Characteristics and stories of Katim Coffee beans which baking degree is suitable for Katim coffee beans

Katim coffee beans

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 grown in Arabica and what people can buy on the market are the last three forms of coffee: raw 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 cooked beans, but their own baking at home also need to prepare a special roaster, the price is also very high technical requirements, so it is also not recommended.

"Robusta" means strong and healthy, and as the name suggests, robusta coffee has better disease resistance than Arabica coffee. Part of the reason is that Robusta coffee has a higher caffeine content and has a stronger inhibitory effect on small pests. Robusta coffee is characterized by higher fruit yield per unit harvest period, and its ripe fruit can hang on trees for a long time, compared with Arabica coffee that falls to the ground if it is not harvested in time. Robusta coffee beans are smaller and thicker than Arabica beans, thicker but slightly less flavored. For this reason, small portions of robusta coffee are usually used to mix espresso. Italians attach particular importance to its high quality coffee fat and rich caffeine, so that every coffee product produced by it is extremely effective.