Which brand of domestic coffee tastes good _ which brand of domestic coffee beans tastes good?

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Yunnan coffee has been criticized a lot, mainly because in the past, people did not have a systematic plan for the planting concept, treatment and preservation of coffee, which led to a pile of problems of beans exported in the later stage.

Slowly, the public had a bad impression of Yunnan beans.

Get the beans, a look at Yunnan, the subconscious produced "this bean is not delicious, do not want to drink."

Although Yunnan beans have developed rapidly in the past two years, the quality of beans has improved a lot, but because of the deep-rooted bad phenomenon in the past, it has corrupted the impression of the public, resulting in few people will accept Yunnan beans.

In recent years, Yunnan has cooperated with [90 +] and the International Coffee quality Society [CQI] World Coffee Research Center [WCR] to improve the quality of coffee exports.

At the same time, a series of tasting cup testing activities will be held to allow more bean hunters and cup testers to select high-quality coffee beans.

But at present, there seems to be no particularly outstanding beans.

In April this year, I drank a lot of Yunnan beans at the coffee fair in Shanghai, but basically did not say that I drank particularly good beans (generally blindly showing sour quality, drinking all the way down, and toothache.)

Then there are all kinds of beans with a strong sense of fermentation, the sense of traditional Chinese medicine, the sense of fruit rot, and so on.

The complaint is over.

Talk about coffee.

All kinds of beans have been drunk quite a lot this year, and they are in a mess.

It makes me get angry from time to time.

At present, two of the Yunnan beans I drink have impressed me.

The fermented Yunnan beans of "Guangzhou Zhuhai 21st floor boutique coffee" and the Yunnan champion beans of "Chongqing plum coffee".

The beans on the 21 th floor of the former are fermented and sweet, but the Huigan at the end has a fascinating astringent feeling and the aftertaste is bitter.

When cooking, the closure of the river.

Basically, I gave up the tail-end extraction. Then the whole will have a comfortable sense of sweetness, round, fermented wine.

However, the reason for my cut-off extraction is that the sense of fermentation is relatively reduced, which is slightly different from the flavor measured by the cup.

I do not cup test, directly start cooking, causing other people's bakers to talk about me a lot.

The beans of the latter plum family will be somewhat inclined to the floral fragrance of the Ethiopian producing area and the soft acidity of the fruit. Although the sweetness is not so high, the fruit tune is good and the whole is OK.

After all, I gave it to a person who didn't even want to touch Yunnan beans, and after drinking it, her feedback was good.

Beans are handled differently and baked differently, in order to make themselves happy to drink.

The cooking parameters are completely inconsistent.

If you are interested in children's shoes, you can buy some Yunnan beans and try them.

I'd better have a simple cup test and then cook it. Don't learn from me. I'm really used to it.

After the cup test, it is better to find a suitable brewing plan.

If you start directly, it is recommended to buy more beans, and then wash them several times, and drink more defective products. You can "mess around" too!

I'll just complain about this update. If it's brewing parameters,

No!!

END