Description of Flavor and Flavor of Coffee Tree Flavor cycle introduction of Grinding scale for Variety characteristics of Manor treatment

Coffee tree flowering cycle Flavor Description Manor treatment Variety characteristics Grinding scale Introduction

There are more than 100 coffee origins in the world, and the coffee beans produced are unique. Coffee beans are blended to balance the flavor of coffee and create an unparalleled taste. Single coffee beans generally lack the complex flavors necessary to make delicious coffee. Many coffee blends contain three to seven different types of coffee beans. A master roaster knows the characteristics of each bean and blends them artistically to create a whole new flavor. Yet the knowledge of a master roaster blending coffee beans is one of the most highly classified secrets in the industry. Baking first or mixing first is always a question of debate among bakers. Generally speaking, roasting and mixing each individual coffee maximizes the different flavor characteristics of each coffee. The time required from flowering to ripening of coffee berries is influenced by several factors, including coffee variety, climatic conditions and agronomic practices. For Arabica coffee, it takes about 6-9 months, which means that it can be harvested from this time in Yunnan. The harvest season in the coffee belt begins in October (September in warmer regions) and continues until February. While harvesting can be mechanized when conditions permit, most countries still harvest coffee by hand, which is a labour-intensive and costly operation. Therefore it is mainly used for picking high-quality Arabica coffee beans. This is only the first step in the process of producing high-quality coffee, and it is also the method of picking coffee in Yunnan. Fresh fruits need to be peeled on the day of picking, followed by fermentation, washing and drying to ensure that coffee beans maintain the purest original mellow aroma and taste.

When high-quality coffee beans are picked, the most important steps in making it gourmet coffee are roasting and blending. Coffee beans from different origins therefore present different flavors of fragrance, dryness, alcohol, bitterness and acidity. A master baker must have the temperament of an artist and the rigor of a scientist. This ensures that the roasting process carbonizes the sugar and other carbohydrates in the coffee, resulting in the well-known coffee fat, producing a good coffee of high quality and consistent style. Technically, this subtle chemical isn't really fat (because it dissolves in water), but it is the source of coffee's aroma. Professional coffee is generally roasted in small batches. The different degrees of roasting of the coffee beans determine how the coffee beans will ultimately present flavor. The aroma extracted from coffee beans is directly proportional to the roasting time. The deeper the roasting degree, the less caffeine and acidity. The deeper the roast, the more burnt you taste and the lighter the coffee beans themselves taste.