Evaluation of Ugandan coffee beans

The taste of a bumper harvest in Kawa, Uganda

This is an impressive coffee bean, similar to the sweet and sour combination of mango and passion fruit. The right baking stimulates sweetness and feels the rhythm of strawberries.

We specially invited two baristas Zijian and Ajie of "UNiUNi", COCO of "body temperature living room", and coffee lover Forgive to give you a review.

In our understanding, Uganda's economy is underdeveloped, coffee cultivation conditions are relatively backward, and raw beans are cheap, so we will see it in some cheap blended coffee.

In the blind test of the product, we all thought that she was a kind of coffee beans of summer roses in the sun, which is very much like the prospect of 90 +, to say the least.

Even when the coffee is ground, you can feel its strong aroma of strawberries, mangoes and other fruits, while drinking it has obvious sour and sweet flavors. When it is hot, you can capture the aromas of mangoes, passion fruits and strawberries, with the sour and sweet of pineapple. When the temperature drops slightly, it will be converted into peaches and preserved fruit.

Medium mellow with black tea aftertaste, round and smooth.

This bean is very interesting, in the case of rough grinding, you will get a flavor similar to carambola and passion fruit, while the finer grinding will become strawberry flavor, while you can still feel its clean finish and great touch. Tanning Uganda presents a variety of changeable and pleasant flavors, which has changed our usual stereotype of the origin of Uganda. It is a great surprise, which is why we like it.

Similarly, this suntan Uganda performs equally well in the Italian part, but brings a stronger sense of fermentation and aromas of pineapple and strawberries. According to our tests, a lower baking expansion rate is achieved through baking, and a more scientific baking method improves sweetness and cleanliness.

UNIUNi recommends the following three extraction methods:

one

Cooking details and reference

Stir the ground coffee powder in the powder cup with a small spoon, and then gently put the coffee powder in the V60 filter cup with a small spoon to reduce the uneven distribution of coarse and fine powder in the extraction process.

First inject 30g of water and gently shake the filter cup to make the powder water contact evenly.

Steam for 25 seconds and slowly inject 165g hot water (avoid stirring after 1: 00).

Remove the filter cup at about 1:30-1:40 and shake the liquid to drink.

Flavor: high temperature (passion fruit, green awn), low temperature (peach, preserved fruit)

two

Italian details and reference

Less liquid weight can extract more Ugandan flavor from the previous sun, leaving more sweetness to the milk.

Milk coffee flavor: melon aroma, cream, cheese, milk chocolate

three

Cold bubble details and reference

After 12 hours, it can be filtered with filter paper, add about 60g of ice and drink directly.

Cold bubble flavor: strawberry pineapple sour and sweet, fermented aroma, chocolate

Body temperature evaluation: the taste is very soft and light, with obvious passion fruit flavor, strong acidity, excellent and just right: it makes the bottom of the tongue lively but not frowning, and you still want to drink it. If the aroma is heavier, it will be even better.

Recommended cooking method:

Italian style:

Although this product is not exclusively for Italian version, but we are all very satisfied with its performance under Italian extraction, very supple, a cup of juice-flavored espresso, who will refuse?

TDS:100

Liquid weight: 35g powder content: 20g

Extraction time: 25s

Grinding degree: EK43 scale 2.0

Recommendations for store operation:

Recommendation: consumers who like African coffee, consumers who like sweet and sour taste, and lovers of hand-brewed coffee have a good repurchase ratio for the above three groups.

Reason for recommendation: we often like strong sour coffee, but it is difficult for most consumers to accept strong sour coffee, while weak sour coffee is generally difficult to deepen memory. This Ugandan high-quality softness and full taste to solve this problem. Just right sweet and sour let more consumers accept and like.

Forgive evaluation: strong personality! Not only refers to the coffee beans themselves, but also the baking way of M2M. Recently, I always feel that the style of M2M is changing. It used to be stable, but now it has more and more personality. Double-click 666. I shared this bean with a lot of friends, took it to several coffee shops, tried a lot of cooking methods, and liked it very much! This is one of the best Uganda I have had in recent years! Sweet and sour balance, special aroma, obvious flavor characteristics.

Recommended cooking method

Hand punch

Powder content: 15g

Grinding degree: Pegasus scale 3.5

Boiling water temperature: 90 degrees Celsius

Ratio of coffee powder to boiling water: 1:15, pour in about 225g of water

Cooking time: 2 minutes and 30 seconds

Flavor: strawberry, raisin, rum, Earl Grey Tea, chocolate finish