Basic knowledge of coffee types of boutique coffee

Individual coffee is made from a single coffee bean produced in the country of origin and is a pure coffee without milk or sugar when drinking. Have strong characteristics, special taste: or fresh and soft, or mellow smooth; the cost is higher, so the price is more expensive. Such as the famous Blue Mountain Coffee, Brazilian Coffee, Italian Coffee, Colombian Coffee. They are all individual products named after the origin of coffee beans. Mocha coffee and charcoal coffee are also individual products, but their names are quite special. Mocha is a port in Yemen. the coffee produced in this port is called mocha, but the coffee may come from different places, so each batch of mocha beans tastes different.

1. Types of individual coffee

(1) Blue Mountain Coffee: from Jamaica. Pure Jamaican Blue Mountain Coffee perfectly combines the unique sour, bitter, sweet and mellow flavors of coffee. The aroma is very rich, mellow and smooth, with long-lasting fruit flavor, forming a strong and attractive elegance, which is unmatched by other coffee. It can be said to be the best coffee.

(2) Colombian coffee: produced in Colombia, roasted coffee beans release a sweet fragrance, with sweet in acid and medium in bitterness, moderate concentration and long-lasting fruit aroma. It is very nutritious, highly balanced and sometimes nutty. Because of the appropriate concentration, it is also used in high-grade mixed coffee.

(3) Brazilian coffee: there are many kinds of coffee, most of which are moderately acidic, its sweet, bitter and mellow tastes are neutral, moderate concentration, smooth and special taste, known as the backbone of coffee, but also a very good blending bean.

(4) Italian coffee: it has a strong aroma and strong bitter taste, and a thin layer of coffee oil appears on the surface of the coffee, which is the source of the attractive aroma of Italian coffee. Suitable for those who pursue a strong sense of taste.

(5) Manning Coffee: produced in Indonesia's Sumatra Islands, full of grains, with a very strong flavor, spicy bitterness, people who especially like it will indulge in its bitterness. At the same time, it also has the taste of syrup and chocolate, while the sour taste is not prominent, but it has a strong mellowness, which is a favorite variety in Germany, and coffee lovers mostly drink it on their own. It is also an indispensable breed of mixed coffee.

(6) Java coffee: produced in Java, Indonesia, full-grained, spicy, relatively low acidity, delicate taste, good balance, is a delicate aromatic coffee.

(7) Costa Rican coffee: excellent flavor, smooth, strong acidity, high grade, with attractive flavor.

Kenyan coffee: aromatic, full-bodied, well-balanced and delicious acidity, with excellent fruit flavor, rich and perfect taste. It is one of the most popular varieties in the industry.

(8) mocha coffee: produced in Ethiopia, the beans are small and fragrant, its sour and mellow taste is strong, slightly alcoholic, spicy, moderate sweet taste, special flavor. It is a well-known high-quality coffee, usually drunk individually.

(9) Guatemalan coffee: produced in Antigua, which has fertile volcanic soil, is one of the most famous coffee varieties in the coffee industry. The fertile volcanic soil creates a world-famous soft, mellow taste with a hint of tropical fruit. Rich taste, perfect coordination, plus a trace of smoke, more emphasis on its antiquity and mystery. Many coffee experts have commented that Guatemalan coffee is the best kind of coffee in Central and South America.

(10) Kilimanjaro Coffee: Kilimanjaro from Tanzania. A variety of coffee without acid, with a strong taste and is famous for its duet taste. Exquisite coffee elegant guest, want to feel exotic flavor, boil your taste. Tasting Kilimanjaro coffee is the best choice, the aroma and taste are enough to make the first-time coffee drinkers feel the endless taste of duet.

(11) Kona Coffee: from the Kona region of Hawaii, it is a rare species that can only be grown on volcanic slopes. Taste strong, mellow, and slightly with a kind of wine aroma, the flavor is very special. The selected Kona coffee has a moderate sour taste and a gentle and full-bodied taste, as well as a unique mellow flavor. As the output is decreasing, the price is catching up with Blue Mountain Coffee.

(12) charcoal roasted coffee: it is named after the Japanese who first roasted coffee beans with charcoal. This kind of coffee does have a charcoal-burning taste, but it will not be very strong. It retains the original taste of the coffee and has a pure taste, which may be related to the light eating habits of the Japanese.

2. Representative proportion of individual coffee beans

(1) Acid: 30% in Colombia, 30% in Brazil, 20% in Guatemala, 20% in Mocha

(2) bitter: 30% in Colombia, 30% in Brazil, 20% in Kilimanjaro, 20% in Robusta.

(3) thick: Colombia 40%, Guatemala 20%, Mantenin 20%, Brazil 20%

(4) soft: 40% in Colombia, 30% in Brazil, 20% in Mocha, 10% in Robsta

Introduction to Blue Mountain Coffee:

According to the height of the coffee growing mountains and the size of raw beans, Blue Mountain Coffee is divided into three grades: Jamaican Blue Mountain Coffee (Blue Mountain Jamaican), Jamaican Alpine Coffee (High Mountain Jamaican) and Jamaican Premium washed Coffee (Prime Washed Jamaican). Of course, ordinary Jamaican coffee is called "Jamaican Coffee". It is mainly produced in the middle and low mountain areas and belongs to the Jamaican premium water-washed coffee series.

The finest coffee in Jamaica comes mainly from a farm 2100 meters above sea level on the easternmost mountain in the Blue Mountains. These farms are led by Warrap Farm, and also include Atlanta Farm, Silver Hills Farm and Mavis Farm. These farms have been growing coffee for more than 200 years and have been handed down from generation to generation. Now coffee is mainly grown on the principle of "few but fine". So even the largest local farm is less than the size of an international standard farm.

The tall and magnificent blue mountains of Jamaica are far away from the hustle and bustle, with unknown beauty of the Caribbean. The mountain area has fertile land, cool and pleasant climate, foggy, abundant Rain Water and good drainage, which can be called a natural treasure land for coffee cultivation. In addition, due to the special geographical location, the mechanization operation can not be carried out. So almost all operations are done manually. Poor working conditions have led to the excellent quality of Blue Mountain Coffee. In particular, the coffee produced by Warren Farm has always been highly respected by coffee lovers.

This kind of noble coffee usually has a fixed consumer group. It is said that Queen Elizabeth of the United States loves Jamaican Blue Mountain Coffee. His taste is very subtle, the acidity is just right, slightly with wine-like bitterness and a touch of sweetness, with excellent purity, and even a hint of smoke, delicate and smooth, fresh and elegant. Many flavors are mixed together, and the match is almost perfect. However, for those who are familiar with single-taste coffee and are used to drinking instant coffee, Jamaica Blue Mountain is no different from other coffee! Only those who have tasted all kinds of coffee and understand the taste characteristics of coffee can realize the charm of the Jamaican Blue Mountains.

Connoisseurs usually roast Jamaican Blue Mountain coffee moderately to maximize the original flavor of the coffee. Medium roasting is also said to enhance the aftertaste of Blue Mountain coffee-a long, fruity aftertaste within minutes of a cup of coffee.

However, while the reputation of Jamaican Blue Mountain Coffee as "King of Coffee" spread like wildfire, orders flew in like snowflakes, and Jamaica had to speed up its production. In 1932 alone, Jamaica produced 15.5 tons of coffee! One of the consequences of mass production is the decline in quality. The reputation of Jamaican coffee for nearly 30 years seems to have been destroyed overnight.

Of course, the government and farmers want the coffee to return to its original high quality. But this requires strong financial support, and the government and farmers at that time simply did not have the ability to do so. To everyone's surprise, it was Japan, a country across the Pacific Ocean from Jamaica, that offered a loan to Jamaica in 1969 and bought all the Jamaican Blue Mountain Coffee, which had lost its reputation.

Since then, Jamaica has begun to control coffee production and strictly stipulates that only coffee grown at an altitude of more than 2,000 meters above sea level is allowed to be labeled "Jamaican Blue Mountain". Not only that, they also set uniform rules on the size of coffee particles to ensure the taste of coffee. In order to distinguish the coffee from other coffee, the coffee from each farm after strict screening is packed into a sack for every 60 kilograms, and the sack must be put into the "quality guarantee" recognized by each farm. Sacks must also be put into special buckets when coffee is transported.

Facts have proved that Japan's investment at that time was extremely correct and wise. Until now, Jamaica still gives priority to selling 90% of its first-class goods to Japan, while the remaining 10% is sold to countries around the world outside Japan. For example, Japan imported 688 tons of Jamaican Blue Mountain coffee in 1992, compared with 75 tons in the United States and 59 tons in the United Kingdom. You can imagine the shortage of Jamaican Blue Mountain Coffee! Due to low output and high quality, no matter how high the price, Jamaican Blue Mountain coffee is always in short supply!

In this way, Jamaica Blue Mountain regained its noble identity. Its high price complements the reputation of "King of Coffee" and has countless followers!

Coffee is marked with the word "JBM", which is the abbreviation of "Jamaica Blue Mountain Coffee". But the real "Blue Mountain Coffee" is only a small piece of land with an area of 6000 hectares. Therefore, many coffees marked "Blue Mountain Coffee" are actually "Alpine Coffee" or "excellent washing Coffee"-which changes the name of "Blue Mountain" from a place of origin to a coffee grade, which is difficult for us to tell. The probability of buying absolutely pure, top-notch Jamaican Blue Mountain coffee in a department store is almost zero! The most common variety is the specious "Jamaican Blue Mountain", which grows in the low mountains of Jamaica and is mainly sold within Jamaica and mixed with coffee beans from other countries. Like this kind of mixed coffee, even if the salesperson says it has very good top Jamaican coffee beans, the proportion is only about 5%! Products like this are usually called "Jamaican Blue Mountain Coffee" or "Jamaican Blue Mountain Coffee".

As we mentioned earlier, the biggest buyer of Blue Mountain is Japanese, but not all the coffee marked "Blue Mountain Coffee" in Japan is the real Blue Mountain Coffee. We must pay attention to whether the first two letters of "Blue Mountain Coffee" are BM (Blue Mountain), HM (High Mountain), or PM (Prime Washed). In terms of price, the price of BM is 1.5 times that of HM, while the price of HM is 2.5 times that of other Jamaican coffees.

In a coffee shop in Beijing or Shanghai in China, the price of a real Blue Mountain coffee should be around 90 yuan, with an additional 15% service charge in some places. The right thing to do in the cafe is not to bring you a cup of ready-made coffee, but to bring a small (up to two cups of coffee) French press to maximize the flavor of the coffee when the water temperature is controlled within 92 ℃-there are about 1x5 to 1x4 coffee powder in it. Let the pot stay on the table for about 4 minutes, press the piston gently, and you can drink Blue Mountain Coffee.

The annual output of real Blue Mountain Coffee is less than 100 tons. Therefore, no matter the price is high or low, supply always falls short of demand.