Decoding Arabica’s “expensive” flavor
Arabica wakes the tongue with complex scents (aroma) that are harmoniously constructed, including mild bitterness, somewhat sour flavor, traces of fruit, and seductive caramel when roasted moderately. The unique proportion of chemical components found in each Arabica coffee bean is responsible for this flavor class’s success.
Arabica coffee has a sour taste mixed with a slight bitterness; in color, Arabica coffee has a light brown, clear amber color. Talking about the scent is difficult to describe because many people think Arabica has a very gentle and ethereal smell. And accordingly, depending on the soil and climate, Arabica has unique scents with different characteristics.
Some people say that Arabica coffee has the smell of toasted bread with the aroma of fruits. Some people feel that they have the aroma of coffee mixed with a bit of sweet aroma of honey, no matter what flavor goes. For sure, Arabica coffee has also conquered the most connoisseurs of coffee in the world.
Because they are considered high-quality coffee famous for their attractive aroma, the coffee taste is also beautiful and “expensive.” Currently, favorite coffee brands in the world of coffee shops bring Arabica to create their coffee cup. People also often change the ratio between two types of Arabica and Robusta beans to create a new and unique flavor.
Drinks made with Arabica coffee
Coffee is the soul of a good cup of coffee for Italians, and Arabica is the soul of a good cup of coffee. Many various sorts of drinks were born on the renowned Espresso cup, including:
Arabica no longer appears to be a foreign bean destined only for Western drinks for Vietnamese coffee lovers and the advent of the third wave of coffee. Instead, traditional coffee dishes such as iced coffee or iced milk coffee made with Arabica beans have progressively gained popularity, resulting in a distinct variant reflecting Vietnamese culture.
Arabica coffee’s little-known facts
Arabica plants self-pollinate rather than rely on cross-pollination like many other plants. This ensures that the quality of the coffee bean is maintained through generations.
- It’s a fruit’s seed.
The coffee bean is found in the coffee berry’s center. Coffee berries that are ripe and ready to consume are orange or crimson.
- There are 44 chromosomes.
Other forms of coffee have a caffeine content that is two times that of different types of coffee. As a result, Arabica has a more nuanced, rich, and multifaceted flavor.
How to harvest and process Coffee beans Arabica?
To get the finished product of roasted and ground Arabica coffee for the “desirable” cups of coffee that are hard to resist, the Arabica coffee fruit must also go through the stages of harvesting and elaborate processing.
First, Arabica coffee berries will be hand-picked and selected to select the best, most qualified beans that do not contain impurities. After that, these fresh coffee beans will be dried, and the drying process takes place for 25 to 30 days so that the moisture content in the coffee beans is reduced to only 12 to 13%.
Next, a coffee grinder will grind the dried coffee beans to separate the kernel and husk (dry coffee husk). The dried coffee will then be collected and processed by coffee purchasing points in the province.
To create a cup of Coffee Arabica that captivates people with its unique flavor, it also has to go through very separate processing stages. People often apply three standard methods in processing Arabica coffee: dry processing, wet processing, and semi-wet processing.
- Dry processing: Arabica coffee, after ripening, will be harvested as red. After obtaining the dry kernel, this kernel will be taken and roasted.
- Wet processing: Unlike dry processing, Coffee Arabica, right after harvesting, will be put in water to wash, then brought close to the skin, and then soaked in water to ferment. The fermentation will end when the mucilage from the flesh between the pods and the coffee beans is wholly removed. Then, bring the kernel to dry until it reaches the proper humidity, then it is roasted and ground.
- Semi-wet processing: Also known as honey processing. This method is more straightforward than wet processing. Accordingly, the coffee beans will be soaked and brewed for a shorter time to save the mucus in the fruit pulp and then dried. It is called honey processing because, after processing, the semi-wet green coffee beans will have a yellow color like honey.
People will get different coffee beans through the above three ways, and after roasting, they will also have other specific flavors. But in general, the taste of Arabica coffee cups is very delicious and excellent.
However, to get this, you should not ignore the method of roasting coffee beans properly. Just like other types of coffee, when roasting Arabica beans, you can burn them in a pan, roast by machine, roast in a microwave, etc. And here are the four indispensable steps to roasting Arabica coffee:
- Filter out the large kernels, meeting the color standards.
- Trial roasting in small quantities to test the quality.
- Embark on traditional coffee roasting in bulk.
- Let’s cool the coffee in the fastest way to keep the aroma for a long time.
Apply the above four steps to complete the coffee roasting process. However, it is necessary to pay attention to adjusting the time and temperature so that it is reasonable to get the best quality roasted coffee!