The main components of raw beans are new beans and old beans.
After dry and wet processing, coffee fruit becomes coffee raw bean (Raw bean/Green bean). The main ingredients of raw beans are: carbohydrates, about 49%
Moisture, about 12%
Protein. About 11%
Chlorogenic acid, about 7.6%
Alkaloids and trace elements, about 0.4%. According to the length of time, raw beans can be divided into: seasonal beans (Current Crop), that is, raw beans that have just been harvested; new beans (New Crop), that is, raw beans of the first year; old beans (Past Crop), that is, raw beans that have been stored for two years; and old beans (Old Crop), that is, raw beans that have been in stock for too long. Aged beans (Aged Bean), unlike old beans, are stored in a unique way: wrapped in endocarp, stored in a high and cool warehouse of origin, and often turned over. After baking, the acid quality of the old bean flavor becomes weaker, the mellowness becomes higher, the texture becomes thicker, and the old bean can be integrated with the new bean to balance the acid quality. In addition, the aged beans after baking should be placed for 3 days after extraction and drinking, so that their thick flavor can be displayed.
In addition, compared with the old bean, the new bean is difficult to bake because of its high water content and difficult heat transfer. After baking, the new beans feel lively, with natural flower aroma, high-quality sour taste, high water content, rich chlorogenic acid, relatively bright and strong taste; old beans feel calm, mellow and thick, low water content, slightly expanded volume, soft taste.
With the growth of time, the internal moisture of raw beans gradually decreases, the color of raw beans will gradually change from dark green to blue to white and yellow; the smell of fresh fruit or grass will also gradually weaken; vitality will decrease. All these can be used as the basis to distinguish the freshness of raw beans.
(this article is reprinted)
- Prev
Common sense of high quality Nicaraguan coffee beans
Nicaraguan coffee flavor characteristics: moderate acidity, fragrant and delicious. Nicaraguan coffee of high quality is in the forefront of coffee beans in the world and enjoys a good reputation. Its particles are moderate in size, mild in taste and very aromatic and mellow. Nicaragua is located in central Central America, bordered by the Pacific Ocean to the west and the Caribbean Sea to the east. The highland in the north and the coastal plain in the east, belonging to the Central American volcanic belt.
- Next
Honduran boutique coffee common sense selected Highland Coffee
Honduras: special highland coffee flavor and taste characteristics: good flavor, rich and mellow, suitable for mixed drinking. Honduras is located in the north of Central America, facing the Caribbean Sea to the north, the Gulf of Fonseca in the Pacific Ocean to the south, Nicaragua and El Salvador to the east and south, and Guatemala to the west, mostly mountains and plateaus. It has a tropical climate, mild temperature, abundant rainfall, and is a coffee producer.
Related
- Guji coffee producing area of Guji, Ethiopia: Humbela, Shakiso, Wulaga
- What is the most expensive variety of Qiloso in BOP multi-variety group?
- How to store the coffee beans bought home?
- Why are Yemeni coffee beans so rare now?
- Ethiopian Sidamo all Red Fruit Sun Sun Santa Vini Coffee beans
- SOE is mostly sour? What does it mean? Is it a single bean? what's the difference between it and Italian blending?
- Is Italian coffee beans suitable for making hand-brewed coffee?
- How to choose coffee beans when making cold coffee? What kind of coffee beans are suitable for making cold coffee?
- Just entered the pit to make coffee, what kind of coffee beans should be chosen?
- Can only Japan buy real Blue Mountain Coffee? What are authentic Jamaican Blue Mountain coffee beans?