Coffee Flavors – 7 Factors That Affect The Coffee Flavors

 Coffee Flavors

As coffee lovers, we know that it can find a wide range of Coffee Flavors. From the earth to the fresh fruit flavors, but all the flowery and almost tea flavors. Our favorite drink represents the amazing experience of flavors. But what determines which of these features will be present in your coffee flavors?

The answer to this question, unfortunately, is not so simple. The science that explores the taste of coffee, it is still at an early stage and only now we are starting to realize the developments at the chemical level. Most likely, there are factors that you do not even know, and no one knows exactly how each step in the supply chain of coffee affects the final product. However, we are now aware of at least some of the most important factors.

7 Factors That Affect The Coffee Flavors

It is likely to be the most coffee lovers from head enumerate at least some of these factors, which affect the Coffee Flavors. We all know that it is important to profile roasting and most of our customers say it is also important origin. In this publication, we would like to go back to the beginning of the production process of coffee, and highlighted some of the most important steps in this process, which are decisive in what you taste in your carefully welded cup of coffee.

# 1 – Variety

It is a very important factor that affects the crop before begins to grow a plant that will bear this coffee crop. It is not easy to Arabic against Robusti (and in most cases, we recommend that you avoid the latter).

Within the arabica variety is known many types and by the time they discover and create more.

Wine lovers will tell you that the variety has a major impact on the taste of the drink in the glass. Sauvignon compared with the Riesling or Traminer completely different characteristics. Similarly, the coffee, as it has a variety of (or a combination thereof), a great influence on the experience of a drinker.

# 2 – District

In fact, it is only the influence of the environment in which to grow coffee. We all know that usually have coffee from Kenya quite different taste than those from Brazil. But we also know that your coffee from nearby areas may be similar. These are the results of the impact district.

Of course, the specific elements of the district, which affect the Coffee Flavors, and many are very complex. Here are some of the most important:

  • altitude,
  • climate,
  • soil type,
  • microbiome fingers,
  • topography.

# 3 – Type of farming

It is probably one of the most important and the consumers’ understanding of probably one of the hardest susceptible factors. The way of farming in the area where grown coffee will have a major impact on the Coffee Flavors. The characteristics of the crop affect everything from the use of chemicals to samples coffee planting and pruning regime thereof.

Especially important is the harvest. Like other agricultural crops is coffee the best, if it is picked when it is ripe just right, but all the coffee fruits do not ripen at the same time, of course. This means that for best results, the fruits harvested manually skilled workers who are particularly attentive to the maturity of the fruit.

Coffee for commercial use often picked as a whole (eg. The whole package of the fruits harvested at the same time) or hardware, which means that in the final product mix of mature and immature fruit. This method is namely cheaper, but it does not produce coffee of superior quality!

# 4 – Processing

When the fruits are harvested, we have beans before transport, and also before you arrive at your local roasters dried. This can be done in various ways, which can be a major influence on the Coffee Flavors. It is otherwise a subject that is itself very complicated, so here are just a few ways that you need to know:

Roasted coffee beans

credits :  .Ω./Flickr

Natural or dry cleaned coffee

It is a traditional African method of processing coffee. According to this method, dried coffee, while it is still parchment. The advantage of this method is that it does not need large amounts of liquid water, but also allows the coffee beans, which are then roasted, passes several natural sugars from the envelope. Naturally processed coffee tend to have a fruit flavor and low acidity, and thus have a less pronounced variety of Coffee Flavors

Although this type of processing can be less costly, there is a high risk that the crop failure. To reduce this risk, we have the fruits are often mixed manually.

Washed or wet-cleaned coffee

The more modern method allowed crop ferment for a short time, then the grains were separated from a fleshy part. This process is called the wash. The advantage of this method is to reduce the risk to spoil the harvest, because of the removed fleshy part.

Wet-cleaned coffee has a higher acidity and a more distinct range of tastes. These characteristics have become very popular with a new wave of movement for quality coffee (Third Wave coffee).

Honey and other cleaning processes

By recognizing the benefits of the dry and wet method of processing it has emerged a third that combines the best of both approaches. Very simplified said the coffee, purified with the honey process, removed only part of the outer layers.

There are many different ways of processing coffee, which are usually named after the color of the final product (yellow, red, black) and the resulting removal of varying amounts of the outer layers.

Note: all processing methods can not be classified in the above. More below.

Let ‘s breathe and contemplate

We are on a good point to stop, take a deep breath and think about the many effects of Coffee Flavors in front of you (at least we hope that is in front of you). We have noted that we have recovered more than half of the factors, however, are still not at a point where the coffee roaster gets into the hands.

This does not mean that his work is not important. On the contrary, the roaster is important for other things and not only for those who are already apparent from its title. It faces is the challenge of understanding all the factors on the Coffee Flavors, they should be aware of when looking for a new machine.

# 5 – Profile of roasting

the most talented roaster does not get out of bad grains make good coffee, a bad roaster can without any problems spoil the good grains.

After choosing and buying grain roaster of them trying to make the best coffee in such a way that carefully selects the best profile roasting, which only corresponds to the grain. In doing so, it is not just a simple choice between light and dark, but quite the opposite, because the color is often misleading. Roaster must carefully adjust variables such as time of roasting, filling temperature, raising the temperature, drum speed, airflow and cooling rate, while responding to the data logging of temperature, the time that elapses between when grain bursts first and second, and most important, on the senses.

Roasted Coffee Beans

credits :  Serendigity/Flickr

# 6 – Mixing

Most of the  people in the world drink a couple of decades has been blended from different varieties.  Although today the coffee industry is becoming increasingly popular. I guess so because they allow the drinker of coffee that tastes the fruit of the farmer’s work (literally).

Nevertheless, it can mix the real mastery of craft. In the best view, but it is a unique experience of flavors, the aromas are more than the sum of individual coffee in the mix.

# 7 – Preparation of

Finally, as the last step in the process, which also has a great influence on the Coffee Flavors. One of the mistakes that most often is  the same method of preparation makes all of the coffees equally good drink. “What is your recipe for coffee espresso?” It is one of the most common questions new fans.

For espresso, you may need to be regulated according to the ambient conditions such as temperature, humidity, and altitude. Even simple, manual methods of preparation variables affect whether you prepare for average or a great cup of coffee.


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