How to distinguish between coffee beans and coffee beans

(source: Zhihu, author: Luo Ouli)

As a coffee industry, I also do not like to impose expertise on others, leaving the specialty to us and reducing the learning cost of users as much as possible should be the truth of mass consumer goods.

SCAA or SCAE's CUPPING standard can be read in a book. The customary treatment and flavor of each production area are very complicated, and the cost of learning such as flavor wheel is too high. Can you imagine asking someone who just wants a drink to understand the difference between cardamom and cherry one by one? Are they sure they won't go crazy when they see the picture below? How is it possible for the average coffee drinker to understand what that number means for ordinary coffee drinkers, including the Eagle number that describes the degree of roasting?

So I put aside my major and find out what kind of barista is good coffee in the popular sense from a client who doesn't know much about it. Pretend to imitate Maslow's humanistic philosophy.

First of all, for the most popular people, we need a cup of coffee.

In this part, I like the traditional grading system in Brazil very much. in addition to the classification of defects, the grading of the cup test is divided into

Level 1: Strictly Soft is extremely gentle / level 2: Soft is gentle / level 3: Softish is gentle / level 4: Hard is not palatable / level 5: Rio Rio iodine choking taste

The first thing good coffee should do is that there are no defects in the mouth, monotonous bitterness (the heavy-baking school pays great attention to the analysis of bitterness, good bitterness such as bitter sweetness, the bitterness of scorched fragrance is what they pursue, and monotonous bitterness should be avoided). Astringent taste (picking out a handful of dead beans after baking will have a clear feeling) bitumen (below, I just picked a most extreme thinking, usually this kind of beans are stuck in the roaster. The smell of grass (light baking is common, accompanied by astringency and hemp) and acidity that closes people's eyes (many shallow baking genres are half-baked with all kinds of sharp beans)

High-quality producing areas (not necessarily rare varieties or ultra-high altitude or bean size), appropriate baking degree selection, before and after two hand selections (now many boutique beans have been hand-selected many times in the producing areas. That level of beans can save the hand selection of raw beans, and the defects are basically 1%) can ensure a smooth cup of coffee.

For friends who pursue more, they need an interesting cup of coffee.

Enthusiasts in the single-item world are usually a master. Beans from different producing areas and treatments will take you into different worlds. Excitement and the ever-changing world of coffee, from the citrus jasmine-scented Yega snow coffee to the herbal, woody mantenin. Sun treatment, wild enzyme taste, and so on. In this part, I do not recommend drinking a lot of expensive beans, interesting variety is the king. Getting beans at reasonable prices can also be skillful. The way Japanese baker Taguchi plays is to buy beans that are ranked but last in COE (the authoritative award of origin selection, whose winning lots will be auctioned online). The premium is very low, but the quality is very high. I prefer to have a good relationship with several landowners (landing deep ploughing in the producing area, perennial staff looking for beans in the producing area, and close relationship with the manor) and then select the non-competitive lots of beans in the COE award-winning manor. With an average of 5 to 10 sticks, you can choose one with good quality and low price to do.

In the end, it is not only the taste, but also a precious cup of coffee.

For example, Rose Summer, the general taste of lemon tea has never appeared before, and it won many awards as soon as it was born, because it was a mutant when it was first discovered, and it was not planted on a large scale at all. As a result, the output has not yet been greatly increased, and the price is still very high. But can the new flavor spectrum really cost more than three times more than other coffee beans? The determining role is not taste but rarity, and the high CUPPING score is also an academic advantage.

Including Kopi Luwak, do the drinkers really know what it is? Many of the products in circulation, especially those with shit, are made of honey and flour. The traditional Indonesian civet was later changed to masked palm civet in Yunnan, and then. If you stray from the topic, you won't expand any more.

How do you drink coffee? Coffee is coffee only if you drink black coffee?

Of course not, it's just a plant drink, and the development of coffee is accompanied by countless cultures. I don't want to say much about espresso. Speaking of which, if I open a cafe, I will let you try the taste of coffee in all cultures, rather than forcing you to drink black coffee. For example, stores have been found in Britain and Australia to provide a raw sugar with a richer flavor than ordinary white sugar, especially with a caramel aroma. Below is the MARKET LANE in Melbourne (I don't know how to flip it over. What is on the table is the raw sugar)

Vietnam mainly produces Robusta, the local people are a large piece of ice, a large piece of condensed milk and then add bitter, but wheat-rich Robusta. A lot of people like it very much. Japan and Europe have had a way to drink with salt, I have tried, very special taste, feel to add a special flavor (a little salt is OK, Europe uses mineral salt, Japan uses sea salt). More strangely, many customers reported to me that black coffee and Wang Tsai milk are a perfect match!

So eventually what you have to find is the cup of coffee that makes you happy. Catchy or unique. Robusta is not good? That's the purest taste of Vietnamese coffee. (the following image was taken from FIREST POUR, Melbourne)

Finally, just one piece of advice, try more beans from different producing areas, and only buy fresh beans

Freshness, this is the weakness of big brands, but now from the West to our domestic small baking rise very fast, are flexible manufacturing order baking. Express delivery is so developed that it is easy to buy fresh ones. Usually, in order to ensure the quality of beans, world-class chains like Starbucks will bake the beans in their bakery in Seattle and then send them to all parts of the world directly to the airport next door, but for example, it has been 3 to 6 months since they were distributed to stores in China, so Starbucks' coffee of the day, for example, is one of the most difficult coffee I have ever had to swallow. In addition to suffering, there is nothing but suffering.

Time is the killer of coffee, mainly from three points, 1, the escape of aromatic substances. 2. Mena reaction at room temperature. 3. Oxidation of oil. Almost the best solution is to buy fresh, usually experienced the aroma of coffee within a week after roasting, basically can no longer drink old.