Which Kenyan coffee brand is better? the right way to share black coffee

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Qianjie-brief introduction of Kenyan Coffee Brand and production method

Kenyan coffee quality control is very strict, by the Kenyan government to set up the official unit "Kenya Coffee Agency" (referred to as CBK) control, established in 1933, in the capital Nairobi (Nairobi) coffee exchange for regular regular auctions, by the government overall management of the auction system, according to the grading system is to "particle size", weight and shape appearance as the standard, is the basis for the main auction price.

Kenya is divided into AA,AB,C,E,PB,TT,T,ML,MH according to the size and shape of coffee beans. These grades mainly distinguish the shape and size of beans, but not absolutely represent the quality of beans. Many people believe that beans with larger grains contain more oils that produce the aroma of coffee, and because of this, beans with larger grains are more expensive in the market. Take Kenya AA as an example, in the same level of beans, the highest grade is manor beans, and then the general AA,AB grade compared with AA,C grade is smaller beans, E level is extra-large elephant beans, TT, T, ML, MH are local non-flowing beans.

According to the quality of coffee beans, Kenya uses a digital grading method to distinguish the quality of coffee, but this digital grading method is not publicized in China, so few people know about it. Therefore, the grading is based on particles, and the PB with different shapes is about the same as AA, but if it is manor, it is two or one grade respectively. For example, AB Manor beans are about the same as AA and PB.

AA is the guarantee of Kenyan coffee, this level of Kenyan coffee is excellent coffee, the flavor and quality are first-class. Kenyan coffee is a boutique coffee, that is, black coffee, without adding any seasoning, taste the unique flavor of the Kenyan country.

Qianjie Coffee sharing brewing parameters

Recommended cooking method: hand flushing

Filter cup: Hario V60

Water temperature: 90 ℃

Amount of powder: 15g

Powder-to-water ratio: 1: 1: 15: 1: 1: 16

Degree of grinding: medium and fine grinding (BG 7T: 58% pass rate of Chinese standard No. 20 screen)

Cooking technique: stage-by-stage extraction

Steam with 30 grams of water for 30 seconds, small water flow round the circle to 124 grams, continue to inject water to 227 grams when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to expose the powder bed, (the time of steaming starts) the extraction time is 2 minutes 39 percent 00 ".

Flavor: [Kenya Komatina]: imported tomato, Umei acid is more obvious, there are plums, honey, cream, at the end of the sugar back sweet.

Knowledge gift: coffee is mainly grown in the capital Nairobi to the mountains of Kenya, this fertile moon-shaped coffee area is the main producing area of Kenyan boutique beans. Coffee is Kenya's second export product after tea.

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