Origin, characteristics, flavor and producing areas of Salvadoran coffee

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.

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

Filter number (mesh no.)

Flat bean

20-19 large, 18 large, 17 quasi-large, 16 ordinary, 15 medium, 14 small, 13-12 extra-small

Round bean

13-12 big, 11 quasi-big, 10 normal, 9 medium, 8 small

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 high grade beans 1.200 × 1.500, 3 medium beans 1.000 × 1.200, 4 grade water washed beans 900 × 1.000, 5 grade water washed beans 760 × 900, 6 special grade water washed 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

Brazil, Haiti, Kenya, say and other countries all have their own taste testing methods, which can be exported only after taste testing.

From harvest to shipment

Coffee beans

Coffee bean atlas

After the fruit is harvested, the outer skin, pulp, endocarp and silver skin should be removed before shipping. There are two kinds of methods: drying (also known as natural or non-washing) and washing. The drying method is relatively simple.

First of all, spread the freshly harvested fruit on the exposure 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 weather and is easy to be mixed with defective beans and other impurities. Therefore, it must be carefully screened.

Another way is to wash the fruit, in which the fruit 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.

Water-washed coffee beans have more beautiful color and less impurities. Colombia, Mexico, Guatemala and other countries adopt this method for about 70% of their output.

Sometimes in the fermentation process, if not handled properly, it may give off fermentation odor and its unique sour taste, but if handled properly, all kinds of beans can give off their unique coffee aroma.

In order to be delivered completely to the destination, raw coffee beans are packed in sacks and placed in special containers for long-distance merchant shipping trips.

Coffee beans-Color

Coffee beans

An atlas of high quality coffee beans

The color of coffee beans is dark and light. Do you know what it means? A few days ago, at Starbucks'"espresso expert activity", brown fans finally got the hang of it.

Coffee beans range in color from grass green to yellowish orange, light jade cinnamon to dark brown, the most ideal of which is dark brown. Because the longer the high-quality coffee beans are roasted, the more natural volatile oil will be produced and will emerge from the surface, giving off a refreshing aroma, but the weight will also be reduced, which is why many coffee shops choose light roasting. Starbucks espresso roasted coffee, Italian roasted coffee and French roasted coffee use dark brown coffee beans. Through deep roasting, the coffee beans burst, the volume doubled, and the weight was reduced by nearly 1 inch 4. In the process of roasting, coffee beans gradually produce volatile flavor oil, so that various flavors can reach a perfect balance.

Coffee beans are roasted well, and the brewing method is also very important. Espresso is ideal for heavy-flavored deep-roasted coffee beans. It is made by pouring hot water into finely ground coffee beans and boiled under fine ground coffee and pressure rather than gravity. High pressure will completely emulsify the lipids inside the coffee and dissolve it into water, which is the main source of mellow flavor. At the same time, emulsification will make espresso taste thicker, making people drink like velvet, and stickiness will form a lower surface tension, which can invade the taste buds and make mellow reverberate in the mouth. If you want to taste the taste of espresso, it's best to try a rich vanilla latte with espresso as the core.

Coffee beans-Select

Coffee beans

Coffee bean atlas

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.

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 (RegionalCoffee), 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 (BlendedCoffee), 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 should be finished in half a month.