Explanation of some Coffee terms (1)

Caramelization tester: this is the baking degree index used in the United States. The baking degree is expressed from the shallowest 100 to the deepest 25, meaning (the baking degree is about Agtron50). The determination relies on a special chromatic aberration judgment called Agtron M-Basic.

Arabica species: together with Robsta species and Leiberia species, they are called the three primary species of coffee. Native farming is Ethiopia. It has the best quality among the three original species. It is mainly planted in the highlands.

Unwashed coffee: or (natural), (naturally dried).

Unripe beans: the original meaning is (green), used to refer to immature beans. It has the smell of grass and an uncomfortable smell. The purpose of storing raw beans to dry them is to deal with this practice adopted by mature people.

Water-washed coffee: it means to refine coffee beans by washing. Few impurities and defective beans, high fine system.

Stored beans: in order to remove moisture or let the beans mature, the raw beans are placed in a constant temperature warehouse for a fixed period of time. In this way, it is easier to bake and the coffee tastes more mellow. But generally speaking, both coffee producing and consuming countries believe that this practice will damage the sour taste and aroma of coffee.

Lao Dou: raw beans that have been harvested for more than two years and have low moisture content. Compared to those listed in the same year (new beans), which were not listed until the following year (old beans).

Caffeine: alkaloids in coffee beans, tea, and cocoa beans, which have the same exciting, cardiotonic and diuretic effects as nicotine and morphine. Arabica coffee contains about 1%, robusta coffee contains about 2%, and instant coffee contains about 3% to 6%.

Cup Of Excellence (COE): this is the first boutique coffee review held in Brazil in 1999, and now it is also widely held in Guatemala, Panama, Nicaragua and other countries. According to the strict and impartial evaluation of domestic and international inspectors, (the highest quality coffee) is selected and sold to the world through international auction websites.