The types and characteristics of coffee Blue Mountain coffee is the best coffee.

Blue Mountain Coffee

Blue Mountain Coffee is the best coffee produced in the Blue Mountains of Jamaica. The Blue Mountains surrounded by the Caribbean Sea, whenever the sun shines directly on the blue water, it reflects to the mountain and emits a bright blue light, hence its name. This kind of coffee has the characteristics of all good coffee, not only full-bodied and mellow, but also because of the perfect combination of sweet, sour and bitter coffee, it has no bitter taste at all, only a moderate and perfect sour taste. It is generally drunk on a single product, but because the output is very small and the price is extremely expensive, it is generally made with coffee with a similar taste on the market.

Colombian Coffee

Produced in Colombia, roasted coffee beans will release sweet aroma, with sweet in the acid, bitter in the good quality characteristics, because of the appropriate concentration, it is often used in high-grade mixed coffee.

Santos Coffee

Mainly produced in Sao Paulo, Brazil. This kind of coffee acid, sweet and bitter is neutral, moderate concentration, with moderate sour taste, elegant and special taste, is the best preparation beans. Known as the backbone of coffee, a single drink also has a good flavor.

Mocha Coffee

Produced in Ethiopia. Beans are small and fragrant, with strong sour and mellow taste, moderate sweet taste and special flavor. The washed coffee beans are well-known high-quality coffee, which are usually drunk separately, but if mixed coffee can be mixed, it is a kind of comprehensive coffee with ideal flavor.

Manning Coffee

Produced in Sumatra, Indonesia. The sour taste is moderate, with a very strong aroma, the taste is bitter, but there is a strong mellow. Most coffee lovers drink on their own, but it is also an indispensable variety when mixing coffee.

Java coffee

Produced in Java, Indonesia, belonging to Arabica coffee. After baking, the bitter taste is extremely strong and the aroma is very light, but there is no sour taste, which is loved by the Dutch. This kind of coffee beans are most commonly used in mixed coffee and instant brewed coffee.

Guatemalan coffee

It's from Guatemala. This bean belongs to bourbon coffee beans, is one of the more sour varieties, taste mellow and slightly wild, the most suitable for blending into mixed coffee.

Conna Coffee

This is a coffee bean cultivated by lava in the Conna area of Hawaii. It has a strong, mellow taste and a slightly wine flavor. The selected Conna coffee has a moderate sour taste and a gentle and rich taste, as well as a unique mellow flavor, which is unforgettable for coffee lovers. At present, due to the decreasing production and the large market demand, the price of Conna coffee beans is catching up with that of Blue Mountain Coffee.

Grinding of coffee beans

Because coffee beans are made up of tiny fibrous cells, during the grinding process, the fibrous cells are cut open and the flavors of coffee oil and mellow are released at the same time. Therefore, if you want to make a cup of mellow and 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 during brewing, and achieve the effect of uniform coffee concentration. Secondly, if you use a manual grinder to grind coffee beans, you should rotate gently to avoid friction heat. If you use an electric grinder, you should pay attention to the selection of materials and structures with lower friction heat. The thickness of the mill mainly depends on the brewing method and time. Basically, the shorter the brewing time is, the more detailed the grinding particles should be. Because the smaller the particles, the larger the area of contact with hot water, so the shorter the time to brew.

Italian Coffee

"Expresso" originally means "fast", while ExpressoCafe refers to espresso extracted in an instant. Because this kind of coffee brewing method comes from the steam pressure coffee machine invented by the Italian Achigasha in 1946, it is commonly known as Italian coffee.

Generally brewing Italian coffee at home is made by using an Italian Kuka pot, which, like a siphon coffee pot, uses the principle of steam pressure to quench the coffee. But the mocha pot is to make the pressurized steam pass directly through the coffee powder, let the steam instantly pass through the cell wall of the coffee powder, quench the inner essence of the coffee, and brew it with deep-fried coffee beans. therefore, the brewed coffee has a strong aroma and strong bitter taste, and a thin layer of coffee oil appears on the surface of the coffee, which is the source of the attractive aroma of Italian coffee. Because it is a highly concentrated coffee, it is generally tasted in a small coffee cup when tasting this kind of coffee.

How to taste a cup of coffee

A cup of mellow and delicious coffee, for coffee fans, in addition to the mellow taste, its most attractive place is the coffee in the brewing process floated out of a slightly mysterious aroma. Therefore, the so-called tasting of a cup of coffee should start from the moment you make your own coffee.

Coffee produces different aromas at different brewing stages. At the beginning of brewing, the aroma of coffee is like raw coffee beans, the taste is very astringent, and then the aroma will gradually change from raw to mellow. After the coffee is brewed, you should smell it before tasting it, and then look at its color: only coffee with clear soup color can bring a refreshing and round taste to the mouth. Finally, sip the coffee in a small sip. at this time, you are not in a hurry to drink the coffee, you should temporarily contain it in the mouth, let the coffee mix slightly with saliva and air, and feel the coffee in different parts of the mouth, and then gently let the coffee into the intestines and stomach. Only in this way can we truly combine the taste and appreciation of smell, vision and taste.