The change direction of flavor and roasting degree of Rwandan coffee beans how to roast Rwandan coffee beans?

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Every year from March to July is the coffee bean production season in Rwanda, and now is the right time.

The feeling of African beans has a strong impression of wild and unrestrained, but Rwandan coffee is so soft, fragrant, granular and much milder than beans elsewhere, which is the first impression of Rwandan coffee.

Because the country thrives mainly by producing high-quality good coffee beans. The taste of Rwandan coffee is described as "grass aroma" with tropical climate characteristics. Precisely because Rwanda's extraordinarily fertile soil and suitable climate are very conducive to plant growth, the soft and full-bodied taste of Rwandan coffee is special. Especially in the end, it shows a unique rich aroma of caramel and sweetness, which is worth tasting.

Country: Rwanda

Product name: Qikwei, Rwanda

Producing area: Rwanda

Treatment: washing

Variety: Arabica

* Flavor trend / "sweet > mellow > supple"

After an explosion, the last part of the beans: the fragrance is obvious, the fruit aroma is not as good as the Central and South American beans, the sour taste is very strong, the aroma and sour taste are very strong.

In the latter part of the outbreak, Body is extremely thick, and Huigan is his best part.

Two minutes after the explosion, the beans are bitter, and Huigan is as good as Body. The fragrance of the flowers is obviously clean and smooth, but without oil ester.

After the coffee is cooled, the fragrant flowers and plants show that the throat is the most comfortable.

The second burst of beans: a little bitter, Huigan and Body are great, but the smell is slightly inferior.

* degree of baking:

Shallow baking: has a unique acidity and strong aftereffect, Body extremely strong and perfect flavor.

Medium baking: bitter chocolate, strong sweet and Body, obvious floral aroma, clean and smooth taste without oil ester

After the coffee is cooled, the fragrant flowers and plants show that the throat is the most comfortable, and the overall impression of the coffee is soft, fragrant and saturated.

The best baking degree: moderate baking

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Cooking method: hand-made American coffee machine siphon pot French pressure all kinds of follicle cooking utensils ice drop type

If the taste of the coffee liquid is too strong, it can be adjusted by hot water again. Do not extract too much coffee liquid at one time, otherwise there will be tasteless and bad substances in the later stage.

It will be filtered out at the same time, if your taste is heavier, you can increase the adjustment of coffee powder.

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