Coffee Flavor factors affecting Coffee Flavor

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

A good cup of coffee depends 60% on the quality of the raw beans. As a coffee practitioner, you should open up the pattern and try to understand the whole link of "From Seed To Cup". This is helpful for the links you are engaged in. After all, roasters roast beans according to their nature, while baristas brew beans according to their nature and roasting philosophy. We know that scientists have extracted thousands of aromatic substances from green coffee beans, and different coffees have different flavors and aromas.

Origin: Different habitats will have different temperatures, rainfall, sunshine, humidity and soil composition. Therefore, even if it is the same variety of coffee, it will grow different flavors and aromas in different environments. For example, Ethiopia's rose summer is different from Panama's rose summer, because coffee trees produce different flavors of fruit depending on the environment in which they grow. In general, African beans taste bright and cheerful, and the flavor in the mouth is varied and lively; Central and South American beans are passionate, and all the flavors come to you in one bite; Asian beans are more conservative, requiring long-term high temperature extraction and slow analysis. I have to say, beans are like people.

Variety: Different production places, even different manors, coffee varieties will be different, so the cultivated coffee varieties are also very diverse, of course, the taste and aroma of coffee are also variable.

Treatment method: 1 solarization treatment method 2 washing method 3 semi-washing method 4 natural pectin removal method

The area of fine coffee is a plateau with an altitude of about 1500 meters to 2000 meters. Because there is a large temperature difference between day and night, the amount of oxygen absorbed by plants increases, and coffee fruits contract more frequently. But there are exceptions to this fact. In Hawaii's Kona region, coffee beans are grown at an altitude of about 700 to 1100 meters, because Hawaii has a unique island climate and excellent sun conditions.

Green beans harvested within a year

Over-season beans: more than one year

Old beans: more than two years

Aged beans: ripe raw beans.