Coffee with fresh and cool fruit acid and high sweetness and preparation method thereof

Abstract

The invention discloses coffee with fresh and cool fruit acid and high sweetness and a preparation method thereof. The coffee is prepared from the following raw materials: 20 percent of Robusta beans, 50 percent of Catimor beans and 30 percent of Catuai beans, wherein the Robusta beans are subjected to moderate baking; the coffee beans containing Catimor beans accounting for 30 percent of the total amount of the raw materials are subjected to deep baking; the coffee beans containing Catimor beans accounting for 20 percent of the total amount of the raw materials are subjected to standard baking; the Catuai beans are subjected to light baking; the four parts of baked coffee beans are cooled for 1 to 2 hours; then, mixing and matching are performed; the mixed coffee beans are put into a sealing tank for bean culture; the bean culture time is 24 hours; and the coffee beans subjected to bean culture are subjected to split charging. The coffee has the advantages that the coffee varieties are enriched; the coffee prepared by the technical scheme has the advantages that the fragrance is improved; the fruit acid is fresh and cool; the flavor of brown sugar, apples and pineapples is slightly realized; the mellow degree is good; and the sweetness, the after-taste and the balance degree are very excellent.

Description

technical field [0001] The invention relates to the field of coffee varieties and production, in particular to coffee with fruit acid, refreshing and high sweetness and a preparation method thereof. Background technique [0002] Coffee beans refer to the fruit of the plant used to make coffee. The fruit of coffee is composed of two oval seeds facing each other, and the side that connects with each other is a flat joint, called a flat bean, but there is also a round seed, called a round bean, which has no taste. different. Usually people roast and grind the coffee beans, and then brew them in boiling water to make drinks, but the taste is single. [0003] For example, China Eastern Airlines roasted beans: Robusta accounted for 20%, the roasting curve was 170-205-224, the boiler temperature was 208°C, and the beans were under high heat. At 170°C, the color of the beans changed from light yellow to medium heat, and at 205°C, the color of the beans changed from light brown to ...

AI Technical Summary

Problems solved by technology

The existing coffee varieties are relatively single, and the production method cannot stimulate the aroma of coffee beans to the greatest extent