Is kilimanjaro blend Coffee Fine Coffee Kilimanjaro Coffee Bean brewing suggestion

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Kilimanjaro blend is a blend of coffee, which is a unique flavor of coffee blended with beans of several different flavors.

Mixed coffee, also known as mixed coffee, blended coffee, is one of the general terms of coffee classification. Nowadays, almost all of the popular Italian coffee belongs to the category of mixed coffee. We usually mix two or more different varieties of coffee or the same variety of coffee but roast different degrees of coffee together. a kind of coffee with a unique flavor mixed according to its sour, bitter, sweet, fragrant and mellow taste.

Mixed coffee is by no means a simple addition, but hopes that through the unique understanding of coffee flavor, different coffee beans can learn from each other and blend with mixed coffee beans with excellent flavor. High-quality mixed coffee after the completion of the fragrance, smooth and refreshing, golden color, is the top grade of the coffee.

Since the espresso machine magnifies the most significant flavor of coffee beans, we hardly use a single variety of coffee to make Espresso, otherwise if the coffee bean is bitter, the Espresso will be very bitter and sour. So we need to balance the flavors by matching them.

Kilimanjaro blend formula

Mixed commercial coffee with a bitter taste: Colombia 30%, Brazil 30%, Mount Kilimanjaro 30%, Robusta 10%.

Mixed coffee with a balanced taste: Guatemala SHB (30%), Mexico AL (30%), Brazil NO.219 (20%), Kilimanjaro AA (10%).

Bitter mixed coffee: Mantenin G1 (40%), Colombia SUP (30%), Brazil NO.219 (20%), Kilimanjaro AA (10%).

Choose strong coffee beans, Mantenin in Sumatra, Indonesia, Colombian beans with strong bitterness and sour taste, Brazilian coffee beans with moderate bitter taste, and Kilimanjaro beans with sour taste, mixed coffee with more bitter taste.

Sour mixed coffee: Kilimanjaro AA (40%), Mocha Plateau Hara (20%), Brazil NO.219 (20%), Hawaii Kona NO.1 (20%).

Parameters & techniques: grinding degree: BG 5R (Chinese standard No. 20 sieve pass rate 58%), water temperature: 90 ℃, powder-water ratio: 1:15.

Steam with 30 grams of water for 32 seconds, inject water to 126 grams in sections, continue to inject water to 228 grams when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is one minute and 50 seconds.