A brief introduction to the treatment of the Grinding degree of Fine Coffee in Indonesian Coffee Manor

In the 1880s, some traders deliberately tampered with fresh Guatemala or Venezuela beans to imitate old Java and sell them at high prices. What is intolerable is that 0 traders dye coffee beans in a way that makes them look more like aged java, but there is no doubt that the dyeing chemicals are poisonous.

Java produces only a small number of arabica beans, most of which are Romstar beans imported from Africa after the rust disaster. This coffee is bitter after roasting, but the aroma is extremely light. Although the acidity is low and the taste is relatively delicate, it is rarely used for direct drinking. It is often used to blend with mixed coffee or to make instant coffee. Java coffee is produced in Java Island, Indonesia, and belongs to Arabica coffee. After baking, the bitter taste is very strong and the fragrance is very light, without sourness. Java coffee bitter, alcohol, coupled with the sweet chocolate syrup, Java coffee more mellow smooth, very popular with women!

Among the coffee-producing Asian countries, Indonesia is one of the most noteworthy. Indonesia is an island country in the Indian Ocean, with islands on either side of the equator, three of which: Java, Sumatra and Surawesi produce globally important coffee. In the mid-17th century, the Dutch brought coffee trees to Ceylon (Sri Lanka) and Java in Indonesia. By the 18th century, Indonesia had become a major producer of coffee, supplying almost all of its high-quality Arabica coffee to Europe. But in the 19th century, coffee rust, which appeared in Ceylon as early as 1869, also affected Indonesia. By 1877, most of the coffee fields on the Indonesian islands had been destroyed by rust, and the Dutch had to import another coffee variety from Africa, namely Romstar coffee. It is more resistant to pests and diseases, but the quality is inferior. About 90 percent of Indonesian coffee is Romstar beans, about 6.8 million bags a year, and less than 10 percent of beans are Arabica coffee.

Java coffee beans early years of Java coffee fame, here refers to the former Java produced Arabica coffee. It has a rich aroma, low acidity, smooth taste, and with mocha coffee, the result is "Java mocha mixed coffee" once popular, synonymous with top coffee, fame spread.

Java coffee sold to Europe at that time was a very special coffee. Because it was shipped to European and American countries by sailboat at that time, the journey was long and the speed was slow, so it took a lot of time on the way. Coffee in this case, as if after a special fermentation, taste very unique.

Later, when ships replaced sailboats, people drank fresher coffee beans because of shorter delivery times. But people accustomed to old beans are not used to this fresh taste, so they desperately pursue old Java coffee, so that the Indonesian government and some businessmen deliberately store fresh beans in warehouses for one to two years before selling them to consumers. In fact, the acidity of aged Java beans is reduced to nearly zero compared to fresh beans, while the aroma is more intense. Because of the long storage time, the cost increases a lot, and the quantity is limited, so aged Java has always been a hot commodity in the coffee market.