99% of people don’t know that these factors affect the taste of coffee…

Coffee has gradually become a necessity in many people's lives. It is used to refresh the mind in the morning, to amuse oneself in the afternoon, and to stay up all night at night... Although coffee lovers can distinguish the taste and texture of coffee with their discerning taste buds, 99% of people may not know the factors that affect the taste of coffee. Today, follow the editor's pictures and texts to enrich the "coffee database" in your brain and see how the taste of the coffee you drink comes from!

Geographical and climatic factors

A high-quality coffee bean requires a geographical and climatic environment suitable for growth, which includes a region's soil, precipitation, humidity, temperature, and some special environmental factors. The temperature should generally be maintained at an average annual temperature of 20-30 degrees. In addition, sufficient light and timely and appropriate precipitation also have a great impact on the development of coffee fruits.

variety

No matter what you grow, the variety is very important. Coffee beans are indeed the key factor that determines the quality of a cup of coffee. As long as you choose an excellent bean, you are one step closer to a cup of delicious coffee.

Freshness of coffee beans

Coffee beans are divided into "new crop" and "old crop" according to the year of harvest. Although newly harvested coffee beans are slightly astringent and sour, they have a fresher and more layered taste than old beans that are more than one year old. As long as they are roasted properly, the rich flavor of coffee can be obtained. Just as old rice has no rice aroma, old beans are not fresh enough and have no depth.

Baking

This is a crucial factor affecting the taste of coffee. Apart from the complexity and subtlety of roasting technology, even the same bean, with different roasting degrees from light to dark, will show completely different flavors. Relatively light roasting generally has more obvious acidity, and as the roasting degree deepens, more bitterness, sweetness and richer flavors are brought out, and the acidity decreases.

Grinding

The production factor is at the bottleneck position, so if it is properly produced, the advantages of the previous ones can be brought into full play, while improper production can completely destroy the long series of previous efforts and make them fall short. It varies according to different production methods, equipment selection and the production level of the barista.

Looking at the various factors that affect the taste of coffee,

I immediately understood why the Little Blue Cup was so popular:

Luckin Coffee's coffee beans are 100% selected from four famous producing areas in the world, including Ethiopia, and shipped to China via the shortest route. They are freshly roasted and ground in China to ensure that every cup is at its best tasting period.

In order to create coffee that suits the taste of Chinese people, three WBC champions of luckin coffee (world champion Izaki Hidenori (Japan), Italian champion Andrea Lattuada, and Chinese champion Pan Zhimin) conducted repeated experiments and verifications. In addition, luckin coffee also cooperated with a well-known roasting factory with more than 30 years of experience, using the most advanced German PROBAT 120kg hot air roasting equipment for fully automatic fine roasting. The coffee machine uses the world's top century-old Swiss brand Schaerer and Franke fully automatic coffee machine, which has superb grinding and extraction technology to ensure the stable quality of each cup of coffee and provide consumers with high-quality professional coffee.