How to choose coffee beans? how to buy coffee beans?
In terms of which kind of coffee beans, freshness is an important factor affecting quality. When buying, grab one or two coffee beans in the mouth to chew, if crisp sound (that coffee beans are not wet), tooth pod fragrance is the top grade.
coffee
No matter what kind of coffee beans, freshness is an important factor affecting quality. When purchasing, grab one or two coffee beans in the mouth to chew, if crisp sound (indicating that the coffee beans are not wet), teeth cheek fragrance is the top grade, but it is best to pinch with your hand, feel whether solid, rather than buy empty coffee.
If the coffee beans have lost their flavor or smell old, it means that the coffee beans are no longer fresh and are not suitable for purchase.
Freshly fried coffee beans are not suitable for immediate drinking and should be stored for a week in order to fully release the gas inside the beans.
Generally speaking, the best drinking period of coffee is one week after frying, when the coffee is freshest and the aroma (Aroma) tastes best.
In addition, the purity of coffee beans is also another consideration factor, experts choose coffee, not necessarily to see the size of the particles, but to grab a handful of single coffee beans (Regional Coffee), about dozens of weight, to see whether the color of each single bean is consistent, particle size, shape is similar, so as not to buy mixed beans disguised as inferior products. But if it is a comprehensive bean (Blended Coffee), the size, color difference is a normal phenomenon. And heavy fire and deep roasting method will cause coffee beans out of oil, but lighter roasted beans if the oil (oily food), it means that it has deteriorated, not only the alcohol degree reduced, but also astringent and sour. In short, when buying coffee, we should pay attention to its freshness, fragrance and old taste. The ideal purchase quantity is to drink it in half a month.
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Coffee Bean Varieties Arabica Bourbon Iron Pickup Arabica & Robasta Kenya
The well-known Arabica species (the main force of fine coffee) and Robasta species (slightly rough flavor, more suitable for commercial use) were first identified by Swedish botanist Linnaeus in 1735, more than a hundred years earlier than Robasta species. There are 2,000 to 3,000 varieties of Arabica, all of which are derived from Ethiopia's oldest iron pickup (Typica).
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Coffee Bean Ingredients Caffeine Coffee Color, Aroma, Flavor Coffee Bean Flavor
Caffeine is the most noticeable of all coffee ingredients. It belongs to a plant xanthine (animal muscle components), the nature and cocoa contains theobromine, green tea contains theophylline the same. Caffeine is the most noticeable of all coffee ingredients. It belongs to a plant xanthine (animal muscle ingredients), the nature and cocoa contains theobromine, green tea contains theophylline the same, baking
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