Coffee Bean

Coffee beans are hard to come by.

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Roasting method of Coffee knowledge White Coffee

Malaysian specialty, unique roasting technology, much lighter color than black coffee, so named after "white coffee", coffee beans do not add caramel, a large amount of caffeine is removed after low-temperature roasting, and the bitter and sour taste is less than that produced by high-temperature carbon roasting. Caffeine content is also lower, do not add any additives to enhance the flavor, retain the original coffee flavor, irritation to the gastrointestinal tract

Guardia la Antigua (organic) Guatemala Antigua Hunapu

Eight ways of roasting coffee beans

Different roasting methods, different roasting degrees, the taste of coffee is not the same, different coffee, roasting methods are not the same. Therefore, the way of roasting is very important and exquisite for coffee. The eight stages of roasting: the roasting methods of professional coffee are usually divided into the following eight ways. 1. Very shallow baking (LIGHT Roast): baking degree; very shallow baking

Ethiopia-Yega Xuefei boutique coffee

Yega Xuefei is a small town, 700-21000 meters above sea level, synonymous with Ethiopian boutique coffee. It has been a wetland since ancient times. The ancient saying "Yirga" means to settle down and "Cheffe" means a wetland. The mode of production and flavor of coffee here are so outstanding that Ethiopian coffee farmers compete to be proud of the flavor of their coffee, making it the best in Africa.

Coffee knowledge the roasting technology of coffee beans

The roasting degree of coffee is first named and distinguished according to the roasting degree preferred by various countries, but because the standard is too general, different roasters have different opinions on the roasting degree. The American Coffee Association (SCAA) uses infrared caramelization tester technology (Agtron) to measure the color of coffee beans to determine the roasting degree of coffee, and to make eight standard color blocks from light to dark.

Introduction to the oil output and freshness of coffee beans in Daquan

When we open a can of coffee beans, we sometimes see coffee beans wrapped in a thin layer of fat. It seems that the oil evenly distributed on the surface of coffee beans is actually not oil, but a water-soluble organic substance that looks like oil. Coffee oil itself contains a lot of coffee aroma ingredients, which can be dissolved in water, so the surface of your brewed coffee will not be covered with greasy.

Jamaica Blue Mountain No. 1 Coffee, Conasdale Farm introduction

Jamaica Jamaica Caribbean island country, the country produces blue mountain coffee popular all over the world, the following introduces a small blue mountain coffee farm, converted to produce high-quality blue mountain No. 1 coffee. [original name] Jamaica CLYSDEDALE Estate Blue Mountain No.1 [Chinese name] Blue Mountain No. 1 [variety] Blue Mountain Iron Card Variety [Health]

Unroasted coffee and raw beans are not suitable for drinking.

Unroasted raw coffee beans contain emetic ingredients such as propionic acid, butyric acid and pentanoic acid. If you boil raw coffee beans directly, it is easy to turn your stomach and even vomit. Coffee is so magical that after roasting, these ingredients are neutralized, resulting in more charming aroma and richer taste.

Carefully filter "sick problem beans"

Defective beans, as the name implies, are defective beans, bad beans, just like bad apples. There are a variety of reasons and many kinds of coffee. Here is a detailed description of the things that affect the quality of coffee. A variety of factors can cause defective beans. Defective beans can be produced as large as the growing environment of coffee trees and as small as the process of harvesting and processing raw beans. But don't.

Blue Mountain Coffee

Blue Mountain coffee is the most superior coffee in the world, and the yield is small, and the substance is rare. Blue Mountains is located in the eastern part of Jamaica Island (Jamaica). It is named because the mountains are surrounded by the Caribbean Sea. Whenever the weather is clear, the sun shines directly on the blue sea, and the peaks reflect the bright blue light of the sea. The highest peak in the Blue Mountains is 2256 meters above sea level, the highest in the Caribbean.

Good criteria for coffee beans!

At present, there is no clear judgment standard of fine coffee in the international community. Here, we will briefly explain the standards of the American Fine Coffee Association and the basic standards of coffee producing countries. American Fine Coffee Association Standard: 1. Whether it has rich dry aroma (Fragrance). The so-called dry aroma refers to the aroma of roasted or ground coffee. two。 Whether it has rich wet aroma (Aroma).

Coffee Bean Selection Technology for Selecting High Quality Green Beans

First look at the surface of the beans, fresh high-quality raw beans, shiny surface, in addition, the treatment of good raw beans, uniform color, uneven surface color can not be called good beans, must choose uniform color when purchasing. Secondly, the particle size is consistent, which is also evidence of good quality management. Make sure the particle size is consistent when purchasing. Uniform coffee beans, can achieve consistency

Indian boutique coffee beans Florence coffee beans

Flores Florence (Flores) is one of the most beautiful islands in the Indonesian island chain, with steep valleys, swift rivers, dense forests and fertile soil. In this hidden island, a small number of high-quality Arabica coffee beans are produced. Full round beans, sweet aroma of caramel, thick and warm taste

Coffee Bean Encyclopedia about "Bean Queen"-Kona Coffee

Hawaiian Kona coffee is indeed a treasure in the world and is not easy to find. The best Kona coffee is divided into three grades: ExtraFancy, Fancy and NumberOne. This third-class coffee is produced on manors and under natural conditions. But most of the coffee on the market that calls itself Kona contains less than 5% of the real Hawaiian Kona coffee. Another kind of no can be found in the United States.

World boutique coffee Ethiopian Yega snow coffee

Yirgacheffe,rgachefe (also known as yirgachefe) is a town in south-central Ethiopia. It is an important coffee-growing area, the administrative center of yirgachefe Yega Sherphi County. Although the Ethiopian Yirgacheffe coffee is petite, it is gentle and delicate and sweet. As the hometown of coffee

Boutique coffee-Crystal Mountain Coffee (Crystal Mountain)

Crystal Mountain is a coffee comparable to Blue Mountain. Cuban Crystal Mountain Coffee is characterized by large granules and bright green raw beans. Crystal Mountain Coffee is full of Caribbean amorous feelings, sweet and delicate, slightly sour, slightly bitter and slightly sweet like wine, detailed taste and hazelnut taste, and a faint hint of tobacco after a slight reduction in temperature. a lot of taste.

Coffee is produced in Honduras, a fine coffee producing area in the world.

The coffee produced in Honduras is not familiar to most people. in fact, the so-called American mixed coffee in Japan is familiar with Honduran coffee. The bean-shaped particles are small and bluish brown. The sour taste and bitter taste are balanced, showing a fresh flavor, with a hint of sweetness.

Colombian Coffee from the World Fine Coffee

Colombian coffee has the characteristics of sweet in acid and flat in bitterness. because of its suitable concentration, Colombian coffee is often used in high-grade mixed coffee. Have a kind of bitter experience, clear and astringent as life, and bitterness is necessary in life, stop at the end of the tongue is a thorough recollection of the past. Suffering is pain, clear and quiet, the last fragrance has become a kind of spiritual

Boutique Coffee-Sumatra Manning (Sumatra Mandheling)

Mantenin coffee beans have a strong aroma and low acidity, with a hint of herbs and earth. The Dutch introduced Arabica seedlings to Ceylon (present-day Sri Lanka) and Indonesia for the first time in the 17th century. In 1877, a large-scale coffee rust hit the Indonesian islands, destroying almost all coffee trees. People had to abandon Arabica, which had been in operation for many years, and introduce it from Africa.