The matching of high-quality coffee beans with high performance-to-price ratio recommends what individual coffee beans should be bought by hand.

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Every day, guests ask Qianjie, the novice has just touched the individual coffee to enter the pit how to choose good coffee beans, because they do not understand the flavor of coffee in the producing area, so they are afraid of making the wrong choice. Yeah! This is a question that many entry-level guests will ask, so tell me what you think in Qianjie. Whenever guests enter the door, Qianjie will ask if they want to make coffee with their hands, and if so, they will ask what flavor and taste they like; if they answer, they will recommend African Yegashifi and Kenya; those who like balance and non-bitterness will recommend Costa Rica and Colombia in America. Whether the coffee beans are good or not depends more on their personal taste. Straight to the point, the following will recommend the entry-level rations, coffee and bean brands in different producing areas of Qianjie.

What are rations, coffee beans?

Many friends who do not know about Qianjie may misunderstand the series of Qianjie rations and coffee beans. They may think that the word "rations" is only for people who do not know coffee to satisfy their curiosity about coffee beans. Sometimes online activities only need a very low price, the quality of beans will be poor, the flavor will be very mixed, and so on. Qianjie coffee rations coffee beans are the "facade" of coffee beans in major producing areas, where the basic flavor of rations beans is more recognizable, and they are also low-cost and cost-effective coffee beans. Each type of rations beans on the shelves in Qianjie will select the beans with the most local flavor in the major producing areas, and then introduce them to every enthusiast with 100g and a very affordable price. The significance of Qianjie food beans is to enable every coffee starter and tasters to identify the basic flavor of each major producing area at a low price. The grain beans on the street shelves have a total of seven producing areas, namely, Yega Snow Fei of Ethiopia, Tarazu of Costa Rica, Whelan of Colombia, Lindong Manning of Indonesia, Baoshan, Yunnan of China, Vivette Nanguo of Guatemala, South Minas of Brazil.

Country: Ethiopia

Producing area: Yega Xuefei

Altitude: 1800-2000 m

Variety: native species

Treatment: washing treatment

Cooking flavor: the aroma of jasmine, the sense of berry juice, the acidity of lemon and citrus, bright, clean and fresh as a whole.

Yirga cheffe is a small town in Ethiopia with an elevation of 1700-2100 meters. It is one of the highest coffee producing areas in the world and is synonymous with Ethiopian boutique coffee. Lake Turkana, Lake Abaya and Lake Chamo bring rich water vapor here. The Rift Valley, represented by Misty valley, is foggy all the year round, like spring all the year round, with a gentle breeze, cool and humid, and thousands of coffee trees thrive, giving birth to the unique and unpredictable flavor of Yega Xuefei, which is intertwined with flower and fruit aromas. Qianjie believes that Yega Chuefei flavor, refers to the rich citrus lemon acid, rich jasmine aroma, light and elegant taste, with a sense of tea, tastes like fresh and clean lemon tea.

Country: Costa Rica

Producing area: Tarazhu

Altitude: 1500 m

Variety: Kaddura, Kaduai

Treatment: washing treatment

Cooking flavor: the entrance is sweet and sour orange, middle nutty, chocolate flavor is obvious, caramel back sweet long-lasting, and with some Chinese fir aroma, the overall balance.

Tarazu Coffee region: located in the south of the country's capital, San Jos é, it is one of the most valued coffee growers in the country. La MinitaTarrazu coffee is a famous local product, but it produces a limited amount of coffee, about 72600 kilograms a year. It is grown on a piece of land called LaMinita, owned by the last three generations of the McAlpine family in the UK, and owns the LaMinita estate in Tarazu, which produces just 160000 pounds a year. Qianjie noticed that Tarazhu coffee beans are full-grained, full-bodied BODY, smooth taste, rich chocolate and nutty aromas, moderate acidity and attractive aroma.

Country: Colombia

Producing area: Huilan

Altitude: 1500-1800 m

Variety: Kaddura

Treatment: washing treatment

Cooking flavor: nuts, dark chocolate, soft fruit acid in the middle, sweet taste of caramel.

Huilan Coffee producing area: Huilan area belongs to the mountain terrain, and coffee is planted on the slopes of the canyon, so it has a high altitude and suitable temperature for growing high-quality Arabica beans. The climate of the canyon slope not only prevents the cold wind from blowing in, but also keeps the mountain breeze cool without high temperature, and Rain Water is also relatively abundant, which can be said to be a unique place for coffee cultivation. Colombian coffee workers go up the mountain to pick coffee beans by hand, and most of the coffee beans are washed. Huilan has a combination of excellent soil and geographical advantages for growing coffee, and some of the most complex and fruity Colombian coffees come from here. This area belongs to the selected alpine coffee beans of the Colombian State Corporation, which is known as the national treasure of Colombia. With its superior geographical and climatic conditions, Colombian coffee has always maintained high quality. Qianjie believes that Huilan coffee beans have a full taste and heavy texture. It has nutty, chocolate, caramel and other aromas and supple pleasant acidity.

Country: Indonesia

Producing area: Lindong, Sumatra

Altitude: 1100-1600 m

Variety: iron pickup, Kaddura

Cooking flavor: imported herbal flavor, dark chocolate, caramel, sweet back.

Lindong Coffee producing area, Indonesia: Lindong Mantenin is produced in the Lindong Mountains of north-central Sumatra, near Lake dopa. Lin Dong Manning is the regular version of Manning. Lin Dong Mantenin also uses the conventional wet planing method, which creates the characteristics of low sour taste and high mellow degree. However, the situation that will occur when using the wet planing method is that because the semi-hard and semi-soft wet raw beans are easily crushed when the pectin sheep skin is removed, the beans are crushed and split like sheep's hoof-shaped beans, commonly known as sheep's hoof beans, which are not defective beans. It can be said that Mantenin is a very prominent feature. Lin Dong Mantning will not work hard on screening, so there will be situations of different sizes. The infineness of the processing can easily lead to the instability of coffee beans, but it does not detract from the world's love for its mellow flavor.

Producing area: Baoshan, Yunnan

Altitude: 1200 m

Variety: Katim

Treatment: washing treatment

Cooking flavor: melon, melon, brown sugar, plum acid, black tea feeling.

Yunnan coffee producing area: Yunnan small-grain coffee is suitable to grow in the mountain area of 800m above sea level. If it is too high, it will taste sour, and if it is too low, it will taste bitter. Small grains of coffee are mostly planted in dry and hot valleys about 1100 meters above sea level, so they are moderately sour, rich and mellow. There is a unique environment suitable for the growth of small seed coffee in many areas of Yunnan, and the quality of small seed coffee is excellent. The planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other states. The average temperature of Baoshan is 21.5℃, and the highest is 40.4℃, which is basically frost-free all the year round. It is recognized as the best producing area of small-grain coffee. The small-grain coffee cultivated here is famous at home and abroad for its strong but not bitter, fragrant but not strong, well-proportioned small noodles, mellow and fruity. International Coffee Organization tasting experts evaluate Yunnan coffee as the highest quality coffee in the world, such as Colombian wet-processed small-grain coffee.

Country: Brazil

Producing area: South Minas

Altitude: 1000 m

Variety: red bourbon

Treatment: half-sun

Cooking flavor: high sweetness, clean, supple, low acid value, tropical fruit aroma.

Brazilian coffee producing area: located in the Latin American region of the Western Hemisphere, located in the eastern part of South America and on the west coast of the Atlantic Ocean, bordering all countries on the South American continent except Ecuador and Chile; the vast majority of the territory lies between the equator and the Tropic of Cancer, is the most extensive tropical country in the world. The territory has a tropical rain forest climate and a tropical prairie climate. The superior tropical natural conditions are very suitable for the growth and production of tropical cash crop coffee. Minas Gerais, the representative coffee producing areas of Minas Gerais are Syrador and South Minas, both of which are at higher elevations. Hirado is located in the west of Minas Gerais, a flat plateau at 750m-1200m above sea level. South Minas is a hilly woodland in 700m-1200m above sea level. Since 1999, South Minas has won the most manors in Brazil's Outstanding Cup bidding. Qianjie believes that Brazilian coffee has obvious chocolate nuts, mellow and moderate, and is the best choice for friends who don't like sour coffee.

Country: Guatemala

Producing area: Vivette Nanguo

Altitude: 1500-2000 m

Varieties: bourbon, Kaddura, Kaduai

Treatment: washing treatment

Cooking flavor: acidity of citrus and berries, lemon peel, nutty aroma in the middle, aftertaste of tea.

Guatemala coffee producing area: the average altitude is high, the coffee belt is more than 1500 meters, and it is the easiest to grow very hard beans. Qianjie believes that the coffee produced in Guatemala has a special smoky flavor and rich fruit juice taste. Guatemala has a total of eight major producing areas, divided into five volcanic producing areas and three non-volcanic producing areas. Vivette south fruit producing area is one of the three major non-volcanic producing areas. Vivette Nango is a coffee-growing region in central Guatemala. Its name comes from Nahuatl, which means "the land of the ancients (or ancestors)". The production area is almost the most remote from the capital than other areas, and the route is rugged. Due to the dry hot wind from Mexico, the mountains are high but free from frost, so coffee can be grown at a depth of nearly 2000m.

Experience of brewing coffee in Qianjie

Filter cup: V60 # 01

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: BG6m (pass rate of No. 20 screen is 80%)

Water temperature: 90-91 degrees

* with regard to the degree of grinding, Qianjie is determined by screening this method. According to the grinding advice provided by the American Fine Coffee Association SCA for hand-brewed coffee, Qianjie combined with the actual operation verification, using different degrees of grinding to brew, there is a significant gap in the finished products, and the degree of grinding of each type of coffee beans will be different, this is the significance of sifting. If you don't have a sieve at home, Qianjie Coffee suggests observing the speed of the water to judge that if the flow is too fast, it is coarse, and if the flow is too slow, it is fine.

Qianjie coffee is extracted by stages, also known as three-stage brewing: steaming with 30 grams of water for 30 seconds, injecting water around a circle to 125 grams for stages, continuing to inject water to 225 grams when the water level is about to be exposed to the powder bed, removing the filter cup when the water level is about to be exposed to the powder bed, (steaming starting timing) the extraction time is 2 grams 3900 "- 2 grams 3920".

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