Basic knowledge of coffee | understand the packaging label of coffee beans

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When you buy coffee, do you often have great doubts about the Chinese and English signs on the packaging, but you are embarrassed that you don't know where to ask, and you can only buy a bag of coffee that is not suitable for you?

This time, we put aside the professional signs of trade and origin of raw beans, and just start with the packaging on the consumer side, explaining the contents and the grade classification of raw beans, hoping to help you understand the needs and quality of your coffee when you buy coffee. at the same time, understand the story behind the coffee label.

The basic information of "country, producing area, origin, variety, treatment and grading" is usually marked on the package. The above figure explains:

Country (Nation): Ethiopia (Ethiopia)

Producing area (Region): Kochere, Yirgacheffe.

Variety (Varietal): original species (Heirloom)

Altitude (Elevation): production and planting in mountainous areas above 2000 meters

Cooperative or farm (Farmer): cooperative (Collective)

Treatment (Process): washing (Washed)

Description (Notes): here the bean baker takes the flavor to show that there are lemon, black tea and other flavors.

For coffee glutton, the above information is very helpful, which means that what I bought today is Ethiopian Yegashifi coffee beans, from the town of Cochel, is a common and stable production area, with good evaluation and flavor. Although it is a cooperative rather than a large manor product, the use of water washing still has a clean and bright flavor, indicating that I can taste the clean citrus, lemon flavor and sweet and sour black tea tail of the traditional Yejassefi.

OK, if you often buy good boutique coffee, will you feel as if anything is missing? yes, there is a lack of coffee raw bean grading (Grade), roasting degree (Roasted Degree) and time (Roasted Date).

This information is very important to the old gluttonous coffee people. The grade indicates that I will not buy secondary raw beans at high prices today. Generally speaking, Ethiopian raw beans are graded by washing G1~G2, while the sun is G3~G5, which is quite easy to distinguish. The fewer the number, the higher the grade, and the more tidy the quality is. But if the Kenya grading system, which is also an African country, uses bean size instead of good or bad, so the particle size of AA is larger than that of AB, but it does not mean that the flavor quality is better. So it is possible that the price of AB will be higher than that of AA.

How many types of grades are there? Common or can be divided into three categories:

1. Classify according to size

two。 Classify according to the altitude of planting

3. Take the proportion of defective beans as the classification standard

I would like to write a related article to explain the details. Today we only need to know these three classification patterns.

Moreover, why should the degree of baking be marked? Perhaps this is the insistence of an individual as a bean baker. after all, consumers should provide data for reference when they are unable to see the color of the beans to judge the flavor, such as light medium baking, medium baking or deep baking. Some experts will even want to see you indicate the stage of the Agtron. For example, the light roasted coffee beans of grade G1 retain more flavor substances than those roasted in medium and deep roasting, but the flavor comes from the acid (such as citric acid, lactic acid, etc.), so the lighter roasting degree will also have more sour taste of many kinds of fruits. Consumers may not like it.

However, if Yejiaxuefei is baked in medium and deep baking degree, the acidic substances will greatly reduce the flavor and there will be little left, and there may be some products belonging to caramelization reaction and dry distillation reaction, which will greatly reduce the flavor that Yejiaxuefei should present, and the old gluttonous iron will not like it. However, if the baking degree is not marked, it is possible for consumers to buy wrong and go home, causing unnecessary misunderstandings.

And the baking date is also a way to make it easy for shopkeepers to manage on the shelves, and consumers can smoothly judge the best reward and preservation period. If they do not know that the flavor of coffee beans may be misjudged when brewing and drinking, at the same time, the loss will outweigh the gain, so I very much suggest that bean bakers should indicate when to bake as far as possible, so that shops and consumers can follow. It also allows consumers to enjoy the freshest coffee flavor among them, and the appreciation of consumers is the greatest joy of the bean baker and the driving force for continuous progress.

The above is our brief introduction to the outer packaging of coffee beans. I hope it can help you to judge when buying coffee. If you have any questions about the above article, you are welcome to write and comment.