Ethiopian coffee Starbucks Ethiopian coffee appearance

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Since the 1960s, coffee began to change from fast food products to quality products. Starbucks added experience attributes to the functional attributes of its products, expanding from 1000 stores to 13000 stores in the 10 years from 1997 to 2007.

With the rise of the third coffee wave around 2003, people pursue the ultimate experience and social welfare, and become less sensitive to price. While Starbucks continues to improve its quality, there are also representative enterprises such as Blue Bottle Coffee, Philz Coffee and so on.

Coffee trees are native to the highlands of southwestern Ethiopia in Africa.

In 525 BC, Arabs began to grow coffee. The earliest Arab way to eat coffee was to chew the whole coffee berry to absorb its juice. They then mixed the ground coffee beans with animal fat as a physical supplement for long trips.

In 890 AD, Arab merchants sold coffee beans to Yemen, and Yemenis made coffee beans into drinks for the first time.

In the 15th century, coffee was introduced into Europe, Asia and soon into America. By the 18th century, coffee was widely grown in tropical and subtropical regions of the world and became one of the three major drinks in the world.

Coffee tree is a perennial cash crop. It takes about 3-5 years from sowing, transplanting seedlings to growing into mature trees, and 5-20 years is the production period. Climate is the decisive factor for coffee cultivation. Coffee trees are only suitable for growing in the tropics or subtropics, so the zone between latitude 25 degrees south and north is the most suitable for growing coffee. Coffee beans are divided into raw beans and cooked beans.

Coffee raw beans, refers to the seeds of coffee trees, green, strong hardness, wrapped in the pulp of coffee berries, because the appearance is similar to the beans seen in daily life, so it is called coffee "beans".

Coffee cooked beans, also known as roasted beans, refer to coffee beans roasted, brown or dark brown, which can be ground and drunk directly.

The only coffee beans of commercial value are Arabica, Roberta and Liberian, which are called the "three native species of coffee".

Ethiopia is called "the hometown of coffee", and it is said that the earliest coffee beans were found in Ethiopia. Ethiopians have a deep-rooted love of coffee and have developed unique and ornamental coffee rituals. The capital Addis Ababa is full of cafes, large and small, and it is not too much to call it the "coffee capital". A lot of Starbucks coffee comes from Ethiopia.

The size of raw beans should be very similar, 17x18 mesh, 15x16 mesh, 13x14 mesh, and so on. The appearance is as consistent as possible, and the color is similar. These items determine the color uniformity after baking and the difference in taste after baking. Beans with smaller grains and beans with larger particles are baked at the same time, resulting in an uneven baking degree and uneven taste in the cup. The uneven color of raw beans is attributed to the problem of drying process, and the uneven appearance is caused by the mixing of beans from different tree species.

2. Make sure that coffee farmers and processing plants are divided into batches according to the geographical growth areas and tree species of coffee trees. These batches should be harvested separately, processed separately, tested in different cups, and then mixed and stored in proportion.

3, washed coffee beans, the appearance of green and uniform and glossy, there should not be uneven chromaticity or dull color. If this is the case, there must be something wrong with the drying process or the treatment process. If the color of raw beans is dull, the taste will also be dull.