So much coffee which kind of coffee bean is the most fragrant | how to choose what kind of coffee bean looks good

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

I. Different places of origin

Different habitats 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.

Second, different varieties

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. There are thousands of coffee tree species distributed all over the world. The more common tree species are as follows:

Typica: Superior aroma and mild acidity

Bourbon: Full bodied, intense aroma, very bright sweetness.

Caturra: refreshing fruity acidity, light sweetness.

Catimor: bitter, dark chocolate aromas.

Canefora: Also known as Robusta, taste alone

One, barley tea flavor.

III. Different treatment methods

Coffee berries are processed after picking. Typical processing methods are: Natural Washing Semi-washed Pulped Natural

- Red Honey

- Yellow Honey

- Black Honey

Sweetness & Body: Solarization> Natural Pectin Removal> Semi-washing> Washing

Acidity & Aroma: Washing> Semi-washing> Natural pectin removal> Solarization

IV. Different planting altitudes

Fine coffee growers, in order to be similar to fruit acidity, but also can have coffee depth dry fragrance, found suitable for planting fine coffee area is about 1500 meters ~2000 meters above sea level plateau. 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. However, there are exceptions to this fact. In the Kona region of Hawaii, coffee beans are grown at an altitude of about 700~1100 meters. Because Hawaii has a unique island climate, excellent sun conditions, usually modern facilities, and farmers are very rich, so they all have feelings and integrity.

High altitude areas:

SHB (Strictly Hard Bean) / SHG (Strictly High Grown)

HB (Hard Bean) / HG (High Grown)

Mid-altitude areas:

600~900 m-PW (Prime Washed)

Low altitude areas:

GW (Good Washed)

5. Regional coffee grade benchmarks are different

Coffee grades from different places also have different classification criteria. Basically, there are four criteria for scoring raw coffee beans:

1. Planting altitude

2. Size of raw beans (sieve size Screen size)

3. Coffee bean flavor

4. Proportion of defective beans

But different countries have different benchmarks. In Brazil, for example, the criteria for taste are as follows (from high price to low price):

There are about four kinds of defective beans in coffee:

Over-fermented beans: spicy, astringent, sour and bitter.

Black beans: smelly and bitter.

Worm-eaten beans: smelly feet, rotting corpses.

Moldy beans: mildew, rot, bitterness.

6. The new and old degrees of raw beans are different

With the same kinds of beans, manors, elevations and planting methods, there is a great difference between new raw beans and old beans in dry and wet fragrance. Because coffee is also a kind of crop, freshness is very important for coffee.

In terms of water content, the processed raw beans contain about 11-13% moisture. The longer the storage time is, the moisture will be gradually lost. For example, after a year at room temperature, the water content of raw beans will drop to less than 10%. The color of raw beans just processed is blue-green / green, but as time goes on, the color of raw beans will gradually become light green, white or yellow. And with the extension of raw frying, the aroma of raw beans will change from grass and spice to hay or rice, and for a longer time, it will be completely tasteless.

7. With different preservation methods, the flavor and aroma will be maintained for different times.

No matter how good the quality of raw beans is, they will vary according to different preservation methods and facilities. The ideal thing is to maintain an indoor temperature of 15,18 degrees Celsius and an indoor humidity of 50% and 60%. The wrong way of preservation will affect the flavor and aroma of beans, and even deteriorate. It often causes raw beans to fade and whiten and become wet and soft.

END