What are the key factors to consider when developing a roasting plan?
I have always believed that in order to maximize the potential of coffee flavor, you must understand where the green beans come from, what kind of beans they belong to, what their characteristics are, and which coffee processing techniques are used. Only by fully understanding and mastering these factors can you better develop a roasting plan and achieve the ultimate goal.
Arabica coffee production accounts for 70-75% of the total global coffee production. This type of coffee was originally produced in the southwestern highlands of Ethiopia and is also known as "Arabica coffee bush", "alpine coffee" or "Arabica coffee". Arabica coffee is the earliest coffee bean variety cultivated by humans, and literature on the use of coffee or coffee tree planting knowledge can be traced back to Mocha, Yemen in the mid-15th century.
Robusta coffee originates from the central and western regions of the Sahara and is easy to cultivate. Its yield is higher than Arabica coffee, and its caffeine content is almost twice that of the latter. Its antioxidant content is also higher, and its disease resistance is stronger. The roasted Robusta coffee has a stronger taste, a thick taste, and a unique earthy taste. At the same time, because of the higher content of pyrazine, its taste is also more bitter.
The processing of raw beans includes the following steps
Picking: In order to produce high-quality green beans, the picking of coffee fruits must be carefully selected. The method of fruit picking is very important, it can be manually selected by humans or mechanically picked indiscriminately. Here, we also need to consider a very important factor: the sugar content of the fruit, which we use Brix to measure.
White sugar content is used to measure the sugar powder content in an aqueous solution. ° 1 (° Bx) is the total concentration of sugar in a 100g solution containing 1g of sugar, which can be expressed as a percentage. In addition, the ideal white sugar content for coffee should exceed 20, and picking after rain should be avoided because the white sugar content will decrease due to the increase in fruit moisture content. In addition, the color of the fruit should be checked based on the soybean variety to ensure that it contains the highest sugar content. Due to the unique characteristics of each soybean variety, it is difficult to say that the color can reach the same level, and the sugar content of different soybean varieties can be the highest.
Blue Mountain Coffee: It is a coffee bean produced in the Blue Mountains of Jamaica at an altitude of over 2500 feet. It is a slightly sour, smooth, sweet, and delicately flavored coffee; Pure Blue Mountain coffee has a mild taste and aroma, but it tastes very mellow and delicate; Having the taste of nobility, it is the finest coffee in the world.
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Italian coffee: Italian coffee is usually brewed at home using the Mocha pot invented in Italy, which also uses the principle of steam pressure to brew coffee (another disciple of Watt). Mocha pot can make the pressurized steam directly pass through the coffee powder, and let the steam instantly pass through the cell wall of the coffee powder (also Hooke's apprentice) to quench the internal essence of coffee, so the brewed coffee has a strong flavor and strong bitter taste. A thin layer of coffee oil emerges on the surface of the coffee, which is the source of the attractive aroma of Italian coffee.
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Coffee trees can be roughly divided into five types, with Arabica and Robusta being the more common. Arabica species account for over 70% of the world's total production, and are generally planted on slopes above 900 meters above sea level. They are mostly found in tropical high-altitude areas such as Central and South America, East Africa, Southeast Asia, and Hawaii.
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