Arabica or robusta, which to choose?

For most coffee lovers, arabica is the best choice: more aromatic, smoother, less bitter. Robusta is interesting in blends (10-20%) to add body and crema to espresso. Avoid 100% robusta except for Turkish or Vietnamese coffee.

How long do coffee beans stay fresh?

Coffee beans stay fresh for 4-6 weeks after roasting in an airtight container, away from light and moisture. After 2 months, aromas decline significantly. Never buy more than 2 weeks' worth at a time.

Should you store coffee in the fridge?

No! The fridge is coffee's enemy: moisture and food odours degrade the aromas. Store your coffee in an opaque airtight container at room temperature, away from heat.

How to Choose Coffee Beans 2026 : The Complete Beginner's Guide (5 Tips)

How to Choose Coffee Beans: A Complete Guide

Standing in the coffee aisle or browsing a roaster's website can be overwhelming. Arabica, robusta, single origin, blend, light or dark roast, altitude, washed process... The terms pile up and the choice seems impossible. This guide decodes everything.

The Two Species: Arabica vs Robusta

The coffee world rests on two main species:

Arabica (60-70% of world production)

Taste: Smooth, aromatic, complex. Notes of fruit, flowers, chocolate
Acidity: Present and pleasant (like in wine)
Caffeine: 1.2% (moderate)
Cultivation: Altitude 600-2000m, tropical climate
Price: More expensive (difficult cultivation)

Robusta (30-40% of world production)

Taste: Bold, bitter, earthy. Notes of wood, dark cocoa
Acidity: Low
Caffeine: 2.7% (2x more than arabica)
Cultivation: Low altitude, disease-resistant
Price: Less expensive

Our advice: Start with 100% arabica. Once you know your preferences, you can explore arabica/robusta blends (80/20 is a classic ratio for Italian espresso).

Roast Level: The Decisive Factor

Roasting transforms the green bean into a brown bean ready to be ground. The roast level dramatically changes the taste.

Light Roast

Colour: Cinnamon brown
Taste: Bright acidity, fruity and floral notes
Body: Light
Ideal for: Gentle brewing methods (V60, Chemex, AeroPress)
Not ideal for: Espresso (too acidic for most palates)

Medium Roast

Colour: Chocolate brown
Taste: Balanced, notes of caramel, hazelnut, chocolate
Body: Medium
Ideal for: Everything! Espresso, filter, Italian moka pot
This is: The safest choice for beginners

Dark Roast

Colour: Dark brown to black, oily surface
Taste: Bitter, smoky, notes of dark cocoa and toast
Body: Heavy
Ideal for: Traditional Italian espresso, café au lait
Note: Origin aromas are masked by the roast

Common mistake: Associating "dark roast" with "strong coffee." A coffee's strength depends on the dose, not the roast. A light roast with the right dose can be just as intense as a dark one.

Origin: Each Country Has Its Profile

Origin	Flavour Profile	Ideal For
Ethiopia	Fruity, floral, tea-like	Filter, V60
Colombia	Smooth, caramel, nuts	Espresso, versatile
Brazil	Chocolate, hazelnut, smooth	Espresso, blend base
Kenya	Bright acidity, blackcurrant, citrus	Filter
Guatemala	Chocolate, spices, full body	Espresso
Costa Rica	Honey, apple, clean	Filter, espresso
Indonesia (Sumatra)	Earthy, spicy, heavy body	Dark espresso
Vietnam	Robusta, strong, bitter chocolate	Vietnamese coffee

Single Origin vs Blend

Single Origin: Coffee from a single region/farm. Unique and traceable flavour profile. More expensive, more interesting for discovery.
Blend: A mix of several origins. Designed for balance and consistency. Ideal for everyday espresso.

Freshness: The Underestimated Criterion

Freshness is the factor that makes the biggest difference and that 90% of consumers ignore.

Freshness Timeline

Time After Roasting	State
0-3 days	Degassing (CO2), coffee too fresh for espresso
7-14 days	Peak aroma — best moment
14-30 days	Excellent
1-2 months	Good, declining aromas
2-4 months	Mediocre
6+ months	Stale, flat

The supermarket problem: Most supermarket coffees were roasted 3-12 months ago. The date on the packet is often a "best before" date, not a roast date.

The solution: Buy from a roaster who displays the roast date. Ordering online from roasters guarantees optimal freshness.

How to Read a Coffee Label

Here's what to look for on a quality coffee packet:

Roast date (not the best-before date) → less than 4 weeks
Species: 100% arabica or blend
Origin: Country, region, or even farm
Altitude: Higher = more complex (>1200m is a good sign)
Process: Washed (clean), natural (fruity), honey (sweet)
Roast level: Light, medium, dark
Tasting notes: Chocolate, red berries, hazelnut...

Red flags:

No roast date → probably old
"Arabica/robusta blend" without percentages → often lots of robusta
Price < €10/kg → questionable quality

Our Recommendations by Use

For Everyday Espresso

A medium to medium-dark blend, Brazil/Colombia base. Notes of chocolate and hazelnut. 🛒 → See espresso coffee beans on Amazon

For Discovery

Single origins in medium roast. Ethiopia Yirgacheffe or Kenya AA for pronounced flavour profiles. 🛒 → See single origin coffees on Amazon

For the Italian Moka Pot

A medium-dark blend, appropriate grind. Notes of chocolate, caramel, slightly bold. 🛒 → See moka pot coffee beans on Amazon

Storage: The Golden Rules

Opaque airtight container (not the original bag once opened)
Room temperature (never in the fridge or freezer)
Away from light and heat
Buy in small quantities: max 2 weeks' worth of consumption
Grind only when you prepare your coffee

🛒 → See coffee storage containers on Amazon

Conclusion

Choosing coffee beans is like choosing wine: there is no absolute "best," only what matches your taste. Start with a medium roast 100% arabica blend, experiment with single origins, and note what you like. The journey is as enjoyable as the destination — cup after cup.