Coffee review

What are the characteristics of Arabica coffee beans? what does the protein content of Arabica coffee beans determine?

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street-Arabica varieties, protein composition introduction Arabica coffee beans and Robusta coffee beans planting environment is very different, Arabica is more suitable for growing in the hills and mountains above 2000 meters, Robsta is planted at 600m

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Brief introduction of varieties and protein components of Qianjie-Arabica

The growing environment of Arabica coffee beans is very different from that of robusta coffee beans. Arabica is more suitable for growing in hills and mountains above 2000 meters, while Lobusta is planted in plains and hills below 600m. Arabica coffee, so mostly distributed in more than 600m, may also reach 1000 m.

Because of the topography, harvesting methods are also restricted. Harvesting in plain areas can be mechanized, which can greatly and quickly reduce labor costs, but in hilly or alpine areas, we can only rely on manual collection, so it will greatly increase labor costs. this is also one of the main reasons why the price of coffee in Taiwan is very high.

The varieties grown in the Yirgacheffe region of Ethiopia, in the name of Yirgacheffe, near the Geisha Mountains of Panama, are called "geisha" coffee beans because they have the same name as Japanese geisha. The most advanced coffee beans in Panama are Esmeralda Manor (commonly known as Jade Manor). Arabica coffee beans show more sour and floral aromas.

Proteins and amino acids:

In terms of crude protein, the content of raw coffee beans is about 13% to 16%.

If nitrogen compounds such as caffeine and trigonelline are deducted, the real protein content is about 8.8% to 9.7%.

Raw coffee beans also contain a variety of enzymes, such as lipopolytic enzymes, proteolytic enzymes, carbohydrate hydrolytic enzymes, galactose hydrolytic enzymes and peroxide enzymes.

Raw coffee beans contain about 0.15%-0.25% free amino acids.

The content of Robusta is higher than that of Arabica, and these free amino acids have a higher effect on the flavor of coffee than on the taste of coffee.

Knowledge expansion: caffeine accounts for 0.9% Mel 1.4% in Arabica: Carneflari usually accounts for 2%, more than 3% in more cases

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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