Explanation of some coffee terms (end)

Tannin: commonly known as (tannin acid), it is simply the source of the astringency of coffee. Excessive extraction can be particularly marked by the production of tannins. Tannins can promote gastric juice secretion and eliminate free radicals.

Free radicals: free radicals, harmful compounds produced in the oxidation of the body, with strong oxidation, can damage the tissues and cells of the body, and then cause chronic diseases and aging effects.

Dust debris: something attached to the surface of raw beans. When raw beans are baked, the crumbs and silver skins will fall off and be removed by the dust collector and attached to the chimney. In particular, the content of non-washing Brazilian coffee and Manning coffee is the most.

Production tracking management system: originated from mad cow disease and edible meat representation forgery and other problems, in order to ensure the safety of food, so this system is advocated. It can also be translated as (food resume information tracking) or (origin information tracking). As for coffee, it marks the natural environment, variety, exquisite law, manor name, producer name and so on.

Raw bean: coffee seed used as a commodity after being processed and refined.

North-South problem: the origin of coffee is mostly in the Tropic of Cancer (coffee belt), and most of these places are developing countries, and the heavy debt and serious inflation problems make it difficult for them to live. It has evolved into a poor coffee-producing country in the south, while the economic gap between the north and the south is that of many rich coffee-consuming countries in the north.

New beans: the coffee beans harvested that year are called (new beans). A lot of water content, generally belong to dark green, rich in structural components, obvious taste and flavor and full of personality. European and American countries only use new beans to brew coffee, they think that only the coffee brewed from new beans is the best coffee.

Endocarp: a thin brown skin sandwiched between pulp and silver. Coffee with an endocarp is called (shell bean). Because it can reduce the deterioration of coffee flavor, so the attitude of pericarp coffee within the coffee producing countries is traded and stored.

Round beans: the fruit of coffee usually contains two seeds, but when it is not fully developed, there is only one left, which is round in shape (round beans). Depending on the origin, some places even collect and sell only round beans.

Flat beans: is the general coffee beans, the fruit of the two phases and hold the seed contact surface will be flat, so it is called (flat beans).

Fair trade: rich consumers in the northern hemisphere not only supply funds to poor producers in the southern hemisphere, but also buy and sell products at equal prices, allowing poor producers to continue to increase productivity. This consumer operates chengwi [fair trade]. Products include coffee, black tea, cocoa, bananas, sugar and other crops. In the 1960s, it began to expand with Europe as the center, and an international network organization was established.

Marago Gippe: a variety of Arabica native to Brazil, found in the Maragogippe region of the Brazilian state of Bahia. Large seeds above sieve size 19 are also known as elephant beans. It sells well, but the flavor is insipid.

Coffee powder screen (Mesh): in order to make the particles of coffee powder evenly so that the powder is screened, on the other hand, the degree of grinding of coffee is also known as Mesh.

Single crop culture: the name left over from the colonial era refers to the economic structure that relies on a single or a few primary crops, which is most common in developing countries. The most typical countries with single crop culture are countries such as Zambian and Burundi in central Africa, and Sri Lanka for black tea.

Iodine odor: coffee harvested in the Rio de Janeiro area of Brazil has an irritating odor of iodine. Because of the strong odor of iodine in the soil here, the coffee fruit will fall on the ground during harvest, so coffee beans will be attached to this unique stench. Some countries or regions regard this kind of bean as traditional and cherish it, but countries such as Europe, America and Japan reject coffee with iodine odor.

Laiberia: one of the three native species of coffee, originating from Delia in West Africa. The fruit is larger than Arabica and Robusta, and belongs to low producing area. It has strong environmental adaptability and tolerance to diseases and insect pests. It is characterized by a strong bitter taste. Production is now available only in some countries close to West Africa (Suriname, Liberia, Ivory Coast, etc.).

Robusta: the original species of Congo in Africa. Compared with Arabica species, it is resistant to diseases and insect pests, has strong environmental adaptability, and can be cultivated in lowland. It has a unique Luobu flavor and can not be drunk directly. The amount of extract is large and the price is cheap, so it is mostly used for canned coffee or instant coffee. Indonesia used to be the largest producer of Robusta, but now it is mainly Vietnam. The quality is worse than that of Arabica. It is not only an indispensable material for industrial coffee, but also an indispensable variety for coffee industry.