Make a cup: To tell the difference between Robusta and Arabica

First of all there are two main varieties of coffee: Robusta and Arabica. Robusta, as the name implies, is very robust, ie strong, is more caffeine, is more insomnia. Arabica is, on the contrary, less toxic, but more aromatic (aroma).

The art of coffee production begins with the selection of coffee beans, and blends a suitable proportion between the two varieties.

Second, the selected seed should be roasted like? The Italian, when going to China, Vietnam, see the "fried skin" focus coffee coffee roasted coffee hands raised to the sky, cried heaven, cried the land. Roasting coffee in the hot "military" pan has sprinkled a little butter to burn it, the aroma it flies to the sky, and where the taste makes crazy human island for centuries. In the West, coffee is roasted in the factory, with the whole system sealed until the coffee beans are roasted and closed in the bag also vacuum, so the taste it retains.

Roast finished, finished mixing is not finished. Coffee must be properly grinded, not put into the grinder grinding industry for smooth is finished. Fine coffee grinder, own blade must also invest several hundred dollars, and every 3 months have to change once, have to adjust by grinding, blending, drank several times in seven times. Why so? If the coffee powder is too rough, the coffee taste will be faint, but if the milling is too smooth, the coffee taste will be bitter, because it "burns" while grinding.

Coffee with the style "pots sitting on the cup" that the Vietnamese call the "French" style is only the third class coffee, it is imported to Vietnam simply because it is easy, not necessary. What is high, which also "imitated" by making coffee in both aluminum and plastic are all used.

First class coffee must be mixed, grind coffee right cup. It mixes by steam through the compacted coffee powder. Xi. Minutes is finished, not bitter, not sour, not too toxic. Which taste it extremely delicious.

Arabica coffee is a long grain coffee, grown at a height of over 600m, cool climate, is mainly grown in Brazil, and accounts for two thirds of the current coffee in the world.

The new way of processing is the difference between Arabica and Robusta. Arabica coffee is harvested, then fermented (soaking in water for bloom ...) and then washed and dried. Therefore, the taste of Arabica slightly sour, and this is also considered a sensory characteristics of this coffee. So, the "after" of coffee is real, but not sour, but to turn from bitter to bitter (chocolate type, after swallowing is good coffee). People often like that sour taste like when you eat lemon, will be very sour, but immediately see the bitter taste of the shell. How to feel the sour taste of coffee as well.

Robusta coffee: Smaller, rounder than Arabica beans, and dried directly, not fermented, so the bitter taste is predominant, this type of drink more. Growing at an altitude of less than 600 meters, the tropical climate, therefore, is more abundant in the country (in Vietnam, this variety accounts for the majority of the area), accounting for just one third of the world's coffee consumption. .

Important for the production of coffee, of course also from the cultivation, land ... (this I do not know should not go deep) but the processing is the "roasting" phase. The temperature of roasting coffee must reach 210-240 degrees Celsius to create aromatics, coloring (caramelization). For arabica, the roasting conditions are not as strict as the robusta as it is fermented, and as much of the sensory properties are due to this process, so it is always required to "roast in the open air". Is it necessary to keep the odor but no oxygen, how to do oxygen reaction? The roasting equipment is usually circular or cylindrical to facilitate mixing and distribution of good heat.

When making coffee, the water is low in calories but boiling until it is blubbery (about 90-95 degrees is best, as high temperatures evaporate quickly and break aromatic oils). The fineness of the coffee is also important but depending on the type that will have different requirements. There are many types of coffee, but there are also the same principle (water above, filter and coffee in the middle, then coffee in the bottom) But the opposite is true (coffee on top, water on the bottom). In fact, it is estimated that coffee with foreign machines is standard because the coffee is only one time, the contact time between water and coffee is very short, but because most Europeans use Arabica should Their coffee is pale and sour.

When mixed, people often mixed in different proportions to create different "effects", the evaluation also varies by the person due to the stimulation effect of coffee on each person is not the same. Taking a few cups of coffee will work, but 10g of caffeine can be fatal. Drink coffee with a spoon, it is the time for coffee to stay on the tongue enough for the entire tongue to feel, no, before drinking, to put the tip of the tongue into the cup, then after each drink. take a small sip.