How to choose the coffee you like and that suits you?

A good quality coffee bean is the first step in the assessment. Arabica beans are the first choice, which you should know without thinking.

Arabica coffee beans are the most common beans in modern commercial coffee. They have a pleasant and non-irritating aroma and a sweet and slightly sour taste. It is difficult to go wrong in terms of quality and taste. In addition to their good taste, their caffeine content is lower than that of Robusta beans, at approximately 0.9% to 1.2%, which is suitable for ordinary people's acceptance habits and eliminates the worry of excessive caffeine intake.

As a major coffee bean species, Arabica has some subspecies that are also very popular, such as Gesha and Mandheling, which are popular in boutique coffee shops. They are all high-quality coffee beans loved by coffee lovers. They taste complex and you can taste various fruit aromas in one sip of coffee, which surrounds the taste buds in your mouth.

Because of these advantages, most baristas will choose to use Arabica coffee beans to brew a cup of premium coffee. It can be said that most of the good coffee is made from Arabica beans.

The processing method is also an important factor that affects the taste of a cup of coffee. If you want to drink a cup of good coffee, it is not enough to just choose the best Arabica beans. You have to learn to choose the right beans and the processing method you like. Generally speaking, there are two common bean processing methods: sun drying and washing. Of course, honey processing is becoming more and more popular now.

Simply put, sun drying is just like drying millet. The picked and selected beans are exposed to the sun for 20 days. The beans treated in this way have a stronger flavor, just like a glass of fine whiskey. A glass of wine can taste the aroma of butter, peat, flowers, and fruit, giving you a rich and colorful taste experience.

The washed coffee beans are processed with water, which focuses on preserving the flavor of the coffee beans themselves. They are highly dependent on the quality of the coffee beans themselves. The beans processed in this way have a purer flavor and a cleaner taste. Roasting is to release the charm of coffee.

Coffee beans themselves have no taste. The sourness and bitterness that people usually taste in coffee are the coffee aroma that is released after the beans are roasted.

The sourness you feel when drinking coffee is the most direct reflection of the degree of roasting of the beans. The lighter the beans are roasted, the stronger the sourness. Lightly roasted beans are the lightest in color and the sourest in taste, while darkly roasted beans are dark in color, have almost no sourness, but have a strong bitterness.