What is individual coffee? The basic knowledge of coffee

Individual coffee is made from a single coffee bean produced in the country of origin and is a pure coffee without milk or sugar when drinking.

Have strong characteristics, special taste: or fresh and soft, or mellow smooth; the cost is higher, so the price is more expensive. Such as the famous Blue Mountain Coffee, Brazilian Coffee, Italian Coffee, Colombian Coffee. They are all individual products named after the origin of coffee beans. Mocha coffee and charcoal coffee are also individual products, but their names are quite special. Mocha is a port in Yemen. the coffee produced in this port is called mocha, but the coffee may come from different places, so each batch of mocha beans tastes different.

Types of individual coffee

(1) Blue Mountain Coffee: from Jamaica. Pure Jamaican Blue Mountain Coffee perfectly combines the unique sour, bitter, sweet and mellow flavors of coffee. The aroma is very rich, mellow and smooth, with long-lasting fruit flavor, forming a strong and attractive elegance, which is unmatched by other coffee. It can be said to be the best coffee.

(2) Colombian coffee: produced in Colombia, roasted coffee beans release a sweet fragrance, with sweet in acid and medium in bitterness, moderate concentration and long-lasting fruit aroma. It is very nutritious, highly balanced and sometimes nutty. Because of the appropriate concentration, it is also used in high-grade mixed coffee.

(3) Brazilian coffee: there are many kinds of coffee, most of which are moderately acidic, its sweet, bitter and mellow tastes are neutral, moderate concentration, smooth and special taste, known as the backbone of coffee, but also a very good blending bean.

(5) Manning Coffee: produced in Indonesia's Sumatra Islands, full of grains, with a very strong flavor, spicy bitterness, people who especially like it will indulge in its bitterness. At the same time, it also has the taste of syrup and chocolate, while the sour taste is not prominent, but it has a strong mellowness, which is a favorite variety in Germany, and coffee lovers mostly drink it on their own. It is also an indispensable breed of mixed coffee.

(6) Java coffee: produced in Java, Indonesia, full-grained, spicy, relatively low acidity, delicate taste, good balance, is a delicate aromatic coffee.

(7) Costa Rican coffee: excellent flavor, smooth, strong acidity, high grade, with attractive flavor.

Kenyan coffee: aromatic, full-bodied, well-balanced and delicious acidity, with excellent fruit flavor, rich and perfect taste. It is one of the most popular varieties in the industry.

(8) mocha coffee: produced in Ethiopia, the beans are small and fragrant, its sour and mellow taste is strong, slightly alcoholic, spicy, moderate sweet taste, special flavor. It is a well-known high-quality coffee, usually drunk individually.

(9) Guatemalan coffee: produced in Antigua, which has fertile volcanic soil, is one of the most famous coffee varieties in the coffee industry. The fertile volcanic soil creates a world-famous soft, mellow taste with a hint of tropical fruit. Rich taste, perfect coordination, plus a trace of smoke, more emphasis on its antiquity and mystery. Many coffee experts have commented that Guatemalan coffee is the best kind of coffee in Central and South America.

(10) Kilimanjaro Coffee: Kilimanjaro from Tanzania. A variety of coffee without acid, with a strong taste and is famous for its duet taste. Exquisite coffee elegant guest, want to feel exotic flavor, boil your taste. Tasting Kilimanjaro coffee is the best choice, the aroma and taste are enough to make the first-time coffee drinkers feel the endless taste of duet.

(11) Kona Coffee: from the Kona region of Hawaii, it is a rare species that can only be grown on volcanic slopes. Taste strong, mellow, and slightly with a kind of wine aroma, the flavor is very special. The selected Kona coffee has a moderate sour taste and a gentle and full-bodied taste, as well as a unique mellow flavor. As the output is decreasing, the price is catching up with Blue Mountain Coffee.

(12) charcoal roasted coffee: it is named after the Japanese who first roasted coffee beans with charcoal. This kind of coffee does have a charcoal-burning taste, but it will not be very strong. It retains the original taste of the coffee and has a pure taste, which may be related to the light eating habits of the Japanese.

Representative proportion of individual coffee beans

(1) Acid: 30% in Colombia, 30% in Brazil, 20% in Guatemala, 20% in Mocha

(2) bitter: 30% in Colombia, 30% in Brazil, 20% in Kilimanjaro, 20% in Robusta.

(3) thick: Colombia 40%, Guatemala 20%, Mantenin 20%, Brazil 20%

(4) soft: 40% in Colombia, 30% in Brazil, 20% in Mocha, 10% in Robsta

Production of individual coffee

Original flavor (without any other excipients) Coffee production method of single coffee:

a. Siphon (with acting effect, the most common method of making coffee)

B, filter paper dripping type (the simplest method of punching)

C, steam pressurized type (Italian best flavor)

D, ice drip type (take some time to enjoy the coffee)

E, Belgian style (the most traditional method of making coffee) Coffee leaking style (popular for a time and more popular with Americans)

Siphon coffee operation procedure

Features: siphon unique charm, you can enjoy the whole process of brewing coffee beans into coffee, focusing on the process of operation.

1. Check whether the upper / lower seat of the siphon pot and filter, filter cloth are in good condition, timer, stirring bar and coffee spoon are complete.

2. Pure water is used. In order to improve the production speed, hot water can be heated directly.

3. Add water according to the scale on the lower seat of the siphon pot (a little more than the actual amount of water).

4. Before ignition and heating, dry the water droplets outside the upper / lower seat of the siphon pot with a mouth cloth (to prevent the siphon kettle from being damaged).

5. Add hot water to the coffee cup or put it on the cup warmer to warm the cup (to prevent the aroma and acidity of the coffee from increasing).

6. use 15 grams (about one and a half spoonfuls) of a cup of coffee and set the grinding scale to (2.5).

7. Make the filter retractor straight down, install it in the center of the upper seat and hook the glass catheter (to prevent coffee grounds from flowing into the coffee).

8. When the water is heated until a small bubble emerges, insert the upper seat of the siphon pot into the water.

9, when the water rises to the upper seat, turn off the fire, remember the time, stir at the same time, stir 5-6 times clockwise.

10. After 30 seconds, the wooden stirring stick is inserted into the coffee 2Dynam3 to stir for the second time.

11. Except (Blue Mountain, Kona, Hawaii), turn off the heat for 45-50 seconds, all other coffees are heated for 60 seconds.

12. First release the pressure in the lower seat, and then shake off the upper seat (move slowly to avoid damage to the equipment).

13. Pour the coffee into a preheated coffee cup with a coffee plate, coffee spoon, milk grain and sugar packet.

Steam pressurized (Italian best flavor)

Features: mocha pot uses 2 Bar steam pressure to extract coffee in an instant, the operation technology is simple.

1. Add an appropriate amount of hot water to the base of the mocha pot to flood to the safety valve.

2. Grind No. 1.5 into powder and press it in the container, pad with filter paper, and tighten the upper seat of the mocha kettle.

3. Heat the stove with a large fire, when the extraction sound is interrupted for too long.

Dripping type

Features: it takes a long time to extract the coffee. The store should book the coffee in advance and heat it up a little when it is hot.

Add the right amount of coffee powder to the drip, press it gently and pad with filter paper.

Add the right amount of water to the upper seat and adjust the drip speed evenly.

Close the lid and drink coffee according to your appetite after 3-4 hours.

Filter paper dripping type

Features: the method is simple, the filter paper must be changed once, it is clean and hygienic, and the amount of water can be adjusted according to one's own taste.

Fold the professional filter paper and put it correctly into the brewing cup.

Use a professional coffee powder spoon to pour the coffee powder into the filter paper according to the number of people, and then flatten the coffee powder surface.

Put 95-100 degrees hot water into a special pointed pot and let the hot water slowly soak all the coffee powder.

When the coffee is fully expanded, pour hot water into the coffee powder surface for the second time, pay attention to the amount of water used.

Remove the brewer when the coffee is almost dripping. (this article is reproduced)