How to Judge Beans Like the Barista?

A ‘barista’ is a professional who is highly skilled in making coffee and has a comprehensive understanding in coffee; coffee blends, espresso, quality, coffee varieties, roast degree, espresso equipment and maintenance.

‘Cuppers’ (coffee contest judges or professional tasters) and company buyers share the barista’s goal of finding beans which produce a great drink. But it’s the barista who stands in front of the final consumer every day and receives immediate feedback on the success or failure of those efforts.

So, let’s take a look at what the barista needs to know about a bean and its product…

Nowadays approximately 70 countries grow coffee from which beans are produced, from Africa to the Middle East, from South America to the Caribbean and over to Hawaii – all within a band about the equator of roughly 25 degrees north or south.

Considering the differences in climate altitude, equipment and techniques – and many other factors – it’s not a surprise that beans from different countries have quite a few differences. Even different plantations will often have drastically different products.

Despite the wide variation, there are actually two main categories of coffee plants – arabica and robusta. Arabica, which has half the caffeine of the robusta, is used almost exclusively for the finest coffees. Its beans have more flavor and are full of aroma.

Since coffee tends to grow better at higher altitudes, arabica beans called the Milds -made from plants grown at 3000 feet (915m) or above – are to be preferred. ‘Brazils’ by contrast are arabica beans grown in Brazil, but at a much lower altitude.

Beyond that, judgements will depend on whether the consumer intends to roast the beans themselves or not. Unroasted beans are green, soft and have a vegetative odor, which is normal.

For those who are seeking roasted beans, the categories broaden. There’s a light or ‘cinnamon’ (got its name after the color of the spice; it has nothing to do with the flavor). These are acidic and highly caffeinated.

The medium or ‘American’ roast is slightly darker and highly popular since it’s the degree used by the major coffee vendors (Folger, Yuban, etc). Not considered as a quality cup by most baristas’ standards.

Dark or ‘City’ roast can be seen in many specialty shops, where the process has reduced the caffeine and acid taste. The outcomeis a less bitter, often sweeter cup. This is the roast that is generally used for the average espresso.

Next in line is the ‘French’ roast, called this way because the French often prefer their coffee more full-bodied. The beans will appear very dark brown and have an oily texture or sheen. Look carefully and sniff so as not to confuse these with beans that have simply been burnt.

Darkest roast on the drinkable scale is the ‘Italian’, often used in specialty espressos. The deep brown color and pungent aroma are distinctive and make a fine cup.

As one goes down the scale of color, the coffee made from these beans will be increasingly less acid and more sweet. This is a consequence of the caramelization (browning and thickening into syrup) of sugars resulting from the roasting process. At the same time some of the caffeine – a bitter chemical – is burned away, producing a mellower cup.

With this article we really have only covered the tip of an iceberg. As you can see, a good barista has to know a lot of different factors and characteristics when it comes to coffee beans and roasts. Every day they have a wide array of choiches and a whole arsenal of machines, so they can make that perfect cup of coffee that the situation demands.

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