The latest cup test of Kenya

Kenya is a neighbor of Ethiopia, but coffee was introduced at the end of the 19th century. Although it has a history of only more than 100 years, Kenyan coffee is now an important representative of the boutique coffee market. Kenyan coffee is graded according to the size of raw beans (sieve), raw beans into a PB, flat beans are mainly AA++,AA+,AA,AB,C,E and other grades. Beans above AA grade use a sieve of more than 17 inches (i.e. 17x64 inches, about 6.7mm). The beans are large and full, and the fresh raw beans are dark green due to washing refining. Raw beans above AA are highly refined and rarely have defective beans.

The coffee baked this time is Kenya's AA grade coffee. With the characteristics of Kenyan high-quality coffee, beans are large and uniform, full-grained and dense. With few defective beans, the bean body is dark green and the moisture content is high. Because it is hard coffee, coupled with Kenya itself has a rich and rich flavor, shallow roasting is difficult to play its characteristics, and easy to produce raw taste, so use a deeper City roasting degree (has just entered the second explosion has not yet reached the stage of oil production).

Because it belongs to the larger beans, after baking expansion, the bean surface stretches out, showing a dark brown, because the baking is deeper, the weight loss rate is higher, up to about 16%.

Freshly roasted coffee beans are very active, rough grinding and extraction can easily give play to the characteristics of beans, fine grinding is not easy to control the excessive extraction, so that the bad taste appears. So use Ditting KF804 grinder, the degree of grinding is 8 (according to the machine marked the roughest degree of grinding is 9).

Since it is a cup test, it must be done according to the standard in order to better understand the quality of bean baking, and thus determine the way of extraction, so the amount of powder is 10g and the amount of extraction is 120cc. Because it is freshly roasted beans, coupled with the lower extraction water temperature can better reflect the Kenyan coffee rich calm personality and clear sour taste, so the extraction water temperature is not high, 86.5 degrees.

The contents of the project tested by the American Fine Coffee Association Cup are recorded as follows.

Dry aroma: dry aroma is very obvious, especially with beautiful sweet aroma, reminiscent of ripe fruit aroma. With a hint of nutty aromas.

Wet aroma: wet aroma is not as obvious as dry fragrance, but it is relatively fresh and can distinguish flower aroma. It has obvious sour fruit aroma.

Acid: the sour taste of fruit is obvious, divergent and active.

Mellow: the overall alcohol thickness is moderate, not thin, coffee texture performance is very good.

Yuyun: Huigan is surprisingly good, can obviously feel the sweetness, the aftertaste is longer, and the rich flavor stays in the mouth for a long time.

Richness and balance: the sour taste is outstanding (which is also the characteristic of Kenyan coffee) less bitter, the taste tail can vaguely feel the acidity similar to red wine, the taste is clean and rich, and the combination of mellow and balance is very good.

Overall, Kenya's hearty and sour taste is very good, similar to the taste of red wine, balanced taste, slightly less rich. African coffee has its own unique flavor characteristics, Kenya is characterized by unique acidity and faint aroma of red wine, although it is a hot summer, but the rich acidity will bring you a cool feeling.