the sugars and lipids up to the point of caramelization. It is the turning point that reveals the sugars in the product. Its components are affected and the structure of the bean transforms, developing the sugars and reducing the acidity.

As the bean is heated, carbon dioxide and water vapour build up at its centre. When the pressure inside becomes too great, the bean splits open with a cracking sound, releasing the gases and causing it to expand. This is when the bean starts cooking on the inside; development begins.

The roasting time after first crack divided by the total roasting time gives a percentage; this is called roast development. The bean then becomes increasingly dry and brittle.

At Zab, for example, our coffees are developed at around 18% to 22%, which is considered a light to medium roast. Other roasters, however, develop their coffees around 20% to 25%.

The more a coffee is developed, the sweeter it will be and the more body it will have, since it becomes more soluble in water. However, if it is over-developed, the coffee can taste burnt, or even charred. Conversely, the less a coffee is developed, the fruitier and tangier it will be, but it may lean toward cereal and vegetal flavours.

Once roasting is finished, the coffee is left to rest for 24 hours to degas, either in the open air or directly in bags fitted with valves to avoid contact with oxygen.

You might think freshly roasted beans would be perfect for making an excellent coffee. However, they still contain too much carbon dioxide, which keeps the flavours from coming through. A minimum of 5 days after roasting is needed to let the CO2 escape from the beans.

Ideally, for any type of coffee, wait about 2 weeks after roasting before drinking it. Some coffees, such as African coffees (Ethiopian coffees in particular), can take 2 to 3 weeks to reach maturity and reveal all their flavours.

Like any food, coffee’s properties change with age. It is therefore recommended to drink it within the first month after roasting.

To keep coffee in optimal condition and slow its aging, keep it away from moisture and in an opaque container so UV rays don’t affect the beans. Freezing can prolong freshness, but only freeze once (don’t remove for a single brew then refreeze). Ideally freeze under vacuum.

Not recommended. Instead, store in an opaque container at room temperature, away from UV light.

Once the cherries are picked, the fruit must be processed to separate the beans. The choice of process is crucial in the pursuit of a coffee’s aromas. Several techniques exist, and each one gives the beans different characteristics. Sometimes the choice of process is a matter of tradition, a constraint due to climate, or a deliberate choice to achieve specific aromas depending on the coffee produced.

I. Natural

The natural process is probably one of the oldest processes in existence. Especially common in Ethiopia and Brazil, it has the potential to bring out extremely fruity aromas in the beans. It was long considered a low-quality process because of the inconsistency it can cause in the coffee’s flavours.

The process consists of spreading the cherries on patios or raised beds in the sun to dry them. This way, the fruit ferments and gives flavours specific to the natural process. In a sense, the beans absorb the sugars of the fruit. It’s no surprise to find strawberry or blueberry aromas in this type of process, along with a particularly creamy body and low acidity.

II. Washed

The characteristics that come out of this technique are clarity of aromas and more pronounced acidity. Most specialty coffees are washed coffees, because this method is more reliable and often offers more defined and complex flavours.

The cherries are mechanically depulped to remove the skin and pulp, leaving only the mucilage. The beans are then placed in tanks of water, where they stay submerged for about 24 to 48 hours so that fermentation can take place; in Kenya, it’s not unusual for beans to go through a double fermentation and stay in the water for more than 72 hours. Fermentation develops the sugars in the bean and loosens the remaining mucilage. Once out of the tanks, the beans are rinsed one last time, then placed on patios or raised beds for several days until they contain only 10% to 12% moisture.

III. Honey process

There are several variations of the honey process. It sits somewhere between the washed and natural processes. As with washed coffees, the skin and pulp are removed. However, a certain percentage of mucilage is left around the bean before it is dried on patios. The amount of mucilage determines its name: white, yellow, gold, red or black.

This process gives the coffee aromas characteristic of both natural and washed coffees: the body of the former and the acidity of the latter.

All coffees are fermented.

Variants

Beyond processing methods, variants use additional techniques to shape flavor. A few examples:

I. Co-fermented

During co-fermentation, ingredients such as fruit, flowers, or spices are added during fermentation and/or drying. They may be added with whole cherries or depulped coffee, so co-fermentation can apply to any process. The result is often explosive: intense flavors from the interaction between the addition and the coffee.

II. Anaerobic fermentation

Here, oxygen is removed during fermentation by placing beans or cherries in sealed bags or tanks. Without oxygen, enzymatic and microbial activity changes, altering the flavor profile. This can be applied to any process and often yields fruitier, more complex cups.

Attention to detail and pride in craft; comfort with customer service and respectful, enthusiastic interaction. Curiosity about coffee—how it works, willingness to refine skills and share knowledge with guests.

Workshops help, but the best training is on the job in a café.

Each wave has social context. First wave: post-WWII, Americans encountered coffee culture in Europe and brought it home. Second wave: the rise of to-go/quick-service coffee. Third wave: cafés emphasizing experience, detail, and product quality.

Not yet clearly defined; calling the current scene a fourth wave is premature. It may be influenced by the pandemic and generational preferences, with a focus on signature beverages and cocktail-like experiences.

Through training at a coffee institute: coursework and exams. Then you must recalibrate every two years to stay aligned with international standards.

A producer’s small lot—about 900–1,000 kg of coffee.

A coffee from a single origin, often tied to one producer or a group within a defined region.

Extraction is the amount of coffee solids dissolved in water. There are three main factors to consider: the amount of ground coffee, the amount of water used, and the time the coffee and water are in contact. The result can be placed on a spectrum whose two extremes are under-extraction and over-extraction. The more a coffee is extracted, the more bitter it is; conversely, an under-extracted coffee is more sour. At the centre of this spectrum is the sweet spot.

When extracting, the goal is to find the right balance between sour and bitter, as well as the balance between the coffee’s body and aromas. Sometimes extraction means having to choose between sacrificing body or aromas.

Sometimes the idea is to bring out a coffee’s strengths based on its origin and process for the best possible end result.

I. Ratio

The ratio is the amount of coffee relative to the amount of water used. For espresso, a 1:2 ratio is common. For filter coffee, a ratio between 1:15 and 1:20 is typical.

II. Dry dose (in, dose)

The amount of ground coffee. Changing the dry dose has a major effect on texture and extraction. Increasing the dry dose makes the coffee stronger, but also pushes it toward a more sour result.

III. Wet dose (out, yield)

The amount of liquid coffee in the cup. Changing the wet dose also has a major effect on the extraction and texture of the espresso. Reducing the wet dose results in a thicker, more concentrated espresso, but one that may be more sour. Conversely, an espresso with a higher wet dose has more aroma and sweetness, but may be bitter and more watery.

IV. Time

The time the coffee takes to flow from the basket. Time lets you make minor adjustments to espresso extraction. A longer time increases extraction, while a shorter time reduces it.

The goal of distribution is a level, even surface, free of air pockets, cracks and clumps. Good distribution ensures an even extraction through all of the ground coffee.

To even out distribution, you can use tapping: tap the portafilter horizontally with your hand, then tap it vertically on a hard surface (a counter). This reduces the mound of ground coffee in the centre of the basket and fills the air gaps that can give the water too easy a path, also called channeling.

When several baristas use the same espresso machine, it’s important to keep tamping pressure consistent from one barista to another. You want to reach a good density without overdoing the pressure: simply press until the coffee puck stops sinking and sits level in the basket.

Watch several parameters: dry coffee dose, beverage yield, extraction time (linked to grind), and water temperature. Grind must be even and uniform—grinder quality and burrs matter a lot. Manual pour-over can be tricky because variables abound: pour rate, motion, agitation level, etc. To improve, take notes and change only one variable at a time. The more you taste and experiment, the more you’ll understand your technique and its impact.

Water temperature also greatly affects extraction. A higher temperature gives more extraction, while a lower temperature gives less. The suggested temperature for filter coffee is around 206°F (96.7°C).

Very. It hugely affects flavor and intensity. For espresso, a 1:2 ratio is common. For filter coffee, the ratio is usually between 1:15 and 1:20.

A higher ratio makes the drink lighter, more diluted and acidic, while a lower ratio gives a more concentrated and bitter result. Extraction time determines how much material is extracted into the drink: an extraction that is too short may be less aromatic, while one that is too long brings negative effects such as bitterness.

In every possible way. About 98% of your cup is water—if your water tastes bad, your coffee will too. Some aspects are perceivable directly, but mineral content also impacts extraction. Minerals are necessary; fully demineralized water won’t extract properly, while overly hard water yields a more generic taste.

No. “Fair trade” certification is primarily a marketing tool and doesn’t guarantee quality. If we ranked them, specialty sits above fair-trade certified coffee. To get certified, coffee must sell above a price floor set by the organization. Unfortunately, that may not ensure true quality or meet producers’ real costs. As a reference, the fair-trade minimum for green coffee is currently $1.80 USD/lb (September 2025). At Zab, the average price paid is $5.50 USD/lb.

Many certifications exist; the best-known is Fairtrade. It especially serves cooperatives of smallholders, giving access to international markets. Criteria include decent working conditions, environmental respect, a community development premium, and a guaranteed minimum price. The fair-trade minimum is $1.80 USD/lb (2023). If the C-Market is higher, producers receive the market price. Helpful for stability, but limited: it doesn’t always meet real needs or reflect diverse production contexts.