Introduction of main varieties and characteristics of cooked beans of Coffee
Blue Mountain Coffee: produced in Jamaica, mellow, slightly sour, supple, sweet, delicate flavor, light taste.
Columbia: produced in South America, slightly acid glycol, soft mellow, slightly to medium acid.
Brazil: from South America, neutral, medium bitter, strong fragrance, slightly sour, slightly bitter, introverted.
Manning: produced in Indonesia ~ Sumatra, bitter and mellow, fragrant and bitter.
Mocha: produces Isopia (Africa), Arabian port, sour and mellow, medium acid to strong acid with lubrication, sweet characteristics.
Java: produced in Indonesia ~ Java Island, strong bitter weak fragrance, no acid.
Comprehensive hot coffee (blended): Brazil 3.5, Mantenin 1, Java 2, Columbia 2, mocha 1.5; fragrant, sweet, bitter, sour.
Integrated iced coffee (blended): Manning 2, Columbia 2, Java 2.5, Holland 1 2, mocha 1.5; mellow, bitter.
Comprehensive hot coffee (blended): Brazil 2, Mantenin 1, Java 3.5, Columbia 2, mocha 1.5; fragrant, sweet, bitter, sour.
Carbonized coffee (unique roasting method): produced in Sumatra, Colombia 2, Brazil 2, Mantenin 1.5, Java 4.5; bitter, alcohol.
(this article is reprinted)
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Tel:020 38364473
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How to lock the fragrance and preserve roasted coffee beans
The preservation of coffee beans is very important for the quality of coffee, but it is not difficult to do, as long as we pay a little attention, we can better preserve coffee beans. Containers that keep coffee out of the light should be opaque or semi-transparent like red wine bottles. Sealing is very important for the preservation of coffee. Only under sealed conditions can coffee be slowed down.
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Water is the enemy of coffee storage. Another enemy is oxygen.
The ideal way to buy and brew coffee is to buy large quantities of green coffee, roast it yourself, and grind it before preparing it for brewing. But most people like to buy coffee beans that have been roasted, and probably buy more than we use for days. Water is the enemy of coffee storage. Coffee oil is water soluble. It adds flavor to coffee, while moisture spoils coffee oil.
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