Coffee bean classification: new exploration, diverse taste

New exploration: coffee beans and coffee corns have diverse tastes

Coffee is one of the most popular drinks in the world, and coffee beans are the key to making delicious coffee. Across the globe, there are a wide variety of coffee beans to choose from. Each different type and origin of coffee beans has its own unique flavor and characteristics. This article will focus on new explorations, introduce several common classification methods, and explore the diversity of taste they bring.

1. Classification based on origin

First of all, we can classify coffee beans according to which country or region they are produced in. Different regions affect the flavor of the coffee beans they grow due to factors such as soil, climate, and altitude.

For example, Brazil is one of the world's largest coffee producers, and Arabica beans grown in Brazil usually have a soft, balanced, and nutty aroma. In contrast, Ethiopia is considered one of the original origins of Arabica, and its coffee beans have a strong fruity aroma and acidity.

Other countries such as Colombia, Guatemala, Kenya, etc. are also famous for their unique flavors. Therefore, classification based on origin can help us better understand the characteristics of coffee beans produced in different countries or regions.

2. Classification based on processing method

In addition to origin, coffee beans can also be classified by processing method. Processing method refers to the process of separating the seeds in the coffee fruit (i.e. coffee beans) from the skin and pulp, and then washing, fermenting, drying, etc.

Common processing methods include natural drying, washed processing and honey processing. Each processing method will bring different degrees of taste and flavor changes to coffee beans.

For example, the natural drying method usually makes the coffee beans retain more natural sweetness and have a stronger fruity aroma. In contrast, the washing method can remove most of the pulp and reduce the acidity of the coffee beans, making the taste more refreshing and bright.

Therefore, classification based on processing methods can help us choose coffee beans that suit our taste preferences.

3. Classification based on roasting degree

Finally, we can also classify coffee beans according to their roasting degree. Roasting refers to the high temperature treatment of raw coffee beans to change their color, aroma and flavor.

Common roasting levels include Light Roast, Medium Roast and Dark Roast. Each different roasting level will bring a completely different flavor experience to the coffee.

For example, light roasting usually retains more of the original origin's unique flavor and has a higher acidity. In contrast, deep roasting will fully release the oil on the surface of the coffee beans and produce a bitter and strong taste.

Therefore, classification based on roasting degree can help us choose coffee beans that suit our taste.

Conclusion

In short, the diverse tastes of coffee beans can be explored through different classification methods. Classification based on factors such as origin, processing method and roasting degree can help us better understand the characteristics of coffee beans and choose coffee beans that suit our taste preferences. Whether you like a soft and balanced taste or a strong and bitter taste, you can find a coffee experience that meets your needs in the new exploration.