Meet these requirements can be called high-quality coffee beans! Recommendation of high quality coffee beans

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What are high-quality coffee beans? Recall that you have had coffee that tastes good in the past, which probably has two characteristics: first, it has a charming aroma, and second, it tastes good. Different varieties of coffee beans have different tastes, and personal preferences vary, of course, but the so-called high-quality coffee beans should be able to retain the aroma and flavor of the coffee as much as possible and emit it completely when it is brewed.

The aroma and taste of coffee are produced after roasting. In the process of baking, the moisture of raw coffee beans is slowly released, the weight is reduced, the color deepens, the volume expands, and the aromatic oil is slowly released. In addition, a large amount of chlorogenic acid originally contained in raw beans will gradually disappear with the baking process, releasing good-smelling fruit acid, and its taste varies with the baking time. In the following picture, you can see the change in the shape of coffee beans during roasting.

The aroma of coffee comes from the roasted oil, which is sealed in the holes in the coffee beans. after grinding, the aroma and oil begin to volatilize, and the flavor of the coffee is naturally greatly reduced. In addition, the area of the powder in contact with the air increases and is vulnerable to moisture or deterioration. Under the same conditions, coffee beans can be preserved nearly twice as long as coffee powder. The only advantage of coffee powder is its convenience, especially if you always oversleep in the morning and don't have time to grind your coffee slowly, or if you haven't bought tools to grind beans, coffee powder can help you enjoy a nice cup of coffee quickly. If you decide to buy coffee powder, then we have the following two suggestions: (1) buy about two weeks at a time, retain the flavor as much as possible, and (2) keep the coffee powder in a good sealed jar.

The best taste period of coffee is not equal to the shelf life, you should pay attention to the baking time. The roasting date of coffee beans represents freshness, and fresh coffee beans baked within 2-3 days are usually a good choice. However, baking and buying now is not actually the best time for beans to taste, in addition to the smell of tobacco during baking and the smell of beans themselves, coffee beans will continue to emit nitrogen dioxide (exhaust) for about 48 hours after baking.

Recommendation of high quality coffee beans

Blue Mountain Coffee is a kind of coffee with high public awareness, which is only produced in the Blue Mountain region of Jamaica in Central America, and only coffee grown in the Blue Mountain area above 1800 meters can be authorized to use the logo of "Jamaica Blue Mountain Coffee (Blue Mountain Coffee)". Blue Mountain Coffee is mellow, slightly sweet in bitterness, soft and smooth, and slightly sour, making it the best coffee.

Kopi Luwak is a recently invented coffee produced in Indonesia. This coffee has a unique taste and different taste, but I am not very used to its taste. Due to the gradual deterioration of the wild environment, the number of civets is also slowly decreasing, resulting in a limited production of this kind of coffee.

LAVAZZA is synonymous with Italian coffee and is committed to making a cup of coffee with perfect taste through the blending art of different varieties of coffee. The coffee garden designated by LAVAZZA is made by mixing the sweetness of Brazilian beans, the aroma of Central American beans and the rich special roasting of Asian beans. The taste is extremely extravagant and adorable. LAVAZZA's coffee is very suitable for making and blending fancy coffee.

Manning Coffee is produced in Sumatra, Indonesia, Asia, also known as "Sumatran Coffee". Her flavor is very rich, sweet, pure bitter, mellow, with a little sweet and slightly sour, with a long aftertaste and aftertaste. Most coffee lovers drink on their own, but it is also an indispensable variety for blending coffee.