Coffee flavor reflects what coffee should have and how to know the quality of coffee.

Coffee (scientific name: Coffea arabica), also known as coffee tree, Arabica coffee, etc., is the national flower of Yemen. Before the 6th century AD, Yemen was called Arabian, so the coffee trees shipped from them to other places were also called Arabian coffee trees. The name coffee comes from the Arabic word "Qahwah", which means plant drink. Later, coffee spread all over the world and was named after its place of origin, "Kaffa". It was not officially named "coffee" until the 18th century.

It is an evergreen shrub of Rubiaceae in plant taxonomy. Lateral branches extend horizontally, opposite, occasionally whorled with three branches; simple leaves opposite, flowers are 2-10 clustered in leaf axils, the fruit is drupe oval, the first fruit is dark green, yellowish red or purplish red when ripe, the fruit of coffee is formed by exocarp, pulp, endocarp, silver peel, and the seeds (coffee beans) wrapped in the innermost layers mentioned above, the seeds are located in the central part of the fruit, and the parts outside the seeds are of little use.

The world's first coffee tree was found in the Horn of Africa. Coffee cultivation began in the 15th century. For hundreds of years, Yemen in the Arabian Peninsula is the only coffee producer in the world, and the market demand for coffee is very strong. In the Yemeni port of Moka, when coffee is shipped out, it often needs to be protected by heavy troops. At the same time, Yemen has also taken various measures to prevent coffee saplings from being taken out of the country. Despite many restrictions, Muslim pilgrims on the pilgrimage to the holy city of Mecca secretly brought coffee saplings back to their hometown, so coffee soon took root in India. At that time, in Venice, Italy, countless merchant ships traded perfumes, tea and textiles with Arab merchants. In this way, coffee spread to a wide area of Europe through Venice. Many European businessmen have become accustomed to drinking coffee. Later, small vendors peddling coffee appeared on the streets of many European cities, and coffee gained rapid popularity in Europe. In the 17th century, the Dutch introduced coffee to their colony of Indonesia. At the same time, the French began to grow coffee in Africa. Today, coffee has become the second largest trading product on the earth after oil! Among the countless legends of coffee discoveries, there are two legends that people are most interested in talking about, namely, the Story of the Shepherd and the Arab Monk.

Three major coffee growing areas in the world: Africa, Indonesia and Central and South America. Yemen is the first country in the world to produce coffee on a large scale as a crop. The method of cultivation and treatment of mocha coffee in Yemen today is basically the same as that of hundreds of years ago. On most coffee farms in Yemen, coffee farmers still resist the use of artificial chemicals such as chemical fertilizers. Coffee farmers plant poplars to provide shade for coffee to grow. Coffee trees are planted on steep terraces to maximize the use of less rainfall and limited land resources. Yemeni mocha beans are still shipped in a bag made of straw, unlike chemical woven bags in other places.

Yemeni coffee has been cultivated for more than 2000 years. According to statistics, coffee is cultivated in 76 countries in the world. Coffee in China was first introduced in Taiwan in 1884. In 1908, overseas Chinese brought back large and medium seeds from Malaysia to Hainan Island. At present, the main cultivation areas are Yunnan, Guangxi, Guangdong and Hainan.

The spread of coffee in the world

It has been more than 1500 years since the first discovery of coffee by shepherds in Ethiopia. This is more than 1500 years full of hardship legends and rich and colorful.

In 500 years, the shepherd Caldai was the first to discover the wonderful use of coffee.

In 525, the first coffee tree was planted in the Arabian Peninsula.

In 1475, the first coffee shop was born in Constantinople.

In 1615, coffee was introduced into continental Europe from Venice, Italy.

Coffee was introduced into North America in 1620.

In 1690, coffee was introduced into Asia.

In 1723, de Crewe, a French officer, brought coffee seedlings to America.

In 1893, coffee was grown in Kenya and Tanzania.

In 1902, missionaries brought coffee to Yunnan.

In 2000, coffee became the top four drinks in the world, with a record consumption of 400 billion cups a year.

Coffee related nouns

Flavor [Flavor]: the overall impression of aroma, acidity, and mellowness.

Acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste.

The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee.

The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have an impressive fruity aroma and a red wine-like texture.

Mellow [Body]: the taste of the tongue after drinking coffee. The change of mellowness can be divided into light to light, medium, high, fat, and even Indonesian coffee is as thick as syrup.

Odor [Aroma]: the smell and aroma emitted after the coffee has been prepared. The words used to describe smell include caramel, carbon roast, chocolate, fruit, grass, malt, and so on.

Bitterness [Bitter]: bitterness is a basic sense of taste, and the sensory area is distributed in the base of the tongue. The bitterness of deep baking is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.

Light [Bland]: coffee grown in lowlands, usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will have the same light effect.

Salty [Briny]: after brewing, if the coffee is overheated, it will produce a salty taste.

The aroma of soil [Earthy]: commonly used to describe spicy and earthy Indonesian coffee, not the smell of dirt on coffee beans.

Uniqueness [Exotic]: describes coffee with its unique aroma and special flavor, such as flowers, fruits, and spices. Coffee from East Africa and Indonesia usually has this property.

Aromatic alcohol [Mellow]: used to describe coffee with good acidity balance.

Mild [Mild]: used to describe a coffee with a harmonious, delicate flavor, used to refer to all plateau coffee except Brazil.

Soft [Soft]: describes low acidity coffee such as Indonesian coffee, and also describes it as mellow or sweet.

Sour [Sour]: a sense of taste in which the sensory area is mainly located at the back of the tongue and is characteristic of light roasted coffee.

Spice [Spicy]: a flavor or smell reminiscent of a particular spice.

Strong [Strong]: technically, it describes the advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product. In terms of popular usage, it describes the strong flavor of deep-roasted coffee.

Sweet [Sweet]: in essence, it is like fruit, and it also has something to do with the taste of wine.

Wild [Wild]: describes coffee with extreme taste characteristics.

Wine [Winy]: fruit-like acidity and smooth mellow, created by the contrast of special flavor. Kenyan coffee is the best example of wine flavor.