Coffee, derived from the Greek word "Kaweh," means "strength and passion." This article systematically traces the journey of coffee from shepherd legends to global propagation, detailing the characteristics and origins of the three major species—Arabica, Robusta, and Liberica—surveying classic single-origin coffees such as Blue Mountain, Colombia, and Mocha along with over thirty flavored coffee recipes, introducing the varietal composition of Yunnan coffee, and providing in-depth explanations of the entire process from coffee cultivation, primary processing, and roasting techniques, as well as coffee's many health benefits and drinking contraindications. Whether you are a just-starting beginner or a seasoned enthusiast, you can gain practical knowledge and tasting inspiration from it.

I. The Origin of Coffee

The word "coffee" originates from the Greek word "Kaweh," originally meaning "strength and passion." Today, the most important coffee beans worldwide basically all come from the three major species of coffee trees: Arabica, Robusta, and Liberica. The coffee beans produced by these three varieties are also generally superior in quality to beans from other coffee trees.

1. The Origin of Coffee

The coffee tree is an evergreen shrub belonging to the Rubiaceae family. The coffee we normally drink is made from coffee beans combined with various brewing devices; coffee beans refer to the kernels inside the fruit of the coffee tree, processed through appropriate roasting methods. In ancient China, there was Shennong who tasted hundreds of herbs and recorded them one by one, giving later generations systematic knowledge of many plants. The Western world had no figure like Shennong, nor did it leave written records, so various legends about the origin of coffee have circulated. Among them, the most widely spread and most popularly recounted is the story of the shepherd. It is said that a shepherd, while grazing his flock,偶然 discovered his sheep jumping and dancing about. Looking closely, he found that the sheep had eaten a kind of red fruit, which made them behave comically and strangely. He tried picking some of these red berries, took them back and boiled them, and unexpectedly the whole house was filled with fragrance. After drinking the brewed liquid, it was even more invigorating and refreshing. From then on, this fruit was used as a beverage to refresh the mind and was widely praised.

2. Coffee Varieties

Currently, the world's most important coffee beans mainly come from the three original varieties: Arabica, Robusta, and Liberica. The Arabica coffee tree, native to Ethiopia, accounts for 70% of global total production. Almost all world-renowned coffee varieties belong to the Arabica species. Arabica coffee trees are suited for cultivation in high mountain regions with large day-night temperature differences and in soil with low humidity and good drainage. The ideal altitude is between 500 and 2,000 meters, and the higher the altitude, the better the quality. However, its resistance to pests and diseases is relatively weak, making it harder to grow than the other two coffee trees. The Robusta coffee tree originates from the Congo in Africa, and its production accounts for about 20% to 30% of the global total. Robusta coffee trees are suited for cultivation in lowlands below 500 meters in altitude. They have extremely strong adaptability to the environment, can withstand harsh climates, resist pests and diseases, and require little manual care during land preparation, weeding, and pruning. They can be left to grow in the wild and are an easy-to-cultivate coffee tree. However, its flavor is more bitter than Arabica and its quality is considerably inferior, so it is mostly used to make instant coffee. Since its origin is in Africa, most Africans drink Robusta coffee. The Liberica coffee tree originates from Liberia in Africa. Its cultivation history is shorter than the other two coffee trees, so its planting areas are limited to a few places such as Liberia, Suriname, and Guyana, with production accounting for less than 5% of the global total. Liberica coffee trees are suited for cultivation in lowlands, and the coffee beans they produce have an extremely strong aroma and bitterness.

Flat beans, peaberries, and elephant beans. The coffee beans we generally buy have one flat side with a crack line on it—this is exactly the side where the two seeds (i.e., coffee beans) inside the coffee cherry pressed against each other. These normal beans are called flat beans. Some berries contain only one seed (for unknown reasons), which fills the entire internal space of the berry and looks like two slightly smaller flat beans stuck together. These beans are called peaberries, often appearing at the top of young coffee trees. Usually a bag of coffee beans will more or less contain some peaberries. In fact, peaberry production accounts for only about 5% of ordinary flat beans, and because their flavor is more intense, some merchants who don't mind the trouble will specially hand-sort peaberries to sell at a better price. Some coffee enthusiasts even make peaberries their preferred purchasing target. So-called "elephant beans" (or giant beans, Maragogipe) refer to coffee beans of particularly large size within the same variety. For the same type of bean, generally the larger the size, the more expensive, but quality is not necessarily proportional. In fact, the most ideal coffee-growing regions are areas near the Tropic of Cancer with large day-night temperature differences, so that the coffee beans do not develop too quickly and become loose-textured inferior products (for crops, generally longer growing periods are better than shorter ones—the same is true for rice). But coffee beans are not better the smaller they are either—they might just be underdeveloped. So size grading is only a reference. The only reason merchants sell larger beans at higher prices is simply that large coffee beans look prettier.

3. Types of Coffee

Blue Mountain coffee is the finest of coffees, produced in the Blue Mountains of Jamaica. The Blue Mountains, embraced by the Caribbean Sea, whenever the sun shines directly on the azure seawater, reflects onto the mountains emitting a brilliant blue glow—hence the name. This coffee possesses all the characteristics of good coffee: not only is its flavor rich and mellow, but because the sweetness, acidity, and bitterness are perfectly balanced, it has no bitterness at all, only a moderate and perfect acidity. It is generally drunk as a single-origin coffee, but because production is extremely limited and the price is high, it is generally blended with coffees of similar flavor on the market. Colombian coffee comes from Colombia. After roasting, the coffee beans release a sweet fragrance, with the excellent characteristics of sweetness within acidity and mildness within bitterness. Because its concentration is well-balanced, it is often used in high-grade blended coffees. Santos coffee is mainly produced in São Paulo, Brazil. This coffee's acidity, sweetness, and bitterness are all neutral, with moderate concentration and a moderate acidity. Its taste is elegant and distinctive, making it the best blending bean, reputed as the backbone of coffee. It is also excellent when drunk as a single-origin coffee. Mocha coffee is produced in Ethiopia. The beans are small but aromatic and rich, with strong acidity and mellow character, moderate sweetness, and a distinctive flavor. The washed coffee beans are a highly renowned premium coffee, generally drunk as a single-origin coffee, but if used in blended coffee, it makes an ideal comprehensive coffee with excellent flavor. Mandheling coffee is produced in Sumatra, Indonesia. It has moderate acidity, an extremely heavy rich aroma, and a relatively bitter taste, but with a rich mellow body. Most coffee enthusiasts drink it as a single-origin coffee, but it is also an indispensable variety when blending coffee. Java coffee is produced on the island of Java, Indonesia, and belongs to the Arabica species. After roasting, it has extremely strong bitterness and a very light aroma, but no perceptible acidity. This flavor is deeply loved by the Dutch. This coffee bean is most commonly used in blended coffees and instant brewed coffees. Guatemala coffee is produced in Guatemala. This bean belongs to the Bourbon variety and is one of the more acidic varieties. Its taste is mellow with a slight wildness, making it most suitable for blending into composite coffee. Kona coffee is made from coffee beans cultivated in the volcanic lava region of Kona, Hawaii. Its taste is rich and mellow, with a slight wine fragrance, and an extremely distinctive flavor. Top-grade Kona coffee has moderate acidity, a gentle and rich mouthfeel, and a unique mellow flavor that makes coffee lovers unforgettable. Currently, because production is increasingly declining and market demand is quite large, Kona coffee bean prices are catching up to Blue Mountain coffee.

(1) Brazil (South America) Santos Coffee: Smooth and mellow taste, neutral. Can be brewed directly or blended with other types of coffee beans into composite coffee—also a very good choice.

(2) Colombia (South America) Mandheling: Rich and solid mouthfeel with a pleasant acidity. Aromatic, moderate acidity, rich sweetness, very thought-provoking. Suitable for deep roasting, emitting a rich aroma.

(3) Colombia (South America) Supremo: A unique aroma, with an unforgettable taste of sweetness within bitterness.

(4) Mexico Coatepec, Huatusco, Orizaba: Comfortable mouthfeel with a charming fragrance.

(5) Blue Mountain Coffee: Acidity, sweetness, and bitterness are all very well balanced, with excellent flavor and aroma. Suitable for single-origin coffee, best with medium roast.

(6) Grosser/kleiner Brauner/Schwarzer: A superior Italian coffee, with a little cream or milk added. Sugar according to personal taste.

(7) Melange (Milk Coffee): Half black coffee and half hot milk, sometimes with prepared cream added. Served in a large coffee cup. The authentic preparation method from when the Turks besieged Vienna in the 17th century.

(8) Einspaenner (Cream Coffee): Similar to espresso, with prepared cream placed on top of the coffee. Sugar according to personal taste.

(9) Wiener Eiskaffee (Viennese Iced Coffee): Cold coffee with vanilla ice cream and prepared cream. Served in a tall stemmed glass. Sugar according to personal taste.

(10) Heisse Schokolade mit Schlagobers (Hot Cocoa with Cream): Hot cocoa with prepared cream.

(11) Mocha Coffee: This coffee has a unique aroma. Medium roast gives a soft acidity, while deep roast emits a rich fragrance. Occasionally used in cocktails.

(12) Salvadoran Coffee: Characterized by equal degrees of acidity, bitterness, and sweetness. The best roast levels are medium and deep.

(13) Hawaiian Coffee: Strong acidity and a unique aroma. Medium-roasted beans have strong acidity; deep roasting takes the flavor to an even higher level.

(14) Brazilian Coffee: Acidity and bitterness can be adjusted through roasting. Medium roast has a soft aroma and moderate taste; deep roast has strong bitterness, suitable for blending into composite coffee.

(15) Mamba Coffee: Mandheling paired with Brazil—aromatic and pleasant, strong and flavorful, a perfect match in coffee.

(16) Kona Coffee: Coffee beans cultivated in the volcanic lava region of Kona, Hawaii, with a slight wine fragrance and an extremely unique flavor.

(17) Santos Coffee: Mainly produced in São Paulo, Brazil. Neutral in sweetness, acidity, and bitterness, with moderate acidity and a distinctive, elegant taste.

(18) Java Coffee: Produced on the island of Java, Indonesia, belonging to the Arabica species. After roasting, extremely strong bitterness with a very light aroma and no acidity.

(19) Guatemala Coffee: With superior acidity and sweetness, smooth and easy to drink. The best material for blended coffee, suitable for deep roasting.

(20) Kilimanjaro Coffee: Acidity, sweetness, purity, and aroma are all top-grade. After medium roasting, it emits sweetness and a light acidity; after deep roasting, it produces a soft bitterness. Suitable for blending into composite coffee.

(21) Iced Latte: Using fructose mixed with milk to increase the milk's specific gravity so that it does not mix with the lighter coffee, creating two distinct layers of black and white, forming a wonderful visual effect like a cocktail. With added ice cubes, it gives a feeling of elegance and romantic warmth.

(22) Café au Lait Iced Coffee:

—Preparation Method (serves two) —

1. Use 16g of coffee grounds + 260cc of water with an Italian steam espresso machine to make espresso. Brewing 40g of coffee grounds with 120cc of water (using a non-Italian brewing device) can also produce espresso.

2. First add an appropriate amount of sugar to the espresso, then prepare two glass cups and fill them with ice cubes.

3. Slowly pour the pre-brewed espresso into the glass cups and stir well.

4. Slowly add fresh milk (whipping cream also works) according to personal preference, and you can enjoy a refreshing and mellow glass of café au lait iced coffee.

(23) Macchiato:

—Ingredients—

Espresso machine method: 7g coffee grounds, appropriate amount of milk foam. Regular coffee method: 18g coffee grounds, appropriate amount of milk foam

Preparation Method (serves one)

First pour the coffee into a cup and add 3–5 tablespoons of milk foam (without adding fresh milk)—that is a Macchiato.

(24) Swiss Chocolate Coffee:

Chocolate has always been the favorite of Europeans, especially the Swiss. When the weather is cold, people in Europe and America are accustomed to keeping some chocolate candies in their bags, ready for hunger and cold at any time. Adding chocolate to coffee can balance the bitterness and supplement calories. Chocolate coffee has now become the favorite hot drink for Europeans when skiing in the mountains.

—Ingredients—

Espresso machine method: 7g coffee grounds, 120cc water, 15g sweetened chocolate powder. Regular coffee method: 12g coffee grounds, 120cc water, or 30cc chocolate syrup

—Preparation Method—

1. Place the chocolate powder or syrup into the coffee cup

2. Pour freshly brewed coffee into the cup to about 80–90% full, stir well and it's done

(25) Cappuccino · Latte:

Cappuccino is a variation of Italian coffee: steamed foamed milk is poured onto a relatively strong coffee. At this point, the color of the coffee resembles the hood covering the dark brown robes of Capuchin monks—hence the name cappuccino.

Latte is actually also a variation of Italian coffee (Italians are indeed fickle)—just slightly adjusting the ratio of coffee, milk, and milk foam to 1:2:1.

(26) Cappuccino:

—Preparation Method—

Espresso machine method: 7g coffee grounds, 50cc water, 50cc hot milk, appropriate amount of milk foam. Coffee maker method: 18g coffee grounds, 120cc water, equal amount of hot milk, appropriate amount of milk foam

—Steps—

1. Prepare heated milk for frothing

2. Pour equal amounts of coffee and hot milk into the cup

3. Top with milk foam

(27) Turkish Coffee:

Still using the original brewing method to this day, the complex craftsmanship carries a touch of exotic mystery. From it, we can glimpse the heyday of the Ottoman Empire.

—Turkish Coffee Preparation Method (serves one)—

1. Finely grind 12g of dark-roasted coffee beans together with an appropriate amount of spices such as cinnamon or cardamom. (According to personal preference; can also be omitted)

2. Place the above fine powder into a pot, add water and boil for about twenty seconds.

3. Wait for the coffee grounds to settle at the bottom of the pot, then gently pour out the clear coffee from the top.

3. It can be drunk with lemon or honey added, or with Turkish delight, butter candy, or chocolate held in the mouth while drinking—the taste is quite special.

(28) Royal Coffee:

This exquisite drink was invented by a battle-hardened emperor—yes, he is Napoleon, Emperor of the French Empire! He didn't like milky flavors; what he liked was France's pride—brandy! (Another one adding strong liquor to coffee!) The blue flame dances with the mellow fragrance of brandy and the caramelized aroma of sugar cubes, combined with the rich coffee aroma, bitter with a hint of sweetness... France's pride, France's romance.

—Royal Coffee Preparation Method (serves one)—

1. First brew 90cc of hot Blue Mountain coffee and pour it into a preheated porcelain cup.

2. Place a royal spoon (a spoon with exquisite patterns on both ends, or a slightly shallow spoon as a substitute) horizontally across the cup, pour brandy onto the spoon and ignite.

Pour the ignited brandy with its blue flame into the cup, and it is ready to taste.

(29) Magic Ice Cream Coffee:

This magical flavor full of creativity and variation belongs only to the young you! Pour Italian espresso over cold vanilla ice cream, then freely create patterns on the whipped cream and ice cream with chocolate sauce. This magically blended iced coffee leaves only fragrance and refreshing coolness in your mouth.

(30) Mocha Frappe Coffee:

—Ingredients—

1. Iced coffee (one serving) 2. Three tablespoons of vanilla ice cream 3. Appropriate amount of chocolate syrup 4. Appropriate amount of crushed ice 5. Appropriate amount of whipped cream

—Preparation Method (serves one)—

1. Place an appropriate amount of ice cubes into a blender, then pour in the unsweetened iced coffee

2. Pour in about 2 tablespoons of chocolate syrup

3. Add the vanilla ice cream—this increases the sweet flavor; adjust according to personal preference

4. Add some more crushed ice and blend for 20–30 seconds

5. After pouring into a glass, add an appropriate amount of whipped cream and chocolate syrup

(31) Bitter Iced Coffee:

—Ingredients—

Espresso machine method: 7g coffee grounds, 30cc water, 120cc milk, appropriate amount of ice cubes, appropriate amount of syrup. Regular coffee method: 30g coffee grounds, 120cc water, 120cc milk, appropriate amount of ice cubes, appropriate amount of syrup

—Preparation Method—

1. Add syrup to the milk and pour into a cup

2. Place ice cubes into the cup

3. Slowly pour in the coffee, forming a beautiful two-layer red and white effect

(32) Mandarin Duck Iced Coffee:

The "mandarin duck" of black tea plus coffee can be made not only iced but also as a hot drink, seemingly symbolizing a pair of mandarin ducks bound for life—whether in deep waters or scorching fire, ice and snow, they are always a community of life.

Before drinking, add some thick sweet condensed milk to blend the flavors—it seems to symbolize that there is still much sweetness in life.

—Ingredients—

Half a cup of iced black tea, half a cup of iced coffee, appropriate amount of condensed milk

—Preparation Method—

1. Mix equal parts of iced black tea and iced coffee into one cup

2. When drinking, adjust the sweetness with condensed milk. P.S. Those who prefer hot drinks can simply switch the black tea and coffee to hot versions.

(33) Irish Coffee:

The name alone carries a waft of strong whiskey aroma. The Irish regard whiskey as their life, and they certainly don't miss the chance to add it to coffee! Irish coffee made with whiskey better brings out the sweet and sour flavors of the coffee. A trace of mature melancholy... Be careful—drink too much coffee and you can get drunk too.

(34) Con Panna · Macchiato Coffee:

Italian coffee truly "blooms in profusion," with two more flowers blooming: Con Panna and Macchiato. Simply add an appropriate amount of fresh cream to Italian espresso, and a cup of Con Panna is easily made. The tender white cream gently floats on the deep coffee, like a white lotus emerging unstained from muddy water, making one reluctant to drink it in one gulp.

In Italian espresso, without adding fresh cream or milk, just adding two large spoonfuls of dense, soft milk foam makes a Macchiato. Unlike Con Panna, to enjoy the deliciousness of a Macchiato, you need to drink it in one gulp.

(35) Green Tea Coffee:

The fresh fragrance of green tea pulls our gaze back from distant lands. Japan is a nation skilled at absorbing and integrating. This time, they have found a balance point between Western coffee and Eastern green tea, also providing a new favorite for tea-loving friends. This is a coffee with a pure Eastern flavor, where the elegant fragrance of green tea and the rich depth of coffee interact and surge.

(36) Mocha Frost Coffee:

Chocolate-loving folks, do you have the appetite to try a "frosted" chocolate mocha coffee? Use a blender to crush and blend ice cubes with ice cream, creating a smooth visual effect, then add mocha iced coffee, and it's done! Smooth on the palate, refreshing and mellow—giving you a cool afternoon in the scorching summer.

(37) Mazagran:

—Ingredients—

Espresso machine method: 10g coffee grounds, 50cc water, unsweetened sparkling beverage (e.g., Perrier), appropriate amount of ice cubes, 10cc lemon juice. Regular coffee method: 30g coffee grounds, 120cc water, unsweetened sparkling beverage (e.g., Perrier), appropriate amount of ice cubes, 10cc lemon juice

—Preparation Method—

After brewing the coffee, pour about half a cup into a glass filled with ice cubes, then add the sparkling beverage and lemon juice. The distinctive feature of Mazagran is that no sugar is added. If you want it sweeter, you can use syrup or substitute the sparkling beverage with 7-Up.

Yunnan coffee is 100% Arabica, further subdivided into Bourbon, Typica, and Catimor. Among them, Bourbon and Typica are original varieties with the best taste. Catimor's taste is slightly inferior to the above two, but specialty Catimor is also very delicious.

3. How to Taste Coffee

When people think of drinking coffee, many assume it means drinking instant coffee—shake the coffee powder into a cup, pour hot water, and drink. However, instant coffee is made by concentrating and drying coffee liquid to remove the water. During the drying process, most of the natural coffee aroma evaporates and is lost, and the fragrance can only be supplemented with additives. Therefore, roasted 100% pure coffee is more favored by consumers. Those with lower consumption levels drink more instant coffee. As people's living standards improve, those who truly drink coffee want to drink pure roasted coffee, and it requires a sense of romance and atmosphere, with great attention to the method of brewing coffee—definitely not guzzling cup after cup.

From the perspective of roasting, coffee has light roast, medium roast, and dark roast, with the color gradually deepening from light brown to black and glossy, and the taste after brewing gradually becoming richer, even slightly bitter or extremely bitter. In addition, to brew a good cup of coffee, the strength of the flavor depends on the amount of water added—controlling the water volume is very important. After work, in leisure time, when relatives and friends or family gather together to chat, brewing a cup of coffee and drinking while talking, with fragrance overflowing in an elegant environment—then you will feel that this coffee is full of tender affection.

4. Coffee and Health

Coffee has a charming allure. Coffee is a healthy delicacy. It is not only a beverage people love but can also prevent and treat certain diseases, with special medical effects. This function of coffee has not yet been developed by people, nor has it been recognized. Here we introduce relevant knowledge to coffee lovers.

Drink coffee, and let you enjoy a healthy life!

Strengthens Bones and Benefits Knees

Caffeine can enable muscles to contract freely, increase tendon strength, lower the exercise threshold, increase body sensitivity, and improve athletic function.

Appetizing Staple.

Caffeine stimulates the sympathetic nerves, stimulates the gastrointestinal secretion of gastric acid, promotes digestion, prevents bloating and gastroptosis, and promotes gastrointestinal hormones and peristaltic hormones for rapid elimination. Reduces Fat and Relieves Indigestion.

Caffeine can accelerate fat decomposition, increase the body's metabolic rate, increase heat energy consumption, and help with fat reduction and weight loss. Benefits Orifices and Removes Dampness.

Caffeine can promote kidney function, excrete excess sodium ions from the body, increase urine output, improve abdominal bloating and edema, and help with weight loss. Activates Blood and Resolves Stasis.

The linoleic acid contained in coffee has hemolytic effects and prevents thrombus formation, enhances blood vessel contraction, promotes blood circulation, and relieves headaches caused by vasodilation, especially migraines. It also promotes venous return, moisturizes the skin, restores elasticity to the skin surface, and prevents cardiovascular diseases. Calms Wind and Stops Spasms.

Coffee can increase high-density cholesterol, accelerate the metabolism of bad cholesterol, reduce coronary atherosclerosis, and lower the stroke rate. Joyful Complexion.

A small amount of coffee makes one mentally excited, in a happy mood, casting aside worries and melancholy, relieving stress, and relaxing body and mind.

Calms the Lungs and Relieves Asthma.

Caffeine promotes the sympathetic nerves and inhibits the parasympathetic nerves, preventing asthma attacks caused by parasympathetic excitation.

Coffee Can Prevent Radiation

Radiation damage has increasingly become a source of pollution in current life, bringing potential harm to people. Don't worry—coffee can effectively prevent damage from radiation.

Coffee Can Prevent Gallstones

Due to changes in lifestyle, the number of people suffering from gallstone disease is increasing day by day, becoming a major enemy affecting people's health. Did you know? That rich, fragrant coffee is actually the nemesis of this stone disease.

Coffee Can Prevent Asthma

As is well known, caffeine has a stimulating effect, which is why a small amount of caffeine is also added to cold medicine. This is because relatively pure caffeine promotes the sympathetic nerves and improves the damage to respiratory organs caused by colds. After people drink coffee, they initially experience a sweating effect, and then it promotes metabolism, achieving the function of accelerating cold recovery.

Coffee Can Boost Memory

Caffeine is pungent, aromatic, and mellow in nature, easily passing through the blood-brain barrier, stimulating the central nervous system, promoting brain activity, making the mind clearer, responses livelier and more sensitive, thinking ability fuller, and concentration better, improving work efficiency. Memory decline is a common symptom in the elderly. Recently, American scientists have found that drinking coffee is quite helpful for memory improvement, especially for the elderly, and also greatly helps enhance memory in young people.

Coffee Can Relieve Headaches

Coffee has the function of sobering up, and is a good remedy for headaches caused by excessive drinking—something many people do not know. When you have a headache after drinking, try brewing a cup of hot coffee, and you will benefit greatly.

Coffee Can Protect the Cardiovascular System

Coffee contains polyphenols, which not only have antioxidant functions but also protect the cardiovascular system. The reason is that "good cholesterol" can remove excess cholesterol from cells in the body, preventing bad cholesterol from depositing on arterial walls. Through continuous metabolism, it makes arteriosclerosis less likely. Many people who already have cardiovascular disease have also begun to favor coffee—this is also an important reason why coffee beverages are becoming increasingly popular in the West.

Coffee Can Keep You Away from Cancer

Everyone knows that some compounds in food are carcinogenic—they can cause cell mutation. But many people do not understand that components in coffee contain antimutagenic substances that inhibit sudden cell mutation. Do you want to stay away from cancer? Then taste coffee!

Coffee Can Help You Lose Weight

Do you want to lose weight? Then after a meal, try brewing coffee. One cup of coffee not only refreshes your spirit but also reduces your weight.

Caffeine can reduce weight because it has a diuretic function and also a fat-burning effect. On one hand, caffeine promotes gastrointestinal movement, secretes gastric juice, accelerates basal metabolism, and burns off calories. If you develop the habit of drinking coffee after meals over the long term, your weight will maintain a steady, gradual decline for a fitness effect. However, since caffeine also increases gastric juice, patients with gastric ulcers should absolutely not drink coffee in excess and should not drink it on an empty stomach.

Although drinking coffee has many benefits, the following six types of people should not drink coffee.

1. Those with high blood pressure, coronary heart disease, arteriosclerosis, and other diseases;

2. Elderly women;

3. Gastric patients;

4. Pregnant women;

5. Those deficient in vitamin B1

6. Cancer patients.

II. Coffee Cultivation Techniques

1. Seed Selection

Select robust, high-yielding plants with a high fruiting rate as mother plants for seed collection. After the fresh fruit is harvested, remove the pulp, ferment, wash clean, and dry for later use.

2. Seedling Cultivation

Sow the prepared seeds into a sand bed. After sprouting and when about to leaf out, transplant into prepared nutrient bags or seedling beds. Set up shade sheds. When the seedlings grow to the branching stage, remove the shade sheds, harden the seedlings, and wait for field planting.

3. Land Clearing and Field Planting

Select deep-soiled sunny gentle slopes or flat land as the plantation site. Cut out terraces, with a belt width preferably between 150–200 cm. Dig planting holes with a bottom width of 40 cm × depth of 50 cm × opening width of 60 cm, with a plant spacing of 100 cm. After sun exposure for one to two months, fill the holes with fertilized topsoil mixed with base fertilizer, and wait for field planting. The best time for field planting is generally April. For bare-root seedlings taken from the seedbed, water thoroughly with root-setting water at planting to ensure a seedling survival rate above 95%.

4. Seedling Care and Management

After the seedlings are planted and survive, fertilize once every two months, using small amounts but frequently. During this period, frequently loosen the soil and weed, keeping the coffee plantation free of weeds. After the second year, apply

fertilizer twice a year in full. Apply farmyard manure and compost mixed with chemical fertilizers (urea, potassium sulfate, compound fertilizer, calcium magnesium phosphate). Spring fertilizer should be applied before the end of March, and autumn fertilizer before the end of August. During this period, spray foliar fertilizer once. Also carefully carry out the work of height control and topping of seedlings. When the seedling reaches 60 [cm], perform the first topping for height control; when it reaches 90 [cm], perform the second topping for height control. Persist in sealing and pressing for more than one year, making the seedlings robust and dwarfed.

III. Coffee Primary Processing Techniques

1. Harvesting Fresh Fruit

Every year entering September, a small amount of coffee ripens. After the first batch of fresh coffee fruit ripens, they will successively ripen. Coffee workers must harvest the fully red ripe fresh coffee fruit in stages and batches, and deliver the harvested fresh coffee fruit to the processing plant on the same day for pulping.

2. Pulping and Fermentation

Before pulping, the processing plant workers must maintain and adjust the pulping machine before proceeding with fresh coffee fruit pulping. Using a water suction method, send the fresh coffee fruit that sinks to the bottom of the water tank into a Colombian-style coffee pulping machine. Transport the pulped green coffee beans to various fermentation tanks, with each fermentation tank holding about 600 kg of green coffee beans. Ferment at 8 PM that evening, wash at 8 AM the next day—about 12 hours of fermentation. When the temperature is high, the time is slightly shorter; in winter when the temperature is low, the time is slightly longer. The standard for judging whether fermentation is complete is: the mucilage (sugar juice and pectin) attached to the green coffee beans is fully fermented, and when grasped by hand it feels rough and not sticky. The fermentation process should not take too long—better to finish early than late.

3. Washing and Floating

Spray the fermented green coffee beans with a water gun (clean water) to wash off all coffee sugar juice and pectin. Then place the green coffee beans into a water channel and let them float through a circular trench with running water. Those that float away first are placed in a floating-bean soaking pool; those that sink to the bottom of the channel are placed in another soaking pool.

4. Soaking

After the green coffee beans enter the soaking pool, workers must stir frequently and change the water frequently, changing the water every six hours, and regularly observe the water color. The soaking time must be guaranteed to reach more than 8 hours. After the soaking time is up, place them on a drying bed to drain, waiting to be transported to the drying yard for sun drying.

5. Sun Drying and Storage

For the green coffee beans transported to the drying yard, processing plant workers must spread them thin and turn them once every two hours, using a rake to turn them in alternating lengthwise and crosswise directions. When the weather is clear and sunlight is good, the drying time should be more than 120 hours. When the coffee beans have dehydrated, to avoid rain, they should be gathered into piles at night and covered with plastic sheeting. When the moisture content is below 15%, bring them into the drying bed for piling, freeing up the yard. Processing plant workers must observe the temperature at any time to prevent mold and deterioration. When the yard is freed up, move the coffee beans from the drying bed back to the drying yard to continue sun drying. When dried to a moisture content below 13%, accept the semi-finished coffee (parchment beans) into the warehouse, waiting for hulling and sale.

6. Hulling and Screening. When an order is obtained from a buyer, processing plant workers transport the parchment coffee beans by manual or mechanical means to the hulling workshop, using advanced grain machinery equipment for hulling. Before hulling, the mechanic must carefully adjust the machinery and equipment, adjusting the machine gap to the optimal state to minimize the breakage rate, controlling the breakage rate within 3%. Then, the hulled green coffee beans are winnowed through a fan to completely remove chaff, impurities, and tiny broken particles. Then they are bagged and transported to the warehouse, waiting for manual or mechanical screening. During the current sales process, the amount of green coffee beans to be sorted is allocated according to the current sales quantity. All employees carry out sorting according to the target requirements stipulated in the current product sales contract. The basic requirements are: thoroughly remove sand, stones, impurities, black beans, moldy and deteriorated beans, scorched yellow beans, and whitish beans, with a breakage rate not exceeding 3%.

7. Packaging and Stacking

Screen the sorted and qualified green coffee beans with a No. 14 sieve, then blend and bag them. The packaging material is plastic woven bags. Assign a dedicated person to weigh. The weighing personnel must carefully measure accurately according to the quantitative packaging standard, ensuring consistency in quantitative packaging. The standard net content of each bag is 60 kg. The allowable error rate per bag must not exceed ±0.5%.

Use machine stitching or hand stitching. After sewing, check whether the stitching is secure, then stack the bags. A layer height of generally five layers is best. After the stacking process is completed, count the quantity and make a record for pending dispatch.

IV. Roasting Techniques

1. Roasting

2. Grinding

3. Sealing and Packaging

China Coffee Trading Network: www.gafei.com

The above content is compiled by CoffeeHunters, a coffee news website.