Coffee bean literacy post, let you really understand coffee

To make a cup of good-tasting coffee, it is not just about having a good machine.

There are many factors that affect the flavor of coffee, of which the quality of the beans accounts for 70% , the roasting technique accounts for 20%, and the brewing process accounts for 10%.

SO~ I don't need to say much about the importance of coffee beans~~

But whether you are a veteran coffee lover or a coffee novice! !

Listening to Xiao Ou talk about coffee beans today will definitely give you a deeper understanding of coffee!

In the early days, Arabs consumed coffee by chewing the whole fruit to absorb the juice.

Later, they mixed ground coffee beans with animal fat to use as a physical supplement for long journeys.

It wasn't until around 1000 AD that green coffee beans were boiled in water to create an aromatic beverage.

Three centuries later, the Arabs began to roast and grind coffee beans.

A big factor in the widespread popularity of coffee is religion . Since the Koran strictly prohibits drinking, Arabs consume a lot of coffee.

Over the past four hundred years, the habit of drinking coffee has not only spread from the West to the East, but has even become a global trend and dietary habit.

The first coffee house in Europe was not opened until 1683 in Vienna, Austria , by a Polish man, Bottega del Caffe.

Coffee berries

Generally speaking, there are two types of coffee beans in the world, Arabica beans and Robusta beans.

Coffee beans are composed of two oval seeds facing each other, which are divided into flat beans and round beans.

Flat beans have a flat surface on the connecting side; round beans are made up of a round seed and have the same taste.

• Accounting for 70% of the world's production
• Low resistance and low yield
• Richer flavor, balanced purity and acidity
• Arabica beans are widely distributed in tropical regions and are produced in the Ethiopian highlands.
• Arabica coffee produced in different regions, at different altitudes and in different climates has its own unique flavors and there are more than 70 varieties.
• Before roasting, it smells like grass. After proper medium-light roasting, it shows "fruity aroma" or "caramel aroma" after deep roasting. It has better aroma and flavor than Robusta coffee beans.

Planting environment:

1. High altitude areas between 600 and 2000 meters,

1. Fertile Soil

2. Moderate humidity

3. Appropriate sunlight and shade.

4. The temperature requirement is lower than that of Robusta coffee beans

• Accounting for 30% of the market output
• Strong resistance, relatively high yield
• The taste is relatively light, dull and pungent
• Most of them are grown at low altitudes
• The flavors produced by different regions and climates are not very different and lack personality (currently only India grows rare high-altitude, high-quality, washed Robusta coffee beans).
• When unroasted, they smell like peanuts. Cheap Robusta coffee beans after roasting usually have a flavor between the medium-light roasted "wheat tea" and the dark-roasted "rubber tire flavor".

Planting environment:

1. Lower altitude

2. Areas with higher temperatures

Because it contains twice as much coffee as Arabica beans and is cheap, it is usually used to produce instant coffee or canned coffee. A few higher quality "Roburis" coffee cups are used to mix and blend espresso beans.

Since it contains 2% caffeine, this is why drinking instant or canned coffee can easily cause palpitations and insomnia.

Fresh coffee beans

1. Are the color and size of the beans consistent?

Good coffee beans have a shiny and bright appearance, and have a rich aroma without any foreign smell.

Regardless of the type of coffee beans, freshness is an important factor affecting quality

When buying, grab one or two coffee beans and chew them in your mouth. It should be crisp (indicating that the coffee is not damp) and have a lingering fragrance on your teeth and cheeks. It is the best quality. However, it is better to pinch it with your hands to feel whether it is solid, rather than buying coffee with a brittle shell.

If the coffee beans have lost their aroma or smell stale, it means that the coffee beans are no longer fresh and are not suitable for purchase.

2. The best time to drink coffee is one week after roasting

The coffee beans are freshest and have the best aroma and taste.

Not only do unfresh beans lose their good flavor, they also create bad flavors (PS: the compounds in the beans are affected by oxidation), and the taste becomes negative.

Therefore, the coffee on supermarket shelves usually has a slightly oily smell, because it usually takes several months to be roasted and imported from foreign countries and put on the shelves.

3. Purity of coffee beans

Experts choose coffee by grabbing a handful of single-origin coffee beans, about a few dozen beans, to see whether the color of each bean is consistent and whether the size and shape of the beans are similar, so as to avoid buying inferior products disguised as mixed beans.

But if it is a mixed bean, different sizes and colors are normal.

4. Coffee beans produce oil

If the lighter roasted beans produce oil, they have gone bad. Not only will the aroma be reduced, but they will also taste astringent and sour.

5. Purchase quantity

Best consumed within half a month

6. Ripening beans and growing beans

Ripened beans: Ripened in a monitored environment, with a more stable taste.

Bean curing is similar to the fact that red wine needs to be moderately oxidized after opening the bottle to become smooth and layered; but if left for too long, the wine will turn sour. The same principle applies to bean curing.

Sour :

Mocha, Hawaiian Sour Coffee, Mexico, Guatemala, Costa Rica Highlands, Chilimanjaro, Colombia, Zimbabwe, El Salvador, Western Hemisphere Washed Premium New Beans.

bitterness :

Various old beans from Java, Mandheling, Bogota, Angola, Congo, and Uganda.

Sweetness :

Colombian Metten, old beans from Venezuela, Blue Mountain, Kilimanjaro, Mocha, Guatemala, Mexico, Kenya, Santos, Haiti.

Neutral flavor :

Brazil, El Salvador, lowland Costa Rica, Venezuela, Honduras, Cuba.

Aroma :

Colombia Metten, Mocha, Blue Mountain, Guatemala, Costa Rica.