Fine coffee is like the "three heroes" of coffee beans.

In the face of the post-holiday accumulation of "Yali Mountain" workload, I believe many people are counting on coffee to lift their spirits. However, for a large number of experienced coffee lovers, coffee is like red wine, which can not be fooled casually by instant coffee. And making a cup of freshly ground coffee for yourself in your spare time can also be regarded as a moment of relaxation, which is more effective for the improvement of work efficiency. But did you know that coffee beans actually talk about origin pedigree?

Coffee is coffee, every grain is black, what's the difference? If the coffee beans can speak up, it is estimated that the beans will jump out and object: we all have to talk about our origins! In our opinion, they are all small black charcoal-like coffee beans, and there are basically three kinds of coffee beans according to the species, namely, arabica, robusta and liberica. Among them, Lobusta is the most highway. it belongs to lowland coffee, with strong disease resistance and the highest yield, accounting for 60% to 70% of the output of coffee beans on the market. It can be found in Southeast Asia and West Africa. Its caffeine content is also high, instant coffee, canned coffee is the favorite.

Arabica is a typical "Gaoling flower" belongs to highland coffee, boutique coffee is mostly in this category, such as the Blue Mountain in the hearts of coffee fans belong to the idol of coffee, is also Arabica species. It has appeared for the longest time in human history, and it is said that the coffee that was first introduced into the western world from the Arab world is Arabica coffee. It is the only coffee that all native species can drink directly, but it has a fatal point is its low disease resistance, how low is it? Sri Lanka was once a famous coffee-growing country, but all Arabica coffee growers in the country went home because of a coffee leaf rust, and they had no choice but to switch to black tea. It can be found in South America, Central America, Africa and parts of Asia.

When it comes to the least minority, Liberia is less flavor than Arabica, and there is no large amount of money injected, usually only for communication between experts or for research.

Among the three major coffee beans, players are after Arabica beans. This is because highland coffee is better than lowland coffee. Therefore, when commenting on the quality of coffee, the height of the origin is often included in the evaluation criteria. The higher the altitude and the lower the relative temperature, the coffee fruit can ripen slowly, so the fully ripe beans have good expansibility and are easy to bake. In the coffee producing countries in Central and South America, the quality of coffee beans is basically evaluated only by the altitude of the place of origin. As for boutique coffee, it is all highland coffee. Of course, if you play more professionally and profoundly, you will probably see whether the coffee has organic certification or not. Players generally agree that: American USBA certification, rainforest certification, fair trade certification.

If you come from a good family, it depends on your baking skills. Because the flavor of the coffee bean itself is latent, only moderate baking can attract its amorous feelings, just as dry wood needs fire. In the eyes of experts, 80% of the factors that determine the taste of coffee come from raw beans and 20% depend on roasting. Baking is divided into deep, moderate and shallow three kinds of baking, these three baking methods themselves are not high or low, or the coffee beans themselves are suitable for what kind of baking method, the key lies in the baking method. If the technique is wrong, even the best beans will be scrapped. The most difficult thing about baking coffee is the best time to stop, which depends on how the roaster captures the characteristics of coffee beans. This should be judged by experience and pay attention to the changes in temperature, color, sound, aroma, shape and luster of beans.

All coffee tastes bitter and sour. Generally speaking, the lighter the degree of roasting, the stronger the sour taste of coffee. The deeper the baking degree, the stronger the bitterness. Deep roasting is suitable for coffee with strong sour taste. Light roasting is suitable for bitter coffee, which can release the sour taste, ease the excessive bitterness and balance the taste. However, coffee has an expiration date, no matter how high the roasting method is, drink it up within two weeks after roasting, otherwise the flavor will be greatly reduced.

After the correct picking, production and baking, we came to the last two gates of import, grinding and extraction. The two processes complement each other. The thickness of the grinding determines the way in which coffee is extracted. Generally speaking, fine powder is the easiest to extract the essence, so it takes the shortest time, which is usually 90 ℃ water, which is taken as soon as possible, using an Italian machine and a mocha kettle. For moderate grinding, it is usually for the family to drink. Preheat the coffee cup and coffee pot in advance to make the coffee more fragrant, usually 85 ℃ to 90 ℃ water temperature, mainly hand flushing pot, dripping pot and siphon pot. As for the coarse powder, it should be on the French kettle, which takes the longest extraction time, and the water temperature is also between 85 ℃ and 90 ℃.