Summary of the Ten Common Coffee knowledge points of Coffee summarize the flavor characteristics of Tiepi Cabernet Rosa

Summary of the ten common coffee knowledge points:

1. Flavor characteristics of coffee varieties | through a large amount of time cup test and flavor identification of Qianjie coffee, it is found that iron pickup varieties generally have citrus nut compound tonality; bourbon varieties have citrus tonality, but higher sweetness; rose varieties are famous for their rich floral citrus tone.

two。 The difference between water washing treatment and sun treatment: sun treatment is the oldest and most primitive treatment of coffee beans. Sun treatment means that the coffee fruit is dried by the sun to reduce the coffee moisture content to 11% to 13%, and then remove the peel, pulp and pectin layer. Compared with the water washing method, Qianjie believes that the beans treated by the sun treatment will be sweeter, fermented, and more rich in fruit flavor and level.

The washing treatment is to remove the peel and pulp of coffee fruit, remove the pectin layer by pool fermentation and then dry in the sun. In the sun treatment, the fruit was kept completely and dried in the sun, and then the pectin part of the peel and pulp was removed. Qianjie bean single water washing blue standard, water washing blue label acidity is more obvious, the whole is clean, the sun is more inclined to fruit, alcohol thickness is more sufficient, rich in layers.

3. Coffee roasting: generally, the deeper the roasting, the more prominent the roasting flavor, the lower the acidity and the higher the bitterness; the shallower the roasting, the higher the acidity and the lower the bitterness. For example, Qianjie Doudan Huang Jinman, we know the baking direction from the planting information before baking. Huangjiman flavor has high-quality herbaceous flavor, low acidity and strong caramel sweetness. Medium and deep baking can better show the flavor of this bean.

4. Comparison of Bingbok VS fresh milk: the concentration meter in Qianjie shows that Bingbok's concentration and sugar concentration are about 1 times higher than that of fresh milk. Observing the appearance of both, Bing Bock will turn slightly yellow, fresh milk is milky white, and Bing Bock is richer, sweeter and smoother than fresh milk in taste.

5. Among the rations beans of Qianjie coffee, those from Central and South America are: Guatemala Vivette Nanguo coffee beans, Costa Rica Tarazu coffee beans, Colombian Huilan coffee beans, Brazil red bourbon coffee beans and so on. Coffee beans in Central and South America are mainly characterized by a sense of balance and mellow thickness, usually showing the flavor of cocoa and dark chocolate.

6. "Grinding degree" is one of the factors that affect the flavor of coffee. Qianjie believes that the grinder of the same brand has different grinding thickness when grinding beans, so Qianjie will sift the powder through a sieve before brewing each coffee. The grindability of Qianjie COE#22 tin card hand-brewed coffee showed that the total weight of coffee powder sifted by BG#5g was 0.8g.

7. Qianjie Essel COE#22 tin card hand brewing coffee grindability screening process

The baking degree of this bean is light roasting. Qianjie recommends medium and fine grinding (the pass rate of Chinese standard No. 20 sieve is 80%), that is, 10g coffee beans are screened, and the total weight of sifted coffee powder is 0.8g.

8. Catimor, a cross between timor and Kaddura, was popularized in Brazil in the 1970s and 1980s. The Katim variety is characterized by high yield, short plants, dense planting and red-brown new leaves. Katim coffee beans from the side of the two segments will be slightly warped, the tail segment is relatively slender.

Katim was the Portuguese who moved the Brazilian bourbon mutant Kadura to East Timor in 1959 to mix with Tim, who is of Robusta ancestry, and has ultra-high disease resistance, three times the capacity of a tin pickup.

9. Kaddura, a natural variety of Arabica variety bourbon, was found in Brazil in 1937. Because it inherited the blood of bourbon, its disease resistance was relatively weak, but its yield was higher than that of bourbon. The frontal street coffee rations bean series Colombian Huilan coffee variety is Kaddura, the flavor is: dark chocolate nut caramel.

10. Should you drink hand-made coffee while it is hot or cool?