The world of coffee, it’s fascinating to say the least. When we wake up in the morning and decide to brew our first cup of coffee, whether that be a chemex, aeropress, or anything in between we are literally today at the peak of so many types of coffee. Not just in beans, but in the flavors of coffee. Let me pause here, by flavor I am not referring to anything added, like a syrup, sauce, or creamer. What I am referring to is the natural flavor that is produced by the coffee beans themselves. Perhaps we are so new to this world and the idea of coffee flavor has never been something we think about. Maybe, we are experienced in the world of coffee, but have never actually taken the time to understand it on a deeper level. Regardless of where you are on the coffee scale (pun intended) we are going to dive into this world of flavor. In this 5 part series, covering all that contribute to flavor:
- Growing Regions
- Variety
- How Its Processed
- How Its Roasted
- Brewing
Part 1: Growing Regions
In the first part of our flavor series, we are going to discuss how coffee is the seed of a fruit. We are going to be introduced to what we refer to as a flavor wheel and how to use that to pinpoint different flavors that are naturally produced by coffee. In addition, we are going to touch on the 3 main growing regions of coffee and how they affect the flavor of the beans. With each region there comes ideal growing conditions. Furthermore, the 3 main growing regions fall between what is called the “Bean Belt.” Finally, we are going to break down the 3 main growing regions into the main countries that produce coffee and how 6 different things are needed of those specific countries to contribute to the different flavors of coffee.
Part 2: Variety
Variety of coffee is similar to saying the “type” of coffee. In this section we are going to discuss the varieties that give us our coffee beans, of the 120 varieties there are two that are most popular. Variety of coffee is similar to apples, different apple trees produce different “types” of apples. Of the two varieties that are used, we will be discussing how each contribute to the overall flavor. In this part we will see that coffee flavor is already there and it’s in the later Parts that these flavors are pulled out.
Part 3: How Its Processed
In this part we are going to discuss the 3 methods of how coffee is processed.
- Natural Process
- Washed Process
- Honey Process
Continuing, we will be breaking down how coffee gets its flavor and aroma during the roasting process. On a quick side note, the process method and roasting are tied very closely together. Essentially, coffee flavor is dependent partly on the amount of volatile compounds during the roasting process. These compounds are due to the way the coffee cherries are processed. Finally, we will finish by briefly breaking down how the germination and fermination of the coffee cherry impact its flavor profile.
Part 4: How Its Roasted 
In this section we will start getting into more of the hands on that is required for coffee flavor. Prior to the coffee roasting stages there is more of a natural occurrence happening. At the roasting stage of coffee we are doing more of a manipulation to get the desired effect of aroma and flavor. Of course, it’s not that anything is being added or taken away, we are just using the roasting method to control what are called volatile and non-volatile compounds, these contribute to the flavor and aroma of coffee. We will take the time to break them down a bit more to see which contribute to which flavor profiles. Here we will briefly talk about the Stages of Roasting and what part of the process has the biggest role in flavor.
Part 5: How Its Brewed
After all the other parts we get to our last and final part, the brewing method. Unless, you are part of the roasting process, which the typical person isn’t – this is where you have an impact on the flavor of the coffee in your cup of coffee. In the final section of our 5 part series of What Gives Coffee Its Flavor, we will be briefly discussing different brewing styles and how the one you choose affects your coffee. We will be discussing how coffee flavor is influenced from the type of water you choose in your brewing style, the temperature of the water, and the way the coffee is extracted from the water. We will break down all the brewing styles into two main categories: pour over and immersion and see how the two different categories impact the final flavor.
In Conclusion
After this 5 part series you will have a more enriched understanding of how coffee gets its flavor. If you have any questions about this topic or have a topic relating to the world of coffee or have a specific how to guide you want covered leave a comment below or shoot me an email.
Happy Brewing,
Corey J. Plummer