How to choose the coffee that suits you? how to judge the freshness of coffee beans?

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How to choose the coffee that suits you

Nowadays, you can find coffee everywhere. There are all kinds of coffee sold at the coffee counters of many department stores or in some coffee shops. In comparison, the price of coffee imported from abroad is much higher than that of coffee produced at home. If you have a better mentality of imported goods, you may spend a lot of money, but in fact, high price is not absolutely equated with quality. In particular, the freshness of imported goods transported here from producing countries is doubtful. No matter how good coffee beans are packaged, it is difficult to keep them for too long. Therefore, if you want to buy coffee with fresh, good quality and reasonable price, it is right to go directly to Lanshan Coffee, a professional roaster of coffee.

Generally speaking, if there is no special preference or taste, you can choose mixed coffee, but some people will think that mixed coffee is not a mixture of poor beans? In fact, it is not quite so. Lanshan's comprehensive coffee combines the excellent characteristics of all kinds of individual coffee, and harmonizes the omni-directional taste, which is also the best choice for coffee beginners, because comprehensive coffee is more suitable for the taste of the general public, but it does not mean that the quality is worse than other individual coffee.

Single coffee: in short, it means single coffee except mixed coffee, which refers to a single variety of beans and no other kinds of coffee. Therefore, if you want to try to compare the taste of plain and special coffee, you have to do it according to your preference. The common situation for people in the country is that they are afraid of acid rather than bitterness, so they prefer sour coffee to coffee with sour taste. For example, coffee coffee with strong sour taste is better than mocha coffee. On the other hand, Manteau coffee and Brazilian coffee, which have a strong bitter taste, are accepted by the Chinese, while the sour, sweet, fragrant and mellow coffee is also a good choice.

Coffee characteristic analysis table

Name

Bitter

Gan

Sour

Incense

Alcohol

Characteristic

Brazilian Santos

Medium

Weak

Medium

Neutral, fragrant and slightly bitter

Colombia

Medium

Medium

Strong

Strong

Mellow, thick, sweet and sour smooth mouth

Mocha

Weak

Medium

Strong

Strong

Strong

The unique aroma is soft and sweet.

Guatemala

Medium

Weak

Medium

Weak

Weak

The fragrance is elegant, weak and sour

Romsda, Java

Strong

Medium

Medium

Weak

Bitter taste and unique fragrance

Clemangaro

Weak

Medium

Medium

Medium

Weak

The color is bright and the taste is sour and sweet

Manning

Strong

Medium

Strong

The bitterness is slightly strong and thick.

Honduras

Weak

Weak

Medium

Medium

Weak

Fragrance and elegance

Blue Mountain

Weak

Medium

Weak

Strong

Medium

The best coffee and bitter sweet are all moderate.

At present, the preference for coffee varies all over the world. For example, there are many people in Taiwan who taste as bitter as Manning coffee, while most people find it difficult to accept coffee with a slightly sour taste.

In Japan, it pays attention to the aroma and concentration of coffee, and accepts coffee with high quality and acidity.

In Europe, it focuses on deeper baking, passing hot water quickly through finely ground coffee in a high-pressure way, and extracting coffee in a short time, with a strong flavor, represented by Italian espresso.

Well, what we generally call American coffee refers to coffee brewed by using a coffee machine in the form of filter paper, with a lighter taste, because drinking coffee is necessary for them every day in the United States, so they drink too much, but not too much.

At present, coffee is very popular in Taiwan and around the world. Coffee developed from the Seattle area on the west coast of the United States is based on Italian espresso. Coupled with some other materials (milk, chocolate, various spices, various flavors of syrup), the coffee is relatively light due to the addition of many other ingredients.

Please refer to our products for a detailed introduction of various kinds of coffee beans.

How to judge the freshness of coffee beans?

Judging from the integrity of the appearance: the appearance of good coffee is intact, not broken.

Judging from the particle size of the appearance: the particles of a single cup of coffee should be consistent. On the other hand, it is normal for coffee to vary in particle size. We can only judge whether the coffee beans are uniform or not, but the bigger the coffee is, the better the quality is. This is a wrong idea, especially the so-called pure blue mountain coffee, which does not mean pure blue mountain coffee.

Judging by the appearance of light, the color of good coffee is the same, the color is shiny, the roasted coffee beans (cinnamon color) are glossy but not to the extent of oil production, the dry coffin especially the fat ribbon will produce oil for a long time or close to the degree of moderate roasting, it is normal for moderately roasted beans to produce oil, and deep-roasted coffee beans should also show oil. The reason for its bright appearance is that the relationship between the oil and oil of the coffee itself is normal. on the contrary, if the medium-deep coffee beans do not produce oil, it may be that the oil has been dried for too long and it is not fresh.

Judging from the aroma of coffee beans: in addition to judging by whether the appearance is oily or not, it is finally confirmed by smelling that fresh coffee beans should show the natural aroma of roasted coffee beans. If it shows oil groaning or other strange smells such as mildew and medicine, it is also an important indicator that coffee beans are not fresh.

Judging from the crispness of coffee beans, good coffee beans are crisp, and it is also a key point to notice whether the color inside is even after crushing it with your hands.

In fact, from the outside, it is only a preliminary judgment when we buy it. Just because it doesn't smell good doesn't mean it doesn't smell good. In the end, it has to be cooked in order to see the true chapter.

How to taste coffee

The first step: look at the appearance of a cup of coffee, you can use a spoon to observe, good coffee should be clear and uncloudy with luster If it is espresso espresso, there should be a layer of ochre red Crema, too dark coffee color represents excessive extraction, too light coffee color represents insufficient extraction, millet white is caused by too long extraction, and too little Cream may represent factors such as insufficient freshness of coffee or too coarse grinding or insufficient pressure filling.

Step 2: sniff, first move the coffee cup to the front of the nose to smell the coffee aroma, slowly get close to the nose and feel the change in the aroma; with the decrease of the temperature, the sour taste will gradually become obvious, and the aroma will change at different levels. To feel this change is also one of the joys of tasting coffee.

Step 3: taste, then sip the coffee in the mouth, let the coffee flow in the whole mouth, let the tongue taste buds to fully feel, at this time too many adjectives are superfluous, you feel what taste is what taste, may be able to specifically describe it, perhaps very familiar but can not describe it does not matter, it is important to keep the present feeling.

The fourth step: enjoy, attentively understand the taste of a cup of coffee, from the variety, processing, baking, brewing and so on how to make this cup of coffee delicious.

And what kind of coffee is good coffee? In fact, everyone's preference for coffee is subjective, some like to drink strong, some like to drink fragrant, some can accept bitter taste, some are very sensitive to sour taste, can not accept any sour taste, but in spite of this, objectively, if this cup of coffee does not have a bad taste, basically we can say that it is a good cup of coffee.

What is a bad smell?

Too bitter: too bitter to drink can not be dissolved, can not be turned into sweet.

Too sour: my cheeks feel sore when I drink it, and the sour taste won't go away for a long time.

Astringent taste: the tongue has an obvious astringent feeling.

Other strange smells, miscellaneous smells: such as tap water, mildew, medicine. Wait.

How to preserve coffee? How long will the coffee last? What should I do if I keep the coffee for a long time?

In the case of the packaging of coffee beans, the packaging with an one-way breathable valve can discharge the air from the bag, prevent the air from entering the outside, reduce the exposure of the coffee beans to the air and effectively maintain the freshness of the coffee beans, and as long as the seal is clamped after opening, and then squeeze the air out to keep the coffee beans fresh.

In terms of material, the most popular aluminum foil bag has the best opacity, while the relative plastic material can see the appearance of coffee directly, so as to roughly judge the quality of coffee, which is also its advantage.

In the container of coffee, it is best to keep the quantity and density of the coffee. In terms of the location of storage, it is best to store in a dry, warm, non-high or too exposed place, and if there is a tight container, it is also a good way to keep it in the refrigerator. However, the preservation status of beans is the best. According to a conservative estimate, it will be acceptable in the next 2 months without opening the seal. If it is ground into powder, it will be about 1 month. However, it is recommended that once you open the seal and use it within half a month, the taste will be better.

Of course, it is best to keep coffee as fresh as possible, but there should be a correct idea: no good coffee can stand the test of time, and absolutely no coffee can be kept for several months with the same taste; so the best way is for consumers to measure their usage and give priority to freshness.

If the coffee is not fresh, it is better not to drink it reluctantly, especially the coffee powder can take advantage of its hygroscopic and flavor-absorbing properties, which is also a good way to prevent moisture and remove odor.