How to choose a specialty coffee you'll actually like
6 min read
Choose by four things, in this order: your brew method, roast level, processing method and tasting notes. Brew method narrows the roast, roast sets how bold or bright it will be, and process decides whether it tastes clean or fruity. Origin and variety are the fine tuning.
A specialty coffee listing can look like a wine label. Region, estate, altitude, variety, process, roast, three tasting notes. You don't need all of it. Four pieces of information do most of the work.
1. Start with how you brew
| Brewer | Roasts that usually suit it | Notes |
|---|---|---|
| Pour-over (V60, Chemex) | Light to medium | Shows off fruit and florals |
| AeroPress | Light to medium-dark | Very forgiving, works with almost anything |
| French press | Medium to dark | Heavy body, chocolate and nuts shine |
| Moka pot | Medium to dark | Strong and syrupy |
| South Indian filter | Medium-dark to dark | Built for milk and sugar |
| Espresso | Medium to dark | Lighter roasts need a good grinder and patience |
2. Pick a roast level
Lighter roasts taste brighter and more acidic, with fruit and floral notes. Darker roasts taste heavier, sweeter in a caramelised way and more bitter. Medium sits in between and is the easiest place to begin. See roast levels explained.
Compare: Light roast vs Dark roast →
3. Understand the process
- Washed: clean, crisp, tea-like at lighter roasts. The safest bet.
- Natural: fruity, jammy, sometimes winey. Loved or not, rarely in between.
- Honey: in between the two, often sweet and rounded.
- Anaerobic and experimental: intense, fermented, sometimes boozy. Fun once you know your baseline.
- Monsooned: low acidity, earthy and heavy. A uniquely Indian style.
4. Read the tasting notes as a direction
Tasting notes describe the flavour family, not added flavour. "Dark chocolate, orange" means a rich coffee with a citrus lift. If you enjoy the notes on paper, you will probably enjoy the direction of the cup. Our flavour notes guide goes deeper.
Where origin fits in
Indian regions do have personalities, but farm, variety, process and roast often matter more than the district name. Treat origin as a way to explore once you have found a style you like. Browse Indian coffee regions.
A bright pick for pour-over
See all →
Monsoon Edit
Double Fermentation Green Coffee Beans
Attikan Estate
Naga Mist - Highland Washed I Nagaland Single Origin
A bold pick for milk drinks
See all →
Arabica Blend Dark Roast Coffee Capsules (Box of 8)
Tip: When a coffee disappoints, change only one thing next time. Keep the roast and switch process, or keep the process and switch roast. That's how you learn your taste.
Questions
What's the most important thing on a coffee label?
The roast date and roast level. Freshness and roast change the cup more than anything else on the bag.
Does altitude on the label matter?
Higher grown coffee tends to be denser and brighter, but it's one factor among many. Don't choose on altitude alone.
Is single origin better than a blend?
Not automatically. Single origins show one place clearly. Blends are built for balance and consistency, and many are excellent for milk drinks.
Read next
How do I buy my first bag of specialty coffee?
A calm, no-jargon plan for choosing your first specialty bag in India, from roast level to grind to bag size.
What do coffee tasting notes actually mean?
Why a coffee can taste of blueberry without any blueberry in it, and how to use tasting notes when you shop.
How to figure out what coffee you like
A practical method for learning your own taste in a few bags, using side by side tasting and simple notes.
How does processing change the flavour of coffee?
Washed, natural, honey, anaerobic, monsooned. What each method does to the bean and what it tastes like in the cup.