Coffee beans AA grade AAA coffee is based on what grade? What are the characteristics?

Buy coffee beans should pay attention to choose products with QS certification, now the country has included coffee beans into the scope of enforcement, if there is no QS, it means that this product is not in line with food safety regulations.

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About coffee grease: coffee is damp, Italian coffee beans should have oil itself. The law of oil is like this: fresh, medium-and deep-roasted coffee beans will have oil on the surface, such as Italy, carbon roasting, Mantenin, etc., while light-roasted coffee beans are oil-free, such as Blue Mountain, Mocha, Colombia and so on. If there is no oil on the surface of the medium-depth coffee beans, it means that the packet of coffee beans is no longer fresh. similarly, if there is oil on the surface of the light-roasted coffee beans, it is not fresh.

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Brazilian Coffee Grade: the most important coffee producer in the world, accounting for 1% of the world's total output. About 10 states in the vast territory produce coffee beans in large quantities. Brazilian coffee is round, moderately sour and has a strong sweet taste. It is known for its smooth taste and is considered an indispensable ingredient for mixed coffee.

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Colombian coffee grade: the world's second largest coffee producer, accounting for 12% of the world's total output, second only to Brazil. Colombian coffee beans are of neat quality and can be called the standard beans among coffee beans. Colombian coffee beans are large in shape, light green, with a special thick flavor, and are widely favored for their rich and unique aroma. On the other hand, the taste is sour with sweet taste and low bitterness, which can lead to multi-level flavor with different baking degree.

1: when buying coffee beans, you should pay attention to the products certified by QS. Now the country has put coffee beans into the scope of compulsory enforcement. If there is no QS, it means that this product does not comply with food safety regulations.

2: about coffee fat: coffee is damp and water, Italian coffee beans, should have oil. The law of oil is like this: fresh, medium-and deep-roasted coffee beans will have oil on the surface, such as Italy, carbon roasting, Mantenin, etc., while light-roasted coffee beans are oil-free, such as Blue Mountain, Mocha, Colombia and so on. If there is no oil on the surface of the medium-depth coffee beans, it means that the packet of coffee beans is no longer fresh. similarly, if there is oil on the surface of the light-roasted coffee beans, it is not fresh.

Brazil Grade: the most important coffee producing area in the world, accounting for 1 beat 3 of the world's total output. About 10 states in the vast territory produce coffee beans in large quantities. Brazilian coffee is round, moderately sour and has a strong sweet taste. It is known for its smooth taste and is considered an indispensable ingredient for mixed coffee.

Colombia: the world's second largest coffee producer, accounting for 12% of the world's total output, second only to Brazil. Colombian coffee beans are of neat quality and can be called the standard beans among coffee beans. Colombian coffee beans are large in shape, light green, with a special thick flavor, and are widely favored for their rich and unique aroma. The taste is sweet in the acid and low in bitterness, which can lead to multi-level flavor with the different degree of baking.

5: mocha: high quality Arabian flavor, dry aroma with slightly sour aroma of wine, suitable mellow, strong purity, with wonderful dark chocolate aftertaste. The place of origin is Ethiopia in Africa, with its unique aroma and excellent acidity, coupled with a mellow taste, it has a very primitive flavor. Mocha coffee is also enjoyed by many people. Because of its strong flavor and unique aroma, many bartenders like to use it to make iced coffee. With sugar and cream, the aroma concentration is excellent.

6: Manning: coffee with the best combination of aroma and concentration, its granules are larger and the beans are quite hard. before the Blue Mountains appeared, Mantenin was regarded as the best coffee because of its rich and mellow taste, not astringent and not sour. Mellow, bitter and fragrant, quite personality. Taste carefully, with a hint of chocolate and nuts between the lips and teeth