Coffee beans: the secrets of coffee beans! From origin to roasting, what are the differences?

Coffee is one of the most popular drinks in the world, and coffee beans are the key ingredient in making coffee. Different types of coffee beans have unique flavors and characteristics, and they go through a process from origin to roasting.

First, let's look at the different types of coffee beans. The two main types that are most common and widely used are Arabica and Robusta. Arabica beans are generally considered high quality, smooth, and have a floral and fruity aroma. Robusta beans are stronger, more bitter, and contain higher levels of caffeine.

Secondly, the origin of coffee beans also has an important impact on coffee beans. Brazil is the world's largest coffee producer, and its exports account for about one-third of the world's total. Brazil produces most of the Robusta beans, but also produces some high-quality Arabica beans. Other important origins include Colombia, Vietnam, Ethiopia, etc.

After harvesting, the unprocessed beans are called "green beans". These green beans need to be processed, which includes removing the skin and pulp. The processed coffee beans are dried and then shipped to the roasting plant.

Roasting is a key step in determining the flavor of coffee. Different degrees of roasting will produce different tastes and aromas. Light roasting usually retains the original sourness and floral aroma of coffee beans, while deep roasting makes the coffee more bitter, with chocolate or nutty flavors.

Finally, after careful selection, processing and roasting, freshly roasted coffee beans can be used to make a variety of delicious coffee drinks. Whether you like the smooth and fragrant Arabica or the rich and bitter Robusta, you can find a choice that suits your taste preferences in the market.

In summary, from origin to roasting, different types and origins as well as different degrees of roasting have an important impact on the final product. By understanding these differences, we can better appreciate and taste the diversity of coffee.