For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Taste classification of coffee beans:
Sour taste: mocha, Hawaiian sour coffee, Mexico, Guatemala, Costa Rica high real estate, Gillimanjaro, Colombia, Zimbabwe, El Salvador, Western Hemisphere washable high-grade new beans
Bitter: all kinds of old beans from Java, Mantenin, Bogota, Angola, Congo, Uganda
Sweetness: Colombian metenin, Venezuelan old beans, Blue Mountains, Gillemazaro, Mocha, Guatemala, Mexico, Kenya, Santos, Haiti
Neutral: Brazil, El Salvador, lowland Costa Rica, Venezuela, Honduras, Cuba
Mellow: Colombia, Mantenin, Mocha, Blue Mountains, Guatemala, Costa Rica
Generally speaking, the sour coffee beans, especially the high-quality new beans, are best roasted shallower, while the bitter ones are less roasted, and then the sweet ones are mostly selected beans produced in the highland. Baking often constitutes the key to whether it can be tasted after it can be integrated into the soft bitterness. Neutral flavor, even if not highland coffee beans, but also need to have a stable quality of stable treatment.
