Brief introduction to the characteristics, flavor and taste of Taiwan coffee which is better, Italian coffee or hand-brewed coffee?

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Qianjie-Taiwan Alishan Coffee characteristics, Italian and individual Coffee Choice knowledge sharing

Alishan coffee is the most special and superior coffee in Taiwan, and its output is relatively small, and it is precious because it is rare. Alishan, located 75 kilometers east of Chiayi City, Taiwan, has a unique climate and altitude. It is located above 2000 meters above sea level, adjacent to the Yushan Mountains and Yushan National Park in the east, surrounded by high mountains and cool climates. the average temperature is 14.3 degrees Celsius in summer and 6.4 degrees Celsius in winter. The raw beans of Alishan coffee grow on the mountainside of Alishan with an average altitude of 1000-1500 meters, so it has a slightly sour taste and mellow flavor.

Arabica alpine raw bean

The varieties of Alishan coffee are all Arabica coffee. The growing environment of this kind of coffee is relatively harsh, and the output of coffee beans in Taiwan is low, but through the careful planting of farmers, high-quality coffee beans can be harvested. Coffee trees, including Alishan, Nantou, Yunlin and other places, all have very distinctive coffee. Alishan coffee is planted by young people returning to their hometown of Alishan Zou nationality, with an annual output of 20 tons. Instant coffee and follicular coffee are served.

In the cultivation and management, the use of organic cultivation, adhere to no chemical fertilizers, do not spray pesticides, herbicides. Good beans have to go through several hurdles after harvesting. In order to pursue perfect quality, ripe coffee fruits are picked artificially, peeled off by machine cleaning, and become raw coffee beans. After washing, exposure, shelling, baking and other processing procedures, coffee beans show a unique color, aroma and taste.

The most fundamental difference between Italian style and hand flushing lies in the way of extraction.

The principle of Italian coffee extraction: the coffee powder is extracted quickly by hot water at 90-94 degrees Celsius at 9 atmospheric pressure. Usually, the amount of espresso powder for a single serving of espresso is 7-8 g, and that of a double serving is 15-16 g. The 30ml espresso liquid obtained by this high pressure extraction method is Italian concentrate (Espresso). Based on Espresso, various Italian coffee drinks such as American / latte / cappuccino / mocha can be obtained by adding water or other ingredients such as milk foam or chocolate sauce in different proportions.

Hand flushing, as a method of extraction, is also known as "drip brewing". It was invented by the German Ms. Mellita in 1908 (that is, the German filter paper brand Mellita). Extraction principle: put coffee powder into filter paper or filter, inject hot water of 85-94 degrees under atmospheric pressure, and get coffee liquid by gravity natural dripping extraction. Common hand punches are: V60 filter cup, bean grinder, hand punch pot, electronic scale, electronic thermometer and so on.

Small gifts of knowledge: in the 19th century, the Qing Dynasty was defeated in the first Anglo-French war. In 1858, the Qing government signed the Tianjin Treaty with Russia, the United States, Britain and France respectively. Anping Port in the south of Taiwan and freshwater port in the north were designated as the place to open the port. Deji, a British businessman, came to Taiwan to do business because of the opening of Hong Kong. Deji is part of the British East India Company (English East India Company), which played an important role as a coffee trader in the history of British coffee development in the 17th century.

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