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Flavor description of Arakabi coffee beans A brief introduction to the characteristics of taste treatment and the origin of varieties

Published: 2024-09-20 Author: World Gafei

Last Updated: 2024/09/20, Introduction to the flavor description and taste treatment of Arabica coffee beans the habit of baking and drinking was cultivated in the 13th century and introduced into Europe through the Arab world in the 16th century, and further became a favorite drink of people all over the world. Its excellent flavor and aroma make it the only coffee among these native species that can be drunk directly and alone. Because it has long been popular in the Arab world.

The habit of baking and drinking was cultivated in the 13th century and introduced into Europe through the Arab world in the 16th century. It has further become a common favorite drink of people all over the world. Its excellent flavor and aroma make it the only coffee among these native species that can be drunk directly and alone. It is called "Arabian coffee" by Europeans because it has been monopolized by the Arab world for a long time.

Features of Arabica coffee beans:

Taste: rich and delicate, strong smell, high acidity, slippery texture: not easy to have bitter taste

Chromosomes: 44 chromosomes

Caffeine: lower than Robusta

Arabica is the place of origin, Manning is the taste, slightly sour. The taste of coffee is good or bad, sometimes related to the degree of roasting.

I don't drink hanging-ear coffee or instant coffee. I usually buy coffee beans online in my Italian coffee machine (low-end). Then I grind them by hand and soak them with milk without sugar. The coffee beans I have bought are mainly Italian, Blue Mountain and Manning, which is a shop in Shanghai. Italian style is very bitter, the kind you want to cry, Mantenin is a little fresh and a little sour taste, Blue Mountain is not bitter, no milk taste is good, the aftertaste has a hint of sweetness, smells very fragrant. In fact, I drink hand-ground coffee is also an entry stage, do not know much about coffee.

On the other hand, in recent years, a few countries (such as India) have devoted themselves to improving the quality of robusta coffee. They have planted robusta in high altitude areas, given the most careful care, and carefully washed the coffee. As a result, they get very good quality robusta coffee beans! These small but excellent robusta beans are usually used in Italian blending (the proportion of a few excellent beans may be more than half), which can produce extremely rich crema (grease) and quite mellow taste. Therefore, excellent Robbins Tadou is also expensive.