Kenya | Banwei Benvar Manor beans AA TOP grade SL2874 flavor and v60 cooking advice?

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Kenya | Banwei Benvar Manor beans AA TOP grade SL2874 flavor and v60 cooking advice?

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 the Kenya Coffee Bureau and sold at auctions. Kenya Coffee Agency is strict in coffee research, development and quality management, and through an excellent auction system to raise coffee prices 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 bean bags marked with [AA] represent top quality. The quality of Kenyan coffee beans is proportional to the price and is very stable. Kenya coffee with BlackBerry fruit flavor produces very little. These coffee beans are derived from fine coffee farms established by foreign companies in Kenya or fine coffee farms acquired by Kenyan companies, which are the targets of many coffee bean companies.

The most common ones are AA, coffee beans with a particle size of between 17 and 18 mesh, AB between 15 and 16 mesh, and PB (Peaberry) with small round beans. And each has a private company rating, such as TOP, PLUS, DOUBLE PLUS, FAQ, in which FAQ is the abbreviation of the average quality of Fair Average Quality, which means the most common specification. Because these specifications belong to the individual company classification, there is no uniform standard, so it will change from company to company.

Benvar Manor is a small, low-yield coffee farm in southeastern Kenya. Coffee grows on volcanic slopes more than 5000 feet above sea level, producing only about 50 to 70 bags per season. Farmers collect coffee and send it to a government-funded washing plant to process coffee beans in a unified way to ensure the quality of Kenyan coffee. The whole process is strictly monitored by the Kenya Coffee Agency. This time, the introduction of Benvar Manor in Kenya, the proportion of coffee beans of grade (AA TOP) carefully selected by hand is about 4%, the weight loss ratio of roasted to light roasted (city) coffee beans is 13%, and the proportion of empty shell beans to bad beans is 8%. When roasted to the drying stage, the acidity of berries is low-key, but the berries are obviously sweet. From roasting to the completion of the expansion of about 2GP3, shows that the coffee beans are fresh beans with high moisture content in season (Blog has a photo comparison), so it is necessary to appropriately extend the dehydration and drying time so that the coffee as a whole is heated with a lower temperature to enter the explosion line to retain a little more aroma and sweetness and reduce acidity.

Ban Wei (Benvar) manor beans after roasting coffee beans expand about 2 to 3, which is the ideal expansion ratio to represent the normal moisture content of this batch of coffee.

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.

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 roasted Kenyan 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.

Roasted to a deeper baking degree (Full-City+ or dark), these two kinds of coffee beans are the most suitable for re-baking besides Golden Mantenin. The most important thing 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 is the main flavor of Kenyan beans. Making latte cappuccino coffee with an Italian (espresso) machine is very suitable for making latte cappuccino coffee with only fresh milk without sugar or cream.

Filter cup: Hario V60

Water temperature: 90-91 degrees

Degree of grinding: small Fuji 3.5 (China 20 screen pass rate 64%)

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.