Knowledge of coffee beans: challenge the tongue buds on the tip of your tongue by taste

[introduction] Coffee beans with sour taste, especially high-quality new beans, are best roasted shallower, while those with bitter taste are lighter, and then sweet details are mostly selected beans from high-level water washing. baking often constitutes the key to whether it can be integrated into the soft bitterness and be picked out by the character. Neutral flavor, even if not highland coffee beans, but also need to have a stable quality of stable treatment. Coffee beans that perform fragrant and mellow effects play an important role in giving mixed differentiation.

The so-called taste characteristics refers to the personality of all kinds of coffee beans in the style of the coffee beans after being roasted most appropriately.

Taste Classification Table of Coffee beans

Characteristics

Types of coffee beans

Sour taste

Mocha, Hawaiian Sour Coffee, Mexico, Guatemala, Costa Rica Highlands,

Gillimanjaro, Colombia, Zimbabwe, El Salvador, Western Hemisphere washable high-grade new beans.

Bitter taste

A variety of old beans from Java, Mandarin, Bogota, Angola, Congo and Uganda

sugariness

Colombia's Metropole, Venezuela's old beans, Blue Mountain, Gillimanjaro,

Mocha, Guatemala, Mexico, Kenya, Santos, Haiti

Neutral taste

Brazil, El Salvador, lowland Costa Rica, Venezuela, Honduras, Cuba

Fragrant alcohol

Colombia's Metropole, Mocha, Blue Mountains, Guatemala, Costa Rica

For sour coffee beans, especially high-quality new beans, the baking degree is the best, while the bitterness system is lighter, and then the sweet details are mostly selected beans with high water production, and baking often constitutes the key to whether it can be integrated into the soft bitterness. Neutral flavor, even if not highland coffee beans, but also need to have a stable quality of stable treatment. Coffee beans that perform fragrant and mellow effects play an important role in giving mixed differentiation.

Source: coffee bug