How 6 Coffee Beans Taste in a French Press

If you’ve ever wondered how different single-origin beans really taste when brewed in a French press, here’s your answer. We tested six popular beans—Colombia, Brazil, Costa Rica, Mandheling, Carbon Roast, and Java—using the same 12oz (355ml) brew in a HARIO CPS-2TB French press, with 15g of coffee each. No translations, no fluff—just real flavor notes from actual cups.

The standout? Colombia medium roast: bright, aromatic, with high acidity and low bitterness. But every bean brought something different to the cup. Here’s how they stacked up, roast by roast.

How We Brewed the 6 Coffee Beans

All tests used a HARIO CPS-2TB French press, brewing 12oz (about 355ml) per cup with 15g of ground coffee. That’s a standard 1:23.7 brew ratio. No filters, no paper, just coarse-ground coffee steeped for 4 minutes before pressing. Every bean was a single origin, and none were freshly roasted premium imports like Jamaican Blue Mountain or Kona—those are nearly impossible to find fresh. Instead, we focused on widely available types: Colombia, Brazil, Costa Rica, Mandheling, Carbon Roast, and Java.

Flavor Breakdown by Bean & Roast Level

Colombia (Medium Roast)

This one impressed right away. The cup was bright, aromatic, with a high acidity and low bitterness. The flavors were fresh and clean—classic medium roast traits. It’s complex without being harsh, making it easy to see why this was the favorite.

Brazil (Medium Roast)

Brazil’s profile was more balanced. Not too acidic, not too bitter—it landed right in the middle. There was a smooth body with mild sweetness and a rounded mouthfeel. It didn’t stand out as bold, but it was very easy drinking.

Costa Rica (Medium-Dark Roast)

This cup leaned stronger. The roast brought out intense flavors with high acidity and a medium level of bitterness. It had a fuller body and more depth than the medium roasts, with a vibrant, lingering finish. Acidity was noticeably sharp.

Mandheling (Medium-Dark Roast)

Mandheling delivered a bolder, more traditional cup. It was distinctly more bitter than the others, with heavy aroma but only moderate acidity. The flavor was deep, earthy, and classic for a darker single origin. Not as bright as the medium roasts, but full of character.

Carbon Roast (Dark Roast)

As expected, this was very dark. The cup was intensely bitter with a slight charred or burnt edge. There was zero acidity—just a flat, heavy roast taste. It wasn’t unpleasant, but it lacked the nuance of lighter roasts. The darkness dominated everything else.

Java (Dark Roast)

Here’s where things got interesting. Java wasn’t just dark—it was the purest expression of bitterness in the test. Unlike the Carbon Roast, which had some burnt notes alongside the bitterness, Java was all bitterness, and nothing else. No acidity, no smokiness, just an unrelenting, deep, dry bitterness. The kind that lingers for hours. Seriously, this one stuck with the taster for two full days. No joke. Sweetener is highly recommended.

Which Coffee Bean Came Out on Top?

The clear favorite was Colombia. Its balance of brightness, aroma, and gentle bitterness made it the most enjoyable and complex cup. Brazil came next for its smooth balance, while Costa Rica offered a more lively, acidic experience. Mandheling and the dark roasts (Carbon and Java) were bolder—but Java’s bitterness was unmatched, and not necessarily in a good way.

Frequently Asked Questions

What French press and dose were used for testing?

The test used a HARIO CPS-2TB French press, with 15g of coffee per 12oz (355ml) cup—that’s a 1:23.7 brew ratio.

What grind size was used for French press?

The article doesn’t specify the exact grind setting, but French press typically uses a coarse grind to avoid over-extraction and sludge.

Which coffee bean had the highest acidity?

Colombia (medium roast) had the highest acidity, giving it a bright, lively taste that stood out among the others.

Which coffee was the most bitter?

Java (dark roast) was the most bitter—described as having a pure, lingering bitterness with no other flavors, not even acidity.

Why weren’t Blue Mountain or Kona beans used?

The article notes that fresh, genuine Jamaican Blue Mountain and Hawaiian Kona beans are nearly impossible to find, so they were excluded.

Did any bean taste better with milk or sugar?

While not tested directly, Java’s extreme bitterness made the reviewer recommend adding sugar—so yes, very dark roasts often benefit from added sweetener.

Recommended FrontStreet Coffee for French Press

For French press brewing, try FrontStreet Coffee’s Ethiopia Yirgacheffe (medium roast)—bright and floral with citrusy acidity, perfect for lovers of crisp cups. The Colombia Huila (medium roast) offers a balanced profile with nutty sweetness and medium acidity, ideal for everyday drinking. For something deeper, FrontStreet’s Sumatra Mandheling (medium-dark roast) delivers earthy, spicy notes with full body, great for bold French press fans. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.