Introduction of coffee grading system in Tanzania Analysis of straight brewing methods of coffee brewing

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Qianjie-Tanzanian coffee, commonly used brewing methods to share

Tanzania covers an area of 945087 square kilometers, of which Zanzibar is 2657 square kilometers. It consists of the mainland, Zanzibar and more than 20 small islands. Located in eastern Africa and south of the equator, the continent is bounded by the Indian Ocean to the east, Zambia, Malawi and Mozambique to the south, Rwanda, Burundi and the Democratic Republic of the Congo to the west, and Kenya and Uganda to the north. The coastline of the mainland is 840 kilometers long. The topography of Tanzania is high in the northwest and low in the southeast, showing a ladder shape. The eastern coast is a lowland, the western inland plateau accounts for more than half of the total inland area, and the East African Rift Valley runs from east to west from Lake Malawi to the north and south. The Kibo peak of Mount Kilimanjaro in the northeast is 5895 meters above sea level, which is the highest peak in Africa.

The grading of raw coffee beans in Tanzania is first rated according to the altitude of the coffee producing areas, the quality of raw coffee beans in the same higher altitude areas is higher, and then the final grading is carried out according to the number of raw coffee beans at the same altitude. In general, Tanzania is named after AA, A, B, etc.

AA level: 18 items account for at least 90% of the total, 17 items account for 8-10%, and 15 items account for 2% at most. Class A: 15ram 6 items account for at least 90% of the total; 14 items account for up to 2%.

Class B: 15thumb 6 items account for at least 90% of the whole. Class C: 14 mesh accounts for at least 90% of the total; 13 mesh up to 10%. PB: 14 items account for at least 90% of the total; floating beans up to 5%.

AF class: 17 items account for at least 90% of the total; 15 ppm 6 mesh at most 8-10%; 14 mesh at most 2%. TT grade: 15ram 6 items account for at least 90% of the whole, 14 items up to 10%.

Class E: 18 mesh accounts for at least 90% of the total; a maximum of 10% is allowed to be less than 18 mesh, but not less than 15 mesh.

Qianjie usually uses the segmented method to brew coffee, because the segmented method helps to distribute the water evenly, is conducive to the adjustment of the amount of water brewed in each section, and avoids excessive water and light taste caused by improper brewing.

Advantages: it is richer than the one-knife flow, and can clarify the flavor of the front, middle and back of the coffee. The practice is to increase the amount of water each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and use small, medium and large water flow to do three-stage extraction.

Disadvantages: there will be relatively high requirements for the flow rate and flow rate of water.

After steaming, only one continuous injection of water is done, which is suitable for medium-roasted or deep-roasted coffee beans.

Advantages: maintain a peaceful flavor and a sense of balance.

Disadvantages: because the water injection technique is not well controlled, the water in the upper position without coffee powder falls through the edge of the filter paper, so that the coffee may be mixed with water smell.

Knowledge expansion: extraction by stages: after steaming, a section of water is injected into several stages, which is suitable for light-roasted, medium-and medium-roasted coffee beans.

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