Where can I buy exquisite coffee beans? how much is coffee beans per jin?

Single cup of coffee

Editing

Individual coffee is made from a single coffee bean produced in the country of origin and is a pure coffee without milk or sugar when drinking. Have strong characteristics, special taste: or fresh and soft, or mellow smooth; the cost is higher, so the price is more expensive. Such as the famous Blue Mountain Coffee, Brazilian Coffee, Colombian Coffee. They are all individual products named after the origin of coffee beans. Mocha coffee and charcoal coffee are also individual products, but their names are quite special. Mocha is a port in Yemen. the coffee produced in this port is called mocha, but the coffee may come from different places, so each batch of mocha beans tastes different.

Chinese name

Single cup of coffee

Special point

Usually drink without milk or sugar

Taste

Or fresh and soft or mellow and smooth

Into the book

Higher

Catalogue

1 common types

2 Coffee producing area

▪ Africa

▪ Latin America

▪ Middle East and South Asia

3 proportion

4 extraction of coffee

▪ siphon pot (Syphon)

▪ filter paper dripping

▪ steam pressure kettle

▪ curling kettle

▪ American trickling filter (Percolator)

▪ French filter kettle (French press)

5 four major coffees

▪ Blue Mountain Coffee (Blue Mountain Coffee)

▪ Galore Coffee (Gloria Jean's Coffees)

▪ Amber Coffee (Cubita Coffee)

▪ Kopi Luwak (Kopi Luwak)

Common categories

Editing

(1) Blue Mountain Coffee: from Jamaica. Pure Jamaican Blue Mountain Coffee perfectly combines the unique sour, bitter, sweet and mellow flavors of coffee. The aroma is very rich, mellow and smooth, with long-lasting fruit flavor, forming a strong and attractive elegance, which is unmatched by other coffee. It can be said to be the best coffee.

(2) Manning Coffee: produced in Indonesia's Sumatra Islands, full of grains, with a very strong flavor, spicy bitterness, people who especially like it will indulge in its bitterness. At the same time, it also has the taste of syrup and chocolate, while the sour taste is not prominent, but it has a strong mellowness, which is a favorite variety in Germany, and coffee lovers mostly drink it on their own. It is also an indispensable breed of mixed coffee. [1]

(3) mocha coffee: produced in Ethiopia, the beans are small and fragrant, its sour and alcoholic taste is strong, slightly alcoholic, spicy, moderate sweetness and special flavor. It is a well-known high-quality coffee, usually drunk individually. [1]

(4) Brazilian coffee: there are many kinds of coffee, most of which are moderately acidic, its sweet, bitter and mellow tastes are neutral, the concentration is moderate, and the taste is smooth and special. It is known as the backbone of coffee and is also a very good blending bean. [1]

Coffee beans

(5) Colombian coffee: produced in Colombia, roasted coffee beans release a sweet fragrance, with sweet in acid and medium in bitterness, moderate concentration and long-lasting fruit aroma. It is very nutritious, highly balanced and sometimes nutty. Because of the appropriate concentration, it is also used in high-grade mixed coffee. [1]

(6) Kenyan coffee: aromatic, full-bodied, balanced and delicious acidity, excellent fruit flavor, rich and perfect taste. It is one of the most popular varieties in the industry. [1]

(7) Costa Rican coffee: excellent flavor, smooth, strong acidity, high grade, with attractive flavor. [1]

(8) Java Coffee: produced in Java, Indonesia, full-grained, spicy, relatively low acidity, delicate taste, good balance, is a delicate aromatic coffee. [1]

(9) Kona Coffee: from the Kona region of Hawaii, it is a rare species that can only be grown on volcanic slopes. Taste strong, mellow, and slightly with a kind of wine aroma, the flavor is very special. The selected Kona coffee has a moderate sour taste and a gentle and full-bodied taste, as well as a unique mellow flavor. As the output is decreasing, the price is catching up with Blue Mountain Coffee.

(10) Guatemalan coffee: found in Antigua, which has fertile volcanic soil, it is one of the most famous coffee varieties in the coffee industry. The fertile volcanic soil creates a world-famous soft, mellow taste with a hint of tropical fruit. Rich taste, perfect coordination, plus a trace of smoke, more emphasis on its antiquity and mystery. Many coffee experts have commented that Guatemalan coffee is the best kind of coffee in Central and South America.

(11) Kilimanjaro Coffee: Kilimanjaro from Tanzania. A variety of coffee without acid, with a strong taste and is famous for its duet taste. Exquisite coffee elegant guest, want to feel exotic flavor, boil your taste. Tasting Kilimanjaro coffee is the best choice, the aroma and taste are enough to make the first-time coffee drinkers feel the endless taste of duet.

(12) Cubita: from Crystal Mountain, Cuba. Crystal Mountain is famous for its mellow taste and is adjacent to the Blue Mountains of Jamaica. It is a special coffee bean among the island beans, which is known as the unique Caribbean flavor coffee.

(13) charcoal roasted coffee: it is named after the Japanese who first roasted coffee beans with charcoal. This kind of coffee does have a charcoal-burning taste, but it will not be very strong. It retains the original taste of the coffee and has a pure taste, which may be related to the light eating habits of the Japanese.

(14) Italian coffee: it has a strong aroma and strong bitter taste, and a thin layer of coffee oil appears on the surface of the coffee, which is the source of the attractive aroma of Italian coffee. Suitable for those who pursue a strong sense of taste.

Coffee producing area

Editing

Africa

Democratic Republic of the Congo: Kivu, Ituri

Rwanda: no machine (Kivu)

Kenya: AA, Kenya, Kenya AA Oreti Estate, Kenya,

Uganda: Elgon, Bugisu, Ruwensori

Zambia: Kasama (Kassama), Nakonde (Naconde), Isoka (Isoka)

Tanzania: Kilimanjaro (Kilimanjaro)

Cameroon: Bamileke and Bamoun

Burundi: Ngozi (Ngozi)

Angola: Ambriz, Amborm, Novo Redondo

Zimbabwe: Chipinge

Mozambique: Manyika (Manica)

Ethiopia: Yirgacheffe, Harrar, Djimmah, Sidamo, Lekempti [2]

Latin America

Brazil: Santos (Santos), Bahia (Bahia), Cerrado (Hirado), Mogiana (Mojiana)

Mexico: Coatepec, Huatusco, Orizaba, Maragogype, Tapanchula, Huixtla, Pluma Coixtepec, Liquidambar MS

Panama: Boquet, Cafe Volcan Baru, Geisha

Peru: Chaximayo (Chanchamayo), Cusco (Cuzco or Cusco), Norte (Puno)

Dominican Republic: Baraona (Barahona)

El Salvador, Pipil, Pacamara

Puerto Rico: Yauco Selecto, Greater La Reis Yuco (Grand Lares Yauco)

Colombia: Armenia Supremo, Narino, Medellin, Huilan HUILA

Guatemala: Antigua, Huehuetenango, Lake Atitl á n, Coban á n, Frijanes, San Marcos province (San Marcos)

Costa Rica: multi-Tower (Dota), Indy (Indio), Tarazhu (Tarrazu), Sanhe District (Tres Rios)

Cuba: Cubita Tujino (Turquino)

Jamaica: blue Mountains (Blue Mountain)

Ecuador: Galapagos (Gala á pagos), Gigante

Venezuela: Montebello (Montebello), Miramar (Miramar), Granija (Graneza), Ala Granija (Alaganeza)

Nicaragua: Sinotega (Jinotega), Novo Segovia (Nuevo Segovia) [2]

Middle East and South Asia

Yemen: Mokasanani (Mocha Sanani), Matali (Mattari)

India: Malabar, Karnataka, Tellichery

Vietnam: weasel coffee (Weasel Coffee)

Indonesia: Java (Java), Mantenin (Mandheling), Ankora (Ankola), civet coffee (Kopi Luwak)

East Asia and Pacific Islands

Chinese mainland: Yunnan Coffee, Hainan Coffee

Taiwan: national Coffee, Gukeng Coffee, Zhongpu Coffee, Dongshan Coffee, Dawushan Coffee, Alishan Coffee (Zou Coffee), Mizuho Coffee (Hualien), Chiufen Ershan Coffee, Chiayi Ruili Huojinju Coffee

Hawaii: Kona

East Timor: Maubbessee [2]

World Coffee Map

Proportion

Editing

(1) Acid: 30% in Colombia, 30% in Brazil, 20% in Guatemala, 20% in Mocha

(2) bitter: 30% in Colombia, 30% in Brazil, 20% in Kilimanjaro, 20% in Robusta.

(3) thick: Colombia 40%, Guatemala 20%, Mantenin 20%, Brazil 20%

(4) soft: 40% in Colombia, 30% in Brazil, 20% in Mocha, 10% in Robsta

Extraction of coffee

Editing

Original coffee (without any other ingredients)

Coffee extraction methods: "steaming method", "pressure method", "gravity method", "leaching method", "ice brewing method".

The following is a brief introduction to several single coffee extraction tools and how to use them.

A. siphon pot (with acting effect, the most common method of making coffee)

b. Filter paper dripping (also known as hand flushing, the simplest method of punching)

c. Steam pressurized kettle (the best flavor in Italy)

d. Ice drip kettle (take some time to enjoy the coffee)

e. American filter drip pot (popular for a time, more popular with Americans)

f. French filter kettle (the most common household coffee extraction method in France)

Siphon pot (Syphon)

Features: siphon unique charm, you can enjoy the whole process of brewing coffee beans into coffee, focusing on the process of operation.

The siphon pot is connected by a heating container and a funnel container. The connecting part is a filter with coffee dust on it. After boiling in the heating container, the water goes into the funnel container and mixes with the coffee powder; at this time, the heating source is cut off, and the partial vacuum formed by the cooling of the heating container pulls the coffee back to the bottom through the filter.

1. Check the siphon pot upper / lower seat and filter, filter cloth is in good condition, timer, stirring bar, coffee spoon is complete.

two。 The use of pure water, in order to improve the production speed, can directly heat hot water.

3. Add water according to the scale on the lower seat of the siphon pot (a little more than the actual amount of water).

4. Before heating the fire, dry the water droplets outside the upper / lower seat of the siphon pot with a mouth cloth (to prevent the siphon kettle from being damaged).

5. Add hot water to the coffee cup or put it on a cup warmer to warm the cup (to prevent the aroma and acidity of the coffee from increasing).

6. Use 15 grams (about one and a half spoonfuls) of a cup of coffee and set the grinding scale to (2.5).

7. Place the filter retractor vertically down in the center of the upper seat and hook the glass tube (to prevent coffee grounds from flowing into the coffee).

8. When the water is heated to a small bubble, insert the upper seat of the siphon pot into the water.

9. When the water rises to the upper seat, turn off the fire, remember the time, stir at the same time, and stir 5-6 times clockwise.

10. After 30 seconds, the wooden stirring stick is inserted into the coffee 2Pot 3 for a second stir.

11. Except (Blue Mountain, Kona, Hawaii), turn off the heat for 45-50 seconds, all other coffees are heated for 60 seconds.

twelve。 First release the pressure in the lower seat, and then shake off the upper seat (move slowly to avoid damage to the appliance).

13. Pour the coffee into a preheated coffee cup and attach a coffee plate, coffee spoon, milk grains and sugar packet. [3]

Filter paper dripping

Features: the method is simple, the filter paper must be changed once, it is clean and hygienic, and the amount of water can be adjusted according to one's own taste.

1. Fold the professional filter paper and put it correctly into the brewing cup.

two。 Use a professional coffee powder spoon to pour the coffee powder into the filter paper according to the number of people, and then flatten the coffee powder surface.

3. Put 95-100 degrees hot water into a special pointed pot and let the hot water slowly soak all the coffee powder.

4. When the coffee is fully expanded, pour hot water into the coffee powder surface for the second time, pay attention to the amount of water used.

5. Remove the brewer when the coffee is almost dripping. [3]

Steam pressure kettle

Features: mocha pot uses 2 Bar steam pressure to extract coffee in an instant, the operation technology is simple.

Espresso is made from 80 to 96 degrees Celsius hot water at a force of 8 to 9 atmospheres through compacted coffee cakes, usually only 30 milliliters per cup. It is one of the strongest of the common coffee, with a unique aroma and a touch of oil (Crema) floating on the surface. It can be drunk alone; it can also be further made into a variety of other drinks. Because of its fast brewing speed, high concentration and low caffeine content, this method is used in many chain coffee shops or seasoned coffee.

The mocha pot, also known as the Italian coffee pot, is a three-layer stove. After boiling water in the bottom layer, the coffee powder is pushed through the middle layer by steam pressure to enter the upper layer, and the coffee concentration obtained is comparable to that of espresso, but there is no oil slick, but if a pressurized gasket is installed at the coffee spill outlet, the golden crema can be extracted. The mocha pot and the semi-automatic espresso machine have the same structure, but the way the water comes out is upside down. Remove the fire from the bottom of the pot as soon as possible after the coffee spills about 30~40cc, and then wipe it on the bottom with a cold towel.

1. Add an appropriate amount of hot water to the base of the mocha pot so that it cannot exceed the safety valve.

two。 Grind No. 1.5 into powder and press it in a container, pad with filter paper, and tighten the upper seat of the mocha kettle.

3. Heat the stove with a large fire, when the extraction sound is interrupted for too long. [3]

Ice drip kettle

Features: it takes a long time to extract the coffee. The store should book the coffee in advance and heat it up a little when it is hot. Ice brewed coffee, also known as ice drop coffee, is the biggest difference from the above four, that is, instead of using hot water, ice water produced by slowly melting ice is dripped slowly through a filter containing coffee dust. So making a cup of ice-brewed coffee takes a long time and costs a lot, but it tastes great.

1. Add the right amount of coffee powder to the drip, press it gently and pad with filter paper.

two。 Add the right amount of water to the upper seat and adjust the drip speed evenly.

3. Close the lid and drink coffee according to your appetite after 3-4 minutes. [3]

American trickling filter (Percolator)

This kind of pot was used in the United States since the pioneering era of the West in the 19th century and was popularized in the average family at an alarming rate in the 1950s. Just put the coffee and hot water on the fire to cook, this simplicity is not available in other utensils. [4]

It is quite easy to use. First of all, put the extremely coarse ground coffee powder into the filter cup, the weight of the powder is about 10 grams per person. Then put the filter cup into the pot, add the hot water to a height of about 1 cm from the filter cup and begin to heat. When the hot water boils, the steam climbs along the central pipe and ejects from above. Hot water produces convection on the coffee powder in the filter cup, and the coffee ingredients are extracted. [4]

The use of steam pressure is somewhat similar to the proposed espresso mocha pot, but there is one difference: the coffee extract of the drip filter falls into the pot through the hole in the filter cup and is then pushed up again to infiltrate the coffee powder. that is to say, it is not extracted at once, as long as the engine is not turned off, the coffee liquid continues to circulate up and down. The longer you stay on the fire, the stronger the coffee will be. in order to avoid excessive extraction, the fire can be turned off in 2-3 minutes after boiling. [4]

French filter kettle (French press)

It is a tall, thin glass cylinder with a piston with a filter. Soak the hot water and coffee powder in a cylinder for four to seven minutes, then press the coffee powder to the bottom by a piston filter, and the top coffee can be poured out to drink. This "complete immersion method" is considered by many experts to be an ideal household method for making coffee.

The filter kettle is not a new invention, it was originally mainly used in black tea, so it may be regarded as a new invention to use it in coffee. It is very popular in Europe and the United States, especially in France, where almost every household uses this kind of filter kettle. [4]

Of course, the reason for the rapid popularity of filter pots has something to do with simplicity. Put the medium to medium coarse ground coffee powder and hot water (90 ℃ ~ 95 ℃) in the pot, stir gently with a spoon, close the lid, pull the pressure bar up and let it simmer for about 4 minutes. Then hold the handle of the pot, press the pressure bar slowly and it is done. The difficulty is that it is more difficult to confirm the freshness of coffee powder than trickle extraction. Trickle extraction can judge whether the coffee powder is fresh or not by the state of the expansion of the coffee powder, but the filter kettle extraction is to soak the powder in water, so it is impossible to judge. [4] Fang

Four major coffees

Editing

Blue Mountain Coffee (Blue Mountain Coffee)

It is a well-known coffee produced only in the Blue Mountains of Central America and Jamaica.

Blue Mountain Coffee

And only coffee grown in the Blue Mountain area above 1800 meters can be authorized to use the logo "Jamaica Blue Mountain Coffee (Blue Mountain Coffee)," which accounts for 15 per cent of Jamaica's total Blue Mountain coffee production. Coffee grown between 457m and 1524 m above sea level is called alpine coffee, and coffee grown between 274m and 457m above sea level is called Jamaican coffee. Blue Mountain Coffee has mellow, bitter slightly sweet, soft and smooth characteristics, and slightly sour taste, can make the taste more sensitive, taste its unique taste, is the best of coffee.

Colorado Coffee (Gloria Jean's Coffees)

Gaoluoya coffee

Originated in the United States, it is the number one coffee brand in Australia, with a variety of hand-made cold and hot coffee drinks, traditional espresso, sweet and mellow pastries, coffee beans and tea. The coffee beans of Colorado Coffee are the highest quality coffee beans hand-selected from all over the world. These coffee beans selected from all over the world will be shipped to Sydney, Australia, and roasted by the company's advanced technology equipment. In the end, 60 kinds of coffee are baked, which are suitable for different tastes and drinking at different times of the day. All roasted coffee beans will be packed at a given time to ensure their fresh quality.

Amber coffee (Cubita Coffee)

Amber Coffee also has a high reputation in the coffee industry. Cuban Crystal Mountain Coffee is alive.

Cubita

Crystal Mountain is adjacent to Jamaica's Blue Mountain Mountains, with similar climatic conditions, comparable to Jamaican Blue Mountain Coffee. Cubita adheres to the principle of perfect coffee, only making individual coffee, picking coffee beans by hand, plus washing coffee beans to ensure the quality of coffee. Cubirta is like an elegant princess, with the characteristics of nobility, tenderness and grace. The balance is excellent, the bitter taste and the sour taste are well matched, and there will be a delicate, smooth, fresh and elegant feeling in the taste. The designated coffee at the Cuban embassy is called the unique Caribbean flavor coffee.

Kopi Luwak (Kopi Luwak)

Coffee beans are part of the civets' food range, but they cannot be completely digested by the digestive system.

Kopi Luwak

The coffee beans are fermented in the civets' intestines and stomach and excreted by the feces. The local people take the beans out of the civets' feces and then do the processing, that is, the so-called "cat poop" coffee. This coffee has a unique taste and a different taste. As a result, the output of this kind of coffee is also very limited, and you can taste this coffee.