Comprehensive excavation of quality characteristics of Pu'er Coffee

In recent years, Yunnan Standardization Institute and Pu'er quality Supervision Bureau have comprehensively excavated the quality characteristics of Pu'er coffee. The relevant personnel visited the production, processing, testing, research and marketing departments and enterprises such as Pu'er entry-exit Inspection and Quarantine Bureau, Pu'er Tea Coffee Bureau, National Coffee key Laboratory, Yunnan Simao Beigui Coffee Co., Ltd., visit local senior coffee experts and hold seminars. The varieties, planting environment, picking and initial processing technology, quality characteristics, relevant physical, chemical and safety indexes, international and domestic classification standards of coffee beans and coffee cup evaluation standards of Pu'er coffee were deeply investigated and studied, and the first-hand data were mastered in an all-round way. it has laid a technical foundation for promoting the protection and declaration of Pu'er coffee national geographical indication products and the development of local standards.

Pu'er caffeine has been widely recognized at home and abroad for its unique taste and flavor. At present, Yunnan's Pu'er coffee accounts for more than 40% of the country's planting area, and its products are mainly exported to more than 30 countries and regions, including America, Europe, Asia, and so on. Nestle, Starbucks and other international well-known coffee enterprises are based in Pu'er City to carry out business cooperation.

To carry out the protection and declaration of Pu'er coffee geographical indication products and form a set of Pu'er coffee quality grading system in line with international standards is an important measure to enhance the brand value of Pu'er coffee, an agricultural product with plateau characteristics in Yunnan Province. it is also the inherent requirement of speeding up the strategy of "strong quality province".

It is understood that Yunnan Standardization Institute and Pu'er quality Supervision Bureau will also work with Pu'er Tea and Curry Bureau, National Coffee key Laboratory, Yunnan Coffee Trading Center, Pu'er quality Supervision Comprehensive testing Center and other institutions to jointly carry out coffee bean sampling and testing in Pu'er and Yunnan coffee producing areas, as well as research and analysis of Pu'er coffee main quality indicators and comparison with other coffee. The protection declaration of Pu'er coffee geographical indication products and the development of local standards are expected to be completed by the end of this year.

[teach you how to know coffee]

The top favorite types of coffee include espresso, cappuccino, Americano, cafe latte and cafe mocha.

The most popular coffees are as follows: espresso / espresso, cappuccino, American, latte and mocha.

Espresso is loved by many coffee connoisseurs (expert) and is known as "the essence of the coffee drinking world". Espresso is made by forcing very hot water under high pressure through finely ground (finely ground) coffee. Crema, a heavy red-brown foam layer, defines well-crafted espresso. It taste strong and bitter for those who are new to the coffee world. But a sip of it will leave a faint fragrance lingering on the palate (taste). (See photo)

"Italian extra strong", known as the "soul of coffee", is the favorite of many senior coffee lovers. It is extracted from fine coffee powder by high temperature hot water under high pressure. How does it make a good Italian extra strong? To see if there is a thick layer of reddish brown foam floating on the surface-"Klima". Because the taste is extremely rich, people who start to drink coffee will find it very bitter, but it definitely leaves fragrance on the lips and teeth.

Americano is an espresso shot that is diluted to taste with hot water. It's said the name was given to insult Americans whom the Europeans believed were not up to drinking straight espressos. Americano is recommended to new coffee enthusiasts who may find the espresso taste is too strong. In China, many coffee shops add cream and sugar to Americano to suit the taste of regular customers.

American coffee is an Italian style diluted by hot water. In the eyes of Europeans, Americans can not appreciate mellow coffee, so this kind of weak coffee is called American coffee. For those who are new to drinking coffee, they may think that espresso is too strong, so American coffee is worth recommending. American coffee in many cafes in China has added cream and sugar to cater to the tastes of ordinary consumers.

Cappuccino and latte are the favorites among girls, both consisting of espresso, steamed milk, and frothed milk. All this makes the coffee taste more diluted and weaker. Cappuccino has a thicker layer of frothed milk than latte. When enjoying a quality cup of Cappuccino, with rich aroma and a foam mustache, you are actually enjoying a moment of innocence and romance. (See photo)

Cappuccino and latte are girls' favorite coffees with exactly the same ingredients: espresso, hot steamed milk and foam. In this way, the taste of the coffee itself is even lighter. Cappuccino foam is richer than latte, taste a good cappuccino, full of fragrance, foam on the lips, enjoy the moment of innocence and romance.

Cafe mocha is a popular after-dinner coffee in the West. It is one part espresso with 1 part chocolate syrup and 2 or 3 parts of frothed milk. Whipped cream (fresh cream) on top is an option. For a friend who rarely drinks coffee but likes chocolate, mocha is the best choice.

In the West, people like a cup of mocha coffee after dinner, which consists of an espresso, a chocolate syrup and 2-3 portions of cream, and can be topped with some whipped cream. For those who don't drink coffee much but love chocolate, mocha is the best choice.

[tale of Coffee]

Barista [coffee maker]

A barista is a bartender who is expert in the art of making espresso and espresso-based beverages.

Baristas are service staff who are good at making coffee and all kinds of coffee drinks.

Shot [one ounce of espresso]

An additional espresso shot will cost another 10 to 15 cents.

An extra espresso costs another 10 to 15 cents.

Body [alcohol]

The taste of coffee on the tongue after drinking it.

A coffee's body may be light or thin, medium, full, or very full (buttery or syrupy).

Coffee can be light, thin, medium, high, or even fat (as thick as butter or syrup).

No foam [no foam]

If you don't like the foam on your latte sticking to your nose, you can tell the service staff no foam.

I want some extra foam.

I'd like some more foam.

Dry [more foam, less milk]

If you like cappuccino full of sweet milk foam, you can say:

I want a dry cappuccino.

I'll have a cappuccino with plenty of milk.

Whip [whipped cream]

The abbreviation for Whipped cream. If you want to reduce the calories of coffee, you can say:

I don't want any whipped cream.

I don't want whipped cream.

Espresso Macchiato [concentrated macchiato]

The espresso is gently marked with foam.

Caramel Macchiato [caramel macchiato]

Starbucks' original drink, steamed milk + espresso + vanilla syrup, topped with caramel.

Espresso Con Pana [concentrated Campbell blue]

The espresso is covered with smooth whipped cream.

Caffe Misto [Mistol Coffee]

Coffee milk made up of half coffee and half milk.

Coffee é Au Lait [Ole Coffee]

French favorite breakfast coffee, similar to Mistol, but with more milk.

Kopi Luwak [civet coffee]

Also known as Kopi Luwak, one of the most expensive coffee.