Read the name of coffee beans

When you walk into a specialty coffee shop or open a website for a specialty coffee bean vendor, you may be confused by the variety of coffee names. Why do coffee beans have such long names? Why is coffee divided into single, deep roast and Italian? How is this divided? What do these complicated coffee bean names mean behind them? This article will take you through the meaning of coffee bean names one by one.

1. Origin designation: "single" and "mixed" coffee

Commercial coffee beans can be roughly divided into two categories:

Single Origins (S.O.)

Coffee Blends

"Single-origin coffee" refers to coffee beans of a single style from a single country or region. A soloist for coffee.

If a packet of coffee is labeled with the name of a coffee-producing country (coffee beans are not produced in continental Europe, and if the label says the name of a European country such as Italy, Vienna, etc., it is not single-serve coffee). Basically, it means it's a single-serve coffee. Such as Ethiopia Yirgacheffe, Sumatra Blue Batak, Guatemala Antigua, etc., produced in a specific country, region, estate specific coffee, called "single coffee." Because each country or region has its own climate, soil and natural environment, the coffee grown is unique. Taste "single-origin coffee" to understand the characteristics and flavor of coffee in a certain country or region.

"Mixed coffee" refers to coffee beans blended from several single-serve coffee houses, comparable to coffee concertos.

Such as Huang Ding coffee products: blue hole comprehensive coffee, Dak comprehensive coffee, Cabribri comprehensive coffee and so on. Blending coffee can be simple (like the traditional mamba: mantinen plus brazil) or it can be a complex art. Through proper blending, you can make each of the unique single coffee together to compose a more harmonious, more exciting movement, usually Italian coffee (espresso, latte, cappuccino) coffee beans used is a comprehensive coffee.

2. Roasting degree indication: deep roast, south meaning, north meaning, vienna, french roast

In addition to location-related labels, the most common is the label on baking degree. Green coffee beans need to go through a roasting process in order to release a unique charming aroma, coffee roasting and its flavor is closely related.

If you see "Italy,""Vienna,""South" on a coffee label, don't mistake it for any of the above names-it probably doesn't have anything to do with it, because traditionally "Italy" and "Vienna" are synonymous with a degree of roasting (or blending method) and don't mean coffee from Italy or Vienna (as mentioned above, coffee beans are not grown or produced in Europe).

"Northern" usually means medium-light, light brown, with no oil on the surface of the beans;"Southern" usually means deep baking with a shiny, dark brown surface of the beans;"Italian" generally refers to deeper baking. French Roast refers to a very dark roast with near-black surface color, slightly charred flavor, and no acidity. "Vienna" and "Milange" usually refer to a blend of coffee beans of different roasting degrees.

The deeper the roast, the higher the temperature of the roast. In general, light to medium "Beiyi" roast flavors are brighter and lighter, possibly with fruity acidity and minimal or no bitterness. The deep-baked "Nanyi" has a deep, rich and smooth flavor with a caramel-like sweet finish. "French roast" has a monotonous flavor, possibly with a slight charred flavor, and is completely devoid of acidity.

3. Grading of coffee beans, small region, farm, and other indications

Each coffee producing country has its own classification system and classification name, so you may see the following words on the coffee label: "SHB","AA+","Supremo","Extra-Fancy","Round Bean/Small Bean", etc. These are the classification names of coffee beans. Commercial roasted beans are sometimes labeled as single-serve coffee grades, but are usually not labeled.

Central American coffee is classified according to the elevation at which it is grown, with beans above 4500 feet labeled SHB(Strictly Hard Bean). "AA+" is the highest grade of Kenyan coffee, only batches with excellent flavor and few defects are allowed to be labeled "AA+,""AA" is the largest particle,"AB" is smaller,"PB" is round beans; Colombia in South America is graded according to the appearance size of coffee beans and defect rate, and "Supremo" is the largest particle. It is worth noting that the appearance size of coffee beans is not related to flavor, and higher production altitude usually means better flavor.

Immediately after the country name is the designation of the small producing area. Ethiopia Yirgacheffe, for example, is the name of the coffee producer, indicating that it is a "single coffee"; Yirgacheffe is a narrow, high-altitude region in Ethiopia's Sidamo region. Different small regions mean different flavor characteristics. For example, southern Ethiopia, near Somalia, produces the famous Ethiopia Harrar. Haramocha has wine-like aromas, blueberry or grape flavors, and a thick taste. Yerga sherbet tastes fresh and bright, with citrus or lemon peel aromas, and a thin taste.

However, some coffee beans have a string of names immediately after the name of the small growing area, which may be the name of a coffee plantation, cooperative, or green bean processing plant. Guatemala Antigua SHB- Finca Los Volcanes 08 Crop, for example, tells us the following

Information:

Country of production: Guatemala-Guatemala is a famous coffee producer in Central America.

Antigua Volcano-This is the famous volcanic coffee producing area in Antigua.

Grade: Very Hard Bean (SHB)-Indicates that the coffee was grown at altitudes above 4500 feet.

Finca Los Volcanes-Finca is Spanish for "Estate," meaning farm.

Harvest year: 2008-The year is for roasters 'information, so it is not usually indicated on the label of commercially baked beans.

In order to reduce the burden of consumers 'purchase and identification, coffee beans on the market are generally not marked with such complicated labels. Different small producing areas, different years of coffee beans flavor may have a lot of differences, professional roasters will taste the coffee beans of each producing area every year, and adjust the roasting and blending methods, so that consumers can get stable flavor, small differences in the product.