The scientific name of coffee beans: the secret of the fragrant and tempting coffee

The scientific name of coffee beans: the secret of the fragrant and tempting coffee

Coffee is one of the most popular beverages in the world. Its aroma and taste are intoxicating, and hundreds of millions of cups are consumed every day. However, few people know that behind this delicious delicacy lies a mysterious and complex process. In this article, we will uncover the story behind the scientific name of the coffee bean.

1. Coffee Plants and Origins

First, let's understand where coffee beans come from. The coffee plant, native to the highlands of Ethiopia in Africa, is one of the earliest plants discovered and used in the world. Today, there are two main types of coffee trees grown around the world: Arabica and Robusta.

2. Arabica and Robusta

Arabica and Robusta are two types of coffee beans with different qualities and characteristics. Arabica beans are generally considered high-quality coffee beans, and they have a strong aroma and a soft taste. Robusta beans are stronger and bitter, and are usually used to make espresso.

3. Coffee tree growth and harvesting

Coffee trees require specific climate conditions to grow well. They prefer warm and humid environments, and altitude is also very important for producing high-quality coffee. Generally speaking, the higher the altitude, the better the quality of the coffee beans produced.

When the coffee cherries are ripe, farmers pick them. This process requires patience and skill, as only the cherries that are moderately ripe can provide the best quality coffee beans. After picking, farmers peel the cherries and dry them to remove the outer pulp.

4. Original form and processing method

After drying, the raw (or "green") coffee beans are born. These beans need to go through a series of processing methods before they can become the coffee beans we are familiar with.

The most common processing methods are "washed method" and "dry method". Washed method removes pulp and other impurities by soaking coffee beans in water, while dry method places coffee beans in the sun to dry, making their outer layer brittle and easy to peel.

5. Baking and blending

Once processed, the coffee beans are ready to be roasted. Different degrees of roasting impart different flavor characteristics to the coffee. Light roasts usually retain more of the acidity and floral notes in their original form, while dark roasts produce a more bitter and rich taste.

Finally, after the coffee is roasted to the appropriate degree, the barista will blend it as needed. They may choose a single origin or blend multiple origins to create coffee with different flavor characteristics.

6. Taste and enjoy

Finally, after a series of processes and treatments, coffee beans become the form we are familiar with. When we taste a cup of fragrant coffee, we can feel the influence of each link. From planting to picking, processing to roasting, each step has an important impact on the final taste.

Whether it is the first cup of coffee in the morning or the latte enjoyed at tea time, there are endless and mysterious stories hidden behind the scientific name of coffee beans. Let us appreciate the efforts behind this wonderful drink while tasting its tempting aroma.