What is the roasting degree of Kenyan coffee? What is the unique flavor of Kenyan coffee with different roasting degrees?

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What kind of coffee is suitable for Kenyan coffee beans?

Kenya is a model country for producing fine coffee beans. Kenya produces high-altitude Arabica water-washed beans, which are the top coffee beans in the world. Most coffee beans are graded by Kenya Coffee Bureau and sold at auction. Kenya Coffee Bureau's research, development and quality management of coffee is strict, and through an excellent auction system to raise the price of coffee beans to help poor coffee farmers And through agricultural education to continuously update and improve the planting technology of coffee farmers, and further produce better coffee. These coffee bags marked with [AA] are of top quality, and the quality of Kenya coffee beans is proportional to the price and is very stable. There is very little production of high-quality Kenyan coffee with BlackBerry fruit flavor. These coffee beans are derived from fine coffee farms built by foreign companies in Kenya or fine coffee farms acquired by Kenyan companies, which are the targets of many coffee bean merchants.

Shallow baking City (fragrance): dried beans with spicy seasoning after cooking, the citrus acid in the entrance is not strong, it belongs to low aging, elegant and stable acid, on the contrary, the mature yellow orange fragrance is obvious in front, the acid slowly becomes stronger and stronger over time, the acid will turn into fruit sweet, the taste is complex and slightly spicy at the end of the layer, and Huigan pulls out a long BlackBerry flavor between the cheeks and brings out a cool mint flavor. Drink a sip of boiled water brown sugar sweet slowly appear.

Many friends who do not like Kenya shallow roasted sour coffee must not like the strong acidity of the coffee, but when you taste sour coffee and experience the perfect change from sour to sweet, it will perfectly enrich your coffee process. this kind of acid will be your clearest and best memory.

Medium baking (general B): there is a plum aroma above the nose when sipping, the wine-like acidity is soft, not strong, not bright, it is particularly comfortable in the coffee, smooth and smooth taste, with a raspberry finish. Friends who have just come into contact with shallow baked Kenya beans suggest that this baking degree is the most comfortable and easy to brew a cup of high-quality coffee with personal characteristics, a little height and a little distance, but it will not be prohibitive.

Re-baking (general C): after full caramelization, most of the BlackBerry acid is returned, the layered aroma of hazelnut chocolate is very smooth and the aroma overflows when sipped, and the malt milk sugar is sweet, thick, not rigid and elastic. After cooling, the throat rhyme has the acidity of blueberries and the sweetness of raisins.

Roasting to a deeper baking degree (Full-City+ or dark) is the most suitable for re-roasting except Golden Manning. The most important reason is that these two kinds of coffee beans have a very strong taste and no bitterness during re-baking. The aroma and sweetness of chocolate cocoa are the main flavor of Kenya beans. It is very suitable to brew latte cappuccino coffee with Italian (espresso) machine. It is very sweet with only fresh milk and no sugar or cream.

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