Introduction to the producing areas of the characteristics of Grinding degree of Arabica medium-light roasted Coffee Flavor description treatment

The second burst is faster, and the coffee beans show an oily luster and become fragile, and at this stage, its ingredients begin to carbonize, resulting in charred properties. The smell of coffee can be smelled before the first burst. The first burst reflects the physical stretch of coffee and the chemical reactions of the compounds associated with it, such as the formation of water and the release of carbon dioxide. When the temperature reaches its peak, a second burst occurs, when the cellulose, matrix and coffee beans all begin to break.

The darker the robusta beans are baked, the more delicious they are; the darker the Arabica beans are baked, the more delicious and special they lose. On the other hand, medium baking can make their delicacies well displayed.

The automatic sorting machine separates high-quality coffee beans from many coffee beans, removes beans that are too light or too black, and applies very sophisticated production control techniques to reduce the percentage of unqualified coffee beans, including: ultraviolet fluorescence analyzer to identify moldy beans; trichromatic light drawing technology to produce color fingerprints (yellow-green, red and infrared) for each coffee bean

Arabica coffee has harsh planting conditions, weak disease resistance, high altitude requirements, slow growth, high quality, and fine processing of raw beans. Arabica coffee beans are elegant and slender in shape, with large and uniform grains. Different producing areas have their own different flavor and aroma, rich taste and different taste. It makes it the only coffee among these original species that can be drunk directly and alone, and can be used as a single product or as an Italian blend of coffee.

Robusta coffee has the advantages of strong adaptability, easy planting, fast growth and high yield. in general, the treatment of raw beans is relatively extensive and low quality (there is also a small amount of washed refined robusta). Robusta coffee has a round and rugged shape, relatively small grains, mixed beans, bright and strong flavor, mainly bitter taste, and has a bad rubber taste or mildew smell because of its low level of raw bean treatment. most Robusta beans are not suitable for drinking as a single coffee, and a few Robusta beans are used as Italian ingredients. The proportion is very low (but it does not rule out the fact that very few high-quality Robbosa beans can reach more than half of them). In general, robusta coffee is used in instant coffee (which extracts about twice as much liquid as Arabica), canned coffee, liquid coffee and other industrial coffees. Its caffeine content is much higher than that of Arabica, about 3.2%.

The author believes that Arabica coffee and Robusta coffee can not be directly compared, after all, they belong to different tree species, each has different opportunities to show their talents! Just like beef cattle and cows, which side of the milk quality can be compared? Which side of the beef is of good quality?