The coffee tastes too sour. Is it original? Don't be fooled.

Coffee beans. (photo / Reuters)

The coffee sold by some people is very sour, and he says it is the original flavor. Wu Xiwen, head teacher of Landai Coffee and Tea, points out that the roasted coffee beans are not ripe enough, the fiber is not fully ripe at all, the taste is not completely out, and it contains water, which is quite astringent.

Wu Xiwen explained that unpeeled raw beans collected from coffee trees have to be washed, sunburned, and honey treated, and the transportation process and preservation during the period are all very important. After that, cooked beans that have been baked cannot be preserved casually. It is best to drink them within one month and store them for two months at most, otherwise the freshness is not enough, the aroma is reduced, or even deteriorates.

According to his analysis, high and low temperatures are both factors that make coffee beans deteriorate rapidly, and the baking process also directly affects the quality. Shallow roasted coffee beans are dropped a few seconds after the explosion, and before they are ripe, they have a raw and astringent taste, but they are overstir-fried and have a scorched and astringent taste.

When it comes to delicious coffee, he recommends the first trial since 2004, that is, the "geisha" coffee, or "rose summer", which won the coffee contest, has the aroma of mandarin, jasmine and nectar.

Geisha coffee is a subspecies of Arabica coffee, transplanted from Ethiopia to Costa Rica and then to Panama. So far, it has won the championship in the international coffee competition for many years in a row, and has been awarded the best coffee in the world by the American Fine Coffee Association.

When it comes to coffee varieties, Arabica coffee is most often heard. What exactly does Arabica coffee mean? He said bluntly that 8% of the coffee sold in Chengdu is an Arabica variety, and the blue mountains and mochas that are most commonly heard belong to this variety, but "Geisha" is the champion coffee newly developed by this variety in the past 10 years.

He said that all the coffee beans come from Ethiopia and then spread from Yemen to Asia and Central and South America for cultivation. However, it can be divided into three categories: Arabica, Robusta and Liberia. Arabica has the highest share, while Liberia accounts for very low. Arabica can be divided into "Tibica" and "bourbon", and can be subdivided into 2,000 to 3,000 subspecies.

He said that the coffee varieties commonly heard of, Blue Mountain, Manning, and Yega Sheffield, are all subspecies under the "Tibica" classification of Arabica coffee, while Mocha and Kenya are all subspecies under the "bourbon" classification of Arabica coffee.

In addition, Robusta coffee beans are easy to grow, low cost and suitable for low-cost commercial coffee.

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