Coffee 101: Your guide to four main types of coffee beans and roasts

The most common and perhaps the most beloved coffee bean would be the Arabica, which accounts for more than 60 percent of the world’s coffee production. It has low acidity and a bright body, making it smooth on the tongue. Arabica beans can also bring out intricate layers of flavours and aromas, more so than most other coffee beans, which is why it is so popular. When brewing with Arabica beans at home, it’s advisable to look for types with less acidity and a fuller body.

Yet, there isn’t a shining example without a downside: This bean is the most delicate of the four and is highly sensitive to its environment. It only grows in high altitudes—especially where rain is abundant—and must be farmed with great care. These particular conditions drive up the price of the Arabica bean, though many are happy to pay more for its soft sweetness. Be wary of serving your morning fuel cold or with creamer, however, as this is better off served hot for a fuller experience.

Often compared to Arabica is the sharply contrasting Robusta, which is also the second most popular bean in the market. It has a higher acidity and twice the caffeine of Arabica, and many attribute this stronger and harsher flavour profile to the reason for its “robust” name.

Unlike its more picky counterpart Arabica, Robusta is pretty adaptable to its environment, and is usually grown in lower altitudes in hotter climates. Good Robusta can draw out hints of rum and chocolate, while lower-quality varieties will have a flat smell and a rubbery taste, so you can tell if the goods are inferior! If you have a sweet tooth and love some creamy goodness, Robusta beans are perfect as the brew won’t lose flavour when milk and sugar is added.

Despite being one of the main types of coffee beans, Liberica is pretty rare—this coffee bean is only grown by four countries in the world, with the Philippines being the main exporter. Liberica is a bit of an oddball not just in its large, irregular, and asymmetrical shape, but in its earthy taste and aroma. While its darker flavours make it less smooth than the Arabica or the Robusta, some very much enjoy the smoky, woody scent it gives off.

With attributes of both light and dark roasts, exhibiting both bold and fruity notes, the Southeast Asian-grown Excelsa bean is well sought-out by coffee enthusiasts perplexed and intrigued by its contradicting flavours. However, you’d be hard-pressed to find pure Excelsa beans in most places as they’re mainly used in blends to inject the coffee with a kick of flavour and complexity.

Right after the first crack (and just before the second!) lies the medium roast. This is the conventional roast that the average coffee drinker is used to, and feels just as dry as the light roast, though it has a sweeter and more caramelised profile. With a fuller body and well-balanced flavours, the medium roast is a safe and solid choice to go for. Common varieties include the House Blend, the Breakfast Roast, and the American Roast.

Also known as—you guessed it—the second crack, medium dark roasts produce a rich, dark brown cup of coffee. The extensive roasting has destroyed almost all the acidity, allowing the beans’ bittersweet aftertaste and aroma to rise to the top of its flavour profile. Oil starts to show on the surface of these beans, and a typical type of medium dark roast would be the Full City Roast.

These shiny black beans are what makes a legendary cup of strong black coffee. Bitterness and bold flavours dominate its profile, and it has the least acidity and caffeine out of all the types of roasts. It’s normal for dark roasts to have European names because of their popularity in Europe, such as the Italian, Viennese, and the darkest roast of all, the smoky French Roast.