What do the words on a coffee bag mean?

Coffee packaging carries a lot of information and most people read only the roast level. The roast date and the processing method are considerably more predictive of what is actually in the cup.

What you'll need

• A bag of coffee (optional)

Step by step

1. Look for the roast date first.Not a best-before date. Coffee is at its best from a few days to about a month after roasting. A bag with only a distant best-before is probably old.
2. Understand roast level as a style, not a quality.Light roasts show origin character and acidity; dark roasts show roast character and body. Neither is better, and darker does not mean stronger.
3. Read the process method.Washed is cleaner and brighter, natural is fruitier and heavier, honey sits between. This predicts the flavour more reliably than the country does.
4. Treat origin as a broad indicator.African coffees often show fruit and acidity, South American ones nuts and chocolate, but there is enormous variation within any country.
5. Take the tasting notes seriously.They describe what the roaster tasted, not added flavourings. They are a genuine guide to what to expect, particularly on lighter roasts.
6. Look for single origin versus blend.Single origin shows a specific character; blends are built for consistency and balance, often for espresso. Both are legitimate choices.
7. Note the variety if given.Bourbon, typica, geisha and others have distinct characteristics. It matters mainly at the specialty end but it is genuine information.
8. Buy small and often.Whatever the bag says, coffee fades. Buying a quantity you will drink within a month is more important than any other decision.

Tips

• Dark roast does not mean more caffeine. Caffeine content is broadly similar across roast levels, and measured by weight lighter roasts have slightly more.
• Oily beans indicate a dark roast. They also clog grinders more readily, which is worth knowing if you grind your own.
• If a bag has no roast date, that itself is information. Roasters proud of freshness print it.

Common mistakes

• Choosing by roast level alone — It describes a style rather than quality or strength. The roast date and process method predict the cup far better.
• Assuming dark roast is stronger — Strength is about brew ratio, not roast level. Dark roast tastes more of roast, not of more coffee.
• Buying a large bag because it is better value — Coffee fades within weeks. A large bag is stale for most of its life, which is poor value regardless of the price.

Questions people ask