Nav: Home > Café >

Introduction to the flavor description of Starbucks Arabica coffee beans produced by the method of grinding scale

Published: 2024-11-13 Author: World Gafei

Last Updated: 2024/11/13, Elaraby Arabica Coffee Bean Flavor description: Starbucks Arabica Coffee Bean Grinding scale method to describe the flavor description of Starbucks Arabica coffee beans grown in Starbucks Arabica coffee bean grinding scale processing method flavor description of Starbucks Arabica coffee beans growing area of Starbucks Arabica coffee bean grinding scale processing method taste description of Starbucks Arabica coffee bean grinding scale processing method flavor description of Starbucks Arabica coffee beans growing area of Starbucks Arabica coffee beans, Starbucks Arabica coffee bean grinding scale processing method flavor description of Starbucks Arabica coffee beans growing area of Starbucks Arabica coffee beans, Starbucks Arabica coffee bean grinding scale processing method flavor description of Starbucks Arabica coffee beans, Starbucks Arabica coffee beans growing area with an altitude of 600-2200 meters above sea level, a temperature of 15-24C and an annual From flowering to fruit ripening for about 7-9 months, its bean shape is long, with a strong and round wet aroma, and the coffee made from Arabica coffee is more complex.

Starbucks Arabica Coffee Bean Grind Graduation Process Region Flavor Description Taste Introduction

Arabica grows in an area with an altitude of 600 - 2200 meters, a temperature of 15°-24°C, and an annual rainfall of 1200 - 2200 mm. From flowering to fruit ripening about 7 to 9 months, its bean shape is long, with a strong and round wet aroma, coffee made from Arabica coffee has a strong complex flavor such as: flowers, fruit, chocolate caramel and other flavors, the bitterness and acidity of the coffee made is quite balanced. It has less than 1.5% caffeine. Arabica beans are rich in aroma and taste, and taste softer and smoother. Therefore, it occupies a major position in the market. The caffeine content is about 1.5%.

It can be seen that the beans selected for good coffee should be Arabica, but only Arabica is too general. Arabica coffee will also be good or bad due to differences in geographical location, growing environment and planting methods.

"Typica" iron pickup, the name sounds very powerful, but in fact it is not so strong... its constitution is weak, disease resistance is poor, easy to catch rust leaf disease, fruit yield is also small. It is one of Ethiopia's oldest native varieties, and many Arabica are derived from iron pickups!

Iron pickup top leaves for bronze is one of the characteristics, bean larger, into a sharp oval or thin pointed shape. We are familiar with, such as thunder, such as Mantenin, Blue Mountain, Elephant Bean, Kona, Yunnan Small Round Bean... and so on. They are all derivatives of iron pickup trucks

Starbucks uses Starbucks coffee beans.

Supplement: Broadly speaking, there are two kinds of coffee beans in the world, Arabica beans and Robusta beans. The earliest Arabs ate coffee by chewing the whole fruit ( Coffee Cherry ) to extract its juice. They then mixed ground coffee beans with animal fat as an energy supplement for long-distance travel, and it was not until about 1,000 AD that green coffee beans were boiled in boiling water to make an aromatic drink. After another three centuries, Arabs began roasting and grinding coffee beans. Because alcohol was forbidden in the Koran, Arabs consumed a lot of coffee, so religion was actually a big factor in promoting the popularity of coffee in the Arab world.