Behind every great espresso shot or pour-over lies one key ingredient: the coffee bean. But not all beans are created equal. From subtle floral aromas to bold, bitter notes, the type of coffee bean you choose plays a decisive role in flavor, body, and brewing performance.
For professionals in the coffee business – whether you’re sourcing beans, calibrating a commercial espresso machine, or designing your drink menu – understanding bean varieties is essential to quality and consistency.
This guide breaks down the different types of coffee beans, how they taste, and how to choose the best ones for espresso or other brewing methods.
The Four Main Types of Coffee Beans
While thousands of coffee varieties exist globally, four primary species dominate the commercial market.
Arabica (Coffea arabica)
- Grown at high altitudes with cooler climates
- Represents around 60–70% of global coffee production
- More delicate, lower in caffeine, higher in sugars and lipids
Robusta (Coffea canephora)
- Grown at lower elevations, more disease-resistant
- Higher in caffeine, with bolder and more bitter flavors
- Common in blends, especially for espresso
Liberica (Coffea liberica)
- Less common, with larger beans and a smoky, woody flavor
- Grown mostly in the Philippines and Malaysia
- Often used in regional or experimental blends
Excelsa (Coffea excelsa)
- Technically a variety of Liberica
- Adds brightness and fruity acidity to blends
- Used in specialty blends to balance flavor profiles
In most commercial environments, Arabica and Robusta are the dominant varieties. The others are niche or specialty options used to add complexity or meet regional preferences.
Taste Profiles: Arabica vs Robusta vs Others
When choosing beans, understanding how each variety tastes can help you craft the right cup.
Arabica
- Flavor: Sweet, fruity, floral, complex acidity
- Mouthfeel: Smooth and round
- Roast Suitability: Light to medium roasts preserve character
- Use: Specialty espresso, single-origin offerings, filter coffee
Robusta
- Flavor: Earthy, bitter, nutty, often with chocolate or wood tones
- Mouthfeel: Full-bodied, crema-enhancing
- Roast Suitability: Medium-dark to dark roasts for boldness
- Use: Espresso blends, high-volume brewing, cost-effective mixes
Liberica and Excelsa
- Flavor: Woody, smoky, or fruity with wild acidity
- Mouthfeel: Often thin but aromatic
- Use: Specialty regional blends, not suited for every palate
Arabica beans are considered higher quality and more nuanced, while Robusta beans offer caffeine strength, crema density, and cost efficiency – often making them a staple in espresso blends for commercial applications.
Which Beans Are Best for Espresso?
The best coffee beans for espresso depend on your equipment, menu, and target audience.
- Medium to medium-dark Arabica blends offer balance and sweetness, ideal for espresso shots.
- 100% Arabica single origins highlight unique terroir and flavor profiles, perfect for specialty coffee menus, while blends provide consistency and complexity across different brewing conditions.
- Arabica–Robusta blends (commonly 70/30 or 80/20) are preferred for milk-based drinks, adding body and crema without overwhelming bitterness.
- 100% Robusta is rarely used alone but works well for high-caffeine or budget-conscious offerings.
Single Origin vs Blend: What’s the Difference?
- Single Origin Coffee comes from a specific region, farm, or even lot. It showcases terroir-driven notes – ideal for filter or slow bar brewing. However, it may lack consistency or body when used in espresso, especially across seasons.
- Blends are crafted by combining multiple bean types (often from different countries or varieties) to balance acidity, sweetness, and body. Blends are ideal for espresso-based drinks where a smooth, reliable flavor is key.
For cafés, blends tend to offer greater consistency, while single origins are used for seasonal offerings or premium-tier offerings.
Tips for Choosing the Right Beans for Your Needs
- Match the roast to your machine: Super automatics work best with medium roasts and low-oil beans. Traditional portafilter machines offer more flexibility.
- Prioritize freshness: Coffee peaks 7–21 days after roasting. Work with suppliers who provide frequent, small-batch deliveries.
- Balance complexity and consistency: A great blend should perform well across multiple drinks – espresso, cappuccino, iced coffee – without frequent re-calibration.
- Test and cup often: Always taste your beans in the intended brew method before committing to volume.
- Ask about processing methods: Washed, natural, or honey-processed beans can impact extraction, mouthfeel, and grinder performance.
Coffee beans are the starting point of every cup – and understanding their types and profiles is the first step to delivering excellence in flavor and consistency. Whether you’re choosing for super automatic commercial machines, traditional espresso setups, or pour-over bars, selecting the right beans is essential to customer satisfaction and operational success.
At UNIC Espresso, we design our machines to highlight the best qualities of every bean – ensuring your equipment works in harmony with your coffee program.