Coffee Bean selection course Coffee Bean Brand Guide Karana Jinta, Bali, Indonesia

As people's exposure to coffee deepens, ordinary tasting can no longer meet people's needs. As a result, more and more coffee lovers will buy their own beans home, starting with grinding, step by step to blend their favorite coffee flavor. Coffee beans vary in size, old and new quality, how can I choose my favorite and cost-effective coffee beans?

method/step

Size and Taste

There is a difference between the taste of large coffee beans and small coffee beans. For the same kind of coffee, the bigger the beans, the higher the grade, and the smaller the beans, the lower the grade, the cheaper. Of course, there are differences in taste. The bigger the beans, the stronger the coffee taste. However, in addition to high-grade coffee, other coffee classification levels are not very strict, for example, the center grade beans can account for 60%. Then beans one level higher and beans one level lower will both account for 20 percent. Therefore, sometimes roasted according to the labeled center grade standard, another 40 percent of coffee is not roasted under optimal conditions.

Old and new preservation time

Judging the freshness of coffee beans can help judge the freshness of coffee beans. The taste of new coffee beans and old coffee beans of the same variety and the same degree of roasting will be significantly different. Of course, the new beans are more fragrant. The reason is very simple. The freshness of coffee beans will directly affect the roasting and extraction of coffee. Although the new beans will lose a lot of water and turn white after several years of preservation, the aroma will not be greatly affected, so it is more advantageous to choose new beans without knowing the specific production date of coffee beans.

Country: Indonesia

Production area: Kintamani volcanic area

Altitude: 1400 m

Harvest season: June to September each year

Treatment: Sunlight

Breeds: USDA, Karka, S-795

Treatment Plant: Ubud Treatment Plant

Flavor: ripe peach, pineapple, brown sugar

In the traditional culture of Bali, coffee is regarded as a cheap beverage raw material. The flavor and quality of the producing area have been unstable or in a low state, and most of them have become cheap commercial beans. Rodney and his partners decided to change the stereotype of local people on coffee. They chose the cultural center of Bali-Ubud Market area and opened the only boutique coffee shop on the island. Rodney and the other two partners also obtained the international coffee Q certification themselves. It is the only coffee shop in the area with this certification; it has two bean dryers of 1kg and 4 kg, and all coffee in the shop comes from local and neighboring high quality green beans (such as Java, Sulawesi, New Guinea, Flora).