Coffee beans can be eaten directly, but this method can't show all the characteristics of coffee. Only by grinding coffee beans into powder and extracting them (commonly known as brewing) can we reflect the flavor of different varieties of coffee from different producing areas.

Coffee beans are also a kind of food that Mediterranean residents often eat. Some people chew directly. The earliest way for Arabs to eat coffee was to chew the whole fruit to absorb its juice. Later, they mixed ground coffee beans with animal fat as a body supplement for long-distance travel. It was not until around 1 000 that people boiled raw coffee beans in water to make aromatic drinks.

Extended data

Coffee taste classification

sour flavour

Mocha, Hawaiian sour coffee, Mexico, Guatemala, Costa Rica high-quality real estate, Kilimanjaro, Colombia, Zimbabwe, El Salvador, washing high-grade new beans in the Western Hemisphere.

bitter taste

All kinds of old beans from Java, Mantening, Bogota, Angola, Congo and Uganda.

sweet taste

Mitening in Colombia, Laodou in Venezuela, Blue Mountain, Kilimanjaro, Mocha, Guatemala, Mexico, Kenya, Santos and Haiti.

Neutral taste

Brazil, El Salvador, low-lying Costa Rica, Venezuela, Honduras, Cuba.

Sweet and mellow taste

Mitening, Mocha, Blue Mountain, Guatemala, Costa Rica, Colombia.

Generally speaking, sour coffee beans, especially high-quality new beans, should be lightly roasted, bitter coffee beans should be deeply roasted, and then sweet coffee beans are mostly high-yield washed beans. Baking often constitutes the key to taste after adding soft bitterness. The neutral taste of coffee beans, even if not high-quality coffee beans, must be treated with stable quality. Coffee beans with aromatic and alcoholic effects.

References:

Baidu encyclopedia coffee beans