Coffee beans knowledge revealed: taste the aroma, understand the charm and types of coffee

Origins and types of coffee beans

Coffee beans are fruits that come from the coffee tree. They are picked, processed and roasted to become the coffee we know as. The first place where coffee beans were discovered was in Ethiopia, Africa. It is said that a shepherd found that his sheep became excited after eating a certain plant. So he tried boiling the fruits of these plants and drinking the liquid. Since then, people have started to use coffee beans to make beverages.

Today, there are many different types of coffee beans available in the world. The two most common and widely used varieties are Arabica and Robusta. Arabica is considered to be of higher quality, better tasting, and usually has a stronger, floral flavor, while Robusta has a higher caffeine content and a stronger, bitter taste.

Different origins and flavor characteristics

In addition to the variety, coffee beans from different origins also bring different flavor characteristics. Here are some common origins and the unique tastes they provide:

1. Colombia: Colombia is one of the world's largest producers of Arabica coffee, and its coffee is known for its softness, moderate acidity and rich aroma.

2. Brazil: Brazil is the world's largest coffee producer, mainly growing Robusta varieties. Brazilian coffee usually has a nutty taste and low acidity.

3. Ethiopia: As one of the origins of coffee, Ethiopia produces a lot of high-quality Arabica beans. These beans usually have a floral, fruity or tea-like fresh taste.

Roasting degree and flavor changes

In addition to the variety and origin, the degree of roasting can also have a significant impact on the coffee beans. Here are a few common roasting degrees and the changes they cause to the flavor:

1. Light roast: Lightly roasted coffee beans are lighter in color and retain their original flavor and acidity. This roasting level usually has bright fruity or floral aromas.

2. Medium roast: Medium roasted coffee beans are darker in color, with less acidity, and some cocoa and nutty taste.

3. Deep roasting: Deep roasted coffee beans are very dark in color and may have oil on the surface. This degree of roasting will produce a strong and bitter taste of coffee.

How to Taste and Appreciate Coffee

Tasting and appreciating coffee requires some skill and experience. Here are some simple but important steps:

1. Observe the appearance: Tilt the cup to observe the color, transparency and whether there is foam in the coffee liquid.

2. Sniff the aroma: Bring the cup close to your nose and inhale gently to smell the aroma that is stimulated.

3. Savor the taste: Take a sip of the coffee and let it stay on your tongue for a while to feel its acidity, sweetness, bitterness, and nutty flavors.

4. Feel the aftertaste: After swallowing the coffee, pay attention to whether there is a lingering aftertaste and taste.

Conclusion

By understanding the impact of different types, origins and roasting degrees on coffee flavor, we can better appreciate and choose coffee that suits our taste. Whether you pursue a rich fragrance or like strong bitterness, the rich and diverse coffee bean selection will meet various needs. When tasting a cup of carefully brewed coffee, please remember to savor the infinite charm contained in it.