How to drink Ugandan coffee beans?

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Uganda's coffee production ranks first in Africa, accounting for more than 70% of its total exports. Uganda is also the hometown and main producing area of Robes specialty coffee. In the 1960s, Ugandan coffee production remained at 3.5 million bags a year. By the mid-1980s, coffee production had dropped to 2.5 million bags a year, mainly for political reasons. But now coffee production is on the rise again, currently about 3 million bags a year. It is mainly exported to the European Union, with Sweden, Italy and other countries as the largest coffee buyers.

The types and grades of Ugandan coffee are confirmed by the Uganda Coffee Development Authority, and the grading in Uganda is the same as in Kenya:

PB: peaberry

AA Plus-plus:

AA plus

AA: Screen 17 and 18 (sieve: 17, 18 mesh = 7.2mm)

AB: screen 15 and 166.6 mm (sieve: 15,16 mesh = 6.6 mm)

C

E

TT: light beans screened by airflow from AA and AB levels

Origin: Mt.Elgon Region Elgon Mountain region, Uganda, Africa

Raw bean: Organic HB organic certification hard bean Hard Bean

Note: the Bugidu tribe lives in the mountains of Elgonne and has become farmers of coffee experts. As the natural environment has not been damaged, so the production has been organically certified, which is a very special place. Because the mountains are steep and there are few formed roads in the mountains during the rainy season, transportation is not easy, but the Bujisu use donkeys to transport raw beans, which solves the problem. India uses elephants to transport coffee beans. So every time I drink Uganda, I feel the original enthusiasm for coffee.

Analysis of coffee brewing in Qianjie

Recommended cooking methods: siphon, hand flushing

Degree of grinding: 3.5 (Fuji R440, Japan)

Water temperature: 89 °C

V60 filter cup, 15g powder, water temperature 89-90 degrees, grinding 3.5.The ratio of water to powder is close to 1:15

Steaming in 30 grams of water for 30 seconds

Segment: water injection to 100ml cut off, slow water injection to 225ml

That is, 30-100-95

Other suggestions for trickling extraction:

Normal pressure: recommended grinding degree of 3.5-4 / water temperature 90 °C

Philharmonic pressure: recommended 2.5 grinding degree, water temperature 88 °C

Hand punch: 3.5 degree of grinding, water temperature 89 °C

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