Peppersass wrote:This is a problem that requires you to assess multiple variables at the same time. You need to make decisions on the following preferences:

1. Type (Single Origin or Blend)
2. If Single Origin, which one(s); if Blend, what kind(s)
3. Processing Method
4. Roast Level
5. Roaster

1. I choose single origin coffees more often than blends because I like to explore the characteristics of different origins. But I also drink blends that I've found to have exceptional flavor. Usually I have one or two single origin coffees and one blend in the freezer and defrost whichever one I feel like drinking for a few days.

2. I like Ethiopian coffees best because they tend to be more acidic and fruity than other origins. I've never found a Kenyan coffee that I like for espresso. I like some of the Central American origins, but not as much as the Ethiopian. Sometimes I like to go off the beaten path with something like a Yemen Moka or Sumatran. As for blends, I generally prefer modern blends, which tend to be mixtures of 2-3 high-quality light-roasted single origins, as opposed to traditional blends, which tend to be darker and don't always contain the best beans. That said, some of the traditional Italian blends with Robusta are fun every now and then, either from Italy or a roaster like Cafe Lusso. These blends re-create the espresso experiences I've had in Europe.

3. Processing method is usually a more subtle difference, but with some origins it can make a larger difference. For example, some Ethiopian natural process coffees have very strong berry overtones. This is probably a fermentation effect from natural processing, but if you like berrylicious espresso it's great. Most of what I buy is wet process, but when I spot a new natural process coffee on a roaster website I'll often give it a try. Of course, processing method has different effects depending on the origin, so again it's a problem with more than one variable to assess.

4. Roast level is probably the easiest to decide. Light-roasted coffees tend to be more acidic and sometimes fruity, while darker roasted coffees tend to be less acidic and more chocolaty. Medium roasts are sort of in the middle -- either the best of both worlds or the worst of both worlds. Unfortunately, it doesn't end with choosing a color. You have to learn how to optimize the pull for the roast level. Lighter roasted coffees are notoriously more difficult to extract and may require special techniques and/or equipment. Darker roasts can be pulled more easily with most equipment, but you still have to know how to avoid over extraction and bitterness. I prefer high-quality light roast single origin coffees, but I don't like ultra-light roasts. They can be very hard to extract, and I've had to do some heavy mods to my espresso machine to get decent cups that aren't overly sour. Sometimes an ultra-light will be underdeveloped and grassy, and there's no technique that can fix it. Sometimes light roasts can be pulled longer (lungo) to extract more, but they'll be weaker. After a lot of frustration with sour cups, I've recently been buying more light-to-medium roasts and have even enjoyed some darker roasted blends of the Italian style. If you're uncertain about your roast-level preferences, keep a few beans of each bag you try. Paste them to a piece of paper and label them for comparison.

5. You can find the names of many high-quality specialty roasters in the List of Our Favorite Roasters. Many specialty roasters keep to pretty-much the same roast level across similar portions of their product line, so once you get a feel for a given roaster's style, you'll have a good idea of how they roast most of their SOs and blends.

If you want to find coffees that taste best to you,there's really no way around sampling different coffees, processing methods, roast levels and roasters. It will take a while to get a strong sense of what you like and who can supply it. As with most things in the world of espresso, there are no shortcuts and you'll have to spend some money to get to the promised land.