A generous bag of whole beans roasted in Italy. A top-seller for its fruity, nutty notes and balanced, medium flavor. Suited to be ground for espresso or drip coffee. Has a robust, high-end flavor that's extremely unique.
A few issues with flavor inconsistencies, likely due to approaching sell-by dates. A bit on the acidic side, which won't appeal to everyone.
Has a rich flavor with a crisp finish, making it the perfect breakfast coffee. Versatile enough to blend well with most creamers and flavor shots. Doesn't have the boldness or bitterness of some other Starbucks coffees. Popular for entertaining.
Lacks the intensity of other Starbucks coffees, so it's not ideal for those seeking a serious morning boost.
Generates enthusiasm among strong coffee fans, as the flavor is both robust and smooth. We love that it's sourced from fair trade, organic coffee beans. Company stands by the 100% satisfaction guarantee. Great for a mid-morning pick-me-up as it contains twice the caffeine of your average cup.
Some drinkers didn't notice an extra caffeine boost, but many still raved about the bold flavor. Those not used to strong coffee may find it somewhat bitter. Pricey for a pound of coffee.
A popular choice among Keurig owners, as you get 72 K-Cups for a reasonable price. Coffee flavor and aroma described as bold and flavorful. Considered one of the most flavor-balanced options among K-Cups.
While many consumers rave about the value and taste, some have griped that the coffee is stronger than they prefer. A few reports of some pods arriving unsealed.
Has a hearty, complex flavor that isn't lost through milk or cream. Drinkers claim it offers an energetic jolt without giving you the coffee jitters. No bitterness. Appreciated by casual coffee drinkers since it's not overpowering.
Some drinkers say the flavor isn't bold enough for a medium roast, and feel it falls flat. Can be expensive.
We recommend these products based on an intensive research process that's designed to cut through the noise and find the top products in this space. Guided by experts, we spend hours looking into the factors that matter, to bring you these selections.
Whether you call it joe, java, cuppa, liquid energy, or brew, if you are part of the 62% of Americans who drink coffee on a daily basis, that first morning cup sets the tone for the rest of your day. A good cup of coffee is a thing of beauty – hot but not scalding, slightly bitter without pucker, and wafting an aroma that draws even the deepest sleeper from his bed.
And while you could certainly buy an expensive cup of coffee on your way to work, it’s far more economical – and often, far tastier – to brew your own. But how do you know which beans make for the best cup of brew? Should you buy whole beans or pre-ground coffee? What’s the difference between robusta and arabica? And does the degree of roasting affect the flavor?
All of these questions are enough enough to make you want to reach for … well, a cup of coffee. Luckily, we’ve performed the coffee research for you. We reviewed the best advice from top experts as well as feedback from coffee drinkers in general.
All coffee is brewed from the “bean” – it’s actually the pit or the stone – of the coffea plant’s cherry. Two common species of coffee plants are valued for their beans: Coffea arabica, which produces the arabica bean, and Coffea canephora, which produces the robusta bean.
In general, arabica beans make the best cup of coffee. They are more expensive, however, as the Coffea arabica plant is hard to grow and susceptible to pests and disease. What’s more, it needs several years to mature before it will produce cherries. Most arabica beans are grown in South America, particularly Brazil and Colombia, but Africa also produces crops of these valuable beans.
Africa and Indonesia grow the world’s supply of robusta beans. These harsher and more caffeinated coffee beans cost less than arabica beans, as the Coffea canephora plant is hardier than the arabica bush and produces far more cherries at a younger age. Supermarket brands, instant coffee, and inexpensive coffee is almost always ground from this type of bean.
In terms of flavor, arabica beans win the prize. They brew a more delicate cup of coffee with slight overtones of berry and a high level of acidity. Robustas have a lot more caffeine – nearly twice as much as arabica beans – but they also have a stronger, more bitter taste that can be a bit harsh. Still, there are high-quality robustas available, and these beans do make a good cup of espresso.
Coffee is grown in several places around the world. All of these locations share proximity to the equator, a cool-to-moderate tropical climate, rich soil, and, in the case of arabica beans, a high altitude. And while you might assume that a coffee bean from Brazil is really no different from a coffee bean from Kenya, there actually are subtle taste differences depending on where the beans were grown.
South American coffee beans are generally a little sweeter, more acidic, and better balanced than beans from other parts of the world. These beans taste best with a light to medium roast.
Coffee beans from Africa and the Middle East have a denser body and mouthfeel, moderate acidity, and a range of flavor overtones that lean toward spicy or fruity. A medium to dark roast is best for these beans.
Indonesian, Asian, and Pacific Island coffee beans are low in acidity, heavy in body, and earthy in taste. A dark roast brings out the full flavor of beans from these parts of the world.
Coffee beans require roasting before they can be brewed. Some coffee purists prefer to buy raw beans and do their own roasting, but most people buy pre-roasted beans. While different coffee growers and roasters have their own cutoff points for each level of roast, in general, you can use the following guidelines.
Lightly roasted beans are low in acidity, somewhat bitter and muted in flavor, and lower in fullness. You’ll generally find the highest levels of caffeine in these beans.
Medium roast beans are more flavorful, and you can usually taste the bean’s aromatics, such as floral, berry, or earthy. This is the most common roast for American coffee.
Medium-dark roast leads to rich, dark flavor. You’ll often see a bit of oil on the surface of the coffee. The acidity of the brew is lower, but you may notice a bittersweet aftertaste.
Dark roasts have a full body, bitter taste, and little acidity. Note that a dark roast doesn’t necessarily mean stronger coffee; that depends mostly on how you brew it.
If you are a coffee purist, there’s no argument; buying whole beans and grinding them yourself is the way to go. You’ll get the freshest cup of coffee this way; once ground, coffee beans start to oxidize, reducing and altering the flavor. Grinding your own beans also lets you tailor the grind to your preferred coffee-making method. For espresso, you'll want a fine grind, but if you're brewing in a French press or making cold brew, you need a more coarse grind. You’ll need a coffee grinder to do your own grinding, however.
If you are all about convenience and aren’t picky, go ahead and buy your beans already ground. Do look for the freshest beans, however; you’ll find a big difference between beans just ground a day or two ago and ground beans that have been sitting on the supermarket shelf for months.
The price of coffee depends on quite a few things, including the brand, roast, variety, and whether or not it has been ground. While you can buy a can of ground coffee at the supermarket for $6 or so, better brands of coffee tend to cost anywhere from $9 to $20 per 12-ounce package.
Once you’ve narrowed down your favorite bean or blend, proper storage will keep it tasting its best.
Buying in bulk is good for many things, but not coffee beans. As a general rule, only buy as much coffee as you will consume in one week.
Coffee beans need to “rest” for a few days after being roasted. This allows carbon dioxide, which can alter the flavor, to escape. But beyond that, the fresher, the better. Always check the roast date before buying. Preferably, your beans were roasted no more than two weeks earlier, and one week is even better.
If your coffee beans come in a paper bag, transfer them to an airtight jar made of ceramic or another opaque material.
Store your coffee in a cool, dry pantry. Too much heat or light will quickly spoil the taste.
Coffee beans that look excessively oily were likely over-roasted. The result is coffee with a burnt flavor; avoid this if possible.
Grind beans right before brewing, and only grind the amount of coffee you plan to use that day.
A. Caffeine is mostly stored in the outer layer of the coffee bean. To remove caffeine, raw beans are steamed and the outer layers scraped away. The beans are dried before they are roasted.
Caffeine removal does affect coffee flavor, which is why decaf coffee can taste slightly flat. Bear in mind that “decaffeinated” coffee doesn’t necessarily have zero caffeine in it. As a general rule, decaf coffee has around 10% of the caffeine found in regular coffee.
A. “Fair Trade Certified” means the farmers were paid a fair wage, no forced or child labor was involved in the growing or picking of the beans, the use of pesticides and other harmful chemicals was limited, and the coffee plantation practiced sustainable farming methods. You’ll find many brands of coffee certified as Fair Trade, particularly specialty brands. The Fair Trade Certified program is an international program run by TransFair USA.
A. While there’s no need to break your budget for a good cup of joe, premium brands of coffee truly do produce a premium-tasting brew. Specialty coffee growers and sellers generally start with beans of higher-than-average quality. They use the best methods for roasting, they package the beans quickly after roasting them, and they offer a wider variety of bean types, flavored coffees, and specialty blends.
A. While instant coffee does start off as regular brewed coffee, it goes through a process – either freeze-drying or spray-drying – to remove all liquid from the beverage, leaving behind just the powdery remains. While instant coffee is convenient, it’s generally made from inferior-quality beans, and the drying process tends to leave the coffee with a bitter taste.
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