Notes about coffee

March 31, 2019

兩大咖啡品種

  1. Arabica
  2. Roubusta

History of Arabica

  1. Arabica Typica (@ Ethiopia, Yemen)
    Java
    Holland (The Tree)
    France
    Central and South America
  2. Arabica
    Bourbon Ronda
  3. France (Arabica Typica)
    Brazia Para

Ethiopia 是以天然野生為主;
Yemen才是最早發展咖啡栽培業的地方

Boubon 品種 x3

  1. Coffea Mauritiana
  2. Bourbon Rond (= 綠頂波旁)
  3. Bourbon Pointu

時至今日,Saint Helena 的 Bound Rond 仍是世界上最貴的咖啡之一 (根說比 Blue Mountain 貴)
史實記載, Napoleon 死前就被囚在 Saint Helena , 他十分愛當地咖啡

Important NOTES:
1. Mauritiana – 用來描述天然低咖啡因
2. 最早移植到中南美和東非的是Bourbon Rond (而非 Bourbon Pointu)
3. 另外, 非所有Bourbon 都來自波旁島 – 英國人(UK) 取得的Bourbon 是來自Yemen

Bule Mountain 藍山咖啡
= Typica from Jamaica

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Arabica and Robusta (species C. Arabica and C. Canephora) are widely grown for commercial purposes
(More species – C.EXCELSA and C.LIBERICA – not common and not for commercial usage!)

Varieties of Arabica – Typica and Bourbon

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The look and flavor of coffee is influenced by many forces, such as :
soil, sun exposure, rainfall patterns, wind patterns, pests, and diseases.

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Coffee cherries – harvest and processing – coffee beans

Mostly (Coffee cherries) harvest is done by hand

Flattened ”beans”- Each cherry contains TWO seeds
pea-shaped ”beans” (Peaberry) – Each cherry contains ONE seeds

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Arabica v.s Robusta
A: High Altitude ; R: Low Altitude
A: relative cooler ; R: relative hotter
A: Require relative smaller about rainfall range – due Deep root sys ; R: Require relative larger about rainfall rangeA: High Oil content lends a smooth and suppie texture ; R: low oil content
A: relative Sweeter
; R: less sweet – taste “hard” and bitter + strong and long aftertaste
A: relative lesser caffeine content ; R: relative higher about caffine content acting as a natural pesticide.

p.S-
Robusta expresso 的 crema 放一陣就可以被看到有種起漿的感覺, 而飲上黎 aftertase 較強, 有種 果仁味

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Structure of Coffee bean – ref p.16
(from outer to inner)
1. Mucilage or pulp – sugary layer
2. Parchment
3. Silverskin

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Processing
Dry process v.s Wet process

Dry process = Natural process – quick wash by water then drying in the sun for approx 2 weeks
Result: shrink further and turn brown

Wet process – wash by water and then divided into 2 pathways – pulped natural and washed (ferment)
Result:
pulped natural- still with parchment, look mottled with reddish or brown patches.
washed (ferment) – still with parchment but mucilage broken down by fermentation, look clean and light beige color.

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CUPPING = coffee tasting

FLAVOR APPRECIATION by using various subtleties FROM Taster’s wheel
1. breathe in through your nose
2. take a sip and match from the taster’s wheel
3. another sip for the level of ACIDITY
4. focus on TEXTURE – feel in the mouth
5. Swallow – focus on the AFTERTASTE

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