The main coffee producing areas of the world Coffee characteristics

1. Coffee roasting and frying

The taste of coffee varies depending on the type of coffee beans, the method of grinding, the degree of baking, and the quality. The type of beans is an essential problem, but the grinding method and the degree of baking are subjective human factors. Basically, coffee is made through the process of harvest selection, roasting, grinding and extraction, but the most important roasting skill is the key to the taste of coffee.

To put it simply, roasting is to stir-fry raw coffee beans, which changes other societies by heating them. in the process of baking beans, it is absolutely right to heat the coffee beans all over the body and make the beans pop up completely until the heat completely permeates the inside of the raw beans. Coffee beans fully expand so that coffee beans will emit a unique fragrance.

The coffee is roasted. Part of it evaporates, but the aromatic oil is more easily soluble in water, making the drinker feel fragrant. However, the roasting time should not be too long, and the interior of all the coffee beans should be cooked. In terms of the roasting process, there are three kinds of light, medium and strong roasting, slightly roasted coffee with a thin, sour taste, and medium roasting with just the right sour and bitter taste. At present, it is more popular to roast coffee quickly with charcoal fire, which can completely retain the aroma of coffee without losing it.

two。 Crushing and mixing of Coffee

The roasted coffee beans will smell sweet after crushing, so it is best to use them as soon as possible after crushing, and ideally to crush them every time you drink them.

Crushed coffee is divided into powder, fine particles, medium particles and so on. Finely ground coffee is thicker than grain-ground coffee, while grain-ground coffee has an elegant and aromatic flavor. Rough and finely ground coffee are mixed together for easy storage. When this kind of coffee is made into a beverage, fine coffee can produce concentration, while coarse coffee can send out fragrance, so neutralization is ideal.

Coffee mixing refers to the technology of mixing different kinds of coffee beans. After the coffee bean is harvested, there will be a variety of changes in storage, while it adds some characteristics. Will also lose some characteristics. So mix different kinds of coffee. The purpose is to complement each other and produce new features. Comprehensive coffee should be mixed with at least three kinds of coffee, and it needs to be done by experts with a keen sense of taste and smell.

Coffee brewing

There are many kinds of brewing results of image coffee, which are related to the variety, grade, growth and origin of coffee, aroma, acid, sweetness, bitterness, alcohol and other basic characteristics, as well as the method of baking, heat, grinding powder thickness, in addition to the freshness and storage method of coffee, in addition to coffee itself, its water quality, water temperature, heat, cup or content, but also image the brewing quality of coffee. World-famous coffee

In the market, we can often see raw coffee beans with different names. Basically, each kind of coffee has its own special flavor, and the origin of its name is mostly based on origin and variety. In fact, nearly 90% of the coffee consumed in the world today is good acid coffee, and the remaining 10% is non-acidic.

There are several kinds of common coffee beans

⑴ Blue Mountain, a sacred coffee product with a soft fragrance, is produced in the high mountains of Jamaica in the West Indies. Due to its limited production and high price, most of the Blue Mountain coffee drunk in the market is an imitation.

⑵ Jamaica, tastes clear and elegant, vanillic acid is second to Blue Mountain, but unique.

⑶ Columbia, mellow and thick, sour and smooth, has a peculiar sweet potato skin flavor. It is a good taste in coffee and is often used to add flavor to other coffees.

⑷ mocha, with its unique aroma and sweet and sour flavor, is an ideal variety for blending mixed coffee.

⑸ Mantenin, strong fragrance, bitter, mellow, single drink, for supreme enjoyment.

⑹ Guatemala, sweet and fragrant lips, neutral beans, taste very similar to Colombian coffee.

⑺ Santos, Brazil, light fragrance slightly sweet, roasting heat must be properly controlled in order to give full play to its characteristics.

In addition to the above several kinds of coffee, other coffee beans, such as Clemangaro, Java, Ivory Coast, Nicaragua, Costa Rica, Ecuador and so on, have different soft and sweet acids, and all kinds of coffee beans can be drunk individually or mixed. Usually mixed with more than three kinds of coffee, called comprehensive coffee, because they are carefully mixed, there is no lack of delicious taste.

After more than ten centuries of development and evolution, coffee has its own living space, and each place produces different tastes, either sweet or sour, fragrant or mellow, bitter or strong. In addition to the differences in nature, the skill of coffee making can also be said to be the biggest factor.