Which kind of Starbucks coffee beans tastes good and which grade? What kind of coffee beans should beginners buy?

Which of the 13 Starbucks coffee beans tastes better? Which coffee beans are more suitable for beginners? Today, the editor will take you to take a look at Starbucks'13 hot coffee beans! All are 100% Arabica high-grade coffee beans.

We describe the four characteristics of coffee as follows: aroma, acidity, mellowness and flavor. Fragrance is the smell captured when smelling incense, nut, spice, flower, earth and so on. High acidity can be described as lively, while low acidity is smoother. The low-alcohol coffee has a short aftertaste, while the high-alcohol coffee has a thick taste and a long aftertaste. Flavor is the overall feeling of coffee when tasting, including cocoa, citrus, berry and so on.

The first, Columbia, medium-baked beans, Latin American region, contains nutty flavor. Some people here will be surprised, isn't coffee all bitter? Drink it with milk and sugar. Of course not. Beans have their own flavor.

This is when I started, the store manager made coffee for me by hand and took me to taste the coffee in four steps: smell, suck, confirm, and describe. The small cup can cover the mouth of the cup, and the cup can fan the aroma to the edge of the nose. The balanced acidity and mellowness of this bean gives me a very comfortable feeling.

Second, breakfast comprehensive, medium baked beans, Latin American region, with a refreshing and lively flavor. This is the bean selected by my master when he presided over the coffee tasting. It was in the morning. This bean has strong acidity and low mellowness. It can be described as refreshing, lively, and lively, with a slightly refreshing aftertaste and a refreshing aftertaste.

The third, Sumatra, deeply baked beans, Asia / Pacific region, with a long aftertaste of herbal flavor and earthy aroma. I didn't want to try deep-baked beans before, but when I really tasted it, I found it was another wonderful experience.

You may find that the packaging color is different from that of the previous two beans, and the coffee beans will have a difference in roasting degree and affect their flavor. The brown outer packaging represents moderate roasting, and the caramel of the coffee beans will be well preserved. The taste is smoother and balanced. The nearly black outer packaging represents deep roasting, which will make the coffee beans more mellow and full-bodied.

Fourth, Kenya, medium baked beans, African region, rich taste, strong grapefruit and blackcurrant flavor, high acidity and mellow. Well-known overseas, quite favored by customers.

We can sum up the three major coffee growing areas in the world. Beans from Latin America will have fresh and lively acidity, with nutty, cocoa, and soft spice flavors; beans from Africa will be rich and juicy, with floral aromas, citrus flavors, berries, etc.; beans from Asia and the Pacific will be mellow, with herbal and earthy aromas.

Fifth, Guatemala Antigua, medium baked beans, Latin American region, there is a kind of cocoa and spice flavor, when you really taste, you can feel a smoky smell, which is its most important feature.

Finally, I would like to introduce the four basic elements of coffee: proportion, degree of grinding, water, freshness. It is recommended that 10g should be mixed with 180ml of water (the ratio is 1:18); the degree of grinding determines the contact time between water and coffee, and the coffee made from too fine coffee is too bitter. Generally grind 7 or 5 degrees, 1 to 9 degrees, the larger the number, the thicker the grinding particles; the water should be filtered at low temperature and pure, and the water temperature should be 90 to 96 degrees when heated; boiled coffee should not be placed for more than 20 minutes, it will become bitter and affect the flavor of the coffee itself.

Sixth, Parker Market roasted coffee beans, medium roasting, Latin American region, water washing processing, medium mellow, medium acidity, it is a mixture of Latin American beans, with subtle cocoa and baked nutty aromas. It commemorates Starbucks' first coffee store in Seattle Park Market in 2008, so it uses special packaging.

Seventh, Ethiopia, medium baking, African region, black cocoa and citrus flavor, washing processing, medium alcohol, high acidity.

Processing methods also have an impact on the flavor of coffee beans. Washing helps to improve the acidity and aroma of coffee and gives it a soft and fresh aftertaste, Columbia, breakfast synthesis, Kenya and Guatemala Antigua. In addition, there are semi-washing and natural drying, the former highlights the herbaceous, earthy and full-bodied taste of coffee, it is not difficult for readers who have read the previous article to guess that Sumatra uses this method of processing. The latter gives coffee beans berry flavor and floral flavor, and sunny Sidamo coffee is processed in this way.

Eighth, the first choice is comprehensive, medium roasting and washing. The first comprehensive coffee launched in 1971 has medium mellow, medium acidity, rich and lively flavor, with nutty and cocoa-like aromas from roasting.

Section 9, Fengwu Xiangyun, washed and semi-washed, specially created in 2009 to celebrate the 10th anniversary of Starbucks' entry into the Chinese market, mixed with coffee beans from Asia / Pacific and Caiyun South, herbal flavor, low acidity and moderate mellow.

Section 10, Xianglong comprehensive, deep baking, Asia / Pacific region, water washing and semi-washing processing, rich layers of fresh herbal flavor and distant spice flavor, mellow, low acidity, low caffeine (knocking blackboard).

Section 11, Flora, deep baking, multi-producing areas, water washing and semi-washing processing, baked sweetness and black cocoa, mellow, low acidity. This is a coffee bean full of love. It tastes better with dark chocolate.

Section 12, espresso roasted coffee, multi-producing areas, water washing and semi-washing processing, mellow, medium acidity, full and caramel sweet, is the best match for steamed milk, coffee beans used in Starbucks espresso drinks.

Section 13, Italian baking, multi-producing area, medium mellow, low acidity, recommended for trickling cooking, especially suitable for caramel desserts.

Finally, I would like to talk to you about the use of French filter pots for coffee brewing quality assurance like a coffee master.

1. Introduce the coarse ground coffee powder into the pot and mix 180 ml of water with 2 teaspoons (10 grams).

two。 Pour in water that happens to boil.

3. Soak for 4 minutes.

4. Slowly push the strainer and pour out the coffee to drink.

When buying beans for the clerk to grind, you may also need a graduated measuring cup or electronic scale, fill the pot with hot water before brewing and pour it out (warm pot), and time the stopwatch on your phone. If you want to match a cake, you can't go wrong with a cake with chocolate.

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