The unique magic of coffee beans: From beans to cups, a wonderful journey of tasting coffee

The origin of coffee

Coffee, one of the most popular drinks in the world, originated in Ethiopia, Africa. According to legend, in the 9th century AD, a shepherd found that his sheep became unusually active after eating a certain plant fruit. Driven by curiosity, he tried the plant fruit and found that it had the effect of refreshing the mind. From then on, people began to pick, roast and grind these coffee beans to make coffee.

Classification of coffee beans

Just as different varieties of wine produce different flavors, coffee beans produced in different regions will also bring completely different tastes and aromas. There are two main categories: Arabica and Robusta.

Arabica is one of the most common and popular varieties. It usually grows in high altitude areas and requires a relatively warm and humid environment to grow well. Due to its harsh growing environment, the price in the market is relatively high. Arabica coffee beans have rich acidity and a complex taste, bringing a soft and aromatic flavor.

Robusta is another common variety that is better adapted to lower altitudes and is less demanding in its environment. Robusta beans typically have a higher caffeine content and a strong bitter flavor, making them ideal for strong, dark coffee drinks such as espresso.

From fruit to green beans

When we refer to "coffee beans", we are actually referring to the seeds that are taken from the ripe fruit and processed. First, the unprocessed fruit called "cherries" is picked on the farm. These cherries are processed through steps such as peeling, fermentation, and washing.

During the peeling process, the outer pulp is peeled off and the so-called "yellow mucus" inside is exposed. Next, during the fermentation process, this yellow mucus is broken down by microorganisms and brings a special flavor to the coffee beans. After fermentation is complete, the coffee beans are washed and dried.

Finally, the coffee beans that have undergone the above treatments become green seeds. These green seeds need to be further roasted to bring out their true flavor and aroma.

From mung beans to cups of aroma

Before roasting, it is very important to choose the right coffee beans. Professionals usually evaluate the quality of coffee beans by observing, smelling and tasting. Once the right coffee beans are selected, the roasting process can begin.

At high temperatures and over time, chemical reactions begin to take place inside the coffee bean, starting with the evaporation of water, which creates a sound (what we call a "pop"), and then the internal structure changes, releasing a rich variety of compounds and gases.

Different flavor characteristics can be produced during the roasting process according to different degrees of roasting time and temperature control. Light roasting will retain more acidity and floral aroma, while deep roasting will bring a stronger bitterness and cocoa aroma.

Finally, after brewing and other steps, we can finally taste the coffee in the cup. Every sip of coffee is a wonderful journey, starting from the tip of the tongue and gradually exuding rich flavor and aroma.

Conclusion

Whether it is to wake up our sleeping bodies in the morning or provide spiritual support in the afternoon, we can feel its unique magic when we taste coffee in the cup. From beans to cups, every link carries people's expectations for the pursuit of a better life. Let us slow down time and savor it carefully in this wonderful journey!