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Choose beans, roast, brew, taste, a good cup of coffee comes from every detail is perfect, professional SCAA & CQI Q Grader coffee quality appraiser Liu Juncheng for you last practical coffee study, uncover the secret of affecting the flavor, quickly promote the coffee expert!

1. Are coffee beans "beans"?

Coffee beans are not beans. They are baked from the seeds of coffee trees. Coffee tree is an evergreen shrub of the genus Coffea of Rubiaceae. There are about 70 species of coffee plants, but there are only three most important commercial crops: Arabica, Congo (also known as Robsta) and Liberia. Arabica and Congo coffee beans are popular with most people and account for 99% of the world's production. Liberian coffee beans are not popular because of their flavor and are traded only in West Africa and not in other parts of the world.

two。 What are the common treatments for coffee beans? How will it affect the flavor?

There are three common treatments: sun exposure, water washing and honey treatment. As the name implies, solarization means that the whole fruit is exposed and dried, resulting in a rich flavor. The washing rule is to remove the pulp, ferment and remove pectin before drying, the raw bean has a sour taste and a clean flavor. Honey treatment is to peel the fruit, together with pulp and pectin to dry, the process needs to keep turning to avoid sticky, more difficult, can reduce the acidity of coffee beans and bring meticulous aroma.

3. How many steps does it take before a coffee fruit becomes a cup of coffee?

The fruit is usually called coffee cherry, which is treated after harvest, unifies the size and removes the inferior beans, and becomes the raw bean transported to various countries; the single raw bean is roasted and ripe, which is called single bean, and the mixed bean is called formula bean. Deliver it to baristas or enthusiasts, grind it into powder and fill it with extraction tools, which are all-inclusive, such as coffee maker, hand punch, wind kettle, Philharmonic pressure, etc., and finally inject hot water into a cup of coffee.

4. What are new beans and old beans? What's the difference in flavor?

New beans refer to the raw beans harvested in the same year, and the color is usually green because of their freshness and high water content. Old beans refer to the preservation of new beans in a temperature-and humidity-controlled environment for several years, or even decades. The process is called bean cultivation. As the time goes on, the water content decreases, the color becomes light brown, and the ingredients and tastes gradually change. It is said that the taste of old beans will be milder and more palatable, but it is also possible that raw beans lose their flavor because of improper cultivation. Which is better, old beans or new beans? In fact, it has nothing to do with good or bad, it's just a personal preference.

5. When buying, should I buy coffee beans or coffee powder with a better flavor?

Coffee powder on the market is indeed very simple and convenient, but the deterioration rate is several times faster than coffee beans. When coffee beans are ground into powder, they lose about 70% of carbon dioxide, which can protect coffee from deterioration caused by oxygen and moisture. With its loss, the aroma of coffee will fade. So buying coffee beans is a recommended choice.

6. Is there a shelf life for coffee beans? How to save it?

It is generally believed that raw beans can be preserved for three years, or even decades, but the preservation environment requires attention to temperature and humidity. In order to maintain the best condition of new beans, operators usually keep coffee beans in a ventilated and cool warehouse and control the humidity to avoid spoilage and mildew. The shelf life of coffee beans is usually half a year to one year, but it refers to the safe taste period. if you want to taste the best flavor, it is recommended to keep it in a sealed, dry, constant temperature state after opening, and use it within a month.

7. Why does the origin of coffee beans affect the flavor of coffee?

Coffee is a crop, and its taste is affected by the soil, climate and treatment process, just as the concept that red wine tastes different from grape origin is similar. Take the coffee beans used in Benazon products as an example. Mantenin is produced in Sumatra, Indonesia, which is characterized by rich, mellow, fragrant and bitter flavor, with a little sweetness. Ethiopian coffee beans often use the sun method, which brings lively, rich fruit tonality and aroma. Colombia, on the other hand, has a gentle taste and sweet caramel coffee beans with a long-lasting and well-behaved finish, which has always been highly accepted by people.

8. Will the roasting degree of coffee beans change the taste? What is the degree of baking?

Yes, although there are differences in degree, the deeper the roasting degree of each kind of coffee, the weaker the sour taste and the stronger the bitter taste. Roasting degrees are usually distinguished according to the color of coffee beans. The names from light roasting to deep roasting are: light roasting, cinnamon roasting, medium roasting, high baking, urban baking, deep city baking, French roasting and Italian roasting.

9. How to get a high score of "Coffee Review" in baking?

We believe that the quality of a cup of coffee is determined by the quality of raw beans, so we are very careful in selecting beans, such as high-quality beans confirmed by ICO International Coffee Organization and low defect rate. In addition, although the roasting degree of coffee beans on the market is often distinguished by color, there are professional coffee appraisers in the Benazon research and development department, and they also attach great importance to all kinds of scientific data to accurately determine the excellent roasting degree of each kind of beans, showing its best flavor.

10. Will different brewing methods change the flavor of coffee?

Right. In fact, the process of brewing coffee is to control the extraction amount of various ingredients in coffee beans, so the taste produced in different ways will also change. Three major factors: the thickness of coffee powder, the temperature of hot water, and the time of extraction. To put it simply, the finer the coffee powder is, the more bitter the water temperature is, and the longer the extraction time is, the more bitter the taste will be. No matter what kind of coffee brewing equipment is controlling these three factors, testing the barista's skills!