Introduction of Coffee Bean varieties

1. Roast in Blue Mountain Coffee (BLUE MOUNTAIN)

Coffee beans are produced in the blue mountains of Jamaica above 2500 feet above sea level. it is a kind of slightly sour, supple, sweet and delicate coffee; pure blue mountain coffee has a light taste and flavor, but it is very mellow and delicate to drink; it is rated as having aristocratic taste and is the best coffee.

2. Roast in mocha (MOCHA)

At present, the coffee produced in Yemen is the best, followed by the mocha of Ethiopia; the mocha coffee belt is extremely sour, sweet, unique and contains chocolate flavor; it is rated as having the temperament of a lady and is a kind of pure coffee with unique characteristics.

3. Columbia coffee HCOLOMBIA) medium roasting

Columbia coffee is the most characteristic of SUPREMO, its coffee is soft and mellow, with slight acid to medium acid, its quality and flavor are stable, it is a medium coffee, it is used to prepare comprehensive coffee.

4. Roasting in MANDELING coffee

Is produced in Indonesia, Sumatra in the most representative coffee; flavor, strong, bitter, taste is quite strong, but supple without acid, is the best quality coffee produced in Indonesia.

5. Carbonated coffee (CHARCAL FIRE) deep roasting

It is a kind of heavily roasted coffee, which tastes charred, bitter without acid, and coffee beans produce oil, so it is very suitable for steam pressurized coffee.

6. Roasting in Brazilian coffee (SANTOS)

Brazil is the world's first coffee producer, the coffee produced, mild flavor, slightly sour, slightly bitter, as the representative of neutral coffee, is an indispensable variety of mild coffee.

7. Italy (ITALI) Deep Baking

Italy does not produce coffee, it is mainly blended coffee, pay attention to strong taste, suitable for Espresso and other heavy flavor coffee, or cappuccino and other fancy coffee. It is very fragrant to drink within a few days after baking.

8. Hawaiian Coffee (KONA FANCY) shallow roasting

It belongs to the coffee cultivated by the volcano in western Hawaii. it is also the only coffee variety produced in the United States. it has a strong taste, strong flavor, strong acid and special flavor. The quality is quite stable and it is one of the local products that must be purchased by tourists going to Hawaii.

[roasting and taste of coffee beans]

Coffee beans due to the different degree of roasting, will cause subtle changes in flavor, generally speaking, the lighter degree of roasting, the sour taste is heavier, with the deepening of the baking degree, the sour taste will gradually disappear, and the bitterness will become more prominent.

The depth of roasting must be based on the type, characteristics and production method of coffee beans to determine the most appropriate baking degree. Generally speaking, according to the degree of baking, the roughest can be divided into three stages: shallow stir-frying, medium stir-frying and deep frying.

[grinding of coffee beans]

Because coffee beans are made up of fine fibrous tissue, the fiber cells are released at the same time during the grinding process. Therefore, if you want to make a cup of delicious coffee, the grinding process is very important.

In the process of grinding, the first thing to pay attention to is that the size of the ground particles should be the same, so that each coffee powder can release ingredients evenly and achieve the effect of uniform coffee concentration. As for the grinding thickness of coffee beans, as long as it depends on the production method and the coffee variety itself.

[tips for distinguishing the freshness of coffee beans]

Smell: fresh coffee beans smell strong fragrance, otherwise tasteless or bad smell.

Look: good coffee beans are complete in shape and full in size. On the contrary, the shape is incomplete.

Pressure: fresh coffee beans are pressed fresh and crisp, and the fragrance wafts out when they crack.

Color: dark black coffee beans, brewed coffee has a bitter taste. The coffee beans with yellow color make the coffee sour.

Good coffee beans: neat shape and bright color.

Bad coffee beans: different shapes and incomplete individuals. After cooking, it is light and fragrant, not sweet enough.

[preservation method of coffee beans]

The preservation of coffee is very important. No matter how expensive the coffee is, if it is not preserved properly, it will lose its flavor. Although the storage period of coffee beans in vacuum packaging is about 24-28 months, and the vacuum packaging of flexible film is 12 months, it is wise to buy the right amount and finish cooking within the effective period in order to achieve better quality and aroma.

However, if the coffee beans bought can not be consumed in a short period of time, in order not to lose their freshness, they must be packed in special sealed cans of coffee beans (such as sealed cans with one-way vents) and put into the refrigerator, then the effect will be more effective.

Finally, coffee beans had better not be ground until they are in use. Do not grind too much at one time, because the powdered coffee powder has an increased area in contact with the air and is more likely to oxidize or deteriorate.

China Coffee Trading Network: www.gafei.com