How is coffee classified and what are the classifications of coffee?

Arabica and Robusta.

Italian coffee, American coffee, I feel that Luckin Coffee belongs to the Chinese coffee bar, which is unique.

The classification of coffee is:Mocha, Instant, American, Latte.

Mocha, Instant, American, Latte. The most we drink must be instant coffee, which is economical and affordable, and the content of coffee in instant coffee is very small, and a lot of food additives are added to it. Many people can't accept black coffee, because black coffee has a bitter taste, and the authentic way to drink black coffee is without sugar and milk.

The making of coffee

In terms of biological classification, from top to bottom, they are divided into "boundary, phylum, class, and order species", and below "species" are divided into subspecies, variants, and varieties. The coffee tree is a perennial evergreen shrub or small tree of the family Coffea in the Rubiaceae family, and the main varieties circulating in the market are Arabica and Robusta, and here we mainly introduce the Arabica variety.

Arabica coffee is generally believed to be native to the Ethiopian highlands and is widely distributed in the tropics, and has been repeatedly mutated and mated, resulting in a wide variety of varieties.

We mainly introduce the following varieties. This is the closest species to the native Arabica species, from which almost all varieties of the Arabica species originate. Widely cultivated in Central and South America in the past, it has a long bean shape and excellent aroma and sourness, but it is not resistant to leaf rust and requires a considerable amount of shade to produce low yields (as with Bourbon, it can only be harvested once every two years).

Coffee is a beverage made from roasted coffee beans, and it is the main drink popular in the world, along with cocoa and tea. The common types are instant coffee, latte, American, mocha, etc.

Also known as "milk coffee", steam pressurized espresso is brewed with frothy milk, sometimes cinnamon, spices and chocolate powder. Usually coffee, milk and milk foam each have a ratio of 1 3. It is characterized by a rich milk flavor and rich and delicate foam.

(2) Mocha:

Mocha is an espresso made with chocolate syrup and milk, then coated with milk foam and chocolate crumbs. It is characterized by the incorporation of milk and chocolate flavors into the coffee.

(3) Black Coffee:

Black coffee is coffee made directly from coffee beans and ground coffee. The characteristic is that there is no addition of any flavor modification, and the original and rough collection of the characteristics of sweet, alcoholic, sour and bitter flavors.

(4) au lait:

Coffeau, it is a coffee from France. Similar to lattes from Italy, this is a type of coffee that is mainly milk-based. But it's made with regular black coffee with milk, and the flavor is not as strong as that of Italian lattes, with a richer milky aroma and a fresher flavor.

1.Espresso 2Maggie Coffee 3

Americano 4White Coffee 5Latte 6

Comblanco 7Cappuccino 8Mocha 9

Caramel Macchiato 10Vienna Coffee 11Irish coffee.

Classification of coffee: espresso, Americano, mocha, latte, black coffee, etc.

1. Espresso.

Espresso is a type of coffee with a strong taste that is brewed with hot water at 92 degrees Celsius and 9 bar of high-pressure pressure through a very fine ground coffee powder. It was invented and developed in Italy.

2. Americano.

Americano (English: Americano, Italian: Caffè Americano) is a type of coffee and is the most common type of coffee.

It is made from black coffee made from a drip coffee pot or by adding a lot of water to an espresso. Americano has a lighter taste. Because the general extraction time is relatively long (about four or five minutes), the caffeine content is higher.

3. Mocha coffee.

Mocca Cafe is one of the oldest coffees, dating back to the origins of coffee. It is a mixture of Italian espresso, chocolate sauce, whipped cream and milk, and Mocha gets its name from the famous Port of Mocha.

4. Latte.

Latte is a classic blend of espresso and milk, and Italians love to eat latte as a breakfast drink. In the morning kitchen, it is common for Italians to brew coffee and milk at the same time on a stove that shines in the sun.

5. Black coffee.

Black coffee is coffee without any modification, black coffee brings the original feeling of tasting coffee. Black coffee combines the characteristics of coffee aroma, sweetness, acidity, bitterness, and five flavors.

The classification of coffee is as follows:

First, based on the classification of origin.

1. According to the country, it can be divided into: Brazilian coffee, Kenyan coffee, Ethiopian coffee, Vietnamese coffee, Indonesian coffee, etc., among which high-quality coffee usually comes from Panama, Kenya, Ethiopia and other African and Central and South American countries.

2. Deeper, according to the different production areas of a certain country, it can also be divided: such as Ethiopia's Sidamo, Jamaica's Blue Mountains, Indonesia's Sumatra, etc., these are all classifications named after place names.

2. Classification based on coffee tree varieties.

Coffee can be simply divided into Arabica and Robusta. There are also many subspecies underneath them, as well as varieties of subspecies mating. For example, we often hear:

Yellow Bourbon, Timpica, Geisha, etc., these are the subspecies below Arabica. There is excellent coffee for each variety.

3. Classification of coffee cherry treatment.

Processing refers to the process of removing the exocarp, pulp, etc., from the cherry-shaped coffee cherries, to obtain the yellow-green green coffee beans under the wrap. There are 3 "coffee classifications" based on 3 common treatments:

1. Sunburning: The more natural treatment methods, most of them are very extensive exposure, but they can also be finely operated, and the sun-dried beans in specialty coffee are the result of fine processing, and usually the fruit flavor of good sun-dried beans will be more prominent.

2. Washing: The washing treatment method is more complicated, so I will not repeat it for the time being, this treatment method is usually only used for high-quality coffee beans, and the characteristics of washed beans are clean and can taste bright fruit acid.

3. Honey treatment (also called semi-washing): Honey treatment combines the above two methods, and the taste of the beans obtained also has the characteristics of the above two methods.