Coffee is a big theme — layered, immersive, and seemingly never-ending. At first, when you enter the so-called coffee club, everything feels simple enough: it wakes you up, job done. But give it two or three months and something shifts. You become more selective.

That is usually when the real journey begins: tasting different beans, navigating endless milk options, discovering new brewing methods — and suddenly wondering how not to get lost in it all. So let’s try to unpack at least part of the story together.

And today’s guide through the specifics is Mariam Erin — someone who fell in love with the coffee industry one day and, quite simply, never fell out of love with it again.

Important note before we dive into the coffee world: when I spoke to Mariam, one thing became clear very quickly — she truly believes taste is personal. As both a specialist and someone deeply attuned to people, she was reluctant to give firm recommendations, simply because what works for her might not work for you.

Instead of rigid advice, she shared her insights. As a result, this guide became a mix of simple coffee truths (some not as obvious as they should be) and Mariam’s own experience along the way.

Choosing the right beans — whether you are browsing store shelves or asking questions at a specialty café — can feel tricky. Brazil, Ethiopia, Colombia and countless other names appear on the labels, but what do they actually mean? The short answer is that they refer to the origin of the beans.

Origin usually hints at two things: how the coffee tastes — more specifically, the aftertaste it leaves on your tongue — and how the beans are roasted, which influences how noticeable any bitterness might be. That said, regardless of origin, a good barista will still double-check the roast level to make sure it suits the drink you are ordering.

The general rule is quite simple: African coffee beans are often fruitier and usually roasted lighter. South American coffees are more commonly medium-roasted and tend to bring out chocolatey, nutty or caramel notes.

These notes aren’t literal flavours — they are about perception. The words are used to describe sensations such as acidity, sweetness, texture, or how long a flavour lingers on your palate.

When someone mentions raspberry or fruity notes, they are usually referring to the type of acidity you might notice in the cup. Chocolatey notes, on the other hand, often point to a rounder mouthfeel and a gentle, lingering sweetness in the aftertaste.

Arabica and Robusta refer to the type of coffee bean, not where the coffee comes from. Both varieties can be grown in the same country — Brazil, for example — yet they produce very different results in the cup.

Arabica is generally considered the premium option and is widely used in speciality cafés. It contains less caffeine, has a smoother mouthfeel, and offers a more complex, nuanced flavour profile.

Robusta, by contrast, is stronger and more bitter, with a heavier body and significantly higher caffeine content. It is often described as a more intense, hard-hitting style of coffee.

There are a few basics to keep in mind when buying coffee for home. First, if your machine allows it, always choose whole beans rather than pre-ground coffee — this helps preserve aroma and flavour for longer. Second, it is a good idea to start with smaller bags, so your coffee stays fresh and you can explore different options without committing too much. From there, we can move into the details.

One of the most important questions to ask yourself is how you plan to brew your coffee — will you be making filter coffee or espresso?

Another key detail to look at is the processing method, as this has a big impact on flavour.

Finally — and most importantly — always check the roast date.

Okay, a small reminder first: there are no “right” beans when it comes to milk-based coffees. That said, many baristas agree on one key point — milk naturally softens and rounds out coffee’s acidity and flavour. Because of this, bigger, sweeter, more chocolate-leaning coffees tend to come through milk better than very high-acidity ones. That is why South American and Indonesian beans are often considered a better match for cappuccinos or lattes.

Roast level also matters: medium to medium-dark roasts tend to work best with milk, as they stay balanced and still show their character once milk is added.

I will take the liberty of stepping in here and referring to the words of Hadil AlKhatib, who, in a conversation about matcha, spoke about alternative milks not from a taste perspective, but from the point of view of gut health. Her position is clear: plant-based milks can be a good option when they are prepared at home, without added sugars, stabilisers or unnecessary additives.

The issue usually starts with store-bought versions. Among them, coconut milk is often considered the safer choice, while oat milk can be more problematic, as it is frequently loaded with added sugars and emulsifiers.

Of course, coffee will always taste different when it is made from freshly roasted, freshly ground beans. But the reality is much more practical than that. Not everyone has the time, patience, or desire to slow everything down — and coffee shouldn’t feel like a chore. And it is also important to recognise how much capsules have evolved.

So how do you actually improve the taste of capsule coffee at home? The answer often surprises people — because the biggest factor isn’t the machine or even the capsule. It is water.

It may sound very basic, but for those who are new to it, the brewing method simply refers to how your coffee is made. There is no such thing as a best or worst method; they are simply different, and each one offers a distinct experience in the cup.