Kilimanjaro Coffee Flavor introduction Coffee brewing way taste difference sharing

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Qianjie-Kilimanjaro coffee flavor, common brewing methods to share

Kilimanjaro is a mountain, a conical volcano in eastern and northeastern Tanzania, known as the "roof of the African continent". 5895m above sea level, so Kilimanjaro coffee beans are actually beans from Tanzania.

Tanzania is mostly a plateau with an altitude of more than one kilometer above sea level. the strong sunshine at the equator and the sea breeze from the Indian Ocean have brought an appropriate amount of Rain Water and volcanic ash-rich soil, which has brought excellent conditions for coffee cultivation. Created the unique charm of Kilimanjaro coffee.

Kilimanjaro AA is the highest grade of beans, its grains are full, pure flavor, rich and refreshing, all aspects of quality are good, Tanzania is close to Kenya, so Kilimanjaro coffee shape is similar to Kenyan coffee. But it does not have the clear acidity of Kenya AA, but gives a softer, more refreshing feeling. The rich volcanic ash gives the coffee here a strong texture and soft acidity. It exudes delicate aromas and contains aromas of wine and fruit.

Coffee is of good quality, rich aroma and outstanding sour taste. this kind of coffee beans have extraordinary quality. after drinking Kilimanjaro coffee, you will always feel a soft and mellow earthy taste around the mouth. Coffee gourmet often use words such as "wild" or "wild" to describe it, it can be said that pure Kilimanjaro coffee is "the most African coffee".

There are many ways to make coffee, each of which has its own different characteristics, and the coffee produced also has a different flavor.

Common are: 1, Italian coffee machine-made with single coffee beans in the Italian coffee machine called SOE, is a single espresso, obvious acid, strong taste.

2. The French filter pot should be the simplest way to brew coffee. Simply soak and filter to get a good cup of coffee. When the coffee made by the pressure pot is almost finished, it will bring out a little fine dregs, so the coffee does not need to be poured out, and the coffee will be round and the level is not obvious.

3, the so-called hand flushing, in fact, is to sprinkle coffee powder with hot water to slowly extract the coffee. Hand-brewed coffee should be the most compelling way to brew coffee in a cafe, but it is not easy to make sure that the flavor of each brewed coffee is perfect. The coffee has obvious layers and good flavor.

For the same type of coffee, the amount of coffee powder, grinding thickness, brewing time and brewing temperature must be fixed as much as possible; if brewing coffee of different varieties and producing areas, these parameters should be all readjusted. Therefore, you need to constantly practice and try to make a consistent cup of good coffee.

4. The siphon pot is divided into two parts: the lower pot is filled with water and the upper pot is filled with powder. When the water in the lower pot is heated, it will be pushed by steam down the glass tube to the upper pot. When the lower pot cools, the coffee brewed in the upper pot will be sucked back into the next pot. The whole brewing process is like a wonderful magic show.

Knowledge expansion: single coffee refers to a single variety of coffee, brewed coffee can best reflect the flavor of the producing area.

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