Coffee Dictionary-- A detailed introduction to the shape features of common coffee beans, good and bad types of coffee beans

Coffee cherry: the fruit of a coffee tree, named because its rind is bright red and its shape is very similar to cherries.

Round beans: in the process of coffee fruit growth, one of a pair of seeds develops very well, and the other seed is eaten so that the coffee beans that are supposed to be oval become round.

Elephant beans: larger than ordinary coffee beans, the taste is usually insipid.

Coffee belt (Coffee Zone): usually refers to the area between the Tropic of Cancer and the Tropic of Cancer, because this area is the most suitable for growing coffee.

Drying: the use of sunlight to separate the pulp of coffee from the seeds to obtain raw beans.

Washing: the use of water to separate the pulp of coffee from the seeds to obtain raw beans.

Semi-washing: the way in which the first half is sunburned and the second half is washed to separate the pulp of coffee from the seeds to obtain raw beans.

Aged beans: keep raw beans in good condition for several years to develop a deeper flavor.

Boutique coffee: from growing, picking and receiving extremely carefully processed coffee, different from the general mass-produced coffee, it can be said to be the top product in the coffee industry. At present, there are boutique coffee associations (SCAA and SCAE) in the United States and Europe, which specialize in the promotion of boutique coffee.

Arabica (Arabica): coffee is the only coffee variety with 44 chromosomes, which is of good quality but not easy to take care of. It is the most important variety in the coffee market at present.

Robusta: a variety of coffee with a large output, easy to take care of, but poor quality. It is mainly used to make instant coffee. Robusta is the main variety second only to Arabica on the market.

Silver skin: a thin film on the surface of raw beans that usually falls off when baked.

The first explosion: the bursting reaction of coffee beans when the temperature is 190 Mir and 200 degrees during roasting.

The second explosion: coffee bean roasting process, when the temperature is about 230 degrees Celsius, the burst sound is smaller and denser than the first explosion.

Exhaust reaction: the reaction in which coffee beans continue to emit carbon dioxide after baking.

Raise beans: do not drink coffee beans immediately after drying, save for a few days to complete the exhaust reaction, so that the flavor of coffee beans is fully ripe.

Defective beans: raw beans with broken, abnormal or moth-eaten appearance.

Source: network