Drink coffee healthily | know the variety to make the coffee more delicious

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Drinking coffee has become a trend in recent years. Coffee chains and specialty cafes can be seen everywhere. If you want to further understand the charm of coffee, start by understanding the varieties.

The flavor will change with the variety of coffee.

There are three native tree species of coffee: Arabica, Robusta and Liberica.

Arabica: the flavor is mellow and the fruit acid is obvious.

Originated in the Abyssinia Plateau of Ethiopia, accounting for about 70% of the world's total output, it is a tropical and subtropical high-altitude crop, so it is not resistant to high temperature, dry, excessive humidity, low temperature frost or leaf rust. In the past, Muslims drank it for a long time and did not flow out of the country easily. Even for export, cooked beans were baked to prevent reproduction. Muslims drank a cup of coffee when they were reading the scriptures to refresh their brains and drive away sleepy worms, sometimes for medicinal purposes. Since the beginning of the 13th century, coffee beans have evolved into various roasting methods. I wonder who discovered the roasting method and what kind of utensils were used in the 13th century. Is it metal? This is more difficult to study.

At present, by Arabica tree species extension mutation improvement, breeding, there may be dozens of varieties, the more well-known on the market are Typica, bean growth type, centerline equal width, little central membrane, good flavor, obvious fruit acid, planting countries have Central and South America well-known Colombia, Costa Rica, Nicaragua; Africa has Ethiopia, Yemen and other countries.

Bourbon bean shape is short, oval, early transplanted from Yemen to Madagascar and Bourbon Island in East Africa, Brazil in Central and South America has high yield, golden skin, quite attractive, micro-S-shaped centerline, sweet flavor, occupies a place in the market. Kaddura (Caturra) is a variety of bourbon, suitable for growing in the middle and high altitude, the bean shape is as short, oval, slightly sour flavor, is also a large number of low-cost high-quality coffee grown in Brazil. Many varieties or improvements can not be introduced one by one, but the observation of the bean phase shows that the coffee bean characteristics of Arabica species are as wide as the centerline, in a straight line, S-shaped or micro-arc, sharp turning angles of plane and convex surface, it is a high-quality tree species, but the flavor will be different due to the influence of soil, orientation, sun and altitude.

Robusta: high bitterness, high aroma, high caffeine

It grows at low altitude and is easy to take care of disease resistance. Varieties found in Africa and Congo are mainly produced in African countries, Indonesia and Vietnam, most of which are processed into canned coffee and three-in-one coffee.

Robusta is resistant to high temperature, rainy and humid, its three high characteristics: high bitterness, high aroma, high caffeine, heavy mildew in the aroma, need to be deeply baked, overwhelmed by the unacceptable mildew flavor, many operators like to use Robusta in coffee, so high bitterness in iced coffee will add sugar and cream, while deep roasting can outweigh mildew and show scorched flavor, but high caffeine can not be removed. Many people think that insomnia and palpitations are caused by high caffeine. In fact, it is likely to be related to high levels of chlorogenic acid and alkaloids, many people drink will produce palpitation uncomfortable, sleep not good phenomenon.

The common reasons why coffee beans are mixed with robusta beans on the market are to reduce the sour taste, enhance the coffee flavor or enhance the coffee aroma (actually scorched flavor), and it is cheaper and lower cost. Robusta beans are acceptable in the United States, and their strong ingredients help them reduce fat and stimulate the metabolic function of various organs. For centuries, their body genes have adapted to Robbosa beans and are an essential energy drink in life.

Americans drink a large amount of light coffee, American coffee in the coffee shop is light coffee, a cup of about four ○ C.C. To three ○○ C.C. Left and right. Robusta beans are high in alkaloids, and plant-eating insects can go into shock and die when they eat alkaloids, so the Robusta raw beans in the warehouse are beans that insects don't eat, and since insects don't eat them, people are advised to eat less, but humans still can't tell the difference between beans and eat them, so some people have heart palpitations. For example, eating betel nuts upside down can kill people, and eating bad beans is also an example of making people unsuitable for emergency treatment. I often hear that my friends have the same uncomfortable experience, and the author has also had this painful experience.

Liberica: it has the appearance of a soju snail.

It is a native species of Liberia in western Africa, which can endure high and low temperature, wet or dry environment, strong fecundity, but poor flavor. Another disadvantage is that it will get leaf rust, so it is difficult to survive in the market. It is recorded that it is planted in Suriname, Libya, C ô te d'Ivoire, Liberia and other countries, which are commonly used in research, but can not be planted and produced in large quantities.

But my Malaysian friend brought a bag of coffee beans, and the author recognized it as a Liberian card at the next glance. From the appearance of water droplets and long strips of beans, they looked like spicy soju snails when they were young, with a pointed end on one end and a slightly wider end on the other. In fact, its flavor is not good, so it will choose a deeper baking ripeness to mask the bad flavor, or add cream to enhance the flavor, that is, Malaysian white coffee.

What is white coffee? On one occasion, when he went to the radio to receive a knock, the host wondered if there was only black coffee. Where can there be white coffee? That is coffee with cream two-in-one coffee, if added with sugar is three-in-one coffee. Malaysia's black coffee is locally known as "Gobi Oh". In fact, it is very difficult to import, but many local people like it, so it can be seen that it suits their taste. The author tried a few mouthfuls locally, and the flavor is really poor. No wonder businessmen use advanced marketing terms called "white coffee". The rich aroma of cream brings a good taste, which is still accepted by many people in the market. at present, there are a lot of Liberica beans are used for research.

Manning: it has the color of gold

Although it is not listed as a native tree species in the literature, the author has a unique view on it. Mantenin is produced only in Indonesia, which is characterized by short oval particles, dark green, thick and obvious centerline white film, while golden manning beans have a longer appearance and similar appearance, showing golden yellow and golden color when they are dehydrated and discolored in the baking process. Amazing! The expansion coefficient of baking is large, the particles are full and strong, the surface is not flat, showing the lines of strength and beauty, after medium-deep baking, its unique aroma makes people remember deeply and miss again and again. But most coffee people only know Mamba, but they don't know why they call it "Mamba." in fact, Mamba is a combination of Indonesian mantenin and Brazilian Santos beans, combining heavy mantenin with light Brazilian Santos, and this is an ancient recipe in Taiwan. it is also a common reflection of old friends in the fourth and fifth grades.

Gold manning is an improved and upgraded version, the market price is polarized, 25 ○ yuan to one or two ○○ yuan, the author often mentioned that the price is not too high, the quality should be trusted and loved, I will also teach and analyze how to see Manning or gold manning, can be clearly judged from the size and proportion of beans.

I like the market survey which kind of coffee will be sour, 90% will say Manning and Blue Mountain. This is actually right and wrong. Yes, when they do drink sour coffee, they almost always have these two impressions; the wrong reason is very simple, coffee sour has something to do with shallow roasting.

We should understand the variety of coffee and choose the coffee with the best taste, instead of criticizing that so-and-so coffee is not tasty, because each flavor is liked by specific people; even if the same variety has different roasting maturity, it will have different flavors and will be appreciated by different people.

If some people appreciate the sour coffee, it is necessary to know more about the variety and origin of beans in roasting skills. After baking and drinking for many times, the baker determines the maturity from the appearance and color, and whether it is the same inside and outside. Its sour taste is shallow baking acid or medium baking acid. In fact, consumers can see from the appearance of cooked beans.

Basically, many people don't like sour, so coffee makers have to pay attention to the taste of their guests and handle them properly before they can have a cup of coffee that is just not sour.

As a matter of fact, coffee beans are just roasted, and the acidity of the beans is strong and medium-roasted. There will still be fruit acid in about 20 days, but everyone's sensitivity to acid is different, but as time goes on, the freshness of fruit acid will also decrease.

Blue Mountains: output from specific farms in Jamaica

Blue Mountain Coffee, produced by specific farms in Jamaica, is certified in buckets and is certified fresh beans. In the early days, the author was curious to pursue beans of different quality and different producing areas. At one point, he invested a considerable price in consuming Lanshan raw beans. Because of its short life cycle and too short time to finish it, he often invited friends or visitors to drink it. Everyone agreed: "delicious!" I'm really happy to drink 100% real Blue Mountain Coffee. "

At present, the authentic Blue Mountain Coffee in the coffee shop advertises about five ○○ to eight ○○ per cup, so many bakers use shallow roasting methods to deal with it, so that the appearance of beans can not be seen aging. The life of shallow baked beans will not start, and the appearance will not produce oil, which makes people mistakenly think that it is fresh; medium baking will start its life, that is, it will deteriorate soon after the oil comes out, and the fuel consumption is heavy. Why choose shallow baking regardless of sour taste, it is conceivable that it is afraid of oil aging, but shallow baked beans can not see the aging from the outside, and the accuracy of the baking date is also very important, which has an absolute impact on the freshness of beans.

The author once owned three large, medium and small buckets of blue mountain raw beans. One day he found that something was not good. How could shavings leak from under the bucket? as soon as he opened it, he found that the coffee worm was very serious and suffered a lot of losses. It also proved that the beans were free of pesticides or other chemical drugs, and people could drink them with peace of mind. During the extraction, we can see from the oil surface that the blue mountain coffee Klima oil is too light, so it is the same as the senior Weng advised me not to drink such expensive coffee. In fact, it costs you 85 yuan to brew a cup of coffee with a pound of 38 ○○ beans and a cup of coffee in 10 grams, so why does it really boast that Blue Mountain coffee is so expensive? First, store rent, operating costs; second, high unit price, the risk of flavor decline. Many people will say that Blue Mountain Coffee is the best coffee. I think that friend didn't get any better coffee.

A golden proportion of coffee formula

To share with you the idea that when merging between enterprises is a bonus, it is a good result; if coffee can give full play to its various characteristics, the formula of fragrance, strong, mellow and sweet, that is, the formula of golden proportion. Of course, many people misunderstand it as formula, comprehensive beans, is to mix cheap beans into the cost reduction considerations, some people may use this method, but the guests' taste buds are very selective, unless they are those who do not understand coffee and only understand the price.

Businessmen will make a good cup of coffee that guests like according to their taste. However, the author still insists on visiting VIPs, who are only served with a thick cup of original black coffee. It is my duty to promote health care. My personal slogan: "three cups of basic consumption!" "after drinking, the aroma of caramel at the bottom of the cup proves to be sugary and sweet, and there is no need to add sugar; on the other hand, caramel attracts you to refill your cup quickly. Under appropriate light, you can see the white spot crystals at the bottom of the cup, that is, caffeine crystals. I hope you can enjoy the scene after the bottom of the cup is dry next time, not for fortune-telling.