Comparison of five kinds of round beans from different countries in the basic knowledge of coffee

Bird cup test statement: (coffee beans will change greatly due to the variety, origin, grade, baking method, brewing method, etc., as well as people's taste sensitivity and taste preferences. Brother Bird's cup test view is limited to his own coffee beans and brewing methods, and the description of flavor is as objective and stylized as possible so that coffee lovers can understand coffee more easily.

If the coffee you drink is different from that described by Brother Bird, it may not be fake beans, bad beans or the wrong method of operation, just like it is normal that the taste of all Chinese restaurants is very different. in the end, we will decide by the performance and preference in the cup.)

Usually one side of the coffee bean we buy is flat, and there is a crack in it, which is the side where the two seeds of the coffee cherry (that is, coffee bean) are close to each other; this normal bean is called flat bean (or lentil, flat beans). Some berries contain only one seed, which takes up the internal space of the whole berry and looks like two smaller flat beans stick together; this kind of bean, which we call peaberry, often appears on the top of a young coffee tree; it generally accounts for only 5-10% of the total coffee production, because round bean coffee contains the nutrients of two and a half beans, so its taste may be richer than the average flat bean. In addition to the lower yield, round beans are more conducive to uniform baking because of smooth rolling, and the price is often much higher than flat beans, but the difference in flavor is not absolute. For example, round beans also have examples of stunted growth and poor quality.

The five round beans are Costa Rica, Mantenin, Tanzania, Mexico and Hawaii Kona.

Let's take a picture of raw beans.

One by one, Costa Rican round beans, is the smallest of these models.

Manning round beans, Manning is famous for its ugly appearance, and this bean can be regarded as very "fresh and tender" in Manning.

Tanzania, last year's beans, the color is a little white

Mexican round beans. The beans look pretty.

Hawaiian Kona round beans, one of the finest coffees

Baking is basically the end of an explosion of beans, medium roasting is more suitable for cup testing, and the cup test in Bird's concept is to understand the basic characteristics and character of coffee beans and then record them. Next time, you can try to enlarge what you think is a special point of high quality. For example, if you want to highlight the acidity of the fruit, the aroma and mellowness should be deeper, such as grinding off the miscellaneous flavor, the baking time can be extended, and so on. These are the most basic. However, the methods of baking are ever-changing, so let's stop here.

Baked Costa Rican round beans

These beans are tested by normal pressure and hand flushing as follows

The amount of hand-flushed powder is 15g and the water temperature is 85 to extract coffee liquid 150-180ml.

Method pressing powder 12g water temperature 88 extraction coffee liquid 150-180ml what I extract is 160ml

Among these five, the aroma of Costa Rica is relatively heavy, with a strong aroma of peanuts, moderate acidity and mellowness (mellow refers to the weight and consistency in the mouth), less bitterness in the latter part, less sweetness and finish, and a weak sense of hierarchy. A little mixed smell of pulp can also be compared to the smell of bark or filter paper, which is a defective flavor that may be improved if it is baked a little bit.

Mexican round beans

Mexican round beans can drink more obvious aromas of walnuts, almonds and soft acidity, mellow but very smooth, cool drink will be a little sweet chestnuts, the overall style is easier to taste.

Tanzania round beans

The water content of raw beans in Tansania is already low, and as a result of baking, there is little acid left. fortunately, the disappearing acid immediately turns into sweet, mellow, thick and soft like a little Euryale, and the slippery sweetness makes people feel very comfortable. the latter part has the bitter fragrance of cocoa, and the rhyme is also good. I remember that drinking this bean last year was a very mellow and pleasant fruit acid, so I left some unwilling to drink it. The flavor has really changed a lot up to now.

At this point, by the way, both cooked beans and raw beans can extend the shelf life. At present, my way of preservation is to freeze the cooked beans. The beans will not freeze and can be used immediately. After using them, put them back in the refrigerator as soon as possible to avoid dampness. In this way, the quality will not change significantly within two months. The raw beans are sealed and placed in a thermostat, which can be preserved for several years when the temperature and humidity are stable, which is similar to the principle of preserving cigars and red wine.

Manning round beans are the largest.

Mantenin is my favorite coffee at the beginning, with rich taste, long-lasting aroma, sometimes with spicy and Chinese herbal flavor, and most of the brown friends who do not like sour fruit or men over middle-aged will choose Mantening. in fact, before the emergence of the Blue Mountains, Mantenin was considered to be the best coffee in the world, which is also the pride of Asia as a "non-mainstream coffee producing area".

The flavor of this Mantenin round bean is very dense, with obvious flavors of traditional Chinese medicine and brown sugar, reminiscent of cough syrup, a little downward acidity and a slight leather aroma, which can often be tasted in cigars. There is also a fishy smell of mulberry leaves, but it is not unacceptably fishy and tastes very thick. I don't feel thirsty after swallowing. I feel that there is something left in my throat that needs to be flushed with water. the aroma is strong for a long time, but the bitterness is relatively not obvious, and I am more inclined to "bitter" Mantenin. I like to think that the taste is complex and changeable. Those who don't like think that the taste is messy and defective and have too much flavor, but it is undeniable that Mantenin is always a coffee bean with high clarity and recognition.

Hawaiian Kona round beans

Kona's output is scarce and adopts high-density manual management, so each Kona is "spoiled" and has a reputation as a "lady in coffee". Brother Bird often says, "it is better to drink Kona than to drink Kona in the Blue Mountain." drink Kona is not as good as drinking rose summer.

Blue Mountain is like Tieguanyin in tea. It tastes light, but the aroma is long and long, and the layers are rich and sweet. But some brown friends may think that Blue Mountain is too peaceful and has no character, so Kona's character is like a delicate little girl. With gorgeous and rising acidity, light baking is particularly obvious, will directly kill the unstoppable water, medium baking will think of "Sour and Sweet is me" lyrics, accompanied by flower, nutty, wine and cocoa aromas, moderate and smooth, there is no need to worry about anything uncomfortable in the middle of the taste. Drinking Kona can be said to be enjoyed from the entrance, and can be enjoyed without any scruples until the end, when the character is good (when baking and brewing are good), there will be a little perfume left in the nasal cavity to enjoy slowly.

Finally, take a picture of ripe beans. Have a nice drink!