Coffee common sense that coffee people need to know

I. Overview

Coffee is one of the three major beverage crops in the world (coffee, tea and cocoa). Its output ranks first among the three beverage crops and is the second largest raw material product after oil in international trade.

Coffee originated in north-central Africa, has been widely distributed in Asia, Africa, Latin America, Oceania and other 76 countries and regions. In 2008, the global coffee planting area was about 11.9 million hectares, with a total output of 8.04798 million tons and a total output value of 22.056 billion US dollars. Among them, small grains of coffee accounted for 20%.

Yunnan Province is the main coffee producing area in China. In 2008, the planting area of coffee reached 23333.33 hectares, with a total output value of 28000 tons, with a total output value of 600 million yuan, accounting for 98% of the country's area and output, and 95% of the country's exports. small-grain coffee has become a unique advantage of agricultural products in China, and has become the three major export advantage agricultural products of Yunnan Province.

Second, how to choose coffee beans

1, freshness: grab one or two coffee beans in the mouth to chew, bitter crisp sound, indicating that the coffee is not damp, both high-grade. You can knead it by hand to check whether it is the core coffee bean. if the coffee bean has lost its fragrance or smells stale, it means that the coffee bean is no longer fresh.

2. Purity: grab a handful of coffee beans and observe whether the color, size and shape of each coffee bean are similar, so as to avoid buying inferior products of mixed coffee beans, but if it is a comprehensive bean, it is normal to have different size and color. Medium heat and medium-deep roasting will cause coffee beans to produce oil, but lightly roasted beans will show that they have gone bad, not only reducing the purity of aroma, but also astringent and sour taste.

3, appearance: it is difficult to distinguish the surface shape, it is usually better for those with black cracks (because they are dry for a considerable time), and if there are white lines in the cracks, they are washed or processed. Not that the surface is smooth and flat, it must be delicious.

The freshly fried coffee beans are not suitable for drinking immediately. They should be placed for a period of time to fully release the aroma. At this time, the coffee beans are the freshest, the aroma and taste are the best, and the ideal purchase quantity is to drink them in one month.

Third, the variety of coffee

1. Arabica species (Arabica small grain coffee species)

Accounts for 85% of the total coffee production, including Brazil, Colombia, Guatemala, Ethiopia, etc., beans are turquoise, small particles have a special flavor and sweet acid, and drink well with other coffee. The variety is excellent and more suitable for the needs of the public.

2. Robasta (Robusta)

Roughly planted on the Indonesian island of Java, drought-resistant and insect-resistant; bitter taste, but with fragrance, especially the unique sweet taste after cooling, suitable for the preparation of cold coffee, is mellow and extremely bitter.

3. Liberian species (Leberica)

The quantity of this variety is very small, most of it is used to synthesize coffee and make coffee essence, it is difficult to see on the market, and the quality is not good.

Fourth, roast coffee

1. The general roasting of coffee beans has three degrees: shallow, medium and deep.

Slightly baked → light polyacid

Acid and bitterness in intermediate baking →

→ baked by strong fire has dark color and bitter taste.

The lighter the baking degree, the stronger the sour taste, the deeper the baking degree, the greater the sour taste and the heavier the bitter taste.

V. the initial processing of coffee

1. Drying method 2, washing method 3, semi-washing method

VI. Preservation of coffee beans

1. Buy freshly roasted coffee beans

2. Finish the roasted coffee as soon as possible

3. Reduce the contact between air and coffee beans

4. Avoid the sun

5. Store in a ventilated and low temperature place

Taste and appreciation of coffee

1. Aroma → dry aroma, wet aroma

The taste of ↓ ↓ after cooking

It doesn't taste like before cooking.

2. Bright

3. Thickness

4. Texture → is meticulous and rough.

8. Five rules for making good coffee

1. Fresh coffee beans 2, correct grinding 3, good water quality 4, suitable water temperature 5, gentle cooking.

9. Shelf life of coffee beans

1. The average humidity of unbaked coffee beans is no more than 60%, which can be preserved for 1-2 years.

2. Roasted coffee beans (used for cooking Espresso) can be preserved for about 3 weeks under room temperature and air conditions.

3. Roasted coffee beans (other than boiling Espresso) can be preserved for 30-45 days under room temperature and air conditions.

4. grind the powdered coffee beans for 5-10 minutes.

Roasted coffee powder packaging: plastic aluminum (PE/AL/PET) three composite film packaging bag vacuum packaging, can guarantee quality for 24 months, non-vacuum packaging can guarantee quality for 3 months. Tinplate (high frequency resistance weld) can be guaranteed for 24 months in vacuum packaging and 3 months in non-vacuum packaging.

Roasted coffee bean plastic aluminum (PE/AL/PET) three-layer composite film packaging bag with embedded one-way valve for 18 months, non-embedded one-way valve packaging for 12 months, tinplate (high frequency resistance weld) vacuum packaging for 24 months.

Roasted and sold now, roasted beans in paper and plastic bags have a shelf life of only 7 to 15 days, whether sealed or not.

Tips for flushing and cooking

1. The key point of using a hand kettle is that the water output should be stable and continuous, not to mention that there should be a large column of water to make coffee. Of course, the skill of injecting water must be practiced many times before it can be skillful. At the same time, always keep the knack of "gentle brewing" in mind.

2. It is best to prepare a thermometer to measure the water temperature of cooking. When cooking shallow baked beans, try to keep the water temperature between 95Me and 90 degrees. Different beans and different baking depth have the right temperature.

3. You can try to circle, all in one direction from beginning to end, or clockwise.

4. Steaming at the same time lies in the extension of soaking time, so that the flavor of coffee beans can be completely extracted, which is in order to comply with the characteristics of fast flow rate and short soaking time. All the times and time of steaming can be adjusted according to the thickness of coffee beans, at the same time, it is very stable to extend the time of water injection, you can also try not to use steaming.

5. The amount of water injected can be a little more than the predetermined amount: for example, when you want to flush out 200cc coffee, you can inject 250cc water, on the one hand, the coffee powder will absorb part of the water, on the other hand, a certain amount of water in the filter cup can be the whole overbrewing process to maintain a consistent flow rate because there is enough water pressure above, so as to prevent the last part of the water from staying in the coffee for too long.