There are many kinds of coffee, how can beginners quickly identify the individual coffee that suits them best?

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As a coffee novice, when you enter a coffee shop, you can also confirm your eyes with the barista and describe to the clerk what kind of coffee you like. There is no need to be as professional and relaxed as a professional coffee review, such as something stronger or sour. The clerk can recommend the most suitable coffee to you according to the taste of your own coffee. Starting to order items, ordering a cup of items can be roughly divided into the following four stages:

Part 1

Sour? Bitter? Sweet?

Individual coffee is a kind of beans with personality. In general, boutique cafes will have 3-5 or more individual coffee beans for you to choose from:

Usually you can choose the region first: African beans, American beans, or Asian beans.

For example, Mantenin (bitter), Yega with citrus flavor (sour), Costa Rican honey treatment (sweet)

Then, you can have a brief understanding of several common beans: if you like some sour beans, choose Kenya and Yejasuefei, and choose Blue Mountains and Mantenin if you like to be mellow. There are also some sweet beans, such as Rosa, with floral and sweet potato flavors.

Colombia, Nicaragua, Brazil-chocolate, nuts, caramel

Ethiopia, Tanzania, Rwanda-sweet, sour, nutty, lemon, sometimes sour

India, Indonesia, Papua New Guinea-botanical, spicy, salty

Characteristics of Central American bean flavor: the overall flavor of Latin American coffee is famous for its balanced flavor, with balanced nuts and fruits, but the acidity is not as bright as in Africa and the taste is mellow.

African coffee flavor characteristics:: is a strong aroma and charming fruit acid, its sour brightness lively and exhilarating, but African coffee is often a little thin.

Asian beans and island flavor: mellow thickness is higher than Central and South American beans and African beans, but the sour taste is lower, the flavor is slightly sunken wood, herbs, spices and soil, and the low stuffy aroma is higher than the rising sour flavor. Island beans are relatively light and gentle, with a light and elegant tone.

Part 2

Tanning? Washing? Honey treatment? Wet planing?

Sun exposure: the acidity is the lowest, the sweetness is obvious, the alcohol thickness is high, and the cleanliness is slightly lower.

Washing method: obvious acidity, good cleanliness, medium alcohol thickness, high stability.

Honey treatment is between the two, the overall flavor highlights the sweetness of pectin and fruit tone, similar to the aromas of mango, longan, honey and hazelnut, with thick taste but low acidity.

Because the drying time of wet planing method is shortened, the fermentation period of coffee beans is shortened, the sour taste is greatly reduced, the alcohol thickness is increased, and the caramel and fruit aroma are obvious, with slightly woody flavor and herbal flavor.

Among the four treatments, the acidity of water washing is the highest, the sweetness and layering of sun method are better, the honey treatment law is between the two, and the wet planing method is bitter.

The sun drying process is the direct exposure of the whole coffee fruit.

Washing is to remove the pericarp, pulp, pectin and so on before drying.

Honey treatment is to peel off the pulp and dry the fruit with endocarp.

The wet planing method is very common in Indonesia. The wet planing method is similar to water, but when the bean body is moist and soft, and the moisture content is as high as 30-35%, remove the endocarp, let the surface of the raw bean be directly exposed, and then continue to dry.

Part 3

Baking degree? Baking date?

Generally shallow beans will be more light and refreshing flavor, and the flavor performance is very rich, flower fruit acid some tea taste is the flavor performance of this kind of beans.

Medium baking is a more balanced performance with both refreshing flavor and thick taste.

Deep-baked beans are more similar to his taste, and their flavors are usually strong, such as smoke, chocolate and woody flavor. And it will be accompanied by a thick taste.

"Baking date"

The roasting date of coffee beans represents freshness, and beans baked within 2-3 days can be called fresh coffee beans. However, baking and buying is not actually the best time for beans, mixed with the smell of baked tobacco and the smell of beans themselves.

Just baked ripe beans have a commonly known "dry feeling", the main performance is that the sour taste is more sharp, not round, sweet feeling has not reached a better state, some slightly astringent feeling hovering in the mouth. The baking process is a complex chemical and physical reaction process, as well as variables that we do not understand. But dryness is a real taste.

"appreciation period"

From the experience of the baker, the taste period of coffee beans is about 15 days (specifically look at the baking degree), that is, after the bean cultivation period, 7-20 days from the baking date is regarded as the flavor period, that is, the taste period.

Part 4

Tasting coffee

When you drink coffee in your mouth, you can feel its flavor. In this respect, many enthusiasts, especially those who are just beginning to come into contact with coffee tasting, always think that coffee doesn't smell good. It is true that the sensory discrimination of coffee liquid in the mouth requires a certain amount of exercise, but over time, the flavor can be detected.

Another key point of tasting coffee is how to distinguish between sweet, salty, sour and bitter coffee.

Mellowness is what we usually call boby, which refers to the round, mellow and strong taste of the coffee liquid. The difference between a cup of water and a cup of coffee is that water is tasteless and not sticky, while espresso is rich in oil and has a good thickness. A cup of coffee with a good mellow thickness will make the aroma stay in the mouth longer and the finish longer.

For example, the Qianjie series of coffee beans have the following acids:

Washed Sidamo: wild ginger flower, bergamot, blackcurrant, a variety of tropical fruit acids

Qianjie Flower Butterfly: tea, honey, berries,

Berry orchard: berries, flowers, sour grapes

I believe you will become more and more familiar with coffee.

In fact, every old coffee driver is a novice coffee driver at first.

So we also believe that today's novice coffee

I will also become a person who knows coffee in the future.

Meet the right coffee!

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