Interpretation of Common questions about espresso: the quality of Coffee Raw beans

For beginners, a common question is:

"are espresso beans not as good as individual coffee?"

The "coffee beans" here actually mean "raw coffee beans".

a. Selection of raw beans

TX who knows something about coffee knows that at present, common coffee beans can be simply divided into three categories: Robusta, commercial Arabica and boutique coffee.

The choice of espresso beans, according to the maker's grasp of the quality, will also face the choice of these three types of coffee beans.

From a cost point of view, prices from high to low are naturally boutique coffee, commercial Arabica, Robusta.

In terms of historical factors, espresso culture originated in Italy. At the beginning of its popularity, the coffee beans used were indeed Robusta. Later, with the improvement of living standards and the emphasis on quality and health, they turned to Arabica and then fine coffee.

According to the store's understanding of cost and quality, the coffee beans used in Italian concentrate are different.

b. The effect of baking

The common way to make a single cup of coffee is hand-brewed coffee, or hand-made coffee.

The biggest selling point of single coffee is the flavor of raw beans. In order to maintain these unique flavors, raw beans used for single coffee are generally roasted moderately.

Italian concentration is usually deep baking.

The quality of raw beans is so poor that under light baking, the defective taste can not be completely hidden, which is finally reflected in the cup.

Even if the quality of raw beans is defective, it is easy to be covered up under re-drying.

c. The influence of drinking mode

The main consumption mode of espresso is to make coffee drinks, adding milk, sugar, cream, wine and other ingredients.

A single cup of coffee, usually drunk directly, to feel the taste of pure coffee.

Italian concentration, even if the flavor defects of raw beans are not covered up into the cup, the addition of other ingredients will also help cover up.

Single coffee, defective flavor into the cup, there is nothing to hide.

To sum up, it may lead to better quality beans for single coffee and poor beans for Italian concentrate.

So, is the quality of raw beans really not reflected in the drink?

Of course.

When it comes to the taste of espresso, people will use one word to describe it, bitter.

This sense of taste is related to habits, as well as to the quality of beans.

From the perspective of coffee tasting, espresso made from high-quality raw beans will be obviously superior in aroma and flavor richness. Even if you don't know much about espresso, relying solely on intuition and the rich aroma can give drinkers a glimpse of the quality of coffee beans.