Let’s talk about what kind of beans you buy. No matter what the name of the normal specialty coffee beans, they should have the basic information: place of origin, variety, green bean processing method, degree of roasting, roasting time, flavor
1. Origin
Coffee is mainly produced in the area between 30 degrees north and south latitude, also known as the coffee belt.
At present, the general production areas in Taobao stores are divided according to continents: Africa, Central and South America, Asia
Common main origins by country:
Africa: Ethiopia, Kenya, Tanzania
Central and South America: Brazil, Colombia, Panama, Ecuador, Honduras, El Salvador, Costa Rica, Jamaica
Asia: Yunnan, China, Indonesia, Papua New Guinea (actually belongs to Oceania)
In fact, the country of origin is far more than the above-mentioned common ones...
To elaborate further, Ethiopian coffee beans are mainly named after the place of origin. The common ones are Yirgacheffe (coffee) and Sidamo (mill). Recently, I have seen LIMMA and HARRAR. Yes, Yirgacheffe and Sidamo are actually place names. The coffee in these places is famous for its pure floral and fruity flavor. In fact, the Yirgacheffe currently on the market rarely comes from the place of origin of Yirgacheffe, mainly from the surrounding coffee. Some regions etc.
Coffee beans in Central and South America are usually marked with the name of their own estate or the name of a large local green bean processing plant or cooperative. The famous Panama Emerald Estate is far and wide.
When marking the place of origin, the altitude of the place of origin is generally also marked. Generally speaking, the higher the altitude of the same place of origin, the better the quality of beans.
In recent years, with the standardized operation of Yunnan coffee planting and green bean processing, Yunnan coffee has begun to stand out in the specialty coffee market with its unique and pure flavor. I have also encountered several delicious Yunnan beans, and I would like to recommend them here Washed iron pickup trucks in Baoshan, Yunnan.
2. Variety
The variety of specialty coffee that is usually said is Arabica. There are a very small number of Robusta beans that belong to the category of specialty coffee, which also belongs to professional grade. I don’t know much about this at present.
With the development and derivation of Arabica, in order to adapt to the local environment and resistance to pests and diseases, many derivative varieties have been continuously optimized and bred: Typica, Bourbon, Caturra, Pacas, Verasaki, Malago , Yapi (commonly known as Elephant Bean), Pacamala, New World, Kaduai, Geisha, Tim, Katim (the above names are transliterated in local)
The single flavor characteristic of the variety itself is slowly being diluted, and the information of the variety is actually not that important for the hobby. I have to say one or two, but what I know is that Bourbon and Tepica have a smoother taste and low acidity; Malago and Elephant Bean tend to show caramel, creamy chocolate flavors, and mild acidity; Geisha, needless to say, is fruity Aromatic and sweet, the new darling of the specialty coffee world; these are the regular sensations I've had. In addition to the place of origin, variety, and more importantly, the processing method of raw beans, these three basically determine the roaster's choice of roasting method for green beans.
3. Processing method of raw beans:
In normal Taobao stores, the processing method of green beans will be listed separately, because it plays a very important role in the flavor of coffee beans.
Common processing methods: sun drying, washing, semi-washing, honey treatment (yellow honey, red honey, black honey)
Under the same roasting degree, in terms of sweetness, sun-dried > water-washed; in terms of flavor cleanliness, the flavor of washed beans is purer, and the beans dried in the sun will be better than those dried on the ground if they are dried on an elevated drying bed. clean.
Honey processing means that a thick layer of pectin is preserved in the coffee fruit when it is sun-dried. Therefore, honey-processed coffee has the purity of washed coffee and the mellow taste, rich flavor and high sweetness of natural coffee. According to the pectin retention rate, it is divided into yellow honey, red honey and black honey.
There is also a new term I have seen recently: red wine treatment, the treatment process is similar to the way red wine is fermented, with an extra layer of fermentation, similar to honey treatment, so don’t think that red wine treatment can make red wine. There are also some conceptual things such as high-pressure honey processing, which I don't know much about.
In fact, the processing method is not so mysterious. The selection and research and development of green bean processing methods are mainly to adapt to the local environment and conditions. For example, in areas where water resources are scarce, most raw beans are processed by sun drying or honey processing. I am very grateful for the production of honey processing. It not only brings us coffee with a richer taste, but more importantly, the whole process of honey processing hardly The characteristic of water requirement saves a lot of water resources for the local area and avoids water pollution.
4. Baking degree
Common roasting degree indications Light roasting, medium roasting, dark roasting, some stores will say that they are urban roasting, Nordic roasting, French roasting, and very few will use specific caramelization test (Agtron) values to indicate the degree of roasting.
Generally speaking, lightly roasted beans will have a more pronounced sour taste, and moderately roasted beans will have more mellow aroma. Hand-washing people do not recommend buying dark roasted beans. I have only encountered a dark roasted Mandheling so far. drink, why? personal hobby.
Urban roasting is mainly medium-to-dark roasting; Nordic roasting is mainly medium-light roasting; French roasting is the deepest dark roasting, basically carbonized and mainly used for Italian coffee. Someone told me that there is a French-style roasted yellow Man is so good, I can only pass it by in my heart.
Caramelization degree test (Agtron) value is commonly used in the United States to indicate the degree of roasting. The higher the value, the lighter the degree of roasting, and the lower the value, the darker the degree of roasting.
When I usually buy beans and ask about the degree of roasting, I will ask how long it takes before and after the first crack. The so-called first crack is the first cracking of raw beans during the roasting process. Before the first crack, it is definitely a shallow roast. Medium roasting, medium dark roasting before second cracking, basically dark roasting after second cracking. Emphasize that it is "generally speaking", because different green beans have different moisture content, and the roasting time is also different. I have also encountered a seller who told me that his beans did not burst.
5. Baking time
Now normal sellers on Taobao will mark the roasting time on the packaging of coffee beans. Under normal circumstances, the flavor of beans after 7-14 days of roasting is just right, and the flavor of beans after roasting for more than a month will be greatly reduced. We have 3 bags in our family. Yue's beans, when you open it and smell it, you can feel the full of tobacco and sour taste. I also encountered a Sidamo that tastes better the longer it is left, but it is best not to exceed 1 month. If there is no baking time label, it is recommended not to buy it. If possible, it is recommended to buy beans instead of finding a seller to grind flour or buy ear bags. I won’t expand on this point, and it will take a long time to write about it. There has always been some controversy about freezing coffee beans to extend the freshness period. Some people say that the coffee beans taste more mellow after freezing, and some people say that freezing coffee beans does not keep them fresh. Let's eat chicken, duck and fish, haha, I'm only trying this at the moment.
6. Flavor
Regarding the flavor, I really don’t know how to describe it. A cup of coffee has experienced too much from green beans to coffee liquid, and any link will affect the presentation of its flavor. I don’t think there is any absolute taste experience to define a coffee bean. The same beans have different flavors from different pouring methods, and different people have different taste sensations, so for amateurs, they can accurately drink the peaches, plums, and gardenias described by the seller from the coffee. , chocolate, butter... and so on, the taste is still relatively difficult. Simply put, the seller's flavor description is similar to the poster on the instant noodle package, and it is for reference only. If you have to refer to it, you can only say that it points out the general direction. After all, the taste of old altar sauerkraut cannot be tasted in the taste of braised beef.
