Coffee in beans, ground and instant: all kinds of forms, which is better

What kind of coffee is better: in beans, ground or instant? Mostly it depends on personal preferences and each of them has its own connoisseurs, but there are also quite objective indicators. Each of these types of coffee has its own characteristics, which have long been known to coffee drinkers. Let's look at some of the characteristics of the forms of coffee.

Coffee in beans

When the beans are freshly roasted, immediately ground and brewed, the drink is as healthy and tasty as possible. The preparation process is long and requires effort, but the result is worth it.

The quality of the drink largely depends on the quality of the beans. Responsible suppliers indicate on the packaging the country of origin of the beans. It is believed that the best coffee grows in Guatemala, Ethiopia and Jamaica. But it is also important not only where the coffee grows, but also who processes it, as well as storage, roasting, packaging, etc. According to these criteria we can recommend German coffee, Swiss coffee, Brazilian coffee, Vietnamese coffee, etc.

Coffee beans variety significantly affects the taste of the drink:

• Arabica - soft and aromatic;
• Robusta is rich and tart;
• Liberica is the most aromatic.

Various combinations of the Arabica and Robusta proportions are popular. Some types of drinks are made from a single variety.

To save time and longer shelf life, coffee beans are roasted before packaging. There are different levels of roasting, revealing the taste in different ways:

• Light roasting - the beans are roasted briefly, they are slightly moist, and the drink has a sour taste. A light roast results in a slightly moist beverage with a sour taste.
• The medium roasting is a longer process which leaves the beans with a distinct aroma and a slight bitterness.
• Viennese roasting - the beans are roasted until they develop dark, toasty spots. The aroma is very strong, leaving a bitter aftertaste.
• Strong roasting - several variants of roasting: long or at high temperature, from two approaches. The beverage becomes very rich and bitter.

Ground roasted coffee

This is a convenient option for those who do not like to grind beans or do not have enough time to do it. The peculiarity is that ground coffee quickly loses flavor, so it is better to buy it in small portions. The packaging should be hermetically sealed. One of the ground varieties is coffee in capsules for coffee machines. Examples: Lavazza capsules, Dolce Gusto Lungo, Di Maestri Intenso, Paulig Presidenti, etc.

The type of grind is chosen depending on the way the coffee is made:

• Coarse grind - the particles give off flavor for a long time. Suitable for use in coffee machines with high pressure.
• Medium grind - ideal for drip-type coffee makers. Too fine a powder can penetrate the beverage.
• Fine grind is for brewing in a cup or carafe. It gives off substances and flavor quickly.

Soluble Coffee

It's easier and quicker to prepare than other types of coffee, you just add a spoon or two to a mug and pour boiling water over it. The base is made of natural coffee. At production the beans are roasted, ground and the drink is brewed. It is filtered to remove the resinous substances and small particles of the beans, and an extract is formed. One method of making instant coffee is then used:

• Emulsification - The coffee extract is sprayed in a stream of hot air. The moisture quickly evaporates and a fine powder is formed.
• Pelletizing - Coffee powder is moistened to form porous small lumps.
• Freezing - The coffee extract is frozen at a very low temperature. All of the liquid evaporates and sublimate, crystallized coffee, remains. This instant coffee is the most expensive and most similar to brewed coffee.

Dyes, flavoring agents, anti-caking components and preservatives, natural or synthetic, are introduced into instant coffee. It is necessary to prolong the shelf life and improve the taste and aroma of the product.