Red wine lovers always spend a lot of money in pursuit of the best vintage, just to taste the aroma of time-quenched wine; compared to coffee, many people think that they only need to look at the origin, but they don’t know that it is possible Look at the year? Accidental discovery on a coffee voyage, one coffee with two flavors The story goes back to 1700 AD, when coffee beans were transported by sea to all corners of the world, baristas found that coffee beans that had been settled at different times would emit different aromas, sometimes even more than fresh.
The coffee beans are more characteristic. For popular database example, coffee in India is stored in a nearby port, and the same kind of coffee beans have completely different flavors in the dry and wet seasons; Colombian coffee beans are stored in different places, and the thickness of the oil foam is also very different. 7685729904_837aa2c047_o Photo Credit: Fernando Kibic @ Flickr CC 2.0 Because of historical experience, coffee masters conducted in-depth research and found that the taste of coffee beans includes moisture, temperature, time, air pressure, light, oxygen concentration and time, etc.
The slightest error will cause changes in taste, and the aging process is even more than brewing. more difficult. Because coffee beans are usually not suitable for long-term storage, the fresh coffee beans collected are made by sun drying (drying method) or soaking (water washing method), and then enter the roasting process. The best tasting period after roasting is from two weeks to two weeks. Within a month, only a few coffee beans are selected to make mature coffee. These beans are as rare and precious as old wine, and it is impossible to sip the best flavor without the blessing of time.