The ultimate guide to choosing your coffee

Coffee beans 101

Coffee Varieties

Coffee production is dominated by two main species: Arabica and Robusta. Arabica (Coffea arabica), endemic to the highlands of Ethiopia and now grown across Africa and South America, accounts for approximately 60% of global coffee production. It is prized for its delicate, smooth flavour notes, lower caffeine content (around 1.5% caffeine by dry weight), and higher sugar content (6–9%), making it the standard for specialty espresso and filter methods. It is typically cultivated at altitudes between 1,200 and 2,000 metres above sea level, where slower growth concentrates flavour complexity.

Robusta (Coffea canephora), primarily cultivated in Africa, Vietnam, and India, makes up most of the remaining ~40% of production. It contains nearly double the caffeine of Arabica (around 2.7%) and significantly less sugar (3–7%), resulting in a bolder, more bitter, earthier profile with a richer crema — which is why it remains the preferred base for traditional Italian-style espressos and blends. Other niche varieties like Liberica and the highly prized Gesha (Geisha), which has sold at auction for over $1,000 per pound, exist but remain rare.

Coffee Roasting

Roasting transforms raw green beans into an aromatic profile. Darker roasts increase bitterness and notes of caramel or smoke while reducing acidity. Conversely, lighter roasts preserve floral and fruity acidity, highlighting the terroir. There are five roast levels ranging from very light to very dark; generally, lighter roasts suit filter coffee, while darker roasts are ideal for espresso.

Coffee Processing Methods

Before a coffee reaches the roaster, the cherry surrounding the bean must be removed. The method used has a direct and significant impact on the flavour in your cup — often as much as origin or roast level.

• Washed (Wet) Process

The fruit pulp is removed before the beans are dried. This produces a clean, bright, well-defined cup with high acidity and clear expression of origin character. Ethiopian Yirgacheffe and Kenyan coffees are most often washed — expect floral, lemony, tea-like notes with precise clarity.

• Natural (Dry) Process

The whole cherry is dried in the sun before the fruit is removed. The bean absorbs sugars and fruit compounds during drying, producing a fuller-bodied, fruitier, sweeter cup with lower acidity. Ethiopian naturals and Brazilian coffees are common examples — expect blueberry, fermented fruit, and wine-like complexity.

• Honey Process

A middle ground: some fruit mucilage is left on the bean during drying. The result is balanced sweetness and body, with more complexity than a washed coffee and more clarity than a natural. Common in Costa Rica and Guatemala.

Terroir

A coffee’s character is defined by its terroir—the soil, climate, and altitude of its origin. Arabica thrives up to 2,000 metres, producing different profiles based on geography: Colombian beans are often fruity, Kenyan varieties are aromatic, and Ethiopian coffees range from delicate to full-bodied. For detailed origin profiles, see our coffee bean guide.

Coffee drink types

Preparation styles vary widely. Espresso is a concentrated shot that can be served as a double espresso or a ristretto. While Arabica is common, many prefer Robusta for its intense body. Milk-based drinks like the cappuccino, latte macchiato, flat white, and mocaccino often use Robusta to balance the milk’s sweetness. Arabica excels in water-based drinks like the Americano, or indulgent treats like Viennese coffee and affogato.

What’s the best type of coffee?

The “best” coffee is subjective and depends on your palate and equipment. If you value intensity, choose a Robusta-based espresso. For something smoother, opt for a milk-based cappuccino or an aromatic Arabica filter coffee. The ideal choice is the one that matches your personal ritual and machine.

To build your tasting vocabulary, professional cuppers use the SCA Coffee Flavour Wheel — developed by the Specialty Coffee Association in collaboration with World Coffee Research — which organises 95 distinct flavour notes into three hierarchical levels, from broad categories (Fruity, Floral, Nutty/Cocoa) down to specific descriptors (Blueberry, Jasmine, Dark Chocolate). Using this framework when tasting a new coffee makes it easier to identify what you enjoy and replicate that experience with future purchases. Start from the centre of the wheel and work outward: identify the broad category first, then narrow down to the specific note.

Types of coffee machines

Filter coffee machines

Ideal for brewing lighter, longer coffees, filter machines produce large quantities in one go — making them perfect for families, big breakfast drinkers or entertaining guests. They work best with ground Arabica. That said, we’d strongly recommend pairing one with a coffee grinder so you can grind whole beans fresh each time: your coffee will be noticeably more aromatic and vibrant.

Capsule machines

One of the biggest innovations of the past decade, capsule machines have surged in popularity thanks to their technology and ease of use. At their core they produce espressos quickly and consistently, though many now offer a wider range of drinks — double espressos, cappuccinos, teas and hot chocolates. Each brand uses its own proprietary capsule format, but the choice within each system is usually broad enough to suit most tastes.

Bean-to-cup machines

More and more coffee lovers are switching to bean-to-cup machines — and it’s easy to see why. They grind fresh on demand, giving you a noticeably better cup, and they work out cheaper per cup than capsules or pods over time. Crucially, you’re free to choose any coffee you like, regardless of brand — any variety, any roast level, anything that takes your fancy.

Which coffee for my Tassimo machine?

The indulgent latte: Toffee Nut Latte (Tassimo Coffee Shop)

Want a coffee shop experience at home? These Tassimo T-Discs combine an espresso with a hazelnut-caramel cream and a light milk foam for a 280ml drink that’s seriously comforting — perfect for a mid-morning treat.

The bold cappuccino: Cappuccino Intenso (Tassimo Coffee Shop)

Rich, deep espresso married to an incredibly creamy, silky milk foam — the Cappuccino Intenso is built for cappuccino lovers who won’t compromise on intensity. Ready in seconds, it delivers a genuine café-quality result at home.

Which coffee for ESE pods?

The fruity, indulgent espresso: Mocca (La Semeuse)

A blend of Central American highlands and Ethiopian Arabica from Swiss house La Semeuse, founded in 1900. These ESE pods deliver a balanced, fruity and indulgent cup with hints of almond. Each sachet features a one-way valve for optimal freshness.

Which coffee for Nespresso® machines?

Organic coffee: Inca Blend (Green Lion Coffee)

A pure Arabica blend certified organic and sourced from Peru, roasted in France. The Inca Blend by Green Lion Coffee offers in the cup a pleasant indulgence with notes of toasted bread and caramel, rounded out by a subtly woody finish. A quality choice for discerning coffee enthusiasts.

The great Italian classic: Espresso Qualità Oro (Lavazza)

A true icon from Lavazza, a house with 130 years of history. This 100% Latin American Arabica is roasted in Italy at an intensity of 8/13. In the cup it’s wonderfully elegant, with delicate notes of stone fruit and wild flowers. Available in capsules compatible with Nespresso® Original.

Which coffee for filter machines?

The award-winning organic ground coffee: L’Original (Green Lion Coffee)

Winner of the Meilleur Produit Bio 2026 award (17.52/20 from Biotopia), this 100% Arabica blend from Peru and Ethiopia is roasted in France on the Bassin d’Arcachon. In the cup it’s delicate and indulgent, with notes of toasted bread, caramel and candied orange, and a beautiful woody finish.

The bold Italian-style ground coffee: Forte (Perléo)

One of Perléo’s best-sellers in ground format. A blend of 30% Arabica and 70% Robusta, dark-roasted in the Italian style in France (Bassin d’Arcachon), Forte delivers a characterful, expressive espresso with a robust body and indulgent finish notes of walnut, molasses and cocoa. Ideal in a moka pot or filter machine.

What are the best whole bean coffees?

The award-winning organic speciality coffee: Oasis Blend (Cafés Lugat)

Winner of the Meilleur Produit Bio 2026 award (17.61/20), the Oasis Blend from Cafés Lugat is an assembly of organic Arabicas from Brazil, Guatemala, El Salvador and Peru, roasted medium+ in France. It opens with a soft, velvety attack of cocoa, moves through a silky body with hazelnut accents, and finishes with warming hints of gingerbread and brown sugar. Excellent as both espresso and filter.

The chocolate-forward speciality coffee: Cocoa Reloaded (1895 Coffee Designers by Lavazza)

From 1895 Coffee Designers, Lavazza’s speciality coffee arm, this is a blend of Arabicas and Robustas from Brazil (50%), Colombia (20%) and India (30%), dark-roasted to reveal a powerful coffee with dominant chocolate notes, hints of spiced cinnamon and orange marmalade. Best as an espresso or in a moka pot.

FAQ

What are the 10 best coffees in the UK?

There’s no single definitive “top 10,” since the best coffee always depends on personal taste. That said, these styles consistently top the rankings: espresso, ristretto, cappuccino, latte macchiato, flat white, Americano, mocaccino, espresso macchiato, Irish coffee and affogato. Each highlights a different side of the bean, so the real answer is whatever suits your mood and your machine — check out our coffee makers guide for help choosing the right equipment.

What are the 3 C’s of a good coffee brew?

In the speciality coffee world, the “3 C’s” typically refer to Crop, Cup and Coffee — shorthand for the full journey from how and where the coffee is grown, to how it tastes in the cup, to the finished drink in your hand. It’s a reminder that great coffee depends on every stage of the chain, not just the roast or brewing method.

How to make coffee at home step-by-step?

Start by choosing a variety and roast level that matches the drink you want to make, then grind your beans just before brewing — coarser for filter, finer for espresso. Use around 1g of coffee per 15–18ml of water and brew with water just off the boil (around 90–96°C). Taste as you go and adjust the grind size, ratio or brew time until you land on your ideal cup. Our coffee making guide walks through the full process. For brewing techniques and recipes, our barista tips guide walks you through each style in detail.

Whole bean, ground, capsule or pod — you now have everything you need to make a confident choice. But remember: coffee is ultimately a matter of personal taste, and only you can decide which one suits you best.