Types and characteristics of coffee types and taste characteristics of coffee

Hougu Coffee: it is refined from small grains of coffee at a high altitude of more than 1500 meters, with a balanced taste of sweet, sour and bitter, elegant and special taste, and is known as the firmness of coffee. Moderate bitterness, elegant aroma, more oil, slightly sour taste.

Italian coffee: "Expresso" originally means "fast", while ExpressoCafe refers to espresso extracted in an instant. Because this kind of coffee brewing method comes from the steam pressure coffee machine invented by the Italian Achigasha in 1946, it is commonly known as Italian coffee.

Generally brewing Italian coffee at home is made by using an Italian Kuka pot, which, like a siphon coffee pot, uses the principle of steam pressure to quench the coffee. But the mocha pot is to make the pressurized steam pass directly through the coffee powder, let the steam instantly pass through the cell wall of the coffee powder, quench the inner essence of the coffee, and brew it with deep-fried coffee beans. therefore, the brewed coffee 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. Because it is a highly concentrated coffee, it is generally tasted in a small coffee cup when tasting this kind of coffee.

Tip: the grinding of coffee beans: because coffee beans are made up of tiny fibrous cells, the fibrous cells are cut open during grinding, and the flavor of coffee oil and mellow is released at the same time. Therefore, if you want to make a cup of mellow and delicious coffee, the grinding process is very important. In the process of grinding, the first thing to pay attention to is that the size of the ground particles should be the same, so that each coffee powder can release ingredients evenly during brewing, and achieve the effect of uniform coffee concentration. Secondly, if a manual grinder is used to grind coffee beans, it is appropriate to rotate gently to avoid friction heat. If an electric grinder is used, attention should be paid to the selection of materials and structures with lower friction heat, and the thickness of the grinding mainly depends on the brewing method and time. Basically, the shorter the brewing time is, the more detailed the grinding particles should be. Because the smaller the particles, the larger the area of contact with hot water, so the shorter the brewing time is in Java, Indonesia, which belongs to Arabica coffee. After baking, the bitter taste is extremely strong and the aroma is very light, but there is no sour taste, which is loved by the Dutch. This kind of coffee beans are most commonly used in mixed coffee and instant brewed coffee.

Guatemalan coffee:

It's from Guatemala. This bean belongs to bourbon coffee beans, is one of the more sour varieties, taste mellow and slightly wild, the most suitable for blending into mixed coffee.

Conna Coffee:

This is a coffee bean cultivated by lava in the Conna area of Hawaii. It has a strong, mellow taste and a slightly wine flavor. The selected Conna coffee has a moderate sour taste and a gentle and rich taste, as well as a unique mellow flavor, which is unforgettable for coffee lovers. At present, due to the decreasing production and the large market demand, the price of Conna coffee beans is catching up with that of Blue Mountain Coffee.