Panama hand brewed coffee over acid is what causes hand brewed coffee how to control acidity

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Brief introduction of Panamanian Flower Butterfly hand Chong in Qianjie

Panama is located in a typical coffee belt. Panama's neighbors are all famous coffee producers in the world, and together with these countries, they tell the world about the origin of coffee. The microclimate there is particularly suitable for the growth of coffee, high altitude, and the monsoon effects of the Atlantic and Pacific oceans. The fertile ash and natural shade under Mount Baru provide unique conditions for coffee to realize its maximum potential.

Later, many different varieties were introduced to Panama from all over the world, including Rosa. Taste rosy summer, after the entrance of the beautiful sweet, accompanied by a slight floral fragrance, comfortable and balanced taste, long-lasting rhyme. The unique fruity aromas of litchi, lemon and citrus are amazing enough. Carefully capture the aroma of peach and apricot, the overall feeling is cool and transparent. In every cooking, always with the mood of making holy wine, dare not slack off (in fact, it is also because of the high price).

Acidity

Acidity (acidity) is the most important item in coffee tasting. Without acidity, coffee beans are like lifeless and tasteless. Soft acid, bring a rich flavor and taste.

"Acidity" is often used in our coffee tasting language, which is translated as "acidity" in Chinese. It is often misunderstood as the acidity in pH value or the sour taste of lemon or vinegar. In fact, it is not a concept. Coffee people usually describe coffee flavor by "Acidity", which describes a lively, bright, fresh and refreshing feeling. For example, we will say that African beans have a "bright sour taste" and "fruit sour taste". The wonderful sour taste gives people more rich connotations.

Sour taste:

Raw beans contain citric acid, malic acid, quinic acid and phosphoric acid, which are related to sour taste, but these are not the sources of sour taste felt when drinking coffee. The acid caused by baking is the main source of sour taste. As soon as raw beans are baked, chemical reactions occur in various ingredients, creating new acids. The most representative is the reaction of quinic acid after chlorogenic acid decomposition and the volatile formic acid and acetic acid reaction after oligosaccharide decomposition.

The water temperature is 91 ℃, the grinding degree is BG 5R, and the ratio of powder to water is 1:15. 30 grams of water is steamed for 30 seconds, small water is slowly injected to 120 grams, when the water level is about to be exposed, the powder bed is injected again to 225 grams to stop water injection, and when the water level is about to be exposed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time (steaming starts) is 2 minutes 39 percent 03 ".

Flavor: the entrance has the flavor of jasmine, citrus, green tea and sugar. The taste is clear and clean, and it feels refreshing.

There is acid in coffee. As long as you control the water temperature, powder thickness and hand-making problems, you will be able to brew the desired flavor according to your own requirements.

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