Coffee basic knowledge three native species of coffee
There are about 40 species of coffee plants, but only one can produce coffee beans of commercial value. Arabica, Robusta and Liberia are known as the "three native species of coffee" Arabica species: Arabica species are native to the Ethiopian plateau. Arabica coffee accounts for 75% of all kinds of coffee, and its excellent flavor and aroma make it the only coffee that can be drunk directly. However, its resistance to dryness, frost, diseases and insect pests is too low, especially the natural enemy of coffee-leaf rust. Robusta species: a leaf rust-resistant variety found in the African Congo, the Robusta species has a unique fragrance (called "Rob smell", which some people think is frost) and bitterness. It is generally used in instant coffee (the coffee liquid extracted is about twice that of Arabica). The caffeine content of industrial coffee such as liquid coffee is about 3.2% higher than that of 1.5% Liberian species in Arabica: West Africa is the origin of Liberian coffee and has a strong adaptability to high or low temperature, humidity or dry environments. Only it is not resistant to leaf rust and its flavor is worse than Arabica, so it is only traded or planted for research in some West African countries.
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Preservation of coffee beans with basic knowledge of fine coffee
With the increasing consumption of coffee in China in recent years, China has gradually accepted the western food culture and style. Coffee as one of the three major drinks in the world has its unique charm. With the understanding and deepening of coffee culture, there are more and more forms of existence. Like instant, bottled drinks, raw coffee beans, roasted coffee beans. Of course, for the sake of convenience, there is now coffee powder.
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Freshness is an important factor in a good cup of coffee
Roasting, grinding and brewing are the three steps of coffee. The key to these three steps is freshness. It can be said that freshness is the most fundamental factor affecting the taste of coffee. In order to grind buckwheat flour to release high-quality memories, the same is true of coffee, when grinding high-freshness coffee, it will be filled with the fragrant smell of coffee. On the contrary, the smell of stale coffee powder has been lost, and sometimes
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