Hãy viết lại bài viết dài kèm hashtag về việc đánh giá sản phẩm và mua ngay tại Queen Mobile bằng tiếng VIệt: 7 Myths and Misconceptions About Coffee (2024)

Mua ngay sản phẩm tại Việt Nam:
QUEEN MOBILE chuyên cung cấp điện thoại Iphone, máy tính bảng Ipad, đồng hồ Smartwatch và các phụ kiện APPLE và các giải pháp điện tử và nhà thông minh. Queen Mobile rất hân hạnh được phục vụ quý khách….

Mua #Điện_thoại #iphone #ipad #macbook #samsung #xiaomi #poco #oppo #snapdragon giá tốt, hãy ghé [𝑸𝑼𝑬𝑬𝑵 𝑴𝑶𝑩𝑰𝑳𝑬] ✿ 149 Hòa Bình, phường Hiệp Tân, quận Tân Phú, TP HCM
✿ 402B, Hai Bà Trưng, P Tân Định, Q 1, HCM
✿ 287 đường 3/2 P 10, Q 10, HCM
Hotline (miễn phí) 19003190
Thu cũ đổi mới
Rẻ hơn hoàn tiền
Góp 0%

Thời gian làm việc: 9h – 21h.

KẾT LUẬN

Hãy viết đoạn tóm tắt về nội dung bằng tiếng việt kích thích người mua: 7 Myths and Misconceptions About Coffee (2024)

Coffee is one of the most widely consumed psychoactive beverages on the planet. Nearly every country, region, and culture has its own unique way of preparing and consuming coffee. There’s nothing simple about coffee. Those beans in your kitchen are the sum total of a complex series of interactions between international corporations, roasters, shippers, marketers, wholesalers, and even the growers who put the seeds in the ground. It’s complicated.

Below we bust some of the most common coffee myths and misconceptions, to help you become a more informed consumer of this deliciously bitter elixir.

We’re seriously wired here at WIRED. Be sure to check out our guide on How to Make Better Coffee at Home, or take a look at our coffee-related buying guides to the Best Espresso Machines, the Best Coffee Subscriptions, and the Best Coffee Grinders.

Updated March 2024: Added a couple new myths, updated links and copy throughout.

1. Coffee Is Not a Bean

Coffee isn’t a bean, or a legume like many other foods we call beans. It’s a seed! Technically, it’s the endosperm (pit) of a berry. Initially, it’s wrapped in a thin red fruit that’s peeled off during the cleaning process. Then it’s a light silvery green color until it’s roasted.

That doesn’t mean you can plant your beans and grow your own coffee trees. The beans we grind up and brew are not plantable anymore, due to the roasting. Even if they were, it can take years before a coffee plant is mature enough to produce the berries that contain the coffee bean. Not to mention, Coffea arabica (the most popular cultivar) grows and thrives only in a few places in the world. It’s a demanding little plant with very particular climate needs—which brings us to our next point.

2. European Coffee Isn’t From Europe

Coffee beans don’t grow in Europe. They grow in Central and South America, East and West Africa, the Arabian Peninsula, parts of Asia, and the Pacific. So if you’re buying expensive imported coffee from Italy, France, or anywhere outside of these regions, you’re likely getting pretty bad coffee (unless you live in Italy or France, that is). That’s because the best-tasting coffee is always roasted shortly before it’s consumed.

If your coffee beans say they’re from Ethiopia, that’s where they were grown. But if the bag says they’re from somewhere in Europe, it likely means the coffee was roasted there, and that’s bad. Roasting brings out the flavors in coffee, but those flavor compounds start to break down shortly after they’re roasted. Coffee roasted outside your locale has likely sat in a shipping container or cargo plane for a long time. So when it arrives, all those flavors that make the coffee so tasty in a Parisian café have greatly degraded.

<

p class=”paywall”>That’s why my advice is to always buy locally roasted coffee beans and grind them at home (with a burr grinder).

3. Dark Roasts Don’t Have More Caffeine

We often hear that darker coffee is “stronger,” meaning it contains more caffeine, and that’s not exactly true. When green coffee goes into a roaster, it’s literally just roasted to different levels of doneness—just like your morning toast.

Blonde roasts are among the lightest-roasted beans, and because they don’t spend as much time cooking, they actually intact caffeine compounds than medium- or dark-roasted beans. Heat accelerates chemical interactions, which means it also breaks down caffeine compounds. So it stands to reason that the longer a coffee bean is roasted, the less caffeine it’s going to contain when it’s ground up and brewed.

Xem chi tiết và đăng ký