Exploring the different types of coffee
Coffee is much more than a caffeinated beverage; it's a sensorial explosion, a compendium of science and method, even a refined art. The main ingredient in any type of coffee will always be the finest specialty coffee.
From its origin in geographical areas near the equator to the sophistication of its preparation, each phase of the coffee-making process affects its flavor, aroma, and texture.
What is specialty coffee?
Specialty coffee is distinguished by its high-quality beans, grown under optimal conditions and meticulously selected and processed. The variables that influence quality include variety, soil, altitude, climate, cultivation method, processing type, roasting, and storage, among others.
These coffees are evaluated and rated by experts, obtaining scores exceeding 80 out of 100 according to the Specialty Coffee Association standards.
The foundations are complete traceability, attention to detail at every stage of production, and a commitment to environmental, economic, and social sustainability.
This makes these coffees stand out for their unique and complex flavor profiles, reflecting the specific characteristics of their region of origin.
The base of all types of coffee
The basis for all caffeinated beverages is the same: black coffee. No milk, no sugar, no other additives. This is the orthodox way of drinking coffee.
Whether we make an extraction with an espresso machine or a filter machine, the drink we obtain will be the result of extracting the soluble compounds from the coffee.
Coffee is composed of 30% soluble fibers. These soluble fibers are what water extracts when it comes into contact with the coffee, giving it its flavor, aroma, and psychoactive characteristics.
Of this 30% of possible solubles, we generally only want to dissolve between 18% and 24%. This is known as TDS (total dissolved solids). We call this extraction theory.
Depending on the extraction method, whether with an espresso machine, a filter, or a cupping process, etc., we will take into account different variables to obtain this percentage. And, depending on the final amount of beverage resulting from the extraction, this percentage will have different characteristics.
For example, in a filter coffee that produces 200 ml of coffee, this 20 percent of instant coffee will be more diluted than in an espresso, which produces 40 ml (approximately 40 g). This results in a different organoleptic profile in each case. 
Espresso, the base of different types of coffee with milk
Of the different forms of coffee extraction, espresso is the one that has traditionally been used as the base for caffeinated milk-based beverages.
Espresso is a method of extracting instant coffee beans using heat and pressure. The variables to consider are, first and foremost, the coffee itself (origin, process, etc.), the grind, the amount of coffee, the water temperature, the machine pressure, the brewing time, and the resulting amount of beverage (expressed in grams).
As a reference, we will use a standard recipe: 18 grams of coffee in a ratio of 1:2.22, which would give us a 40g drink.
The ratio is obtained by dividing the resulting amount of beverage (40 g) by the amount of coffee used (18 g). The result would be 40/18 = 2.22.
This extraction is often called a double espresso. It's so named because we'll use a double filter holder to make it. A single espresso would be the result of dividing this extraction into two (20 grams of beverage in each cup). 
Consistency, consistency and consistency
Making good coffee, regardless of the type, is similar to conducting a scientific experiment. There are several variables we must control to achieve a specific, desired result.
To be able to repeat this result, the most important thing is to be consistent in the variables and how we manipulate them. To do this, the most important variables to consider are:
1. Coffee we're going to use. Each origin, process, harvest, etc. will have a different impact. 2. Selected preparation method 3. Roasting, storage, and grinding 4. Recipe and water
These four variables have sub-variables that are also important. For example, the type of water we use is important, but temperature is equally, if not more so.
Essential tools for preparation
Excellent coffee preparation also depends on the tools used. Grinders that allow for fine adjustments and a uniform grind, specialized coffee makers for each preparation method, or a scale are essential.
These tools not only make the process easier, but also ensure the consistency and quality of every cup of coffee.
Preparation methods and recipes
There are multiple methods for preparing coffee, each requiring a specific technique and tools, grind, water ratio, and temperature.
These methods range from intense espresso to refreshing cold brew . For each of these types of coffee, which we'll see below, there may be different recipes. We'll stick to the most recognized and standard ones.
This doesn't mean you can't experiment; experimenting with recipes allows us to personalize our tasting experiences, adjusting variables to achieve the cup we're looking for.
Flat White Coffee
With roots in Australia and New Zealand, the Flat White is distinguished by its harmonious fusion of espresso with hot, frothed milk in a ratio of approximately 40/60, although this can vary and the amount of milk can be increased depending on the location.
This drink is characterized by a perfectly balanced blend of espresso and milk, resulting in a smooth, velvety texture.
Recipe:
Espresso: Uses 40 grams of extracted coffee (a double espresso) as a base.
Milk: Between 40 and 160 grams, carefully heated to achieve a soft microfoam.
Preparation:
Heat the milk to an ideal temperature of between 60 and 65°C, creating a velvety microfoam. Pour this milk over the espresso in a steady, circular flow to maintain the desired texture and ensure proper mixing.
Espresso Coffee
As we've said, espresso is at the heart of many coffee-based drinks, but not only that, it's also a beverage in its own right and many would argue that it's one of the best ways to enjoy coffee.
Basic recipe:
Ground coffee: 18 grams, finely ground for optimal extraction. Water: approximately 50 grams, ensuring a precise extraction ratio.
Preparation:
Press the coffee into the portafilter and extract for 25-30 seconds under a pressure of 6 to 10 bars.
Americano Coffee
A version of espresso diluted with water, in a ratio of approximately 30/70, which softens its intensity without compromising its character.
Recipe:
Espresso: 40 grams of freshly extracted coffee as a base. Hot water: Add between 40 and 160 grams of water at the same temperature as espresso extraction (90-96 °C) to adjust to taste.
Cappuccino Coffee
This type of coffee is a classic in many coffee shops, and for this reason, we find a wide variety. It's based on a delicate balance of espresso and milk, although some people associate it with more foam and a touch of cocoa.
Recipe:
Espresso: 40 grams of extracted coffee, although 20 grams could be used (single espresso) Milk: heated to 60/65 degrees between 130 and 180 grams to form a dense and creamy foam, poured carefully.
Café Mocha
This type of coffee is the perfect combination of coffee, chocolate, and milk. You can use liquid chocolate or cocoa powder.
A sophisticated (and delicious!) way to make this coffee is to brew an espresso over an ounce of chocolate. It can then be enjoyed straight up or with a little milk.
Recipe:
Espresso: 40 grams of extraction. Chocolate: To taste, to sweeten and enrich the drink. Milk: Between 130 and 180 grams, heated and mixed with the espresso and chocolate.
Coffee Macchiato
This coffee is a "stained" espresso with a hint of milk (or milk foam). It's very similar to a cortado, and many places associate it with a café cortado, although we prefer to differentiate it since we believe a cortado has more milk.
Recipe:
Espresso: 40 grams (double), intense and rich. Milk: A small amount (between 5 and 40 grams) to "stain" the espresso.
Ristretto Coffee
A more concentrated interpretation of espresso, characterized by its intense flavor. It involves extracting a smaller amount of liquid from the same amount of coffee.
Recipe:
Ground coffee: 18 grams for consistency. Water: Reduced to approximately 25 grams for a richer extraction. Brewing time: Extracts in a shorter period (20-25 seconds).
Cortado Coffee
An espresso to which a more generous touch of milk is added than the machiatto to soften its profile.
Recipe:
Espresso: 40 grams of extracted coffee. Hot milk added in a slightly larger quantity (between 5 and 40 grams) compared to the macchiato.
Cold Brew Coffee
Cold-pressed coffee, notable for its smoothness and low acidity. This is the classic immersion method, and the basic recipe is as follows:
Coffee 40 g
Water 600 g/ml
A mesh or silk
A glass container
And the recipe to make cold coffee at home or cold brew:
– We grind the coffee with a medium grind
– We pour the coffee directly into the mesh
– We introduce the mesh into a glass container
– Pour the water into the container through the mesh with the coffee
– We stir gently
– We cover the container
– Let it rest for 12-24 hours in the refrigerator (be careful of strong odors!)
– After this resting time, we remove the mesh with the coffee and it will be ready.
Conclusion
At the end of this aromatic journey through different types of coffee, we hope we've inspired you to explore beyond your usual cup.
Each type of coffee tells a different story, a distinct flavor, and a unique experience. Have you found your favorite among this coffee diversity? Or better yet, is there a type of coffee that surprised you or that you would recommend?
Tell us in the comments; your experiences and recommendations could be the perfect guide for another coffee lover looking for their next adventure.
