I'd like someone to briefly explain the different types of coffee.?

Question

Like Breakfast Blend, French Roast, etc., I swear when I am out and drink coffee it tastes so much better than that which I brew at home. But when I'm in the grocery store I have no idea which to buy. What would be a common hotel type?

Answer 1

Depends what you like. Hotels like Marriot and Hilton choose a smooth blend, as it appeals to a broader audience. Some coffee drinkers choose a stronger blend (Starbucks).

Chances are if you like the hotel coffee, like I do, you prefer the smoother blends.

Get the small trial size bags of the folowing and see what you like best:

Any brand, or multiple brands' breakfast blends
Sumatra
Kenyan (African beans, very smooth)

Others that other people answering this question might recommend should come in the trial, foil, small bags as well.

I also recommend you walk down to the nearest Marriot or Hilton, and ask the conceirge or Front Desk where they get it (psst - pretend you're a guest).

The Hotels don't buy from the same suppliers you do at the grocery store. One supplier that does sell on the open market, if you can find it (pretty popular in NY) is Barney's. Their Kenyan and Kona brands are really smooth blends.

Answer 2

As Italians say, making coffee is an art. Even with good raw grains, roast and brew, the results are not guaranteed. The temperature at which the water goes through the coffee, the type of coffee machine you use, the quantities...
In restaurants, you will find lots of variations of taste even from one waiter to the other, using the same espresso machine with the same grains.
Enjoy!

Answer 3

There are two main species of bean, arabica and robusta. Both thrive in equatorial regions.
Robusta is mainly grown in the following regions:

Western and Central Africa (Ivory Coast, Cameroon, Uganda, Angola, etc.)
Malaysia (Vietnam, Sri Lanka, Sumatra, Java, etc.)
Brazil
India
Arabica grows at higher altitudes, 1000 to 2000 metres, and while it has a lower yield and less caffeine content (0.8 to 1.4%) it is widely recognised to be superior to robusta. Arabica accounts for about 70% of world production, although only about 10% of this yields "grand cru" beans. Arabica has a delicate acidic flavour, a refined aroma and a caramel aftertaste.

Arabica is mainly grown in the following regions:

Central America (Mexico, Guatemala, El Salvador, Nicaragua, Costa Rica, Panama)
South America (Venezuela, Colombia, Ecuador, Peru, Bolivia, Paraguay, Argentina)
India
Eastern Africa (Ethiopia, Kenya, Tanzania, Zambia, Mozambique)
Papua New Guinea
M

Answer 4

look here