What determines the flavor of coffee beans in the cup? Coffee must see the knowledge.

First, a certain bean is bound to show its regional flavor?

In the old way of thinking, many people will divide the flavor of coffee according to the country of origin, especially those of the previous generation, who are very used to this division, but is it necessarily accurate?

Even in Taguchi's previous works, the discussion of Dazongdou is based on the origin (of course, the description of the boutique is changed later).

Colombia, for example, used to give a typical impression of chocolate, balance, strong nutty aromas, and a faint floral scent. But is Colombia really this kind of spindle flavor or base seasoning?

Counterexample 1:

Colombia wants the manor blue hills, and I have tasted one of the most distinctive roses (in fact, of course, I don't like it), mainly Darjeeling black tea, roses (ginger + orange peel), and a strong tangerine peel finish. There are also aromas of ripe fruit (but not as much as other roses), while nutty and chocolate are not much (but light baked beans, this kind of product can't be much).

Counterexample 2:

Guatemalan coffee, many people will say, sweet, cocoa, caramel flavor, smoky?

Personally, I have drunk several good Guatemalan beans, two of which are grafted estates (one of which is Geisha), and the other is a batch of 94-cent Geisha beans obtained by the European Community on the other side of Taiwan. I drank another batch of these beans, whose main axis flavor is also sweet orange peel and ginger blossom style, with a wide variety, while the regional flavor is relatively not obvious, except at the end.

Counterexample 3:

El Salvador: sweet, balanced, more classic coffee flavor?

But the several Salvadorans I have drunk, which come from different parts of El Salvador, are sweet, but sour, with passion fruit and herbage (not bad green and astringent taste), and the other is changeable, with longan honey, strawberry, passion fruit and other aromas, while a Lijing manor is more like the classic flavor described in general? Then why is the regional flavor of the first two lighter?

Counterexample 4:

Emerald Manor and Tang Patch Manor are both located in the Pokuit area, but do they have the same taste of rosy summer? One is changeable and has the aroma of oolong tea (of course, the first one or two years), while the other, domineering ginger + latter has a strong mint feeling, why is it different from the regional flavor?

Counterexample 5:

Is Yega simply represented by the citrus style? In fact, some Yega are more likely to show lemon and floral aromas, while others show citrus style, and although they are the same Yega region, but different processing plants or cooperatives may have different orientations. Konga is a very obvious berry aroma, while a famous cooperative Mist Valley Idido a few years ago is a strong flower aroma field + grapefruit aroma.

Counterexample 6:

Huilan, Colombia, many people reflect that it has Colombian characteristics, but the name of a champion manor in Huilan District, Orange River, is not because of orange flavor, but because of its spelling, but there is a good sweet orange and cream flavor as the main axis flavor, followed by the basic chocolate flavor. For example, Bishop Mountain Farm is also Columbia, but the fruit acidity is very good, why is it not a typical Colombian flavor?

Personal point of view of question 1 conclusion:

Region due to soil, climate and so on, will have an impact on the flavor, but planting methods, post-treatment methods, it is often possible to change the main axis taste of beans.

Moreover, when taking the region as the basis for the division of flavor, it is best not to divide the region too much.

If you don't drink enough, when you want to bake a bean, you'd better look at the information first, and don't simply bake it according to the region.

If you bake beans if you can't drink, it's really a waste.

Produced by a friend, it is of course impossible for me, a crippled party, to make such a pull.

Second, can baking change the regional flavor?

Techniques such as baking and dehydration, especially long dehydration, can greatly change the miscellaneous flavor of a bean or smooth out the original flavor, such as grinding some herbs to very light or even no flavor.

Example 1: I have drunk Yunnan, which is very clean, and I don't feel the smell of herbs at all (some people may say, your tongue is just dregs, but is my taste ability so bad? Let's find some old bar friends to ask.

Example 2: I once drank Yega baked by someone who is good at medium and deep baking, which makes people feel that it is not a cup of Yega, because the typical flavor of Yega has worn away.

But note that when you wear off the miscellaneous flavor, it will also wear off the flavor, and the coffee can only be sweet, flat and thick (but also if you master it well). This is only a bean-saving technique, or a typical processing style. but it will greatly weaken the characteristics of a bean.

On the other hand, if a bean is originally tasteless, how do you bake it, you still have no flavor, and you can only make a cup of coffee that is more old-fashioned and classic (but I don't discriminate, because it's not bad to make it well). Unless their own baking skills are too bad to bake the flavored beans flat.

Two people's point of view: roasting techniques can cover up some shortcomings of beans, but this is also at the expense of flavor. If a bean is good, then when it is roasted properly, the coffee will naturally have a lot of layers, but if it is originally a lot of miscellaneous flavors, then even if there are many flavors, what you can do can only save beans, but this will limit the typical flavor of a cup of coffee.

More importantly, the baking curve is varied, the same bean, two different people baking, may also show some differences in the taste of the main axis, the same Yega, some people may bake a strong fruit flavor, some people will bake a heavy flower flavor.

Question 3: how to determine the flavor of coffee? Personal opinion: 50%-55% is raw beans, 30% is baking, 20%-25% is brewing.

For example: once drank a red cherry champion, this bean in the hands of a baker, has become delicious in the world, rich in layers, but another year of red cherry champion, the contrast is a little big, that baker, it is a coffee industry celebrity on our side.

It can be seen that the quality of raw beans will occupy a dominant position.

Baking, on the other hand, can change the situation of some extreme slag, which is explained in question 2.

Cooking is in the case of raw beans and baking, through the flow of water or other parameters, more emphasis on the performance of a certain section of the flavor or aroma arrangement, if there is no, of course, you can not make that smell.

Conclusion:

The taste of a cup of coffee can not be simply summarized in the producing country, for fine beans, it is best to divide the producing area to the producing area and manor, because planting techniques and post-processing will lead to differences in taste.

Baking can show a different flavor of a bean to some extent, but this must be limited to the aroma composition of the original bean.

Brewing is to show the flavor of a coffee bean through the technique, or to show the different arrangement of the flavor of the coffee bean.

The article comes from the Internet.