What affects the final quality of coffee?

Coffee is always compared with red wine. This can help us to explore the infinite possibilities of coffee. When you choose red wine, you are always asked, "Red wine or white wine?" Through simple questions, people can distinguish the basic characteristics of red wine, and the skill of identifying red wine is very popular all over the world.

Similarly, when you are choosing coffee, you will be asked, "mild, medium or deep roasting?" This simple classification can help you identify the taste of coffee, or at least you know that deep-roasted coffee is usually bitter. But unlike red wine, different roasting companies have different classification criteria for the roasting degree of coffee. Therefore, we at Roast Ratings want to help people establish a unified classification standard by identifying and describing the true taste of all kinds of coffee around the world.

If all the coffee tastes the same, then our task will be much easier. But it's obviously impossible. Like other foods, coffee tastes different from region to region, because coffee starts with a fruit on a tree and goes through many stages such as processing, processing and transportation before it can finally be presented to consumers. In this process, many external factors will affect the taste of coffee. It is conceivable that it is a difficult challenge to produce and produce a cup of high-quality coffee with perfect taste.

The following series of pictures show you how coffee changes from a fruit to a delicious cup, and what will affect the final quality of the coffee:

Coffee beans: like Pinot noir and Cabernet in grape varieties, each coffee, such as Bourbon and SL-28, has its own unique taste characteristics.

Planting: the higher the altitude of the producing area, the higher the quality of the coffee, and the more full-bodied and fresh the coffee taste. The slower the coffee grows, the higher the degree of sugar condensation in the fruit.

Climate and environment: temperature, soil and precipitation all affect the quality of coffee.

Maturity: once the coffee fruit is dark red, it will mature perfectly. The problem is that even the fruit on a coffee tree ripens at different times, which makes picking very difficult.

Picking: coffee is picked by hand in most of the world's producing areas. Each fruit contains 2 coffee beans.

Raw bean treatment: this process requires the removal of the peel and pulp of the fruit and the final production of pure coffee beans. What is shown in the picture is the washing process. People use water washing to remove the peel and pulp.

Drying: raw beans must be completely dry before export and storage. In this process, workers need to turn the raw beans regularly to ensure complete and uniform drying.

Another method of raw bean treatment preserves the peel and pulp during drying and removes it during the period after drying. This processing method is extremely difficult and takes longer. The coffee fruit in the picture shows a bright yellow.

Storage: dried coffee beans are bagged for export. The purpose of using gunny bags is to isolate raw coffee beans from all kinds of external factors, so people usually choose plastic-lined sacks to pack raw coffee beans.

Transport (sea): usually, coffee beans are shipped to all parts of the world by sea. Because of the risk of transportation delays, people will put coffee beans in containers to avoid spoilage.

Baking: baking is an art. Once the raw beans arrive at the baking company, bakers must use all their skills to show people the most unique taste of coffee beans.

Freshness: once the coffee beans go bad, the taste will become lighter and the taste will become extremely thin. Therefore, roasting companies must choose the best logistics companies to ensure the freshness of coffee.

Grinding: the grinding process will directly affect the heaviest taste of coffee. Many professionals will use electronic bean grinders with set parameters to ensure the quality of coffee powder. Usually people make small mistakes when they grind coffee at home.

Brewing: only the correct brewing method can release the full taste of coffee. Once the operation goes wrong, all previous efforts will come to naught.

From this we can see that in order to improve the quality of coffee, everyone must make hardships and efforts. The same is true of other delicacies. We are glad to see that people are constantly pursuing the highest quality of food. Although we have different levels of coffee knowledge, we all share the same dream of tasting a mellow and delicious perfect coffee.