Katim Flavor Evaluation and hand-making skills of Yunnan Coffee how to make Yunnan Coffee

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A few days ago, I tried several beans, Yunnan water washing, sun and honey treatment.

These are all Katim Catimor from Yunnan, but they are handled in different ways.

Because I used to be an amateur, I always heard that only pure arabica coffee is good coffee.

Then I went into this misunderstanding and thought that the coffee outside that would not taste good at all.

Especially robusta, or varieties mixed with robusta.

The boss often says that as a professional coffee maker, he should not reject any beans.

Then try to show the advantages and characteristics of coffee.

After drinking premium grade's robusta and a lot of hybrids, I've changed since then.

And now the Yunnan bean in my hand is also the beginning to make me amazing and improve.

Yunnan coffee producing area is located between 15 °north latitude and the Tropic of Cancer, and most areas are 1000-2000 meters above sea level.

The topography is mainly mountainous and sloping, with large ups and downs, fertile soil, sufficient sunshine, rich rainfall and large temperature difference between day and night.

These unique natural conditions form the particularity of Yunnan small seed coffee taste.

Strong but not bitter, fragrant but not strong, slightly fruity.

In 1959, the Portuguese bred Katim / Katimo by mixing Brazilian Kaddura with Timo.

Cartimo coffee is characterized by low tree height and large fruit.

Katimo species also inherited the advantages of Robusta's strong disease resistance.

Of course, in terms of flavor, it also inherits the characteristics of Robusta to a certain extent.

Over the decades, many botanists have studied the improvement of katimo varieties, and dozens of new varieties have been cultivated.

The quality of Yunnan coffee has also improved by leaps and bounds.

In order to highlight its fruit flavor

Our family adopted the standard baking method standard roasted.

Before baking, we will pick by hand and pick out the beans that are defective in appearance.

After baking, get stuck in the drum and pick out the charred beans.

This process is time-consuming and laborious in order to minimize defects

Show you the best of the beans.

In cup time measurement

Washed Yunnan beans have a strong sweet and sour fruit taste, alcohol thickness is low, with a little red jujube ginseng flavor.

Yunnan coffee beans in the sun have rich tropical fruit tonality, medium thickness and high sweetness.

Honey-treated Yunnan combines the characteristics of the first two kinds of beans, and the honey-treated coffee beans are very good.

But honey treatment is much more difficult than other treatments.

Weather changes or minor negligence can lead to defects in coffee beans.

One defective bean will destroy the whole pot of coffee.

The variety of the weather will have a great impact, and the painstaking efforts of farmers may be destroyed by the teasing of the weather.

So I'm here to pay tribute to the serious farmers--

The process of picking up slag during cup measurement.

I like to drink coffee by hand, and I also enjoy the process.

Moreover, coffee without sugar and milk can also help you lose weight.

I am used to using V60 filter paper filter cup, 1:15 coffee and water.

Hot water at 88 degrees Celsius, with an average larger flow

A faster brewing way to present Yunnan coffee beans.

A larger and faster flow can avoid the odor that can be easily extracted in the later stage.

Also avoid making the coffee bitter and astringent. After all, I don't want to add sugar at all.

I can't do it for a long time because my hands shake 😂😂.

Hand coffee is the same as Kungfu Tea, quietly make a cup of coffee, cut off the troubles, so that they have a good precipitation.

Perhaps in this process, my impetuous personality, but also slowly towards calm.

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