What is the charm of single Coffee: the relationship between growing Environment and Flavor characteristics of single Coffee

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Popular science | knowledge of coffee varieties, introduction of the types and tastes of individual coffee, price of single bean

Unlike rich espresso and balanced and refreshing American coffee, boutique coffee is billed as a single coffee made from beans from a single country, producing area, or even a specific manor. With the country's origin, year, soil, season, planting, production, baking, brewing methods and personal perception, fine coffee has countless faces in terms of aroma, taste and taste. The understanding of single coffee will contribute to the development of cultural tourism.

-1. Understand what is a single cup of coffee

-2. Understand the growing environment of coffee

-3. Understand the relationship between coffee growing environment and its characteristics

Chapter 1: individual Coffee

What is a single coffee growth belt?

The grading of coffee

What is a single coffee?

Individual coffee: a specific coffee marked as produced in a specific country, producing area, or manor.

-Ethiopia-Yega Schiffe (EthiopiaYirgacheffe)

-Sumatra-Ikanda Manning (Sumatra Iskandar)-Guatemala-Antigua (GuatemalaAntigua)

By tasting individual coffee, you can understand the characteristics and flavor of coffee in a certain country or region.

Coffee growth zone

Cultivation conditions of coffee trees:

-the average annual rainfall is 1500 Murray 2000 mm.-and the average temperature is about 20 degrees.

-areas where there will be no frost.

Coffee growth zone (CoffeeZone or CoffeeBelt)

-distributed in the circular zone of the Tropic of Cancer

-the temperature and annual rainfall are about the same, and there is plenty of sunshine and fertile soil

Main producing areas:

-Central and South America, Africa, Asia, southern Arabian Peninsula and Oceania

South America: less bitter, less sour, neutral taste Central America: fruity in the fragrance

Rich aroma, bitter taste, more

Do not have a rich and full taste

Full-bodied and wild flavor

The grading of coffee

Classification method

Market name

Coffee tree name

The method of handling coffee beans

Latitude

Defect level

Size, shape and color

Tree age

Bean age

Description

It is usually named after the export port or by the origin of the coffee farm.

Arabica has always been synonymous with good coffee.

Washing method and drying method

The higher the latitude, the better the quality of the coffee.

Whether it is particle size or flat or not, as long as it is "hard beans" is the first choice of coffee, particularly mellow, with acidic taste

New or old strain

Most beans taste better after 5 to 10 years, but they are still grown with coffee beans.

For example, scorched black, broken beans and immature beans, mixed with some branches,

Stones and impurities.

Caribbean and Central American countries: altitude

-Costa Rica: Mark altitude

-Costa Rica, Nicaragua: name of origin.

-Nicaragua: quality classification and altitude

-the elevation of Guatemala is blurred, from 700m to 1700 m.

Colombia in South America: appearance size, defect rate

-"Supremo" means the largest particle. It is worth noting that the apparent size of coffee beans has nothing to do with their flavor. The higher the altitude, the better the flavor.

Kenya: appearance + number (quality cup series)

-"AA+" is the highest grade of Kenyan coffee, with only special flavor.

Batches with excellent and few defects are allowed to be marked.

-"AA" is the largest particle, "AB" particle is smaller,

"PB" is round beans. Male bean

Mother bean

Chapter II treatment methods of Coffee beans

Coffee bean processing process

Coffee bean refinement

Roast coffee beans

Coffee bean processing process

Coffee bean refinement

Dry type: non-washing type, natural type or sun washing type

Semi-washed type

1. Dry process/Natural method:

Freshly picked coffee fruit  exposure (often turned)  crackles  to remove the sun-dried peel, pulp and silver peel.

Features: soft acidity, uniform bitterness, fermented flavor and consistency

Disadvantages: beans are not very beautiful, easy to adulterate immature and defective beans

Brazil, Yemen, Ethiopia

two。 Washing type (Wet process/Washed method)

Removal of immature fruits and impurities (running water)  removal of pulp and pericarp  fermentation one day-two days  water  drying  endocarp removal

Coffee beans are glossy in color and less impurity in Mexico and Colombia.

Washed coffee VS. Natural coffee

Flavor

Place of Origin

Washed coffee

The acidity is strong and the quality is uniform.

But the consistency of the bubble is a little lower.

Colombia, Kenya, Costa Rica, Guatemala, Mexico and Hawaii

Natural coffee

With soft acidity and uniform bitterness, it has a better flavor and consistency than washed beans, but beans often have defects and are not very beautiful.

Brazil, Ethiopia, Yemen, Ethiopia

3. Semi-washed (Semi washed)

Method)

Similar to washing type

Removal of pulp and peel  drying  soaking  endocarp flavor: between drying and washing

Mantenin, Indonesia

Roast coffee beans

The roasting curve and degree of coffee and the structure of bean frying machine

The process of fried coffee beans

Coffee roasting curve

Steaming: remove moisture from raw beans, high temperature, color from white  coffee

Deodorization: using the exhaust pipe of the tuyere to discharge the stench of raw beans.

Wrinkle (cat face): there will be flower stripes on deodorized coffee beans, commonly known as wrinkle (cat face).

An explosion: there is a popping sound, and it usually takes only three minutes for a good coffee bean to explode.

Beans are taken out, usually at the highest temperature of 200 degrees.

Second explosion: the banging sound made by heating after the first explosion. Usually good beans will not explode again.

Shallow baked beans

Medium baked beans

Deep baked bean

Content of volatile aroma components

High

Medium

Low

Change with time

Easy to detect

Easy to detect

Imperceptible

Stability.

Low

Low

High

Bad handling of questions

Raw taste and astringent feeling

Raw taste and astringent feeling

sixteen

Structure of bean frying machine

Air outlet

Control panel

Heating trough

The sampling stick comes out of the bean mouth

Cooling zone

Finished product outlet

Enter the mouth of beans

Main fire regulator main fire

Residue collection port

seventeen

Sampling rod

eighteen

Discharge port, cooling zone

The process of fried coffee beans

twenty

IV. Selection and preservation of coffee beans

Coffee bean quality

Quality change

-Heat, sunshine, moisture and oxidized  fuel consumption, aroma loss-cold  condensate  moldy  odor

Safety problem

-20% of the cooked coffee beans on the market were found to contain ochratoxin

Preservation method

Purchase

Preservation of cooked beans

Don't buy too much at one time (preferably within two weeks)

Avoid staying in high temperature after purchase

The temperature is suitable for the temperature between 18 Mel and 25 °C, refrigerate X in the shade.

When frozen: small bags are sealed and packed separately (as a last resort)

Air: seal  to avoid contact with air time: two to three weeks particles: coffee beans > coffee powder

three

One-way exhaust aluminum bag: can smoothly discharge a large amount of carbon dioxides from freshly baked coffee beans, preventing the bag from exploding due to excessive air pressure in the bag.

four

General aluminum bags: can be separated from most of the light, air, moisture, is a good packaging material, but if the freshly roasted coffee beans are sealed in the aluminum bag, it may cause the air pressure in the bag to break through the bag or affect the flavor development of coffee beans.

Sealed iron cans: can effectively isolate light, air and moisture

Hard transparent bag (PP): can not prevent the damage of light on coffee beans  oil deterioration can be seen in the packaging of coffee beans.

Vacuum packaging of coffee beans that have stopped exhaust

Tips for shopping

Don't look at cooked beans and look at raw beans

Drink before you decide.

Raw beans fresh + baked within three days

Flavor stability

Preserved state of cooked beans

Description of each coffee production listed on MENU

Don't look at cooked beans and look at raw beans

Fresh raw beans

Raw beans that have been kept for a long time

Drink before you decide.

Order a few cups of coffee  taste  judgment

Raw beans fresh + baked within three days

High quality cooked beans = fresh raw beans + excellent baking technology

Flavor stability of medium and shallow baked beans vs deep baked beans

Preserved state of cooked beans

Vacuum

Aluminum foil bag

Clip bag

Opaque one-way exhaust bag

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