Adventures of Uni Lab COFFEE‧ Coffee

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I do not know when, every morning without a cup of coffee, do not seem to wake up, only when the fragrance and temperature of the liquid into the mouth, it seems that a good day really began. The charm of coffee lies in its variability. Different kinds of beans, treatment, temperature and brewing methods can stir up different flavors and taste buds, in view of the vast knowledge of coffee.

Last time, the editor was invited to participate in the Uni Lab COFFEE Coffee experience course. Through interesting teaching, coffee quality appraiser Henry can easily and quickly let people understand the basic coffee knowledge such as the source, type, country and producing area of coffee, and learn how to taste a cup of coffee. The most important thing to understand the taste of coffee is to taste the quality of this bean, which is also a part of coffee quality control. Uni Lab COFFEE, which insists on providing high-quality beans, opens for the first time as an exception. This time, I will take you directly to its manufacturing end. Today's visit is divided into four parts. In addition to explaining the basic knowledge of coffee, it also makes people understand how every aspect of coffee production and the bean sources used by its brand are strictly controlled from scratch through sophisticated equipment and systematic data monitoring.

Lesson 1 quality, perseverance from beginning to end

From the beginning of the import of coffee beans when the production area is strictly selected, followed by transportation, beans temperature control preservation. After being sent to the factory, after SCA correction of the top air selection, color selection precision screening bean screening, cleaning, finishing. Then save it by metering zone, and then enter the stage of roasting coffee beans. After baking, the beans are packed and shaped, and then they are shipped. This whole production process from raw beans to cooked beans, from producing area to mouth, checks the quality layer by layer, in order to provide the best quality beans to every consumer and feel the most complete flavor of beans.

Lesson 2 cup test, the most objective scientific way to evaluate coffee

After a general understanding of the process of making beans, we will enter into how to evaluate the quality of beans, and the most objective and scientific way to evaluate the quality of beans is cup testing. Therefore, before each batch of beans is shipped, the flavor performance of each batch of beans will be confirmed through the tasting cup test.

Under the leadership of these experts, like entering the Grand View Garden, we stepped into the Cupping Room specially set by the company and certified by SCAA international standards, and there are certain norms in terms of venue, table height, air conditioning, lighting, water quality and time.

The coffee quality appraiser with CQI certification takes us from smelling dry incense, smelling wet fragrance, breaking dregs, collecting dregs to sipping, and fully experience the cup testing process that meets the international standards. Through the actual operation of the cup test, the editor and the students felt the differences between different beans. After the teacher reminded and referred to the flavor wheel, they seemed to be able to tell the difference of each bean.

Lesson 3 baking achieves a non-simple flavor

Before starting roasting, it is important to find the right baking curve for each coffee bean. If the baker does not accurately grasp the characteristics and flavor of the bean, he will not be able to give full play to the perfect flavor of the bean. The roasters in the coffee factory will go through repeated comparisons and tests to determine the most suitable roasting equation for each kind of beans before starting roasting production. The baker demonstrated on the spot how to use a computer connection to control the baking curve to ensure the process and temperature. at present, he also saw bean bakers purchased from Germany and Rolls-Royce, which was an eye-opener.

Beans begin to stir-fry, and the beans that begin to lose moisture will gradually become smaller at first and then become bigger gradually. When the temperature reaches a certain level, the sound of waves like popcorn begins to be heard, which is called an explosion. After the explosion, coffee beans enter the next stage called "caramelization", and they begin to get close to our understanding of the general appearance of coffee beans.

In the process of baking, it is necessary to take out beans from time to time to observe and compare the degree of roasting.

Finally, after heating for a period of time, the coffee beans can be poured out, and then stirred and cooled on the fan to complete the baking process.

After the beans are roasted, in order to fully integrate the roasting temperature with the substances released from the coffee, the best time to taste is a week later, while deep roasting, medium roasting and light roasting will also bring different coffee taste and taste. Uni Lab COFFEE coffee beans are light roasted and can taste the original fragrance of the beans.

Lesson 4 reveals the secret and visits the coffee production line

It is basically impossible to go deep into the coffee factory and see a series of production and production processes. This time, thanks to UniLab COFFEE's exclusive open visit, we can get a glimpse of the production line processes such as bean storage room, stir-frying machinery and equipment, computer control, and so on. The commendable thing is not to give up quality persistence because of a large number of automated production, but also to provide the best beans with the same intention, which makes people feel UniLab COFFEE's persistence and dedication to quality and every detail! This opportunity is very rare. I never imagined that the scale of the coffee production line could be so amazing, but you can't take pictures in the factory-interested people are welcome to participate in the coffee one-day experience to see the mysteries of its production!