The factors that affect the taste of coffee Coffee varieties affect the taste of coffee

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Seven factors affecting the flavor of coffee

As coffee lovers, we know that coffee has a wide range of characteristics. From earthy tones to sweet fruit flavors to flowers and tea-like aromas, our favorite drinks have an incredible taste experience. But what determines that your cup will have these characteristics?

Unfortunately, there is no simple answer to this question. The science behind the flavor of coffee is still in its early stages, and we are only just beginning to understand what is going on at the chemical level. There may be some factors that we are not aware of, and no one knows exactly how much impact each step of the coffee supply chain has on the final product. However, we do now know what some of the most important factors are.

Most coffee lovers may name several factors that affect taste without thinking. As we all know, most of our customers tend to think about the origin, but in this article, we want to go back to the beginning of the coffee production process and highlight some important steps to make sure you will carefully brew the taste of a cup of coffee.

1) varieties

Even before the plants that produce coffee fruits begin to grow, there is a very important factor that affects the crop-the variety. This is not as simple as Arabica and Robusta (which we usually recommend). There are dozens of known varieties in the Arabica species, and over time, more species are discovered and created.

Wine drinkers will tell you that the type of wine has a great influence on the taste of the wine in the glass. Cabernet Sauvignon has very different characteristics from Cinsault or Riesling. The same is true of coffee. The type (or combination) of coffee you drink has a great impact on your experience.

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