{"id":1552,"date":"2019-03-31T13:09:16","date_gmt":"2019-03-31T05:09:16","guid":{"rendered":"http:\/\/tommykwan.com\/blog\/?p=1552"},"modified":"2019-03-31T13:14:33","modified_gmt":"2019-03-31T05:14:33","slug":"notes-about-coffee","status":"publish","type":"post","link":"https:\/\/tommykwan.com\/blog\/my-diaries\/notes-about-coffee\/","title":{"rendered":"Notes about coffee"},"content":{"rendered":"

\u5169\u5927\u5496\u5561\u54c1\u7a2e<\/p>\n

    \n
  1. Arabica<\/li>\n
  2. Roubusta<\/li>\n<\/ol>\n<\/blockquote>\n

    History of Arabica<\/span><\/p>\n

      \n
    1. Arabica Typica (@ Ethiopia, Yemen)
      \nJava
      \nHolland (The Tree)
      \nFrance
      \nCentral and South America<\/li>\n
    2. Arabica
      \nBourbon Ronda<\/li>\n
    3. France (Arabica Typica)
      \nBrazia Para<\/li>\n<\/ol>\n

      Ethiopia \u662f\u4ee5\u5929\u7136\u91ce\u751f\u70ba\u4e3b;
      \nYemen\u624d\u662f\u6700\u65e9\u767c\u5c55\u5496\u5561\u683d\u57f9\u696d\u7684\u5730\u65b9<\/p><\/blockquote>\n

      Boubon \u54c1\u7a2e x3<\/span><\/p>\n

        \n
      1. Coffea Mauritiana<\/li>\n
      2. Bourbon Rond (= \u7da0\u9802\u6ce2\u65c1)<\/li>\n
      3. Bourbon Pointu<\/li>\n<\/ol>\n

        \u6642\u81f3\u4eca\u65e5,Saint Helena \u7684 Bound Rond \u4ecd\u662f\u4e16\u754c\u4e0a\u6700\u8cb4\u7684\u5496\u5561\u4e4b\u4e00 (\u6839\u8aaa\u6bd4 Blue Mountain \u8cb4)
        \n\u53f2\u5be6\u8a18\u8f09, Napoleon \u6b7b\u524d\u5c31\u88ab\u56da\u5728 Saint Helena , \u4ed6\u5341\u5206\u611b\u7576\u5730\u5496\u5561<\/p>\n

        Important NOTES:
        \n1. Mauritiana – \u7528\u4f86\u63cf\u8ff0\u5929\u7136\u4f4e\u5496\u5561\u56e0
        \n2. \u6700\u65e9\u79fb\u690d\u5230\u4e2d\u5357\u7f8e\u548c\u6771\u975e\u7684\u662fBourbon Rond (\u800c\u975e Bourbon Pointu)
        \n3. \u53e6\u5916, \u975e\u6240\u6709Bourbon \u90fd\u4f86\u81ea\u6ce2\u65c1\u5cf6 – \u82f1\u570b\u4eba(UK) \u53d6\u5f97\u7684Bourbon \u662f\u4f86\u81eaYemen<\/p>\n

        Bule Mountain \u85cd\u5c71\u5496\u5561
        \n= Typica from Jamaica<\/p><\/blockquote>\n

        \/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/<\/p>\n

        Arabica and Robusta (species C. Arabica and C. Canephora) are widely grown for commercial purposes
        \n(More species – C.EXCELSA and C.LIBERICA – not common and not for commercial usage!)<\/p>\n

        Varieties of Arabica – Typica and Bourbon<\/p>\n

        \/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/<\/p>\n

        The look and flavor of coffee is influenced by many forces, such as :
        \nsoil, sun exposure, rainfall patterns, wind patterns, pests, and diseases.<\/p>\n

        \/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/<\/p>\n

        Coffee cherries – harvest and processing – coffee beans<\/p>\n

        Mostly (Coffee cherries) harvest is done by hand<\/p>\n

        Flattened \u201dbeans\u201d- Each cherry contains TWO seeds
        \npea-shaped \u201dbeans\u201d (Peaberry) – Each cherry contains ONE seeds<\/p>\n

        \/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/<\/p>\n

        Arabica v.s Robusta
        \nA: High Altitude ; R: Low Altitude
        \nA: relative cooler ; R: relative hotter
        \nA: 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
        \nA: relative Sweeter
        \n; R: less sweet – taste “hard” and bitter + strong and long aftertaste
        \nA: relative lesser caffeine content ; R: relative higher about caffine content acting as a natural pesticide.<\/p>\n

        p.S-
        \nRobusta expresso \u7684 crema \u653e\u4e00\u9663\u5c31\u53ef\u4ee5\u88ab\u770b\u5230\u6709\u7a2e\u8d77\u6f3f\u7684\u611f\u89ba, \u800c\u98f2\u4e0a\u9ece aftertase \u8f03\u5f37, \u6709\u7a2e \u679c\u4ec1\u5473<\/p>\n

        \/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/<\/p>\n

        Structure of Coffee bean – ref p.16
        \n(from outer to inner)
        \n1. Mucilage or pulp – sugary layer
        \n2. Parchment
        \n3. Silverskin<\/p>\n

        \/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/<\/p>\n

        Processing
        \nDry process v.s Wet process<\/p>\n

        Dry process = Natural process – quick wash by water then drying in the sun for approx 2 weeks
        \nResult: shrink further and turn brown<\/p>\n

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

        \/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/<\/p>\n

        CUPPING = coffee tasting<\/p>\n

        FLAVOR APPRECIATION by using various subtleties FROM Taster\u2019s wheel
        \n1. breathe in through your nose
        \n2. take a sip and match from the taster’s wheel
        \n3. another sip for the level of ACIDITY
        \n4. focus on TEXTURE – feel in the mouth
        \n5. Swallow – focus on the AFTERTASTE<\/p>\n

        \/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/<\/p>\n","protected":false},"excerpt":{"rendered":"

        \u5169\u5927\u5496\u5561\u54c1\u7a2e Arabica Roubusta History of Arabica Arabica Typica (@ Ethiopia, Yemen) Java Holland (The Tree) France Central and South America Arabica Bourbon Ronda France (Arabica Typica) Brazia Para Ethiopia \u662f\u4ee5\u5929\u7136\u91ce\u751f\u70ba\u4e3b; Yemen\u624d\u662f\u6700\u65e9\u767c\u5c55\u5496\u5561\u683d\u57f9\u696d\u7684\u5730\u65b9 Boubon \u54c1\u7a2e x3 Coffea Mauritiana Bourbon Rond (= \u7da0\u9802\u6ce2\u65c1) Bourbon Pointu \u6642\u81f3\u4eca\u65e5,Saint Helena \u7684 Bound Rond \u4ecd\u662f\u4e16\u754c\u4e0a\u6700\u8cb4\u7684\u5496\u5561\u4e4b\u4e00 (\u6839\u8aaa\u6bd4 Blue Mountain \u8cb4) \u53f2\u5be6\u8a18\u8f09, Napoleon \u6b7b\u524d\u5c31\u88ab\u56da\u5728 Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1552","post","type-post","status-publish","format-standard","hentry","category-my-diaries"],"_links":{"self":[{"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/posts\/1552","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/comments?post=1552"}],"version-history":[{"count":3,"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/posts\/1552\/revisions"}],"predecessor-version":[{"id":1556,"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/posts\/1552\/revisions\/1556"}],"wp:attachment":[{"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/media?parent=1552"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/categories?post=1552"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/tags?post=1552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}