Flavor and taste characteristics of hand-brewed coffee the proportion of water temperature and powder in Japanese ice-washed Kenyan coffee
Qianjie-Kenya Kainamui processing club cooking and sharing
Boutique coffee has been full of modern urban life, is a magical drink that can taste different producing areas and different flavors. Boutique coffee is also advancing by leaps and bounds on the road of development in China, constantly giving life to those who love coffee with better and better quality coffee.
Boutique coffee focuses on reflecting different flavors from different places, so non-Asian ones will highlight herbal flavor, African ones will win with bright acidity, and different brewing methods will have different flavors. Next, let's share with you the brewing of African Kenyan coffee!
Kenya Kainamui processing Agency
Processing community name: Kainamui
Production area: Kirinyaga
Variety: SL 28, Batian
Variety: SL 28, Batian
Altitude: 1650 m
Treatment method: washing method
Flavor description: blackcurrant, honey, brown sugar, round and smooth
Parameter selection: water temperature: 91 °filter cup: V60 powder-water ratio: 1:15 grinding: BG-6S three-stage extraction technique
Steaming: first use 30g of water to steam for 30s, fresh coffee will quickly remove carbon dioxide, water injection will be timed immediately, then small water flow will be injected around the circle to 120g section, when the water level is about to be exposed to the powder bed for the third injection, the amount of water injection is 100g, when the water injection is 220g, the filter cup can be removed after the coffee liquid is filtered, and the extraction control should be controlled at 2:00
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Introduction to Asian Coffee producing countries-Coffee Story of Papua New Guinea Coffee History of British and German colonization
Qianjie-A brief introduction to the History of Coffee in Papua New Guinea Papua New Guinea, once colonized by the Germans and the British, grew and produced coffee in and around Port Morales in the 19th century. at that time, most of the exports were exported to the Australian coffee market.
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Hand brewed Japanese iced coffee practice iced hand brewed Kenya AA coffee beans Flavor Taste characteristics Description
Kenya coffee is characterized by a bright, vibrant acidity that is very distinctive in fine coffee. Kenya coffee, as a well-known coffee in fine coffee, is planted in a unique environment. High altitude, fertile volcanic soil and other conditions make Kenya coffee occupy a place in the world. Kenyan coffee is usually made in hand brewed form,
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