Coffee beginners must see the basics of coffee

Characteristics of three coffee varieties

Arabica-Coffee contains about one percent caffeine by weight, and generally, the better quality, more expensive coffee beans come from Arabica beans. The coffee tree itself is very sensitive to heat and humidity, and the growth conditions are at least 900 meters above sea level. The higher the height, the better the quality of the roasted coffee beans. Caffeine content of this variety is low (1.1~ 1.7%). Coffee beans are green to pale green in color, oval in shape, and curved in grooves.

Robusta-Coffee contains about 2 percent caffeine by weight. It accounts for 20 - 30% of world production. It has strong resistance to tropical climate and is easy to cultivate. It grows especially well at sea level of 200 - 300 meters. However, its unique resistance also makes its concentration higher and its taste more bitter. Caffeine content is high ( 2~4%). Coffee beans are round in shape, brown in color and straight in grooves.

Liberica-only consumed by Europeans except in a few producing countries, with poor aroma, strong bitterness, and a sharp diamond shape at the top of the coffee bean.

Coffee freshness and packaging storage

Green coffee beans (i.e., unroasted) do not spoil for years, but once they enter the roasting process, the aroma awakens and they begin to age day by day. Roasted coffee beans lose their flavor in three to four days if they are not properly preserved; properly stored, they may be allowed to extend the taste period by three or four months. Fresh coffee beans are easy to bubble out of the mellow nectar, tasteless coffee beans even gods are difficult.

Raw coffee beans do not smell good, there is a smell of soil, but after roasting, hundreds or thousands of aromatic substances, mostly acidic components, such as citric acid, malic acid, tannic acid, etc., so coffee is acidic beverage, PH value about 4.7-5.2, at present the laboratory can only distinguish the ripe beans in seven or eight hundred aromatic components, which is the human diet, the most aromatic one, more than vanilla or wine. Scientists say there are at least a thousand more components of coffee beans that have yet to be isolated.

Moisture, oxygen and heat are the enemies of coffee beans

Baked coffee beans, emitting charming aroma, but fragrance at the same time, charm rapid loss. Once coffee beans are baked, they are exposed to oxygen, moisture, strong light and high temperature, which is the biggest killer of coffee aroma. This is especially important for coffee shops, because the grinder is placed next to the espresso machine, and the moisture and heat of the milk foam are eroding the coffee beans every minute. Worse, the coffee beans are ground into a fine powder, which is more fragile and easy to absorb moisture or be oxidized by the air. In order to ensure the quality, the amount of grinding beans should not be too much each time, the most ideal situation is that the guests order a cup of grinding powder, but the coffee house guests flow is large, not durable, order a cup of grinding in the implementation of difficulties, but experienced, responsible bar master, will see the number of guests, control the grinder, the amount of grinding enough to turn off, so as not to grind beans machine keep running, increase the temperature will make coffee sour, adverse coffee powder preservation, this action is very important.

Espresso machines are among the most sensitive to coffee freshness. Do an experiment, grind coffee powder immediately make a cup of espresso, you will find that the coffee flow out of the sticky, Crema(Crema) is very thick, and the color is golden yellow, if the coffee powder is placed for more than 15 minutes, even if the lid of the grinder is very tight, the espresso will become thin as water, lost the sticky feeling, Crema is also thin, and the color is red, the flow rate is also faster, which means that the coffee powder is not fresh.

Use small pots more often

How to buy coffee beans, how to keep them fresh to extend the taste period? The basic principle is to find a way to block oxygen, moisture, high temperature and sunlight, and store at room temperature, if you want to put in the refrigerator, be sure to use airtight cans, so as not to inhale impurities. It may be divided into several small jars, clean small glass jars are very good to use, drink one can and then open the second can, you can reduce contact with oxygen.

If the coffee beans are all packed in large cans, open and close every day, it will taste in a few days, so the smaller the pot, the better, and the amount used up in two or three days is appropriate. It is not recommended to use a vacuum can, because the action of pumping will extract the aroma of coffee. Consumers had better buy a bean grinder and grind as much as they drink. Try not to grind beans in cafes, because after grinding into powder, it is easier to lose flavor. Moreover, it is difficult for shop assistants to grasp the thickness of each consumer's preference, which affects the flavor to the extreme. Moreover, the fragrance of grinding beans can be kept at home.

Buy expanded coffee

Before buying cooked coffee beans, pay attention to the display and packaging methods. If coffee beans are exposed to large cabinets or large cans, it is best not to purchase them, because they are in frequent contact with the air and most of them are not fresh. It is best to buy coffee with one-way exhaust valve packaging, which is currently recognized as the best way to preserve the effect, the carbon dioxide produced by cooked beans can be discharged from the valve, while the outside air can not enter.

Buy one-way exhaust valve packaging coffee also has knowledge, it is best to choose the drum, will expand the best, because coffee will release a lot of carbon dioxide (CO2) within a month after the discharge, once the discharge is completed, the flavor begins to taste, the coffee bag is flat, squeeze out the coffee flavor, the coffee in the bag is not fresh.

In principle, light baked beans taste longer, heavy baked beans shorter. Coffee beans packed with one-way exhaust valve, within four months from the date of discharge, brewed in drip filter or French filter pot, flavor will not be too bad. However, if the reroasted beans are used to make espresso coffee, the freshness is more critical. Even if they are packaged with one-way exhaust valves, they can only be kept fresh for one month at most. Therefore, roasting degree, brewing method and taste period have some relationship, in short, espresso is the most picky about freshness, shelf life of up to one month. Follicle or French press is less sensitive, from the date of release within four months and one-way exhaust valve packaging coffee beans, are considered fresh, but for espresso machines, has been stale beans.

Imported brand name beans are mostly not fresh

Although the one-way exhaust valve can extend the coffee taste period, but roasted coffee, no matter how preserved, can not stop the natural decline process, there are many so-called American or European brand coffee, claiming that the one-way exhaust valve can be kept fresh for more than six months, or even a year, this is self-deception theory, aimed at reducing wear and tear. Consumers had better buy coffee beans set up in China, fresh more secure, of course, their own at home fried beans or roast coffee, fresh most secure, why spend a lot of money, buy imported famous brand of tasteless beans.

Do not buy coffee bricks, although this packaging method saves space, but can not make good coffee, because to press into a brick shape, you must first grind the coffee into powder, and then through the artificial taste process, let the carbon dioxide release completely, in order to package into square coffee bricks. coffee grind fineness

Freshness is the first requirement of good coffee, and the second priority is to master the grinding thickness of coffee beans, which directly affects the extraction effect, that is, the quality and intensity of coffee flavor. In principle, the finer the coffee powder, the longer the brewing time, the stronger the coffee taste; conversely, the coarser the coffee powder, the shorter the brewing time, the lighter the taste. The longer the extraction time, the coarser the beans should be ground to avoid excessive extraction and bitterness; the shorter the extraction time, the finer the beans should be ground to avoid insufficient extraction.

coffee powder

For example, the extraction time of French press is about three to four minutes, it is appropriate to use coarse grinding, household hand-press grinder (commonly known as bean chopper or known as propeller grinder) can be released by pressing for seven to ten seconds, if the grinding is too fine, easy to drink coffee grounds and have a bitter taste. Filter paper or plug air brewing method, because the extraction time is relatively short, about one or two minutes, coffee beans should be ground a little finer than the French filter pot, about ten to fifteen seconds, but it is best to use a grinder to grind.

Mocha pot is more complex, and the use of heating energy, if it is a gas stove, the heat is fierce, it is best to grind a bit coarse, so as not to extract too much. It is recommended to use an induction cooker or alcohol lamp, the fire is better controlled, otherwise the mocha pot is easy to bubble bitter and strong and bite the throat of choking coffee. Mocha pot extraction time is shorter than French filter pot, filter paper or plug air, so coffee powder should be slightly finer, grinding time is about 15 seconds to 20 seconds, if the fire source is larger can be ground a little coarse, fire source is smaller ground a little, elastic space is quite large. To sum up the above key points, all kinds of soaking methods are different due to the length of extraction time, and the required thickness of coffee powder is also different. In principle, the shorter the extraction time, the finer the particles, the longer the extraction time, and the coarser the particles.

Espresso served in a two-gear grinder

French press, corkscrew, drip, or mocha pots do not require a high degree of fineness in coffee powder. The knife pulp grinder (commonly known as the bean-cutting machine or the propeller grinder) cannot adjust the scale, and the thickness is adjusted according to the length of time. The particle size of the coffee powder is uneven, which is not suitable for making espresso coffee. The popular belief that an espresso machine is all it takes to make a good espresso is only half true. The other half is done by a more sophisticated two-gear grinder. The lower gear of this grinder is connected to a powerful motor to provide high-speed rotation force, while the upper gear is connected to the scale and twisted counterclockwise. The reading of the scale is getting smaller and smaller, and the upper gear is also decreasing. The distance between the lower gear and the ground coffee powder is getting finer. If the upper gear is twisted clockwise, the larger the scale value, the upper gear rises upward, widening the distance between the upper gear and the lower gear, so the coffee powder ground is coarser.

Double-gear grinder is to adjust the height of each other to set the coffee powder thickness, do not underestimate this grinder, its structure is extremely precise, less double-gear grinder, it is impossible to brew thick, authentic espresso.

Check the quality of espresso.

Espresso success depends on flow rate, color or seconds counted, only 51 percent accuracy, you have to try it yourself to be safe. Although the visual method is not very accurate, there is a visual gauge below to provide reference:

Preservation of coffee beans

It's not hard to have a nice cup of coffee. But you must know how to buy and preserve coffee. Improper preservation methods will affect the quality and flavor of coffee.

(1)Three factors that affect coffee beans: temperature/humidity/sunlight

(2)Best coffee tasting period: coffee beans for four weeks, coffee powder for a week

(3)Shelf life of coffee beans in vacuum packaging:

Vacuum tank about 6-12 months. Flexible plastic film vacuum packaging for 3 months

To minimize physical and chemical changes in coffee, packaging is a very important knowledge. Because of the smaller contact with air, coffee beans are easier to preserve in quality and flavor than ground coffee powder, so in order to maintain coffee aroma, try to start grinding when brewing coffee. Ground coffee powder can be stored in a freezer (below zero temperature) storage box if it is not in an airtight container. Coffee beans and coffee beans

[Acid beans mainly]

Brazil 40%, Colombia 30%, Mocha 30%

Colombia 40%, Brazil 30%, Mocha 30%

Mocha 40%, Brazil 30%, Colombia 30%

Brazil 50%, Colombia 50%

Mocha 50%, Colombia 30%, Java 20%

(Chongqing Bairista Coffee West Point Bartending Training School Contact QQ: 329253709)

[Bitterness bean is the main ingredient]

Brazil 40%, Java 20%, Colombia 20%, Mocha 20%

Mocha 30%, Brazil 30%, Colombia 20%, Java 20%

Mocha 60%, mantinin 40%

[Neutral beans as the main ingredient]

Java 50%, Mocha 50%

Colombia 50%, mocha 30%, mantinin 20%

El Salvador 40%, Colombia 30%, Mocha 30%

40% mantinin, 30% mocha, 20% brazil, 10% guatemala

[Sweet-based]

Blue Mountain 60%, Mocha 20%, Colombia 20%

The varieties used for blending are preferably fixed, and the most common basis is the compositional analysis of blended mocha, Brazilian, and Colombia coffee beans

Green beans (percentage)

Moisture: 11.3 Fat: 11.7 Protein: 11.8 Sugar: 8.0 Essence: 17.1

Caffeine: 1.3 Tannin: 6.0 Minerals: 4.2 Crude fiber: 28.6

cooked beans

Moisture: 2.5 Fat: 13.2 Protein: 12.8 Sugar: 1.8 Essence: 29.6

Caffeine: 1.3 Tannin: 4.0 Minerals: 5.2 Crude fiber: 29.6

component analysis

Caffeine: Caffeine is the most noticeable of all coffee ingredients. Its effect is extremely extensive, will affect the human body's brain, heart, blood vessels, gastrointestinal, muscle, kidney and other parts. Moderate caffeine will stimulate the cerebral cortex, promote sensory, judgment, memory, emotional activities, so that myocardial function becomes more active, vasodilation blood circulation enhanced, and improve metabolic function. Caffeine can also reduce muscle fatigue and promote digestive secretion. In addition, because it also promotes kidney function and helps the body expel excess sodium ions from the body, caffeine does not accumulate in the body like other narcotic and excitatory substances, and will be excreted in about two hours.

Tannin acid: After extraction, tannins will turn into a pale yellow powder, which is easy to dissolve into water. Once boiled, it will decompose to produce pyrochloric acid, which will make coffee taste worse.

Fat: The fat contained in coffee plays a very important role in the smell of coffee. After analysis, it was found that coffee contains many kinds of fat, and the most important of them are acidic fat and volatile fat. Acidic fat means fat contains acid, its strength will vary according to the type of coffee, volatile fat is the main source of coffee aroma, it will emit forty aromatic substances, very complex and subtle things.

Sugar: Green coffee beans contain about 8 percent sugar, most of which will be converted into caramel after roasting, giving coffee a unique brown color.

Extract essence: can be divided into several kinds, accounting for nearly one-third of baked beans, light so far still do not know what effect is caused by the substance.

Minerals: lime, iron, sulfur, phosphonium, sodium carbonate, chlorine, etc., but because the proportion is not high, so the impact on the flavor of coffee is not large, combined with only a little astringency.

Coarse fiber: The fiber of raw beans will be carbonized after baking. This caramelization of carbon and sugar combines to form the hue of coffee, but the powdered fiber can have a considerable impact on coffee flavor.

Composition of Coffee

caffeine

1. A plant xanthine and theobromine, identical to theobromine.

2. Stimulate cerebral cortex and vasodilation.

3. Promotes kidney function, diuresis.

4. Stimulate stomach peristalsis, stomach disorders should not drink too much.

Taste: bitter

tannic acid

1. Light yellow powder.

2. Boiling produces pyroacetic acid.

sour, sweet

fatty

1. Coffee contains a lot of fat.

2. There are mainly acidic fats and volatile fats.

Acid fat--sour

Volatile fat--aroma

protein

1. The source of the caroli, it's not filtered out.

2. It chars when baked.

Coffee liquid dark brown, aroma

Carbonization presents bitter taste

sugar

1. It turns into caramel when baked.

2. Caramel combines with tannins to form a slightly bitter sweet taste.

Coffee liquid dark brown, aroma

bitter taste after caramelization

extract essence

1. Coffee is called coffee.

2. So far it has not been known what kind of material it is formed from.

Taste: Rich and mellow

minerals

1. Very low percentage of coffee.

2. The quality and flavor of coffee are less affected.

Taste: astringent

crude fiber

1. It chars when baked.

2. Carbonization and caramelization combine to form coffee tones.

Coffee liquid dark brown, bitter

Main raw materials:

Coffee, plant name, Rubiaceae, born in the tropics, is an evergreen shrub, more than two feet tall, oval leaves, white flowers, dried fruit after grinding into powder can be used as a beverage. According to the coffee grown in different regions and the different cultural customs of different places.

Various kinds of coffee drinking methods have been produced and presented to people one by one.

Caffeine is one of the most characteristic coffee ingredients, with the effects of excitement, diuresis, digestion and detoxification. 100g coffee beans. Contains about 1.3 g of caffeine. A can of 250ml coffee contains more caffeine than 200PPM.

(Chongqing Brista Coffee West Point Wine blending training School contacts QQ:329253709)

water

Water is a colorless and senseless transparent liquid needed in daily life. Most of the companies that make these coffee drinks have factories in places where the water quality is good.

Granulated sugar

The initial brown sucrose is a white lump of sugar 3. 5%. Sugar: coffee contains only a small amount of sugar, but once roasted, it will be lactose-like, forming the characteristic brown of coffee.

Once baked, the fiber will be carbonized.. After the fusion of perforated saccharified carbohydrates. It forms the unique color of coffee.

Fatty acid sucrose lipid

Fatty acids are the combination of CH+1COOH machine and alkane machine. There are about 6 g tannic acid in 100g fresh coffee beans. It is the reason why coffee tastes so bitter. But the degree of bitterness is inversely proportional to the degree of baking.

Emulsion tranquilizer

Emulsification is when two are mixed together without melting or precipitating. Of course! How can the coffee in the coffee jar be emulsified? So add emulsion tranquilizer to keep him in a perfect state of harmony..

Sodium citrate

This is an organic compound.. It's a colorless crystal that has a refreshing smell, such as razor oranges and other fruits that have this taste.

Heat quantity

Usually; usually. A can of 250ml coffee contains 100 calories..

Fat

Fat. It's animal oil. The fat content of a can of 250 is usually 1.6 grams.. The source is milk.. Play an important role in improving the flavor of coffee.

Carbohydrate

The compound between carbon and water.. Carbon is also a very important component of the human body.. A can of 250ml coffee contains 20 grams of carbohydrates.

Protein

A complex compound synthesized by polymerization of amino acids. It is an important component of the human body. Protein: coffee contains almost no protein after boiling. But even if the amount is small, after the protein is broken down. It can also improve the flavor of coffee. A can of 250ml coffee contains 3.4g of protein.

Calcium

This is a substance with considerable activity.. From a chemical point of view From a healthy point of view. Calcium.. It is of great help to the human body. A can of 250ml coffee contains 83 milligrams of calcium. Choose the taste of coffee according to taste

The so-called taste characteristics refers to the personality of all kinds of coffee beans in the style of the coffee beans after being roasted most appropriately.

Taste Classification Table of Coffee beans

For sour coffee beans, especially high-quality new beans, the baking degree is the best, while the bitterness system is lighter, and then the sweet details are mostly selected beans with high water production, and baking often constitutes the key to whether it can be integrated into the soft bitterness. Neutral flavor, even if not highland coffee beans, but also need to have a stable quality of stable treatment. Coffee beans that perform fragrant and mellow effects play an important role in giving mixed differentiation.