What does coffee taste like? There is no single answer to this question. Today, specialty coffee farming and roasting are developing fast and have reached a truly high level, so the taste and aroma of coffee is a topic you can explore for hours – or even for months and years. Coffee sensory specialists know this best. Every day, they break down the complex sensory profiles of specialty coffees from different parts of the world.
What does the taste of coffee depend on
The final taste of the coffee in your cup depends most on three stages that follow one another: the ripening of the coffee cherries on the farm, the processing of the beans and the roasting. At every step of the journey from farm to cup, the main goal of the people responsible for it should be the same – to bring out the full potential of the bean.
Even if the harvest went well, and the coffee was picked perfectly ripe and carefully sorted, the quality of the cup can still drop sharply. Poor processing, wrong storage, a mistake while drying the beans, poor roasting and, finally, incorrect brewing can all spoil the result.
Stages of specialty coffee production and their effect on taste
The enzymatic stage
The first stage that specialty coffee goes through on its way from farm to cup is the enzymatic stage. It covers everything that results from the conditions on the coffee farm. This includes terroir – the set of geological and climate factors that affect the coffee plant and, as a result, the cherries ripening on it – as well as the way work on the farm is organised. Specialty coffee farms also pay close attention to soil condition and plant nutrition, because they shape the health of the coffee plant, the composition of the cherries and, in the end, the taste of the brew. Each producer chooses how to fertilise, including the use of mineral fertilisers, depending on the soil and the conditions on their farm.
Coffee processing
The next factor is processing – the way the fruit is "pitted", which means removing the pulp from the seed. Interestingly, coffee is an unusual fruit in this respect. As with the almond, what we want is the seed, not the flesh, and this is rare. That is why producers had to find a way to remove the pulp around the coffee bean efficiently and at a reasonable cost.
Coffee processing methods
There are two main coffee processing methods: washed (wet) and natural (dry). Wet processing also has several variations, which we describe in other articles. The choice of method is not only the producer's own decision. Some processing methods depend on the weather much more than others, and this cannot be changed. If a method needs several days, or even two weeks, of uninterrupted strong sun, those conditions are required. Any risk of rain rules the method out or exposes the farm to serious losses. In the same way, some methods need much more time, equipment, investment and natural resources – for example water, which is not always easy to access. With all these factors in mind, it is easy to see that choosing the right method is a key decision for a coffee farmer or producer.
Coffee roasting
The last factor that shapes the taste and aroma of coffee is the work of skilled roasters, which takes place in the roastery – for example in ours, on the outskirts of Warsaw. This is the roasting stage. Roasting coffee is a complex process. It requires a lot of knowledge, skill and precision from the roaster, because everything happens very quickly. One crack follows another, and a moment of distraction is enough to miss the point when the coffee has reached the ideal degree of roast. There is no room for mistakes here. However, we will not go into the details of roasting today. The topic is important and broad enough to deserve its own article. We will come back to it another time – and share what our Master Roaster at JAVA Coffee, Rafał Kaniewski, has to say about roasting coffee.
The brewing stage
After roasting, everything depends on the person who brews the coffee – a professional barista or an enthusiast trying different brewing methods in their own kitchen. This person takes care of good-quality water at the right temperature, chooses a brewing method suited to the beans, adjusts the grind size to that method, keeps the right brew ratio (coffee dose to water) and controls the brewing time. There are many factors to watch when brewing coffee, but it only sounds complicated at the beginning. It gets easier with practice, and every cup brings you one step closer to the perfect one.
How to brew the best coffee?
A coffee training is always a good, compact way to shorten the path to brewing like a professional. Which one? Whichever you like. You will find all the courses currently run by our trainer Michał Żmuda in the coffee trainings section, together with a description of what you will learn in each of them. During the training, Michał will tell you about specialty coffee, teach you how to taste it and show you how to brew coffee that tastes great every time.
Learn more about:
- How does coffee processing affect flavour? A guide to coffee bean processing methods
- How to read specialty coffee packaging?
- How to brew coffee: key factors to consider for the perfect cup
- Coffee trainings at JAVA Coffee – the full guide to the JAVA University offer
- How to start your journey with specialty coffee?
- Coffee roasting date – why it is so important
FAQ – frequently asked questions about the taste of specialty coffee
What does the taste of coffee depend on most?
The taste of coffee is shaped at many stages – from the ripening of the cherries on the farm to the way it is brewed at home or in a café. Growing conditions, the processing method and the roast profile all matter, and so does the way you prepare the brew. Water quality, temperature, grind size, ratio and extraction time can bring out the character of the coffee or clearly change it.
What does terroir mean in coffee?
Terroir is the set of geological and climate conditions on a farm that affect the growth of the coffee plant and the ripening of its cherries. This stage also includes the way work on the farm is organised, because farming practices also influence the potential of the beans.
How does processing affect the final character of coffee?
Processing is one of the key stages that affect how coffee will taste in the cup. It determines how the pulp is removed from the fruit and how the beans are prepared for drying and roasting. The most common methods are washed (wet) and natural (dry) processing. The choice of process depends not only on the desired result, but also on local conditions – weather, access to water, equipment and time.
What is the difference between washed and natural processing?
Washed and natural are the two basic coffee processing methods. In the washed (wet) method, the pulp is removed from the beans with the use of water. In the natural method, the whole cherries are dried together with the pulp. Each process needs different conditions and resources – including weather, access to water, infrastructure and the time available to the producer.
Does the roast affect the taste of coffee?
Yes. The roast has a big influence on the taste and aroma of coffee, because this is the stage where the qualities we later find in the cup develop. Roasting requires great precision – even the moment when it ends can decide whether the bean shows its full potential or loses part of its character.
Can you spoil the taste of good coffee when brewing it?
Yes. Even an excellent bean can lose its character if it is brewed incorrectly. The taste of the brew depends on water quality and temperature, the brewing method, grind size, the coffee-to-water ratio and extraction time. Well-chosen parameters help bring out the natural sweetness, aroma and balance of the coffee instead of covering them.
What should you pay attention to when brewing good coffee?
Start with good-quality water at the right temperature. Then adjust the grind size, the coffee-to-water ratio and the brewing time to the method you have chosen. Each of these elements affects the taste of the brew, so it is best to change one parameter at a time and observe the result in the cup. Over time, it becomes easier to bring out the sweetness, aroma and balance of your coffee.
