The Honest Truth About What’s Worth Your Brew. Alright, let’s cut through the noise. If you’re asking, which is the best quality coffee?—you’re probably tired of supermarket sludge and curious about what proper coffee tastes like. And rightly so. The good stuff isn’t just about a fancy label; it’s about the journey from farm to cup, the freshness, and how it’s treated along the way. Here’s the no-nonsense guide to help you sort the wheat from the chaff (literally, if you’re roasting your own).

1. Freshness First, Always

Let’s start with the basics. If your coffee isn’t fresh, you’re wasting your time. Coffee beans start losing flavour the moment they’re roasted. Those bags sitting on supermarket shelves for months? Forget it—they’re stale. The flavour’s gone, and you’re left with something lifeless.

At Vendum Coffee, we roast to order and post it out the same day. You get beans that are still full of life, and you can taste it. It’s like biting into a fresh apple instead of one that’s been sitting out for weeks. So if you’re serious about quality, always buy freshly roasted. End of story.

2. Roast Types: Light and Medium Over Dark

We get it—dark roast has that strong, bold appeal. It’s what a lot of people think of when they imagine “proper” coffee. But here’s the deal: dark roasts can be a bit of a trick. They often use cheaper beans, roasting them longer to cover up any imperfections. You end up with a bitter, burnt taste that lingers like an old ashtray. Not what we’re after.

• Light Roasts: This is where you really taste the bean—floral, fruity, complex. It’s the coffee equivalent of drinking a single malt whisky. You get the origin story in every sip.
• Medium Roasts: A safe bet if you’re after a bit of everything. Smooth, balanced, and sweet. It’s the roast we’d recommend for most home brewers.
• Dark Roasts: If you must go dark, do it knowing what you’re getting. It’s bold, but it can mask the good stuff. Think carefully.

3. Arabica vs. Robusta: The Battle of the Beans

You’ve probably seen Arabica and Robusta slapped on coffee bags before, but what does it mean? In short, Arabica is the good stuff. It’s the bean that gives you the complex, nuanced flavours—everything from chocolate and nuts to berries and flowers. It’s what we use because it’s the best.

Robusta, on the other hand, is what goes into instant coffee. It’s harsher, more bitter, and frankly, it’s used because it’s cheaper. If you want quality, stick with Arabica. Simple as that.

“Imagine a coffee that tastes like tropical fruit and flowers, with a finish that lingers like a fine wine.“

4. The Unicorn of Coffee: Gesha (or Geisha)

Now, if you’re looking for something truly special, there’s Gesha coffee. It’s rare, it’s expensive, and it’s an experience. Imagine a coffee that tastes like tropical fruit and flowers, with a finish that lingers like a fine wine. It’s not easy to find, but if you spot it, grab it. Just be prepared to pay a bit more—this isn’t your everyday brew.

5. When to Drink What

The best coffee isn’t just about quality; it’s about the right coffee at the right time. You wouldn’t drink a full-bodied red wine at breakfast (well, most wouldn’t), so why settle for the same coffee all day long?

• Morning Kick: You need something strong and punchy. Go for a medium or medium-dark roast, something with a good body and a chocolatey finish.
• Afternoon Lift: This is where a lighter, fruity coffee comes in. An Ethiopian light roast will give you that little boost without the heaviness.
• Evening Wind-Down: Decaf isn’t a dirty word if it’s done right. Look for a good-quality Colombian decaf—something sweet and mellow. Perfect for unwinding.

6. Sourcing Matters: Not All Beans Are Equal

It’s not just about where the beans come from; it’s about how they’re grown and who’s growing them. We like to source from small farms where we know the farmers are paid fairly and the beans are handled with care. This isn’t just about being ethical (though that matters); it’s about flavour. Good beans grown well simply taste better.

7. Single-Origin or Blends?

• Single-Origin: It’s all about tasting the terroir. You get the unique character of a specific region. If you want to explore, this is the way to go.
• Blends: These can be great if done right, mixing beans to create a balanced cup. But be wary of blends from big brands—they often use it as an excuse to throw in the cheaper stuff.

So, What’s the Best Quality Coffee?

The best quality coffee is the one that’s fresh, properly roasted, made from good beans, and suits the moment. If you’re serious about it, avoid supermarket stuff and buy from a local roaster (like us at Vendum Coffee). Try different origins, experiment with roast levels, and, most importantly, trust your own taste buds.

Ready for the real thing? At VENDUM Coffee, we roast on-demand and ship it free across the UK. You get beans that are fresh, ethically sourced, and full of flavour. Give it a go and taste the difference. It’s way better than the supermarket.