The variety of coffee
The varieties of coffee beans (Coffee Bean) can be divided into three types, namely
Arabica-Coffee contains about 1% per cent of caffeine by weight. Generally speaking, better quality and more expensive coffee beans come from coffee beans grown by Elaraby. It accounts for 3/4 of the world's output and is of good quality. because the coffee tree itself is very sensitive to heat and humidity, the growth conditions are at least 900m higher than the highland climate at sea level. the higher the height, the better the quality of the coffee beans. The caffeine content of this variety is low (1.1 ~ 1.7%). The color of coffee beans is green to light green, oval in shape and curved in grooves.
Robusta (Robusta)-Coffee contains about 2% of caffeine by weight. It accounts for about 20% and 30% of the world's output. It has strong resistance to tropical climate and is easy to cultivate. It grows very well at a sea level of 200 ─ 300m. However, its unique resistance also makes its concentration higher and its taste more bitter. Its caffeine content is high (20.4%). Coffee beans are round in shape, brown in color and with straight grooves.
Liberica-except for a few producing countries, only Europeans drink it. The aroma is poor, the bitter taste is strong, and the top of the coffee bean is diamond-shaped.
The variety of coffee
Variety
Arabica (plateau cultivation)
Robusta (lowland cultivation)
Liberica (minimum cultivation)
Production capacity
It accounts for 70% to 80% of the world's total output.
It accounts for 20% and 30% of the world's total output.
Except for the consumption of a small number of countries themselves, only people from mainland China can use it.
Planting ground point
Sloping ground with a height of 500m ~ 1000m
The height is below 500m.
Lowland or flat land below 200m
To buy a piece of paper
It should be high and low.
Resistant to high temperature
Resistant to high temperature and low temperature
Rain volume gauge
There should be more rain and less rain.
Withstand more rain and less rain
Withstand more rain and less rain
Yogao
5m / h 7m
5m
10m
Raw bean-shaped mackerel
The flat shape of the cymbal
The short shape of a cymbal.
The tip of the head is in the shape of a diamond.
Petal
5 lobes
6 valves
8 lobes
Fruit reality
The exocarp is hard, the endocarp is also solid, and the pericarp is easy to fall after maturity.
The pericarp is very thin between the exocarp and the endocarp, and more than a dozen conditions can be seen on the surface of the pericarp. After ripening, the pericarp is not easy to fall, and the pericarp is thin, so it is easy to separate from the seed.
As a matter of fact, the pericarp, endocarp and pericarp of Arabica are all very thick, especially the peel is glued to the peel, and the hard work of removing the peel is not easy to fall after maturity.
Cymbal tablet
The length of the 15cm film is in the shape of a cymbal, with a sharp point, and the surface of the sheet is dark and shiny.
The length of 10cm~20cm is slightly lower than that of Arabica, the meat is thinner than Liberica, the surface of noodles is bulging, and the whole noodles can be seen undulating like waves.
Taste channel
The smell is good.
There is a lack of fragrance, strong bitterness and insufficient sour taste.
The fragrance is not good, but the bitterness is strong.
Characteristic
The disease tolerance is poor, and there are several kinds of shelter in the places with low temperature of 15: 20.
The adaptability is strong, and the harvest quantity is the highest among the three original species.
Because of its strong disease tolerance and adaptability, it is often used as the original rootstock of Arabica.
Planting density
The highest is about 1.5 times of Robusta and 2 times of Liberica.
Tanzhong
Lowest
The main country of production
Brazil, Costa Rica, other Central and South American countries, Ethiopia, Angola, Mozambique, Tanzania, Angola, Kenya, Hawaii, Philippines, India, Indonesia, Papua New Guinea. Wait.
Visit all African countries, Hawaii, India, Indonesia, Trinidad and Tobago, the Philippines. Wait.
Liberia, Sri Lanka, Malaysia, India, Indonesia, Angola, Ivory Coast, Philippines.
- Prev
Do you know what it means to raise beans?
The fresher the coffee beans, the more aromatic substances they retain, but the beans are not as fresh as possible. There is a time called "bean cultivation period" that most freshly roasted coffee beans have to go through.
- Next
The freshness of coffee beans and the knowledge of packaging and storage
Roasted coffee beans give off a charming fragrance, but at the same time, the charm is rapidly lost. As soon as coffee beans come out of the oven, they are exposed to oxygen, hydrogen, bright light and high temperature. they are the biggest killer of coffee aromatics. we must find ways to isolate them.
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