The basic knowledge of coffee learning

I. Overview

Coffee is one of the three major beverage crops in the world (coffee, tea and cocoa). Its output ranks first among the three beverage crops and is the second largest raw material product after oil in international trade.

Coffee originated in north-central Africa, has been widely distributed in Asia, Africa, Latin America, Oceania and other 76 countries and regions. In 2008, the global coffee planting area was about 11.9 million hectares, with a total output of 8.04798 million tons and a total output value of 22.056 billion US dollars. Among them, small grains of coffee accounted for 20%.

Yunnan Province is the main coffee producing area in China. In 2008, the planting area of coffee reached 23333.33 hectares, with a total output value of 28000 tons, with a total output value of 600 million yuan, accounting for 98% of the country's area and output, and 95% of the country's exports. small-grain coffee has become a unique advantage of agricultural products in China, and has become the three major export advantage agricultural products of Yunnan Province.

Second, how to choose coffee beans

1, freshness: grab one or two coffee beans in the mouth to chew, bitter crisp sound, indicating that the coffee is not damp, both high-grade. You can knead it by hand to check whether it is the core coffee bean. if the coffee bean has lost its fragrance or smells stale, it means that the coffee bean is no longer fresh.

2. Purity: grab a handful of coffee beans and observe whether the color, size and shape of each coffee bean are similar, so as to avoid buying inferior products of mixed coffee beans, but if it is a comprehensive bean, it is normal to have different size and color. Medium heat and medium-deep roasting will cause coffee beans to produce oil, but lightly roasted beans will show that they have gone bad, not only reducing the purity of aroma, but also astringent and sour taste.

3, appearance: it is difficult to distinguish the surface shape, it is usually better for those with black cracks (because they are dry for a considerable time), and if there are white lines in the cracks, they are washed or processed. Not that the surface is smooth and flat, it must be delicious.

The freshly fried coffee beans are not suitable for drinking immediately. They should be placed for a period of time to fully release the aroma. At this time, the coffee beans are the freshest, the aroma and taste are the best, and the ideal purchase quantity is to drink them in one month.

Third, the variety of coffee

1. Arabica species (Arabica small grain coffee species)

Accounts for 85% of the total coffee production, including Brazil, Colombia, Guatemala, Ethiopia, etc., beans are turquoise, small particles have a special flavor and sweet acid, and drink well with other coffee. The variety is excellent and more suitable for the needs of the public.

2. Robasta (Robusta)

Roughly planted on the Indonesian island of Java, drought-resistant and insect-resistant; bitter taste, but with fragrance, especially the unique sweet taste after cooling, suitable for the preparation of cold coffee, is mellow and extremely bitter.

3. Liberian species (Leberica)

The quantity of this variety is very small, most of it is used to synthesize coffee and make coffee essence, it is difficult to see on the market, and the quality is not good.

Fourth, roast coffee

1. The general roasting of coffee beans has three degrees: shallow, medium and deep.

Slightly baked → light polyacid

Acid and bitterness in intermediate baking →

→ baked by strong fire has dark color and bitter taste.

The lighter the baking degree, the stronger the sour taste, the deeper the baking degree, the greater the sour taste and the heavier the bitter taste.

V. the initial processing of coffee

1. Drying method 2, washing method 3, semi-washing method

VI. Preservation of coffee beans

1. Buy freshly roasted coffee beans

2. Finish the roasted coffee as soon as possible

3. Reduce the contact between air and coffee beans

4. Avoid the sun

5. Store in a ventilated and low temperature place

Taste and appreciation of coffee

1. Aroma → dry aroma, wet aroma

The taste of ↓ ↓ after cooking

It doesn't taste like before cooking.

2. Bright

3. Thickness

4. Texture → is meticulous and rough.

8. Five rules for making good coffee

1. Fresh coffee beans 2, correct grinding 3, good water quality 4, suitable water temperature 5, gentle cooking.

9. Shelf life of coffee beans

1. The average humidity of unbaked coffee beans is no more than 60%, which can be preserved for 1-2 years.

2. Roasted coffee beans (used for cooking Espresso) can be preserved for about 3 weeks under room temperature and air conditions.

3. Roasted coffee beans (other than boiling Espresso) can be preserved for 30-45 days under room temperature and air conditions.

4. grind the powdered coffee beans for 5-10 minutes.

Roasted coffee powder packaging: plastic aluminum (PE/AL/PET) three composite film packaging bag vacuum packaging, can guarantee quality for 24 months, non-vacuum packaging can guarantee quality for 3 months. Tinplate (high frequency resistance weld) can be guaranteed for 24 months in vacuum packaging and 3 months in non-vacuum packaging.

Roasted coffee bean plastic aluminum (PE/AL/PET) three-layer composite film packaging bag with embedded one-way valve for 18 months, non-embedded one-way valve packaging for 12 months, tinplate (high frequency resistance weld) vacuum packaging for 24 months.

Roasted and sold now, roasted beans in paper and plastic bags have a shelf life of only 7 to 15 days, whether sealed or not.

Tips for flushing and cooking

1. The key point of using a hand kettle is that the water output should be stable and continuous, not to mention that there should be a large column of water to make coffee. Of course, the skill of injecting water must be practiced many times before it can be skillful. At the same time, always keep the knack of "gentle brewing" in mind.

2. It is best to prepare a thermometer to measure the water temperature of cooking. When cooking shallow baked beans, try to keep the water temperature between 95Me and 90 degrees. Different beans and different baking depth have the right temperature.

3. You can try to circle, all in one direction from beginning to end, or clockwise.

4. Steaming at the same time lies in the extension of soaking time, so that the flavor of coffee beans can be completely extracted, which is in order to comply with the characteristics of fast flow rate and short soaking time. All the times and time of steaming can be adjusted according to the thickness of coffee beans, at the same time, it is very stable to extend the time of water injection, you can also try not to use steaming.

5. The amount of water injected can be a little more than the predetermined amount: for example, when you want to flush out 200cc coffee, you can inject 250cc water, on the one hand, the coffee powder will absorb part of the water, on the other hand, a certain amount of water in the filter cup can be the whole overbrewing process to maintain a consistent flow rate because there is enough water pressure above, so as to prevent the last part of the water from staying in the coffee for too long.

Grinding of coffee beans

The ideal time to grind coffee is to grind it before cooking. Because ground coffee is easy to oxidize and lose its flavor, especially without proper storage, coffee powder is also easy to change flavor, so it is naturally impossible to cook mellow coffee. Some people are afraid of trouble or do not want to buy a bean grinder, so they usually buy ready-made coffee powder when they drink coffee at home. At this time, they should pay special attention to the problem of storage. When the climate is humid, it is best not to place coffee powder at room temperature at will. A more appropriate way is to put it in a sealed jar and refrigerate it in the refrigerator, and do not place it together with garlic, fish and shrimp and other heavy-flavored food. Because the coffee powder is easy to absorb, a careless coffee becomes a strange taste coffee, then even the best quality coffee will be spoiled. However, some people put the cooked coffee powder in the refrigerator as a deodorant, which is a good way to make the best use of things.

When grinding beans, the size of the powder depends on the way it is cooked. Generally speaking, the shorter the cooking time, the finer the ground powder; the longer the cooking time, the thicker the ground powder. In terms of actual cooking, the ESPRESSO machine takes a very short time to make coffee, so the grinding is the finest, and the coffee powder is as fine as flour; it takes more than a minute to cook coffee in the "plug air" way, and the coffee powder is medium-sized grinding; American filter coffee takes a long time to make, so the coffee powder is the thickest, like grains on a shell beach. Grinding coffee powder with the right thickness is very important for making a good cup of coffee, because the extraction of water-soluble substances in coffee powder has its ideal time, if the powder is very fine and cooked for a long time, resulting in excessive extraction, the coffee may be very bitter and lose its aroma. On the other hand, if the powder is coarse and cooked too fast, resulting in insufficient extraction, the coffee will be tasteless because it is too late to dissolve the water-soluble substance in the powder.

There are different brands and types of bean grinders for grinding coffee, and the ideal one is a grinder that can adjust the thickness of the beans. When grinding with a bean grinder, do not grind too much at one time, just enough powder for one time, because the longer the bean grinder is used at one time, the easier it is to get hot, which indirectly causes the coffee beans to be heated in the grinding process and causes the aroma to be released in advance, which will affect the aroma of the cooked coffee.

Coffee beans contain oil, so the bean grinder must be cleaned after grinding, otherwise the oil scale will be stale over a long period of time, and even the most advanced beans will be ground into strange-smelling powder. After each use of the bean grinder, be sure to wipe the blade table with the wet market and clean the plastic top cover with warm hot water. But for the flavored coffee that is popular in the United States, the flavor added is strong and strong, and will last for a long time. Of course, it is better for a grinder to grind only the same kind of beans, so there is no problem of mixing.

According to the size of coffee beans, the grinding methods can be divided into rough grinding, medium grinding and fine grinding. Use the appropriate grinding method according to the coffee utensils.

There is also medium fine grinding or very fine grinding (powdered coffee powder) which is finer than fine grinding. The time to grind coffee beans is to grind only the required portion before brewing coffee. After the coffee bean is ground into powder, its surface area increases and absorbs moisture, which is easy to oxidize. In short, with the passage of time, coffee powder also plays a role of deterioration to damage the flavor.

And after the ground coffee beans are placed, the carbon dioxide retained inside the coffee beans will be lost together with the aroma. In this way, when the coffee powder is extracted and filtered, the coffee powder should be expanded without expansion, and the coffee can not be brewed anyway. The secret is to consider grinding and homework consistently, so brewing coffee is the most delicious and mellow.

Finegrind

● fine grinding

The particles are fine and the same size as sugar.

Mediumgrind

● medium grinding

The particles are the same size as a mixture of granulated sugar and crude sugar.

Regulargrind

● rough grinding

The granules are thick and the same size as coarse sugar.

The secret of grinding coffee beans

The grinding tool for coffee beans is a bean grinder. Bean grinders can be divided into three types:

● family uses manual rotary bean grinder. Suitable for small demand, large particles, suitable for leisure people who have time.)

● household electric bean grinder. It can grind coffee powder of all kinds of particle size, and it can grind out 6 people at a time.)

● specializes in using electric bean grinder. (for commercial use, coffee powder of more than one pound or less can be ground at a time.)

The knack of grinding coffee beans

The grinding prop for coffee beans is a grinder. There are numerous types of mills ranging from manual at home to large electric ones for business. Household grinders can also be used as decorations, and the number of people need more than one grinding, or electric to facilitate.

According to the structure of the grinder, there are grinders that use vertical and horizontal groove blades to cut coffee beans and those that grind coffee with molars. Each has its own advantages, and the situation of business use tends to mass production of the electric type as the mainstream.

However, the following two points should be paid most attention to when grinding coffee beans:

The friction heat of ① is suppressed to a minimum. (the aroma will fly away because of the fever)

Whether the size of ② particles is uniform or not. (if the particles are uneven, the concentration will be uneven.)

Taking this as a consideration, if you are a household mill, you should rotate it gently and take care to avoid friction heat as much as possible. Therefore, it is more appropriate to use electric grinders.

The brewing method of coffee

★ uses filter paper as the easiest way to brew--

[features]

The simplest way to make coffee. The filter paper can be discarded immediately after being used once, which is more sanitary and easy to clean up. The amount of boiled water and the method of injection can also be adjusted. One person can also brew, which is the best way to brew a small number of people. The focus of brewing coffee is similar to that of cloth bag brewing. Choose coffee beans that have been roasted for a long time, grind them into powder and brew out the ingredients in the coffee in five minutes.

If you like to drink lighter coffee, the amount of coffee beans can be slightly increased, but the particles need to be ground larger, and the brewing time needs to be shortened. Filter paper should be used with filters, which are usually made of plastic and pottery, but if you want to maintain the temperature of boiling water, it is better to use plastic, which is less likely to conduct heat than ceramic. The filter and filter paper can be made in different sizes according to the amount of coffee brewed.

[about apparatus]

The drip can be divided into two holes and three holes. Three-hole type is generally used. Then if you have filter paper, you can have it in the supermarket. The spout for injecting boiled water should be small enough to make the boiling water pour vertically on the coffee powder, which is more appropriate.

[key points of brewing]

● coffee powder is about 10-12 grams per person, while boiled water is 120cc.

● people who like light coffee can brew it with a powder amount of about eight grams per person.

● likes bitterness, the amount of flour can be 12 grams per person, fully steamed and then slowly injected with boiling water.

The kettle used for hot water injection in ● is easier to operate if it is injected for about seven or eight minutes, and the amount of boiling water is prepared according to the number of people. You can drop the required amount of coffee liquid while measuring it with a beaker.

Do not drop the extract filtered by ● to the last drop, the residual state stops (if all drops are finished, there may be odors or impurities, etc.).

● heats the beaker to the point where it does not boil before pouring it into the coffee cup.

● method is like Syphon, technology is very important, the coffee may be very sour at first, in addition to poor control of the amount of water, the quality of the coffee itself (freshness) and particle size are also important factors.

[brewing method]

1. The next part of the filter paper is folded along the seam and put into the drip.

two。 With a measuring spoon, pour one portion of the coffee powder (about 10g to 12g per person) into the drip and tap a few more times to flatten the surface.

3. After boiling the water in a teapot, pour it into a small-nozzle kettle and inject it from the central point (the water temperature is about 95 degrees). Slowly spiral the boiled water into the coffee powder until it is spread all over the coffee powder.

4. In order to extract the delicious ingredients, steam the expanded coffee powder (stay for about 20 seconds).

5. The second time the boiling water is injected slowly from the surface of the coffee powder. The amount of water injected must be consistent with the amount of coffee liquid extracted, and the boiling water of the filter paper must be kept at a certain level.

6. The extraction liquid can be stopped as soon as it reaches the number of people, and the state of boiling water left in the filter paper will be discarded.

★ shows the maximum flavor of coffee with flannel strainer.

[features]

The coffee washed out by the flannel filter is delicious and ideal. The advantage of using flannel filter is that without stirring the coffee in the bag, all the coffee can be exposed to boiling water. After expansion, the coffee will foam and gradually filter down. The key point is to determine the amount of coffee powder, and then to determine the amount of boiling water. When brewing, the time for injecting boiling water to stay in the filter is controlled for about five minutes, and the water is added carefully and slowly. Through the strainer, all the coffee ingredients will be completely brewed. However, special attention should be paid to the arrangement and storage of the filter, otherwise the taste of the coffee will be low.

[preparation before brewing]

Coffee powder expands when ● boiled water is injected, so choose a slightly larger strainer.

Make the outside of the ● filter, fully screw off the water and straighten the wrinkles before use.

[about the safekeeping of flanged velvet filter]

When using a new flannel filter, in order to remove the residual smell from the cloth, you can wash it with a brush (do not use soap or soap powder at this time. After that, boil the used coffee powder with water for five minutes before washing it with water.

[preservation method of flannel filter]

The filter cloth should be well washed with water after use, and water should be added to the freezer to prevent oxidation. And the water must be changed every day, otherwise the scale will cause clogging of the cloth. Brew with warm water when in use, then fully wring it out and then use it.

[brewing method]

1. When the cloth is on the inside, the coffee powder is about 10g to 12g per person and put into the filter cloth. Then flatten the coffee powder.

two。 The boiling water temperature of shallow roasted coffee is about 95 degrees, while deep roasting is lower. At first, it is injected like a thin line, controlling the amount of boiling water while drawing a circle. After the coffee powder is blistered, the steaming period of 20 seconds must be "suspended". After the second time, each time the same amount of boiling water is injected in a whirlpool, from the center to the outside and back to the center.

3. Do not let the boiled water drop completely, just inject it according to the number of people, and take it out when the boiling water remains in the filter cloth.

4. At the end of extraction, the coffee should be heated without boiling when the temperature of the coffee liquid decreases. Shake gently and pour into the cup.

The ★ drip coffee maker takes some time to enjoy making coffee--

[features]

Use cold water and take some time to pull it out. If you are ready the night before, you can enjoy the fragrant morning coffee the next day. Be careful not to make hot coffee boil when drinking it.

[preparation before brewing]

In order to keep the speed of the drip unchanged during the extraction process, the bolt part should be relaxed. Coffee beans have been roasted deeply and ground better.

[brewing method]

1. Put the amount of coffee powder calculated according to the number of people into the drip and squeeze it gently, then pour in a small amount of water to soak it all.

two。 Put a drip on the beaker and pour a portion of water into the tank on it. (about three 300~350cc).

3. The lid is closed. In the case of this appliance, it takes three to four hours to make coffee.

4. It is hoped that when drinking coffee, remove the lid, bucket trough and drip, pour it into the beaker and add fire, so as not to pour the boiling degree into the cup.

★ steam pressurized coffee maker Italian flavor

[features]

The steam pressurized coffee maker is characterized in that the coffee liquid is extracted instantly by steam pressure. Bitter steam coffee is the basic of all kinds of coffee, and it becomes more popular with the increase of years.

[preparation before brewing]

● in order to improve the extraction effect, to put coffee powder into the bucket to press hard, and the upper half of the kettle steam do not make it leak, should be well covered.

● is used with the number of people. It is necessary to use a capacity appliance that is larger than the number of people. If the steam pressure is weak, the coffee drawn will not be delicious.

[brewing method]

1. Pour the required amount of boiled water into the lower half of the bag, then gently squeeze the deep-baked and finely ground bucket, about 6 to 8 grams per person, from the top.

two。 The upper half of the pot and bucket are combined with the lower part of the pot. Especially in the upper half of the pot must be well fastened.

3. The equipment guy after the group. When the boiled water in the lower half of the kettle boils, the water pipe will rise and be taken off the fire when empty. The coffee liquid sprayed up from the powder layer through hot water in the upper half of the kettle will be extracted.

4. The utensils are very hot, so it is important to note that the part is scalded and injected into a cup that is kept warm in advance.

★ Evelick traditional Turkish coffee--

[features]

The Turkish coffee stream is called Yvlik's coffee utensils with long handles.

[extracted key points]

● cook three times, avoid the fire before boiling, and add a small amount of water.

[brewing method]

1. Coffee beans prepared for deep baking (about 5 grams per person) are ground in a milk bowl (or mill) to make a powder.

two。 As needed, the number of coffee powder plus the right amount of boiled water. Add spices at the same time.

3. Then turn on a small fire, remove the state before bubbling and boiling from the fire, add some water, boil to rest and then add fire, so repeat three times.

4. The coffee powder in Yvlik sank and was quietly poured into the cup.

★ siphon coffee boilers enjoy the atmosphere-

[features]

The main principle is the ideal gas equation, under a fixed volume, heating the steam pressure of boiling water, pressing boiling water into the upper layer to brew coffee through a glass tube, and then cooling the lower layer in a similar vacuum to absorb the coffee already brewed in the upper layer. filter the dregs with the filter paper in the middle. This kind of siphon coffee brewer is different from the general filter, its key point is that in order to make the coffee and boiling water can be completely mixed, it is necessary to use a bamboo spoon to stir in the boiling water of the coffee powder. You can enjoy the coffee while watching the extraction process, which is the charm of the rainbow tube. It can also be used as an ornament. It's just that compared with the dripping type, the operation is a little complicated.

[about apparatus]

It's troublesome in management, but I'll get better after I get used to it. Therefore, care should be taken not to break the glass. After use, the filter should be cleaned carefully and soaked in water. And keep it in the fridge.

[preparation before brewing]

After the boiling water at the bottom of the ● is completely boiled, the upper part is inserted, which is too early to draw out the coffee properly.

● stirs the boiling water and coffee powder properly in a short time. Spending too much time will make the coffee muddy and the aroma disappear.

[brewing method]

Add hot water to the coffee cup and put more hot water in the pot than in the N cup.

1. First heat the pot until it boils.

two。 Then insert the pot (when the water boils to make it rise).

3. When the water no longer rises, remove the fire and stir in the pot to soak the coffee powder evenly into the water.

4. Stir about five times, move the fire into the heat, and the clock starts.

5. Time about 30 seconds, then move the fire away, stir up about five times, and then move the fire in (the clock is uninterrupted).

6. It takes a total of about a minute (stop the clock) to remove the fire and wipe off the pot with a semi-wet cloth (when the water drops immediately).

7. When the water drops completely, go to the pot and move the pot into the fire.

8. After hearing the sound of three blisters, remove the fire and turn it off.

9. Pour out the cup with hot water and pour the coffee until it is eight minutes full.

10. Then add seasoning according to your personal preference.

PS: the total time of the Blue Mountain is about 50 seconds, and the other minute is about one minute. After a minute and a half, it will taste bitter and scorched.

Stir more, thicker and sour, stirring for about a second.

PS: the sixth step is to force the water away from the coffee powder, not to soak for too long, but to drink something else.

★ electric coffee maker for simple brewing--

[features]

Install all the components such as filter paper, filter cup, etc., and the electric coffee pot will make the coffee automatically. The secret of brewing coffee lies in the control of time, that is, keeping 83 degrees Celsius within three minutes of brewing coffee, and the rest of the time, the temperature can be slightly lowered. As long as you can cooperate with all kinds of products, you can do it according to the instructions. However, it should be noted that when using an electric coffee pot, the coffee beans should not be broken too much, so as to avoid the coffee powder blocking the gap in the filter and making the coffee taste bad.

★ filter circulating coffee pot brews easily--

[features]

When coffee is brewed by filter or steam, there is only one contact between coffee powder and boiling water, but when coffee is brewed in a filter circulating coffee pot, boiling water can come into contact with coffee powder several times and show a strong coffee flavor. When using a filter circulating coffee pot, first place a metal filter cup in the pot, then pour the boiling water into the pot, and then pour the coffee powder into the filter cup and heat it at the lower end of the pot. When the boiling water in the pot boils, it will rise through the only metal tube at the exit. Because the upper end is covered by a lid, the coffee liquid in the filter cup will drop and circulate.

Coffee terminology

Flavor [flavor]

It is the overall impression of aroma, acidity and mellowness, which can be used to describe the overall feeling of contrasting coffee.

Acidity [acidity]

It is the sour and strong quality of all the coffee grown on the plateau. The acid referred to here, unlike bitterness or sour, has nothing to do with pH, but a fresh and lively quality that promotes coffee to perform functions such as boosting the mind and clearing the taste.

Body [alcohol]

After drinking the coffee after conditioning, the taste of the coffee is left on the tongue. The change of mellowness can be as light as water to light, medium, high, fat, and even some Indonesian coffee is as thick as syrup.

Aroma [smell]

Aroma refers to the smell and aroma of coffee after conditioning. Bouquet is a less commonly used word that specifically refers to the taste of ground coffee powder. Aroma is usually specific and comprehensive. The words used to describe Aroma include: caramel, carbon roasted, chocolate, fruit, grass, malt, rich, rich, spicy and so on.

Bitter [bitter]

Bitterness is a basic sense of taste, and the sensory area is distributed at the base of the tongue. The bitterness of dark baking is deliberately created, but the most common cause of bitterness is too much coffee powder and too little water. Bitterness is not a consent word for sour.

Bland [light]

Coffee grown in the lowlands is usually quite light and tasteless. Coffee with insufficient powdered coffee and too much water will have the same light effect.

Briny [salty]

After brewing, if the coffee is overheated, it will produce a salty taste. The coffee in some coffee shops has this taste.

Earthy [aroma of soil]

It is usually used to describe spicy and earthy Indonesian coffee, but the muddy smell does not refer to the earthy taste of coffee beans. Some commercial coffees are mixed with cheap coffee, and the muddy smell may become dirty, apparently due to the dry, rough processing technology of laying coffee beans on the ground.

Exotic [uniqueness]

Describe coffee with its unique aroma and special flavor, such as flowers, fruits and spices. Coffee from East Africa and Indonesia usually has this property.

Mellow [aromatic alcohol]

It is an adjective for coffee with low to medium acidity and good balance.

Mild [mild]

It means that some kind of coffee has a harmonious and delicate flavor. Latin American premium coffee grown on the plateau is usually described as mild in texture. In addition, it is also a coffee term used to refer to all plateau coffee except those produced in Brazil.

Soft [soft]

Describe low-acidity coffee like Indonesian coffee; it can also be described as mellow or sweet.

Sour [acid]

A sense of taste in which the sensory area is mainly located at the back of the tongue and is characteristic of light-colored roasted coffee.

Spicy [Xiangxin]

Of a flavor or smell reminiscent of a particular spice. Some Indonesian plateau coffee (especially old coffee) contains the sweet smell of cardamom.

Strong [strong]

Technically, it describes the advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product. In terms of popular usage, strong describes the strong flavor of dark roasted coffee. In addition, it also misleads people into the illusion that it contains a lot of caffeine. In fact, canned light coffee is high in caffeine because it contains more decaf.

Sweet [sweet]

It is a widely used adjective, which is almost like fruit in nature and has something to do with the taste of wine. Coffee grown on the Costa Rican plateau usually has a pungent flavor.

Wild [wild]

Describe coffee as having extreme taste characteristics. If ordinary people cannot accept it, they will call it eccentric, but it may also be an attractive feature, depending on personal preference.

Winy [wine flavor]

Describe a charming flavor reminiscent of wine. Fruit-like acidity and smooth mellowness create a special contrast flavor. Kenyan coffee is the best example of wine flavor.