Characteristics of hand-made price of Arabica coffee beans introduction of manor varieties by treatment method in producing areas

Characteristics of hand-made price of Arabica coffee beans introduction of manor varieties by treatment method in producing areas

The most common thing between iron pickup and bourbon is that they both need the protection of shade trees. if there is no shade tree to help it block the sun, it is not only not conducive to its growth, but also greatly reduces the flavor of coffee beans.

Because among the many beans in Espresso, high-quality robusta coffee beans can make Espresso show its due personality, increase the taste of coffee, make it strong, and at the same time increase the bitterness, make the golden oil of coffee more attractive, and if fine taste, you can also taste chocolate or cocoa, which Arabica can not show, but also in line with European preferences. Because of the strong flavor and high caffeine content of Robusta coffee beans, it has become an essential ingredient for making a successful cup of iced coffee.

We know that ice will melt when added to the coffee, which will virtually dilute the taste of the coffee, but iced coffee requires a strong texture, so we have to add a certain amount of robusta to the Arabica coffee beans, and as for the blending ratio, the average coffee producer will choose the 1:1 ratio. From this, we can see that whether Arabica coffee beans or Robusta coffee beans, as long as the washed beans are relatively high-grade coffee beans, we must not blindly think that the aroma of coffee is completely emitted by Arabica coffee beans alone. although the price of Arabica coffee beans is higher than that of ordinary Robusta coffee beans, judging from the ups and downs of the global coffee trade. The price of Robusta is rising rapidly. According to the demand-driven growth in economics. According to the law of driving prices, the demand for Robusta coffee beans around the world is increasing year by year.

In addition to sugars, proteins account for about 11% of the weight of raw beans, and the amino acids contained in these proteins happen to be the raw materials needed for the Mena reaction. Mena reaction refers to amino acids and reducing sugars (glucose, fructose, lactose, etc.) in food. ) A series of reactions in the heating process. Mena reaction produces a variety of aromatic substances and pigments such as Pyridines, Pyrazines, Oxazoles, Thiazoles, Pyrroles. Mena reaction plays an important role in the flavor of food cooking, whether it is roast sausage blackening and giving out fragrance, soft roast chicken inside crisp outside, delicious baked bread, these barbecue foods contribute to the complete color and flavor of these barbecue foods is the Mena reaction that the sugar in coffee beans is caramelized at about 170-200 ℃, which is exactly the melting point of sucrose (185 ℃) and the temperature of an explosion stage when coffee beans are roasted. The product of caramelization is divided into two parts:

The dehydration product of sugar is caramel or sauce.

The pyrolysis products are mainly volatile aldehydes and ketones.

Generally speaking, fire-roasted aroma, caramel and color are produced in the caramelization reaction, as well as other aromatic substances such as maltol, Cyclotene, furan and so on. These compounds can also be found in red wine, fruit juices, cream and other foods.

However, if caramel is too much in the baking process is not a good thing, but will cause carbonization, making the coffee dry and choking. If the caramel is not enough, it will make the aroma monotonous and lack of layers.