Classification of coffee by origin, by variety, by strength, by type of processing and roasting

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

According to statistics, one of the most popular and beloved beverages in the world is coffee. Indeed, probably more than half of the world's population do not understand how you can start and continue the day without it. After all, the first mug of coffee drunk in the morning is the key to productive work. Some coffee lovers know a lot about this drink, others prefer not to go into details, they just continue to love it, enjoy the taste and aroma. But sooner or later, many questions arise regarding him, because it is interesting to learn something new. Especially when it comes to your favorite drink.

This article will focus on the classification of coffee. To date, more than 55 (or even about 90, according to some sources) varieties of the tree and 2 main varieties are known. They differ in certain characteristics, such as taste, aroma, grain shape,chemical composition. This, in turn, is influenced by the climate in the area where the trees grow, the technology of collection and subsequent processing. And the class of coffee depends on these properties.

History of appearance and description of the plant

Presumably, coffee was discovered in 850 AD. e., although recognized much later. Initially, the method of consumption was completely different: raw grains were chewed. A little later, they began to extract the pulp from them, dry it and prepare a drink called "geshir". This is the famous white Yemeni coffee. In the 11th century, the Ethiopians were expelled from the Arabian Peninsula, but the times of their reign were not in vain: the Arabs adopted the culture of this people as much as possible, which also affected the culture of drinking coffee. True, they ate it. The grains were crushed, mixed with animal fat and milk, and then balls were rolled from this “dough”. They were taken with them on a long journey. Such balls were famous for their tonic properties.

In the 12th century, people began to brew a drink from grains, but from raw ones. The culture of gathering, drying, roasting and grinding came much later, after several centuries. So, gradually the habit of drinking coffee spread throughout the world. And not only to drink, but also the ability to cook it properly. Over the centuries, technologies have improved, which have allowed people not only to categorize coffee, but also to make it as perfect as possible.

When talking about coffee plantations, many people immediately imagine huge trees strewn with green berries. In fact, this name is conditional. coffeea tree is, rather, a semi-shrub that has a small height. By the way, the name comes from Kaffa - a province in southern Ethiopia, the birthplace of the plant.

Geography of coffee cultivation

Until the 14th century, trees grew wild only in Ethiopia. The start of spreading the culture of growing coffee bushes was laid in the same century - the tree was brought to the Arabian Peninsula. Then it began to spread in the Ottoman Empire. And later, European merchants also began to buy coffee, specially coming to Arab ports for this purpose. In the middle of the 17th century, a Muslim pilgrim smuggled grain into South India. From there, a little later and also secretly, they got to Java and Sumatra. Thus, the culture of growing trees has spread to a number of countries.

Ideal conditions for the growth and ripening of berries is a tropical climate. And it should be noted right away that the classification of coffee by geographical location is one of the largest. The ideal conditions are:

1. Hot climate - constant air temperature in the range of 18-22 degrees above zero.
2. High humidity - coastal areas located at an altitude of 600 to 1200 m above sea level.

Classified by geographic location

It implies a large number of types of coffee, different in origin. The same tree in different climatic conditions will produce a different crop from each other. This applies to both taste and aroma, as well as the appearance of the grains. Producing regions:

• Central and Latin America;
• Africa;
• Oceania;
• Asia.

This also includes the classification of coffee by growing height above sea level:

• If the grains grew in the mountains, it will be marked SHG.
• If in the foothills - HG.
• If on the plain - CS and MG.

Why is high altitude coffee valued? The fact is that places with high humidity, as mentioned above, are ideal for the growth and maturation of grains. And these are only in the mountains, at an altitude of more than 1000 m above sea level. Here, the oxygen content is much lower than on the flat terrain, which is why the grains have the opportunity to ripen and grow longer. This favorably affects the quality of raw materials, since during this time they acquire the maximum possible density and are endowed with special taste properties.

Classification of coffee according to the quality of preparation of raw materials

Selection is done manually in order to remove low-quality berries, small stones and other unnecessary elements. There are two methods - American and European. The first is called American preparation (AP) and is considered the best, since more than 20 defects are removed from 300 g of grains. The second is called European preparation (EP). This method is worse - less than 10 defects are removed from a similar amount of raw materials.

Classification by roast type

Beans can be green or roasted. To prepare such a drink that most people are used to drinking, the second option is used. Thermalprocessing is different. Depending on this, there are several types of coffee roasting.

• Easy. Most often, berries grown high in the mountains are exposed to it. Since these grains are hard, but have a loose structure, this treatment is best suited for them. Roasting is done until about the first click of the bean. This coffee has a medium degree of aroma intensity. The grains are light, the cracks on them are barely noticeable. Light roast, in turn, is divided into 3 degrees: American, Scandinavian, part-city.
• Average. The technique is considered universal, as it is suitable for roasting most varieties of African, Central and South American origin. The coffee is roasted a little longer, until the second click, until oily traces appear. Two degrees - Viennese and full city.
• Strong. Produced until caramelization occurs, and the grains acquire a dark brown hue. The technique is most often used for roasting some varieties of Africa and South America, and is also suitable for Guatemalan and Cuban varieties. There is the first degree of strong roast, called Turkish or French, and the second - continental.
• The highest. During the roasting process, the beans become literally black. Used for coffees originating in India, Cuba and Mexico.

There is also an Italian roast, which has been defined in a separate group. This technique is mainly used for blends, robusta and espresso blends. It features a special technology when the grains are roasted and thencooled with compressed air.

Classification by cooking method

A huge number of mugs of coffee are consumed every day in the world, it is even difficult to imagine this figure. There are a lot of cooking methods, but all of them can be reduced to 3 groups:

• Oriental - cooked over an open fire;
• espresso - in an automatic or geyser coffee maker;
• alternative - made right in the cup, infused in French press, Chemex, pour over and Aeropress.

Coffee Tree Types

There are several dozen varieties of the plant. The exact figure is not indicated anywhere, but in different sources it varies from 50 to 90. But, speaking about the classification of coffee according to the type of coffee tree, it is important to know that there are only two main varieties - Arabian (C. arabica) and Congolese (C. robusta). It was they who gave the main coffee varieties, the names of which, respectively, are Arabica (Arabic) and Robusta. Only these types of trees produce grains suitable for making an invigorating drink.

Arabica is native to Ethiopia. This variety is the most popular in the world. However, the Arabian type of tree is very demanding on the conditions of existence and will not live where it "does not like". Therefore, it is very difficult to grow it, and the main number of plants from which grains are obtained is found in Ethiopia in natural conditions.

Robusta is easier, of course, it also has its own character, but not as “businesslike” as Arabica. If Arabian coffee has a strongaroma, this species is characterized by a bitter taste. Robusta is more resistant to diseases and unpretentious to climatic conditions.

Types of grain hardness

This parameter is also taken into account when ranking the best coffee beans. The elite ones include medium (MHB) and high (HB) hardness. There are also extra hard (SHB) and soft (LGA) grains.

Species by variety

The main ones are Robusta and Arabica, but there are also their hybrids, of which there are a lot, listing everything is simply unrealistic. However, there is a conditional division into three groups. Each of them is an area where a plant grows. So, the classification of coffee varieties:

• African: Ethiopian, Kenyan, Guinean, Zambian;
• American: Costa Rican, Cuban, Colombian, Brazilian;
• Asian: Indian, Yemeni, Indonesian, Vietnamese.

As you can see, the place where the berries ripened matters here. It also happens that the same varieties are grown in different countries, which is why they can be classified as widespread varieties and exclusive mono-cultivars. The first group is, for example, Bourbon, Supremo, Antigua and Santos. The second is Old Java, Monsoon and Malabay.

Types by type of grain processing

Expected actions following the collection and selection of raw materials. Primary processing is also a subject of classification, it is wet and dry. In the first case, the grains are washed and soaked, and in the second (after washing) they are dried. After dry coffee processingacquires a more natural taste, and after being moist, the grains are fermented, becoming softer and more elastic.

Grinding Methods

The next type of classification is the degree of coffee grinding. It happens:

• large - particles up to 1 mm in diameter;
• medium - universal degree, coffee feels like river sand to the touch;
• fine - usually used for coffee machines, the beans are ground to become almost like powdered sugar.

Classification by quality

This designation is used on packages. It may differ in different countries. Quality classification is as follows:

• A, B, C - high, medium and low respectively;
• AA, AB, BA, BB are best, good, medium and low quality respectively.

Fortress assessment

There is no such thing as classifying coffee by strength. However, this parameter is evaluated along with other taste and aromatic properties. The strength depends on the level of caffeine in the beans. Hybrid varieties are not taken into account here, but we are talking exclusively about their "parents" - Arabica and Robusta. The second grade is considered the strongest. Although Arabica, in turn, boasts a more pronounced aroma. Robusta contains approximately 2-4% caffeine, while Arabian has 1.8%.

Now many may have a question, which coffee from the assortment presented on the shelves of stores is considered the best? Whatrecommend to choose other lovers of this drink? Given the popularity of some brands, a rating was compiled. The best coffee beans are given to the world by such manufacturers:

1. "Jockey", Russia. Sold in all CIS countries. It is characterized by a medium degree of roasting. Consists of Arabica coffee grown in 15 countries. Estimated cost from 60 to 110 rubles.
2. Black Card, Russia. Also has a medium roast, consists of mixtures of Brazilian and Colombian varieties. The price varies between 700-1400 rubles.
3. Ambassador, Israel. Medium roast. It consists of Arabica, sometimes it is mixed with Robusta. The cost is 800-1200 rubles.
4. Jardin, Russia. It belongs to the premium class, it can consist of both one variety and a mix. It has a medium or strong degree of roasting. It costs an average of 1000 rubles.
5. Paulig, Finland. Like the previous version, there can be several varieties and premium. It mainly consists of Arabica. It costs between 1400-1800 rubles.
6. Lavazza, Italy. Premium coffee. It can be monosorted, or it can consist of exclusive blends. Mostly medium roast. It costs about 1500 rubles.

The choice is really huge, but it is worth remembering that good, high-quality coffee cannot be cheap. Therefore, if you really want to enjoy the taste and aroma of this enchanting drink, you should not save on grains.