{"id":1788,"date":"2026-07-10T16:37:35","date_gmt":"2026-07-10T14:37:35","guid":{"rendered":"https:\/\/www.coffee-spirit.maxicoffee.com\/guides-achat\/en-gb-coffee-guide\/"},"modified":"2026-07-21T11:29:01","modified_gmt":"2026-07-21T09:29:01","slug":"en-gb-coffee-guide","status":"publish","type":"buyer-guides","link":"https:\/\/www.coffee-spirit.maxicoffee.com\/en-gb\/guide\/en-gb-coffee-guide\/","title":{"rendered":"The ultimate guide to choosing your coffee"},"content":{"rendered":"\n
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A Brief History of Coffee<\/h2>\n

Coffee originated in the highlands of Ethiopia, where Coffea arabica<\/em> grows wild. Arab scholars were among the first to document its stimulating properties, and by the 15th century it was being cultivated and traded in Yemen. From there, it spread to the Ottoman Empire, Europe, and eventually to every major tropical producing region we know today \u2014 Brazil, Colombia, Ethiopia, Vietnam, and Indonesia among them. This global dispersal explains why one species, Coffea arabica<\/em>, now accounts for approximately 60% of all coffee produced worldwide. Understanding this journey is an essential first step in any coffee guide, helping you better appreciate the origins and diversity of the coffee you drink.<\/strong><\/p>\n\n <\/section>\n<\/div>\n\n\n\n

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Coffee beans 101<\/h2>\n

Coffee Varieties<\/h3>\n

Coffee production is dominated by two main species:\u00a0Arabica and Robusta<\/strong>. Arabica<\/strong> (Coffea arabica<\/em>), endemic to the highlands of Ethiopia and now grown across Africa and South America, accounts for approximately 60% of global coffee production<\/strong>. It is prized for its delicate, smooth flavour notes<\/strong>, lower caffeine content (around 1.5% caffeine by dry weight<\/strong>), and higher sugar content (6\u20139%), 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.<\/p>\n

\"vari\u00e9t\u00e9<\/p>\n

Robusta<\/strong> (Coffea canephora<\/em>), 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%<\/strong>) and significantly less sugar (3\u20137%), resulting in a bolder, more bitter, earthier profile with a richer crema \u2014 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.<\/p>\n

Coffee Roasting<\/h3>\n

Roasting transforms raw green beans into an\u00a0aromatic profile<\/strong>. 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<\/strong> ranging from very light to very dark; generally, lighter roasts suit filter coffee, while darker roasts are ideal for espresso.<\/p>\n

Coffee Processing Methods<\/h3>\n

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 \u2014 often as much as origin or roast level.<\/p>\n