Coffee beans and coffee beans

* Coffee cherry: the fruit of a coffee tree, named because its rind is bright red and its shape is very similar to cherries.

* round beans: when the coffee fruit is growing, one of the two seeds develops very well, and the other seed is eaten so that the coffee bean that should be oval becomes round.

* Elephant beans: bigger than ordinary coffee beans and usually insipid in taste.

* Coffee belt (Coffee Zone): usually refers to the area between the Tropic of Cancer and the Tropic of Cancer, because this area is the most suitable for growing coffee.

* drying: the use of sunlight to separate the pulp of coffee from the seeds to obtain raw beans.

* washing: the use of water to separate the pulp of coffee from the seeds to obtain raw beans.

* semi-washing: the way in which the first half is sunburned and the second half is washed to separate the coffee pulp from the seeds to obtain raw beans.

* aged beans: preserve raw beans in good condition for several years to develop a deeper flavor.

* boutique coffee: coffee, which is extremely carefully processed from planting and harvesting, can be said to be the top product in the coffee industry, which is different from the coffee produced in large quantities. At present, there are boutique coffee associations (SCAA and SCAE) in the United States and Europe, which specialize in the promotion of boutique coffee.

* Arabica (Arabica): coffee variety, the only coffee variety with 44 chromosomes, is of good quality but not easy to take care of, and is currently the most important variety in the coffee market.

* Robusta: a variety of coffee with large output, easy to take care of but poor quality. It is mainly used to make instant coffee. Robusta is the main variety second only to Arabica on the market.

* Silver skin: a thin film on the surface of raw beans that usually falls off when baked.

* the first explosion: the bursting reaction of coffee beans during roasting when the temperature is 190? F / C / 200?

* the second explosion: during the roasting process of coffee beans, when the temperature is about 230 degrees Celsius, the burst sound is smaller and denser than the first explosion.

* exhaust reaction: the reaction in which coffee beans continue to emit carbon dioxide after baking.

* raise beans: do not drink coffee beans immediately after drying. Store for a few days to complete the exhaust reaction, so that the flavor of coffee beans is fully ripe.

* defective beans: raw beans with broken, abnormal or moth-eaten appearance.