Coffee Science: From Cultivation to Tasting, Learn about the Magic of This Aromatic Black Cup

introduction

Coffee, this cup of fragrant black magic, has become an indispensable part of people's lives. From cultivation to tasting, there are many scientific knowledge and cultural stories behind coffee. This article will focus on coffee and provide a scientific introduction to the entire process from cultivation to tasting.

1. The origin and spread of coffee

Coffee originated in the Ethiopian highlands of Africa, where a plant called the coffee tree grew wild. It is said that the first person to discover the effects of coffee was a shepherd who found that his sheep became more energetic after eating a certain red fruit. Over time, people began to collect these fruits and grind them into powder using stone mortars.

In the 15th century, as Arab merchants and the Ottoman Empire expanded, coffee beans were widely spread and traded along the eastern trade routes. Gradually, Europeans also began to understand and love this drink.

2. Coffee cultivation and harvesting

Coffee trees generally grow in high altitude areas with warm and humid climates. To cultivate coffee, you need to choose suitable soil and climate conditions to ensure the quality of coffee beans. Common coffee varieties include Arabica and Robusta.

In the right season, farmers will pick coffee cherries of the right maturity. This process requires patience and skill, because only cherries of the right maturity can guarantee the taste and flavor. After picking, farmers will process, peel, ferment and other steps to extract coffee beans.

3. Coffee bean processing and roasting

Once you get fresh coffee beans, the next step is to process and roast them. Processing mainly includes washing, removing the pulp, drying and other steps. These steps play an important role in the final taste.

Roasting is the last step in coffee bean processing and is also a key step in determining the flavor of coffee. Different degrees of roasting will bring different tastes and aromas. Light roasting usually retains the original acidity and floral and fruity aroma of coffee beans, while dark roasting emphasizes bitterness and flavors such as cocoa and nuts.

4. Coffee brewing and tasting

There are many ways to brew coffee, including drip, French press, espresso, etc. Each method will have an impact on the final taste.

When tasting coffee, we can evaluate a good cup of coffee by observing its color, smelling its aroma, and tasting its taste. Authentic Italian espresso should have a rich and delicate cream color and a long-lasting and strong aroma.

5. Coffee and health

Drinking coffee in moderation is good for the human body. It contains rich antioxidants and caffeine, which can help improve concentration and reaction speed. In addition, studies have found that drinking coffee in moderation is associated with a lower risk of chronic diseases such as heart disease, stroke, and diabetes.

Conclusion

From cultivation to tasting, coffee is a comprehensive experience of both science and art. By understanding the origin, cultivation process and brewing techniques of coffee, we can better appreciate this cup of fragrant black magic and enjoy the deliciousness and pleasure it brings.