Coffee Bean Lists
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The mixing of coffee beans
The mixture of coffee beans people need to combine coffee from different places for several different purposes. The ideal goal, of course, is to piece together a coffee that tastes better than any of them. But generally speaking, Arabica coffee from a single origin is enough to make coffee that tastes good for export; it has a delicate flavor, a soft taste and a sweet aftertaste.
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Little knowledge of fancy coffee and pure coffee-2
The gentleman of Mendeling Coffee-- Sumatra Manning: Mantenin is a fine coffee bean growing in the plateau and mountain area at an altitude of 750 to 1500 meters above sea level, implying a kind of tenacity and a great spirit that can be lifted and put down. It represents a kind of masculinity, drink with a kind of happy dripping, wanton, gallop scenery, this taste makes men fascinated. Yes
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How Much Coffee Know-Colombia Coffee
About 100 years ago, coffee in Colombia was unknown to the world. The reason is that the geographical advantages of producing high-quality coffee become obstacles in production and commercial activities. Coffee grown in the foothills must be picked manually. So today we can see Wadi Zi dressed in traditional Colombia clothing and riding a donkey on a Colombia coffee package. other
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Pay attention to the purchase of coffee beans
First of all, choose to buy coffee with a brisk business. The freshness of roasted beans is the life of coffee, so choose a warehouse for fresh coffee beans, a clean place with no oil residue from old beans and shops with no direct sunlight and no high temperature around. It is also a good way to buy in a self-baking store that you think is fragrant and mellow. When buying baked beans, refreshing beans can be specified by yourself. I hope
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Tips for the preservation of coffee beans
The flavor of baked beans will not drop during the period of about one week at room temperature and two weeks in the freezer. Don't buy too much stock, drink as much as you can (about 200 grams) before buying. The grinding powder is usually kept for three days at room temperature, while the freezer is kept for a week. Buy it in the store and ask the clerk to grind it for about a week. In any case, the biggest enemies for coffee beans are moisture and heat. The key point is
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Mexican coffee has a low taste and strong aroma.
Flavor and taste characteristics: soft aroma, mellow and comfortable, with wine aroma. Mexico has a long history of producing coffee and is currently one of the most important coffee producing countries in the world. The coffee produced in Mexico is naturally called Mexican coffee. About 5 ℃ of Mexico's national area are plateaus and mountains, with an annual average temperature of 2527 ppm. The Mexican plateau has a mild climate all the year round.
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Cuban Crystal Mountain Coffee
Located in the West Indies, the Republic of Cuba has a detached and pristine natural environment, the beautiful Caribbean Sea and the world-famous Crystal Mountain Coffee.
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Guatemala Antigua Flower Coffee
Coffee was really introduced into Guatemala in 1750 by Father Jesuit, where the coffee industry was developed by German colonists at the end of the 19th century. Today, most of the coffee industry's production takes place in the south of the country. There are seven main coffee producing areas in Guatemala: Antigua, Coban, Atitlan and Huehuet.
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Kenyan Coffee-A rare good Coffee
Kenyan coffee, a rare good coffee, is famous for its rich aroma and balanced acidity. People in the coffee industry all think that Kenyan coffee is one of its favorite coffee, because Kenyan coffee contains every feeling we want from a good cup of coffee. It has wonderful and satisfying aromas, balanced and delicious acidity, uniform particles and excellent
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Fine Kona coffee
The world-famous "Hawaii Kona" is mellow and sour coffee beans, the unique growth and climate environment makes Hawaii Kona perfect taste: Hawaii beach, monsoon and volcanic flavor.
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Record of coffee bean picking process in Laos
Bolaven Cafe serves clear Americano with breakfast. Arabica beans are picked by hand and twisted one by one with feminine force. Pick only bright red ripe fruit, not green (immature) and dark brown (rotten) fruit. The transparent pulp tastes sweet, and the coffee beans are wrapped in a hard shell in the middle. Farmers carefully and quickly wash freshly peeled coffee beans in preparation for fermentation.
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How to grade coffee beans
At present, there is no international standard for coffee bean quality classification, and the classification method varies from country to country, so coffee classification is carried out according to some characteristics applicable to each producing country. Take samples of coffee beans from a bag, judge them according to the standards of the producing country, grade the samples, and determine whether they are good or bad according to the evaluation.
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Processing of coffee beans after harvest
Coffee beans must be processed immediately after harvest to avoid spoilage. Producers use two treatments: solarization and cleaning. An effective sun-drying method is to spread the berries evenly in the yard and stir the dehydrated berries occasionally to heat and aerate them evenly. The dried berries are then placed in a machine that crushes the outer shell and simultaneously removes the outer shell and the layer of parchment that surrounds it
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Main chemical constituents of raw coffee beans
Main chemical components of raw coffee beans: content (%) carbohydrate 60.0 reducing sugar 1.0 sucrose 7.0 pectin 2.0 starch 10.0 garrison 5.0 hemicellulose 15.0 holocellulose 18.0 lignin 2.0
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Artificial hybrid coffee varieties
Kaduai is an artificial hybrid of Kaddura and Mondu Novo. Kaduai has a good ability to resist natural disasters, especially wind and rain. Kaduai tree species are relatively low, compared with other coffee trees, the fruit of Kaduai is stronger and harder to pick. The fruit is both red and yellow. So far, it has not been found that yellow fruit is better than red fruit.
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Single-origin coffee beans
Sulawesi Toraga is creamy, full-bodied and smooth, with slight acidity, dignified harmony, floral and cashew oily aromas, plum fruit and a round, spicy finish. Blue Mountain No. 1 Blue Mountain is the best coffee bean in the best position on the mountain. The taste is balanced and the acidity is supple. With a variety of fruity aromas, it is a coffee that can bring you a fresh feeling. Kilimanjaro pure circle
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Baking degree resolution diagram
American Coffee Association (SCAA) roasting standard this standard uses infrared caramelization tester technology (Agtron) to measure the color of coffee beans to determine the roasting degree of coffee, and the color is divided into eight equal parts into eight standard color blocks for coffee industry as roasting identification.
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What kind of coffee beans is the best?
Coffee, only need such a small cup, in the lonely time, a person quietly taste, it belongs to loneliness and the hope after loneliness. Coffee doesn't make me passionate, but it makes me know the fun of contemplation. A good cup of coffee, half is taste, the other half is feeling. This taste and feeling can only be cooked by hand, and then made according to one's own mood.
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Coffee growing environment
Arabica scientific name: Coffea arabica family: Rubiaceae coffee morphological characteristics: small trees or large shrubs, plant height 5~8 meters. Base usually much branched, older branches gray. nodes dilated, young branches glabrous. Leaves thin leathery ovate-lanceolate or lanceolate, apex long acuminate, base cuneate or slightly obtuse, entire or shallowly undulate, glabrous on both sides. Cymes several clustered in leaf axils
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Coffee tree
Coffee tree coffee (Xoffea arabica Linn) coffee is a perennial evergreen shrub or small tree of Rubiaceae. It is a horticultural perennial cash crop with the characteristics of fast growth, high yield, high value and wide market. Wild coffee trees can grow to 5 to 10 meters high, but coffee trees planted on manors are often cut to less than 2 meters in order to increase fruit and facilitate harvesting.
2014-08-08 Coffee knowledge planting of coffee trees coffee encyclopedia