Coffee Guide

The Coffee Guide

One of the most popular beverages in the world, coffee has undergone a resurgence from the basic can of ground or instant coffee popular in decades past to a premium hot and cold beverage we indulge in around the world.

The History of Coffee

There are many stories and legends about how coffee was first discovered. Some believe it was found by ancestors of the Oromo tribe in Africa whereas others believe it was the 19th century Ethiopian goatherd Kaldi who discovered it when his goats became excited after eating the beans. Still, others believe it was discovered in Yemen by Sheikh Omar who was known for his unique abilities to cure the ill through prayer. After being exiled, it is said he chewed the bitter beans when he was starving and living in a cave in the desert near Ousab. He found the beans to be too bitter and roasted them thinking it would improve the flavor. However, they became hard so he boiled them which resulted in coffee and was heralded as a miracle drug throughout much of the region which caused Omar to be received back into the community and made a saint.

Despite the many stories from around the world, the first documented piece of credible evidence is from the 15th century in the Sufi monasteries around Mocha, Yemen which, many might argue, that the story of Omar proves to be the factual account of where coffee came from. It was in Mocha where the bean was first roasted and then boiled in a similar fashion to how it’s prepared today.

It wasn’t until 1670 that coffee hit the rest of the world after it was smuggled out of the Middle East by a man named Sufi Baba Budan who took seven seeds from Yemen to India strapped to his chest. Before, any exportation of coffee was regulated to pre-boiled or sterilized coffee. The seeds were then planted in Mysore and used to breed new plants which took them to Italy, the rest of Europe, Indonesia and finally North America.

As the centuries passed, coffee continued to be used as a medicinal drug for stomach ailments as well as being used as an energizer. According to documentation, it was traditionally called Bunno and served in a porcelain cup each morning that was passed from one person to the next, each of whom consumed a cup.

Then, in 1600, Pope Clement VIII declared coffee a Christian beverage and its popularity increased dramatically. By 1645, coffee houses were born in Rome and within just a few years, they were one of the most popular establishments around the world.

By the early 1900s, instant coffee was invented by George Washington of Belgium who took out adverts for his Washington Coffee in 1919. Coffee was now available globally and the Dutch East India Company began to aggressively import coffee.

One of the first places it began to introduce its coffee was in England where it instantly became popular. In 1654 the Oxford’s Queen’s Lane Coffee House was opened and it still remains in existence today. After its success in England, the importer introduced coffee on a large scale to France in 1657 and finally Austria and Poland following the Battle of Vienna in 1683.

Despite it’s European popularity, America didn’t immediately take to the bitter drink, instead preferring alcoholic beverages over coffee. It wasn’t until the Revolutionary War when the demand for coffee in America became so great that suppliers began to hoard their supplies and prices were significantly jacked.

Following the War of 1812, when Britain cut off the import of tea to the United States, coffee became the drink of choice. Meanwhile, in Brazil, coffee was spiraling out of control in popularity and cultivation was prime due to the regions fertile soil. Today, Brazil remains the number one producer of coffee worldwide generating 2,609,040 tonnes each year. Of the two main species of coffee grown, arabica coffee continues to be the more popular and well regarded type in comparison to robusta which is more bitter and offers a reduced flavor profile but better body. It’s because of this, that 3/4 of all coffee cultivated today is from arabica beans, however, its still the high quality robusta beans that are used for traditional espresso due to the full bodied flavor and crema.

World Production

Coffee is grown around the world but the following regions are the ten largest exporters of coffee today:

1 Brazil 33.1%
2 Vietnam 15.2%
3 Indonesia 6.3%
4 Colombia 5.9%
5 Ethiopia 5.0%
6 Peru 4.1%
7 India 4.1%
8 Honduras 3.4%
9 Mexico 3.3%
10 Guatemala 2.9%

Coffee plant with berries

Coffee plant with berries

Production Process

Coffee berries or beans aren’t simply picked and roasted but actually undergo a fairly extensive set of processes before they reach our cups. First, they’re picked by hand which is a very labor intensive method but yields the best results due to the extensive pest issues that cause the majority of coffee beans to be inedible. Once the ripest berries are picked, the coffee is processed using a dry or wet process depending on the strength and flavor the producer wants. Once the berries are sorted by color and ripeness, the flesh is removed and the seeds fermented to remove a slimy layer of mucus on the actual seed. Once that process is finished, the coffee seeds are washed with fresh water to remove any dirt or residue and the seeds (or beans) are dried on raised drying tables which allows air to circulate around the entire bean or on concrete under the sun.

Some coffee will then undergo a process called Kopi Luwak which is made from seeds eaten by the Asian Palm Civet and passed through its digestive system. This results in a less bitter coffee and is often regarded as being some of the most expensive coffee in the world with a single pound costing upwards of $100.

The next process is the roasting stage where the green coffee is roasted until it reaches a particular taste structure. As the bean is roasted, the moisture reduces which causes it to influence the strength. During the roasting process, the bean changes color as caramelization results in the breakdown of the starches which turns them into the brown color we’re familiar with.

As the temperature reaches 400°F, oils begin developing which is primarily what provides the familiar aroma and flavor profile.

Roasted coffee beans

Roasted coffee beans

Once the coffee is roasted, experts grade it based on visual characteristics such as the reflection of light on the roasted seeds using a process called spectroscopy. The coffee is then graded as light, medium light, medium, medium dark, dark, or very dark roast.

It’s this grade that allows consumers and brewers to determine the flavor and body of the coffee. While most people assume dark roasts to have more complex flavor profiles, it’s actually the opposite with the lighter roasts having the more complex and varying flavors. Another myth is that the grade determines the caffeine level in the coffee.

All coffee contains caffeine and for producers who wish to make a decaffeinated variant, the coffee has to under yet another process during the coffee’s green stage. There are many variations of the process, but the most common is the Swiss water process where the seed is soaked in hot water or steamed and then introduced to a solvent which removes the caffeine oils. The extracted caffeine is then sold to the pharmaceutical industry for use in medicine or herbal drugs.


What is Crema?

Crema is an important word in the espresso world, but what exactly is it? Does it really matter?

While some coffee experts don’t care about it at all, others rave about it, but just like with most most things we believe: each to his own!

Crema is…

Crema is the light tan colored liquid or foam that you can see on top of your espresso. It looks a bit like a Guinness beer with less foam.

Why does Crema exist?

When water is forced through the ground coffee under pressure, the oil parts of the bean are emulsified, which results in tiny bubbles of air. On top of that coffee beans emit carbon dioxide for about 24 – 72 hours once they have been roasted, which means freshly roasted coffee emits CO2, which helps to create the little foam bubbles.

In addition, the coffee industry has increased the quality level quite a bit in recent years. Hence, the bean’s natural oil content increased considerably.

As a consequence, espresso enthusiasts from around the world became obsessed with the crema and often considered it to be the most important element of a good espresso.

Crema is Not A Hallmark of Quality

However, Crema is not necessarily a hallmark of quality coffee.

Even if you have the nicest looking crema in the world, your coffee could still state rather sour because the crema is the result of post-roasting carbon dioxide. At the same time, you may get a beautifully, dark roasted coffee without any crema that has a superb flavor profile. Last but not least, makers of coffee machines have tried to add certain technology to machines giving the illusion of crema while the flavor remains the same.

Crema Conclusion

Therefore, we suggest you rate coffee by its taste, not the amount of Crema or lack thereof.

How to Store Coffee

If you’re the type of person who stores coffee in the refrigerator you might want to stop. While it’s important not to store coffee in heated or lit areas, it’s also equally important to prevent the coffee from being exposed to moisture which occurs when it’s stored in the fridge or freezer. The best way to properly store coffee is in a sealed, airtight container made of ceramic or glass. However, coffee that comes in a can will remain fresh indefinitely until the can is opened.

Brewing Methods

Today many methods of brewing coffee are available from the stovetop Bialetti (which is used in almost 90% of all homes in Italy and remains one of my favorite methods), to the Keurig, Tassimo and Nespresso machines that seem to brew a perfect pot in record time. While there is no method that can arguably be considered the best, here are a few recommended brewers to consider:

Bialetti Moka Express

Bialetti Moka Express

Bialetti Moka Express

Ugly and made of metal, Bialetti actually sent me one of their six cup stovetop brewers when they heard about this article. It’s shockingly delicious. The method produces a very strong, almost espresso-style coffee, but slightly less bold. I would almost consider it a Turkish style coffee. It takes a little bit of time to make, but is incredibly simple. Although it’s labeled as a six-cup maker, it really only made 2 1/2 cups. I should also mention that I don’t mean the traditional American style mugs, but espresso size cups of coffee. Click here to buy a Bialetti. They’re very inexpensive and work on gas and electric stoves, but not with induction cooktops because they are made of aluminum.

Keurig 2.0

Keurig 2.0

Keurig 2.0

The latest addition to the Keurig lineup, this instant coffee house machine makes 170 varieties of coffee and tea from 30 well known producers so you are not limited to just one maker. I use the Keurig at my office as it allows single cups or carafes to be made in record time. Although convenient, Keurig coffee is not quite en par in terms of quality with Nespresso. At about $30 a pound it costs more than conventional coffee and less than Nespresso. However, you can also use Starbucks coffee which will cost you about $50 per pound, just like Nespresso.  About $160.

Bosch Tassimo Coffee Maker

Bosch Tassimo Coffee Maker

Bosch Tassimo

I use the Tassimo at home as it makes a wide range of beverages including various styles of coffee, espresso, cappuccino, teas and other selections. A single serve machine like the original Keurig, it offers us the ability to serve guests their chosen hot beverage over using our traditional coffee maker. The Tassimo uses a barcode system which claims to make the perfect cup every time, but prevents you from being able to use your own non-Tassimo coffee. However, there is a huge range of products from various brands to choose from and the Tassimo uses real milk over powdered substitutes. Learn more – Coffee costs about $35 to 40 a pound.

Nespresso Espresso Machine

Nespresso Espresso Machine

Nespresso Inissia

The golden egg of single-serve brewers, the Nespresso makes the perfect cup of espresso coffee with exquisite crema, tantalizing aroma and full bodied taste every time. If you are tempted to buy one of the more expensive Nespresso coffee machines, keep in mind that the core of these machines is all identical, no matter if you spend $100 or $1000. While the coffee is exceptional, and it is super convenient to use, the price per pound is about $50. Also, you produce more waste which is not ecologically friendly. , it also comes at a price of   Click here to buy one.

Bodum French Press

Bodum French Press

Bodum French Press

My second favorite brewer that we have at home is the Bodum French press. Another manual brewer, it makes an incredible cup of coffee that I find the barista-style machines can’t replicate. It’s also far less expensive to buy and you can select from any coffee you like. Click here to learn more.

Recommended Coffee

There are thousands of styles of coffee produced around the world, from the basic Folgers that a huge contingent of the population enjoys to very expensive micro brands that use animal feces in their production and charge extra for it. When it comes to coffee everyone has a different style of coffee that they enjoy. For this article I tested dozens and dozens of coffees from around the world. Here is a small selection of the ones I tried that I would recommend. You may or may not agree with them, and this isn’t intended to be a list of the “best” coffees – just the ones I really enjoy that you might too. Please note that although the coffee was provided to me by over 30 companies, this article is not sponsored in any  way and the selection below is simply based on my palette.

Rabbit Cold Brew Coffee

Rabbit Cold Brew Coffee

Rabbit Coffee

Don’t let the name fool you, this is the best coffee I’ve ever tried in my life. From a micro-brewery in Florida, the owners of this roasting company do for coffee, what Napa Valley did for wine. They travel around the world to handpick only the finest coffee from micro plantations, all of which are fair trade. Significantly more expensive than other generic brands, I tried nine of their coffees including the cold brew. It is the boldest, most flavorful and exquisite coffee (brand-wide) that I’ve ever tried. About $20-22 per pound.  Click here for more info.

Bialetti Aroma Classico Coffee

Bialetti Aroma Classico Coffee

Bialetti Moka Express Aroma Classico

Bialetti’s Aroma Classico was sent along with the Bialetti maker as it’s produced by the brand as the “perfect” grind for the stovetop maker. In my opinion, it’s as good as the coffee maker itself and produced a rich, creamy, full-bodied coffee that I thoroughly enjoyed. About $25 per pound.

Counting Sheep Coffee

Counting Sheep Coffee

Counting Sheep Coffee

The taste isn’t exceptional but it still beats the basic Starbucks roasts and has a uniquely nutty flavor profile. The reason I mention this coffee however, is that there’s nothing else like it in the world. Surprisingly, this decaf coffee is engineered to help you sleep. Using valerian root which is an herbal sedative, I tried both the Bedtime Blend and the stronger Lights Out roasts. I was asleep within thirty minutes. About $17 a pound. 

Community Coffee

Once considered the largest distributor and producer of coffee in the United States, Community Coffee is your basic everyday blend that’s perfect for just about any traditional coffee maker. What really sets the brand apart though is that it focuses on giving back to the community which makes it a great option compared to brands like Folgers or Nabob. One of the highlights in my opinion is the Military Match program which has sent coffee overseas and supported the US Forces for the last ten years. Also, it doesn’t hurt that, the taste is superior to competing name brands. I tried just about every blend they offer and as far as name-brand coffee goes, this is about the best. About $8 per pound.

Community Coffee

Community Coffee


Coffee is a great drink hot or cold. It comes in a wide range of varieties as proven by your local neighborhood Starbucks and is enjoyed by many people around the world. It’s remained one of the few justifiable and socially acceptable addictions today. What’s your favorite coffee? How do you take it?

This article was written by J.A. Shapira and Sven Raphael Schneider.

Article Name
The Coffee Guide
The ultimate guide to the world's favorite beverage: Coffee.
10 replies
  1. gordon says:

    You omitted the extremely popular Japanese Hario V60 drip merthod, the delicious vacuum Cona/Yama/Hellum style whilst missing the important point for home users – the type of grinder. For me one of the best is the German made Mahlkonig Vario-home (sold as bereza in the US). Thanks for a most informative article

  2. David M Conner says:

    I would have liked to see some information on the aeropress, chemex, siphon, v60, and other excellent home-brew methods, but I enjoyed the thorough history of coffee. Many gentleman give little thought to their morning cup, but exploring the art of coffee is a very rewarding endeavor. Thanks for the great article!

  3. JDL says:

    Ah, coffee, the one thing I need to have every single day.

    I’m lucky in that I live in close proximity to a ‘Fairway’ supermarket, which has a wonderful selection of quality coffees, roasted right there in the store.

    Most of the time I make my coffee either with my espresso machine or with my Aeropress. If you are not familiar with the Aeropress, it’s a nifty little polycarbonate plastic coffee press designed by the same fellow who created the Aerobie flying disk. I originally bought it to take along with me for camping, but once I realized how good it was it became my primary coffee maker for years. Especially in conjunction with an electric kettle with a temperature control dial it makes a wonderful cup.

    Of course, once I came across a half priced espresso machine (a Breville) I was hooked on that. It’s even faster and more convenient than the Aeropress is.

    One of these days I am going to get a really high quality grinder. My inexpensive Capresso grinder leaves a lot to be desired. The espresso snobs say you should spend nearly as much on the grinder as on the coffee maker itself. Maybe some day.

  4. Joe says:

    We have a Keurig 2.0 and love it, but I also want to try the Nespresso Inissia with bundled frother that Amazon has for $150.

    • J.A. Shapira says:

      The hand frother is really fantastic. I would highly recommend it. – I don’t personally own one, but close friends of ours do and we’ve partaken at their house a number of times.

  5. Octavio Berganholo says:

    My day without a coffe mug is no day at all!
    I like to use a Bialetti when doing mine, but in my country, the most commom way to brew coffee
    is heating up the water and using it to water the coffee powder in a special filter.
    To make it more or less strong, we just increase or decrease the ammount of powder.

  6. John Hopkins says:

    Even though I get always very excited every time I see that “Gentleman Gazette” has issued a new article, this time I got a bit disappointed due to the lack of depth and oversimplification on this coffee guide.
    For the past 5 years, I’ve been trying to compile my own coffee guide, and the more I go over the subject, the more I get impressed and overwhelmed by its depth and complexity.
    For instance, one aspect that I find very interesting and I wished that had been covered in this article is the flavor profile of the different coffees by geographical origin and how they can be used for the beverage preparation – something that the espresso “maestros” of Rome and Paris have gained expertise over the years (ex.: Colombia arabicas are so mild that they are great for breakfast; milk-based beverages such as cappuccinos must be prepared with high-acidity coffees such as Kenya arabicas; espresso coffee are a blend of 50% arabica with 50% robusta, etc.)
    Enfin, the subject is much more complex, and I hope that “Gentleman’s Gazette” will further develop it in the future – after all, I want to keep improving my coffee prep skills.

  7. Alexander says:

    Thanks a lot for this insightful guide.
    Personally I would always stick to a Bialetti to prepare coffee. It costs nothing and, what’s more important, it is almost unbreakable, at least in my experience. And by the way, they exist in electric versions that are almost as stable and work faster than the classic ones. Their limited capacity is a problem, but I wouldn’t take anything else.
    Greetings to all coffee-lovers and bel-esprits

  8. Reza Abolfazl says:

    a very practical guide to coffee. reading it will definitely encourage you to by some tools and ingredients (who am i kidding?just a moka pot and some coffee) try brewing coffee at home or at least trying something new next time you visit an authentic coffee house (and by authentic i mean a NOT starbucks coffee house)

  9. dan says:

    someone who believes that nesspresso is exceptional has obviously never tried freshly roasted/ freshly brewed origin and specialty coffee and should not write a guide about coffee. this should be ignored by anyone who cares about the good things in life

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