Newbeans Customer of the Month: The Recruitment Boutique


There is something about walking into an office pantry and being received by the aroma of good coffee. Immediately, it wakes your senses up, but it actually does more than that:

  • It helps employees become more productive (by giving them that much needed morning boost, or helping them pick up the afternoon slump).
  • It helps close the deal with clients (by helping foster that very important first impression).
  • Overall it makes for an attractive office perk.

That is, if you’ve got the right blend of coffee!

Newbeans Coffee has worked with a number of private businesses and helped them achieve this office must-have. It allows customers and consumers alike to create their own customized blend of coffee online, or even over the phone, without having to visit a commercial coffee roaster.  This convenience and quality gives a myriad of benefits to our commercial and individual partners – whether they’re in the business of coffee or not!

Just how beneficial are Custom Blend Coffee and Coffee Subscription to one’s business?

Every month, Newbeans Coffee features one of its prized partners to explore the advantages and results that working with a dedicated coffee partner brings.

Our chosen partner of the month is The Recruitment Boutique Ltd led by Jason de Jong. While they are not in the business of creating or serving coffee, they understand the value of serving great coffee, how it helps their business, or any business for that matter!

What made you decide to get into your industry? And what do you love about it?

The Recruitment Boutique Ltd offers a unique recruitment solution for companies that are looking for an alternative to straight advertising or using a traditional recruitment agency.

We started running a traditional agency but saw that there was a need for new models.

We love solving problems and it is great when we find a person the job they want.


How did you find out about Newbeans? How did you go about choosing which blend to purchase?

We came across Newbeans Coffee and Mark Wilson through networking — the best way to meet new contacts and understand other people’s requirements.

We found our blends through trial and error, although we have not found a coffee from Newbeans we did not like!

Why did you decide to purchase coffee online? And why did you choose Newbeans out of all coffee roasters and suppliers online?

As mentioned I found out about Newbeans Coffee through networking. And for me the reason to buy from them is simple – people buy from people they like!

What do you like best about Newbeans Coffee?

The best part about Newbeans Coffee is their coffee!

Lastly, what is your favorite blend?

The Espresso Milano is strong, rich and smooth, a great cup of coffee and perfect in the morning or after a good meal. I would highly recommend it to anyone looking for a distinct taste.

To get in touch with Jason or The Recruitment Boutique Ltd, contact them through their Facebook Page.

Want to create your own signature blend? Ask us:


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Newbeans Customer of the Month: McLaren Vending


Newbeans Coffee allows customers and consumers alike to create their own customized blend of coffee online, or even over the phone, without having to visit a commercial coffee roaster.  The beans are bought in their green state from the commodity market, and roasted only upon ordering. This convenience and quality gives a myriad of benefits to our commercial and individual partners.

Just how beneficial are Custom Blend Coffee and Coffee Subscription to one’s business? Every month, Newbeans Coffee features one of its prized partners to explore the advantages and results that working with a dedicated coffee partner brings.

Our chosen partner for February is McLaren Vending, a company that has been in business since 1963 and  provides high quality vending machines to customers all over central Scotland

Here, second-generation businessman Paul McLaren talks to us about how the business has evolved through the years, to adapt to the ever-changing business landscape in Scotland.

How did McLaren Vending come about?

“McLaren vending is a family owned and run business, established by my father and his brother in 1963.  It was originally a wholesale cash and carry which delivered groceries, confectionery and tobaccos to businesses in Glasgow,” explains Paul.

From the start, the business adapted to customers’ changing needs which led to the business’s entry in tobacco vending in the late 70’s. The business spent the next 20 years growing  to become one of the largest cigarette vending businesses in Scotland. That was all about to change in the 90’s and they adapted once more.

“Changing attitudes to tobacco and further legislation meant that the company had to adapt. During the 90’s the business branched out into can, snack and hot drink vending.  Over the past 25 years this part of the business has grown and now accounts for 99% of company turnover,” Paul said.

Why did you decide to join the family business, instead of embarking on a new career?

“I joined the business part-time in 1988 at the age of 18 and helped out while I studied at a local university. After graduating from university I decided that the family business seemed to be a more exciting opportunity than any other career. I was instrumental in starting the can and snack vending business as I could see a need to diversify away from the licensed trade and tobacco sales,” explains Paul.

There were highs and lows as with any business,  Paul explained.

The constant onslaught of anti-tobacco legislation and the worst recession in years is an obvious low and would make most people pack up and walk away. I know a number of business colleagues who did this but I managed to steer my business through these challenges and today have a successful business that I hope will continue to grow for years to come.  This achievement on it’s own is something that I am very proud of and makes it all worthwhile,” Paul says with conviction.


Being attuned to his customer’s changing needs, Paul realised the need to improve the quality of the coffee served by McLaren Vending. He met Mark Wilson, Newbeans Coffee’s founder at a trade show, commencing a partnership between McLaren Vending and Newbeans.

“At the time I was having some complaints from customers that the coffee beans we were using were not as strong as they could be. I got some samples from Mark and tried them in the vending machine that we most commonly use. The machine grinds the beans and brews them quite quickly so the bean has to be strong without being too overpowering,” Paul explains about their needs.

To address this need, McLaren Vending went through a process of testing different blends in the vending machines that they use. Of course, the customer’s opinion mattered – they tested a number of beans for a number of weeks and gave out samples to anyone who came to their office.

“This helped us weed out the blends that would not work. Too burnt, too weak, not quite right with milk in it,” Paul continued.

They went through as many as 20 different beans until finally, Newbeans Coffee created a Custom Blend that hit the sweet spot.

“It tasted good as a black coffee, when the skimmed milk from the vending machine was added for a white coffee you could still get a nice taste of coffee and when a latte was made there was still a good coffee flavour cutting through the milk. We had our blend. I am by no means an expert I just know what I like and feedback from my customers is that they like it too.”       

Newbeans Coffee developed the Coffee Tasting and Profiling System (CTAPS), which allows you to better understand the roast profile of the coffee – showing you the attributes of its taste, roast, aroma and acidity, and taking the guesswork out of making a blend. This information was traditionally available only through commercial roasters, but is now readily available online through Newbeans. Moreover, the service also allows you to order online – and have the coffee delivered quickly in most cases the next day, ensuring its freshness!

Following the creation of their Custom Blend, Paul now orders regularly, and being able to order through the web is just one of the many benefits.

“Online purchase is simple but knowing that you have a unique product that you designed adds to the speciality of the product. There may be other roasters online but new beans go that extra mile to get the right beans for the right customer,” he explains.

“I like to convenience of ordering one day and getting it delivered the next.  Service is really fast and simple. How this is possible when I am ordering a bespoke product is truly amazing,” Paul concludes.

The McLaren Blend (CTAPS 159) is a delicate mix of Arabica and Robusta coffees roasted to an Italian style, perfect for espresso style coffees. We engineered the blend based on the customer tasting, and used a combination of Guatemalan, Brazilian and Ugandan beans. The result is a cup with a  strong dark chocolate body, balanced with a mild acidic taste, finished with a winey aftertaste, and hints of grass, nuts and herbs.

Having found the perfect blend of coffee for his business, Paul is now a regular customer of Newbeans Coffee. With high quality service as their trademark, McLaren Vending found a worthy partner in Newbeans Coffee.

You, too, can create your own unique blend for your café, restaurant, hotel or vending business, or even for your own home – and have it delivered fresh and on time. Get in touch with us at

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Cool New Ways to Enjoy Your Coffee

cool new ways to enjoy coffee

Last week, we looked at traditional ways of enjoying coffee around the world. Amazingly, even more than a thousand years since the first caffeinated drinks were created, people still find new ways to brew and enjoy this elixir!

With the growth of independent coffee houses and new technologies in brewing coffee, we can now enjoy coffee in ways never thought of before. Here are cool new ways to enjoy coffee:

1. Nitrogen Coffee

Nitrogen coffee is created when cold brew coffee is infused with nitrogen gas, through a pressurized valve with very small holes. The effect is a creamy, Guiness-like effect. The coffee is served cold, but there’s no ice as this would ruin the creamy stout-beer effect. Not only does the coffee come out beautiful, its tastes smooth and wonderful as well.

2. Bulletproof Coffee

A trademark of the Bulletproof Coffee Company, this works on the premise that fat, when mixed into caffeine, makes it more satisfying, kills hunger, and eliminates jitters often associated with caffeine intake. The original recipe calls for a particular type of coffee blend, but we say organic coffee will fit the recipe excellently. To do this at home, mix 2 cups of black coffee with 2 tablespoons each of unsalted grassfed butter and MCT oil (or coconut oil).

3. Tonic Coffee

It appears tonic is not just for gin anymore! Thanks to a Swedish micro-roaster, espresso and bubbly finally met. Tonic coffee is as simple as it sounds: a long shot of espresso is poured over tonic water on ice. The result is as complex as you imagine it to be – sweet and tangy, creamy and effervescent all at the same time. To make one at home, brew espresso with a clean, non-bitter profile and mix with a tonic that’s a good mix of lemony and bitter. Order matters – start with 6 oz tonic water on the rocks, then slowly pour 2 oz espresso on top. Pour slowly to avoid overflow.

4. Joffee

The emergence of coffee hybrids has a new addition in the form of Joffee – or a mix of coffee and juice. Initially made available by Texas-based coffee company Coffee Juice, it’s a mix of cold brew coffee, juiced whole blueberries, and cane sugar. As odd as the drink may seem, it may have increased health benefits due to the high anti-oxidants in the ingredients.

5. Salted Coffee

Following the recent trend of adding salt into everything (think salted caramel, salted chocolate, salted ice cream), in comes salted coffee. In desserts, where it has become an essential element, salt balances and brings out the sweet taste of sugar. In coffee, though, it plays another role – to mitigate the bitterness of coffee. If you found yourself with overbrewed coffee, try adding bit by bit of salt until you find the taste to your liking.

All these may seem odd, but fans swear it makes good coffee even better. Give one of these shot today!

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A Coffee Lover’s Guide to the World

On the daily, most of us get to enjoy our coffee from a takeaway cup or enjoy it plain black or with a dollop of cream and sugar. When you travel, however, you get the amazing opportunity to enjoy coffee in ways you probably never thought possible!

Foreign coffee recipes such as Italy’s macchiato and cappuccino, or the Grecian frappe have made their way into mainstream coffee shops, but there are many more unique ways of enjoying coffee, with some surprising methods and additions.

If you have neither the time or resources to go on a coffee tour, we’ve got a solution for you.

Try these easy, different recipes to have a taste of the world, right in your own home:

Many countries in Asia enjoy their coffee iced as a cure to their long hot summers and humid weather. Adding sweet, condensed milk is also a popular way to enjoy it, as is adding spices for a soothing effect.

Country How Coffee is Enjoyed

Ca Phe Da

Use strong coffee, mix with sweetened condensed milk and boiling water, and pour over a glass of ice

Aisu Kohi

Brew your coffee hot, into a pile of ice

Susu Coffee

Mix equal parts of hot brewed coffee with sweetened condensed milk
Hong Kong

Yuan Yang

Mix equal parts condensed milk, black tea and brewed coffee

Kopi Jahe

Bring coffee, ginger, and palm sugar to a boil in a saucepan with 6 cups water. Stir until sugar is dissolved and serve hot.

Try: Strong coffees, like our Sumatra Fresh and Old Brown Java.

Australians love their coffee. As a nation, they have developed an obsession for quality espresso coffee, and has one of the most developed coffee cultures in the world.

Country How Coffee is Enjoyed
Australia / New Zealand

Flat White

Heat milk in a saucer and mix until frothy. Pour equal part espresso over milk. Sprinkle with ground chocolate.

Try: Our balanced coffees that are great with fresh milk, like Espresso Milano.

Although Latin America was late in getting into coffee producing, South American countries now produce most of the coffee consumed worldwide, led by Brazil. The USA on the other hand, has one of the most diverse coffee cultures in the world, responsible for both mainstream coffee chains like Starbucks but also for some successful independent coffee roasters.

Country How Coffee is Enjoyed

Red Eye

Mix 2 parts regular drip coffee, 1 shot of espresso

Café de Olla

Mix ½ cup of water with ½ cup of brewed coffee and pilloncilo, then add a cinnamon stick.

Café Cubano

Fill a coffee cup to the rim with espresso. Add a teaspoon of sugar.


Mix 1 part whole milk with 1 part espresso.

Try: Some of our best Single Origin coffees from the Americas – Columbian Fresh, Peru Fresh, Cuban Fresh and Costa Rican Fresh.

In many countries across Europe, the café culture is an important part of peoples’ everyday lives. It is actually a great way to learn about the locals and their traditions, as they differ so much from each other.

Country How Coffee is Enjoyed
Espresso Romano
Rub a slice of lemon against the inside of your cup. Fill with espresso.

Café Con Miel

Fill the bottom of your cup with 1 teaspoon of honey. Then pour equal parts espresso and steamed milk. Top with cinnamon.


Mix equal parts iced water, espresso and lemon juice in a glass.


Mix 1 quarter cup of coffee, 2 shots of rum, 1 cube of sugar and top with whipped cream

Wiener Melange

Mix 1 shot of espresso, 1 egg yolk and 2 tablespoons of brown sugar. Topped with whipped cream.

Try: Our balanced coffees that are great with sweetened milk, like Coffee Supreme or Wake Up Blend.

Throughout Arabia, the Middle East and North Africa, coffee has played a major role in nearly every aspect of the region’s culture. In some parts of the Middle East, mutual interests, agreements, marriages, contracts and even blood feuds were settled over a cup of coffee.

Country How Coffee is Enjoyed
Turkish Coffee
Mix 1 tablespoon ground coffee with 1 cup of boiling water. Top with 1 cardamom pod.

Try: Medium-dark, Arabica beans work best for Turkish Coffee. Try our Espresso Extra or Toad Blend.

Africa is actually where the cultivation of coffee originated, but until recently, there was no coffee culture to speak of. Not so long ago, if you ordered a cup of coffee in South Africa you needed to specify “filter” to avoid getting instant, but it is now changing with the emergence of local coffee shops.

Country How Coffee is Enjoyed
Café Touba
Fill the cup with African brewed coffee. Mix in sugar to taste, and top with a sprinkle of African black pepper.

Try: Our Single Origin coffees from Africa, such as our Ethiopian Yirgacheffe, Kenya Peaberry, Kenya AA and Harrar Longberry.

Can you share other unique ways of enjoying coffee around the world? Let us know in the comments section or join us on Facebook

Information Sources:
Go South America
CNN Travel

Image Sources:
Main Image – Quality Express Coffee
Asia – Hoi An Food Tour
Europe – Dunyakahveleri
Americas – Gibraltar Coffee
Middle East – Omnivore’s Cookbook
Africa –
Australia – Coffeehead

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Drink to Health: 5 Proven Health Benefits of Coffee

You might have encountered dissenting articles about the effect on coffee on our health. This may put regular coffee drinkers on a quandary – should we continue to enjoy our daily cup of Joe, or cut down on it?

There are actually many studies proving that drinking coffee regularly can love you back. To simplify, here are 5 health benefits of coffee, backed by research:

1. Mental Sharpness

Do you rely on coffee to give you much needed jolt and added focus every morning? It turns out that regularly drinking coffee can have a long term-effect on your mental health. A review of previous studies has found that 3 out of 5 times, coffee has been proven to have favorable effects against cognitive decline, dementia or Alzheimer’s disease. The study found that middle-aged coffee drinkers who had around 3-5 cups per day had decreased their risks for the said mental diseases by about 65%.

2. Reduced Pain

If you like having coffee while you work, then it might actually be doing your posture some good. A study sought to understand the benefits of coffee drinking on subjects who regularly worked on computers. They asked two groups to perform simulated computer office-work task that have been found to provoke pain in the neck, shoulders, forearms and wrists – the first group took coffee before the task, while the second one didn’t.

The results showed that coffee consumers exhibited significantly lower pain increase than those who abstained from coffee. If this study is any indication, coffee breaks really do make workers more productive!

3. Reduced Risk of Diabetes

According to one study, high caffeine consumption from coffee and other sources has been associated with better glucose tolerance and a substantially lower risk of type 2 diabetes in diverse populations in Europe, the U.S., and Japan. In a separate study conducted among men by Harvard researchers between 1980 and 1998, they discovered that long-term coffee drinkers had a significantly reduced risk of developing type-2 diabetes and statistics indicated the risk decreased the more they drank. Just remember to limit your sugar!

4. Weight Loss

Aside from giving you added endurance during a workout, it turns out coffee can help you increase your metabolic rate as well. A series of four trials was carried out to investigate the effects of caffeine and coffee on the metabolic rate of normal weight and obese individuals. While greater fat oxidation or “burn” was observed among normal weight individuals, it was found that metabolic rate increased significantly for both parties during the 3 hour period after caffeine ingestion. Keep having your coffee after every meal, then!

5. Lower risk of death

Apart from the health benefits stated above, it looks like coffee can help improve the quality and lengthen life in general. A study of more than 400,000 people revealed that drinking coffee can actually lower death risk. Conducted between 1995 and 2008, it showed that male participants drinking even just one daily cup reduced their risk of death by 6%. Drinking two to three cups or then reduced the risk by 10% during this timeframe. The group who experienced the greatest reduction, at 12%, was the group drinking four to five cups. Limit your intake then to 5 cups per day.

Let’s drink to that!

Questions? E-mail us at

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Newbeans Coffee Roasting Tour 2016


It’s not everyday that you get a chance to learn from some of the best coffee roasters in the UK, and create your own unique coffee blend to boot!

If you joined our Coffee Tour Contest, you have the opportunity to enjoy our half-day plant and museum tour at Hemel Hempstead, London. 

Tour Agenda

  • Arrive at the plant and be welcomed with a great cup of coffee, and an introduction from one of Newbeans world famous coffee roasters. Our roasters have experience of the coffee supply chain – from selecting best beans, roasting and cupping as well as production and manufacturing.
  • Introduction slide show looking at how coffee is sourced, picked, processed and brought to the factory. This is an informative talk about where our coffee comes from – our roasters visit plantations looking only for the top class beans. You will also be shown the selection and shipping process to the plant, along with quality and certification.

  • Coffee Museum – see roasting machinery from the past – and the different techniques used to create and roast the perfect Newbeans coffee. Over the years Newbeans have developed it’s own process to allow it’s coffee to be produced and sold in many different outlets – from top quality products in your home, to mass produced, specialised products for catering and vending industries.
  • Plant tour – get ready to see a large batch roaster , in full working, roasting a batch of fresh coffee. Understand the process and see how coffee can be created with quality and consistency time and time again. You will see the tools that allow quality production and consistency in your coffee, and how the skill of a roaster can create different flavours and tastes.
  • Create your own blend – create your own 1KG coffee blend – with its own label – to take home. Your unique blend will be hand batched and created on our CTAPS system for you to change or order every month – creating your own great coffee experience.
  • Finally, no tour would be complete without an informal question and answer session – Finishing with signing off of your very own roasting certificate, coining that you have been approved as a first level Newbeans CTAPS roaster and have created your own unique blend!

The tour allows you to create your own unique coffee and coffee blend, your own personalized label. Once the blend is recorded in our production database, it can be ordered online for your friends family – or even to use in a coffee shop!

How to find us

We are located in the heart of Hemel Hepstead, London. We are situated only a 10 minute walk from Apsley Train Station. Further details will be provided after the draw.

Questions? Get in touch with us at!

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5 Trends that are Shaping the Future of Coffee


Coffee is no longer just a drink that you have with your breakfast every morning. Clearly, even non-baristas and coffee sophisticates have raised their expectations from coffee, with the decline in sales of pods and instant coffee.

The UK, while still being one of the world’s greatest consumers of instant coffee, is also moving towards the premium-isation of coffee. As UK consumers travel more and become exposed to innovations in the food market, coffee culture is becoming more deeply ingrained.

If you find that coffee is gaining more of the attention it deserves lately, here are the movements responsible for it:

1. More viable coffee businesses through the Sharing Economy

The emergence of successful shared economy models in recent years, like travel brand AirBnB, transportation service Uber, and e-commerce hub Alibaba, has benefited not just big businesses, but individuals as well, as it creates more micro-entrepreneurs.

In the coffee industry, the availability of roasters online has helped fuel the growth of artisanal independent coffee shops. Whereas commercial coffee roasters, such as those supplying big chains like Starbucks or Costa, deliver a full range of services, they more often provide products in large volumes and pallets.

Internet coffee roasters are designed to become the middle-man of the coffee supply chain, allowing smaller coffee business, distributors and even consumers to create their own coffee blends and brands.

Here at Newbeans Coffee, we go even further and allow creation of signature blends in accordance with taste and budget. We also provide a range of distribution services from single KG bags to palletized products, becoming a tool to distribute customized and affordable coffee while maintaining quality.

2. Greater Transparency and Choice through the Internet

With the availability of coffee on the internet, the end-user is also becoming a bigger part of the technology of producing coffee beverages. They now have a chance to produce coffee drinks in a specific way, choosing their own beans, roast, grind and size.

What makes Newbeans Coffee unique in this respect is the transparency we offer. It is the only coffee roaster and supplier on the Internet to disclose the exact content of a coffee blend. Through our CTAPS, you will know where the beans are from and their flavour composition even before you purchase them.

3. The Shift from Commoditized to Specialty Coffee

In the same way that coffee ­lovers want to be involved­ in the creation of their coffee, they also want their coffee specialized when they do have it served or prepared for them.

While there is not one definition of “specialty” coffee, we’ll define this as the emphasis on coffee being consumed fresh, mixing a unique blend of beans, and roasting it in a way that highlights its origins and processing method — resulting in a cup that is made solely for them, or one that not many people get to enjoy.

For true coffee connoisseurs, however, it’s not just the preparation that separates “specialty” coffee from “regular coffee”. “Specialty” coffee would mean each step of the process is handled with the best possible care and knowledge, from plantation, harvesting, storage, blending, roasting and eventually, to cup.

4. Commitment to Sustainability

Organic and sustainably grown coffees are also getting more support from coffee lovers for reasons other than taste. Coffee companies and consumers alike are now more conscious of whether their choice coffee is good for the planet and its people.

There are several certifications to ensure this.

  • Organic standards cover all aspects of organic food certification from farming to production and packaging, and ban unnecessary and harmful food additives in organic processed foods.
  • Rainforest standards allow goods to be traced back to well-managed farms or farm groups that protect workers, wildlife and communities.
  • Fair Trade certification means farmers work under humane conditions and are paid fairly for their efforts. When growers are paid fairly, they don’t have an incentive to cut down forests to grow more coffee.

Newbeans Coffee is both Soil Association and Rainforest Association certified to ensure the highest quality and sustainability of our coffee.

Sustainable coffee does drive up cost, but it’s a cost that’s well worth it. After all, better grown coffee ensures there is more of it to go around.

5. New Ways to Brew

If 2015 was the year that cold brew and iced coffee took off, this year will see more different ways of brewing coffee. Some methods that will continue to spread in the industry are:

  • Nitrogen infused coffee or coffee infused with odourless and flavorless nitrogen gas, for a creamier and richer texture. Just like beer when served on tap.
  • Water chemistry. There has been a lot of talk recently on the water that’s being used to brew and how it affects taste.
  • Coffee meets beer, juice, tea and salt. Some creative baristas are finding ways to merge popular drinks together, and even add surprising ingredients to the mix.

As people’s fascination for coffee grows, so will the number of ways it is made and prepared.

And with all these developments, it seems the coffee industry will not be slowing down anytime soon.

What other developments in the coffee industry did we miss? Share with us below or get in touch via Facebook.

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The Different Tastes of Coffee, Explained

It’s no wonder why many of us can’t skip having coffee everyday – it’s a pleasure for the body and mind. Like fine wine, enjoying coffee compels each of our senses to interact with one another, to create a whole greater than the parts.

The sight, feel, sound and smell of coffee all serve as the gateway to one thing: taste. And while you probably know what you prefer in a coffee by now, there are many more variations to discover.

At Newbeans, we use as many as 18 (yes, eighteen!) taste profiles to create the perfect cup. The next time you get your beans or brew yourself a cup, try looking out for any of the following flavors, and decide which ones you like best.

A trait inherent in all coffee, but to varying degrees, bitterness tends to be dependent on roast level – the darker the roast the more bitterness. Bitterness can also be a result of over extracting coffee.
A natural trait in most origin coffees. Generally evident mostly in Central American. Honduran, Costa Rican and Columbian tend to be Hazel-nutty; Light Guatemalan and Mexican have more of an almond taste and Brazilian and Peruvian more Pea-nutty.
Generally a trait of over roasted coffee, a  darker roast will begin to burn the beans which can manifest itself as woody, ashy or charcoal notes. Low grade Robusta can also have slight burnt wood and rubber notes.
A taint in excess, but a natural trait in Brazilian and Peruvian coffees. Depending on roast colours can be like dry roasted peanuts (darker roasts) or light Satay type flavours in lighter roasts.
The flavour trait of caramelized sugars in the coffee. Can taste of caramel snaps, toffee, butterscotch or melted brown sugar.
Entirely dependent on the roast profile – the darker the roast the more roasted notes.
Mostly evident in Ethiopian and Brazilian coffees, this can be a bitter dark chocolate or smooth milk chocolate taste. Often becomes more evident in milky drinks
An unusual flavour trait to be found in coffee, but it can be detected by an unusual dryness in the mouth, especially on the top of the tongue.
Technically a flavour taint, earthiness can be the result of poor coffee processing in country of origin (think mud or dry dusty soil). Earthiness can also be used to describe the malty notes evident in Sumatran Arabica and Robustas.
A taint in excess – sourness can be a result of under roasting or under extracting coffee in the machine. A trait found on the sides of the tongue like acidity. Some sourness can be a benefit if it works alongside sweet notes, giving good complexity to a coffee.
Often more of an aroma than a taste, floral notes can range from soft blossom notes to jasmine and grassy, herby notes.
Generally a trait found in Sumatran, Indian and Robusta coffees. Spiciness is generally detected in the aftertaste on the back of the tongue and compliments prolonged chocolaty flavours.
A trait of acidity in coffee. Can be sharp citrus fruit notes as in African coffees, rich ripe fruits (prune, plum) in Sumatran coffees or soft stone fruit in Central Americans.
Dependent on the amount of sugars found in the green coffee and on the roast profile. Sweetness is detected on the tip of the tongue and can be sugary, fruity or chocolaty. Most evident in high grown Central American Arabica.
Often a trait of very fresh raw coffees or under roasted coffees. Can be like freshly mown grass or dry straw.
The word describes a taste that some coffee people love — in its raw form, some well roasted robustas have this taste. It allows the coffee taste to cut through the milk, for drinks such as Lattes and Cappuccinos.
A taint in excess but is often evident as earthy roasting herbs (rosemary, sage) in Indonesian coffees or light coriander and parsley notes in some Indians and Americans.
A smooth form of acidity evident from light acidic and fruit white wine to smooth, rich red wine and on to deep, sugary port. Generally found most in coffees from Sumatra.

Which of these different tastes of coffee do you like best? Want to create a signature blend? We can help. Email us as

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