How to choose the types and drinking methods of coffee beans? Introduction to the common types of coffee in boutique coffee shops

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How to choose the kinds of coffee beans: first look at the raw beans, then look at the ripe beans

In order to provide high-quality products, many well-known foreign coffee manufacturers must make some efforts and taste them before roasting coffee beans.

The teacher will look for himself according to the taste and flavor he needs to sample the "first-class sample beans" for this season, and then make coffee.

For the baking of beans, the tasters use the cup test method to determine whether the baking degree needs to be corrected, and reconfirm the taste and flavor through layers of checks.

Whether the performance is different from that of our own products, so we will always look for long-term cooperation with large coffee farms that can supply coffee beans for a long time.

Improve the integrity of the brand you have established to achieve the stability of good quality.

Large foreign coffee manufacturers have invited tasters to identify coffee beans and look for large coffee farms that can cooperate for a long time.

The amount of coffee drunk in China is slightly lower than that in foreign countries, so there is no way to find large coffee farms to cooperate with them.

In recent years, many small coffee farms have been planted under the efforts of farmers and have been certified with COE through fair trade to encourage coffee farmers.

Participate in the high-quality coffee scoring competition, gradually began to cultivate high-quality high-quality coffee beans not only that, pay more attention to the freshness and preservation of raw beans

We advocate fresh and diversified coffee beans, collect a small amount of refined baking, and provide customized services that can be customized for different ethnic groups.

In order to grasp the "fresh" opportunity, this should be foreign coffee companies can not do it!

How are the types of coffee beans graded?

Why are coffee beans graded?

There is no so-called standard value for the grading of coffee beans, and in order to mark the quality of coffee and for the convenience of trading, coffee grading has become a very important indicator, like in many places.

Up to now, there are many ways for coffee beans to be traded and graded according to the grading system, some of which are treated (washing, tanning) the size of coffee beans and

Defect rate, growth altitude, etc., but more and more single beans will be marked with the names of manors or cooperatives, and some even add the names of their botanical species

Where's Riley? Although the proportion of the size of coffee beans is similar, they are still judged by the size and color of coffee beans when they are classified and classified.

Coffee bean grading demonstration:

Kenyan coffee beans: AA, A, B, C and PB grades. While AA is the highest grade, A, B and C decrease successively. In addition, there is another kind called Pea-Berry (PB for short).

The bean granule is small, the special flavor output is very little, and the price is usually higher.

Indonesian and Ethiopian coffee beans are graded according to the number of defective beans; Indonesian beans are mainly divided into six grades: Gr1--Gr6, while Ethiopia is divided into five grades of Gr1--Gr2 retention.

For water-washed beans, Gr1 represents only 3 defective beans per 300g of raw beans, while Gr2 represents 12 per 300g of defective beans. The quality of sun-dried beans is Gr3, Gr4 or Gr5 in order.

Guatemalan Coffee beans: SHB: growing at 4500MW 5000ft (for very hard beans); HB: growing at 4000ft 1400ft (for high hard beans)

SH: grows at 3500 Murray 4000 feet above sea level (hard beans; GW: coffee beans are taken from mountains below 2000 feet (screened)

Costa Rican coffee beans: SHB: grow at 3900 Murray 5400 feet (very hard beans); GHB: grow at 3300 Murray 3900 feet (high hard beans)

HB: grows at 2600 Murray 3300ft (hard beans); LGA:500--2000 feet (low altitude coffee beans)

I hope you can learn more about the importance of coffee beans by introducing the grading system of coffee beans this time.

How to choose coffee beans?

How to choose coffee beans? Let me answer your questions.

Coffee beans can be selected from the freshness, purity and appearance of beans. How to buy high quality beans?

With reference to the following materials, you can also become an expert at coffee beans.

Freshness: put one or two coffee beans in your mouth to chew. If the sound is very crisp, it means the coffee beans are not damp. Then, take a deep breath with your nose.

I can clearly smell the aroma of coffee beans.

Purity: observe whether the color, size and shape of each coffee bean are the same, while the Italian synthetic beans that are popular in recent years are made from a variety of coffee beans.

The brand has a unique taste, so it is a normal phenomenon that the size and color are different. Deep and moderate roasting will cause coffee beans to produce oil, while light-roasted beans will go bad if they produce oil.

Appearance: pay attention to the integrity of the appearance of coffee beans, to avoid broken or missing corners, usually black cracks are better

The steps to choose a good coffee are as follows:

Step 1: choose fresh and delicious beans

1. Choose fresh coffee beans from a specialty store or a small coffee roasting studio that bakes coffee beans every day.

two。 Choose a store that will properly preserve coffee beans. It is unqualified to put coffee beans in the sun or in dirty containers. Roasted coffee beans are vulnerable to oxygen in the air.

Gas produces oxidation, which deteriorates the quality of the oil, volatilizes and disappears aroma, and then accelerates deterioration through temperature, humidity, sunlight, etc. Store coffee beans in the correct way

In the shade, choose an one-way exhaust valve to preserve the coffee beans so that the air cannot enter.

3. Reputable coffee shops or small coffee roasting studios usually have a certain quality of their products and baking methods, not only that, but also from them.

Less knowledge about coffee beans?

Step 2: buy the right amount one month at a time

To buy freshly baked coffee beans, the principle of buying a small amount is the best policy, otherwise if you buy too many coffee beans for a long time, you will lose the original flavor of the coffee beans in grams.

For a unit purchase, half a pound (about 230 grams) at a time is the most appropriate quantity.

Step 3: properly refrigerate the coffee beans so that they don't often lose their flavor.

The shelf life of roasted coffee beans can be kept for about 3 weeks at long temperature, but it should be kept out of contact with air as far as possible and kept in an airtight container for more than 3 weeks.

It is best to keep the shelf life in the refrigerator, but remember to wrap the coffee beans in sealed cans or multi-layer plastic bags to avoid

Coffee beans are inhaled into the refrigerator, so that the quality of coffee beans will not change much, but it is recommended that it is best to buy fresh coffee beans or to drink them fresh.

Analysis of the components of Coffee beans

Water fat sugar essence protein caffeine tannic acid mineral crude fiber

Raw bean 11.3 11.7 8.0 17.1 11.8 1.3 6.0 4.2 28.6

Cooked beans 2.5 13.2 1.8 29.6 12.8 1.3 4.0 5.2 29.6

Fat: there are many kinds of fat in coffee, the most important of which are acidic fat and volatile fat; acidic fat means that fat contains acid and its acidity

The strength will vary according to the type of coffee. Volatile fat is the main source of coffee aroma, emitting 40 kinds of aromatic substances, which are extremely complex and subtle ingredients.

Sugar: coffee beans contain about 8% sugar. After baking, most of the sugar is converted to caramel, giving caffeine a unique brown color.

Essence: can be divided into several kinds, accounting for nearly 1/3 of baked beans.

Caffeine: caffeine is the most remarkable of all ingredients. It has a wide range of effects, which will affect the brain, heart, blood vessels, gastrointestinal tract, muscles,

The kidney and other parts are in the position. An appropriate amount of caffeine will stimulate the cerebral cortex, promote sensation, judgment, memory and emotional activity, and make the myocardial function more active.

Vasodilation enhances blood circulation and improves metabolic function. Caffeine can also reduce muscle fatigue and promote digestive juice secretion. In addition, it also promotes

Enter the kidney function and help the body to expel excess sodium ions from the body, so caffeine does not accumulate like other anesthetic and excitatory substances with the improvement of diuresis.

If it exists in the body, it will be excreted in about two hours.

Tannic acid: the refined tannic acid will turn into a yellowish powder, which can easily dissolve into water. Once boiled, it will decompose and produce pyrosylic acid, which will make the coffee taste worse.

Minerals: lime, iron, sulfur, phosphorus, sodium carbonate, chlorine, etc., but because the proportion is not high, it does not affect the flavor of coffee.

To taste a little astringent.

Crude fiber: the fiber of raw beans will be carbonized after baking. The caramelization of carbon and sugar combine to form the hue of coffee, but the fiber that turns into powder will

It has a considerable influence on the flavor of coffee.

How to taste coffee

Coffee is not always the right way to drink, you can drink pure black coffee, can also add sugar, milk, like Africa and Arab regions and even add cinnamon and other spices to the coffee. Not used to

People who are used to the bitter taste of coffee usually add sugar and milk to counteract it. However, drinking a cup of authentic black coffee can taste the strong flavor of the coffee itself, which will be regarded as a way to taste coffee.

At home. No matter how you drink it, there are still some exquisite and knowledgeable people who taste coffee.

Step: a cup of coffee in front of you, do not rush to drink, should be like tea or wine tasting, there should be a step-by-step process to achieve relaxation, refreshing and enjoyment.

The first step is to smell the fragrance and taste the strong aroma of coffee.

The second step, look at the color, the coffee had better be dark brown, rather than a dark, deep bottomless.

The third step, taste, first drink a sip of black coffee, feel the taste of the original coffee, coffee entrance should be some sweet, slightly bitter, slightly sour not astringent. And then taste it in small sips.

Do not rush to swallow the coffee, should be temporarily contained in the mouth, let the coffee and saliva mix with the air, and then swallow.

Temperature: the best temperature for drink coffee is 85-88 degrees Celsius. Because the texture of ordinary coffee is not stable, it is best to taste it while it is hot. In order not to degrade the taste of coffee, it is important.

First soak the coffee cup in boiling water. The appropriate temperature for coffee is 83 degrees Celsius at the moment of brewing, 80 degrees Celsius when pouring into the cup, and 61-62 degrees into the mouth, which is the most ideal.

Generally speaking, tasting the coffee served by your host while it is hot is also the basic etiquette of drinking coffee. If a cup of high-quality coffee, after cooling, in addition to the aroma will be reduced, the taste

The performance is consistent with the hot time, or even better.

Taste: coffee beans contain about 5-8% sugar, most of which are converted to caramel after baking, which is the source of aroma and bitterness, leaving a little sweetness in the unconverted sugar.

Release tannic acid and combine with caramel to produce a slightly bitter sweetness. Therefore, people's taste of coffee is generally bitter, sour, sweet, fragrant and astringent.

Moderate amount: drinking coffee is not like drinking or juice, a full cup of coffee, watching it will lose interest in drinking. Generally speaking, it is only seven or eight cents full, and moderate amounts of coffee will not only stimulate.

Taste, after drinking will not have a greasy feeling, but endless aftertaste. At the same time, the right amount of coffee can moderately promote the body to recover from fatigue and refresh the mind. The coffee has a strong taste.

Therefore, you can't drink several cups of coffee in succession, just like drinking tea or cola. If you want to drink three or four cups in a row, you should take the concentration of coffee to 80-100cc.

Dilute, or add a lot of milk, do not cause nausea, and in the allocation of sugar might as well be more changes to make the coffee more delicious.

Why should coffee be tasted and tested?

Tasting cup test (Cupping or Cup Testing)! I believe that people who love coffee will have heard of this noun. On any occasion, cup testing can be divided into three categories.

For coffee farmers or traders who test the grade of raw coffee beans, roasters for roasted coffee, and bar hands for coffee brewing, do ordinary people want to cup test, when

However, it is also necessary, because when we taste a cup of coffee, what do we drink in the coffee cup? Does the aroma, taste and flavor of coffee come from us?

What you really want! Like the so-called "Taiwan coffee" which is not sour, bitter and slightly sweet, is it really good coffee? At the same time, the price of roasted beans is really the same as that of delicious coffee.

Is it proportional to it? It is often very complex and subtle. I can only say that "fresh" baked beans are more important, but what is the so-called "boutique coffee"? It's very expensive.

Are there very few manor beans that are expensive and have special flavor? This is a bit too narrow-minded. The important thing is how do we know the real wind of the cup of coffee we are drinking?

Taste, even the cheapest Brazilian beans have their delicacy, so I divide it into the following four factors that really determine the influence of a good cup of coffee:

1. 40% of the flavor in the producing area of raw coffee beans

two。 30% control of roasting degree of coffee beans

3. Preservation of fresh baked beans 20%

4. Brewing method 10%

Therefore, when we taste a cup of coffee, we can understand the coffee characteristics of this cup of coffee in aroma, taste, flavor and so on, and we can find out what you like.

Love a cup of coffee. Of course, professional cup testing has the so-called certain roasting degree of coffee and cup brewing and cup testing process. If ordinary people taste coffee, they should use this cup test method to find it.

If you get good coffee, you will be disappointed. This is the professional coffee cup test of the three occasions, ordinary people taste coffee, but also from the cup test process to understand the performance of coffee

The characteristics of cup testing are simple and difficult, but as long as you keep a normal mind to see it, don't let drinking coffee become a painful thing.

Our goal is to present what I feel through this process in the form of data scores, so that you can understand the characteristics of coffee beans, and at the same time

Through the cup test to let everyone know more about the taste of coffee beans, choose their favorite coffee beans.

You can use any roasted beans you want to taste, the proper grinding method, and the brewing method you choose to prepare the coffee, and grind the coffee beans.

Record the brewing and tasting one by one, that is, the "coffee tasting cup test", which is generally divided into the following items to score:

1. Dried incense Fragrance

After grinding the fresh coffee beans into powder, the carbon dioxide in the cells will release the smell and smell it hard. Showing the taste of aroma.

Essence. Sweet means sour and pungent means irritating. The aroma intensity reflects the freshness of coffee from roasting, grinding to brewing.

two。 Wet fragrance Aroma

The aroma of coffee emitted during brewing or when coffee has just been poured into a coffee cup. You can smell aromas such as fruit, grass and stone fruit.

The aroma is the same as that of coffee beans. The aroma intensity is related to the freshness of coffee.

3. Sour Acidity

Coffee bean is a kind of fruit, more or less will have sour taste, coffee sour taste, because of the variety of coffee beans, origin, and there are strong and weak differences, but coffee

The roasting degree mainly determines the sour taste of coffee, the deeper the roasting degree, the less sour taste, and the shallower the roasting degree, the more sour taste. Sour taste can also be good or bad if

It has a fresh and sour taste, and that is the proof of fresh coffee. If it has acetic acid taste, it may be too long, not fresh enough, if the coffee is not cooked.

It will have a sour taste, like eating unripe fruit.

4. Bitter Bitter

Coffee is a bitter fruit, just like cocoa beans, chocolate with high purity is also bitter. So it's normal for coffee to have a bitter taste.

And the key to affecting the bitterness is baking. The deeper the baking, the more complete the caramelization, so baking will not only affect the sour and bitter taste, but also because of baking.

As the degree increases, the sweetness will also increase, but in the process of turning caramel, if the limit is exceeded, the caramel will become coke, that is, charred.

Bitterness is not what coffee is supposed to have.

5. Mellow Body

Explore the taste of coffee liquid. The tongue slides gently across the top of the mouth. The oil in the coffee will feel greasy. Proteins show a sense of stickiness. The concentration of coffee is alcohol

Thick Body consists of these two senses, just like the change of alcohol thickness between a cup of pure water and yogurt, creamy coffee is not necessarily the best alcohol thickness of coffee.

On the other hand, the lighter coffee is sometimes not a sign of insufficient alcohol thickness, and the best alcohol thickness of coffee is still about other coffee flavors.

6. Flavor Flavor

The flavor of coffee mainly comes from raw beans from different producing areas. Whether a good cup of coffee can really drink the flavor it should have, such as mocha grapes.

The wine is mellow and fermented, the grass of Mantenin, the stone fruit of Central American beans, and the jasmine of Nayega and the sour taste of lemon peel. These special flavors are me.

What we are after to taste coffee, this is the essence of drinking "boutique coffee". Whether a cup of coffee can really show the flavor characteristics of coffee producing areas can be obtained from this.

In terms of items, this flavor information can often feed back the fit of coffee roasting process. Coffee beans with aroma are suitable for shallow roasting, while grass flavor is suitable for fermentation.

The performance of deeper baking.

7. Yu Yun Aftertaste

In the imported brewed coffee, after a few seconds, the throat swallows a small part of it, making the water vapor rush through the back of the upper jaw and into the nasal cavity. Will stay like Chocolate.

The sweet smell, even the smell of campfire or tobacco. The aftertaste may be like the irritating smell of cloves or turpentine, or even a combination of these smells. When coffee is not fresh

Beans, bad taste will appear in the aftertaste process, and fresh and clean coffee in the aftertaste performance has endless aftertaste, I do not know if you have ever had a product

Taste the unforgettable experience of the three-day and three-night rhyme around Liang for a long time, this is the item of coffee aftertaste.

8. Correct Correction

When we drink a cup of coffee, at least this cup of coffee should be 60 points, if because of a slight mistake may taste "bad" coffee, so when we taste a cup of coffee

Coffee is calculated from 50 points, plus the above-mentioned 1 Murray 7 items a total of 50 points, we can finally get a cup of coffee taste points. Whether it's a coffee roaster or a hobby.

Coffee friends, write down all the coffee you usually drink. Let yourself know that tasting coffee is so esoteric!

Coffee beans ground coffee powder how to drink ah?

1. The problem of brewing coffee beans at water temperature.

Before making coffee-there should be good water to match it. Preferably mountain spring water.

After boiling, fresh water will contain the right amount of carbon dioxide to increase the aroma of coffee, but keeping the water boiling will reduce the evaporation of carbon dioxide, so the best water temperature is 95 ℃.

Too low water temperature will make coffee taste can not be completely released, water temperature is too high will make coffee ingredients deteriorate, too much or less is not good.

2. Filter and brew coffee beans.

Starbucks recommends, in fact, you can use the simplest filter can, do not have to buy a coffee maker so expensive.

Filter brewing method of coffee

[coffee bean portion]: hot water for 180cc-200cc with 20g coffee beans. You can do whatever you like.

Feel strong and light, increase or decrease coffee beans as appropriate.

1. First, pull out the lid of the filter pressure pot and the filter screen, and pour the freshly ground coffee powder into the pot.

2. Pour in the right amount of hot water according to the proportion and start the clock.

3. Rest for one minute. Then stir slightly with a stirring spoon so that all the coffee powder can be soaked evenly.

4. Close the lid but don't press it down and let it sit for another minute.

5. Press the filter to the end slowly.

6. Done. The coffee is poured out and drunk! (be careful not to pull out the strainer when pouring coffee, otherwise

The coffee grounds will float up. )

What is male bean and female bean?

In fact, there is no distinction between male and female coffee beans-- many people call coffee round beans "male beans" and flat beans "female beans". As far as botany is concerned, this is extremely rare.

An absurd statement. In the plant kingdom, there is really a distinction between male and female in some species, that is, the so-called "dioecious plants", such as eggplant, Aiyu and so on.

Flowers bearing seeds; some are "dioecious", which must be cross-pollinated before the female flowers can bear seeds. For example, most melons belong to it.

As for coffee and other Rubiaceae plants, they can "self-pollinate". A flower itself has stamens and pistils, and there is no distinction between male and female plants or female and male flowers at all.

Two ovules are self-pollinated, so the pollination rate is very high. Usually both ovules are pollinated successfully and develop into a two-seed "Flat bean".

Coffee fruits (commonly known as coffee cherries); very few coffee fruits are pollinated by a single ovule and develop into a single round seed, which is called Pea

Berry) is the right one. Only 5% of the same coffee tree are round beans and the rest are flat beans. Round beans are not particularly precious or variant beans, just because of the number.

The quantity only accounts for about 5% of the total, so it must be specially selected because the quantity is small and laborious, and the price will naturally be higher than that of beans of the same grade.

Most people think that the round beans in coffee are completely wrapped in the same bean with a stronger flavor and the best flavor without astringency and bitterness, which is regarded as the best in coffee.

Whether it is flat beans or round beans, since they are seeds, they are all "female". How ridiculous it is to say "male seed"! Coffee "public beans and mother beans"

It is said that it originated in Indonesia and is a grandstanding stunt to fool foreign tourists. Knowledgeable officials should not be fooled. The layman can be forgiven for agreeing with this statement.

But as a coffee industry, you should spread the right knowledge.

The way to make coffee

Siphon method: using the siphon principle, the heated water is picked up through the siphon, mixed with coffee powder, completely quenched and flowed back to the lower cup. The whole process is full of performance fun.

Let the guests taste the coffee in an atmosphere of appreciation and play.

Filter paper method: the filter paper coffee pot was invented by a German housewife in 1908. The filter paper can filter out the fine coffee grounds to maintain a good taste of the coffee.

Disposable use, very sanitary. Filter paper method has certain requirements on the grinding degree of coffee, coffee powder is too fine will clog filter pores, too thick particles will make the water flow too fast, coffee taste does not buy mellow.

Water drop method: choose to grind very fine coffee powder, use cold water or ice water, at the rate of 40 drops per minute, slowly quenching. Water drop brewed coffee contains very low caffeine

The taste is particularly refreshing, its price is three times that of ordinary iced coffee, and you have to make an appointment in advance.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com