The way Kenyan coffee is brewed is recommended. Why is Kenyan coffee so acidic?

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Big lovers of individual coffee are full of confidence in coffee-producing countries like Kenya. Not only is Kenya coffee rich in flavor: strong aroma and obvious acidity, especially after Kenya coffee is harvested, it must be uniformly purchased, tested and graded by the "Coffee Board of Kenya, CBK" set up by the government. The coffee grade is distinguished by "particle size". Contains weight and shape appearance as standard and then auctioned. Because of its transparent commercial purchase process, it is deeply loved by sellers.

Kenya's coffee is grown at 1400-2000 meters above sea level, Thiriku is located in the high mountains, is an important boutique coffee producing area, with fertile red volcanic soil, rich Rain Water, good ecological environment and coffee processing technology, and has been certified by the World Rainforest Alliance (Rainforest Alliance).

Coffee from the mysterious hometown of the African continent, in the African countries Kenya coffee has been the second largest crop since ancient times. Kenyan coffee is a kind of washed Arabica coffee, which not only occupies a place in the coffee market in Africa, but also has an irreplaceable position in the eyes of global coffee connoisseurs.

It is divided into seven grades: "PB", "AA", "AB", "C", "TT", "T" and "Buni" according to size, shape and weight. The so-called "AA" level refers to the large and fine beans of mesh 7.2.

Baking with a shallow stir-fry and a little deeper, showing a distinct personality but achieving a balance in flavor, the unique fruit flavor of fresh and bright black cherry and the aroma of biscuit baking are obviously sour like wine and fruit vinegar, showing an elegant and delicate feeling in the tip of the tongue.

For people who like to drink sour coffee is a rare choice, although it is a distinct personality of coffee, but in the flavor is quite balanced, so it is still very smooth. If you taste the single product directly, you can feel the obvious sour taste, and if you bake it a little deeper, it will strengthen its bitterness and will be more palatable.

Qianjie Coffee suggests brewing Kenya Coffee

Because Kenya Coffee grows at high altitude and hard beans, in order to retain the acid of Kenya Coffee, most of them will choose shallow roasting, so Qianjie Coffee suggests that you can choose the way of fine grinding and high water temperature when brewing Kenyan Coffee, the water temperature is 90-92 ℃, the grinding degree is 3. 5 for small Fuji, the thickness of granulated sugar, the extraction time for steaming is controlled at about two minutes.