How do coffee beans come from? what are the legends about coffee beans?

Coffee tree belongs to the evergreen tree of Rubiaceae. Since ancient times, most of the plants of Rubiaceae are plants with special effects, such as quinine tree, which is regarded as a specific drug for malaria, and Dugan, which is used to treat amoeba dysentery. Coffee is defined as the most unique alkaloid drinking flora.

Generally speaking, after two to three years of sowing, coffee trees can grow to a height of about five to ten meters, but in case coffee beans lose their aroma, taste bad, and are easy to harvest, farmers often repair them to about 1.5 to two meters. The change begins to bear fruit three to five years after sowing. The harvest period will be 20 years after the fifth year.

Coffee tree evergreen leaves, the leaf tip is more pointed, and is two opposite groups. The surface of the leaf is dark green, the back is light green, and the blooming flower is pure white. There are five stamens and one pistil in the flower, and the petals are usually five, but some have six or even eight petals. The flowers will give off a jasmine-like fragrance, but the flowers will wither in about three or four days. At first, the fruit is the same dark green as the leaf surface, but as it becomes more and more mature, it will turn yellow, then red, and finally crimson.

The fruit of coffee is formed by the outer skin, pulp, endocarp, silver skin, and the seeds wrapped in the innermost layers (coffee beans). The seeds are located in the center of the fruit, and the parts outside the seeds are of little use. Generally speaking, there are two pairs of seeds in the fruit, but occasionally there is only one seed in the fruit, which is called fruit bean. In order to show symmetry, we call the fruit with two pairs of seeds as female beans. There are at least 40 "species" of the genus Coffee, among which the more practical cultivated species are three original species: plateau cultivation, lowland cultivation, and minimum cultivation.

The circular zone at the tip of the north-south regression line, which we call Coffee Zone or Coffee Belt. Because the area is rich in rich organic matter and volcanic ash soil, the average temperature is about 20 degrees, the average annual rainfall is between 1000 and 2000mm, and there is no large temperature difference during the year, so it has become an ideal place for coffee production. Growing coffee should be strictly protected against cold, hot and dry wind and defrosting.

Taste Classification Table of ▼ Coffee beans

Sour mocha, Hawaiian sour coffee, Mexico, Guatemala, Costa Rica high real estate, Gillimanjaro, Colombia, Zimbabwe, El Salvador, Western Hemisphere washable high-grade new beans.

Bitter Java, Mantenin, Bogota, Angola, Congo, Uganda all kinds of old beans.

Sweet Colombian metenin, Venezuelan old beans, Blue Mountains, Gillemazaro, Mocha, Guatemala, Mexico, Kenya, Santos, Haiti.

Neutral Brazil, El Salvador, lowland Costa Rica, Venezuela, Honduras, Cuba.

Mellow Colombian metenin, Mocha, Blue Mountains, Guatemala, Costa Rica.

Generally speaking, the sour coffee beans, especially the high-quality new beans, are best roasted shallower, while the bitter ones are less roasted, and then the sweet ones are mostly selected beans produced in the highland. Baking often constitutes the key to whether it can be tasted after it can be integrated into the soft bitterness. Neutral flavor, even if not highland coffee beans, but also need to have a stable quality of stable treatment. Show fragrant, mellow effect of coffee beans, [edit this paragraph] how to 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 (Regional Coffee), 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 (Blended Coffee), 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 is to be able to drink it in half a month. [edit this paragraph] the two coffee bean production methods should first remove the skin, pulp, sesame skin and silver skin after harvesting the fruit and before shipping it to market. There are two kinds of methods: drying (also known as natural or non-washing) and washing.

Dry type:

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

Washing type:

The fruit that is about 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. In this way, it will be more beautiful in color and less impurity than dried coffee beans. Colombia, Mexico, Guatemala and other countries use this method for about 70% of their production.

Judgment of ▼ shape

Delicious coffee can be known from the shape of its roasted coffee beans, as shown in the following picture. Of course, there can not be bad coffee beans mixed in, it is more important to note that normal beans will also be mixed with high-quality coffee beans and cause hindrance. A fried roasted bean that can brew delicious coffee must first be big and fat, and crepe evenly, followed by the same size and colorless and spotless. These are the main points of visual discrimination, and if you look at them carefully, it should not be difficult to separate them.

Bad bean varieties of ▼

Fermented beans fermented coffee beans that fall from the soil before harvest. The moldy smell will have a great impact on the taste of coffee.

Dead beans, also known as unripe beans, or affected by the climate due to red, the development is not perfect. Fried spots will be produced after baking, making the coffee have a green and astringent taste.

Black beans fermented beans, coffee beans that have rotted and blackened. Because it is black, it can be distinguished from normal coffee beans at a glance.

Moth beans Coffee beans infested by insects. Defective beans may be stuck during work, or carelessly handled during handling, resulting in incomplete coffee beans. Will cause fried spots when baking, and will produce bitter and astringent taste.

Other remaining thin-skinned beans, stunted beans, dried beans that do not completely produce moldy flavor, only shell beans (shell beans)

Specifications and grades of ▼ coffee beans

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 (meshno.) Coffee bean size

Pingdou 20-19 is very large.

18 big

17 quasi-big

16 ordinary

15 Middle School

14 small

13-12 extra small

The round bean is 13 and 12 years old.

11 quasi-big

10 ordinary

No. 9 Middle School

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 good beans 1.200 ~ 1.500 ~

3 medium beans 1.000 and 1.200

4 special water washing beans 9001.000

5The beans are washed with good water 760mm 900.

6 special water washing 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.