How much does it cost to make coffee beans?

Coffee tastes bitter, has a specific flavor, contains caffeine alcohol and 1.3% caffeine alkaloids, and is an anesthetic, diuretic, excitatory and cardiotonic drug. Roasted coffee can also aid digestion.

Coffee contains caffeine, which can stimulate the central nervous system, promote the decomposition of liver glycogen and raise blood sugar. Moderate drinking can make people temporarily energetic and quick-thinking. Drinking after exercise has the effect of eliminating fatigue, restoring physical strength and invigorating spirit.

How to choose coffee beans

High-quality coffee beans have good color, uniform color and no color spots, rich aroma, light bite in the mouth, crisp sound, good taste, full bean shape, complete packaging and no air penetration. If the coffee has lost its flavor or smells miscellaneous, it means that the coffee beans are no longer fresh and are not suitable to buy. 1. Coffee contains certain nutrients. Nicotinic acid in coffee contains vitamin B, which is higher in roasted coffee beans. And there are free fatty acids, caffeine, tannic acid and so on. two。 Coffee is good for the skin. Coffee can promote metabolic function, activate digestive organs, and has a great effect on constipation. Taking a bath with coffee powder is a kind of thermotherapy, which has the effect of losing weight. 3. Coffee has the function of relieving alcohol. Drinking coffee after drinking alcohol will quickly oxidize the acetaldehyde converted from alcohol, decompose it into water and carbon dioxide and discharge it out of the body. 4. Coffee can relieve fatigue. In order to eliminate fatigue, we must supplement nutrition, rest and sleep, and promote metabolic functions, and coffee has these functions. 5. Three cups of coffee a day can prevent gallstones. For caffeinated coffee, it stimulates gallbladder contraction and reduces cholesterol, which is prone to gallstones. The latest Harvard University researchers found that men who drank two to three cups of coffee a day were less than 40% likely to get gallstones. 6. Drinking coffee regularly can prevent radiation damage.

Coffee beans (raw materials for making coffee) editor

In a broad sense, there are two kinds of coffee beans in the world, Arabica beans and Robosta beans. The earliest Arab way to eat coffee was to chew the whole fruit (Coffee Cherry) to absorb its juice. They then mixed the ground coffee beans with animal fat as a physical supplement for long trips, and it was not until about 1000 AD that the green coffee beans were boiled in boiling water to make an aromatic drink. Three centuries later, Arabs began to bake and grind coffee beans. Because drinking was forbidden in the Koran, Arabs consumed a lot of coffee, so religion was actually a big factor in the popularity of coffee in the Arab world.

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Nutritive composition

Chinese name coffee bean foreign language name Coffee Cherry edible method chewing to absorb its juice produced in the Arab species of Cuban coffee, Brazilian coffee instead of table Kopi Luwak

Catalogue

1 extra small coffee

2 four famous beans

3 Coffee producing areas

▪ North America

▪ Africa

▪ Asia

▪ Central and South America

4 types of coffee

▪ plant classification

▪ taste classification

5 how to choose

6 mode of production

7 production method

▪ drying type

▪ washing type

Comparison of ▪ mode

8 nutritional components

▪ caffeine

▪ tannic acid

▪ fat

▪ protein

▪ sugar

▪ mineral

9 appearance judgment

10 undesirable species

11 specifications and grades

12 Cooking method

Extra small coffee editor

As shown in the picture

Origin

Coffee beans

Coffee beans

The Story of the Shepherd

Legend has it that around the tenth century AD, on the Ethiopian plateau of Africa, there was a shepherd named Karl. One day he suddenly looked excited and excited when he saw the goat. He thought it was strange, and then after careful observation, he found that the sheep were excited after eating some kind of red fruit. Carl tasted some curiously, and found that he was refreshed and excited after eating, so he picked some of the incredible red fruit home and distributed it to the locals, so its magical effect spread.

II. Arab monks

Legend has it that Shek, the chief expelled by his people for crime, was deported from the mountains of Yemen in 1258. Omar, exiled far away.

Vasaba (in Arabia), when he was walking on the mountain exhausted, he found that the birds on the branches made a very sweet cry after pecking at the fruit of the tree. So he boiled the fruit with water, but unexpectedly sent out a rich and attractive fragrance, and the original feeling of exhaustion was eliminated after drinking, full of vitality. Later, Omar collected many of these magical fruits, and when someone got sick, she made the fruit into soup for them to drink, refreshing them. Because he did good everywhere and was loved by believers, his sins were soon forgiven, and when he returned to Mocha, he was revered as a saint for finding this fruit. It is said that the magic cure at that time was coffee. [1]

Four famous bean editors

It is said that the origin of coffee plant can be traced back to millions of years ago, in fact, the real age when it was discovered can no longer be tested. It is only said that coffee is Ethiopia.

A shepherd named Kaldi in the subhighlands became very lively and energetic when he discovered that his sheep had inadvertently eaten the fruit of a plant. All historians seem to agree that the birthplace of coffee is the Kaffa region of Ethiopia. But the earliest people who planned to grow and eat coffee were Arabs, and the name coffee is thought to come from the Arabic "Qahwah", which means plant drink.

Coffee for drinking is said to have begun at the beginning of the eleventh century, and the record can be seen in ancient Arab documents. Before that, coffee beans were dried and boiled in the Arab region and used as stomach medicine, but it was later learned that coffee also had a refreshing effect, coupled with the strict Muslim commandments that forbade believers from drinking alcohol. Believers drank coffee juice from roasting as an exciting drink instead of alcohol, and it was said that locals knew how to roast raw beans after the 13th century.

In the 16th century, coffee was gradually introduced into Europe through Venice and the port of Marseilles in the name of "Arabian wine". The custom of drinking coffee among Europeans was gradually spread by Italian Venice merchants in doing business in the 17th century, and Europe appeared in Venice.

The first coffee shop-Bottegadel Caffe. Over the past 400 years, the drinking habit of coffee has not only spread from the West to the East, but has even become an unstoppable trend.

Coffee was planted in large numbers by Arabs in the 12th and 3rd centuries, and the world's first coffee shop was born in Damascus in the Middle East in the 16th century (1530). In just a few years, there were different numbers of coffee shops in more than 200 cities throughout the empire, from the ancient Constantinople to the Caucasus, from the Persian Gulf to Budapest, and the roads connecting these cities across the desert wilderness were dotted with mobile coffee tents to serve a steady stream of business travelers and troops. Coffee also spread to Europe in the same century, when coffee was taken to western countries with the Turks on a western expedition to Austria. Unexpectedly, it soon captured the hearts of Europeans. According to records, a packet of samples sent from Venice to the Netherlands in 1596 was the earliest coffee bean seen by Europeans north of the Alps. Legend has it that coffee was so rare in Western Europe that at first there was a joke that German housewives used chicken soup to make coffee. According to scholars' speculation, in the booming import and export trade of seasoning raw materials at the end of the 16th century, many coffee beans from the east began to enter Europe through Venice with developed economy and trade.

However, it was not until 1683 that the first coffee shop in Europe was opened by a Polish in Vienna, Austria. Businessmen who are proficient in Eastern European and Turkish languages, led by the brilliant Armenian businessman Johannes Diodato, not only acted as translators and guides for Austria in wartime, but also engaged in the hugely profitable coffee trade on both sides of the line of fire, meeting the needs of their own cafes, while also solving the urgent shortage of raw materials for many aristocratic and wealthy citizens' family salons. Won the attention of the upper echelons. A few years later, the coffee industry, which can be seen everywhere in the streets and alleys, developed rapidly. Most of these cafes were opened by his fellow villagers or Turks from other parts of the Ottoman Turkish Empire, naturally with a strong Middle Eastern flavor. Many street corners float out of the coffee hot smell of the narrow shop, you can also see the Istanbul coffee shop unique wall bench, open firewood coffee stove Most of the guests come from vendors, craftsmen and craftsmen who make a living in a nearby market.

Today, people are familiar with, or imagine elegant, comfortable, pure European-style cafes with an open social salon atmosphere, will have to wait for about 50 years, until the Enlightenment era of the general awakening of civic consciousness. before it really began to take to the center of life in Vienna and other Western cities.

Technically, it's just a small, simple coffee shop. At that time, people in the middle and upper classes were still intoxicated in the closed private coffee circle in their homes, and the free citizen class, which was keen on the initial economic success, had not yet become a force to influence the social and political society.

Coffee producing area editor

Coffee beans

Coffee beans

The most sensible and practical way to understand coffee-producing countries is to classify them into the world's three major coffee growing regions: Africa, Indonesia and Central and South America. Generally speaking, coffee grown in the vicinity has similar characteristics. If a particular bean is out of stock, the manufacturer and buyer of the comprehensive product will usually look for a nearby country. The comprehensive product maker will say: I want to use a "medium" one. This means light, delicious, vibrant Central American beans. Or maybe it would be more interesting to add "Africa". Africa is a land full of game beans; for example, "Indonesia" is used as the foundation. Because no other bean has such a powerful and full taste.

Beans taste different according to the region where they grow. The factors that affect the taste are the variety of coffee trees, the soil properties of growth, the climate and altitude of the cultivation garden, the care of picking results, and the process of bean treatment, etc. These elements vary from region to region, while bakers and integrated manufacturers look for the characteristics of each region, so that the comprehensive products have their own unique typical flavor. You can try to pursue the coffee of your dreams.

North America

Cuba

Cuban Crystal Mountain Coffee-Cubita

Cubita Coffee

Cubita Coffee

In Cuba, the cultivation of coffee is regulated by the state. The best coffee growing area in Cuba is located in the Central Mountains. Because this area not only grows coffee, but also produces quartz, crystal and other precious minerals, it is also known as Crystal Mountain. Crystal Mountain is adjacent to the Blue Mountains of Jamaica, with similar climatic conditions and taste similar to Blue Mountain Coffee, comparable to the Blue Mountains of Jamaica. Therefore, the Cuban Crystal Mountain has become the object of comparison with the Jamaican Blue Mountains, which is also known as the "Blue Mountains of Cuba".

Cuba Crystal Mountain represents coffee is Cubita, the Chinese name: Amber Coffee. Cubirta is like an elegant princess. Crystal Mountain Cubita Coffee is synonymous with top Cuban coffee.

Cubita has become the designated coffee of the Cuban embassy, known as "unique Caribbean flavor coffee" and "special coffee beans among island coffee beans".

Africa

1. C ô te d'Ivoire

Some people say it is the third largest coffee producer in the world after Brazil and Colombia, but others say it is Indonesia. But what is certain is that its original Robusta production is the first in the world.

The main producing area is in the south, producing Robusta original medium-sized coffee beans.

two。 Ethiopia

Ethiopia is an agricultural country with a history and tradition of coffee origin. The place where the name "coffee" comes from is Kafa in the southwest, while the Hitamo place in the south is the main producing area. Eastern Highland Hara is as famous as the coffee name "Hara".

Asia

1. India

The southwestern state of Karnataka is the main producing area, and coffee beans are in the shape of large grains. The coffee beans from the southeastern state of Tamil Nadu, though small, are high-end products of India.

two。 Indonesia

The coffee producing area in Indonesia is mainly limited to Java, Sumatra and Sulawesi. The original species of Robusta accounts for 90% of its coffee production.

A small amount of Arabica native coffee beans produced on the island of Java are sour coffee beans with small particles. The original species of Arabicam on this island was once a world-class product, but in 1920, due to large-scale diseases and insect pests, it was changed to the original species of Robusta. Up to now, its original Robusta coffee beans are second to none in the world, with personalized bitterness, "Java", which is widely used for mixed use.

Mantenin, produced in Sumatra, is one of the few Arabica species with large particles, but poor production management and baking are immediately reflected in the coffee beans, so they will be criticized, but the rich and mellow taste from Toyo, such as syrup-like taste, made it considered the best before the Blue Mountains appeared, and many people still love it and can't put it down. Ankara is a kind of coffee beans with small grains and a little round, which represents the coffee of Indonesia.

Manning, Indonesia is a big coffee producer. Coffee is mainly produced in Java, Sumatra and Sulawi, with ROBUSTA species accounting for 90% of the total production. Manning is one of the few Arbica species. The granule of Mantenin is large, the bean quality is very hard, and the rate of defects in the planting process is on the high side, which is usually selected manually after harvest. If the control process is not strict enough, it is easy to cause a mixture of good and bad quality, and different baking degrees also directly affect the taste. Therefore, it has become a more controversial single product. Before Blue Mountain was discovered, Manning was regarded as the best coffee because of its rich and mellow taste, not astringent but not sour, mellow and bitter; moderate roasting will leave a moderate sour taste and unique flavor; if the roasting is too shallow, it will be powdery and astringent.

3. Yemen

There is a saying that coffee was brought to Yemen from Ethiopia before it was used as a stronghold to spread around the world. Because it is the birthplace of the original name of Arabica, it was once famous for its mocha coffee, but now it is no longer as grand as it was then.

Central and South America

1. Mexico

Coffee production is concentrated in the south near Guatemala, with mountains running through the east and west, making its mountains tilted, making it an ideal terrain for coffee cultivation. Coffee cultivation is still common.

According to the order, the highland is classified into three kinds of high-yield coffee: Arudora, Prima, Rabad and Barnabad. Coffee beans range in size from medium to large, with a good appearance and aroma.

two。 Jamaica

The island of Jamaica, famous for its coffee, is a small republic in the Caribbean. The slopes of the mountains that run through the island are the main producers of Jamaican coffee. The most famous is Blue Mountain Blue Mountain, located in the northeast of the capital Kingston. The beautiful Blue Mountain Lianfeng is an excellent place for coffee cultivation. It is named after the highest peak of 2256 meters Blue Mountain system, which is known as the best coffee "Blue Mountain Coffee". The granules are of good quality and harmonious taste, with appropriate acidity, bitterness, aroma, mellow and sweetness. They are recognized as the best all over the world. They are usually accompanied by exquisite factory logos and warranties, and then put into large barrels similar to large beer barrels for export. There are NO.1, NO.2, NO.3, beans and other grades.

Blue Mountain Coffee is produced in the Blue Mountains of western Jamaica, hence its name. Blue Mountain is a mountain range with an elevation of 2256 meters. Coffee trees are planted on a steep hillside about 1000 meters above sea level. The annual output of Blue Mountain Coffee is only about 700 tons. Blue Mountain coffee beans are full in shape and slightly bigger than ordinary beans. Sour, fragrant, mellow, sweet taste is uniform and strong, slightly bitter taste, harmonious taste, excellent flavor, suitable for individual coffee. Due to the low output, most of the products sold on the market are "special blue mountains", that is, mixed coffee with other coffee beans at the bottom of the blue mountains.

3. Brazil

It can be called the "coffee continent" of the world's largest coffee producer and exporter. As about ten states in the vast territory adopt mass production, in order to make up for the regional gap and quality gap, Brazil sets its own grading benchmark in order to stabilize the quality.

The quality of the production is very good, since ancient times as an indispensable blend of coffee beans, processing is also easier to carry out, widely accepted by the world. In particular, coffee beans that meet the four conditions of Brazil, Santos, quality similar to NO.2, Screen18, Screen19, soft taste and these four conditions are the most well received and most widely used. Brazil is the most important coffee producing area in the world, accounting for 1x3 of the total output in the world. Brazil has 10 states producing coffee beans. Due to differences in region and climate, the quality of Brazilian coffee beans is inevitably intermingled. Therefore, Brazilian coffee beans are divided into No.1-No.3,Screen 18 and screen 19 according to the grade, so that the quality is neat and stable, and the processing and roasting can also have a better effect. Brazilian coffee is medium-fragrant, sour and mellow, has a mild bitter taste and is famous for its smooth taste. Among all kinds of Brazilian coffee varieties, Santos Coffee is more famous. Santos Coffee can also be called Bourbon Santos. Bourbon Santos is of good quality and has a round taste with moderate acidity and strong sweetness. Bourbon Santos is considered to be an indispensable ingredient for mixed coffee.

4. Colombia

The world's second largest coffee producer after Brazil. Is the leader in the country that produces "Columbia mild". The name of origin has become a well-known name for coffee, such as Medning, Manizarez, Bogota, Almenia and so on. Coffee beans are light green and large-grained, and according to their unique thick flavor, they are very suitable for both pure coffee and mixing.

Colombia is the second largest coffee producer in the world, accounting for 12% of the world's total output, second only to Brazil and the largest producer of Colombian Mild. Colombian coffee trees are planted in the highlands and have a small cultivated area in order to take care of harvesting. The harvested coffee beans are refined with water washing (wet method). Colombian coffee beans are of neat quality and can be called the standard beans among coffee beans. Colombian coffee beans are large in shape, light green, with a special thick flavor, and are widely favored for their rich and unique aroma. The taste is sweet in the acid and low in bitterness, which can lead to multi-level flavor with the different degree of baking. Medium baking gives full play to the sweetness of beans, with mellow acidity and bitterness; deep baking increases bitterness, but the sweetness still doesn't disappear much. Generally speaking, medium-deep roasting will make the taste more personalized, not only as a single drink, but also suitable for mixed coffee.

5. Hawaii

Kona Coffee

Produced from

Coffee beans

Coffee beans

The coffee beans used in Kona Coffee in Hawaii are grown on volcanic terrain. At the same time, there is a high density of artificial farming, so each bean can be said to be spoiled, the price is naturally expensive, second only to the Blue Mountains. Hawaiian Kona beans are evenly shaped and have a strong sour and sweet taste. The palate is moist and smooth. Moderate baking makes beans sour, while deep baking aggravates both bitterness and mellow taste. This coffee bean grows from sea level to 6000 feet. Gourmet coffee generally grows only in mountain areas, growing at a height of about 4000 to 6000 feet requires annual rainfall of about 80 feet and is obvious in dry and wet seasons. The soil for growing gourmet coffee beans should be very fertile and usually have volcanic rock, and light cloudy or cloudy weather is also necessary in the growing environment of high-quality coffee beans. The daytime temperature needs 15-20 ℃. This climate results in a longer growth process, a unique growth and climatic environment that leads to a stronger coffee flavor.

Coffee category editor

Plant classification

Coffee beans

Coffee beans

Coffee tree belongs to the evergreen tree of Rubiaceae. Since ancient times, most of the plants of Rubiaceae are plants with special effects, such as quinine tree, which is regarded as a specific drug for malaria, and Dugan, which is used to treat amoeba dysentery. Coffee is defined as the most unique alkaloid drinking flora.

The fruit of coffee is formed by the outer skin, pulp, endocarp, silver skin, and the seeds wrapped in the innermost layers (coffee beans). The seeds are located in the center of the fruit, and the parts outside the seeds are of little use. Generally speaking, there are two pairs of seeds in the fruit, but occasionally there is only one seed in the fruit, which is called fruit bean. In order to show symmetry, we call the fruit with two pairs of seeds as female beans. There are at least 40 "species" of the genus Coffee, among which the more practical cultivated species are three original species: plateau cultivation, lowland cultivation, and minimum cultivation.

Generally speaking, after two to three years of sowing, coffee trees can grow to a height of about five to ten meters, but in case coffee beans lose their aroma, taste bad, and are easy to harvest, farmers often repair them to about 1.5 to two meters. The change begins to bear fruit three to five years after sowing. The harvest period will be 20 years after the fifth year.

Coffee tree evergreen leaves, the leaf tip is more pointed, and is two opposite groups. The surface of the leaf is dark green, the back is light green, and the blooming flower is pure white. There are five stamens and one pistil in the flower, and the petals are usually five, but some have six or even eight petals. The flowers will give off a jasmine-like fragrance, but the flowers will wither in about three or four days. At first, the fruit is the same dark green as the leaf surface, but as it becomes more and more mature, it will turn yellow, then red, and finally crimson.

The circular zone between the Tropic of Cancer and the Tropic of Cancer is called Coffee Zone or Coffee Belt. Because the area is rich in rich organic matter and volcanic ash soil, the average temperature is about 20 degrees, the average annual rainfall is between 1000 and 2000mm, and there is no large temperature difference during the year, so it has become an ideal place for coffee production. Growing coffee should be strictly protected against cold, hot and dry wind and defrosting.

Taste classification

Coffee beans

Coffee beans

Sour mocha, Hawaiian sour coffee, Mexico, Guatemala, Costa Rica high real estate, Gillimanjaro, Colombia, Zimbabwe, El Salvador, Western Hemisphere washable high-grade new beans.

Bitter Java, Mantenin, Bogota, Angola, Congo, Uganda all kinds of old beans.

Sweet Colombian metenin, Venezuelan old beans, Blue Mountains, Gillemazaro, Mocha, Guatemala, Mexico, Kenya, Santos, Haiti.

Neutral Brazil, El Salvador, lowland Costa Rica, Venezuela, Honduras, Cuba.

Mellow Colombian metenin, Mocha, Blue Mountains, Guatemala, Costa Rica.

Generally speaking, the sour coffee beans, especially the high-quality new beans, are best roasted shallower, while the bitter ones are roasted more deeply, and then the sweet ones are mostly selected beans produced in the highland. Baking often constitutes the key to whether it can be tasted after it can be integrated into the soft bitterness. Neutral flavor, even if not highland coffee beans, but also need to have a stable quality of stable treatment. Coffee beans with fragrant and mellow effect.

How to choose an editor

Coffee beans

Coffee beans

Choose fresh coffee beans. When buying, pay attention to whether the color of the beans and the size of the particles are the same. Good coffee beans are shiny and have a strong aroma without being mixed with peculiar smell. No matter what kind of coffee beans, freshness is an important factor affecting the quality. When shopping, grab one or two coffee beans in your mouth and chew them with a crisp sound (indicating that the coffee is not damp) and the fragrance of the teeth and cheeks is the top grade, but it is best to squeeze it with your hands to feel whether it is solid, rather than buying crispy coffee. If the coffee bean has lost its fragrance or smells stale, it means that the coffee bean is no longer fresh and is not suitable for purchase.

Freshly fried coffee beans are not suitable for immediate consumption and should be stored for a week to completely release the gas from the beans.

The taste of coffee lies in its aroma, which begins to lose as soon as the roasting is finished. No matter how expensive the coffee beans are, if they are not fresh, the taste will be greatly reduced. In his book Espresso coffee: the science of quality, Andrea Illy, the current boss of espresso illy, has an article detailing the "off-flavor" of coffee beans and the impact of different packaging methods on quality. Each kilogram of coffee beans, in an unsaturated environment, emits about 6 to 10 liters of carbon dioxide, equivalent to 1% to 1.2% of the total weight of beans. Of these, 35% were discharged in the first 3 days after baking. With the discharge of carbon dioxide, there is an equal amount of aromatic volatiles (volatile aromatics). In other words, there are some flavors that will dissipate if you don't drink the coffee beans for the first three days after stir-frying. The author further mentioned that stale beans not only "take away" the good taste, but also create a bad taste. The compounds in beans are affected by oxidation (oxidation) and the taste becomes negative. So coffee on supermarket shelves is usually slightly oily. Because it usually takes months to bake and import from foreign countries to the shelves. The "tasting period" (note: not a valid date) has long passed.

Generally speaking, the best drinking period for coffee is a week after stir-frying, when the coffee beans are the freshest and the Aroma taste is the best.

In addition, the purity of coffee beans is also another consideration. The expert candidate for coffee is not necessarily to look at the size of the particles, but to grab a handful of individual coffee beans (Regional Coffee), about dozens of portions, to see whether the color of each single bean is the same, and whether the particles are similar in size and shape, so as to avoid buying shoddy products disguised as mixed beans. But if it is a synthetic bean (Blended Coffee), it is a normal phenomenon that the size and color are different. In addition, heavy heat and medium-deep roasting will cause coffee beans to produce oil, but if the lightly roasted beans produce oil, they have gone bad, not only reducing aroma, but also astringent and sour taste. In short, when buying coffee, we should pay attention to its freshness, aroma and whether it is stale or not, and the ideal purchase quantity is to be able to drink it in half a month.

Cooked beans taste more stable.

Andrea Illy has done a lot of scientific research on coffee packaging and quality maintenance. He believes that fried coffee needs to be aging in a monitored environment before being packaged. Because the taste of cooked coffee beans is more stable. However, he also made it clear that the definition of aging and stale is very vague. The author believes that this is the blind spot of the concept of "raising beans". The so-called bean cultivation is similar to red wine which needs moderate oxidation to become smooth and layered after opening the bottle, but after being kept for a long time, the wine will turn sour again. Freshly fried coffee beans sometimes have grassy (peasy), which will disappear after the next night. On the other hand, new beans have a taste of baked bread, which those who insist on growing beans may not have tasted. In the author's coffee shop, freshly fried beans will be on the shelves after one night. Although the taste will change over time, guests can also see it as an extra journey, witnessing the ups and downs of coffee. Of course, to get rid of the beans that have been fried for two weeks is the basic persistence of being a boutique coffee shop.

Mode of production editing

Ruwak coffee beans [the most famous coffee beans in history come from the remains of coffee beans in the feces of cats and muskcats after eating coffee beans]

Muscat Coffee (Kopi Luwak), Kopi (Indonesian, coffee), Luwak refers to an arboreal wild animal commonly known as "civet" by Indonesians, which looks similar to masked palm civet in southern China. It is found in Sumatra, Zawa, and Sulvis and is part of the 13677 islands of Indonesia. Luwak is an omnivore. They are eccentric, have a keen sense of smell, have thick hair and long tail, like to walk at night, and live in tropical rain forests, subtropical evergreen broad-leaved forests, mountain thickets or hills, mountains and grasses below 2000 meters above sea level. Their foods include small beasts, birds, amphibians and reptiles, crustaceans, fruits and seeds of insects and plants, and so on.

The Indonesian island of Sumatra produces excellent coffee beans, which were found in masked palm civet's feces in the bushes.

Lianhe Zaobao reported on the 6th that there is a coffee garden on a mountain 100 kilometers southeast of Medan City on Sumatra Island. Every morning, operators have to go to the coffee garden to look for masked palm civet's feces and pick out coffee beans. They think masked palm civet is a natural machine for removing the pulp of coffee.

Masked palm civet specializes in eating the most mature coffee fruit, where the enzymes in the body decompose the pulp of the coffee fruit and then discharge the coffee beans. Workers collect the coffee beans, wash their feces and make a drink that is irresistible to coffee lovers.

Makoni, an assistant professor in the Department of Food Science at the University of Guelph in Canada, explained that after coffee beans enter masked palm civet's digestive system, they break down proteins into small molecules of enzymes that interact with coffee beans. When coffee beans are roasted, these small molecular weight proteins react with carbohydrates or sugars of coffee beans, giving "Ruwak Coffee" its famous natural chocolate flavor.

Production method editing

Coffee beans

Coffee beans

After harvest, peel, pulp, racing peel and silver peel should be removed before shipping and listing. There are two kinds of methods: drying (also known as natural or non-washing) and washing.

Dry type

The method is relatively simple. First of all, spread the freshly harvested fruit on the sun field for a week or two until the fruit crackles and dries naturally. After that, the dried pulp, endocarp and silver peel are removed by a sheller.

Coffee beans refined in this way are slightly sour and slightly bitter. Almost all coffee beans produced in Brazil, Ethiopia, Yemen and other places are obtained in this way. The disadvantage of this method is that it is easily affected by the weather and is easy to be mixed with defective beans and other impurities. Therefore, it must be carefully screened.

Washing type

The fruit that is about to be harvested is put into a flowing trough. After the floating fruit is removed, the skin and flesh are removed by a pulp remover. Then put it in the sink to remove the emerging pulp. After that, move into the fermentation tank, soak for half a day to a day, and then dissolve the gum on the surface of the fermented coffee beans.

After washing with water, drying it for a few days, drying it with a machine, and finally using a sheller to remove the endocarp to become a commercial raw coffee bean. In this way, it will be more beautiful in color and less impurity than dried coffee beans. Colombia, Mexico, Guatemala and other countries use this method for about 70% of their production.

Mode comparison

The coffee beans are treated after harvest, otherwise they will begin to ferment, making the coffee beans smell bad. The main treatment methods are "drying" and "washing", these two methods will cause different flavors. Dry beans have a complete natural mellow, gentle aroma and more gum, while water washing has a good mellow taste, high aroma and lively sour taste, which is also the source of sweetness in espresso.

Nutritional composition editing

Caffeine

Caffeine is the most eye-catching of all the ingredients of coffee. It is a kind of phytoflavin (animal muscle ingredient). Its properties are the same as theobromine in cocoa, green tea contains the same theophylline, and the percentage of reduction after baking is very small. Caffeine has a wide range of effects. It can accelerate the metabolism of the human body and keep people clear-headed and sensitive. The refreshing effect of coffee is very popular. Some people will lose sleep after drinking coffee at night, while others will be nervous and overexcited if they drink too much coffee, but many people will not be affected at all. Once we understand the body's response to caffeine, we can use it to meet our needs. Drinking a cup of delicious coffee before the exam or long-distance driving will certainly reduce fatigue.

Tannic acid

After extraction, tannic acid will turn into a yellowish powder, which can easily blend into water, and after boiling, it will decompose and produce pyrosylic acid, which will make the coffee taste worse, and if it is brewed and left for several hours, the color of the coffee will become thicker than when it was just brewed, and it is also less tasty, so there is the saying that "it is best to drink it as soon as possible."

Fat

The fat contained in coffee plays a very important role in flavor. After analysis, it is found that there are many kinds of fat in coffee, the most important of which are acidic fat and volatile fat. Acidic fat means that the acidic strength of fat varies with different types of coffee, and volatile fat is the main source of coffee aroma. Once the fat in roasted coffee beans comes into contact with the air, it will change chemically and the taste will get worse.

Protein

The main source of calorie is protein, and like dripping coffee, most of the protein will not dissolve, so no matter how much coffee you drink, the nutrition you get is limited, which is why coffee will become a sacred food for dieters.

Sugar

Without sugar, you will not only feel the bitterness of caffeine and the sour taste of tannin, but also feel sweet, which is caused by the sugar contained in the coffee itself. After baking, most of the sugar will be converted to caramel, bringing a unique brown to the coffee.

Mineral substance

There are lime, iron, sulfur, sodium carbonate, phosphorus, chlorine, silicon and so on, because the proportion of very little affect the flavor of coffee is not big, combined to bring only a little astringent taste. Crude fiber: raw bean fiber will be carbonized after baking, this carbon and sugar caramelization combine with each other to form the tone of coffee, but the fiber turned into powder will have a considerable impact on the flavor of coffee. Therefore, we do not encourage the purchase of powdered coffee beans, because it is less able to taste the flavor of coffee.

Shape judgment editor

Delicious coffee can be known from the shape of its roasted coffee beans, as shown in the following picture.

Coffee beans

Coffee beans

Of course, there can not be bad coffee beans mixed in, it is more important to note that normal beans will also be mixed with high-quality coffee beans and cause hindrance. A fried roasted bean that can brew delicious coffee must first be big and fat, and crepe evenly, followed by the same size and colorless and spotless. These are the main points of visual discrimination, which should not be difficult to distinguish if you look at them carefully.

Bad category editor

Fermented coffee beans that fall from the soil before harvest. The moldy smell will have a great impact on the taste of coffee.

Dead beans, also known as unripe beans, or affected by climatic factors, the development is not perfect. Fried spots will be produced after baking, making the coffee have a green and astringent taste.

Black beans fermented beans, coffee beans that have rotted and blackened. Because it is black, it can be distinguished from normal coffee beans at a glance.

Moth beans. Coffee beans damaged by insects. Defective beans may be stuck during work, or carelessly handled during handling, resulting in incomplete coffee beans. Will cause fried spots when baking, and will produce bitter and astringent taste.

Other remaining thin-skinned beans, stunted beans, dried beans that do not completely produce moldy flavor, only shell beans (shell beans)

Specification grade editing

[2] A. Washing / non-washing

Washing type: in the sink, after rubbing with water and utensils, the pulp and colloid are removed and dried, which is called washing coffee bean with uniform quality.

Non-washing type: after the sun is naturally dried, the pulp and peel is removed by a sheller, and its quality is unstable.

Coffee beans

Coffee beans

b. Flat beans / round beans

The fruit of coffee consists of two oval seeds opposite each other. The connecting side of each other is a flat joint, which is called flat bean. But there is also a round seed called a round bean, which tastes no different. Ripe and red coffee cherries have multiple structures. In the middle is the predecessor of the coffee bean, the light green seed.

Generally speaking, the fruit of coffee is made up of two oval seeds opposite each other. The side that connects with each other is a flat joint, so it is called flat bean. But some are made up of a round seed, and its taste is no different.

c. The size of coffee beans

d. Altitude

According to the elevation of the cultivated land, it can be divided into three, four, seven and other grades. Generally speaking, the quality of highland beans is better than that of lowland beans, and the price is higher because of the increase in freight.

Grade name elevation (m)

1 special grade beans 1.500 ~

2 good beans 1.200 ~ 1.500 ~

3 medium beans 1.000 and 1.200

4 special water washing beans 9001.000

Coffee beans

Coffee beans

5The beans are washed with good water 760mm 900.

6 special water washing beans 610-760

7 excellent water washed beans ~ 610

e. Quality

According to the statistical method, the type and quantity of dopants contained in a certain amount of samples are converted into percentage "defect number", and the basis for determining the quality class is that the smaller the defect number is, the higher the quality is.

f. Taste

The more famous ones are the unique "Blue Mountain Coffee" and the "Cubita" known as "unique Caribbean flavor coffee" and so on. Brazil, Haiti, Kenya, say and other countries also have their own taste testing methods, which can be exported only after taste testing.

Cooking method editing

Common cooking utensils:

Two kinds of cooking methods commonly used in families: