The types of coffee introduce which countries grow coffee and which are the best varieties of coffee.

The type of coffee

Let's talk about the type of coffee again:

There are four kinds of coffee trees in the world, but the coffee we drink now is mainly the fruit of two kinds of coffee trees, one is Arabica, the other is Robasta.

Coffee trees in Arabica are not easy to grow, many are on high-altitude slopes, and picking needs to be done manually. But it is better to have a balanced taste and less caffeine. And Robasta is relatively easy to grow, a variety of heat-resistant, cold-resistant, moisture-resistant, drought-resistant, disease-resistant. Once upon a time, coffee in Vietnam was planted by Robasta because of leaf rust and all the coffee trees planted in Arabica died. In addition, Rothbata is also relatively easy to harvest, in addition to manual vibration machines can also be competent. This variety has all kinds of benefits, but what is fatal is that the coffee beans produced are poor in aroma, lack of bitterness, lack of acidity, and high caffeine content, so they are mostly used to make instant coffee. Now most of the beans on the market are Arabica beans, cooked beans and coffee powder. It is recommended to buy coffee beans, and the fresher the better! Because raw beans don't have much coffee flavor, they need to be roasted to stimulate their flavor, but after baking, all kinds of flavors will disappear with the volatilization of moisture and carbon dioxide. so it is recommended that you buy freshly baked coffee beans in local cafes or online, and do not buy too many at a time, about two weeks. In addition, because the coffee beans are ground into powder and the contact surface with the air is increased, the flavor will soon be lost, and the fine powder needed for espresso can lose half of its flavor in two minutes. Therefore, it is recommended to buy cooked beans and drink them now. As for raw beans, although the preservation time is much longer than ripe beans, I also need to prepare a special roaster for roasting at home. Besides the high price, I also see the solicitation of coffee in the topic of experience. I can't help but recall my experience of drinking coffee over the past few years: from the black history of drinking McDonald's coffee in the middle of the night when I was in primary school. After a period of life in Europe, I reported to the cafe every day, and then I started messing with all kinds of coffee at home. Finally, I can no longer drink too strong coffee because of my health. The memories of coffee are entangled as if they had experienced a relationship: first acquaintance-- like glue-- like a stranger.