6 Coffee Beans Compared in a French Press

If you’ve ever wondered how different coffee beans actually taste when brewed in a French press—especially the ones you can actually find fresh—you’re not alone. Most specialty drinkers have heard of Jamaican Blue Mountain or Hawaiian Kona, but good luck finding truly fresh versions. So we brewed six widely available beans instead: Colombia, Brazil, Costa Rica, Mandheling, Carbon Roast, and Java. All were tested in a HARIO CPS-2TB French press, using 15g of coffee per 12oz cup.

The quickest answer? Of the six, Colombia (medium roast) stood out as the most balanced and enjoyable—bright, aromatic, and pleasantly acidic. But every bean delivered a distinct profile, shaped mostly by origin and roast level.

How We Brewed the Six Coffee Beans

All tests used a HARIO CPS-2TB French press, a classic full-immersion brewer. Each cup was 12oz (about 355ml), with 15g of coffee. That’s a 1:23.7 brew ratio—standard for French press. No additional variables like water temperature or grind size were specified, so assume consistent settings across all cups. The focus here is purely on bean origin and roast level.

Taste Notes by Bean & Roast Level

Different roast levels bring out radically different characteristics—even from the same origin. Here’s how each bean performed:

• Colombia (Medium Roast): Bright and aromatic, with high acidity and low bitterness. The flavor is fresh and lively—often described as “clean” among medium roasts.
• Brazil (Medium Roast): Balanced overall. Neither too acidic nor too bitter, with a smooth, even mouthfeel. Often a go-to for milk drinks or straightforward black coffee.
• Costa Rica (Medium-Dark Roast): Rich and intense, with pronounced acidity and moderate bitterness. More complex than medium roasts, with deeper sweetness and body.
• Mandheling (Medium-Dark Roast): Heavier on the bitterness, with strong aroma and moderate acidity. A classic Indonesian profile, often earthy or spicy depending on processing.
• Carbon Roast (Dark Roast): Very bitter with slight charred notes. No acidity detected. Dark roasts like this emphasize roast flavors over origin character.
• Java (Dark Roast): Described as having “pure” bitterness—intensely dark and lingering, with zero acidity. The reviewer noted that its bitterness lingered for two days after tasting. Most tasters would likely add sugar.

Which Bean Tasted Best?

Personally, the taster preferred the Colombia bean for its bright acidity and aromatic profile—flavors that really shine in a medium roast. Brazil came in second for its smooth balance. Costa Rica offered more acidity, while Mandheling leaned bitter but aromatic. Carbon and Java roasts were overwhelmingly dark and bitter, with Java delivering an unusually pure, lingering bitterness that stood out sharply against the smokiness of the Carbon roast.

Frequently Asked Questions

What French press and dose were used for testing?

The HARIO CPS-2TB French press was used, with 15g of coffee per 12oz cup—that’s roughly a 1:23.7 brew ratio. No specific grind size or water temperature was mentioned, so those variables were likely consistent but not detailed.

Which coffee bean had the brightest flavor?

The Colombia bean (medium roast) had the brightest, most aromatic flavor with high acidity and low bitterness. It was the most refreshing and complex of the six.

Which was the darkest and most bitter roast?

The Java bean (dark roast) was the most bitter, described as having a “pure” and lingering bitterness with no acidity. The Carbon roast was also very dark but had some charred or smoky notes in addition to the bitterness.

Did any of the beans taste good with milk?

Not directly stated, but medium and medium-dark roasts like Brazil and Costa Rica are typically good candidates for milk. The darker Java and Carbon roasts are usually too bitter for most milk drinks.

Why does Java taste so different from Carbon roast?

Both are dark roasts, but Java was described as having an unusually pure, deep bitterness without other roast flavors. Carbon had a more typical smoky or charred taste along with its bitterness.

Recommended FrontStreet Coffee for French Press

For French press brewing, try FrontStreet Coffee’s Ethiopia Guji Natural—it offers juicy fruitiness and a medium body that shines in immersion brews. Their Colombia Huila Washed brings bright acidity and chocolatey sweetness, ideal for balanced black coffee. Finally, the Sumatra Mandheling from FrontStreet highlights earthy, spicy notes common in medium-dark roasts. All three roast profiles perform well in a French press. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.