Create extraordinarily good coffee

Choose coffee and raw beans

From the botanical classification, coffee belongs to Rubiaceae, Coffee, Arabica, Robbata and Liberika, and the species are divided into primary species, secondary species, mutants, hybrids and so on. The flavor of different coffee raw beans will be very different due to different types, growth environment and processing methods; even the coffee beans of the same variety and the same origin will have different tastes in different years. Choosing good coffee raw beans is the basis of getting good coffee. Compared with Robusta, Arabica grows at a higher altitude. At high altitude

The low temperature climate makes raw coffee beans take longer to grow to mature, thus enhancing the coffee flavor in the coffee products we need. The price of Arabica raw beans is high, not only because of its low annual unit yield, but also because of the difficulty of harvesting because of its high altitude. Robusta has his own unique personality. Librika has been gradually eliminated because of its taste, flavor and other reasons, and it is only grown in the Philippines and other places. In China, Arabica species, Roberta species and Liberika species are usually referred to as small, medium and large seed species, respectively.

Processing and refining of raw beans

Coffee fruit must be processed to peel off its outer red fruit (peel and pulp) and obtain the central coffee bean (seed). There are two common processing methods of raw coffee beans: wet processing (or water washing) and dry processing (or natural or sun drying); in recent years, semi-washing (or half-sun) has also been derived. Wet processing first removes the skin of the coffee fruit, let the rest of the fruit ferment until it can be easily washed off by water, and then let the coffee dry. This processing method perfectly retains the fresh and bright natural flavor of raw coffee beans. Dry processing allows the coffee fruit to dry in the sun until it can be opened, just like nuts. When we choose raw coffee beans, we choose coffee farms according to different varieties of raw beans, and the processing method used by the farm should maximize the original flavor of different coffee.

After processing, raw coffee beans should be graded according to their particle size, density and degree of defects.

Perfect baking

All kinds of raw coffee beans have their own characteristics, some are suitable for light roasting, some are more suitable for deep roasting. Therefore, according to the characteristics of raw coffee beans and people's taste preference, we determine the baking degree of each kind of raw beans or each mixture, so as to give full play to the best flavor of different coffee. It is important not to bake coffee beans too fast, and it is also important that coffee beans should not be roasted at low temperatures for too long, otherwise they will not be able to bake the best potential flavor of coffee.

We are committed to providing high-quality freshly roasted coffee and work out the best roasting degree for each kind of coffee beans-the length of baking time, the temperature reached by roasting, the color, luster and bursting time of coffee beans, and the cup after baking is finished. the cup is constantly adjusted to get the best freshly roasted coffee.

It is an indisputable fact that coffee is the largest drink in the world. From a drinking point of view, good coffee is not bitter, let alone astringent. If coffee is bitter and bitter to swallow, it is unlikely to become the largest drink in the world.

Keep the coffee fresh

Freshness is the most important factor affecting the taste of roasted coffee, and the date of roasting determines the freshness.

We bake coffee after receiving the order. After the coffee is roasted and cooled, it is immediately put into an aluminum foil bag with an one-way trap for coffee, allowing carbon dioxide to be discharged, while the outside air cannot enter.