Comprehensive introduction of Grade A coffee beans in the world and the methods of fresh preservation of coffee beans

CONTENT

Taste introduction

1. Blue Mountain: it is a kind of slightly sour and supple coffee with sweet and delicate flavor. Pure Blue Mountain coffee tastes better, but it tastes very mellow and delicate. It is rated as having aristocratic taste and is the best coffee.

two。 Giant Cuban Blue Mountain: known as the Coffee Queen, the fragrance is as comfortable and unique as snow. The taste is smooth and smooth. It is absolutely unforgettable. I fell in love with a boutique coffee after drinking it. Palate: coffee beans with a balance of sweetness, acidity and bitterness. The sour taste is not strong and smooth, and the taste is similar to that of Blue Mountain. Fragrance: fragrant, sweet and delicate smell. Vision: the beans are quite big. It is a kind of coffee with Caribbean flavor, with fragrant, sweet and delicate smell, its beans are quite large and seem to sell quite well, and its taste is somewhat similar to that of the Blue Mountains, with full aroma, medium texture, not strong acidity and very uniform characteristics. In the market, some people call it "the Blue Mountains of Cuba". Pure high-quality Cuba Blue Mountain, its aroma sweet, sour, bitter balance, taste sweet, smooth, slightly sour, is the best coffee, comparable to the Jamaican Blue Mountains.

3. Blue Mountains, Jamaica (Jamaica Prime Washed): St. Angel (St.Andrew), the main coffee producing area in Jamaica, is more than 6000 feet above sea level, produces about four to six times more than No.1, and its price is on the high side. It is also Blue Mountain Coffee, but it cannot be named directly after No.1. Even so, there are still many international professional buyers who specialize in purchasing this series of products. Some of the more famous coffee estates are still sold out by coffee connoisseurs before the harvest season. The higher the altitude, the better the quality of coffee beans, the more mellow the taste, the fullness of particles, the round fruit aroma, mild acid, sweet and bitter. It is the best of many old coffee brands.

4. Italian extra strong: Italy does not produce coffee, it is mainly blended coffee, pay attention to strong taste, full-bodied mellow, suitable for making coffee with heavy taste such as ESPRESSO, and also enjoy a good reputation in fancy coffee.

5. Mocha: high-quality Arabian flavor, dry aroma with slightly sour wine, suitable mellow, strong purity, with a wonderful dark chocolate finish. The place of origin is Ethiopia in Africa, with its unique aroma and excellent acidity, coupled with a mellow taste, it has a very primitive flavor. Mocha coffee is also enjoyed by many people. Because of its strong flavor and unique aroma, many bartenders like to use it to make iced coffee. With sugar and cream, the aroma concentration is excellent.

6. Columbia: full-bodied and full-bodied, with clear, high-quality acidity, high balance, sometimes nutty, lingering aftertaste. No matter on the appearance, the quality is quite good, just like the woman vaguely charming, charming and just right, people miss.

7. Manning: it is the coffee with the best combination of aroma and concentration. Its granules are large and the beans are quite hard. Before the Blue Mountains appeared, Mantenin was regarded as the best coffee because of its rich and mellow taste, not astringent but not sour. Mellow, bitter and fragrant, quite personality. Taste carefully, there is still a hint of chocolate and nuts between the lips and teeth.

8. Brazil: medium consistency, with drupe, Indian spice finish, and warm and smooth taste!

9. Golden Mamba: secret recipe (40% 60%), carefully baked. Deep baking swelling particles are large, the entrance is rich and silky, the taste is rich and bitter, and the aftertaste is full.

10. Hawaii Kona: raw beans come from the volcanic area on the southwest coast of Hawaii; it is a high-quality Elaraby seed with soft acidity and strong mellowness, smooth taste, sweet and floral flavor, silky and full-bodied, making you feel extremely happy and excited at the entrance, which is suitable for friends with heavy taste.

11. Costa Rica: coffee is soft and mellow; with slight acid to medium acid, its quality and flavor are stable, it is a medium coffee, it is used to prepare the best comprehensive coffee.

twelve。 Carbonized roast: it is a kind of heavily roasted coffee, which tastes charred, bitter without acid, and has a strong bitter flavor. The unique charcoal flavor rapidly improves the essence, and the coffee beans produce oil, which is very suitable for steam pressurized coffee.

13. Super iced coffee: iced coffee beans are beans that are roasted with four kinds of high-quality imported coffee beans, roasted in proportion and deeply roasted, and used to make iced coffee.

14. Super hot coffee: mellow taste, delicate, good balance, low bitterness and relatively low acidity.

15. Super comprehensive coffee: ★ taste: balanced and round, slightly bitter without acidity. ★ aroma: the special aroma is like smoke and fruit. The main axis of the flavor design is Mantlin plus Brazilian coffee, which is preferred by most people, adding mysterious Central American coffee and Yemeni mocha, the roasting method adopts Full City Roast special aroma like smoky and fruity, taste balanced and round, slightly bitter and non-acidic, can be used in different blending tools, suitable for first-time coffee users to learn and drink.

16. American light type: coffee is light in color, light in taste, soft in taste, rich and deep in taste, and is a rare blend. American coffee mechanism is the first choice for coffee.

17. American-style rich type: secret recipe! Coffee is light in color, moderate in concentration, bitter in taste, balanced and elegant in taste, rich and deep in taste, and is a rare blend. American coffee mechanism is the first choice for coffee, plus sugar and cream, its aroma concentration is excellent.

18. Java: produced in Java, Indonesia, with relatively low acidity, bitter and full-bodied, sweet and mellow, delicate taste and good balance.

19. Kenya: round beans, thick flesh, good heat permeability, high precision, carbon baking, rich and sweet taste, mellow thickness, good expansibility, aroma and sweetness are top grade.

20. Guatemala: of the country of Guatemala in Central and South America, cultivated in mountains of 300-1670 m. Rich and varied acidity, excellent sweet fragrance, elegant aroma.

21. Swiss synthesis: designed for coffee customers who are accustomed to European-style eating habits, the roasting method is Vienna Roast, the main content is especially Kenya coffee in Africa and Costa Rica in Central America, the balance and round and thick taste created between the two are like rich and smooth chocolate, suitable for different extraction methods, and often used as the main base of different fancy coffee.

twenty-two。 Decaffeinated coffee: if you like to drink coffee, if you have been worried about caffeine, then decaffeinated coffee is the best choice to remove 97-99% of the caffeine in coffee beans and minimize the caffeine content, so that you do not have to worry about eating too much caffeine while enjoying the delicious coffee.

Coffee preservation

1. After buying good coffee beans, you should put them in a place that is not exposed to sunlight, and the temperature and humidity are low. Because it is not easy to dry the baked beans, it is easy to absorb the smell with the moisture. In addition, do not store in a wet warehouse, and the temperature should be at room temperature. if you store in a place with high temperature and humidity, you should pay attention to ventilation.

2. Coffee beans should be stored in a dry and cool place. Do not put them in the fresh-keeping box of the refrigerator to avoid absorbing moisture. Put them in the freezer. Refrigerating is the ultimate means to keep coffee beans fresh. When refrigerating, remember to put them in the freezer after sealing them. When taking them out of the freezer, it is necessary to prevent the coffee beans in the bag from breaking apart and making them damp.

3. No matter how good the outer packaging of the purchased coffee beans is, you should pay attention to sealing the containers full of fresh coffee beans (preferably within 2 months after opening them), and keep them in a cool place in accordance with the sun and temperature conditions. but also pay attention to the shelf life, so that there will be no problem at all.

4. the coffee beans should be as close to the top of the sealed jar as possible, and should be closed as soon as possible after each opening, so as to reduce the chance that the beans will meet the air. in addition, the coffee beans can be packed with a rubber band and then put into the sealed can. or the coffee beans can be divided into small packages of about one dose and then put into the jar, if there is a desiccant, you can also put a packet in the jar to ensure that the jar is dry.

5. Due to the small air contact surface, coffee beans are more durable in quality and flavor than ground coffee powder, so in order to maintain the aroma of coffee, try to grind coffee beans when you need to brew coffee.

6. For roasted coffee beans, the biggest changes in quality are "light", "temperature", "humidity" and "air", so it is necessary to control the time of contact with the air, lower the temperature, maintain a low humidity, put it in a place where there is no light, or store it in a sealed container.

Source: Devi Coffee