Don't claim to be a coffee connoisseur if you don't know the type of coffee and its presentation, then how it feels to choose good coffee, the smell of fresh coffee, or the way it is served. Here are some good tips for you.
1. Arabica Coffee (Arabica coffee)
This coffee from Brazil and Ethiopia controls 70 percent of the world coffee market. Arabica coffee has many varieties, depending on the country, climate and soil where the coffee is grown. You can find Toraja, Mandailing, Colombian, Brazilian coffee, and so on. Between one Arabica coffee with another has a different taste.
The following are the characteristics of Arabica coffee:
- * The aroma is delicious like a mixture of flowers and fruit. Live in a cool and cool area.
- * Has a sour taste that is not owned by Robusta coffee.
- * Has a thick body or taste when taken in the mouth.
- * The taste of Arabica coffee is softer or smoother.
- * Arabica coffee is also known to be bitter.
2. Robusta coffee
Controls 30 percent of the world market. This coffee is spread outside of Colombia, such as in Indonesia and the Philippines. Just like arabica, soil conditions, climate, and the packaging process of this coffee will be different for each country and produce more or less different flavors.
Robusta coffee characteristics:
- * Has a more chocolate-like taste.
- * The aroma produced is distinctive and sweet.
- * Color varies according to processing method.
- * Has a coarser texture than arabica.
3. Ekselsa coffee, racemosa, and liberica (African coffee)
Is a type of coffee that is between arabica and robusta. The coffee is currently still in the development stage.
4. Civet coffee
Civet coffee is coffee derived from arabica or robusta coffee beans eaten by civets. The civet will swallow the coffee cherries (the red ones) and process them with enzymes in their stomach. The coffee beans from the cherries are then removed with the feces.
"This seed is called Kopi Luwak. We're still researching the enzymes in the civet's stomach that make this coffee tastier."
Kopi Luwak becomes more special because the Luwak is looking for coffee cherries that are 90 percent ripe.
He does not see color, but uses a keen sense of smell and is always looking for coffee at night. In one coffee tree, only 1-2 grains of fruit are eaten. That way, the coffee taken by the civet is the coffee with the highest maturity value, which of course will greatly affect the taste of the coffee later.
Regardless of the type of coffee, the process of sorting to packaging greatly affects the taste of coffee. For example, coffee mixed with soil, leaves, twigs, and other objects carried when picking and drying coffee will affect the taste of the coffee.
"Judging good coffee can't just be physical, because if it's physically good but sometimes there are holes or if it's exposed to rain it will reduce the aroma and taste of the coffee,"