How about bourbon coffee? can I make bourbon coffee in siphon pot? bourbon coffee introduction

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Bourbon is a variety of coffee trees, belonging to a branch of Arabica species. It is named according to the color of coffee fruit when it is ripe, such as red, yellow, orange, pink bourbon and so on. Among them, the output of orange bourbon is less, while that of pink bourbon is very little.

The name bourbon comes from the island of Reunion, and the French made three attempts to introduce coffee from Yemen to the island of Bourbon (now Reunion) in 1708, 1715 and 1718; but it was coffee that was transplanted for the second and third times.

In 1841, a French missionary established a church on the French island of Reunion. After leaving the island of Reunion, he set up new churches in several African countries, such as Zanzibar, Bagmoyo, St. Augustine, and Bra, and sowed coffee from the island of Reunion in each church. From then on, there was "bourbon coffee" on the African continent.

Bourbon is the winner of the American boutique coffee cup test. Since 2011, Taiwan has also successfully cultivated Huang bourbon, mainly in Taichung News Society, Dongshi, Alishan, Dongshan, Pingtung and Taitung. At present, the number of plants has not yet reached the economic scale, and the quantity is rare.

Generally ripe coffee beans show a red color, but mature coffee grown in bourbon shows a yellow color, so it is generally called Yellow Bourbon. In Brazil, which is the largest exporter of coffee beans in the world, Huangbourne accounts for less than 1%, which is very precious and rare.

Use a siphon pot to make a pot of bourbon.

[siphon pot]

Parameters: 20 g powder / 1 10 peg 90 ℃ / medium grinding

Technique: put 210g of water in the lower pot, plug the upper pot tightly when the temperature of the lower pot is 90 ℃, and so on when the temperature of the upper pot reaches 90 ℃, pour the coffee powder into full contact with the water, stir again after 30 seconds to destroy the powder shell, remove the fire source in one minute, wipe the lower pot with a dry cloth to speed up the reflux of coffee liquid. The total extraction time is:

Flavor: grapefruit, red cherry, hazelnut, nut, nectarine, caramel, bright soft acidity.

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