How to judge whether Yunnan small grain coffee tastes good? Basic factors of quality Identification of Yunnan small Coffee

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How to brew Yunnan small grains of coffee

When the beans in the opponent still know nothing, how to put aside the flavor personality and judge whether a bean will taste good based on some basic factors is nothing more than the following:

one

Variety:

Tibika, the original species. It is true that Luodou and related hybrid varieties now occupy a large market, and there are some reviews on Luodou. However, we are commenting on boutique coffee, Blue Mountain, Kona, back to the lineage theory, you have to admit that a good bean has a large proportion of good blood.

two

Planting height:

For Arabica, 1200 is a watershed in quality. You will find that few people talk about why Hainan coffee has been in the non-mainstream and can only be sold as tourist souvenirs, one because it is Luodou, and the other is because Hainan is located at sea level, which is 300m below in most places. the tip of Wuzhishan in the middle is 1800, and the urban area is only 320th. Hainan can grow some souvenir coffee, but there must be more than enough to grow a good Arabica.

Since planting height is the basic factor, large mountainous areas in Yunnan can reach more than 1000. Kunming is 1895 meters above sea level, Baoshan is 1653.5 meters above sea level, Dali is 1976 meters above sea level, Chuxiong is 1773 meters above sea level, and Dehong's average elevation is 800 Mel, 1500 meters, Diqing, an average elevation of 3380 meters. The altitude is high, and considering the temperature, generally speaking, the golden coffee belt is between the Tropic of Cancer, the reason is that the probability of frost is very high, and the coffee tree dies when it comes out of the line. On the other hand, Yunnan has a Gaoligong Mountain to the north of Baoshan, which blocks the influence of the cold current in Siberia in winter, and a large number of mountains form a small regional climate that protects the growth of coffee.

three

Treatment method:

Throughout the treatment, there are no more than two directions, one is cleaner, such as washing, and the other is more windy, such as the sun. More treatment methods can not escape these two general directions. If you have chosen the general direction without bad taste, it will be called proper handling.

four

Other:

Such as the timing of bean harvest, organic planting, post-harvest preservation.

five

Bake:

According to the scientists' study (ILLY,'Espresso Coffee'), roasting changes the internal tissue of coffee. Among them, carbohydrates dropped sharply from 58.9% to 38.3%, and acids (fatty acids, quinic acid and chloric acid) decreased from 8.0% to 4.9%. Under the action of high temperature pyrolysis, these substances are reorganized and transformed into caramel, carbon dioxide and some volatile substances. Among them, caramel accounts for 25% of the quality of roasted beans, forming the sweet taste of coffee, while lipids (Lipids) originally accounted for 16.2% of raw beans, but increased to 17% after baking, which is the source of mellowness and consistency. Caffeine content is almost unchanged before and after baking, and some people mistakenly think that re-roasted coffee is bitter and has more caffeine, which is not true. Then again, 80% watch beans and 20% watch baking.

Having said so much, here comes the problem!

Q: "after all, is Yunnan delicious that we disdain?"

Look at the beans, 1. The variety is Tibika (although 95% of Yunnan is a hybrid variety of Luodou, such as Katim, there is still a little Tibika), 2. High altitude (excluding Baoan Lujiang dam area, some areas of Pu'er), 3. If there is a clear way to deal with it, it will taste good.

Introduction to the flavor and taste characteristics of Yunnan small grain coffee