Brief introduction of Arabica coffee beans, how to brew Arabica coffee powder

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Brief introduction of Arabica Coffee beans

The origin of Arabica species (Coffea arabica) is Abizini, Ethiopia.

The sub-plateau (Abyssinia, now known as the Ethiopian Plateau), mainly used as medicine (Islamic monks used as a secret medicine to cure the body and mind or to awaken the brain), developed the habit of baking and drinking in the 13th century, introduced into Europe through the Arab region in the 16th century, and became a favorite drink all over the world.

Arabica is deeply loved by Chinese people with a short history of coffee contact because of its strong fruity aroma. it was introduced to China by missionaries in the 19th century and widely planted in Panzhihua, Sichuan, and the dry-hot valley of the Jinsha River above 1000 meters in western Yunnan. The sunshine in this area lasts for a long time and there is a great temperature difference between day and night. The local people solve the problem of insufficient seasonal rainfall by diverting water up the mountain, resulting in a unique aroma of "Chinese coffee". Among them, Banpo coffee grown in Arabica in Panzhihua, Sichuan is the most. Compared with Yunnan and Hainan, Panzhihua in the dry-hot valley has longer sunshine, higher altitude, greater temperature difference, good light quality and more virgin land. it is a rare and most suitable area for growing Arabica coffee. Banpo coffee farmers take advantage of this advantage to adopt unique planting and processing technology: first, "do not land on the ground": from collecting coffee beans to processing into finished products, coffee has been kept free from soil and other sundries to ensure its taste and quality; second, "graded collection": since coffee beans are not uniform and mature, coffee beans of the same level are collected centrally rather than mixed together. Such as manual operation, the use of a large number of labor force to collect, classify and process. The coffee here has a rich aroma, bitter balance and fruit flavor, which is very popular with consumers and foreign coffee beverage giants.

How to brew Arabica coffee powder

Bubble step: 1-fold the filter paper and stick it evenly to the filter wall

2-on the basis of 12-15g coffee powder per cup, put the coffee powder into the filter paper and shake it evenly.

3-boil water: 180-200ml per cup ready to boil water

4-warm pot: pour a small amount of hot water into the filter pot, shake well and pour out.

5-first cooling: after the water boils, put the wet cold towel on the kettle for 20-30 seconds to cool down to 92 °C.

6-steaming: wet the coffee powder with cooled water and a very fine flow of water. To inject water spirally outward from the center of the filter, the fineness and speed of the flow should be uniform. The amount of water should be just wet, drenched all the coffee powder, at this time the coffee powder will absorb water and expand.

7-Insulation: put the filter pot on the stove to keep warm, as long as the pot with coffee should be put on the stove to keep warm, so as not to affect the taste of coffee after cooling.

8-second cooling: after stewing, continue to put the filter pot on a wet towel to cool down, 20-30s, to about 85 °C.

9-brewing: the method of water injection is the same as 6, the flow can be thicker.

10-complete.