Introduction to Basic Coffee Knowledge_ The Difference Between Single-Origin and Specialty Coffee_ A Must-Read Guide for Coffee Beginners

Understanding Different Types of Coffee

We often encounter single-origin coffee, specialty coffee, or even blended coffee, and many people feel confused about what these terms actually mean. Below is a detailed explanation of the differences between these introductory coffee types.

Single-Origin Coffee

Single-origin coffee generally refers to coffee beans from a single country or producing region. It can be compared to a coffee solo. For example, estate-series beans such as Colombia Medellin, Ethiopia Yirgacheffe, or Costa Rica represent pure coffee made from single-origin beans. Because each country and region has its own climate, soil, and natural environment, the coffee cultivated there has unique characteristics. Tasting "single-origin coffee" lets you understand the character and flavor of coffee from a specific country or region. Generally, single-origin servings are between 120ml-250ml, and when served they come with a packet of sugar and a milk creamer or a small cup of whole milk.

It's important to note that if you see a European country name on a coffee menu, such as Italy, Vienna, or Ireland, it is not single-origin coffee. This is because the European mainland does not produce coffee. These belong to the category of specialty coffee drinks.

Specialty Coffee

Specialty coffee refers to coffee made by adding various flavorings to espresso in different proportions, such as milk, cream, chocolate, ice cream, various liquors, fruit juices, and so on. It can be compared to a coffee symphony. Examples include cappuccino, latte, mocha, Viennese coffee, and Irish coffee. The taste is generally more acceptable to most people, especially those just starting to drink coffee. For example, cappuccino is made with one-third coffee, one-third milk, and one-third milk foam whipped from milk. Among specialty coffees, except for Italian espresso, which has a particularly small serving of only 30ml-60ml, other servings are between 120ml-300ml.

Blended Coffee

Blended coffee refers to relatively balanced coffee beans blended from several single-origin coffees according to their respective characteristics and taste profiles - a coffee concerto, so to speak. Examples include the Mamba blend, Blue Mountain blend, and Diamond blend. You might see in a coffee shop with floor-to-ceiling glass windows a sign saying "This shop uses XX brand coffee beans," along with a brand lightbox - the brand's value is mainly reflected in its classic blend formulas and roasting techniques. Blended coffee is essential because all specialty coffee drinks are made from blended beans, and European coffee brands with hundreds of years of history are essentially selling their blend formulas.

Many coffee drinks served in coffee shops include various added flavorings, such as chocolate, alcohol, mint, cloves, lemon juice, cream, or coffee creamer. People from different regions have different tastes in coffee. Here are some common types of coffee:

Common Coffee Types

Black Coffee: Also known as "plain coffee," commonly called "chai" in Hong Kong. It refers to coffee brewed directly from coffee beans without adding milk or other ingredients that would affect the coffee's original flavor. Instant coffee does not fall within the scope of black coffee.

Flavored Coffee: According to local tastes, seasonings such as chocolate, syrup, fruit juice, cinnamon, nutmeg, or orange blossom are added to the coffee.

Espresso: Italian espresso, brewed by forcing hot water through finely ground coffee under high pressure.

Cappuccino: Espresso with steamed, frothed milk, sometimes with cinnamon, spices, or chocolate powder added. Usually the proportions of coffee, milk, and milk foam each account for 1/3. Alternatively, two shots of espresso can be added as needed, called a "Double."

Caffe Latte: "Caffe latte" is the Italian name; latte is also called "cafe au lait" (the French term) - coffee with large amounts of hot milk and sugar. Also called "coffee milk," it consists of one shot of espresso plus two or more servings of hot milk. Two shots of espresso can be added as needed, called a "Double."

Caramel Macchiato: Espresso and vanilla added to rich hot milk, finally drizzled with pure caramel.

Caffe Mocha: Coffee with chocolate, milk, and whipped cream, sometimes served over ice.

American Coffee / Americano: Espresso with a large amount of hot water added. Milder than straight espresso.

Irish Coffee: Coffee with whiskey added, topped with cream.

Viennese Coffee: Attributed to an Austrian coachman, this is coffee with chocolate syrup and fresh cream added, sprinkled with colorful sugar rice.

Vietnamese Coffee: Coffee grounds are placed in a special metal brewing filter, hot water is poured in, and the coffee drips drop by drop into the cup; once dripping finishes, sugar or condensed milk is added to taste and stirred before drinking. In Vietnam there are two ways to drink it: hot and cold. Hot coffee is mainly drunk in winter; when brewing, the cup is placed in a small bowl of hot water to keep warm. Cold coffee is mostly consumed in the hot summer months - brewed coffee with ice cubes added.

Yuanyang: Coffee mixed with milk tea, a Hong Kong original.

Recommended Entry-Level Coffee Bean Brands

FrontStreet Coffee's roasted entry-level coffee beans - such as Yirgacheffe coffee, Panama coffee, and Indonesian Mandheling coffee - all carry full guarantees in terms of brand and quality. More importantly, they offer excellent value for money, making them an easy first step for anyone brewing single-origin coffee at home.

FrontStreet Coffee Recommendation

For beginners who want to explore Ethiopian coffee, start with FrontStreet Coffee's classic washed Yirgacheffe. Known for white jasmine florals, bright citrus and lemon acidity, and a tea-like finish, and offered at an accessible price, it is the first bean many people brew when entering specialty coffee. Yirgacheffe is a small town in the Sidamo region of southern Ethiopia at roughly 1700-2100 meters, with coffee trees planted above 1800 meters, making it one of the highest coffee regions in the world. Its instantly recognizable white floral character and lemon-citrus acidity made the name synonymous with Ethiopian specialty coffee - so much so that in 2010 the Ethiopian Commodity Exchange separated it from Sidamo as its own designation.

Within Yirgacheffe there are many smaller sub-regions and villages with experienced cooperatives. The most representative is the Worka Cooperative from Worka village in the southeastern corner of Yirgacheffe, once part of the YCFCU union's Worka cooperative and later discovered by coffee hunters as a "single-origin" lot. Using traditional washed processing, it shows no harsh bitterness - just fresh, bright citrus-lemon acidity and jasmine fragrance. For a natural option, the Red Cherry lot is made only from fully ripe cherries, sun-dried on raised beds and turned every 2-3 hours for the first days, for three to five weeks, yielding classic Yirgacheffe character plus tropical fruit: citrus acidity, berry juice, honeyed sweetness, and creamy smoothness.

To brew it, FrontStreet Coffee suggests a V60, 15g of coffee at a 1:15 ratio, a grind passing 80% through a No. 20 sieve (about fine-granulated sugar), and water at 90-91 degrees Celsius: pour 30g for a 30-second bloom, then 95g to reach 125g in about one minute, and when the water level drops to two-thirds of the bed, pour the remaining 100g to reach 225g by about 1:35. Total drip time is 2:00-2:10 - then remove the dripper and enjoy.