Prada
The Harrods Guide to Coffee
FEATURE: LONG READ
Words by EMILIE DOCK
For almost 175 years, we’ve made it our mission to bring you the world’s best coffee. From Jamaica and Panama to St Helena and Indonesia, we partner with unique farms to offer you a wide range of flavour profiles, then roast our beans in the Roastery & Bake Hall to ensure you’re sipping on a cup of Joe that’s anything but average. Interested in learning about the different types? Or the many ways it can be served? Read on for our need-to-know coffee guide.
The Two Main Types of Coffee Bean
Coffee drinkers will no doubt be familiar with ‘Arabica’ and ‘Robusta’ beans – but can you name the difference between them and the impact this will have on your cup?
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Arabica
Arabica beans account for about two thirds of the world’s coffee production. They’re grown at a higher altitude and tend to have a bright body and fruitier flavour, with greater sugar and acidity levels.
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Robusta
Robusta has a stronger, more bitter taste than arabica, with a grain-like, nutty overtone. It also has almost double the level of caffeine, making it the most common bean for instant coffee.
How Coffee is Made: From Bean to Cup
When it comes to coffee, we’ve learned to recognise terms likes crema and microfoam. We know a light roast from a dark roast, and can differentiate between a cortado and a flat white (for the most part). But how much do you know about how it gets from bean to cup? What makes a Colombian brew taste different from a Kenyan?
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The magic bean
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The magic bean
It all starts with the seeds of the coffee plant, which are surrounded by a fruit or ‘cherry’ that turns red when ready to be harvested. It takes around nine months for cherries to fully mature and 60 of them to brew just one small cup of coffee. Now think of how many cups of coffee are drunk per day…
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Geography
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Geography
Climate, soil, rainfall and altitude all play a valuable role in shaping the flavour of coffee, meaning that an experienced palate can trace their brew to a region from a single sip. As a general rule, Guatemalan coffees tend towards balanced profiles with bright, clean flavours, while Kenyan coffees have a bold flavour with a characteristic sharpness.
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Processing
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Processing
There are three ways to process a coffee ‘cherry’ and remove the pulp from the bean: the washed method, the natural method and the pulped natural method, each of which affects the flavour.
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Roasting
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Roasting
During this crucial process, the beans are caramelised and the complex oils – which give a coffee its aroma and flavour – are produced. In general, light roasts are acidic, bright and true to the taste of the coffee’s origin; medium roasts begin to mute the acidity and produce soft caramel notes; and dark roasts yield a bittersweet taste that starts to dominate the bean’s natural flavour profile.
The Harrods Roastery
Roasting our coffee beans in-house means we can create bespoke blends and offer tiny batches of speciality beans, without compromising on flavour. The fresher the roast, the better the taste.
How Do You Take Your Coffee?
Overwhelmed with all the different coffee serves out there? Get clued up on all the big hitters – then visit The Coffee Bar to savour them at their very finest (twice-baked almond croissant optional, but highly recommended).
How to Make Barista-Style Coffee at HomeRead & Shop
Time was, if you wanted a proper coffee, you’d need to visit your local café. Today, there are myriad coffee makers promising to match the style and quality of barista-made brews. From drip filters to pods to percolators, find the perfect coffee maker for you.