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English (EUR)Finding Your Perfect Cup: A Guide to the Kopi Bean Color & Taste System
Did you know that freshly roasted and properly ground coffee contains more aromatic compounds than wine? Forget the myth that coffee is just "bitter and strong". Coffee can be sweet like caramel, juicy like forest berries, delicate like flowers, or complex like exotic fruit.
How to find your way? Our colour compass
To help you navigate our world, we've grouped our coffees into categories based on their flavour profile and brewing method. Just follow the colours:
Chocolate, caramel, nuts. Perfect for espresso and lovers of traditional, full-bodied flavours.
Gentle and balanced — a coffee for your morning filter ritual.
Juicy, vibrant, with notes of berries and citrus. For lovers of light roasts.
Special processing (anaerobic, fermentation). Complex and unusual experiences.
Limited microlots with high SCA scores. For connoisseurs and collectors.
Full flavour without the caffeine. Perfect for an evening cup or expectant mothers.
Tasting guide: How to really enjoy your coffee
Want to go deeper and avoid unpleasantly "sour" experiences? Try these tried-and-tested tips:
Start with filter: Always taste new coffees through filter first (V60, Chemex). Espresso can amplify acidity due to its concentration — the same acidity that tastes wonderful in a filter cup.
Temperature is key: Don't rush. The best flavours emerge as the coffee cools slightly (around 57 °C), when its sweetness fully opens up.
Pay attention to the aftertaste: Notice the flavour that lingers after you swallow. That's the signature of a quality bean.
Experiment with your ratio: Hario V60 recommends 20g of coffee to 300ml of water. At Kopi Bean we prefer a more intense version — 20g of coffee to 230ml of water. Find your own ideal!
Water temperature: The standard is 92 °C, but try lower temperatures too. You'll be surprised how much sweetness is hiding in your coffee.
V60, Chemex or Woodneck?
Each brewing method produces a different flavour thanks to its unique filtration style:
The classic inverted-cone dripper with a 60° angle. The industry standard for tasting coffee — a must-have for any enthusiast. A starter set (dripper + gooseneck kettle + filters) is a great entry point.
Developed in 1941 by an American chemist. Thanks to its special double-bonded paper filters, Chemex coffee is noticeably cleaner and more delicate than V60. Laboratory precision in beautiful glass.
A Japanese-inspired method using a cloth filter, which allows more of the coffee's natural oils through — resulting in a fuller, richer cup. The legendary Mr. Daibo was a master of this technique. Watch his precise work:
What you'll need at home
Ideally precise to 0.1g, with a built-in timer.
A gooseneck kettle for precise, controlled pouring.
A quality burr grinder is the foundation of an even grind.
Your chosen brewing method (V60, Chemex...).
Don't be afraid to experiment — it's worth it. Your coffee, your rules. ☕
