Coffee bean food safety: how does high-quality coffee bean aroma and seasoning coffee come into being?

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High-quality coffee beans, also known as boutique coffee, that is, non-general market commercial beans, it has a certain level of quality. In the world of coffee, there are many similarities with tea, and the emphasis has quite a lot in common with tea. Fine caffeine pays attention to the planting environment, altitude, climate and soil quality can produce high-quality coffee fruit, emphasize the quality control and grading of the treatment process, and only after strict screening will there be amazing boutique coffee.

Because of the exquisite planting and processing process, boutique coffee is much higher in aroma, sweetness and mellowness than ordinary commercial coffee. Its aroma comes from its own quality and perfect baking, as well as the freshness of the period.

The perfect roasted aroma of coffee beans is not only fragrant, but also has a sweet aroma. At the same time, it also emits a kind of pastry fragrance like baked bread, which is the performance of stone fruit to sublimate the frankincense of internal oil after fire baking. this natural aroma can also feel the connotation of layers.

When it comes to the flavored spice coffee, it is different from the natural coffee aroma, the aroma source comes from external addition, after the coffee beans are roasted, some artificial flavors are added when the coffee beans are still warm, and the remaining temperature of the coffee beans is still there. Will inhale the aroma. The smell of this unnatural spice is more pungent and unnatural, with a single flavor without change, not to mention layers. There are many kinds of artificial flavors that can be added to coffee beans, and there are a variety of items. The more common spice coffee in the general market are Zhenguo coffee, vanilla coffee, chocolate coffee, etc., the better flavor is less choking, but it is still single.

In terms of taste, we talk about the differences between the natural coffee flavor and the imported artificial spice coffee after the entrance. The former shows that the natural original flavor naturally does not have very obvious aroma and peculiar smell, but after drinking the entrance, it will gradually produce a changeable flavor level between the throat rhyme, and the taste aftertaste changes gradually, and this kind of aftertaste is endless for a long time. As for the population-flavored spice coffee, there is a distinct spice smell in the nose before it is imported, and there will be a distinct spice smell in the mouth, which is all the same from nose to mouth, but there is no rhyme change after entering the throat, but there is a stronger aroma, leaving a stiff and monotonous smell in the mouth.

No matter how high-grade perfume, retain the most natural flower fragrance, but still can not compare with the natural flower fragrance, the next time you smell a very fragrant coffee, do not be too quick to assume that it must be spiced coffee, maybe encounter a perfectly roasted boutique coffee beans.

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