For coffee lovers

This is very interesting information for coffee lovers. It is divided into two main areas: the types of different breeds of coffee beans and the degree of resolution of grinding coffee to suit the brewer. I would like to explain in detail from all the pictures as follows:

1.Species of Coffee Bean (The 4 Types of Coffee Beans)

There are four main varieties of coffee beans in the world, which are completely different in appearance, taste and caffeine content, ordered from high to low in caffeine content:

Robusta (Robusta)

• Seed characteristics: Relatively round, seeds smaller than Arabica, the middle line of seeds is usually linear.

• Caffeine content: highest (about 1.8% - 4.5%)

• Taste / Body: Intense, aggressive, bitter taste, heavy body, spice smell (Würzig)

• Growing: easy to plant in low-lying areas (300-800 meters), good weather and pest resistance

• Application: Popular to make Instant Coffee or Blend with Arabica to make espresso coffee to taste darker and beautiful crema (Crema). The price is more affordable.

Arabica (Arabica)

• Seed characteristics: ellipsoid, longer than the middle line, the seed is crooked or S-shaped.

• Caffeine content: Medium (about 0.6% - 1.7%), contains about half less caffeine than robusta.

• Taste / Body: Soft, tender, fruchtig / High Acidity, with more complex aromas and flavors

• Growing: difficult to plant, must be planted on high mountainous areas (600-2,000 meters), cold temperatures (15-25 ° C) and need much care, making the price of Jing higher.

• Application: It is the most popular breed in the world, suitable for Filter Coffee, such as Drip Coffee (V60), French Press, Syphon or Aeropress.

Liberica (Liberica)

• Seed characteristics: Seeds are large, asymmetrical (unequal) shape, similar to almond seeds.

• Caffeine content: relatively low (below Arabica and Robusta)

• Taste / Body: Intense, Bold and Smoky Scent

• Found source: It is a rare species, mainly grown in Indonesia and the Philippines (in the Philippines it is called "Barako" coffee).

Excelsa (Excelsa)

• Seed appearance: Relatively round shape, resembles a drop of water, but the size is smaller than Liberica.

• Caffeine content: lowest among 4 species

• Taste / Body: Exotic Taste, Fruit Astringency (Tart, Fruity) and Earthy Natural Vibe

• Applications: Often found in Southeast Asia, popularly blends (blends) with other breeds of coffee to help increase the dimension and make the coffee taste more mellow and strong.

2. Coffee grinding level to suit the brew method (Coffee Grind size)

The second is a very good guide to grinding coffee, comparing the touch of coffee powder with things we are familiar with in everyday life, because the resolution of coffee powder affects the speed of extraction of flavor:

• Espresso (Espresso Maker): * Grinding level: Very fine (Fine) * Comparison: slightly finer than "Table salt," powdery appearance, and will stick to the fingers when picked.

• Moka pot (mokapot boiler): * Grinding level: fine (Fine-Media)

• Comparison: A little finer than "sand," touching and still having some pestle, and some fingers attached.

• Aeropress (Arropress Maker): * Grinding Level: Medium (Medium)

• Comparison: It touches like "brown sugar." It's a little rough.

• Pour-over (Coffee Drips): * Grinding Level: Medium Quite towards Coarse (Medium-Coarse)

• Comparison: A little finer than "Rock pink salt." Touch and then coarse clearly. Pick-up time will fall almost entirely off the finger.

• French press (French Press Maker): * Grinding level: Coarse (Coarse)

• Comparison: Touched like "Ground black pepper," the seeds are clear, rough, hands and no coffee crumbs on the fingers.

Idea summary: Knowing coffee species will help us to "choose the seeds you like," and knowing the grinding level will help us "extract the best taste of coffee," not too bitter or faint as the tools are available.