Introduction to the categories and characteristics of Coffee Coffee Classification Chart

Many people seem to be addicted to coffee and are willing to spend a lot of time in long queues in famous coffee chains, but do they really know anything about coffee? I'm too embarrassed to ask the clerk some basic questions about coffee. Let's popularize the 8 things you need to know about coffee to improve your coffee taste in a minute.

1. Shallow baking (Light Roast) vs deep baking (Dark Roast)

According to the American classification, the roasting of coffee beans can be divided into eight stages from shallow to deep. The taste of coffee mainly depends on the baking degree. Generally, the deeper the roasting degree, the stronger the bitter taste, and the lower the roasting degree, the higher the sour taste. Baking depth mainly depends on the characteristics of raw beans, personal preferences and other factors.

two。 Arabica (Arabica) vs Robusta (Robusta)

In terms of varieties, coffee trees are mainly divided into two types: one is Arabica, the other is Robusta.

Arabica coffee is mainly produced in tropical South America, such as Central Brazil, with smaller bean shape, lower caffeine content and higher price.

Robusta is produced in Madagascar in west-central and eastern Africa, and Indonesia in Asia. It has a large bean shape, about twice the caffeine content of Arabica, and a low price.

Ps: about 75% of the world's coffee is Arabica, but only 10% is coffee that can be used in high-end coffee shops.

3. Espresso (Espresso) vs dripping Coffee (Drip)

Espresso is made by letting hot water flow through a handful of fine coffee powder under high pressure, with high caffeine concentration and coffee fat.

The dripping coffee is to let the boiling water through the coarse ground coffee powder, the caffeine concentration is low, basically does not contain coffee fat, is more suitable for drinking in large quantities.

4. Latte (Caffee Latte) vs cappuccino (Cappuccino)

Lattes and cappuccinos both belong to milk coffee. The main difference lies in the ratio of espresso, milk and milk bubbles. For cappuccino, the amount of espresso, hot milk and foam should be the same (1:1:1), while hot latte milk is more (1:2:1). The latte tastes more compact and delicate, while cappuccino is slightly dry.

5. Latte (Caffee Latte) vs Ole coffee (Cafe au Lait)

Simply put, lattes are made from Espresso and steamed milk, while Ole coffee is made from dripping coffee with steamed milk.

6.Espresso or Expresso?

If the above 5 points are not clear for the time being, remember to pronounce them correctly first! Espresso is Italian, meaning "under pressure". In a coffee shop, if you ask for "spr so", it means you are in a hurry; Expresso can only make the clerk laugh.

7. The coffee spoon is not for scooping coffee.

Add sugar and stir coffee is the "full-time" coffee spoon, use it to scoop a sip of coffee is a rude thing, and do not use it to "help" smash the cube sugar in the cup. When drinking, take it out of the cup and put it on the plate.

8. Blowing cold coffee with your mouth is not elegant enough.

Drink coffee while it is hot. If it is too hot, gently stir it with a coffee spoon to cool it, or wait for it to cool naturally before drinking. If you try to cool your coffee with your mouth, remember that this is an impolite gesture.

If you are still dizzy after reading the above text, look directly at this easy-to-understand coffee classification map.