Illy Coffee official website _ illy Coffee what grade does it belong to? comparison between ILLY and LAVAZZA

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If it is really impossible to find good and stable freshly baked beans in terms of business, I suggest using illy beans, huh! Even if you take it with the market, it's not cheap!

It's just that these big factory beans have been sent to Taiwan for too long, although illy is protected by inert gas when it is canned.

But as soon as it is opened, the characteristics of fresh beans will also be decayed by air oxidation, so it is recommended that if beans are found to be not fresh. Just make your own iced coffee!

Put it in a Porter bottle and throw it in the fridge for 1 day. There will be unexpected results!

To talk about whether ILLY and LAVAZZA are good or not, we have to go back to their situation in Europe.

According to the narration of friends who stay in Europe, these two major brands can be bought at quite low prices in Europe. For example, lavazza can be bought for less than NT $100 a pack of 200g during the supermarket special promotion period, and illy is a little more expensive (and only a little more expensive). In terms of their income twice as much as in Taiwan, it can be regarded as a choice of cheap, stable and good quality.

And the freshness is quite good. In European countries, there are almost 200 cups of coffee per person a year. They consume more coffee than we eat rice. When coffee is on the shelf, it will be sold out during the fresh period.

If we want to say whether there is a large amount of stable supply of 200 yuan per pound in Taiwan, but the quality is equivalent to that of ILLY, it is only fair to compare.

Compared with LAVAZZA and ILLY, I personally like the former, because ILLY has 100% plateau beans, so it is less than mixed beans in terms of taste balance and variation (complexity). At the same time, because ILLY adds inert gas to keep fresh, although it adds the scientific advance of the production process, it ignores the most important point of coffee-- "the freshest way to preserve coffee is to drink it in time."

So, although ILLY has excellent taste and high quality, I think it is too exquisite!

It's not life coffee.

Basically, LAVAZZA and ILLY or general bean supervisors of well-known factories should add inert gas, so there is no difference between LAVAZZA and ILLY. Without inert gas, I think it is impossible to keep Embarassed higher than a month without inert gas.

So I think the freshness of LAVAZZA and ILLY should be the same.

In fact, even now, it is not easy to buy high-level and freshly roasted coffee beans in China. Illy's market positioning has not been like Bella players or a small number of high-level self-baking shops. The combined baking volume of more than 20 houses in the north, central and south actually accounts for a very low proportion of Taiwan's total coffee consumption.

As for the sudden emergence of self-baking beans in small shops all over the street, they probably did not understand coffee and baking in the past, now and in the future, and they did not take baking seriously. The difference between that level and conscience is unimaginable. I have seen Yunnan beans being sold as cocaine.

Illy is aimed at the same large number of bakers, such as local Seattle Brown or Starbucks, and you can't deny that at least illy is much better than them.

The convenience of purchasing goods in illy is very high, and the distribution rate of supermarkets is very popular. Just like everyone knows that fish, vegetables and fruits in the traditional market are fresher than those in the supermarket, but it is not convenient for everyone to go to the traditional market to buy food.

There is really a difference between filling inert gas and not filling it, and the preservation period can be extended a lot, and as far as the process of transportation is concerned, it is said that only ILLY packaging will not produce toxins. The original factory's film shows that after such gas compression to maintain freshness, the oil of the bean itself will have better changes and more stable!

For example, as long as you buy roasted coffee beans (not powdered) and cook them as soon as they are opened, you can still boil that kind of soy sauce paste. I once put a canister for more than a year and then took it out and boiled it. It's been a year and a half, and it's still OK!

But it didn't work at all the next day, and on the third day it still tasted a little bit.

About ILLY's beans.

There is a difference between a big bucket of beans and a small can of beans.

There are two kinds of beans in Taiwan, one is ICS (deep baking) and the other is ICN (medium baking)

The formula is all the same, and so is the recipe for small canned beans.

There is only one kind of canned beans in Taiwan, which seems to be ICS, which needs to be verified.

Its raw bean source

They are all mixed with nine kinds of beans from several countries.

Which countries? The original factory didn't say

All I know for sure is Brazil and India.

Because ILLY has held the competition there, the winning farmer will guarantee that the beans will be purchased.

Other countries, I think you should be able to guess some

Anyway, the source of the recipe comes from those places.

The key point is how to maintain the flavor balance of the formula.

The flavor that has been drunk in various countries in the past four or five years

It's all the same, only twice.

I have found that the flavor of appearing on a certain date is different.

And that difference, I think, is caused by baking rather than a change in formula.

I think this stability is very good.

Because in a world of tons

At the end of each season, the flavor of the same farm is different from season to season.

What's more, you have to mix beans, nine kinds, hundreds and thousands of tons.

And it all tastes the same. I can't say how delicious it is.

I can't tell you how high the Cmax P value is.

But when you are out of town, you have to be stable in terms of quality and taste.

I really think it's amazing.

What's the difference compared with other foreign bean bakers?

I think the difference is nitrogen filling.

Sea containers are known to all.

From the Mediterranean to Taiwan

It must pass through the equator.

A shipping date of at least two months

A temperature of at least fifty degrees

I can't believe it has such a flavor in my own hands.

Vacuum and then nitrogen pressurization definitely has his advantage.

But there is a difference between large and small cans.

The high nitrogen pressure of the vat may have 2bar.

Because of the structural problems, the small pot is only about 1.1bar.

Although they all vacuum first and then charge nitrogen.

But in theory,

The distribution of oil in the cells of canned beans will not be as uniform as under high pressure.

And the aroma will be more volatile.

There is a difference in how I drink.

Open the can the next day to drink the rest, it is true that the flavor of the small can will fade quickly

My understanding is that because the pressure of the small pot is low, the aroma fades quickly because of the poor combination of the aroma with coffee bean oil and cell wall melanin.

On the other hand, it is better to drink as soon as the vat is opened, on the contrary, it is better to take out some of it overnight.

Drink as soon as you open the bucket, it will feel like drinking as soon as you bake it.

My feeling is more irritating (hot, a little astringent)

This may be because there is not enough carbon dioxide in the coffee beans.

So if you want to drink as soon as you open the bucket,

I'll grind the powder and wait three or five minutes before cooking. I'll feel better.

I feel that ILLY beans are in terms of level (complexity) or taste balance.

It's really good. Kings are not kings. I don't know.

In terms of packaging, the packaging of large buckets of beans

I think it is the most reasonable among a large number of commercial beans.

The taste presented is also the best among a large number of commercial beans.

Of course, vats of beans can't be used up quickly for me.

So I only take one pound at a time.

Turn it on and off

There will still be pressure to open it after two or three days.

It's not that I'm amazing. I can maintain the pressure by opening it.

It was only after the pressure dropped that the exhaust effect of beans began.

So after being sealed, the beans release carbon dioxide to increase the pressure.

And because carbon dioxide is lighter than air.

So I stand upright in order to reduce the surface area of the beans in contact with the internal air.

It also allows carbon dioxide to isolate the air from the beans.

Reduce oxidation

In this way, consuming a barrel won't be too bad in the end.