International Coffee Day: 5 Facts Coffee Lovers Should Know

Behind every cup of coffee lie numerous steps and people: from cultivation and careful harvesting, through processing, trade, and roasting, to preparation in a café, hotel, office, or at home.

International Coffee Day serves as a reminder to consciously appreciate this effort. Coffee is a global product whose quality begins right at its source. Fair, long-term, and responsible relationships within the supply chain are therefore an important part of a sustainable coffee culture.

Three facts to share:

• International Coffee Day is celebrated every year on October 1.
• The International Coffee Organization (ICO) first officially celebrated it in 2015.
• Coffee is grown in more than 70 countries—primarily in the tropical coffee belt around the equator.

Good to know: Coffee is one of the most important globally traded agricultural commodities. For millions of people in coffee-growing regions, it is a key source of income.

Anyone interested in coffee will quickly come across Arabica and Robusta. They are the best-known coffee varieties and differ both in how they are grown and in their character in the cup.

Arabica: delicate, complex, and aromatic
Arabica often grows at higher altitudes and has more demanding requirements in terms of climate and care. The bean typically offers a broad spectrum of flavors, a pleasant acidity, and a delicate sweetness. Depending on its origin, it may exhibit fruity, floral, nutty, or chocolatey notes.

Robusta: bold, intense, and creamy
Robusta is more resilient and typically grows at lower altitudes. It generally contains more caffeine than Arabica and is characterized by a more intense, earthier, and often spicy-tannic flavor profile. Robusta is particularly interesting for espresso because it can contribute to a dense and stable crema.

Many espresso blends deliberately combine both varieties: Arabica brings aromatic complexity, while Robusta provides strength, body, and crema. The common assumption that “Arabica is always better than Robusta” therefore falls short. High-quality Robusta can effectively complement an espresso; conversely, Arabica alone does not guarantee a high-quality cup.

Selection Guide: Arabica, Robusta, or a Blend?

• 100% Arabica: a good choice for anyone who appreciates a delicate, aromatically complex profile with noticeable acidity.
• Arabica-Robusta blend: suitable for espresso and milk-based drinks when a full-bodied flavor, a stable crema, and greater intensity are desired.
• High Robusta content: appealing to lovers of particularly strong coffees—or in situations where the espresso flavor should remain distinctly present even in milk-based drinks.

Many espresso blends deliberately combine both varieties: Arabica provides aromatic diversity, while Robusta can enhance body, intensity, and crema.

High-quality beans and a good roast form the foundation. However, whether a coffee is enjoyable in the cup also depends on how it’s prepared. With espresso in particular, several factors influence the result:

• Grind size: determines how quickly water flows through the ground coffee
• Dosage: affects intensity and body
• Water temperature: important for a balanced extraction
• Brew time and pressure: shape the aroma, crema, and mouthfeel
• Milk quality and texture: crucial for cappuccino, latte macchiato, and other milk-based drinks

Even small variations can noticeably alter the flavor. Coffee that’s ground too coarsely can taste thin or under-extracted; an extraction that’s too long can result in unpleasant bitterness.

For establishments with high standards and high beverage volumes, one thing is crucial above all else: consistent quality. Professional fully automatic coffee machines help reliably control the relevant parameters and offer guests and employees a high-quality coffee experience, cup after cup.