Extraction time
Extraction time refers to the contact time between water and ground coffee. The longer the extraction time, the higher the concentration of coffee, the more macromolecular flavor substances will dissolve out, the overall coffee is bitter and stronger. The shorter the extraction time, the lower the concentration of coffee, the sour and sweet flavor will be prominent, and the coffee liquid looks thin.
Rest period
After baking, the beans will have about 2% carbon dioxide to discharge. According to different requirements, they need to be placed in a cool environment for 5-14 days after baking, this process is the rest period.
Blend soe
The blended coffee beans are composed of more than two kinds of coffee beans. Generally, coffee beans with different origin, varieties, grades and flavor characteristics are used to blend a new flavor. Most boutique coffee shops will have their own blended coffee bean recipes, designed to highlight the unique coffee flavor.
Single origin
It refers to a single variety of coffee beans from a single origin, such as Blue Mountain, Mandheling, etc. Single origin coffee beans have strong characteristics, special taste, and obvious regional flavor.
Coffee Gupping
refers to the standard coffee evaluation method in the coffee industry. Different coffee beans, under the same standard process, use professional skills and standards to objectively find out the advantages and characteristics of coffee beans flavor, and score its aroma, flavor and taste.
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