Basic knowledge of boutique coffee conditions for planting coffee trees
Coffee belt: coffee can not be grown in any environment, because it is originally a tropical rainforest environment of plants, in the development of the system, the need for calm wind, warm, shade or semi-shade and humid environment habits. We call the strip of area on both sides of the equator, between 25 degrees north and south latitude, suitable for the growth of coffee trees coffee belt.
Temperature: The requirements for temperature vary with the cultivated species, small species are more cold-resistant, like warm and cool climate, requiring an average annual temperature of 19~21 degrees.
Rainfall: annual rainfall of more than 1250 mm, evenly distributed, especially in flowering and small fruit development period, there is a certain amount of rainfall most suitable for coffee growth and development.
Light: coffee trees do not tolerate strong light, need appropriate shade, light is too strong, growth is inhibited. If water and fertilizer are insufficient, premature aging and even death will occur. Excessive shade, long foliage, few flowers and fruits, low yield.
Wind: Coffee likes a calm environment.
Soil: coffee tree root system developed, absorption root distribution shallow, loose requirements, fertile, good drainage loam.
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Coffee common sense handmade Mexican sunset iced coffee
This is a pure handmade iced coffee, divided into: Mexican sunset (egg yolk below), Mexican sunrise (egg yolk on the surface). In the 1990s, the Chinese coffee industry was in the stage of enlightenment, and there were few professional Italian coffee machines, so many cafe owners chose a simple handmade coffee making method (derived from desktop coffee) to provide coffee for every customer. however,
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Basic knowledge about coffee in boutique coffee science
Coffee won't melt when it's thrown into the water. The maximum extraction rate of roasted coffee beans is 30% (substances that can be dissolved in water divided by the total weight of coffee). 1. Whether it's French pressure, Philharmonic pressure, all kinds of pressure, or espresso. The range of the best extraction rate is 18% Mui 21%. Insufficient extraction (less than 18%) indicates that the flavor of coffee is not fully dissolved in water and is overextracted (more than 21%).
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