What are Italian coffee beans? What's the difference between Italian coffee beans and individual coffee beans?

Maybe some friends know the coffee beans, but they don't know that the coffee beans are different from each other. In fact, it is not difficult to understand that the lattes we often drink belong to Italian coffee, and we have to use the corresponding coffee beans. Not all coffee beans can be made into Italian coffee. Some people will ask Qianjie: what kind of coffee beans can be used to make espresso? How do you understand individual coffee beans?

Listen to the front street, and maybe you'll understand.

The so-called espresso beans refer to those used to make espresso (Espresso). The steam pressure extraction machine, invented by the Italians, is an espresso made by a steam pressure coffee machine, which is espresso. Lattes and cappuccinos, for example, are based on Espresso and blended with other ingredients such as milk or sugar. Espresso is made with an Italian coffee machine, so coffee based on Espresso is often called espresso. The beans used to make Espresso are mostly made of coffee beans from several different places, which are also called blended coffee beans. Of course, there are also espresso Espresso made from individual coffee beans, such as Single Original Espresso,SOE.

Mixed beans are usually baked in medium and deep depth. To mix beans, sometimes mix the beans first and then bake them, which is called raw beans; sometimes they will be roasted and then mixed with coffee beans, which is called cooked beans. Whether it's hard work or familiarity. Before matching beans, we should first know what kind of flavor different varieties of coffee have, and coffee beans from different places have different characteristics. Different coffee beans have different personalities because of different varieties and producing areas, and there are subtle differences in sour, bitter, sweet, aroma, mellow thickness and other flavors. In order to make a better blend of beans, the baker should not only know the characteristics of coffee beans like the back of his hand, but also master the superb baking technology, so it is difficult to make a good mix of beans.

Because coffee beans are a kind of crop, the flavor of even the same kind of coffee beans will be different from year to year, so Qianjie believes that mixing several kinds of coffee beans can solve this problem very well. can make the taste of each year basically the same, at the same time, it is also required to be a large coffee producing country, so as to ensure the demand for coffee beans.

According to the country, region and type of coffee beans, Italian coffee beans can be divided into three types: Arabica + Robusta blend, 100% Arabica blend and single Italian SOE.

Arabica + Robusta matching: adding Luodou in the blending can increase the thickness of alcohol, enrich oil and reduce cost. So this way of matching is very common and mainstream.

100% Arabica matching: generally speaking, Arabica is a better variety than Robusta, with more elegant taste spectrum and more complex flavor, so 100% Arabica blending has a better flavor and higher price in theory. However, we can not simply use beans to judge the advantages of beans, because there are so many factors that affect coffee beans (producing country, producing area, treatment, roasting, etc.), so naturally there are poor Arabica beans and good Robbota beans.

There are the following kinds of beans for Qianjie coffee: basic matching, boutique blending, commercial blending and sunflower blending.

What are individual coffee beans?

Single coffee beans refer to coffee beans from a single country of origin (Single Origin) or a single variety of coffee beans, similar to red wine grapes, from a manor in a certain producing area of a country. Like the famous Blue Mountain Coffee, it belongs to a kind of individual coffee.

Individual coffee can choose beans with different roasting degrees, such as light roasting, medium roasting and deep roasting, corresponding to the same aroma, taste and taste, as well as beans from different countries, such as Africa, South America, Asia and so on. Qianjie coffee is made from boutique coffee beans.

With the third wave of boutique coffee, more and more cafes are offering individual coffee. According to SCAE, the most important thing about the emergence of individual products is to trace the source (Traceability) to let coffee lovers know that this kind of high-quality coffee comes from the origin, producing areas, estates and beans. It is precisely because of the third wave of coffee, pay attention to the pursuit of coffee knowledge, such as brewing methods, flavor, etc., making individual coffee more popular. Individual coffee beans are generally suitable for hand flushing, ice dripping and cold extraction. Friends who pursue higher and higher coffee may be more likely to pursue high-quality coffee.

The recent popularity of SOE is actually the abbreviation of "Single Origin Espresso", which means single-origin espresso in Chinese. It is a cup of espresso made by replacing the "blended coffee beans", which is usually used to make espresso, with "single coffee beans", which is extracted under high pressure by an Italian coffee machine.

SOE can produce espresso with a typical flavor. For example, Yega's typical citrus flavor, Kenyan fruit flavor, etc., coupled with espresso will magnify the taste of coffee, so specific flavors will be more prominent than hand brewing. However, because it comes from a single place of origin, the shortcomings are relatively easy to be magnified, so the SOE made of relatively shallow roasted coffee beans will be more difficult to taste, such as: if Yega Xuefei is made into SOE, it will be more sour and exciting, and the taste will not be so good. So SOE is not necessarily better than mixing and condensing. The individual coffee beans used for SOE are generally roasted a little deeper than those made by hand.

Let's take a look at the basic mix of front street coffee:

Qianjie Coffee basic blending: the aim is to make espresso beans with nutty cocoa flavor at low cost. Yunnan AA: Brazil; ratio 3:7, cooked

Sirado producing area of Brazil

Brazilian coffee generally grows at an altitude of 1000-1300 meters above sea level, so its density is relatively low. Most of them are bourbon species, which are treated by half-sun. The water content is moderate, the bean is soft, and the thickness from the bean surface to the bean core is thin, so it is not suitable for baking at too high temperature. The temperature on the inner wall of the boiler will scald the bean surface, so there will be a bitter taste. At the same time, if you want to show the characteristics of good thickness of nuts, milk chocolate and alcohol, and serve as a matching base, the Qianjie baker chooses to throw beans over medium heat to keep the firepower until the dehydration stage, and fine-tune the caramel reaction as the temperature rises after the first explosion begins, so that the caramelization reaction is more sufficient, and the beans can be arranged near the second explosion. Through the Qianjie cup test and comparison, it is considered that the coffee changed to Brazilian Hilado has a comfortable sweet and bitter taste, the entrance is very smooth, with a hint of grass, the fragrance is slightly bitter, and the taste is smooth and smooth, with a pleasant aftertaste.

Yunnan AA of Qianjie Coffee is the oldest native variety of coffee in Ethiopia. It is grown in Ethiopia and southeastern Sudan. All Arabica is derived from Tibica. The top leaf is red copper color, called red top coffee, elegant flavor, but weak physique, poor disease resistance, easy to get leaf rust, less fruit yield. The four iron pickups are slender and open, tilting at an angle of 50 to 70 degrees. The opposite leaf is long oval, the leaf surface is smooth, the end of the branch is very long, few branches, and the flowers are white, opening at the base of the petiole connecting the branch. Ripe coffee berries look like cherries and are bright red. In contrast, it needs more shade when planting, and it can only be harvested once every two years. Yunnan's high-quality geographical and climatic conditions provide good conditions for coffee growth. The planting areas are Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures. The natural conditions of Yunnan are very similar to those of Colombia, with high altitude and large temperature difference between day and night. Qianjie coffee passed the cup test, it is considered that Yunnan coffee bean flavor belongs to mellow flavor, moderate sour taste, rich and mellow taste, uniform particles, more oil, and fruity, and its quality and taste is similar to that of Colombian coffee.

Qianjie is blended to adjust the grinding degree and extract the espresso with soft fruit acid, caramel sweetness, nutty and dark chocolate flavor, smooth and sticky, but light in taste. This basic blend of coffee beans is suitable for small coffee shops or bakeries and beverage shops.

When blending, there must be a distinction between primary and secondary, in order to produce a better taste than a single cup of coffee.

Qianjie SOE single Shirley espresso

Full-bodied flavor: Honduran sherry barrel is recommended in the front street. This coffee from Manor Mocha in Honduras, 1500-1700 meters above sea level, is fermented with fine water to wash sherry buckets and has a very strong fermented aroma and dark chocolate cream flavor.

Flavor description: whisky aroma, soft and high acidity, smooth taste, creamy sticky, cocoa.

Qianjie coffee brewing suggestion:

Brewing any coffee, want coffee to taste good, Qianjie believes that the freshness of coffee beans is a very important link. Because the freshness of coffee beans can maximize the rich flavor of coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Of course, there are also some customers who need help grinding powder in front of the street, which doesn't matter, but what Qianjie reminds you is that if the coffee beans are ground ahead of time, they need to be cooked in time, and if they have been ground into coffee powder, there is no need to raise beans, because in the process of transportation, the pressure caused by carbon dioxide in the packaging can also make the coffee flavor mellow, so you can drink the coffee powder as soon as you receive it. As the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

Whether it is high-quality individual coffee or medium-and deep-roasted blended coffee, there are all kinds of coffee in the front street. There are small fresh citrus-flavored coffee from Ethiopia, rosy summer coffee from Panama, nutty herbs from Indonesia. Welcome to Qianjie to discuss coffee!

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